March 26, 2014
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Diva black cod w pomme purée, asparagus, celery nage - 2+ J's comment > cod cooked beautifully; pomme puree melted like butter in my mouth; could have used just a tad more nage (the sauce) though. |
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Complimentary bread and butter- 2 J's comment > breads were OK, butter was unsalted :( |
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Tiramisu w star anise anglaise - 2 J's comment > not bad, strangely the tiramisu was creamy as expected, but it could have been more moist; star anise flavor not very pronounced (good thing for me) |
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Raspberry lemon tart w meringue, biscuit tulle, raspberry sorbet, mint gel - 2 J's comment > not bad, but the tart shell completely shatters when you dig into it, and the lemon filling was on the watery side too, making it impossible to get a held-together bite to your mouth; interesting take on the meringue (that's the crumbly white pieces on the tart) but had the strong egg-white scent that I dislike (yes, it IS possible to have meringue without the egg white scent - see the pavlova from Central Bistro) |
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Dec 27, 2013
Apr 18, 2013
Feb 7, 2013
Jan 25, 2013
Nov 5, 2012
Labels: downtown, fine dining, hotel, howe, moderniste cuisine, power lunch, western
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