The Table At Season To Taste
I read about Season To Taste in Edible Boston and decided to go to “The Table”, a monthly dinner. We ended up at the event with Chris Edelman of Seafood Specialties (and also blogged about by Chef Robert Harris here: http://thetableatseaso…). Thursday nights “at The Table” are themed dinners with a special guest where you sit at “the table” with 8 other guests. The table is right across the counter from the kitchen where Chef Harris and his staff prepare a meal. Edelman is supplier to some of the greats like Jody Adams at Rialto, Grant Achatz, and Thomas Keller (no joke).
Rendezvous In Central Square: Execution Excellent
Chez Panisse Cafe
I have been dining at Chez Panisse for several decades, but mostly at the restaurant downstairs. It had been a long, long time since I’d been to the Cafe so it was a nice change to go there. The truth is that I couldn’t get a reservation downstairs so I had to opt for the cafe, but make no mistake it’s still a great dining experience just like the downstairs.
Providence Restaurant
I guess I should be labeled a Boston food snob because I don’t tend to think of LA for high-end food. Yeah, I’ve had an extraordinary meal at Matsuhisa, but in general, I don’t think of LA along the same lines as (say) NYC, SF, or even Boston. Think again. Michael Cimarusi is pushing the envelope every step of the way. I had the 14 course Omakase with wine pairings and it was, in a word, extraordinary. “This is not your father’s fish restaurant.”
Chez Panisse, Still The Gold Standard
On a recent visit to the San Francisco area, I had the good fortune to be able to (re-)visit and eat at Chez Panisse. Alice Waters started this place decades ago and it was based on preparing food using excellent, local, organic ingredients. Never flashy, but always solid, remarkably this modus operandi has not changed over the years. Was this the best meal I’ve ever had anywhere? No, but so what. Their ability to consistently be able to prepare course after course with exceptional execution denotes them as the Gold Standard in my mind.
