What makes a restaurant desirable? It's a question that many a restauranteur and chef has probably asked themselves a million times! Long wait times to secure a table is often a measure of desirability, but is that all? Perhaps, but perhaps not! I've entered waiting lists for many restaurants that have ended up being a let down, simply because of the elevated expectations by having to wait. Equally, I've secured a table in restaurants with only a few hours notice, which have been incredibly desirable (luck plays a part!).
I've been lusting over Twenty Six by Liberty for a little while, ever since I came across some photos of Executive Chef Bjoern Alexander's take on modern cuisine. The German born chef has an eye for the dramatic and his food presentation is nothing short of gastronomic visual porn. Having started his career in legendary American Chef Thomas Keller's French Laundry, before continuing onto countless two and three Michelin-starred restaurants, Chef Bjoern had created level of desirability that I'd not felt for a little while.
I will admit that my desire to check out Twenty Six by Liberty was fuelled by the fact that the place is nearly impossible to get into! I'd tried without success to make a reservation on a Friday or Saturday night, and it wasn't until I tried to book on a Tuesday night that I managed to secure a seat. I wasn't really sure if I felt like the ten course tasting menu mid week, but figured I could just about manage it :)