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2015-07-24
584 瀏覽
Coming out of Times Square wondering what to eat, noticed the building across, Oliv. I noticed a few new restaurants, Castello4 being one of them. My first impression as I came out of the lift was that I had set foot in the future. The bar seemed overly big, and the music slightly loud. Service was slightly lacking, it took a little while before a server noticed I was waiting to be seated.I was seated in the back of the restaurant on a banquette, the lighting was a little off. The
My first impression as I came out of the lift was that I had set foot in the future. The bar seemed overly big, and the music slightly loud. Service was slightly lacking, it took a little while before a server noticed I was waiting to be seated.
I was seated in the back of the restaurant on a banquette, the lighting was a little off. The LED strip above me was too glaring.
My dinner guest came and sat across from me, she gave me an uncomfortable look and requested to switch seats with me. Turns out the nice looking metallic chairs were too cold for a lady in a dress to sit on. Cushions would have made the seat more comfortable.
I wasn't too hungry as was my partner. We ordered a prawn bisque and an octopus salad to start; and a Spanish striploin to share. As a curious person, I asked more about the steak. Found out it was Galician beef. A type of cow that is prized in the Spain and Portugal region. Anticipation level rising.
The prawn bisque arrived along with the octopus salad. The salad was not too extraordinary, but the octopus is worth mentioning, fresh and crunchy. The prawn bisque was amazing! From the moment the lid was removed, the fragrance made my mouth water. Then tasting it, the balance of sweet and boldness of prawns and shrimp flowed through my mouth. There was excitement in every spoonful of soup. My partner had stole the tiger prawn from my soup, so I have to take her word that it was fresh and tasty.
Then came the highlight of the dinner. The Galician striploin was cooked perfectly medium-rare. Being dry aged for 21 days, the intensity of beef flavor is strong. The meat had some chew, but being free range organic corn fed, it was expected. We finished every last bite of the dish, meat, fat-cap, sinew, and event the side veg. So glad the chef did not drown the steak in sauce. Definitely worth trying again!
Overall, it was a good dining experience. Some features could be improved, like the cold metal seats and the servers could improve their food knowledge. As well, I noticed the bartender was testing out some interesting cocktails as I was leaving, definitely trying it out when I come back without driving.
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