Though I am merely a mediocre home kitchen chef at best, I would imagine that opening a restaurant could plague a professional chef with as much doubt as it does freedom. While you do get to create your own menu from recipes crafted over your years of experience, what if you stray too far from the tried and true? Will anyone other than adventurous foodies frequent your restaurant? This conundrum can be particularly daunting in a city like New Orleans, where the culture and cuisine are so intertwined that some would argue New Orleanians subscribe to gastronomic protectionism.
The second pairing was a fettuchini in Esses’signature puttanesca paired with a Ciacci Piccolomini Sangiovese.
Gross shot, I know. I almost wolfed it down before remembering to take a picture.