LogFAQs > #956198249

Its easy for it to look like its all presentation when youre missing out on the crucial component of actually eating the food lol. Ive genuinely never had some of the taste, texture, temperature, etc. combos I experienced here, so the food itself is unique in a way. But again, I get its not for everyone. Especially if youre only thinking of meals in terms of sustenance and not any greater experience.

Not only do these places stay in business, I had to make my reservations two months in advance right when spots opened up to ensure I got us a spot in the restaurant. Its also probably worth noting that many chefs do different levels of dining at different restaurants. There is one by the same chef called Petite Crenn which, while still pricey, is much more reasonable for the average diner on a special night.