On vacation (barely). The conference is a lot of time and mental work. The food here is excellent. Favorite restaurants so far:
Carafe - more elegant setting for Florent-like food. We've eaten lunch there every day so far.
Veritable Quandary - great bar menu, had scallops wrapped in bacon on top of corn (me) and grilled pizza with heirloom tomatoes (James) for dinner the first night. We had great wild salmon there last night for dinner.
Park Kitchen - sort of like Savoy's food. Fresh ingredients, brilliant execution. We had a chilled cucumber and almond soup with bits of house-cured salmon on top. It was one of the best soups I have ever eaten.
The raw ingredients chefs have to work here are excellent: heirloom tomatoes, corn, cucumbers, mushrooms, lamb, etc.
Great wines we've had: Jezebel white (a blend of Pinot Gris and others), Pinot Noir from Argyle, Belles Soeurs and Brick House, late harvest Gewurtztraminer (dessert wine) from Andrew Rich.
