So I finally made it to Pardes! Here's how it went:
-Atmosphere: The place was super crowded and cramped. At one point mid-meal the waitstaff asked us to move to another table to accommodate more customers. They set up a table off to the side for us. In return they gave us an extra dessert on the house, which was a nice gesture. The crowd leaned heavily frum, bearded, trendy and young.
-Service: The waitstaff was kind and knowledgeable, but when things got really crowded they started making mistakes. For example, they removed the bread basket we were still working on and didn't replace it when asked. We had a question about what was in one of the dishes but they were unable to find out because they were too busy. They tried to take the check away before we were done signing the bill, we were in the middle of benching and it was a bit complicated. Basically the service was great until it got crowded, at which point it went downhill quickly.
-Food: The waiter recommended we order 4 dishes from the meat section. We ordered 3 and were full but not stuffed. Very glad we didn't go with the 4th, against the strong recommendation of our waiter. The bread basket and accompanying sea salt were delightful. My biggest disappointment of the evening was when it was taken away before we finished it. (Not that the evening was disappointing, in fact it was the best meal I've had in my life, but want to give an honest review). We had the shisito poppers which were excellent. My only complaint was that there were supposedly raisins in the "dirt" but we only found one. Nonetheless, it was excellent. Our next dish was the BLT, which was amazing. Every flavor was perfect. However, given that it was a BLT, I would have liked there to be more bacon, other than the few very small pieces we had. I'm not complaining about portion size, there was plenty of food and other meat on the plate, just ratio. Our third dish was the duck breast with pumpkin puree and pumpkin crumble. The pumpkin was outstanding but the duck itself underwhelmed. Nothing exciting about it. Maybe a touch dry. There was also an Earl Gray Jelly that was nearly flavorless. I love subtle flavors but I really had a hard time getting any tea taste from it. The pumpkin puree was the most exciting part of the night, but when asked the server would not tell us what was in it. Now I would totally understand if they said "sorry, trade secret" or something of that nature, but their excuse, as well as the excuse of the other server we asked, was that they were "too busy" to find out. We were there for several hours, I really think at some point they could have asked.
-Desserts: We had 3 desserts (2 that we ordered and one sent over by the house for moving us mid-meal). One of the standouts was an absinthe-caramel-fig sauce that was a part of one apple dessert. It was a delightful and unexpected combination. The dessert sent over by the staff had something I was allergic to so I couldn't eat it, but my husband seemed to enjoy it.
Overall the meal was fantastic, truly one of the best, or the best I've even eaten. Certainly the most creative. A few drawbacks with the service, but nothing really serious. I think Chef Moshe is incredibly talented and hope that he opens more restaurants in the future. I will B"H be back when we have another occasion to celebrate.
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