It’s where starred chef meet, a restaurant called The Chefs Club is famous for its refined offerings prepared by professionals. With eight chefs playing around the open kitchens, this unique restaurant showcases your food being cooked in front of your eyes. A certain class, upscale attention, professionalism in service, this restaurant promises an unforgettable experience.
I walked in and started taking photos, a picture of every corner, the bar, the tables, the dining room and the huge rock of salt hanging from the ceiling. I loved the kitchen, an open kitchen where guests can enjoy the action. Chefs talk and work calmly like an organized beehive.
I was happy to have the best seat in the house -at least in my opinion- the bar facing the kitchen enjoying the sizzling sounds and watching the beef grill and the foie gras roast.
This season, The Chefs Club is handled by The Dabney, a famous restaurant in Washington. On the menu, a selection of snacks, small plates and a family style fish platter with three sides. Seven sisters cheese, pig ears, ricotta toast. Roasted cauliflower... interesting stuff!
Great food is served here: The seven sisters cheese; black pepper crackers, cress and smoked honey. As simple as it is and looks, crunchy toasts with slices of cheese drizzled with honey. The perfect combination of flavors and textures one would never expect to have at a fine dining restaurant.
Crispy pig ears! Oh how much I love this! Yes, fried and crunchy pig ears! I adore this.
Before moving forward, the sommelier approached us with a gift, a plate of house-made ciabatta bread, toasted to perfection, infused with herbs and excessively marinated with butter and served with butter whipped cream on the side. The bread is orgasmic, and the white buttercream is so gentle on the palate, caressing it in style and leaving a sweet after-note in the mouth. This is the simplicity of fine dining.
I was enjoying the moment, every single second of it, contemplating the chefs and learning from them. The head chef coming all the way from Washington was delivering the plates and giving the orders; I had the chance of having by my side, asking any question that comes to mind.
Chef... how can a ricotta toast make me scream! How can a simple ricotta cheese on a bed of crunchy toast with lemon, mint leaves and charred snow peas make one smile, laugh and tremble. It’s the softness and temperature of the toast, the creaminess of the cheese, the zesty touch and light sweetness all combined with fresh mint harvested earlier that same day. When the chef told me it was his favorite... now I understand why!
I was happy, happier and happiest if I may say... a great experience while more food landed on my table. With tonight’s dinner, I had a fine wine from the land down under; Best’s Great Western, Foudre Ferment Riesling 2014. Very Smokey and aromatic with a sweet touch; I loved it.
Dishes you only eat at fine dining restaurant are proposed in a casual eatery. The Seared scallops took the waiter a long minute to explain, a beautiful plate with smoked celery root, hard textured full-bodied country ham, popped sorghum and sunchoke miso. It’s a journey to Asia and back, a balance of flavors and ingredients, a bed of purée, a salty dry ham, tender scallops cooked to perfection; I wish words could describe the feeling!
Roasted cauliflower custard with charred brassicas, brown butter, and Meyer lemon. Cauliflower, simply cauliflower turned into a masterpiece! Two thumbs up chef, I’m impressed. I also ordered the wood-fired cornbread in a cast iron pan which is interesting, to say the least, feels like a giant pancake with smoking flavors ready to have a spread of butter.
Service is exceptional; we were approached a dozen times by the waitress, the sommelier, the head waiter and the chef all asking if the experience was satisfying. The plates are explained in a loud voice, glasses refilled, wine managed properly while positivity and happiness are spread all the way.
An hour passed which felt like a minute; I was enjoying the kitchen and chefs in action; I can assure you now, I had the best seat in the house. Their attention to details, the way they handle every plate is much more than cooking; it’s art!
Such a great experience has to be crowned by a dessert; so let’s have a butterscotch pie (walnut lace, toasted meringue, nutmeg and dark chocolate) and the baked Alaska (orange ice cream, coriander mousse, gingersnap cookie). As good as all the rest, desserts are memorable.
Speechless... I left speechless! Hats down chefs, thank you, waiters, bravo managers; a memorable dinner!
