slowfoodin 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 slowfoodmovement, the menu changes every day or two to reflect the foods of the season and highlights sustainablefoodproducers 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. the atmosphere felt 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/