Tuesday, July 10, 2012

First Look: The Spence

Posted By on Tue, Jul 10, 2012 at 8:01 AM

SURF-AND-TURF: Roasted bone marrow with tuna tartare at the Spence
  • James Camp
  • SURF-AND-TURF: Roasted bone marrow with tuna tartare at the Spence

CL's Cliff Bostock writes:
It's not a boast or an exaggeration, but I'm not a television watcher. I've never seen an entire episode of "Top Chef" or any of the other nail-biting soap operas that toy with chefs' egos and turn a risky condiment into a death sentence.

So, I've never been starstruck by Richard Blais. But I have been eating and mainly loving his food since he turned up at Fishbone on Peachtree Street in 2001. A couple of years later he opened Blais, revolutionary in its introduction of molecular cuisine to Atlanta. I found the restaurant to be a mixed success, but greatly admired his willingness to experiment wildly, under the inspiration of renowned Ferran AdriĆ  of El Bulli, where he worked a stint...

Read the full article here.

Tags: , , ,

Comments

Subscribe to this thread:

Add a comment

Readers also liked…

Latest in Omnivore

More by CL staff

The Ultimate Doughnut Smackdown
The Ultimate Doughnut Smackdown

Search Events

Search Omnivore

Recent Comments

© 2016 Creative Loafing Atlanta
Powered by Foundation