I ate at Chez Shea for the first time last night and it had broken its way into my top 3 by the second course. I had escargot, which was just perfectly executed, and a wild boar tenderloin, medium rare, with broccolini. I can't say enough good things about the meal, the atmosphere and the service. Also, they have a selection of reasonably-priced wines in most varietals and from most regions. The view of the bay, as seen over the market, is unique and the perfect complement to the dim, intimate interior.
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1 comment:
So, are you starting a new career as a restaurant critic, or are you a paid spokesman. By the way, Gwyn is not too impressed that you were eating snails (Gr: schnecken).
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