This was a bad renovation.
Quite bland, which isn't suited to the space as bland/neutral palettes are better for opening up a space, but the room is designed to be cozy.
The bar looks less welcoming (it appears it was changed from wood to stone).
It does little for the space, removes warmth, and character.
Good people, relax. The writer started specific issues with the food. Dry brisket is, inarguably, nor a good thing. Are you seriously going to say he "doesn't get it" when he complains about dry brisket?
This place obviously can be good, but, knowing how stubborn grill masters can be, I don't have much confidence things will improve.
The rest of the food, however, might improve as there's no reason for them not to take the SMALL steps necessary to provide superior sides.
Sorry, make that a ti punch. A rhum ti is... something else:)
I just finished a ti punch (which my bar didn't know, but when I said what the ingredients were they said "oh, that's a daiquiri", but their daiquiris aren't that frozen, overly sweet dessert drinks but nicely balanced tart-sweet flavor explosions) with the st George and it was really nice. It's certainly a more adventurous agricole than something like Clement, but I thought it was very nice.
What kind of talk do you wish to have?
Please, be as detailed as possible because you are echoing a fiber of thought that I've engaged with but have had difficulty determining the width and breadth of.
Agricole rum is really best mixed.
Try a rhum ti, and prepare to have your socks blown off.
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