- Course 1: “Gaspacho” estilo Morelia
- Course 2: Baby Cactus Salad
- Course 3: Braised Short Rib
- Course 4: BBQ Pork Taco
- Course 5: Flan
Course 1: So I should have payed more attention to the quotation marks around gaspacho. This turned out to be more of a salad, with roots and cucumber making up the base and sweeter fruits, mango, pineapple and sour orange, adding some flair to the dish. The true attraction and the part of the dish that saved it from being a mildly interesting fruit salad was a white flakey addition that made the dish spicy (I'm still trying to figure out what it was).
Course 2: My plan going into the dinner was to go with the meat balls in double cream cheese sauce, but the baby cactus was far too intriguing to not try. It did not disappoint. Having never had baby or any other kind of cactus before I don't have any base flavor for it. This was delicious though, very salty but not over-powering, nice acidic tones from the lime juice and a novel texture, soft inside but finished with a nice fresh crunch.
Course 3: Braised Short Rib very rarely fails me, this was well prepared, the green sauce was tangy and spicy but nothing out of the norm for this dish.
Course 4: I can't say that I was disappointed by the taco, the meat was good and smokey, well executed BBQ, but the rest of the flavor failed to appear.
Course 5: Flan with honey crisp apple sorbet. Decadent carmel flavoring from the sweet potato flan, which on its own would have been great, but the honey crisp apple sorbet added a fresh and light balance while making a play on caramel apples.
I also opted for the bar pairing with my meal, and while providing plenty of alcohol to enjoy a Friday night and a special occasion such as this, left me rather underwhelmed. Two drinks out of the five were interesting to me, a mojito with minted and sugared air (light foam/froth) and a very excellent margarita which was improved from the status quo by the addition of mezcal and salt air. The mezcal brought a smokey element, while the salt air replaced the usual salt around the rim, with the salt foam that lasted throughout the drink.
While its great to be able to enjoy a restaurant for reduced prices, its not exactly fair to fully judge by a Friday night performace during restaurant week. Waiters were flying from table to table with food trays buzzing all around you, and the kitchen was obviously to capacity. Food and drink pairings weren't even close to synced up, food came out at random intervals in a jumbled order. I would give the overall experience a B, which I consider high for such a hectic time. If I get the chance to come during a normal week I'm sure the score would easily be raised to a B+.
Course 2: My plan going into the dinner was to go with the meat balls in double cream cheese sauce, but the baby cactus was far too intriguing to not try. It did not disappoint. Having never had baby or any other kind of cactus before I don't have any base flavor for it. This was delicious though, very salty but not over-powering, nice acidic tones from the lime juice and a novel texture, soft inside but finished with a nice fresh crunch.
Course 3: Braised Short Rib very rarely fails me, this was well prepared, the green sauce was tangy and spicy but nothing out of the norm for this dish.
Course 4: I can't say that I was disappointed by the taco, the meat was good and smokey, well executed BBQ, but the rest of the flavor failed to appear.
Course 5: Flan with honey crisp apple sorbet. Decadent carmel flavoring from the sweet potato flan, which on its own would have been great, but the honey crisp apple sorbet added a fresh and light balance while making a play on caramel apples.
I also opted for the bar pairing with my meal, and while providing plenty of alcohol to enjoy a Friday night and a special occasion such as this, left me rather underwhelmed. Two drinks out of the five were interesting to me, a mojito with minted and sugared air (light foam/froth) and a very excellent margarita which was improved from the status quo by the addition of mezcal and salt air. The mezcal brought a smokey element, while the salt air replaced the usual salt around the rim, with the salt foam that lasted throughout the drink.
While its great to be able to enjoy a restaurant for reduced prices, its not exactly fair to fully judge by a Friday night performace during restaurant week. Waiters were flying from table to table with food trays buzzing all around you, and the kitchen was obviously to capacity. Food and drink pairings weren't even close to synced up, food came out at random intervals in a jumbled order. I would give the overall experience a B, which I consider high for such a hectic time. If I get the chance to come during a normal week I'm sure the score would easily be raised to a B+.
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