Maybe it'll take less than an hour to prepare the food that way, too. Make the menu smaller, and really work hard at making the things you do keep shine, as well as ensure that all the ingredients are fresh. I would advice refining the best dishes and letting the rest go. So many different dishes prepared in so many different styles. It's easy, however, for such a concept to fall apart in execution. I see the appeal in having a little something for everyone, and a wide variety of things to try from that you might not have access to anywhere else in central new york, which is not exactly a culinary Mecca. The menu is so incredibly eclectic that it is easy for one to get lost. I was surprised by how good the curry was compared to the rest, but I haven't had Amok before, so I have no Cambodian dining experiences to compare it to. They are a bit of a challenge to get right, but if the chef cannot make them right, don't bother with anything else either. Two of the dishes we got were supposed to be Chinese food, and if you want to judge the quality of a Chinese restaurant, try their beef and try their flat, wide rice noodles. Chow fun style noodles should be tender, not mushy, and not hard and dry. /rebates/&.com252fRestaurantReview-g48759-d877984-Reviews-Ancora-UticaNewYork. Almost all the noodles were stuck together in a clump. also features: A custom-designed wine bar An open kitchen Seasonal outdoor seating Our restaurant. With its concrete-exposed high ceilings and stage lighting, Ancora. Its one of the areas premier fine dining establishments. Either they were cooked and ended up dried out after spending time in a fridge, or they were just undercooked and not separated properly when being stir-fried from the start, as there was a very hard, dry chunk in the middle that seemed uncooked. Italian restaurant is located adjacent to the historic Stanley Theatre in Utica, NY. They're only good for about half a day after you make them. The flat rice noodles (we got the Chinese style ones with shiracha, but I do not remember the menu name) seemed like they must have been really old. It was incredibly tough, dry, overcooked, and grey. I do know it wasn't tenderized in any way, however. :( I found a few fragments of what might have been dried scallop in it, but it was mostly just a thin, watery, generic brown sauce with oddly sweet tones. The XO sauce beef- Oh, this made me so sad. I am honestly a little concerned that I may get sick. Use bigger pieces of rice wrapping, maybe. The spring rolls- whoever made them was unable to roll them properly, as all of them split open and spilled everywhere, all down the top. The bad: sadly, pretty much everything else. A bit sweet for my partner, but I loved it. The Cambodian fish curry- (Amok) was delicious. The bartender did her best, though she had no front of house help whatsoever. There's a lovely outdoor dining space, though it had no chair set out, so we didn't know we could sit there. I never like writing this sort of review, but it has to be done.
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