Word’s out in the streets, we have taken the reins at French Blue. New menus are posted online and outside the front door.
And at Solbar, I had the bright idea to go with four menu changes last Tuesday night plus a full turn on the fried chicken menu, so it’s not as if we’re stagnating here.
Here are a few images from 1-Day at French Blue. It’s difficult to put into words JUST how exciting and challenging this all is.
Beef tenderloin with bone marrow butter and horseradish-potato mousseline.
Shelling bean (butterbeans in this case) soup with salsa verde, bacon-onion compote, and crispy beer batter