Lots of press today including an article describing how Eight Tables is mimicing si fang cai (私房菜), or “private room dishes”, a tradition of Chinese chefs serving a banquet in a private kitchen.
and KQED and Tablehopper share a bit about an opening dinner for press:
Reading through these it seems to me that there is more emphasis towards flashy ingredients and decor than I’m interested in paying for. I’m the sort that would appreciate perfect execution on traditional dishes more than gold foil or other expensive ingredients-like caviar everywhere-that seem to be mostly for show. And though it is still a preview, one reviewer mentioned it could use a touch more finesse at that price point.
