Knife + Pen

St. John

In Uncategorized on March 30, 2010 at 7:43 am

A lot has been written about St. John. Savior of English cooking, inventor of snout to tail eating, “the chosen one” are terms tossed into Fergus Henderson’s lap on a daily basis. And, eating there certainly doesn’t disappoint. But, even more important as we voyage into glimpsing the idea of having our own restaurant one day, what really hit home during our last meal there was the perfect combination of comfort and sophistication.

World Famous Bone Marrow

jellied ham

snail risotto

Not overworked or underdone, St. John is a place like Chili’s where there is not only something for everyone, but also a distinctive other-worldliness that takes place when dining.  The starkness of the walls, floors and ceilings make the restaurant feel like it is part space ship, part medieval torture chamber. Either by chance, or incredibly calculated, this cook’s cook stumbled or strategically planned the most enchanting elixir a chef can imagine…a timeless restaurant.

p.s. do not eat at the bar

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