Went to the Bass for dinner a few days ago.....sat in the middle of the dining room this time, very comfy, great ambiance.
A stunningly presented Ricotta tortellini, very light but delicious.
Fluke sashimi with "orange Caviar" and some vinaigrette i dont remember.
Dish was a non event, the waiter explained that the orange "caviar" was orange membranes that were chopped up in some way to resemble caviar.
It was frankly BS. I am sorry but if I hear the word caviar, there better be some fish eggs on the plate.
not to digress but this trend to use specific products or preparations as adjectives is really annoying........eggplant caviar, tomato bisque ect ect.
Black bass, tomato compote, olive oil potatoes, saffron mussel emulsion
Delicious, unmitigated wow.
properly cooked moist fish, light flavorful sauce.
Butter poached sole, cauliflower cous cous, caper raisin sauce.
This was so light to the point of being completely flavorless.
fish was of excellent quality but zero flavor.
Avid cookbook readers will also notice that its a rip off of 3 chefs.....
sort of like a Thomas keller meets Ferran Adria meets Jean georges Vongerichten.
Nothing wrong with copying if it works but it didnt.
all in all a good time.
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