2019-12-14 1408 瀏覽
Summary: Certainly not bad, but underwhelming food for the price. Charming and well-located mid-upper tier modern western food, that was a bit too simple and ingredient, rather than technique, focused for me. Nothing jumped out, and not sure if it's worth the price. Finally made some time to check out Cornerstone, located neatly on Hollywood Road across from Quinary. The interior is minimalist and warm, with a lot of wood accents. They don't try to cram in tables, and they leave a lot of space f
Finally made some time to check out Cornerstone, located neatly on Hollywood Road across from Quinary. The interior is minimalist and warm, with a lot of wood accents. They don't try to cram in tables, and they leave a lot of space for staff to pass and move around comfortably.
Here's the menu - split basically into cold and warm.
It's a bit hard to get an idea of what's a larger dish apart from the price. As a result, even though we ordered 4 dishes, we weren't really full. Service is good, and the host was very knowledgeable about ingredients and preparation
Here's what we had:
Smoked Salmon with Malt Bread and Herb Cream Cheese Smoked salmon from H Forman, some tasty malt bread, and a cool herb cream cheese. No complaints about how tasty these ingredients are, but I wasn't convinced that 1) it's worth 148$ for just a few pieces of salmon and bread, and 2) that it belongs at a restaurant like this. Nothing very original or interesting about the preparation or combination.
Yellow Tail with Cucumber and Creme Fraiche
Another simple dish with unadulterated hamachi sashimi under a bed of thin cucumber noodles with a light creme fraiche sauce. Relies on the cool cucumber and rich hamachi, but the flavors don't really pop, and I feel like they missed a chance to enhance the hamachi with something savory or acidic.
Grilled Octopus Recommended by the host over the Capellini. Nicely grilled so it's that mix of creamy and chewy, but not particularly flavorful on its own. I loved the daikon, which was incredibly sweet and tender, and the brussel sprouts provided some nice texture and salty bitterness. Overall a nice dish, but again, wasn't blown away.
Steak Sandwich Unquestionably delicious, it uses thin, rare slices of bavette, a kind of flank cut, to provide an incredibly beefy, flavorful sandwich. The focaccia is nicely toasted while still fluffy, and the mustard mayo is a perfect combination of tart/creamy. A great dish, but i haven't had a bad steak sandwich at a good restaurant before. And again, it's just a few slices and barely enough for one person as small entree. Is it worth 220?
I'd never even heard of a posset, but apparently it's something between a custard and a pudding. We loved it with the added fruits, and if you like lemon (there is a lot in here), you'll love this tart, off-sweet dessert.
Overall, I didn't really get this place. Nothing was a total failure, but neither was anything what I would consider a show-stopper. Some interesting ingredients, but not combined or prepared in a way that made me think twice or wonder how it was done/conceived. Further, at these prices and sizes, you leave feeling neither full nor satisfied. Nevertheless, people seem to like it, so perhaps we ordered the wrong stuff? Anyway, I leave it up to you, but i can't give it more than an OK.