The fried chicken dish, served in a pan lined with a pearly white cloth, shows how a Michelin Star chef approaches something as basic, and all American as fried chicken. There are no gimmicks, no special seasonings, just damn good spot on execution of what I expect fried chicken to be. . . . → Read More: The Dutch Review – A Spontaneous Sunday Brunch
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Red Farm is a concept that sounds far fetched, but is pulled together beautifully. Serving innovative food beyond anything that you’ll find at Chinatown, while retaining elements of Chinese cuisine that’s distinct and exciting. . . . → Read More: Red Farm Review – Not Chinese Fusion, Chinese Innovation Dolce Vizio serves solid desserts, in the traditional form. Build your own is fun, but do not stray from the proven system too far. I’ve love to see this place succeed, so diners please don’t get too creative, and lets not mess this up. . . . → Read More: Quick Write-up – Dolce Vizio Tiramisu Review While my limited knowledge of Thai cuisine does not allow me to determine whether it was authentic, the methods used to prepare the dishes were excellent. Chef Dieterle has taken the best of two worlds, and created a menu with tasty dishes. Whether you want to call it fusion is really irrelevant. . . . → Read More: Kin Shop – Influenced (Butterized) Thai All in all, Recette is good food that’s wonderful for foodies, because the small, delicate portions allow for extensive sharing and experimentation. . . . → Read More: Recette – Quaint Restaurant with Excitement Within |
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