From the Chef:

The way I would describe the kitchen and food of MUSE is that we interpret traditional food and techniques, deconstruct it, play around with the elements, and put it back together in our style. Doing this has created an innovative kitchen that learns on a daily basis, which is something that we strive for. Any chef that thinks he knows everything there is to know about food in my view is wrong. There are still an infinite number of things that I have to learn about food and realize that as I work with my kitchen team.

The MUSE kitchen is run on the freshest ingredients, open ideas, and imagination without the fear of trying something new. Each member contributes fresh ideas and techniques and traditional convention is sometimes abandoned.   Whenever a table praises the food, I tell them that it is not just myself but a renegade crew of cooks that collectively create interesting and unique dishes.

D