Small Potatoes Make The Steak Look Bigger

This quiet and pleasant dinner was otherwise perfect if it wasn't so visibly marred by a particular waiting staff that confused himself with the order, gotten the wrong starters and gave a subtle to blatant display of displeasure by his attitude at the prospect of having to get the wrong orders corrected. That particular moment reeked strongly of chi-chi pretentiousness which I have yet to really encounter in other French places which I've visited so far. Yeap, that means even Raffles Grill. Frankly the encounter was quite the lowlight of the evening when everthing else was pretty good. I would really have liked to avoid any negative comments because L'Angelus is honestly a rather nice restaurant for a bistro styled French dinner and looks to be a place ideal for dates. Again I am reminded of the one waiter whenever I want to talk about the merits of the ambience and the satisfying dinner that left me quite stuffed.


The pan fried foie gras comes in quite a generous portion which I found to be rather enjoyable. I'm not too sure what has gone into the sauce but it seems to be a balsamic glace of sorts resulting in a robust flavor of vinegar over a mildly crisp skin liver and soft quivery insides that breaks apart and dissolves onto your tongue. As it's intended purpose, the vinegar sauce balances the rich oily liver with a tangy blanket creating a savory and appetizing coupling.


I'm quite pleased with the ribeye and it turned up a bit larger than I had expected since I've always had the impression that portions tend to be more dainty in French places. The steak was served quite plainly with just the meat, a grilled tomato and a side of gratinated potatoes which arrived separately on a hot plate and was scooped onto the main plate after being served. You also get the option of either a pepper or blue cheese sauce. Needless to say, I picked the blue cheese which was actually quite robust and definitely not of the commonly used light variety. While it didn't score right at the top in the department of juiciness, the meat was distinctively intact of beefiness with it's soft manageable fat along the sides. The meat texture and firmness retained a measure of tenderness, and yet still came across as firm. I thought that the fat wasn't excessive and that's a good thing. Not to mention that this was a properly done medium rare which I liked. It cost about as much as the tenderloin from Brasserie Wolf, but this was a noticeably much more enjoyable piece of steak and definitely better value for the money. That's just my take.