Kettle Whistle's second course veered toward the traditional, with classic tea pairings like scones and crumpets. "At Kettle Whistle, we give a nod to tradition, but bring the atmosphere and cuisine to a more modern light," Werner told me.
The same approach was taken with the tea, a storied oolong. Husband-and-wife team Lawrence Lai and Ann Lee of Naivetea chose Dong Ding oolong, a version of the Chinese rolled black tea that hails from a famous mountaintop in Taiwan. This distinctive, award-winning tea had no bitterness or harsh tannins, but rather a delicate yet distinct (dare I say sweet?) flavor.