We were lucky to have both Josh Habiger and Trevor Moran cooking for us, as we took the last seating of the night at Bastion. Josh and Trevor have both worked at The Catbird Seat. Trevor has also worked at Noma and just happened to be helping out that night.
Trevor Moran and Josh Habiger
Bastion is a large, multi-functional space with a large bar area, a smaller bar, and a 24-seat restaurant in the back. We sat at the counter which allowed us to view the assembly of our dishes and chat with the staff.
Best of all, my friend had come straight from the airport, sat down and said, “Let’s order everything.”
Chef: Josh Habiger
Menu: Counter Seating Chef’s Tasting – Choose at least one dish from each row. ($65 to start)
Beverage and tasting menu at Bastion
1) Chicken Liver, Malt, Pepper Jelly, Waffle 2) Oyster, Beef Tartare, Kombu Oil, Horseradish 3) Country Ham, Butternut Squash, Yuzu, Cracker ($10/each)
Carolina Gold Rice “Porridge,”, Dashi, Sake Lees, Wasabi Greens, Kale, Arctic Char Trout ($13)
Sweet Potato and Foie Gras Puree, Abalone Mushroom Confit, Pecan, Fermented Sorghum, Foie Gras Meringue ($13)
1) 48-Hour Korean Short Rib, Pear and Sweet Potato Jus, Pear Kimchi, Sweet Potato Leaf, Pickled Radish 2) Sweetbread, Brown Butter, Onion, Garlic Sunchoke Habanero Puree, Lettuce 3) Eggplant, Roasted Pepper Chimichurri, Arugula, Smoked Yogurt ($14/ea)
Banana, Cookie Crumble, Tamarind Curd ($9)