- Global 4
- Comida 4
- Servicio 5
- Ambiente 4
The main course was completely decadent and worthy of a 2 star Michelin. The service is great, it can get on the chillier side once seated for an hour. Service was AMAZING all of them. Table spacing can be a bit smarter. We started with a pre dinner amuse of pork belly taco (good), then a croqueta of bacallo (even better), then crab one bite (best) followed by oxtail soup (good); next amouse of oysters and caviar (really good but not quite the oysters and pearls taste from Per Se or French Laundry); next was bread and butter and the only places to match are the Modern and Epicure in Paris (Devine); then shrimp with artichoke lemon (Devine); then Atlantic Halibut (Best in Show - i do not like Anice and it was so balanced in the Tarragon and with the black garlic that i could have had a vat of it -thank you); then palate cleanser of whiskey/mango/passion fruit (Really Good) then the squab (WOW);the rest was desert and a disappointment. Look i get being cutting edge and i can bake as well at the level, she needs balance to reqlly represent Puerto Rico and dessert better (this is the reason for 4 stars and onpy reason). She is young and needs a mentor before going to this level. Some suggestions: she has a delicate but simple Bombolini but too simple and then puts it with a ginger ice cream thst is too strong, she forgot the balance with lime and cream...make it a flan ice cream on the creamy sode and then throw the ginger in, the flavor will be more Puerto Rico and then more balanced. Also why Italian? Ho Getmsn or Puerto Rican, invent the mini dessert Mofongo, you were too out there to show off spice in a dessert but wothout the delicate balance that this level calls for. You need time because the skill is clearly there. Overall i am really happy the Tambourine Room is in Miami and look forward to returning. Merci and Dankeshern Heir Tristan, you make Escoffier proud!
