Comments on: Lunch Therapy

By: dan

dan — Mon, 23 Feb 2009 21:47:32 +0000

The interesting thing, Judit, is that we didn’t find them to be smaller, easily consumable portions, but rather unfinishably large quantities (other than the desserts), and nothing in particular to savor, not to mention some of them just not cooked well. Had there been something more interesting on the menu like the salmon or basil ice cream that you mention, we might have been quite excited – but there was absolutely nothing of the sort on the menu when we were there – it was, as I said, common, ordinary fare, well made, but neither exciting nor interesting. The four appetizers and four entrees we tried were each, as I recall, four out of five or six available – so this was pretty much the whole menu at that time. However, as I pointed out to Adam, he went there a good ten months after we did (which is now nearly two years ago), and, after the entire restaurant had been shut down for several months to be completely overhauled, including the menu. So it’s not suprising that things have changed. One of these days, perhaps we’ll go back and check it out again.

By: Judit

Judit — Mon, 23 Feb 2009 19:51:32 +0000

My experiences (I was lucky enough to have several of those) were similar to Adam’s. I actually stumbled upon this website now trying to find Freud y Fahler’s website so I can steal some ideas from their menu (not the milanesas but something more interesting as you’d guess, like salmon or basil ice cream…). I love that they have small portions, especially for desserts, because for one thing you do savour and appreciate it more if you cannot shovel huge spoonfuls of it in your mouth and secondly, it allows you to eat a delicious three course meal in such a way that you are not completely stuffed in the end but leave the place with a happy stomach and satisfied tastebuds. Freud y Fahler does this trick for me without “overdoing” it, without trying to create something so super-fancy that in the end you don’t really like it and it’s just a super small portion of a work of art sitting on your plate. Freud y Fahler was one of our favourites when we lived in Buenos Aires!

By: dan

dan — Fri, 04 Apr 2008 00:56:44 +0000

Adam – You’re welcome to disagree – everyone has their own experiences and own opinions. It’s also possible that something has majorly changed – after all, it’s been 10 months since this review. At the time, they’d been closed for quite a few months for a complete overhaul (though honestly, looking around at the time, I’m not sure where the overhaul took place). I believe that they’d hired a new chef, and they were only about 6-8 weeks into being back up and running. So, who knows, maybe it took him some time to hit his stride, or maybe he didn’t work out and they hired someone new.

We certainly didn’t have a bad experience that would steer me away from ever going there again, so sounds like it might be time for a revisit.

By: Adam

Adam — Thu, 03 Apr 2008 21:51:52 +0000

Had a completely different experience at this restaurant. None of the dishes appear even similar to what we had in March 2008. The restaurant was one of the most surprising finds in anywhere i’ve travled. The menu was creative with daring and winning combinations. Each item seemed to compare unique flavors, textures and ideas. The menu must have changed significantly since this review as the simple and rather mundane items referenced were no where to be found on the menu last month. The appetizer sampler was fantastic. We tried entrees including a decadent calabaza ravioli, steak with apples prepared 3 ways and mouth-watering lamb chops. The desserts were not only wildly creative, but were the cutting-edge finish to a truly exciting meal.

Hate to disagree, but we found Freud & Fahler to be one of the highlights of our visit to Buenos Aires!!!