| rev:text
| - My wife and I are in our early 40's, huge foodies, and we were excited to finally try The Stanley. Lumierre and Dogwood were our regular spots, but with Lumierre closing we are now looking for a replacement. I applaud the design of the restaurant, they really did a great job. However, my wife and I were seated in the back room, and on the way down to the back is a sloping decline with no traction mat. My wife, not even wearing heels, slipped almost falling on her butt, and would have painfully if it were not for the hand railings. Bad start. We then proceeded to enjoy their wonderful cocktail menu, and order small plates. Here is what we ordered, 1-10 score, and feedback.
Surf&turf: 8 , fresh light flavor, a nice take on steak tartare.
Pork belly app: 10, my favorite of the meal, served in a cappuccino cup, with layers of pork belly, cheese grits, spinach, a poached egg, maple foam, and a touch of bourbon. I wish I could eat this for breakfast every morning.
Scallops: 3, this got high reviews by other people, but ours was extremely salty. So much so, my wife got a blood pressure headache. Maybe if done correct it could be a 7.
Foie funnel cake: 6, a bit bland, for this unique dish, I would want a more intense flavor to have it be the star of the meal.
Peach arugula: 5, nothing special. For something so simple, the ingredients should have been way better.
Sweetbreads: 2, again way way salty. Could barely eat it.
Trout dinner: 7, salty again, but not so much so that we could not enjoy it. Fish was cooked well, and was fresh.
Rissoto: 8, good execution, good flavor, hearty.
Carrot cake: 5, interesting presentation, but the slices of carrot with the dessert was not doing it for me. The carrot sorbet part of it was good though.
Strawberry sorbet: 9, really really good!
Overall, I would have loved a manager to have come over right from the beginning and comp our first round of drinks or something apologizing for my wife almost getting hurt due to the slippery ramp. Nobody even came over, most likely because the hostess didn't tell them. I think execution needs to be addressed on the line given what we experienced with our dishes. I also think that although it's great to be creative with presentation, and putting your own spin on dishes, the flavor and texture still needs to be there. Doesn't matter how pretty something looks if that is not right. For the money, and background of the chefs, we just expected more.
|
![[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)