Restaurants & Bars 8

Town Hall: Just ok.

sailor buoys | Sep 25, 2004 12:40 AM

Went to TH the other night with two chef friends. We had apps and desserts.
1. Cream biscuits, ham and pepper jelly
the biscits came warm and that was really nice. it was a kind of build-your-own-little-tasty-sandwich-plate, butter melting, not too hot but yummy jelly, fresh slices of special ham.

2. chicken sausage with corn and mole.
my friends liked this better than me. The mole tasted like bbq sauce and was strong and overpowering. the sausage was texturally same, no chunks, and the corn was perfectly cooked. it came in a teency tiny (un-seasoned!) cast iron skillet, which is tres cute.

3. tuna tartare with fried green tomatoes
the tuna tartare was severely lacking in the seasoning department. it needed salt and acid we all agreed. There was a lot of it, though, and it had a oily spicy kick that lingered in the mouth. The fried green tomatoes were made by Yankees. the "batter" tasted old and of oil. they had no color which led us all to believe that they did not spend enough time around their heat source. {color is flavor...} and the actual tomatoes were really hard. they had some kind of forgettable sauce over them.

4. fried oyster, bacon lardon and spinach salad
there were four perfectly cooked oysters placed over a huge bed of (buttermilk?) dressed baby spinach leaves and thinly sliced onions. There were 3!! pieces of bacon, and that was it! (my opinion is that garnishes should not be listed on menus!) this salad also left the kitchen without being seasoned, which was too bad.

and then we shared this entree:
Rabbit 3 ways with grits and chanterelles in a coffee sauce.
this was the French dish, obviously. Buttery, fatty, thyme-y, mushroomy. Although the proper name of the grits was on the menu they had been mixed with too much cheese to taste the very particular grits taste I was looking for. I liked this dish. the rabbit was the tender-ist I have ever had it oven roasted, (of course it is easy to braise and tenderise rabbit), and it was wrapped in a nice bacon. the plating was really nice--loin, leg and little tiny racks. it was sumptuous and a perfect lead into autumn. but then there were big grains of coffee beans in my mouth and I wanted to expel them. because they did not go with the texture of the whole piece. I think that chicory might have been a less obtrusive flavour, or even sassafrass.... :}

plum upside down cake with vanilla ic
the plums were perfect but I was really sad that the cake was spiced and I was not told that beforehand. because it competed too much with the plums and delicate vanilla ic

butterscotch and chocolate pot de creme
the artificial butterscotch taste makes me "pastry-homicidal" so I am really biased against this dessert. the chocolate part is nice and we ended up leaving more than half of the "butterscotch" custard. This "pot de creme" is a huge bowl! not the tiny pot it should be.

my friends had a coctail a piece (beautiful glassware and fresh ingredients are in the coctails---I heart this!) & a bottle of water. the bill was @$120 with tip.
the service was very odd. we received three apps close together and with perfect pacing, and then we waited about 20 minutes for the sausage. we thought that he "coursed us out" without our pewrmission and then forgot to fire it...but he was not honest with us so we will never know.

The menu was just about the same as it was when I first went there after it opened (?last winter), with little or no reflection of the season's ingredients. Seems strange considering how close it is to the farmer's markets.
I am sorry to say that I might not go back for some time to come.

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