Origin‘s the new resto from Claudio Aprile and I really like the space. This room exudes a very polished form of trendy and the open central kitchen provides some interest. It’s a cool place where you’d want to take a group to hang out. With that in mind, it’s definitely more of a photo post than usual today. Mostly because I don’t have much good to say.
Deviled Eggs with gremolata and smoked bacon.
Tostones and guacamole. Tasty.
Tuna salad with Asian pear, avocado, puffed rice, spicy ponzu dressing.
Miso glazed black cod in mushroom broth, jerusalem artichoke purée. Typical but tasty. One of the better dishes.
Smoked cod croquettes and saffron aioli. Good sharing dish.
All quite pretty and well put-together, but I didn’t have a good meal the night I went. Maybe it was a bad night or something (there are many reports of great meals here), but I could only muster a bad-to-ok response for the dishes we had. Of all that was consumed, the tostones were a favourite and very good. Deviled eggs were tasty enough too. But the beef hand-roll was a travesty of mushy rice and soft nori (worst dish I’ve had in recent memory) and it felt like I was eating clichéd dishes with the tuna salad and “wokked and fried calamari.”
Perhaps it was a bad idea to let our waitress send out the “best” dishes on the card – I regret that a lot now. At some point in the meal, we were comped the cod croquettes and samosas as the kitchen was taking a long time to send out our last dishes. They definitely put me over the edge of fullness and we couldn’t finish our final dishes out of the kitchen. Definitely appreciated the gesture, but it threw the meal off.
Now, I rarely post about places I didn’t enjoy, but I do so much want to like this place. And many others have had successful meals at Origin (my opinion is certainly in the minority of the Chowhound masses) – maybe you might too. But what do I know? I’m just an amateur.
More photos at Origin
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