I have heard of dessert first, but dessert only is great. I don't live in LA anymore, but the idea should work anywhere. Its strange how hard the the chefs work on the dessert items and then are surprised that people want to eat just that. They don't blink and eye when you have no dessert.
Friends and I once ordered every dessert on the menu at Tra Vigne and, because one of us had connections, enjoyed them in a special room at the top of the restaurant. A great memory.
Evan, I would love to write you directly regarding My new cook book Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France.
Warmly,
Kitty Morse
Hi Evan!
I love your posts. How may I get a hold of you directly?
Kitty Morse, cookbook author
I have heard of dessert first, but dessert only is great. I don't live in LA anymore, but the idea should work anywhere. Its strange how hard the the chefs work on the dessert items and then are surprised that people want to eat just that. They don't blink and eye when you have no dessert.
Friends and I once ordered every dessert on the menu at Tra Vigne and, because one of us had connections, enjoyed them in a special room at the top of the restaurant. A great memory.
All sounds delicious. I can never choose one thing at Republique, but I too limit myself to just one, well maybe plus one more for the road!