As with most private kitchens these days, Chefs Studio is tucked away in an industrial building in the middle of nowhere. Inside, the space is sparse and industrial, with mismatched tables, bird cages as décor and a shiny open kitchen on the side.

Chef Eddy Leung will come greet you and run through a verbal menu for the night—it’s now or never that you tell him your dietary preferences. No meat? No problem—he’ll whip up some fancy vegetarian with fresh herbs and veggies from his homegrown organic garden. (A member of our table got exactly this.) If you’re not picky, you’ll be in for a treat of red meat, seafood and anything else Chef Eddy deems appropriate that night.

There was a translucent, fatty salmon dish with a creamy sauce that we just couldn’t get enough of. Then there was a warm and soothing quail consommé, a melt-in-your-mouth wagyu beef cheek and a juicy pigeon with sauced-up mushrooms. Pairing the meal with a bottle of red we brought (the place is strictly BYOB, as in you can’t order any wine even if you wanted to), we had a perfect evening with wonderful food.

The only complaint: being in an industrial space, the ambient noise bounced off the walls and made neighboring tables’ conversations louder than they had to be. Call ahead for reservations.