![]() He raved about it so much that I could not resist.Īs it would turn out, my sister and my mom were completely satisified with their dishes, and I was less than pleased with mine! After my mom’s initial taste, she exclaimed, “this is not something that I could just whip up at home!” My fish was strongly fishy and tasted very plain and simple. He insisted that the Sea Bream is his absolute favorite dish on the menu, and he could eat it every day, as it is light and delectable. I was going to follow suit and order the “boring” chicken, but the waiter succeeded to convince me to order the Sea Bream (34 euro). Since neither of them eat beef or fish, this was the only main dish that appealed to them anyways. My mom and sister saw passed the waiter’s discouragement and ordered the chicken stir fried with curry and vegetables (24 euro). The side portions were very tiny and served in ultra mini gourmet bowls, however, they both enjoyed their beef. Both also ordered a side of potatos (6 euro) sauteed mushrooms with dried herbs (8 euro). My dad ordered the Pave of beef (31 euro) and Josh ordered entrecote (33 euro). This must be why the French are so skinny! When he offered me a taste, I was really tempted, but felt bad taking away from what was to begin with a portion that would leave me hungry. He thought the salmon tasted fresh and delicious and provided a unique Oriental flavor. The portion was very tiny, but the presentation was beautiful and the fish was garnished delicately and artfully. Of all of us, he enjoyed his dish the most. ![]() This was definitely the most mainstream entree on the menu, as many others featured more obscure French delicacies like foi gras, salmon tartar, and beef marrow.īenjy ordered the salmon with a small side of sesame noodles and a vegetable garnish (32 euro). We ordered a few “After the Crunchy” appetizers, a delicious dish of two small fried chicken skewers with a picadilly mushroom and mustard puree and a side salad. We had a really nice Tepperberg Meritage Ella Valley Israeli wine (38 euro), although to no surprise, the waiter had recommend the bottles in the 70-100 euro price range. It was clear that each of us would be ordering a three course dinner, as well as a bottle of wine for the table. He couldn’t have made it more obvious that he was trying to take advantage of us non-French speaking Americans! He claimed that it tasted like something that you could make for yourself at home and that we shouldn’t waste our time ordering it. He also skipped over the stir-fried chicken dish which was the least expensive item on the menu as well as the only chicken main. Our waiter skipped right over the Specials page (which had the best priced meals) and told us that it was not worth him explaining it since we should order off of the regular listed items. The food at Osmose is mostly French, with an Asian fusion twist on several of the dishes. We asked him to translate the menu into English, as a majority of our table couldn’t understand French. Our waiter looked extremely French, from his long hair, which was styled to stick up on top of his head, his scruffy yet barbered beard, snobby facial expressions, and extremely fitted pants. With restaurants in Las Vegas, New York City, The Hamptons, Philadelphia, Newport, London and Miami, the understated, yet elegant approach to design creates an environment in every city that is simultaneously chic, welcoming and inspiring.The evening actually played out relatively comically. Scarpetta’s famous Spaghetti Tomato and Basil is classic simplicity in both taste and preparation. The signature pastas are made in-house daily and are paired with the highest quality, locally sourced ingredients. The philosophy of Scarpetta’s kitchen is one of creating bold flavors by amplifying the essence of seasonal ingredients. The restaurant’s name is derived from this familial gesture and represents the indulgent pleasure of savoring a meal down to its very last taste. The Italian expression, “fare la scarpetta” describes the gesture of taking the little boot-shaped piece of bread to soak up the remaining sauce left in the pot of one’s home kitchen.
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