5/5 Fife F. 5 years ago on Google
My
meal
at
the
88
Eatery
&
Bar
was
one
of
the
most
amazing
culinary
experiences
of
my
life.
We
were
promptly
and
warmly
greeted
by
Chef
Anon.
The
atmosphere
was
great,
very
contemporary
and
clean.The
“Marinated
Belgian
Fries
with
Homemade
Ketchup”
were
perfectly
cut
to
maximize
the
potato
flavor,
without
being
too
starchy
or
pasty
inside.
They
were
also
perfectly
fried.
They
were
served
with
a
ketchup
infused
with
a
“secret
ingredient,”
which
is
immediately
identifiable.
Next
we
moved
to
the
“Duck
Cigar
with
Dark
Seafood
Sauce.”
They
reminded
me
of
a
traditional
eggroll.
The
vegetables
(cabbage
and
carrots)
were
very
fresh
and
the
“cigars”
too,
were
perfectly
fried.
I
am
not
a
great
fan
of
duck
and
I
thought
the
gaminess
of
the
meat
was
overpowering
in
this
dish.
It
was
still
delicious,
just
not
my
favorite.
The
next
course
was
what
we
had
been
looking
forward
to.
When
we
asked
Anon
what
he
recommended,
his
face
lit
up
as
he
described
his
grandmother’s
recipe
that
he
used
for
his
“Pad
Thai
With
Marinated
Chicken.”
He
said
customers
had
insisted
to
him
(despite
his
humble
declaration
to
the
contrary)
that
this
was
the
best
Pad
Thai
they
had
ever
eaten.
This
dish
needed
to
stand
up
to
the
anticipation.
I
have
to
say
that
it
far
exceeded
our
expectations.
I
never
knew,
that
a
simple
dish
of
chicken,
noodles
and
vegetables
could
be
so
amazing.
First
of
all,
the
noodles
were
perfect.
Not
sticky
like
some
other
Pad
Thai
dishes
I
have
had.
In
addition,
they
were
the
absolute
perfect
texture.
I
have
never
had
Pad
Thai
noodles
that
were
al-dente,
but
this
is
the
best
way
to
describe
these
noodles.
They
weren’t
even
close
to
soggy,
but
rather,
had
a
little
texture
to
them.
The
fresh
vegetables,
fresh
chili
flakes,
peanuts
and
lime
were
mixed
in
at
the
absolutely
correct
proportions.
When
the
dish
was
finished,
there
weren’t
extra
vegetables
or
noodles,
again,
the
perfect
proportions
of
everything.
The
dish
included
“Marinated
Chicken.”
While
I
thought
the
noodles
needed
a
discussion
of
their
own,
the
chicken
itself
could
be
a
stand-alone
dish.
As
a
matter
of
fact,
had
we
not
been
so
full,
my
friend
and
I
discussed
how
great
it
would
be
to
order
just
a
marinated
chicken
breast.
It
was
flavorful,
it
was
tender,
it
was
the
perfect
addition
to
the
top
of
the
Pad
Thai
and
I
am
drooling
just
thinking
about
this
dish!!!
So,
I
was
in
foodie
heaven
at
this
point
of
the
meal.
I
was
so
satisfied
by
the
food,
I
wasn’t
even
thinking
of
dessert,
but
when
Anon
mentioned
that
he
only
had
a
few
pieces
of
his
cheesecake
left,
my
friend
and
I
decided
to
share
one.
I
am
from
New
York,
home
of
the
New
York
Cheesecake
so
I
was
very
skeptical.
The
cheesecake
came
served
with
a
small
dollop
of
iced
puree.
I
started
first
with
the
ice
not
wanting
it
to
melt.
It
was
absolute
heaven.
Slightly
sweet,
with
a
touch
of
sourness,
I
immediately
recognized
it
as
passion
fruit.
It
was
lighter
than
a
sorbet
or
sherbet,
in
fact
it
melted
immediately
in
my
mouth.
Seriously
reminiscent
of
nectar
of
the
Gods!
So
on
to
the
cheesecake.
I
took
a
spoonful
and
my
tongue
met
the
creamiest,
smoothest
cheesecake
I
have
ever
tasted.
The
crust
had
a
perfectly
packed
crumb
texture
which
not
only
held
together,
but
was
infused
with
the
tiniest
bits
of
sweetened
coconut.
I
am
not
kidding,
my
eyes
literally
rolled
back
into
my
head
as
I
was
eating
it…it
was
so
good!
It
was
so
amazing
that
I
pulled
Anon
from
the
back
to
discuss
his
cheesecake
and
was
flabbergasted
to
find
out
this
same
cake
had
been
his
first
attempt.
It
was
so
good
in
fact,
that
despite
being
so
full,
we
ordered
another!
I
have
to
say,
that
this
was
the
first
time
in
my
life
I
wish
that
I
was
a
food
Critic
for
Michelin.
I
wish
I
had
a
star
to
present
to
Anon
at
88
Eatery
and
Bar.
I
hope
you
will
take
the
time
to
go
to
this
restaurant
and
try
the
edible
art
he
so
painstakingly
creates.
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