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Chef Luis Restaurant

After the fourth course was served, the waiter informed us that we still had four more. I looked at Fernando from across my plate of pan-roasted Sea Bass with spinach and roasted potatoes (Lubina Mediterranea), and then at the waiter, who walked away without a revelatory smile or laugh.  “You’d better call our next appointment,” I said, and took a bite; though after the Calamares with avocado and tomato, the quesadilla with lobster and shrimp and the Tomate al Escabeche, I wasn’t sure I had room for any more…And though we were actually almost through with our tasting menu at Chef Luis in New Canaan, Connecticut, we had yet to meet with the man, Chef Luis, himself.

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