Acid · Finishing
Sherry Vinegar · Reserva
Jerez, Spain · 12-year solera
The only finishing vinegar that adds acid without adding brightness.
$38
The Reserve Pantry
15% back · Reserve onlyThe Reserve Pantry.
Ingredients sourced by the Terroir Diagnostic Engine. Every item here has been prescribed — not sponsored.
Fat · Finishing
Cold-Pressed Arbequina
Catalonia · single estate, October press
Soft pepper finish. Coats without coating. Use raw, never in heat.
$42
Salt · Finishing
Maldon Sea Salt Flakes
Essex, England · pyramidal crystal
The crunch is the texture. The flake is the activator. Always at the table.
$8
Umami · Depth
White Miso · 18 Month
Kyoto · cedar-vat aged
Sweetness up front, glutamate underneath. Replaces stock in cold months.
$24
Aromatic · Pigment
Saffron Threads · Coupé
La Mancha · hand-harvested
Bloom in warm liquid, never oil. Three threads is the dose, never six.
$54
Heat · Finishing
Espelette Pepper · AOP
French Basque Country · 2024 harvest
Heat as architecture, not assault. The only chili that flatters butter.
$18
Umami · Salt
Colatura di Alici
Cetara, Amalfi Coast · 2-year barrel
Anchovy distilled to its essence. One teaspoon outranks a whole tin.
$32
Fat · Maillard
Brown Butter Solids
Normandy cream · slow-toasted
Nuttiness in a jar. Adds Maillard to dishes that never saw a pan.
$28
Acid · Aged
Banyuls Vinegar · Vieux
Roussillon · 5-year oak
Acid with depth. The vinegar for braises that need a closing note.
$36