"The $80 sole was not worth the price. The sauce, served on the side, was just melted butter, so you had to slather it on the fish to get any flavor. The scialatelli pasta was unevenly cooked—was it supposed to be tough on one end and soft on the other? The sauce was flavorful, though.
As for the beignets, they were filled with pecan buttercream, making them heavy and less enjoyable. When people think of beignets, they picture light, fresh fried dough topped with powdered sugar, not this buttercream version. The doberge cake for two was good, but it was so large that it felt like it could easily serve four. Overall, it seemed like some dishes were modified just to appear more upscale for the New York City crowd, rather than staying true to the original flavors of Southern cuisine."
