A sentence with which to welcome Restaurant Week

Vermillion tonight, Dino’s on Tuesday, Birch and Barley on Thursday. But what’s making me the hungriest so far this week is a sentence from Tom Sietsema’s review of new Charlottesville restaurant Glass Haus Kitchen. He argues that chef Ian Boden’s lobster tagliatelle should stay on the menu.

Ready for this? “Boden makes his own long and supple noodles, which he scatters with sweet crumbles of blanched lobster, dusts with minced chives and finishes with sea urchin ‘froth’ that melts into the elegant mound as you eat it and becomes an enticing, richer-by-the-minute sauce.” I’m sold.

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