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| - Food: 2 stars
Drinks: 4 stars
Service: 3 stars
Ambiance: 4 stars (would be five, but the noise made hearing the server impossible)
My dining companion and I had been dying to try Forequarter for quite some time, and we finally pulled it off last night. We both left sated, but underwhelmed.
The trout was the highlight of the meal, with the cheddar cheese plate coming in second. My spare ribs were a huge disappointment--particularly the texture, which was tough and difficult to consume.
Service gets a few demerit points for not bringing a steak knife with spare ribs. I know that this may seem like a common practice, but these spare ribs were extremely tough and two other diners at the bar asked for steak knives, so she should have gotten the hint by then.
Part of the trout dish was also undercooked badly--the fingerling potatoes. That's pretty bush league in my book. One of them was inedible it was so raw.
Cute place, great drinks, and fantastic concept--but someone needs to work on the quality of the meats and the execution in the kitchen.
If this is a "five star" place in your mind, you need to get out more, my friend.
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