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2016-02-20 175 views
See the full review at http://thehungrybunnie.blogspot.sg/2016/02/burnt-ends.htmlBurnt Ends makes the barbecue an exquisite affair. You wouldn't expect barbecued fare to be this polished, but Burnt Ends' mastery of the grill is inimitable. Prices are a little steep, considering the tapas-portions of most dishes, but well worth it.Service was extraneously amiable and chipper in attitude, as Burnt Ends doesn't charge for service. And because the menu was impossibly succinct, scant almost, the staf
Read full review
See the full review at http://thehungrybunnie.blogspot.sg/2016/02/burnt-ends.html

Burnt Ends makes the barbecue an exquisite affair. You wouldn't expect barbecued fare to be this polished, but Burnt Ends' mastery of the grill is inimitable. Prices are a little steep, considering the tapas-portions of most dishes, but well worth it.
Service was extraneously amiable and chipper in attitude, as Burnt Ends doesn't charge for service. And because the menu was impossibly succinct, scant almost, the staff's fair grasp of the menu helped inform our choices.
We had:
1) Smoked Quail Egg ($15 each) - topped with caviar: the minuscule mouthful costs a pretty penny, but wow was this glorious. I finally get why caviar is prized as a delicacy. These inky black pearls lent a plush briny counterpoint to the nuanced smokiness of the perfectly soft quail's egg. An absolute can't miss.
2) Tomato Toast & Lardo ($18): looked rustic but was exquisite. The blobs of tomatoes, lightly torched on the grill, were bursting with an incredible sweetness.
3) Beef and Mustard ($18): my favourite version of beef tartare ever. It was clear and refreshing, the bite of the mustard restrained the rounded body of the beef.
4) Burnt Ends' Sanger ($20) with pulled pork shoulder, coleslaw, chipotle aioli, and melty cheese sandwiched between a pillowy sesame seeded brioche bun: to-die-for. Best pulled pork burger I've ever had in my life. In fact, best burger I've had in a long time. I'm still dreaming about it.
5) W.A. Marron ($90) accented with kombu and gilded with tobiko beurre blanc and chives: sumptuous and succulent.
6) Onglet ($35.10 for 150gm at $26/100gm) topped with burnt onion and slathered in the most divine marrow jus: Decadent and heart palpitatingly sinful but so wonderfully superb.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$140 (Dinner)