slow food in the fast lane. having seen their restaurant glow under the neon sign of nightlife and entertainment for sometime, tim mays and some notable partners recently came up with a sustainable idea in april of 2010 to create a 100 mile meal~ a three-course meal using organic, local produce which set the tone for a well-groomed eco-friendly menu. driven by the slow food movement, the menu changes every day or two to reflect the foods of the season and highlights sustainable food producers like a who's who of the agri awards. suzie's farm organic romaine, crows pass berries, la milpa organica arugula as well as all natural "brandt" beef- a family run farm using hormone-free, antibiotic-free natural beef. the evening i arrived, the chef was promoting sustainable seafood week by offering an ever-changing pan-seared fish with soulfully cooked braised greens. the fish was of rather large proportion and lightly grilled with a lemon zest flavor while it flaked off the fork in juicy light-reflecting oil.this was complimented with a side of drink-friendly house-cut fries and the mule~ a fuzzy flavor-filled snap of organic vodka, ginger beer, lime and bitters. theatmospherefelt uber-cool with young and old mixing it up at the wrap around bar which is skirted by the twilight of an elegantly tiered chandelier, creating a sophisticated and lively dining environment. thank you matt...... a lovely time was had by all.
s poynter~herbal gourmet
http://herbalgourmet.wordpress.com/