旅行
账户
LisaMDL
Wanted it to be all amazing —- it was ‘part amazing’ …. Sort of.
Bird in Hand Winery的点评
点评：This is a tough review because we have so many conflicting thoughts. First and foremost, the lunch at LVN at Bird in Hand was hoped to be something special as we had a gift voucher to contribute to it from beloved family who knew of our strong interest in fine dining - so ideally we wanted to be able to say to them ‘yes it was 100% worth it’. Was it though????
First overarching comment - the chef seemed to be having a love affair with oils. Too many of the dishes were screaming out from underneath a slimy layer! Sometimes we felt sorry for the produce not to be able to shine from under the oily weight. And the oyster to start…. was there any oyster under there??? …. it was killed by too many ‘processes’ and a green swamping blanket!!!
There were high notes during the snacks stage - the wallaby and the asparagus. A big misfire though - the abalone. Always a tough ask. And it was indeed tough!!!!!
The larger dishes were all very good - fish, duck, lamb. No need to go into detail - all were great….. with an amplified GREAT to describe the ‘croissant bread’ that came out with the fish. Wow. The ‘mains’ truly outshone the earlier/smaller dishes.
What interfered with the enjoyment of it all though was the incessant ‘hawk like’ watching and diving of the staff - one of us would quite literally put a piece of cutlery down and someone would swoop in and take it, or a plate, away - often still with one of us mid-course or even-mid mouthful! They haphazardly took away plates and glasses snd anything they could see, and it all felt frenetic.
The birds nest dessert towards the end was gimmicky but terrific - and well portioned too, like all courses for that matter. It didn’t knock us out with a sugar hit but just wrapped things up very cleanly and attractively - a nice fit for Bird in Hand ‘marketing’. Clever.
To finish though….annoyance ….adding $12 for sparking water ‘secretly’ to the bill after we’d paid a fortune to try their higher end wines….they should grow up and make that cost known at the outset when they start pouring the water…..or be real and take the charge off for people who are spending quite a few $$s - how about focus on making your money from amazing cuisine and not through cheeky extras.
First overarching comment - the chef seemed to be having a love affair with oils. Too many of the dishes were screaming out from underneath a slimy layer! Sometimes we felt sorry for the produce not to be able to shine from under the oily weight. And the oyster to start…. was there any oyster under there??? …. it was killed by too many ‘processes’ and a green swamping blanket!!!
There were high notes during the snacks stage - the wallaby and the asparagus. A big misfire though - the abalone. Always a tough ask. And it was indeed tough!!!!!
The larger dishes were all very good - fish, duck, lamb. No need to go into detail - all were great….. with an amplified GREAT to describe the ‘croissant bread’ that came out with the fish. Wow. The ‘mains’ truly outshone the earlier/smaller dishes.
What interfered with the enjoyment of it all though was the incessant ‘hawk like’ watching and diving of the staff - one of us would quite literally put a piece of cutlery down and someone would swoop in and take it, or a plate, away - often still with one of us mid-course or even-mid mouthful! They haphazardly took away plates and glasses snd anything they could see, and it all felt frenetic.
The birds nest dessert towards the end was gimmicky but terrific - and well portioned too, like all courses for that matter. It didn’t knock us out with a sugar hit but just wrapped things up very cleanly and attractively - a nice fit for Bird in Hand ‘marketing’. Clever.
To finish though….annoyance ….adding $12 for sparking water ‘secretly’ to the bill after we’d paid a fortune to try their higher end wines….they should grow up and make that cost known at the outset when they start pouring the water…..or be real and take the charge off for people who are spending quite a few $$s - how about focus on making your money from amazing cuisine and not through cheeky extras.
翻译：这是一次艰难的评论，因为我们有太多矛盾的想法。首先，我们希望在 LVN 的 Bird in Hand 餐厅享用午餐会很特别，因为我们有一张礼券，是亲爱的家人送给我们的，他们知道我们对美食有着浓厚的兴趣——所以理想情况下，我们希望能够对他们说“是的，这 100% 值得”。但事实如此吗？？？
第一个总体评论——厨师似乎对油情有独钟。太多的菜肴都在一层黏糊糊的油下面尖叫！有时我们为产品在油腻的重量下无法发光而感到遗憾。首先是牡蛎……下面有牡蛎吗？？？……它被太多的“加工”和绿色沼泽毯杀死了！！！
在零食阶段，有亮点——小袋鼠和芦笋。不过，鲍鱼是个大失败。总是一个艰难的要求。而且确实很难！！！！！
大盘菜都很好吃——鱼、鸭、羊肉。无需赘述——每道菜都很棒……配上鱼的“羊角面包”用“很棒”来形容。哇。“主菜”真的比前面/小盘菜更出色。
然而，影响我们享受这一切的是工作人员“像鹰一样”不停地观察和俯冲——我们中的一个人会把餐具放下，然后有人会猛扑过来拿走它或盘子——通常我们中的一个人还在吃中餐，甚至还没吃到一半！他们随意地拿走盘子、杯子和他们能看到的任何东西，这一切都让人感到疯狂。
最后的鸟巢甜点很花哨但很棒——而且分量也很足，就像所有的菜一样。它没有用糖把我们打倒，只是把东西包装得非常干净和有吸引力——非常适合 Bird in Hand 的“营销”。聪明。
不过最后……真让人恼火……我们花了一大笔钱品尝了他们的高端葡萄酒，却“偷偷”在账单上加了 12 美元的气泡水费……他们应该成熟起来，在开始倒水时就告诉客人这笔费用……或者实事求是地为那些花了不少钱的人免除费用——不如把重点放在从美味佳肴中赚钱上，而不是通过厚颜无耻的额外服务。
第一个总体评论——厨师似乎对油情有独钟。太多的菜肴都在一层黏糊糊的油下面尖叫！有时我们为产品在油腻的重量下无法发光而感到遗憾。首先是牡蛎……下面有牡蛎吗？？？……它被太多的“加工”和绿色沼泽毯杀死了！！！
在零食阶段，有亮点——小袋鼠和芦笋。不过，鲍鱼是个大失败。总是一个艰难的要求。而且确实很难！！！！！
大盘菜都很好吃——鱼、鸭、羊肉。无需赘述——每道菜都很棒……配上鱼的“羊角面包”用“很棒”来形容。哇。“主菜”真的比前面/小盘菜更出色。
然而，影响我们享受这一切的是工作人员“像鹰一样”不停地观察和俯冲——我们中的一个人会把餐具放下，然后有人会猛扑过来拿走它或盘子——通常我们中的一个人还在吃中餐，甚至还没吃到一半！他们随意地拿走盘子、杯子和他们能看到的任何东西，这一切都让人感到疯狂。
最后的鸟巢甜点很花哨但很棒——而且分量也很足，就像所有的菜一样。它没有用糖把我们打倒，只是把东西包装得非常干净和有吸引力——非常适合 Bird in Hand 的“营销”。聪明。
不过最后……真让人恼火……我们花了一大笔钱品尝了他们的高端葡萄酒，却“偷偷”在账单上加了 12 美元的气泡水费……他们应该成熟起来，在开始倒水时就告诉客人这笔费用……或者实事求是地为那些花了不少钱的人免除费用——不如把重点放在从美味佳肴中赚钱上，而不是通过厚颜无耻的额外服务。
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