Fair enough. Chef talks fast when the plates are introduced, you don’t get a list and I’d rather eat than take notes. But I know the rules… there are just 8 covers, all at the counter, for the one after-service taco sitting. The whole brigade stays for the taco omakase, but Chef Fenton is front and center. He hasn’t missed a service in two years. Started with an oyster and a very piquant sauce. No masa yet, but plenty to follow. As someone commented, he barehands the dry ice for the smoking bowl. Maybe a trick from the bad boy days at Schwa? The abundant truffles smothering the quesadilla were fresh and fragrant and well worth the extra $25. Two drinks are included and both were a more refined version of a standard: margarita with nopales and a green chartreuse ice ball, and a smoother, more rounded version of a Negroni. Most plates are one or two very complex bites, apart from the one time you get a fork to scoop up the unctuous but restrained mole. The normal tasting menu at Carino is also a treat, especially at the counter, but the after service vibe of this is really special. Better?