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| - Service here is awesome. I had originally made reservations for 8:15 after being told 7:30 was unavailable. We got hungry so I got there at 7 and asked them what the wait time was. The response was 45 minutes to one hour for a party of two. I let them know that that was fine and I had reservations at 8:15, so I would take whichever availability came first. The hostess then said that since I had reservations, they would take me right away because it would be unfair for me to wait. I told her we would be staying at Paris anyway so it really was fine, but she insisted and we didn't wait at all! The waitstaff is also courteous and well-spoken. Food came promptly and warm. I couldn't have asked for better service.
Breakfast:
Special eggs benedict: consisted of bacon, spinach, and tomatoes with a side of hash browns. I didn't think it was all that special. It was good/okay, but nothing outstanding. The english muffins were very... toasted and a bit difficult to bite into. There was very little spinach and only a small piece of bacon. I think it was one bacon slice for the entire plate. The hollandaise sauce was bland and seemed watered down. The hash browns were good, however it was salted unevenly so we got little pockets of salt here and there.
Mushroom omelette with egg whites instead - consisted of mushrooms and brie cheese with hash browns and a slice of toast. Omelettes don't usually wow me since it's such an easy breakfast item to make. They didn't skimp on the brie although the brie wasn't a strong one. It was okay. I did like their bread though.
Dinner:
Dinner starts out with a warm baguette served with butter and a small pickled shredded root vegetable "salad". Last year it was carrots, this year it was jicama.
Filet mignon merlot - The filet came out really fast this time. I would say our food came out within 15 - 20 minutes of ordering. The filets were ordered medium well and they were cooked perfectly with a nice seared crust. The potatoes came warm and perfectly salted and crisp.
Vegetable Farcis (last year) - It was so flavorful and bursting with flavors I didn't feel I was missing out on anything. I hadn't been that excited about vegetables for awhile. I was very impressed with a steakhouse creating such a unique vegetarian dish. It consisted of herbed quinoa on a bed of sauteed tomato/sauce and topped with grilled zucchini, squash, and eggplant. Some of the vegetables had a creamy stuffing that was pretty decadent.
Bananas Foster Crepe - The caramel sauce is sweet and nutty with the bananas perfectly sauteed to remain firm, yet have that nice cooked banana flavor. One mistake I find many places make when making bananas foster is overcooking the bananas to mush. I don't think I detected any rum; the caramel is very strong so if there was any rum, maybe it brought out the caramel flavors. The crepe batter they use yields a nice thin, slightly chewy crepe. I'm not one to favor the crispy type crepes so this was perfect. Inside the crepe is vanilla ice cream and on top is a dollop of whipped cream.
Star items - filet mignon merlot, bananas foster crepe.
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