I have been building excitement to head to Tyler Florence's Wayfare Tavern for weeks and finally got to go on Sunday evening. I put a few pictures below - apologies for quality, they're from my iPhone. I unfortunately had a very mixed experience and also left with one huge question (about sous vide cooking chicken).
Pros: the fois gras was phenomenal and so was the fresh California Avocado and hearts of palm salad - cocktails were great too. I had steak and eggs which were all around solid, but my fiance had a ravioli dish with an asparagus puree.
Cons: The ravioli was essentially uncooked and tasted like they had accidentally spilled salt on it - in the 4+ years I've been with my fiance, we've never sent a dish back anywhere, but this time we had to. The chefs had a taste and came over to confirm that it was a completely unrepresentative dish and was way off - they offered a free replacement.
This time, we opted for their famous fried chicken. It came out incredibly quickly and the first bites of a breast piece were great. Unfortunately, when we cut in to the legs/thigh meet, the chicken looked about half cooked. It was very pink, red by the bone, and the juices were not clear. This scared us enough to not eat those pieces, and when the waitress saw them taking the dish away, she looked shocked and immediately brought that dish back to the chefs to see what was going on (without us saying anything.)
She came back out and told us that she saw we hadn't eaten much of the chicken and agreed that it didn't look good to her at all, but when she asked the chefs, they told her that because the chicken is sous vide before being fried, it can come out looking like that.
1) Is that true? Can you eat chicken that has been prepared that way that isn't as fully cooked as one might expect?
2) If this is commonplace, wouldn't you think the waitress would know that?
Thanks for any tips - we're really not picky restaurant goers, but all in all we were pretty disappointed. Thanks all!!! Pics below: