Tutored by Fairfax Chef Dropov and Chef Trent Connery at Occidental, no one has had more of an impact on him than Chef Buben. Starting with Vidalia as tournant, he paid careful attention to his mentor's style, earning promotions to sous chef and then chef de cuisine before taking over operations as executive chef. True to the theme, Pete features a seasonal Baked Vidalia centered with wild mushrooms and country ham served over onion coulis dotted with sherry glace and scallion oil. Dried porcini mushroom adds a light crust topping. A Vidalia Onion Tart is a staple on the menu, featuring a crisp pastry shell spread with walnut butter, caramelized Vidalia, yellow fin potato and smoked goat's cheese.
Fresh basil adds just a hint of mystery to the flavor combination.
The fabled onion is seen several times throughout the menu, showing up in the Field Green Salad, Rabbit Napoleon, Trio of Lamb, Veal Sweetbreads and the number one entr e, Shrimp and Grits. Chef Smith has combined jumbo shrimp saut with caramelized Vidalia, yellow corn grits, shrimp broth and fresh thyme. Each offering takes you on a journey to flavor bliss. I suggest ordering different entrees and passing the plates. Asian nuances appear in the appetizers with spicy Yellow Fin Tuna Tartar with daikon radish sprout salad, crisp sesame tuile, pickled ginger and wasabi vinaigrette.