I've had several good meals at St. Ex, and it's one of my local staples. We can go on and on about the commitment to local and organic produce and the pleasures of the wood grill.
My one gripe: the menu just doesn't change. I know that Pilar recently flipped around its menu to lay low on the tater tots, but I've gone to St. Ex a dozen times in the past six months and seen nothing new at all. I've got to admit, being a New Yorker (and that's my fault, being spoiled for so long, and I acknowledge that) transplanted to DC, as much as I want to recommend St. Ex to people, I'm getting bored.
Chef Seaver - what's next for the menu?
N.
Hey I have to apologize for the lack of menu change recently. My attentions have been turned to Pilar and so the creativity of Saint-Ex has slumped a little. The trials of a restaurant also put me in a position of training a chef at Saint-Ex which is easier to do with a more static menu. But Wait- this coming Monday we are going to begin to change the menu on a daily basis which will provide lots of new choices and flavors. I am going to be drawing on my recent experiences cooking in Italy where I was in Piedmonte for 16 days. So you will have your NY slew of options. Thanks for supporting our food, I really appreciate guests who know our food so well that they demand that i keep growing. It is fun to cook for people like you.
Cafe Saint Ex / Gate 54, 14th & T Streets in 14UP - Owner Mike Benson and Chef Bobby Beard who Comes From The Atlas Room
in Washington DC Restaurants and Dining
Posted
Hey I have to apologize for the lack of menu change recently. My attentions have been turned to Pilar and so the creativity of Saint-Ex has slumped a little. The trials of a restaurant also put me in a position of training a chef at Saint-Ex which is easier to do with a more static menu. But Wait- this coming Monday we are going to begin to change the menu on a daily basis which will provide lots of new choices and flavors. I am going to be drawing on my recent experiences cooking in Italy where I was in Piedmonte for 16 days. So you will have your NY slew of options. Thanks for supporting our food, I really appreciate guests who know our food so well that they demand that i keep growing. It is fun to cook for people like you.
Cheers, barton (chef)