Update (2016): Adam Weiss is not longer at Due and I can no longer recommend this restaurant.
It was seven years ago (ACK!) that I first had Chef Weiss's cooking. This was at Esty Street in Park Ridge, where Weiss was the Sous Chef--and soon to be Executive Chef. I wrote a few words on our meals at Esty back then, which were largely enjoyable. After several visits, Weiss figured out who I was. It was another one of those situations where I have no idea how it came about. I certainly don't go around announcing myself as a food blogger and in general don't draw much attention to myself. But I guess they have ways.
Still, though, it was a bit of a surprise when Weiss recognized me during a recent meal at Due, where he's now Executive Chef. It has been at least five years since he's laid eyes on my marvelous face.
We visited Due last year, pre-Weiss, and were way, way not impressed. It was an unexceptional meal, from what I recall. The food lacked herbs and acidity. Not one herb anywhere on any dish, I recall thinking. The first bites of our recent meal, conversely, were clearly the product of a chef who appreciates herbs and acid like we do. This is no surprise, when I see what I wrote about Esty Street and Weiss seven years ago:
"Esty Street is serving food that's bright and clean. Lots of acids and herbs."
I'm glad to see Weiss bringing this style of cooking to Ridgewood.