I've eaten at the noodle box a couple times and I'm always left wondering why. The last time I was watching the cooks prepare my food in the open kitchen, and I was disgusted. The cooks are grabbing raw meats and seafood with their hands, placing it in the box then grabbing sprouts and garnishes with the same raw fish and meat hands, then on to the next one. I've never seen them change their gloves, I wonder how many people get sick from the 'poison box?'
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Submitted Monday, October 8, 2007 - 8:20pm [Dine in]
I've worked as a chef for twenty years, and a while back, finanaced with a new promotion, friends and I went out and did five restaurants and spent way too much money. I was catching up on some places I had wanted to go for a while. Of these places Lift and West were 2nd and 4th. Both great meals, Lift is known for bad service but the food was ....wait for it...great. I was most impressed by the fois gras with rosemary sorbet, I believe. West was great, definately, but for me, as a chef I appreciate interpitation, and that is where Lift surpassed. West was perfect with better service, but hugged the rails in safety, trading classic-average for good cooking with an accent. That's how I saw it.
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