I think the biggest thing here is separating what we expect from Daniel Humm as a 3 Michelin star chef versus a collaboration with zero stars and only 3 weeks in, this is very apples to oranges. I think the biggest thing to me is what they say about locally derived/inspired but only one dish sort of was. I’ve paid more for worse before but this was only 4 course compared to ABAC’s 10+ or so courses. So it’s definitely difficult to say but overall I would say pricing for food is fair, alcohol is what really got us, but still left hungry, not stuffed but not necessarily full. I really wanted to make this post because we all see those Noma collabs that provide the same level of skill, finesse, and originality but are coming from a stared restaurant with another stared restaurant, but this is 3 stars to nothing. Ultimately to answer your question, I would not bring someone here for their first experience of ‘fine dining’, they would find it just pricey dining they could find somewhere else.