| rev:text
| - After all the hype, I was really expecting to be blown away by this place. But for the price point, I was totally disappointed.
Let's start with the good: the food really was incredible and imaginative.
While I was deciding on my order, I had the G&T no. 2 off the cocktail menu. A nice, strong g&t with tea-infused tonic water. Loved it.
I started with an amuse-bouche consisting of beef tataki with gochujang mayo and some shaved radish. The beef was cooked more than I would have expected for a tataki, but this was delicious nonetheless, and a generous portion for an amuse-bouche.
My appetizer was the mackerel with sweetbreads. The mackerel was absolutely gorgeous and paired beautifully with the plums, asparagus, sea beans, and dashi butter on the plate. The sweetbread, however, was an unwelcome attendee to this party. It looked like a chicken nugget, and tasted like Chinese takeout. It really didn't belong on this plate, and certainly not drowned in dashi butter considering it was already quite greasy. Points for creativity and unexpected combinations though.
I chose the venison for my main course. This portion was generous (seriously, I don't understand why everyone keeps complaining about the portions at this place; I found them to be perfect), and the venison (which I was told was slow-cooked over 2 days and served medium rare, though I found it to be medium, slightly more than I would have preferred) was served with brussels sprouts, pearl onions, a rösti with a dollop of labneh, and a juniper berry sauce. This dish was PERFECT-- except for the fact that it was lukewarm at best when it reached me.
The biggest issue here aside from my main course being cold was the service. This place was clearly understaffed; my waiter was lovely and was doing his best, but I was not getting what I wanted when I wanted it. I was planning to have a glass of wine with my main course, but I didn't see my waiter once between when I received my appetizer and when I finished my last course and asked for the check. That's at least 30 minutes. Totally unacceptable. Venison isn't the same without a glass of red wine, folks.
Certainly a minor thing, but the decor felt pretty shabby too. No decorations or anything, just sterile white walls and a black bar.
If you want a restaurant of this caliber, price point, and level of creativity, check out Hôtel Herman over in Mile End instead.
|
![[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)