Two upscale eateries have upped the ante in the kitch. The Left Bank in Tyngs. has a fine new chef in David Bressler. Young, smart and down-to-earth, this Derry N.H. lad transforms the whole feel of Stonehedge Inn's main restaurant. I met w/ him yesterday and learned how to make scallops w/ corn risotto. Turns out, it's not that hard. Ya right! But in this guy's capable hands it was poetry in a pot. He was talking about the science of the sugar breakdown in the rice (that's what makes it creamy) the perfect browning methods and toasty exterior of scallops. But not in a nerdly way. I was putty in his hands. Sitting in the sun-dappled atrium as Lowell lawyer Louie Saab dined nearby, I got a glimpse of the good life. Back to reality. Now Im blogging in a hot stuffy room eating a power bar.
Over at Gibbet Hill in Groton, Rich Edes just took center stage. Coming up through the ranks, the chef has plans to urbanize the country menu at this chop house. What does that mean? More attractive, harried dishes w/ a caffeine addiction and a bluetooth connection? Stay tuned.
One chef, two chef
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I hope things improve with the new chef at Left Bank. They really seem to have been lost over there for a while. I always questioned the wisdom of trying to go from a four star new american restaurant (silk's) to a non-prime steakhouse. Now, hopefully, they can develop a real identity.
We were a little disappointed with the food after our first visit a few months ago-though the HUGE wine list is a draw-but were there recently for a wine dinner which was prepared by the new chef. The food was superb and paired perfectly with the wines.
Anyone else find the name "Gibbet Hill" offputting?