Quartered artichoke hearts come breaded with Japanese panko, deep-fried, sprinkled with Parmesan, and served alongside a remoulade sauce. But even the warm temperature and crispy texture couldn't conceal the concept's underwhelming blandness; the artichokes were in dire need of seasoning and general flavor. The "remoulade" was far from authentic. It tasted like a basic blend of mayonnaise and grainy mustard.
Crispy Artichoke Hearts
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