FiftyThree at 53 Armenian Street. Michael ditched his law degree to pursue his dream of being a chef, working 16 to 18 hours a day. He began at home with Au Jardin and then at The Fat Duck, L'Enclume, Anthony's in England and Mugaritz in San Sebastian. He combines inspirations from nature with modern cooking techniques and sciences to bring about unique dishes.
I like Michael as he seems really sweet, shy, straightforward and honest. And for the most part, he had to be totally serious, as the three dishes he was demonstrating were not child's play.
His food is beautiful, but looking at the preparation work required, I would say, "Don't try this at home!" Yeah, just go to FiftyThree and eat there. Take a look at the recipes and you'll see.