But on further reflection, why so snotty? It’s not like tasting menus are the exclusive purview of fancypants Chefs. In fact, on a raw February evening I’d probably be way happier noshing on jambalaya and catfish than nibbling on antelope carpaccio and pomegranate-rosemary gelee. Buddy Guy’s could be at the forefront of the next big food trend: tasting menus you don’t have to follow with a pizza run.
Of course, that’s assuming the food’s any good. I’ve been to Buddy Guy’s once in a dozen years and I stuck to the beer. Anybody have the scoop?