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  • I was looking for a good brunch spot. The hotel concierge actually recommended Le Petit Dejeuner down the street, but given that the line there was out the door and it was cold and raining, I doubled back to Origin, which another concierge had mentioned as a good dinner spot. It turned out to be a good brunch spot too, though not a perfect one. I came in and was greeted by the hostess--whom I'd call pleasant but not warm--and given the choice of the bar counter or the counter where one gets to watch the chefs cook. I love watching chefs work, so I grabbed the latter. The restaurant was moderately busy, and so the chefs were working pretty intently. I don't think I saw a smile from any of them the entire time I was there. More on that later. My server was quite friendly, and seemed knowledgeable about the menu. After some discussion--and because it looked good leaving the pass for someone else's order--I selected the tostada, which was a breakfast version with fried egg, black beans, avocado and bacon, garnished with herbs. It was quite good. While I suppose someone who was expecting planet-sized portions might be disappointed, I found the portion size to be quite sufficient, and it was a very satisfying start to the day. Not too spicy, nicely cooked bacon, and the tortilla base was likewise nice and crisp and airy. Well done. The restaurant itself has a nice open floor plan, and being able to sit and watch the chefs work is potentially exciting. What keeps it from five stars--I'd really call it more like three and a half, but I've rounded up--is that there's this hard-to-put-your-finger-on sense of pretentiousness, or maybe it's self-importance, about the place. Whether it was the hostess acting a little too much like a gatekeeper, the super seriousness of the chefs (you're cooking food to bring people joy, folks--it seems like it would be easier to do that if you were joyful yourselves), the super dimly lit bathroom, or the fact that the credit card machine defaults to a 20% tip...these little things took away from the overall experience. They're still cooking really good food (hard to say if it's great food based on a single brunch dish), and I'd certainly come back, but I want to finish my meal and know that they were really happy to have me there. The jury's still out on that one.
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