// May 5th, 2011 // No Comments » // Food
How can a 2 star restaurant change to a 5?
Easy really, just fix everything wrong which is what Sustain has done since my previous visit.
We were introduced this time by a really cute looking hostess with thick chunky glasses and a little fro with a smile that shined. Ambience was fantastic, still playing great music perfectly fitted with its decor of branches/roots and upside-down mangroves.
Our waiter Marco, was so vastly better in everything than last time’s waitress whose answer to everything was “I dunno”… Marco was very polite, extremely patient, honest about everything, knowledgeable on every item on the menu while explaining the concepts behind the restaurant and the food. For example – Sustain does not serve bottled water (a trend I’d like to see more and more) and everything is made in house except for mustard and vinegar.
We started with a refreshing cocktail called The Elixir – vodka, st. germain, chartreuse, strawberry, black pepper – a perfect start to what was to become a great meal.
The food was completely different in a good way. Everything came out perfectly cooked, beautifully presented (check out the pics I uploaded) and tasted great. We had the fried chickpeas in herb oil, grilled octopus w/ cannellini beans and pickled onions and radish, home-made pretzel bites w/ whole grain mustard, their very popular 50 mile salad which as the name suggests – everything is local, the “still” amazing corn bisque, the unique boniato (think sweet potato) gnocchi was too die for, fried chicken w/ mac n cheese and one of the most amazing pieces of grilled yellow eye snapper I’ve ever had served on two grilled beefsteak tomato slices in an ocean broth.
Wether it was a rough beginning or cleaned up their act, Sustain has turned this frown upside down and I could not recommend it more.
