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Others are located closely to the kitchen so the chef has easy access to entertain the guests at the table all night long while cooking an elaborate meal. The restaurants sommelier coordinates the wine and food pairings while working closely with the chef who creates an original menu comprised of many courses. Starting with a phone consultation the sommelier will ask your food likes and dislikes. It is important to make him or her aware of any food allergies although other than that it is best to trust the chef to just run with it. Usually chefs prefer the menu to be a surprise. Dishes like Buckwheat Soba Noodles with a Peanut Ginger Sauce and Braised Duckling or Hawaiian Tuna Poke with Flying Fish Caviar and a Crispy Rice Cake might make their way into a tasting menu that evening. Courses that are unlikely to be found on the restaurants regular dinner menu such as Baby Stuffed Quail with Onion, Pine Nut and Gorgonzola topped with a Minted Herb Sauce will impress the truly epicurious diners at your table. Wine pairings are served by the sommelier throughout the night with interesting narrations to keep guests entertained. Each wine is served in the appropriate glass with selections progressing from light to heavy style and dry to sweet. Sometimes a sommelier will include a palate cleanser such as a Cava, an effervescent Gruner Veltliner or dry Champagne between courses. The finale might be a sweet dessert wine or a rich port tasting. Prices range from $75 per person to $150 per person when including older highly sought after vintage wines. Seating’s usually take place mid week when the chef has time to dedicate to what is about a three hour experience. Most bookings can be made for up to six people and may be arranged for couples as well. The part that most people like the most about the chefs table is that the chef actually comes to the table to deliver dishes. Famous restaurants like Le Cirque, Daniel, and, Le Bernardin book their coveted chefs tables six months in advance or even reserve it for the unexpected VIP clientele that stop by mid week. Daniels chefs table is called the “Sky Box” and is situated next to the chef’s office overlooking the kitchen with glass walls to soften the noise from the kitchen so you can carry on a conversation during dinner. The chefs table at Mie N Yu a restaurant in Washington is actually suspended in a giant iron bird cage (the restaurants signature landmark) in the center of the restaurants main dining room. This year upscale restaurants in smaller towns with passionate talented chefs seem to be joining the Chefs Table club as well. The Litchfield Saltwater Grille books its chefs table Sunday through Thursday evenings for parties of 2-6 people. The Litchfield Saltwater Grille is an upscale fish house with steak house concepts. Voted “Best New Restaurant, Litchfield County” by Connecticut Magazine 2008. Voted "Best Seafood, Litchfield County" and "Best Hidden Gem, Litchfield County" by Connecticut Magazine 2009. Brett Clugston, owner and sommelier, features her Wine Spectator award winning wine list and Albert Clugston III, owner and chef, presents his contemporary American cuisine and raw bar. The Litchfield Saltwater Grille has four large dining rooms, including rooms sponsored by B.R. Cohn Winery and J. Lohr Winery, a wine loft, and a covered patio. Located on Route 202, The Litchfield Saltwater Grille offers guests a sophisticated dining experience. © Copyright by ConnecticutPlus.com. Some articles and pictures posted on our website, as indicated by their bylines, were submitted as press releases and do not necessarily reflect the position and opinion of ConnecticutPlus.com, Canaiden LLC or any of its associated entities. Articles may have been edited for brevity and grammar. CURRENT HEADLINES: Top of Page
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