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Towards the end of our “Innovation-Inspiration Menu” at Restaurant Guy Savoy, we asked Chef Mathieu Chartron if this new menu was a lot more work for him and his sous chefs. With typical French understatement, all he gave us was a hint of a smile and a silent nod of agreement.
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You’ve no doubt heard of Super Dave, but have you heard of super hash? Or had some?
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It’s hard not to like Layers, even if you loathe the appellation (as in its name, not location).
It is one of many bakery/cafes springing up (Bread and Butter, Chocolate & Spice) faster than intellectually-challenged TV shows.
But the name gives us pause.
Continue reading “LAYERS is Hard Not to Like – Despite the Name”