Things aren't always what they seem. Surface trappings so seldom break way to true substance. Such is the case with Province, the new restaurant at the Westin Downtown.
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Nicole Whittington on Province:
I was served during several visits to the restaurant. To be sure, there were hits among the misses, but the misses were not even close. For as detail-oriented as executive chef and restaurateur Randy Zweiban clearly is, it's a wonder what his cooks will do when the boss isn't looking.
I stopped in for a Saturday morning brunch with my boyfriend and his parents. The parents, a sweet couple from the Midwest, were content picking around softly scrambled eggs drenched in butter to fork up a medley of fingerling potatoes and cherry tomatoes. I, on the other hand, will not be ordering salmon for breakfast again. Maybe ever. Definitely not at Province. The salmon Benedict had a lot of strong flavors that didn't come together: salty, smoky, bitter, buttery. It was unfortunate that my eggs were so under-poached that they more closely resembled a science experiment than breakfast. The whites were still translucent, as was the stingy dribble of ancho Hollandaise sauce. I did enjoy the side of housemade chorizo links, which were bursting with all the right spices: paprika, salt, cayenne, cumin, and fennel seeds...full story