We Flipped!Thursday, February 04, 2010
Leslie and I heard that Richard Blais, one of our favorite finalists on a previous season of Top Chef (Richard was best known for doing molecular gastronomy-type (think Wylie Dufresne of WD-50 techniques/food) like sous-vide and utilizing liquid nitrogen etc etc etc) was opening a restaurant in B'ham, so we had to give it a try. It was wonderful.
What they serve is the important part. And it is crazy good.