| rev:text
| - Very nice but disappointed.
Still, planning on returning because I think this restaurant has some potential.
Our waiter Tom, was such a delight, friendly and knowledgeable. However, the chef did not live up to professional standards.
The Cassoulet I would rate a solid D. Not just because it was served cold and way over salted. Rather because, it lacked the LOVE this dish is supposed to bring with tender hunks of meat, sausages, duck, and a creamy texture of confee layered beans with a toasted bread crumb topping. Instead the dish served, was a disaster. It was so bad, the Cassoulet police should force them to improve or cite them and threaten and never to allow them to serve this classic again unless they are on a penal colony island. To describe our Cassoulet, think Risotto only with decayed beans, mixed with tiny, incey-mincey silvers of meat served, in a plain white bowl lacking everything from taste and presentation to something akin to what you would find in the back of a refrigerator of an office lunch room.
2nd. Entrée: Saumon au Pernod: Rated C=
Pernod, (an anis-flavored liquer) is a layer of flavor to be expected in this dish. Who knows maybe the chef who over salted our Cassoulet forgot to add this note to the dish? The Salmon was broiled, a little over cooked, and served on a small bed of lentils with baby asparagus crying for a Pernod sauce the chef decided to abandon.
The menu looks impressive and for this reason, I will give this restaurant two more chances. Planning to try the Brunch and a Dinner this summer. Hopefully, the Chef will be on with an A=Game.
|