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| - It really pains me to write a bad review about Wild Mango. I started eating here back when it was Weia Tea and located on the other side of Great Northern. Back then the food was phenomenal, the service was exceptionally friendly. I was impressed when they opened in their swanky new digs a few doors down and hoped that it meant great things for Wild Mango.
Since the move I visited infrequently, and the food was as good as I remembered. Last night, however, was a different story. Before then it had been at least a year, maybe longer, since I had visited Wild Mango. I surprised to see signs of neglect amongst the swanky decor: the stained, torn velvet seat cushion on our booth; the dollar store glass vase holding a lifeless red rose; minor details that sent my spidey-senses tingling.
We started with an appetizer of the chicken pot-stickers. They had a nice crunchy sear, the sign of a well made pot-sticker, and while the ginger-soy vinaigrette was good, it was drizzled on very thinly. My first half had sauce, and it was delicious. My second bite was plain and I was surprised to notice how bland the chicken mixture tasted. For our amuse-bouche we were given chicken cigars; the same mixture in a fried spring roll wrapper with a sriracha-mayo drizzle. The mayo stole the show, in an almost overpowering sort of way.
We were given breads: a french baguette and a brioche roll. The baguette was old, the crust near impossible to tear apart. The brioche was lovely and light, with the wonderful doughiness indicative of egg breads. Then came our entrees. I had ordered the Five-Spiced Roast Duck- it was gorgeous. Wild Mango really does excel at presentation. Their wide variety of serving dishes makes me feel like I am on Iron Chef. This particular entree was served on a long narrow plate with Japanese eggplant salad and sweet potato chestnut mash. Unlike the other reviewers, my duck skin was not crispy. It was chewy, and made eating it (and the fatty layer under it) rather unappealing. Actually, the duck itself was rather chewy, or chewier than it should have been. I do believe it was overcooked; there wasn't any pink and the texture reminded me of overcooked pork. The cold Japanese eggplant (pickled) salad was nice, and I didn't really care for the sweet potatoes. I love sweet potatoes and I love chestnuts, but the meaty, mealy taste and texture did not pair well with the fluffy whipped potatoes. Neither really seemed to fit well with the duck, though. I was wholly unsatisfied after my meal, and to me, that is the worst feeling. Even my dining companion's steak, which is usually melt in your mouth wonderful, was given a shoulder shrug and a passive "It was okay".
Thank goodness the creme brulee was delicious. Although, if anyone from Wild Mango is reading this, please tone down the use of the sugar strands. After a while the strands become too sweet, break off and stick to the table, your hands, and get in the way of your delicious caramelized brulee. In a world where presentation gets five points, sometimes simplicity is the most elegant presentation of all.
Then again, you don't have to take my suggestion. I probably won't be back.
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