Restaurants & Bars 2

Gibralter

Greg | Aug 17, 2003 09:01 PM

My wife and I tried out the new location after being reminded by the Chronicle review of our last great Spanish meal in the Montara location. When the appetizer of reduced tomato and cumin over grilled shrimp arrived, my spirits were bouyed as it was excellent. However, both of the entrees suffered from being too much in the continental style. Neither the duck confit salad with raspberries nor the pork "ribs" with pomegranite sauce had anything to distingusih them - just a hodge podge of flavors. The menu, it seems, has lost the edge that a tiny restaurant can afford to have because it's not hard to fill. Other clay pot dishes and a couple of pizza choices confirm my opinion that the chef is spreading him or herself too thinly. Desserts, such as perfiderole (definitely not a Spanish or North African delicacy), were nothing outstanding enough to temp either of us.

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