900 Chestnut Street
Terre Haute, IN 47807
Vigo County
Phone: (812) 232-1540
Fax: unknownWebsite: Visit our websiteEmail: no email on fileHours: unknown
Ballyhoo Pizza King - Tavern - About Us
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by Lorna R. on I have visited East Side multiple times and unfortunately the service and food have gone down [way down] and the pretension factor has gone up [way up] This past weekend, we ordered an appetizer and a cocktail. The cocktails took forever and we had finished our appetizer before they came. When we asked, they snootily said that their cocktails had "steps" that took 20-30 minutes to make!!!! Whaaat? How come other places can make fab [actually, better] cocktails in a few minutes? The food was really mediocre, which is a shame, because I have had good food there. I fear that they are getting hipper than thou. The problem with that is, as new places open up east side - fickle hipsters will move on to where the food is consistently good and the drinks don't laughably take 20-30 minutes to make. The setting and the music are great. Take a look at your process East Side - you are starting to get more negative reviews than positive.
by alex a. on XIV concept of dining is a bit confusing. The server doesn't call the menu items as "small plates" or a tasting menu for that matter. According to the server, the restaurant's concept is to be a do-it-yourself muti-course menu? Whatever that means, I have no idea. Everyone at the table has to order the same thing, with a bunch of opinionated diners, we could be here all night negiotating. Something, I'm definitely not a fan of. Ok, on with the food. The Nantucket Bay Scallops and the Ice Cold Shellfish arrive on a rectangular platter. The oyster is briny with a touch of Champagne foam, the other part of the platter had firm white shrimp in a silky panna cotta Bites of king crab with sweet mustard rounded out the rest of the elegant platter. The Nantucket bay scallops, cute as pearls on a necklace, share another narrow platter with wisps of cauliflower and crumbled tempura batter, Heirloom beets are set across the plate like rubies in a treasure chest, interspersed with wild arugula and extraordinarily creamy burrata and dressed with aged balsamic. The olive oil finished off the sumptious platter. The caviar parfait is a neatly stack of minced hard-boiled egg with smoked salmon and oestra caviar. All or delicious, but delicate. The tasting menu that's not the a tasting menu is eight courses for $55. 11 courses for $75, 14 courses for $95. The "gamut" is all 35 dishes on the menu for a whopping $250 per person. Each course is too small in porportion and a tad too expensive in my opinion. The scene is something out of a French chateau. Chandliers drape the establishment and the bookcases makes it seem like you're eating at the library. The staff is very pampering and very nice actually. I expected the worse and got the total opposite. I like surprises
by Romelia Rengers on Apparently one of those things that you have to do while in Atlanta. Fun place. No frills. Don't go just for the food or you'll be sorely disappointed.
