Steve Sleasman
Latest Reviews
Wildfire
1st off let's start with the absolute best part of the meal. Her name was Madison and her service was extraordinary.
The Goat Cheese appetizer and the Haggis were absolutely amazing. The Tomato Basil Soup had the perfect texture and a wonderfully robust tomato flavor. However if I hadn't seen the Basil in the Soup I would have never known it existed. Trust this American Chef and sweat that Basil in a little olive oil and add it to the soup as you simmer the tomatoes and it will then be a homerun!
The cold smoke salmon was very disappointing. My guess is it was farm raised salmon as for this Washington State native, it left a lot to be desired.
The Mussels and Prawn dinner would have been amazing had the kitchen taken the time to peel the shrimp first. Nobody can ever consider that a great meal when their fingers become messy when eating shrimp.
Finally the Ribeye Steaks. We ordered 2 of then. They were cooked perfectly as we ordered. Yet this was the most bland Angus Ribeye I've ever had. Very little marbling at all and that is why we order a Ribeye is that marbling along with the 21 days hanging the restaurant boast about is not enough when you are afraid to use any salt or seasoning.
A good chef could turn this restaurant into the best dinner house in Scotland with a little imagination because the front of the house staff is spot on and amazing. Step it up BOH you have work to do.
The Goat Cheese appetizer and the Haggis were absolutely amazing. The Tomato Basil Soup had the perfect texture and a wonderfully robust tomato flavor. However if I hadn't seen the Basil in the Soup I would have never known it existed. Trust this American Chef and sweat that Basil in a little olive oil and add it to the soup as you simmer the tomatoes and it will then be a homerun!
The cold smoke salmon was very disappointing. My guess is it was farm raised salmon as for this Washington State native, it left a lot to be desired.
The Mussels and Prawn dinner would have been amazing had the kitchen taken the time to peel the shrimp first. Nobody can ever consider that a great meal when their fingers become messy when eating shrimp.
Finally the Ribeye Steaks. We ordered 2 of then. They were cooked perfectly as we ordered. Yet this was the most bland Angus Ribeye I've ever had. Very little marbling at all and that is why we order a Ribeye is that marbling along with the 21 days hanging the restaurant boast about is not enough when you are afraid to use any salt or seasoning.
A good chef could turn this restaurant into the best dinner house in Scotland with a little imagination because the front of the house staff is spot on and amazing. Step it up BOH you have work to do.