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First impressions are just as important in restaurants as they are in love.
Consider the amuse, that first little bite a chef sends out to tickle your taste buds. It says a great deal about what's most important to that chef. Garden dining in front. On a first visit to Chadwick, a new Beverly Hills restaurant, the amuse-gueule was a tender corn crepe the size of a silver dollar, dabbed with crab and garnished with a shaft of newborn corn. Its milky sweetness telegraphed the message that Chadwick's two chefs, owner Ben Ford and co-chef Govind Armstrong, care deeply about the quality of ingredients.