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| - Valdez boasts of its Latin inspired flavours and twists, which all sound great on paper but massively disappoint where it truly matters, taste.
I've dined here twice now. Both times, I've really enjoyed the vibe and ample space the restaurant has to offer. An inefficient layout to say the least, but if it works for them, I'm happy as a customer to be able to peer down their high ceiling, wooden floored, endless bar and kitchen. The atmosphere is sexy, I feel good sitting anywhere here but the bench style, high seating sure doesn't kill my vibe. Definitely a King Street appropriate space.
The problem with Valdez comes in their food. On my first visit, I tried the flank steak and whole fish (branzino). Both dishes were disappointing and lacked finesse, flavor, and seasoning. The 'steak' was more of a salad with strips of steak on top, I'd appreciate it if the menu advertised this dish as such, I wouldn't have order it if I knew my craving for red meat would be compromised for greens. The whole fish sounded great too, perhaps the signature dish, a showstopper, but once again the presentation was bested by the lack of fundamental, elementary seasoning of every component on the plate. From salad, to fish, the whole dish was bland with only the sour vineragrette from the salad as flavouring. It's seasoning/cooking 101 forgotten and lost here.
Fast forward 2 months, I dine here again and I check in through Yelp, I'm the Duke- I should have took this as fair warning, no one comes a second time apparently. I had faith and below average expectations, yet somehow even those expectations were a tad high still. Like the last time, the service was great- very friendly and knowledgable with the menu. No problems for me in that regard. I ordered 2 ceviche dishes, the chaufa, and the special of the day which was halibut with shrimp with a side of greens and fennel.
The ceviches were quite good, a tad small but manageable for the $4 and $5 price. Following the ceviche was the chaufa with duck confit, tabiko, edamame, chili, egg. Basically a glorified fried rice that's more sweet that salty, spicy, and robust in flavor. For $19, a bit of a stretch considering it's just fried rice but tasty.
What really grinded my gears was the special dish of the night. I spent almost all dinner discussing about this dish and how mad I was at it. Halibut was dry, the salad was under seasoned and just felt like (because it tasted like) I was eating a plate of garnish. You know, a small piece of greenery to add color, but just more of it to make a forest of garnish. The only saving grace for that dish was the sauce, the cocount came through nicely but not even a gallon of that could save the shrimp under it all. They were unshelled shrimp which fell apart upon stabbing, ended with a mushy texture normally associated with spoiled, unfresh, shrimp or super super super over cooked shrimp. Over cooked shrimp is rubbery, tough - this was mushy, gritty shrimp. I was baffled. Why in high heavens would this 'dish' cost $21 when it's really a plate full of garnish, dry fish and mushy shrimp?
Oh right, it must be King Street my friends, must be King Street. Seems to be the excuse.
I know Valdez ain't going to take any advice from a Yelper, but if anything, for the reader's sake, understand these key and important things:
1. Your food is going to be under seasoned and inconsistently seasoned
2. Latino street food means Asian fusion sometimes because you know, there are Asians everywhere.
3. The patio and drinks can be good- I haven't gone for just a drink, so that may be a great experience.
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