I and friends tried Sazerac the other night. The consensus was that the food was excellent. I had the rabbit which was very good - an excellent sauce came with it. The veal chop was cooked perfectly (Cf. previous discussions on this newsgroup that meat should only be cooked until the center changes color rather than until it loses color). The problem was cost. The veal chop was $26. And the wine was very aggressively priced. They appear to be doubling the price rather than adding a constant. Thus some $50 California wines were coming out over $100. We usually expect to be able to get a very nice wine in the $40 range, and an acceptable wine in the $25-$30 range. Double that for Sazerac. The dishes come in three types, small, medium, and large. The four people in our group ordered two mediums, two large, two bottles of medium quality wine and one dessert. It came to $200. I'd say that was expensive. The food was worth the cost, but the wine wasn't.
Seattle, WA
Sazerac
says... > I and friends tried Sazerac the other night. The consensus > was that the food was excellent. > I went there for brunch last week and was impressed with the food. I had something called "bubble and squeek" that was very tasty and original. (FYI Bubble and squeek is poached eggs on top of a sausage and onion compote with a Jalpeno gravy). My friend had a wonderful crab and tomatillo enchelada. > The problem was cost. Yes it is a problem.