Dinner in a cellar strikes some good notes but misses others

Dinner took us to Klub Architektu. It was a very cool space, down a set of stairs into a handful of rooms with curved brick walls. The walls had been painted white and the entire place decorated with minimalist style. In a neat touch, lights over each table could be easily raised or lowered via a pulley. The food was more innovative Czech food.

I tried a new beer, this one a dark beer called Zlaty Bazano. It was pretty tasty, much like a porter, with lingering notes of coffee.

The appetizer was a bowl of garlic soup. The concept for this dish was spot on. Roasted garlic in a creamy soup with a cheesy crouton, yum. The dish's execution backed away from full flavor though. It tasted a little watery, with not quite enough garlic, and the crouton was not up to the task of balancing the liquid with crunchy bread.

My main was beef medallions in an apple reduction. The meat was nice, cooked but not cooked too much. The sauce was a bit weak and the apples seemed a bit sapped of flavor.

Kevika got a plate of jacket potatoes with onions and sour cream. This was a basic rendition, with little effort to take the dish higher. The potato chunks were also too large, with too much mushy flavorless potato inside. The sour cream did its job of breaking up the monotony of the potatoes a bit.

Carolyn went with a goat cheese salad. It was served in a style I've never seen before, with a large round of goat cheese that had been warmed until it was melting. This was a good bite, though I'm not sure how it lasted for a whole meal. The little jam on the side was an excellent touch.

To finish off our time in the cellar, we shared a slice of honey walnut cake. An excellent take, the cake was not too rich and actually meant to be enjoyed as an entire piece. The cream frosting serving as a glue between the layers of cake was delightful.

So, a great space but some up and down food. Hopefully they get it sorted out to take advantage of their surroundings.