this time was a disappointment at Lee
not to happy with my recent visit to Lee- I'll definitely go again as I've loved it in the past; however, i left feeling peeved on Thursday. Our black cod (my favorite dish in the past) was undercooked- it is pretty hard to recover from that...once you've had it on your plate you just can't trust the redo, you know what i mean? And then we had the duck confit (there was other good dishes in between) but this confit was basically covered in what tasted exactly like what a caramel apple is dipped in. I can see if it was drizzled on it may have been good but I mean, it was really gross- like a mouthful of sugar. I can only guess this is not how the dish was conceived. The cool presentation of the creme brule seemed to revive things for my fellow diners, but I still felt less than wowed. Bummer.
After consistantly dining at Lee over the past 18 months, it took me by surprise when the prices of the dishes all shot up by $3-$4 each. The menu is essentially identical to the day it opened, when dishes ranged from $6-$13...now most of the original $11-12-13 dishes are priced at $15-16-17!!! I love the food, but at that rate of inflation for the same dishes, I'll stay away more often and grab a burger or steak tartare at Thuet!
The place is still as packed as ever though. Maybe in 3 months, the dishes will cost $19-20-21...natural progression of inflation right!
They essentially use the same marketing techiques of diamonds.
The commodity/dishes remain basically the same, but the
higher the price it gives the illusion to their customers
that they are getting something super duper good :)
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Sorry to hear that. I have had good experiences at Lee and am bummed that they would quietly sneak in the price increases. I know you are paying for ambiance..but they are tapas afterall..
he he. The diamond analogy was a bit comical. As I said, I'll continue to go, i've always had good times there- this visit was just a let down, particularly as I was hosting. I'm assuming some new fool was in the kitchen- again, there is no way the duck was prepared as Susur meant it to be, I just can't see it- and obviously the black cod was meant to be cooked. ;)