Fearing's Review w/ Pics
You can find the photos I took during the meal over here: http://gourmettravel.blogspot.com/200...
I've been hearing a lot of hype about the new kid in town, Fearing's at the Ritz Carlton, so I decided to give it a try one night. I came with high expectation due to all the good things I've heard about it.
Our server was very courteous, knowledgeable and had recommendations for us, which was good. Throughout the night I noticed the service there (at least from our server) was impeccable. Although I did hear someone else dropping some silverware at the other end of the restaurant, so maybe the other servers are not as good ...
The amuse bouche was very interesting- something I've never had before. Langoustine with Quinoa -- with what? This was the first time I've heard of Quinoa, which apparently is a crop grown in Peru, Bolivia, and Ecuador.
My appetizer was a thoroughly amazing dish. Foie gras with caramelized pear on the left. It happens to be one of the best foie gras dishes I've had. The caramelized pear adds an outstanding touch and really brought the dish to a whole different level. The scallop was very well prepared, fresh plump and juicy, and the papaya salad adds a unique flavor.
The other appetizer we got was the Tsukiji market yellowtail, which was good and was definitely good fish but we thought the preparation was nothing special. And the portion is small for the price. The foie gras was a much better deal.
For the main course I ordered the prime rib:The piece of meat itself was very high quality. Better than Lawry's I must say. I had asked for medium rare, and while this was just fine for me, it was a little on the cold side and my companion called our server. We stated that the meat was too rare and cold and it should normally be served on a warm plate to keep the meat warm while we're eating. Our server took it back and heated it up, and gave it back to us warm.
Oh, I should mention, the croquette that came with the entree was outstanding!
The other main entree was the steak and chicken-fried-lobster.
So at the end, they let us order two desserts on the house, as an apology for the cold prime rib, which was nice of them. I will not hesitate to say that the service we received was excellent.
The pecan pie was good. Also had the pear cinnamon cake, which tasted good but was a bit dry.
I went a while back for a margarita tasting (which was fab) and one of the apps they sent out along with the drinks were their version of nachos.... outstanding. We have since been back, but only to the bar, hence only bar menu food. Everything so far has been very nice. Good to read a review and NICE pics!
I ate at Fearing's a couple of weeks back. Thought the meal was good, not great. I had the chicken fried lobster and found it to be the weakest thing I tried all night...soggy, overcooked, tepid, and not well seasoned.
I too had the foie and thought it was the highlight. I had the chance to sample my companion's entrees and, again, thought they were good but not great.
Desserts were very good, and the service was nice as well.
One thing I was put off by was when we ordered the foie, they brought around a bottle of sauternes and poured each of us a taste...when no one at the table had ordered it. I just assumed they were being nice and giving us a little something extra, but it turned up on the bill for 24 dollars. I found that a little suspect.
The room(s) were all beautiful though...you can tell a LOT of money went into the place.
I actually really enjoyed the chicken fried lobster. I thought it was quite tasty. Not soggy at all. Had a very nice crunch to it. I believe it was on top of the little enchilada. They flavored well together.
My meal there was quite good. I had the yellow tail appetizer and it was tasty. I agree nothing to especially write home about, but I wanted something lite to start out with since I would be having such a heavy main course.
Our waiter was great. And Dean came by the table two or three times, which was nice.
Overall no real complaints, except for the Dallas mob scene in the bar. When I first walked in, I had great fear that my table would be ready. I quickly discovered that people were only in the bar to be scene and weren't actually eating at the restaurant.