My wife and I went to St John's Restaurant on Saturday night. Amazing. Purity of ingredients. Local meat and produce tapped with Daniel Lindley's magic wand.
It was certainly one of those "splurge" days that Julian's approach to nutrition allows for: the chef's taster menu included white tuna carpaccio with an heirloom tomato tower, frisée salad with ripe-bursting tomatoes and lardons, kobe beef seared and braised, and a couple of bites of cobbler for dessert.
But thanks to a commitment to quality of ingredients and preparation by the Restaurant, it was a splurge that I could eat and enjoy with a clean conscience. We are lucky to live in a place and time where we can eat food that tastes delicious and feeds our body in the right ways too.
