Location: 1911 N Cleveland Massillon Rd, Bath, OH 44333
https://www.kenstewartstrebelle.com/
Date Tasted: 9/9/2020 (Wednesday) (dinner)
Price: $16
Beverage: Ken Stewart’s Cabernet
There are lots of things to say about this rendition, but most important is that it was hard to get past the fact that the meat was so cold it was literally half frozen to the plate. Could I have let it sit and warm up, sure, but that’s what the kitchen is supposed to do if they choose to prepare these ahead of time. And as an appetizer I needed to get to the main course.
I really like Tre Belle Restaurant, and the neighboring Ken Stewart’s Lodge. The atmosphere is nice and cozy, and you’ll often see Ken Stewart walking around greeting guests. So when one of my favorite dishes appeared on the menu there was no chance I wasn’t going to order it.
Presentation: It’s a beautiful carpac- err – chef salad? On occasion you will see eggs in a carpaccio presentation, but it’s rare. Tomatoes – nope. Stop that. The arugula was fresh and flavorful but completely covered the much-overdressed slabs of frozen meat underneath.
A generous amount of capers were spread throughout and the execution of the cheese was perfect. Needed a little salt, as is usually the case. No onions, plus there.
Temperature: Extremely Cold
Size: The actual meat portion was below average, unimpressive
Value: This would be a fair price for a properly-executed dish. Perhaps the kitchen was having a bad day, but there also needs to be some tweaks to this composition.
Overall Score: 2/10 – would not get again
Reasoning: A salad is a salad. Beef Carpaccio as a dish requires that the meat itself is the center of attention. Things like arugula, capers and dressing exist only to accentuate the meat, not completely cover it up. This would be more aptly named, “Arugula salad with some freezing meat stuff on the bottom”. Bummer, would be nice to have a good execution close to home.