On the recommendation of our butler, Gerardo, at Villas del Mar, we headed out to a final dinner with Samuel in downtown San Jose del Cabo, just 10 minutes away from our new hotel, The Marquis Los Cabos, which I honestly won't be recommending to my clients. But that aside, we arrived at the quaint modern Mexican restaurant and it was pretty quiet just after 6pm. By 7pm, they were turning folks away on a Tuesday night as the place was completely full; lucky we had a reservation made by Gerardo!
Needless to say we quickly ordered Samuel a CHICKEN QUESADILLA which he ate about 1/4 of, but still behaved wonderfully as we munched on. The restaurant has two sections and we were in the newer one with reddish and white walls, leather chairs and wine bottles and a huge wine theme throughout. Indeed, the bar at the rear was covered by paintings of wine magazines. A duo of guitarists came by, clearly willing to play for money, which the folks next to us did not seem to comprehend.
We ordered a bottle of CASA MADERIA Cepa CHARDONNAY 2005 which is one of the Mexican wines that appear on most menus and is quite reasonable. Our bottle was $30 and had a peachy nose with melon and apple on the tongue and just a hint of oak.
As we had had that wonderful and filling lunch at Esperanza we decided to split an appetizer of the CHILE RELLENO de QUESO CREMA y SALMON CURADO con CREMA de AGUACATE. The smoked salmon was superb and there was not much cream cheese, which I felt was a good point. Corn and vegetables filled the pepper (which was not spicy at all) and gave a nice crunch to the dish; the sauce was creamy avocado and superb.
We quickly asked our waiter for a rest before the entrees and he did so to perfection, but when our dishes arrived they were sadly lukewarm, though absolutely delicious. Will's DUCK ENCHILADAS had a dark corn tortilla wrap with zebra-like white stripes of cream and were served in a CHILIMOLE Sauce and served with RICE & ALMONDS. My SHRIMP BROCHETTE came with six huge crustaceans on two wooden skewers with a CREAMY CHILI CHIPOTLE SAUCE, Refried Beans, and a crumbly cheese on top (they called it cottage, but it was a bit tastier and drier--like ricotta). The shrimp were moist and delicious and the sauce had a slight punch that really made ME happy we ahd found this place.
Sam enjoyed his dessert of CARAMEL ICE CREAM while we had our entrees and it was superb. How surprised we were to find out it was Haagen Dasz CARAMEL ICE CREAM CONE ice cream with chunks of cone and chocolate! No room for dessert for us so we headed home and crashed PRAYING for better weather.
Tuesday, January 23, 2007
excellence at ESPERANZA in Los Cabos
Another dreadfully cloudy and cold (well 60 degree) day here in Los Cabos, so Will and I ran down the coast to one of the newest and most luxurious resorts for a look-see. ESEPRANZA is part of the Auberge Group which includes the famous Auberge du Soleil in Napa (which I just wrote about 7 weeks ago) and many other beautiful luxurious resorts. We were convinced that this is a great place and the lunch we had was simply superb, not to mention quite reasonably priced. Many of the hotels here charge huge amounts for the luncheon plates (often $20-30) and we were pleased to see most dishes under $20 and many excellent wines as well much better priced than what we have been seeing here in Los Cabos.
We split the CEVICHE CAROUSEL which holds the four ceviche of the day: DORADO with SMOKEY CHIPOTLE, WATERMELON, ROASTED GARLIC SCALLOP with CILANTRO TUNA with AVOCADO, MEZCAL, Olive Oil & SOY SHRIMP with COCONUT MILK, PAPAYA & LIME with a chili spice to boot A small side of GARLIC AOILI and also HOT HABANERO SALSA comes as well as yummy chips. All were fabulous, but the spicy shrimp and the dorado were my faves.
Will opted for the CHILE GLAZED CHICKEN TACO with SMOKED CHEESE & Charred TOMATO-CHIPOTLE SAUCE which was nice, but paled next to my GRILLED FLANK STEAK TACO with GUAJILLO CHILI which was heavenly. These both come with guacamole, red rice and black beans making this much more than a meal. Overlooking Punta Ballena and the Sea of Cortez one can even see the famous LOS ARCOS (arches) that separate the sea from the PACIFIC several miles to the west.
It was a most enjoyable lunch and place we hope to return to again.
We split the CEVICHE CAROUSEL which holds the four ceviche of the day: DORADO with SMOKEY CHIPOTLE, WATERMELON, ROASTED GARLIC SCALLOP with CILANTRO TUNA with AVOCADO, MEZCAL, Olive Oil & SOY SHRIMP with COCONUT MILK, PAPAYA & LIME with a chili spice to boot A small side of GARLIC AOILI and also HOT HABANERO SALSA comes as well as yummy chips. All were fabulous, but the spicy shrimp and the dorado were my faves.
Will opted for the CHILE GLAZED CHICKEN TACO with SMOKED CHEESE & Charred TOMATO-CHIPOTLE SAUCE which was nice, but paled next to my GRILLED FLANK STEAK TACO with GUAJILLO CHILI which was heavenly. These both come with guacamole, red rice and black beans making this much more than a meal. Overlooking Punta Ballena and the Sea of Cortez one can even see the famous LOS ARCOS (arches) that separate the sea from the PACIFIC several miles to the west.
It was a most enjoyable lunch and place we hope to return to again.
Monday, January 22, 2007
MOSTLY can not can't at CANTO DEL MAR in the Marquis Los Cabos
We sadly departed our villa yesterday with the hopes that one of the top hotels in Los Cabos would not be such a letdown. Samuel was the most disappointed to go from a four bedroom villa with private pool and jacuzzi to a 1-bedroom suite with a sofabed for him in the living room, and a wading pool on the balcony. It is, however, quite a beautiful resort here at the MARQUIS LOS CABOS and if the weather would clear up, we would probably be very happy.
After leaving Samuel with Nora, his sitter here for the week, we went two floors down to CANTO DEL MAR, considered one of the top dining spots in the area. The teeny room hold no more than twenty diners, but we were the only two there at 7pm. Another couple appeared at 9pm, but that was it for a Monday night. We asked if Chef Thierry was in, but even he had disappeared due to the truly small crowd. The intimate setting is in a colonial style room with beam ceilings, with an excellent guitarist strumming away, but even Will felt a bit odd with us being the only ones there for two hours. CANTO DEL MAR has no menu, it is basically a verbal choice of two items on the first toe courses, then you have to hope you like the rest of the menu or?
My guess is that the wine list which lists no vintages is printed every several years as they were out of the Franciscan Chardonnay we asked for at $80 a bottle (are they really INSANE here with prices??), so we chose the $70-something WENTE RIVA RIDGE RESERVE 2003 from Monterey, Calif. which was really perfect, if overpriced.
The evening started with our first AMUSE this trip: a mediocre trio of SHRIMP on CARROT SLICE with Shellfish Reduction & Pistachio that was excellent, a Dry overcooked ROAST BEEF with Port Vinaigrette on Cucumber, and a Cream Cheese with Apricot, Black Sesame and Honey/Saffron Sauce (this truly could have come from a tacky party menu).
Will started with the SHELLFISH CANNELONI, Caviar and Fig Vinaigrette which was yummy but I much more adored my FOIE GRAS NAPOLEAN layered with DUCK PROSCIUTTO and served with Grilled Tangerine and Orange, Almonds and a Balsamic Vinaigrette on the Greens. The sad dry brioche and bread accompanying were basically left untouched.
Course #2 was a choice of soups and we both opted for the PUMPKIN SOUP with OPEN ESCARGOT RAVIOLI, Smoked Turkey, Red Pepper (where was that?), Zucchini and Carrot. It was a decent soup, but it needed an influx of Mexican spice for sure.
The local LOBSTER TAIL with PUFF PASTRY, Mashed Potato/Eggplant Puree, Asparagus and White Wine Cream Reduction with Tangerine Butter was HEAVENLY! This was FRENCH CUISINE at its best and were perfect with the Wente Chard.
At this point I started to notice that the rattan chairs were a bit uncomfortable as I was not quite upright, and the chairs were a bit too low for the elegant white lace woven cloth covered tables. A pillow was provided VERY quickly by the excellent and kind staff (I can't help repeating HOW NICE the folks are here in Los Cabos) Our LAMB with Caramelized LIME JUS, Parmesan Risotto, Green Beans & Carrots was perfectly prepared as requested and the thick rich sauce had a wonderful spice element to it. It took all evening for the chef to brave the Mexican spices and bring them to the fore; something we enjoyed so much everywhere else. We felt the CONO SUR (get the pun?) Merlot 2003 from VALLE de COLCHAGUA we chose by the glass was mediocre at best.
Desserts were split with an ALMOND SUCCESS of MANGO APRICOT CHABUZ (?) Cream, Coconut, Raspberry and Mint and a GLACE NOUGAT with Orange Jelly, Glaceed Fruits, Dark Chocolate Mousse a spun sugar SWORD with a pistachio hilt and mango and chocolate sauces(maybe there was more?). I have always enjoyed Nougat, so it was enjoyable, but Will felt that it had a grassy taste of sorts, so he opted for a mediocre glass of port to wash it down.
So-CANTO DEL MAR is a romantic and special place, with a mostly great menu (unless you get stuck with something you don't like as it is so limited), but a memorable occasion with great service to boot. Of course, we had two meals today, but as Will and Sam have both passed out and I need a bit of rest, I'll report on those tomorrow....
After leaving Samuel with Nora, his sitter here for the week, we went two floors down to CANTO DEL MAR, considered one of the top dining spots in the area. The teeny room hold no more than twenty diners, but we were the only two there at 7pm. Another couple appeared at 9pm, but that was it for a Monday night. We asked if Chef Thierry was in, but even he had disappeared due to the truly small crowd. The intimate setting is in a colonial style room with beam ceilings, with an excellent guitarist strumming away, but even Will felt a bit odd with us being the only ones there for two hours. CANTO DEL MAR has no menu, it is basically a verbal choice of two items on the first toe courses, then you have to hope you like the rest of the menu or?
My guess is that the wine list which lists no vintages is printed every several years as they were out of the Franciscan Chardonnay we asked for at $80 a bottle (are they really INSANE here with prices??), so we chose the $70-something WENTE RIVA RIDGE RESERVE 2003 from Monterey, Calif. which was really perfect, if overpriced.
The evening started with our first AMUSE this trip: a mediocre trio of SHRIMP on CARROT SLICE with Shellfish Reduction & Pistachio that was excellent, a Dry overcooked ROAST BEEF with Port Vinaigrette on Cucumber, and a Cream Cheese with Apricot, Black Sesame and Honey/Saffron Sauce (this truly could have come from a tacky party menu).
Will started with the SHELLFISH CANNELONI, Caviar and Fig Vinaigrette which was yummy but I much more adored my FOIE GRAS NAPOLEAN layered with DUCK PROSCIUTTO and served with Grilled Tangerine and Orange, Almonds and a Balsamic Vinaigrette on the Greens. The sad dry brioche and bread accompanying were basically left untouched.
Course #2 was a choice of soups and we both opted for the PUMPKIN SOUP with OPEN ESCARGOT RAVIOLI, Smoked Turkey, Red Pepper (where was that?), Zucchini and Carrot. It was a decent soup, but it needed an influx of Mexican spice for sure.
The local LOBSTER TAIL with PUFF PASTRY, Mashed Potato/Eggplant Puree, Asparagus and White Wine Cream Reduction with Tangerine Butter was HEAVENLY! This was FRENCH CUISINE at its best and were perfect with the Wente Chard.
At this point I started to notice that the rattan chairs were a bit uncomfortable as I was not quite upright, and the chairs were a bit too low for the elegant white lace woven cloth covered tables. A pillow was provided VERY quickly by the excellent and kind staff (I can't help repeating HOW NICE the folks are here in Los Cabos) Our LAMB with Caramelized LIME JUS, Parmesan Risotto, Green Beans & Carrots was perfectly prepared as requested and the thick rich sauce had a wonderful spice element to it. It took all evening for the chef to brave the Mexican spices and bring them to the fore; something we enjoyed so much everywhere else. We felt the CONO SUR (get the pun?) Merlot 2003 from VALLE de COLCHAGUA we chose by the glass was mediocre at best.
Desserts were split with an ALMOND SUCCESS of MANGO APRICOT CHABUZ (?) Cream, Coconut, Raspberry and Mint and a GLACE NOUGAT with Orange Jelly, Glaceed Fruits, Dark Chocolate Mousse a spun sugar SWORD with a pistachio hilt and mango and chocolate sauces(maybe there was more?). I have always enjoyed Nougat, so it was enjoyable, but Will felt that it had a grassy taste of sorts, so he opted for a mediocre glass of port to wash it down.
So-CANTO DEL MAR is a romantic and special place, with a mostly great menu (unless you get stuck with something you don't like as it is so limited), but a memorable occasion with great service to boot. Of course, we had two meals today, but as Will and Sam have both passed out and I need a bit of rest, I'll report on those tomorrow....
Sunday, January 21, 2007
musings on CABO cuisine(Cafe Sante Fe in Todos Santos; Agua at Palmilla)
Just a short summary of two other dining experiences here in southern Baja California over the past two days. On Saturday we headed north for part of the day about 90 minutes from here to the artist colony and adorable town of TODOS SANTOS. I didn't do my homework that well since the trip was very spur of the moment, and we ended up at one of the most expensive dining spots in Baja for lunch. Cafe SANTA FE is a beautiful setting with gorgeous gardens and elegant as well; the cuisine is ITALIAN with a hint of Mexican and Samuel and I split an albeit very large plate of PENNE ARRABIATA with a mildly spicy (they said they would bring extra spicy peppers on the side, but forgot) sauce made from local peppers for over $20 (at lunch!). The FRITO MISTO sported lots of deliciously fried foods in a tasty batter that was as crispy as could be, not a hint of greasiness and the RAVIOLI with Spinach & Ricotta in a Cream Sauce was also superb, but ridiculous at some $25+. We all skipped dessert knowing that our multi-course dinner cooked by Nigel would be much better and more reasonably priced to boot.
Last night we returned to AGUA at the ONE & ONLY PALMILLA Resort located seaside just below us. This is where our whole experience in Los Cabos began a year ago and we were expecting another wonderful meal. Indeed, we recently found out that an old acquaintance, Chef Larbi Daroush, who worked for many years in DC with our famed dear friend, the late Jean-Louis Palladin, is Executive Chef here, but alas it was his day off! We drove our golf cart down the hill and entered the beautiful grounds lit by giant fires in urns along the driveway. Sam got his requisite coloring books and toys from their box of goodies for kids and he was happy with his Fries & Chicken Fingers, but I don't blame him for leaving most of the fingers as they were not the best, and quite dry.
We did like the small ensemble of guitars and violin with a female vocalist that made us feel like swaying in the breezes. An excellent bottle of CASA GRANDE Gran Reserva 2005 CHARDONNAY from Valle de Parras in the Mexican wine region of Coahuilla was slightly okay and buttery and perfect for our palates and all the food. This comes from the oldest winery in Mexico dating to 1597, but I must admit it is hardly worth the $120 or so price tag. I fear the restaurant wine prices here are so inflated at 500% over US prices that it is truly a ripoff. We have even been told the market price of these wines locally is only 20% more than at home, so the markup is really unforgivable. As Sam rattled off the colors of glass on the pretty stained glass wall in Spanish, we enjoyed the superb HUMMUS and ROASTED PEPPERs on the Olive Focaccia, Parmesan Tomato Flatbread (which Sam also adored) and other breads.
I started with the ROASTED PIQUILLO PEPPERS Stuffed with GRILLED OCTOPUS, LOCAL CHORIZO in a Tomato Marmalade and CREAMY SERRANO Pepper Sauce that was superb and nicely spicy from the sausage. Will's BAJA SHRIMP ENCHILADAS with OAXACA Cheese in GUAJILLO SAUCE also made perfect use of Mexican delicacies.
My entree was less successful as the ORGANIC PORK "PIBIL" consisted of an overcooked and dry Pork Chop but a superb pulled pork with a yummy HUITLACOCHE TACO (made from the local mushroom with dabs of Goat Cheese) with an ACHIOTE Salsa. Oddly the Sweet Potato Puree appeared as diced potatoes.
Will fared much better with one of the best fish dishes Agua has: ROASTED PARROT FISH with ARTICHOKE BARIGOULE, Oven Dried Tomato, Sauteed Asparagus and Squash Blossom Tempura.
The desserts were simply gorgeous to look at but WAY TOO SWEET. The MEXICAN CHOCOLATE CAKE was flourless and rich with a DULCE di LECHE thick Caramel sauce and Ice Cream and was quite dense and intense. The BAJA LIME PIE with Vanilla Meringue was odd in that the meringue came in pencil shaped cylinders stuck vertically into the pie. The Graham-Cracker crust was superb, but again the filling just too sweet for me.
My GINGER LEMON Tea came with the prettiest teabag looking like a pyramid, but sadly the water was not hot enough, Will fared better with his Mint Tea. Neither of these were a touch on the BASIL TEA prepared by Nigel in the villa for breakfast that morning. It was loaded with spices and basil and a touch of tequila to soothe the throat. Sam adored the FRUIT RAINBOW JELLOW with Fresh Berries--he even used one of his favorite letter songs to describe it: "the 'M' says mmmmm."
We received a pretty plate of truffles, crunchy pralines and excellent DATES dipped in WHITE CHOCOLATE before heading back up the hill to our villa for the (sadly) last night before moving on to a new hotel today. More food reports coming.....
Last night we returned to AGUA at the ONE & ONLY PALMILLA Resort located seaside just below us. This is where our whole experience in Los Cabos began a year ago and we were expecting another wonderful meal. Indeed, we recently found out that an old acquaintance, Chef Larbi Daroush, who worked for many years in DC with our famed dear friend, the late Jean-Louis Palladin, is Executive Chef here, but alas it was his day off! We drove our golf cart down the hill and entered the beautiful grounds lit by giant fires in urns along the driveway. Sam got his requisite coloring books and toys from their box of goodies for kids and he was happy with his Fries & Chicken Fingers, but I don't blame him for leaving most of the fingers as they were not the best, and quite dry.
We did like the small ensemble of guitars and violin with a female vocalist that made us feel like swaying in the breezes. An excellent bottle of CASA GRANDE Gran Reserva 2005 CHARDONNAY from Valle de Parras in the Mexican wine region of Coahuilla was slightly okay and buttery and perfect for our palates and all the food. This comes from the oldest winery in Mexico dating to 1597, but I must admit it is hardly worth the $120 or so price tag. I fear the restaurant wine prices here are so inflated at 500% over US prices that it is truly a ripoff. We have even been told the market price of these wines locally is only 20% more than at home, so the markup is really unforgivable. As Sam rattled off the colors of glass on the pretty stained glass wall in Spanish, we enjoyed the superb HUMMUS and ROASTED PEPPERs on the Olive Focaccia, Parmesan Tomato Flatbread (which Sam also adored) and other breads.
I started with the ROASTED PIQUILLO PEPPERS Stuffed with GRILLED OCTOPUS, LOCAL CHORIZO in a Tomato Marmalade and CREAMY SERRANO Pepper Sauce that was superb and nicely spicy from the sausage. Will's BAJA SHRIMP ENCHILADAS with OAXACA Cheese in GUAJILLO SAUCE also made perfect use of Mexican delicacies.
My entree was less successful as the ORGANIC PORK "PIBIL" consisted of an overcooked and dry Pork Chop but a superb pulled pork with a yummy HUITLACOCHE TACO (made from the local mushroom with dabs of Goat Cheese) with an ACHIOTE Salsa. Oddly the Sweet Potato Puree appeared as diced potatoes.
Will fared much better with one of the best fish dishes Agua has: ROASTED PARROT FISH with ARTICHOKE BARIGOULE, Oven Dried Tomato, Sauteed Asparagus and Squash Blossom Tempura.
The desserts were simply gorgeous to look at but WAY TOO SWEET. The MEXICAN CHOCOLATE CAKE was flourless and rich with a DULCE di LECHE thick Caramel sauce and Ice Cream and was quite dense and intense. The BAJA LIME PIE with Vanilla Meringue was odd in that the meringue came in pencil shaped cylinders stuck vertically into the pie. The Graham-Cracker crust was superb, but again the filling just too sweet for me.
My GINGER LEMON Tea came with the prettiest teabag looking like a pyramid, but sadly the water was not hot enough, Will fared better with his Mint Tea. Neither of these were a touch on the BASIL TEA prepared by Nigel in the villa for breakfast that morning. It was loaded with spices and basil and a touch of tequila to soothe the throat. Sam adored the FRUIT RAINBOW JELLOW with Fresh Berries--he even used one of his favorite letter songs to describe it: "the 'M' says mmmmm."
We received a pretty plate of truffles, crunchy pralines and excellent DATES dipped in WHITE CHOCOLATE before heading back up the hill to our villa for the (sadly) last night before moving on to a new hotel today. More food reports coming.....
Saturday, January 20, 2007
no tough duck...or dinner in our Villas del Mar casita is creative and a coup!
Saturday night we originally had plans to dine at the top location here in Baja California, and perhaps much of all of Mexico. "C" is the home of famed chef Charlie Trotter and is located in the One & Only Palmilla Resort located below our cliffside villa. HOWEVER, upon arrival here at VILLAS DEL MAR and dining Thursday on a monstrous buffet from the most wonderful sauteed Sweet Mexican Peppers to Shrimp Dishes, Guacamole, Chicken, Salsas, Salads and so much more we were totally wowed by our English chef NIGEL FIELD who actually grew up here and boasts training at the SAVOY in London at its height in the 70's and subsequently as the Michelin-starred chef at Paris' "La Petite Fromage." Incidentally he was also highly involved in the cooking for the Royal Wedding of Prince Charles and the late Princess Diana.
So, needless to say, we opted to cancel "C," and dine in the luxury of our villa on a multi-course meal prepared with great love and care by Nigel and his wonderful wife Mercedes. They were more than ably assisted by our truly warm, considerate and attentive butler, Gerardo, who incidentally is an architect, but also the architect of the best Margaritas in town (so much so, that every time he leaves the villa, we must ask for another pitcher to be left in the fridge!).
Samuel had his pasta meal and was quickly off to bed at 730pm in his room, and we sat down at 8 to dine for hours on what easily is the best Mexican meal on earth, and truly one of the most enjoyable dining experiences we all ever had.
After a round of margaritas we sat down at the elegantly set table with one of the most amazing glass blown 7 foot tall chandeliers hanging from the 14 foot high ceiling. Our first wine was a CHEHALEM 2003 Ian's Reserve CHARDONNAY that we had brought with us and its very unoaked essence and forward fruit was perfect with the SAUTEED GIANT (and they were gigantic) CAJUN SCALLOPS with Mango Sauce, Mango Salsa on the side and Wilted Leeks. It not only woke our palates up, but got us very excited about what was to come. Nigel did say the heat would start big and go down from there, but we didn't care...it was superb.
MANCHEGO Cheese Stuffed JUEROS Chilis came in a CREAM CHIPOTLE SAUCE and surrounded by a cooked EGG WHITE (think, Egg Foo Young) and served with SAUTEED SHRIMP and Fresh Mayonnaise. This was a novel local chili and a wonderful combination of flavors again that just elevated our enjoyment and really had us on edge for what was to come.
Our second wine was a CUVAISON 2004 Carneros CHARDONNAY which is always a winner in my book and goes with everything. For this, it was a ROASTED CHICKEN & MANCHEGO CHEESE ENCHILADA with Sauteed Zucchini, Scallions and a to die fore MOLE SAUCE made from 31 herbs, spices and chilis. While this mole employed chocolate, it was understated and truly the best ever we had all experienced.
Warm Water SOLE VERACRUZANA came next with JASMINE RICE and the traditional "Veracruz" style sauce of olives, tomato and anchovy, here with leeks and poblano chilis. What I truly liked was the extreme "thickness" of the sauce as the Veracruz tomato-based sauce is truly awful when it is thin.
At this point we opened a second bottle from home of POGGIO al TUFO 2004 ROMPICOLLO which is a mid teen $ range Chianti that worked excellently with the ARRACHERA or FLANK STEACK stuffed with PLANTAIN and served with Asparagus in a Two-chili sauce made from those local wonders: Guajillo and Arbol. Originally another course had been planned, but we had to hold off as we had enjoyed way too much. As a special request, the staff had picked up a magnificent TRES LECHES from a local bakery that again easily beat anything we had ever had before. The creamy milk-laden cake was sweet, but tasty and not overdone and had coconut and a not too rich frosting that had us all raving. A glass of BARBOURSVILLE 2002 MALVAXIA (also from home) had us ready for bed and thanking Mercedes, Nigel and Gerardo until they walked out the door. Boy, were we glad we skipped Trotter's place for dinner with Chef Field, and there was no tough duck, like when Chef Charlie Palmer cooked for us!
A side note must also be added that the staff prepares breakfast and lunch for us as well and we have had some of the most exquisite LOBSTER & CRAB SALADS, dishes and salsas around. Also, when Will came up with the brilliant idea of a huge ENGLISH BREAKFAST for yesterday, Chef Nigel dashed into the fray to prepare the most perfect of fried eggs on Fried Bread with sauteed mushrooms, sauteed tomatoes, bacon, ham steak, baked beans and Lord knows what else. Will was in heaven and we were all full moments after we woke! However, the simple piece de resistance of Chef Nigel's preparations has been the delicious homemade strawberry & mango yogurt we have enjoyed daily, especially Samuel, who adores yogurt and will now demand homemade at home, no doubt.
Again, we must stress that the staff here at Villas del Mar has got to be the friendliest on earth. We have loved them and their preparations and will be so sorry to leave tomorrow, but will be happy to know we are staying several more days in this magnificent corner of heaven on earth.
So, needless to say, we opted to cancel "C," and dine in the luxury of our villa on a multi-course meal prepared with great love and care by Nigel and his wonderful wife Mercedes. They were more than ably assisted by our truly warm, considerate and attentive butler, Gerardo, who incidentally is an architect, but also the architect of the best Margaritas in town (so much so, that every time he leaves the villa, we must ask for another pitcher to be left in the fridge!).
Samuel had his pasta meal and was quickly off to bed at 730pm in his room, and we sat down at 8 to dine for hours on what easily is the best Mexican meal on earth, and truly one of the most enjoyable dining experiences we all ever had.
After a round of margaritas we sat down at the elegantly set table with one of the most amazing glass blown 7 foot tall chandeliers hanging from the 14 foot high ceiling. Our first wine was a CHEHALEM 2003 Ian's Reserve CHARDONNAY that we had brought with us and its very unoaked essence and forward fruit was perfect with the SAUTEED GIANT (and they were gigantic) CAJUN SCALLOPS with Mango Sauce, Mango Salsa on the side and Wilted Leeks. It not only woke our palates up, but got us very excited about what was to come. Nigel did say the heat would start big and go down from there, but we didn't care...it was superb.
MANCHEGO Cheese Stuffed JUEROS Chilis came in a CREAM CHIPOTLE SAUCE and surrounded by a cooked EGG WHITE (think, Egg Foo Young) and served with SAUTEED SHRIMP and Fresh Mayonnaise. This was a novel local chili and a wonderful combination of flavors again that just elevated our enjoyment and really had us on edge for what was to come.
Our second wine was a CUVAISON 2004 Carneros CHARDONNAY which is always a winner in my book and goes with everything. For this, it was a ROASTED CHICKEN & MANCHEGO CHEESE ENCHILADA with Sauteed Zucchini, Scallions and a to die fore MOLE SAUCE made from 31 herbs, spices and chilis. While this mole employed chocolate, it was understated and truly the best ever we had all experienced.
Warm Water SOLE VERACRUZANA came next with JASMINE RICE and the traditional "Veracruz" style sauce of olives, tomato and anchovy, here with leeks and poblano chilis. What I truly liked was the extreme "thickness" of the sauce as the Veracruz tomato-based sauce is truly awful when it is thin.
At this point we opened a second bottle from home of POGGIO al TUFO 2004 ROMPICOLLO which is a mid teen $ range Chianti that worked excellently with the ARRACHERA or FLANK STEACK stuffed with PLANTAIN and served with Asparagus in a Two-chili sauce made from those local wonders: Guajillo and Arbol. Originally another course had been planned, but we had to hold off as we had enjoyed way too much. As a special request, the staff had picked up a magnificent TRES LECHES from a local bakery that again easily beat anything we had ever had before. The creamy milk-laden cake was sweet, but tasty and not overdone and had coconut and a not too rich frosting that had us all raving. A glass of BARBOURSVILLE 2002 MALVAXIA (also from home) had us ready for bed and thanking Mercedes, Nigel and Gerardo until they walked out the door. Boy, were we glad we skipped Trotter's place for dinner with Chef Field, and there was no tough duck, like when Chef Charlie Palmer cooked for us!
A side note must also be added that the staff prepares breakfast and lunch for us as well and we have had some of the most exquisite LOBSTER & CRAB SALADS, dishes and salsas around. Also, when Will came up with the brilliant idea of a huge ENGLISH BREAKFAST for yesterday, Chef Nigel dashed into the fray to prepare the most perfect of fried eggs on Fried Bread with sauteed mushrooms, sauteed tomatoes, bacon, ham steak, baked beans and Lord knows what else. Will was in heaven and we were all full moments after we woke! However, the simple piece de resistance of Chef Nigel's preparations has been the delicious homemade strawberry & mango yogurt we have enjoyed daily, especially Samuel, who adores yogurt and will now demand homemade at home, no doubt.
Again, we must stress that the staff here at Villas del Mar has got to be the friendliest on earth. We have loved them and their preparations and will be so sorry to leave tomorrow, but will be happy to know we are staying several more days in this magnificent corner of heaven on earth.
Friday, January 19, 2007
what's cooking in LOS CABOS (Mexico) at Mi COCINA
We arrived here at the southern tip of Baja California on Thursday afternoon after a long trip from the East Coast with our dear friends Juan & Mel. We immediately proceeded just outside of the quaint town of San Jose del Cabo to our villa in the gorgeous VILLAS del MAR complex. I will tell you MUCH more about the food at our villa, because it is SIMPLY SPECTACULAR, and I really want you all to come here and experience this truly magnificent place (like out of Lifestyles of the Rich & Famous, as Will says) and I also want you to book it WITH ME! You may remember that exactly one year ago I wrote to many of you about our stay for the day at THE ONE & ONLY PALMILLA Resort next door to our villa here. To remind you, we were off the cruise ship for the day and had the most wonderful stay at the resort. Well, we asked about the gorgeous villas we noted above the resort and found out more and returned to what will undoubtedly end up being the BEST VACATION we have EVER HAD IN THE WHOLE WIDE WORLD! Indeed, while I sit here in our huge villa's dining room, our chef, Nigel (who has even cooked for the British Royal Family is fixing a monstrous multi-course dinner in the kitchen which I can smell every single element of at this very moment (so SNIFF).
OK, more on all that in later postings, to keep you excited and to be sure you don't stop reading the future emails this week.
Last night we dined in the usually romantic, elegant and beautiful MI COCINA in the CASA NATALIA Hotel in the center of San Jose del Cabo. Sadly, the rain had come for a day and a half (it rains here 5 days a year according to everyone) and they had to move the tables inside from the wonderfully lit courtyard with fountains. We started off with some of the specialty cocktails including a "Flor de Mexico" Martini made from Absolut, Flor de Jamaica Juice (concentrate of hibiscus) and lemon juice which had an herbal essence and was quite dark and tasty and a tasty Sandia Watermelon Martini made from watermelons grown locally, vodka and sweet & sour juice. The Margarita was good, but to quote Will, not a touch on those made by our butler Gerardo at the villa the previous day!
The top award of the evening goes to the bread. We felt it bested any bread just about anywhere. The warm tasty focaccia was superb, but the brioche-like popovers were melt-in-your-mouth AMAZING, both served with an excellent Chili-Shallot-Garlic Olive Oil.
The wines (which incidentally have the largest markup of virtually anywhere in the world in ALL of the local places) started with a LUIJI BOSCA SAUVIGNON BLANC RESERVA 2005 "Lujan de Cuyo" from Mendoza in Argentina that was bursting with cirtus notes. It was great with the Pan SEARED GIANT SCALLOPS (not so giant), AVOCADO TARTARE, Sweet Potato Chips and Chipotle Salsa. My superb CHILE RELLENO was a huge POBLANO Chile stuffed with CARAMELIZED PORK FILET, Sauteed Vegetables, Pine Nuts and served in a delicious light "Chile Guajillo" Almond sauce made from a local chili. The Black Bean Soup got an okay, but not much more.
We moved on to a GLORIA FERRER 2004 Carneros Chardonnay which was nice, but nothing fabulous, while Mel had a mediocre Cabernet by the glass with his slightly chewy NEW ZEALAND RACK of LAMB with PAPPARDELLE PASTA, Ratatouille and Grilled Asparagus. The SEAFOOD RISOTTO had nice chunks of local lobster, shrimp, bay scallops, crayfish and clams with an AXIOTE-CILANTRO sauce that was more tomato than anything else, and just seemed to overpower the whole dish. The only really good entree was the PAN SEARED HALIBUT with Rice, Vegetable Tempura and Balsamic Reduction.
We returned to excellence with the desserts and chose the LEMON MERINGUE TARTS and CHOCOLATE TARTS which were superb, indeed the former had some of the tartest lemon and tasting meringue ever.
We must applaud the excellent service of our server JULIO CESAR (yes, that's Julius Caesar!) and indeed everyone in the hotel/restaurant and the entire region as they all are truly the warmest, friendliest folks anyone could hope to find on a vacation in the tropics!
OK, more on all that in later postings, to keep you excited and to be sure you don't stop reading the future emails this week.
Last night we dined in the usually romantic, elegant and beautiful MI COCINA in the CASA NATALIA Hotel in the center of San Jose del Cabo. Sadly, the rain had come for a day and a half (it rains here 5 days a year according to everyone) and they had to move the tables inside from the wonderfully lit courtyard with fountains. We started off with some of the specialty cocktails including a "Flor de Mexico" Martini made from Absolut, Flor de Jamaica Juice (concentrate of hibiscus) and lemon juice which had an herbal essence and was quite dark and tasty and a tasty Sandia Watermelon Martini made from watermelons grown locally, vodka and sweet & sour juice. The Margarita was good, but to quote Will, not a touch on those made by our butler Gerardo at the villa the previous day!
The top award of the evening goes to the bread. We felt it bested any bread just about anywhere. The warm tasty focaccia was superb, but the brioche-like popovers were melt-in-your-mouth AMAZING, both served with an excellent Chili-Shallot-Garlic Olive Oil.
The wines (which incidentally have the largest markup of virtually anywhere in the world in ALL of the local places) started with a LUIJI BOSCA SAUVIGNON BLANC RESERVA 2005 "Lujan de Cuyo" from Mendoza in Argentina that was bursting with cirtus notes. It was great with the Pan SEARED GIANT SCALLOPS (not so giant), AVOCADO TARTARE, Sweet Potato Chips and Chipotle Salsa. My superb CHILE RELLENO was a huge POBLANO Chile stuffed with CARAMELIZED PORK FILET, Sauteed Vegetables, Pine Nuts and served in a delicious light "Chile Guajillo" Almond sauce made from a local chili. The Black Bean Soup got an okay, but not much more.
We moved on to a GLORIA FERRER 2004 Carneros Chardonnay which was nice, but nothing fabulous, while Mel had a mediocre Cabernet by the glass with his slightly chewy NEW ZEALAND RACK of LAMB with PAPPARDELLE PASTA, Ratatouille and Grilled Asparagus. The SEAFOOD RISOTTO had nice chunks of local lobster, shrimp, bay scallops, crayfish and clams with an AXIOTE-CILANTRO sauce that was more tomato than anything else, and just seemed to overpower the whole dish. The only really good entree was the PAN SEARED HALIBUT with Rice, Vegetable Tempura and Balsamic Reduction.
We returned to excellence with the desserts and chose the LEMON MERINGUE TARTS and CHOCOLATE TARTS which were superb, indeed the former had some of the tartest lemon and tasting meringue ever.
We must applaud the excellent service of our server JULIO CESAR (yes, that's Julius Caesar!) and indeed everyone in the hotel/restaurant and the entire region as they all are truly the warmest, friendliest folks anyone could hope to find on a vacation in the tropics!
Sunday, January 14, 2007
Samuel sups at CORDUROY for a fine finish to DC Restaurant week
Yesterday Samuel was 3 years and 7 months old and he really behaved like a mensch at his first really FINE dining experience with linens, crystal, etc. at the wonderful CORDUROY (located at the Sheraton Four Points on K & 12th Streets, NW). It's been well over a year since our last visit so we decided to take advantage of the $30.07 three course menu which has been offered an dozens of places in town during this past week of RESTAURANT WEEK.
I arrived a bit before Will & Samuel and set his place with some small trains and cars, and alphabet puzzle and crayons with paper. When he arrived he was overjoyed (almost shocked) and set out to have some fun quietly in his place. The lighting is subdued, the colors are muted and the atmosphere very relaxed at Corduory and Sam seemed to fall in at once, save getting excited when we told him the Cinderella and Superman ate dinner just the night before at the next table! I ordered a bottle of ADELSHEIM AUXERROIS 2005, a rare relative of the Pinot blanc grape brought to Oregon in the 70's. It has big hints of apple and a totally wonderful refreshing flavor; a true novel find these days, especially in the warm 60 degree weather we are experiencing. It was perfect with my LOBSTER CARPACCIO with MIZUNA Greens which had an intense lemon flavor rather than vinegar used for the "cooking" of the carpaccio that was just right. Chef TOM POWER's signature LOBSTER SALAD with Basil is always a treat as well, and Sam settled into his HOT DOG & FRIES, of course. He even ate the sliced tomatoes, but quickly told us, "You can have a lettuce," not being a greens person.
As I took him to the bathroom we saw a handsome young couple entering; he in sport jacket and she in a classy black cocktail dress. Sam immediately knew they were Cinderella and Superman, but he refused to go over and say hello. This went on all evening, as he can be so shy, until Will actually approached the couple at the next table and they discreetly gave Sam a big wave that made his day.
The entrees were easily as impressive and as Samuel finished his Hot Dog, Will adored the BRAISED BEEF CHEEKS with TARBAIS BEANS and I fell in love with the PEPPERED RARE BIG EYE TUNA with SUSHI RICE & HIJIKA(seaweed) that was dressed with a Sesame Sauce and some Lotus Slices. The huge chunk or perfectly rare tasty tuna was slightly spicy and just what I wanted. A VOLNAY from DOMAINE JM BOILLOT 2002 was available in 1/2 bottles at a good price, so we had this excellent Pinot Noir that was smooth and yummy with our entrees.
Dessert was also just as impressive, with the ever-present signature MICHEL's CHOCOLATE HAZELNUT BARS that Tom Power has the blessing of Michel Richard to serve and Sam simply feel in love with. My PISTACHIO BREAD PUDDING was just what I wanted to fill up on before we all waddled home and put Sam directly to bed.
I arrived a bit before Will & Samuel and set his place with some small trains and cars, and alphabet puzzle and crayons with paper. When he arrived he was overjoyed (almost shocked) and set out to have some fun quietly in his place. The lighting is subdued, the colors are muted and the atmosphere very relaxed at Corduory and Sam seemed to fall in at once, save getting excited when we told him the Cinderella and Superman ate dinner just the night before at the next table! I ordered a bottle of ADELSHEIM AUXERROIS 2005, a rare relative of the Pinot blanc grape brought to Oregon in the 70's. It has big hints of apple and a totally wonderful refreshing flavor; a true novel find these days, especially in the warm 60 degree weather we are experiencing. It was perfect with my LOBSTER CARPACCIO with MIZUNA Greens which had an intense lemon flavor rather than vinegar used for the "cooking" of the carpaccio that was just right. Chef TOM POWER's signature LOBSTER SALAD with Basil is always a treat as well, and Sam settled into his HOT DOG & FRIES, of course. He even ate the sliced tomatoes, but quickly told us, "You can have a lettuce," not being a greens person.
As I took him to the bathroom we saw a handsome young couple entering; he in sport jacket and she in a classy black cocktail dress. Sam immediately knew they were Cinderella and Superman, but he refused to go over and say hello. This went on all evening, as he can be so shy, until Will actually approached the couple at the next table and they discreetly gave Sam a big wave that made his day.
The entrees were easily as impressive and as Samuel finished his Hot Dog, Will adored the BRAISED BEEF CHEEKS with TARBAIS BEANS and I fell in love with the PEPPERED RARE BIG EYE TUNA with SUSHI RICE & HIJIKA(seaweed) that was dressed with a Sesame Sauce and some Lotus Slices. The huge chunk or perfectly rare tasty tuna was slightly spicy and just what I wanted. A VOLNAY from DOMAINE JM BOILLOT 2002 was available in 1/2 bottles at a good price, so we had this excellent Pinot Noir that was smooth and yummy with our entrees.
Dessert was also just as impressive, with the ever-present signature MICHEL's CHOCOLATE HAZELNUT BARS that Tom Power has the blessing of Michel Richard to serve and Sam simply feel in love with. My PISTACHIO BREAD PUDDING was just what I wanted to fill up on before we all waddled home and put Sam directly to bed.
Saturday, January 06, 2007
Thomas HENKELMANN's HOMESTEAD's(Greenwich,CT) hefty ratings a bit high
Over the weekend we celebrated my Dad's 84th birthday at the renowned THOMAS HENKELMANN's at the HOMESTEAD INN of Greenwich, Connecticut (http://www.homesteadinn.com). This quaint Relais et Chateaux location just off Long Island Sound is a quiet retreat in the true style of a French Country Inn with impeccable service. I had been looking forward to dining here for many years, and the perfect opportunity arose to have my parents, my siblings and the grandchildren (minus Samuel, of course) all together for this rare assemblage.
Chef Henkelmann has the esteem of having the highest Zagat rating in all of Connecticut and one that even exceeds all the dining establishments of the Mid-Atlantic region as well, save the Inn at Little Washington (which it almost ties!). You can well imagine we were expecting perfection, as well as a truly special dining experience. While the food was excellent, I was disparaged by the overall lack of sensation I really wanted to depart with.
Our large table of nine was in a cozy booth, which sadly suffered from two air conditioning vents. being located on either side of us, so that someone always had a draft on their neck. The warm high 60 degree evening temps made the a/c necessary, but the staff did turn it off periodically, so we do not have to suffer for three hours straight. The Inn is old and quaint as I mentioned, but they desperately need to solve this problem if people are paying over $100 per person to dine.
We started with MANY bottles of excellent LANDMARK "Overlook" 2004 Chardonnay from Sonoma which is always a winner, and I was happy that everyone at the table liked my choice. When I opted to "upgrade" to a DUTTON "Palm Vineyard" Chardonnay as the appetizers arrived there was a severe delay and the sommelier brought a NON-vineyard designate Dutton to the table. When I mentioned that this was not the same wine, and definitely not the same price he came back with the "Palm" which was room temperature and we declined. I asked the price of the Dutton non-vineyard designate and he had no idea, so we quickly had to rush and get another bottle of Landmark as many of us had empty glasses and the food was arriving. This was a delay that really should not occur, and they should have simply said, take the chilled cheaper Dutton for X Dollars, and I could have opted to or not, but they did not.
In advance, I had asked the kitchen to please accommodate my nephew who is a vegetarian and eats no fish. Upon arrival, they basically offered him the ONE baby veggie starter, or the peas soup without bacon, and an entree of similar baby veggies with either pasta or mashed potatoes. I was quite shocked that a kitchen and chef of this caliber offers no truly inventive options for vegetarians. The amuses came (and no veggie option was proffered for my nephew as well) which was a tasty GOUGERE CHEESE Puff with Halibut & Salmon Mousse.
I do have to admit that the food quality was excellent and the portions quite huge. No tasting options exist, so it is basically appetizer, entree and dessert. The portion sizes would preclude any extra courses indeed. My CRISP SAUTEED SWEETBREADS with French Style Peas and PERIGORD BLACK TRUFFLE Sauce was superb, and I did marvel at the presentation of my nephew's adorable Baby Vegetable Dish which he said was perfect.
The breads were decent with Potato Bacon (of course not for my nephew) Rolls winning the top honors, but nothing worth writing home about.
We switched to a superb JEAN-MARC BOULEY 2002 VOLNAY that was a brilliant example of fruit forward and intense Pinot Noir from Burgundy. It was excellent with almost all the entrees from beef to veal to fish. My GRENADIN of VEAL with MAINE LOBSTER RISOTTO, Parmesan Lace and WATERCRESS PORT WINE Sauce was again superb. The veal loin was at least 8 ounces or more over a huge plate of risotto with a whole lobster tail atop. It was just so big, I felt imposed upon to finish it, and doggie bags are really silly when you don't live nearby. Again, I don't fault the food or the chef, just the basic concept; I truly felt I was back in the 60's or 70's at a pre-nouvelle French restaurant.
Dessert was also quite good and much more innovative (that's the word I was looking for) with my VARIATION of PEAR: Crepe, Sorbet & Mousse which I adored. the WARM VANILLA BREAD PUDDING with Apricot Filling, Apricot Sauce & Lime Yogurt Sorbet was another innovative dish, but I was quite surprised that it came cold and really was more like a tart with pudding that a bread pudding.
A bottle of ROYAL TOKAJI 5 Puttonyos 2000 was apricoty and intense and kept us dessert wine drinkers happy as we munched on the mignardises consisting of fruit tarts, almond paste tart and the oddest little delish crunchy chocolate things that had an eerie resemblance to poop (we called them poop tarts).
Would I return? Yes, but I might ask in advance if the chef would consider preparing a tasting menu, as I think his cuisine is superb, but needs some INNOVATION and excitement.
Chef Henkelmann has the esteem of having the highest Zagat rating in all of Connecticut and one that even exceeds all the dining establishments of the Mid-Atlantic region as well, save the Inn at Little Washington (which it almost ties!). You can well imagine we were expecting perfection, as well as a truly special dining experience. While the food was excellent, I was disparaged by the overall lack of sensation I really wanted to depart with.
Our large table of nine was in a cozy booth, which sadly suffered from two air conditioning vents. being located on either side of us, so that someone always had a draft on their neck. The warm high 60 degree evening temps made the a/c necessary, but the staff did turn it off periodically, so we do not have to suffer for three hours straight. The Inn is old and quaint as I mentioned, but they desperately need to solve this problem if people are paying over $100 per person to dine.
We started with MANY bottles of excellent LANDMARK "Overlook" 2004 Chardonnay from Sonoma which is always a winner, and I was happy that everyone at the table liked my choice. When I opted to "upgrade" to a DUTTON "Palm Vineyard" Chardonnay as the appetizers arrived there was a severe delay and the sommelier brought a NON-vineyard designate Dutton to the table. When I mentioned that this was not the same wine, and definitely not the same price he came back with the "Palm" which was room temperature and we declined. I asked the price of the Dutton non-vineyard designate and he had no idea, so we quickly had to rush and get another bottle of Landmark as many of us had empty glasses and the food was arriving. This was a delay that really should not occur, and they should have simply said, take the chilled cheaper Dutton for X Dollars, and I could have opted to or not, but they did not.
In advance, I had asked the kitchen to please accommodate my nephew who is a vegetarian and eats no fish. Upon arrival, they basically offered him the ONE baby veggie starter, or the peas soup without bacon, and an entree of similar baby veggies with either pasta or mashed potatoes. I was quite shocked that a kitchen and chef of this caliber offers no truly inventive options for vegetarians. The amuses came (and no veggie option was proffered for my nephew as well) which was a tasty GOUGERE CHEESE Puff with Halibut & Salmon Mousse.
I do have to admit that the food quality was excellent and the portions quite huge. No tasting options exist, so it is basically appetizer, entree and dessert. The portion sizes would preclude any extra courses indeed. My CRISP SAUTEED SWEETBREADS with French Style Peas and PERIGORD BLACK TRUFFLE Sauce was superb, and I did marvel at the presentation of my nephew's adorable Baby Vegetable Dish which he said was perfect.
The breads were decent with Potato Bacon (of course not for my nephew) Rolls winning the top honors, but nothing worth writing home about.
We switched to a superb JEAN-MARC BOULEY 2002 VOLNAY that was a brilliant example of fruit forward and intense Pinot Noir from Burgundy. It was excellent with almost all the entrees from beef to veal to fish. My GRENADIN of VEAL with MAINE LOBSTER RISOTTO, Parmesan Lace and WATERCRESS PORT WINE Sauce was again superb. The veal loin was at least 8 ounces or more over a huge plate of risotto with a whole lobster tail atop. It was just so big, I felt imposed upon to finish it, and doggie bags are really silly when you don't live nearby. Again, I don't fault the food or the chef, just the basic concept; I truly felt I was back in the 60's or 70's at a pre-nouvelle French restaurant.
Dessert was also quite good and much more innovative (that's the word I was looking for) with my VARIATION of PEAR: Crepe, Sorbet & Mousse which I adored. the WARM VANILLA BREAD PUDDING with Apricot Filling, Apricot Sauce & Lime Yogurt Sorbet was another innovative dish, but I was quite surprised that it came cold and really was more like a tart with pudding that a bread pudding.
A bottle of ROYAL TOKAJI 5 Puttonyos 2000 was apricoty and intense and kept us dessert wine drinkers happy as we munched on the mignardises consisting of fruit tarts, almond paste tart and the oddest little delish crunchy chocolate things that had an eerie resemblance to poop (we called them poop tarts).
Would I return? Yes, but I might ask in advance if the chef would consider preparing a tasting menu, as I think his cuisine is superb, but needs some INNOVATION and excitement.
Friday, January 05, 2007
So sue me cause I keep saying SUSHI-A-GOGO in NYC at Lincoln Center
I know that you are all tired of hearing about the same places over and over, but I can't help feeling that SUSHI-A-GOGO right across the street from Lincoln Center on Broadway at 62nd St is really the PERFECT place for pre-concert/ballet/opera dining in the Lincoln Center area. My main reason for this is that sushi and green tea are just right before heading to a 3 or 4 hour opera! They fill you up, but don't weigh you down.
Last night I started with an excellent OSHIDASHI, a spinach salad marinated in PONZO with Peanut Crumble, that was just right, and satisfied my vegetable group quite well. The YELLOWTAIL/ASPARAGUS/PAPAYA ROLL was superb, but paled next to the daily special called a SNOW WHITE ROLL (don't you love the name?) of SPICY TUNA, GREEN APPLE, LOBSTER SALAD, YUZU TOBIKO and a SWEET & SPICY SAUCE on the side. Sushi-a-gogo has some of the best sushi specials around and the sauces they make for them are perfect, so much so that you forget the ginger, soy & wasabi altogether. This was one of my all-time favorites.
Sadly, they were out of the Mushroom Soup with Gyoza which is always one of their finest daily soup specials, so I will have to return again later this winter for that!
Last night I started with an excellent OSHIDASHI, a spinach salad marinated in PONZO with Peanut Crumble, that was just right, and satisfied my vegetable group quite well. The YELLOWTAIL/ASPARAGUS/PAPAYA ROLL was superb, but paled next to the daily special called a SNOW WHITE ROLL (don't you love the name?) of SPICY TUNA, GREEN APPLE, LOBSTER SALAD, YUZU TOBIKO and a SWEET & SPICY SAUCE on the side. Sushi-a-gogo has some of the best sushi specials around and the sauces they make for them are perfect, so much so that you forget the ginger, soy & wasabi altogether. This was one of my all-time favorites.
Sadly, they were out of the Mushroom Soup with Gyoza which is always one of their finest daily soup specials, so I will have to return again later this winter for that!
Wednesday, January 03, 2007
NOTTI BIANCHE Bravos
We started off dining out for the new year on the third day of the year and made an excellent choice at NOTTI BIANCHE, which easily wins the category as finest dining closest to the Kennedy Center, as well as just a great place to go. (www.nottibianche.com). It was also fun to be on our first night out here in Washington, the newest SMOKE-FREE dining and bar zone citywide!
While NOTTI BIANCHE may have only taken home Rammy in 2006 for Best Manager of the Year, it received nominations for both Rising Chef and Pastry Chef, and I am quite confident we will see more nominations again this year from them.
The ambiance is simple, quiet, subdued with exposed cielings, mirrors and not much froufrou; it is the food that stars here. I adore the modern Italian proverb #15) that is on the entryway, "The use of cell phones interferes with the making of risotto." We allowed CHEF ANTHONY CHITTUM to do his work and just bring us several dishes; there was not one disappointment.
We started with a glass of Prosecco which was joined by a plate of three starters: GRILLED FLATBREAD with WHIPPED SALT COD that was creamy, delicious and smooth. A tasty GRILLED STUFFED SQUID with Pinenuts over ARUGOLA, and a wonderful LOBSTER CANNELONI over Shaved FENNEL and Citrus. It was hard to choose which was best, since they were all terrific.
Next came two dishes which we promptly split: BUTTERNUT SQUASH RISOTTO with SEARED FOIE GRAS, Aged Balsamic and Toasted Pumpkin Seed was a dreamy dish, and proves that more and more chefs in DC are hopping on the talented Risotto-makers team started by Roberto Donna and carried on by those who have worked with him over the years. This was paired with an excellent CAMARA white blend of Sauvignon Blanc, Chardonnay & Riesling that was just perfect with the dish.
The CANNELONI, stuffed with AMISH CHICKEN, SWEET ITALIAN SAUSAGE and served over Sauteed BABY SPINACH with SHEEP RICOTTA & PARMESAN CHEESE, was another brilliant stroke of mixing Italian pasta with some different American ingredients creating a superb union. The amazing KALI-HART PINOT NOIR from Monterey was simply to die for with this as well.
Our entree was again two (times two) dishes which we quickly agreed to split between the four of us, and entitled LAMB ONE WAY and LAMB TWO WAYS, thus making LAMB THREE WAYS: A LAMB STEW with Glazed Baby Vegetables, GREEK YOGURT& FRIED ROSEMARY BREAD BALLS was another ingenious marriage of styles and super-tasty too. The other plate was a simple LAMB CHOP CRUSTED with WHOLE GRAIN MUSTARD & Japanese Garlic/PANKO mixture and served with a deconstructed MINTED LAMB RAVIOLI that had a braised lamb stew under the slightly minted green ravioli layer with WHITE CANNELONI PUREE, TOMATO PASTE & LAMB JUS....another dream come true, and I don't car much for mint!
The wine was another novelty called CLA 2003 from Lombardy and is a blend of Barbera, Oltreppo and Pavese grapes with an intense plumminess that has a really sweet nose with lots of fruit like a Pinot Noir, but was excellent on the tongue, with a hint of burnt caramel.
Our server Jason was a dream in filling our glasses and keeping us informed of what was being served, but we were not ready for the lineup of three glasses each for dessert. Two of use received a flight of GRAHAM's TAWNY PORT of 10,20 &30 years old each and the other two a flight of LUSTAU SHERRY consisting of an extremely dry JARANA, an Amontillado called ESQUADRILLA and a superb sweet Pedro Jimenez called SAN EMILIO. We, of course, had to each taste all 6 wonderful pours, but agreed the sweeter sherry and the port were more enjoyable after dinner.
The two desserts which we promptly split came from Pastry chef HEATHER CHITTUM (wife to Chef Anthony) and showed her off excellently. The NOT YOUR NONNA's TIRAMISU is a "trump" on the traditional with a chocolate cylinder box of Mascarpone cream and Chocolate Pearls decorating it with a Lady Finger. It is accompanied by an AFFOGATO or scoop of GELATO in ESPRESSO. While this was novel and fun, it did pale next to the magnificent CREME FRAICHE PANNA COTTA with FLORENTINE ALMOND COOKIE TOP swimming in a luscious compote of RAISINS, CHERRIES, FIGS & CURRANTS. This is one dessert NOT TO MISS!
A great start to what will hopefully be a great year!
While NOTTI BIANCHE may have only taken home Rammy in 2006 for Best Manager of the Year, it received nominations for both Rising Chef and Pastry Chef, and I am quite confident we will see more nominations again this year from them.
The ambiance is simple, quiet, subdued with exposed cielings, mirrors and not much froufrou; it is the food that stars here. I adore the modern Italian proverb #15) that is on the entryway, "The use of cell phones interferes with the making of risotto." We allowed CHEF ANTHONY CHITTUM to do his work and just bring us several dishes; there was not one disappointment.
We started with a glass of Prosecco which was joined by a plate of three starters: GRILLED FLATBREAD with WHIPPED SALT COD that was creamy, delicious and smooth. A tasty GRILLED STUFFED SQUID with Pinenuts over ARUGOLA, and a wonderful LOBSTER CANNELONI over Shaved FENNEL and Citrus. It was hard to choose which was best, since they were all terrific.
Next came two dishes which we promptly split: BUTTERNUT SQUASH RISOTTO with SEARED FOIE GRAS, Aged Balsamic and Toasted Pumpkin Seed was a dreamy dish, and proves that more and more chefs in DC are hopping on the talented Risotto-makers team started by Roberto Donna and carried on by those who have worked with him over the years. This was paired with an excellent CAMARA white blend of Sauvignon Blanc, Chardonnay & Riesling that was just perfect with the dish.
The CANNELONI, stuffed with AMISH CHICKEN, SWEET ITALIAN SAUSAGE and served over Sauteed BABY SPINACH with SHEEP RICOTTA & PARMESAN CHEESE, was another brilliant stroke of mixing Italian pasta with some different American ingredients creating a superb union. The amazing KALI-HART PINOT NOIR from Monterey was simply to die for with this as well.
Our entree was again two (times two) dishes which we quickly agreed to split between the four of us, and entitled LAMB ONE WAY and LAMB TWO WAYS, thus making LAMB THREE WAYS: A LAMB STEW with Glazed Baby Vegetables, GREEK YOGURT& FRIED ROSEMARY BREAD BALLS was another ingenious marriage of styles and super-tasty too. The other plate was a simple LAMB CHOP CRUSTED with WHOLE GRAIN MUSTARD & Japanese Garlic/PANKO mixture and served with a deconstructed MINTED LAMB RAVIOLI that had a braised lamb stew under the slightly minted green ravioli layer with WHITE CANNELONI PUREE, TOMATO PASTE & LAMB JUS....another dream come true, and I don't car much for mint!
The wine was another novelty called CLA 2003 from Lombardy and is a blend of Barbera, Oltreppo and Pavese grapes with an intense plumminess that has a really sweet nose with lots of fruit like a Pinot Noir, but was excellent on the tongue, with a hint of burnt caramel.
Our server Jason was a dream in filling our glasses and keeping us informed of what was being served, but we were not ready for the lineup of three glasses each for dessert. Two of use received a flight of GRAHAM's TAWNY PORT of 10,20 &30 years old each and the other two a flight of LUSTAU SHERRY consisting of an extremely dry JARANA, an Amontillado called ESQUADRILLA and a superb sweet Pedro Jimenez called SAN EMILIO. We, of course, had to each taste all 6 wonderful pours, but agreed the sweeter sherry and the port were more enjoyable after dinner.
The two desserts which we promptly split came from Pastry chef HEATHER CHITTUM (wife to Chef Anthony) and showed her off excellently. The NOT YOUR NONNA's TIRAMISU is a "trump" on the traditional with a chocolate cylinder box of Mascarpone cream and Chocolate Pearls decorating it with a Lady Finger. It is accompanied by an AFFOGATO or scoop of GELATO in ESPRESSO. While this was novel and fun, it did pale next to the magnificent CREME FRAICHE PANNA COTTA with FLORENTINE ALMOND COOKIE TOP swimming in a luscious compote of RAISINS, CHERRIES, FIGS & CURRANTS. This is one dessert NOT TO MISS!
A great start to what will hopefully be a great year!
Saturday, December 30, 2006
rise for RAY'S THE STEAKS
I'm not a big fan of steakhouses, mostly because they serve a very nice steak very plainly, and if I'm dining out, I really want something different from what I can prepare on the grill at home. Enter: RAY'S THE STEAKS.
Most of you have heard of this new phenomenon in Arlington (just seconds from Key Bridge) at 1725 Wilson Blvd (tel 703-841-RAYS) in one of the most unassuming tiny strip malls around. Ray's accepts no reservations as the place seats only forty people. The secret, however, is to try and stop by after 4PM to request a table for a time later the same evening. This works quite well as we were seated seconds after arriving for our 6pm "time." The decor is basically nonexistent; white walls with not a thing hanging on them (surely a poster of a cow or a steak would be nice), exposed ducts and wooden tables and chairs make this a place to go for the food, clearly not the ambience. Indeed, they could even do without the pounding bass music over the sound system, as the place is always so jammed, the din of the crown needs nothing else to add to it.
But, as I said you don't come here to see or be seen, you come FOR THE STEAKS, which are con fed aged Angus & Hereford Beef, the best I have ever had anywhere.
As you ponder your choices, some spicy cashews are placed on the table, so we quickly ordered a bottle of KUNIN ZINFANDEL "Westside" 2004 from Paso Robles, Calif. which had a monster berry and plum taste with a slight sweetness to it and huge fruit and alcohol at 15.25%, so much so that it worked much better with the food. Our starters were superb from the tasty BURGUNDIAN ONION SOUP au GRATIN which has bits of pot roast shredded in it (vegetarians have virtually no options here, and should steer clear of anything other than a salad) to the superbly rich and creamy SHERRIED CRAB BISQUE loaded with chunks of tasty crab. My BLACKENED JUMBO SEA SCALLOPS with SAUTEED GARLIC came with sauteed onions and peppers as well and packed a tasty punch. The portion was large enough to give the other three folks at the table
each a 1/3 scallop as well and they were huge! Four sad chunks of dry bread were delivered and I simply didn't even bother with it; I knew the food would fill me up, so why waste my time. We moved on to a tasty Blend of Zinfandel, Syrah & Cabernet called "THE GRAPPLER" from TWENTY ROWS in California that had an intense spiciness and was bound to be just perfect with the entrees to come.
If I have to complain about anything at RAY'S THE STEAKS it is just its popularity, and hence their need to keep things moving. I like to DINE, and sadly we had less than 10 minutes between courses making it quite difficult to relax. They want to move a group of four out within 90 minutes and they usually do. I know that when I return next time (and we will!) it will be on a quieter evening when perhaps we can linger an extra 15 minutes between courses.
The steaks were the best, and the sauces were heavenly. The filets are huge 8 ounce portions (all in the mid-$20 range) and are also available in 6 and 12 ounce sizes. Each steak can come with almost any topping, and one of us opted for the excellent BEARNAISE on the Filet Mignon. There are probably over a dozen different cuts with over seven or eight different toppings. One of us had no complaints about the Filet Mignon in its lone state with no sauce, as the meat was just perfect. the SIRLOIN DIABLO is a superb cut as well and a huge portion with CHIPOTLE Marinade, GARLIC, PEPPERS & ONIONS. The winner at out table was easily my FILET MIGNON au POIVRE which is first Seared with a BLACK PEPPERCORN CRUST and then served in a PORT WINE PEPPERCORN SAUCE that was creamy and to do for. It was quite spicy and truly tasty. I have found my steak and MY SAUCE as well here at Rays.
I must also mention that unlike other steakhouses that nickel and dime you for every side dish, at RAY's the CREAMED SPINACH and HOUSEMADE MASHED POTATOES are served family style and in unlimited portions!
There is dessert and it does sound good at Ray's, so we chose one slice of superb KEY LIME PIE which disappeared faster than you can say "the limiest pie around." A nice touch is the demi-tasse amuse of HOT CHOCOLATE that was served to us all at the end of the meal before we headed out to the chilly evening and home (yes, after just 90 minutes!).
I look forward to returning to Ray's to try the other steaks (especially the Hanger) and sauces, as well as to its new sister location in Silver Spring, Ray's The Classics, because this is truly the most perfect classic steak around!
HAPPY NEW YEAR to all!
Most of you have heard of this new phenomenon in Arlington (just seconds from Key Bridge) at 1725 Wilson Blvd (tel 703-841-RAYS) in one of the most unassuming tiny strip malls around. Ray's accepts no reservations as the place seats only forty people. The secret, however, is to try and stop by after 4PM to request a table for a time later the same evening. This works quite well as we were seated seconds after arriving for our 6pm "time." The decor is basically nonexistent; white walls with not a thing hanging on them (surely a poster of a cow or a steak would be nice), exposed ducts and wooden tables and chairs make this a place to go for the food, clearly not the ambience. Indeed, they could even do without the pounding bass music over the sound system, as the place is always so jammed, the din of the crown needs nothing else to add to it.
But, as I said you don't come here to see or be seen, you come FOR THE STEAKS, which are con fed aged Angus & Hereford Beef, the best I have ever had anywhere.
As you ponder your choices, some spicy cashews are placed on the table, so we quickly ordered a bottle of KUNIN ZINFANDEL "Westside" 2004 from Paso Robles, Calif. which had a monster berry and plum taste with a slight sweetness to it and huge fruit and alcohol at 15.25%, so much so that it worked much better with the food. Our starters were superb from the tasty BURGUNDIAN ONION SOUP au GRATIN which has bits of pot roast shredded in it (vegetarians have virtually no options here, and should steer clear of anything other than a salad) to the superbly rich and creamy SHERRIED CRAB BISQUE loaded with chunks of tasty crab. My BLACKENED JUMBO SEA SCALLOPS with SAUTEED GARLIC came with sauteed onions and peppers as well and packed a tasty punch. The portion was large enough to give the other three folks at the table
each a 1/3 scallop as well and they were huge! Four sad chunks of dry bread were delivered and I simply didn't even bother with it; I knew the food would fill me up, so why waste my time. We moved on to a tasty Blend of Zinfandel, Syrah & Cabernet called "THE GRAPPLER" from TWENTY ROWS in California that had an intense spiciness and was bound to be just perfect with the entrees to come.
If I have to complain about anything at RAY'S THE STEAKS it is just its popularity, and hence their need to keep things moving. I like to DINE, and sadly we had less than 10 minutes between courses making it quite difficult to relax. They want to move a group of four out within 90 minutes and they usually do. I know that when I return next time (and we will!) it will be on a quieter evening when perhaps we can linger an extra 15 minutes between courses.
The steaks were the best, and the sauces were heavenly. The filets are huge 8 ounce portions (all in the mid-$20 range) and are also available in 6 and 12 ounce sizes. Each steak can come with almost any topping, and one of us opted for the excellent BEARNAISE on the Filet Mignon. There are probably over a dozen different cuts with over seven or eight different toppings. One of us had no complaints about the Filet Mignon in its lone state with no sauce, as the meat was just perfect. the SIRLOIN DIABLO is a superb cut as well and a huge portion with CHIPOTLE Marinade, GARLIC, PEPPERS & ONIONS. The winner at out table was easily my FILET MIGNON au POIVRE which is first Seared with a BLACK PEPPERCORN CRUST and then served in a PORT WINE PEPPERCORN SAUCE that was creamy and to do for. It was quite spicy and truly tasty. I have found my steak and MY SAUCE as well here at Rays.
I must also mention that unlike other steakhouses that nickel and dime you for every side dish, at RAY's the CREAMED SPINACH and HOUSEMADE MASHED POTATOES are served family style and in unlimited portions!
There is dessert and it does sound good at Ray's, so we chose one slice of superb KEY LIME PIE which disappeared faster than you can say "the limiest pie around." A nice touch is the demi-tasse amuse of HOT CHOCOLATE that was served to us all at the end of the meal before we headed out to the chilly evening and home (yes, after just 90 minutes!).
I look forward to returning to Ray's to try the other steaks (especially the Hanger) and sauces, as well as to its new sister location in Silver Spring, Ray's The Classics, because this is truly the most perfect classic steak around!
HAPPY NEW YEAR to all!
Wednesday, December 27, 2006
possibly PORTABELLO's in Arlington
Last night we took Samuel with one of his best friends Joshua, and his two daddies to PORTABELLOS Restaurant (I forgot to ask why it is spelled "porta" rather than "porto," as the former means "pretty door," the latter "pretty seaport" or the mushroom) in Arlington at 2109 N Pollard Street (at Lee Highway just minutes from Key Bridge) and had a reasonably enjoyable time. The prices are mid-range (appetizers mostly below $10, most entrees in the high teens) and the service is pretty decent. The have a small kids menu with three options which did the trick as Samuel always seems happy with the CHICKEN TENDERS & FRIES (while these were good, they did not compare with the truffled ones at Nage two weeks before). Joshua opted for the PENNE PASTA which ingeniously came with a small bowl of both cream and red sauce and another of grated cheese to "make your own." Joshua loved his and even enjoyed sharing some of Sam's chicken!
We started with a bottle of nice light but enjoyable DOLCETTO di OVADA from LA SLINA 2005, which was one of only three Italian reds on the menu. For an Italian "bistro" this seemed to be a bit slim on the Italian side, indeed the menu while offering many pastas, is quite "American" in its concept. The brick walls are simple with the standard boring drop tile ceiling (that had some sad stains in places), and it is clearly a NEIGHBORHOOD place, and despite the mid-week vacation mode, was quite full by 7pm.
I started with a delicious WILD MUSHROOM RAVIOLI made of Shitake and Portobello mushrooms and served in a very mild LOBSTER GINGER SAUCE. Someone in the kitchen likes those 1960-70's chinese noodles (think from a LaChoy can) which decorated a number of the dishes including this. The CHICKEN TORTILLA SOUP got a high rating and the FRIED CALAMARI was tender and crisp with a SWEET & SPICY CHILI Dipping Sauce. Will opted for what must be the signature PANKO CRUSTED PORTOBELLO MUSHROOM with Boursin Cheese & Red Wine Sauce which was also quite yummy.
We moved on to a slightly bigger PINOT NOIR RONCIER 2002 from L. TRAMIERE et Fils with our entrees:
The CRAB CAKES were delicious (not an easy feat in DC) although the remoulade was not my favorite (a bit too tartar saucy) and the Basmati Rice was like a giant rock! The SPICED LENTILS with CRISPY TOFU, Golden Raisins, Toasted Almonds in a COCONUT CITRUS CREAM Sauce is a great vegetarian idea which sounds better than it tastes. It was a bit dry and the flavors just didn't seem to come through. The MAPLE CRUSTED SCALLOPS were a novelty and also quite delicious, probably the big winner on the menu, as my PARMESAN CRUSTED CODFISH with Cole Slaw, Crispy Potato Cake & Asparagus in a Dijon Cream Sauce was decent, but the cod was a bit hard in one small section. I very much liked the potato cake which was basically made of mashed potatoes on the inside and a bit crunchy like a latke on the outside. All I could think was that perhaps I should have opted for my other choice, the Sauteed Shrimp Provencale.
We shall never know, as while Portabello's is nice, I think we have some better real "ITALIAN" bistros around at similar prices.
Best wishes for a truly HAPPY & HEALTHY NEW YEAR, of course, full of much good food, wine and friends! One more posting this weekend for 2006!
We started with a bottle of nice light but enjoyable DOLCETTO di OVADA from LA SLINA 2005, which was one of only three Italian reds on the menu. For an Italian "bistro" this seemed to be a bit slim on the Italian side, indeed the menu while offering many pastas, is quite "American" in its concept. The brick walls are simple with the standard boring drop tile ceiling (that had some sad stains in places), and it is clearly a NEIGHBORHOOD place, and despite the mid-week vacation mode, was quite full by 7pm.
I started with a delicious WILD MUSHROOM RAVIOLI made of Shitake and Portobello mushrooms and served in a very mild LOBSTER GINGER SAUCE. Someone in the kitchen likes those 1960-70's chinese noodles (think from a LaChoy can) which decorated a number of the dishes including this. The CHICKEN TORTILLA SOUP got a high rating and the FRIED CALAMARI was tender and crisp with a SWEET & SPICY CHILI Dipping Sauce. Will opted for what must be the signature PANKO CRUSTED PORTOBELLO MUSHROOM with Boursin Cheese & Red Wine Sauce which was also quite yummy.
We moved on to a slightly bigger PINOT NOIR RONCIER 2002 from L. TRAMIERE et Fils with our entrees:
The CRAB CAKES were delicious (not an easy feat in DC) although the remoulade was not my favorite (a bit too tartar saucy) and the Basmati Rice was like a giant rock! The SPICED LENTILS with CRISPY TOFU, Golden Raisins, Toasted Almonds in a COCONUT CITRUS CREAM Sauce is a great vegetarian idea which sounds better than it tastes. It was a bit dry and the flavors just didn't seem to come through. The MAPLE CRUSTED SCALLOPS were a novelty and also quite delicious, probably the big winner on the menu, as my PARMESAN CRUSTED CODFISH with Cole Slaw, Crispy Potato Cake & Asparagus in a Dijon Cream Sauce was decent, but the cod was a bit hard in one small section. I very much liked the potato cake which was basically made of mashed potatoes on the inside and a bit crunchy like a latke on the outside. All I could think was that perhaps I should have opted for my other choice, the Sauteed Shrimp Provencale.
We shall never know, as while Portabello's is nice, I think we have some better real "ITALIAN" bistros around at similar prices.
Best wishes for a truly HAPPY & HEALTHY NEW YEAR, of course, full of much good food, wine and friends! One more posting this weekend for 2006!
Wednesday, December 20, 2006
FarrahOlivia by Morou - Alexandria's newest baby
We took our second trip to Alexandria this week to visit the recently opened FARRAH OLIVIA by Morou (www.farraholiviarestaurant.com) just south of downtown at 600 Franklin Street (lots of street parking!). Those of you who know Chef MOROU OUTTARA are well aware he has been a prominent fixture in the DC food scene for many years, with over ten years at Red Sage (many as Executive Chef) and then as the genius in the kitchen at the now defunct Signatures. He has finally got his own place, and while it might be on the small side (70 seats or so) and a little cramped, it is quite adorable and well worth the visit. The white etched twigs on one wall and floor to ceiling windows on two others create an airy feeling with the center raised ceiling hung with hundreds of little wooden discs on vertical strings. Our super friendly server Heon was adorable as he made recommendations and was always most attentive.
We started with a bottle of BENTON LANE 2005 PINOT GRIS from Oregon which was perfect in the recent warm weather. An amazing amuse of SEARED SQUAB with a piping of TRUFFLED MASHED POTOTAES came and easily filled our hungry tummies. The wonderful bread came with four tapenades (Calamata Olive, Bok Choy, Pumpkin Raisin and the slightly odd Cottage Cheese with Horseradish). and it was very hard to choose a favorite. Sadly, the tables for four are a bit small so that there is little room for the bread, bread plates, tapenades and any food plates once the appetizers come. Sharing is made a bit difficult, so I would opt for a larger table if you can! The only other problem is that there is no differentiation between the glasses used for bottled and tap water, so the bus staff can't tell which a diner is drinking and might attempt to refill a sparkling water glass with tap water.
We started with some yummy appetizers, but they were delivered a bit sporadically and the tasty BUTTER POACHED LOBSTER with TAPIOCA, VANILLA & CAVIAR (with an adorable foam "hairdo") was alas room temperature and a bit too sweet for the tasting (from the vanilla, perhaps). The DIVERS SCALLOP with BACON POWDER, MELON SEED MILK was interesting, but the winner was easily the magnificently presented HANGAR TARTARE with a 65o egg, grated radish & Berbere Oil. The tasty raw meat was in two pillar-like cylinders with a toasted bread bridge across the top and a magnificent sauce running down the center of the plate. The slightly cooked egg on the opposite side with various condiments for the tartare.
Salads area MUST and don't miss the super-stellar DECONSTRUCTED CAESAR which has a SOURDOUGH FLAN, PARMESAN & ROMAINE over GRILLED FRESH SARDINES and ANCHOVY CRUMBLES. This is a dish to SEE and EAT! We all thought it was easily the star of the meal.
We switched to red, but our first request was out of stock, so we opted for a delicious fruit forward and mouth-filling KALIN 1996 CUVEE DD Pinot Noir that would make anyone happy (watch the sediment).
The entrees were superb across the board with an AMERICAN LAMB CHOP, PLANTAIN LOAF, RED PALM JUS and an adorable MINT "Caviar" in small clear light green caviar shapes. The CURED QUAIL with GARDEN VEGETABLE BRULEE & CHORIZO OIL had a superb Cornbread Raisin Stuffing and two adorable Lollipop Deep Fried Quail Legs on the side that were delectable.
The Cheese course is another that comes highly recommended. We tasted the creamy rich and dreamy BONNE BOUCHE Goat's milk, which may be the creamiest goat cheese I have ever had. The PLEASANT RIDGE (Wisconsin) was also quite nice, and the presentation with grapes, honey and granola was a change as well.
Everyone was full but knowing that the pastry chef is LEON BAKER (who came here with Morou from Signatures, where he created some of the most beautiful desserts in DC) I had to try something. I opted for the lightest: a TART of LEMON PANNA COTTA with CARAMEL RICE KRISPIES and Tangerine Oil--it was just right; a truly tart tart, but also with richness and depth, and definitely not filling at all. The accompanying rice krispie caramels beat any previous incarnation of this standard American treat!
It will be fun to return, perhaps in the spring when there is outdoor dining on the side patio!
All the best for a WONDERFUL HOLIDAY season to all...and try not to eat as much as me!
Next week: with the kids at PORTOBELLO in Arlington!
We started with a bottle of BENTON LANE 2005 PINOT GRIS from Oregon which was perfect in the recent warm weather. An amazing amuse of SEARED SQUAB with a piping of TRUFFLED MASHED POTOTAES came and easily filled our hungry tummies. The wonderful bread came with four tapenades (Calamata Olive, Bok Choy, Pumpkin Raisin and the slightly odd Cottage Cheese with Horseradish). and it was very hard to choose a favorite. Sadly, the tables for four are a bit small so that there is little room for the bread, bread plates, tapenades and any food plates once the appetizers come. Sharing is made a bit difficult, so I would opt for a larger table if you can! The only other problem is that there is no differentiation between the glasses used for bottled and tap water, so the bus staff can't tell which a diner is drinking and might attempt to refill a sparkling water glass with tap water.
We started with some yummy appetizers, but they were delivered a bit sporadically and the tasty BUTTER POACHED LOBSTER with TAPIOCA, VANILLA & CAVIAR (with an adorable foam "hairdo") was alas room temperature and a bit too sweet for the tasting (from the vanilla, perhaps). The DIVERS SCALLOP with BACON POWDER, MELON SEED MILK was interesting, but the winner was easily the magnificently presented HANGAR TARTARE with a 65o egg, grated radish & Berbere Oil. The tasty raw meat was in two pillar-like cylinders with a toasted bread bridge across the top and a magnificent sauce running down the center of the plate. The slightly cooked egg on the opposite side with various condiments for the tartare.
Salads area MUST and don't miss the super-stellar DECONSTRUCTED CAESAR which has a SOURDOUGH FLAN, PARMESAN & ROMAINE over GRILLED FRESH SARDINES and ANCHOVY CRUMBLES. This is a dish to SEE and EAT! We all thought it was easily the star of the meal.
We switched to red, but our first request was out of stock, so we opted for a delicious fruit forward and mouth-filling KALIN 1996 CUVEE DD Pinot Noir that would make anyone happy (watch the sediment).
The entrees were superb across the board with an AMERICAN LAMB CHOP, PLANTAIN LOAF, RED PALM JUS and an adorable MINT "Caviar" in small clear light green caviar shapes. The CURED QUAIL with GARDEN VEGETABLE BRULEE & CHORIZO OIL had a superb Cornbread Raisin Stuffing and two adorable Lollipop Deep Fried Quail Legs on the side that were delectable.
The Cheese course is another that comes highly recommended. We tasted the creamy rich and dreamy BONNE BOUCHE Goat's milk, which may be the creamiest goat cheese I have ever had. The PLEASANT RIDGE (Wisconsin) was also quite nice, and the presentation with grapes, honey and granola was a change as well.
Everyone was full but knowing that the pastry chef is LEON BAKER (who came here with Morou from Signatures, where he created some of the most beautiful desserts in DC) I had to try something. I opted for the lightest: a TART of LEMON PANNA COTTA with CARAMEL RICE KRISPIES and Tangerine Oil--it was just right; a truly tart tart, but also with richness and depth, and definitely not filling at all. The accompanying rice krispie caramels beat any previous incarnation of this standard American treat!
It will be fun to return, perhaps in the spring when there is outdoor dining on the side patio!
All the best for a WONDERFUL HOLIDAY season to all...and try not to eat as much as me!
Next week: with the kids at PORTOBELLO in Arlington!
Tuesday, December 19, 2006
2 AMYS terrific pizza
When it comes to pizza, we are often stumped where to buy, especially when it comes to delivery. Well, when we go out, there will be no further doubts, since we visited 2 AMY's (www.2amyspizza.com) in Cleveland Park for the first time. Not only did Samuel eat 7 out of 8 (albeit, small) slices in his mid-size pizza, I think that the flaky puffy crust on their pizze (plural of pizza) could perhaps be the best in the world.
2 AMYS is perfect for anyone who loves pizza or just a munch. It's location just off Wisconsin Ave, NW not far from the National Cathedral (which Sam still insisted was Cinderella's Castle as we drove by) has something for everyone. Children are warmly welcomed by the entire staff and quickly supplied with crayons and paper, but we kept Sam busy with lots of wonderful presents from his Uncle Rick (a very dear and special friend who had joined us for dinner).
Even better is the fact that it's five minutes away with plenty of parking in a big FREE lot around the corner. At 6pm, the place was virtually empty, so we got Sam's 2AMYS plain pizza order in fast and he was munching away within minutes. By the time we left at 720pm, there was already a short line for tables, so beware what time you arrive since reservations are not taken (although, I doubt the wait would be that long, except perhaps on a very busy night).
We started off with a bottle of TREBBIANO d'ABRUZZO 2005 from CATALDI MADONNA which was dry and refreshing. Kudos to the wine list which features a huge variety (but beware of some semi-sweet or slightly sweet wines that are not too well described, especially if you like your wines dry) and offer many wines by the glass (starting at $5), the 1/4 liter (starting at $8) and many bottles in the $20's and $30's!
We decided to try some of the small starters and opted for the SALT COD CROQUETTES which were superb, especially with the little lemon splashed on from the accompanying slice. The SUPPLI A TELEFONO (I'm not quite sure what the name literally means) are deep fried risotto and mozzarella balls that are fairly heavy and while delicious, need just the slightest bit of zesty tomato sauce or such to dip them in as they can be a bit dry.
It was tough to decide which pizza to order so we chose two to share for the three of us which was just PERFECT after the appetizers. First was a MARGHERITA which we added POLPETTINI (small meatballs) & PROSCIUTTO to. It was heavenly with huge thin slices of yummy prosciutto and those tasty meatballs scattered all over. It suffered only in the fact that it needed a bit more fresh basil.
There are a number of specials each day and we chose the 2AMYS special pizza of the day which was topped with PORK SAUSAGE, FONTINA, HOT & SWEET PEPPERS. Oddly, Rick & Will seemed to get the huge mouthful each of hot peppers, while I savored the sweet ones mixed with the slight hotness of the sausage and residual tastes of their hot peppers--great for me, but their mouths did burn for a split minute.
We thoroughly enjoyed a literally "new" wine in that 2AMYS offered a special on CANTINA del TABURNO NOVELLO ANGLIANICO 2006. While I have had many Aglianico varietals before, never before did I know that offered a novello, which is akin to the "nouveau" of Beaujolais in that it is released the SAME FALL that the grapes are harvested. This young wine, unlike the Beaujolais Nouveau is intense and fruity with a little spice and truly is an EXCELLENT pizza wine, especially with some of the heavier meats or those hot peppers!
You might wish to skip dessert at 2AMYS or perhaps order ice cream or a plate of cookies. The GRAPEFRUIT CANNELONI are way too creamy for my taste and none of us really got the grapefruit, although the pastry was flaky and decent. The SFOGLIATELLE with FIORE di LATTE Ice CREAM was not quite as wonderful as our waitress described. She said it takes two days to make, and believe me, it did not seem worth the effort. It is a flaky pastry strudel and stuffed with almond paste, although Samuel devoured the superb ice cream within seconds!
So, in a nutshell, EAT PIZZA at 2AMYS!
Tonight---the brand new FARRAH OLIVIA by MOROU in Alexandria! Then, a long rest over the holidays!
ALAN
2 AMYS is perfect for anyone who loves pizza or just a munch. It's location just off Wisconsin Ave, NW not far from the National Cathedral (which Sam still insisted was Cinderella's Castle as we drove by) has something for everyone. Children are warmly welcomed by the entire staff and quickly supplied with crayons and paper, but we kept Sam busy with lots of wonderful presents from his Uncle Rick (a very dear and special friend who had joined us for dinner).
Even better is the fact that it's five minutes away with plenty of parking in a big FREE lot around the corner. At 6pm, the place was virtually empty, so we got Sam's 2AMYS plain pizza order in fast and he was munching away within minutes. By the time we left at 720pm, there was already a short line for tables, so beware what time you arrive since reservations are not taken (although, I doubt the wait would be that long, except perhaps on a very busy night).
We started off with a bottle of TREBBIANO d'ABRUZZO 2005 from CATALDI MADONNA which was dry and refreshing. Kudos to the wine list which features a huge variety (but beware of some semi-sweet or slightly sweet wines that are not too well described, especially if you like your wines dry) and offer many wines by the glass (starting at $5), the 1/4 liter (starting at $8) and many bottles in the $20's and $30's!
We decided to try some of the small starters and opted for the SALT COD CROQUETTES which were superb, especially with the little lemon splashed on from the accompanying slice. The SUPPLI A TELEFONO (I'm not quite sure what the name literally means) are deep fried risotto and mozzarella balls that are fairly heavy and while delicious, need just the slightest bit of zesty tomato sauce or such to dip them in as they can be a bit dry.
It was tough to decide which pizza to order so we chose two to share for the three of us which was just PERFECT after the appetizers. First was a MARGHERITA which we added POLPETTINI (small meatballs) & PROSCIUTTO to. It was heavenly with huge thin slices of yummy prosciutto and those tasty meatballs scattered all over. It suffered only in the fact that it needed a bit more fresh basil.
There are a number of specials each day and we chose the 2AMYS special pizza of the day which was topped with PORK SAUSAGE, FONTINA, HOT & SWEET PEPPERS. Oddly, Rick & Will seemed to get the huge mouthful each of hot peppers, while I savored the sweet ones mixed with the slight hotness of the sausage and residual tastes of their hot peppers--great for me, but their mouths did burn for a split minute.
We thoroughly enjoyed a literally "new" wine in that 2AMYS offered a special on CANTINA del TABURNO NOVELLO ANGLIANICO 2006. While I have had many Aglianico varietals before, never before did I know that offered a novello, which is akin to the "nouveau" of Beaujolais in that it is released the SAME FALL that the grapes are harvested. This young wine, unlike the Beaujolais Nouveau is intense and fruity with a little spice and truly is an EXCELLENT pizza wine, especially with some of the heavier meats or those hot peppers!
You might wish to skip dessert at 2AMYS or perhaps order ice cream or a plate of cookies. The GRAPEFRUIT CANNELONI are way too creamy for my taste and none of us really got the grapefruit, although the pastry was flaky and decent. The SFOGLIATELLE with FIORE di LATTE Ice CREAM was not quite as wonderful as our waitress described. She said it takes two days to make, and believe me, it did not seem worth the effort. It is a flaky pastry strudel and stuffed with almond paste, although Samuel devoured the superb ice cream within seconds!
So, in a nutshell, EAT PIZZA at 2AMYS!
Tonight---the brand new FARRAH OLIVIA by MOROU in Alexandria! Then, a long rest over the holidays!
ALAN
Monday, December 18, 2006
an eventful and totally enjoyable evening with EVE (the Restaurant)
Last night we journeyed down to Alexandria for a totally memorable evening in the Tasting Room of RESTAURANT EVE (www.restauranteve.com) with some dear friends, and it was simply one of the best dining experiences around. Even the restaurant glittierati at a table nearby (Chef Robert Wiedmaier and his charming wife Polly along with Washington's photographer to the chefs, Les DePas) all agreed that Chef CATHAL ARMSTRONG and Eve are worthy of the maximum number of stars in anyone's book.
One of the reasons I felt this way was due to the special "Old World Charm" that is exuded throughout the dining room and indeed amongst all the staff. There is something special here that is often lacking in some of the other gastronomic temples of Washington; it has nothing to do with friendliness, charm or even quality, just a sense of "old world charm" that can't be described in words.
As we were seated I love the way a plate of three amuses arrives even before we ordered; this is great when you are hungry and have already started to drink. A QUAIL EGG on Brioche was topped with OSSETRA Caviar, a tasty RILLETTES of TASMANIAN TROUT and a yummy COD FRITTER on AIOLI.
Our first wine was a memorable DOMAINE de la BECASSONNE Rhone (Vaucluse) 2005 that was termed "oily" by star General Manager & Sommelier TODD THRASHER. It was big, mineral and had almost no fruit save for a hint of perhaps grapefruit; its acidity paired wonderfully with the amuses as well as later rich cream sauces.
The menu comes in either a 5course $95 or 9-course $125 tasting, the former offering a choice of 4 or 5 options in each course. We pondered our choices for the 5 course menu as we sipped on a wonderful warm VELOUTE OF POTATO & LEEK that will be even more welcome with the cooler weather today.
For the first course (entitled CREATION) The HOG HEAD BURGER wins for presentation, but perhaps is not everyone's choice for a burger. The rich, creamy VELOUTE of TOG JERUSALEM ARTICHOKES with Burgundy BLACK TRUFFLES was almost "meaty" in flavor and very filling. The very CRISP MUSCOVY DUCK LEG CONFIT with Butternut SQUASH PANNA COTTA & Walnuts was spectacular, and I loved my simple yet tasty thinly sliced LAMB's TONGUE with BEET ESCABESCHE, Aged Pipe Dreams GOAT Chese & "Per Mi Figlio" Olive Oil.
At this point (think duck, burger & tongue) we had already started on our first superb red (some of us returned to the white later on), a magnificent MONGEARD-MUGNERET SAUVIGNY LES BAUNES 1er CRU 2002 "Les Narbantons."
OCEAN course came next with my amazing QUENELLE of FLUKE with Dill Veloute smothered in OSETRA CAVIAR arriving (as many of the wonderful dishes did) in a small iron-clad mini-pot which was adorable. I was glad I had some white wine left for this dish as well. A lot of thought goes into each presentation as well as each ingredient, another great credit to Chef ARMSTRONG & the staff headed by Evan last night in the Tasting Room. Other "Ocean" choices were the excellent BUTTER POACHED LOBSTER. LOBSTER FRITTER and Braised Endive in Brown Butter Hollandaise and the HOUSMADE GNOCCHI with BABY LEECK & ITALIAN BLACK TRUFFLES which had the added treat of fresh shaved Black PERIGORD Truffles tableside.
We moved on to a huge, yet young J PALACIOS Petalos 2005 MENCIA from Bierzo, Spain that was so dark and thick, yet had the softest of tannins with very berry intensity; this could be the big wine of this winter, folks, despite its youth.
EARTH & SKY featured the POLYFACE FARM BEEF TENDERLOIN "TOURNEDOS ROSSINI, a perfect match for the wine, as was the earthy and richly intense ROASTED WILD MUSHROOMS "VOL AU VENT" with the puff pastry coming from the chef's mother's recipe and the filled with Oregon chanterelles and local HoneyCaps & Hen of the Woods. My STUFFED GUINEA HEN Breast with Braised Celery Root, Baby Leeks and Italian Winter Truffles was also simply superb.
The fourth course was "AGE" and here Chef Armstrong marries cheese like few other places anywhere:
BRIE de MEAUX was intense and shared the plate with a small WARM PINEAPPLE PUDDING, a magnificently brilliant foil of a combination.
BLUE de GEX was light and mixed into a BABY CELERY CUSTARD appearing like a rich cheesy panna cotta, and the GARROTXA with Heirloom
TANGERINE BEETS & 100yr Old Balsamic was simply magnificent.
A wonderful cleanser of BABY CELERY & PINK LADY APPLE SORBET came atop thin slices of Pink Lady Apples before our final course entitled "EDEN." Chocoholics will adore the oozing WARM CHOCOLATE GANACHE CAKE with Dried Macerated CHERRIES and KOBEB (a Japanese peppercorn that tastes like juniper) ICE CREAM, while fruit lovers can embrace the Lavender HONEY BRAISED DATES in PHYLLO with COCONUT PANNA COTTA. I must admit, however, that I fell in love with my Yeasted WARM BELGIAN WAFFLE with HUCKLEBERRIES and Creme Fraiche MEYER LEMON ICE CREAM, Meyer Lemon Curd & Confit.
A selection of dessert wines abounded from a 2001 Domaine Mas Blanc Banyuls (perfect for chocolate, but not my favorite) to a SHIRAZ GRENACHE JULIAN JAMES "Talijancich" Red Solero from Australia that is deep, red, rich and sweet to a wonderfully viscous and sweet fruity KEN FORRESTER 2001 South African Noble Late Harvest Chenin Blanc. We sipped these with our after-dinner treats of Cranberry Orange Gelee, Cocoa Nib Brittle, Bay Leaf Ganache Chocolates and the most simply wonderful Lemon-Poppyseed Cookies.
A special not must be said that, while the food sounds (and indeed, is) rich and it appears we must have been stuffed, kudos go to Chef Armstrong for creating a dinner that leaves you perfectly full wishing no more, and never feeling overdone; the portions are truly the best sized one could desire.
To quote our dear friend LaVerne who joined us last night, "We were fabulous, as always....."
One of the reasons I felt this way was due to the special "Old World Charm" that is exuded throughout the dining room and indeed amongst all the staff. There is something special here that is often lacking in some of the other gastronomic temples of Washington; it has nothing to do with friendliness, charm or even quality, just a sense of "old world charm" that can't be described in words.
As we were seated I love the way a plate of three amuses arrives even before we ordered; this is great when you are hungry and have already started to drink. A QUAIL EGG on Brioche was topped with OSSETRA Caviar, a tasty RILLETTES of TASMANIAN TROUT and a yummy COD FRITTER on AIOLI.
Our first wine was a memorable DOMAINE de la BECASSONNE Rhone (Vaucluse) 2005 that was termed "oily" by star General Manager & Sommelier TODD THRASHER. It was big, mineral and had almost no fruit save for a hint of perhaps grapefruit; its acidity paired wonderfully with the amuses as well as later rich cream sauces.
The menu comes in either a 5course $95 or 9-course $125 tasting, the former offering a choice of 4 or 5 options in each course. We pondered our choices for the 5 course menu as we sipped on a wonderful warm VELOUTE OF POTATO & LEEK that will be even more welcome with the cooler weather today.
For the first course (entitled CREATION) The HOG HEAD BURGER wins for presentation, but perhaps is not everyone's choice for a burger. The rich, creamy VELOUTE of TOG JERUSALEM ARTICHOKES with Burgundy BLACK TRUFFLES was almost "meaty" in flavor and very filling. The very CRISP MUSCOVY DUCK LEG CONFIT with Butternut SQUASH PANNA COTTA & Walnuts was spectacular, and I loved my simple yet tasty thinly sliced LAMB's TONGUE with BEET ESCABESCHE, Aged Pipe Dreams GOAT Chese & "Per Mi Figlio" Olive Oil.
At this point (think duck, burger & tongue) we had already started on our first superb red (some of us returned to the white later on), a magnificent MONGEARD-MUGNERET SAUVIGNY LES BAUNES 1er CRU 2002 "Les Narbantons."
OCEAN course came next with my amazing QUENELLE of FLUKE with Dill Veloute smothered in OSETRA CAVIAR arriving (as many of the wonderful dishes did) in a small iron-clad mini-pot which was adorable. I was glad I had some white wine left for this dish as well. A lot of thought goes into each presentation as well as each ingredient, another great credit to Chef ARMSTRONG & the staff headed by Evan last night in the Tasting Room. Other "Ocean" choices were the excellent BUTTER POACHED LOBSTER. LOBSTER FRITTER and Braised Endive in Brown Butter Hollandaise and the HOUSMADE GNOCCHI with BABY LEECK & ITALIAN BLACK TRUFFLES which had the added treat of fresh shaved Black PERIGORD Truffles tableside.
We moved on to a huge, yet young J PALACIOS Petalos 2005 MENCIA from Bierzo, Spain that was so dark and thick, yet had the softest of tannins with very berry intensity; this could be the big wine of this winter, folks, despite its youth.
EARTH & SKY featured the POLYFACE FARM BEEF TENDERLOIN "TOURNEDOS ROSSINI, a perfect match for the wine, as was the earthy and richly intense ROASTED WILD MUSHROOMS "VOL AU VENT" with the puff pastry coming from the chef's mother's recipe and the filled with Oregon chanterelles and local HoneyCaps & Hen of the Woods. My STUFFED GUINEA HEN Breast with Braised Celery Root, Baby Leeks and Italian Winter Truffles was also simply superb.
The fourth course was "AGE" and here Chef Armstrong marries cheese like few other places anywhere:
BRIE de MEAUX was intense and shared the plate with a small WARM PINEAPPLE PUDDING, a magnificently brilliant foil of a combination.
BLUE de GEX was light and mixed into a BABY CELERY CUSTARD appearing like a rich cheesy panna cotta, and the GARROTXA with Heirloom
TANGERINE BEETS & 100yr Old Balsamic was simply magnificent.
A wonderful cleanser of BABY CELERY & PINK LADY APPLE SORBET came atop thin slices of Pink Lady Apples before our final course entitled "EDEN." Chocoholics will adore the oozing WARM CHOCOLATE GANACHE CAKE with Dried Macerated CHERRIES and KOBEB (a Japanese peppercorn that tastes like juniper) ICE CREAM, while fruit lovers can embrace the Lavender HONEY BRAISED DATES in PHYLLO with COCONUT PANNA COTTA. I must admit, however, that I fell in love with my Yeasted WARM BELGIAN WAFFLE with HUCKLEBERRIES and Creme Fraiche MEYER LEMON ICE CREAM, Meyer Lemon Curd & Confit.
A selection of dessert wines abounded from a 2001 Domaine Mas Blanc Banyuls (perfect for chocolate, but not my favorite) to a SHIRAZ GRENACHE JULIAN JAMES "Talijancich" Red Solero from Australia that is deep, red, rich and sweet to a wonderfully viscous and sweet fruity KEN FORRESTER 2001 South African Noble Late Harvest Chenin Blanc. We sipped these with our after-dinner treats of Cranberry Orange Gelee, Cocoa Nib Brittle, Bay Leaf Ganache Chocolates and the most simply wonderful Lemon-Poppyseed Cookies.
A special not must be said that, while the food sounds (and indeed, is) rich and it appears we must have been stuffed, kudos go to Chef Armstrong for creating a dinner that leaves you perfectly full wishing no more, and never feeling overdone; the portions are truly the best sized one could desire.
To quote our dear friend LaVerne who joined us last night, "We were fabulous, as always....."
Monday, December 11, 2006
Sam sups at NAGE and we both loved it all
As tonight is my last night alone with Samuel before Will returns from a week in the UK, I decided to take Samuel out for a night on the town. I chose NAGE (www.nage.bz) at Scott Circle, NW as we were there earlier this year and the kid's menu seemed right up Sam's alley. Indeed, on the way to dinner he said he wanted chicken and fries, so he immediately chose the superb BATTERED CHICKEN & FINGERLING POTATOES. These were no simple potatoes, but aromatically amazing truffled ones; so much so, that at first Sam was shoving mouthfuls of five potatoes in at a time WITH NO KETCHUP (so was I!).
I must preface that on the way we were slightly delayed because Sam wanted to drive by "Cinderella's Castle," which I subsequently discovered to be the National Cathedral. I said that Cinderella was out to dinner, so I managed to waylay that one into a visit for breakfast tomorrow (which I hope he will forget about by then). Sam also adored the homemade hummus and bread served at every table (I did too!). I ordered a glass of WILLIAM ROAN VIOGNIER North Coast (Calif) to start which was really aromatic and wonderful. It was fine with my starter, a LOBSTER & ROCKFISH CEVICHE MARTINI with ROASTED PINEAPPLE and CUCUMBER SALSA, but my second glass was a DR. LOOSEN "SAINT M" RIESLING which was simply perfect with the tasty dish--a quite huge martini glass filled with chunks of tasty fish, lobster, mild roasted pineapple and onions.
I opted for the Salmon special which sounded great *wasabi barley cake, soy giner vinaigrette,etc) but got the HOUSE CURED SALMON with Warm Vegetables which was simply superb--loaded with zucchini, leeks, tomatoes (which Sam ate all of), red peppers (which Sam tasted and said were too spicy--so what does he know), mushrooms and a huge chunk of delicious goat cheese on top...it was superb. I had a yummy glass of WAGTAIL 2005 PINOT NOIR from Yarra Valley Australia which was just right with the fish.
Since Sam only ate half his huge plate I asked for a doggie bag, to which he responded, "dogs don't eat chicken and french fries!" Right, Sam, it's for YOU later this week!
We shared a yummy "HEART HEALTHY DESSERT" (Whatever that means) of SPICED ANGEL FOOD CAKE with a swoosh of chocolate sauce and fruit sauce on the plate and orange segments. Sam adored the cake and especially the chocolate sauce and whipped cream, which I allowed him to eat all of. We really did split the dish and I would say, he was quite a gentleman about letting me have half of everything (he had the whipped cream, and oddly, he told me to eat the orange, which he always likes).
I have recommended NAGE in the past and will do so again and again. It is a wonderful neighborhood bar and dining spot that needs more attention since it sits in the Courtyard Hotel at Scott Circle and I think many people pass it by thinking it is unworthy. DON'T. Icidentally, Sam not only wrote "PAPA'" and a semblance of "DADDY" on his scratch paper at the table, he also wrote what I think were his first "other" words :"in" and "out." So tonight was a dining and educational breakthrough.
Now that Will is home, perhaps we can get back to eating out regularly. Next week: EVE, Farah Olivia by MOROU and TWO AMYS.
I must preface that on the way we were slightly delayed because Sam wanted to drive by "Cinderella's Castle," which I subsequently discovered to be the National Cathedral. I said that Cinderella was out to dinner, so I managed to waylay that one into a visit for breakfast tomorrow (which I hope he will forget about by then). Sam also adored the homemade hummus and bread served at every table (I did too!). I ordered a glass of WILLIAM ROAN VIOGNIER North Coast (Calif) to start which was really aromatic and wonderful. It was fine with my starter, a LOBSTER & ROCKFISH CEVICHE MARTINI with ROASTED PINEAPPLE and CUCUMBER SALSA, but my second glass was a DR. LOOSEN "SAINT M" RIESLING which was simply perfect with the tasty dish--a quite huge martini glass filled with chunks of tasty fish, lobster, mild roasted pineapple and onions.
I opted for the Salmon special which sounded great *wasabi barley cake, soy giner vinaigrette,etc) but got the HOUSE CURED SALMON with Warm Vegetables which was simply superb--loaded with zucchini, leeks, tomatoes (which Sam ate all of), red peppers (which Sam tasted and said were too spicy--so what does he know), mushrooms and a huge chunk of delicious goat cheese on top...it was superb. I had a yummy glass of WAGTAIL 2005 PINOT NOIR from Yarra Valley Australia which was just right with the fish.
Since Sam only ate half his huge plate I asked for a doggie bag, to which he responded, "dogs don't eat chicken and french fries!" Right, Sam, it's for YOU later this week!
We shared a yummy "HEART HEALTHY DESSERT" (Whatever that means) of SPICED ANGEL FOOD CAKE with a swoosh of chocolate sauce and fruit sauce on the plate and orange segments. Sam adored the cake and especially the chocolate sauce and whipped cream, which I allowed him to eat all of. We really did split the dish and I would say, he was quite a gentleman about letting me have half of everything (he had the whipped cream, and oddly, he told me to eat the orange, which he always likes).
I have recommended NAGE in the past and will do so again and again. It is a wonderful neighborhood bar and dining spot that needs more attention since it sits in the Courtyard Hotel at Scott Circle and I think many people pass it by thinking it is unworthy. DON'T. Icidentally, Sam not only wrote "PAPA'" and a semblance of "DADDY" on his scratch paper at the table, he also wrote what I think were his first "other" words :"in" and "out." So tonight was a dining and educational breakthrough.
Now that Will is home, perhaps we can get back to eating out regularly. Next week: EVE, Farah Olivia by MOROU and TWO AMYS.
Sunday, December 03, 2006
Partying at PATINA (LA)
Yesterday was my final day on the West Coast and I jaunted from San Francisco down to LA early in the morning to see some friends/clients perform at the opera there. Afterwards I was graciously invited to join the principal members of the cast at a private dinner at PATINA (in the Disney Concert Hall next door where I dined just two months ago after the opera as well) hosted by the underwriters of the opera, who just happen to also own one of the foremost wine importing companies in the country, the Henry Wine Group!
We had some amazing hor's d'oevres served outside on the patio first while I quaffed on Chardonnay and E. Guigal Cote Rotie. The two favorites (of which I had many multiples) were a chunk of lobster in a cream sauce on a spoon and a Braised Short Rib in Coconut Foam, that I said would easily satisfy me as an entree.
We sat down to dinner and Mr. Henry boasted about the excellent wines (where he indicated were very inexpensive as well) and rightfully so. The FINCA ANTIGUA BLANCO 2005 from Spain is a refreshing cleansing wine made from the Viura grape that works with anything and was stupendous with the huge SHRIMP with GINGER-HERB BUTTER.
The FINCA ANTIGUA CRIANZA 2002 was an excellent wine for the big meat dish which was a monster portion of PRIME BEEF TENDERLOIN (cooked perfectly medium rare) and MERLOT BRAISED SHORT RIB (lucky us, we got the short ribs again!) with POMME BOULANGERE (potatoes and caramelized onions) & SWISS CHARD CREAM. It was a superb and way too huge portion that we all wolfed down.
Dessert was no less impressive with an ALMOND NOUGAT GLACE, CARAMELIZED BANANA "en croute" ALMOND PUREE & BANANA ICE CREAM. The bananas and almond creme were molded together inside an egg roll like pastry croute that was simply superb.
Alas, I am now headed back east and won't return to the wonderful cuisine of California until February.
We had some amazing hor's d'oevres served outside on the patio first while I quaffed on Chardonnay and E. Guigal Cote Rotie. The two favorites (of which I had many multiples) were a chunk of lobster in a cream sauce on a spoon and a Braised Short Rib in Coconut Foam, that I said would easily satisfy me as an entree.
We sat down to dinner and Mr. Henry boasted about the excellent wines (where he indicated were very inexpensive as well) and rightfully so. The FINCA ANTIGUA BLANCO 2005 from Spain is a refreshing cleansing wine made from the Viura grape that works with anything and was stupendous with the huge SHRIMP with GINGER-HERB BUTTER.
The FINCA ANTIGUA CRIANZA 2002 was an excellent wine for the big meat dish which was a monster portion of PRIME BEEF TENDERLOIN (cooked perfectly medium rare) and MERLOT BRAISED SHORT RIB (lucky us, we got the short ribs again!) with POMME BOULANGERE (potatoes and caramelized onions) & SWISS CHARD CREAM. It was a superb and way too huge portion that we all wolfed down.
Dessert was no less impressive with an ALMOND NOUGAT GLACE, CARAMELIZED BANANA "en croute" ALMOND PUREE & BANANA ICE CREAM. The bananas and almond creme were molded together inside an egg roll like pastry croute that was simply superb.
Alas, I am now headed back east and won't return to the wonderful cuisine of California until February.
Saturday, December 02, 2006
Michael MINA is music to my mouth (San Francisco)
I believe that I may have truly gone to heaven last night after dining at one of the truly great gastronomic temples of San Francisco. Chef MICHAEL MINA opened his gorgeous dining room right of the lobby of the Westin St. Francis Hotel on Union Square a couple of years ago, and it has quickly become one of the most sought after tables in California. We were lucky to get in and it was worth not only the cost, but anything else that it might take (like checking with reservations several times just to see when they opened up).
The dining room is a bit noisy, but not too much so and is quite grand in that it is a half-flight up from the busy lobby (with bar and piano) below and to the side where six towering three story columns hold up the ceiling of the very grand and large room. The tables are not too close, but they are not that well separated either, obviously they want to get in as many diners as possible. The service was gracious, efficient and even conciliatory in that after being at the table from 6pm to 930pm (we had just finished, but were lingering) we were told that we had to move to the bar, where we would receive complimentary drinks, within 10 minutes if we wished to stay and linger further as another couple had reserved for 930pm. Both of us were thrilled with this!
We opted for the tasting menu, but saw so many wonderful dishes going by we knew there were many other things we wanted to try, especially the monstrous LOBSTER POT PIE that came to the table next to us looking like a gigantic puff pastry souffle. Chef Mina offers the tasting menu at $135 ($85 more with wines, but we ordered our wine separately) as well as a four course menu at $80-something which offers many option of dishes which actually are trios as you will see in the tasting menu below as well. In short, this just gives you so many more things to taste (I ended up having 17 different things in the end!).
We started with an ILLMITZ PINOT GRIS 2005 from Austria that is made by the famous dessert wine maven Alois KRACHER (under the Illmitz label) and it was a true treat as I have never had a dry wine from him before. It was creamy, but also exhibited citrusy notes not unlike a Sauvignon Blanc. Our first amuse was a simple SOUR CREAM & SMOKED SALMON TARTARE BLINI with Poached QUAIL EGG and Hollandaise that was probably the least exciting thing all night, but still yummy. Next came amuse #2 with two BURGUNDY BLACK TRUFFLE items: a magnificent FLAN of TRUFFLE & PARSNIP that was creamy and heavenly and a FRIED OYSTER with BLACK TRUFFLE.
The first course of the tasting was TRIO of SASHIMI featuring TASMANIAN TROUT with AVOCADE and GREEN APPLE PONZU which was quite nice, the JAPANESE FLUKE with HEARTS of PALM, HONEY-LIME & JALAPENO that had a wonderful intense sour taste and finally the big sashimi winner of the year: KING AMBERJACK with SCALLION and MUSHROOM YUZU.
At this point we started a conversation with the young (and very handsome) sommelier and told him we seeked new, different and not $10,000.00 bottles of wine (there are actually many of these on the menu, and many pages of the huge wine list have nothing under $500-1000 on them at all! He recommended an amazing full bodied, exciting and fruit forward Burgundy Pinot Noir GIVRY 1er CRU "CLOS de la SERVOISINE" 2004 from Domaine JOBLOT that was easily the wine highlight of the night as well.
A POTATO CRUSTED POMPANO with PICKLED ZUCCHINI, LIME AIOLI, Micro Basil in Red Bell Pepper Reduction came next, followed by the highlight plate of the evening SONOMA COUNTRY DUCK & FOIE GRAS which consisted of a huge plate with three long sections vertically arranged with a piece of duck and foie gras in each section. Each was prepared completely differently:
SAFFRON COUSCOUS, ASIAN PEAR, PISTACHIOS & Sea Salt QUINOA, HUCKLEBERRIES & ALMONDS and the big winner again was the BARLEY RISOTTO, CRANBERRY & PECAN.
It was indeed a huge dish and we requested a long rest to quaff our Pinot Noir and relax before the next course of COLORADO RACK of LAMB with YELLOW BELL PEPPER, CURRIED EGGPLANT, Cranberries & Mustard with BRAISED LAMB CHEEK TORTELLINO and CHEVRIER (Goat) Cheese. It was another taste of heaven with the lamb beautifully rare, but the cheek tortellini stealing the spotlight. We also switched to a CORNAS 1999 "LA GEYNALE" from Robert Michel and this superb Rhone Blend was just coming into its peak at 7 years old with minimal tannins and lots of body.
The next course was another trio BRAISED KOBE-STYLE BEEF ZABUTON again with three pieces of beef on the vertical sectioned plates each prepared completely differently:
BOILER Cipollini ONION, RED BLISS Potato, ROSEMARY GARLIC
MUSTARD GREENS, PURPLE PERUVIAN Potato, Whole Grain MUSTARD
and the 1st place ribbon goes to CELERY, GARNET YAMS & SOY GINGER MARINADE.
While my guest opted for the cheese course of three cheeses:
St Nicholas goat with Asian Pear & Spanish Almond
Fontina with Raisins on the Vine
Bleu de Basque with Quince Paste & Pecans
I opted for the DESSERT SAMPLER which included:
PUMPKIN CHEESECAKE on a Ginger Cookie with GINGERBREAD ICE CREAM
PINEAPPLE FINANCIER with ROASTED COCONUT ICE CREAM
and MOLTEN CHOCOLATE CAKE MALTED MILK SHAKE which was actually served in a small glass as a mini-milk shake and was quite refreshing with an intense chocolatey taste.
If this was not enough the treats that came afterwards were a DARK CHOCOLATE MINT ICE CRAM and one of the truly brilliant desserts of the century-MILK CHOCOLATE PUMPKIN STRUDEL.
After we paid (alot) we headed over to the bar for our complimentary drinks and I chose a glass of DISZNOKO TOKAJI 6 Puttonyos 1997 which was not too viscous, but totally intense and enjoyable as the perfect end to a perfect evening in what has to be one of the most perfect places to dine on earth!
The dining room is a bit noisy, but not too much so and is quite grand in that it is a half-flight up from the busy lobby (with bar and piano) below and to the side where six towering three story columns hold up the ceiling of the very grand and large room. The tables are not too close, but they are not that well separated either, obviously they want to get in as many diners as possible. The service was gracious, efficient and even conciliatory in that after being at the table from 6pm to 930pm (we had just finished, but were lingering) we were told that we had to move to the bar, where we would receive complimentary drinks, within 10 minutes if we wished to stay and linger further as another couple had reserved for 930pm. Both of us were thrilled with this!
We opted for the tasting menu, but saw so many wonderful dishes going by we knew there were many other things we wanted to try, especially the monstrous LOBSTER POT PIE that came to the table next to us looking like a gigantic puff pastry souffle. Chef Mina offers the tasting menu at $135 ($85 more with wines, but we ordered our wine separately) as well as a four course menu at $80-something which offers many option of dishes which actually are trios as you will see in the tasting menu below as well. In short, this just gives you so many more things to taste (I ended up having 17 different things in the end!).
We started with an ILLMITZ PINOT GRIS 2005 from Austria that is made by the famous dessert wine maven Alois KRACHER (under the Illmitz label) and it was a true treat as I have never had a dry wine from him before. It was creamy, but also exhibited citrusy notes not unlike a Sauvignon Blanc. Our first amuse was a simple SOUR CREAM & SMOKED SALMON TARTARE BLINI with Poached QUAIL EGG and Hollandaise that was probably the least exciting thing all night, but still yummy. Next came amuse #2 with two BURGUNDY BLACK TRUFFLE items: a magnificent FLAN of TRUFFLE & PARSNIP that was creamy and heavenly and a FRIED OYSTER with BLACK TRUFFLE.
The first course of the tasting was TRIO of SASHIMI featuring TASMANIAN TROUT with AVOCADE and GREEN APPLE PONZU which was quite nice, the JAPANESE FLUKE with HEARTS of PALM, HONEY-LIME & JALAPENO that had a wonderful intense sour taste and finally the big sashimi winner of the year: KING AMBERJACK with SCALLION and MUSHROOM YUZU.
At this point we started a conversation with the young (and very handsome) sommelier and told him we seeked new, different and not $10,000.00 bottles of wine (there are actually many of these on the menu, and many pages of the huge wine list have nothing under $500-1000 on them at all! He recommended an amazing full bodied, exciting and fruit forward Burgundy Pinot Noir GIVRY 1er CRU "CLOS de la SERVOISINE" 2004 from Domaine JOBLOT that was easily the wine highlight of the night as well.
A POTATO CRUSTED POMPANO with PICKLED ZUCCHINI, LIME AIOLI, Micro Basil in Red Bell Pepper Reduction came next, followed by the highlight plate of the evening SONOMA COUNTRY DUCK & FOIE GRAS which consisted of a huge plate with three long sections vertically arranged with a piece of duck and foie gras in each section. Each was prepared completely differently:
SAFFRON COUSCOUS, ASIAN PEAR, PISTACHIOS & Sea Salt QUINOA, HUCKLEBERRIES & ALMONDS and the big winner again was the BARLEY RISOTTO, CRANBERRY & PECAN.
It was indeed a huge dish and we requested a long rest to quaff our Pinot Noir and relax before the next course of COLORADO RACK of LAMB with YELLOW BELL PEPPER, CURRIED EGGPLANT, Cranberries & Mustard with BRAISED LAMB CHEEK TORTELLINO and CHEVRIER (Goat) Cheese. It was another taste of heaven with the lamb beautifully rare, but the cheek tortellini stealing the spotlight. We also switched to a CORNAS 1999 "LA GEYNALE" from Robert Michel and this superb Rhone Blend was just coming into its peak at 7 years old with minimal tannins and lots of body.
The next course was another trio BRAISED KOBE-STYLE BEEF ZABUTON again with three pieces of beef on the vertical sectioned plates each prepared completely differently:
BOILER Cipollini ONION, RED BLISS Potato, ROSEMARY GARLIC
MUSTARD GREENS, PURPLE PERUVIAN Potato, Whole Grain MUSTARD
and the 1st place ribbon goes to CELERY, GARNET YAMS & SOY GINGER MARINADE.
While my guest opted for the cheese course of three cheeses:
St Nicholas goat with Asian Pear & Spanish Almond
Fontina with Raisins on the Vine
Bleu de Basque with Quince Paste & Pecans
I opted for the DESSERT SAMPLER which included:
PUMPKIN CHEESECAKE on a Ginger Cookie with GINGERBREAD ICE CREAM
PINEAPPLE FINANCIER with ROASTED COCONUT ICE CREAM
and MOLTEN CHOCOLATE CAKE MALTED MILK SHAKE which was actually served in a small glass as a mini-milk shake and was quite refreshing with an intense chocolatey taste.
If this was not enough the treats that came afterwards were a DARK CHOCOLATE MINT ICE CRAM and one of the truly brilliant desserts of the century-MILK CHOCOLATE PUMPKIN STRUDEL.
After we paid (alot) we headed over to the bar for our complimentary drinks and I chose a glass of DISZNOKO TOKAJI 6 Puttonyos 1997 which was not too viscous, but totally intense and enjoyable as the perfect end to a perfect evening in what has to be one of the most perfect places to dine on earth!
Friday, December 01, 2006
wonderful (rare) wines in Napa/magnificent Mel's diner in San Fran
It is always a treat for me to romp through Wine Country (anywhere), but especially in Napa, and find new and especially rare wines.
I had the pleasure of tasting many new wines and buying some as well starting with the bold REGUSCI ZINFANDEL and going onto the most rare SMALL BLOCK (www.smallblockwines,com) Cabernet Sauvignon. The former is from the maker of REGUSCI MERLOT which is easily available at stores, but their superb Zin is sold only at the tasting room in Napa. The latter is made by expert winemaker MARK MOFFETT of the renowned Livingston-Moffett wines. That establishment is now shut down as John Livingston decided to sell his vineyards and properties several years ago. His son, Mark, now produces two or three wines a year in amounts as small as 24 cases (this year's Merlot is already sold out!).
Yesterday's tastings brought me to HOPE & GRACE located in the back of an adorable antique store in the Beard Plaza in Yountville. Sandwiched between the French Laundry and Bouchon (who could ask for a more delectable spot?), the wines are made by the same winemaker as Regusci (his daughters are Hope & Grace). Check out www.hendrickswinescom and if you get to taste the SLEEPY HOLLOW VINEYARD Pinot Noir from Santa Lucia you will definitely be in wine heaven.
My last stop is always a treat each time I go to the Vintner's Collective in downtown Napa (www.vintnerscollective.com) which offers tastes of dozens of wines from many different small producers. I found one of my favorite Cabs here years ago from FRIAS, and this time I discovered a new hit SHOKET Cab which is a real secret and steal as the vines are next door to the famed Della Valle and the wine is made by the same women who makes Screaming Eagle; it just doesn't get any better than this.
This morning I had the opportunity to take an opera client/friend to breakfast here in town and discovered MEL'S DRIVE-IN which is the essence of a 60's diner right near the Opera House (1050 Van Ness Ave) and has several locations in town (www.melsdrive-in.com). I loved the coffee and was thrilled with the Low(er) fat TURKEY HASH with Poached Eggs and Tasty Home Made Potato Slices. I might just go back to try the Meat Loaf, but I know this is a place for breakfast lunch or dinner if you want simple, fun and good.
I had the pleasure of tasting many new wines and buying some as well starting with the bold REGUSCI ZINFANDEL and going onto the most rare SMALL BLOCK (www.smallblockwines,com) Cabernet Sauvignon. The former is from the maker of REGUSCI MERLOT which is easily available at stores, but their superb Zin is sold only at the tasting room in Napa. The latter is made by expert winemaker MARK MOFFETT of the renowned Livingston-Moffett wines. That establishment is now shut down as John Livingston decided to sell his vineyards and properties several years ago. His son, Mark, now produces two or three wines a year in amounts as small as 24 cases (this year's Merlot is already sold out!).
Yesterday's tastings brought me to HOPE & GRACE located in the back of an adorable antique store in the Beard Plaza in Yountville. Sandwiched between the French Laundry and Bouchon (who could ask for a more delectable spot?), the wines are made by the same winemaker as Regusci (his daughters are Hope & Grace). Check out www.hendrickswinescom and if you get to taste the SLEEPY HOLLOW VINEYARD Pinot Noir from Santa Lucia you will definitely be in wine heaven.
My last stop is always a treat each time I go to the Vintner's Collective in downtown Napa (www.vintnerscollective.com) which offers tastes of dozens of wines from many different small producers. I found one of my favorite Cabs here years ago from FRIAS, and this time I discovered a new hit SHOKET Cab which is a real secret and steal as the vines are next door to the famed Della Valle and the wine is made by the same women who makes Screaming Eagle; it just doesn't get any better than this.
This morning I had the opportunity to take an opera client/friend to breakfast here in town and discovered MEL'S DRIVE-IN which is the essence of a 60's diner right near the Opera House (1050 Van Ness Ave) and has several locations in town (www.melsdrive-in.com). I loved the coffee and was thrilled with the Low(er) fat TURKEY HASH with Poached Eggs and Tasty Home Made Potato Slices. I might just go back to try the Meat Loaf, but I know this is a place for breakfast lunch or dinner if you want simple, fun and good.
amorous of AME and its Sashimi Bar (at the San Fran St. Regis)
Since I was attending the opera again tonight in San Francisco, I did not want a very large meal and the Sales Manager of the hotel I am staying at recommended the hotel's Sashimi Bar. I looked at the menu, and was hooked.
This is no simple sashimi bar as AME (the name of the restaurant is Japanese) the newest brainchild of star chef HIRO SONE of Napa's Terra Restaurant is a gorgeous intimate dining room in the gorgeous sleek new St. Regis Hotel just across from the Yerba Buena Gardens and Museum of Modern Art. The Shashimi Bar is simply a small prep bar for the sashimi dishes at the restaurant's entrance with six or so seats where single diners like me can sit and watch the chefs at work.
I took the suggestion of the Sales manager and ordered the TEMPURA "POKE" with OJO SEAWEED, Hawaiian Sea Salt and Green Onion and was completely in awe. The sashimi is a combination of three fishes (ahi tuna, sea bream and something else) wrapped in seaweed (sushi style, but with no rice) then flash fried tempura style and served with the seaweed and onion as a salad. Each of the five pieces was scrumptious with a slight crunch from the tempura fried seaweed and the salt added just the right flavor as well.
A glass of CHIGNIN-BERGERON, Quenard Vieilles Vignes 2004 Rousanne from Savoie was a slightly creamy yet light wine that went brilliantly with the dish.
I was so happy I decided to order a second sashimi appetizer of SCALLOP "CEVICHE" which is actually marinated ceviche scallops wrapped in super thinly sliced WATERMELON RADISH with SEA SALT, CILANTRO and CANDIED JALAPENOS. There were three crepe like wraps that were about 3 inches long each and beautifully red from the watermelon radish, a new taste for me completely.
Even the rolls were spectacular as I munched on them and headed off to the opera knowing I had NOT overeaten, but also knowing I must return to AVE soon.
This is no simple sashimi bar as AME (the name of the restaurant is Japanese) the newest brainchild of star chef HIRO SONE of Napa's Terra Restaurant is a gorgeous intimate dining room in the gorgeous sleek new St. Regis Hotel just across from the Yerba Buena Gardens and Museum of Modern Art. The Shashimi Bar is simply a small prep bar for the sashimi dishes at the restaurant's entrance with six or so seats where single diners like me can sit and watch the chefs at work.
I took the suggestion of the Sales manager and ordered the TEMPURA "POKE" with OJO SEAWEED, Hawaiian Sea Salt and Green Onion and was completely in awe. The sashimi is a combination of three fishes (ahi tuna, sea bream and something else) wrapped in seaweed (sushi style, but with no rice) then flash fried tempura style and served with the seaweed and onion as a salad. Each of the five pieces was scrumptious with a slight crunch from the tempura fried seaweed and the salt added just the right flavor as well.
A glass of CHIGNIN-BERGERON, Quenard Vieilles Vignes 2004 Rousanne from Savoie was a slightly creamy yet light wine that went brilliantly with the dish.
I was so happy I decided to order a second sashimi appetizer of SCALLOP "CEVICHE" which is actually marinated ceviche scallops wrapped in super thinly sliced WATERMELON RADISH with SEA SALT, CILANTRO and CANDIED JALAPENOS. There were three crepe like wraps that were about 3 inches long each and beautifully red from the watermelon radish, a new taste for me completely.
Even the rolls were spectacular as I munched on them and headed off to the opera knowing I had NOT overeaten, but also knowing I must return to AVE soon.
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