David's Kitchen & B. Samcook Home 16

The service we received at two of Chiang Mai's highest rated restaurants, was unlike anything we have ever experienced before.

One evening we went to David's Kitchen, a restaurant that came in 10th place in the world on Trip Advisor for fine dining restaurants.  We had reservations, but probably arrived about 15 minutes early.  To our surprise, two people came out to the vehicle to greet us, and walk us in.  We didn't let anyone know that we were on our way, but they were ready for us.  They led us to a table that had a card printed out welcoming us by name, as well as cute folded napkins.

The server brought out a delicious amuse bouche:

And then we ordered the escargot, and a lovely citrus salad:

Christopher had the tuna, and I had the lobster pasta.

We really enjoyed our food, and how unpretentious the restaurant was; sometimes we find fine dining places sort of stuffy, but this one wasn't.

We had another great dining experience at B. Samcook Home 16.  It's casual, funky, and fully booked until about August.

There is no ordering, you just eat what the chef is making that night.  Our server brought us the menu for the evening, along with the first beverage.

The first course was a crab meat spring roll:

Then shrimp tom yum, coconut soup, which was fabulous - so flavourful:

Next were pork ribs with a garlic pepper sauce:

And a pretty blue drink:

The next dish was grilled salmon with spicy lime sauce:

And then duck leg with mixed berry sauce:

Finally we got a little dessert and third beverage:

The chef said we could also take an ice cream treat from the freezer - haha!  We were way too stuffed to eat any ice cream, and I feel bad, because Christopher ate at least half of all of my portions.  I have to remember that I just can't eat enough in one sitting to do tasting menus.  It was a really unique dining experience, and we enjoyed how casual it was, yet how beautifully the food was presented, and how fresh and scrumptious everything was.

The craziest part was at the end of the evening when the chef came to our table and asked what hotel we were staying in; he said he'd have his driver take us back!  Talk about service!

How was your weekend?  What did you do?

Now this is Dining! Square Root, NOLA

The first thing that caught my eye was the name, Square Root; once I started reading about the restaurant, I was so intrigued. 

On Saturday we had the most unique dining experience we've ever had.  Square Root only has 16 seats, each giving the diner an up-front look at the food preparation and creation.  The seats are in a U-shape around the chefs.  Besides us, there was only one other couple there on Saturday night, so we had two chefs cooking exclusively for the four of us.

This restaurant is reservation only, and not for the inexperienced or unadventurous diner.  Also, it's pricey.  There are 12-15 courses, and they are perfectly spaced.  The service at this restaurant is impeccable, and different (in a refreshing way) than anywhere we've ever dined.

First up was a Louisiana blue crab soup with dashi, dulse, and lemon:

The second course was probably one of the best things I've ever eaten, a cauliflower-centered dish with white sturgeon roe and brown butter.  The cauliflower ice cream knocked my socks off.

Third was a muffaletta sandwich with a meringue bun:

After three home-run dishes, we were pretty stoked for the fourth course, especially when we saw the chef start up the cotton candy machine:

We then proceeded to eat the most creative dish we've ever had, fried chicken cotton candy, with a fried chicken crisp and a mousse-like concoction, with fermented mustard seeds, and other amazing things I cannot remember.

It was like eating a mini fried chicken taco, full of the most concentrated fried chicken flavour (all the good stuff you get in the crispy skin).  I would have happily eaten 10 of these.  Savoury cotton candy is boss.

Course five was Chinook salmon with smoked roe, cream cheese, etc.:

The fish was like butter - mmmmm!

Number six was blonde morel mushrooms with sweetbreads, rabbit sausage and green garlic:

Course seven was torchon of foie gras, with rhubarb, kumquat, and freeze-dried yogurt:

The eighth course seemed to be a palate cleanser; it was a frozen chai tea dish:

Ninth up was wahoo fish with heirloom peppers, garden tomatoes, eggplant and pepitas:

The tenth course was rohan duck with turnip, black garlic, and gravy:

Just when we thought the duck flavour couldn't be better, they brought out the 11th course, a duck-confit sticky bun, with crispy duck skin on top:

The 12th course was the first dessert course.  It was a dish that featured strawberries, pistachios, and yuzu:

The next dessert, lucky number 13, was a milk chocolate and hazelnut supreme with apricot, caramelized onion, and hickory vinegar:

And finally, as if we needed another course, we were served an assortment of baked desserts:

They don't like the diners to leave hungry, so on our way out we were given fresh baked mini coffee cake muffins to-go. 

If you're ever looking for a unique, fine-dining, non-stuffy, progressive, creative dining experience when you're in New Orleans, you've got to try Square Root.

Have you ever had a savoury version of a food that's traditionally sweet, or vise versa?

I have to say, the cauliflower ice cream and fried chicken cotton candy are my favourite two tastes from this meal.