| rev:text
| - Overcooked fish and tough steak at fine dining prices.
I went two weeks ago with one dining companion. I like to wait a couple of weeks before writing a review so I can see what was truly memorable about a place.
Overall the food was just ok, and for $150 (not incl. tip and wine) that makes for very bad value.
We wanted to taste a variety of things, so my companion and I wanted to order one tasting menu, and a few other dishes, and share everything. We were told that if one person orders the tasting menu, everyone at the table has to order the tasting menu, no matter how many people are in the party, so that the kitchen could get the timing of the plates right. For us this made no sense. Since we were going to share everything anyway, the timing was irrelevant. But no, we had to follow the rule, so we both ordered the tasting menu.
The first course was a cold soup. It was decent, but uninspiring. Although I have an excellent memory for food, I honestly don't even remember what was in this soup, which should tell you something.
The second course was a sea scallop grilled over cherry wood. It was absolutely delicious. This was the best dish of that night.
The third course was basically Roman-style spaghetti carbonara with pork jowl instead of belly bacon, and a few yellow peppers and tomatoes thrown in. While it was very tasty, the truth is that it's a dish that's not hard to make. I would compare it to getting a really good hamburger. It's delicious, sure, but when you get it at a fine dining restaurant at $$$ prices, it's just not right.
The third course was grilled sea bass with sauteed Spanish chorizo and vegetables. The fish was way overcooked, so it was dried out and unpleasant, and the flavor was annihilated by the strong chorizo.
The fourth course was steak. It was allegedly a ribeye, but apparently they kept the delicious rib cap for themselves, because it was lean and tough. Part of the problem was undoubtedly that they cooked it well done. They never even asked us how we wanted it cooked (they probably have some rule about that too). This steak course was just unforgivable. I don't even want to think about it anymore.
The fifth course was a small slice of local goat brie and a berry compote. It was good, but again not really special.
The sixth course was a beet/lemon mousse. This was pretty good. It was not overly sweet, which we liked. Although it seemed like a neat idea, in practice the beet mousse did not have any beet flavor at all. It was just sweet. The lemon mousse was better though.
So overall we got two sea scallops, some good spaghetti, and some lemon mousse. For $150. Ridiculous.
Maybe the other reviewers are correct that this place can be amazing, and it's just inconsistent. We'll never know, because why take a gamble at this sort of place? If I'm paying fine dining prices, I expect consistently excellent food, and Bacaro clearly does not have it.
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