"While open kitchens are commonplace these days, this one has very little separation from the dining room. It truly feels as if you're dining in someone's home, which is the goal of chefs Karin Gaasterland and Alain Parry. The three-course menus tend towards the rustic and seasonal, with dishes like Red mullet with saffron and candied lemon risotto and guinea fowl with roasted potato, onion, and Brussels sprouts." - Meredith Bethune
Courtesy Balthazar's Keuken