“Each time was a revelation, and each time at least a few new dishes hit our table. Sometimes, all eighteen or twenty courses were brand-new. We had developed a rapport with the waitstaff and with Trio’s owner, Henry, and had chatted with chef Achatz on a few occasions. Every time we went to eat somewhere else it felt lesser in every respect, so we kept going back, despite the cost and the sometimes awkward feeling of being a regular at a restaurant of this type. The food was like nothing we had... ever eaten—imaginative, daring, odd, whimsical, avant-garde. But more than anything else, it was delicious. We would often comment that X or Y were the best preparation that we had ever had—“That was the best rabbit ever, period.” “Yeah, but what about the short rib?”—and our ride home and conversation the next morning would be a dissection of the meal, its ingredients, and “Why the hell isn’t anyone else making food like that? I mean, if I could just get the short rib as a stand-alone dish, I’d be at that restaurant every week.”MoreLessRead More Read Less
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