Title: Unleashing the Culinary Beast: How to Cook a Wolf

Title: A Cold and Overpriced Experience at a Popular Restaurant

Introduction:

I had been anticipating this restaurant for over a year and finally had the chance to try it out. Located in a small establishment, reservations were hard to come by. However, I managed to secure a 7:45 PM reservation on a Monday night for three people and was excited to try out their menu.

Atmosphere:

As we were seated at the corner table by the window, I noticed the cold draft coming in despite a rolled-up carpet meant to block it. Although the server was pleasant, they seemed distracted and inattentive. The restaurant was understaffed and their negligence was evident. We started with sourdough bread, but it arrived late after we had already filled up on other carbs. I regretted ordering it since it was costly, and the garlic and fennel-honey butter couldn't make up for its late arrival.

Food:

Our first dish was Burrata with English peas, mint, and fennel crackers. It was good, but the overwhelming amount of olive oil ruined it for me. Next came Lamb Tartare with anchovy vinaigrette, fresh herbs, and garlic toast. Unfortunately, some of the lamb chunks were sinewy, and the oil was overpowering again. The presentation was delightful, though. The third dish, Polenta Fritters with ricotta, sage, and chestnut honey, was my favorite. They were lightly crisp on the outside and fluffy inside, sitting on a bed of sweet ricotta and hints of sage. Bravo! Finally, we had Tagliatelle with wild ramp, English pea, egg yolk, and prosciutto brodo. The dish was tasty, but the noodles were stuck together, making it boring overall. The Strozapretti with pork belly, tomato, Calabrian chili, and pecorino was the tastiest dish, but had residual olive oil taste. It wasn't spicy, as the server had described, but it was still more enjoyable than the other pasta dish.

Conclusion:

In my opinion, the quality of food didn't match its price. Bread should be served first, and their servers should be more attentive despite being understaffed. By the end of the meal, my "olive oil'd" palate was overwhelmed, and I left feeling disappointed with the experience. I suggest they focus on improving the quality of food and service to match their prices.