Up and down for consistency. They have a young...
Up and down for consistency. They have a young cooking staff that is allowed to venture out but they need a certain degree of oversight. An example I had was a trout fillet served with a dill pickle salsa over a smoked potatoe salad. An intriguing combination but one that did not work on any level and should not have been served. The dill pickle salsa was horribly salty and bitter, absolutley heaped on and overpowering,a bad concept. The smoked potatoe salad the same thing very bitter and unappealing. It sounded good but just wasn't, why bother with an idea that tastes so bad ? The trout was prepared ok but the dreaded salsa killed it . This dish should have been subjected to review by the head chef before being allowed on a menu. On the other hand some really creative and well prepared dishes have come out based on this same freedom to execute, a Skate Wing lunch dish comes to mind as well as the now defunct Chicken Livers in garlic cream with Fennel spiced Spaetzel. Overall , kind of hit and miss, the new menu has strayed into pretention with chic sounding items not living up to the billing, far from the sound basics exhibited some several months ago. Sort of like radio, you sometimes need to wade through a lot of garbage to get to some gems.