3/5 Susan K. 11 months ago on Google
Ok
but
not
more
than
that.
It
lacked
creativity
and
refinement.
The
Burrata
board
was
reasonably
good
-
and
they
get
points
for
good
quality
Burrata
but
there
was
not
much
else
interesting
on
the
board
-
a
couple
of
slices
of
baguette,
some
crostini
which
were
crispy
but
overly
oily,
roasted
garlic
cloves,
three
small
pieces
of
prosciutto,
and
little
pots
of
honey,
house
pesto
(nicely
done)
and
balsamic
and
olive
oil.
The
charcuterie
plate
for
one
had
very
small
amounts
of
prosciutto,
4
small
triangular
slices
of
a
very
ordinary
hard
cheese
and
more
roasted
garlic
cloves.
The
bison
tartare
was
a
supreme
disappointment.
On
the
positive
side
it
appeared
to
be
hand
cut
but
the
portion
of
meat
was
barely
bigger
than
the
egg
yolk
on
top
so
it
swam
in
the
yolk
-
the
ratio
was
so
off
it
was
impossible
to
actually
mix
the
yolk
fully
into
the
meat
and
there
was
so
much
yolk
and
so
much
grainy
mustard
you
couldn’t
actually
taste
the
meat.
Look
at
the
yellow
on
the
plate
in
the
accompanying
picture
and
the
meat
lost
in
it
and
that
pretty
much
tells
the
tale.
Furthermore
it
was
served
with
deep
fried
saltine
crackers
that
were
just
way
too
greasy
and
we
couldn’t
eat
them.
I
don’t
think
the
chef
here
actually
understands
tartars.
The
service,
however
was
lovely
and
we
got
some
good
advice
from
the
waitress
on
portion
sizes.
Edit:
I
just
noticed
someone
else
posted
a
picture
of
their
bison
tartare
about
6
months
ago.
Interestingly
they
seem
to
have
gotten
AT
LEAST
twice
as
much
bison
as
I
got.
In
my
serving
you
almost
couldn’t
see
the
bison
under
the
egg
yolk
on
top
and
their
portion
was
twice
as
thick
as
mine.
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