Bravo for chef Scott Anderson and owner Steve Distler for creating one of the best restaurants in the country. At the heart of Anderson’s success are the terrific ingredients that come from the Garden State, which he utilizes in dishes like diver scallops harvested from the Jersey Shore and served with ham, split peas and morels, and Anderson's rice-less mushroom risotto - finely diced mushrooms, mushroom broth, tomato, parmesan and white truffles. Comments were effusive: "Absolutely a top-notch dining experience driven by creativity and a dedication to acquiring the best product"; “I’ve eaten at the Chef’ Table on six different occasions and it keeps getting better” and "the most creative restaurant between New York and Washington, D.C., and absolutely worth a special trip."