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Restaurants & Bars 6

Hatfields: with all due respect, Carter...

RicRios | Jun 17, 200612:07 AM

... this place has no nefesh.
No soul. Cold as stone.
You need more than ingredients to cook, you need kishkes (your own).
Foie gras terrine: all butter, where's the liver?
Octopus: nice, no complains.
Halibut: wife says, no taste, but too fishy. Unfortunately, I can't disagree.
Lamb: sugar coated, bland.
Desserts: the best part, nice beignets. Wife says the "panna cotta" is just yogurt with fruits. Nice yogurt, though. A glas of Lacrima di Morro d' Alba is insipid. Service: stiff, cartoned, again: no soul. If you get into the food business, you'd better know what you're doing. Very NewYorkish look, small space, tables lumped together, fancy shmanzy. Sorry, won't be back.

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