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Tongue in Cheek on the East Side

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Has anybody else been to Tongue in Cheek? I went last night with my wife, niece and her husband for drinks and dinner. I have to say that my evening was just wonderful. Each of us had a different menu selection, but we all tasted each other's dishes. I had the pastured pork - and it was so meltingly tender, yet crisp and flavorful that every bite drew a sigh out of me. My wife had their take on mac and cheese - which featured hand made pasta. My niece had the salmon, which was perfectly done, and deeply delicious, crusted with macadamias. Her husband had the flat iron steak - also done a perfect medium rare, and tender and lush. The drinks were innovative and dessert was artful (and here I am a real tough customer, because sweets are kind of my thing) really and truly delicious. The waitstaff was attentive, without being cloying. The atmosphere was very pleasant, full of a happy vibe. It was a wonderful experience from start to finish. I can't wait to go again and try something else on the menu. And I am thrilled to have Tongue in Cheek here on the East Side, so close to home.

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  1. My sister, her hubby and I went last Saturday - and it sounds like our experience mirrored yours! Fabulous food, fabulous service, fabulous ambiance. We were there before the dinner crowd hit, so it was nice and relaxed. I had the scallops, which were cooked to perfection. Will definitely be back!

    1. Cute little place. Some good ideas, some things that need work. The $2 teaser we had (Feta / Pea) was super salty, needed more pea, and even for $2, fairly ridiculous price for a bite.

      Seasoning might be an issue. Salmon was quite salty. Macadamia crust was good, peas were well done (I think 4 different ways?). Didn't ned foam.

      Mac n' cheese needed a touch more salt (really nitpicking that one), but had a ton of black pepper, which worked quite well. A variety of mushrooms were in the pasta, but I couldn't tell the difference between them (and I am a forager of them). Pasta itself was good, but the shape was really odd, like mini-golf pencil sized noodles.

      Bulleit Bourbon Creme Brulee was a nice ending.

      Service was excellent.

      They are new and getting on their feet. It ought to turn into a real gem for the area.

      Will be back.

      5 Replies
      1. re: american_idle

        I think they suffer from a syndrome of clever ideas. they get attracted to an idea and try to run with it even if the end result is not as good as the idea. case in point: their popcorn shrimp, they thought it would be clever to use crunched up popcorn to make a batter for shrimp. this was not good, now they are trying to save the dish by abandoning the batter and tossing some stale popcorn in the middle. I think they should just abandon the idea or try to perfect it in the lab. they make some good things but they need to learn quickly not to subject customers to half-baked cleverness.

        1. re: zfwp

          Great on imagination, but short on execution?

          1. re: sandylc

            "Great on imagination, but short on execution?"

            they can make some good things so they obviously can execute but the infatuation with word allusions is only as good as the end result. popcorn shrimp has nothing to do with popcorn. to play on the word by actually introducing popcorn has nothing to do with good cooking. it could provide an idea that might lead to good cooking but in this case it has not. good cooks are good cooks maybe they are literature majors too but the standards of words and the standards of cooking are different...

            1. re: zfwp

              Somewhat along those lines, "Cock(tail) Teasers", and drinks like "Tickle My Tiny Pickle", are just embarrassing.

              1. re: american_idle

                it just gets me thinking of General Chang's Taco Italiano and the Fryin' Dutchman...