Setting the scene
Menu and Ordering
Skewer methodFirst of my reviewed dips with a classic “frilly toothpick” skewer.
BreadThe Ciabatta was interesting. Don’t feel like I’ve ever had a dip on Ciabatta. It was a reasonable soft bread with no crunch but it did a good job of sopping up the jus.
MeatThe Angus beef was fine. Definitely served medium. JP suggested that I ask the wait staff “when was the meat cooked” so I can get a sense of how fresh / important the meet is. I agree. The meat was a bit chewy and course but not bad.
Au JusThe jus was good and hot. Good taste, rather dark in color. No complaints.
PortionThe portion was rather small (like the size of a small hamburger) and for $15 I might complain.
Other (fun?) stuff while thereGot to drink a couple of Boundary Bay IPAs, which are very good and had great conversation with JP about French Dips, technology, Microsoft, relationships, travel, The 4 Hour Work Week, and entrepreneurship.
|Ciabatta was an interesting touch but too small. Absorbed the jus well, though.|
|Angus beef but so what. It was kind of dry and tough and well done.|
|Good, dark, flavorful.|
|Pricy, small size, some interesting tweaks in the Ciabatta and horseradish mayo but just average in total.|