Dinner on Wednesday night was at Santa Fe. Some highs and some lows. Please remember that these are my opinions.
Service was excellent. They offer still and citrus infused water. Very quick to take our order and food arrived promptly.
While most of the menu is included in your room rates, there are a number of higher end steaks and lobster that have an upcharge. I have never felt the need to pay extra for a steak in Mexico since I am never certain of the sourcing Posting those menus in case anyone is curious.
Ordered a bottle of Eclipse which was a decent cab for $55USD. Wanted to try the Rose but was a bit nervous when the waiter confirmed it was from 2018. Rose is not a wine that should be aged.
The beef carpaccio tasted fine but it was not anything close to a carpaccio. Instead of rare, tender beef this was more like a seared tenderloin.
If I was in Philly, I think I would have ordered it "provolone with". Very disappointed that they would call this a carpaccio.
The prosciutto flatbread had potential since the apple and goat cheese tasted so good together. But the bottom crust was burned and the top was doughy and undercooked.
The chorizo croquettes had great flavor but the texture was strange. I expected them to be fried and crispy. Instead they were soft and pillowy.
The octopus was the star attraction. Buttery and so tender. I should have ordered a couple.
The beets were also very good. They were cooked "al dente" so still had a little bite and the sweetness paired well with the feta cheese.
For mains, the Zarandeado fish was excellent. I didn't expect it to be a whole fish. A huge portion!! The breading was flavorful with a slight punch of spice but didn't overpower the mild flaky fish. A well done dish.
The pork belly was dry and bland which is a shame. No pork flavor. I could only detect cinnamon.
The chicken thigh had a grilled, almost burned flavor. Whatever seasoning was intended may have been left on the grill.
A disappointing first meal. However I have never been disappointed by octopus at a Mexican restaurant. The chefs here really know how to respect it and cook it properly.
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