For four nights this October, The Grove Bar + Kitchen is hosting Gray Whale — the California distillery whose gin is built from six botanicals foraged along the Pacific, from Big Sur juniper to kombu sea kelp pulled off the Mendocino coast.

We build our menus the same way. Indian River oysters. Pompano off the Florida coast. Citrus that grew an hour from this dining room. Place, season, provenance — the way Chef Mario Pagán has cooked since his first Modern Florida kitchens in the nineties.

Two coasts. The same conviction that the ingredient tells you what to do.

Executive Chef Monica Ortíz built three courses around it. Bar Director Amy Mejia built three cocktails to meet them. $65 per person, served during regular dinner service, Thursday, October 1 through Sunday, October 4.

Then the menu comes down. This is a collaboration, not an addition to the regular list.

Gray Whale gives one percent of profits to ocean conservation and is a 1% for the Planet member. The same coastline that supplies the kombu is the one the brand works to protect — which is a rare thing to find in a spirits partner, and part of why this collaboration made sense from the first conversation.