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These days, restaurant competition is so tough that chefs can’t just write a menu, keep it static, and ride the wave. The good ones know you need to stay on top of what’s fresh and in season, and find a way to work as much of it into the rotation as possible. Discriminating customers expect it.
Quiessence is one such spot where you probably won’t see an identical menu from day to day. Instead, the food evolves with the change of the seasons, since chef Greg LaPrad gets his ingredients straight from local farms and purveyors.
Now, with a revamped Quiessence website, LaPrad has the ability to post his new menus every single day. I’m told that he’ll have the lunch menu up by 10 a.m. daily, and the dinner menu up by 2 p.m. daily.
