This was dinner at Oxalis on a recent night. Clockwise from left, trout with bergamot and lovage; cured sea scallops with watermelon radish; roasted duck and sweet potato with fig-leaf yogurt; beets with marjoram in a wooden bowl; potato cakes with bay leaf and nori chips; a black-and-white dessert of caramelized white chocolate, Meyer lemon and spruce; a chocolate and sesame crisp; rutabaga under fontina sabayon. The cost was $60 before tax, tip and drinks — unusually low for this style of dining in New York.
