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😒 3/5 - Excellent service; underwhelming food
By 👻 @Jonathan E, 07/05/2022 3:00 am
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The staff repeated several times during our meal how the restaurant emphasizes using every part of their produce and protein, zero waste. I wonder if that sometimes overshadows making consistently excellent food. Only five of the dishes out of about twenty served were really excellent and there were some bad misfires. Some of the misfires included - Aged anchovy served on a cracker-like base. The anchovy was good, but the "cracker" was mealy, if I didn't know everything was made fresh I would have said it was stale. - Tuna cured with carob. Yes, it's different, but didn't actually work, I felt bad that the tuna was wasted on this instead of a more traditional approach. - Cucumber flower. Tasted like something from the grocery store, the sprinkling of herbs wasn't enough to make it interesting. - Fig and sardine. Both of them had a mushy texture, not a good pairing. Flavor did not pop. Left me wondering if the kitchen is trying too hard to avoid salt. - Roast zuchinni with a peanut sauce. Could be interesting for someone who has never had Thai food but this really felt low effort. - White asparagus ice cream. My least favorite of the night. Hard to articulate why, maybe because this was the fourth dish containing a big helping of asparagus. Overall for the evening there was a lot of zuchinni, a lot of cucumber, and most of all a lot of asparagus. Again, I get that you don't want to waste anything but this isn't Iron Chef, making good food should take priority and it didn't. On the positive side, the highlights for the evening were the semi-preserved tomatoes in sheeps butter that evoked the best tomato soup you've ever had, concentrated in a few bites, and the oysters in an avacado and "cream" sauce was an instance where doing something very different from how you usually prepare oysters paid off.
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