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| - I did a Google Image search of Medium Rare for the chef who made my burgers, take notes please.
https://www.google.com/search?q=burger+medium+rare&hl=en&source=lnms&tbm=isch&sa=X&ei=nVtSUauVErTCyAHykoGICA&ved=0CAoQ_AUoAQ&biw=1109&bih=937
I think I can release this now. There are two doors but you must enter the left one because the hostess stand is there, and the right is locked. Greeted by two hostess, sat down at the "power seat" of the house. I had a view of everything, I believe it was table 8, seat 9. The server, Alison or Ally, approached me and I can tell how inexperienced she was. Felt like a diner service rather than a place that sells (on the face of it) overpriced burgers. She doesn't tell me her name, I found out her name after shift change but she asks if I wanted anything to drink. I pointed to the raw juice section on the menu when she tells me they didn't have any. Blah, but ordered an IPA beer.
I asked if they were able to sample the dishes and she said no, but she did sample the drinks and I think dessert. I asked what kind of Kobe Beef was used and she gave me a are you kidding me with that question look, had to explain that it could either be Japanese, Australian, or American. But she goes and asks the chef and comes back to tell me it's American. I ordered it, MEDIUM RARE, and had a side of crushed potatoes.
My Kobe Burger comes and when I go to cut it, it doesn't cut as smooth as I thought it would. It was a bit past medium, I showed my server and Candance, part owner or wife of Chef Conrad, and she too can see it wasn't medium rare. Usually I send it back but I kept it and ate it, not going to waste this dish. The foie gras itself was good, if it wasn't for the foie gras my burger would have been dry. If you cut your burger in half, be sure to cut it half through the foie gras so it divides evenly. The pair of fried quail egg still had some runny yolk to it so I loved that part too and the tomatoes were fresh. But it didn't make up for the main event being almost well done.
The "crushed" potatoes aren't crushed but small potatoes cut in half and seasoned with thyme, cayenne, and oil. I loved the taste but it wasn't crushed.
Fast forward to my actual meal on Grand Opening.
For appetizer I ordered the tomato buffalo mozzarella, for anyone who knows me know that I eat at Parma right down the street. I've had Bufala on my pizza when they had Pizza Wednesdays and this was Bufala mozzarella. Unfortunately my server does not know what a tomato caprese is so when she explained to me the dish she made it sound like it was a green leafy salad. Then when it was ready, the food runner brought it to a different table and set it down. She picked it back up and told the old lady Just Kidding! and brings it to me and tells me she didn't touch it so it's fine. Ugh what? I witnessed everything so I know.
What I did witness though about health issues is there's an exit door at the kitchen, next to a sink. Some of the people who entered into the kitchen from the exit door didn't wash their hands. I mean, commeeeeee onnnnnnnn. You're outside and all of a sudden you start working on stuff in the kitchen? I mean if you're delivering items then drop it off and go but don't handle food. The executive sous chef wore plastic gloves, I think he was the only one too but others could learn from that practice.
Anyway, everyone's back is facing the customers so it took me 10 mins to flag someone down until Candace saw me and came over to assist. I ordered what was probably my favorite beer there so far, the Devastator! It's a dark beer but fit well with my burger. Daniel brought it out to me and he was cool, had and held good conversations with him only because he knew what the hell was going on. Sorry servers, I didn't even need to look at the menu a second time to order the beer or appetizer. Eventually they'll get better, especially as they get more experience and see more of the different dishes. Both times Allison had to come back to me after putting in the order on the machine thingy to ask how I wanted my burger cooked and what side I wanted.
My main course was the Wild Boar Burger. This was actually perfect. The bun did not have the oily brush like my Kobe Burger but the second I cut through the wild boar burger it split like the Red Sea and came crashing back down. My Kobe Beef stayed apart, stiff like a board and not cooked the way I wanted it. Good bye all that fat I crave for. The Boar Burger was not bad at all, I can tell this wasn't the first time this was made but my Kobe Beef Burger... maybe I was the first one to get it?
The side I choose with this was the Skinny Fries. They were skinny and topped with shredded Parmesan, good enough for me!
The dessert I had was the upside down mango cheesecake. The menu mentions sorbet but it was more like mango gelatin, topping was great. 5000 character limit, PEACE!
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