(由 Google 翻译)在我岳父从哥伦比亚来访期间,我和妻子决定带他去伊什蒂亚吃晚饭。我们渴望他能体验他的第一份品尝菜单,并探索优质的用餐体验。我应该指出的是,我在美国和国外的许多米其林星级餐厅(1-3 星)用餐过,因此考虑到价格点,我对 Ishtia 的期望可能有点太高了。还应该指出的是,Ishtia 目前尚未获得米其林星级评级。
经验:
抵达后,我们被引导乘电梯前往楼上的品酒室。这个概念很有趣,自制烈酒和葡萄酒是一大亮点。我尝试了赤霞珠,它新鲜、果香浓郁,超出了我的预期。之后,我们的团队与其他四位客人坐在一个拥有不拘一格的家具和有趣的设计的房间里。
初始课程:
这顿饭从楼上的两道菜开始。首先上来的是玉米汤。虽然味道鲜美,但缺乏我所希望的味道深度。接下来是沙拉盘,放在干玉米床上,并配有小开胃小菜。其中一种开胃小菜的特色是有趣的液体馅料,而另一种则是酿樱桃番茄。不幸的是,番茄的外皮看起来有皱纹,而且没有预期的那么新鲜,这有损于整体的呈现。此时,一些小细节(例如桌布上的绒毛)变得引人注目,并暗示执行中缺乏精确性。
过渡到主用餐区:
然后我们被护送回电梯并穿过厨房到达主用餐区。厨房里的气氛很诱人,柴火增添了宜人的香气。主用餐空间以酒吧风格布置的公共座位为特色,装饰再次与众不同。在这里,我们提供了两种葡萄酒搭配选择——法国葡萄酒 69 美元,意大利葡萄酒 129 美元——价格似乎很合理。然而,以酒庄自制葡萄酒为特色的搭配选择可能会增添独特的感觉。
主要课程:
这顿饭以一道受美洲原住民美食启发的菜肴开始:一锅用野牛调味的豆子。虽然摆盘很周到,但这道菜缺乏可见的野牛,作为开场菜感觉平淡无奇。随后的菜肴上来了,但时间不一致——有些菜上得太快,而另一些则让我们等待。此外,一些本应热腾腾的菜肴却变成了室温,而其他菜肴则缺乏风味或平衡。酱汁可以为某些菜肴增添急需的深度。尽管存在缺陷,但每门课程的视觉呈现还是值得称赞的。不幸的是,与美观相比,味道和温度往往显得次要。
服务:
工作人员由三名成员组成:一名担任通常的主厨,一名侍酒师兼任服务员,以及一名只短暂露面的厨师。虽然他们彬彬有礼、专业,但他们似乎显得很瘦弱,而且他们的着装感觉比预期的优质用餐体验更加休闲。
结论:
甜点为这顿饭画上圆满的句号,既美味又令人满意。整顿饭的份量和酒量都经过精心挑选——我们离开时既没有太饱也没有喝醉。饭后,几位客人留下来与工作人员聊天,工作人员好心地允许我们在寒冷的夜晚在室内等待优步。
最后的想法:
虽然 Ishtia 在概念和展示方面展现了创造力,但在几个关键领域存在不足:对细节的关注、服务和时间的一致性以及菜肴的风味和温度。对于价格,我本来希望能获得一种类似于米其林星级餐厅的更精致的体验。也就是说,葡萄酒、装饰和工作人员的友善为这个夜晚增添了可取的品质。 Ishtia 具有潜力,但如果更加注重执行和改进,将会受益。
(原文)
During my father-in-law’s visit from Colombia, my wife and I decided to take him to Ishtia for dinner. We were eager for him to experience his first tasting menu and explore what promised to be a premium dining experience. I should note that I have dined at many Michelin-starred restaurants (1–3 stars) in both the U.S. and abroad, so my expectations for Ishtia may have been a little too high given the price point. It should also be noted that Ishtia is not Michelin-star rated at the present time.
The Experience:
Upon arrival, we were directed to take an elevator to a wine tasting room upstairs. The concept was intriguing, and the house-made spirits and wines were a highlight. I tried the Cabernet Sauvignon, which was fresh, fruity, and pleasantly exceeded my expectations. Afterward, our group was seated with four other guests in a room with eclectic furnishings and an intriguing design.
The Initial Courses:
The meal began with two courses served in this upstairs space. First, a corn soup was presented. While tasty, it lacked the depth of flavor I had hoped for. Next came a salad dish served on a bed of dried corn, accompanied by small hors d’oeuvres. One hors d’oeuvre featured an intriguing liquid filling, while another was a stuffed cherry tomato. Unfortunately, the tomato’s skin appeared wrinkled and less fresh than expected, which detracted from the overall presentation. At this point, small details—like lint on the tablecloths—became noticeable and hinted at a lack of precision in execution.
Transition to the Main Dining Area:
We were then escorted back to the elevator and taken through the kitchen to the main dining area. The ambiance in the kitchen was inviting, with a wood fire that added a pleasant aroma. The main dining space featured communal seating in a bar-style arrangement, with decor that was again distinctive. Here, we were offered two wine pairing options—$69 for French wines and $129 for Italian—which seemed reasonably priced. However, a pairing option featuring the winery’s house-made wines might have added a unique touch.
Main Courses:
The meal began with a dish inspired by Native American cuisine: a pot of beans flavored with bison. While the presentation was thoughtful, the dish lacked visible bison and felt underwhelming as an opening course. Subsequent courses were served, but the timing was inconsistent—some dishes arrived too quickly, while others left us waiting. Additionally, several courses that should have been served warm were instead at room temperature, and others lacked flavor or balance. Sauces could have added much-needed depth to some dishes. Despite the shortcomings, the visual presentation of each course was commendable. Unfortunately, flavor and temperature often seemed secondary to aesthetics.
Service:
The staff consisted of three members: one filling in for the usual head chef, a sommelier doubling as a server, and a chef who only briefly appeared. While they were polite and professional, they seemed stretched thin, and their attire felt more casual than expected for a premium dining experience.
Conclusion:
Desserts concluded the meal on a stronger note, being both flavorful and satisfying. The portion sizes and wine quantities throughout the meal were well-judged—we left neither too full nor tipsy. After the meal, several guests stayed to chat with the staff, who kindly allowed us to linger indoors while waiting for our Uber on the chilly night.
Final Thoughts:
While Ishtia showcased creativity in concept and presentation, it fell short in several key areas: attention to detail, consistency in service and timing, and the flavor and temperature of dishes. For the price, I had hoped for a more refined experience akin to what one might find at a Michelin-starred restaurant. That said, the wine, decor, and friendliness of the staff added redeeming qualities to the evening. Ishtia has potential but would benefit from a stronger focus on execution and refinement.