This is my second visit to this ambitious and slightly-under-the-radar 1-star restaurant. The chef and his team are obsessed with well-rehearsed, precisely-plated, and consistent dishes. Even though the chef wasn’t around during the service, I was pretty certain that the execution of the meal wouldn’t have been any different if he were. It was a good dinner overall, but one misses some element of spontaneity that comes from à la minute cooking (e.g. pan roasting fish, sautéing vegetables) that are sacrificed in favor of pre-plated appetizers and temperature-controlled slow steaming.
Full menu:
– Canapés
– Kaluga Caviar on oyster Bavarois and soy-vinegar jelly (unpictured)
– Snow crab, artichokes barigoule, avocado ice cream (unpictured)
– Scottish lobster, sauce coraline, basil gnocchi
– Steamed Japanese cod, sauce vin jaune, pomme soufflés
– Venison en croute, sauce poivrade
– Pre-dessert (unpictured)
– Dessert: chocolate parfait with coffee and dulce de leche (unpictured)
11111v11111 on
Wow, those photos are fantastic and the food looks amazing.
syahawesome on
Went for lunch once and I love it. Was this dinner?
its_never2_late on
1 star out of 5?
AndyVale on
Some great lighting on these, did you just use a regular camera phone?
Love a venison wellington, made one for Christmas a few times.
5 Comments
This is my second visit to this ambitious and slightly-under-the-radar 1-star restaurant. The chef and his team are obsessed with well-rehearsed, precisely-plated, and consistent dishes. Even though the chef wasn’t around during the service, I was pretty certain that the execution of the meal wouldn’t have been any different if he were. It was a good dinner overall, but one misses some element of spontaneity that comes from à la minute cooking (e.g. pan roasting fish, sautéing vegetables) that are sacrificed in favor of pre-plated appetizers and temperature-controlled slow steaming.
Full menu:
– Canapés
– Kaluga Caviar on oyster Bavarois and soy-vinegar jelly (unpictured)
– Snow crab, artichokes barigoule, avocado ice cream (unpictured)
– Scottish lobster, sauce coraline, basil gnocchi
– Steamed Japanese cod, sauce vin jaune, pomme soufflés
– Venison en croute, sauce poivrade
– Pre-dessert (unpictured)
– Dessert: chocolate parfait with coffee and dulce de leche (unpictured)
Wow, those photos are fantastic and the food looks amazing.
Went for lunch once and I love it. Was this dinner?
1 star out of 5?
Some great lighting on these, did you just use a regular camera phone?
Love a venison wellington, made one for Christmas a few times.