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  • It's sincere what they want to do, ya know, provide an exp, controlled, sequenced, always a bit surprising, understated, but ... yeah, of course, there is a but ... if feels put-on, a show, a dazzle, razmejaz (what does that mean?), just unsubstantial and not centred on the pleasure of food, it has the feeling of being an imitation of fine dining at more reasonable prices (45 for tasting, darn good, right?). Think it was 7 - 8 courses, came quick, should, I guess, only two sets to cook, service, easy, efficient, smiley (not so easy is this? not the grim reaper? not the preten-snob? not the over-bubbly, just affable and competent, is that so much to ask?), wait, plates were brought out by sous-chefs or chefs, I think I recall now, that was fun. In general, the plates didn't make me want to .. um .. eat them ... I just thought they were interesting, and this is sth different ... but flavours and texture ... well, yeah, focus on making that mouth exp to take precedent over the visual or intellectual aspects of cooking. You can dress it up and funk with the ingred, mix it up, but it's gotta work together, magically. I felt I was tasting experiments as opposed to refined, well-rounded, closed to perfected ideas, sth that took time and exp to get right. Instead, I felt like they're having a lark or are not stringent enough on what works, everyone is too nice, and no one wants to say your dish, uh, needs work. Love the spirit of trying out new, but try it out a lot more on yerselves and be far more exacting, demanding, then, eureka, when it works, bring it out. Work on a few master-pieces, keep them in rotation, get them perfect, as you're constantly exploring and finding something that excites you. I hate to eat rough drafts.
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