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Medium Rarie, Mystic Chef and Guru

Know food and inner working of restaurants.
In my opinion I have a vast palate and am an adventurous diner.
Have a memory like a steel trap for details, flavors experiences.
Love chatting with y’all about a passion of mine, food!


Burrata Bistro

 19006 Front Street, Ste#100
Poulsbo, WA

Probably better than I experienced

I had the charcuterie plate, probably had another name, Pork Rillete, Jambon Serrano and a couple other meats. The Pork came simmering in fat and was very very hot…the meat was an odd color and it was very hard to eat…the croustinis disintegrated when anything was spread on it and the bubbling pork fat got on my clothes. I have had rillete before, duck, pork,lamb, salmon and it had a thin layer of fat (chilled congealed) to seal in the confit below…this was the strangest presentation…meats were grizzly, as if they were a # 2 grade of Serrano, pulled hard unchewable pieces from my mouth..all the meats were lacking flavor although appeared authentic….tried the happy hour Margarita, thought it was weak, off simple sugar flavor just weird, happy hour food choices were lame compared the the regular menu, was presented with about 6 sheets of menus and specials upon seating…very over kill… and I ended up getting agitated more and more at the experience and couldnt wait to leave…. Apparently a great bar scene, as the table next to us was talking about it but I was disappointed all around.

Charcuterie Plate

Please see my rantings above….

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A bit jaded on the restaurant scene of late…som much medicore product or trendy flash in the pan stuff,,,actually had a server add $10. to thier tip and the ownership never apologized, just credited my Amex….hassle greater than pleasure factor for me…

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