Mashed Potatoes

Being Irish I feel a particular pride in making really fabulous mashed potatoes. I’ve had mashed potatoes in fancy restaurants that were made with such a high ratio of butter to potato that I feel they cannot be truly called mashed potatoes.  The richness of that rendition sends the dish to a rarified place.  And of course I’ve had those gluey versions that are prevalent in diners. It’s another one of those so-called humble ingredients that frequently gets treated like... Read More

Roast Chicken

Roasted Chicken has been on the menu almost since the restaurant opened. In September 2004 we opened with the idea of serving a three course prix fixe supper every evening with a vegetarian option for $25. I had visions of a European style country supper, the kind where you happen upon a small country place and sit down to whatever the host is serving for the evening. How wonderful it was going to be to sit down and be presented a carefully balanced and thoughtful procession... Read More