was the dinner worth the $45 dinela price?
was there anything served that was truly, absolutely, sublime?
yes, the third course, parmesan truffle pasta with truffle shavings.
would i consider paying full price in the future?
why would i be sad about saying this?
because clearly a TREMENDOUS amount of thought and work went into the preparation of the meal. the ingredients were very high quality. the presentation was really lovely. the hot dishes were served on hot plates so that they stayed at the correct temperature until they were consumed. the restaurant was pretty.
but, somehow, the dishes didn't "come together."
(as one example:
maybe it's just me, but parmesan cheese, no matter how high the quality, does little to enhance the flavor of a scallop. to my palate, they would have done better if they had just served the perfectly cooked, perfectly fresh, large scallop by itself on the plate with some sort of garnish and maybe a lemon wedge.
the breads were fresh, which seems to be a rarity these days, and they were served with a good olive oil, but when my dining partner requested balsamic vinegar to go along with it, there was no balsamic vinegar to be had in the entire restaurant. )