There is an art to cooking, just as there is an art to building a restaurant. Upon meeting David Morton he immediately gave me a tour of his 1664 Ada Street restaurant. Not once during this tour did he mention the food he served, but examined how patrons should feel. He told of how he carefully laid out the floor-plan and what patrons should experience.
It is my conclusion that David is an artist, but not in the conventional sense. He is an artist of emotions that are to be felt at specific points within his restaurant. And in regards to food? He lets his team of excellent chefs create exquisite dishes. David remarked that "in full disclosure no Morton can boil water.. but what we do have is good taste".
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