Skip to main contentThe newly refurbished space at the Western Culinary Institute is lovely and Asian-inspired, with dramatic windows overlooking the street and some of the most comfortable restaurant chairs in town. The menu itself is a time warp; back in the 80s, restaurantgoers endured disjointed cross-cultural fushions which, thank heaven, have mostly disappeared. Seared scallops were marooned in no man's land with cold potato, celery, tomato, yellow pepper, radish, radicchio and three types of olives in a curry vinaigrette tasting mostly of cumin. That's not a recipe, it's a shopping list. Some dishes were tasty, like curried carrot soup, but we also found many unbalanced, light on salt and acidity, heavy on hotness and sweetness. Why don't faculty advisors simplify the menu so that student chefs can create an edible meal? (Originally reviewed 2/25/04.)
WWeek 2015