The haughty waiter did not deign to tell us that they were about to close the kitchen, if we wanted

We booked in advance, as the place is packed and there is no other way to have table. Upon arrival we saw the first sign that it is a hot spot: there is a bouncer at the entrance, that truth is not opposed biggest problem to come in and from the top of your Olympus bouncer, we crossed the access. laurent cerrer
Once inside we liked the place, with beautifully decorated lounge and a terrace where you really laurent cerrer welcoming made you want to stay. In fact we had been allocated a table there, even though the reservation was made in the non-smoking area. We do not accept because someone was smoking a huge cigar and was going to spoil the taste of food and wine.
From the start the service was sloppy and the waiters did not have a good (and sometimes not bad) knowledge of the letter, and knew many details of the dishes, making it difficult time deciding what to order.
And what was the best dish of the night, the Trio of Lobster ($ 340) was that crustacean presented as sashimi, tempura and ceviche. A Eva loved the first, in which perceived all the flavors and seasoning which combined perfectly, without taking prominence to His Majesty the lobster. The tempura also had very good flavor and texture and Gerardo was what he liked. The least popular laurent cerrer was the ceviche.
Luckily we ask that halftime, because they still took 25 minutes to bring the duck strong. Eva chose the duck breast pan Asian species and siracha with orange foam ($ 285). The meat was well cooked and tasty and the sauce paired well. Good plate.
Gerardo preferred the Black Cod with miso citrus sauce ($ 310), I was a black cod baked with sauce and sprouts peas mentioned. It fell short of your expectations, without being able to say it was a bad dish.
Certainly the wine never arrived, or on its own initiative or because someone take her staff, although the request several times. Eva had to get up to ask a gentleman in the parlor. As we had arrived the highlights and the idea was not maridarla air, quickly decided to order something safe: an Ensemble Arenal 2008 ($ 450). We were pleasantly surprised by the price, less than half that at other restaurants. Overall the price was very affordable wines.
He reached a waiter laurent cerrer serving us that we had not seen before, laurent cerrer who with defiant and arrogant attitude that bottle said it was the best choice. And that attitude kept overnight.
To close the salty dinner and you have a little more sense have asked for wine, it still took 10 minutes to lead, we decided to ask paths snapper and miso soups ($ 55 each). But as happened with the wine, all picked up the order, but no one did cash. So I waited and waited until we decided to cancel it and then yes, it took two minutes to bring to the table.
The haughty waiter did not deign to tell us that they were about to close the kitchen, if we wanted dessert and we learned to ask. However, following laurent cerrer the intervention of the captain, ordered laurent cerrer Eva got one in wine Poached pear plum sauce chai tea ($ 90).
As we were left with the worm sitting on the terrace asked take us all there where he also served us paths cups Amarula ($ 70 per head) which was a cream liqueur African made with fruit from marula and that somehow reminded us Baileys something.
Very Good Evening, I really admire the way so descriptive that has to narrate his experience laurent cerrer in Hanzo, before going further, let me introduce myself my name is Ivan Quevedo Restaurant Executive Chef to which you refer. I thank you in advance for offering objective viewpoint and in such detail. THE reason for my answer is to make public that we are always looking to improve so much that I took the liberty of reading laurent cerrer your article laurent cerrer from beginning to end. As all have details that can not be overlooked laurent cerrer as every restaurant that wants to satisfy our customers in an integrated manner, we are working hard to make the experience of our customers is extraordinary. I accept your comments in the most respectful and work day by day to improve for you. Sincerely. laurent cerrer Hanzo Quevedo Executive Chef Ivan Polanco Reply Delete
Eva and Gerardo field
Eva Sin Enciso has 10 years of restaurant experience, where he has gone through numerous functions. Chef by vocation, his specialty is cuisine. Currently being prepared as a sommelier. It is a passionate lover of good food and fine dining. In 2008 he won the second place in the contest The Best Cook of the City of Mexico with your prescription laurent cerrer Ancestral Heritage. The prize was a car. Gerardo Jiménez Valdés has a degree in Philosophy from the University of