Ernest's Dining Room Nait - Edmonton

I am happy to say that investing with Kathy Lawrence, a top forex/binary trader, has been a great decision. I received my first payout of $500 and earned $6,200 in just 7 days. Working with her has been a fantastic experience and I highly recommend contacting her for investment opportunities. You can reach her via email at [email protected] or WhatsApp at 15129673449.

The dining experience at this restaurant was absolutely amazing and offered great value.

We visited the restaurant on Wednesday night and found it to be nice and quiet. Our server Boyd was very attentive. The amuse bouche was fantastic, with a cracker topped with pfeffer and two small pieces of steak. The bungalow with sourdough and chives was a bit overwhelming for all of us, a smaller portion would have been better as none of us could finish it. I ordered the beet endive salad, which was tasty but could have used more endive. My husband had the coconut corn velouté soup, which was delicious but very thick. Our friend ordered the gnocchi 'Fondue', which was not as expected but still good. The main course of red curry 'Bouillabaisse' was small but tasty, though lacking in grilled vegetables as stated on the menu. The lamb rack was tasty but a bit tough, while the chicken suprême was good. Overall, the meal was tasty but didn't quite meet our expectations.

One of our best meals at Ernest. I started with a caesar that was much better than other businesses. we were served a garnel and scallop appetizer on a toast bit dry toast. I would like to know how they prepared it. the brot offer was a beautiful Brioche book with acidic cream and cut-off. I enjoyed the black bubble appetizer as well as the sous vide rack of lamb. it was perfectly cooked. the chocolate desserts were beautifully made. the food was kreatiw.

Service was good. not so attentive with refills and check-ins as they would expect from a high-end place, but reasonable with students who learn these skills. eating was generally excellent with a few misses. the haloumi fritters had bites that were fantastic and other bites that were gummy and with a weaker taste. Maybe they were just meant to be a basic for the beautiful sauce, but I think a taste push would not hurt. the zitrussalat had something too much to do for me. it felt like the strong aromes of dill and zitrus and arugula and at least one other strong vegetables (endiw? were competing and not cooperating. the duck was spectacular! for my head, I have the cauliflower, and it was good, but there were some challenges. as it was cut and cooked, made it difficult to eat clean. that knife fought with it, and I took too big bites and was frustrated. the taste was good, but it was too easy. to make a stunning cauliflower steak, I think it benefits to marinate in some fleshy/beef-adjacent aromen like a balsamikum, maybe a soy. I also had the extra chimichurri steak. mine had a chewing stripe in the middle who ruined him. I should have sent it back, but I thought I had done the cut wrong. then I had a bite of a steak of another person, and it was perfect, so I was sad that I didn't send mine back.