walt's assistant
What?!? No more Tag Fairy?
- Joined
- Feb 7, 2002
- Messages
- 744
I agree with the earlier poster who alluded to the fact that there are more than enough restaurants for folks who like less well-seasoned food. We really would appreciate more restaurants that respect more adventuresome palates.
We're big foodies and regularly eat at ethnic restaurants at home and abroad. So I'd consider myself pretty adventurous.
That being said, my comment on the level of seasoning was not really about being adventurous.
I've had crawfish boils and hot curry dishes that will make your eyes water and your body sweat. Those dishes worked because the spices therein enhanced the flavor of the primary ingredients.
IMO, too much had been done to the dishes we sampled at Kouzzina. The spices on the flank steak and the lamb burger overpowered the flavor of the meat. The lamb in particular had so much heat that the server warned me that it would be hot (as the menu was not explicit). He wasn't kidding, and I'd be surprised if that was Cat's intent with that dish. On the opposite side, the breading on the haloumi cheese didn't add any flavor whatsoever to the cheese itself; it wasn't necessary.
If I were to give Cat feedback on improving the dishes we sampled, it would be to simplify them. The primary ingredients she choose for the menu are good ones; let them shine!
This is not one I will be going too.
I will go to Big Grille across the way though...




