Robin Garr wrote:Huh. Over 250 reads and nobody's got anything to say? What's up with that? Did I miss an email?
Bill Veneman
Foodie
1293
Thu Mar 01, 2007 12:35 pm
East End outside of the Watterson, but not afraid to travel for good grub
Carla G wrote:I tend to ignore " too salty, too sweet, too spicy" statements in any review. They are seldom relevant to my dining perception. I DO tend to pay attention to statements concerning service and hospitality. But those too can be relevant I suppose. Enough happy diner reviews will make me think a restaurant is worth a try and I think Brasserie Provence has those. BP will no doubt find its footing as time goes on. Personally I think they are off to a good start.
Robin Garr wrote:Carla G wrote:I tend to ignore " too salty, too sweet, too spicy" statements in any review. They are seldom relevant to my dining perception. I DO tend to pay attention to statements concerning service and hospitality. But those too can be relevant I suppose. Enough happy diner reviews will make me think a restaurant is worth a try and I think Brasserie Provence has those. BP will no doubt find its footing as time goes on. Personally I think they are off to a good start.
Okay, I have to say this: In general, Carla, you are correct, of course. But as a long-term critic who does his damndest to avoid the "personal preference bias," I have to tell you that on this particular night, the sauces on Anne's duck and Don's grouper were objectively over-salted. This was one of the few noteworthy fails in an overall outstanding dinner delivered under tough (slammed, in the weeds) circumstances, but it was not just a matter of taste.
Carla G wrote:I am cool with that. When several people make the same observation on a given dish it gives it a great deal more weight. AND since you have made other observations at other restaurants on dishes where I've found myself saying "yeah, mine was too." Or "I've noticed that as well." then I think I would likely find it too salty as well. I wonder if it was one particular chef with the salt fetish or what. In general, about how many head chefs or lead cooks would a given restaurant have? Could "too salty" one night with one cook be "just right" with another likely?
Joel F wrote:heads up: there's a groupon for the brasserie today.
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