Comments on: Hip or Hype? https://www.saltshaker.net/20110601/hip-or-hype Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sun, 07 Jan 2018 23:22:03 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Use the Forks Lucca - SaltShaker https://www.saltshaker.net/20110601/hip-or-hype#comment-259781 Sun, 07 Jan 2018 23:22:03 +0000 https://www.saltshaker.net/?p=5938#comment-259781 […] Though I wasn’t familiar with his work, apparently he spent a bit of time in the kitchen of HG, the former restaurant in the Fierro Hotel, working with Hernán […]

]]> By: 2011 Tied Up in a Bow https://www.saltshaker.net/20110601/hip-or-hype#comment-251494 Mon, 06 Jun 2016 17:18:26 +0000 https://www.saltshaker.net/?p=5938#comment-251494 […] Probably the most interesting individual dish I tried in Buenos Aires this last year – Argentine Sand Perch in Ajoblanco at HG […]

]]> By: Plate by Plate: Starring, Chocolate https://www.saltshaker.net/20110601/hip-or-hype#comment-240403 Thu, 04 Jun 2015 21:09:45 +0000 https://www.saltshaker.net/?p=5938#comment-240403 […] one that’ll have you scratching your head. You probably won’t remember, but way back I reviewed HG restaurant when it was open and talked about a syrup that Hernan Gipponi made by melting Tic-Tacs in sugar […]

]]> By: A First Look at a Reboot https://www.saltshaker.net/20110601/hip-or-hype#comment-235872 Sun, 14 Dec 2014 15:12:22 +0000 https://www.saltshaker.net/?p=5938#comment-235872 […] portions individually, it added up nicely, I was comfortably full and satisfied. My guess, like the first time I went to HG, is that the chef may need a little time to get into the rhythm of the place and perhaps tweak some […]

]]> By: dan https://www.saltshaker.net/20110601/hip-or-hype#comment-212912 Sun, 08 Jul 2012 23:17:42 +0000 https://www.saltshaker.net/?p=5938#comment-212912 In reply to Chris Gammill.

Chris, I’d agree. I’ve been back a couple of times since, including for brunch. Brunch was a touch better than the lunches I’ve had there – but all were really good, and haven’t had a bad dish since that first experience. And overall it’s definitely improved – they re-did the room so it’s far more attractive, the service has become more polished, and the food has stepped up a notch. And in comparison to what some of the tasting menu style places in town are charging, it’s a bargain!

]]> By: Chris Gammill https://www.saltshaker.net/20110601/hip-or-hype#comment-212911 Sun, 08 Jul 2012 19:56:21 +0000 https://www.saltshaker.net/?p=5938#comment-212911 Just ate the Sunday brunch and was floored. Awesome service – which I’ve found lacking in BA – and creatively tasty food. Had my first tongue and enjoyed a pinot rose champagne. Worth every penny!

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