Lautrec - Farmington

My wife and I were here at the 31st year. the atmosphere of the restaurant was from the beginning at 5 stars. the explanations of the menu and the options were throrough and the staff was very friendly and attentive. we did not know exactly what to expect with the sections of each course, after the experience, not to be deceived by the smaller portions. Although I had eaten everything, I really felt like overeating. every cure was unique and excellent. everything was well seasoned and the selection of the ingredients were all the things we know, so it had a more pleasant feeling during eating. we were happy to taste salt in the dressed. it seems a missing part in many things today. each selection was perfect and we enjoyed everyone. the meal was made with a sweetie tray....very cool and unique. I enjoyed the experience. it was worth the $.

I am several times at loudrec and have developed an appreciation for the continuous quality of its kitchen, drinks and service. loudrec wants up. at my last visit I enjoyed a caviar flight of stairs – excellent in quality and heavenly in his presentation, along with a flight of champaign – champaign from the years of the year. for (un) kaviar and champaign lovers a great start to eat. the following burrata had a subtle taste and was piped to the plate instead of served in a ball. presentation was beautiful. next came seared foie gras. I love foie gras in all shapes – cold, fried, etc. and was incredibly satisfied with the refined taste and the presentation of this meerrot version. next came tagliatelle with porcini mushroom cream. yumm! for our next cure we chose a crispy skin wild striped bass dish that was subtlely prepared and interestingly coupled with celery root pure, compressed daikon and sauce américaine. very nice! for the meat course I had decided to roasted duck breast, but as I had informed the kitchen that I did not like the taste of anis (fenchel was part of the dishes) chef had provided another option. Unfortunately, something has been said to me that the chef would think he'd give up on fenchel and I was right! fennel was used to underline the taste of the duck and not to dominate or stand by itself. I was so happy! a glass of warm apple cider led us to the dessert course, for which I had chosen a yam casserole that came with swiss meringue and candied cinnamon pear. what a combination! excellently combined! was it time and money worth? oh jass! Chef al ateem offers exceptional, diverse and diverse culinary delights and his team offers personalized and first-class service. I can't wait to go back to a few weeks!

Despite the open window table and less than the half of the restaurant we were getting a table in the middle of the room. the 7 meal had 2 worthy dishes. the foie gras was tasteless and room temperature mush and the Yam-Casserole was unusable. the waiter made us feel haste to feel and was clear in the mood to repeat themselves or ask to answer. in the meantime his assistent was rude and hated her job. we are not paying against a lot for a beautiful meal, that was not what this was. Do you want a good meal? go to rockwells. better eating. better service. a third of the price.

Splurgit on the prestige wein pairing with the tasting menu. It was excellent as the sommeliers' explanations. I have enjoyed for decades very good weeping, but again very appreciated the difference between very good and great the prestige wee pair were great! Not only as a companion to the curses that were also delicious and kreatiw, but as a self-satisfactory wonderful. my a quibble the yam casserole dessert was just okay as interesting as it might have been, the pure yam was not sweet enough. the medaillen upper part hasn't done it. the pure tasted more like a bein to truthahn than the filling for sweet potato cake

Our previous experience here as a couple was 2018 when chef Butterworth was there. The new chef is equally as imaginative, but missed the mark on two of our seven courses. The most coveted of the courses, a 1 ounce Wagyu filet was fibrous and leathery. We added the wine pairing (I opted for the $300 version) to make sure we completely enjoyed the experience. Terrance was our server and was exceptional. As an aside, I pointed out to him that the gentleman at a table of eight next to us had removed his shoes and socks. Terry took note with embarrassment. An admonishment from management did not materialize. The overall polished performance of the staff and elegant setting justified our thousand dollar episode and will likely tempt us to return one day. We just hope the trend is to return to the days of perfection.