Maybe the Gargoyle Leader should hire this freelancer;
Grille 26 offers an impressive brunch menu, filled with a variety of items, from omelets to French toast, as well as lunch items, including burgers, pizza and pasta. I ordered the Harvest Hash, as the description in the menu read like a list of my favorite foods: artichoke hearts, mushrooms, sun-dried tomato, garlic and spinach. My over-medium eggs were cooked perfectly. The ingredients tasted fresh, and the combination of flavors was spot-on.
what no ‘piping hot’ or ‘gooey’?
Did you see today’s review, Doreen ‘yummy’ Wienstien didn’t write it, but you might have thought so, as Castaways Clam Chouder was served piping hot.
Also the reviewer complained that her salmon didn’t have a honey glaze or sauce, when it seems she ordered “grilled salmon’.
Because that’s how they serve it at Crapplebees to cover up the microwaved frozen fish taste.
Working in that building must dull one’s tastebuds. They need a food critic who actually enjoys trying new and exciting foods.
Personally, I really enjoyed the piping hot Andouille hash with my gooey over-easy eggs and yummy biscut. I may try what that reviewer tried next time, though.
I think there is a balance between a food critic who feels their palate is too refined for chain restaurants and one who can’t get beyond terms like “yummy” to describe what they have just ate (or is it eaten).
I don’t want to read a food review that looks like it is straight from the New York Times food section because that isn’t the type of food I really care about. Maybe I do have a simple palate, but I know what I like and I don’t want to learn a second language to order from a menu nor do I want someone talking down to me simply because I prefer tuna over the orange roughy or the simple sirloin over the aged and hand-cut tenderloin covered with a cranberry port sauce and gorgonzola cheese.
On the other hand, I want a reviewer to note things of interest. Was the service attentive and were they seated promptly? Were the prices fair in relation to what was ordered (value)? Was the food cooked properly, served at the correct temperature, and was the taste appropriate for the particular item? Not everyone likes the same things, and tastes for food (much like art) vary greatly, so I don’t care if the reviewer has a fetish for chicken salad sandwiches – I just want to know if this particular chicken salad was good in comparison to other chicken salad sandwiches they have had in the past.
I agree. Two things I never order in a restaurant; Steak and pasta. It’s always overpriced, bland and overcooked. I am often baffled by how many people order those two items (though I will admit the salmon pasta at G26 is a big hit and looks pretty damn tasty).
Last night I ate at the Touch of Europe. I had a greek salad, Rack of Lamb w/ grilled jumbo shrimp and sauteed green beans and broccoli. It was perfect!!!
I prefer tuna over the orange roughy or the simple sirloin over the aged and hand-cut tenderloin covered with a cranberry port sauce and gorgonzola cheese.
You’re missing out. If you’re going to indulge in a steak from a nice restaurant, go for the aged, hand-cut tenderloin any time. If the restaurant doesn’t serve prime aged beef, don’t bother with it. Get the duck or the tuna, which I also prefer to orange roughy.
The problem is when the place doesn’t know how ot properly cook a tuna steak. It shouls look similar to a medium-rare steak, not cooked through like salmon.