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| - Go here!! I went for the 3/3/3 event (3 courses, 3 wines, 3rd Tuesday) and was impressed.
Wonderful: I don't even like eating Wilbur and nearly rejected the pork tenderloin but my wise self found that (even warmed up the next day) that wasn't tender, melt-in-your-mouth, as soft as butter. Soooooo good! Such a touch with seasonings! Is there a better phrase than good-smelling? Scented? Food that I wanted to inhale the scent first, and then again in the back of my mouth. I also liked the choices the chef made: tidy bits of daikon in the salad to complement the proscuitto and watermelon, cauliflower puree instead of potato with the pork, and of course, the Marion berry liqueur sauce on the chocolate "fudgy cake". That cake was so rich, so smooth, so satisfying, I won't need chocolate for a week!
We had no problems with service here, instead we remarked at how well the few servers handled the large group.
Why it's not a 5 instead: the portions were huge, which could be an issue for me alone, but why do leftovers? I like food prepared fresh and the price was reasonable enough for smaller plates that could be savored, enjoyed and remembered but not refrigerated overnight. The food was not always consistently plated/prepped - perhaps a new crew? The first two bites of the puff pastry were filled with porcini mushrooms, fragrant and hearty, but the rest of it was onions and feta. Looked for the lovely peppercorns that Romeo talked about - my companion had them, but I had none. The accompaniments on the pork (fig, green peppercorn) were also unevenly portioned. Some of us had mostly onions, which were good but we wanted figs and apples, too.
I'll be back and will edit if it makes that 5.
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