Monday, November 5, 2007

First Look - Morrison-Clark Restaurant

The building looks like it doesn't quite belong - but that just makes it all the easier to find. And once you've been inside, you'll probably want to find it again and again.

The restaurant at the Morrison-Clark Hotel is a throwback - and like old time uniforms day at a baseball game, this 70+ seat restaurant, under the steady hand of Chef Janis Mclean, has a certain unspoken elegance to it.

Since I'm a bit short on time I'll send you the Sauce on the Side's article on the same dinner I was at.

At the end of the dinner, partially put on by Barboursville Vineyards, Barboursville rep Jason Tesauro took a sabre to a bottle of bubbly to open it.

I actually got to keep the decapitated cork as a birthday gift - very exciting!

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