<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>602453</id>
  <title>Has anyone tried Sensing?</title>
  <published_at>Mon Mar 09 17:07:34 -0700 2009</published_at>
  <post_count>11</post_count>
  <board>
    <id>12</id>
    <name>Boston Area</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4488946</id>
        <content>Mr. Hound and I are planning a trip to Paris in April, and came across the Parisian Sensing in our Michelin guide, which made me think of our very own, new, stateside Sensing at Battery Wharf.  Has anyone tried this place yet?  I feel like I haven't heard a word about it since it opened this winter, which is surprising because Guy Martin is a 3-star Michelin chef and Sensing in Paris is a 3-star Michelin restaurant.</content>
        <published_at>Mon Mar 09 17:07:34 -0700 2009</published_at>
        <parent_id></parent_id>
        <user>
          <id>101438</id>
          <name>hsquare2southend</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4489037</id>
      <content>Some chowhounders have posted their reports on Sensing, mostly lukewarm. Do a search and you should find them.</content>
      <published_at>Mon Mar 09 17:42:06 -0700 2009</published_at>
      <parent_id>4488946</parent_id>
      <user>
        <id>106428</id>
        <name>nasilemak</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4489399</id>
      <content>I created this post because I did a search and did not see any reviews.</content>
      <published_at>Mon Mar 09 19:35:38 -0700 2009</published_at>
      <parent_id>4489037</parent_id>
      <user>
        <id>101438</id>
        <name>hsquare2southend</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>4490118</id>
      <content>http://chowhound.chow.com/topics/587904</content>
      <published_at>Tue Mar 10 05:07:13 -0700 2009</published_at>
      <parent_id>4489399</parent_id>
      <user>
        <id>10400</id>
        <name>Aromatherapy</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4489286</id>
      <content>I had one dish there that I thought was really good, the duck two ways. It had these pickled parsnips on it that I thought were just great. Expensive New French, and of course M. Martin is not on the premises; he just checks in a couple of times a year. The patio looks like it will be really pleasant in warmer weather.

I think the plan was to name it Le Grand Vefour, but then the Paris original lost its third Michelin star, so this one opened as the second Sensing, as the first still has three stars.

http://mcslimjb.blogspot.com/</content>
      <published_at>Mon Mar 09 18:57:24 -0700 2009</published_at>
      <parent_id>4488946</parent_id>
      <user>
        <id>10143</id>
        <name>MC Slim JB</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4508617</id>
      <content>MC: I enjoyed your review of Sensing in STUFF, and the picture of the duck-two-ways was beautiful, but lordy $35 for a sparse plate of food... I just can't do it.  Sure looked pretty, though.</content>
      <published_at>Mon Mar 16 05:41:19 -0700 2009</published_at>
      <parent_id>4489286</parent_id>
      <user>
        <id>47694</id>
        <name>litchick</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>4509051</id>
      <content>My favorite part of that dish was the pickled parsnips, unusual and really delicious. Funny how some of the food horrors of my youth are now among my favorite things. Prices (a $34 mid-point for entrees) are indeed surprising in a recession. It's definitely not going to impress the doggie-bag set, but the portions struck me as appropriate for the kind of place it is. 

http://mcslimjb.blogspot.com/</content>
      <published_at>Mon Mar 16 08:36:22 -0700 2009</published_at>
      <parent_id>4508617</parent_id>
      <user>
        <id>10143</id>
        <name>MC Slim JB</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4492181</id>
      <content>The Sensing Restaurants are supposed to be the casual  places of Guy Martin (who has been down to two stars with Le Grand Vefour since 2008). 
The original Sensing in Paris does not even have a single star and from what I remember never had one. Regarding the Boston version they serve some pretty good and some just OK dishes, but there is certainly potential for it to become one of the better french restaurants in town. Decor, however, is like the breakfast room in a  suburban Doubletree.

</content>
      <published_at>Tue Mar 10 14:42:33 -0700 2009</published_at>
      <parent_id>4488946</parent_id>
      <user>
        <id>273349</id>
        <name>reese99</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4493072</id>
      <content> "like the breakfast room in a suburban Doubletree."

That's perfect. It reminds me of my description of Rocca, a 1970's Ramada Inn look.

Sounds like Sensing is better at the bar.</content>
      <published_at>Tue Mar 10 19:58:39 -0700 2009</published_at>
      <parent_id>4492181</parent_id>
      <user>
        <id>266564</id>
        <name>skylark938</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4508499</id>
      <content>Guy Martin "was" a Michelin 3-star for Le Grand Vefour and lost a star last year which he has  not regained, and the Paris Sensing, justifiably has no stars. . Don't know anything about the Boston Sensing , but i hope it's better than the not pleasant meal I had at the Paris Sensing</content>
      <published_at>Mon Mar 16 04:00:40 -0700 2009</published_at>
      <parent_id>4488946</parent_id>
      <user>
        <id>193701</id>
        <name>jfoureur</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4508790</id>
      <content>We love French Food so tried Sensing in Jan., and were very disappointed with the portion size. The appetizer sizes are so tiny  that after 2 bites, you are done! The entrees were no better. Poor presentation and once again size. We always have several courses paired with wine but after the 3rd course we  decided to cut our losses and ended up at another restaurant and actually had hot fudge sundaes for dessert!  We heard that Guy Martin lost one of his stars and now we know why!!</content>
      <published_at>Mon Mar 16 07:07:27 -0700 2009</published_at>
      <parent_id>4488946</parent_id>
      <user>
        <id>274637</id>
        <name>DD007</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4509424</id>
      <content>I found it to be reasonably decent. Cocktails were quite good, but extremely overpriced at $17 +</content>
      <published_at>Mon Mar 16 10:17:14 -0700 2009</published_at>
      <parent_id>4488946</parent_id>
      <user>
        <id>267159</id>
        <name>pantsbensch</name>
      </user>
    </post>
  </posts>
</topic>
