The chef of this restaurant is said to be a very young man who is quite gifted and who other higher-end restaurant chefs often copy. His dishes and his use of unique ingredients is indeed commendable! However, many of the dishes fall short and fail to impress. There are rumors (from another chef) that his backers may have put some financial restraints on him, thus limiting his use of more expensive ingredients. If so, I hope the backers will re-think this decision for this young man is definitely a "gem-in-the-rough" and should not be held back in his creativity. Their support of his talents will pay off for them in the long run!
There were quite a few people there for Saturday lunch, so he is drawing the crowds. The restaurant is only two blocks from the famous Saturday Market and thus is a convenient place for lunch when you go to the market.
Very few of the waitstaff speak any English with the notable exception of the wine stewardess who generously assisted us in the selection of our meal and checked back with us frequently to see how we were doing and to answer our questions. Even though my dining companion is Mexican and speaks Spanish, he was unfamiliar with some of the more exotic ingredients and also needed an explanation of many of the more unique dishes. Knowing what the chef has used in the dishes is part of the fun of fine dining. The rest of the staff pretty much avoided us, I guess because I only spoke English and I was the host.
This restaurant is definitely worth exploring and this chef is definitely worth watching. But I do think he needs to get back in the kitchen! And hopefully with the full support of his backers!
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