The Greater Cincinnati Independents Spring Restaurant Week has arrived and I’m sure you know what that means…packed restaurants, a lot of picture taking at the table, and a lot of reviews from local bloggers.
I was lucky to be able to dine with a really great group of people (including Sharon of Eggplant to Go and the wonderful Aurora) this time around and have a pretty great experience at Local 127.
The first course was a pickle plate that could whet any appetite. A beautiful setting of delicate smoked trout, a delicious pork terrine, pickled okra, and a slice of rosette de lyon.
Our plates were cleared and then…the most delicious part of the meal came….the corn bread. I swear that it’s made from gold and fairy dust…it just has to be.
For my second course I chose the potato and celeriac soup with white cheddar cheese foam, potato chips, and parsley oil. I really enjoyed the depth of the soup and the layering of flavors. One minute you had cheese and potato, the next a hint of celeriac, and the next you got the whole picture. I am also a fan of the surprise of small diced vegetables lying at the bottom of the bowl.
Everything was going swimmingly and then my entree arrived and my eye got caught on little fragments that resembled mushrooms…and oh god. If you don’t know, I’m allergic to the buggers.
I started feeling like the room was closing in on me and I became really embarrassed. I have never sent a dish back into the kitchen and the fact that my boyfriend is one of the cooks just made my embarrassment level rise.
I wanted to be sure, so I spoke my concerns, everyone handled the situation well, and my plate was checked again. Of course, the fragments I thought were mushrooms were only extra chicken confit pieces.
It’s not that I didn’t trust the words of our hard working waitress or the judgement of the person who cooked and plated my chicken…I guess it was just a fear and knowing how things sometimes happen in a kitchen.
I’ve witnessed plates come back from all too careful diners for the chef to make another okay check and I’ve also witnessed another cook stick their nubby little fingers in a batch of almonds to garnish a dish and then plate a fish for someone with a nut allergy….people are careless that way.
Aside from my panic, the sous-vide chicken breast with crispy potato wedges, chicken confit, and grainy mustard was really good and well prepared. We all skipped on dessert, however, the complimentary chocolate chip cookies were absolutely delectable.
Overall, the meal was great and the service was quite attentive..a bit slow at times, but still thorough. I’m really glad that we went to Local 127 and I’m pretty excited for a return trip.