After reading numerous pros and cons about Blue Stem on this web site and seeing the chef on the cover of Food and Wine this month, my husband and I decided to give it a try. I have to say they deserve all the recognition they have received. I had a wonderful beet salad with fried Brie and a Chicken with orzo and spinach. My husband had the foie gras pate and a Kobe steak with soft shell crab. Both were truly wonderful. Congratulations to the chef and his staff.