Sunday, December 21, 2014

Brasserie 19 dix-neuf


Brasserie 19

dix-neuf

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Service (staff):

 

- Knowledgeable

- Inattentive a few times  

- Detailed oriented

- Helpful but unimpressive

- Polite

- Cordial

- Managers never visited the table

 

Ambience:

 

- Busy patio

- Bright

- Plenty of seats

- Relaxing background music

- Energetic

- Busy

- Business casual

- Pleasant / Enjoyable

- Valet and self-parking

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Service: 4/5

Ambience: 5/5

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Hand Cut Steak Tartare

caper remoulade, quail egg, smoked paprika

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- Room Temperature

- Succulent

- Finely chopped

- Salty and sour flavor

- Tender texture

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Dish: 4.7/5

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Yellowfin Tuna Tartare

cucumber salad, red onion, preserved lemon aioili, espelette, seeded bread crostini

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- Soft

- Smooth

- Fulfilling

- Savory

- Fresh

- Room Temperature

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Dish: 4.5/5

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Roasted Beets Salmon

arugula, green onion pesto, local goat feta, almonds, horseradish vinaigrette

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- Fresh

- Greenish

- Salmon: golden brown, crusty, well cooked, tender in the middle

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Dish: 4.3/5

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Brasserie 19 Fish & Chips

tartar sauce, pickled seasonal vegetables

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- Greasy

- Salty

- Crispy

- Easy to share

- Fulfilling for 2 people

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Dish: 4/5

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Baked Oeufs

house-made duck ham, potato, farm eggs, spicy hollandaise

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- Conforming flavors of root veggies and eggs

- Earthy flavors

- Appetizing

- Foie:  

o Fatty

o Soft

o Sumptuousness

o Delicate

o Rich savor

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Dish: 4.5/5

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