Photography By Bill Ecklund
When Kate Hunter, our publisher, first approached me asking if I’d be interested in trying the chef’s table at Tutoni’s in York, my initial thought was I’m scared! I’ve heard of chef’s tables before, but I didn’t know what they entailed, except for the possibility of exploring some new and wild dishes—plates that go beyond my comfort zone. I consider myself a fairly adventurous person, having taken many trips, like an impromptu backpacking trip around Europe and a solo excursion to Ireland, and seeking out activities like zip lining, rock climbing and, in the near future, skydiving. I love trying new things, but that line ends at food. I’m cursed with being a picky eater. People who aren’t picky eaters may not understand, it’s not always by choice. It sounds strange, but I get nervous trying new foods. I prefer my safe staples: chicken, pasta in red sauce or pesto, sandwiches and salads with no condiments, select seafoods (which, seafood in itself is even a bit daring for a picky eater), etc.
Photography By Bill Ecklund
I like my foods bland, as some may say, and to know what I’m eating before being served. At a chef’s table, you don’t get to. And that’s what makes it a thrilling and authentic experience.
Tutoni’s offers a chef’s table for “adventurous eaters who appreciate the artistry of a surprise menu.” Again, not me. They’re able to accommodate allergies, dietary restrictions and strong dislikes, and our experience began with the manager asking for the above from everyone in the party. We were a small dining party of three—Kate, Bill Ecklund (who took the stunning accompanying photos), and I— but this can be done with larger parties. We didn’t have any allergies, though there were some strong dislikes. For Bill, it was truffles, and for me, well, I could have put a whole list of strong dislikes, but that would ruin the experience, so I narrowed it down to red meat with the exception of pot roast (which I actually love) and octopus. I was then informed that I’d most likely be “trying something new,” so I should bring an appetite and an open mind.
Photography By Bill Ecklund
A day passed, and our 7 p.m. reservation for the chef’s table had arrived. I had never been to Tutoni’s before, but was pleasantly greeted with warmth and comfort. Dim lighting with chandeliers, cozy dark wood walls and fine decor make for the perfect picturesque date night setting. Kate, Bill and I were seated at a back table. Though I envisioned the chef’s table experience to be at a literal private “chef’s table” somewhere in the restaurant, our seating was still intimate and secluded. (Reservations are required; however, the chef’s table experience is versatile to any table, anywhere in the establishment.)
ONE / Photography By Bill Ecklund
After being seated, we met Ash, a knowledgeable and charismatic server and bartender who knew what felt like everything and anything about any drink. Kate and I were recommended the sangria—which was a 10 out of 10—and Bill was convinced into their award-winning Manhattan.
Photography By Bill Ecklund
People frequently ask if Tutoni’s can even make a Manhattan, since it’s “just an Italian restaurant.” Ash’s response? “Oh, let me tell you.” For an additional fee, wine pairings can also be added to the chef’s table experience.
Photography By Bill Ecklund
Once our drinks were served, we waited in anticipation for the first course; Kate and Bill (the avid foodies) in excitement, me in fear. What came out was a Calkins Creamery baked brie with local candied beets and crostini. This dish was insanely delectable and set the bar high for the rest of the evening. It was Bill’s favorite, which he described as “a subtle twist on a classic, blending something sweet with warm brie. Usually it’s candied walnuts or pecans or honey. … The choice of the beets keeps the classic combination in a more understated way because beets have organic sweetness.”
TWO/Photography By Bill Ecklund
Following the brie dish were cider-glazed scallops over arugula salad and a red wine vinaigrette. Though I previously mentioned my picky eater palate contains select seafood, scallops are not a part of that. Make that were not, but now are. This was my first time trying scallops, and I was very impressed. Again, this dish was a sublime blend of sweet and savory, and it ended up being my favorite of the evening.
Photography By Bill Ecklund
Luckily, the plates are on the smaller side at a chef’s table, because after the scallops, we were already beginning to get full. However, three more dishes were to follow, so we had to make room. Next up, a chicken and smoked pork belly gnocchi. Ash said Tutoni’s gnocchi is one of the most ordered items on the menu, and it’s made in-house. Ash wasn’t lying. The gnocchi was genuinely one of the best I’ve had. It was pillowy, melted in your mouth and was bathed in a creamy sauce with mushrooms. On top were crispy shredded potatoes, amplifying the eccentricity and flavor of the plate. Kate said this was her favorite dish, describing the sauce as “rich and indulgent, with a lovely herbaceous flavor.” She added, “It was a comforting and satisfying dish, balancing richness and freshness in every bite.”
THREE/Photography By Bill Ecklund
Out came the fourth course, a roasted meat with what appeared to be mashed potatoes and a red sauce. Ash was smiling, the kind of smile you get when you’re dying to share a secret or some gossip. As I looked at the meat, I knew Ash was going to tell me something I might not want to hear. I was nervous.
FOUR/Photography By Bill Ecklund
“You said you liked pot roast, so this is elk osso bucco with Parmesan polenta and braised kale,” Ash said. I internally panicked. Elk was far from my comfort zone, and Kate said I’d have to try the bone marrow, too, as that’s “the best part.” However, the elk turned out to be delicious, tasting similar to a pot roast, and the polenta felt like a fun alternative to mashed potatoes.
Finishing up our chef’s table experience was a cheesecake with candied apples for dessert. Dessert is usually my favorite course, so this was an enjoyable dish. Pairing apples with cheesecake felt unique to me, but again, everything is unique at this chef’s table.
FIVE/Photography By Bill Ecklund
“You’ll never get it anywhere else,” said Chef Ty, the mastermind behind the evening’s unconventional and ethereal plates.
As the evening concluded, we left the chef’s table feeling full and satisfied. Not just satisfied in the physical sense, but in the sense that we had tried something new. This experience showed me that it’s okay, and quite beneficial, to have an open mind with new foods because you might find yourself surprised, and you may even find a new favorite. (For me, I’ll be ordering scallops in the future.)
We each went home with something special and unique to us. That’s the beauty of the chef’s table. It’s an experience open to everyone, but no two people experience it alike, or in the same way twice.
Tutoni's Restaurant 108 N George St, York 717-885-5169 | tutonis.com
