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"Fine Dining Without Reservations" (re: healthier high end dining) Wall Street Journal


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This Wall Street Journal article discusses how chefs are turning to healthier preparations. Much of the article discusses Cathal Armstrong's shift in how he's been preparing dishes at Restaurant Eve.

"Using lots of butter is the way we all learned. We always said 'fat equals flavor,' " Mr. Armstrong explained. "Well, it does, but there are other things that have flavor, too." With that in mind, Mr. Armstrong has quietly transformed Restaurant Eve into a prototype for healthy high-end dining.

(I haven't been to Restaurant Eve's Tasting Room in several years, and I did come away thinking that the food was very rich. I'd be interested to hear if people who have been to either the Tasting Room or the Bistro have noticed differences in the food.)

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