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On Saturday night, as I studied the menu at
Old Major, I nearly burst into tears. At one point, some time later, I did exactly that, right after my first taste of foie gras; there would be more liberal shavings of that exquisite foie on the cassoulet, which hinted at a "foie surprise." And more sappy tears of joy that followed.
And, indeed, Old Major, the Highland restaurant that chef Justin Brunson has spent months putting together with an undisputed dream squad of cooks and chefs, bartenders and wine geeks and front-of-the-house professionals, is a restaurant that's striving to be a confluence of unassailable cooking (with gorgeous compositions to match) in a striking setting that's neither too pretentious nor too casual with service that's as refined and graceful as an orchestrated ballet -- but without the snoot.
See also:
- Exclusive sneak peek: Old Major, opening on February 24
- Justin Brunson taps pastry queen Nadine Donovan to spearhead the dessert program at Old Major
- Masterpiece Delicatessen chef Justin Brunson on opening a new restaurant and his fetish for foie gras and lamb testicles
