I love the idea of a restaurant directly requesting client critique. It's a brave stance, asking diners to address their critique directly to you. On the other hand, it's a good way to adjust the food so it appeals to the maximum number of diners. Call it a miniature focus group.
Here are the new dishes Hartel wants reviewed, descriptions penned by Chef Anita, which you can always tell because of the ellipses.
Seared Scallops ... linguine with farmers' market squashes & peppers .. carrot-chipotle sauce. Nice ... light ... stunning color on the plate.
Risotto with roasted heirloom tomatoes, spinach & speck ham ... red wine reduction
Duck Breast ... mulberry reduction( Anita picked & canned) ... gorgonzola bread pudding ... local green beans ... Chris's tomato-rosemary jam
Vegetarian dish ... red curried lentils ... raita ... root vegetables ... red potatoes ... cranberry chutney ... Indian fried cracker
Go order dinner, then be fearless in your opinions. If you're not the type to call the chef to the table to chat, come back here and share your thoughts — and all your weekly dining experiences — on Bites.