another rave for Arlington's GREEN PIG BISTRO (11-19-20)

 We have felt so comfortable at the GREEN PIG Bistro in Arlington, we returned last week for another indoor dining episode with one friend....we are trying to limit our contacts.

The indoors was a bit more crowded than it was when we went a month earlier, but everyone was well spaced and interactions were minimal. I am concerned what will happen with newer laws limiting indoor dining as we enter the winter months, but that would apply anywhere. I hope all these establishments can "hunger" through the winter.

Our server Jackie was a dream and when i ordered the Melon de Bourgogne from Eric Chevalier "Clos de la Butte" 2018 Muscadet, Cote de Grande Lieu I was warned it was the last bottle. The wine list is very reasonable here so we then headed to a 2018 Clos Pegase Chardonnay from Carneros in Napa Valley that we haven't tried in ages(maybe decades) and always love with good shellfish. 

We started with a selection  of starters including Chef Tracy O'Grady's Deviled Eggs which are to die for and have that wonderful crunch from bacon and flavor from a dash of mustard. Who doesn't like Biscuits with Honey & Butter. They were so good, mine was gone in, but Will and our friend, Holly, both decided to save them for breakfast the next day. Chef Tracy immediately nixed that idea and brought us all doggie bags for our next morning!! The dish created last month entitled Bacon & Parmesan Crackers with Marinade has earned the affectionate term "Bacon Crack" from Will and these little bacon-wrapped treats are simply super; not to be missed.

When Chef advised that the star dish on the menu was the Diver Scallops with Smoked Pork Ravioli, Cauliflower Puree, Chanterelles, Caramelized Pearl Onions, Heirloom Carrots and Truffle Broth we all immediately agreed on the same main course. It was divine and everything from the super caramelized small onions to the huge seared scallops and rich raviolis had us swooning at every bite. Small crunchy discs of sun-dried tomatoes added to the dish, which indeed has to be one of the most wonderful ones we have had in ages. We ordered the Mexican Street Corn for a side, but never got to it, instead enjoying it tremendously the next night at home with our roast chicken dinner(another ideal pairing!). The Cornbread comes in a cast iron pan with a gob of maple butter on top and is another dish that reheats so easily the next day--we loved it all. Stuffed we were, but dessert here is irresistible and and we all split the Hot Apple Crumble with Ice Cream. Lovisolo Barbera Brut Rose was a perfect pairing for the dessert as our chardonnay(which paired beyond brilliantly with the scallops) was all gone! I know that Green Pig Bistro has a name that sounds like a burger joint, and believe me, the burgers are great, but if you want a safe night out(inside or outside dining) and seek something a step above and want a menu that will impress, head to Clarendon's Green Pig Bistro!

Middleburg's (VA) Red Fox Inn requires some tweaking (11-15-20) but has a terrific tasting menu

 Our last night bd before heading home was indeed in the "country" in Middleburg, VA just an hour from home. We opted to skip the hotel restaurant and head a 1/2 mile into the historic town, which turned out to be a great choice for the most part. The Red Fox Inn is an historic spot dating to the 17th century and while we ate outside, we did get to view the historic Tap Room after dinner. On arrival we were guided to a huge tent that had been erected over a slate patio. Eighteen or so wrought iron tables and chairs (with cushions!) were arranged over the space with decent distancing, especially since the place was empty at 7pm. There were plastic walls to protect from the cold, wind and rain and a giant heater generated more than enough warmth. It felt like we were indeed inside. 

After a while other folks began to arrive and the host(who we were told was new) kept seating everyone in our area rather than spacing us out. Our beyond brilliant server, Caroline, told us that was the way they seat folks for the servers to have it a bit easier. We all understood and then asked to be moved as there was so much space; another table also did the same thing.  Only about 6 tables were occupied and it made no sense for them to be all in one corner!

The only option here is a four course tasting menu for $125, which was elegant and varied, although two dishes featured butternut squash and two featured pears which was a bit lopsided, We ordered a bottle of 2016 Barboursville Vineyards Vermentino Reserve as the wine list had a wonderful selection of Virginia wines. It paired brilliantly with my superb starter of Butternut Squash & Sage Wontons which were fried perfectly and crispy and sat atop a mound of soft goat cheese with hazelnuts and plum chutney giving the dish a burst of flavors. Will's Lamb Meatballs were declared "unexciting" and came with feta, pine nuts, charred red onion and minted yogurt.

The next course fared better for Will with Butternut Squash Bisque (declared "delicious") with Creme Fraiche and Candied Pumpkin Seeds. I swooned over my Beets with Goat Cheese, and while the marinated beets were not as good as the smoked ones from the night before in Richmond, the overall salad was made a star from the large disc of Monocacy Ash Goat Cheese & two-tone crunchy rye croutons. A bit more arugula would have been welcome, and the beets were described as "whole grain mustard marinated beets," but they had no mustardy taste at all. Despite this, I adored the overall dish.

We moved on to a 2010 La Rioja "Vina Ardanza" Seleccion Especial Reserva which had tons of flavor and body which paired amazingly with our main courses:

Seared Duck Breast came with a Leek & Gruyere Bread Pudding which we both decalred to be the best part of the entire meal. We told Caroline it should be the star of the vegetarian option, and she said the staff always ordered it when they ate! Maple Sherry Brussels Spouts and Apricot-Orange Chutney rounded out the dish, which was alas marred by over-salting of the delicious duck. Will & I switched dishes halfway and I was even more shocked with the super salty yet gorgeously presented(FB photos) Rack of Venison special with Horseradish-Peppercorn Crust(I tasted no horseradish, just way too much salt--which luckily could be brushed off) on the Frenched rack and served with Parmesan Risotto, Roasted Beech Mushrooms and Port Reduction.

We were heartbroken when told the Caramelized Banana Bread Pudding on the dessert menu was replaced with a Cranberry -Orange version. Even Caroline said that nobody was ordering the new version as the old had been such a standard specialty of the Inn. We both chose the Vanilla Bean Custard with Butterscotch Sauce, Almond Cookie Crumble and Mascarpone Cream. It was rich and creamy and superb, more akin to a butterscotch pudding, but oddly tasted of salt!!! We did love it though as the salt was akin to salted caramel(I guess purposefully).

While the salt was an intrusion, it did not destroy our delicious dinner.

--

Richmond's (VA) ADARRA is awesome for terrific tapas (11-14-20)

 Our second night in Richmond had us going just about 3 minutes up the street to Adarra, which is a husband and wife team run place that opened not quite 2 years ago and has managed to maintain themselves through the pandemic despite the small indoor and outdoor spaces they have. Again exposed brick reigns with some wonderful oil paintings all over the room which has a beautifully constructed bar with 7 chairs (that are now not used) and only 4 tables in the room. Jas, the Bar manager explained the menu and we settled on some of the yummy cocktails he created: Will had the GLHF(Good Luck Have Fun) made with reposado tequila, blanco vermouth and fino, while had the Singh's Cheeky Sing Sling here made with nigori sake instead of gin which is more to my taste anyway(photos on FB).

I think the biggest and only problem here is that the menu lists 4 wines by the glass, so we assumed there were no bottles or wine list. We asked Jas and he said there were tons (Lyne the owner later said over 50), but no wine list. I wish they had a downloadable PDF for them like the menu. We let Jas & Lyne choose and had two wonderful reds that we would probably never find anywhere else as the list is beyond eclectic! First was a Julien Pineau "Les Saucettes a L'Aunis" from the Loire and made of the Pineau d'Aunis grape varietal which I have never heard of. It had an odd quasi-effervescence on the tongue that was not bubbly, but oddly sizzly and totally undescribable!

We ordered 4 dishes to share for starers with the Jamon Iberico Mangalica starring as it was cut in view of us, but on the other side of the room and had just enough fat, but not too much with a super salty taste on the roof of the mouth. Smoked Beets(no photo on FB sorry) was a divine preparation served hot with butter, honey & lemon. The Anchovies were nice and had a salad on top of shaved fennel & chiles. The Roasted Octopus was another big winner with the crispiest of tentacles and a yummy harissa over the fish with potatoes and scallions.

We moved on to a Jose Pastor "Albahra" 2019 from Envinate made of Grenache & Moravia which was a yummy red that worked brilliantly with our "main" dishes. I say "Main" as the menu is set up in a way that these dishes are all varying sizes and mean to be shared in no particular order. We started with the yummiest of Navajas al Natural or Razor Clams in brine with smoked butter, scallions and served with sliced baguette. Razor clams are so rare these days in the states, but here they are listed under the "Conserva" meaning they are purchased tinned and hence can be kept in the restaurant for some time without fear of spoiling; almost a necessity these days to allow variety.

Our largest dish was a "paella" style Guiso Gallego(a Galician stew)made with Shenandoah Lamb shoulder, Spanish short grain rice, mushrooms, peppers, onions, celery root and herbs. It was so satisfying on a chilly night and the flavors were spectacular. A bit more of the excellent lamb shoulder would have been welcome.

We saw cheese on the menu when we arrived and planned ahead for that as our dessert with the last of the wine. Three Spanish cheeses are on the plate and all were excellent: San Simon is a Galicia soft cow that is very smoky and pliable if-you-please. The soft Cana de Cabra goat is from Murcia and was as good as goat gets, but the winner is always the brilliant blue Valdeon from Leon.

We chatted with the team for a while (we were distanced at our table and they were behind the bar) and Chef/Owner Randall Doetzer saying what a fine selection and variety of food and drink they offer before we headed back to our hotel to continue onto the Virginia countryside today for our last night away before returning home.

Richmond's (VA) Parterre passes the test for taste (11-13-20)

 We decided we needed a weekend getaway as every vacation we have had planned (that's 5 or more) have all been cancelled since last March thru next February so far! For our first night in Richmond we ate in the restaurant in our quaint hotel, Linden Row Inn. Parterre seems to have nothing to do with the name, but we had a nice meal in a small room with distanced tables, good service and very inexpensive wine. We had forgotten how much lower the prices are when you get away from DC, and the portions seem to grow the further away you go!

The non too comfy wooden chairs will have you moving on quickly, and in addition we were told to please limit ourselves to 90 minutes, which was fine. The wooden tables and floors are part of the overall decor as the buildings here date back to the mid 18th century! There are old black and white photos of Richmond, exposed brick with white paint and the place was indeed very simple. We ordered a Meiomi 2017 Pinot Noir (blended from 56% Monterey County, 26% Santa Barbara County and 18% Sonoma County)which was medium bodied and ideal with our monstrous salads. Will had the Beet & Arugula Salad with local arugula, marinated beets, buratta, toasted pepitas and a pomegranate vinaigrette which he declared underwhelming. My even large Kale Salad came with dozens and dozens of Crispy Chickpeas, Feta, Golden Raisins, Pickled Red Onions and a very tasty Lemon-Honey Vinaigrette. I asked if the chick peas were fried and our severe said indeed but only for a second, which is why they were warm, yummy and crunchy really making a mark on the dish (fotos on FB).

We moved on to a Chianti Castello di Bossi 2015 which was one of the more expensive wines on the list at $40! It was a perfect wine with our main course as we both had the Smoked Duck Confit with Cardamom & Sorghum Sweet Potato Puree, Roasted Brussels Sprouts and a Pomegranate Reduction. We were grateful that we each got only a 1/4 duck(thigh and leg) as the dish was rich and filling as well.

No need for dessert as we had some Lindt Truffles left in our suite upstairs and had those with the rest of the wine back there!

Hallowe'en has heavenly debut of MOON RABBIT by Kevin Tien at the Washington Wharf(10/31/20)

 I'm not one to rush out to a new restaurant the day it opens as it is so often a bit crazy, but when I heard earlier last week that Chef Kevin Tien(of Top Chef/multiple awards/Emilie and more) in Dc was opening a new restaurant at the Intercontinental Hotel on Washington's Wharf, I thought it would be a wonderful chance to get out on Hallowe'en as Will was out of town to visit friends for the weekend.

We have often spent Hallowe'en with our friends Mel & Juan who celebrated their anniversary on this date, and since Mel had lost his wonderful husband several years earlier, I invited him to join me. I arrived early to find the huge ground floor space where Kith & Kin previously was completely redesigned to allow for maximum distancing. The tables and booths were oh so comfortable and lined opposites of the long rectangular space with a large bar at one one, but with no bar seating anymore. The floor-to-ceiling windows had the option of sliding away, but not one what was one of the coldest nights of the year so far. Oddly, there were a good number of folks dining outside in the 40 degree temps with the heat lamps turned up high. Of course, the harbor-view at the wharf makes this a great destination as well, save for the crazy parking costs!!

I eased into my comfy leather chair and ordered a bottle of Beronia Tempranillo 2013 Reserva(95%Tempranillo/4%  Graciano/1% Mazuelo) which I loved. Oddly, it was a 2014 which arrived(and was fine by me) on the first night of the new menu. It seems the small wine list is inherited from Kith & Kin and will be replaced with new selections in the coming weeks; I told Chef that a great intense Zinfandel would work so fine with his spices!

When Mel arrived we decided to split 2 appetizers and main courses and our server Daniel was extremely helpful in guiding us, despite the fact that the menu was not that large. I chose the Bai Tai Chanh or Venison Carpaccio with Watercress and Nuoc Cham. The salad was large and the meat was so tender and tasty with the fish sauce dressing and there was a crunchy element that was fabulous. The Grilled Prawns with garlic & Thai Baisl Butter, Muoi ot xanh sau dac and lime was suggested by Daniel and was a dream dish indeed with the grilled shrimp grilled to perfection and two sauces to dip in, both with amazing flavors.

We moved on to another red, this time an Essay Syrah from South Africa's Western Cape 2018 which was great with our main courses. The Lemongrass Pork Blade Steak came sliced with lettuce, Coconut Rice, fish oil and herb bouquet which was an adorable vase filled with fresh mint and basil to add for taste. The portions here are quite large and of all the dishes this was the least satisfying, not due to flavor, which was fab, but due to a tad too much fat on the meat. Chim Chut Bien Ho was the winner dish of Fried Quail with magnificent Biscuits and Fermented Chili Honey. I am a quail addict and these little birds were juicy but crispy and the biscuits would win any Southern competition!

We decided to split the one dessert on the menu and it is a winner: Banh Flan Ca Phe is a Condensed Milk Flan with Coffee Caramel and Chocolate Pearls (incidentally all the photos are on FaceBook) and we went home full and satisfied knowing that MOON RABBIT will indeed make it and hopefully survive this most difficult times for restaurants. While the room was not full, there were a good number of diners, many just friends of Chef Kevin(like us) who heard the news and I assume a number of guests from the hotel. We look forward to returning, especially when the weather warms up and we can sit outside on the beautiful waterfront.

--

GREEN PIG BISTRO in Arlington has us green with envy(10-25-20)

While my reviews these days are far between, I have to apologize for going to the same places alot. The reason is simple: SAFETY. We know that when we hit a friend's restaurant, we will be in the best hands possible; a big thing to consider these days, especially when you don't want anyone's hands all over everything!

We returned to GREEN PIG BISTRO in Arlington on Sunday, where Chef Tracy O'Grady reigns supreme and is coming up with amazing new ideas daily. We were treated to some "extras" as guinea pigs and I have to say we three guinea pigs were all in agreement as to the new dishes being stupendous. 

We ordered a bottle of a great house red from Douro in Portugal called Canaes does Frades which has a nice hint of spice and was totally warming on this past chilly Sunday. Incidentally, we sat inside where the spaces are huge and the booths far apart and only every other one was used. We perused the online menu and then dishes showed up. we marveled at the Chicken Skins with a Ginger Soy dipping sauce and were amazed at the intensity of the Bacon-wrapped Ritz Cracker Parm balls(yup, that's what I said--check out the FB photos) which were baked and served with a Basil marinade. My husband declared that it should be called BACON ON CRACK! Next came a Shrimp Scampi spin off with fava bean hummus dedicated to Chef Francesco Ricchi and while we had the hummus on the last visit, the shrimp and blanched garlic make it even better!! We each got a glass of Prosecco as well since chef felt this dish needed a bright bubbly to counter the richness.

Sunday had lots of specials and we chose two dishes and ended up taking home more than 1/2 of each(a great leftover meal on Tuesday!):

Crispy gruyere Stuffed Schnitzel is a pork schnitzel but stuffed with gooey cheese and then cooked to perfection with a Crispy Cornflake Crust and served with Roasted Fingerling Potatoes and a Buttery Cabbage & Apple slaw. The dish had a rich decadent mustard-pork sauce--think GLAZE!! GPB's Chicken "Pot Pie" comes in a large cast iron skillet with pulled chicken, a rich Madeira cream sauce and a die for herb crumble crust and is served with Mushrooms, onions, peas and carrots....

Our meal was amazing from start to finish and the service from Zach was better than amazing. At Green Pig Bistro you feel safe and also can be sure to enjoy some great home-feeling but blow your mind bistro food! 

We all were stuffed, but the desserts were so irresistible that we took them home:

White Chocolate Cherry Bread Pudding with vanilla ice cream and crispy Corn flakes(who doesn't love corn flakes!) and the Salted Chocolate Toffee Chip Cookies!!!

Needless to say, chef Tracy sent out some awesome biscuits along with the rest of the Chicken skin so we had a truly yummy breakfast the next day (or two!).

Gotta love GREEN PIG BISTRO!

Chef Roberto Donna and D'angelo Wines brought Basilicata to our table brilliantly(10-10-20)

 I have not taken to writing much about Zoom Wine dinners at home, but Chef Roberto Donna(chefrobertodonna.com) did an amazing job pairing wine from D'Angelo (represented by Maurizio Farro of Cantiniere Imports) over the weekend. The fabulous four course meal was a true treat and Erminia from the winery in beautiful Basilicata(one of our favorite regions) was a special guest for the evening talking about her wonderful wines!

We broiled up some bread first and had a wonderful Artichoke spread while we opened the 2018 Villia dei Pini Bianco which was paired with the intense first course Merluzzo Salato Ciaureddo con la Ciambotta which was a bed of sauteed peppers, eggplant, onions, tomatoes and garlic topped with the salted cod with green onion. The acidity of the wine cut through the salt of the dish and got us off to a great start.

We went insanely nuts over the 2019 Villa dei Pini Rosato, a rose made from the local varietal Aglianico del Vulture The wine was a bit bitter with a Campari-ish taste that was truly remarkable and unique(I ordered two cases!) The pasta dishes for these dinners have been quite rich and heavy(and then we were full), but here we had Cavatelli con Cime di Rapa e Pan Grattato, a wonderful local pasta with broccoli-rabe, toasted breadcrumbs and Pecorino.

The red wine was the 2017 Aglianico del Vulture which we also loved and this was paired with Agnello Saporito con  i Carciofi e le Patate al Forno Arregnate. a huge braised Lamb shank(and a ton of marrow down the middle to suck out!!) with Garlic & Artichokes served with crispy oven baked potato with oregano. We normally never finish the main course and this was all gone so fast it was funny..we loved it all and the flavors were intense, yet perfect.

The dessert was an amazing TENTAZIONE AL CIOCCOLATO, or

Layers of Chocolate Cake filled with Chocolate Hazelnut Cream and a Hazelnut

Crunch topped with a Chocolate Glaze..and I am not a chocoholic, but devoured it all with the wonderful Brachetto d'Acqui from Braida in Piemonte as D'Angelo does not make a dessert wine! It was indeed a super evening and hundreds gathered on the well-run zoom from all over the DMV as well as our hostess from Italy!!

Getting back to GRAVITAS for the third time in 3 months as it's always great(10-7-20)

 Will's birthday was this week so five of us gathered again at NE Washington's Gravitas where we have had three fabulous evening out now since the beginning of August!

It's a super and safe experience and the food is always divine, and there are a ton of new items on the tasting menu as well for the fall season. There are still two multi-course tasting menu options of $115 and $150 with wine pairings available at $95 each. We decided on cocktails and our own wine bottles which allowed for alot more fun with 5 people.

I started with "A Cocktail A Day" made with Avua Cachaca, Cold Pressed Ginger, Honey, Lemon and Elderflower which was yummy, but intense of the ginger(so beware). Will chose the Violeta which was Rayu Mezcal, Pear, Ginger, Purple Cabbage, Lime & Cynar(an amaro bitter) which he loved and said had no ginger flavor(as he is not a ginger fan like me!). "When There's Smoke There's Fire" arrives at the table with a dome and smoke release presentation  of the Bar Hill TomCat Gin with La Quintiniye Vermouth, Benedictine and Laphraoig!!

We got our celebratory glass of Gruet Champagne and after what seemed a veryn long time our Canapes arrived which were different for the two different priced menus(I like mine better). The Chef's menu got Squash Soup Shooter,  Oyster Mushroom Conserva & Salmon Mousse while ours were Texture of beets(poached,foam and syrup), Gruyere Tuille with whipped Ricotta and Date Jam and a to DIE FOR Lobster Veloute with Espalette Pepper & Apple Shooter!!

I did bother our fab server Jon and amazing sommelier Donnie alot with wine questions, but they kept up with the bottles coming and pourings so amazingly! We starrted with a Surrau "Sciala" 2016 Vermentino di Gallura from Sardinia which was more "orange-y" than crisp simple white that Vermentino usually is, but we loved the wine and it paired well with the amazing Yellowfin Tuna Sashimi with Soy Vinaigrette Shaved Jalapeno, Black Vinegar Aioli, Crispy Shallot and Garlic(photos on FB). The Fall Vegetable Salad of veggies, herbs, white wine vinaigrette and goat cheese espuma is always gorgeous and tasty; Will said he did not want to eat it since it was so beautiful!

We moved on to a Juan Miguez "Gran Leirina" 2015 Treixadura Blend(80% Treixadura and 5% each Godella and Albarino) from Ribiero in Spain.  I know I have had the varietal before, but it is not something you see very often here in the states. It was perfect for the Hamachi Crudo, now a signature dish, with grilled onions, apples, roasted beets, shiso and rice wine vinaigrette. Adorable cucamelons(a cross between a watermelon & cucumber the size of a grape) was something we had all never seen before!! Our Butter Poached Lobster was again one of the best lobster dishes ever(like before) with the whole tail sitting atoop a Ragout of Heirloom Beans with Sunchoke Puree and Uni Emulsion....again TO DIE FOR!

Our next wine was a huge Kenami Vina Otano 2012 Rioja Reserva which was 100% Tempranillo and was hard to follow(but we managed). Our next dish was again a BIG winner with Crispy Sweetbreads that oozed Southern charm with Sweet Corn, English Peas, Chanterelle Fricasse, Charred Onions, Potato Espuma dn Banyuls Jus. It was like having sweetbreads fried just like chicken, but WAY better. The other options were a Braised Veal Risotto with Creme Fraiche, Red Wine, Rosemary and aged Pecorino Sardo while the birthday boy went for the Gruyere Cappellacci(pasta) with Fall Mushroom, Roasted Vegetable Demi Glace and of course the supplement for Shaved Black Truffles!

The main courses were very varied from Crispy Berkshire Pork Belly(no fat at all) with peaches, Mojo Verde, Heirloom Beans & Saffron Rice to a bit too salty and very fishy Pan Roasted Red Snapper with Baby Radish & Cucumber Salad, Avocado mousse, Cilantro and Vietnamese Glaze(tamarind & lime). Three of us went for the super Roasted Pheasant Breast atop Oyster Mushrooms, Sweet Potato Puree & Huckleberry Jus. Again, some said it was a bit salty, but I loved it as is....perhaps my salt intake is so high(with high blood pressure not good) I was immune. I was looking at some Spanish wines, but Donnie came up with a brilliant suggestion of a 2017 Ridge East Bench Zinfandel that we loved and was neither intensely alcoholic or spicy for a young zin!

The Granita was ginger with baby carrot ribbons and shiso which was a novelty and some were not crazy, but the two bites did indeed cleanse my palate!

There is always the yummy chocolate ganache birthday cake and we all loved the desserts of Chocolate & Caramel Pave with Candied Almond, Caramel-Cinnamon Ice Cream & Sea Salt or the "Apples & Fig" ewith spiced apples, poached figs, fig black pepper gelee and Fuji Apple Sorbet(forgot photos!). I went the cheese route and was nuts about every one. Boxcarr Cottonseed from North Carolina is a soft gooey cow/goat blend that had me in ecstasy. The St. Stephen cow from NY was also delish, while we all love that gooey blend of cow/goat/sheep from Italy called La Tur. A new cheese from Virginia was Nottingham Gouda and then I always love anything from Rogue River, Oregon and this was their Rogue River Blue.

Our dessert wine was a novel Barolo Chinato from Cocchi that had the bitterness to cut the chocolate or cheese intensity. Will called it "Campari on crack!" The wine was realy amazing with the mignardise of Amaretti Cookies and PassionFruit Marshmallows!!

I can't rave enough about the team at Gravitas led by Michelin-star chef Matt Baker and they way they handle every need, food allergy or dislike, and us as clients.

Hank & Mitzi's Italian Kitchen cooks up fabulous family cuisine(9-29-20)

 As you know we often bid for food auction prizes and due to Covid have put off using a ton of them. We decided to venture down to Alexandria where Chef Jamie Leeds opened her pasta and Italian home with HANK & MITZI's Italian Kitchen(the same famous Hank of the Oyster Bar!). We checked in advance and manager Massimo told us not to worry that there was covered outdoor seating and he would insure a safe situation  and a wondrous meal. 

The entire team headed by Chef Chris Edwards(who actually WON the TV show CHOPPED that same night--check it out ON DEMAND), Massimo and the servers Lisa & Joey were a dream team!! We ate like kings and felt perfectly comfortable. We had an amazing tasting menu that was prepared family style and all the dishes were truly a treat from start to the last bite of dessert. Wine pairings were excellent, but we decided to start with some cocktails. I loved the Italian Mule with grappa, lime, simple syrup, ginger beer and a piece of candied ginger as a garnish. Will was very happy with his Pirlo a mix of Campari, Rose wine and San Pellegrino, even the Dirty Martinis were strong and yummy while the non-alcholic drinks were beautiful as well(all the fotos are on FB).

Costaross Tuscany Prosecco got us started with a wonderful selection of "antipasti:"

Melt in your mouth Meatballs were made of pork, beef, veal and lamb and had a rich tomato pesto sauce with Pecorino cheese. Milano Bread is like pizza or flatbread and was topped with Rosemary & Asiago Cheese and the winning Octopus that was so tender with lemon, fennel, garlic, oregano, dill and EVOO served with Arugula.

Our wine switched to a refreshing dry Pala Vermentino from Sardegna 2019 "i fiori"  served with a Fritto Misto that was indeed "fried to perfection" with Calamari, Shrimp & served with Pickled vegetables and an Arrabiata dipping sauce. There was a huge "Ham & Cheese board" featuring Prosciutto di Parma, Bresaola, Parmigiano gelato, Ubriaco, more Milano bread, pickles and herb salad. I am always a fan of charcuterie and cheese, but the novel gelato was really amazing and we were told right away that the chef will no reveal his secret for this(I have close-up foto on FB!).

Red wine arrived in the form of a Rufigio Conti Zecca from Puglia which was a Primitivo del Salentos and paired beyond brilliantly with the various and tasty main course and pastas:

Mafalde was a magnificent pasta with fennel sausage, broccoli-rabe and a to die for Parmigiano cream sauce, while the Lamb Tortellini were made with Moroccan spiced lamb(a nice change) with mirepoix vegetables and lamb jus.

The Porchetta was a huge slice of Garlic & Herb rubbed Pork Belly with fennel, Littleneck Clams and a Dill Sauce(I really did not taste a ton of dill, but loved it). It was an awesomely crunchy crispy skinned belly(think chicharrones!) and we all tried to avoid the fat which belly often is too much of for me!

Sides of Polenta with Gorgonzola and Broccoli-Rabe with pancetta were excellent.

Yummy house made Limoncello arrived with a beautiful small cup of Chocolate Budino(pudding) with Salted Hazelnuts.

We all left full, happy we could spend time with friends we had not seen in person socially since February, and confident that Hank & Mitzi's will be a great new spot to visit in the future.

A little secret is the Tuesday-Friday 4-6pm Happy Hour with $6drink specials, 99cent meatballs and $7 pizzas!!

Arlington's GREEN PIG BISTRO is indeed a place to pig out, but pleasantly!(9-15-20)

 When we heard that our friend, Chef Tracy O'Grady had taken over at the helm of Green Pig Bistro in Clarendon(Arlington,VA) recently, we decided it had to be our first place to visit across the river when we made that move. On Tuesday evening we met friends and sat outside on the quietest of streets with only about a 1/2 dozen other outdoor tables occupied. We felt totally safe and the food was fabulous, so it was a win-win for all.

Green Pig Bistro has outdoor seating as well as limited indoor seating, delivery and curb-side pickup!

The outdoor chairs are heavy cast iron and the even heavier stone slab tables would be a challenge if anyone decided to make away with them! The weather was pleasant, if a bit chilly, but I would assume that as it get's colder, we will see many heating devices all over the area! There is n o awing, so if you want to be outside for sure, pick a nice evening; no reservations are taken at this time, but there were plenty of tables open.

The menu is large and it's hard to decide, so we asked Chef Tracy for help and started off with a round of the PPB Craft Cockails:
Strawberry Margarita uses El Jimador tequila with muddled strawberries and strawberry simple syrup, GPB Dark & Stormy has Gosling's Dark Rum with House Made Ginger Brew and the Cosmo is usually made with Tito's but I switched it to Grey Goose and loved the loaded lime-iness. A Dirty Martini was just that and loaded with huge olives.

The regular menu is augmented by a specials list and craft beer list as well. We started with Buttermilk Biscuits with Honey & Butter which were hot and flaky and fabulous. Will declared the Fava Bean Hummus with Burnt Eggplant, Feta and Pomegranate Molasses to be the BEST EVER! I fell in love with the rich creamy divine Warm Lobster & Hearts of Palm Gratin Dip. the latter two were served with huge slices of fresh baked and grilled bread from Lyon Bakery nearby!

Our servers Jennie & Zach were amazing, always checking to make sure everything was okay, and always there to see if we wanted anything else, as we were outside, but this did not make it harder to get anything.

Our mains were simple dishes, but all cooked brilliantly. The Grilled Mushroom & Triple Cheese Sandwich comes with Creamy Mushroom Bisque on the side(with bacon) and is loaded with tons of cheddar, Swiss & Gouda as well as Shitake and White mushrooms.

The Perfectly Porked Panini has porchetta, pork shoulder, charred broccoli, gooey melted havarti cheese and basil mayo with a crunchy crisp panini and can easily serve two(we had the leftovers for lunch today!)! The burgers are excellent with a Black Angus Cheeseburger or the same with bacon served on a house made brioche bun with cheddar-smoked gouda and a super sauce.

Don't skip the sides here or have the Burrata & Prosciutto de Parma as a starter which comes with so many veggies and stuff it could be a 1/2 meal. The gluten free Gnocchi(potato) come with corn and lobster and also get top points.

We started with a bottle of tasty Gamay from Domaine Bergeron Vielles Vignes 2018 that had some nice spice, but was light for sure with our starters. The Malbec was sold out, so we went for a nice punchy Vlaravn Sonomo Zinfandel next. The wine list is not huge, but adequate with 8 whites, 16 reds and 6 bubblys, 1/3 of which are served by the glass!

Dessert is great here, and I usually skip it but managed to eat the entire piece of Coconut Cake with Coconut Frosting(it was divine, not too sweet!)with Lemon Curd and Fresh Berries. White Chocolate Rice Balls provided fun and crunch and the overall impact was super light and fluffy! The perfect ending to a perfect meal.

There is no question we will be back to Green Pig Bistro of GBP our new BFC, best food in Clarendon(or best friend chef!)!!

Katonah, NY's THE WHITLOCK will whet your palate(9-1-20)

 We dropped Sam at school for the rest of the year and decided to stay in nearby Bedford Village in Upper Westchester, so booked the quaint Bedford Post Inn. We had planned to dine in one of the two restaurants there(one is closed), but alas received and email midday that the chef had been in an accident and they moved our reservation to a spot about 10 minutes away in nearby Katonah. 

We arrived at the Whitlock and part of the street was closed and filled with tables and umbrellas with everybody well-spaced. The service was as best can be expected when the staff have to keep running from the indoor kitchen to the street tables, but it worked well and our server Michael did a great job.

We met my cousin, who lives nearby, and enjoyed a couple bottles of yummy Sancerre from Daniel Reverdy et fils 2018 in the Loire with our seafood dishes.

My starter of Scallops was pan-seared with a Parsnip Puree, bacon jam, Frisee & Brown Butter. It was rich, but delicious. Will liked the Everything Deviled Eggs with Bacon & Chives, but said they were not as yummy as the best ones we had at Dino's in DC (alas now shuttered). My cousin had the monster sized Roasted Cauliflower Salad with arugula, radicchio, red onion, parmesan, pistachios and house vinaigrette. He said he would take part home, but it was so good, it all eventually disappeared!

Will's main was a simple but yummy Lobster BLT roll with fries and my cousin chose the tasty Monkfish Special with Quinoa and Brussels Sprouts. I loved my Chorizo & Shrimp Burger which was huge and smothered in gooey Oaxaca Cheese with Jalapeno, Avocado, Lettuce and served with a yummy Lemon Aioli on a huge Brioche Bun. I opted for the side salad instead of fries and could barely get through 1/3 of that.

We could not resist splitting a Peach Cobbler with Salted Caramel Ice Cream for dessert which we all declared scrumptious!

We were sorry not to dine at the Inn, but our meal gave us a new option if we return to the area in the future.

GRAVITAS gives us yet another gorgeous meal worth of much adulation(8-30-20)

We had another double "celebration" in August and since our experience at Gravitas at the beginning of the months was so rewarding, special, delicious and comfortable(vis-a-vis distancing/masks/etc) we returned to GRAVITAS. We had asked Chef Matt Baker to create a veggie tasting menu for Samuel as this was his last big meal out before he heads back to boarding school tomorrow. I think he was truly happy and we loved our multi-course meal created to celebrate our dearest friend Mel's birthday.

Celebrations here begin with a glass of Gosset Champagne and we all quickly devoured the magnificent Parker house rolls(divinely salted) and house made Focaccia. We ordered a bottle of rose to start, Bodegas Breca 2018 Rose of Garnacha which was bone dry and had amazing flavor. It was perfect with the acidity of our Amuses: Tomato Gazpacho, Arancini with Pesto Aioli and a superb Seafood Cocktail with crispy garlic chips.

Sam started with the most beautiful Summer Garden Salad with Herbed Goat Cheese(pics on FB!!) which was so beautiful you really did not want to eat it, but he did! We had the Yellowfin Tuna Sashimi with Soy Vinaigrette, Shaved Jalapeno Black Vinegar Aioli, Nori, Crispy Shallots & Garlic which is so simple yet sooo delicious and refreshing, especially on a hot summer evening. 

Our second course was an amazing, but again, so simple, Tomato & Burrata Salad with Cucumber, Marinated Baby Tomato, Brioche Croutons with a Chardonnay Vinaigrette. The small cherry or baby tomatoes had an awesome burst of acidity and balsamic when you bit them open and we learned that after they are peeled they are marinated in balsamic! Not that I like to peel my tomatoes, but what a brilliant idea! 

We moved on to a Chablis Vielles Vignes 2018 from Jean-Marc Brocard that chef recommended and went amazing well with our Corn & Lobster Agnolloti, which Will described as the best lobster dish ever! It was superb with acidity form a tomato fondue and chunks of Maine Lobster with a slight sweetness form a Saffron Vanilla Reduction with Taragon.  Sam devoured his rich creamy chilled Corn Veloute with Corn-Goat Cheese Espuma, Puffed Sorghum and Basil. We all declared more bread was needed for the sauces!

Next for Sam came a Spaghetti with Arugula Pesto, Tomato Fondue and Pecorino Toscano and there are few pastas Sam can refuse, peso being his favorite. We had a divine Seared Red Snapper with Summer Bean Salad, Onion Mojo, Pepper Coulis and (of course) Garlic. At this point a bride entered in a small wedding party(maybe 8 total folks) looking gorgeous in her summery airy gown and they all headed upstairs for their dinner to a round of applause from the 7 or so tables in the large room!

Our final wine was a huge 2009 Priorat Garnaxta Blend from Des Nivell in Spain that was beyond amazing and paired so brilliantly with the Wagyu Beef main course for us. Samuel's dish a a huge selection of Tempura vegetables done to perfection and we all were really amazed at the variety of the food and superb love that went into each dish.

A slice of chocolate birthday cake arrived with a candle  for Mel and Sam got a special drink called a Berry Nice, while we enjoyed a sparkling Brachetto d'Acqui from Braida.

The dessert was right up my alley with tons of fruit flavors and was called Summer Cherries with a Creme Fraiche-Lavender Cremoux, Cherry Cake, Cherry-Ginger Sorbet and Chocolate Sable.

As this was not enough the mignardises arrived with a very lemony and tasty Olive Oil Cake and a blow your mind Blackberry Marshmallow that actually had a fizziness when you put it in your mouth, think fruit marshmallow on pop rocks!

It was another magnificent dinner worthy of multiple Michelin stars!

Fearrington House Inn, North Carolina has confusing cuisine(8-13-20)

 Our final night of the road trip was last night and we head home later this morning after what I'm sure will be another amazing breakfast like we had here yesterday at the Fearrington House Inn  restaurant.

 Alas, last night's dinner was a bit of a letdown, despite the elegant setting, excellent service and most exciting menu.  There is an option of 3 courses for $95 or 4 for $115.  We all decided that they were so many delicious choices to choose the 3 course menu to start and then decide on dessert after we had finished. We never got that far as the dishes were indeed quite huge, and even odder, confusing with so many ingredients on each plate it was hard to keep track of them.

 Canapés arrived first with a vegetarian pickled watermelon and tomato salad with basil herb aioli for Sam and a salmon mousse with caper-raisin puree for us.  We all got the miniature canoli I filled with lemon ricotta cheese and herb powder. They were quite deliciou,s but it seemed to take forever to have the wine that we ordered delivered. A 2017 Alain Graillot Crozes-Hermitages Blanc from the Rhone was mineral forward and ideal.

 Next came the amuse bouche of cauliflower custard with sweet summer corn salad and a crispy Lotus root topped with Brown butter powder. It was tasty indeed but the custard had the oddest rubbery taste.  Everyone was happy when the herbed parmesan corn bread and ep- baguette arrived.  The bread was warm and fabulous and the salted butter and sweet butter were both really superb. Seconds were in order for most of us.

 For the 1st course Sam chose the heirloom tomato gazpacho with pickled watermelon, pearl onion, basil, chives and a tomato espuma.  Will and I loved the she-crab salad with a yellow pepper and crab custard and Sherry foam, although the canoli stuffed with creme fraiche seemed a bit bland unless you mixed it with the other ingredients; there was also nutmeg, snow peas, mustard seed and tomato gel.  The crab itself came out as a huge torchon-like pate and was indeed excellent, especially since we are so picky about our crab being from Washington DC.  Madeleine chose the local goat cheese tart with caramelized onions, beets, champagne and spice of the angels which we later found out was fennel pollen,  which was why I avoided selecting this.

 Both Will and Sam chose the white asparagus with Fearrington farm egg, avocado, hazelnut and brick dough for their 2nd course,  and while the asparagus were delicious the egg itself just seemed a bit lame.  We had told our server Brian at the beginning of the meal that we could not eat grapefruit and yet Will's dish arrived with several segments on top and it took almost 10 minutes for them to replace the entire dish rather than just taking the grapefruit off, which would have been so much easier;  perhaps he thought it was an allergy, as opposed to something we just couldn't eat.  Madeleine chose the Herb crusted lamb with red current green tomato, green olive and mint and seemed very happy with that.  My octopus with compressed melon and seared cucumber came with paprika oil and puree, pistachio cream, more mustard and mustard seed as well as a yogurt that had the texture of a boiled egg white, not something very appetizing.  The octopus, melon and cucumber were excellent and I loved the paprika, but the yogurt really wrecked the dish.

 Sam declared that his main course, Carolina gold rice with Fearrington vegetables, black garlic, cherry tomatoes and English peas, was the best dish he had during the entire vacation.  It's very funny because when he saw the menu he looked at it and said "the only vegetarian main course is rice, how boring!"  Will and I decided to split 2 main courses and the duck breast with pickled Bing cherries and crispy salsify and salsify puree with honey glaze, savoy cabbage and hibiscus was probably the better of the two.  The duck was cooked sous-vide and then seared which of course means that the skin is not crispy; something I really missed.  The other dish was a veal and truffle manicotti stuffed with veal custard(fondant), Maitake mushrooms, pearl onion, red pepper and zucchini.  A blueberry crumble was on the side which made for an odd addition. Madeleine had the same dish and none of us could finish it as it was very rich and the pasta had the oddest texture.

 We chose a 2009 Guillemard-Pothier Beaune "Les Greves" Premier Cru  Which had the most amazing nose and an intense fruit for Pinot Noir, but the overall effect was truly boring.

 We never really complained about anything because the food wasn't bad ,it was just odd.

 We decided to skip the desserts and by this time my nose was running so badly I thought I was sick because the room was so cold.  They finally turned the air conditioning from 66ﾟ to 70ﾟ as we were getting ready to leave and brought over some nice mignardises of  Salted caramel, pineapple pate a fruit, chocolate shortbread, white chocolate guava truffles and  Blackberry marshmallows.  They were yummy but the white chocolate guava truffles were definitely the winners.... of a meal that probably isn't worthy of winning much.

 A truly nice gesture was a jar of farm made organic marmalade to take home.

Chapel Hill NC's HAWTHORNE & WOOD will WOW you!!

 For our first night in central North Carolina on a 2-night stay, we discovered that the hotel restaurant, which is considered the best for miles around, would not be open on Wednesdays.  When I inquired as to other excellent options nearby, the entire team here came up with only one possible answer, Hawthorne & Wood in Chapel Hill, just 12 minutes away.

 Well, all I can say is "thank you team" at Fearrington House because it was truly one of the best meals we've had in a long time,  not to mention the superb service, excellent cocktails & wine and just a grand time.

 The Covid dining rules here seemed to be stricter here(save for our DC outing 11 days ago when we had a temperature check on arrival!), perhaps it was because we were in the heart of a liberal city and we were actually asked questions about our health on arrival. We were also told that they would put the water pitchers on the table after they poured the water and then we could pour our own as they were no longer allowed to touch a bottle of wine or water pitcher after we had touched it. This had not occurred anywhere during our travels or even at home before we left. 

Our server Fitz was a pleasure and even told the story of how the restaurant was named(the chef's grandparents lived on these street names!).  We also discovered that the drink I ordered was actually created by him in a different restaurant where he met the chef and then came to open this fabulous place with him. The Open Kimono consisted of Japanese whiskey, fermented lemon-ginger syrup(which Fitz explained came from a family recipe in Ethiopia), burnt thyme and bitters; it was divine and not sweet at all, with an herbaceousness that tantalized the taste buds, as did everything we ate. Will opted for our summer standard, a Campari & tonic.

 We had decided on fish and chicken for main courses, so there was no question we would have a white wine. The wine list was also fantastic and one of the managers, Tim, suggested(from my choices) that we go with the superb Priest Ranch Grenache Blanc 2017 from Napa, another brilliant choice.  We eventually ran out of wine, so Willl decided to finish off his main course with a glass of the Fontanavecchia Falanghina 2018, one of the excellent 18 wines available by the glass, not to mention the 15 craft beers, and of course the two huge wine lists(standard and reserve)!!

 The tables are very well separated and there were comfortable banquettes with really nice leather chairs and dark wood tables. The art varied on every wall and within each wall and the lighting was what you might call fairly dark but gave a nice ambiance.  The menu is divided in to bar snacks, first courses and main courses, but it was clear that some of the bar snacks could easily be appetizers.

 Samuel started with a gorgeous chilled heirloom tomato soup with Arbequina Olive oil, black pepper and caramelized onion croutons. Madeleine  opted for the gorgeous Vera Luce Farms summer vegetable salad with green goddess dressing, Sungold tomato, heirloom tomato, pickled ramps, dill and Kohlrabi crispies.  Will and I actually split this as a middle course and it was simply one of the best salads I have had in ages;  I now know exactly have to use my pickled ramps that are sitting in the refrigerator... not to mention the pickled shallots.  I'm not a big fan of dill, but the fact that it was such a minimal use of fresh dill it really didn't impose on the entire dish at all.

 For his starter Will chose the North Carolina Shrimp Cocktail(and we know where the best shrimp come from stateside) with charred smoked leek aioli, fines herbes and fried saltine crumble, "new bay. The local shrimp were a treat and the crumble crunch was simply awesome.  

 My Seared slow-cooked Pork Shoulder came with June Prince Peaches, kicky Serrano peppers and a divine tamarind vinaigrette.  The amazing garnish of king purple radish was a treat although I had no clue what they were, as it was a new radish to me.

 Main courses were just as impressive and Samuel said his Runner bean and roasted garlic Agnolotti with a tomato conserva and (again) kicky golden dagger peppers, Pole beans with Parmigiano-Reggiano was really awesome. Kudos to a chef who is not afraid to use great spice and heat!  Madeleine's seared Beef Tenderloin came with the most magnificent looking potato rösti that looked like they had been deep fried mutliple times for crispness and a Yuzu Kosho Jus.  It was accompanied by what was called the new creamed spinach, which was a ball of spinach seared and then served amidst a sea of Parmigiano foam/cream.  Will chose the crispy-skinned Springer Mountain Farms chicken with teriyaki sauce, chilled Ramen noodles, pea tendrils and scallions,  which I tasted and can attest to its brilliance and flavor.  My thick crusted sauteed Morehead City Flounder came in a coconut-lemongrass broth on a bed of Jasmine rice with sugar snap peas and rose heart radish.  Everybody was in heaven and we all sent praises to Chef Brandon Sharp who had a stint at the French Laundry in Napa and new several chefs that we know in DC. 

 We were all about to think about sharing one dessert when the team of Fitz, Tim and Amber all brought out 3 complimentary desserts:

 Peach Galette was warm and a maple glaze was poured tableside; the peaches and crust and glaze were all sheer pastry genius, flaky, yet sweet and fruity(just like us).

  Blueberry Pavlova came with a lemon cream and blueberry coulis, and simply because I am not a meringue fan it was not on the top of the list.

  The winner was easily the Chocolate Pot de Creme with slivered Almonds and macerated cherries!! I am a huge fan of fruit desserts and we all raved about the quality of them, as well as the kindness of the staff and indeed their service, which in these times can be a difficult task as well.

 It was our second to last night on this amazing road trip, but truly one of the top meals for sure,  and I would recommend that anybody with in a couple hundred miles of Chapel Hill make a detour to hit this fabulous restaurant.

LIMONES for our last night in Asheville was literally luscious(8-11-20)

We met another friend from DC who had moved to Asheville for dinner and we were thrilled we found LIMONES a Mexican-Californian cuisine spot downtown that was excellent from start to finish and in between.

The Margaritas were large and tasty with a Pomegranate using El Jimador Tequila with Cointreau, lime and a sugar rim and our Caliente(with a nice pinch) hosting Sauza Tequila, triple sec, lime and habanero. We chose a super red recommended by our A-1 server, Julian, and while I rarely choose young French reds the 2016 Chateau Boutisse St Emilion Grand Cru was a steal and had a Merlot-Cab Franc blend that was super.

The guac was superb, but it was the homemade thick chips that won everyone's raves. Ceviches were also delish with a sampler offering three styles: tuna/papaya/avocado/pickled onion/lemon/EVOO; Flounder/lime/guac/red onion; and Bay Scallop/Shrimp/Octopus/Poblano/Avocado & Cilantro. When Will mentioned there was not much tuna in the first, Julian brought over a huge bowl full of tuna!

The salad of Grilled Watermelon, Heirloom tomato and feta was delish with a hint of balsamic on the melon. 

Mains were just as varied and wondrous, although Sam said his Local Butternut Squash and Organic Ras el-Hanout Kale Enchiladas with Chile colorado sauce, saffron basmati rice, habanero pickled onion, crema, avocado and salsa was just okay.

The Grilled Red & Green(salsas) Swordfish with saffron basmati rice, gazpacho and avocado salsa was very nice. Chicken Tinga Tacos with consomme rojo, organic cauliflower escabeche, feta, habanero pickled onions and salsa del dia as well as the Seared Sea Scallops with creamed corn, fava beans, roasted chilies and cucumber-mint pico de gallo also got high marks. The winner was the Carne Asada with Cauliflower veloute chile colorado, organic ras el-hanout kale, roasted carrot romesco which was a s tender as could be(so the bison hangar from the night before lost that race easily)  and the flavors really melded and worked from the many ingredients.

Desserts sounded too good to pass up with a dense rich Flourless Chocolate Torte with fruit-chipotle sauce, a nice(if heavy on the whipped cream) Tres Leches with peaches and pecans which was a super local touch and the divine Warm Bread Pudding with vanilla Ice Cream and Caramel Sauce. Mexican spiced chocolate truffles came with the bill and we loved them back at the hotel just now with a glass of wine.

A winning last night in Asheville, before we head east to our final destination before heading home.

Asheville NC's RED STAG is sad (8-10-20)

 I am rarely negative when it comes to food, but last night's dinner at one of Asheville's top hotels, the Grand Bohemian(part of the Kessler Collection, now under Marriott management) was a huge downer. We arrived in the elegant setting which has a clubby feel with lots of taxidermy and loved our out of the way table for two as we let the  teens order Italian take-out to have in the hotel. 

We actually loved the decor and feel of the place and were ready for our adult night out, but there was a loud thumping 19-somethings disco thud going on from the sound system that actually made the room shake. We mentioned it to our server, Alexandria(or Ali) and she said she would check. Ultimately the manager, Ben Haas, came over to explain that the music is determined by upper management and cannot be adjusted or changed. What the ????? He managed to turn it down to a dull thud, but it was a huge imposition on a nice night out for what we hoped would be fine dining.

This is probably one of the most expensive places to dine for miles around and while the service was admirable, it seemed the rest was downhill.

The "Kessler Margarita" was a nice size drink with Exotico Tequila Reposado, Triple Sec, Lime & orange juices as well as Rose's Lime juice and Grand Marnier. This made us both super happy, We also loved the idea that you scanned a bar code with your phone and the whole menu from drinks to coffee was at your fingertips; this is the way of the future that we need RIGHT NOW for cleanliness.

We decided to split two starters: Spinach-Artichoke Fritters with a roasted garlic ricotta dip that were a bit dough heavy, but indeed quite yummy. We were excited about the Elk Carpaccio which comes with Lusty Monk Mustard Aioli, Crispy Capers, Parmigiano-Reggiano shavings and Arugula and it looked great when it came, although there was not a lot of the thinly shaved meat(that comes from New Zealand--odd with so much elk wandering around the area!). The mustard aioli was thick and actually heaped on so thickly with the cheese and arugula that you might as well just eat a jar of mustard!

We had a super bottle of 2016 Rioja La Montesa from Monte Yerga(Alfaro) in Rioja that was super with our main courses; we both chose the Carolina Bison Hangar Steak from Leicester, NC(6 ounce) with house steak sauce, mine with grilled asparagus and Will's with steak fries. Ali said the chef prefers to serve it medium rare and we were thrilled.

Will's steak came with ketchup instead of the steak sauce, but that was rectified in a minute,

They both came cooked past medium and the meat was slightly chewy throughout; we were not happy with these $38 plates without the sides(tax or tip)! It wouldn't have been the worst meal ever or even close, until I went to take my last bite and there was a huge hair under the meat.

We felt horrible, but also cheated of a nice night out.

Asheville, NC's RHUBARB raises the bar and delivers deliciously(8-9-20)

 Our first night in Asheville we chose RHUBARB as we were joining two friends who lived locally and we need a place with variety and outdoor seating(covered) for 6. It was ideal and the large outdoor dining area had spaced tables so we had plenty of room as well as a bird's eye view of the main square downtown(Pack Square). The drummers were there on the square(where the "confederate" statue is wrapped in plastic with "Black Lives Matters" spray painted on the base. The noise from the drummers was a bit loud, but not really bad, and it was such a beautiful evening, we were all quite happy. Our server Vanessa worked hard and explained the long menu with it's many plates of different sizes. Fun drinks were ordered and Will chose the House Collins with Vodka, Bad Art Draft Strawberry- Rhubarb & Lemon which was more like a spritzer. Annette chose the Gin version with Chemist Gin, and then moved on to Gin & Tonic. I hit the jackpot with a Strawberry+Smoke which was Altos Blanco Tequila, Illegal Mezcal, Tawny Port, Domaine de Canton, Curacao and Strawberry Cordial with Lime. It sounded sweet but was not at all and had a gutsy kick from the alcohol mix with a smoky flair. The wine list had great variety for great prices as well.

Since our friend Wayne used to work for Austrian Airlines, we chose the Volker von Daonabaum Gruner Veltliner from Burgenland 2019 which was crisp, dry and full of apple hints and just perfect for an outdoor summer's eve. Our reds were a Cristom Mt. Jefferson Cuvee Willamette Valley Pinot Noir 2018, a fine wine that I used to drink all the time but have not seen on menus for a while and then a Finca Decero Mini Ediciiones Petit Verdot, Remolinos Vineyard 2014 from Argelo, Argentina which was full bodied and nice with our heavier dishes.

We decided to try a bunch of shared plates to start as did the teens. We all chose the Goat Cheese Burrata with huge grilled toasts, red onion jam, blackberry sherry compote and crispy shallots which was one of the best ever burrata dishes. The goat burrata has a firmer outside and less of the softer filling, but it was dreamy nonetheless. South Carolina Scallop Crudo came with TM Watermelon & Purple Daikon Salad, Yellow Watermelon Vinaigrette and Black Earth Arugula. This was a nice crudo, but was also the least exciting of all the dishes we had. Remember plenty of photos on FB and you can see from the various farms and vendors, Rhubarb really uses locally sourced ingredients. Gaining Ground Squash Fritters were super with a Pinchito Yogurt Dip, but my favorite has to be the Royal Red Shrimp with Tasso Toast, Field Pea Humus, Spiced Green Tomatoes & Shrimp Cream. The tasso ham is cured in house and comes from Bear Creek Farms.

Gaining Ground Heirloom Tomato Salad was another hit for the teens with Shiso, Basil, Chevre, Shaved Gaining Ground Sweet Onions, Vincotto Vinaigrette & Duke's Croutons. We all adored the Ricotta Gnocchi with Sherry-Roasted Gaining Ground Beets, Tomato-Pecan Pesto, Chevre Fonduta and shaved beets. I also have to add that the beets and daikons and all were so beautifully thinly sliced and colorful.

The mains of Grilled Bear Creek Farms Bavette Steak with roasted new potatoes & Shitake mushrooms, red Russian Kale and charred Onion steak sauce were delish, and a number of us opted for the KIDDIE size Rhu-Burger & Fries, which is a Beef & Bacon patty(with Ashe County Cheddar(option for House made Pimento cheese instead), with B&B pickles and comeback sauce which was less exciting, but a deal at $6.50 as the adult size has TWO burger patties and goes for $14!

I had the Preserves & Cures which is a plate of house-cured meats(copa, culatello, smoked local trout rillettes & head cheese) and pickles(shishito peppers & shaved fennel), seltines(basically oyster crackers on steroids!) and a yummy Rhubarb Mostardo. Great fun and variety.

While we were all pretty full we agreed to share a piece of Coconut Cream Pie with White Chocolate Graham Crumble, whipped cream and Strawberry-Swirl Ice Cream which was as good as it sounds.

What a fun night for all and what a treat to see a dear friend from my travel business who I have missed for so long since he retired(and his fab new girl friend!)!

--

make it Madison's at Old Edwards Inn if in Highlands, NC(8-8-20)

 We had two nights in Highlands, NC and the first one was a local pizza joint that I would say was decent but won't recommend much. Our second night was at the hotel's fine dining restaurant and the service was superb, especially from our server Matt, and the food was very good, even if the portions were just way too big!

Since we were not driving anywhere, Will & I started with Grey Goose dirty martinis and moved on to a bottle of 2017 Chateau Fuisse Pouilly Fuisse "Tete de Cuvee" which was super refreshing and a good choice with all our dishes, while Will had a glass of the Artadi "Pasos de San Martin" Garnacha from Navarra in Spain which was "nothing special" with his main course of lamb merguez.

Breads were warm and fun: Buttermilk Biscuits, Bacon & Cheddar Corn Muffins and a Mountain Spice Roll (with Alpine spices as Matt explained the pastry chef Austrian!).

Sam started with the Rustic Southern Caesar(photos on FB) which came with a huge slice of crispy bread and a huge salad. Painted Hills Beef Tartare was superb with aged Balsamic, Farm Egg, Anchovy, a large piece of grilled Sour Wheat bread and Squash Relish. Will and I shared this and the even more filling Heirloom Tomato & Dark Cove Goat Cheese Pie which was very rich and somewhere between a flatbread and pizza. Served warm on a bed of tomato paste with basil oil, cherry tomatoes and herb salad(I think that was basil and some light greens), I don't think anyone could have finished the entire starter alone!

The mains were a Lamb Merguez & Hand-Cut Fusilli Pasta with Basil Pesto, Merguez, White Wine, Field Peas and Pecorino Cheese which was a huge. Since Sam had become vegetarian they were most accommodating and making this dish with various grilled veggies instead of the lamb! I adored my Spicy (not that spicy) Buttermilk Cracker Crusted Trout with Sauteed Zucchini Noodles, a superb Smoked Chili Shrimp Cream and several small tomatoes topped with Watermelon Salsa. There were three large slabs of delicious local trout, but there was no way anyone could eat it all, and we all looked at each other after the main course knowing dessert was not an option, no matter how good S'mores Bread Pudding, Southern Peach Semifreddo or even souflee was!

Due to COVID the restaurant is only using every 3rd table or so and since it is fairly small, reservations are almost mandatory months ahead with the major tourist rush in Highlands all summer. I am glad we booked ahead and while Highlands may not be a place I would return to, the people are very friendly and my two local hikes(history & nature)offered complimentary by the hotel were FABULOUS!

On to Asheville!

Reply all

Reply to author

Forward