My partner and I wanted to eat dinner at Tallulah last night and didn't realise they were closed on tuesdays. We were starving, so we decided to try out Cote Sud right next door.
Let me tell you, this was beyond disappointing, it really was a disaster with one caveat - the waitstaff was very nice and friendly and very helpful.
We ordered 2 first courses - foie terrine and seared ahi on green. The foie itself was well cooked, and generally a well made terrine, but the accompanying raspberry puree had the consistency of frozen berries put in a blender and spooned onto the plate still partly frozen holding a dome shape. The green garnish was some sort of sprout like radish sprouts. Undressed, in a heap. Nothing went with the other or complemented each other. The ahi was on a bed of uncooked vegetables that for the life of me, if I didn't know better, would have assumed was Swanson's mixed carrots, peas and lima beans with bits of diamond-shaped red pepper. They threw on some uncooked asparagus spears and called it a day - no seasoning, hardly any dressing. The ahi was not bad, in itself.
This is where the really weird part comes in:
Our entrees, lamb and halibut, came on the exact same "medly" of vegetables, except the second time around they appeared to have been cooked.
The really unsettling thing was the first time the offending veggies showed up, raw-ish, we thought, oh, look at all those fava beans someone took the care to shell and cook. Of course they were entirely inedible as undercooked favas would be, but then on the second time around, we realised they were actually LIMA beans. After having been cooked, their lima flavor really came out.
We had heard the kitchen is very slow here, so after waiting for 25 minutes for our first course, I told our waiter when he put them down to go ahead and fire our entrees. He did, and the timing was perfect. There was maybe 5-10 minutes wait after we finished our first course.
We woke up depressed that we'd wasted $105., and very hungry.
I don't know how they even recieved 1.5 stars from Bauer.
How do restaurants think they can get away with food like this?!