We recently did a short story and discussed how much we liked the little "surprise"
that you get when you use cloches and how they make more of a "presentation"
to the dining guest. Well, a reader sent us this image of Chicago's Ria Restaurant's Danny Grant
and darned if we don't see Chef Grant's
cloches in the background. With Grant being recently describe as an "amuse-bouche master"
we shouldn't be surprised...we might even call him a "cloche master"
. Chef Danny Grant's
use of great tabletop pieces may be one of the reasons that Ria
was awarded two stars by the Michelin folks recently. We've said it before, but it is worth repeating. Yes, we understand the practical implications of using tabletop accessories like cloches, tiny sauce boats, etc.....we just think that diners - at all levels - appreciate the attention to detail. Elevating and enhancing the dining experience from BBQ to fine dining should be what it's all about.
Of course, earning two stars might also have something to do with his "to die for" cuisine like his beuatifully plated lobster below. We think we can also see a thin platinum line at the plate's edge to match up the finial on the cloches. Well done, Chef. Well done.
To learn more about Ria Restaurant
or Chef Danny Grant
- or better yet, to make a reservation, go here: http://www.riarestaurantchicago.com/restaurant.html