gross!
Originally uploaded by becklerg.
An anonymous (and snotty. and kinda funny) Sac chowhound just put the smackdown on Bridges on the River. It's long, but read the whole thing if you have time. If you read the whole thing you'll know why the picture's funny. Even if you don't, a slab of fish on top of what appears to be a chick patty is not too appetizing. I checked in the Bee and they have a little fawning blurb (typical) but don't review the restaurant. To thicken the plot, check out this story of the mysterious disappearance of they guy who built this place. In other food news, I'll be eating at that new Moroccan place on thursday so I can let you know if it's worth a visit.
Man, that guy got way in to writing that review! It's pretty similar to the 4th St Grill review that Jason D wrote for SNR that got one of the chef's fired. He felt bad about that but the review was comic genius & he didn't even have to exagerrate. God it ruled having a restaurant reviewer friend!
ReplyDeletemiller
Dang. I wish I could read that review. I wonder if it's burried somewhere in the SN&R online archives
ReplyDeleteWhy, you can read the review:
ReplyDeletehttp://www.newsreview.com/issues/sacto/2001-06-28/eat.asp
and any other by Jason D.
http://www.newsreview.com/issues/sacto/authors/jasondezember.asp
I want to read the Bravo one because it seems really favorable from the blurb and I love that place.
I just read that 4th street grille (why the "e" on the end? Why?)review. I'm guessing it was the grille cooke that got fired.
ReplyDeletethe 'e' is also probably why I couln't find it via searching (also I didn't try very hard). Thanks for doing all the work for me!
ReplyDeleteas much as i wouldn't want to be the person on the other end of that bridges review, i really like reading a smack-down critique like that. it sounded like he really wanted to give them the benefit of the doubt, so most of the complaints must be totally valid. especially the cabbage with mayonnaise salad dressing on it. . .shudder.
ReplyDeleteThere's a whole lot of revisionist thinking about the cachet that slapping an "e" on the end of name grill can give you. I'd suggest the letter "v" myself, but apparently it tests with less than stellar results.
ReplyDeleteBut here's a larger, more expansively wothless and dithering point -- at all Moroccan resturants, I'd go heavy on the eggplant and take careful but eager stock of the lamb-filled pastry-type main course -- is there even a name for this dish from anywhere bewteen Fez and Fresno? As always, if they don't attempt to drown you in heady tea, suspicious-ness should be unleashed rampant over the course of the meal toward your servers.
I think you'd call that dish a bisteeya. There are about a million spellings for it: B'Stilla, Pastilla, Bastilla, whatever. It's traditionally made with Squab.
ReplyDeleteI say go for a chicken and olive Tagine with preserved lemons. Oh, and a Bisteeya, but with squab or chicken! mmmmm!!!
In Sac, Casablanca restaurant is real good.
EC