The Grey Plume (Omaha) (Revisited)
I went for a quick lunch the other day, and maybe it was just because chef wasn’t working the kitchen, but most of the dishes were off.
Both the butternut squash soup and mushroom soup were served barely above lukewarm, and the soups need to be piping hot. That way all the flavors show up.
Barely warm mushroom soup.
I wasn’t sure the small slices of grapefruit would go with the mushroom soup, but they did. I just wish the soup was hotter so I could’ve enjoyed it.
And then came something that I’m not sure what to think about: duck fries with a fried egg.
They just need some cheese and cream?
The fries were also not as hot as I would’ve liked, and ultimately a little soggy. They didn’t have a lot of flavor, oddly enough, and the fried egg seemed a bit too much. If you’re going to add a fried egg, why not pour on some cream and some butter and some cheese, too? Maybe a pat of foie gras?
The salad, unfortunately, was the best part of lunch. I say unforunately because salads are typically merely arranging ingredients. This was a spinach salad with poached chicken and even I, a supertaster, thought it was oversalted. Oh, well. Hopefully we can chalk all the gaffes up to chef’s day off.
I still need to try this place. Be sure to send me a buzz next time you feel like going.