We’ll get better each and every day at Eight Tables. We use the very best organic when possible ingredients with lots of luxury components and prep daily for our guests as we don’t have a freezer. As well each of the dishes takes multiple steps to prepare. The first course alone is nine small plates and each require 2-3 steps so that’s 27x35 covers just for the first course. So far the guests have overwhelmingly voted its worth the money as most importantly they remember their dining experience. We will continue to push the envelope as we are still very very new and need acceptance of Chinese cuisine at this level from the public. Thanks for posting and sharing. Chef George Chen
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