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blueschef | Jul 19, 2002 09:42 PM

Studio Kitchen is an amazingly unique dining experience. The really cool thing (aside from the food) about it is the total interaction with the chef. It is really great to converse with the chef about every dish as well as the entire experience; you have his total attention and him yours. He knows when to let you talk to each other and when to interject; it is A completely un obtrusive and un aggressive approach to food. All boundaries are put aside and no question or opinion is ignored. I have to say it was a completely entertaining evening!
Now to the actual service, one thing that I truly was impressed with was that we were told from the beginning to set the pace of our meal, if we wanted to be served say so, if we wanted to slow down just let him know. From A chefs (cooks) Point of view it was refreshing! I have been hurried too much in “fine dining” establishments where I am paying top dollar for A meal (Morimotos come to mind immediately) and I feel rushed.
Now to the food, the first course was A wonderful Potato and Gruyere Soufflé with Truffle and Parmesan Broth. Well I have to tell you Truffles are like Crack to chefs, we love them and we usually cannot get enough of them, however, the subtle use of them in this dish was exceptional! The presentation was excellent and the flavors superb. Next was A Spring Pea Soup with Tuscan Ham, Warm Mushroom, Duck Confit and Truffle Ragout with A Parsnip Puree garnish. The soup was excellent, the Ragout earthy and the Puree A nice garnish. This was followed by A Pan roasted Black Bass on top of A Salad of Fennel, Apples and Crabmeat served with A Meyers Lemon and Miso Sauce. Being A fishead I think overall this was my favorite dish. For the finale we were served Peanut Soup with Warm Chocolate Soufflé and A Sorbet of Mascarpone Cheese and white Pepper. Being A warm Dissert fanatic I can only say the flavors were beyond my expectations.
I have omitted any of my in depth critiques of the individual dishes, any true overall culinary statements I would prefer to make directly to the chef. I must say that this was one of the finest (and most unique) I have ever had!

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