"Came for Valentine’s Day, food was absolutely disgusting. I’m trying to be optimistic for them by hoping it was just a bad night for them but I will never go back here. My partner and I absolutely adore Avert Brasserie and Doro so it was shocking to see the inedible, small portions they were bringing on a 4 course $90 menu. This was so offensively bad we didn’t even make it to the second course, because by that time we had sent back the first two pasta dishes, and were returned with slop and grease with a dull gray coloring. We left by the second course and were almost denied the privilege of leaving and not having to suffer through the rest. The chef definitely doesn’t understand flavor profiles, plating, basic food standard and needs to be stopped before he hurts someone. Burnt duck ragu papardelle under seasoned and dry flavorless sloppy presentation Butternut Ravioli greasy bad presentation nasty aroma Squid ink Pasta with uni and crab noodles had the consistency of chewing worms reeked of bad fish insultingly small amount of uni that did not taste fresh crab did not taste fresh Oysters with Pomegranate mignonette oysters came warm pomegranate had a horrible texture contrast with the oyster, dubious oyster was tasteless and not fresh Maine Lobster salad with “stracciatella“ and passionfruit lobster pieces were so tiny you could barely pick up with a fork lobster was not fresh tasting Stracciatella was actually a ball of burrata that was low quality and dry in the center Passionfruit tasted disgusting with the lobster, over all with the burrata not a good combination under seasoned, sad Mushroom risotto with confit egg yolk with pine nuts this plate was one of the most offensive, absolutely putrid all around I still can’t tell you what that was slopped on top, it couldn’t have been confit egg yolk. risotto was over cooked and mush bad plating and aroma Overall this is one of the worst meals I have ever been presented and it was insulting coming in as a loyal customer to this restaurant group and as someone who would have been paying $90 had I not stopped the courses and left. I don’t know what happened, but there is no excuse for this behavior in the kitchen. Someone is not giving a damn and you guys really need to get it together!"
