In January 2002, it set up a research group to study the origins of Lapsang Souchong tea, only to find that the Wuyishan Nature Reserve was the birthplace of this tea variety.
Dale, operating in a modern stone-and-wood restaurant designed by New York's AvroKo, plays with classics, grilling the romaine in a deconstructed Caesar salad, adding Cherry Coke to the sauce in a duck tamale, and marinating sushi-grade tuna in smoky Lapsang souchong tea with, respectively, good, bad, and indifferent results.
