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  • Next year we are just going to the Fig. My husband and I went to Georgetown for my birthday and I think I've learned my lesson. My birthday is bad for restaurant karma. We had passed this place multiple times and my husband and I were of the we will try it at some point. We decided to go to celebrate my birthday and to have a real date (he's a real good catch). Upon entering I was taken aback by the schizophrenic decor. Ultra modern lamps with faux wood tables and shabby chic cabinetry and fishing nets. But decor does not necessarily doom the food. Our server was a bit overenthusiastic but really didn't know fine dining. The specialty cocktails were nothing to write home about so I stuck with my fallback a dry and dirty vodka martini. Instead I got a slightly dirty glass of vodka. Barely palatable. My husband's gin and tonic was weak. An amuse bouche shooter of soup was brought out before we ordered our appetizer. Foie gras and asparagus soup. It was the color of baby vomit, cold ad worst of all bland. Beyond the ethical concerns they could at least respect the animal. We ordered our appetizer of a cheese plate. Why cheese plate? Because the other appetizers sounded disgusting. 10 dollars got you 3 small pieces of cheese, some stale crackers (grocery store grade), some unseasoned pecans and gooey dried fruit. The cheeses were unremarkable at best. The bleu brie was a single cream varietal which is an insult to brie everywhere. The irish cheddar left a lot to be desired it had NO flavor. And the porter cheddar was good but honestly still did not live up to expectations. The menu had way more choices than a fine dining establishment could do well. And everything had so many flavors. It was over ambitious and showed a chef who was not confident in their skills. But not wanting to judge before we actually ate we did order entrees. The serve plugged the special parmesan encrusted walleye to which I say eww fish and cheese do not good bedfellows make. My husband ordered the hangar steak. I ordered the prawns. The entrees arrived. They were obviously over cooked. My husbands steak was well done when it was ordered medium rare. My prawns were cooked to rubber. Not to mention they were still in possession of their poor charred little heads. I hate it when food looks at me. The sauce on the pasta was an unnatural yellow color, resembling finger paint. The sauce tasted of nothing but mustard which of course served only to overpower the delicate flavor of the prawns. Our server seemed less than surprised that we wanted to leave. She brought the manager over who seemed to just be going through the motions of is there anything I can do. Can we make you something else even if for takeout. My candor won and I said we would like to leave there is no fixing this. I will never return here. I hope they get a chef with a clue or I can tell they are doomed to fail. Don't go here spend your money at a place where food is respected and lovingly prepared. There are plenty of Cleveland culinary treasure who would be more than happy to take your business and serve you food worth the expense.
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