“I take the crew, we go foraging every other day … and try to get as much goods as we can, so what we cook is super seasonal.”Currently on the menu, for example, is the elderflower-infused pork tomahawk, which the menu describes as “30 oz, sous vide and then cast-iron seared. With smoked pork hock reduction.” Elderflower season is typically from May to mid June and the kitchen team at the Sensory go to pick the flowers themselves. Little said the seasonal foods alongside the foraging allow the kitchen a sense of freedom in terms of creativity. “It’s good because being able to come up with different stuff all the time, the cooks are able to be working on their skills more and more,” she said. One of the creative ideas the Sensory is offering to its customers is the Trust Me Menu and it requires you do just that – trust them. “We started doing the Trust Me Menu and now that seems to be the only thing we sell, which is really cool. I give people three courses for 49 bucks and they just don’t know what it is until they get it,” she said. For Little, what they do is special because they’re utilizing what there is to offer right outside their doors.
“I think that what we’re doing is a whole other exotic cuisine because it comes from our backyard,” she said. “So we get to introduce people to stuff that they walk by everyday, but have maybe never thought about eating before. I guess it’s kind of weird to think about nibbling on a tree, but we do it.”The Sensory also has what it calls the WIT Bar, a bar and cocktail lounge on the first floor of the restaurant. The bar has a separate menu, offering more shareable plates as well as food you’d find on a pub menu, but with a Sensory twist. Like the Sandwich of Champignons for example, which has “frittered portobello, balsamic pickled purple onion, pesto, lettuce, greenhouse tomato, ciabatta, [and] brie.” There’s also an order called Shrimply the Best, which is shrimp tacos, and obviously brilliantly punny. Aside from it’s humorously witty names, the WIT bar also boasts of an award-winning mixologist from Sweden, Kristin Winblad, who Little said also forages for her beverages.