Here is the scenario: Lunch at new restaurant with 2 Le Cordon Bleu Chef instructors, an Executive Chef and a Pastry Chef. Nice place, clean. Kind of had a hard time with the menu, maybe I am too picky but did not see much I thought I would like. The apps we got were awesome, though the sausage my friend got was about the size of a cocktail wiener. I had Camenbert cheese which was good but hard to go wrong with that. My next course was foie gras and chix liver ""pot"" and a great frisee salad. Did not care for the chix liver part of it but ate all the foie gras and gave the chix liver to another guest on a piece of toast. That is when the 3 chefs zoomed in on the chix liver. They poked and prodded it and declared it as not cooked. Not rare, but not cooked and they were shocked as was I having thoughts of being sick off of eating raw chix liver! I told the server who said it always looks that way..great. I was disgusted.No wonder I did not eat it! Anyway, my friend had the rabbit which he said that the legs were the tiniest he has seen in a long time and it came with a sausage- the same sausage he got as an app so he was a bit put off the server did not let him know what he ordered as an app would also come with his entree. The other guests were happy with their meals so 3 out of 5 ain't bad I guess. Me? Not going back. Was not impressed and nothing on the menu to make me go back.
Pros: New, great bread
Cons: Read comment
more