But in the midst of all that, there are perplexing discordant notes — uneven temperatures on the plate, nearly raw potatoes in the accompanying vegetable medley, and exceedingly long waits between courses — so long that in the absence of any comforting news from our server, we sometimes felt like exiles.
Bradley C. Pearce
Foodie
37
Fri Mar 23, 2007 12:41 pm
Louisville, Ky
amy lyons wrote:I would think, could tell the difference between a radish and a potato. I think most of us could.
Bradley C. Pearce
Foodie
37
Fri Mar 23, 2007 12:41 pm
Louisville, Ky
Doogy R
Foodie
1862
Thu Mar 01, 2007 12:15 pm
The purlieus of Louisville, KY
Bradley C. Pearce wrote:As the current sous chef or the "Azalea dude" as Ron likes to put it(whichever is fine w/me). I know what goes into each and every dish. And I can assure you that they are radishes. Look, I'm not here to bash Mr. Rosen. I'm glad the CJ chose Azalea's to do the review. I just wanted to bring some clarity to the matter. The review has already been published and we got what we got (all-n-all I think it was positive). My main concern is having the general public think that we serve half raw potatos when they are actually al dente radishes; thats all, nothing more. Okay, maybe one more thing....just to let everybody know. We re-open for lunch April 2nd and weather providing, the patio also. So come on out and be your own critic! Have fun, eat great food/drink with friends; thats what it's all about anyway right?
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