Palena, 2007 James Beard Award Winner Frank Ruta Rocks Cleveland Park - Closed on Apr 26, 2014

[legant]

Are they open on Mondays yet? The web site says "soon."

[brettashley01]

Hmmm... seeing that I've been in DC for about 7 years and am now on a (temporary) paid vacation, I'm thinking it might be time to hit up the bar at Palena. Ok for the single female diner?

[JLK]

Most definitely. Particularly comfortable to dine at the bar and chat with the staff when they are free. Probably best to arrive on the early side so you don't have to stand around waiting for a seat.

[laniloa]

Ok for the single female diner?

Very. I remember one great solo dinner at the bar after a crappy day. Each bite revived me a little. I was enjoying eavesdropping on the conversation of a trio next to me each about 20 years older then me. As I was getting ready to leave, one of the women tapped me on the shoulder and told me how great it was that my generation didn't shy away from dining alone at the bar like that. I told her she couldn't ask for a better place to give it a try then Palena.

[Al Dente]

Ok for the single female diner?

I don't know-- get's pretty rough with all the merchant marine business they get.

[legant]

Ok for the single female diner?

Any place worth its salt is... must be... "OK for the single [female] diner." Palena is no exception.

Although I often sit at the bar, I would have no misgivings about taking a table... solo... at Palena. If the staff doesn't... won't... make a single diner feel comfortable it's not worth my time, money, or effort regardless of highly praised the food. At Palena and others in my rotation (Corduroy, Dino, Circle Bistro) the whole staff -- from wait staff to bartenders to kitchen personnel to GM -- seems to go out of their way to make me feel at ease.

[brettashley01]

I don't know-- get's pretty rough with all the merchant marine business they get.

Sweet. Just what I was looking for.

[jm chen]

Sadly, a recent cookie plate bore only a superficial resemblance to the much-loved cookie plates of (Amernickian) yore. No caramels, no fruit jellies, not even a stub of cinnamon shortbread... several almond creations, which were good, but the tiny dry brownie square made me sad for what could have been. Guess it's time for me to put my copy of The Art of the Dessert to work if I want my favorites from the olden days.

Everything else (antipasti, burger, fries, wine) was delicious.

[giant shrimp]

if you want to really taste lamb, i would look for the stuffed early vidalia onion that appeared on the cafe menu last night along with a small salad, including a mint leaf. if you want to taste hazelnut, i would slowly chew the breadstick that has been sticking out of the bread basket lately.

[Al Dente]

I haven't been to Palena in a million years. I don't know why. What was I thinking?

Try the liver and toast-- a surprisingly large portion of duck (goose?) liver mousse, a deviled goose egg, a little arugula salad and slivers of pickled onion. I can't believe something this beautifully prepared and this substantial costs $11. Tons of amazing flavors will dance on your tongue.

I started to order a cheeseburger, but for kicks I changed my mind and asked for the mixed grill. Freakin' stupendous. Smoked pork tenderloin, rabbit sausage, and a nice hunk of pork belly grabs your attention and doesn't let go. There's a mustardy green herb sauce for dippin', a few fresh favas, and some roasted red pepper artfully arranged here and there. Even the three tiny celery green trimmings made a difference in my enjoyment of this plate.

Man, I'm honored they let me in the joint. I just love Chef Ruta's style. He somehow makes every ingredient give 100% in a dish. Palena is a special place.

Respectfully and sincerely, thank you Chef Ruta!

Al

[chickenlover]

I haven't been to Palena in a million years. I don't know why. What was I thinking?

Try the liver and toast-- a surprisingly large portion of duck (goose?) liver mousse, a deviled goose egg, a little arugula salad and slivers of pickled onion. I can't believe something this beautifully prepared and this substantial costs $11. Tons of amazing flavors will dance on your tongue.

I started to order a cheeseburger, but for kicks I changed my mind and asked for the mixed grill. Freakin' stupendous. Smoked pork tenderloin, rabbit sausage, and a nice hunk of pork belly grabs your attention and doesn't let go. There's a mustardy green herb sauce for dippin', a few fresh favas, and some roasted red pepper artfully arranged here and there. Even the three tiny celery green trimmings made a difference in my enjoyment of this plate.

Man, I'm honored they let me in the joint. I just love Chef Ruta's style. He somehow makes every ingredient give 100% in a dish. Palena is a special place.

Respectfully and sincerely, thank you Chef Ruta!

Al

I ate the exact same thing last night plus an artichoke salad. The liver actually used to be a larger portion, but they adjusted it down because no one could finish it. Our server told us it was chicken and maybe some squab livers. Whatever it was, it was great. I share Al's enthusiasm for the mixed grill. The rabbit sausage may have been my favorite item but everything on the plate was first rate and the green sauce tied everything together nicely. Cinnamon ice cream was served over top of rhubarb, one of my favorite things, for dessert. All in all, another fabulous night at Palena.

[Banco]

I treated myself to a beautiful, satisfying dinner at Palena's bar yesterday. Unfortunately the menu online is still from the fall, so my comments will remain a bit impressionistic. I started off with the spring velouté of artichoke, which I believe also included fava- or broad beans, and a perfectly trimmed and turned quarter of artichoke heart. It was enriched with a tad too much cream and slightly oversalted, but these minor faults were only noticeable against the immaculate backdrop of everything else. It was, as its name implied, a bowlfull of springtime, brimming with color, texture, and flavor. Next was a steamed morsel of halibut (one of my favorite things in the sea) done to absolute succulent perfection. I was amazed how much flavor was infused into and coaxed out of this dish, as though the fish itself had been born with the flavors chef chose to give it. It had a crisp but delicate seared crust on one side, and fairly wiggled on the plate from the exquisite texture of its meltingly tender interior. The sauce was a cream based reduction with asparagus and artichoke, but although Halibut is often used to highlight a sauce, here I was so taken with the perfect cooking of the former that I now forget the precise details of the latter. I also remember nothing of dessert except that it was canneloni with pistacchio and blood oranges and it was marvelous, and I probably was still thinking of the Halibut at that point. Too bad I can't see a menu to jog my memory.

One of the things that impresses me most about the food at Palena is the use of garnishes--they all jump off the plate with color and skilled bladework, but are never fussy or overdone, lending themselves to the overall integrity of the dish. This is cooking at an extremely high level. Bravo.

[hmmboy]

This is cooking at an extremely high level. Bravo.

Ditto. I had a late dinner in the cafe last night. Though I toyed with ordering what looked to be a yummy Mixed Grill I did what I always do and ordered the chicken - it was sublime as always. The Spring veggie consomme was truly exquisite, as was my dining companion's antipasto, which featured Italian Mozzarella wrapped in house smoked salmon over a bed of asparagus and fava beans. Chef Ruta gets my nod for the finest cook in DC and one of the best in the universe.

[jigones]

We had movie and a dinner night. I had the burger and the liver mouse. The burger was spectacular....so good I did not put ketchup or mustard on it. The liver mouse was out of this world, I had pry myself away from it. The only downside to the dinner was the cheese plate, which ahhhh and the bread just did not do it for me. The service was impeccable. I'll go back for the burger and a Bordeux any day.

[hillvalley]

The Spring veggie consomme was truly exquisite...... Chef Ruta gets my nod for the finest cook in DC and one of the best in the universe.

Chef has managed to put spring eloquently into a bowl; asparagus, favas, nettles, ramps, morels and a quail egg come together to create perfect spoonfuls of spring.

[giant shrimp]

mullet with strawberries never would have occurred to me, but you'll have a hard time getting it out of your mind, the fruit providing the basis for a cool soup. strawberry rhubarb pie continues the dialogue, with balsamic vinegar piped into cream so it resembles a mint. the entire plate, actually, dusted with sugar snow, is christmas in june.

[DanielK]

mullet ... strawberr[y]

strawberry (blonde) mullet?

[hillvalley]

In the past week I have had the pleasure of the Roman bread soup twice. If I thought they wouldn't look at me funny for walking in two nights in a row I would probably have gone and had another bowl tonight.

Imagine your grandmother's chicken soup with melted saltines. But instead of saltines there is wonderful bread, adding body to the soup. Sprinkled around are pieces of tomato. Enough so you know they are there but not too much to take over the dish. In the background is a flavor you can't quite figure out as it entices your tongue. A peek later at the menu reveals marjoram. Finish it with a drizzle of olive oil that adds an earthy finish to each spoonful.

Floating on top is a perfectly coddled hen egg. Break it open and the yolk creates a creamy texture that swirls around the broth allowing you to choose the texture of your next quiet slurp.

That is the magic that is the soup.

I swear to god I heard this soup calling me to the restaurant. On a random whim I decided to stop by for a burger but happily found that my beloved soup has arrived earlier than in years past. A little more bread and less tomato than I remember, but still just as divine.

[Ericandblueboy]

Anyone been there recently who can comment on what's extraordinarily good (other than the burger)?

[hmmboy]

Anyone been there recently who can comment on what's extraordinarily good (other than the burger)?

Chicken

Chicken

Chicken

[acevedo81]

I was there last friday and really enjoyed the bean salad with almonds and truffles, actually it was awesome. Followed it up with the snapper and shrimp in a light broth. As usual Palena exceeds expectations and right now seems to be a good time of the year to go since it seems like the slower part of the year

[darkstar965]

Anyone been there recently who can comment on what's extraordinarily good (other than the burger)?

We're there almost every other week. I'm convinced that property values in Cleveland Park are a bit higher, a bit more resilient to downturn because locals can walk to Palena. Amazingly, so many real estate sellers' agents choose to merely promote "shops and restaurants" in their for-sale listings without calling this place out. Better for those of us there regularly.

In addition to the chicken and burger, my two additions for most-sublime at Palena would be the gnocchi (though I have yet to compare to Proof, which some claim is its equal) and the caesar salad (especially when garnished with preserved lemon (always), reggiano (always), soft egg (nearly always), and fresh anchovy (sometimes). If there's a better caesar salad in DC, I'd love to know where.

The staff and service are amazingly consistent (Ben, Courtney, Ann and Brian are all treasures). The casual elegance of the cafe. The familiarity and authenticity of the bar where you can just grab a great cocktail and dinner, wearing jeans! The total lack of any pretentiousness is a wonderful thing when you have a product this much better than most everyone else. The place couldn't be more non-descript...next to the gas station for chrissakes!

The only thing I can really critique are the desserts. They're very good. But, what Chef Ruta is to the food, Chef Amernick (http://annamernick.com/) was to the desserts. When she turned over the pastry duties last year, it yielded the only crack in the armor. That said, the coconut chocolate and german chocolate cakes are wonderful.

[Mark Slater]

We're there almost every other week. I'm convinced that property values in Cleveland Park are a bit higher, a bit more resilient to downturn because locals can walk to Palena. Amazingly, so many real estate sellers' agents choose to merely promote "shops and restaurants" in their for-sale listings without calling this place out. Better for those of us there regularly.

In addition to the chicken and burger, my two additions for most-sublime at Palena would be the gnocchi (though I have yet to compare to Proof, which some claim is its equal) and the caesar salad (especially when garnished with preserved lemon (always), reggiano (always), soft egg (nearly always), and fresh anchovy (sometimes). If there's a better caesar salad in DC, I'd love to know where.

The staff and service are amazingly consistent (Ben, Courtney, Ann and Brian are all treasures). The casual elegance of the cafe. The familiarity and authenticity of the bar where you can just grab a great cocktail and dinner, wearing jeans! The total lack of any pretentiousness is a wonderful thing when you have a product this much better than most everyone else. The place couldn't be more non-descript...next to the gas station for chrissakes!

The only thing I can really critique are the desserts. They're very good. But, what Chef Ruta is to the food, Chef Amernick (http://annamernick.com/) was to the desserts. When she turned over the pastry duties last year, it yielded the only crack in the armor. That said, the coconut chocolate and german chocolate cakes are wonderful.

Frank makes amazing charcuterie. Probably the best in the city. Ask about it.

[Pool Boy]

Anyone been in the back room of late? I'm craving dishes highlighting tomatoes made by Chef Ruta -- quite a few years ago that is how he hooked me and my wife. I think it was a simple heirloom tomato dish with sardines, salt and olive oil. So flipping good.

[Ericandblueboy]

Chicken

Chicken

Chicken

Not particularly interested in the chicken or the burger. More interested in items off the backroom menu. Highlights of what is on the current menu would be greatly appreciated.

[chickenlover]

Not particularly interested in the chicken or the burger. More interested in items off the backroom menu. Highlights of what is on the current menu would be greatly appreciated.

The menu changes weekly, so I am not sure what's on at the moment. Stuffed pastas and gnocchi are consistently excellent. Terrines are the best I have ever had.

[Sthitch]

Anyone been in the back room of late? I'm craving dishes highlighting tomatoes made by Chef Ruta -- quite a few years ago that is how he hooked me and my wife. I think it was a simple heirloom tomato dish with sardines, salt and olive oil. So flipping good.

It is tomato season and Ruta is a crazy genius when it comes to working with these gems.

[mdt]

Returned to the cafe last night after many, many months and had a good meal. We opted for the 3 courses + dessert. I don't remember all the details, but had a good meal and look forward to returning soon.

Lobster, "Proscuitto", and Melon: lobster pieces with a melon terrine that was surrounded with Sautern gelee. There was supposed to be some house made capicolla, but I did not find any in my dish. Tasty and I would order it again.

(Summer?) Pot Au Feu: a super flavorful ox tail broth that contained corn agnolotti, cherry tomatoes, and ox tail meat and the Lobster. Excellent.

Duck with figs and foie sauce was good, but the duck was a little tough.

Donut Peach and Almond cake for dessert.

The 4 courses and coffee took about 2.25 hours and it flowed perfectly.

[Ericandblueboy]

Went to Palena last night and one major disappointment was their pot au feu. The soup was watery and sour, with no hint of the oxtail having been stewed in it. It tasted like some pre-stewed oxtail meat was thrown into a thin watery broth. BTW, I don't like Thai soups. I've tasted stronger tea than this soup.

[hillvalley]

(Summer?) Pot Au Feu: a super flavorful ox tail broth that contained corn agnolotti, cherry tomatoes, and ox tail meat and the Lobster. Excellent.

Went to Palena last night and one major disappointment was their pot au feu. The soup was watery and sour, with no hint of the oxtail having been stewed in it. It tasted like some pre-stewed oxtail meat was thrown into a thin watery broth. BTW, I don't like Thai soups. I've tasted stronger tea than this soup.

Interesting-I had it last Friday. No lobster but it was not missed. The cherry tomatoes were peeled and accompanied by little balls of squash. The soup was spectacular and delicate.

[mdt]

Interesting-I had it last Friday. No lobster but it was not missed. The cherry tomatoes were peeled and accompanied by little balls of squash. The soup was spectacular and delicate.

Bad editing. No lobster in the soup.

Hitting there tonight, any specifics on the menu I should look forward to, especially on the tomato front?

As noted above I enjoyed the Pot Au Feu, which was completely different that Eric's post. I thought the broth was absolutely wonderful.

BTW Eric, did you mention it to the server as there may have been some sort of problem as what I had in no way resembled what you tasted.

[hillvalley]

Get the gazpacho.

Mmmmm, I disagree. It didn't impress me as much as the summer pot au feu. The squid and salmon didn't do it for me.

The charcuterie plate that I had with the gazpacho, on the other hand, is a whole other story. Get the charcuterie-it was freaking amazing. Pork rillet, salami and a nice size portion of foie gras confit. Heart attack on a plate and worth every bite.

[Ericandblueboy]

As noted above I enjoyed the Pot Au Feu, which was completely different that Eric's post. I thought the broth was absolutely wonderful.

BTW Eric, did you mention it to the server as there may have been some sort of problem as what I had in no way resembled what you tasted.

I didn't mention it to the server. As far as I know, there's nothing wrong with the soup. It may not be to my personal liking but maybe some people love it.

Just out of curiousity, do you think the pot au feu was better than the pho soup you can get get a good Vietnamese shop? I just didn't think the flavor of the oxtail was in the soup.

[Pool Boy]

Just out of curiousity, do you think the pot au feu was better than the pho soup you can get get a good Vietnamese shop? I just didn't think the flavor of the oxtail was in the soup.

It was in there, but it was subtle. The trick to doing a dish like this for summer, for me anyway, it to balance the broth's meaty depth with what you're trying to highlight -- the tomatoes (and other summer goodness), while not overpowering same. I think Ruta tiptoed this delicate balance perfectly. And, while I love some great pho, this was on a whole different level than pho in my opinion. And that's no phoo. ;-)

Linky to the rest of my thoughts if you're interested.

[DonRocks]

Alright, am I really the only person in the town who doesn't like the fries? The lemon slices? Good and crispy. The fries? Soggy every time I've been there.

Actually I've only had them a few times and remember them being crispy enough, but with a few limp ones in the batch.

I like them but not enough to spend $10 on them...

Soggy fries, I agree, are unpleasant.

Okay, I have the inside scoop. Nobody is supposed to know about this, but I'll break the news here on the website: Frank finally accepted the fact that he was unable to make crispy fries, and gave up.

And the fry plate? Oh. My. GAWD. The classic french fries were wonderfully crispy on the outside

I'd like to thank the members of this website for contributing to the demise of Palena's Fry Plate, now called "Palena's Fries," and consisting of ... drum roll ... CRISPY french fries - the same crispiness that every other restaurant in town shoots for - instead of those elegant, ethereal potato wands of yesteryear that were like biting into a cloud. Happy now? I'm not.

Bring 'em back, Frank!

[Heather]

Yes, please bring back those limp wands of awesomeness. For Don's sake.

I haven't been to Palena in over a year. Anyone up for an outing next week sometime?

[DPop]

I'd like to thank the members of this website for contributing to the demise of Palena's Fry Plate, now called "Palena's Fries," and consisting of ... drum roll ... CRISPY french fries - the same crispiness that every other restaurant in town shoots for - instead of those elegant, ethereal potato wands of yesteryear that were like biting into a cloud. Happy now? I'm not.

Bring 'em back, Frank!

Your unrelenting Frank Ruta man-crush has clouded your judgement here. Those limp, underfried potato-gummy-worms masquerading as french fries were the only thing I can remember have really issue with at Palena besides the (sometimes poor) service.

Keep 'em way, Frank!

[KeithA]

I'd like to thank the members of this website for contributing to the demise of Palena's Fry Plate, now called "Palena's Fries," and consisting of ... drum roll ... CRISPY french fries - the same crispiness that every other restaurant in town shoots for - instead of those elegant, ethereal potato wands of yesteryear that were like biting into a cloud. Happy now? I'm not.

Bring 'em back, Frank!

Does the plate still have the dauphine potato puffs of sweet yummy melt in your mouth goodness and the crispy lemon slices in addition to the fries? Or are you just saying they have only fries?

If only fries then yes bring back the other fried goodies too! As for the fries themselves, who wants limp fries, I think Don, the wine aficionado, has drunk himself silly thinking floppy fries are good.

[DonRocks]

Does the plate still have the dauphine potato puffs of sweet yummy melt in your mouth goodness and the crispy lemon slices in addition to the fries? Or are you just saying they have only fries?

If only fries then yes bring back the other fried goodies too! As for the fries themselves, who wants limp fries, I think Don, the wine aficionado, has drunk himself silly thinking floppy fries are good.

Everything else is the same, including the refreshingly LIMP dauphines. Maybe you heathens should protest about them being soggy tater tots.

Similarly, the long, thin things aren't supposed to be, and were never called, "fries." They're supposed to be Yum Sticks, and properly made Yum Sticks are not crispy.

[Heather]

My Palena cafe experience remains a roller coaster: The ethereal ups: liver & toast, beautifully crisp ( Don) fries & dauphine potatoes, roast chicken. The downs: too-thick, inedible fried lemons and a terrible lobster bisque featuring overcooked bouncy mussels, and an unappetizing congealed texture. I sincerely wish I had ordered the bean salad and gnocchi from the dinner menu.

[samsonsizzler]

My Palena cafe experience remains a roller coaster: The ethereal ups: liver & toast, beautifully crisp ( Don) fries & dauphine potatoes, roast chicken. The downs: too-thick, inedible fried lemons and a terrible lobster bisque featuring overcooked bouncy mussels, and an unappetizing congealed texture. I sincerely wish I had ordered the bean salad and gnocchi from the dinner menu.

Saying something off of Frank Ruta's menu is inedible is like telling Beethoven, "he really shouldn't have put those notes there it just doesn't work for my ears..." I'm sure that "terrible" lobster bisque is the same one he's been serving for years and is loved by not only me but all of my collegues. Inedible and terrible??? really? I mean was the soup rancid? was there mold on the lemons that made them physically inedible? that's seems a little harsh, don't you think?

[Heather]

Sorry I am not drinking the kool-aid. The bisque had a strong tomato flavor that drowned out the seafood, the mussels were terribly overcooked, and the whole thing looked as though it had been sitting under a heat lamp before being set on the table. The lemons were too thick to bite through. They were literally inedible, and my companion (who has been there many times) thought so too. And my glass of red was too warm.

I am on record as not being blown away by the burger that everyone raves about, and think the chicken is good but overrated. YMMV, as they say on the internets.

[hillvalley]

I was the companion and my love for Palena is well documented here and elsewhere. Heather is not exaggerating about the lemon slices. I have never left lemon slices on the fry plate and this time All went back. The were cut too thick. They weren't edible.

Can't comment on the soup because I was inhaling my roasted chicken.

[hmmboy]

I am on record as not being blown away by the burger that everyone raves about, and think the chicken is good but overrated. YMMV, as they say on the internets.

Heather is entitled to her own opinion and I will admit we have very different palates. I LOVE Central's fries - she does not. But fries are so subjective, thin vs thick, crispy vs limp ( I also love Palena's fry plate and, along with Rocks, bemoan the loss of the "limp" version), etc. Roast chicken, however, is another story. When I try a restaurant for the first time, if there is roast chicken on the menu I order it - pretty much without exception. I seek out roast chicken of note around the globe when I travel and have had many fabulous versions including the famed roast Breton chicken at L'Ami Louis in Paris. I have had the roast chicken at Palena over 100 times. With all respect, it is neither "good" nor "overated." It is, if anything, underated, and, without question, the best roast chicken I have ever tasted, or likely ever will - full stop.

[Heather]

With all respect, it is neither "good" nor "overated." It is, if anything, underated, and, without question, the best roast chicken I have ever tasted, or likely ever will - full stop.

Opinions, my dear. It's a dish that is just never going to transport me. The chicken at Palena tasted strongly of cloves and I don't care for that flavor. The best roast chicken I've ever had was at Waitman's house, but that is probably in large measure a product of time and place, and not merely taste and skill. Things that have transported me at Palena cafe have been ordered from the dinner menu, and I will likely stick to that strategy if and when I return.

I have logged nearly 4000 posts going back over three years, and anyone who so desires can go back through my record and get an idea of my palate and experience. Personal attacks like samsonsizzler's should be out of bounds.

(Mark, I've come around on Central. There might be hope for me.)

[DonRocks]

I have logged nearly 4000 posts going back over three years, and anyone who so desires can go back through my record and get an idea of my palate and experience. Personal attacks like samsonsizzler's should be out of bounds.

[Heather, in no way do I interpret samsonsizzler's post as a personal attack. samsonsizzler vigorously questioned your use of the words "terrible" and "inedible," and quite frankly, when I read your original post, so did I. I've probably had 200 dishes at Palena over the years, and not a single one could be properly defined by your harsh descriptors. As a regular old poster, I decided not to challenge your wording; but as moderator, I must allow samsonsizzler the right to do so.]

[giant shrimp]

The chicken at Palena tasted strongly of cloves and I don't care for that flavor.

i could be wrong. but i don't believe the chicken has tasted strongly of cloves lately, although the brining was definitely more assertive the first time i ordered the cafe chicken a few years ago.

[Sthitch]

[Heather, in no way do I interpret samsonsizzler's post as a personal attack. samsonsizzler vigorously questioned your use of the words "terrible" and "inedible," and quite frankly, when I read your original post, so did I. I've probably had 200 dishes at Palena over the years, and not a single one could be properly defined by your harsh descriptors. As a regular old poster, I decided not to challenge your wording; but as moderator, I must allow samsonsizzler the right to do so.]

samsonsizzler's post struck me as less a vigorous questioning of those words, and more a defense against anyone who utters a cross word about Frank Ruta (see Beethoven reference).

[zoramargolis]

JMHO, but sometimes reliably extraordinary kitchens can have off nights (especially on the executive chef's night off). And sometimes reliably circumspect posters can become cranky and HYPERBOLIC. I'm willing to stipulate that once in a blue moon a less than fabulous dish can come out of Frank Ruta's kitchen, even though I have been a huge fan of his for years. And how boring would this site be without ruffled feathers once in a while?

[Heather]

samsonsizzler's post struck me as less a vigorous questioning of those words, and more a defense against anyone who utters a cross word about Frank Ruta (see Beethoven reference).

That's precisely how I interpreted it.

I used exactly the words I meant to use. The soup was terrible for the caliber of cooking I expect from that establishment, and the lemons were, as hillvalley confirms, inedible.