Author Topic: South Florida Master Thread (Read 3189294 times)

UKinNYS · « **Reply #14740 on:** November 29, 2024, 02:32:22 PM »

Quote from: Dan on November 29, 2024, 01:16:35 PM

They're going for the crowd that doesn't want good food?

owner opened place for his own enjoyment (100% not in it for money)

Dan · « **Reply #14741 on:** November 29, 2024, 02:39:35 PM »

Quote from: UKinNYS on November 29, 2024, 02:32:22 PM

owner opened place for his own enjoyment (100% not in it for money)

Even more reason I'd hope the food would be good.

Some chinese place should buy Chinglish's receipes.

Just A Jew · « **Reply #14742 on:** November 29, 2024, 02:48:36 PM »

Quote from: Dan on November 29, 2024, 02:39:35 PM

Even more reason I'd hope the food would be good.

Some chinese place should buy Chinglish's receipes.

You can buy recipes, but you can't buy natural ability and decades of experience.

mochjas · « **Reply #14743 on:** November 29, 2024, 03:28:10 PM »

Quote from: Dan on November 29, 2024, 01:16:35 PM

They're going for the crowd that doesn't want good food?

no but they are in a much different location and it’s a different type of restaurant even if they are serving the same type of food

chevron · « **Reply #14744 on:** December 01, 2024, 12:03:19 AM »

Neya really only food I love. Shame the wine list sucks (I hear @jj1000 snickering) but I want wine with my dinners

Only went to ostrow once, no desire to return

I recently had some bowls from Florentine bakery which were great, that and the zatar bread

I always love the farm fresh style food and that was one of the things I miss most about zak

I loved Josh's deli twice, recently checked Uber eats prices and went up significantly, not sure how it matches in store .
Thing with Josh is, it's not a fancy place and most of the posh crowd doesn't care for artsy digs

Naftuli19 · « **Reply #14745 on:** December 01, 2024, 11:03:53 PM »

Ostrow Brasserie better than expected, full report coming.
Was EMPTY tho...

Naftuli19 · « **Reply #14746 on:** December 04, 2024, 03:03:59 PM »

Quote from: Chilla on November 28, 2024, 05:35:48 PM

You are funny- do not recall you ever giving a restaurant a positive review!!

SF has some phenomenal coffee shops

Euclid · « **Reply #14747 on:** December 04, 2024, 03:28:06 PM »

Quote from: Naftuli19 on December 01, 2024, 11:03:53 PM

Ostrow Brasserie better than expected, full report coming.
Was EMPTY tho...

Did you get the burger??

Naftuli19 · « **Reply #14748 on:** December 04, 2024, 03:59:35 PM »

Quote from: Naftuli19 on December 01, 2024, 11:03:53 PM

Ostrow Brasserie better than expected, full report coming.
Was EMPTY tho...

These are my notes that i wrote while consuming the food...

Raw Menu

Baguettes,
Better than most non inhouse made bread, prob is Baguettes are 80+% hydration and have open crumb, this is just bread in shape of Baguette.

Butters,
Truffle (not again) just copy paste and something to dump onto the plate
Tarragon was great, diff.

Truffle Black Cod.
Fish was cooked right but not really. Miso Black Cod is a famous Nobu dish and its made Asian inspired ingredients (not French), its also blackened (broiled) which this wasn't its actually pretty simple to make and shaving some truffles on the plate A. doesn't belong there B. its literally just there so they can charge 43 bucks for this dish and not even giving u the potent winter truffles.
The "Crispy Skin" was more like break ur teeth cardboard, wasn't cleaned prop and wasn't fried fresh.

Seared Bluefin Brioche
1st off it wasn't seared, Way to much going on all flavors topple each other waste of money Had roasted veggies (aka piperade) tasted like matbucha was way to strong and so not the place for a delicate fish an absolute mess of a dish. they'd be way better off just serving it on thin toast with chives, splash of soy, finger limes, and truffle if u must

Hamachi
While was barely torched twas was my fav dish on raw menu, is its all Japanese no French at all, the scallion ponzu (soy) was very balanced and worked for well with the Hamachi

Naftuli19 · « **Reply #14749 on:** December 04, 2024, 04:10:16 PM »

Quote from: Just A Jew on November 29, 2024, 02:48:36 PM

You can buy recipes, but you can't buy natural ability and decades of experience.

As Gabriel Kreuther said "A recipe is only a recipe and then comes technique and then comes mastering the technique"

Naftuli19 · « **Reply #14750 on:** December 04, 2024, 04:40:11 PM »

Appetizers

Boeuf Risotto (Italian

)
Best Risotto I've had in any restaurant, executed to perfection, some restaurants serve them on cold plates dropping the temp till it reaches customer others just put a swimming pool of broth/sauce to mask the lack of skills, theirs was creamy, thickish texture. Short ribs was cooked beautifully too nice semi sweet red wine reduction to cut thru all the richness. The veggie's were cooked perfectly often overlooked in risottos
absolutely nailed the dish!

French Onion soup (finally i feel Frenchie)
Another home run, duck and veal really came thru (easier said than done with more delicate meats) and then the sweetness of the onions delicious broth.
2 critiques, the fake cheese is disgusting, when serving hot soups rather put bread croutons on side so they don't go completely soggy.

Beef Tartar
it was a bit pasty for me texture wise, quail egg was sitting there a while in its shell which became soft, also while very technical when serving any raw yolk u need to remove as much of the white as possible (ask me how i know) here it wasn't, i could care less for the truffle mayo (in general

) mustard came in handy
Overall it was better than most restaurant tarter though far from perfect imo.

Trout Caesar
Might sound good in theory lacked balance oh and mr Caesar never got the invite to the dish. (I might be wrong but i have big hunch that they get their smoked trout from TJ)