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  • Hugh's Room is NOT closed! I was just there June 16, 2018. The night started a little rough when we went to see our old school classmate Jory Nash perform because there was a wall between us and our friends. We knew the wall would be there but did not expect that it would obstruct our own view of the stage for half the people at our stable. It is a very atmospheric and pretty large space. There is zero natural light so if you are going to take photos of anything that is not on stage I recommend using a flash, something I never do (including the photos I have added to this post that have been heavily edited). For those with disabilities, there are some steps at the front of the space and down to the seating area. The hardest is the bathroom. Lots and lots of stairs. My cosmo was excellent. Overall I think everyone was happy about their drinks. It was the food that was the issue. Sadly, Hugh's Room lived up to its bad reputation for not very good food. Small portions, full prices so it it supposed to be tapas style but only one thing impressed us. The sirloin which was very rare and not medium the way the menu described. Still, tender and very flavourful. That said, the night began with over-priced fries that were not particularly good, over-salted croquettes (we all agreed on that one) and a plain but not thrilling Burrata Caprese Salad. The underwhelming salad and small portion of fries did not surprise me but the croquettes being so salty worried me. The fried Quebec cheese curds was absolutely flavourless and the pieces were so small that all you could really taste was the breading. That plain tomato sauce sure did not help. The Prosciutto Ravioli with sundried tomatoes came in a rustic red sauce. You know I love pasta but this was too thick and tough. Unforgivable. There were quite a few sundried tomatoes but where the hell was the prosciutto? I think I had one small bite. #whereisthemeat? This is the place to drink and listen to music. Come on a full stomach. The worst thing you can do to me as a food writer is bore me. The second thing is not know how to make pasta. The third thing is over-seasoning the food. A good sirloin is not going to save you but you can make one hell of a drink. Read full review here: http://www.suziethefoodie.com/jory-nash-at-hughs-room/
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