Archives Under "review" (RSS)
While I was gone.
28 April 2008 | Ten 01, news, review | 3 Responses
While I was climbing Monte Baldo, Food Dude released a review of Ten-01 on his website, Portland Food and Drink. Somehow, this guy has become the definitive voice on the Portland food scene, and his highly anticipated reviews seem to knock newspapers and food publications neatly in behind him. If a restaurant gets a good review from him, more than likely this sentiment will be seen across the board. He gave Ten-o1 3 1/2 stars (out of 4,) and he had this to say about my desserts:
Pastry chef Jeff McCarthy is a recent addition to the staff, and he’s infused the desserts with a whole new decadent passion. It’s one of those menus where many items are as good as they sound - “chocolate whiskey cake brown butter caramel, toffee-caramel ice cream”, or my favorite, the “chocolate chip banana bread pudding with a rum/caramel.” The latter is the best bread pudding I’ve ever had. The caramel has a nice rum flavor without being overpowering, and the balance of chocolate to bread is nearly perfect. Other desserts which rotate on and off the menu are also excellent. A recent standout was the peanut butter crème brûlée, with its crispy crust, nice custard, and a layer of really good jam underneath. It was like a decadent peanut butter sandwich (all $8).
Wow. Thanks, Food Dude. Glad you liked it. You can read the entire review here. And boy, those pictures look great! Some of my other favorite quotes were about Chef and his food, such as”… the goat cheese flavor went beautifully with the lamb. The combination laid waste to any other lamb I’ve had in Portland” and: “Jack Yoss has completely revamped the kitchen, making it one of the most sophisticated in Portland.” It’s true. We’re fucking sophisticated. Come down and eat.
At least Until Dessert.
2 December 2007 | carlyle, cook, dessert, jeff, plated dessert, review | 4 Responses
Friday the Oregonian published a review for Carlyle. Overall we got a “B,” and Reviewer David Sarasohn had this to say about my desserts:
“Then, in the final course, the party din becomes overpowering. Desserts have multiple elements but seem deconstructed, in the fashion of a couple years ago. A dessert called Irish Car Bomb presents a Guinness-laced brownie, ice cream and caramel sauce flavored with Jameson’s whiskey and Bailey’s Irish Cream, plus crushed pretzel.
Pretzel?
In overkill, it ranks with Velvet Elvis, featuring peanut butter creme brulee, caramelized banana and bacon. Actually, the bacon is separate, on a wafer, but peanut butter is a curious flavor for creme brulee, and getting the three elements in your mouth all at once does not convince you that Elvis Presley was an underrated culinary thinker. On the other hand, it might make your sideburns grow.
The same problems beset deep-fried apple bread pudding (with brown butter ice cream and a curiously uninviting crust) and poached pear with chocolate sauce and cream cheese ice cream — which, once you calm down and get used to the idea, could have worked, except for the large doughnut-like item in the middle.
The problem isn’t lack of skill; a less vociferous dessert of cheesecake three ways was admirable. But the general dessert theme does suggest that the party has gotten out of hand.”
Wow. I’ve been reveiwed. THIS IS AMAZING!! Somebdody is eating and bustin’ on desserts that I made up!!! HAHAHAHAHHA!!!!! I MADE IT!!! HAHAHAHAA!!!!! AND THEY’RE SCARED!!!! HAHAHAHAHAHAA. I love food. It’s visceral nature incites the use of words like “vociferous“, and quotes like “it might make your sideburns grow.” I guess according to this reveiwer, my desserts are a little outside the comfort zone, and a little over the top. Well fuck YEAH!! Here’s another interesting quote from a user named Altas of the much read Portland Food & Drink.com:
“The O lacks credibilty … why is David Sarasohn even going to restaurants on the O’s dime with his palate??? ”
And another quote by a user named Diner in the same forum:
“Friends and fellow diners please ignore The Oregonian food critics as incompetent, mean spirited people with self-serving interests. Sample all the food of Portland and decide for yourselves where to return for excellence.”
I plan to write David Sarasohn and thank him for his honest impressions of my food, and for eating at Carlyle. I just got off the phone with Patrick, and he told me I need to come in tommorow, and prep desserts. We sold over 30. A busy night!!Almost sold out on Bread Puddings!! I guess any publicity is good publicity. Thats food and beverage. I’m guessin I’ll have to put cobbler on the menu now. And maybe cupcakes.
