Well, all the discussion of L'Espalier is timely for us. We have an upcoming reservation for the chef's table. I'm curious to hear of your experiences at the chef's table specifically, anything about what we should expect, and whether you have any recommendations as to what sorts requests we should make (already registered our strong food aversions, lack of allergies, other macro-level stuff w/the reservationist).
And ha! I was going to ask about what to wear since we'll be in the kitchen - we are dressed-up sorts when we go somewhere like L'Espalier, but we're trying to guage specifics - does anyone know if it'll be particularly hot back there in the kitchen?
774 Boylston St, Boston, MA 02199