Ten Resto
Ten tables, ten menu items, ten all-new menus a year; A gimmick, sure, but the quality of the food is the reason locals make reservations for their next visit as they’re paying the check. Husband and wife team Chef Keith Phillipe and server Shirley run the whole operation. Keith uses local ingredients in the many dishes he invents each year, but he also scours the world for unusual items. You might find kangaroo beside alligator beside fiddlehead ferns. Make a reservation because it doesn’t take long to fill ten tables with loyal fans.
Ten tables, ten menu items, ten all-new menus a year; A gimmick, sure, but the quality of the food is the reason locals make reservations for their next visit as they’re paying the check. Husband and wife team Chef Keith Phillipe and server Shirley run the whole operation. Keith uses local ingredients in the many dishes he invents each year, but he also scours the world for unusual items. You might find kangaroo beside alligator beside fiddlehead ferns. Make a reservation because it doesn’t take long to fill ten tables with loyal fans.
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