Gato is a large, industrial looking restaurant by Iron Chef Bobby Flay. Our table of 3 awaited us in the center of the bustling, expansive room. However, we immediately got the sense that our waitress wasn’t friendly. After we told her we’d been to the restaurant before, she seemed to shut us out entirely and was later ‘too busy’ to take our order. Regardless, we eventually got our food after a long and tiresome wait.
To start, we ordered two sets of ‘bar snacks’, which included seared yellowtail, spiced chicken, lamb tenderloin, a multi-layered potato, and a beef crudo. The yellowtail and the potato were slightly too creamy for my liking, while the lamb was too chewy. However, the beef crudo was perfectly salted and contained enough little vegetables and garnishes to help balance out the dish. Meanwhile, the spiced chicken stole the show, which was tender and surrounded by delicious tomato salsas and green harissas.
For our entrees, we ordered the bacon pizza (yes, bacon pizza) and the carrots. The pizza was unfortunately small, but loaded with mozzarella cheese, crispy yet soft bacon bits, charred mustard greens, and very spicy chili peppers. All in all, an unexpected but pleasant combination. The charred roasted carrots were tender and sweet, and served with a creamy yogurt sauce and a zesty mint sauce. There were also some parsnip chips, which were supposedly salty, light, and crunchy. Overall, the food was the standout at Gato. However, the service was a travesty, and took away from the overall experience. 3 pineapples. Till next time!
-tdg
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