


I came here specifically because I had seen Chef Greenspan appear on "The Next Iron Chef." Despite his all-too-sudden departure from the show at the hands of dried grasshoppers, I decided to see how he would fare when cooking more pedestrian American food.
Pros: ONION RISOTTO - Had Chef Greenspan made it as an Iron
Chef and the Mystery ingredient been Onion, this would have
been a home run. Cooked with onion, pearl onions
incorporated, topped with tempura Onion Rings and garnished
with Chives, this appetizer was fragrant and very "oniony" - but
in a good sense.
The FOUNDRY TOTS I was served were not under-seasoned,
as others have mentioned about their order. Guess I got lucky
that day. Either way, while I did enjoy the tots and I preferred
the cheese fondue over the violet mustard, I especially liked
the price for these (just 5 bucks).
The ACCOMPANIMENTS - I actually preferred the warm potato
salad with fine herb sauce that came with the Salmon than the
Salmon itself. The skin was crispy but otherwise the Salmon
was simply roasted. I was hoping for something more "Chefy."
I can honestly say the same about the Duck Confit and the
turnip, cabbage, apple slaw. I loved the slaw/salad but the
duck wasn't as succulent as I had hoped.
Ambience - Nice and quite in the patio and quite the opposite
inside especially when they have live performers. You decide.
Cons: Portions can be small and prices can be inflated.
Indifferences:
The cocktails are fair but nothing memorable. I tried the Pooty
Tang, Consigliere, Madagastarr and the Grape & Cape. My
favorite was the Consigliere.
The Peanut Butter & Jelly Bread Pudding was just okay and
wasn't visually appealing. My slice appeared hacked more
than anything.
I have to say, I was excited when I saw Chef Greenspan come out to the patio and mingle with the diners. I was hoping to exchange a few words with the man, but he skipped our table and went on to greet and converse with everyone else. There must have been 8 parties dining outside at the time and he met with them all, except ours. I'm not knocking the guy at all. I think it's cool that the Chef - and one as high caliber as himself - would take the time to come out and see how the diner's are receiving the food. I was just hoping he would have stopped by. Oh well. :o(
Big ups to Shelley H, for the tidbit on parking! CURSON ST. IS WHERE YOU WANT TO PARK. 2 measly blocks west of The Foundry is where you'll find an abundance of parking. The other side streets are primarily resident/permit only.
All in all, I left a little disappointed. The food and service were good but my expectations were not met. I might give it a shot again one day just to try out their Lounge/Happy Hour menu but that's about it.
Sorry, my
wasn’t behaving on this night.


Pooty Tang (background) – Grey Goose, Triple Sec, Mango & Tang. Consigliere (foreground) – Woodford’s Bourbon, Amaretto & Fresh Grapefruit.
Homemade Focaccia with Balsamic Reduction Butter.
Foundry “Tots”- Fried Potato, Cheese Fondue & Violet Mustard Dipping Sauces.
Onion Risotto with Tempura Onion Rings, Pearl Onions, Chives & Parmesan.
Madagastarr (left) – Starr Rum, Tuaca & Fresh Lime Juice. The Grape & the Cape (right) – Grey Goose Vodka, Bella Organic Grape Juice, Cranberry & Champagne.
Roasted Salmon with a Warm Potato Salad in a Fine Herb Sauce.
Duck Confit with a Turnips, Apples, Cabbage Salad/Slaw.
Peanut Butter & Jelly Bread Pudding with Peanut Brittle Ice Cream.
The Damage.
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