Bliss Restaurant and Catering

• small bite menu

• martini menu

• fondues

• on-line reservations

 

 

 

"...every dish that emerged was a production. Caesar salad was not a tangle of greens tossed on a plate but an orchestrated creation highlighting romaine topped with a Parmesan toast and flanked by a thin line of cracked black pepper and another of grated cheese. It was one of the chef’s simplest dishes. More complex was the mache salad garnished with goat cheese fritters and syrupy preserved figs. It was undermined, however, by its pool of balsamic syrup, which made it too sweet. Sweet was also the verdict on the phyllo-wrapped stilton salad with mache, all balanced upon too many caramelized apples."

Joanne Starkey, The New York Times