date:Sep 19, 2012
where the meat is coated in an intense sauce balanced by roasted beets, fried onions and snowy white shavings of fresh horseradish that brighten the dish. Sunchoke puree becomes the mat for two slices of beef tenderloin ($24) with a roasted scallion loosely draped over the two. Sweet-acidic ground cherries, their brown, papery coverings resembling silk scarves gently rustled by a breeze, are the distinguishing element.
One of the disappointments was Mary's chicken ($20), a knob of breast and a