Re: Cru and Le Bernardin review
i've noticed a really sort of depressing trend amongst high end restaurants to serve food "not hot." when speaking to chefs about it, they inform me that many of the subtler flavors would be lost (both by denaturing and by overpowered by heat) and that the appreciation of textures/other would be more difficult if the food were served "hot." so they prefer that you have your food at "the right" temperature, so you can "enjoy" it more.
me, sometimes i want my food not to be room temperature.
f u mr trotter, i blame you.
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