Visited: 12/30/06 - 2nd Visit, with guest
Ambience: Non-smoking, small, intimate with warm lighting. The decor is a little modern with open ceilings.
Service: We were VERY disenchanted in the service. Extremely unprofessional - from the way the hostess was dressed (cleavage down to her belly button in a booty cling dress) to the waiters licking their fingers in the kitchen (we could see because we were seated next to the pizza oven near the kitchen). The waiter couldn’t seem to time our courses properly. One person would have food when the rest of the table had none. But, who could blame them for not wanting to work when the owner was at the bar watching the football game? (The bar is located non-adjacent to the restaurant). Not once did we see him cruise through the restaurant, much less come and say hello to his tables. I guess he feels he doesn’t need the word of mouth or our business.
Price: Dose not matter - won't go back
We just gave our 2nd and last chance to 62 Main. I find the food to be not well prepared...as in, the flavors presented just didn't quite match. At best the dishes are disappointing, and at worse verging on gross. There were three of us, and this is what I can remember:
(Tomato & Parmesan bisque) – The flavor of this soup was complex but the texture was disgusting, almost grainy. Normally, textures do not affect my ability to eat. :o) This time, I could not get over it.
(Blue crab cake with tomato, avocado, cucumber and sesame avocado puree and sea salt) – This was probably the finest executed dish. The blue crab was pretty much ‘un-messed around with’ and the avocado/tomato relish on the side complimented the crab. But nothing special for $12.
(Romaine hearts with pine nuts and, marinated olives and croutons shaved grana padano and preserved lemon dressing) – Ah, it was ok. (Hard to mess up salad). Nothing that popped and made me say ‘Wow, this is worth coming back for’.
(Baby arugula, endive and heirloom apple salad Texas bacon, candied pumpkin seeds and maple red wine vinaigrette) – This salad had a savory, multifaceted taste, but unfortunately, had about half the apples and pumpkin seeds the size of the salad required. It also lacked a little tang and cream that could have been given by a goat or blue cheese. If you ever have opportunity to visit New Orleans, you can have a wonderful version of this salad done right at ‘August’. I think John Besh has it perfected. Order the organic greens.
(Wood oven roasted Atlantic halibut chorizo, cauliflower, leeks, sultanas and fennel broth) – I am not sure how this dish tasted as I would not partake. This leads us to yet another issue with this restaurant. ALL of the fishes on the menu were unsustainably fished/caught. ALL of them. The blue crab was the only option on the menu for those of us who are concerned about the depletion of our oceans, yet still enjoy seafood. For more info see: http://www.mbayaq.org/cr/seafoodwatch...
This dish came served in a crock, and our guest said it was ‘ok’. She didn’t finish it.
P.S. Sultanas, we were told, were a very special white grape, raisin. They are, in my understanding, the same as a dried ‘Thompson Seedless’.
(Brined Kurobuta pork chop with chestnuts & cabbage mascarpone grits and Madeira morel sauce) – We were told that Kurobuta is to pork like Kobe is to beef. Afterwards, I did some research afterwards and found this was true. Unfortunately, it didn’t change the fact that this dish was average. Maybe we just don’t like pork chops. The Madeira morel sauce was tasty.
Needless to say, we didn’t have dessert. Why punish ourselves further?
We won’t be going back. Too bad, we needed another good restaurant close by. :o(