Behind the scenes, the R3 kitchen features innovative technology that allows for a sustainable approach to the culinary experience. By using state of the art electric ovens and sous vide methods, the restaurant has eliminated the use of hoods, grills and fryers found in traditional restaurants.

The restaurant functions as an incubator for culinary excellence where mixologists and chefs can create and test new ideas and evolve old ideas. The flexible menu allows for a creative approach and the ability to rotate new one-off items in and introduce larger menu changes seasonally.