Gave two stars for the ambience, coffee and the server and everything else deserves zero.
Ambience and Coffee:
Since this place was new we decided to check it out, the room was elegant, an older gentleman welcome us to the restaurant and we were seated upstairs where a server with glasses took care of our table. She was extremely polite and nice to us. Took our coffee orders, and a barista came to drop it off and she made a mistake and made two flat whites instead of one and was being extremely rude when we mentioned we only ordered one. We were surprised by how impatient she was. Despite her attitude she does make a delicious cup of coffee with nice art on them.
The Food:
This place has a menu similar to catch 122 of Gastown, it's either the seems as the chef had changed restaurants or they adopted the similar style of menu. I have eaten at both restaurants, fair to say although the wait times were much longer at catch 122 they had higher standard for the food.
We had the mushroom toast, the halloumi,both the steaks
The sourdough was tough and we were unable to slice it until we were offered a steak knife. The truffle and hummus combination is horrible. and doubt the chef tasted it. I recall having a similar mushroom toast at catch 122 with garlic sauce and dried parmesan cheese, this was probably a similar take on that item we had at palate kitchen which was a utter failure.
Steak was an overcooked disaster with under seasoned potatoes, baked beans were delicious though. The sunny eggs were cooked well but they forgot the salt. This was a straightforward dish, but how can the chef ruin the main component of the dish.
Modena steak had a very bland tasting mushrooms and an extremely greasy piece of fried polenta. Don't even get me to talk about how horrible this steak was cook. Furthermore, this steak looked smaller compared to the other steak we got.
Overcooked steak ? really? waste of a $22.00.
The Halloumi, this dish was almost identical the version of catch122, but the dish tasted completely bland, the guacamole barely had any seasoning and the breaded cheese was cold, maybe it sat in the kitchen for a long time before it came here.
They should work on getting the liquor licence so we could have an irish coffee to forget this sort of horrific dining experience. Maybe the chef has skills to cook elevated cuisine we see in top chef and he is unable to cook simple breakfast food. We only left gratuity simply because the server looked so uncomfortable serving us the food and receiving our feedback. She tried her best to make out breakfast outing a lot better. We wish the restaurant would change the way of doing things and learn from the reviews. It's recently opened so it still has room to grow. read more