Manresa
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April 2007 |
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Yes |
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I have been following David since his days at Sent Sovi and noticed an evolution of his culinary style. After moving on to his new restaurant Manresa, David's cuisine seems to gain focus, purity and accuracy. His dedication to pursuing better ingredients has paid off tremendously. Manresa has become the French laundry of the south bay in every aspect, and I have strong faith in the abilities of Manresa's management team to create the best dining experience. If only can the kitchen be more consistent, the experience would be perfect. |
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Corn Croquettes, the egg, petits fours, poularde |
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http://www.manresarestaurant.com/ |
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