It’s a lot to chew off when you name your restaurant “The Restaurant”. According to worldwide food critics and a loyal local following, The Restaurant truly lives up to its name. Located just steps away from the stunning main square of San Miguel de Allende, be sure to experience the “global comfort food” on the sun drenched Moroccan courtyard or under the vaulted ceilings in the elegant dining salon.
Catering to today’s more experienced, adventurous and health conscious diners, Bouley-trained Chef Donnie Masterton collaborates with local organic growers, dairy farmers and ranchers to procure the freshest, highest quality and responsibly raised product available. While the menu changes almost daily, trophy dishes include: “Red Snapper a la plancha”… with sweet carrots, ginger, cilantro and coconut milk, “Portobello Mushroom Ravioli”… with slow roasted onions and pecorino cheese broth, “Brined and Grilled Pork Chop”… with braised Swiss chard, potato and pickled papaya. Co-owned by Masterson and partner Cynthia Granado, an established architectural designer, one meal will make you a lifelong fan of aptly named The Restaurant.
The Restaurant co-owner and chef Donnie Masterton began at age 15, apprenticing under David Bouley at New York’s Montrachet and then with the late, great Patrick Clark. Masterson’s resume includes Chef de Cuisine at Bice, Beverly Hills, the Hay Adams Hotel in D.C. and Manhattan’s Tavern on the Green. His stock continued to rise as he moved to San Francisco and opened Azie, a highly publicized French Asian fusion endeavor. Then, this seasoned culinary whiz went Hollywood to work for Joachim Splichal’s Patina Group as Executive Chef, running the 18,000-seat Hollywood Bowl. After years of moving, shaking, baking and sautéing… he opted to pursue his lifelong dream of a simpler life, which he found in the charming, much beloved artistic town of San Miguel de Allende.
Try one of Donnie’s favorite chocolate desserts here and be sure and pass the recipe on to friends!
Chocolate Pot de Crème
- 12 oz. bittersweet chocolate, coarsely chopped
- 5 1/2 cups (1350ml) heavy cream
- 6 tbsp. sugar
- 16 large egg yolks
- Pinch salt
- 16 6 oz. ramekins
Preheat oven to 350F. Fill a hotel pan halfway with water and place in preheating oven. Melt chocolate in bain marie until smooth. Combine cream, sugar and salt in a sauce pan and heat until just below boiling. Place egg yolks in a bowl and whisk until blended. When cream mixture is ready, pour slowly into melted chocolate whisking to incorporate. Slowly add to egg yolks whisking well to incorporate. Pour through chinois (fine strainer) into a large pitcher. Pour evenly into ramekins and place in water bath (water should come ¾ up sides of ramekins). Bake for 20-25 minutes until center is slightly wobbly but outside is set. Remove custards from water bath and let cool. Serve with unsweetened whipped cream.