Dining etiquette requires one to use a soupspoon for gazpacho, a dessertspoon for creme brulee, and chopsticks for fitting in when dining with walrus. Learn to harness an arsenal of utensils with this Groupon
Tamarind-date jam sweetens the salty spice of miso Chilean sea bass ($36), butternut-squash ravioli is topped with tart apple and hazelnut brown-butter sauce ($19.90), and Tahitian-vanilla-bean ice cream melts slowly across the upside-down chocolate souffle ($9). Click here for the complete menu.
Chef Christopher Ponte had been making special requests for one of Pepper Mill Restaurant's picky patrons for many months. It always took extra work to conjure up off-menu items, but Christopher didnt complain. He loved cooking. One day, the customer asked to meet the chef, and Christopher obligingly came to greet him at the table. As conversation casually flowed, the elderly gentleman asked, "What would the young man like to do in the future?"
Without hesitation, Christopher said, "Study in France."
Mere months later, thanks to the largesse of one very happy customer, Christopher Ponte enrolled at the Le Cordon Bleu culinary institute, one of France's most iconic schools. He made excellent use of his time there, returning to America to work in fine restaurants as a private chef, and ultimately as the culinary talent behind Cafe Ponte. Awarded a Golden Spoon and a Zagat rating as one of the top area restaurants, his unabashedly adventuresome menu sizzles with European and Asian influences. The 250-seat dining room hosts its guests at intimate table tops or a zigzag bar which serves seasonal cocktails, 150-year-old Grand Marnier, and refreshing glasses of water for visitors that pulled their own carriage to the restaurant.
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