I did not try the Lavenderįields which brought gin together with fino and Lillet Blanc. Sherry, and chocolate bitters, and it was everything I had hoped it would be – I tried the Boot Spur which melded rum, amontillado Was immediately taken with the restaurant as there wasn’t just one but TWO cocktails Add rum and sherry and make it a love triangle. Why not? If you follow me on Instagram, you already know about my love affair with
GEM LETTUCES radishes, green strawberries, lavender, vinaigrette, tarragonīut Price has a million tricks up his sleeve, lifting each dish beyond its description,Ĭreating thrilling bites in dish after dish. OYSTERS half dozen with pear & seaweed mignonette And at first glance, the menu sparked many questions about what is charred and what is fermented – how could I distill what appeared to be so many interesting flavors into a meal I and my companion would enjoy?Ĭhef does some of the work for you, simplifying dishes down to their ingredients –
Translating these myriad influences and flavors into a menu that considers form, texture, and innovative fermentation and preservation processes is no small feat. At Bear, Executive Chef Garrison Price understood my global soul.īefore landing at Bear, Executive Chef Garrison Price took a tour of the world’s cuisines, spending time learning Italian techniques at New York’s il Buco Alimentari & Vineri, the benefits of flowers at botanically-focused il Fiorista and the art of blending Asian and western flavors at Hawaii’s now-closed Kauai Grill and José Andres’ China Poblano in Vegas. There are some meals you suspect the chef is onto you and the flavors you enjoy most.