The restaurant setting is striking and modern, and its location is great if you're downtown. Some of the courses were good, while others were extremely lacking. The flavor profiles were acceptable, but the craftsmanship of putting together these dishes to make them taste outstanding was lacking. Overall, the preparation of the food was disappointing, while the wine selections were decent.
1. Lobster salad was completely overworked, too much acidity and not enough lobster.
2. Salmon crudo was a disaster. I'm not sure why you would take such a beautiful piece of belly and literally mash it up, removing all flavor and texture - it was a crime against salmon belly! Also, the crema was over-the-top, taking away from the already almost flavorless, smooshed salmon.
3. Lobster bisque - standard and tasty - the fritter was too big though for the bowl size.
4. Potato and chive gnocchi - dough overworked and undercooked. A classic mistake in the preparation of gnocchi, but I thought at this caliber, it would have been at least properly prepared.
5. Foie gras torchon - it would have been tasty had it been tempered properly before being served. It was cold and non-spreadable...instead of enjoying that wonderful mouthfeel you get from properly tempered foie gras, you were chewing on chunks of cold fat.
6. Ribeye loin - it was tasty, but needed more resting time before being served. The accompanying sauce tasted burnt.
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