RandomReviewer
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RandomReviewer's Stats
 
  • Review Count
    3
  • Helpfulness Votes
    0
  • First Review
    April 24, 2014
  • Last Review
    June 23, 2014
  • Featured Reviews
    0
  • Average Rating
    3
 
 
RandomReviewer's Reviews
 
Designer Walter Gagliano's second visioning of BBG introduced a fresh, romantic feel to BBG. Vermeer’s portrait of “Girl with a Pearl Earring” was the muse in creating a new look. “Our original goal was to bring the space to a cleaner more contemporary vibe. When we discovered the over scaled Vermeer print, originally created by Philipe Stark, our fondness for bold romanticism found expression and led our fabric and lighting choices in a different direction" stated Gagliano. <br />Chef Dylyn Coolide introduces a menu that balances his own personal flair and beliefs with the wants and needs of our guests. Clean lines, bright flavors, and unique combinations best describe his culinary style. Menu items are influenced by the seasons in conjunction with local farmers and purveyors. Just like our clientele, our cuisine represents a fusion between regional and global influences. Chef Coolidge's goal is to give a truly pleasant and graceful dining experience in a casual, elegant setting.
 
Overall rating 
2 / 5
(Fair) 2 / 5
Mixed group review, mostly fair
Customer Avatar
OpenTable Diner Since
Dined on 6/17/2014
 2007
Dined on 6/17/2014
 2007
Food 
2 / 5
(Fair) 2 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"It had been a while since I dined here. The mushroom quesadillas were pretty good, but that was about it on the positive side. A few in our group were less than impressed with the steaks (dry, even though medium rare), wings, and sauces (tasted like bottled varieties, not made in house as one might expect here). It was okay, but with nobody raving about anything they had for dinner, I'm not looking to return."
Dined on 6/17/2014
 2007
0points
0of 0voted this as helpful.
 
Chef Martin Lackovic, formerly of Galileo, I Matti and The Caucus Room, opens Siroc Restaurant on McPherson Square with brothers Keram and Mehdi Dris, who run the front of the house. Siroc's seasonal menu features cooking inspired by Italy and the Mediterranean with housemade pastas, charcuterie, salads and entrées. The new restaurant takes its name from a wind that blows from northern Africa to Italy and the Mediterranean.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Nice every now and again
Customer Avatar
OpenTable Diner Since
Dined on 4/24/2014
 2007
Dined on 4/24/2014
 2007
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"While their vegetarian offerings aren't extensive or appear to be frequently changed, every now and again it's worth visiting for a nice lunch or dinner. The service has always been very good in the last year or more. I'm not sure how often I'd frequent Siroc if it wasn't near my office, but I'd gladly walk over again when I'm in the mood for spinach fettuccine - theirs was divine! It features roasted eggplant, crushed tomatoes, smoked mozzarella, marjoram and garlic - and the pasta was cooked perfectly. Dine outside if you can (and weather permitting) and enjoy the park view."
Dined on 4/24/2014
 2007
0points
0of 0voted this as helpful.
 
Farmers Fishers Bakers is a full service upscale casual restaurant with an in-house bakery, sushi bar, full bar with 24 beer tap, and patio with water views. We support the American Family Farm along with made-from-scratch food, delicious hand crafted drinks, and green practices all around.
 
Overall rating 
3 / 5
(Good) 3 / 5
More fire, less salt, great service
Customer Avatar
OpenTable Diner Since
Dined on 4/22/2014
 2007
Dined on 4/22/2014
 2007
Food 
3 / 5
(Good) 3 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"Good experience, and I'd return to try other items on the menu. Notes:
- Our Scorpion bowl flame (weak to start) fizzled out fast. We understood the potential hazards of a large flame, but maybe a table side lighting (as with saganaki cheese) with a bit of alcohol in the volcano could be safely managed?
- The broccolini was a bit salty, but overall the Many Veg Meatloaf (one of the best I've had) and Shrimp Scampi were enjoyed.
- Rachel was great, from recommendations to asking the chef about the meatloaf ingredients (I was only curious; it had nothing to do with allergies or preferences). Sure, that's to be expected, but she was really helpful and did it all with a cheerful attitude that stood out among recent dining experiences.
"
Dined on 4/22/2014
 2007
0points
0of 0voted this as helpful.