A chef-led dinner series featuring exceptional wines, seasonal menus, and immersive pairings.
Understory is a recurring dinner series from Burle’s Bar and The Victorian that brings together talented chefs, exceptional winemakers and distillers, and long-table conversations built around food, wine, plants, and place.
Inspired by the layered world beneath a forest canopy, Understory takes place in the lounge below Burle’s Bar — a space designed for thoughtful dining, conversation, and shared experience. Like the understory of a rainforest, the series is rooted in what grows beneath the surface: connection, curiosity, and a deep appreciation for the people and places behind what we eat and drink.
Each dinner features a different chef, maker, region, or spirit, with menus and pairings designed specifically for the evening. From intimate wine dinners to cocktail-focused collaborations, Understory is meant to be immersive, educational, and beautifully shared.
THIS MONTH AT UNDERSTORY
No. 4
An Exploration of Season, Transformation & Place.
Monday, September 21, 2026 | 7 - 10PM
For the fourth installment of Understory, Chef Kyle Taylor presents a five-course menu inspired by the lifecycle of an ingredient. Throughout the evening, each primary ingredient will be explored in fresh, preserved, cultured, and fermented forms—capturing the subtle transition from one season into the next.
Each course will be paired with thoughtfully selected wines presented by Whitney Blue of Prime Wine & Spirits and Nico Raia, National Sales Director of Banville Wine Merchants. With 20 years at Banville and a particular expertise in Italian and French wines, Nico will join Whitney in guiding guests through the evening’s pairings and sharing the stories behind each bottle.
As always, the evening will begin with a welcome cocktail from Burle’s and time to sip, shop, and settle in at The Victorian before transitioning over to the lounge for the seated dinner.
About Chef Kyle Taylor
Kyle Taylor is a second-career, self-taught chef and the creator behind HE COOKS®, where he explores food through recipes, technique, and place. His work spans long-form writing, photography, videography, and live events.
Through Palate Passport®, Kyle curates a cinematic, lens-first documentation of global food and beverage culture. In person, his work ranges from casual rooftop pop-ups at the iconic Hotel Clermont to Service @ Seven, his ongoing dinner party series featuring intimate, multi-course blind tasting menus.
THE MENU
Tomato
Fermented clarified tomato gazpacho, green tomato oil, compressed heirloom tomato, and tomato vine salt
Dairy
Potato gnocchi, whipped ricotta, cultured butter, whey reduction, and Parmigiano-Reggiano frico
Brassica
Slow-roasted Savoy cabbage, compressed kohlrabi, mustard leaf oil, emerald brassica emulsion, and mustard blossoms
Grape
Pork belly and potato pavé, Concord grape agrodolce, pickled Champagne grapes, and grape leaf aioli
Fig
Fig leaf and vanilla bean cake, fresh fig compote, fermented fig caramel, and green fig Chantilly
This menu reflects the planned progression for the evening. Minor details may be refined as Chef Kyle completes each dish, with the finalized menu to be shared next week.
One night. One menu. One pairing. One table.
Every Understory dinner exists for one night only.
Past Menus
We’ll be sharing past menus here as the series unfolds—an easy way to get a feel for each dinner and what the experience looks like from one evening to the next. Each menu reflects the chef, the season, and the wines behind it.
Understory No. 1
Understory No. 2
Understory No. 3
