Photos: Church & State
Erin Weber, center, serves diners Cathie Partridge, left, and her husband David at the downtown
Chef Josh Smith at the downtown
Millefeuille de anchois blanc, made of white anchovy and potato terrine, olive oil, green coriander, garden arugula and tomato consomme. (Christina House / For The Times)
Oreilles de cochon, crispy pig’s ears with sauce bearnaise, as served at Church & State. (Christina House / For The Times)
Part of the scene at Church & State. (Christina House / For The Times)
Church & State owner Yassmin Sarmadi. (Christina House / For The Times)
Tarte aux blettes, made with Swiss chard, pine nuts, raisins and goat cheese, served at Church & State. (Christina House / For The Times)
Choucroute garnie made with pork chop, pork belly garlic sausage, carrots and sauerkraut. (Christina House / For The Times)
Friends Ruchi Birdi and Michelle DeGrand, from right, dine outside at the downtown
Chocolate and raspberry tart served at Church & State. (Christina House / For The Times)