Out of this world chowder. \n\n Sit at the bar and watch the prep that goes into every dish, and you will be wowed. This is the best chowder I have ever had.\n\n I was thinking there's a pancetta base, and some smoked ham in the soup, but I could be wrong. The chef said I was on it though. I was chatting with said chef about how the clams are prepared, and low and behold the said chef and a soux started prep on the base. I watched with appreciation!! They make real chowder here. This is easily one of the best simple meals in the city. There's a lot of fresh chervil, ground sea salt, white pepper, and some kind of white root (Not sure what it was) in the chowder, and the chef admitted they use ham hocks, and salt pork for braise of clams, and top it off with a reduction of quality ingredients. Finely diced pancetta comes in as a finish (at the prep level its like two cutting boards worth), so I felt smart. I think that's the finish. \n\nYou definitely get that zing and love from the nutmeg in the background here. Really thought it might be all premium bacon base, and he was thriled that I thought that. \n\nThere's no can openers used here. Scratch chowder to perfection. A must if you're ever in the casino. Friendly service, exceptionally clean seating area, open immaculate kitchen. A Jem! This is a rare chance to eat great scratch chowder on the west coast. \n\n\nIf you're cool and nice to the servers while at the bar, they may accidentally slip you another service.\n\n\nMemorable.
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