The liveliness of Boulder’s restaurants and shops can easily be found walking down Pearl Street. However, it is not where all the magic happens since Chefs Brian De Souza and Syd Younggreen decided to move into town. Their little house might sit next to college kids and a married couple tending to their garden, but they aren’t your average neighbors. They would be happy to have you as their guest.
The Guest is a revolutionary dining experience that morphs fine dining avante-garde techniques and highly qualified chefs with the comfort of being over at a friend’s house at a small get-together. Souza and Younggreen converted their home kitchen into a production line. Together, this duo brought their Michelin star knowledge from New York to Boulder. But instead of continuing to follow another chef’s vision, they brought their exciting imagination to life through a 10-course meal service.
There is a monthly rotation of options, depending on what is peaking in the garden. However, the subtle consistencies of these meals make it clear that Syd and B are in the back of the house.
All their meals begin with a tea that tastes like it has been steeping for hours, radiating a condensed flavor. Their September tasting menu features apples that take customers straight to the orchard. The notes of blackberry remind us there are shreds of summer that remain, though we are slowly in transition.
The ode to apple continues with their next amuse-bouche, an apple chip. With an appearance similar to a latke, shreds of apple are cooked together. Their pulps have been turned into tea, and this dedication to zero waste creates innovative dishes. The hibiscus-dusted apples entice us for what is to come.
As the season ends, they showcase corn in two ways to make sure the entire cob is present on the plate. The shot of corn chowder has a hint of brininess that transports us to eating cobs in crab boils on the East Coast. The cornbread should be considered cake because of how light it is. The burnt husk ash on top brings the flavor of grilled corn in an unconventional way.
Their delicate ceviche course almost acts as a palate cleanser, as the hit of citrus gives the following dishes a fresh start. With their choice of scallop, the ceviche accentuates the tropical flavors beautifully.
A tasting menu appeals to indecisive eaters because instead of being sold on one entree, it’s a glimpse into multiple. Their sweet lobster tail balances a pungent misod. The duck accents the sweetness of fall with the apple yet again. If this was offered for Thanksgiving instead of turkey and apple pie, there would be no complaints.
Ginger is a refreshing bite between sushi pieces and French sorbets like mint or lime. The Guest uses the French sorbet technique but brings in spice from ginger as well. They rotate the flavor but never forget to drizzle the bowl with smoked Peruvian pepper oil that tastes like hot sauce and honey. The addition of heat to these sweet foods is risky and may seem odd, but the heat and honey is ethereal.
Their attention to detail is remarkable, and this is how The Guest gained its credibility. All of their plates are provided with only the best ingredients. The chefs hold themselves to a high standard and achieve it continuously. It may seem intimidating, but the chefs will never hold back from coming to the front and talking with whoever gets to enjoy their provisions.
After dishes are whisked away, either chef can be found hanging out in the doorway of the kitchen. Like looking at art, sometimes it’s best just to stand and watch.
The Guest experience has set Syd and B’s creativity free. Menu ideas strike while sitting on the couch watching TV, and moments later the dish comes together in their minds. The wheels never stop turning, and it doesn’t look like their tables will either. They may only be open on Fridays and Saturdays, but their bookings are getting filled for months in advance.
The eatery’s mystery and unorthodox set-up is what has people talking. A restaurant is no longer an exciting night out. Normally, chefs invite patrons to their restaurant as a snapshot into their home. However, Syd and B are skipping this completely and waiting for the doorbell to ring to let all those invited inside.
