4603 W 90TH St, Prairie Village, KS | Directions 6620738.966457 -94.638847
Sat: 5:30pm-10pm, Sun: 5pm-9pm, Mon-Thu: 11:30am-9:30pm, Fri: 11:30am-10pm
Neighborhoods: Somerset Manor
Great time... – Hidden in a small strip mall by a residential Prairie Village enclace. Tatsu's was a pleasant surprise. Visited it during a private party for a relative. Wine, dinner and live entertainment from s solo piano player whose business card was also at the main reservations counter, www,robertjohnsonpiano.c0m Very laid back and sophisticated in a 60's jazz cocktail piano sort of way.
The sea bass was the best I've had in KC - and that's saying something. Maybe thay just prepared it the way I liked it. Having a private room for special events added to the mood. Tatsu's hours are limited (a few hours for lunch and open longer for dinner). Currently, they are closed on Monday's.
Best French restaurant in town – Tatsu Ari has been in the same location for 25 years and has not changed the menu to any degree.
However, the menu is extensive enough so that frequent visitors have enough choices not to be bored. The liver and onions dish is one that out shines Four Seasons in NYC. The Chilean Sea Bass is the bench mark that we compare when eating it at other restaurants. We have never complained about the vegetables which are fresh and not overly cooked, and the fresh baked bread is to die for. I will say that the souffle has too much of a marangue taste and quality and could be better.
All in all it is our favorite restaurant in the Metro.
If you know what's good for you, don't ever, EVER go to Tatsu's-2 – (Part 2, see review by k_2 for Part 1)
The "final touch" was the dessert: we split a chocolate souffle. It came in a huge ramekin (about 4 inches in diameter), and was split onto 2 plates tableside. The taste was half-cheap cocoa (with the appropriate light color) and half-steamed yolks. I would bet my own home-made dark-chocolate souffle against this blasphemy anytime!
To add insult to injury, the "suggested" tip was 20% on everything, including tax ($ 161 at that point, before tip). We left a decent tip for our poor clueless waitress, who kept mispronouncing all French names in the menu and was dripping the $45-a-bottle Cab Franc all over the tablecloth every time she was pouring or refilling out glasses. Oh yeah, and at $31 an entree (and $ 9 for a "salad upgrade") I would have liked to see my napkin folded when I had come back from a bathroom (one of the ultimate tests of good service).
For the money we'd spent it was the worst meal ever (actually, it was probably THE worst meal ever, regardless of the cost), and that's including less expensive, but much better French-minded meals in New York City, Paris, New Orleans, and Napa Valley... For the same amount of money, you can go to "40 sardines" (or Bluestem) and have a meal, which would be 1000 times better.
At any rate, we are NEVER going back there, and advise you to do the same.
If you know what's good for you, don't ever, EVER go to Tatsu's-1 – Do not go to Tatsu's, if you expect a decent meal, especially for the kind of money they are charging.
The menu was unimaginative to start with. To be fair, had some specials (vichyssoise, and a couple of salads you could "upgrade" to from the usual dinner salad: "avocado salad", consisting of half of avocado with shrimp salad topping on bed of greens (which turned out to be crab or maybe even surimi (aka fake crab legs, crab sticks)), and a "goat cheese salad" (greens tossed with raspberry vinaigrette, blueberries, strawberries, and goat cheese), which was actually the only decent thing in the whole dinner.
The wine list by the bottle was decent (as opposed to being almost non-existent by the glass), we ordered a bottle of Lang & Reed Cab Franc (also available in Grand St Cafe) , which was served a bit warmish for my taste (but OK for my husband's).
Vichyssoise tasted mostly of cream and salt, not leeks of potatoes.
Entrees were truly horrible. The sides consistent of the bland mashed potatoes (too gluey, indicating they were made in a food processor or blender, instead of hand-mashed), steamed broccoli (in fist-sized overcooked pieces), and steamed baby carrots (very overcooked, sweet, and very mushy. I've had infinitely better steamed vegetables at Applebee's, I swear!
As for the meat part, my husband had Veau a la Normand (veal with cream-calvados sauce) with, which came with rice underneath the meat (in addition to the potatoes, broccoli, and carrots); he said the rice tasted as smth out of the Uncle Ben's box. I had Filet de Boeuf Marchand de Vin (beef tenderloin with, supposedly, shallot-red wine reduction). My sauce was incredibly sweet, dense, and cloying, I would not be surprised if they added some starch to it (think bad Chinese restaurant sauce, and you'll get the idea). Meat was not good - unseasoned, and very tough on the exterior (in spite of being vaguely rare on the interior).
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