Siobhan Perricone > wrote in message >. ..
> one place had mashed potatoes that really needed help.
>
> (the place we had this at bills itself as high end British
> fare).
>
> My husband didn't care for his sausages and mash. Again, bland mashed > > tatties, and
> the sausages were too herby.
>We had lovely carmelized pirogies with a balsamic sauce
> as appetizers, but the hoison sauce on the wild boars ribs was, eh... the
> ribs themselves were just eh.
> The onion soup was actually disappointing.
> For what I paid for it, I expected a LOT more cheese on it. I get more
> cheese on onion soup at the family restaurants around here.
>
Sounds like you got trapped in a restaurant with no clear mission.
Beef Wellington next to Bangers and Mash? Two different classes of
cuisine. Pirogies? Slavic food with British food. Balsamic Vinegar?
Misused mediteranean condiment on Slavic food next to British food
(of multiple classes.) Wild boar's ribs? Add on-mid european hunter
style. With Hoisin? Add on regional Chinese condiment. Your meal
consisted of no less than six disparate cuisines. You were lucky to
have an enjoyable meal at all.

Not that mixing cuisines is wrong, per se. Just that it's sometimes
evidence of confusion in the kitchen, especially when there are
multiple cooking methods mixed with multiple cuisines and ingredients
(as opposed to, say, a seafood restaraunt that takes one set of main
ingredients and offers a variety of preps, or a restaurant built
around roasting or grilling or stirfrying a variety of ingredients.)

Greg Zywicki