Each and every dish was prepared with utmost care – presentation was superb and the senses were stimulated throughout. Unlike some restaurants, which address one or two senses, the samplings from Saffron truly do encompass ALL your senses: from the wonderful odor upon first being presented at the table, to the beautiful arrangement of the food on each plate, the taste buds stimulated upon the first bite, and the wonderful textures from the various foods – all are enticed and stimulated by the delectable food!

Of the items on the tasting menu, I was most enamored of the char and duck…both very exquisite and perfect on the palate!

I have to say that the menu was well planned, as each food added more to the meal as it progressed. The final item, the chocolate ganache, was a perfect ending to a perfect meal. I could not have experienced a more well thought out, presented, and tasteful meal.

Make a reservation and have a meal (or two, or three) at Saffron. You will not be disappointed!

As always the staff at Saffron are some of the most attentive and delightfully cheerful people I have had the pleasure to experience. They are helpful and knowledgeable about their entire menu. Each and every one is polite and professional. It truly is a delight to go into this restaurant knowing that should I ask a question or have some issue the staff are there prepared to answer or deal with the situation.

Now for the tasting menu. To say that this was one FABULOUS meal is an understatement.

We began this extravagant palate journey with a Fried Oyster served on a celery root & crab remoulade with preserved lemon & chives. The oyster was fried to perfection and the combinations of flavors from each of the accoutrements was simply divine. Simple and delicate just like the oyster.

Next came a Chilled Rare Tuna served with tabbouleh and hot peppers. This is one of my favorites, as I truly LOVE rare tuna. It was a perfect selection with the combination of the slightly spicy tabbouleh and the drizzles of hot pepper sauce on the plate.

The Artic Char served with white asparagus, lobster sabayon & truffle caviar was heavenly. Still a lighter fare, the flavors of the white asparagus exactly to the precise tenderness that it should be and the sabayon tasting just enough of the lobster to bring all of the flavors together. This was truly one of the favorites of the evening.

Each dish continued to bring on more and more depth to the meal as we progressed. The Duck Breast served with apricots, rose petal jam, pistachios encrusted onto the duck and a fois gras sauce was absolutely PHENOMENAL!!!! Each bite brought the rich tone of the duck combined with the sweetness of the apricot and the floral aroma & flavor of the house-made rose petal jam to perfect by topping it off with the foie gras sauce. I believe this was “MY” personal favorite for the night. The flavors were simply amazing.

The final main dish was Beef Strip Loin served with a pureed pasnips, taleggio cheese and tarragon; topped with the most delightfully crisp shavings of fried parsnips. The loin was so tender that you could easily cut it with your fork. Combined with the flavors of the puree it was masterfully done.

The dessert was a wonderful Chocolate Ganache Cake served with a Cherry Sorbet, Hazelnut Ice Cream and caramelized rice crispies. I know what you’re thinking – CARMELIZED RICE KRISPIES…but folks – I’m here to tell ya – they worked. You definitely went away quite sated yet yearning for more of the flavors that this truly amazing chef had conjured up.

This 24 year old chef has mastered some of the most amazing dishes at such a young age. I can only imagine what he can & will do as he grows older and wiser from his experiences.

I encourage each and everyone who reads this blog to run as quickly as you can to this fine, fine restaurant. It truly deserves the support that this community can & should give it.