Spring Menu 2013 - Seared Scallops with Confit Duck Spring Cassoulet with Garlic Sausage #fearringtonhouse
Culinary Art Plating #plating #art
Koji Shimomura, chef-owner of Edition, strives to offer every diner a combination of service, food and atmosphere that is his own “edition” of what an excellent dining experience should be. You won’t get a menu because he wants to serve you what you want, not what’s available. Your server will ask you what you’d like to eat, and how much of it you’d like. It’s Chef’s idea of haute couture cuisine and is his way of making sure that every guest leaves full and happy.