Dried out goose liver in thick balsamic glue. Fried ravioli tough and cold. Stringy tasteless goose breast in thick dark glue with red cabbage in thick dark glue. Chef's special imported US steak, ordered medium rare, turns out to be three thickish slices of tough grey cold beef. Schnitzl not veal, not on bone. Every plate garnished with inappropriate dollop of sharp sprouts. Hour and a half wait between courses. Nice waiter.
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