Agree with most of the 2-3 star reviews here. - Damian Los Angeles - Kaufe eine Reservierung
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😒 3/5 - Agree with most of the 2-3 star reviews here.
By 👻 @Callin P., 03/04/2023 3:00 am
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The location is cool (Arts District), you get that back alley/hidden gem type of vibe. The interior was interesting with the common warehouse chic lay out this part of town tends to have. The food, overall was good, but there were several reasons why I found it overhyped/over priced. First, I think most of the plating was off.. as one reviewer said, "the bowls for the ceviche and guacamole were way too deep". I concur. The functionality was way off on these dishes. Nearly had my whole hand in the Guac bowl before I got to its contents. The Tlayuda looks like something you'd order at CPK or Olive Garden. The visual aspect of a dish, especially from a Michelin rated chef, are nearly as important as the other senses. The uni tostada was quite simply a tostada with a Caesar salad and uni served on top. Nothing unique here at all. The highlights of the night were the lobster Al pastor and duck carnitas. The lobster is a very small portion, the duck was hefty (compared to other dishes). With a price tag of $98 for the duck I would hope it would be somewhat substantial. Dessert we had the banana leaf flan and hibiscus meringue. The banana flan was over powered by the toasted sesame and the meringue was average to good. All in all, with only 3 drinks ordered in total, between 5 people we walked out around $175/person. *one last note I'll make is that however great the staff was (and they were great!) most were wearing masks. The point I'm trying to make has nothing to do with my, or anyone's, opinion of wearing masks in public. The problem was that when dishes were served we could barely understand what the server was saying about the dish. I know how important this is to the experience. I've been to many Michelin rated restaurants and worked in one for many years. The explanation of a dish is a huge part of the dining experience. The chef typically wants certain things explained and conveyed when serving certain menu items. They also, in some instances, will give direction in how to consume the dish as well. Ex.. "start with a bite size piece of lobster, then a small dollop of pineapple fraiche and finish with the cilantro". Similar to when a sushi chef tells you whether or not to use soy sauce when serving certain things from the menu.
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