These are time sensitive. You do not receive credit if you write them after the deadline each week.
First, there's a blog entry (about 250 words) which will have you respond to a hopefully thought-provoking question. Each week, you must do the blog entry with enough time left in the week to be able to enter into dialogue online with your classmates. Write, reply, write more, reply more, and then write and reply more.
Second, there's a reading. There’s no blog entry associated with this. Just read.
Third, there's a written response to the reading. Your reading and writing on the blog must be completed by the SATURDAY (by midnight) of the week in which the reading falls. This entry should be a long paragraph. YOU DO NOT NEED TO RESPOND TO OTHER STUDENTS' PART THREE EACH WEEK.'
Sunday, September 20, 2015
WEEK TWO WRITING ABOUT WHAT YOU READ
(just a reminder, write your entry--but you do NOT need to respond to others here)
What was the single best line of the restaurant review of Patina? Why was that line so appealing?
"This latest iteration of Patina sneaks up and reminds the unwary and the jaded just why fine dining matters", wrote Irene, was the single best line of the restaurant review of Patina. It's so appealing because it welcomes, or implies, nah taunts the unsuspecting readers into trying fine dining. Irene knows they will see just how surprised and overwhelmed they and their taste buds will be. How bold can you be? Irene is by making this statement (however subdued, funny, and maybe totally in my head), "Give me your novice dinner, your Chill's, Outback, Olive Garden, BJ's Brew house, CPK, PF Chang's, Applebee's, Johnny Rockets, and for-good-ness-sake all those Hometown Buffet Gourmet's for one night to sample what is possibly a little heaven on earth for the senses. At the same time she send a rally cry for those who lost the time and the patience for fine dining (or what so called fine dining end up to be at the height of the economic boom). She has made that discovery for them and Patina is the pathway back. It's slightly still affordable and not a well-known fact as of the time she dined. She beckons to them all, please find the time, bring someone great, and learn the ins and outs of fine dining from staff that have been there for many years. Then a hypnotic journey through smells and flavors that dance like prancing horses trigger magnificent sparks and activation of the receptors, the blends so fine, so subtle, it whispers a faint and soft "thank you" for patronage at Patina.
In her restaurant review from the LA Times, Irene really pushes the reader to go out and try fine dining. She makes it sound as if it's a lost art and something we should go back to doing. She vividly captures not only the image of the food, but its taste as well through her very detailed descriptions. It's almost as if you had the food right in front of yourself. Irene began by writing: “This latest iteration of Patina sneaks up and reminds the unwary and the jaded just why fine dining matters”, and I find this to be the best line of the review of Patina. Through this phrase, she encourages her readers to explore the world using their taste buds. According to her, getting into a restaurant like this has also become easier. Due to the economy, restaurants, such as the Patina, have also become more accessible requiring only a few days notice to reserve a table. At $38 to $46 for a main course, the prices do not seem outrageous for food prepared by chefs of the caliber mentioned. So all in all, Irene simply asks for us to find the time, visit a quality restaurant, and set your taste buds on an adventure. This was a fine read, and really makes you think about if you truly are enjoying the quality of your life.
After reading the review of Patina written by Irene Virbila I almost wanted to call my fiancé and suggest making the drive to Los Angeles to dine at this restaurant. The single best line of the restaurant review for me was, "The restaurant is a place where everything — the ambience, the service, the food and the wine work seamlessly to create a sense of occasion." There were many sentences in this review that captivated my attention and were rich in detail but this sentence really stood out to me. I have asked people about restaurant recommendations in town and I will received suggestions but they will be followed with comments such as, "it's crowded but worth it" or "it's not nice inside but the food is still good." My idea of going out to dinner to a restaurant is to have that experience where not only the food will be good but the customer service, atmosphere and drinks will make me enjoy the restaurant and leave content. I feel as though I was able to relate with the writer of this review because just in that single line, she touched on points that can either make the experience of fine dining great or unpleasant someone. I really enjoyed this reading and look forward to dining at this restaurant one day.
In S. Irene Virbila’s restaurant review of Patina, she had many great notes to say about the fine-dining restaurant and the meals that were offered. Based off of the review, the line that stood out the most was, “Close your eyes. Pay attention to the first bite of the amuse. It might be a tiny bowl of nettle velouté crowned with a buckwheat chip that leaves you wanting more — and more — of the mysteriously earthy and velvety soup.” Those lines stood out to me because of two reasons. First, as I read the first sentence, “Close your eyes,” I instantly thought about the Pixar movie Ratatouille. In that movie, the main character speaks of the volumes that eating different foods provide. I related the first sentence to the movie because I visualized foods that I have eaten and, based off the second sentence, never realized why such foods were preferred over others. The preference of favorite foods differ from person to person and sometimes the reasoning behind why one food is enjoyed over others is lost. It basically gets into a routine of just picking out the favorite and not trying new foods. There can be a case that a person tries a new food and loves the taste. However, the mysterious calling of the original favorites will still linger within a person’s mind and call out to them when they get the opportunity to eat their favorite. It’s simply just human nature. Second, the line stood out to me because of how the reviewer tries to connect with her reader. Instead of just summarizing her experience and describing the foods in detail, she truly tries to capture the attention of her readers by asking them to join on her experience. Although its not possible, the mere fact that she attempts to connect her experience with the reader truly shows the depth of her enjoyment at the restaurant.
Irene Virbila, LA Times Restaurant Critic, writes a review for the restaurant Patina. She describes in great detail of how well the food presentations were presented and how delicious the new food she tried was. “Close your eyes. Pay attention to the first bite of amuse,” was the single best line of the restaurant review of Patina. I thought this was the single best line, because I can picture her closing her eyes and savoring the first bite of the meal she anxiously wanted to try from the new chef. She did not know what the new food would taste like, but she enjoyed the experience of trying something new. I also feel the same way, if a restaurant is very expensive or extravagant I want to be offered a new food and taste that is uniquely different from any other restaurant I have tried. We tend to eat foods that we are used to eating every day or food we are already accustomed to. Irene Virbila provides readers with descriptions that will make them want to try a particular new food. If we try a new food, we may keep wanting more and more. She ends up trying a variety of foods that Patina had to offer; from dinner starters, main courses, and desserts. I am now persuaded that new foods are worth trying.
In Irene Virbila's review of the restaurant Patina, she uses so much detail and descriptive language to describe the experience and the food that she it eating that it is almost as if I am right there with her. Although there were so many amazing uses of descriptive language in the article, my favorite line was "Underneath a soft pillow of gray-green artichoke purée and scattered around the plate, are roasted quartered baby artichokes and slices of artichoke so fine they look as if they have been prepared for the microscope in a barigoule jus dotted with emerald parsley purée." Originally I was only go to chose the beginning of the sentence that said "under the soft pillow of gray-green artichokes" because the visual that it brings is one not only of food but of a calm setting. However, the sentence continues in a similar many to describe the perfection with which the food was prepared by comparing it to something that could be looked at under a microscope. With this sentence alone, I feel that the entire plate of food can be visualized. Even though this sentence has not yet described how the food tasted, the author did such a good job drawing out sight that I can almost image how good it smelled and tasted. Even if the rest of the article had been bland or simply factual, this sentence alone would have made me want to go and try the food.
"The chef certainly has a talent for creating beautiful compositions, marshalling ingredients into geometric precision" I have never thought of food as an art, or even beautiful for that matter. I have always just thought of it in terms of taste rather than a visual. I never take much time to observe my food when it comes, we usually just tear into it the moment it arrives. The chef is another thing I never really consider. I never think or consider the person behind the dish. The author uses such beautiful adjectives to describe the chef and their creation. The way that the author describes their experience shows me how much I have been missing in my dining experience.
I love when Irene says, “it’s decorative, but not decoration. Each element plays against the other, so that depending on how you orchestrate it, each bite of ofhamachi is different.” She is letting the readers know that the food looks so beautiful it could almost pass for a decoration. Unlike decoration, you are actually able to eat and enjoy the taste and smell of it along with your sense of sight. She portrays it as a masterpiece that cannot be reproduced exactly the same again. Each bite gives you new sensations and tastes.
This line appeals to me so much because it seems beautifully written. Her entire restaurant review is beautifully written. She has the ability to paint pictures with words, and they don’t seem dull or flat but beautiful and with flaming color. This line makes me want to try ofhamachi because so often I feel like I got to places and each bite is the same. Sometimes this is a great thing because the food is delicious as it is. Other times it is boring. This line lets readers know that despite the fact you are eating one dish, you will be taking in new flavors and concoctions with each bite. This is the line that makes me want to come to this restaurant, despite the fact that it is well out of my budget. I would love for every restaurant to put as much work into their food as Irene Virbila put into crafting this well worded restaurant review.
After reading Irene Virbila’s review I myself have to say she did a magnificent job in being so descriptive and so detailed with her surrounding and dishes. From the beginning she did a great job by telling the readers that the economy has dropped and effected many fine and fancy restaurants. Virbila did a review on this restaurant with the name Patina and she mentions that sometimes booking a reservation here would mean having to wait up to four weeks for a table. I got the impression from the beginning that this restaurant was going to be getting a great review. When a restaurant is so occupied it usually means that the food is phenomenal and exquisite. The way she described every meal gave the reader a visual of what the dish looked like and what it might taste like. My favorite line that she said “It might be a tiny bowl of nettle velouté crowned with a buckwheat chip that leaves you wanting more — and more — of the mysteriously earthy and velvety soup.” Having read that one course meal will leave you wanting more gives the reader that the meals are enough to anticipate the reader for the other meals that our yet to come. Not only does the writer make her way with describing how delicious the food may be but she also mentions how crafty and artistic they are with dishes. After reading this review it actually gives the reader many reasons to try this restaurant. There were no negative words besides how pricey the water may be especially when not asking for any refills. Sometimes a fancy dinner may not be an everyday occasion but I would seriously love to try this restaurant after reading this review.
The review of the Patina by Irene Virbila, inspired my view of fine dining and food tasting experiences. In Virbila’s evaluation, she did an amazing job of bringing her experiences to life. Her descriptions are so vivid that reading certain lines such as “the chef has composed a cityscape of vegetables in a coral-red pool of their cooking juices” will make readers mouths salivate. Upon reading, the best line that I came across was “close your eyes. Pay attention to the first bite of the amuse”. The reason I selected this line was because it can also serve as advice. Many times, we take our meals for granted and don’t appreciate such textures and flavors that make our foods come to life. This critique is unique in which it not only describes and recommends dishes, but tells a story and brings up favorable memories. This evaluation inspired me as I was out doing my own restaurant review. I took my time to taste and think about how my dishes made me feel. Slowing down and taking the time to appreciate my meal made my restaurant experience like no other.
There were several sentences that grabbed my attention to read more, but this sentence, "This latest iteration of Patina sneaks up and reminds the unwary and the jaded just why fine dining matters" did it for me. I choose this sentence as the highlight of her restaurant review because she does a great job on giving an abundance of details on the food and atmosphere of the restaurant. Through this, she grabs the reader’s attention to read more and see why this restaurant is doing so well, regardless of the economies situation. In great detail, she gives the presentation of the food and how amazing her food is making the reader to head to Patina to have a taste for themselves. She also expresses the art of savoring the food, versus simply eating it, which is something I tend to do. When I’m out of town, I usually prefer dining at locations that I have not been to before, but never read reviews about restaurants experiences. First off, this review makes me want to head to Patinas, myself and it also made me aware of the importance of reading restaurant reviews.
There were many parts of this review that I really liked, but if I had to choose one part that particularly captured my attention it would have to be when she states, "Close your eyes. Pay attention to the first bite of the amuse. It might be a tiny bowl of nettle velouté crowned with a buckwheat chip that leaves you wanting more — and more — of the mysteriously earthy and velvety soup. Or it could be an intense lobster bisque with a dab of ivory crème fraiche." I enjoyed this because of all the description she uses. She makes you feel like you are actually there; if I was just to close my eyes it could be me taking that first bite of that dish, whatever that may be. She really expresses how this food is going to taste as soon as it hits your lips which is hard for anyone to explain. I am the type of person that enjoys trying new place and new things. Therefore, I often read reviews and comments on restaurants, but none like this. She makes me want to go on down to Patinas and try all this delicious food for myself. I want to feel how she felt with every bite that I take. I understand why people write reviews, and I wish more people would write them like this. It really makes you want to be there sitting with her.
In her review of the restaurant Patina, Irene Virbila highlights the features of this restaurant that have lost their appeal due to current state of the economy. Virbila does a great job of describing the favorite features and dishes of Patina through the use of metaphors. Her sentences are full of detail, so much so, that the reader is able to create a picture of what exactly it is she's talking about. Although her great ability to describe everything in great detail, that there was one sentence that was able to capture the most. " Sometimes it feels as if the entire restaurant has been put into a state of suspended animation by an evil witch called the economy." This sentence gives the reader more than they think they're getting. I guess this is where the writer can say "read between the lines". This sentence gives the reader insight that this restaurant has been set back by all the economical issues our society has faced. The sentence prepares the reader to realize even though this restaurant has extraordinary reviews, the economy has driven Patina's customers away. This sentence is what we call a "nut shell", capable of summing up the entire review.
As I read the review for Patina by Irene, I felt that I was present at the restaurant. The review was so accurate; Irene made sure to incorporate every detail about the restaurant and to specifically describe her experience as a client. It is very interesting, that Irene was able to mention all the things she saw while ordering a meal. As Irene receives her meal, she describes it in a magical way that we can only visualize, smell, and taste. Irene mentions important experiences that often occur with waiters, that I as a customer also notice but do not question. For example, Irene mentions “the service is less brittle than it once was, which makes for a more relaxing evening. But waiters may be a little too attentive with the water.” As a customer, I sometimes do not ask for a second or third refill on a drink, but when waiters are persistent about you accepting a refill you accept it. Then, once the check comes you realize that somehow the drink that you got as a refill ends being more expensive than the actual meal. Irene tries to put all her thoughts on this review and its what makes it great because I realized that sometimes, I don’t usually think about the people creating the meals and the servers that take their time and effort in order for the customer to have a pleasant time. Overall, Irene’s review about Patina restaurant, and her final thoughts about what to choose in this restaurant made me want to experience it myself.
After reading the articles, I was able to well visualize the restaurant of Patina. “The restaurant is a place where everything — the ambience, the service, the food and the wine work seamlessly to create a sense of occasion”. This line stood out for me the most because every restaurant has its unique features in the dining room and in the kitchen. The ambience makes the guests feel comfortable and relaxed to eat inside. For example, some restaurants play music so that customers can listen to while eating their food. From personal experience, giving great customer service will keep the guests happy. Welcoming the guests in and smiling will please them. The food and beverages are highly important in the industry. This is the aspect that they will remember the next time they are hungry and looking for somewhere to eat. Qualities such as these will have customers coming back. Overall, customers want to see all of the above in their visit to dine in. They want their experience to feel like home.
“Now just look at his glazed vegetable mosaic. What a breathtaking dish. With an unfaltering sense of color and proportion — and taste — the chef has composed a cityscape of vegetables in a coral-red pool of their cooking juices. There's celery root, carrot, a spear of asparagus, turnip, a bull's eye of crimson and white Chioggia beet drizzled with lemon-scented oil. Every bite delivers the essence of this or that vegetable in this whimsical dish.”
I had a hard time picking a line so I chose a course she described. The first line in this paragraph is what drew me in. Calling the vegetables “mosaic” paints a picture with-in itself. When she compared the vegetables to a cityscape I envisioned Las Vegas with the outlining of the buildings on the strip, along with all the colors, a sight that you must see at least once in lifetime to understand its beauty. When she described the smell I began to smell the food. The way Ms./ Mrs. Virbila describes the food makes it so desirable you want to go and try it. She did a great job of painting a picture of the atmosphere as well. She took us readers on a journey and provided a very descriptive experience that would draw any customer in.
“Now just look at his glazed vegetable mosaic. What a breathtaking dish. With an unfaltering sense of color and proportion — and taste — the chef has composed a cityscape of vegetables in a coral-red pool of their cooking juices. There's celery root, carrot, a spear of asparagus, turnip, a bull's eye of crimson and white Chioggia beet drizzled with lemon-scented oil. Every bite delivers the essence of this or that vegetable in this whimsical dish.”
I had a hard time picking a line so I chose a course she described. The first line in this paragraph is what drew me in. Calling the vegetables “mosaic” paints a picture with-in itself. When she compared the vegetables to a cityscape I envisioned Las Vegas with the outlining of the buildings on the strip, along with all the colors, a sight that you must see at least once in lifetime to understand its beauty. When she described the smell I began to smell the food. The way Ms./ Mrs. Virbila describes the food makes it so desirable you want to go and try it. She did a great job of painting a picture of the atmosphere as well. She took us readers on a journey and provided a very descriptive experience that would draw any customer in.
“Now just look at his glazed vegetable mosaic. What a breathtaking dish. With an unfaltering sense of color and proportion — and taste — the chef has composed a cityscape of vegetables in a coral-red pool of their cooking juices. There's celery root, carrot, a spear of asparagus, turnip, a bull's eye of crimson and white Chioggia beet drizzled with lemon-scented oil. Every bite delivers the essence of this or that vegetable in this whimsical dish.”
I had a hard time picking a line so I chose a course she described. The first line in this paragraph is what drew me in. Calling the vegetables “mosaic” paints a picture with-in itself. When she compared the vegetables to a cityscape I envisioned Las Vegas with the outlining of the buildings on the strip, along with all the colors, a sight that you must see at least once in lifetime to understand its beauty. When she described the smell I began to smell the food. The way Ms./ Mrs. Virbila describes the food makes it so desirable you want to go and try it. She did a great job of painting a picture of the atmosphere as well. She took us readers on a journey and provided a very descriptive experience that would draw any customer in.
After reading Irene's review of the Patina, I became inspired on how to write my review. Throughout her entire review she provide all the information anyone would be curious about before entering Patina. She mentioned the chefs, the atmosphere, the food specialties for what they were known for, and the pricing.
The line that stood out the most to me was, "Esnault's impressive résumé wouldn't matter if his rigorous training and talent didn't show in his cooking." This line was the most important to me because she states the truth. In the restaurant business it does not matter if you have a pile of fancy school names or famous people attached to your resume; if the food does not present itself to the table there will be no customers. In order for a restaurant to be successful the food and employees must be excellent.
Although, by the looks of Irene's review, Patina has all of these qualities. She begins with the type of feel the restaurant brings and the type of service it contains. She then moves on to the history of the restaurant and how it has been successful and had a great reputation. She then writes about the most important, the food. Irene describes the food as if I can visualize it right in front of me. My favorite things about her in this review is that she knows every single ingredient and includes the pop of colors. She then ties together her review by giving her overall rating. The Patina review has definitely given me some insight on how to go about my own experience at the restaurant I choose for the assignment.
In her restaurant review from the Los Angeles Times, Irene Virbila focuses on the details and describing every element of her experience to the restaurant Patina. The line that stood out the most was, “Close your eyes. Pay attention to the first bite of the amuse. It might be a tiny bowl of nettle velouté crowned with a buckwheat chip that leaves you wanting more — and more — of the mysteriously earthy and velvety soup.” While I was reading this line I could not help close my eyes and visualized how beautiful and extravagant the food would be. I think it is so artistic they way she talks about the food like it’s an amazing piece of art. Her writing is simply beautiful; she has definitely encourage me to add Patina onto my must try restaurant list. With her review, Virbila has really inspired me to slow down and enjoy the moment while you’re out at a restaurant.
In this article on the restaurant Patina by Irene I got a clear vision of everything she described. By reading this article I realized how important is description. The line that stood out to me the most was when Irene mentioned, "Underneath a soft pillow of gray-green artichoke purée and scattered around the plate, are roasted quartered baby artichokes and slices of artichoke so fine they look as if they have been prepared for the microscope in a barigoule jus dotted with emerald parsley purée". The way she described her a la carte item with so much emphasis on the artichokes made it seem as if it was the best tasting thing on the menu. When she talks about the artichokes describing them by soft pillows gave me a clear picture of what her item looked like. I think being descriptive is extremely important, one can be present through a reading if you get details and I think Irene did a great job with this restaurant review.
For me, the most intense line of Virbila’s restaurant review of Patina was “The chef certainly has a talent for creating beautiful compositions, marshalling ingredients into geometric precision.” A restaurant critic can easily discuss the taste and smell of the food, but a really good author will also discuss the look of the food. After all, there is the old saying “we eat with our eyes.” I am easily able to picture the food, especially with her term “geometric precision.”
"This latest iteration of Patina sneaks up and reminds the unwary and the jaded just why fine dining matters", wrote Irene, was the single best line of the restaurant review of Patina. It's so appealing because it welcomes, or implies, nah taunts the unsuspecting readers into trying fine dining. Irene knows they will see just how surprised and overwhelmed they and their taste buds will be.
ReplyDeleteHow bold can you be? Irene is by making this statement (however subdued, funny, and maybe totally in my head), "Give me your novice dinner, your Chill's, Outback, Olive Garden, BJ's Brew house, CPK, PF Chang's, Applebee's, Johnny Rockets, and for-good-ness-sake all those Hometown Buffet Gourmet's for one night to sample what is possibly a little heaven on earth for the senses. At the same time she send a rally cry for those who lost the time and the patience for fine dining (or what so called fine dining end up to be at the height of the economic boom). She has made that discovery for them and Patina is the pathway back. It's slightly still affordable and not a well-known fact as of the time she dined. She beckons to them all, please find the time, bring someone great, and learn the ins and outs of fine dining from staff that have been there for many years. Then a hypnotic journey through smells and flavors that dance like prancing horses trigger magnificent sparks and activation of the receptors, the blends so fine, so subtle, it whispers a faint and soft "thank you" for patronage at Patina.
In her restaurant review from the LA Times, Irene really pushes the reader to go out and try fine dining. She makes it sound as if it's a lost art and something we should go back to doing. She vividly captures not only the image of the food, but its taste as well through her very detailed descriptions. It's almost as if you had the food right in front of yourself. Irene began by writing: “This latest iteration of Patina sneaks up and reminds the unwary and the jaded just why fine dining matters”, and I find this to be the best line of the review of Patina. Through this phrase, she encourages her readers to explore the world using their taste buds. According to her, getting into a restaurant like this has also become easier. Due to the economy, restaurants, such as the Patina, have also become more accessible requiring only a few days notice to reserve a table. At $38 to $46 for a main course, the prices do not seem outrageous for food prepared by chefs of the caliber mentioned. So all in all, Irene simply asks for us to find the time, visit a quality restaurant, and set your taste buds on an adventure. This was a fine read, and really makes you think about if you truly are enjoying the quality of your life.
ReplyDeleteAfter reading the review of Patina written by Irene Virbila I almost wanted to call my fiancé and suggest making the drive to Los Angeles to dine at this restaurant. The single best line of the restaurant review for me was, "The restaurant is a place where everything — the ambience, the service, the food and the wine work seamlessly to create a sense of occasion." There were many sentences in this review that captivated my attention and were rich in detail but this sentence really stood out to me. I have asked people about restaurant recommendations in town and I will received suggestions but they will be followed with comments such as, "it's crowded but worth it" or "it's not nice inside but the food is still good." My idea of going out to dinner to a restaurant is to have that experience where not only the food will be good but the customer service, atmosphere and drinks will make me enjoy the restaurant and leave content. I feel as though I was able to relate with the writer of this review because just in that single line, she touched on points that can either make the experience of fine dining great or unpleasant someone. I really enjoyed this reading and look forward to dining at this restaurant one day.
ReplyDeleteIn S. Irene Virbila’s restaurant review of Patina, she had many great notes to say about the fine-dining restaurant and the meals that were offered. Based off of the review, the line that stood out the most was, “Close your eyes. Pay attention to the first bite of the amuse. It might be a tiny bowl of nettle velouté crowned with a buckwheat chip that leaves you wanting more — and more — of the mysteriously earthy and velvety soup.” Those lines stood out to me because of two reasons. First, as I read the first sentence, “Close your eyes,” I instantly thought about the Pixar movie Ratatouille. In that movie, the main character speaks of the volumes that eating different foods provide. I related the first sentence to the movie because I visualized foods that I have eaten and, based off the second sentence, never realized why such foods were preferred over others. The preference of favorite foods differ from person to person and sometimes the reasoning behind why one food is enjoyed over others is lost. It basically gets into a routine of just picking out the favorite and not trying new foods. There can be a case that a person tries a new food and loves the taste. However, the mysterious calling of the original favorites will still linger within a person’s mind and call out to them when they get the opportunity to eat their favorite. It’s simply just human nature. Second, the line stood out to me because of how the reviewer tries to connect with her reader. Instead of just summarizing her experience and describing the foods in detail, she truly tries to capture the attention of her readers by asking them to join on her experience. Although its not possible, the mere fact that she attempts to connect her experience with the reader truly shows the depth of her enjoyment at the restaurant.
ReplyDeleteIrene Virbila, LA Times Restaurant Critic, writes a review for the restaurant Patina. She describes in great detail of how well the food presentations were presented and how delicious the new food she tried was. “Close your eyes. Pay attention to the first bite of amuse,” was the single best line of the restaurant review of Patina. I thought this was the single best line, because I can picture her closing her eyes and savoring the first bite of the meal she anxiously wanted to try from the new chef. She did not know what the new food would taste like, but she enjoyed the experience of trying something new. I also feel the same way, if a restaurant is very expensive or extravagant I want to be offered a new food and taste that is uniquely different from any other restaurant I have tried. We tend to eat foods that we are used to eating every day or food we are already accustomed to. Irene Virbila provides readers with descriptions that will make them want to try a particular new food. If we try a new food, we may keep wanting more and more. She ends up trying a variety of foods that Patina had to offer; from dinner starters, main courses, and desserts. I am now persuaded that new foods are worth trying.
ReplyDeleteIn Irene Virbila's review of the restaurant Patina, she uses so much detail and descriptive language to describe the experience and the food that she it eating that it is almost as if I am right there with her. Although there were so many amazing uses of descriptive language in the article, my favorite line was "Underneath a soft pillow of gray-green artichoke purée and scattered around the plate, are roasted quartered baby artichokes and slices of artichoke so fine they look as if they have been prepared for the microscope in a barigoule jus dotted with emerald parsley purée." Originally I was only go to chose the beginning of the sentence that said "under the soft pillow of gray-green artichokes" because the visual that it brings is one not only of food but of a calm setting. However, the sentence continues in a similar many to describe the perfection with which the food was prepared by comparing it to something that could be looked at under a microscope. With this sentence alone, I feel that the entire plate of food can be visualized. Even though this sentence has not yet described how the food tasted, the author did such a good job drawing out sight that I can almost image how good it smelled and tasted. Even if the rest of the article had been bland or simply factual, this sentence alone would have made me want to go and try the food.
ReplyDelete"The chef certainly has a talent for creating beautiful compositions, marshalling ingredients into geometric precision" I have never thought of food as an art, or even beautiful for that matter. I have always just thought of it in terms of taste rather than a visual. I never take much time to observe my food when it comes, we usually just tear into it the moment it arrives. The chef is another thing I never really consider. I never think or consider the person behind the dish. The author uses such beautiful adjectives to describe the chef and their creation. The way that the author describes their experience shows me how much I have been missing in my dining experience.
ReplyDeleteI love when Irene says, “it’s decorative, but not decoration. Each element plays against the other, so that depending on how you orchestrate it, each bite of ofhamachi is different.” She is letting the readers know that the food looks so beautiful it could almost pass for a decoration. Unlike decoration, you are actually able to eat and enjoy the taste and smell of it along with your sense of sight. She portrays it as a masterpiece that cannot be reproduced exactly the same again. Each bite gives you new sensations and tastes.
ReplyDeleteThis line appeals to me so much because it seems beautifully written. Her entire restaurant review is beautifully written. She has the ability to paint pictures with words, and they don’t seem dull or flat but beautiful and with flaming color. This line makes me want to try ofhamachi because so often I feel like I got to places and each bite is the same. Sometimes this is a great thing because the food is delicious as it is. Other times it is boring. This line lets readers know that despite the fact you are eating one dish, you will be taking in new flavors and concoctions with each bite. This is the line that makes me want to come to this restaurant, despite the fact that it is well out of my budget. I would love for every restaurant to put as much work into their food as Irene Virbila put into crafting this well worded restaurant review.
After reading Irene Virbila’s review I myself have to say she did a magnificent job in being so descriptive and so detailed with her surrounding and dishes. From the beginning she did a great job by telling the readers that the economy has dropped and effected many fine and fancy restaurants. Virbila did a review on this restaurant with the name Patina and she mentions that sometimes booking a reservation here would mean having to wait up to four weeks for a table. I got the impression from the beginning that this restaurant was going to be getting a great review. When a restaurant is so occupied it usually means that the food is phenomenal and exquisite. The way she described every meal gave the reader a visual of what the dish looked like and what it might taste like. My favorite line that she said “It might be a tiny bowl of nettle velouté crowned with a buckwheat chip that leaves you wanting more — and more — of the mysteriously earthy and velvety soup.” Having read that one course meal will leave you wanting more gives the reader that the meals are enough to anticipate the reader for the other meals that our yet to come. Not only does the writer make her way with describing how delicious the food may be but she also mentions how crafty and artistic they are with dishes. After reading this review it actually gives the reader many reasons to try this restaurant. There were no negative words besides how pricey the water may be especially when not asking for any refills. Sometimes a fancy dinner may not be an everyday occasion but I would seriously love to try this restaurant after reading this review.
ReplyDeleteThe review of the Patina by Irene Virbila, inspired my view of fine dining and food tasting experiences. In Virbila’s evaluation, she did an amazing job of bringing her experiences to life. Her descriptions are so vivid that reading certain lines such as “the chef has composed a cityscape of vegetables in a coral-red pool of their cooking juices” will make readers mouths salivate. Upon reading, the best line that I came across was “close your eyes. Pay attention to the first bite of the amuse”. The reason I selected this line was because it can also serve as advice. Many times, we take our meals for granted and don’t appreciate such textures and flavors that make our foods come to life. This critique is unique in which it not only describes and recommends dishes, but tells a story and brings up favorable memories. This evaluation inspired me as I was out doing my own restaurant review. I took my time to taste and think about how my dishes made me feel. Slowing down and taking the time to appreciate my meal made my restaurant experience like no other.
ReplyDeleteThere were several sentences that grabbed my attention to read more, but this sentence, "This latest iteration of Patina sneaks up and reminds the unwary and the jaded just why fine dining matters" did it for me. I choose this sentence as the highlight of her restaurant review because she does a great job on giving an abundance of details on the food and atmosphere of the restaurant. Through this, she grabs the reader’s attention to read more and see why this restaurant is doing so well, regardless of the economies situation. In great detail, she gives the presentation of the food and how amazing her food is making the reader to head to Patina to have a taste for themselves. She also expresses the art of savoring the food, versus simply eating it, which is something I tend to do. When I’m out of town, I usually prefer dining at locations that I have not been to before, but never read reviews about restaurants experiences. First off, this review makes me want to head to Patinas, myself and it also made me aware of the importance of reading restaurant reviews.
ReplyDeleteThere were many parts of this review that I really liked, but if I had to choose one part that particularly captured my attention it would have to be when she states, "Close your eyes. Pay attention to the first bite of the amuse. It might be a tiny bowl of nettle velouté crowned with a buckwheat chip that leaves you wanting more — and more — of the mysteriously earthy and velvety soup. Or it could be an intense lobster bisque with a dab of ivory crème fraiche." I enjoyed this because of all the description she uses. She makes you feel like you are actually there; if I was just to close my eyes it could be me taking that first bite of that dish, whatever that may be. She really expresses how this food is going to taste as soon as it hits your lips which is hard for anyone to explain. I am the type of person that enjoys trying new place and new things. Therefore, I often read reviews and comments on restaurants, but none like this. She makes me want to go on down to Patinas and try all this delicious food for myself. I want to feel how she felt with every bite that I take. I understand why people write reviews, and I wish more people would write them like this. It really makes you want to be there sitting with her.
ReplyDeleteIn her review of the restaurant Patina, Irene Virbila highlights the features of this restaurant that have lost their appeal due to current state of the economy. Virbila does a great job of describing the favorite features and dishes of Patina through the use of metaphors. Her sentences are full of detail, so much so, that the reader is able to create a picture of what exactly it is she's talking about. Although her great ability to describe everything in great detail, that there was one sentence that was able to capture the most. " Sometimes it feels as if the entire restaurant has been put into a state of suspended animation by an evil witch called the economy." This sentence gives the reader more than they think they're getting. I guess this is where the writer can say "read between the lines". This sentence gives the reader insight that this restaurant has been set back by all the economical issues our society has faced. The sentence prepares the reader to realize even though this restaurant has extraordinary reviews, the economy has driven Patina's customers away. This sentence is what we call a "nut shell", capable of summing up the entire review.
ReplyDeleteAs I read the review for Patina by Irene, I felt that I was present at the restaurant. The review was so accurate; Irene made sure to incorporate every detail about the restaurant and to specifically describe her experience as a client. It is very interesting, that Irene was able to mention all the things she saw while ordering a meal. As Irene receives her meal, she describes it in a magical way that we can only visualize, smell, and taste. Irene mentions important experiences that often occur with waiters, that I as a customer also notice but do not question. For example, Irene mentions “the service is less brittle than it once was, which makes for a more relaxing evening. But waiters may be a little too attentive with the water.” As a customer, I sometimes do not ask for a second or third refill on a drink, but when waiters are persistent about you accepting a refill you accept it. Then, once the check comes you realize that somehow the drink that you got as a refill ends being more expensive than the actual meal. Irene tries to put all her thoughts on this review and its what makes it great because I realized that sometimes, I don’t usually think about the people creating the meals and the servers that take their time and effort in order for the customer to have a pleasant time. Overall, Irene’s review about Patina restaurant, and her final thoughts about what to choose in this restaurant made me want to experience it myself.
ReplyDeleteAfter reading the articles, I was able to well visualize the restaurant of Patina. “The restaurant is a place where everything — the ambience, the service, the food and the wine work seamlessly to create a sense of occasion”. This line stood out for me the most because every restaurant has its unique features in the dining room and in the kitchen. The ambience makes the guests feel comfortable and relaxed to eat inside. For example, some restaurants play music so that customers can listen to while eating their food. From personal experience, giving great customer service will keep the guests happy. Welcoming the guests in and smiling will please them. The food and beverages are highly important in the industry. This is the aspect that they will remember the next time they are hungry and looking for somewhere to eat. Qualities such as these will have customers coming back. Overall, customers want to see all of the above in their visit to dine in. They want their experience to feel like home.
ReplyDelete“Now just look at his glazed vegetable mosaic. What a breathtaking dish. With an unfaltering sense of color and proportion — and taste — the chef has composed a cityscape of vegetables in a coral-red pool of their cooking juices. There's celery root, carrot, a spear of asparagus, turnip, a bull's eye of crimson and white Chioggia beet drizzled with lemon-scented oil. Every bite delivers the essence of this or that vegetable in this whimsical dish.”
ReplyDeleteI had a hard time picking a line so I chose a course she described. The first line in this paragraph is what drew me in. Calling the vegetables “mosaic” paints a picture with-in itself. When she compared the vegetables to a cityscape I envisioned Las Vegas with the outlining of the buildings on the strip, along with all the colors, a sight that you must see at least once in lifetime to understand its beauty. When she described the smell I began to smell the food. The way Ms./ Mrs. Virbila describes the food makes it so desirable you want to go and try it. She did a great job of painting a picture of the atmosphere as well. She took us readers on a journey and provided a very descriptive experience that would draw any customer in.
“Now just look at his glazed vegetable mosaic. What a breathtaking dish. With an unfaltering sense of color and proportion — and taste — the chef has composed a cityscape of vegetables in a coral-red pool of their cooking juices. There's celery root, carrot, a spear of asparagus, turnip, a bull's eye of crimson and white Chioggia beet drizzled with lemon-scented oil. Every bite delivers the essence of this or that vegetable in this whimsical dish.”
ReplyDeleteI had a hard time picking a line so I chose a course she described. The first line in this paragraph is what drew me in. Calling the vegetables “mosaic” paints a picture with-in itself. When she compared the vegetables to a cityscape I envisioned Las Vegas with the outlining of the buildings on the strip, along with all the colors, a sight that you must see at least once in lifetime to understand its beauty. When she described the smell I began to smell the food. The way Ms./ Mrs. Virbila describes the food makes it so desirable you want to go and try it. She did a great job of painting a picture of the atmosphere as well. She took us readers on a journey and provided a very descriptive experience that would draw any customer in.
“Now just look at his glazed vegetable mosaic. What a breathtaking dish. With an unfaltering sense of color and proportion — and taste — the chef has composed a cityscape of vegetables in a coral-red pool of their cooking juices. There's celery root, carrot, a spear of asparagus, turnip, a bull's eye of crimson and white Chioggia beet drizzled with lemon-scented oil. Every bite delivers the essence of this or that vegetable in this whimsical dish.”
ReplyDeleteI had a hard time picking a line so I chose a course she described. The first line in this paragraph is what drew me in. Calling the vegetables “mosaic” paints a picture with-in itself. When she compared the vegetables to a cityscape I envisioned Las Vegas with the outlining of the buildings on the strip, along with all the colors, a sight that you must see at least once in lifetime to understand its beauty. When she described the smell I began to smell the food. The way Ms./ Mrs. Virbila describes the food makes it so desirable you want to go and try it. She did a great job of painting a picture of the atmosphere as well. She took us readers on a journey and provided a very descriptive experience that would draw any customer in.
After reading Irene's review of the Patina, I became inspired on how to write my review. Throughout her entire review she provide all the information anyone would be curious about before entering Patina. She mentioned the chefs, the atmosphere, the food specialties for what they were known for, and the pricing.
ReplyDeleteThe line that stood out the most to me was, "Esnault's impressive résumé wouldn't matter if his rigorous training and talent didn't show in his cooking." This line was the most important to me because she states the truth. In the restaurant business it does not matter if you have a pile of fancy school names or famous people attached to your resume; if the food does not present itself to the table there will be no customers. In order for a restaurant to be successful the food and employees must be excellent.
Although, by the looks of Irene's review, Patina has all of these qualities. She begins with the type of feel the restaurant brings and the type of service it contains. She then moves on to the history of the restaurant and how it has been successful and had a great reputation. She then writes about the most important, the food. Irene describes the food as if I can visualize it right in front of me. My favorite things about her in this review is that she knows every single ingredient and includes the pop of colors. She then ties together her review by giving her overall rating. The Patina review has definitely given me some insight on how to go about my own experience at the restaurant I choose for the assignment.
In her restaurant review from the Los Angeles Times, Irene Virbila focuses on the details and describing every element of her experience to the restaurant Patina. The line that stood out the most was, “Close your eyes. Pay attention to the first bite of the amuse. It might be a tiny bowl of nettle velouté crowned with a buckwheat chip that leaves you wanting more — and more — of the mysteriously earthy and velvety soup.” While I was reading this line I could not help close my eyes and visualized how beautiful and extravagant the food would be. I think it is so artistic they way she talks about the food like it’s an amazing piece of art. Her writing is simply beautiful; she has definitely encourage me to add Patina onto my must try restaurant list. With her review, Virbila has really inspired me to slow down and enjoy the moment while you’re out at a restaurant.
ReplyDeleteIn this article on the restaurant Patina by Irene I got a clear vision of everything she described. By reading this article I realized how important is description. The line that stood out to me the most was when Irene mentioned, "Underneath a soft pillow of gray-green artichoke purée and scattered around the plate, are roasted quartered baby artichokes and slices of artichoke so fine they look as if they have been prepared for the microscope in a barigoule jus dotted with emerald parsley purée". The way she described her a la carte item with so much emphasis on the artichokes made it seem as if it was the best tasting thing on the menu. When she talks about the artichokes describing them by soft pillows gave me a clear picture of what her item looked like. I think being descriptive is extremely important, one can be present through a reading if you get details and I think Irene did a great job with this restaurant review.
ReplyDeleteFor me, the most intense line of Virbila’s restaurant review of Patina was “The chef certainly has a talent for creating beautiful compositions, marshalling ingredients into geometric precision.” A restaurant critic can easily discuss the taste and smell of the food, but a really good author will also discuss the look of the food. After all, there is the old saying “we eat with our eyes.” I am easily able to picture the food, especially with her term “geometric precision.”
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