I ate this choucroutes de Royale at Les Halles. That’s blood sausage, it’s always excellent. Their frankfurter is blah- for shame, Tony. I hope Hiram’s Roadstand smacks some sense into you. The salami and smoked bacon are good, the beer-cooked sauerkraut was good. It should have come with house-made mustard, you crumb-bum!
Your restaurant does so well with many things, but it never hits the ball out of the park. The brie & honey appetizer is great, but the crawfish Creole pastry was too peppery and lacked much depth. I was hoping the bacon would be tastier. How do you make bacon boring? I don’t care if that’s how brasseries have done it for ages, boiled bacon is not palatable. Next time I’ll stick to what you do very well: sausages, mussels, burgers and frites, and the grilled meats. The beef bourgogne was well received, but skimpy. You’ve been a go-to place for me way downtown, but I’m thinking the cab ride to DBGB may be worth it.
Don’t let your restaurants fizzle now that you’re a TV celebrity.
© 2010 Thomas Pluck.