I've not had issues with freshness, but then I'm not expecting them to be the local, seasonal types.
I don't think they're doing enough tweaking before they introduce the specials. I think the chef can do better. I know he can. Big is nice, but talent is better.
I think they're still struggling with getting consistent work out of their squad of cooks each time a new dish is brought to them. It isn't fatal and I won't stop going. Far from it. Its just something they need to work on.
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