I was fortunate enough to try out the restaurant Place Pigalle in Seattle on a recent trip. If nothing else, the place has near impeccable service and pacing. With a key location overlooking the bay in Pike's Place market, one could dine there just for the view.
Our appetizer of mussels with a bacon glaze was a knockout. The sauce was redolent with butter, and delicious sopped up with crusty table bread. And given the incredibly rich nature of the foods served here, perhaps I should have stuck to ordering appetizers.
But I found the flavors strangely monotonous. It was rich, true, but lacked contrast and complexity. Funny thing is, I tended to compare the two cuts if they were cooked in the Filipino tradition: the oxtail in karekare (a peanut and annato based stew) and the marrow in bulalo (basically pot a feu for marrow bones), and would have had more flavor. The simple treatment, in this case, merely left a sense of indulgent boredom. So much so that I didn't want dessert.
Bring back the mussels.