Dining out the smarter way
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Today’s Health section focuses on restaurants. Counting calories? Chefs are asked to help out.
What if chefs lowered the fat and calories in their favorite dishes by as much as 25% while preserving the deliciousness? That’s the experiment we did with chefs at three high-end restaurants in L.A.: Josiah Citrin of Mélisse, Street’s Susan Feniger and Daniel Mattern of Ammo. Each made a dish on their menu two ways: the usual way and then with calories, fat and sodium content trimmed to an extent they thought customers wouldn’t notice. Diners did a side-by-side blind tasting.
See what happens by clicking here.
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