Last night I went to a gormet restraunt in Oklahoma City called The Mantel, and it was a great night despite the late table booking.
Inside the ceiling was close to black and the walls and furnishings were in a dark red and cream colour, there were wooden beams up to the ceiling also in black and from these there were imitations of gas lamps for lighting giving an ambient and relaxed mood. The waiting staff were very polite and well dressed in their uniforms and complemented everyone on their choices as they took the orders. Everything was done very systematically which made things very efficient. Maybe that's not an interesting point but its the kind of thing you start to notice when you've work in the restraunt industry.
To start off with I had a cup of lobster bisque which was creamy but not over poweringly so, and beautifully smooth, it was topped of with a puff pastry crouton. It was really delicious and I was glad that I decided in the end to have a starter (or appetizer as they say here).
For my main course (or entree) I decided on duck breast with a port and cranberry sauce which came with roast potatoes and aspargus. The asparagus was a little bit too al dente for my personal taste but it was lovely all the same, and the potatoes were lightly roasted with plenty of garlic on them. The duck breast was cooked beautifully and tasted abolutely fabulous, just the right texture and full of flavour. The sauce which I wasn't totally sure of when I ordered, I turned out to really love too, the slight bitterness of the port was offset by the cranberries and were added just right so as that I could individually pick out the flavours of just the port and cranberries, it complemented the duck perfectly. Upon collecting my plate the waiter said that it was a very happy plate as it was empty.
In between the courses herb bread was brought to the table with a dipping sauce. The dipping sauce was made from olive oil, balsamic vinegar and chillis and had a lovely, but not over powering tang to it and tasted even better with a tiny bit of lemon added to it. Plates of lemon slices had ben brought out to the table for the water.
It was definately an experience and even though I initially wasn't going to spend as mucj on he meal I was glad that I did. I don't know when I'm going to get chance to go to a gormet restraunt again, let alone for such a reasonable price. I wouldn't be surprised that if I went to a similar restraunt in UK that the same meal would cost me the same in pounds as it did in dollars.
Inside the ceiling was close to black and the walls and furnishings were in a dark red and cream colour, there were wooden beams up to the ceiling also in black and from these there were imitations of gas lamps for lighting giving an ambient and relaxed mood. The waiting staff were very polite and well dressed in their uniforms and complemented everyone on their choices as they took the orders. Everything was done very systematically which made things very efficient. Maybe that's not an interesting point but its the kind of thing you start to notice when you've work in the restraunt industry.
To start off with I had a cup of lobster bisque which was creamy but not over poweringly so, and beautifully smooth, it was topped of with a puff pastry crouton. It was really delicious and I was glad that I decided in the end to have a starter (or appetizer as they say here).
For my main course (or entree) I decided on duck breast with a port and cranberry sauce which came with roast potatoes and aspargus. The asparagus was a little bit too al dente for my personal taste but it was lovely all the same, and the potatoes were lightly roasted with plenty of garlic on them. The duck breast was cooked beautifully and tasted abolutely fabulous, just the right texture and full of flavour. The sauce which I wasn't totally sure of when I ordered, I turned out to really love too, the slight bitterness of the port was offset by the cranberries and were added just right so as that I could individually pick out the flavours of just the port and cranberries, it complemented the duck perfectly. Upon collecting my plate the waiter said that it was a very happy plate as it was empty.
In between the courses herb bread was brought to the table with a dipping sauce. The dipping sauce was made from olive oil, balsamic vinegar and chillis and had a lovely, but not over powering tang to it and tasted even better with a tiny bit of lemon added to it. Plates of lemon slices had ben brought out to the table for the water.
It was definately an experience and even though I initially wasn't going to spend as mucj on he meal I was glad that I did. I don't know when I'm going to get chance to go to a gormet restraunt again, let alone for such a reasonable price. I wouldn't be surprised that if I went to a similar restraunt in UK that the same meal would cost me the same in pounds as it did in dollars.
Can I ask how much it cost?
ReplyDeleteYou sound as though you are one of the judges on Masterchef! Does this mean that it's bread and water when we come to see you as you went over budget!!
ReplyDeleteI spent $35.95 but that was including the 20% gratuity you had to pay so it wasn't overly bad really
ReplyDelete