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The Palette Restaurant Review: At The Palette, students helm the kitchen and the menu reflects their coursework, so you never know what to expect --- apart, that is, from innovative seasonal specials and some good food. Executive chef Michael Zonfrilli oversees the kitchen, dining room and students. We enjoy such starting efforts as a Masala-spiced tomato soup with seared paneer cheese; sweet corn risotto; and spinach salad with strawberries. For lunch, vegetarians will appreciate the chimichurri tofu torta with avocado tempura. It’s a delight to see what the aspiring chefs create --- like spicy fennel sausage with tagliatelle. And while sometimes dishes can be hit or miss, success triumphs failures. Desserts such as green tea mocha ice cream or a chocolate malted crème brûlée deliver a sweet finish. In the end, a meal here leaves us feeling as if we could be eating food from a future Thomas Keller, and the speculative risk involved is well worth the reasonable prices.