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Reply to "Napa restaurants"

I haven't been to NY. But I've worked with guys who came from that area. So, judging from the time I've spent cooking with northeastern folk, and just talkin shop with them... I'm guessing that the food you're used to, you're sense of "passion" with food relies more along the lines of your classic haute cuisine with nouveux twists. Intricate, technique driven plates with lots of fancy garnishes. There's one restaurant in the Bay Area that fits that description to a "T", and that's Fleur de Lys.

If that's true... then yes, there is a huge difference. And I can very much see how you would be disappointed. It's something that's completely different (asides from The Laundry or La Toque here in the valley) from the style of food that you come to expect.

So, out of curiosity... where did you eat at?

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AIM: Drunken Mariachi
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