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| - I was a first time visitor to Amuse Bouche on Tuesday, and was rather disappointed by the food. We were greeted and seated immediately by a very helpful and knowledgeable waiter/host.
We were going to a movie after lunch, so we ordered:
1) The Cabernet Burger cooked medium (it came well-done) and accompanied by French fries (which were good, but nothing spectacular). When the burger arrived, I said that doesn't look medium, my companion said, "it looks well-done." We didn't say anything as we had a movie to go to. Companion's verdict on this burger was "would not order it again," regardless of temperature. He also pointed to a lot of fluid from the burger - not sure what that was. I tasted a small bite, and while I like cabernet wine, I didn't like the burger.
2) Salmon Salad - this came with a very large piece of salmon with an exquisite potato and herb crust on top of a whole lot of field greens, a perfectly cooked hard-boiled egg, candied pecans, and tomato. I enjoyed the crusted salmon, pecans, and egg, until I had several bites of distinctly "fishy" as in "old fishy" salmon in the middle. It was a surprise to have that yucky taste right in the middle of such a good piece of fish. I didn't say anything until after I paid the bill. I wanted to keep the dining experience upbeat and get to the movie.
3) Pot de crème - we ordered this and stated we did not have much time. It was prettily presented with whipped cream and what I think was cocoa on top. The pot de crème was cold (as if from the refrigerator) and the whipped cream was delightfully light. We both thought it would have been a bit more interesting if the chocolate was not so cold. I have read that such desserts might be taken from the refrigerator and set on the counter for 15 minutes before serving. On the other hand, we had told the waiter we were in a hurry and he promptly brought the dish out. --I don't think I would be as picky over this but for our entrees. If I were to give this dessert another chance, I would inquire about letting it sit to warm up a bit (which they may ordinarily do).
My companion didn't tell me what he thought of his meal until later in the car when I specifically asked him.
One other thing about the salmon salad - it had a whole lot of greens with it, and nothing to really break it up... If I made such a dish at home, I would use less greens and perhaps throw in some slices of Persian cucumber, some smaller sliced tomatoes through the salad greens... It just felt rather one dimensional. The dressing was tasty, but it looked like it had been blended at high speed for too long to a thick, almost pudding-like emulsification. The amount of salmon served was about twice what I would consider a serving. (I'd prefer smaller servings.) I had no desire to eat dinner that night (all the protein from the salmon and egg kept me well-sated).
Two other tables were occupied in the restaurant while we were there. One was by a man relishing what looked like a panini and pot de crème. Maybe that is something I should try for lunch. His manner with the waiter suggested to me that he was a regular. Another table was occupied by a couple. I observed one of the couple telling the waiter that something about her quiche was inedible (she also mentioned something about bacon, I think she said it was undercooked). I stopped paying attention and do not know what the resolution was.
Overall, the only way I would test this restaurant again would be for the breakfast. I don't think I would order any seafood dishes from them. I also would try the place as the waiter/host had so much knowledge and was clearly passionate about the place. It makes me hope that what I experienced was an anomaly...or the pangs of a young restaurant trying to grow. The waiter mentioned that the owners now only cook on Sundays as they have a family. I can't help but wonder if the restaurant still needs a bit more watchful care in the kitchen that might best come from the owners.
I am not excited by the menus, especially the crepes. I wish the owners might gain a bit of inspiration from Chez Vous in Scottsdale for crepes.
I was also disappointed by a narrow herbal tea selection...Bigelow. I was hoping for some verveine.... (Chez Vous has it by Harney Brothers)...
I live in Surprise, and would really like some reliably inspiring French food nearby. It's tiresome to have to go to Scottsdale or Phoenix for really good food. I guess I will have to give this restaurant another chance.
One last really small thing... There were loads of fabric/artificial tulips in the planters at the front of the restaurant. This was an odd site in the height of June in Arizona. It is true, such a planter would be low maintenance and not require any care. ---I think a bit more care and detail is merited at this restaurant by the owners at very least in the kitchen.
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