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North Pond Report (Long)


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North Pond Report (Long)

Cad | Dec 7, 2003 04:01 PM

We went this weekend. Asked for reservations at 6:30 to 7 p.m. and were told that it was 6:15 or nothing. The place was empty when we arrived and did not become half full until at least 8:45. I ordered the langoustine appetizer and my husband had the leek soup. The other couple had the leek soup and the stone crab appetizer. Mine turned out to be three small shrimp on an orange mouseline with toasted almonds and a seafood broth over all. Good flavor but not hot. I think the broth was an attempt to mke it hot despite the quickly melting mouseline. The stone crab was a very small portion of crab (maybe 2 T.) and a lot of frissee. The leek soup was pea green with a sea scallop in the middle. Unfortunately, the scallop was cold in both bowls and both diners commented that it added nothing to the flavor. The thing I did not understand was the color. Most recipes tell you to only us the white part of the leek and to discard the tough green part. Wonder how they got it that color? The flavor was ok, I stuck my spoon in HB's bowl, but I could not help feeling that it tasted like the tough green part (mind over matter?).

I had the seared steak for an entre and my husband had the striped bass. Our friends shared the John Dory. My steak was an odd cut which was not identified on the menu (I should have asked) and the waiter directed me to have it med. rare which was fine by me. I think it was butt steak and if it had been a trace more well done, it would have been tough as shoe leather. As it was it was definitely chewy and had quite a bit of fat and gristle. My husband faired better with the fish although he commented that the last fw bites were very salty (I think he ran into the diced black olives mentioned on the menu at the very end). Our friends, however, said the John Dory was overcooked and dry. The accompanying items were all good. The big problem was that the food got cold very quickly despite the initially hot plates. My theory is that they are plating so many diferent aspects of the entree on each plate that they can't assemble it quickly enough to keep it hot.

The cheese plate was only three small slices of cheese. We told the waiter that we were sharing it but he did not suggest that it would not be enough. And it wasn't.

The meal was quite expensive and overall pretty good, although not knock your socks off for any particular item. Was the kitchen having an off night?

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