my guess is they haven’t gone back. the restaurant is so different from two years ago. But there’s no real fanfare involved about the changes
2 Likes
I honestly don’t get the hype. Was very excited, have been meaning to go for a few years, and was just consistently underwhelmed.
The good points: great service, plating, technique, and ingredients.
But with that being said, I found the majority of dishes to be just ‘fine’. Some seemed more interested in challenging the diner or showing what was possible with a certain set of ingredients. But in terms of was-it-delicious, just very few of the courses met that mark for me.
Highlights: The tartar w/ caviar tartlet (though honestly, tartar at Squirl and Hermon’s both surpass for me); the short rib ; and the chicken wing (chicken wing wins favorite of the night easily)
Everything else i can barely remember.
3 Likes
Thank goodness someone else said it. I felt the same way back in April of this year and was afraid I was the village idiot just not “getting it”. I’d been so excited for it. I love Korean food, want to know it better, and I live in Southern California. It should’ve been a home run.
Good. Never great. The salmon dish fell apart quite literally for me. 3 different sauces that sounded incredible but immediately pooled over each other.
I dunno. I asked if they changed their menu often and they gave me a long winded “Not really”. Unsure I’ll revisit.
4 Likes
I’ve posted it before but the lack of menu changes combined with the fact that the stagnant (for the most part) menu hasn’t been delivering on the flavor that all their fermentation program promises is what keeps me from going back. That and the increasing price and surfeit of supplements.
When they had the Catbird Seat in town it unlocked some oomph they so desperately needed.
5 Likes