Or, for that matter, to be happy it came that way. And on the night I chose the restaurant’s $60 prix fixe, I never expected the cheese course to arrive as a grilled cheese sandwich crusted in Parmesan and stuffed with apples. Every bite that licorice touched was elevated to a level of complexity the salad-any salad, really-would be hard-pressed to achieve on its own. But then a server arrived with a stick of licorice root and started shaving it over my plate. When I ordered the “licorice” (everything on Sprout’s menu is named for its primary ingredient), I thought I was ordering just a green salad, the licorice coming from the sliced fennel that was tossed in. I figured he’d want to aim toward the middle and put out meals that evoked across-the-board nods, a collective “he’s not bad.” What I found instead is a chef who challenged me repeatedly. Under pressure like that, I half expected Levitski to be putting out safe food at Sprout, the random restaurant he unexpectedly took over a few months ago. They’re cooking to maintain-and in some cases, defend-their uncontrollably outsized reputations.
When they cook for the public, they’re not simply cooking to feed their customers. With this question being on so many people’s minds, the chefs who appear on TC face a unique dilemma. What assurances do we have that the food on Top Chef isn’t the same way (or vice versa)? What are we supposed to do-trust the judges? (Please see point No. I mean, really?įinally, there’s the question that’s been asked by reality-show watchers everywhere: How are we really supposed to know if the food is any good? You need only go out to a restaurant once to experience a dish that sounds great on the menu, looks great on the plate but tastes as if it traveled from factory to freezer to microwave before landing on your plate. But I have some things to get off my chest: (1) Carla Hall. All names, labels, logos or other identifying marks or designs of products pictured are trademark their respective companies and are used under the fair use doctrine.I’m sure Dale Levitski would prefer I not make this review about Top Chef. All other content, unless otherwise noted, is by Mark Hester and is his opinion only.
#SPROUT RESTAURANT FREE#
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