VeraBlue
Executive Chef
Several places are popping up, doing quite the booming business, too. The premise is one table, one meal per evening. Usually the table sits anywhere from 8 to 20, although some restaurants may split that number between two or three tables. All reservations are for the same time. Meals are not served family style, quite the opposite, actually. Much emphasis is placed on presentation, sustainability, wine pairing (for those with liquor lics). Usually, you are served what the chef decides to prepare, no menus.
What are your thoughts? Would you frequent an establishment like this? Why or why not?
What are your thoughts? Would you frequent an establishment like this? Why or why not?