I struggled between giving 2 and 3 stars for Saga. - SAGA Pine Street New York - Buy Reservations
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🤢 2/5 - I struggled between giving 2 and 3 stars for Saga.
By 👻 @Phillip H., 01/05/2024 3:00 am
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I will say there are two main reasons for my rating. 1. The price point is pretty ridiculous for what you are actually getting, although they do try and make the experience memorable. 2. The menu really has a lot of flaws and for a 2 Michelin star restaurant, that really should not be the case. Everything should be perfect and taste flawless. My sister had another complaint, which is that the Sommelier was weak. Time should be taken to explain the courses and the flavor profiles of the wines and how each one would go with each course and then offer a variety of selections. I'm not a wine drinker, but even I know this and watching the Sommelier at a supposed 2 Michelin star restaurant effectively mail it in and provide no insight was very disappointing. The bartender who made our pre-meal drinks was a superstar compared to the Sommelier. Ok, on to the food, because there were some highlights and lowlights. But overall, for what we paid, the overall meal would be a lowlight and I doubt I would ever come back, given the price point. Just for reference, our final bill for a party of 4, including 2 bottles of medium priced wine, tax and gratuity was $2K. At 500 a head, this should have been my most memorable meal of the year from a Positive standpoint. Instead, it's the opposite. Amuse Bouche - freeze dried diced oyster, with cucumber and a hint of citrus. This was a nice starter, tastes were clean and the gastronomy aspect of it was nice. Bento Box - Assorted sushi, canapés, dips and so you could have a variety of tastes and flavor combinations. This was very fun! second best course of the night, it was just unique and a good table course to invoke conversation and try different flavor/texture combinations. Royal Sturgeon Caviar - this is where the meal started to go south. It was a good portion of caviar and the crab underneath was good. But they put a buttermilk dashi over all of it that was disgusting. The sour notes just ruined the dish overall. My sister refused to eat it. She said the smell and taste invoked memories of vomit for her and after she mentioned that, I really couldn't get that taste out of my head. King Trumpet Mushroom - Not a bad dish in and of itself. And some components were amazing. The bowl of Sabayon with crispy chicken skin bites was spectacular. the buckwheat tea could have acted as a savory palate cleanser, but it had way too much citrus in it. Because this followed the unappetizing buttermilk dashi, it started to border on too much sour. And our meal began to feel unbalanced COBIA - Again, big bowl of sour ramen broth, overpowered everything else. Foie gras was a nice single bite. Squash tempura provided the crunch and sweetness that we were craving, but it just wasn't enough. After 3 straight courses with a very prevalent acidity profile, we really began to wonder why we came here. This list of courses was very poorly thought out by the Exec Chef. Dry-Aged Duck - this was by far the highlight of the meal. Duck was tender and perfectly cooked, all of the sides were delicious. This was a course to be shared across the table and this was probably the most perfect course of the evening. The main reason why they are not getting 1-star in my review is because this main was so well done. Which leads me to the question of, if you can balance the flavors of your main so perfectly, why were the previous 3 dishes such misses? Moroccan Tea - THIS is what was needed during the middle of the meal. The Jasmine and mint tea with honey was delightful and exactly the type of palate cleanser we needed mid-meal, not at the end of the meal. During this course, we did actually voice our complaints about the menu structure to the server. He said he would bring the comments back to the chef, who knows if he did, but when I mentioned this to a colleague, her response was. 'If you complained, at a place like that, for the price point, they should have comped you something or taken a portion off the price of your meal. That's what a Michelin star place should do if your meal is not perfect.' I tend to agree, but it's over now. Apple Tart - the funniest thing about this dessert is that after the 3 failed courses in the middle of the meal my brother in law goes, 'if this is the way the meal is going, they are going to serve us a sour apple pie for dessert'. This dish was also a miss. All the flavor profiles were taken to extremes which bordered on unpleasant. The miso butterscotch was cloyingly sweet, but somehow still salty. Felt over-flavored in both respects, which is just baffling to me. The rye and the caramelization on the apples tasted almost burnt, again bordering on unpleasant. Thanks for your time!!
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