rev:text
| - Day 2 and they're off to a good start!
--warm, firm-crust sourdough bread, my favorite;
--gorgonzola-topped lamb chops didn't work for me. they just don't go together.
--crusted lavosh tries too hard, too much rosemary;
--crab cakes moist and nice texture, needs more crisp;
--warm garnish (lettuce, spinach) salads perfectly cooked!!
--lobster bisque has cheese! ew;
--shrimp diavolo, needed chives not green onions, penne not right choice for pasta, wanted tomatoes, not just sauce;
--no steaks for lunch, except steak salad. very north-scottsdale
--ratio of staff to guest is at least 4 to 1, and the place was pretty full (lots of manager types watching your every move); they've spent a lot of time prepping for service details and it shows ... and on the 2nd day!
--exciting restaurant opening, you can feel the energy;
--chandeliers and wall treatments and "curly fantasy" remind me too much of Cheesecake Factory (just across the street)
--chef stands at the pass in front of the kitchen, Hell's Kitchen-style. he even has the pencil perched on his ear, and he yells out the orders to the kitchen. all that's missing is the "YES! CHEF!!"
can't wait to go back next week for a steak dinner.
|