Is there a distinct, emerging South Bay palate? Local celebrity chefs weigh in
MB Post Chef David LeFevre. Photo Taste buds are as individual as fingerprints. This might seem to indicate that predicting what people will order at restaurants is doomed to fail. Nevertheless, there is such thing as regional flavor, and I thought it might be interesting to ask local chefs if there is a South Bay taste. I was particularly interested in the views of chefs who moved here after being successful elsewhere. Every one had stories about dishes they thought would be blockbusters but flopped, and others that became surprise hits. David LeFevre David LeFevre of MB Post was pretty sure people would like his bacon-cheddar biscuits, but was surprised when they became his top seller. “They’re great biscuits, light and moist inside, but I didn’t expect them to become the number one item. I think of the area as very health-conscious, and I created the menu so there were lots of vegetables and low-carb items, but it’s the biscuits that get the cult following. We’re also selling a lot of pork belly and pork jowl, which I expected to be niche items.” The theme at MB Post is shared small plates of endless variety, which LeFevre started doing for aesthetic reasons but found to be a…
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