Dueling Viceroy reviews aren’t sure if it’s the food or the service
Writing for Style Weekly, Karen Newton has a good & not great take on Viceroy: Charred filet of Angus shoulder chimichurri ($21) is perfectly medium rare and has a laundry list of accompaniments, including blue cheese and arugula. So why are crispy Yukon gold gnocchi, supposedly tossed in bone marrow, absent that deep flavor? Likewise, […]
Writing for Style Weekly, Karen Newton has a good & not great take on Viceroy:
Charred filet of Angus shoulder chimichurri ($21) is perfectly medium rare and has a laundry list of accompaniments, including blue cheese and arugula. So why are crispy Yukon gold gnocchi, supposedly tossed in bone marrow, absent that deep flavor? Likewise, fennel-grilled nectarines are delicious but missing any hint of fennel.
Dana Craig’s review in the Times-Dispatch takes the service to task:
I saw a friend dining nearby who also ordered the filet. We compared notes later, and I learned that his server told him the bone marrow was tossed with the gnocchi, not drizzled on top of the meat, another example of service woes. […]
Overall, I want to love Viceroy, but there are too many kinks for the price it costs to dine there. Baldwin is a talented chef, and I hope, with time, Viceroy can provide the experience that does his food justice.
The Viceroy
00 N. Sheppard St.
(804) 342-7696
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