Bouchon Bakery Review
Wednesday I took a trip up to New York City to see some art and try some food. For lunch I decided to go to Bouchon Bakery at the Time Warner Center, one of Chef Thomas Keller's restaurants. They had both a counter to order and a sit down service area. I decided to order so macarons and a cookie for when I got home at the counter and decided that it would be a great place to have lunch. So I decided to sit down and order food.
The menu comprised of mostly soups, salads and sandwiches, and the bakery selections for dessert. I decided to get the waygu beef Reuben, made with waygu pastrami, house baked rye, sauerkraut, Russian dressing and cheese (sorry don't remember the kind), and water to drink. Soon after my sandwich arrived.
The sandwich bread was accompanied with a salad. The salad was mesculin mix, with a classic vinaigrette, sprinkled with fresh chives. The flavor of the mesculin greens really stood out, I'm guessing that the salad greens were also sprinkled with a small amount of salt to help the lettuces have a stronger flavor. As for the sandwich the flavors of the sauerkraut and bread really stood out. While I do enjoy the flavor of sauerkraut I was someone disappointed, the selling point for the sandwich was the waygu pastrami, and there was only one slice of pastrami on the sandwich. For $14 I think that a bit more pastrami flavor would of helped me feel like I got my money's worth for the sandwich. Flavors of each individual ingredient used were excellent, and while eating you could taste the subtleties of the pastrami in the sandwich.
I didn't leave hungry so I feel I can still justify to myself spending the money, and the flavor of the sandwich was excellent. Maybe it's just a bit of my background of getting more meat on a sandwich, or I was just eating with my eyes but I felt my sandwich eating experience at Bouchon was a lacking in the beef. I think if I opened a restaurant without a name backing of a famous chef, and only put one slice of delicious meat, high end products and sold sandwiches in the $14-18 price range I would be considered a bit pretentious of my sandwiches and would quickly have to change my style of sandwiches.
I will do a review of the macarons from Bouchon later, with a review of macarons from La Maison Du Chocolat.
The menu comprised of mostly soups, salads and sandwiches, and the bakery selections for dessert. I decided to get the waygu beef Reuben, made with waygu pastrami, house baked rye, sauerkraut, Russian dressing and cheese (sorry don't remember the kind), and water to drink. Soon after my sandwich arrived.
The sandwich bread was accompanied with a salad. The salad was mesculin mix, with a classic vinaigrette, sprinkled with fresh chives. The flavor of the mesculin greens really stood out, I'm guessing that the salad greens were also sprinkled with a small amount of salt to help the lettuces have a stronger flavor. As for the sandwich the flavors of the sauerkraut and bread really stood out. While I do enjoy the flavor of sauerkraut I was someone disappointed, the selling point for the sandwich was the waygu pastrami, and there was only one slice of pastrami on the sandwich. For $14 I think that a bit more pastrami flavor would of helped me feel like I got my money's worth for the sandwich. Flavors of each individual ingredient used were excellent, and while eating you could taste the subtleties of the pastrami in the sandwich.
I didn't leave hungry so I feel I can still justify to myself spending the money, and the flavor of the sandwich was excellent. Maybe it's just a bit of my background of getting more meat on a sandwich, or I was just eating with my eyes but I felt my sandwich eating experience at Bouchon was a lacking in the beef. I think if I opened a restaurant without a name backing of a famous chef, and only put one slice of delicious meat, high end products and sold sandwiches in the $14-18 price range I would be considered a bit pretentious of my sandwiches and would quickly have to change my style of sandwiches.
I will do a review of the macarons from Bouchon later, with a review of macarons from La Maison Du Chocolat.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment