Seventh Heaven DOWNTOWN’S NEW STANDARD HITS HIGH NOTES
Photos by Linda Smolek
GS By Greg Sabin Restaurant Insider
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POC MAY n 22
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n jazz parlance, a standard is a tune everyone knows and every musician can play. An artist plays a standard to put their stamp on it, toy with it or mold it to their personality. Downtown’s new restaurant The 7th Street Standard at the Hyatt Centric doesn’t get its name by coincidence. Chef Ravin Patel takes common food
constructs and makes them his own. Familiar recipes play with unfamiliar rhythms. He juggles flavors from multiple continents, often in the same dish. Improvisation feels like an ingredient, yet it’s born of intense study and years of perfecting his craft. Patel worked at Michelin-starred kitchens and lent his skill to the
Selland restaurant group. His knowledge of local, national and international cuisine is on display in a menu that is tight, approachable and titillating. The braised lamb sums up the chef’s talent. It’s a signature tune. A 12-hour braise lets spices infuse every corner of the meat. Notes of cumin, anise and chili play throughout the generous
