1560 Water Street, Kelowna, Canada
Raudz Kelowna Reviews
More pretentious than culinary substance Jan 31, 2016
N30° 11' 56.6156" W092° 00' 5.0326" for educated guests, chef Rod Butters has defined the farm-to-table movement with his casual open kitchen bistro, regional and fresh products and a seasonal menu inspired by the Mediterranean cuisine. "We aren't building rocket ships here!" slogan above the open kitchen made us wonder, if uncomplicated dishes full of delicate flavours would surprise us.
First, ordering was complicated. Restaurant noise gave us trouble to understand the server and the menu did not show clearly a vegetarian option. Give your guests a Motorola two-way radio handset to speak with the server.
Second, the bottle of Terravista Vineyards, Viognier 2014 – Natamata wine was not cooled at the right temperature. We had to ask for an ice bucket, not filled with enough ice cubes.
Third, Bison Flat Iron main dish for CAN$28, with rosemary fingerling potatoes, heirloom tomato stack roasted peach jus and blue potato crisps (a chef Brock Bowes 'Chopped Canada' winning dish!), was disappointedly presented the fish & chip shop way. Slices of tomato covered by rucola. The potato chips were nothing to rave about, but the meat was well prepared. Good taste and texture, but not delicate.
Four: the Arctic char for CAN$26, with oat crusted, spinach & potato sauté, crisp Italian style bacon, vegetables and maple butter was well presented. A much better job than the bison dish. The char taste was between salmon and trout. Nice flavour, but not fine cuisine.
Five: the RauDZ signature dessert, the double chocolate mashed potato brioche, raspberry sorbet with warm chocolate sauce for CAN$10, depended solely on its presentation.
We found RauDZ main dishes in August 2015 more pretentious than culinary substance. Good cooking without exciting our taste buds and therefore too expensive for the quality offered. The restaurant noise hampered the whole dining experience.
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