JMR Kitchens has become a popular restaurant group in the Raleigh area in the last couple of years. Their restaurants The Oak, Taste, and more, all offer unique dishes and shareable small plates that you can instantly tell are made with the freshest ingredient out there. While we’ve already reviewed and loved all of these places, today I wanted to talk about a new and unique experience at more. Kitchen & Bar. Executive Chef Scott Philips has had a wide variety of experiences throughout his career. His cooking has been heavily influenced by his travels around the world, and that certainly comes through in his food. With all of the different dishes at more., it can be difficult to chose what type of cuisine you’re in the mood for. Because Chef Scott has so much to offer, more. has created a new Chef Experience dinner, starting this spring.
The Chef Experience dinner is an opportunity for diners to get a customized five-course menu with wine pairings, for only $65. Diners will fill out a short survey about their food and wine preferences and using your answers, the chef will create a menu just for you. Dinners will have two items from more’s normal menu, two items created for you, and a small dessert bite. Diners can call to make a reservation for a Chef Experience dinner at least a week in advance, fill out the survey, and the rest is taken care of by the folks at more. I was lucky enough to try out my own Chef Experience dinner with a few fellow bloggers last week. The survey was short and simple, asking things like your favorite cuisine, the best dish you’ve ever had, and your favorite types of wine. When we arrived at the dinner there were menus sitting at each space, telling us what our meal for the night would be. Once I read over it, I was instantly excited to try what the chef had in store.
Our first course was the chef’s take on Pho. It had thick, hand cut noodles, shrimp mousse, herbs, pickled radish, jalapeno, and broth. The shrimp mousse was almost like a small dumpling made of pureed shrimp, which was surprisingly tasty. The hand cut noodles reminded me of udon noodles, and made the dish much more substantial than typical thin rice noodles. The broth was so tasty I wanted to drink it right from the bowl, but somehow I resisted.
Our second course was possibly my favorite, although it’s pretty hard to chose. This was Chef’s take on Surf & Turf. It included a small piece of Torched Ribeye, a small piece of Torched Ahi Tuna, Miso Butter, Garlic Dust, Tobiko, and Basil. The Ribeye and Ahi were torched just enough on the outside, but nice and rare on the inside, making their true flavors shine. The Miso Butter sauce and Tobiko also added some amazing flavors to the dish. Course three was a Brisket & Swiss Slider, which is one of the items on more’s normal menu. While a slider might not seem that exciting, it was a nice change of pace from the two previous, more delicate dishes. The brisket was served on a pretzel bun with Swiss and Thousand Island Slaw, and was incredibly flavorful. I’m glad this is on their normal menu, because I will definitely order it next time I go to more.
Our final savory dish, also on the normal menu, was Stuffed Pasta. This one was definitely also a contender for favorite dish of the night. It consisted of house made pasta, almost like a ravioli, stuffed with Ricotta and Feta, and topped with Caramelized mushrooms and Cauliflower cream. This was definitely the heaviest of the dishes, but I still happily managed to eat all three pieces. The ricotta-feta mixture created a very unique flavor, and the house made pasta was perfectly cooked. The cauliflower cream added a nice, subtle creamy taste to the already amazing pasta. We finished the night with a Banana Foster Cake Truffle, which was the prefect, final bite of sweetness. After eating an amazing savory meal I always want something sweet, but rarely have room for a big dessert; this little bite of deliciousness was the prefect solution.
The Chef Experience dinner was a unique experience that I would definitely suggest to anyone who loves fresh made, flavorful, and exciting food. Each dish was not only delicious; it was also paired perfectly with a glass of wine that compliment its flavors. If you’re a true foodie like me, the idea of being surprised by what your meal is going to be is an exciting change from scouring the menu before leaving the house and knowing exactly what you’re going to get (does anyone else do that?).
Note: From time to time we’re invited out to try a restaurant or to try certain products. This meal or items are usually comped, as these was. We’re under no obligation to write a positive review or any review at all when we’re invited out to try a place. Every review you see on our site will be an honest review of the place whether or not the restaurant provided us with the meal at their cost.
Melissa Guido is currently a dietetic intern in the Triangle area. She studied nutrition at NC State and Meredith College. Her favorite part about nutrition is showing people that healthy food can be exciting and delicious. Melissa loves traveling and learning about how food fits into different cultures. In her free time she loves trying new restaurants, cooking, and obsessing over her dogs. Follow her on Instagram @made2order and at www.madeorder.wordpress.com.