We want Alba to be the great restaurant in Malvern that it strives to be. The puzzling thing is sometimes things come out of the kitchen that we don't expect. Swordfish shouldn't be dry. Veal Parmigiana does not need to be almost absent a sauce. This is not to say we have not had wonderful meals here. The tasting menu (Sunday to Thursday) has provided us one of our best meals ever in a restaurant. The antipasto is practically always amazing.\r
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My sense is that things can get dicey in the kitchen on weekends-really Friday or Saturday. It's a shame, since we have friends who could only get here on these days and we are hesitant to take them on these evenings. \r
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For the price of the meal, I can't afford to be taking my chances on its quality.
Pros: Antipasto, week days
Cons: Uneven food preparation
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