A friend of mine and I had dinner at The Georgian at The Fairmont Olympic Hotel. This was the first restaurant that I went to that had a dress code since I ate at Lung King Heen in Hong Kong last summer. Since it was restaurant week, there was a three-course prix fixe menu.
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After the duck liver amuse bouche and bread offering (including four kinds of butter), I started with the Caesar salad, which was presented in a most interesting way. On the bottom was a rectangular sheet of cheese, with a long bundle of lettuce leaves on top of the cheese. The crouton (yes, singular) was also a thin rectangular slice. This was definitely the first salad I had that required a fork and knife. The salad was followed by the cod, which was flavorful and not dry, which tends to happen a lot when I order it at restaurants. Dinner was finished with the lomoncello and lemon drop (which was a piece of shortbread topped with lemon sorbet and toasted meringue). Overall, other than the presentation of the salad, there wasn't too much to write home about (though of course there wasn't anything detracting from the experience). I suppose the restaurant week selection is just a taste of what the standard (and pricier) menu offers, and helps get diners through the door.
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