"Tailor isn’t one of the restaurants that feels like a dinner party. It really is a dinner party. And it’s a hell of a good one, too. There are two seatings: 5:30 and 8:00pm, and you should get there early to sip on a pre-dinner drink in the living room up front before you’re ushered into the main dining room. There, the chef and host will take any food decisions off your hands. The menu changes every season, but each dish comes with a story that he'll regale you with before you start on the course. The night kicks off with farsa gathiya, small crunchy puffs made with chickpea flour, and then winds its way through vegetable, seafood, and main courses that might include squid, American wagyu, or sambhar with tamarind rice. The final course is always chai, using a recipe that Vivek’s dad took 10 years to perfect. " - jackie gutierrez jones 2
