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2009-06-07
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A friend chose this restaurant to take advantage of the no corkage fee set up, for we prepared to bring 3 or 4 bottles of wine. The atmosphere was quite nice and the service was adequate. The goose liver was a disappointment, for it was over-cooked; the inside was no longer soft or juicy. Thankfully, after we expressed our disappointment, they replaced our goose liver to our satisfaction. Maybe they were just off that night.The Lobster Bisque was very thick; it seems that the chef used a lot
The goose liver was a disappointment, for it was over-cooked; the inside was no longer soft or juicy. Thankfully, after we expressed our disappointment, they replaced our goose liver to our satisfaction. Maybe they were just off that night.
The Lobster Bisque was very thick; it seems that the chef used a lot of shrimp heads to get the 膏 to achieve the texture. Good job.
The Ribeye did not seem to be grilled. As it lacked the smokiness, I am assuming that it was pan-fried. That was another disappointment. A nice steak shouldn't be pan-fried; it should be char-grilled. It would be like dressing up for a wedding and then, instead of taking the limo, one goes by a bicycle! If I have a restaurant for steak, I got to have a open grill; otherwise, I might as well pan-fry the sucker in my own kitchen! (Maybe it was grilled, if so, my bad. I'll blame it on too much wine!)
The final disappointment: My friend paid the bill, and each share came out to be $550. OK... For foi gra and steak, I think I will try other places... Sorry!
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