While-u-wait

I'm trying to write up posts on Beijing and other things while starting a new job, but I wanted to point out something grand. As any good gourmand knows, eating out on Valentine's day (and during restaurant week) is pointless. Not only are reservations impossible to get, but the food is usually of poor quality and 'special' menus are developed to make the volume easy on the kitchen, which tends to mean worse food.

However, some chefs do try to take it seriously. This year, Gabrielle Hamilton of Prune, one of my favorite restaurants in New York, has a series of three-course menus based on her favorite Valentine's experiences. They are all unique, sound delicious, and knowing her restaurant, will be delicious too. Gabrielle Hamilton is what we often refer to as a chef's chef. Prune is the kind of restaurand where chefs like to eat. By that, I mean they serve the kind of food that can't fool the knowledgeable cook with an educated palate: no party tricks and chemicals, no dainty presentations, just delicious food, properly seasoned and executed. Check out the menus on Prune's website, linked above. Then kick yourself for the money you're about to spend on filet mignon with mashed potatoes and molten chocolate cake.