"When chefs craft a tasting menu, it usually reflects the season, the finest ingredients—and the chef’s preferences. But what if you could go to a restaurant and feast on a menu crafted just for you? Chef Alvin Dela Cruz sends a one-page questionnaire to diners with queries like, “What are your favorite types of proteins and preferred cooking temperature?” and “What are your favorite desserts?”. This questionnaire is followed up by a phone call to fine-tune your preferences and get a feel for what kind of eater you are."

- Rina Rapuano, DC Editor, Zagat.com

"If you’re interested in a deeper culinary conversation and if you want to be served a meal that no one else will ever have, and that’s where Westend really shines. Executive chef Alvin Dela Cruz takes the Chef’s Table menu seriously and has patrons fill out a fairly lengthy survey about their likes and dislikes, he even calls his guests to follow up with questions. Food is hugely intimate and a recipe can evoke family tradition or bring you back to the best (or worst) times of your life. What better way to get to know your loved ones then have a professional chef analyze their taste and serve it up to you?"

- Kaylee Dugan and Clarissa Villondo, Brightest Young Things

"Chef Alvin De La Cruz is keeping his culinary arts constantly rolling with an outstanding menu of choice small plates. The oysters cucumber granite is a taste sensation of sea and land tastes together in one special sensational plate. Ostera caviar Chesapeake must also be tried, and the pork belly is wonderful. And in the biggest surprise of this food tourist’s evening, the grilled watermelon is a rather special treat, which is actually far more a savory than sweet speciality."

- Eric Althoff, Editorial Opinion Copy Editor, The Washington Post

“Anybody who claims not to enjoy seafood has not had Alvin Dela Cruz’s light bites of perfectly crisp and tender calamari and savory whole olives whose leftover bits are reminiscent of Bali’s infamous roast pork skin cracklings. The accompanying Piquillo pepper dipping sauce is a well balanced mélange of creamy, salty and sweet.”

- Dina Yuen, Entrepreneur and Author of “Indonesian Cooking”

“The Conservatory restaurant concept grew from people who lived in the city having the desire to bring nature into their urban life… Chef Alvin Dela Cruz does just that through his commitment to presenting fresh, organic, community grown ingredients. From homegrown cocktails to main dishes, he prepares each one to fulfil the appetite and please the senses, all while promoting good health, sustaining the environment, and supporting the local economy.”

- Kathleen Stahl, Owner of Kathleen Stahl Travel