Zum grobe Ernst, Stüssihofstatt, Zurich
This is the story of an epic truce. After years of yapping at the heels of the Zueritipp I met one of the editors for dinner. We settled on the restaurant Zum grobe Ernst for our meeting. I stake out the restaurant a couple of minutes in advance and settle on a table where I can watch the door, looking anxiously at everyone entering the door, since I had no clue what a Zueritipp food writer looks like. Contrary to my expectation a classy and attractive woman in her mid-thirties makes it my way and introduces herself. We sit down and have a very pleasant conversation about food, restaurants and Zurich’s dining scene. After deliberating some time we break our discussion to put our order in. My first course was simply called “Ravioli”. I wasn’t too pleased with the dish for several reasons. Not only was the sauce rather heavy (even though someone whisked it up to make it frothy), it contained truffle (oil?) and the ravioli were more like individual wrapped candy shapes, than actual raviolis. I ranted about Kunstuben’s truffle brie and quite frankly the same arguments are valid here. My main course was a lamb filet and a side order rösti with a spanish twist. I was told that the spanish twist was paprika sprinkled on the potatoes. I believe if you play with classics, you first need to have those classics down perfect. I’m not sure what happened to the twist, it was a slightly burned, pretty average roeschti. I didn’t feel or taste the spanish influence and was left assuming that it was the fact that the potatoes were peeled while someone was watching Maja Brunner. While the lamb was of decent quality, the sauce had a high level of acidity and was too peppery for my taste. If you look at the prices of the dishes the restaurant didn’t meet the standard it projected. The food writing authority across the table skipped desserts and since my BMI is skyrocketing I followed suit and we had a riveting conversation about making your own sausages over another glass of wine. We ended our dinner on a friendly note and said our goodbyes. In the aftermath of our meet I went to my favourite bar to contemplate. There was one very interesting question the editor had asked me – “When will you stop writing the real picky gourmet blog” as in when have I accomplished my goal ? I contemplated for an hour, thinking if I’ve managed to get the leading food publication of Zurich to pay for my dinner, isn’t this the perfect time to call it quits ?