I have decided to open an exclusive restaurant in the heart of the Gulch. It will have a modern, urban ambience and provide space for small or large groups as well as events. The menu will be authentic American food prepared with the class and experience of world-renowned chefs who spent several months under the tutelage of actual American cooks so that they could capture the essence and flavors of traditional American cuisine.
The initial menu will consist of:
Milled peanut essence with concord grape gastrique, all served on top of rustic sourdough 18
Hand-crafted pasta with gruyere and colby cream sauce 15
House-made gelee of chicken stock with aged celery and sea salt. 12
Butter-walnut tarts with dark chocolate. 8
And that, my friends, is called "polishing a turd."
The initial menu will consist of:
Milled peanut essence with concord grape gastrique, all served on top of rustic sourdough 18
Hand-crafted pasta with gruyere and colby cream sauce 15
House-made gelee of chicken stock with aged celery and sea salt. 12
Butter-walnut tarts with dark chocolate. 8
And that, my friends, is called "polishing a turd."
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