Spoiler alert: you’re going to enjoy yourself at Balthazar. Or at least you will if making reservations and à la carte dining is your idea of fun. In other words: all the things we used to do at restaurants before tasting menus and small plates (“the kitchen will send food as it’s ready”) took over the dining landscape. Not that dégustations and food-slinging wine bars are bad things, of course. But in an era where establishments often expect guests to fit into their system, finding operators that go the other way can feel novel. Restaurant-craft, however, is nothing new at Balthazar.
This story is from the February 2021 edition of Gourmet Traveller.
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This story is from the February 2021 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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