Below are my thoughts (long) of the new restaurant found in the new Brookstreet
hotel in Kanata.
The decor is pretty nice there. However, because of the dark walls, it made
the restaurant look small (although it's already occupying a small space).
If you sit by the window (which we did), it wasn't that bad.
There were lots of staffs at the restaurant. Most of them though, were
just standing there chatting. I think I saw at least 8-9 staffs with 2-3
higher management people there. But overall, I don't think the place was
managed well (details later).
First mistake of the meal, they brought us the wrong menu! My partner got
the breakfast one and I got the dinner one. We then asked to see if they
have a lunch menu and the lady said that the menus got all mixed up. Um..
I supposed this is a new restaurant and I should be more forgiving. :)
The server came and took our order. He didn't ask us if we want anything to
drink though. The restaurant doesn't serve tap water. Dasani's spring water
is served (which was quite nice because I've a weak stomach to Kanata's tap
Later, we got some bread to start. Here's another problem. The breads were
all quite tough on the skin. It seems like they were baked a few days ago and
they reheated it or something. It was just...quite tough. The butter was
actually quite nice though, served in the shape of balls. I did find it a
little bit too salty though but that's fairly minor. The creamy taste of the
butter was quite good.
We both picked the Lunch Special, consisting of an appetizer, a main course,
and a dessert. Here's what our thoughts are for each:
Appetizer: We both got the Red Snapper. I forgot the full title of the dish.
But basically, it was two small pieces of red snapper on a pool of
orange-colored sauce and topped with chopped olives. My partner commented that
the red snapper didn't have much of its own taste. May be it was frozen too
long? I did find some taste in the snapper. However, it's probably not good
quality snapper. There's a very big problem with this dish: the olive taste
was too strong and it overrid whatever taste the orange-colored cream sauce
was supposed to give. The cream sauce seems to be carrot-based, and it was
a bit sweet. However, it's very hard to taste its real taste because of the
Main course: My partner had the whiskey grilled salmon with wasabi mashed
potatoes. It wasn't too bad. I've had better salmon but this one was alright.
Nothing stunning though. The mashed potatoes I thought was good. I've had
wasabi mashed potatoes in several occasions and some places put too much
wasabi and it was too spicy. But this version at Perspectives was just right.
The salmon itself was pretty lean. My personal preference is a fattier salmon.
But overall, I think this course was just ok.
My main course was the honey-glazed cornish hen with smoked corn polenta.
When it came out the first time, it seemed fine. I can taste the honey, and
the hen was quite moist. When I cut into the chicken leg though, it was a bit
red inside. So I asked for it to be cooked a bit more. After that, I waited
about 15-20 minutes for it to come out. My partner has already finished her
salmon but I still couldn't see my hen!!
When I finally got it, it was a new smaller hen with the skin pretty grilled.
I couldn't catch the honey anymore on the new hen, and there seems to be a
'frozen smell' with this hen. They also put too much of the mustard oil on the plate and it was quite hot. I found it odd to put mustard oil with hen because
they don't quite match IMO. The corn polenta was the only satisfactory food
on my main dish.
As for desserts, my partner got the coconut-jackfruit icecream with banana
won ton. We thought that the ice-cream and the won ton were two different
desserts but they actually made a mistake on the menu (mistake again?). So
I was offered another dessert, which was homemade vanilla ice-cream on a
warm chocolate cake. The coconut-jackfruit ice-cream was alright (although my
partner wasn't too thrilled of the taste). The banana won tons though, were
tough on the skin. There's no problem with the taste, only the won ton
wrappings were a bit too chewy. As for my vanilla ice-cream, it wasn't rich
enough and there's hardly any vanilla taste to it (although I can see the
black vanilla beans trail on my ice-cream). The warm chocolate cake tasted
great. However, I think it was easy enough to make good chocolate cakes.
The nougat on the side had a funny taste too to it. Seemed like the almonds
were roasted for too long.
There were a few tables at the restaurant during lunch time. A table behind
us were always yelling "Waiter!" to get the staff's attention. As I mentioned
before, there were lots of staffs in the restaurant but they weren't attending
to the customers very well at all. It's hard to imagine if the restaurant is
full, what would happen?
On the food side, I think they are trying to be fine-dining with attractive
menus. However, the real stuff is a different story. I found that there's
no food sense in this kitchen. The appetizer was a total disaster IMO: olives
are plain too strong of a taste to pair with red snapper. Unless they
deliberately chose it because the fish wasn't fresh. That carrot cream sauce
was totallly useless because nobody can taste what it tastes like. My second
hen was a disaster too, with frozen smell and strong mustard oil totally
ruined the dish. The desserts weren't too thrilling at all.
In conclusion, we were fairly disappointed at this new restaurant. And our
bill including tips/tax came to $46. I wouldn't mind spending the money if the
food was good. I can only say that it is at best satisfactory. The management
was quite poor: with just a few tables, people have to yell and wave to get
the staff's attention. I imagine if there's enough time for the kitchen,
they may do a satisfactory job. If there are more customers, it would get
disastrous. I don't think they'll be getting more business than the hotel
guests with high prices and food which quality doesn't match the prices.
I've heard that they are trying to shoot for a 4-star rating for the restaurant.
I guess I must have overly high hopes. I don't think a restaurant with this
quality can be in a 4-star hotel.
Updated 1 year ago | 0
Updated 1 day ago | 120
Updated 9 days ago | 36
Updated 28 days ago | 25
Updated 9 days ago | 28