As I understand it, he uses a lot of pastas in Italian shapes, but the pastas are made of ancient grains without eggs. And his dishes show influences from all over the world, Asia, Morocco, Spain, and more. And, it’s apparently less expensive than his flagship restaurant, Ze Kitchen Galerie.
Just looked at a bunch of review of Kitchen Ter(re), look promising and refreshing. All positives reviews. It looks like a cheaper version of the more expansive Ze.
I would like to try it once I’m able to eat (dental problem).
Good luck! I, too, have been keeping my dentist flush recently.
We didn’t wait at all for a table, but it was early… around 6:30 or 7. By the time we were eating, all the tables (there aren’t all that many) were full. It’s certainly not a formal place in any sense of the word, but I think at mealtimes, people are there as much for the food as the cidre.
