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... 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... Read More