My first meal there and it was one bad one.
First an unispired combo of fried oysters on bread and half shell oysters. I start to hate all those sliders. Way too much bread, too little inspiration. The raw ones had a decent one and one that tasted like dirty sand and algaes.
2nd was a scallop that not only was basic it was sloshing in a very salty broth.
3rd a chicken cooked "sous vide", and of course was cooked as such since everyone seems to do it, yet it's the same boiled chicken. But wait, it was infused with black truffles so it has to be good. Except the truffles were semi dry, the cooking did not provide enough heat and they were like slices of dry fruit, to the point that it stunk up the dish. Left 95% untouched.
The dessert was good, obviously a dedicated chef for those dishes.
All in all, a miserable dinner, the only upside was the MV Krug for $180 which was just about the only wine there not overpriced.
Not going back.
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