Master Chef Patrick FalboMaster Chef Patrick Falbo sits beneath the striking artwork in ember Photo by Drew Tanner
Ball and Falbo
surely have subscribed to the philosophy that less is more.Even in the appetizers where heavy or heavy use of spices might be expected, the flavor of the meat or fish was never overpowered by the embellishment. , Ball's favorite dish on the party menu? , "Moroccan salmon," he
said without hesitation.
, "I'd expect to find this restaurant in Manhattan," Falbo
said. , The approach, according to Falbo
is American cuisine with accents from all over the world-Asian and Moroccan, for instance.But primarily, he
said, all the products are local, at least regional, and part of the focus has been to buy local products-desserts, breads and bottled water, dealing with local vendors when they can."I don't feel like you have to get three pounds of food on your plate," he
Ball and Falbo
offer a charming kids' menu called wee plates.
, While it won't cost that much at ember, Falbo
said the benefit of guests in the kitchen works both ways. , "I think that approach is really beneficial because it keeps my cooks professional.It's good for their growth, I think," he
, Equipped with a programmable combination oven that accepts up to 350 programs for different foods, Falbo
chefs can cook up to four prime ribs at well done, medium well, rare and medium rare and the "brain" of the oven will cook each piece of meat to perfection, because each probe will be programmed to the correct temperature. , Falbo
supervises 15 cooks between the day and night shift.