Harvest is a Mediterranean restaurant set in a classic American concept. Blanco Encalada is on 564, San Isidro, right at the intersection with Sucre and Access Collector Tigre, next to San Isidro Club. Harvest
managed to sidestep came long ago from my gastronomic tour and it was time to move on to discover what the corner of Sucre and Blanco Encalada. Note that this corner has been a sticking point for the establishment of successful restaurants, many have been in this place and succumbed to a lack of customers, leaving a bad image and creating a bastion of reach for culinary triumph. Regardless of the story, we reserve last night for 3 people and promptly entered with the order by Blanco Encalada. There is a valet parking service which I could see that working very carefully in the parking Harvest itself, something that is not today ... maybe next time anime and give me my car. Upon entering we received a confident-looking young man whom he discussed the subject and so gallant, accompanied us to our box. I sat
a silent waiter approached with the cards, prepare the table and left us to deliberate calm. This time they took to decide, was the first time all visited and well-Harvest of the letter left to know all the possibilities to choose from. Fish, Grilling, Cooking Meat, Poultry, and many more choices at the simplicity achieved two pages and the finished design to explore fully the proposals of the place. Restaurants Attention! The design scheme in the letter of Harvest is an example to follow. From the outset we decided on the Joint Fried Sea, the main dish we chose Buffalo Mozzarella Sorrentinos Romagnola sauce, medallions and finally Bourguignon Sauce Potato Gnocchi with Cream Sauce. The drinks were water and Coca Cola.
Made the order and with drinks already on the table, I realized that from the moment we entered the restaurant is inevitable noted the American way of establishment: a sea of \u200b\u200bboxes looking comfortable, long corridors, dark wooden tables with soft shiny black seats and a roof opaque dichroic everywhere. Lacked the fire lanterns and neon sign that reads "OPEN" at the entrance and could have passed through Kansas. The table was a thick laminated wood, without a cloth but with a bread plate (always grateful but this time it collided with the stereotype of the atmosphere) and silverware wrapped in a napkin. Although the place is bustling, the entire roof and parts of the walls were hung acoustic panels, like the back of the table, preserving the acoustics and providing conversation without raising your voice. But with so much American influence, we are at the table with a basket full miñoncitos, small cube-shaped bread and cream cheese dip with onions which was a marvel. It's amazing how this type of box does the diner to relax and enjoy the evening, I checked by looking around.
suddenly came the Frito Joint Ocean that was served at the center of the table. He had a big dip in tartar sauce and a disproportionate amount of cornalitos, mussels, some squid in a corner and a few Vieyra. All absolutely battered and fried. I was not expecting a bowl of this magnitude and oily eye knew that my stomach would not be able to withstand much as frying. Luckily the other side of the table my friend had no drama or complex and make the most of the big dish. This grand entrance, while not presenting a nice rich tasting and the flavors are almost all the same (probably were not fried separately) and differ little among themselves, one can hardly tell if the fruits of the sea are fresh face to fry. This entry is not a big deal at all and could be compared with one of those cones cornalitos people buy during the holidays on the Atlantic coast, and the tartar sauce and lettuce in the presentation managed to hide the gross of the plate. The amazing thing: The squid were badly cut and had not removed the animal's mouth, showing the peak (very similar to a parrot's beak) of the mollusk.
to all this attention was perfect, the boys always attentive to what was happening at the table and always ready to serve diners. This situation is repeated throughout the restaurant and it was not necessary to have a trained eye to notice, as the pits created long corridors, the waiters are constantly coming and going, controlling everything.
After the complicated and severe entry, main dishes arrived. The medallions were beautifully presented in a triangular plate of rounded edges, similar to a artichoke leaf, with a lot of mushrooms with two hash browns in a cylindrical shape that perfectly cut purple color of the meat and wine sauce ... a fun band of colors and a great interest in all of the table . The meat just right, kept the flavor of the grapes, leaving aside the alcohol in wine, showing a cautious preparation and interest by the chef, for a moment I thought I felt nutmeg, but I encourage you to confirm. The Buffalo Mozzarella Sorrentinos were spectacular, the club and fill with salsa Romagna were a wonder, were exactly as I like. The hub of the edges of all retained their status Sorrento al dente and the required hardness, the mozzarella was cracking (demonstrating its freshness) inside without leaving any lint while the tomato sauce romagnola could get along away from Buenos Aires to meet in one of Gandria piccolo ristorante in Italian Switzerland. That Salsa! That freshness! That pasta! Not by chance I'd risk analysis and opinion that had spices in the sauce Romagna, I just dedicated myself to enjoy it. While tasted my Sorrento, next to me were the gnocchi with white sauce. These gnocchi were presented as a prism on white sauce soft and pliable, with a minimum portion and ground pepper with a very high temperature, ideal for enjoying the gnocchi without changes in white sauce. These were perfectly fresh, made on the day of course.
will see that the main courses had been completely forgotten the login problem and we were really enjoying a good dinner, comfortable in the box, talking softly, and forget the outside. This combination of conditions was just under gourmet was looking to time and could not have occurred without the assistance of the waiter service perfect.
After dinner and take the table, the waiter approached the dessert menu. We could see the proposals but feel like chatting surpassed the ambition of sweet, hence we the account but after paying recognized that we were so comfortable that we ended up staying 1 hour at the table enjoying the evening. Note that the restaurant was not full and never insisted on bring back the letter, something we were very grateful and we reflect on the tip, even when Crop prices are perhaps too high.
also there were several things that surprised us. When claimed pay 9 pesos per person to cover the bill when the board had no tablecloth, silverware was wrapped in a napkin fine synthetic material thickness and the dishes were based directly on the table, when the format American prioritizes lack of cover collection to emphasize the simple presentation, this makes harvesting the only restaurant I know that American format and stick coated copper. Another drawback was the Frito Joint Sea, suggest that plate removed from the card very urgent, can not spend another day with the possibility that other diners choose the $ 54 dish.
would return to Harvest? Absolutely, I try all the pastas of this restaurant.
Price? $ 312
Useful Information: 4580-4253 http://www.cosecharestaurant.com.ar
photo by http://www.sonoflex.com/images/news/200808_04.jpg
http://www.club.lanacion.com.ar/imgs/6685.jpg
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