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(I hate it when Caviar shows up with very little flavor.) The tofu was custardy in a good way. Nice. At this point in the meal a waiter I hadn’t seen before approached me with a slightly uncomfortable look on his face an started to tell me south philadelphia reviews that the his south philadelphia reviews manager and the Chef had a request. south philadelphia reviews At first I thought he was going to ask me not to photograph the food. Instead he proceeded to invite me to the chef’s table (or more accurately the Chef’s bar located in the cold prep and plating area of the kitchen in the back of the restaurant. I readily agreed of course and joined five other customers sitting at the bar and having their dinner cooked in front of them. I think they were moving me so they could make room for a big party. I didn’t care. I always enjoy the show. My first dish at the bar was Steamed Foie Gras, Sticky Rice Soufflé, Iberian Braised White Daikon, and Caramelized Green Daikon Juice.
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