The night I was there, Kalman created a deeply earthy tribute to morels and fiddlehead ferns that took me back to my summers in the woods of Maine ($16). The curly fronds of young ferns and mushrooms were sauteed in cultured butter and partnered with fresh peas and roasted sweet peppers. Tonight’s menu will more likely include in-season tomatoes or peaches, such as the tasty peach, farro and arugula salad I had at lunchtime and which I’ve been making a version of at home ever since.
~ Lisa Dupuy. “Dining Review: Pickles help form a more perfect Union.” Glendale News Press 15 July 2014: Web.
Thank you to the Glendale News Press for dining with us. They enjoyed Chef Kalmans’ small touches including his pickling expertise which is second to none.
You can read the full article here.
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