lyndalou
Head Chef
Mine would be small, intimate with a limited menu that I would change seasonally, adding something special now and then in between seasons. I think that a limited menu is best because you concentrate on using the best ingredients, and on perfecting those few dishes. The key for me is consitency of the quality of the food. A nice presentation is always important, as well. Decent wines at a reasonable price, also.
Great question.
Lyndalou
Great question.
Lyndalou