|Esnault at Patina|
Like Walter Manzke, who was was the exec chef at Church & State in its infancy, Esnault is a highly regarded chef steeped in French tradition using the best California seasonal ingredients. But when a chef known for haute cuisine goes back to their rustic roots, it's magic. We still fondly talk of Manzke's terrines and tarte flambee, and he hasn't been at C&S for years (though he still serves it when he pops up around town, and surely will have some version of it at Republique when it opens). So far the menu hasn't changed much, but Esnault has added a few of his own dishes, including nettle soup and chicory salads. Even if the menu doesn't change too much, we have a feeling the food will.