But, they did not sort it out the solution of this issue, instead of bringing the check and indirectly forcing me to pay this unpleasant French Fries experience. I had pointed it out to the waiter/staff, the staff had noticed it. Maybe the restaurant was almost closed at the end, that the chief did not concentrate on this particular french fries enough. These thin fries got overcook, that the taste of fries was not respected the principle of the menu title "thickness." These think fries got overcook, which also showed there was a lack of careless from the person who cooks this course. Despite there are fries taste good, which is thick, there are other fries too thin. On the other hand, I was disappointed with the thick hand made French Fries. This dish was closed to my idealization, but yellow cucumber. Nevertheless, the yellow cucumber is not well seasons enough, that it tasted plain. I also liked to eat the Tuna steak with the eggplants and the other vegetables, which are sweet and fresh. The first bite of Tuna steak with olive oil, that I could feel the smell of Mediterranean. I assume there is spicy pepper, but it tasted quite sweet, I could not feel spicy. There is sweet yellow pepper place under the Tuna steak as well. The eggplants and the yellow cucumber placed under the Tuna steak. The flavor of olive oil surrounds the Tuna Steak. I like the Tuna steak, which was well cooked on point medium and rare. The experience of the second course: Mediterranean Tuna Steak and French Fries (French Fries is not getting asked by placing as the first or second course). An analogy would be like, a dancer (garlic and butter) aim to engage with his/her partner, but the dancer (sweetness) has a lack of encouragement. Despite the first bite would make me feel the five stars and fanciness, I wish the garlic and butter could be more significant, that I feel the color of these two elements not cooperate with the sweetness enough. I could feel the sweetness of scallops, and slightly garlic and butter. The taste of the food is good and the presentation is good. The price is overwhelmingly experience, 12 pounds for two scallops. The experience on the first-course Garlic butter scallops. Sadly, he did not ask me whatever I want the french fries as the first course or second course. For example, there was another waiter asked me again what I would like to order, then I order the french fries as an additional order. On the other hand, the waiters are not servicing the table individually, which would lead to a certain communication in the restaurant system. Nevertheless, the stuff was forgetting about what I had ordered for drinks, then I had to reply again to what I had ordered on drinks. I had asked the waiter where were the fishes specifically coming from, that she had a confident tone asking the question of what I had given, which is showing the staff care about the root of food production such as import. When I had ordered thick french fries, Middleterran steak tuna, a cup of coffee, and butter garlic scallops. However, I saw a fly more or less approach to my table, that I was worried that the fly would seat on my plate. Because of this, I felt that there was a sense of security knowing where is my food coming from and how the food is making by the hands of the chief. I like the atmosphere that the kitchen openly displays in the public. I did not wait very long to get ready to seat in the restaurant. The restaurant's design is pleasant and the staffs are "quite" friendly. I went to Applebee's Fish restaurant on August 30th, 2020. I have a yellow body and wandering around the city looking for a restaurant that could call me back for the next time, while I could say "I am hungry for more." Conversely, there are restaurants that do not give a shit about customers' emotions and thoughts on their foods but only concerning the concept of mass unhealthy food productions. There are restaurants that would devote the concept of artistic gastronomy, which is reflecting on the human thoughts of the labor of love.
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