We went to F.L.X. Table tonight for dinner. Theirs is an interesting concept - 14 diners at a communal table with two seatings nightly. Wine pairings of various levels are available as well as beer pairings. They serve a tasting menu, are very attentive to allergies or food dislikes, and have one of the best sommeliers I have ever experienced. We started with artisanal bread from Fairport, NY paired with various butters and spreads, along with cheeses, pickled and raw veggies. Butters, etc. included miso butter, turmeric and ? hummus, chili oil, cheeses, ricotta with red pepper flakes. Despite the wide variety, all the flavors worked well together.
Second course was of roasted potatoes and apple with an unctuous housemade pancetta and a lemon aioli and a black garlic sauce. Third course was halibut cheeks prepared sous vide and kohlrabi and other veggies. Each party was served two wines so that one might trade back and forth with each course. The wines were fascinating - from France, the USA, Santorini, Spain, Italy and from the Alsace as well as the Finger Lakes of NY.
Dessert was a Pavlova made with rhubarb, vanilla honey cream and hazelnut streusel.
I highly recommend FLX Table. You will not likely get a reservation on short notice and even the New York Times has recommended FLX Table as on of the best new restaurants in the US.
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