The mango ahi papaya avocado plaintain chutney on brioche was great served with quail egg marmelade and pickled Mesopotamian marmoset kidney-foam toasts.
I like how they use local ingredients and offer discounts on tartare and sashimi items reflecting the lack of expense associated with not cooking the food products.
Chef and servers alike offer an experience befitting the proximity to a world-class healthcare facility and associated forensic pathology laboratory where more than a thousand non-specified autopsies are dutifully performed yearly.
Hats off to the gang at Table 45. You'll see me again soon!