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| - I really wanted to like this place after the hype I heard. I thought it was good, but not great place overall. The server was a friendly enough guy, but it has started to bug me when these restaurants focus on non-GMO, sustainable, organic as rubber stamps of quality. I was offered to sample any wine on the list before buying a bottle. However, when I asked to do so I was met with "well all our wines are good, the one you want is organic, non-GMO...blah blah" then indirect pressure just to buy the bottle. Kind of disappointing. I don't care what kind if methods the winery uses if its good wine, but hey I am not pretentious hipster like that.
The dishes were very good to inedible. Ricotta dumplings and charred cabbage were excellent. Duck leg was good, Angus beef was average, crumpets average, lamb breast was awful. Seriously, it was a solid piece of fat I couldn't chew, totally disgusting. Cheese plate had excellent blue cheese, but the cheddar and Bree were average.
Overall a good not great place that is overhyped. Seeing as I hear that it is related to model milk I am not surprised. They need to turn up the substance and turn down the kitch. Ie: The record player was a cool idea, but would have preferred not to chew the fat.
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