Restaurants & Bars 11

Region, the good and the bad

ChefToy | Apr 10, 200410:33 AM

Ok, gave the place a try, went last night at 5:45... since I am a chef, I appreciate the fact the are part of the slow food movement, and It also seems they are part of the Slow service movement as well... 2.5 hours for 4 courses.... sat down and it took a good 10 minutes for a waiter... ordered a cocktail... another 7 minutes, now keep in mind we are the only ones in the place. so now 17 minutes in, we order the chefs tasting.... first course took 12 minutes to come out... for slice salami, sausage, grilled sardine and crostinis with cheese and marinated onions.... excellant course.... and the rose we had was incredible with the dish.... now its only about a 4.5 oz pour..... so we finish it.... and our glasses sit empty ( we did the matching wine flight.) for 25 minutes......... and finally we get our second course... she had the pasta bolaganse and I had the chive pasta... both noodles were excellant, al dente, and had lots of flavor. the chive with the morels and asparagus with white truffle oil was very very satisfing... anyway you get the Idea... the food was great... but the service or kitchen speed was terrible....

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