Sampling appetizers as we were guided around the facility, it was easy to make the connection between high-quality ingredients/preparation and an impressive product. Michael explained details about their kitchen that I hadn’t ever considered, like a separate refrigerated area for cutting meat, in addition to their regular refrigeration rooms. The attention to detail came through in the food we tried. Each flavor combination was complex, yet built with sensitivity and whimsy.
View my full recap at EatingPlaces.