For the main course, chef prepared what has to have been the most beautiful Ossobuco I've ever seen. A fall off the bone braised veal shank served atop a ring of saffron risotto presented with a small fork to savor every bite of the marrow.
The 60 cooks working out of 2 kitchens have noticed changes as well. There have been technical improvements and more making things from scratch. Cooks participate in tastings and have had a hand in creating new items. They are trained in the nuances of each food station where they frequently rotate.