| rev:text
| - My wife and I had dinner here on a Saturday evening.
Reservations: We made reservations for 7PM via Opentable. As we approached 7, we realized that we were going to be late. We called and the hostess was able to push our reservation back by 30 minutes. She was incredibly pleasant and professional.
Arriving at the Restaurant: This is going to sound nit-picky but the front door is a bit bizarre. When you come through the door the hostess is immediately on the left, which promotes some congestion. As we stood waiting, another couple came to the door. Because the door opens inward, it was a bit awkward as we were blocking their entrance. The dark paint and industrial feel is inviting, and there is a long bar is set-up on the left. The bar seemed comfortable and the spirits are displayed nicely. I noticed a nice selection of brown-liquor.
Waitress: Nice, pleasant, explained the menu items and cocktails well.
Cocktails: Excellent. I had the Oaxaca Manhattan which was made with mezcal, super good and the smoky flavor of the mezcal worked well with the drink. My wife had the Maple Sazerac which was also very good. I was afraid that it was going to be overly sweet, but not the case.
Appetizers: One Excellent, One slightly missed the mark.
Carrot salad: The carrot salad was probably one of the best salads I've had in recent memory. The carrots were cold but perfectly cooked (not too crunchy, not too soft) the greens were delicious, and the dressing was light but flavorful. The star of the salad was the chick-pea (i think) fritter. This was the only part of the salad that was warm, but it worked great with the dish.
Chicken Liver Mousse: We felt a bit let-down by this dish. The mousse itself was a bit under-seasoned (this is perhaps nit-picking) but the real problem was with the way the mousse was served. They provide you two large pieces of the most greasy toast you've ever eaten. I'm no prude, if i ate that toast by itself i'd love it, but it was just too damn rich combining the mousse with the overly buttery toast. The toast takes away from the mousse instead of letting it be the star. Admittedly we ate most of the mousse (which was a very large portion - perhaps too much honestly) and had extra toast brought out, but it was just overwhelmingly rich and greasy with the toast.
Entrees: Excellent.
Roasted Octopus: I don't know why I worry about ordering octopus because every time i have it it turns out quite good. The texture was tender, and the white bean puree was a nice sauce. It was served with some bean fritters and kale greens that were flavorful and soft - likely cooked for a while. I'd order this again.
Tagliatelle: My wife ordered this and only shared with me a small bite but it was quite good. The pasta was likely fresh-made and the sauce / pork was super tasty. The dish was fairly rich with a soft egg, and parmesean cheese. The pasta grabbed the sauce and pork perfectly. Very good - wish she had shared more.
We did not have dessert.
Conclusion: This is a good restaurant worthy of a try. The value for money felt right to me, and aside the toast with the mousse, i can't honestly fault any of the food. The cocktails were top-notch and the service was very good. My only concern was that we went on a Saturday night where the weather was nice and yet the restaurant wasn't full - didn't even feel that busy between 7:30 - 8:30. The bar was mostly empty when we left as-well. Hopefully it was just a slow night relatively speaking.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)