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Soleá

2
Posted on Mon, 01.25.2010 @ 11:42
Are you for real? Let me give it to you straight: This restaurant will eventually fizzle instead of sizzle. The food isn't consistent. The service is hit or miss. And the concept was changed in less than 6 months. If that isn't a recipe for disaster, then what is? I feel extremely bad for Marc Vidal because he has accepted a position equivalent to a hotel chef. That is what Solea is considered -- a hotel restaurant. It will never be more than that. But even more so, I feel horrible for Michael Gilligan. By saying they were pushed to open ... "a watered-down Mediterranean concept" and then add that Marc Vidal was "lured," this review is in fact insulting him as the pre-Vidal menu was Gilligan's. Are you saying his work not adequate enough? Many friends and colleagues prefer his menu to that of Vidal's. And if we are giving credit where it is due, then their amazing pastry chef -- the only constant since its opening in July 2009 -- should have been named and received kudos for his desserts. Let's just say the truth for once: "ownership and management don't know what they are doing." And that's quoted straight from the people who work there. Will there be bruised egos? Yes. But hopefully, they will open their eyes and understand that a dash of flash is no substance. The only things they have done right are the decor and the desserts, which is also the only reason for a two-star review.... Read more