We had the Wild Mushroom Ravioli and Potato-almond Gnocchi as starters followed by Chef Geraud’s signature Vegetable B’Steeya (oh that flaky pastry) and the Counter Cutlet alla Milanese. Not to mention the fab organic beers and wines at this vegetarian haute cuisine restaurant. The taste was indescribable. All we can manage is yummmmmmmm hahmmmmmmmmmmmmmmmmmmmmhmmmmmmmmmmmmmmmmmmmm. And poor Cameron thinks that vegetarian Tea Pot café was the bomb, it was pretty darn good, but in retrospect it’s not Counter.


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