Comments on: review: cru

By: L'enfant Terrible

L'enfant Terrible — Wed, 20 Jan 2010 12:52:19 +0000

Just been looking at your photos on Flickr…it’s lunch time here and I’m turning my nose up at thought of my Ham Salad sandwich!! I look forward to more reviews!! :o)

By: skat

skat — Mon, 28 May 2007 20:10:34 +0000

“but at this level of dining, I still see very little excuse),”

This is such a big thing! I can certainly understand lapses in service at Vinny’s Pizza’n'Pasta, but at Cru? Not so much.

By: canarygirl

canarygirl — Mon, 28 May 2007 15:58:01 +0000

Wow…what I wouldn’t give to have dinner with you…just once! :O One of the things we are most conscious of when we dine out is the service…it will make or break a location, even if the food is sublime. Funny that after the manager’s visit, the service improved…at any rate, the menu you tried sounds divine…fluke is fairly common around here…if I’m thinking of the same fish? Have you ever tried it salt baked? It’s served with a cilantro “mojo” (garlic sauce)…and is just…amazing, for lack of a more complimentary adjective. Heading over to flickr to see what your thoughts were…

By: ulterior epicure

ulterior epicure — Wed, 23 May 2007 02:23:40 +0000

chuckeats,

1. It’s sepia, not serpia. I just want to make sure we’re talking about the same thing.

2. The poularde, texturally, was so soft that it had the consistency of thick-cut deli meat, if that makes sense.

3. You can find detailed comments about each dish on my flickr account.

Thanks for stopping by!

By: chuckeats

chuckeats — Tue, 22 May 2007 18:03:09 +0000

I’ve drank a few bottles of wine @ Cru but I never ventured into the food – like you say, everyone warns one against it. But your meal looks very good.

The serpia dish sounds stunning (serpia being one of my favorite things.)

The black bass sounds like what JG should have been on my trip.

Do you remember the taste of the poularde? Any idea where it came from? The Four Story Farm stuff (in your TFL review) seems to be the norm among the high-end places. The best chicken I’ve had in the US is “heritage”: http://chuckeats.com/blog3/2007/02/21/prather-ranch-sf-heritage-chickens-are-the-new-hoffman/

And the lavender veal (I happen to like floral essences quite a bit) sounds like a perfect ending.