Posted 11 August 2011 - 07:27 PM
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
Posted 11 August 2011 - 11:11 PM
What can I say -- my mileage varied from all yours. You don't need to defend the dish, and I don't need to defend my reaction to it. It could be that it was an off night for that dish. Or that the lateness of the hour meant I was getting the last
dregsbits (it was well after 10 PM when it would have been fired). It bore almost no relation to the version so many here love, other than the basic ingredients and the crispness of the skin. I'm sure it can be a good dish when it's executed well; it just wasn't, last night.
I was confused because you seemed to be describing the same dish I get there and it was surprising that it was bland (I still am surprised, maybe they ran out of stock and made it with colored water). I didn't ask for your not-so-passive aggression, cut it out.
Posted 13 August 2011 - 01:38 AM
Posted 18 August 2011 - 08:37 PM
But I've got to tell you, it wasn't like seeing Hamlet.
Posted 12 October 2011 - 08:38 PM
Posted 20 November 2011 - 05:30 AM
had the bonito tuna "rillette" for an appetizer, essentially like very juicy, tomato-y tuna salad on charred toast. not strong at its price point but i still enjoyed it. companion had honeycrisp+gala apple salad. didn't taste it, but i was surprised at how incredibly "composed" it looked, tweezed. yea it's tweezery whatever i went there.
there was a special tonight of scottish partridge. there were two components, a sausage and some sort of roulade stuffed with i think liver? both components were cooked sous vide. in terms of "poultry cooked sous vide" this prep destroyed per se. the texture wasn't spongy at all, just very tender and moist. minimally gamey. it came over some concord grape puree which i really didn't understand--it tasted like a very smooth grape jelly (smuckers) and was kind of disconcerting with the partridge. if he wanted to add sweetness to the plate i wish he had gone with maybe something apple-y? it would have worked better with the other elements, some brussels sprouts (i think, pretty sure), mushrooms, and some vadouvan spice.
for dessert, had the chocolate pear parfait--ginger infused pears, gianduja crisp, gingersnap ice cream. the crisp was the weakest component since it wasn't really crispy, more just hard and dense. i liked the idea of chocolate+ginger+pear, but the pear itself didn't really have a strong "pear" kick. the pears i've been eating from the greenmarket have been nice but not spectacular and certainly not super punchy, more just creamy and sweet, which is how these pears came along. not a lot of the "juicy pear" flavor we've come to expect from the artificial flavor industry and which is possible from really amazing and almost overripe pears.
comp: white port with dessert. again, don't really have any idea what's going on here. i thought--raisin+apricot. it was pretty viscous. harsher than the sauternes i've had (not surprisingly). my companion was surprised at how heavy it was compared to white port she had in portugal. i really, as i said, have absolutely no clue.
anyway, another strong meal from the mendes kitchen.
Posted 20 November 2011 - 05:59 AM
Posted 21 November 2011 - 05:12 AM
Restaurants need to send up something equivalent to a Bat Signal when they have game in the kitchen.
it would actually be helpful if there was some sort of aggregator (twitter, a website?) into which restaurants sent their specials (e.g. we have partridge, grouse, grizzly bear tonight w/ black truffle, white truffle, ankimo, w/e)--it would only be helpful for people who make dining decisions day of and/or people who have a ton of disposable dining income and are interested
Posted 21 November 2011 - 03:04 PM
Posted 21 November 2011 - 04:51 PM
Posted 07 December 2011 - 03:05 PM