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2014-05-05
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Upon arriving at Tivo you will notice the strategic location of it situated across from a relaxing park where you can see performances during some evenings. The design of the place makes it so you can relax in the A/C of he indoors while the glass fixtures can be completly removed so you can also put one foot out and be outdoors at the same time. This squid dish was light and refreshing, a good change from the usual greasy fried calamari. It's bedded on top of a puree that consist of carefully s
Upon arriving at Tivo you will notice the strategic location of it situated across from a relaxing park where you can see performances during some evenings. The design of the place makes it so you can relax in the A/C of he indoors while the glass fixtures can be completly removed so you can also put one foot out and be outdoors at the same time.
This squid dish was light and refreshing, a good change from the usual greasy fried calamari. It's bedded on top of a puree that consist of carefully smoked peppers, giving it a spanish & mediterranean taste.
Most commonly, red beets are broiled or steamed or used in a juice diet for it is an exceptional super healthy food that's filled with manganese and folate. Don't be afraid of it's color, it's great for keeping heart disease and certain cancers such as colon cancer. This dish is different in the sense that it was slowly roasted, keeping in the rich and sweet flavors of the garden beets. Eat every bite with the sesame piece of cookie and what seemed to be a light cream and it's heavenly.
For some reason, growing up in a chinese household, I never ate much brussel sprouts. It was always the usual chinese veges like "gai choy, bok choy, anything you can put before the word choy" however after growing up and having the freedom to try other varieties of "choys", I fell in love with the brussel sprout. For those that cook this, we all know that it takes a bit of practice to perfect. It's very easy to undercook this little guy. You need the right temperature to brown it enough to give it that slight burnt taste because it balances the o-so nuttiness natural flavor of the vegetable but you don't want it overcooked because then it's just mushy. This dish was enhanced with hazelnuts which made it even more nutty in flavor. Honestly I would recomend a different type of nut to sprinkle on top, or no nuts, because black peppercorns go very well with brussel sprouts. Overall, I thought the sprouts were cooked well, you can tell by the color in the picture that the brown is very even and it wasn't overcooked so the leaves were shedding or wilting/folding over. Give this dish a try if you are a brussel lover.
Doesn't this remind you of the peking duck bun? My original thought was, if you've got the creative guts to try to imitate a dish that is already so delicious and well established, you better know what you're doing. This chef knew his stuff. This beef cheek was meltingly tender and I can eat this when I'm 93 years old when I have no teeth. Drizzle some of the hot sauce it comes with and some of the special brown sauce that looks like a gravy and it's good to go. I liked that it wasn't the usual hoisin sauce because it would taste too much like the original peking duck. The only thing I'd want to change about this dish is perhaps adding just a little bit of a certain green vegetable to it because it's missing the crunch that a peking duck skin would add to it.
This is a unique type of pizza you won't find at no pizza hut. I still don't think that raw foods being put on warm bread is a good combo, especially fish because it cooks so easily. Making this a very difficult lukewarm dish to prepare. The ginger sauce for this was a bit over the top and strong for my taste.
Of all these desserts, the mango one is the bomb. It's like eating a light puffy eggroll with juicy toothsome ripe mangoes inbetween some cream. The brownie pop was rich and dense, but aren't all brownies? In conclusion: In conclusion, I felt that a lot of thought and effort went into the dishes prepped by the chefs here. The keyword was balance here. No dish was ever one sided (besides the brussel sprouts) and many different culinary techniques were applied to each dish- baking, braising, roasting, pureeing, browning, pickling. The staff here is quiet attentive and as a bonus, their bathroom doors are pretty cool- check them out below!
Other Info. :
Across from relaxing park, open feel with no walls between restaurant and outdoor
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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