Many on the Forum would say that they didn’t know it ever went anywhere! In my experience, however, I think that its success last season was “coasting” on the well deserved laurels of prior years. I tried to feel good about it in 2018 - 2019, but I thought the place had lost its way. Paco & Julie, the restaurant’s much liked owners, had pretty much vanished, & the food seemed to lack the inspired preparation that used to cause me to write about quality.
I’ve now discovered, in being there the past two nights, that the restaurant’s vitality and dining standards are restored.
Tuesday night was a large cocktail party . . . nearly 300 people in a flawless, festive, beautifully illuminated garden setting of candlelight & complementary subtle lighting. Waiters passed with trays of exquisite hors d’oeuvre, Champagne & other beverages-of-choice were everywhere available without any waiting, & a small army of valet parking attendants smoothly moved guests in & out of the parking area. It was a tour de force for Tamarin & our host, Wimco.
So, with this positive feeling, we returned last night for dinner. The place was “slammed!” Entirely filled, it seemed. Host Manu’s big greeting was the welcoming of a good friend into his home . . . as he also directed a smooth & steady hustle among staff, with everyone moving rapidly to keep up with arrivals, departures, & in between service. There even was a feeling that the Cavalry had arrived when Paco came into the fray . . . very warmly greeting familiar faces & welcoming newcomers with his big, handsome smile . . . simultaneously joining in clearing & resetting tables to keep the action going.
As if all of that wasn’t enough, the food was excellent. My guests had a special pasta, which they loved, & I had roasted Cod with vegetables & garlic. It really has to be one of the restaurant’s best dishes. Not much compares, however, to the Dark Chocolate soufflé for dessert!
All in all, two nights of great pleasure in returning to Tamarin . . . and finding a renewal of the food & warmth of its founding.
I’ve now discovered, in being there the past two nights, that the restaurant’s vitality and dining standards are restored.
Tuesday night was a large cocktail party . . . nearly 300 people in a flawless, festive, beautifully illuminated garden setting of candlelight & complementary subtle lighting. Waiters passed with trays of exquisite hors d’oeuvre, Champagne & other beverages-of-choice were everywhere available without any waiting, & a small army of valet parking attendants smoothly moved guests in & out of the parking area. It was a tour de force for Tamarin & our host, Wimco.
So, with this positive feeling, we returned last night for dinner. The place was “slammed!” Entirely filled, it seemed. Host Manu’s big greeting was the welcoming of a good friend into his home . . . as he also directed a smooth & steady hustle among staff, with everyone moving rapidly to keep up with arrivals, departures, & in between service. There even was a feeling that the Cavalry had arrived when Paco came into the fray . . . very warmly greeting familiar faces & welcoming newcomers with his big, handsome smile . . . simultaneously joining in clearing & resetting tables to keep the action going.
As if all of that wasn’t enough, the food was excellent. My guests had a special pasta, which they loved, & I had roasted Cod with vegetables & garlic. It really has to be one of the restaurant’s best dishes. Not much compares, however, to the Dark Chocolate soufflé for dessert!
All in all, two nights of great pleasure in returning to Tamarin . . . and finding a renewal of the food & warmth of its founding.