We had a not-so-hot meal last night. My BF had mac n' cheese which was basically a bowl of bruleed cheese and cream the penne had no texture left whatsoever, and i feel penne is not the best choice for mac n' cheese. I had the charcuterie (25$) and the mole salume and chicken liver pate were quite good, but the house made garlic pork sausage was SO dry it was spontaneously crumbling all over the plate, and the "head cheese" (also done in house) had NO flavor whatsoever. How do you get pork to have no flavor? I appreciate the craft of trying adventerous dishes, but they MUST be executed properly and taste great if you're actually going to serve them. Also they're not fooling me with those beer prices. Yes they have an interesting selection but we are familiar with quite a bit and i saw a weiss beer on their list at 7$ that is 3$ for 16 oz draft at e&o tap. My BF and i are industry professionals, so we know what we expect but are hesitant to make a fuss when we're out because we feel people relate us to the restaurant we work at.
I feel like we should have gotten a GREAT product for what we paid. So sue me, I guess that's alot to ask nowadays. We should've stuck to chez pascal i guess. Sorry Matt.