We have a serious eating disorder called ClydeCommonitus. We don’t want to eat anywhere else. Chris DiMinno is just a totally fucked up genius. We stopped in the other day for a sampling of some new things on the menu beginning with smoked trout chowder and a salad of seared braised bacon, frisée, fingerling potatoes and sauce gribiche, followed by porchetta, shelling beans, pickle relish, and poached eggs. A pair of dishes that cast every other dish you’ve eaten in your life in a very unflattering light. We devoured a quiche of Calabrian chili, rosemary, blue cheese and caramelized onion followed by a beef tongue omelette with horseradish, romesco, grilled onion and potato croutons. As in, crispy croutons made of potato. You do the math.
After we loosened our belts a bit, we wept with joy into a chef’s board of brûléed french toast with spiced apples and an almond butter parfait topped with roasted almonds. We died, and then we started counting the days until we could go back.
Stay tuned for more from Chris and his team here — we’ll be posting recipes, good ideas and food porn on the regular.

We have a serious eating disorder called ClydeCommonitus. We don’t want to eat anywhere else. Chris DiMinno is just a totally fucked up genius. We stopped in the other day for a sampling of some new things on the menu beginning with smoked trout chowder and a salad of seared braised bacon, frisée, fingerling potatoes and sauce gribiche, followed by porchetta, shelling beans, pickle relish, and poached eggs. A pair of dishes that cast every other dish you’ve eaten in your life in a very unflattering light. We devoured a quiche of Calabrian chili, rosemary, blue cheese and caramelized onion followed by a beef tongue omelette with horseradish, romesco, grilled onion and potato croutons. As in, crispy croutons made of potato. You do the math.

After we loosened our belts a bit, we wept with joy into a chef’s board of brûléed french toast with spiced apples and an almond butter parfait topped with roasted almonds. We died, and then we started counting the days until we could go back.

Stay tuned for more from Chris and his team here — we’ll be posting recipes, good ideas and food porn on the regular.


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