Cafe Society

Bistro Vendome's Ben Davison: "It's not as cool as a super-badass knife, but a spoon is a chef's paintbrush"

Ben Davison Bistro Vendôme 1420 Larimer Street 303-825-3232 bistrovendome.com

This is part two of my interview with Ben Davison, chef de cuisine at Bistro Vendôme; part one of our chat ran yesterday.

Most noteworthy meal you've ever eaten: Schwa, in Chicago, was an amazing experience. Chef Michael Carlson had just returned from a hiatus, and my wife Jody and I enjoyed fourteen courses of sheer brilliance. Of note was the fact that there were no waiters in the restaurant. Michael greeted you at the door, served whatever wine you brought in, and all of the chefs delivered your courses. There are just 26 seats in the place -- I counted -- and it couldn't have been better. We had everything from jellyfish pad Thai and crispy lamb brains with morels and nasturtium purée to smoked cobia, and the meal was simply out of this world.

See also: Ben Davison of Bistro Vendome: "I don't want snot in my tea"

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Lori Midson
Contact: Lori Midson