Restaurant Week 2013: Instead of standard Restaurant Week specials, Rogue 24 will serve “Restaurant Week Gone Rogue” through February 11. Tuesday through Thursday, the restaurant will offer a four-course special tasting for $60.13, with an optional drinks pairing for $25.13. From Monday through Saturday, the restaurant will offer special prices for both its Progression ($100.13; with optional drink pairings for an additional $50.13) and its Journey ($120.13; with optional pairings for $70.13).   Please choose your menu selection above when booking your reservation.   The restaurant gives new meaning to the notion of an open kitchen with a theater-in-the-round-style set up in the middle of the industrial-chic dining room. The tables surround the space in such a close, intimate way that guests can often hear Cooper’s commands; the staff has also developed hand signals for many of their interactions.  The menu – 24 small courses – is an equally dramatic affair. There’s a bite of compressed watermelon topped with a cocoa nib; there’s a small ball that’s popped into the mouth so as to release a burst of liquid chicken; and then there’s a take on shrimp and grits that features a thin sliver of shrimp sausage. Some of the dishes are presented with a grand reveal – a quail egg under a glass dome that lets off a smoky smell when the lid comes off – others with instructions to stir or eat in one bite. All are delivered with an introduction to the next act. The entire cavalcade results in sensational show.   Like Broadway, but tastier.   

Restaurant Week 2013: Instead of standard Restaurant Week specials, Rogue 24 will serve “Restaurant Week Gone Rogue” through February 11. Tuesday through Thursday, the restaurant will offer a four-course special tasting for $60.13, with an optional drinks pairing for $25.13. From Monday through Saturday, the restaurant will offer special prices for both its Progression ($100.13; with optional drink pairings for an additional $50.13) and its Journey ($120.13; with optional pairings for $70.13).   Please choose your menu selection above when booking your reservation.   The restaurant gives new meaning to the notion of an open kitchen with a theater-in-the-round-style set up in the middle of the industrial-chic dining room. The tables surround the space in such a close, intimate way that guests can often hear Cooper’s commands; the staff has also developed hand signals for many of their interactions.  The menu – 24 small courses – is an equally dramatic affair. There’s a bite of compressed watermelon topped with a cocoa nib; there’s a small ball that’s popped into the mouth so as to release a burst of liquid chicken; and then there’s a take on shrimp and grits that features a thin sliver of shrimp sausage. Some of the dishes are presented with a grand reveal – a quail egg under a glass dome that lets off a smoky smell when the lid comes off – others with instructions to stir or eat in one bite. All are delivered with an introduction to the next act. The entire cavalcade results in sensational show.   Like Broadway, but tastier.