As far as Tuesdays go, next Tuesday’s shaping up to be quite the Tuesday.
What with the seven-course tasting menu at the new place on Polk, and all...
Ready yourself for Lord Stanley, which is a nice, intimate restaurant from a chef-owner couple who’ve done good things at Per Se and England’s friend-of-Michelin spot known as Le Manoir aux Quat’Saisons—anyway, it opens Tuesday. (Here’s the slideshow.)
Your night might go something like this...
Enter with a date, some friends and their dates, and make your way to the communal table in the upstairs loft for onion petals, English peas with ham and carrots... and maybe poached hen with radishes and barley. Someone’s probably going to point at the large piece of wool on the wall. “Wool from the first-shorn sheep on Decatur Island,” you’ll say, since that’s something you know now.
Or maybe more like this.
You enter with a plus-one, snag seats at a two-top downstairs and look at each other with a look that says “Yeah. We’re going full tasting menu.” It’ll change, but think beef tartare, that poached hen, slow-cooked lamb shoulder... hello, sample menu. At some point your date will point to the large piece of sheep’s wool on the wall.
We don’t really see that part not happening.
What with the seven-course tasting menu at the new place on Polk, and all...
Ready yourself for Lord Stanley, which is a nice, intimate restaurant from a chef-owner couple who’ve done good things at Per Se and England’s friend-of-Michelin spot known as Le Manoir aux Quat’Saisons—anyway, it opens Tuesday. (Here’s the slideshow.)
Your night might go something like this...
Enter with a date, some friends and their dates, and make your way to the communal table in the upstairs loft for onion petals, English peas with ham and carrots... and maybe poached hen with radishes and barley. Someone’s probably going to point at the large piece of wool on the wall. “Wool from the first-shorn sheep on Decatur Island,” you’ll say, since that’s something you know now.
Or maybe more like this.
You enter with a plus-one, snag seats at a two-top downstairs and look at each other with a look that says “Yeah. We’re going full tasting menu.” It’ll change, but think beef tartare, that poached hen, slow-cooked lamb shoulder... hello, sample menu. At some point your date will point to the large piece of sheep’s wool on the wall.
We don’t really see that part not happening.
