| rev:text
| - so, we were here about a month ago and had probably one of the worst experiences at any restaurant. However, we came back and had a much better experience.
First of all, we like to thank Mike for inviting us back so we can give this new place a second chance. Secondly, thank you to Alyssa and Erica for making our experience that much better than the first.
Alyssa really knew her food knowledge and was really great at checking up on us. Erica came back several times to make sure we were enjoying ourselves and even the food runners knew where to drop off food, which was a challenge for them the last time we were here. Overall, we had a great time and are definitely making this place a go to spot.
Now, on to more important business, the food. Here's the break down:
1st course: Pretzel and cheese fondue and burrata. You can't go wrong with cheese and pretzels, especially when its fondue. Warm pretzel and cheese, definitely a plus. This app is also great for sharing if you're here with a big group. Burrata, OMG! We've had burrata served all sorts of way but it's definitely the best here. Served with toasty bread and chimichurri, what a combination. It's a little sweet and salty and the burrata adds this creamy and cool element, you have to try this when you're here. This is the perfect deconstruction of a caprese salad.
2nd course: Rainbow trout and the Ribeye cap. Rainbow trouts don't get enough credits if you ask me. This mild white fish is perfect for grilling and pairing with some intense flavors. Here, it is served with some green beans and toasted almonds. The flavor of the fish gets a chance to be the star because the other elements are soft and enhances the flavor instead of overpowering it. But, the star of this course is the Ribeye cap. It was so tendered and all the flavors were wonderful. Asian inspired so you get a little spicy, a little sweet and a little salty. They're already sliced so consuming them was that much easier. If you're a cilantro (coriander), ask for extra. The flavor adds a little bitterness that goes really well with it.
3rd course: Monkey Bread. You all know that I love a good dessert. And this time, we didn't run out of time. It's baked to order so give it a little time to get to your table. It's piping hot when it arrives and you have to eat this with your hands. You pull apart these tiny brioche that is soaked in cinnamon and sugar. It was good. Its a good pull a part version of a cinnamon bun. It was a little too sweet for me so luckily I had some pretty strong coffee to sip on.
Ciao and until next time, happy eating everyone :)
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)