At 606 Congress, seasonal farm cuisine meets modern technique for an unmatched culinary experience.
Chef Richard Garcia’s menu showcases the best of local, sustainable products enhanced by classic and cutting edge techniques. A kiss of lemon“air” – foamed lemon juice – brightens plump katama oysters and sweetbreads are prepared Buffalo-style with Bayley Hazen blue cheese and a bright celery leaf salad. Flash-frozen raspberries shatter like ice, adding a flavorful “pop!” to molten chocolate cake.
“For me, it’s about every bite giving you a different flavor or texture,” says Chef Garcia. “You’re always discovering something new.”
“The humble chicken reaches new heights when Garcia pairs a Southern fried drumstick with a perfectly roasted chicken breast for a dish that’s crunchy and soft, succulent and savory. Grilled octopus stays soft on the inside, crisp on the outside after a luxurious slow steep in oil.