Modern Flavor Magazine 1/2015 Modern Flavor Magazine 1/2015 | Page 48

I knew it was under cooked. I always order my steak medium and this
steak was rare at best. I had to use the flashlight on my phone to
really see the steak because of the dark and poorly lit room. I sent the
steak back for it to be properly cooked. Within five minutes, my server
was bringing the steak back to the table. I took another cut and the
steak was still under cooked. The Steak was poorly seasoned and
bland. At that point I gave up and tried the Tasso Collards. I’ve had
Collards cooked 10 different ways but the greasy, spicy collards were
an embarrassment. My wife’s Salmon Cakes were dry and over
cooked. The Salmon used looked as if it was canned Salmon, which I
don’t have a problem with but don’t charge me like you are using
fresh caught Salmon. The Worx is obviously a bad experiment. I don’t
know who the chef is but the food was terrible. Maybe it was a bad
night. Maybe the Chef and the Sous Chef were out sick. Maybe the
grill cook was new and this was his first real cooking job. I don’t know
how many excuses I can make for the poor food that we r