Although we had a good lunch, and I would like to see this new place thrive, I must respectfully disagree with Matt on the savory crepes. The onion soup was indeed delicious, and a nice small serving so that you can actually have it as a heavy appetizer when you're really hungry. But we had the Corpus Christie and the Dinde for lunch, and, while they were good, they certainly were not "superb" (a superlative that should be reserved for superlative experiences).
The shrimp in the Corpus Christy were quite obviously previously shelled and frozen and not of particularly good quality--you know, the kind you get by the 5# bag in the frozen foods section of Wal-Mart. No off fish flavor, but with that telltale mushy texture and flat flavor. Again, it wasn't bad food. Just not memorable.
It's baffling to me that Davis (with his insistence that he doesn't want to "speed it up"and Carter, with all of their experience, don't comprehend *the* absolutely fundamental element of good cooking (nevermind great cooking): fresh ingredients. Didn't they tell them that on the first day of cooking school? Or maybe they just think that Colorado Springs diners are too provincial to notice?
I guess as long as long as bulk frozen shrimp earns a "superb" and Hershey's syrup gets a well-deserved slap on the hand under the heading of "brilliant batter," why bother stepping it up?
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