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Le Bernardin

Happy New Years!

Au Revoir New York! Now how do I celebrate an end of an era? I’ve got the perfect answer…

By dining at one of New York’s most prestigious restaurants, Le Bernardin by Chef Eric Ripert. Often regarded as the world’s best seafood restaurant, Le Bernardin currently resides at #15 of the best restaurants in the world. Did I mention the 3 Michelin Stars and 4 star New York Times rating?A requirement to dine at Le Bernardin is that all men must wear a suit jacket and must have it on the duration of the meal. Stay Classy. If you’re ever lucky enough to arrive early before the rest of your party, you’re greeted with a plate of flaky parmesan breadsticks in the waiting room.

I mean seriously, how awesome is this? 99% of restaurants don’t even serve starter bread as delicious as these breadsticks. Yet, these appear while you’re still waiting in the foyer. Amazing.Let the free swag continue! As soon as we’re seated, the sommelier presents us with $75 worth of complimentary champagne.While sipping on the delicious crisp champagne, a gorgeous plate is placed in front of us. Served as an amuse bouche, is a Poached Oyster with Truffle Foam over a Sea Salt Bed. The oyster has a tremendous flavor while the foam provides a silk-like texture, add in a sprinkle of that sea salt and I guarantee you it’s the best little oyster you’ll ever have. Did I mention, all of this was served before we were even presented with menus? My friends and I elected to go with the tasting menu, be aware that it’s going to take a while. Our entire meal lasted an enduring 4 hours. This was the clearest picture I could get of the ultra quick man with the bread basket. In between every course, this mysterious man floats by, delivering a basket of fresh and warm baked goods of your choice. Now not knowing that he would continue to show up, I grabbed a beastly three pieces off his basket. A rosemary olive breadstick and raisin bread. Another thing to note is that well of softened butter at the top. The bread man had a best friend, and his name was butter man. That well of butter was always fill to the brim thanks to butter man. Sometimes it was like magic, I would scoop some butter for a bite, but when I reached back for more, the well would instantly be refilled.Our first course arrives, and it definitely resembles a pair of lips. Layers of Thinly Pounded Yellowfin Tuna; Foie Gras and Toasted Baguette with Shaved Chives and Extra Virgin Olive Oil. The actual tuna ends up texturally similar to a jelly. The foie gras adds a velvety texture as well as contributes a nice depth of flavor. Finally, the baguette adds the final dimension of texture with that needed crunch.How romantic, they add a floating candle to your table. You have to indulge in a bottle of wine to complete this perfect meal.Here’s some more bread, the raisin bread again with a warm and soft sourdough roll. Next up, we have a Charred Octopus with Fermented Black Beans in a Pear Sauce Vierge Ink with Miso Vinaigrette and Purple Basil. Personally, I thought this dish had a strong Asian taste influence with the fermented black beans. And to be honest, although it was still good, it wasn’t my absolute favorite. I would’ve loved to have substituted this for something else.Before I can complain about anything, a magnificent jewel is placed in front of me. A plate containing a Warm Lobster Carpaccio with Hearts of Palm and an Orange Vinaigrette. The server comes around and drizzles a stream of warm melted butter sauce to top the lobsters. This dish would make all the angels in heaven jealous. The soft buttery lobster, is just so decadent that word’s cannot explain how perfect this dish is. I remember closing my eyes so that I could enhance my sense of taste. But as with all great things, it came to an end. Before I could lament, the next course was placed in front of me. Baked Wild Striped Bass with Cashew and Jalapeno Purée, topped Pickled Cucumbers and served with a Chill Blue Crab Consommé.  After the bass is doused with the blue crab consommé, the fragrance of the dish is so splendid it could calm a riot. The beautifully crafted consommé is perhaps the best pure broth that I’ve ever had. The flavor is absolutely ethereal and to be honest, I believe the bass played second fiddle to the broth. Keep in mind, that I’m not taking anything away from the wonderfully cooked bass, but just reiterating how tremendous the consommé truly is. Before I could wipe the gigantic smile off my face, I was served this little number, which made me smile even bigger (if that was even possible). Le Bernardin’s rendition of Surf and Turf – Escolar (aka White Tuna) and Seared Nebraska Wagyu Beef topped with a Sea Bean Salad and Eggplant Fries. I’m literally running out of synonyms for perfect and delicious. But that’s exactly what this was. The Wagyu without question was tremendous and the Escolar was flawless. The red wine sauce compliments both the steak and tuna, and those little eggplant fritters, well, let’s say I can eat a whole basket full of them. My goodness, are we done yet? Thanks to my friend Valerie knowing one of the sous-chefs, we were given another course (compliments of the chef). An immaculately cooked piece of Sea Bass with a deconstructed Chinese BBQ Pork Bun (imagine a steamed BBQ pork bun, but inside out). I don’t know if this fully counts as a dessert, but to me it’s just an intermezzo. Anyway, this “Panna Cotta” is Greek Yogurt served with a Candied Walnut and “Red Hot” Apple Gelée. A definite refreshing palate cleanser. Apparently, this was another complimentary dessert, actually it was a pre-dessert (a dessert before the dessert). An Egg Shell filled with Chocolate Mousse and topped with Sea Salted Caramel Foam.Finally our actual dessert arrives. A Dominican Chocolate Cremeux with Vanilla and Sweet Potato Sorbet with a Bourbon Caramel. This whole dessert not only works, but its abso-fucking-lutely amazing. All the flavors just work harmoniously together and nothing overpowers or is undermined. I now crave Sweet Potato Sorbet. Our last dish arrives, our Mignardises, a set of Petit Fours. A pistachio cookie, a chocolate wedge, a cream puff, and a fruit gelée a perfect way to end a perfect night.

With respects to all the other restaurants, this was by far the best meal of my life. Tons of unexpected dishes, outstanding flavors and unequaled company (thanks Valerie and Queenie) equate to one of my most sublime experiences ever.

Le Bernardin Scores:
Food: 10/10 – Eric Ripert, you are a culinary god. Not only did you give me a fascinating dish, you gave me 11.

Restaurant Environment: 10/10 – Even though it might feel pretentious with your suit jacket, you’ll find the entire restaurant is very welcoming regardless of your appearance.

Service: 10/10 – All the server’s knowing exactly what I want and need before I do, it’s a bit frightening (in an awesome way).

Value: 10/10 – Now this wasn’t cheapest meal in the entire world, but can you put a price on perfection?

Overall: 10/10 – I will be back, oh yes.. I will be back..



Let’s just get right to the point. Eataly is my Disneyland in New York. I can spend all day and night there and still long to go back the next day. I hate to put Batali and Bastianich on a high horse again, but they’ve done one hell of a job with Eataly. For those of you who are a bit lost, Eataly is a giant Italian goods purveyor. But in addition to the giant grocery store are seven small restaurants with their specialities, such as pizza and pasta, vegetables, seafood, and meat. This entry will focus on my journey into the Pasta region of the market.Let’s begin with what I personally believe is the best thing at Eataly. The Classic Mozzarella, which is made fresh daily and drizzled with sweet olive oil and served with a pinch of sea salt. The cheese itself is buttery soft and has a mild flavor, and once everything is paired together, it’s ethereal. This dish certainly fuels my new mantra of simplicity is best. Next up we have a Butternut Squash Lasagna. Let me take this time to rephrase my mantra, simplicity done right is best. Although the lasagna was fairly simple, there certainly wasn’t a wow factor associated with it. It just felt like the butternut squash lasagnas I’ve gotten at other markets i.e. Whole foods (at half the price too).Finally we have the Paccheri al Sugo di Mare or known as the seafood pasta. When described, Pasta cooked al dente poured over with a flavor filled red sauced infused with a seafood medley of Mussels, Clams, Shrimp and Calamari, sounds heavenly doesn’t it? Now I normally love al dente pastas, but this was barely cooked. And like the lasagna, it just wasn’t a dish I fell in love with.

Even though the entrees were a bit disappointing, you can always make it up with.Gelato!! The bottom was a Pistachio and a Sweet Cream, while the sneaky one at the top was Green Apple.

Next time you visit Eataly, just visit the Crudo bar and order a glass of rosé, some prosciutto and mozarella, along with a few oysters. It’s my new favorite pastime.

Osteria Mozza

Sorry for the delay guys! As many of you know, my life has been hectic these past few days after getting employed in the restaurant industry. The past few weeks I’ve been on some crazy dining journeys so hopefully I’ll be able to share them with you when I have time.

After hearing about Mario Batali and Joe Bastianich’s notorious success (questionable New York Times’ 4-star rating) at New York based Del Posto. I had to see what all the fuss was about, so I decided to sample their fare at the sister restaurant Osteria Mozza in Los Angeles. On a side note, even though we showed up promptly for our reservation, we were not seated until after a 30 minute wait. Tsk tsk

Even on a random Monday evening at around 9:30pm, the restaurant is still at full capacity and hustling. We elected to sample the Pasta Tasting Menu. Unfortunately for us we came in on a Monday which happened to be Meatless Monday.The meal started off with an amuse bouche of a Goat Cheese Spread and an Olive Tapenade over a crunchy baguette with basil. A great simple light starter with an intense kick from the olives. I’m not a huge fan of olives, but the dish was certainly delightful.The bread is just your average Joe Schmo bread, a bit unimpressed.The first dish was a Coach Farm Goat Cheese Ravioli with Five Lilies. The raviolis were light and delicate, and the smooth flavor of the goat cheese helped round it out (pun intended). Next, a Farfalle with Chanterelles e Noci. To me, it was a bit bland. I don’t think mushroom based pastas run well with me. A Butternut Squash Mezzalune with Amaretti was up next. The mezzalune filled with butternut squash itself was pretty amazing, but then it actually got ruined with the amaretti topping. Now usually I love contrasting flavors and textures, but the sweetness of the amaretti was absolute overkill, this could’ve well been a dessert. My friend actually aptly named this “butterscotch” instead of butternut squash. Batting clean up on the menu was a Gnocchi al Pomodoro with Basil e Ricotta al Forno. Although the dish was remarkably simple, it felt like I was biting into morsels of heaven after the disaster of a dish before. But honestly, now that I think about it, gnocchi and pomodoro sauce? Let’s get creative!Out of the pastas, this final one was my absolute favorite. A Corzetti Stampati with Eggplant, Olives, and Fresh Ricotta. To me, a pasta should be hearty and robust and topped with plenty of cheese. Even though I direly craved meat, the eggplant was a welcome substitute. I’m pretty sure I wolfed this bad boy down and then that of my partners. A quick side story, since our meal was taking a while and actually getting late (close to midnight), we had asked our server to see if they could just present us with the dishes so we can quickly eat and leave. This bad boy scoop of sorbet took them a whole 12 minutes to plate up. Back to the dish. As an intermezzo, we were served a Sorbetto di Coconut, which was topped with a piece of dried pineapple. It was sharp and refreshing and served its purpose as a palate cleanser. Finally for dessert, Rosemary Olive Oil cakes with Olive Oil Gelato. I am in love with Olive Oil Ice Cream, but the cakes which to me should be served warm, were actually cool. The rosemary laced candied sugar was phenomenal.

Osteria Mozza Scores:
Food: 8/10 – Although the meal overall was a success, there were a few standout dishes that I preferred to have substituted.

Restaurant Environment: 7/10 – A great open feel, and a few “unique” diners (such as a man reiterating that he would die if a peanut got close to him) added to the flair.

Service: 4/10 – I did expect more in this department, but sitting us 30 minutes after our reservation, and even asking to have our dishes sped up, serving it to us at a snail’s pace was just ridiculous.

Value: 6/10 – For $69, the pasta tasting isn’t a bank breaker, but no meat? Come on..

Overall: 7/10

San Francisco – Absinthe Brasserie

I’ve recently been told to write less, and just add more pictures. So this is my attempt on being a minimalist.The bread and butter was.. well.. just bread and butterSome beautiful and fresh oyster shooters with a spicy Bloody Mary sauce up in the top left.Phenomenal Duck Leg Confit Golden Peaches, Watercress and Goat Cheese.Beef CarpaccioBeef Short Ribs with Mirepoix, German Butterball Potatoes, with a Pinot Noir Jus.Alaskan Halibut with Sweet Shrimp, Mussels, Saffron-Chorizo Broth, Crostini, and Rouille.Grilled Skirt Steak Frites with Green Peppercorn Jus and Caramelized Onions served with Mixed Greens and Fries.Honey Upside Down Fig Cake with Fresh Figs and Ice Cream

Not Pictured: Yellow Watermelon Sorbet

Absinthe Brasserie Scores:
Food: 7/10 – Although all the ingredients in the entire meal were absolutely fresh, there wasn’t a single stand out dish that would expedite my return.

Restaurant Environment: 8/10 – A relaxing brasserie/tavern feel, having a relaxing absinthe based drink at the bar is simply divine.

Service: 7/10 – Nothing over the top, but servers were there when you needed them.

Value: 7/10 – With everything on the menu under $30, it’s affordable but doesn’t scream value.

Overall: 7/10

San Francisco Megapost

It’s that time again ladies and gentlemen, for me to take you on an extraordinary photograzing journey through another amazing city. This time it’s the hella delicious city of San Francisco.We’ll start with some delicious breakfast/brunch items at Mama’s.

Mama’s Northern Italian M’Omelette is a hearty egg omelette filled with Pancetta, Mushroom, Fresh Basil, Tomato and Garlic Jack Cheese. Next up is their Smoked Salmon Scramble with Green Onions, Home Fries and a Bagel with Cream Cheese. Too be honest, I thought the best part was the bagel. The actual scramble was pretty uneventful. Finally the Piece de Resistance, the famous Monte Cristo. Basically a Ham and Cheese sandwich grilled up french toast style and served with a Raspberry Preserve. This thing is phenomenal! Maybe it’s my love of melding sweet and savory in the early morning, but I’d have to say that it’s one of my all time breakfast faves.

What you need to know that I eventually ended up eating ice cream for breakfast for the final 2 days. How awesome is that? Stop number 1, Bi Rite Creamery. Now I know usually there’s a nice little line that you have to wait in to get your ice cream. Not for me! I’m a pioneer! Cup of coffee for breakfast? No way! Cup of ice cream please!Armed with a unique set of rotating flavors such as crème fraiche, honey lavender, salted caramel, and balsamic strawberry, it’s clear why Bi Rite is such a popular favorite around town.

Me? I ordered up a special known as Kris’ Kombo. A heavenly sundae comprised of 2 scoops of Vanilla Ice Cream, drizzled with Blood Orange Olive Oil, sprinkled with Maldon Sea Salt and finally topped with fresh Whipped Cream. Is it safe to say that this was the best ice cream that I’ve had in my life? Yeah, it sounds mundane with plain Vanilla, but once all the simple flavors marry together. It becomes my favorite ice cream in the world.  Bravo Bi Rite!Another thing to note is that I also got a Snickerdoodle cookie. My advice, just stick with the ice cream.After filling up on delicious sundaes what else is there to do besides grabbing more food? We headed a few blocks up to the famous and now closing (because of neighbor law suits for noise and people complaints, yada yada) Ike’s Place for sandwiches.Things to note about Ike’s Place: Cons: Long line, no dining area, very messy sandwiches. Pros: Great bottled drink selection, helpful staff, you get a free lollipop (the caramel apple one), and lastly, out of this world delicious novelty sandwiches.Did I mention that the sandwiches were also ingeniously named? We ordered their famous Manage a Trois and the (Name of Girl I’m Dating). I know I’m going to catch a lot of crap for not remembering what the third sandwich was, sue me.The Manage a Trois was a sloppy combination of Halal Chicken Breast, Real Honey, Honey Mustard, BBQ, PepperJack, Swiss and Smoked Gouda. Despite the saucy-ooey-gooey-stickiness, the flavor was phenomenal. Maybe I should’ve ordered it on Italian Hero instead of the Sourdough, it could’ve probably kept the sandwich better in tact.Next up, the (Name of Girl I’m Dating) is made with Halal Chicken Breast, Honey Mustard, Avocado, and PepperJack cheese. A fresh, cleaner and just as appetizing sandwich when compared to the Manage a Trois.

So Day 2 of my ice cream for breakfast adventure led me to Humphry Slocombe. Now if you thought Bi Rite had unique flavors (which I did), the ones at Humphry Slocombe will absolutely blow your effing mind. Flavors include Blue Bottle Vietnamese Coffee, Secret Breakfast (Bourbon and Cornflakes), Red Hot Banana, Balsamic Caramel, and lastly Jesus Juice (a sorbet comprised of Red Wine and Coke, go figure).Another great stop in San Francisco is their weekend Farmer’s Market at Ferry Building. With fresh food and a ton of vendors, it’s one of the biggest outdoor markets that I’ve been to. We ended up stopping at a vendor that created fresh sandwiches with produce obtained from the other purveyors at the market.Their Sockeye Smoked Salmon on Sourdough with Cream Cheese, Onions, Capers, Lemon, and Lavender Salt was jaw-droppingly good. The open face sandwich embodies the pure freshness associated with outdoor markets.Head up a few miles and you’ll hit the famous Pier 33, which you have to stop and grab some Clam Chowder. Lucky for me I bought a sourdough roll right before I left the Ferry Building. So I had something to slop up the warm chowder.Finally, my journey concluded in famous Chinatown. And what do you have to get when you’re in San Francisco Chinatown? That’s right, the Egg Tarts or Dan Ta’s at Golden Gate Bakery. After what seemed liked a half-hour wait (which I’ve been told is relatively short), I got my hands on a couple piping hot Dan Ta’s. Now, I’ve traveled all the way to Macau to grab a few bites of their famous Portuguese style Dan Ta’s, but can I tell you a secret? The ones in SF are better. The custard was perfect, albeit a tad hot, but hey, it kept me warm on a cool San Francisco night. Just thinking about that flaky crust makes me want to ask my pilot to divert this flight up to San Francisco (I’m writing this on the plane by the way). My favorite part of these Dan Ta’s? Standing outside and exaggerating my orgasmic face after slowly savoring each bite and making the people in line suffer while they wait patiently (or at least they try) for the next batch. What an asshole.

Cha An

My friend recommended Cha An, for their black sesame creme brulee and boy can I say, it did not disappoint.

Cha An is first and foremost a Japanese tea house. With a serene and zen-like atmosphere, it can be considered a relaxing stress relief from the hastened outside world of New York. Although, they do have an extensive tea list, their dessert menu falls nothing short of impressive. Instead of ordering the dessert tasting, My friend and I decided to go a la carte and started off with a Sweet Potato Apple Cake with Caramel Ice Cream. A fresh spin-off of an apple pie a la mode, the dessert is constructed with a sweet potato mash, topped with a warm apple puree and a crispy biscuit for the extra crunch. The whole thing is topped with a marvelous scoop of caramel ice cream and a sweet baked crisp. The myriad of flavor profiles, temperature and textural differences, all seem to harmonize together while providing you with a marvelous experience. Behold, why I came to Cha An. The Sesame Creme Brulee.Black Sesame Heaven! The warm Black Sesame custard is covered with a burnt sugar, add a heaping spoon of velvety black sesame ice cream and a black sesame chip. Nirvana. You have to go try it for yourself. Forget the Green Tea Creme Brulee and Kyotofu, this now tops the list. (Thanks Meesh).

Cha An Scores:
Food: 8.5/10 – Can’t say much about their savory offerings, but their desserts were simply divine.

Restaurant Environment: 8/10 – I ❤ Japan. They even have a tatami!

Service: 7.5/10 – I wouldn’t expect any more or any less.

Value: 7.5/10 – At around $7 per dessert, it was absolutely worth it.

Overall: 8/10

EN Japanese Brasserie

How about we take a break from the west coast and swing it back east? Lucky for me, restaurant week was going on in New York.

Checking out the restaurants that were partaking in this season’s restaurant week, only 2 restaurants had piqued my interest. Cafe Boulud, which filled all of its reservations on the first day, and EN Japanese Brasserie. After hearing great reviews and how the tofu at EN was considered the best new dish of 2009, I just had to join my friends who managed to snag a reservation. I snapped a couple of quick pictures while I waited for my friends outside in the sub 10° Fahrenheit weather. They sure do like to stamp their logo everywhere. The restaurant’s design is breathtaking. A cool and modern theme, that is warmed with classic Japanese accents. After soaking in the environment, you’ll find the menu is tied to an easel-like board which lists your dining options (Don’t forget there’s a back page, it took us about half an hour to figure that out). Glancing over the menu, I really wanted to select the Kaede, which is a 7-course tasting that costs a reasonable $65. Who am I kidding, I can get that anytime, I’m here for the restaurant week 5-course tasting. While waiting for the rest of the party to arrive, I ordered an Otsukare, which was a House infused Vanilla Bean Yamazaki Whiskey with Japanese Black Sugar and Fresh Mint. It sounded better than it tasted. I’m not an alcohol connoisseur, but after having the splendid Yamazaki Whiskey at Minetta Tavern, I was less than impressed with the one at EN. Maybe I should have been a girl and ordered the Green Tea Martini. Damn my male ego. Soon after, my friends started to filter in and we placed our order.Out comes the first portion of the menu, and look who it is. The freshly made (every hour) warm tofu with wari-joyu topped with thinly sliced green onions. I was extremely disappointed at the portion size, basically only an ice cream scoop portion, but the small amount of tofu itself was amazing. The warm silky tofu paired with the delectable wari-joyu dashi was unlike any tofu I’ve ever had before. Being that it’s freshly made, the tofu was resilient enough to hold its shape, but upon taking a bite, breaks down into a smooth thick soup-like matter that slips down the back of your mouth. The green onions also provided a refreshing snap in between bites. We’re off to a great start.The second portion of the meal consists of the chef’s selection of 2 kyoto-style appetizers. The first (left) being sliced daikon and inari (sweet fried tofu) simmered in a dashi broth. The second (right) was their Hijiki which was hijiki seaweed and soy bean simmered in dashi and shoyu. I understand that restaurant week is an affordable representation of what the restaurant has to offer, but the daikon dish was terrible, completely flavorless and not even seasoned. This made the seaweed dish head and shoulders the best portion of the dish, but that’s not saying much. The chef who selected these appetizers should be exiled back to Kyoto to learn how to make a proper dish. A giant step back.Finally, something I can enjoy. Right? The Washugyu Yaki Shabu’s ostentatious presentation was probably the best thing going for it. Now it might be my fault, for not immediately eating the steak and spending the passing time photographing and waiting for the other dishes to arrive. But then again, why would you serve this to me first, while I have to politely wait for the rest of my table’s entrees to arrive. The steak was served with a ponzu citrus soy sauce and salt on the side, both of which were pointless. Dipping the steak into either only caused the meat to be over-salty and inedible. Kobe rib-eye? Far from it. The steak was extremely tough and sinewy, I’ve had better at Black Angus. Worst thing is, this was a $10 supplement. You’d have to pay me $10 to order this again.Lucky for me though, I had 2 entrees. The Saikyo Miso Grilled Black Cod was nothing out of the ordinary and tasted just like every other Miso Cod out there. However, I did prefer it over the disgusting rib-eye, which I’m still bitter about to this day. On a random note, I’ve always loved the pairing of black cod with daikon. OK, I lied, I’m a fatass that ended up having 3 entrees. I ordered the Sea bass Kara-age separately since it was not part of the restaurant week menu. Boy am I glad that I did. The sea bass was by far the best entree out of the three. Simply marinated in a sake and lightly fried, brought out the full sea bass flavor. I could eat these delicious little medallions everyday of the week.

But still, at this point, I was not only extremely disappointed in ENJB’s food, but their service as well. They had misplaced my order of Kobe Sushi for Uni Sushi, while insisting that I had ordered the Uni. Tsk tsk, not going well, not going well at all. Let’s continue on with ENJB’s circus of crap. First off, let’s start with those carrots you see right there. Completely inedible. Are they pickling their vegetables with formaldehyde? They would’ve been better off serving Gerbers’ Carrot Mash. Now that star they call Onigiri. Congratulations on serving sushi rice with a little bit of soy sauce, green onions, and sesame seed and then cutting it with your holiday cutter. Next time, serve it to me warm, not cold. I couldn’t even use this rice to eat my steak with. I’m just about ready to leave. At this point, I was absolutely disheartened over the entire meal. Until I found this little covered bowl of Miso Soup. It may be simple, It may be plain, but boy was it a beacon of hope. The EN Miso Soup had a very delicate flavor and contained tiny morsels of their outstanding tofu. I slurped up the entire bowl of soup with a giant smile on my face. Things were starting to look a little more promising. Finally, my stubborn waiter decided to bring my slice of Kobe Sushi. I knew from past experience to stay away from anything that was a carrot or was in a shape of a star. Behold! A star shaped carrot! I will not fall into that trap, just give me the sushi. The flash seared piece of Kobe (hopefully) is served with a burnt garlic chip. I devoured this bad boy in one giant bite (I tried to bite in half, but failed miserably). “This doesn’t compare to the one served at Morimoto” I told myself in my head. Although it was delicious and heavenly, the Kobe Sushi at Morimoto had a more lasting impression (it’s also cheaper at $8/piece compared to EN’s $10/piece).  Yes, that tiny morsel was $10 (almost as outrageous as the $10 supplement), something I’ll never pay again. Finally, we finish our ordeal with my favorite. Ice cream. It’s not a bad ice cream either, a Cinnamon Pumpkin Ice Cream with the nostalgic bite of Pumpkin Pie in every bite. You can also tell that it’s a Japanese ice cream with its rich, creamy, smooth, full body texture and taste. At least I got to leave the table with a smile.

EN Japanese Brasserie Scores:
Food: 6/10 – Maybe it was the high expectations I had for EN, but too many dark moments overshadowed the bright ones.

Restaurant Environment: 8.5/10 – A gorgeous restaurant, If only its food could do it justice.

Service: 7/10 – This score would’ve been a lot lower if it wasn’t for the extremely cute hostess that tried to mend all the mistakes.

Value: 4.5/10 – The cost is not appropriate for the portion size, but I didn’t leave feeling like I was in the middle of the Great Depression.

Overall: 6.5/10 – Would I come here again? Maybe. But that’s only because the pretty hostess promised me a better meal.