Wednesday, January 21, 2009


After a couple of misfires, I decided to give the Arome another try, and was rewarded with a pleasant surprise. The new Gagnaire-trained chef does a great job, and although the menu was a little too citrus-y, everything was delicious, the service pleasant and the open kitchen fun to watch.

Iberico pork "pluma", Joel Thiébault turnips and blood orange reduction