|
Review content:
We went in on a Friday night with a certificate and reservation in hand, and surprise, were seated by the kitchen, while many open tables were available. My date and I shared the baby greens, ginger mushroom ravioli (which couldn't be farther from the truth), spring rolls, black miso tuna, crab mac, and and 'kinda' rice pudding. Of these, the only thing I would return for (and sadly) is the mac and cheese and the dessert. The baby greens was not inventive enough to be served on this type of menu - the sea salt was way overpowering, and the only thing that saved the dish were the pecans, of which there were not enough (saving money, are we?). It was plain and inoffesive, but far from compelling. Anyone who's been at nice restaurants could replicate it at hom. The ravioli was floating in salty (as expected) broth, but these are really dumplings - the description is misleading - this is a shoyu broth dish, and btw, the ravioli were tasteless. The veggies were an afterthought to add colour and contributed zero flavour. Next up, the tuna, which was decent, but those asian pears hadn't been tasted, that's for sure. With so much pear as an accompaniment, which is a nice idea in theory, it made the dish worse and worse as I realized there was nothing redeeming to pair with the tuna. And the tuna wasn't all that great either - to be honest, the Yardhouse does a better sear. TASTE YOUR INGREDIENTS! The spring rolls were good, lightly fried with big chunks of shrimp inside and not much else, and the accompanying sauce was a very very odd mix of what seemed to be lemon custard and some green, tastless, again - only color contributing - entity. 7/10, any Vietnemese or Thai could make. Nothing to see here. Crab mac was memorable because it was declicious, not because they did anything to it - this shouldn't be messed with and is the longest standing menu item. Very pleasing. Dessert was very good, a bit of a departure from the expected. Overall, disappointing.
|