Haven't been to Sensing yet myself. Probably end up there sooner or later for a cocktail or a nibble. Dinner is a big commitment.
My critique is this. Does Boston need another absentee chef; this one with no ties to the Muddy Charles?
Hey he's got his three Michelin stars and he is going to milk them for every Consulting-Executive-Chef penny he can get. As others in the other Sensing thread have already suggested, as the bloated restaurant teeters, he'll probably be gone in a year blaming the philistines in Boston who prefer boiled dinner to les vrais cuisine Francais (hope I got that right.)
We already have Todd of national fame, Olivia, and Barbara, and Ken, and even Ana is spreading her wings. I am sure I am leaving a few out. Even poor Scott of Grotto fame appears to have over-extended himself with Marliave. Love his food, but he sadly has not been generating enough buzz to fill Marliave. And most of these folks, certainly Todd, fail to consistently deliver deliciousness night after night, typically in direct, inverse proportion to the scope of their empires.
Is it too much to ask that the chef at a VERY pricey restaurant actually spend time in their kitchen. At a certain point are we purchasing deliciousness, or buzz?
As some famous Boston punk rockers said a long time ago; and heck I think I have even used this line before somewhere: "this is Boston NOT LA, this is Boston NOT LA."
Forgive me if I crave substance over foofery; flavor over foam.
A delicately seared foie gras, as it should be served with a nice piece of toast and perhaps a cornichon rather than liquid nitrogen varporized jackalope loin.
The food I favor most is prepared by a chef who puts his/her heart and soul into it; I swear I can taste it... not their aspirations for empire and an increased checking account balance.
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