tag:blogger.com,1999:blog-8917605098564871627.post2029808892890779574..comments2024-01-18T18:06:26.363-08:00Comments on bakin 'n' bacon: ICA: Rubino vs Symonpliniohttp://www.blogger.com/profile/04268972232119216502noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8917605098564871627.post-48861563516867962112008-01-05T23:52:00.000-08:002008-01-05T23:52:00.000-08:00Actually, having been to both Rain and Lolita, I'v...Actually, having been to both Rain and Lolita, I've gotta say that if it were a battle of restaurants, Lolita would have won by a mile.<BR/><BR/>Not that rain wasn't good, but the food was disjointed, and the flavors seemed forced out of trying to make it a point to be creative (it was). It's not like anything was bad, but the food didn't bring any sort of excitement after you finished eating it. like you HAD to have it again. Plus they had a habit of rolling everything. did everything have to be rolled?<BR/><BR/>As for Mike Symon, yeah his food seems redundant, no mindblowing culinary madman behind it, yeah I'll give you (and he probably would too) that his food isn't exceptionally pretty and even sometimes sloppily plated, but there's just something about the food that was at Lolita that made me go back again the next night... because it was just really. really. really good. I don't think there is any creative genius in his food, but it makes sense and I think 9/10 times logic takes precidence over creativity. (with the one exception being Achatz. That guy's got it all.)<BR/><BR/>Just like why a place like Dolce Vita is packed every night. It makes sense, and it tastes good, even if everyone could probably make a proscuitto and arugula pizza at home.<BR/><BR/><BR/>Your desserts look great. I look forward to trying Soma.westhttps://www.blogger.com/profile/07274875923212448640noreply@blogger.com