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🤢 2/5 - A fading star?
By 👻 @Endre R, 01/24/2024 3:00 am
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Not the best of dinner experiences, and far from what one would expect at this price point. The two entrees' absence of acidity and/or flavor is one issue. In essence, the two dishes consisted of uncooked fish and raw beetroot. Both the pasta dishes, on the other hand, were delicious and rich in taste. Our hopes were high when we received one of our favorites, striped bass. Unfortunately, the fish was not properly filleted. Fish scales and one bone in the first bite could be overlooked, but additionally, the fish had been overcooked to the point of threadiness. We lost even more of our enthusiasm when encountering the lamb dish. Lamb can be difficult in January, but when the lamb tastes close to mutton with an intense flavor, there is a need for contrasting elements or tastes. We started longing for the plate to be taken away after the first bite. The duck, on the other hand, was unfortunately overcooked, approaching gray in color rather than medium-rare. On the bright side the accompanying vegetables for both mains were very well prepared. The duck was also returned to the kitchen without more than a small dent in the meat. When we came to the dessert, we found it delicious. It would have been appreciated if waiters inquired about any concerns regarding the food when guests barely touched the plates. Additionally, it is appreciated when waiters pour wine. However, they were vigilant in replenishing water glasses. We ended up racking up a $600 bill for unfortunate encounters with a couple of dishes, but with two great pasta dishes, a great dessert, and a paper bag with scrumptious apple cake. At least we had an evening we will not soon forget and a well-deserved reminder that a Michelin star is not a guarantee for consistent cooking or filleting skills.
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