They’re called “wing bombs.” I call them odd and complicated, despite a strong and tasty bolt of horseradish. The “corn fritters” deserve marks for creative preparation, while their relatively bland taste falls flat. Then come two entrees, New York steak “cubes” and sea bass edamame, both of which immediately cry out in embarrassment of their paltry quantity. While the flavor stood its ground, to my dismay my stomach did not reach its necessary capacity. Add to this one overworked waitress who clearly needed additional assistance, leading to overall service that was hurried and inattentive. Thankfully the wine, a Lodi Zinfandel, was delicious!
My second dining experience at Tangerine painfully paled in comparison to my delightful first, I’m sorry to say. Plus it’s not the place to go if you, like my dinner companion, are in search of a real steak. Still, for the numerous appealing menu selections yet to be conquered, plus a more hearty dish I eyeballed at an adjacent table, maybe– just maybe– a third trip is in order.
Ryan R. Sanderson 