Slow evolution at Strand House
One of the tribulations of being a restaurant reviewer is when I recommend a place I have recently visited, suggest specific items they should try, and then get an email the day after my friends visit that reads, “They didn’t have any of the things you suggested, and the server said something about a change in the kitchen.” Sure enough, a new chef has brought new ideas and put them all in place at once, and as the Firesign Theater comedy group so aptly put it, everything I know is wrong. The change may be for the better, may be for the worse, and the only way to know is to go experience the place again. Having to go back isn’t a chore when the restaurant is The Strand House, which has had three different Executive Chefs since 2012. Each brought new ideas, and in some cases the change was considerable, but they were always interesting ideas and generally flawlessly executed. The fourth master of the kitchen is Chris Park, whose previous experience at Italian and Japanese restaurants suggested that a Euro-Asian fusion influence might creep onto the menu. I should say an increased Euro-Asian influence, because multicultural fusions have always been a part of the menu here. The decor…
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