Review- Oakland's Plum needs time to ripen in the 상세보기
| 제목 | Review- Oakland's Plum needs time to ripen in the | ||||
|---|---|---|---|---|---|
| 작성자 | pxceksrl | 작성일 | 2015-05-20 | 조회수 | 6918 |
|
@@@
Oakland's Plum Bar Restaurant has had an eventful year. In spring 2014, four years after its opening, owner Daniel Patterson announced that Plum would be rechristened as the Japanese-inspired Ume, with chef Brett Cooper taking oakley crowbar vr50 pink iridium
over the kitchen.
Four months after that, Ume was the one on the way out, and Plum restaurant was returning -- albeit in a new form, headed by chef de cuisine Greg Reid, who previously worked in the kitchen at Patterson's Haven.
Plum had gotten off to a good start. In 2010, a colleague gave the original Plum restaurant four stars, noting that the fanciful, "eclectic" cuisine was truly inspired -- expertly prepared in modest servings that signaled to diners just how special each bite should be.
Bartender Addison Kester, center, serves up a cocktail at the Plum Bar and Restaurant, Wednesday, March 18, 2015, in Oakland, Calif. (D. Ross Cameron/Bay Area News Group)
D. ROSS CAMERON
)The Plum that exists in the same space now -- right on Broadway in Oakland's Uptown, in the same striking black-walled interior -- is from a different crop. To be fair, it's a different kind of menu; this is clearly tilted toward comfort food.
The bar is the draw
But comfort food is de rigueur in the Bay Area restaurant scene these days; if you're going to serve poutine, a new balance x herschel 710 limited edition
fried chicken sandwich and soft-serve ice cream, you're going to have to do something special to stand out from the crowd. Plum does what it sets out to do with a reasonable amount of skill, but it isn't going to send you home raving about your meal.
AdvertisementWhat Plum does best comes from the element that's been the most stable for the past four years: the bar. The Plum Bar, which sits next door with its own entrance, is connected to the restaurant by an internal doorway; its cocktails are available in the restaurant, and the restaurant's food is available at the bar.
Drinkers can order a pitcher ($33) or a bowl ($55) of "Sleepy Jean" or "Landlubber" punch to share with friends, or one of a half-dozen boilermaker combinations ($8-$16) or barrel-aged cocktails ($12). The Fashions of Trinidad ($11) cocktail was a revelation, with bourbon, rum, bitters and blood orange oil providing a velvety, sensual caress on the palate and complex flavor. Penicillin ($11) added a sweet-tangy bite to scotch with lemon, honey and ginger.
The appetizer menu tilts toward expected bar fare: Grilled Cheese Bites ($8) with a jalape o marinade, Smoked Deviled Eggs ($5) and Honey Hot Sauce Glazed Wings ($9). The Poutine ($11) was generously dressed with cheese curds, but the new balance 991 crooked tongues
beef-cheek gravy was ... a pretty standard brown gravy; that's the kind of opportunity where a twist on the traditional can take a dish from ordinary to memorable.
The smores dessert -- chocolate soft serve, toasted marshmallow, graham cracker and malt balls -- is on the menu at the Plum Bar oakley diagonal jacket
and Restaurant, Wednesday, March 18, 2015, in Oakland, Calif. (D. Ross Cameron/Bay Area News Group)
D. ROSS CAMERON
)The Beet Quinoa Salad ($11) had a nicely earthy flavor from both the beets and quinoa, complemented by the tart sherry vinaigrette. A server tried to scoop the plate off our table with quite a bit of salad left, putting us in the awkward position of saying, "Yes, we want to finish that." We also waited about half an hour for entrees to arrive after the appetizers, though it's never clear if that's a service issue or a kitchen issue.
Main course
The Falafel Burger ($14) had a nice bit of crisp texture on the first bite, with tang and heat from the combination of hummus and green olive tapenade, but got softer and soggier toward the middle. The Fried Chicken Sandwich ($13) was nicely crispy, on thick-sliced toasted bread.
Braised Beef ($22) was served with a delicious cauliflower puree drizzled over the plate, the beef and the crunchy carrots and parsnips on the side. Had it been served as a soup, I would have asked for second helpings of that puree. The beef itself came apart fairly easily, but the center of the cut was dry.
Plum's dessert menu offers variations on a theme: Soft-serve ice cream from The Malted, born out of Patterson's San Francisco restaurant Alta CA. Choose from Mint ray ban 3030 argentina
Chocolate, Sticky Toffee, S'mores or Chocolate Chip Cookie ($6 each), with vanilla or chocolate ice cream laden with sauces and toppings.
Plum is a fun after-work spot with a stellar cocktail lineup and a lively vibe. In the Uptown neighborhood, one of Oakland's hottest culinary spots of the moment, the menu needs some jazzing up to compete with the elite.
The beet and quinoa salad -- roasted beets, mint, arugula and sherry vin -- is seen in detail at the Plum Bar and Restaurant, Wednesday, March 18, 2015, in Oakland, Calif. (D. Ross Cameron/Bay Area News Group)
D. ROSS CAMERON
)Plum Bar Restaurant * * WHERE: 2216 Broadway, Oakland CONTACT: 510-444-7586, HOURS: 11:30 a.m.-12 a.m. Monday-Thursday; until 2 a.m. Friday; 5 p.m.-2 a.m. Saturday CUISINE: Gastropub fare PRICES: Entrees $13-$22 VEGETARIAN: Limited options BEVERAGES: Full bar RESERVATIONS: Accepted NOISE LEVEL: Medium loud PARKING: Street parking KIDS: Adult-sized burger and fries (no kids menu) PLUSES: Plum is a fun after-work spot with a stellar cocktail lineup and a lively vibe. Policy We don't let restaurants know that we are coming in to do a review, and we strive to remain anonymous. We pay for our meal, just as you would. new balance men's m700 competition x country running shoe Ratings Restaurants are rated on a scale of one to four, with four representing utter perfection in food, ambience and service. A three is a great restaurant and a two is fair to good. Ones are best avoided. Font Resize |
|||||
이전글 & 다음글
다음글- 세차취소
이전글- This is an artlice t
