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2015-02-24
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I was expecting good things for this restaurant. The decor was good, the welcome warm and the vibe nice: low lighting, great location. The service was unobstrusive and attentive.The problem was wih the food. For entree, we ordered Brittany oysters. When they arrived the shells were large but the oysters miniscule, being little more than membrane on the surface of the shell. Not only that, the so-called "Ponzu Marinade" was indistinguishable from soy sauce direct from a bottle. I kid you not. As
The problem was wih the food. For entree, we ordered Brittany oysters. When they arrived the shells were large but the oysters miniscule, being little more than membrane on the surface of the shell. Not only that, the so-called "Ponzu Marinade" was indistinguishable from soy sauce direct from a bottle. I kid you not. As a lover of oysters, this was unforgiveable.
For mains we ordered a large Mussels and a Sole Meuniere. Mussels is a dish that is hard to stuff up: it's a simple dish and should be light, fresh, uplifting. It was ... meh. Again, tiny mussels - and I mean tiny), tasteless and forgettable.
The sole was OK - but only just OK, by which I mean that it could really have been any heavily crumbed fish. There was nothing to identify it as fresh, or even sole.
We also order a Greem Salad. I kid you not, it was a thin plate of shredded iceberg lettuce. THAT WAS IT.
We didn't stay for dessert.
The overall food experience was of an $88 set menu of a struggling low-grade restaurant that is going out of business and on the downward slide of cutting costs.
I haven't posted on Open Rice before but opened an account to comment on what I consider an unacceptable experience. Had i been paying say, $800 for dinner I'd have walked away and not bothered about it. But to have paid double that, for such a poor experience, was a disgrace. I'm surprised that more negative reviews haven't been written about this - seriously, every dish was unacceptable by any standard, let alone the hype and associated price associated with this restaurant.
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