I thought it was fantastic. Wonderful service too. Wine list not my favourite. I would do more research on it before going back. Too much 'funky' stuff to navigate around.
Thanks once again for the mention. Such a shame you had a poor experience at Wildflowers. I too thought the no window thing in the bar was a very odd decision. It's strange they've changed so much of the menu. I went to Morchella on Saturday and enjoyed the 'greatest hits' I'd read about in reviews and was very glad they were avilable to try. A really good dish isn't that easy to create and it just makes sense for most kitchens to keep what works and build the menu around those cornerstones, especially newly opened places.
I totally agree. I very much appreciate chefs' efforts to make their menus seasonal and local. And Wildflowers opened in last summer / autumn, so I assume that the menu had to evolve a bit as ingredients went out of season. On the other hand, I'd love for chefs to also find ways of being patient and keeping dishes on the menu for longer. Tough tightrope to walk. And I have got to get to Morchella!
I thought it was fantastic. Wonderful service too. Wine list not my favourite. I would do more research on it before going back. Too much 'funky' stuff to navigate around.
Thanks once again for the mention. Such a shame you had a poor experience at Wildflowers. I too thought the no window thing in the bar was a very odd decision. It's strange they've changed so much of the menu. I went to Morchella on Saturday and enjoyed the 'greatest hits' I'd read about in reviews and was very glad they were avilable to try. A really good dish isn't that easy to create and it just makes sense for most kitchens to keep what works and build the menu around those cornerstones, especially newly opened places.
I totally agree. I very much appreciate chefs' efforts to make their menus seasonal and local. And Wildflowers opened in last summer / autumn, so I assume that the menu had to evolve a bit as ingredients went out of season. On the other hand, I'd love for chefs to also find ways of being patient and keeping dishes on the menu for longer. Tough tightrope to walk. And I have got to get to Morchella!