Pinot may be new, but the chef and restaurant staff know how to make every costumer feel at home in their French kitchen. We were placed at the "chef's table," where we were able to see and feel all the hustle and bustle of the kitchen and see every exquisite meal being prepared.
Miss. Sarah's birthday dinner at Pinot was complete with a complimentary bottle of champagne (and when asked for strawberries, they implemented with raspberry sorbetto, in which they dolloped into each glass).
While I was obnoxiously taking pictures of cheese their platters, my nose practically touching the place, they simply offered me the plate; "That's an extra, would you like this one for your table? Otherwise I'll just have to give it to the staff."
Would I like a cheese platter?! Do you know who I am?
The dinner was spectacular. I had a "young hen." I wonder how young it was. I hope at least a teenager.
|whole roast young hen roasted potatoes, carrot, onion and tomato|
|baby tins filled with fresh bread|
|Add captionskate wing potato gnocchi, brussels sprouts, preserved lemon, brown butter|
|alaskan salmon cauliflower and red potato gratin, horseradish|
|tagliatelle carbonara pork belly, shaved parmesan, duck egg|
|Birthday girl and Elizabeth|