|By Chefspike (Chefspike) on Thursday, December 23, 2004 - 01:01 am: Edit|
Just my opinion,......
Today for lunch, my girlfriend and I went to this rest called, "Off Vine", here in LA.
My first course.
Tomatoe soup, no cream, just butter, bland and all you could taste was the garlic. it was suppose to have basil in it but I still have not tasted it. And believe me I've tasted it now for 5 hours.
Rigattoni, w/ chicken and dried Tomatoe.
The pasta was bland, the chicken was bland and they didn't even soften up the dried tomatoes before they added them to the mix.
CHRIST!!!!...this crap that they were trying to put off as creme brule was disgusting, kinda soupy yellow cream, and the center was cold!!!!
how and why would anyone put brule in the fridge is beyond me.
The souffle was better only it was more like hot cake than souffle. Too much flour??
Price, after tip and valet....60.00 bucks.
All I've heard from people is how great this place is.
what a joke.
My girlfriend says I just had a bad meal.
I think that they get a bunch of customers that would not know good food if it bit them on their as*es.
How in the hell do you screw up these simple items???
How in the HELL do you screw up Choc. souffle and creme brule ????
Good review uh?
Com'in to your town with my next one.
My girlfriend now thinks I'm mean.
and if I had a couch I'd be sleeping on it, and we're at MY HOUSE!!!!!
How does a place like this get a good rep?
its beyond me.
|By Chefmanny (Chefmanny) on Thursday, December 23, 2004 - 06:56 am: Edit|
Did you bit#h at anybody there????
|By Point83702 (Point83702) on Thursday, December 23, 2004 - 07:56 pm: Edit|
We make our cremes every 2 days or so and hold them in the fridge. Burn 'em to order. To do it properly should we make them every shift, hold at room temp, and throw out any that are unused at the end of the night? I hate risking the condescension of the forum, wouldn't be the first time, but would like to know how to do it better/more correct. I've always eaten them cool also. Thanks.
P.S.-Larousse and N.P.C. say to refrigerate also, not that I would call either one the definitive authority on cuisine and pastry.
|By Chefspike (Chefspike) on Thursday, December 23, 2004 - 08:10 pm: Edit|
No, no Point,
that was not the thing I zero'd in on.
This was like one of those mixes.
hell the chill in the center I could live with if it was anywhere near good.
And yes, I said something and they took the brule' off the tab.
what a savings.
|By Jonesg (Jonesg) on Thursday, December 30, 2004 - 08:14 pm: Edit|
Sometimes , places will over-reach themselves.
The kindest thing you can do is focus on your girlfreinds comfort.
Me, I stick to diners, its a cheapo date too.
The last time I fine dined was in Russia 2 yrs ago, 5 people, full blown dinner,REALLY fabulous food,desserts, drinks, cappucino's ,..
Russian girls, priceless.
|By Chefspike (Chefspike) on Thursday, December 30, 2004 - 09:42 pm: Edit|
theres a story there...isen't there?
come on, lets here it.
|By George (George) on Friday, December 31, 2004 - 10:10 am: Edit|
Please take that to the lockerroom, if anywhere.
|By Chefspike (Chefspike) on Friday, December 31, 2004 - 11:11 am: Edit|
I know, I know.
I don't care to hear about those stories, I was just teasing him.
(meet you in the locker room)
|By Chefspike (Chefspike) on Monday, January 03, 2005 - 03:14 am: Edit|
still waiting for those stories.
over there in the locker room.
the russian girl stories.
what the hell?
where is this guy.
(its a guy right?)
it could be a girl, i don't know, or care realy.