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| - This was stop 2 of three on a night of trying multiple restaurants. We had pre-set menus giving us enough time to hop in, get a drink, and dine within 1.5 hours (plenty of time to enjoy a restaurant for the food).
Fibo was disappointing. The meal seemed less molecular and more eclectic than anything. We had a bit of a taster menu, all of which sounded great coming out as words, but were boring once on your own tongue.
Wings de Drole BBQ - Duck wings with 'red hot chili pepper' sauce. I'm a big fan of duck, but this was dried out and super tough. The spicy chili sauce was amassed in a pool at the bottom of the stack wings making it impossible to dip to taste until all the wings were taken off the plate. by the time i got to taste it, i found out it was a weaker version of Frank's Red Hot.
Champignons Magique - Sauteed mushrooms on a bed of fluffed rice flavoured with coffee and lavender. One of the better dishes that was offered. The mushrooms were cooked well, and the rice was interesting in texture and flavour.
Ceviche de crevettes Suspendue - While i understood the concept, i think the execution was poor. The shrimp are meant to be suspended in the ceviche mixture which is in a gelatinous form, but instead it was shrimp covered in lemon-slime with the occasional cube of lemon jelly. It tasted decent, but a bit too sweet & 0 spice.
Nachos et popcorn reinvente - Nachos should have cheese, or at least the chips should be made of corn. There were a few decorative corn filaments (but these were readily available on almost all the dishes for presentation) and the chips were plantains and other 'exotic' vegetables. I can buy a bag of these chips at alot of grocery stores in the city, what makes these special? the wasabi guacamole is OK but again unimaginative and the salsa tastes like regular salsa.
Our drinks were either overly salty (margaritas), overly spiced (Caesars), and the head on our beer was frozen. i know this is likely for the sake of "molecular" but a beer is a beer. no need to freeze it, it doesn't enhance the experience in any way. and if you're going to use chemicals to make the margaritas, why not tell people and let them watch? that's supposed to be part of the experience.
i think this place could be good if paid more attention to flavour, and service. People think of molecular gastronomy and want to be wowed. people have big expectations for this type of food, and are setting themselves up for disappointment at Fibo.
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