Chef: Wylie Dufresne (but with an opening into the kitchen, it appeared he had the night off. You may have seen him as guest judge on Top Chef and competitor on Iron Chef America.)
Location: Lower East Side
Ease of reservation: Opentable
Greeting: Warm smile and quickly done but we were asked to wait a minute. Promise kept.
Table: In the middle of the restaurant. Banquette seating splits the room in two.
Server: Young and courteous.
Lag time: Can't recall - good or bad. So must not have been too bad.
Meal: We opted for the Chef's Tasting Menu.
Dessert?: Came with tasting menu.
Check please: Forgot if we had to ask...
Worth a return visit? Well... I must say no. I was sad to say that this was one restaurant I was REALLY looking forward to. I was intrigued by the idea of molecular gastronomy: taking food to new heights with textures, flavor combinations, etc., and I think one diner's review said it well by stating that regardless of how the food is presented, some foods are meant to be eaten hot or cold. To have it all just this bland room temp took away from the taste of the food. I really wanted to love this place. I love that it's not in midtown or uptown or in a place that is too cool. Even the interior vibe of artsy without being stuffy was so great. But the food has to bring you back. And sadly, it won't for me.
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