Whats cooking in the most upscale restaurants on the other side of the Atlantic?
After five hours and 26 dishes at the relaxed and cheerful Manresa in Los Gatos, California, Jay Rayner reveals all. By Jay Rayner The Observer (London) Sunday, October 31, 2004 As the last course of our meal at Manresa arrived, the chef approached our table. ‘Did I win?’ David Kinch said to my companion Pim, who is a regular at the restaurant. Rarely before have I seen dinner as a contact sport. I have always considered myself better suited for sitting at tables than challenging anybody at, well, anything. But in this instance, with the 26th course of the night on the table before us – a rich frothy cup of hot chocolate – the language of war seemed oddly appropriate. At times it had indeed felt like we were locked in mortal combat with the kitchen. A short explanation: I had not asked for 26 courses. I’m not beyond doing that, but I am savvy enough not to admit to it here. Gosh, you might think me a glutton. All I had wanted to do was find out what was happening at the top end of the
