From top left: pig face ravioli, marbled king salmon crudo, pea and fava salad.
When Dustin Ronspies first opened Art of the Table in the tiny Fremont space that now holds Kamonegi, he pioneered a daring, innovative style of restaurant. Today, the idea that a chef can design a restaurant’s service around their own preferences is commonplace, even cliché. But when Ronspies first introduced his “Supper Club” meals in 2007, his $55, five-course menus led the way into the near future of dining: prioritizing the best ingredients and the chef’s instincts on the ideal way to serve them. While he added to that offering, expanded the menu
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