| rev:text
| - I wanted so much to like Brothers. The small space feel reminds me of NYC, and how restaurants spurred up in the most tiniest, unusual spaces.
We came on a Saturday night, called ahead to get a table for 8:30pm. When we came we were seated at the Bar (which we expected and preferred). I thought the bar would be a cool place to sit and watch the bartender make drinks, however, cocktails does not seem to be something people order often from the restaurant. The gentleman at the bar seemed overwhelmed, he was serving, pouring wines, taking orders, doing it all. The bar was covered in dirty wine glasses. There wasn't any flare to his service, though he was nice, it wasn't the relaxed vibe we were hoping for.
We ordered the beef Carpaccio, Clams, and Pork Belly. We also sampled a few full bodied reds as well and settled on one from Spain.
The Carpaccio, was a dissapointment. The carpaccio was topped with a generous helping of olive oil, fleur de sel, pine nuts, lemon juice and grilled redina. I thought the Redina was a bit too strong and bitter to pair with the thinly sliced raw beef. I also thought the lemon juice was too acidic.
The clams were my favorite of the night, they were cooked in a very light broth, with little nibbles of fresh pasta. It was refreshing and light, the clams were very fresh. The only down side is that it only came with 10 or so clams, which was kind of expensive ($17) I would've liked to have more clams, once you de-shell them there is not a lot to enjoy.
Pork Belly was also okay, it was served up in a creamy sauce, I think for a main the dish was lacking. There were a few pieces of pork belly, some small potatoes as well. Visually the dish was unappealing. The creamy sauce could have had more interest. It was just okay.
Service: The service is lack luster. The dishes and components aren't explained to you once the dish comes, it's kind of disappointing that they don't do this because on the menu the descriptions are vague. They don't change the cutlery and plates for each portion of the meal which was kind of annoying granted we had clam juice all over our plates for the night. The server doesn't make an effort to interact with you at all. What I find insulting also was that when we told him the carpaccio was a bit heavy on the lemon juice he asked us if it was the first time we've had a carpaccio. He also said they need lemon juice to cure the beef which is untrue. you don't need to "cure" beef for beef carpaccio, maybe if you were making a seafood ceviche you would but not with beef. Sorry I found his comment to be inappropriate and snobby. I don't need to explain I've had dozens of carpaccio dishes to make my criticism valid that's just silly.
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