Because the 1st 2 visits didn’t go swimmingly—which bums me out, since I know this place is something of an Uptown institution for its cozy Continental look; happy hour enlivened by obvious longtime regulars; & truly well-meaning floor staff. Obviously someone is—many someones are—doing something right. And by GOLLY I want to support such an establishment. In fact, that’s my kind of watering hole—on my own time, I tend to seek out the comfy old school over the new.
So let’s address the problems I encountered as quickly & snark-freely as possible.
One: Barcat oysters on the half shell (no photo—I assume you know what they look like). None were detached from the bottom, so you couldn’t just knock them back—you had to wrestle the flesh loose with the little forks 1st. For a former New Englander, that’s a pretty grating oversight.
Two: the skins of the chicken-&-spinach potstickers were too thick & chewy, the soy-ginger dipping sauce too sweet, & the bright-pink pickled ginger clearly some generic, artificially colored store brand.
Three: the base for both the mussel appetizer
& the cioppino
was startlingly thick & sweet, more like cocktail sauce than tomato-based broth. And the “herbed crostini” would be better listed as cheesy bread—not that there’s anything wrong with the latter, just with the menu description. Plus there was fresh shellfish aplenty,
& though (four) the presentation of the Director’s prime-rib special left a lot to be desired in my view—it sure didn’t resemble the website photo or anything out of experience, & I’d have guessed it was overcooked—he said it was fine.
Anyway, it all adds up to the simple but significant matter of paying more attention to technique, even—or especially—if it’s one you’ve executed 1000 times (based on a little research, I gather the menu rarely changes). There’s a difference between doing something by second nature—knowing it in your bones—& doing it on distant autopilot.
So I’m relieved to say that there were still some hits among the misses. The slow-roasted buffalo, for instance: though again the sauce was a bit too heavy & sweet for my tastes, it was redeemed by the chili heat it packed, & somehow it didn’t obliterate the fork-tender meat; also, the dilled potato-carrot salad made for cool contrast.
Similarly, the so-called Chinatown pork chop was positively drenched—but here, the combination of hoisin & hot mustard showed balance as well as zip, enhancing meat that I admit I expected to find dry but instead found just right: moist with the slightest tinge of pink at the center atop well-textured wasabi mashed potatoes. And the veggie eggroll (unlike that unnecessary garnish of more pickled ginger) was a fun touch, the filling nicely seasoned (though the wrapping was again too doughy).
As for the Caesar, you might call it careless—overdressed & topped with preserved anchovies that weren’t even separated upon removal from the jar or tin. But I rarely go 10 days without trying one or another variation on this classic salad, & sometimes I’m in the mood for those that constitute a good old junky mess, so long as its components are basically sound.
Yes, I’ll give Avenue Grill that 3rd shot—maybe for brunch or lunch. Meanwhile, if any of you habitués hold the secret to successful dining here, I’m all ears.