- 整體 2
- 食物 3
- 服務 3
- 氛圍 2
So, to start, we were a party of four, and fully half of us (me and my wife in this case) had unpleasant, but not bad, food experiences. The other two guests, (my sister and brother in law) were both pleased with their dish, probably due to the fact they got minnesota staples whereas we went for the wagyu. We will describe in order how the food was presented. We started off with a charcuterie board and tuna tartare. Both the tuna tartare and the charcuterie board were fantastic, with notes of smoke and savory meat. I do not fault them for the salmon on the charcuterie board as salmon isn't to my taste but everyone else liked it.
The problems started at the soup and salad course. I had the lobster bisque, as did my brother in law. Mine was unusually salty and didn't have the peppery warmth I'd associate with a lobster bisque. My brother in law's didn't have the peppery heat but was substantially less salty than mine was. The wedge salads were great, and received by my wife and my sister with glowing reviews, so no complaints on that front. We also ordered a 2.5 oz plate of japanese a5 wagyu for the table, and while it was cooked to the right doneness, it was just a grease slab. Typically with any wagyu you cook it with either citrus or a savory spice to cut through the fat to highlight the balance. This was not done here so if you order the wagyu be prepared for a massive grease fest.
As noted in the mention of the japanese wagyu, the Australian wagyu was no better. It was a 1 pound mix of 50% beef fat and 50% meat, but with nothing to cut through the mountain of grease the fat left, you couldn't even taste the meat part beyond grease. I tried it with their bearnaise sauce, which had no astringent white wine taste to it, it just tasted like buttery mayonaise. My wife tried the chimichurri, and that was actually a good choice because it helped cut the grease with the spicy herb blast, however, it wasn't enough on its own to make the steak palatable. I wound up ill