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  • True, I do have a policy where I don't eat at restaurants that put pictures of their food on the windows (which they do) but last night I made an exception and took a friend there during the 30% off happy hour than runs from 5-7. One can only conclude that the 30% off special (which is a good bargain) was introduced to try to help combat "empty restaurant syndrome". While we arrived pretty early (5:30) and it was a Monday, I was surprised that we were the only ones in the restaurant. This didn't change until around 6:15 when another table was seated. The inside of the restaurant is sleek with a modern decor. The open kitchen was immaculate and the staff welcoming. The food is offered in small plates (designed for sharing) or large plates. We chose the small plate route and ordered three items: Goat Stuffed Dates Goat "DDuk bok gi" Duck Breast Our favorite was the goat "dduck". This hot and spicy rice cake dish was excellently prepared and the spiciness complemented the richness of the goat. The rice cakes themselves were also very good. The other two small plates really didn't hit the mark. While not "bad", they weren't something I would try again. The sweetness of the dates completely overpowered the goat meat stuffing. They were almost cloyingly sweet and needed an acid to help balance it out. The duck breast was very ho-hum. The meat was prepared nicely, sliced in small medallions over a puree of sweet potatoes. This would have been fine but a "foam" of Crispin cider did absolutely nothing for the dish. Looking more like spittle than foam, it seemed out of place and awkward. Why take what I would call a "humble dish" (it also was accompanied with root vegetables) and try to spiff it up with foam? As my date and I discussed this more, I realized that the confusion around this dish carries over to the theme of the entire menu and restaurant. What truly is 43 North? It calls itself a modern bistro but neither the food nor the decor embraces "bistro". Looking at the menu, is it Mediterranean? Asian? New American? I think this confusion is causing diners to not flock here. No doubt, there is skill in the kitchen and the meals it puts out. But without an identity, people don't know what to expect and tend to go elsewhere. I hope things change. If not, I won't be back.
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