Since opening in 2013 this has become one of Playa's finer dining experiences. The chef specializes in cooking and serving meals on planks of cedar and blocks of Himalayan salt. Your gourmet journey can begin with seafood bisque, smoked beef tartare or the portobello skillet. Entrées, which come in individual or family-style sizes, range from maple-infused duck breast with pineapple to cedar plank salmon or sea bass served on a block of pink Himalayan salt. A smoker produces incredibly tender beef brisket. The must-try crafted cocktails are served in mason jars, some flavored with herbs grown on site. The chef's brother is the pastry chef, and he prepares first-class desserts that are works of art. Brunch is served Saturday and Sunday.
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