The first day of service, which was a Saturday, was quite...interesting. The servers have a lot more responsibility than we are used to, such as opening wine table side and placing out 456361.1654 different types of silverware. Actually there are only 17 pieces of silverware. I say silverware because this restaurant is the only place on campus where actual silver plated flatware is used. There are certain pieces of silverware that most people have no idea what to do with like a fish knife or a sauce spoon. It is kind of mind boggling to think that someone woke up one morning, cut a notch out of his (or her) spoon and then proceeded to use it to scrape all of the sauce off of their plate. Who thought of that? Really? Who thinks to do that? Anyway, here is all 17 pieces of silverware and all 13 styles of glassware.
|Demo of Flatware and Glassware|
|My Study Guide for the Silverware|
The menu items look really good--I have tried the French Onion Soup, and it was delightful and choc-ful of onions (but not nearly as good as my grandmother's). Chef Rapp, my garde-manger teacher before I left for externship in March of last year, has taken over the kitchen bringing lighter fair to the once heavy menu.
|Entree Line Up Before Service|
If you're in town, check it out. It's worth the drive.
What is the fanciest restaurant you've ever been to?