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Restaurants & Bars 6

My quick impression of Limon

Wendy Lai | May 16, 200512:48 PM

Having taken a long break from eating out and trying new places, we decided Limon was a place we can break the rule just once, based on all the raves.

I have to say everything they made was made well. The sole that I had could quite possible be the best piece of fish I've ever had, perfectly cooke. BUT (and you know this was coming) it was so very uninspiring. I guess I wanted more flavoring, or more Pruvian touches, something to let me know that the fish was introduced to more than just the pan and fire. Such was the case with hubby's beef dish (forgot the name but it's the house special that's like a stew with French fires). The beef was done perfectly, but the sauce and accompanying stew-things lacked peronality. It needed more something, maybe spice, maybe a wine reduction, something...

Cream ceviches were not as good as the regular ones. The halibit was still squeeshy, maybe not enough acid?

Too much salt in the savory food while the dessert had way too much sugar. I had the tres leche cake and o my, I think I lost a tooth in all that cloying sugar sweetness.

Service was fantastic even though the restaurant was doing hopping business.

We found parking right away, which was probably a miracle not to be expected again.

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