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| - This restaurant piqued my interest because it takes a "molecular gastonomical" approach to cuisine. It was, however, a disappointment in more ways than one.
While the cocktails were fun to look at (many of them use liquid nitrogen), they were pretty terrible to sip, and at 15$ a glass, it doesn't come cheap. The food was definitely a let-down, since most of it was over-seasoned and the portion sizes were very small. The salads were too sweet, the kobe beef was WELL DONE and slightly TOUGH (really, kobe beef??), the seasoning to some of the vegetables and the beef had too much raw garlic (ew!), and none of my table mates enjoyed his or her food. The only flavourful plate was the risotto, which tasted great but was undercooked and felt quite grainy, if not crunchy. The worst item on the menu had to have been the chocolate cake, which was supposed to be a lava cake, but had had absolutely no lava and had a slight taste of baking soda and table salt.
If you're interested in trying "molecular" food, go elsewhere, perhaps another city like Chicago, which does it right.
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