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About lotus125

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  1. What a pity. Every time I went, I thought (1) this place is very good; (2) this place is not very full; I hope they're doing ok. I hope that the chef sets up somewhere else.
  2. I'm happy to say that 2Amys seems to be back at full strength. There are now multiple special pizzas and hot kitchen specials every night. And the wine bar specials is back to its pre-flood length. They've also added a champagne section to their wine list. It's on the expensive side and doesn't seem to have the amazing low/no markup pricing that was sometimes on the old "reserve" list or that Etto had/has for champagne But it's a nice addition. I haven't noticed a change in table spacing. The unisex restrooms strike me as a good solution to the fact that one restroom typically had a wait while the other did not. But it does turn the stall + urinal men's room that accommodated two people into a restroom for one. The former men's room, which still has a urinal and separate stall, now has a sign telling people to lock the door behind them. I gather that people wouldn't be comfortable with using it as a unisex restroom for two, i.e., with a urinal outside of a unisex stall? But that would increase the number of people who could use the restrooms at a time.
  3. Well after 5. There were no hot specials or special pizzas, i.e., the other side of the specials list, but there was a note that these are coming soon. And the wine bar side seemed just a touch shorter than I was used to. Otherwise, save a few changes on the regular menu (with customers like me grousing about any old favorites that were changed), it's pretty much the same. Happy to have them back!
  4. Unfortunately, Peter Chang's has always been high variance. I've had the occasional let down meal, then gone back a month later and been blown away. HKP (and, in my view, Panda) are a bit more predictable.
  5. I think that part of JCA's point was that because the kitchen closed immediately after their reservation time, the 'try a few and reorder as necessary' strategy wasn't an option. Obviously how much of a menu should be light or heavy is a matter of taste. And, as dslee observed, for brunch there are the additional, and overlapping, splits between sweet or savory and "breakfasty" or "regular menu." I happen to veer towards the savory and light. And I think that for brunch, where diners are looking for very different things, it's especially important to have breath and variety. If I were craving a salad, an all-heavy menu would not satisfy. And if I were craving a burger or waffles, a bunch of salads probably wouldn't work, no matter how I much I ordered. But I gather that JCA's concern about a mostly heavy and carby brunch menu was compounded by the timing issue. They couldn't order a few seemingly heavy items and then evaluate if those dishes were lighter than expected or otherwise worth reordering, if they were full, or if they should go elsewhere for a further snack/drink/second brunch. I gather that JCA wasn't down on Hazel itself, just noting a disappointing brunch experience for like minded diners and saying that some people may prefer Hazel for dinner. That seems like a helpful flag.
  6. In the mood to try something new, we dropped in on Saturday night. The place was quite full but had a few seats in the bar and at the kitchen counter. The short version is good space, good service, high-variance food with several stunners and lots of potential. We ordered: -Broiled Oysters, horseradish glaze, rutabaga kraut, brown bread crumble. Absolutely delicious. They hit the magic spot where you can still taste juicy, briny oysters, but there is a ton of warm, flavorful goodness. Best broiled oyster I've had in awhile. -Cobia Crudo, avocado, Thai chilies, lime, fish sauce, crispy shallots, puffed black rice. Great fresh fish. The puffed black rice added a terrific nutty flavor that contrasted well with the fish and spice. We agreed, however, that the avocado should come off. It seems like a nod to so many asian-flavored crudo dishes that aren't as good. And it added no flavor. (It was also slightly underripe, but I'd feel the same way if it were riper.) -Roasted Kabocha Salad, green apple, watercress, arugula, pepitas, cider vinaigrette. This was an unfortunate fail. The squash was almost inedibly starchy. I've had kabocha many, many times and never seen anything like this. Either the squash was underripe or undercooked. But it was tough and mealy. (Also unfortunately adding to the dish was our discovery, after we stopped eating it, of a short, translucent worm-type thing swimming in the dressing. No big deal. It happens, and our server handled it with grace.) Hopefully just a one-off glitch. -Roasted Kaleidoscope Carrots & Parsnips, vadouvan labne, dill, crispy amaranth. Delicious labne that went well with the root veg. -Maine Scallops, celery root, pomegranate relish, wilted greens, celery salad. This was generic. The scallops were cooked well and went fine with the celeriac. But the dish just didn't come together for me. -Roasted Cod, papadam, coconut, fenugreek, curry leaf, ginger greens. Great dish. The fish was perfectly cooked and covered in a thin crust that gave it a nice texture. The curry was delicious and just a bit spicy. -Russet Potato Gnocchi, smoked king trumpet mushrooms, kale, black pepper, pecorino. Ok but not great. We didn't get any smoke flavor from the mushrooms. Maybe slightly undersalted.
  7. We had a good dinner a few weeks back. The menu is short, but the food is good. The much-discussed french onion soup is the best vegetarian version I've ever seen. And the seafood stew is excellent.
  8. Izakaya Seki has a delicious uni and quail egg dish.
  9. Has anyone seen any ramp dishes on spring menus yet?
  10. I'm normally a huge fan of Panda, but had an off meal there last night. Yes, much of the food was still good. But the mapo had clearly been rewarmed and not very well. Double fried fish was soggy. And the rice was different -- almost like a basmati. Maybe Monday is someone's night off. Or maybe just a fluke. Let's hope this isn't a great restaurant in decline.
  11. We used to go to Iron Gate quite often, at least for drinks. We especially love the vibe in the front room aka the carriageway. For whatever reason, it'd been quite awhile. So we decided that the reformatted menu was a good excuse to go back. I have to say: I've always thought the food was pretty good, but this meal was even a notch better. We enjoyed a hummus with a twist; a smoked cod bruschetta, a delicious farro salad, gemelli with chard pesto, feta stuffed squid, and polenta stuffed tortellini. Great food and vibe. Plus good cocktails and a long and interesting wine list. I'm sure it's going back in the rotation.
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