Giving up on squeezing into a certain new crowded hip restaurant in town, we turned to the not-so-new anymore Wilson for our last minute dinner plan.
It’s located near the new gallery area, with the very Culver City hip urban-chichi vibe. It’s casual and lively. I found the lighting to be a bit too dim lit, I could hardly see the food.
Sea Bass Carpaccio $15 with caper dressing. Fresh and delicious~
My friend’s Braised Oxtail $32 with Shiitake mushrooms, Quinoa & Brussel Sprouts. The oxtail was well cooked but the flavor overall didn’t leave much impression.
Joan got the Tagliatelle Salsiccia $28: housemade pork & sage sausage with marina garlic, truffle butter and parmesan. The garlic were too overwhelming that it gave the dish an odd bitter aftertaste.
Puerco a la faustino $27 slowww roasted pork, oaxacan style rice and BBQ sauce with sautee pea tendrils. The flavor wasn’t as ‘sink in’ and the meat was not as moist as tender I expected. I did enjoy the dish overall.
Baramundi seared with Fennel Marmalade, Orange Beurre. It looked very burnt. Despite the promising ingredients, my friend said it’s a bit bland and really, not much taste. We did enjoy the dessert Baba Rum, the sweetness was light and had a nice kick to it.
The ingredients listed on menu sounds unusual and exciting, but somehow the actual food just didn’t manage to live up to our expectation. They were rather bland and tasteless in general. Perhaps we were being a bit extra critical considering the price, but I would say the overal experience was rather disppointing.
Tags: American
That carpaccio doesn’t look like food.
oh, too bad the food was disappointing…
I’m glad that at least the dessert was good 🙂
Dim lighting is always tough. I think you did a great job.
The Baramundi looks toxic!!!!!!!! -o-;;;;; You didn’t consider asking them to change it?
The pasta seems expensive – same price as main dish. But “truffle butter” is truffle-flavoured butter? Wow…
Sometimes I feel ‘truffle’ is added to make things fancy but they don’t really go with nor bring out the rest, instead they just make the dish suffocating.