g.e.b. Restaurant Review: Short for Graham Elliot Bistro, Graham Elliot’s joint is all about rock star shtick. You know this from the moment you’re greeted at the amp-stack host stand. The theme continues as you’re presented with a menu-emblazoned LP. In theory, executive chef Jacob Saben’s dishes have a handful of components, but the reality can be surprising. The risotto, for example, is ramped up with beer and cheddar. There are land and sea-based entrées, too, like pork schnitzel with rye spätzle as well as local whitefish with roasted fingerlings and wilted leeks. Desserts range from beignets to cookies and milk. Tropical drinks are the way to cap things off.
|
