T.W. Food

Experiencing a chef’s tasting is as much about entertainment as nourishment—and nobody plays with his food quite like chef Tim Wiechmann. He serves up whimsical, hyperseasonal preparations like wheat-berry fettuccine with porcini, or riffs on a French île flottante by floating citrus meringue in thyme-laced rhubarb soup. Wiechmann so loves the parade of small plates, in fact, that he offers his seven-course grand tasting every night but Tuesday—and at $75, it’s a relative steal.