“Clarity” (The Review)

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I’ve knocked out 60 percent of the tasting menu thus far when you count the gift from the chef at the very beginning: chicken foie gras nugget with dill sauce. The dill sauce was actually very good.
The scallop was very much on point, and the beurre blanc sauce was the deal-maker.
It’s as if everything in this place has caviar on top of it. The risotto was very rich, and it was as if the artichoke was just getting in the way. There was a great kick to it as a result of the truffle. Now for the Prime NY strip steak and dessert…
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Published by adamazim1988

I have a Bachelor's Degree in History/Government and International Relations from George Mason University, and a Master's Degree in International Affairs with a Concentration in U.S. Foreign Policy from American University in Washington, DC. I was born in New York City, and have lived in Northern Virginia since childhood. I am an independent writer and an entrepreneur. I am also a book author.

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