This is an interesting review. I think the manager was unwise to assume the chef was ahead of what Sacramento wants. I think you just have to hand hold a bit in Sac, and talk to the customers about the challenging food, and for that you need a well-trained staff of foodies. Your staff can't fake their way through it, they have to know about the food and beverages. And then you have to give it a little time.
The poutine at the Wayfare Tavern is so incredibly good. It's only a matter of time before that trend in food becomes really popular in Sac and the manager at Kudros is kicking himself.
ReplyDeleteMargs
I had respect for what they were trying to do, but the food at Kupros in its first iteration wasn't very good, in my opinion. It was expensive and a little off. The pork belly blt was served on a bread that just fell apart in your hands. The mussels order was too small (And waaaaayyyy too salty). The burger was good, but again overpriced compared to burgers that aspired to greatness (Jamie's). I'm not sure the food found it's groove. Again, respected their aspiration.
ReplyDeleteI only ate there once, when it had been open a few days. I was excited about stuff like the rabbit terrine. However, I was disappointed in the execution, I thought everything was too oily and fatty and there was a lack of finesse. But perhaps the chef was trying to find his way, and if I had heard good word of mouth I would have tried it again.
ReplyDeleteSpeaking of chefs, Ed Roehr is on fire at Magpie. Both the pork shoulder with lemongrass and the beef tongue entree are out of this world. Highly delicious, highly splittable if you are trying to economize.