BoD

Cya later. Sometimes i like to play with polkadots. Mochi donut, foie, cherry guava, elder berry, fig leaf. #bodpopup #bodautumnharvest... #foragingoc See more

Chocolate, fermented honey, strawberry, salty cultured cream, peanut.

First thought for 9-course dinner menu on 10/24. Message us if you want to experience the professional kitchen plating. Few seats left available.

Raw honey fermented strawberry. Part of the 9-course dinner menu for 10/24.

Cherimoya, kumquatcello, and coconut. That’s the thought for pre-desert. Few seats left for 9-course dinner menu on 10/24. #bodpopup #bodautumnharvest

Great to have Lisa Hu Chen Photography back at #bodpopup #bodhellofall to take some beautiful raw pictures of our food. Join us for next dinner on 10/24; when every other Saturday will have a completely different 9 course menu. Message us for seats.

My favorite oinker Lisa Hu Chen Photography is back with some beautiful pictures from our #bodpopup #bodfallin dinner. Next one will be on 10/24. Message us for seats. https://photos.lisahuchen.com/BOD/Hello-Fall-2020/n-fpfvCL/

Need couple of steady hands to help plating with us in the kitchen for this Saturday 10/10. Message us if you’re interested. Thank you.

Beautiful line-caught fish. Thanks Nelson.

Passion fruit cream, candied ginger, orange, coconut sugar brulee, lemon balm. 1 of 9 course for #bodoctober10 #bodpopup. You know how I love sweet. 5 seats left. Message us.

Past Saturday dinner service was awesome. Every other week menu is completely different. Next one 10/10 is opened for reservation. Message us for seats. Thank you. #bodpopup #bodfallin #bodseptember26

Pre-dessert: fermented honey panna cotta, passion fruit granita, orange, lemon verbena, bee pollen.