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LiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
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Campanile
#14054442 - 03/02/11 12:48 PM (12 years, 10 months ago) |
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Mark Peel's flagship restaurant. Had a chance to dine there a couple nights back.

Potato and cod brandade, arugula, parsley aoli.

Calimari, squid ink pasta

Sauteed trenne, beef bolognese, peacock kale, parmesian

Crisp Flattened Chicken mashed potatoes, roasted asparagus, natural jus

Pan seared cod, lemon aoli, sauteed mustard greens, artichoke puree.

Apple tart tatin, almonds, caramel, dulce de leche ice cream. (I know it was a really cliche desert to get, but I had to try it, supposedly very good at this restaurant and it was.)
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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Brainiac
Rogue Scientist



Registered: 04/29/06
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Loc: 與您的女朋
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Looks to good to eat...
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Fair is Fair
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LiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
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awww why the sadface?
if you were nearby i'd take you out for a meal.
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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greys
OTD Sergeant at Arms



Registered: 07/16/06
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Loc: nunya
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Honestly liquid, just looking at all that stuff....with the exception of the brandade, all the presentations look kind of drab and dead.Maybe its just the lighting- im sure it tasted good.
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LiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
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Re: Campanile [Re: greys]
#14059436 - 03/03/11 11:25 AM (12 years, 10 months ago) |
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it's alot more of a casual spot compared to the places i usually post about. But i get what you're saying.
and yeah, i wasn't using any lighting either, would've brought out the color more from the food.
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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caphillkid
Coquus Boleti

Registered: 10/09/08
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Loc: Jet City
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Post deleted by caphillkidReason for deletion: sorry
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greys
OTD Sergeant at Arms



Registered: 07/16/06
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Loc: nunya
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LiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
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Last seen: 6 months, 27 days
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are you even familiar with Mark Peel's food?
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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greys
OTD Sergeant at Arms



Registered: 07/16/06
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Loc: nunya
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caphillkid
Coquus Boleti

Registered: 10/09/08
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Loc: Jet City
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Re: Campanile [Re: greys]
#14066309 - 03/04/11 01:25 PM (12 years, 10 months ago) |
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Quote:
greysRDbest said: Honestly liquid, just looking at all that stuff....with the exception of the brandade, all the presentations look kind of drab and dead.Maybe its just the lighting- im sure it tasted good.
The arugula in the first course (l'amuse?) looks dry, like it wasn't dressed with anything. Strange. I agree with you that the presentations aren't that impressive.
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soochi
Chef


Registered: 08/13/02
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Loc: The Richest County
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I'm thoroughly familiar with Peel's food, that's why I have to agree with the other posters as to the clumsy plating, even something casual can be finessed, that chicken dish needs a bit more visual interest. Hopefully it all tasted good, cause in the end that's what really matters...
and that arugula was obviously used as a socle to keep the brandade from rolling off the plate as well as to tie in with the aioli of course.
-------------------- Wee, sleeket, cowran, tim'rous beastie, O, what panic's in thy breastie! Thou need na start awa sae hasty, Wi' bickering brattle!
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BothHands
Dog Coffee



Registered: 10/28/09
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Quote:
greysRDbest said: Honestly liquid, just looking at all that stuff....with the exception of the brandade, all the presentations look kind of drab and dead.Maybe its just the lighting- im sure it tasted good.
That was my first thought too, especially when I got to this one:

I'm sure it all tastes really good though.
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caphillkid
Coquus Boleti

Registered: 10/09/08
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Re: Campanile [Re: soochi]
#14068137 - 03/04/11 08:19 PM (12 years, 10 months ago) |
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Quote:
soochi said:
and that arugula was obviously used as a socle to keep the brandade from rolling off the plate as well as to tie in with the aioli of course.
I don't know, the arugula is nice it adds some color to the plate, it just needed to be dressed at least in a bit of oil with salt and pepper. If the intent was to keep the cake from moving they could have put a few drops of the mayo on the bottom to hold it to the plate.
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LiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
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Re: Campanile [Re: soochi]
#14070475 - 03/05/11 11:25 AM (12 years, 10 months ago) |
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Quote:
soochi said: I'm thoroughly familiar with Peel's food, that's why I have to agree with the other posters as to the clumsy plating, even something casual can be finessed, that chicken dish needs a bit more visual interest. Hopefully it all tasted good, cause in the end that's what really matters...
and that arugula was obviously used as a socle to keep the brandade from rolling off the plate as well as to tie in with the aioli of course.
People who are unfamiliar with Mark Peel are surprised to see his somewhat lackluster presentations.
But he's always, ALWAYS been a chef whose presentations are of his shortcoming. It's really no secret.
What he does well is use quality produce and seasonality very well.
As you can tell from alot of my previous posts, I've been to alot of places that put more emphasis on presentation. This was more of just an interest to try his food.
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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BothHands
Dog Coffee



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In my opinion, presentation doesn't matter for the most part. I'd much rather eat ugly food that tastes good than pretty food that doesn't.
When I cook, I never focus much attention on presentation at all. The only reason I was supprised was because the food you usually post is so beautiful it almost looks styled.
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soochi
Chef


Registered: 08/13/02
Posts: 2,420
Loc: The Richest County
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well, in my opinion seasonality is always a given.
Seriously, why is that still a selling point for restaurants here in the states?
You would never find say asparagus on a menu in Paris anywhere outside the months of mid/late March to early April when they are at their peak and at their cheapest and easiest to find.
If you're not cooking with the seasons: SHUT IT DOWN!
-------------------- Wee, sleeket, cowran, tim'rous beastie, O, what panic's in thy breastie! Thou need na start awa sae hasty, Wi' bickering brattle!
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soochi
Chef


Registered: 08/13/02
Posts: 2,420
Loc: The Richest County
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it wasn't dressed and one piece of arugula doesn't constitute a salad. It was obviously used as a socle and as a visual tie in with the aioli, using more of the mayo wouldn't let the diner in on what was actually contained in the dish.
-------------------- Wee, sleeket, cowran, tim'rous beastie, O, what panic's in thy breastie! Thou need na start awa sae hasty, Wi' bickering brattle!
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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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Re: Campanile [Re: soochi]
#14083476 - 03/07/11 08:20 PM (12 years, 10 months ago) |
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Quote:
soochi said: it wasn't dressed and one piece of arugula doesn't constitute a salad. It was obviously used as a socle and as a visual tie in with the aioli, using more of the mayo wouldn't let the diner in on what was actually contained in the dish.
I never said one piece of arugula constitutes a salad. Where did that statement come from?
Aioli is garlic and olive oil, calling this aioli is a stretch. Even the addition of an egg yolk for an emulsification is not traditional.
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snoot
look alive ∞




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liquid how come you dont use flash? I could understand not wanting to use it in a resturaunt obviously, and some fine dining places are so dim that taking any kind of photos isnt easy. But I bet they would look far nicer with some kind of flash going on. that squid ink pasta looks mmmf its too bad you cant make out more color in the photos tho.
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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LiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
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Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 6 months, 27 days
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Re: Campanile [Re: snoot]
#14115652 - 03/13/11 06:32 PM (12 years, 10 months ago) |
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it was actually from a crappy phone camera.
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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