Table 8, A Review

I've not posted a review lately. And this review, I should confess, is NOT AT ALL UNBIASED. If it were awful I couldn't say it was awful.

Luckily for me, it wasn't awful, but alas, I can't say it was awful because the Executive Chef is a friend of mine. Of course they may become friends with me because they know I'm a sucker. But I will also admit that I'm a snob and wouldn't be friends with a bad chef. So what I'm trying to say is that my word is still golden.

I entered and said to the maitre d', "Hi I'm .:tt:. and I have a reservation." His eyes lit up and he said, "Oh Govind's friend! Welcome!" See? It's fun being me!

We are ushered to the bar and enjoy a couple of glasses of prosecco and a few chef's amususes. We are amused indeed. Chef comes in--a handsome gent that is famous for being great looking. He's not cooking tonight--he's just back from Miami (where they have placed another Table 8). He comes to our rescue, as we have booked on the busiest night since they reopened. He snaps his fingers and a table opens up.

One of my dining companions brought a nice bottle of wine, so we start with that. We order the first and main course at the same time--which a good restaurant should be able to pull off...most in LA can not. How hard is it to hold the main course for 30 minutes?

Let me tell you some observations that made the evening; first the staff understands that a good evening happens when everyone is having fun. So there isn't a table? Offer good food and wine and company until there is a table. But my favorite thing of all? There were three of us, and all of the courses came with the main ingredient in sets of three. Three pieces of duck, six scallps, etc...I've said it before--the dining room should always accommodate the client--if there were four scallops who would get the last one?

So I'll get down to it--the food is so elegant and tasty--there was nothing to complain about. The Chef de Cusine (runs the kitchen in that particular location--the Executive Chef oversees all operations of both) is Jason Wildman.

We had the Chorizo and Clams, Seared Scallops and Braised Veal Cheeks to start. All very yummy--it's hard to say which was my favorite--but if I HAD to choose, I would say the Veal Cheeks.

I loosened the belt and settled in for a main course. The chef stopped by the table to see how things were going and realized it was time for more wine. At this point--my head spinning from lots of wine, food, and attention I don't remember what we drank--but it was good.

The main course came after we digested a little--not too hurried. For this course we enjoyed the Lamb (and I told my lamb story--have I told you yet?), the Duck Breast, and The Pork. It was all fabulous--I even liked the lamb!

Dessert was a creamy and delicate panna cotta and warm cookies. More wine and some coffee. And the night came to a close. Well sort of...

.:tt:.

Order Govind Armstrong's book here. Really. Do.