Being exhausted after a long train ride and a long weekend, we ended
up dining with just the three of us around the corner from hotel in
downtown Leeds at BIBI's Italianissimo.
Upon entering we were greeted by decor fixtures, disco balls turning,
columns of black and white glass lit from inside and enough to blind
anyone. There was a sign posted at the door about proper dress being
required. I really wonder what that means as men came in with shorts
and flipflops, but most people were dressed nicely.
We were seated on an upper level closer to the window and away from
much of the blinding glitz and Samuel promptly asked for Pizza (which
has meatballs, but he took them on the side). The pizza was a god size
one and he at every last bite, but it was truly a typical mediocre
pizza parlour type edition, no thin crispy crust a la Italia (or even
Two Amy's at home) here. I later tasted one of the meatballs and they
were mostly filler and extremely dry.
We ordered a bottle of delicious MAN VINTNERS PINOTAGE 2008 from
Coastal South Africa which had subtle spices and was probably best
with Will's PAPPARDELLE al CAPRIOLO e PORCINI, wide noodles with
Venison (he had some trouble finding the small amount of meat),
Porcini Mushrooms and a Parmesan Cream. It seems that most of the
pastas are Parmesan creamed and it results in a bit too much of
gloppiness. My PAGLIA e FIENO con SALMONE e RUCOLA were both Spinach
and Egg Pasta with some super SMOKED SALMON on top and Poached SALMON
within. The same parmesan cream resulted in a blob of pasta glop, and
the Rocket (Arugula) Pesto the menu said topped off the dish was
nowhere to be seen. Upon my first bite, I grabbed the huge peppermill
on the table and repeatedly dumped pepper on the dish as it had
virtually no taste save for the smoked salmon. I later mentioned this
(having left half of the huge portion in my bowl) and they did remove
it from the bill, but did not ever apologize or say a thing.
A side of Summer Sauteed Veggies was decent, but the side of SPINACH
in Garlic Olive Oil & Chllies seemed to have no garlic or chillies and
was, like my pasta, totally bland and unseasoned.
You can bet your bippy that BIBI's won't be in our book again.
Tuesday, November 02, 2010
when in West Yorkshire, it's the WEATHERBY WHALER for Fish and chips (8-15-10)
On arrival here in Leeds, Will's family tok us immediately to their
favorite Fish and Chips spot, which is actuall quite a nice
establishment, rather than a storefront, shop or stand (which can also
be quite good, as we have seen in the past). The WEATHERBY WHALER
(www.weatherbywhaler.co.uk) is located in the hamlet of Pudsey
(pronounced Pood-see hee) and has other locations in Wetherby, York
and Wakefield.
There are options other than fish and chips, but we all chose the
regular size HADDOCK PRIME FILLET batter fried with chips. They come
in large size and huge size, and I have no clue how anyone could eat
hat much. A side order of Onion Rings was quite nice, tasty and
crispy, but a small napkin in the bottom on the large bowl would have
been a great idea so the bottom ring was not so greasy. The fish
batter was crispy, crunch and tasty, as was the flaky firm fish, the
fries were good, too, but no prize winners.
I discovered HP Sauce which is like a steak sauce, but more vinegar
based and about the consistency of ketchup. I used it on everything
instead of the traditional vinegar as it had a slight punch.
Samuel chose the kid's size FISH FINGERS with Fries and gobbled them
up. His portion came with Mushy Peas (a big bowl) which were the
mushiest I have ever seen, but still quite good, which the rest of us
devoured.
Our friendly sweet pimply server Matthew always had a smile and the
place has a wonderful local ambience that might only be beat in a
small seashore town fish and chips spot!
favorite Fish and Chips spot, which is actuall quite a nice
establishment, rather than a storefront, shop or stand (which can also
be quite good, as we have seen in the past). The WEATHERBY WHALER
(www.weatherbywhaler.co.uk) is located in the hamlet of Pudsey
(pronounced Pood-see hee) and has other locations in Wetherby, York
and Wakefield.
There are options other than fish and chips, but we all chose the
regular size HADDOCK PRIME FILLET batter fried with chips. They come
in large size and huge size, and I have no clue how anyone could eat
hat much. A side order of Onion Rings was quite nice, tasty and
crispy, but a small napkin in the bottom on the large bowl would have
been a great idea so the bottom ring was not so greasy. The fish
batter was crispy, crunch and tasty, as was the flaky firm fish, the
fries were good, too, but no prize winners.
I discovered HP Sauce which is like a steak sauce, but more vinegar
based and about the consistency of ketchup. I used it on everything
instead of the traditional vinegar as it had a slight punch.
Samuel chose the kid's size FISH FINGERS with Fries and gobbled them
up. His portion came with Mushy Peas (a big bowl) which were the
mushiest I have ever seen, but still quite good, which the rest of us
devoured.
Our friendly sweet pimply server Matthew always had a smile and the
place has a wonderful local ambience that might only be beat in a
small seashore town fish and chips spot!
London's THE LEDBURY is more luscious then ever, and tops across the pond (8-14-10)
Last night I returned to THE LEDBURY in London, (www.theledbury.com)
located in Kensington very close to the Portobello Road Market and
Knotting Hill Gate, the gastronomic home of my favorite chef in the
UK, Brett Graham. It was almost one year to the day when I last wrote
that I would head directly here on my next visit to London; I did. I
sat right down to a glass of BILLECART-SALMON Brut Rose Champagne N/V
and perused the menus as my "head"waiter Stephen (who also hails from
Australia like the chef and has worked there 3 years) explained that
the folks I met last year had mostly moved on. While sad, I must say
that this staff is some of the best in the business, truly deserving
of the 2nd Michelin star earned just months ago (which I suggested at
this blog a year ago!). Indeed they deserve THREE stars as the service
is truly the best in London (eat your heart our Gordon Ramsey!).
Everyone is kind, considerate and SMILES because they really DO like
their work and those they are serving as well.
My first amuse arrived and was a burst of flavor in the mouth of
SMIOKED COD ROE on a large thick POTATO CRISP with Malted Vinegar
Powder. I was ready for the tasting menu (cost 75 pounds--about $120)
with the paired wines (total with menu 120 pounds-about $190) which is
one of the best deals anywhere for an establishment of this quality
and fame. The uber-Michelin starred chefs of today spread themselves
thin with dozens of locations, and the level of quality can't POSSIBLY
be maintained. Chef Graham has opened a small pub nearby in west
London's Fulham called the HARWOOD ARMS, and left control to one of
his chefs from The Ledbury; it is already the first pub in the UK to
earn a Michelin star! Congratulations!
Stephen had read my review from last August and arrived with the Warm
Bacon & Onion Brioche that I so adored. I also tried the Malt Grain
Bread in a small tower like shape that was great, but refrained from
tasting all the breads knowing so much was to come. The second amuse
was very similar to one from last summer: CEVICHE of SCALLOP with
KOHLRABI, that Frozen HORSERADISH Powder that I so adore, Seaweed Oil
and new to the dish-tiny pearl-like round apple jellies. This is one
of the best ceviches of scallop ever and it's due mostly to the powder
which sadly can't be bottled to take away.
Wine number was a GRUNER VELTLINER Federspiel 2009 from Fritz-
Hirtzberger which unlike other GruVe's had a huge green (almost sour)
apple tart flavor that worked perfectly with the tang of the
horseradish and the vinegars in the salad to follow: Heritage (what we
call heirloom) TOMATOES with GREEN TOMATO Juice, GOAT's Curd and Herbs
was one of the best tomato salads on earth. Made from TigerStripe,
Oxheart, a small flayed red cherry with it's skin rolled back on top
and small gelatinous (agar) pearls of tomato. The "vinaigrette" was
light and made from green tomato juice and a small cylindrical tulle
was filled with goat cheese and sprinkled with dried olive. Small
shoots and adorable red and gold edible miniature marigolds made a
flame tulip like coloring on the plate.
The first fish was a divine Flame Grilled MACKEREL with the most
beautiful and crispiest of skins with Pickled Cucumber, Celtic
Mustard, Avocado Puree and Shiso. The dish was sprinkled with tasty
fried shallots, shiso micro greens (which are truly odd in that the
upper leaves are rounded and the lower ones jagged) and a purse (akin
to an Asian cold rice paper) made from Cucumber stuffed with Mackerel.
I loved the small slash of mild mustard across the top of the plate
for color, but also for a tangy taste to the fish. Each bite was
another trip to heaven. Here, the French sommelier, Johann (how's that
for a French name?) outdid himself and impressed me most with a
TERLANER 2009 Classico from Alto Adige in Italy, known for its light
and fruity wines. The blend was 70% Pinot Grigio with Sauvignon Blanc
& Chardonnay and blew me away with its flavors, dryness and perfection
in pairing with the fish and all the ingredients. Indeed, I think
Johann and his staff have one of the hardest job with each dish
containing so many ingredients! I wish I could buy this wine at home
as well!
I started a chat with the couple at the next table and their 12 year
old son, who was so well behaved and raved about each bite. My next
course was his appetizer, and he told me I was in for a treat with
Saute of CHICKEN WINGS with Milk Skin, White Carrots, Girolles and
Parmesan Cream. He was dead on. When we think of chicken wings at
home, just ranch dressing, spicy sauce and lots of glop come to mind.
This dish took the thickest part off the wing and laid it over the
milk skin, a kind of skim from the top of the boiled milk that had
hardened a bit. It was the only thing I could have done without in the
entire meal, simply because it was an odd taste, even though the color
was beautiful. The French girolles mini-mushrooms were ecstasy in my
mouth and the dish was creamy on the side with the parmesan cream and
a light emulsion of the carrots. Alex, the young man at the next
table, smiled and said, "I told you so." A superb steely KUMEU RIVER
ESTATE Chardonnay 2006 from New Zealand had the perfect finesse
which grew creamier in the mouth as it warmed up.
I always like to be treated special, nbut when the extra course from
the kitchen arrived, I knew I would have to forego the cheese trolley
I had been eyeing all evening. ROASTED TURBOT FILLET was on the menu,
but had licorice (liquorice in the UK) and they had asked me if I had
any allergies or dislikes at the start. I guess Chef wanted a
challenge, so he modified the course to suit me with a FENNEL Puree
and a voluptuous VELOUTE of ELDERFLOWER with those amazing GIROLLES as
well as Roasted MUSSELS and a breaded mussel for crunch. The wine was
a light bodied and suitably fruity PINOT NOIR called GRUYERE (odd to
be named after a cheese) from MacForbes 2008 in the Australian Yarra
Valley. It was the only wine I did not finish all night (I'm sorry, I
too fond of bigger traditional Burgundies and Pinot Noir).
Back on the tasting menu was the ROAST SEA BASS (another superb fish
from the south coast of England) with a dark TRUFFLE PUREE and
CAULIFLOWER PUREE which on the plate created a ying-yang like black
and white design with Parmesan GNOCCHI and SEA VEGETABLES. The gnocchi
was divine, but the crunchy seaweed-like veggies were a novelty that I
adored. Johann moved me right to the Burgundy Pinot I desired with a
full bodied FIXIN "Crais de Chene" 2007 from Rene Bouvier. I asked him
jokingly if the winemaker was related to the late Mrs. Kennedy. He
smiled and shrugged, obviously being too young to have a clue what I
was talking about. It sucks to feel old!
The one meat course was perfect-sized with two medallions of BEST END
and SHOULDER of New Season Lamb. The loin medallions were simple,
tender and lovely, while the crispy crunchy shoulder was more like a
confit. An AUBERGINE slice was glazed with Sugar & Garlic and served
with Aubergine (Eggplant) Caviar and a Spinach Puree and sauteed
SPINACH provided more delicious veggie input. A CHIANTI RUFFINA 2007
was again the perfect wine, but this time I asked the ever adorable
Johann where the lamb came from, assuming it was British. He smiled
and said, the best lamb now comes from the French Pyrenees, as this
did.
A slew of desserts followed with the pre-dessert billed as OLIVE OIL
PANNA COTTA with Diced Peach, Peach Gelee, Peach Sorbet and Rum
Crumble. It was so refreshing, I could have had a second, but
refrained as the BROWN SUGAR TART with GOOSEBERRIEs and Stem GINGER
ICE CREAM arrived. The very large pour of dessert wine was almost too
much (they knew I liked dessert wines) and I was surprised when Johann
told me the sweet sherry from PEDRO XIMEMEZ came from their Australian
makers in the TURKEY FLAT of the BAROSSA Valley. I shared tastes with
some very nice folks nearby and we were all great friends soon.
I did indeed miss my adored Saint Marcellin from the cheese tray as I
saw it "ooze" by on the trolley, but when right to the mignardises
which are always a treat at the Ledbury:
Dark CHOCOLATE & Eucalyptus Truffle is a salute to the chef's homeland
ELDERFLOWER Marshmallows are fluffy but not too sweet
Passion Fruit Jellies are for the non-chocoholics
EARL GREY MACAROONS are one of my favorites
but the new WHITE CHOCOLATE MACADAMIA NUT Truffle was so soft, smooth,
creamy and yummy that I may now have a new first place mignardise.
I said I would come back to the Ledbury, and indeed I will again and
again...
ALAN now in Leeds, Yorkshire with the family.
located in Kensington very close to the Portobello Road Market and
Knotting Hill Gate, the gastronomic home of my favorite chef in the
UK, Brett Graham. It was almost one year to the day when I last wrote
that I would head directly here on my next visit to London; I did. I
sat right down to a glass of BILLECART-SALMON Brut Rose Champagne N/V
and perused the menus as my "head"waiter Stephen (who also hails from
Australia like the chef and has worked there 3 years) explained that
the folks I met last year had mostly moved on. While sad, I must say
that this staff is some of the best in the business, truly deserving
of the 2nd Michelin star earned just months ago (which I suggested at
this blog a year ago!). Indeed they deserve THREE stars as the service
is truly the best in London (eat your heart our Gordon Ramsey!).
Everyone is kind, considerate and SMILES because they really DO like
their work and those they are serving as well.
My first amuse arrived and was a burst of flavor in the mouth of
SMIOKED COD ROE on a large thick POTATO CRISP with Malted Vinegar
Powder. I was ready for the tasting menu (cost 75 pounds--about $120)
with the paired wines (total with menu 120 pounds-about $190) which is
one of the best deals anywhere for an establishment of this quality
and fame. The uber-Michelin starred chefs of today spread themselves
thin with dozens of locations, and the level of quality can't POSSIBLY
be maintained. Chef Graham has opened a small pub nearby in west
London's Fulham called the HARWOOD ARMS, and left control to one of
his chefs from The Ledbury; it is already the first pub in the UK to
earn a Michelin star! Congratulations!
Stephen had read my review from last August and arrived with the Warm
Bacon & Onion Brioche that I so adored. I also tried the Malt Grain
Bread in a small tower like shape that was great, but refrained from
tasting all the breads knowing so much was to come. The second amuse
was very similar to one from last summer: CEVICHE of SCALLOP with
KOHLRABI, that Frozen HORSERADISH Powder that I so adore, Seaweed Oil
and new to the dish-tiny pearl-like round apple jellies. This is one
of the best ceviches of scallop ever and it's due mostly to the powder
which sadly can't be bottled to take away.
Wine number was a GRUNER VELTLINER Federspiel 2009 from Fritz-
Hirtzberger which unlike other GruVe's had a huge green (almost sour)
apple tart flavor that worked perfectly with the tang of the
horseradish and the vinegars in the salad to follow: Heritage (what we
call heirloom) TOMATOES with GREEN TOMATO Juice, GOAT's Curd and Herbs
was one of the best tomato salads on earth. Made from TigerStripe,
Oxheart, a small flayed red cherry with it's skin rolled back on top
and small gelatinous (agar) pearls of tomato. The "vinaigrette" was
light and made from green tomato juice and a small cylindrical tulle
was filled with goat cheese and sprinkled with dried olive. Small
shoots and adorable red and gold edible miniature marigolds made a
flame tulip like coloring on the plate.
The first fish was a divine Flame Grilled MACKEREL with the most
beautiful and crispiest of skins with Pickled Cucumber, Celtic
Mustard, Avocado Puree and Shiso. The dish was sprinkled with tasty
fried shallots, shiso micro greens (which are truly odd in that the
upper leaves are rounded and the lower ones jagged) and a purse (akin
to an Asian cold rice paper) made from Cucumber stuffed with Mackerel.
I loved the small slash of mild mustard across the top of the plate
for color, but also for a tangy taste to the fish. Each bite was
another trip to heaven. Here, the French sommelier, Johann (how's that
for a French name?) outdid himself and impressed me most with a
TERLANER 2009 Classico from Alto Adige in Italy, known for its light
and fruity wines. The blend was 70% Pinot Grigio with Sauvignon Blanc
& Chardonnay and blew me away with its flavors, dryness and perfection
in pairing with the fish and all the ingredients. Indeed, I think
Johann and his staff have one of the hardest job with each dish
containing so many ingredients! I wish I could buy this wine at home
as well!
I started a chat with the couple at the next table and their 12 year
old son, who was so well behaved and raved about each bite. My next
course was his appetizer, and he told me I was in for a treat with
Saute of CHICKEN WINGS with Milk Skin, White Carrots, Girolles and
Parmesan Cream. He was dead on. When we think of chicken wings at
home, just ranch dressing, spicy sauce and lots of glop come to mind.
This dish took the thickest part off the wing and laid it over the
milk skin, a kind of skim from the top of the boiled milk that had
hardened a bit. It was the only thing I could have done without in the
entire meal, simply because it was an odd taste, even though the color
was beautiful. The French girolles mini-mushrooms were ecstasy in my
mouth and the dish was creamy on the side with the parmesan cream and
a light emulsion of the carrots. Alex, the young man at the next
table, smiled and said, "I told you so." A superb steely KUMEU RIVER
ESTATE Chardonnay 2006 from New Zealand had the perfect finesse
which grew creamier in the mouth as it warmed up.
I always like to be treated special, nbut when the extra course from
the kitchen arrived, I knew I would have to forego the cheese trolley
I had been eyeing all evening. ROASTED TURBOT FILLET was on the menu,
but had licorice (liquorice in the UK) and they had asked me if I had
any allergies or dislikes at the start. I guess Chef wanted a
challenge, so he modified the course to suit me with a FENNEL Puree
and a voluptuous VELOUTE of ELDERFLOWER with those amazing GIROLLES as
well as Roasted MUSSELS and a breaded mussel for crunch. The wine was
a light bodied and suitably fruity PINOT NOIR called GRUYERE (odd to
be named after a cheese) from MacForbes 2008 in the Australian Yarra
Valley. It was the only wine I did not finish all night (I'm sorry, I
too fond of bigger traditional Burgundies and Pinot Noir).
Back on the tasting menu was the ROAST SEA BASS (another superb fish
from the south coast of England) with a dark TRUFFLE PUREE and
CAULIFLOWER PUREE which on the plate created a ying-yang like black
and white design with Parmesan GNOCCHI and SEA VEGETABLES. The gnocchi
was divine, but the crunchy seaweed-like veggies were a novelty that I
adored. Johann moved me right to the Burgundy Pinot I desired with a
full bodied FIXIN "Crais de Chene" 2007 from Rene Bouvier. I asked him
jokingly if the winemaker was related to the late Mrs. Kennedy. He
smiled and shrugged, obviously being too young to have a clue what I
was talking about. It sucks to feel old!
The one meat course was perfect-sized with two medallions of BEST END
and SHOULDER of New Season Lamb. The loin medallions were simple,
tender and lovely, while the crispy crunchy shoulder was more like a
confit. An AUBERGINE slice was glazed with Sugar & Garlic and served
with Aubergine (Eggplant) Caviar and a Spinach Puree and sauteed
SPINACH provided more delicious veggie input. A CHIANTI RUFFINA 2007
was again the perfect wine, but this time I asked the ever adorable
Johann where the lamb came from, assuming it was British. He smiled
and said, the best lamb now comes from the French Pyrenees, as this
did.
A slew of desserts followed with the pre-dessert billed as OLIVE OIL
PANNA COTTA with Diced Peach, Peach Gelee, Peach Sorbet and Rum
Crumble. It was so refreshing, I could have had a second, but
refrained as the BROWN SUGAR TART with GOOSEBERRIEs and Stem GINGER
ICE CREAM arrived. The very large pour of dessert wine was almost too
much (they knew I liked dessert wines) and I was surprised when Johann
told me the sweet sherry from PEDRO XIMEMEZ came from their Australian
makers in the TURKEY FLAT of the BAROSSA Valley. I shared tastes with
some very nice folks nearby and we were all great friends soon.
I did indeed miss my adored Saint Marcellin from the cheese tray as I
saw it "ooze" by on the trolley, but when right to the mignardises
which are always a treat at the Ledbury:
Dark CHOCOLATE & Eucalyptus Truffle is a salute to the chef's homeland
ELDERFLOWER Marshmallows are fluffy but not too sweet
Passion Fruit Jellies are for the non-chocoholics
EARL GREY MACAROONS are one of my favorites
but the new WHITE CHOCOLATE MACADAMIA NUT Truffle was so soft, smooth,
creamy and yummy that I may now have a new first place mignardise.
I said I would come back to the Ledbury, and indeed I will again and
again...
ALAN now in Leeds, Yorkshire with the family.
London light-go to LA FROMAGERIE (8-14-10)
I arrived in the UK late last night and already had my mind set on
visiting a store about a 1/2 mile from my hotel called LA FROMAGERIE
as it had been written up extensively in the US
(www.lafromagerie.co.uk). They have two locations: one at 2-6 Moxon
Street in West 1 just off Marylebone High Road, the other in Highbury
Park (North 5). La Fromagerie opens around 9-10am for breakfast and
has a small cafe with and several tables that will fit no more than 2
dozen; the close by 7pm most days (5pm Sundays). I ordered the
Southwest France Breakfast plate which came with three cheese, two
meats, breads, butter and yogurt.
The cafe au lait was divine and so was everything else.
I started light with the Vardon Yoghurt which was fresh, smooth and
very tart then moved on to the mild Crottin Pic di Bigorre a small
round goat disc from Ariege that was rinded and aged a bit, but still
quite mild. The creamy almost semi-soft OSSAU, a ewe's milk cheese
from the Pyrenees was mild and tasty, it was great with the slightly
spicy local Saucissons and the Bayonne Ham which is somewhere between
a Spanish jamon and prosciutto. The best cheese was the aged, tangy,
slightly sharp and intense Le GABIETOUT made from cow and goat mixed.
Their farmhouse butter is divine, although the bread was only okay.
Don't miss a stop in the CHEESE ROOM which houses hundreds of cheeses
for sale from all over Europe that make your mouth melt. I wanted to
buy tons, but knew I was leaving London for the North tomorrow and it
would never keep all day traveling! I yearned for the runny St.
Marcellin and oh so many others.......
I left before my resistance broke.
Tonight I return to THE LEDBURY where I was so thoroughly enthralled
with Chef Brett Graham when I was here a year ago, that I swore right
on this blog and google group that I would return for this tasting the
second I set in foot in London. Promise kept and now The Ledbury
proudly boasts TWO Michelin stars (I said they deserved two, if not
three right here!). YAY!
ALAN
visiting a store about a 1/2 mile from my hotel called LA FROMAGERIE
as it had been written up extensively in the US
(www.lafromagerie.co.uk). They have two locations: one at 2-6 Moxon
Street in West 1 just off Marylebone High Road, the other in Highbury
Park (North 5). La Fromagerie opens around 9-10am for breakfast and
has a small cafe with and several tables that will fit no more than 2
dozen; the close by 7pm most days (5pm Sundays). I ordered the
Southwest France Breakfast plate which came with three cheese, two
meats, breads, butter and yogurt.
The cafe au lait was divine and so was everything else.
I started light with the Vardon Yoghurt which was fresh, smooth and
very tart then moved on to the mild Crottin Pic di Bigorre a small
round goat disc from Ariege that was rinded and aged a bit, but still
quite mild. The creamy almost semi-soft OSSAU, a ewe's milk cheese
from the Pyrenees was mild and tasty, it was great with the slightly
spicy local Saucissons and the Bayonne Ham which is somewhere between
a Spanish jamon and prosciutto. The best cheese was the aged, tangy,
slightly sharp and intense Le GABIETOUT made from cow and goat mixed.
Their farmhouse butter is divine, although the bread was only okay.
Don't miss a stop in the CHEESE ROOM which houses hundreds of cheeses
for sale from all over Europe that make your mouth melt. I wanted to
buy tons, but knew I was leaving London for the North tomorrow and it
would never keep all day traveling! I yearned for the runny St.
Marcellin and oh so many others.......
I left before my resistance broke.
Tonight I return to THE LEDBURY where I was so thoroughly enthralled
with Chef Brett Graham when I was here a year ago, that I swore right
on this blog and google group that I would return for this tasting the
second I set in foot in London. Promise kept and now The Ledbury
proudly boasts TWO Michelin stars (I said they deserved two, if not
three right here!). YAY!
ALAN
GRACE's MANDARIN at National Harbor will get you going (8-10-10)
Last night we were invited to Grace's Mandarin
(www.gracesrestaurants.com) at National Harbor, just 15 minutes south
of DC in Maryland, with gorgeous views over the Potomac. The food is
also gorgeous to look at, and almost everything made a great
impression with me from the first sip of my DIRTY MARTINI with the
most wonderful wasabi stuffed olives!
The sashimi and sushi is not what I would call the best in town, but
it made for a very nice start with some selections including excellent
SMOKED EEL and CLAM as well as a CRAB roll with a bit of Tempura
crunch in it.
Paired with SUIGEL Sake it was a treat.
The white wines were a tangy Cakebread SAVUVIGNON BLANC 2008 which
worked amazingly well with the spice in the top quality super spicy
Mandarin Special Pan-Fried Calamari with Peppers (incl jalapenos that
were not too spicy and full of flavor). The NEWTON Red Label 2008
Chard was very creamy and went well with the extremely rich (from the
cream cheese) CRAB RANGOON and the tasty Chicken Pot Stickers.
Salads here are tasty from the excellent house SESAME DRESSING which
should be bottled.
The Grace's LUMP CRAB CAKE is a bit creamy and has a slight spicy bit
making it very different from the average in DC, but still a treat.
Asian grilled LAMB CHOPS was the only dish that was a bit overcooked
and dry, but don't skip the SINGAPORE PINEAPPLE RICE with its huge
shrimp and pieces of pork. The Pan Seared vegetables of broccoli and
bok choy are also a nice side. WILLAMETTE VALLEY PINOT NOIR 2008 is a
light pinot, but works well with many dishes as well.
Since our host was celebrating his birthday it was a nice treat to
have the gorgeous Grace come out and open a magnum of Veuve Cliquot
along with the superb Strawberry & Almond Mousse Supreme Birthday Cake
from Gerard's nearby in Oxon Hill!
YUM YUM--Grace has got it going good!
This is the last summer meal from home--off to the UK!
(www.gracesrestaurants.com) at National Harbor, just 15 minutes south
of DC in Maryland, with gorgeous views over the Potomac. The food is
also gorgeous to look at, and almost everything made a great
impression with me from the first sip of my DIRTY MARTINI with the
most wonderful wasabi stuffed olives!
The sashimi and sushi is not what I would call the best in town, but
it made for a very nice start with some selections including excellent
SMOKED EEL and CLAM as well as a CRAB roll with a bit of Tempura
crunch in it.
Paired with SUIGEL Sake it was a treat.
The white wines were a tangy Cakebread SAVUVIGNON BLANC 2008 which
worked amazingly well with the spice in the top quality super spicy
Mandarin Special Pan-Fried Calamari with Peppers (incl jalapenos that
were not too spicy and full of flavor). The NEWTON Red Label 2008
Chard was very creamy and went well with the extremely rich (from the
cream cheese) CRAB RANGOON and the tasty Chicken Pot Stickers.
Salads here are tasty from the excellent house SESAME DRESSING which
should be bottled.
The Grace's LUMP CRAB CAKE is a bit creamy and has a slight spicy bit
making it very different from the average in DC, but still a treat.
Asian grilled LAMB CHOPS was the only dish that was a bit overcooked
and dry, but don't skip the SINGAPORE PINEAPPLE RICE with its huge
shrimp and pieces of pork. The Pan Seared vegetables of broccoli and
bok choy are also a nice side. WILLAMETTE VALLEY PINOT NOIR 2008 is a
light pinot, but works well with many dishes as well.
Since our host was celebrating his birthday it was a nice treat to
have the gorgeous Grace come out and open a magnum of Veuve Cliquot
along with the superb Strawberry & Almond Mousse Supreme Birthday Cake
from Gerard's nearby in Oxon Hill!
YUM YUM--Grace has got it going good!
This is the last summer meal from home--off to the UK!
get thee to GRAPESEED in Bethesda for softshells and more...(8-8-10)
As Will & Sam are off visiting family in the UK, I decided to partake
of Bethesda Restaurant week last Sunday at GRAPESEED
(www.grapeseedbistro.com) and I had one of the best meals in ages, not
to mention the superb ambiance and great service.
Grapeseed has a huge selections of wines by the glass and they are
mostly novel and exciting. I started with a Domaine de BAUMARD
Savenierres 2006 Chenin Blanc that had a superb finish and was most
refreshing in the decent warm temperature weather we had over the
weekend. As soon as it hits 90, I seem to go to ice cold white and dry
or rose! Chef Jeffrey Heinemen sent out a divine bruschetta like
preparation using lardo with Sweet 100 Tomatoes (from his garden) and
caperberries.
A BEET SALAD with warm GOAT Cheese, Pistachios and a tasty Tarragon
Vinaigrette was a perfect choice as a smaller salad starter.
I moved on to The PINES 1852 Pinot Gris from Columbia Gorge in
Washington which had an intense citrus flavor. I really wanted the
FRIED CHICKEN LIVERS, but Chef Jeff sent out one small portion of that
as a soft creamy treat on crostini with Pepper Jelly!
A Broglia Gavi de Gavi 2008 Lameirana from Piemonte had long legs and
a slight perfume and went hand in hand with the chef's appetizer
recommendation of Sauteed CALAMARI, Parsley & Garlic. I was so happy
to have this delightful simple dish which was tender and cooked to
perfection!
I had chosen Grapeseed for several reasons: I had not been in some
time, Bethesda restaurant Week, but most importantly the soft shells
were on the menu. I remembered the past preparations of this dish so
well and the new one is even better: CRISPY Soft Shell CRABS with
CREOLE TOMATO Sauce, Dirty Rice and Remoulade packed a slight spice
and every bite was a busting mouthful of flavors. The fresh home grown
garden tomatoes throughout the meal were great and really made an
impression in this sauce!
While the menu gives wine choices for each dish, the soft shells had a
St. Clair Sauvignon Blanc that I know well and Chef recommended I try
the Domaine ZIND HUMBRECHT 2008 Gewurtzrtraminer from Alsace which I
did and the peppery wine with its slightly sweet finish was the
perfect foil to the spice in the rice.
Dessert was ideal and light with Shenandoah Valley BLUEBERRIES with a
Limoncello & Black Pepper sabayon and Lavender Shortbread. Need I say
more? It was idea with a glass of Gabriel Meffre LAURUS Muscat Beaumes
de Venise.
One can't leave Grapeseed without mentioning the wonderful crusty
fresh bread, but even more so the accompanying oil with tomato and
garlic to dip it in! Impossible to resist!
of Bethesda Restaurant week last Sunday at GRAPESEED
(www.grapeseedbistro.com) and I had one of the best meals in ages, not
to mention the superb ambiance and great service.
Grapeseed has a huge selections of wines by the glass and they are
mostly novel and exciting. I started with a Domaine de BAUMARD
Savenierres 2006 Chenin Blanc that had a superb finish and was most
refreshing in the decent warm temperature weather we had over the
weekend. As soon as it hits 90, I seem to go to ice cold white and dry
or rose! Chef Jeffrey Heinemen sent out a divine bruschetta like
preparation using lardo with Sweet 100 Tomatoes (from his garden) and
caperberries.
A BEET SALAD with warm GOAT Cheese, Pistachios and a tasty Tarragon
Vinaigrette was a perfect choice as a smaller salad starter.
I moved on to The PINES 1852 Pinot Gris from Columbia Gorge in
Washington which had an intense citrus flavor. I really wanted the
FRIED CHICKEN LIVERS, but Chef Jeff sent out one small portion of that
as a soft creamy treat on crostini with Pepper Jelly!
A Broglia Gavi de Gavi 2008 Lameirana from Piemonte had long legs and
a slight perfume and went hand in hand with the chef's appetizer
recommendation of Sauteed CALAMARI, Parsley & Garlic. I was so happy
to have this delightful simple dish which was tender and cooked to
perfection!
I had chosen Grapeseed for several reasons: I had not been in some
time, Bethesda restaurant Week, but most importantly the soft shells
were on the menu. I remembered the past preparations of this dish so
well and the new one is even better: CRISPY Soft Shell CRABS with
CREOLE TOMATO Sauce, Dirty Rice and Remoulade packed a slight spice
and every bite was a busting mouthful of flavors. The fresh home grown
garden tomatoes throughout the meal were great and really made an
impression in this sauce!
While the menu gives wine choices for each dish, the soft shells had a
St. Clair Sauvignon Blanc that I know well and Chef recommended I try
the Domaine ZIND HUMBRECHT 2008 Gewurtzrtraminer from Alsace which I
did and the peppery wine with its slightly sweet finish was the
perfect foil to the spice in the rice.
Dessert was ideal and light with Shenandoah Valley BLUEBERRIES with a
Limoncello & Black Pepper sabayon and Lavender Shortbread. Need I say
more? It was idea with a glass of Gabriel Meffre LAURUS Muscat Beaumes
de Venise.
One can't leave Grapeseed without mentioning the wonderful crusty
fresh bread, but even more so the accompanying oil with tomato and
garlic to dip it in! Impossible to resist!
POSTO is positively up to par (8-3-10)
Last year when POSTO opened with a no reservation status, it was
virtually impossible to get near the front door, the host stand or
even to a table. Last night, I decided to meet some friends across the
street at the just opened ESTADIO, and while we were able to get to
the host stand, we were told the wait was about an hour. NO WAY!
What is it these days with a no reservations policy. We decided to
cross the street and got a table at POSTO within minutes!\Some GRUNER
VELTLINER 2207 from Stadt Krems in Kremstal, Austria got us refreshed
very fast and a beautiful basket of Rosemary-Salt flatbread focaccia
was divine dipped in olive oil.
The menu is extensive with pizzas, pastas, primi and secondi, so come
hungry.
The PICCANTE PIZZA has spicy salami and Italian sausage and offers up
a slight punch of spice which went great with our peppery red a 2005
EVO from Bodegas Guelbenzu "Ribera de Queiles" from Navarra in Spain.
I would never have guessed the grapes to be Cabernet, Merlot and
Tempranilla as the wine was pretty full bodied and resembled a mild
zinfandel.
CHILLED Yellow TOMATO Soup with Jumbo Lump CRAB TIMBALE was one of the
most refreshing soups I have had all summer; I could have easily had
seconds! POLPETTI was a chilled Grilled Baby OCOTPUS Salad with
Saffron POTATOES, Chickpeas and Frisee; another perfect summer dish.
For main courses we had the superb IPPOGROSSO or Pan Seared Alaskan
HALIBUT with grape Tomatoes, Green pea sauce and Green Pea-Parsley
Salad which had a crunchy tasty salty crust that was heavenly. The
CAPESANTE were four huge roasted SEA SCALLOPS with Green beans, Yellow
Wax beans and a Bell pepper Sauce that was also perfectly cooked and
seasoned. My GUANCE were superbly sauced Braised VEAL CHEECKS with
Sauteed SPINACH and Garlic Mashed Potatoes. One piece had a bit of fat
on the side and suffered only from not being well trimmed, but the
preparation was otherwise perfection.
If you seek dark chocolate, head right for the CHOCOLATE MOUSSE and
Goat Cheese Chevre Creme with Fleur de sel and Extra Virgin Olive Oil.
I took the cheese route and was thrilled with the tangy PECORINO
CROTONESE and adored the BLUE del MONCESINO, a medium blue that was
creamy and rich and a novelty for me as well. Only the ROBIOLA TRE
LATTI was a bit firm when I like it runny. More of the flatbread came
as did some fruitbread for the cheese, which gave the Robiola a nice
tang.
All in all, it was a superb evening, and we did not have to wait!
virtually impossible to get near the front door, the host stand or
even to a table. Last night, I decided to meet some friends across the
street at the just opened ESTADIO, and while we were able to get to
the host stand, we were told the wait was about an hour. NO WAY!
What is it these days with a no reservations policy. We decided to
cross the street and got a table at POSTO within minutes!\Some GRUNER
VELTLINER 2207 from Stadt Krems in Kremstal, Austria got us refreshed
very fast and a beautiful basket of Rosemary-Salt flatbread focaccia
was divine dipped in olive oil.
The menu is extensive with pizzas, pastas, primi and secondi, so come
hungry.
The PICCANTE PIZZA has spicy salami and Italian sausage and offers up
a slight punch of spice which went great with our peppery red a 2005
EVO from Bodegas Guelbenzu "Ribera de Queiles" from Navarra in Spain.
I would never have guessed the grapes to be Cabernet, Merlot and
Tempranilla as the wine was pretty full bodied and resembled a mild
zinfandel.
CHILLED Yellow TOMATO Soup with Jumbo Lump CRAB TIMBALE was one of the
most refreshing soups I have had all summer; I could have easily had
seconds! POLPETTI was a chilled Grilled Baby OCOTPUS Salad with
Saffron POTATOES, Chickpeas and Frisee; another perfect summer dish.
For main courses we had the superb IPPOGROSSO or Pan Seared Alaskan
HALIBUT with grape Tomatoes, Green pea sauce and Green Pea-Parsley
Salad which had a crunchy tasty salty crust that was heavenly. The
CAPESANTE were four huge roasted SEA SCALLOPS with Green beans, Yellow
Wax beans and a Bell pepper Sauce that was also perfectly cooked and
seasoned. My GUANCE were superbly sauced Braised VEAL CHEECKS with
Sauteed SPINACH and Garlic Mashed Potatoes. One piece had a bit of fat
on the side and suffered only from not being well trimmed, but the
preparation was otherwise perfection.
If you seek dark chocolate, head right for the CHOCOLATE MOUSSE and
Goat Cheese Chevre Creme with Fleur de sel and Extra Virgin Olive Oil.
I took the cheese route and was thrilled with the tangy PECORINO
CROTONESE and adored the BLUE del MONCESINO, a medium blue that was
creamy and rich and a novelty for me as well. Only the ROBIOLA TRE
LATTI was a bit firm when I like it runny. More of the flatbread came
as did some fruitbread for the cheese, which gave the Robiola a nice
tang.
All in all, it was a superb evening, and we did not have to wait!
KOMI comes out on top! (7-29-10)
We went to Johnny Monis' gastronomic Greek temple KOMI
(komirestaurant.com) once before the renovation and changeover to only
the tasting menu and enjoyed it quite much (save for the tarama;
whipped too much!), but after returning last week for the multi-course
tasting menu at $125 (accompanying wines $68) we decided this tasting
was one of the tops in town! He is a star chef winner and well worth
the expense!
We had great service from our main server Kyle and the sommeliers Kat,
but it seemed that everyone works as a team at this intimate place;
there are only about 7 tables for four and 7 for 2, making the
capacity about 40! It was one of those awful humid, hot (well around
90) evenings, and we appreciated the glass of Ode Panos Spiropoulous
Organic Brut Sparkling made from moscafiero grapes with big apple and
unripe pears lingering afterward in the finish. First amuse (where the
amuses ended and the meal began was impossible to tell!) was a Steamed
BRIOCHE with Greek YOGURT, TROUT ROE and a sprig of chive that was
(like the brut) ever so refreshing. Next came the SASHIMI TRIO-
Kampachi (yellowtail) with chive, Liramassa (amberjack) with Armenian
cucumber and Red Snapper with Sumac, Onion & Caperberry which was
fleshy and full of intense flavor and had a crunch from the spice. All
were superb, but we began to notice a trend of oversalting. The salt
used was a tasty sea salt which worked fine, especially on the
kampachi, etc, but at times we felt it a bit overdone.
Maine DIVER SCALLOP was next with Australian Truffles, Mustard seed,
Dill, Toasted Almonds and Pickled Beets with Fresh Wasabi. This dish
was a revelation in the mouth and had many exciting elements,
including intensity from both the beets and wasabi!
The next white was a PONZI ARNEIS 2009 from the Willamette Valley in
Oregon, a grape not seen too much in the USA and always a welcome wine
with flavorful foods.
COLD SMOKED SALMON BELLY with Candied Pine Nuts and Shiso Sorbet was a
refreshing mouthful that had a blast and CRISPY SPINAKOPITA was
another in the mouth explosion of this traditional Greek dish turned
totally around here. It was loaded with creamy melted feta and dill
and was superb, although a bit more spinach would have been nice.
Heirloom TOMATO SALAS with MIZITHRA Cheese (a Greek sheep) made in
house was very soft and tasty (like a farmer's cheese). Added cucumber
was nice, but that salt was overdone again.
Watch out Ben's Chili Bowl up the street when your Chef of the Year
winner down the block starts making HALF SMOKES with RAMP Relish and
Watermelon Creme Fraiche! This bite in a bun would have me coming back
to KOMI regularly if they had take-out!
We moved to a TXAMIN ETXANIZ "Txchakolina" style wine from Spain
Getaria that I discovered a couple of years ago and I call salad wine
as it works so well with spice of vinegar as it has a slight
effervescence!
Roasted DATES with MASCARPONE, Olive Oil & Sea Salt (too much again)
were excellent, but all I could think of was the salt on the pretzels
at the beach boardwalk!
Our first red wine was a MENCIA with thick legs, medium body and a
great perfumey nose called LUNA BEBERIDE 2008 "made by Finca La Westa
in Bierzo. This was served with divine TAGLIATELLE (that Will felt
needed to be warmer) with Blueberry, Sausage and Blue Foot & Maitake
Mushrooms. There was a slight spiciness to the sausage which was tamed
by the blueberry in the most perfect of ways.
Our main red was a DOMAINE MERCOURI 2004 from Ilias in Western
Peloponnese that would do battle well with any quality red, proving
Greeks can make quality red wines with intensity that would also drink
alone well.
It was served with the "main course" of Braised GOAT SHOULDER with
thick-style puffy pita, EGGPLANT Puree, and a plate of condiments:
Oregano Salt, Tzatziki (chunky creamy cucumber), Hot Sauce, Pickled
Cabbage and Red Onion Mustard (that was more of a red onion marmalade
with mustard seeds!). This most rustic of dishes was as about as Greek
as one could wish with so many exciting touches as well. The different
bites with each condiment made for lots of fun and tastes, and we
adored the crunchy skin so much we almost fought over it!
A glass of Oregon Baldecker Cellars 2006 Pinot Noir from Willamette
Valley as well was an extra treat we ordered as we wanted to rest
before dessert.
The cheese course was oddly LA TOUR cow-goat from Piedmont (Italy, not
Greece) which was soft and mild with Baby Fennel Marmalade and salted
breadsticks.
Salted CARAMELS and other jellies of Orange and Cherry came as well
and I just had to laugh at all these "salted" extras! The BAKLAVA was
crispy walnut phyllo tulle and served with Virginia Honey Sorbet; this
was a revelation in the baklava filed and was served with a divine
SAMOS NECTAR U.W.C.S. 2001 Muscat loaded with honey and acidity and
just totally perfect for the dish!
LOUKOUMADES or Greek fried honey donuts came with Micro BASIL YOGURT
GELATO and Blueberry-Blackberry Compote which was another wonderful
treat that we shall remember.
We were given some jellies to take home and Orange Saffron Lollipops
for the road as well.
While the salt was heavy, the food was indeed divine and we shall
return to KOMI for sure to eat like the ancient gods of Greece!
(komirestaurant.com) once before the renovation and changeover to only
the tasting menu and enjoyed it quite much (save for the tarama;
whipped too much!), but after returning last week for the multi-course
tasting menu at $125 (accompanying wines $68) we decided this tasting
was one of the tops in town! He is a star chef winner and well worth
the expense!
We had great service from our main server Kyle and the sommeliers Kat,
but it seemed that everyone works as a team at this intimate place;
there are only about 7 tables for four and 7 for 2, making the
capacity about 40! It was one of those awful humid, hot (well around
90) evenings, and we appreciated the glass of Ode Panos Spiropoulous
Organic Brut Sparkling made from moscafiero grapes with big apple and
unripe pears lingering afterward in the finish. First amuse (where the
amuses ended and the meal began was impossible to tell!) was a Steamed
BRIOCHE with Greek YOGURT, TROUT ROE and a sprig of chive that was
(like the brut) ever so refreshing. Next came the SASHIMI TRIO-
Kampachi (yellowtail) with chive, Liramassa (amberjack) with Armenian
cucumber and Red Snapper with Sumac, Onion & Caperberry which was
fleshy and full of intense flavor and had a crunch from the spice. All
were superb, but we began to notice a trend of oversalting. The salt
used was a tasty sea salt which worked fine, especially on the
kampachi, etc, but at times we felt it a bit overdone.
Maine DIVER SCALLOP was next with Australian Truffles, Mustard seed,
Dill, Toasted Almonds and Pickled Beets with Fresh Wasabi. This dish
was a revelation in the mouth and had many exciting elements,
including intensity from both the beets and wasabi!
The next white was a PONZI ARNEIS 2009 from the Willamette Valley in
Oregon, a grape not seen too much in the USA and always a welcome wine
with flavorful foods.
COLD SMOKED SALMON BELLY with Candied Pine Nuts and Shiso Sorbet was a
refreshing mouthful that had a blast and CRISPY SPINAKOPITA was
another in the mouth explosion of this traditional Greek dish turned
totally around here. It was loaded with creamy melted feta and dill
and was superb, although a bit more spinach would have been nice.
Heirloom TOMATO SALAS with MIZITHRA Cheese (a Greek sheep) made in
house was very soft and tasty (like a farmer's cheese). Added cucumber
was nice, but that salt was overdone again.
Watch out Ben's Chili Bowl up the street when your Chef of the Year
winner down the block starts making HALF SMOKES with RAMP Relish and
Watermelon Creme Fraiche! This bite in a bun would have me coming back
to KOMI regularly if they had take-out!
We moved to a TXAMIN ETXANIZ "Txchakolina" style wine from Spain
Getaria that I discovered a couple of years ago and I call salad wine
as it works so well with spice of vinegar as it has a slight
effervescence!
Roasted DATES with MASCARPONE, Olive Oil & Sea Salt (too much again)
were excellent, but all I could think of was the salt on the pretzels
at the beach boardwalk!
Our first red wine was a MENCIA with thick legs, medium body and a
great perfumey nose called LUNA BEBERIDE 2008 "made by Finca La Westa
in Bierzo. This was served with divine TAGLIATELLE (that Will felt
needed to be warmer) with Blueberry, Sausage and Blue Foot & Maitake
Mushrooms. There was a slight spiciness to the sausage which was tamed
by the blueberry in the most perfect of ways.
Our main red was a DOMAINE MERCOURI 2004 from Ilias in Western
Peloponnese that would do battle well with any quality red, proving
Greeks can make quality red wines with intensity that would also drink
alone well.
It was served with the "main course" of Braised GOAT SHOULDER with
thick-style puffy pita, EGGPLANT Puree, and a plate of condiments:
Oregano Salt, Tzatziki (chunky creamy cucumber), Hot Sauce, Pickled
Cabbage and Red Onion Mustard (that was more of a red onion marmalade
with mustard seeds!). This most rustic of dishes was as about as Greek
as one could wish with so many exciting touches as well. The different
bites with each condiment made for lots of fun and tastes, and we
adored the crunchy skin so much we almost fought over it!
A glass of Oregon Baldecker Cellars 2006 Pinot Noir from Willamette
Valley as well was an extra treat we ordered as we wanted to rest
before dessert.
The cheese course was oddly LA TOUR cow-goat from Piedmont (Italy, not
Greece) which was soft and mild with Baby Fennel Marmalade and salted
breadsticks.
Salted CARAMELS and other jellies of Orange and Cherry came as well
and I just had to laugh at all these "salted" extras! The BAKLAVA was
crispy walnut phyllo tulle and served with Virginia Honey Sorbet; this
was a revelation in the baklava filed and was served with a divine
SAMOS NECTAR U.W.C.S. 2001 Muscat loaded with honey and acidity and
just totally perfect for the dish!
LOUKOUMADES or Greek fried honey donuts came with Micro BASIL YOGURT
GELATO and Blueberry-Blackberry Compote which was another wonderful
treat that we shall remember.
We were given some jellies to take home and Orange Saffron Lollipops
for the road as well.
While the salt was heavy, the food was indeed divine and we shall
return to KOMI for sure to eat like the ancient gods of Greece!
TWO AMYs PIZZA is near perfect (7-28-10)
It's been a while since we headed 5 minutes away to TWO AMYS at 3715
Macomb Ave, NW (www.2amyspizza.com) because the lines can be quite
long. We tried again last night, parked right out front, and got a
table for six within minutes. What a break!
Samuel settled in and gobbled up his entire TWO AMYS (basic cheese,
tomato) in a flash. His almost 2-year-old friend Oliver seemed to like
the POLPETTINE al FORNO which were tasty little meatballs in a rich
thick tomato sauce.
A bottle of TREBBIANO d'ABRUZZO 2007 from Cataldi Madonna was tasty
and refreshing and worked with the spicy, but tasty small plate of
CAULIFLOWER with ANCHOVY, GARLI & HOT PEPPER. This dish had a buttery,
salty, garlicky, peppery sauce that begged for bread (think escargots,
but spicier) and when the tasty rustic slices came, I mopped up every
last bit. SALT COD CROQUETTES were not too rich and the COPIETTE di
"CAVALLO" was a tasty take on venison jerky that was tender and
delightful. The small plates are fun and also included a most yummy
Bruschetta with Tomato Fonduta made with those huge pieces of rustic
bread and a mild tomato blend.
As Sam will vouch, the pizzas are some of the best around from the
simple MARGHERITA made with superb Bufala Mozzarella & Basil to the
"design your own." Will went this route with Mushrooms & Pancetta. I
took one of the "house-styled" VONGOLE which was a Mozzarella-less
pizza with Manila clams)called cockels), capers, hot pepper, and grana
(a hard cheese grated for light flavor. This "less cheese" style was
lighter, did fill me up, but offered a cholesterol break.
A glass of Di Majo Norante Sangiovese was perfect to pair with Will's
Pancetta on his pizza and I went for the softer Cataldo Madonna 2007
MONTEPULCIANO d'ABRUZZO (same maker as the white) with mine.
Everyone was very happy and a fgood and fun time was had by all
(despite the high noise levels from the completely full room). We saw
a short line on the way out, but they were moving folks fast. We were
there about 90 minutes, and I think they prefer folks come and go
fast, but you can linger as long as you eat! And it is a GREAT place
to EAT!
Macomb Ave, NW (www.2amyspizza.com) because the lines can be quite
long. We tried again last night, parked right out front, and got a
table for six within minutes. What a break!
Samuel settled in and gobbled up his entire TWO AMYS (basic cheese,
tomato) in a flash. His almost 2-year-old friend Oliver seemed to like
the POLPETTINE al FORNO which were tasty little meatballs in a rich
thick tomato sauce.
A bottle of TREBBIANO d'ABRUZZO 2007 from Cataldi Madonna was tasty
and refreshing and worked with the spicy, but tasty small plate of
CAULIFLOWER with ANCHOVY, GARLI & HOT PEPPER. This dish had a buttery,
salty, garlicky, peppery sauce that begged for bread (think escargots,
but spicier) and when the tasty rustic slices came, I mopped up every
last bit. SALT COD CROQUETTES were not too rich and the COPIETTE di
"CAVALLO" was a tasty take on venison jerky that was tender and
delightful. The small plates are fun and also included a most yummy
Bruschetta with Tomato Fonduta made with those huge pieces of rustic
bread and a mild tomato blend.
As Sam will vouch, the pizzas are some of the best around from the
simple MARGHERITA made with superb Bufala Mozzarella & Basil to the
"design your own." Will went this route with Mushrooms & Pancetta. I
took one of the "house-styled" VONGOLE which was a Mozzarella-less
pizza with Manila clams)called cockels), capers, hot pepper, and grana
(a hard cheese grated for light flavor. This "less cheese" style was
lighter, did fill me up, but offered a cholesterol break.
A glass of Di Majo Norante Sangiovese was perfect to pair with Will's
Pancetta on his pizza and I went for the softer Cataldo Madonna 2007
MONTEPULCIANO d'ABRUZZO (same maker as the white) with mine.
Everyone was very happy and a fgood and fun time was had by all
(despite the high noise levels from the completely full room). We saw
a short line on the way out, but they were moving folks fast. We were
there about 90 minutes, and I think they prefer folks come and go
fast, but you can linger as long as you eat! And it is a GREAT place
to EAT!
CAVA makes mezze magnificent (DC Capitol Hill location) 7-18-10
Hi folks,
Just a reminder that you can view all past Phyllis-teen reviews at
this google group, but also at the blog site http://phyllistines.blogspot.com,
which is now updated regularly.
We have not created a search mechanism, so you'll have to manage that
on your own!
Last night Will & Sam arrives at Union Station by train and we decided
to head over to 527 8th St.,SE and visit CAVA for Greek MEZZE, as we
have always enjoyed their yummy tastings at the Bethesda Central
Farmer's Market over the years. We'll it was a great choice for many
reasons. The train was late and we didn't sit down until after 8pm and
Samuel was hungry. The food came fast and was filling, and we were out
pretty fast and had Sam in bed before 10pm! I do recommend that if you
wish to linger, dop NOT order all your small plates (mezze) at the
start. Take it slow and go with the flow.
CAVA (www.cavamezze.com) also has a Rockville, MD location and will be
opening in Arlington, VA (Clarendon) next winter. The decor has much
to be desired with some nice family-like photos on the wall that seem
very antique at times and very 60's as well. There is a big bar with
TV and the lighting needs some improvement. We got the back left
corner table which had some decent lighting for Samuel to do his
connect the dots while we waited. The floors are hard and the tables
are worn wood and the boring (thought not awfully loud) rock music is
like a din in the background. Once you get past this, the food is
SPECTACULAR!
Our server, also Sam (antha) thought our choices were great, and they
were. but feel free to ask for guidance as the servers know the dishes
well. Samuel ordered a kind on non-alcoholic Raspberry Mojito with
Mint & Lime which was quite tasty and luckliy lasted the whole meal
(at $7 a pop, it should have less ice and more juice!). We went for a
bottle of ATLANTIS ASSYRTIKO, a refreshing white wine from Santorini
that worked with every dish. We did move on to two types of red (we
shared these to taste each) at the end of the meal which were not
really great as the heat in Greece does not lend itself to great red
wines: DioFili Xinomavro from Siatista was an almost zin-like red with
some spice, but not lots of body. The Lykrakis Kotsifali from Crete
had even less body.
A plate of olives, olive oil and harissa (not very Greek, this spicy
Moroccan sauce!) came with warm pita and Samuel loves the olive oil
for dipping. For him, we ordered the Lemon Braised MEAT BALLS
(Avgolemono style) with herbs, which were actually rectangular shaped
and flattish. He looked at them as if to say, "these are not
meatballs," but once he tasted them, he begged for a second mezze
plate of the same. He also enjoyed the SPARRAGGIA, superbly grilled
asparagus in lemon vinaigrette (we asked for the yummy Dodonis feta on
the side). Oddly, Samuel has taken to eating the SPEARS and not the
tips (which of course, we gobbled down!).
We started with some of the best TARAMOSALATA in town-creamy, rich,
intense and a huge portion that seemed to have an endless bottom to
the ice cream shaped mound! The ROASTED YELLOW BEET Salad with
Manouri, Sea Salt, EVOO and Onions also had some purple beets and was
richly dressed (a bit too much along with the rich Tarama), but still
a great dish.
We chose three "main course" mezze, all of which were superb:
GRILLED BABY OCTOPUS was difficult to cut, but more tender in the
mouth, and cooked simply with light seasoning to perfection.
DISCO FRIES were hand cut and smothered with VEAL RAGOUT, Dodonis feta
and Kefalograviera. The fries on top were crunchy and tasty, but for
me, the ones underneath were a bit soggy from the spectacular ragout.
I suggested to Sam that in the future if they place the fries on top,
we can decide if we wish to eat them crunchy or mix them in. This dish
was like an intense VEAL CHILI FRIES with feta cheese, and while I
wasn't crazy about some soggy fries, Will RAVED and RAVED, as I did
too.
The LOLLIPOP CHICKEN has three fried legs standing vertical on a bed
of Greek yogurt with walnuts and drizzled honey that you mop up with
each leg and each bite. YUM YUM!
We couldn't face the thought of dessert. Even Samuel was full after 2
full mezze and part of the asparagus, but he did say that he wanted to
come back for dinner again soon! We agree!
Just a reminder that you can view all past Phyllis-teen reviews at
this google group, but also at the blog site http://phyllistines.blogspot.com,
which is now updated regularly.
We have not created a search mechanism, so you'll have to manage that
on your own!
Last night Will & Sam arrives at Union Station by train and we decided
to head over to 527 8th St.,SE and visit CAVA for Greek MEZZE, as we
have always enjoyed their yummy tastings at the Bethesda Central
Farmer's Market over the years. We'll it was a great choice for many
reasons. The train was late and we didn't sit down until after 8pm and
Samuel was hungry. The food came fast and was filling, and we were out
pretty fast and had Sam in bed before 10pm! I do recommend that if you
wish to linger, dop NOT order all your small plates (mezze) at the
start. Take it slow and go with the flow.
CAVA (www.cavamezze.com) also has a Rockville, MD location and will be
opening in Arlington, VA (Clarendon) next winter. The decor has much
to be desired with some nice family-like photos on the wall that seem
very antique at times and very 60's as well. There is a big bar with
TV and the lighting needs some improvement. We got the back left
corner table which had some decent lighting for Samuel to do his
connect the dots while we waited. The floors are hard and the tables
are worn wood and the boring (thought not awfully loud) rock music is
like a din in the background. Once you get past this, the food is
SPECTACULAR!
Our server, also Sam (antha) thought our choices were great, and they
were. but feel free to ask for guidance as the servers know the dishes
well. Samuel ordered a kind on non-alcoholic Raspberry Mojito with
Mint & Lime which was quite tasty and luckliy lasted the whole meal
(at $7 a pop, it should have less ice and more juice!). We went for a
bottle of ATLANTIS ASSYRTIKO, a refreshing white wine from Santorini
that worked with every dish. We did move on to two types of red (we
shared these to taste each) at the end of the meal which were not
really great as the heat in Greece does not lend itself to great red
wines: DioFili Xinomavro from Siatista was an almost zin-like red with
some spice, but not lots of body. The Lykrakis Kotsifali from Crete
had even less body.
A plate of olives, olive oil and harissa (not very Greek, this spicy
Moroccan sauce!) came with warm pita and Samuel loves the olive oil
for dipping. For him, we ordered the Lemon Braised MEAT BALLS
(Avgolemono style) with herbs, which were actually rectangular shaped
and flattish. He looked at them as if to say, "these are not
meatballs," but once he tasted them, he begged for a second mezze
plate of the same. He also enjoyed the SPARRAGGIA, superbly grilled
asparagus in lemon vinaigrette (we asked for the yummy Dodonis feta on
the side). Oddly, Samuel has taken to eating the SPEARS and not the
tips (which of course, we gobbled down!).
We started with some of the best TARAMOSALATA in town-creamy, rich,
intense and a huge portion that seemed to have an endless bottom to
the ice cream shaped mound! The ROASTED YELLOW BEET Salad with
Manouri, Sea Salt, EVOO and Onions also had some purple beets and was
richly dressed (a bit too much along with the rich Tarama), but still
a great dish.
We chose three "main course" mezze, all of which were superb:
GRILLED BABY OCTOPUS was difficult to cut, but more tender in the
mouth, and cooked simply with light seasoning to perfection.
DISCO FRIES were hand cut and smothered with VEAL RAGOUT, Dodonis feta
and Kefalograviera. The fries on top were crunchy and tasty, but for
me, the ones underneath were a bit soggy from the spectacular ragout.
I suggested to Sam that in the future if they place the fries on top,
we can decide if we wish to eat them crunchy or mix them in. This dish
was like an intense VEAL CHILI FRIES with feta cheese, and while I
wasn't crazy about some soggy fries, Will RAVED and RAVED, as I did
too.
The LOLLIPOP CHICKEN has three fried legs standing vertical on a bed
of Greek yogurt with walnuts and drizzled honey that you mop up with
each leg and each bite. YUM YUM!
We couldn't face the thought of dessert. Even Samuel was full after 2
full mezze and part of the asparagus, but he did say that he wanted to
come back for dinner again soon! We agree!
DC's Le CHAT NOIR is beyond a bistro (7-12-10)
Last night we took Samuel to LE CHAT NOIR just above Tenleytown on
Wisconsin Ave, NW (www.lechatnoirrestaurant.com) and while it was
(believe it or not, MY first time there) I was completely amazed by
the overall excellent quality of the price, not to mention the deals.
Check out the website for specials (Monday has a 3-course prix fixe,
Tuesday has some 1/2 price wines, etc...)
There is a true bistro feel with tin ceiling, indoor and outdoor
seating and nice linens with very nice quality quilted paper
coverings, as opposed to those awful brown paper ones seen so often.
There are standards on the menu from the bistro cuisine and Will
started with the ESCARGOTS which he said were okay. So perhaps, you
need to step beyond the basic bistro cuisine and try the QUENELLES de
POISSION-gorgeous light mousse-like dumplings of mahi-mahi and halibut
with shallots in a seafood Nantua sauce that is light, not too creamy
and tinted just reddish. We had a simple Chateau LAMARGUE 2007
Costieres de Nimes Rousanne/White Grenache blend that worked well with
everything as we used the warm crunchy bread to mop up our sauces.
Even Sam was enthralled with Will's garlic butter, though not the
escargots themselves!
Samuel had a huge plate of three pieces (breast/thigh & leg) of POULET
aux OLIVES VERTES (there is no children's menu) with Lemon Confit,
Onions, Rice Pilaf and a Chablis Lemon Sauce that he swooned over.
We moved on to a mediocre at best COTES de NUITS VILLAGES Domaine
GACHOT MONOT 2007 Pinot Noir from Burgundy that was just over $50 and
not too fruit forward or tasty really. It was fine with our main
courses, but hardly worth it. Perhaps you have to venture into the
60-80$ zone for a good Pinot here.
Both our veal dishes were huge and amazing. Will has the Escalopes de
VEAU a la NORMANDE with a Calvados sauce and Cocottes Potatoes. Mine
was a monstrous VEAU a la SAVOYARDE with a gratin of Mozzarella &
Reblochon, Green beans and a monstrous mound of superb soft polenta
all in a divine Wild Mushroom Sauce.
Samuel and I ended up taking home larges parts of our huge potions.
Since dessert was included we indulged and Samuel was happy with his
PASSION FRUIT SORBET while will went for the CREPES CHAMPETRE with a
rhubarb-blueberry compote filling, which he declared not too sweet (as
rhubarb is so often OVER-sugared!), vanilla ice cream (we both skipped
the chantilly cream) and I went for the CREPES PECHE MIGNON with
slices of tasty poached pears on top, vanilla ice cream and a
Raspberry Sauce. Both were true French treats.
The menu is huge and you can eat all kinds of crepes, as well as
heavier dishes and lighter ones....We know that we will want to go
back and try more of them at LE CHAT NOIR soon!
Wisconsin Ave, NW (www.lechatnoirrestaurant.com) and while it was
(believe it or not, MY first time there) I was completely amazed by
the overall excellent quality of the price, not to mention the deals.
Check out the website for specials (Monday has a 3-course prix fixe,
Tuesday has some 1/2 price wines, etc...)
There is a true bistro feel with tin ceiling, indoor and outdoor
seating and nice linens with very nice quality quilted paper
coverings, as opposed to those awful brown paper ones seen so often.
There are standards on the menu from the bistro cuisine and Will
started with the ESCARGOTS which he said were okay. So perhaps, you
need to step beyond the basic bistro cuisine and try the QUENELLES de
POISSION-gorgeous light mousse-like dumplings of mahi-mahi and halibut
with shallots in a seafood Nantua sauce that is light, not too creamy
and tinted just reddish. We had a simple Chateau LAMARGUE 2007
Costieres de Nimes Rousanne/White Grenache blend that worked well with
everything as we used the warm crunchy bread to mop up our sauces.
Even Sam was enthralled with Will's garlic butter, though not the
escargots themselves!
Samuel had a huge plate of three pieces (breast/thigh & leg) of POULET
aux OLIVES VERTES (there is no children's menu) with Lemon Confit,
Onions, Rice Pilaf and a Chablis Lemon Sauce that he swooned over.
We moved on to a mediocre at best COTES de NUITS VILLAGES Domaine
GACHOT MONOT 2007 Pinot Noir from Burgundy that was just over $50 and
not too fruit forward or tasty really. It was fine with our main
courses, but hardly worth it. Perhaps you have to venture into the
60-80$ zone for a good Pinot here.
Both our veal dishes were huge and amazing. Will has the Escalopes de
VEAU a la NORMANDE with a Calvados sauce and Cocottes Potatoes. Mine
was a monstrous VEAU a la SAVOYARDE with a gratin of Mozzarella &
Reblochon, Green beans and a monstrous mound of superb soft polenta
all in a divine Wild Mushroom Sauce.
Samuel and I ended up taking home larges parts of our huge potions.
Since dessert was included we indulged and Samuel was happy with his
PASSION FRUIT SORBET while will went for the CREPES CHAMPETRE with a
rhubarb-blueberry compote filling, which he declared not too sweet (as
rhubarb is so often OVER-sugared!), vanilla ice cream (we both skipped
the chantilly cream) and I went for the CREPES PECHE MIGNON with
slices of tasty poached pears on top, vanilla ice cream and a
Raspberry Sauce. Both were true French treats.
The menu is huge and you can eat all kinds of crepes, as well as
heavier dishes and lighter ones....We know that we will want to go
back and try more of them at LE CHAT NOIR soon!
brunch in Bethesda-go to Mon Ami Gabi and don't miss the Farmer's Market(7-11-10)
Today we headed out early around 10am to the Bethesda Central Farmer's
Market, which I just can't rave enough about. Sam was tasting
everything in sight and insisted we buy the Chicken & Basil Bangers
and Siciliana Sausages, but the revelation was that he adores PEA
GREENS! We ended up with gorgeous fresh plums, peaches, tomatoes,
cheese, soap samples, Baba Ganoush from Lebanese Taverna and even
Mango Sorbet!
Afterwards we decided to pop in to MON AMI GABI which is at 7239
Woodmont Ave, actually below the lot the market is held on. Mon Ami
Gabi is a DC branch of the wonderful Chicago chain Lettuce Entertain
You, which has some great spots in that city. Mon Ami Gabi is a
definite deal as the portions (so our server Jillian told us) are not
"French bistro" sized. My Asparagus/Pea & Spinach Quiche was so large
I had to take half home. It needed salt and pepper for seasoning and
came with a nicely dressed Frisee salad. Will's Seafood Crepe was no
skimpy one either (at $10.95!)made from whole wheat with large chunks
of shrimp and scallops and the sauce was tasty, not gloppy, thcik and
all poured as as seafood crepes tend to be.
Sam had the requisite Chicken Fingers & Frites, and while the fingers
were good, the frites were not that hot and somewhere this site of a
potato chip; a very odd thin preparation. Apple slices filled out the
plate and he was also given a small "taste" plate with some cherry
tomatoes, haricots verts and julienne carrots. For under $40 with
three non-alcoholic drinks, this was a pretty good deal with good
service and we would definitely go back again! Bravo to downtown
Bethesda fro this brunch!
Market, which I just can't rave enough about. Sam was tasting
everything in sight and insisted we buy the Chicken & Basil Bangers
and Siciliana Sausages, but the revelation was that he adores PEA
GREENS! We ended up with gorgeous fresh plums, peaches, tomatoes,
cheese, soap samples, Baba Ganoush from Lebanese Taverna and even
Mango Sorbet!
Afterwards we decided to pop in to MON AMI GABI which is at 7239
Woodmont Ave, actually below the lot the market is held on. Mon Ami
Gabi is a DC branch of the wonderful Chicago chain Lettuce Entertain
You, which has some great spots in that city. Mon Ami Gabi is a
definite deal as the portions (so our server Jillian told us) are not
"French bistro" sized. My Asparagus/Pea & Spinach Quiche was so large
I had to take half home. It needed salt and pepper for seasoning and
came with a nicely dressed Frisee salad. Will's Seafood Crepe was no
skimpy one either (at $10.95!)made from whole wheat with large chunks
of shrimp and scallops and the sauce was tasty, not gloppy, thcik and
all poured as as seafood crepes tend to be.
Sam had the requisite Chicken Fingers & Frites, and while the fingers
were good, the frites were not that hot and somewhere this site of a
potato chip; a very odd thin preparation. Apple slices filled out the
plate and he was also given a small "taste" plate with some cherry
tomatoes, haricots verts and julienne carrots. For under $40 with
three non-alcoholic drinks, this was a pretty good deal with good
service and we would definitely go back again! Bravo to downtown
Bethesda fro this brunch!
Tuesday, June 29, 2010
coming back to KINKEAD's for the creme de la creme (6-29-10)
Yes I am biased since Will works at Kinkead's, but if you look at my
reviews, you don't see us eating there very often. I honestly should
be ashamed of that, since the other night Samuel said to us both,
"when are we going to eat at Daddy's restaurant again?" Well, we
headed right out the next day and had, as we always do, one of the
best meals in DC.
As we walked in Samuel mentioned how "snazzy" Kinkead's is compared to
other dining spots, and he has indeed got a point! The crystal,
plates, linens and are truly elegant, and the service is always top
notch, especially our sever, Stephanie.
We ordered a bottle of Gruner Veltliner which was sold out so settled
for the crisp Verdicchio dei Castelli de Jesi "Ca'Ruptae" 2008 from
Mancaro in the Marche region of Italy; it's great with oysters and
Kinkead's always has the best of those too:
Will liked the Hurricane Harbour from prince Edwards Is, while I
preferred the same locale's Salutation Cover, but we both agreed the
Little Skookums from Washington State were the tastiest of the
evening.
Samuel had the tasty FISH & CHIPS with battered flaky cod and yummy
seasoned fries (each time he looked away I munched one!).
Will started with the always pleasing SOFT SHEEL CREAB TEMPURA with
Green Papaya Salad, Thai Herbs and Lime Dipping Sauce while I went for
the House Made CUTTARA PASTA with huge chunks of LOBSTER MEDALLIONS in
a light, but slightly spicy Tomato, Clam, Fava Bean & Basil Broth. It
was divine.
We switched to the house Chardonnay 2005 JT Cellars from Alexander
Valley which is quite oaky and intense, especially due to its age,
then moved on to a divine "La Neblina" PINOT NOIR 2007 from Radio-
Coteau in Sonoma with our main courses.
Will had the Cumin Cocoa Nib Pepper & Sea Salt Crusted RARE TUNA on
Tortilla with Mole, Chayote, Chile Relish & Guacamole which has to be
one of the more inventive approaches and especially perfect in summer.
The new GRILLED WHOLE SNAPPER is rum marinated and prepared Jamaican
style with a Banana Habanero "ketchup," Mango-Lime Salasa and Red
Beans and Rice all on the side. The ketchup is tasty, but a bit too
banana-intense, although with the fish it is a great foil. The salsa
is a great change for every third bite or so as well. It makes for a
fun dish.
Don't forget the homemade Parker house rolls crusted with coarse salt,
which Sam now loves (the salt, I mean) as well as the tasty soda
cracker and peasant breads.
For dessert we split the Local PEACH TARTE TATIN with Tahitian Honey
Ice Cream & Caramel, and thie fruit tart is still one of the best
around as well. Indeed, Kinkead's always seems to wear well with time
and the quality of everything does still stand up even after all these
years.We always love going back, because it IS FAMILY and everyone is
always treated that way!
reviews, you don't see us eating there very often. I honestly should
be ashamed of that, since the other night Samuel said to us both,
"when are we going to eat at Daddy's restaurant again?" Well, we
headed right out the next day and had, as we always do, one of the
best meals in DC.
As we walked in Samuel mentioned how "snazzy" Kinkead's is compared to
other dining spots, and he has indeed got a point! The crystal,
plates, linens and are truly elegant, and the service is always top
notch, especially our sever, Stephanie.
We ordered a bottle of Gruner Veltliner which was sold out so settled
for the crisp Verdicchio dei Castelli de Jesi "Ca'Ruptae" 2008 from
Mancaro in the Marche region of Italy; it's great with oysters and
Kinkead's always has the best of those too:
Will liked the Hurricane Harbour from prince Edwards Is, while I
preferred the same locale's Salutation Cover, but we both agreed the
Little Skookums from Washington State were the tastiest of the
evening.
Samuel had the tasty FISH & CHIPS with battered flaky cod and yummy
seasoned fries (each time he looked away I munched one!).
Will started with the always pleasing SOFT SHEEL CREAB TEMPURA with
Green Papaya Salad, Thai Herbs and Lime Dipping Sauce while I went for
the House Made CUTTARA PASTA with huge chunks of LOBSTER MEDALLIONS in
a light, but slightly spicy Tomato, Clam, Fava Bean & Basil Broth. It
was divine.
We switched to the house Chardonnay 2005 JT Cellars from Alexander
Valley which is quite oaky and intense, especially due to its age,
then moved on to a divine "La Neblina" PINOT NOIR 2007 from Radio-
Coteau in Sonoma with our main courses.
Will had the Cumin Cocoa Nib Pepper & Sea Salt Crusted RARE TUNA on
Tortilla with Mole, Chayote, Chile Relish & Guacamole which has to be
one of the more inventive approaches and especially perfect in summer.
The new GRILLED WHOLE SNAPPER is rum marinated and prepared Jamaican
style with a Banana Habanero "ketchup," Mango-Lime Salasa and Red
Beans and Rice all on the side. The ketchup is tasty, but a bit too
banana-intense, although with the fish it is a great foil. The salsa
is a great change for every third bite or so as well. It makes for a
fun dish.
Don't forget the homemade Parker house rolls crusted with coarse salt,
which Sam now loves (the salt, I mean) as well as the tasty soda
cracker and peasant breads.
For dessert we split the Local PEACH TARTE TATIN with Tahitian Honey
Ice Cream & Caramel, and thie fruit tart is still one of the best
around as well. Indeed, Kinkead's always seems to wear well with time
and the quality of everything does still stand up even after all these
years.We always love going back, because it IS FAMILY and everyone is
always treated that way!
Saturday, June 19, 2010
best bet is BRASSERIE by NICHE in St. Louis' West End (6-19-10)
At the opera matinee yesterday I was surprised to bump into a dear
client whom I had forgotten I booked into St. Louis this weekend. So I
quickly invited him to join me between the operas for dinner at Gerard
Craft's recently opened French bistro just blocks from my hotel.
BRASSERIE by NICHE (www.brasseriebyniche.com) is a casual indoor and
outdoor bistro with plaid linen tablecloths covered by that ubiquitous
brown paper. Large French posters adorn the walls and the space is
cozy and not too crowded. By the time we left at 7:15pm, there was not
an empty table indoors (it was still over 90 outside and had just
rained).
Our server Meredith raved about the CHICKEN LIVER TERRINE with Red
Onion Confiture, so we indulged and ordered this an a spare starter
along with our other two. It was rich, creamy and divine and the
confiture gave a great tart foil. Only five small toasted baguette
croutons came with it, so we used the warm pull-apart French loaves at
the table as well which was just as good.
I had a glass of Laporte "Le Bouquet" 2008 Sauvignon Blanc from the
Loire (the wines are mostly French and there is a large beer menu as
well) which was a very traditional steely tasty French version of the
varietal. My second wine was an also steely (read:not oaky) Domaine
Cordier Chardonnay 2008 from Macon-Charnay in Burgundy. My guest had
the SANTA DUC "Vielles Vignes" 2007 Cotes du Rhone we he said was also
quite good.
His starter was the Wild Burgundy ESCARGOTS served in a 1/2 dozen
ceramic container and loaded with a very herby butter with garlic
which was almost green from the herbs. It was nice to have the herbs
overpower the garlic for a change. My BRANDADE of House Salted Cod was
served in a ramekin with Arugula on top again with the small toasted
baguette slices and was not the rich bacalao with loads of creamy
stuff, but a tasty largely fish brandade in the very old traditional
way.
For main courses both dishes were dreamy with my guest opting for the
Braised BEEF SHORT RIBS with carrots and potato puree and my TROUT &
ALMONDS with GREEN BEANS offering up a whole boned trout without tail
or head that was completely edible and had no one sliver of bone. The
ligh butter sauce and almonds were of the highest quality adding to
the excellence of this dish.
Dessert was a treat as well, and how nice after the awful one the
evening before. BLUEBERRY CLAFOUTIS was a tasty version of the fruit
cobbler and a huge scoop of creamy homemade LEMON VERBENA Ice Cream
was ladled on top. My guest opted for a scoop of the same along with
the Honey-Lavender Ice Cream as well!
What a divine meal as my last big dinner here in St. Louis as tonight
I picnic before the opera.
client whom I had forgotten I booked into St. Louis this weekend. So I
quickly invited him to join me between the operas for dinner at Gerard
Craft's recently opened French bistro just blocks from my hotel.
BRASSERIE by NICHE (www.brasseriebyniche.com) is a casual indoor and
outdoor bistro with plaid linen tablecloths covered by that ubiquitous
brown paper. Large French posters adorn the walls and the space is
cozy and not too crowded. By the time we left at 7:15pm, there was not
an empty table indoors (it was still over 90 outside and had just
rained).
Our server Meredith raved about the CHICKEN LIVER TERRINE with Red
Onion Confiture, so we indulged and ordered this an a spare starter
along with our other two. It was rich, creamy and divine and the
confiture gave a great tart foil. Only five small toasted baguette
croutons came with it, so we used the warm pull-apart French loaves at
the table as well which was just as good.
I had a glass of Laporte "Le Bouquet" 2008 Sauvignon Blanc from the
Loire (the wines are mostly French and there is a large beer menu as
well) which was a very traditional steely tasty French version of the
varietal. My second wine was an also steely (read:not oaky) Domaine
Cordier Chardonnay 2008 from Macon-Charnay in Burgundy. My guest had
the SANTA DUC "Vielles Vignes" 2007 Cotes du Rhone we he said was also
quite good.
His starter was the Wild Burgundy ESCARGOTS served in a 1/2 dozen
ceramic container and loaded with a very herby butter with garlic
which was almost green from the herbs. It was nice to have the herbs
overpower the garlic for a change. My BRANDADE of House Salted Cod was
served in a ramekin with Arugula on top again with the small toasted
baguette slices and was not the rich bacalao with loads of creamy
stuff, but a tasty largely fish brandade in the very old traditional
way.
For main courses both dishes were dreamy with my guest opting for the
Braised BEEF SHORT RIBS with carrots and potato puree and my TROUT &
ALMONDS with GREEN BEANS offering up a whole boned trout without tail
or head that was completely edible and had no one sliver of bone. The
ligh butter sauce and almonds were of the highest quality adding to
the excellence of this dish.
Dessert was a treat as well, and how nice after the awful one the
evening before. BLUEBERRY CLAFOUTIS was a tasty version of the fruit
cobbler and a huge scoop of creamy homemade LEMON VERBENA Ice Cream
was ladled on top. My guest opted for a scoop of the same along with
the Honey-Lavender Ice Cream as well!
What a divine meal as my last big dinner here in St. Louis as tonight
I picnic before the opera.
Friday, June 18, 2010
Escape to 'SCAPE in St. Louis and next door to CREPES:etc. (6-18-10)
My hotel this trip is located in the wonderful West End of St. Louis
about 10 minutes from downtown with a thriving dining/shopping area
right outside the door.
The two closest dining spots were yesterday's ventures and for lunch I
returned to CREPES:etc. (www.crepestl.com) at 52 Maryland Plaza and
loved my AHI TUNA CLUB with guacamole, aioli, tomato, crispy bacon and
more. A large CAFE au LAIT woke me up just before noon after the big
meal the night before as well.
I may even go back today for one of those yummy crepes! Keep your eyes
open.
For dinner I went to their next door fine dining spot, SCAPE (really
meant as LandSCAPE) (www.scapestl.com) at 48 Maryland Plaza facing the
pretty spurting fountain outside where many people enjoy the outdoors
as long as the weather cooperates.
On arrival in the over 95 heat, I was asked would I like to sit inside
or outside. Are they NUTS? While sunny, the heat index was close to
110! But I guess some folks love to melt. I sat down at the glossy
black lacquered table with a center of bronze that are found
throughout the carpeted room with wooden booths and chairs. The noise
level is not too high and comfort is part of the scene as I sat near
the window watching the fountain from INSIDE!
I ordered up 2 each of the featured raw bar oysters and they were both
dreamy:
those always wonderful KUMAMOTOS from the West Coast and the large
plumper, briny and tasty BLACKBERRY POINTs from Nova Scotia (I'll have
to find these when we head there later this summer!). The oysters come
with traditional cocktail sauce with a dollop of grated horseradish on
top (you know I never put this on fresh oysters, but do enjoy it on a
piece of bread) as well as two vinaigrette style sauces called ASIAN
Salsa and JALAPENO Salsa. They were both pretty mild and I liked
dipping my fork in these for a simple dribble to enhance each oyster.
The bread was crusty and fresh and there was also a large scone (odd
choice for dinner).
My salad was a THEIS FARMS Heirloom TOMATO with Fresh Basil, Goat
Ricotta, Hazelnut Vinaigrette, Hazelnuts and a puff pastry stick with
olives. While the vinaigrette was superb and the salad nice, the
tomatoes themselves don't come close to those we had from our own
garden last summer (Cherokee Purple) or for that matter any really
good farmer's market.
I asked for a glass of Sauvignon Blanc and told the brand had been
changed (to one I don't care for as much) and opted for the
CASALFARNETTO FONTEVECCHIO VERDICCHIO 2006 which was fine.
My server Ellen steered me toward the DUCK CONFIT and she hit this
right on the button. Two legs and thighs with the crispiest/crunchiest
of skins were moist inside and truly superb with the light Mustardy
Sauce. Stewed Leeks and Fingerling Potatoes made this dish the hit
that it so often is not usually because the duck is dry). I marveled
at every bite.
Dessert was, for me, a disaster. I debated over the peach cobbler and
"Wimbledon" PAVLOVA and should have gone with the former. Ellen said
the meringue on the Pavlova was great and it came with Strawberries,
Cream and Nutella which sounded interesting. The order of ingredients
was wrong. Cream should have been first as this dish was piles and
gobs of way too much whipped cream, a disc of very hard and way to
sweet meringue, several strawberries and a slash of nutella for fun
flavor. The sweetness had me stop after 3 bites and the berries were
gone. To top this off the Cappuccino was small and had no froth...this
sad from a cafe/creperie sister that excels in their coffee drinks!
So while you will want to escape to SCAPE, be careful of the sugar
when you enter the dessert realm.
about 10 minutes from downtown with a thriving dining/shopping area
right outside the door.
The two closest dining spots were yesterday's ventures and for lunch I
returned to CREPES:etc. (www.crepestl.com) at 52 Maryland Plaza and
loved my AHI TUNA CLUB with guacamole, aioli, tomato, crispy bacon and
more. A large CAFE au LAIT woke me up just before noon after the big
meal the night before as well.
I may even go back today for one of those yummy crepes! Keep your eyes
open.
For dinner I went to their next door fine dining spot, SCAPE (really
meant as LandSCAPE) (www.scapestl.com) at 48 Maryland Plaza facing the
pretty spurting fountain outside where many people enjoy the outdoors
as long as the weather cooperates.
On arrival in the over 95 heat, I was asked would I like to sit inside
or outside. Are they NUTS? While sunny, the heat index was close to
110! But I guess some folks love to melt. I sat down at the glossy
black lacquered table with a center of bronze that are found
throughout the carpeted room with wooden booths and chairs. The noise
level is not too high and comfort is part of the scene as I sat near
the window watching the fountain from INSIDE!
I ordered up 2 each of the featured raw bar oysters and they were both
dreamy:
those always wonderful KUMAMOTOS from the West Coast and the large
plumper, briny and tasty BLACKBERRY POINTs from Nova Scotia (I'll have
to find these when we head there later this summer!). The oysters come
with traditional cocktail sauce with a dollop of grated horseradish on
top (you know I never put this on fresh oysters, but do enjoy it on a
piece of bread) as well as two vinaigrette style sauces called ASIAN
Salsa and JALAPENO Salsa. They were both pretty mild and I liked
dipping my fork in these for a simple dribble to enhance each oyster.
The bread was crusty and fresh and there was also a large scone (odd
choice for dinner).
My salad was a THEIS FARMS Heirloom TOMATO with Fresh Basil, Goat
Ricotta, Hazelnut Vinaigrette, Hazelnuts and a puff pastry stick with
olives. While the vinaigrette was superb and the salad nice, the
tomatoes themselves don't come close to those we had from our own
garden last summer (Cherokee Purple) or for that matter any really
good farmer's market.
I asked for a glass of Sauvignon Blanc and told the brand had been
changed (to one I don't care for as much) and opted for the
CASALFARNETTO FONTEVECCHIO VERDICCHIO 2006 which was fine.
My server Ellen steered me toward the DUCK CONFIT and she hit this
right on the button. Two legs and thighs with the crispiest/crunchiest
of skins were moist inside and truly superb with the light Mustardy
Sauce. Stewed Leeks and Fingerling Potatoes made this dish the hit
that it so often is not usually because the duck is dry). I marveled
at every bite.
Dessert was, for me, a disaster. I debated over the peach cobbler and
"Wimbledon" PAVLOVA and should have gone with the former. Ellen said
the meringue on the Pavlova was great and it came with Strawberries,
Cream and Nutella which sounded interesting. The order of ingredients
was wrong. Cream should have been first as this dish was piles and
gobs of way too much whipped cream, a disc of very hard and way to
sweet meringue, several strawberries and a slash of nutella for fun
flavor. The sweetness had me stop after 3 bites and the berries were
gone. To top this off the Cappuccino was small and had no froth...this
sad from a cafe/creperie sister that excels in their coffee drinks!
So while you will want to escape to SCAPE, be careful of the sugar
when you enter the dessert realm.
Thursday, June 17, 2010
St Louis' NICHE number #1 and not just in St. Louis (6-17-10)
I returned to St. Louis again for my annual opera trip and was happy
to head right to NICHE (www.nichestlouis.com) just south of downtown,
where I have truly found the best dining places in the states--
repeatedly!). Seconds after arriving and greeting from all of the oh
so friendly staff, Chef/Owner Gerard Craft moseyed over to say
"hi" (his parents are friends of ours in DC) and apologize that he was
not in the kitchen for the evening as he had to handle some business.
He now has three dining spots in St. Louise, with NICHE keeping the
top honors as his quality dining spot, TASTE by Niche next door for
smaller plates (I gather) and his new Brasserie (where I head
tomorrow!). He left Chef Adam Altnether in charge, and I couldn't find
one fault with his perfect staff when he took off!
Niche now has a larger window looking in on the kitchen, and I did get
to witness a small pan fire at one point! The decor oozes simplicity
with linen cloths covered by those brown paper squares I am not so
fond of. On each table is coarse ground pepper and salt and a single
short marigold in water along with a small votive candle. The star
here IS THE FOOD!
If you head to NICHE, you really must have the Chef's Tasting Menu,
still unbelievably priced at $55 (wines are $35 extra). I ordered a
small order of WHITE ANCHOVIES on Toast with Smoked Paprika and
munched on the lemony fish with a glass of delicious refreshing TREANA
Viognier/Marsanne from Central Coast, California 2007 (a wonderful
white that I must look up back at home).
The tasting began with MAPLE CUSTARD which was served a la Thomas
Keller in a brown eggshell. The custard on the bottom was lemon-maple
and it was topped with superb local Roasted Mushrooms and bonito
"caviar" which was actually gel pearls from the bonito fish stock as
opposed to its eggs. It was a tantalizing start bursting with flavors
and if you could call it an amuse, one that would get anyone so
excited for what was to come. A GERARD BERTRAND CREAMNT BRUT 2007 from
Alsace made from Chardonnay/Chenin Blanc and Mauzac was a refreshing
accompaniment with a bubbly twist.
My server, Jeff (who was simply drop dead gorgeous, making the
experience even more enjoyable) explained the next dish BEET and
BUTTERMILK, which I will call "everything soup." The cold broth of
beets was mixed with buttermilk and cucumber broth so that it was
fairly light and thin and most refreshing as well in the 94 degree
heat! Mint and chives were added for flavor along with small pieces of
roasted beets and beet crisps for crunch. Several pasta folds (Jeff
called them akin to tortellini) were filled with a thick beet puree
and a couple of pickled cucumbers were floating along as well. I found
these pickles a bit mismatched with the multiple ingredients, but
that's just my preference. Pea shoots were scattered on top and the
entire dish was really a perfect summer treat. CHATEAU LAMOTHE
BORDEAUX BLANC 2009 (Sauvignon Blanc/Semillon) was a simply perfect
pairing for this fascinating experience.
My next wine was a BELLE GLOS "Meiomi" PINOT NOIR 2008 from Monterey/
Santa Barbara and it filled my mouth with a huge explosion of fruit
and flavors. I got to enjoy this for a while as I took a break and
also was treated to two EXTRA courses courtesy of the chef (not on the
tasting):
1)ASPARAGUS SALAD with HOUSEMADE RICOTTA was the perfect dish for
anyone not wanting to fill up on a starter. There were raw ever-so-
thin slivers of asparagus and with blanched whole spears in a Ramp
Vinaigrette with Fresh Clove & a dash of Orange Oil al meshed with
fresh baby cress.
2)For someone looking for a veggie starter, but warm and slightly more
filling than the Asparagus, the BABY CARROTS Braised in CUMIN & ORANGE
with Candied Maple Bacon and Vanilla Oil is a buttery, but not to rich
dish topped with those yummy pea choots again.
As I looked at my surroundings, I did notice that the noise levels as
the place was full were pretty high. I later realized that music was
playing, but could not be heard until much later when at least 1/2 the
tables had cleared!
Niche is not noisy, but I would love for them to find a way to lower
the noise level.
Back to the tasting!
PORK SHOULDER PAPPARDELE is a ragout of braised pork on ever so yummy
homemade pasta (at the level of our finest Italian pasta back in DC!)
in a rich sauce of Apples, Mascarpone, Champagne & Olive Oil that has
a southern BBQ sweetness to it that really brought out a slight
Southern feel to the dish. It is perfect as a taste or starter, but as
an entree it would be way too rich. The Pinot was simply divine with
the intesnity of the sauce and the pork.
Cucumber Mint Sorbet was a refreshing and tasty intermezzo before the
PORK main course. A medium sized cube of meaty (and very little fat)
PORK BELLY(smoked then slow roasted) was seared crispy on top and
served with a rich sauce of FARRO (thing large risotto-style) mixed
with Comte Cheese, Toasted Groats, more pea shoots Braised TURNIPS and
a slash of Strawberry-Black Pepper sauce. I adore pork belly, but tend
to avoid it due to the high fat, but here it was perfect and I managed
to eat almost every bite. The wine was not my favorite match of the
night. A lighter TAVEL ROSE 2009 from Domaine Lafond was chosen
obviously to counter the richness, but I still would have preferred a
big red.
Dessert was LIME & BASIL CUSTARD which was very akin to Panna Cotta
and served in a RHUBARB Consomme with Poached Rhubard and Crystalized
Basil that was a sweet crunchy treat on top. The wine was a La
SPINETTA Biancospino MOSCATO d'ASTI 2009 which again worked perfectly
and finished my meal to perfection. Chef Adam came out and I told him
that everything was perfect while he was in charge. I hope he doesn't
sneak off and start his own place! As always, all the Niche staff
really make you feel at home, welcome and serve up a great dining
experience!
I am so glad I get to head to Gerard's newest spot, Brasserie by
Niche, tomorrow, but am already looking forward to my next trip to St.
Louis when I can head straight to Niche.
to head right to NICHE (www.nichestlouis.com) just south of downtown,
where I have truly found the best dining places in the states--
repeatedly!). Seconds after arriving and greeting from all of the oh
so friendly staff, Chef/Owner Gerard Craft moseyed over to say
"hi" (his parents are friends of ours in DC) and apologize that he was
not in the kitchen for the evening as he had to handle some business.
He now has three dining spots in St. Louise, with NICHE keeping the
top honors as his quality dining spot, TASTE by Niche next door for
smaller plates (I gather) and his new Brasserie (where I head
tomorrow!). He left Chef Adam Altnether in charge, and I couldn't find
one fault with his perfect staff when he took off!
Niche now has a larger window looking in on the kitchen, and I did get
to witness a small pan fire at one point! The decor oozes simplicity
with linen cloths covered by those brown paper squares I am not so
fond of. On each table is coarse ground pepper and salt and a single
short marigold in water along with a small votive candle. The star
here IS THE FOOD!
If you head to NICHE, you really must have the Chef's Tasting Menu,
still unbelievably priced at $55 (wines are $35 extra). I ordered a
small order of WHITE ANCHOVIES on Toast with Smoked Paprika and
munched on the lemony fish with a glass of delicious refreshing TREANA
Viognier/Marsanne from Central Coast, California 2007 (a wonderful
white that I must look up back at home).
The tasting began with MAPLE CUSTARD which was served a la Thomas
Keller in a brown eggshell. The custard on the bottom was lemon-maple
and it was topped with superb local Roasted Mushrooms and bonito
"caviar" which was actually gel pearls from the bonito fish stock as
opposed to its eggs. It was a tantalizing start bursting with flavors
and if you could call it an amuse, one that would get anyone so
excited for what was to come. A GERARD BERTRAND CREAMNT BRUT 2007 from
Alsace made from Chardonnay/Chenin Blanc and Mauzac was a refreshing
accompaniment with a bubbly twist.
My server, Jeff (who was simply drop dead gorgeous, making the
experience even more enjoyable) explained the next dish BEET and
BUTTERMILK, which I will call "everything soup." The cold broth of
beets was mixed with buttermilk and cucumber broth so that it was
fairly light and thin and most refreshing as well in the 94 degree
heat! Mint and chives were added for flavor along with small pieces of
roasted beets and beet crisps for crunch. Several pasta folds (Jeff
called them akin to tortellini) were filled with a thick beet puree
and a couple of pickled cucumbers were floating along as well. I found
these pickles a bit mismatched with the multiple ingredients, but
that's just my preference. Pea shoots were scattered on top and the
entire dish was really a perfect summer treat. CHATEAU LAMOTHE
BORDEAUX BLANC 2009 (Sauvignon Blanc/Semillon) was a simply perfect
pairing for this fascinating experience.
My next wine was a BELLE GLOS "Meiomi" PINOT NOIR 2008 from Monterey/
Santa Barbara and it filled my mouth with a huge explosion of fruit
and flavors. I got to enjoy this for a while as I took a break and
also was treated to two EXTRA courses courtesy of the chef (not on the
tasting):
1)ASPARAGUS SALAD with HOUSEMADE RICOTTA was the perfect dish for
anyone not wanting to fill up on a starter. There were raw ever-so-
thin slivers of asparagus and with blanched whole spears in a Ramp
Vinaigrette with Fresh Clove & a dash of Orange Oil al meshed with
fresh baby cress.
2)For someone looking for a veggie starter, but warm and slightly more
filling than the Asparagus, the BABY CARROTS Braised in CUMIN & ORANGE
with Candied Maple Bacon and Vanilla Oil is a buttery, but not to rich
dish topped with those yummy pea choots again.
As I looked at my surroundings, I did notice that the noise levels as
the place was full were pretty high. I later realized that music was
playing, but could not be heard until much later when at least 1/2 the
tables had cleared!
Niche is not noisy, but I would love for them to find a way to lower
the noise level.
Back to the tasting!
PORK SHOULDER PAPPARDELE is a ragout of braised pork on ever so yummy
homemade pasta (at the level of our finest Italian pasta back in DC!)
in a rich sauce of Apples, Mascarpone, Champagne & Olive Oil that has
a southern BBQ sweetness to it that really brought out a slight
Southern feel to the dish. It is perfect as a taste or starter, but as
an entree it would be way too rich. The Pinot was simply divine with
the intesnity of the sauce and the pork.
Cucumber Mint Sorbet was a refreshing and tasty intermezzo before the
PORK main course. A medium sized cube of meaty (and very little fat)
PORK BELLY(smoked then slow roasted) was seared crispy on top and
served with a rich sauce of FARRO (thing large risotto-style) mixed
with Comte Cheese, Toasted Groats, more pea shoots Braised TURNIPS and
a slash of Strawberry-Black Pepper sauce. I adore pork belly, but tend
to avoid it due to the high fat, but here it was perfect and I managed
to eat almost every bite. The wine was not my favorite match of the
night. A lighter TAVEL ROSE 2009 from Domaine Lafond was chosen
obviously to counter the richness, but I still would have preferred a
big red.
Dessert was LIME & BASIL CUSTARD which was very akin to Panna Cotta
and served in a RHUBARB Consomme with Poached Rhubard and Crystalized
Basil that was a sweet crunchy treat on top. The wine was a La
SPINETTA Biancospino MOSCATO d'ASTI 2009 which again worked perfectly
and finished my meal to perfection. Chef Adam came out and I told him
that everything was perfect while he was in charge. I hope he doesn't
sneak off and start his own place! As always, all the Niche staff
really make you feel at home, welcome and serve up a great dining
experience!
I am so glad I get to head to Gerard's newest spot, Brasserie by
Niche, tomorrow, but am already looking forward to my next trip to St.
Louis when I can head straight to Niche.
Saturday, May 29, 2010
TILLMAN's ROADHOUSE is terrific in Ft. Worth (5-29-10)
Our second night in Ft. Wort took us several minutes west of downtown
to a spanking new neighborhood full of upscale stores, dining and
offices that were nowhere to be seen on my last visit a year ago.
Hidden a block off West 7th Street is TILLMAN's ROADHOUSE
(www.tillmansroadhouse.com 2933 Crockett Street), a branch of the
Dallas location, but with it's own amazing and wondrous character.
Full of blond woods, booths and sadly more still not so comfy wooden
chairs is a huge spacious set of rooms, one with is huge central two-
story bar made from slices of cork and logs. Dripping crystal
chandeliers, knickknacks abound and a wall full of animal head, but
here made from wood instead of stuffed, make this one of the hottest
new, yet casual, destination to dine.
Again, the kid's menu amazes and Samuel had a $6 plate of superb
CHICKEN FINGERS & Fries with housemade ketchup and ranch dressing dip
(he would have none of the latter). As we sat down two huge pewter-
like ladles were set before us, one filled with house roasted peanuts
and the other with divine Truffle Butter Peppered Popcorn (we took
refills on this as well as a small box to go!) which we all gobbled up
fast. The water served was filtered NATURA for free and comes in
sparkling or still!
Our server Kelly was kind, friendly, casual and helpful describing
everything we were unsure of and helping us to choose. Will had the
LAUGHING BIRD SHRIMP (Caribbean) CEVICHE with Salsa Roja, Corn
Poblanos and Tortilla Chips. This was a less traditional ceviche (not
limey or vinegary), yet tasty with cumin-dusted chips to boot. My
FARMER's SALAD made up of oh so many local wonderful ingredients was a
treat: Tassione Farms Arugula, Mr. Lembey's Blackberries (tasty wild
morsels), Pickled Fennel, Grilled Cooper Farm's Peaches, Smoked Almond
slices in a Sherry Vinaigrette with two of Paula's Goat Cheese
croquettes on the side that just melted in my mouth.
For main courses Will could not resist the novelty of the VENISON
FRITO PIE with White Cheddar Cheese, Sour Cream and Scallion Greens, a
variation on the ground beef frito pie and served with an extra bag of
Frito's on the side in case you go for more crunch. My LANDY BURGER
was an excellent Sirloin & Foie Gras Burger with Madeira Aioli,
Tassioni Farm Pea Tendrills and Goat Milk Gouda Tater Tots on the
side. The huge burger had to be cut in quarters and each bite was
simply and explosion of divine flavors in my mouth.
Samuel's blueberry ice cream was not a hit, but we were so full, we
left without even thinking of dessert.
We wanted to go back today for lunch, but they are closed for the
holiday!
to a spanking new neighborhood full of upscale stores, dining and
offices that were nowhere to be seen on my last visit a year ago.
Hidden a block off West 7th Street is TILLMAN's ROADHOUSE
(www.tillmansroadhouse.com 2933 Crockett Street), a branch of the
Dallas location, but with it's own amazing and wondrous character.
Full of blond woods, booths and sadly more still not so comfy wooden
chairs is a huge spacious set of rooms, one with is huge central two-
story bar made from slices of cork and logs. Dripping crystal
chandeliers, knickknacks abound and a wall full of animal head, but
here made from wood instead of stuffed, make this one of the hottest
new, yet casual, destination to dine.
Again, the kid's menu amazes and Samuel had a $6 plate of superb
CHICKEN FINGERS & Fries with housemade ketchup and ranch dressing dip
(he would have none of the latter). As we sat down two huge pewter-
like ladles were set before us, one filled with house roasted peanuts
and the other with divine Truffle Butter Peppered Popcorn (we took
refills on this as well as a small box to go!) which we all gobbled up
fast. The water served was filtered NATURA for free and comes in
sparkling or still!
Our server Kelly was kind, friendly, casual and helpful describing
everything we were unsure of and helping us to choose. Will had the
LAUGHING BIRD SHRIMP (Caribbean) CEVICHE with Salsa Roja, Corn
Poblanos and Tortilla Chips. This was a less traditional ceviche (not
limey or vinegary), yet tasty with cumin-dusted chips to boot. My
FARMER's SALAD made up of oh so many local wonderful ingredients was a
treat: Tassione Farms Arugula, Mr. Lembey's Blackberries (tasty wild
morsels), Pickled Fennel, Grilled Cooper Farm's Peaches, Smoked Almond
slices in a Sherry Vinaigrette with two of Paula's Goat Cheese
croquettes on the side that just melted in my mouth.
For main courses Will could not resist the novelty of the VENISON
FRITO PIE with White Cheddar Cheese, Sour Cream and Scallion Greens, a
variation on the ground beef frito pie and served with an extra bag of
Frito's on the side in case you go for more crunch. My LANDY BURGER
was an excellent Sirloin & Foie Gras Burger with Madeira Aioli,
Tassioni Farm Pea Tendrills and Goat Milk Gouda Tater Tots on the
side. The huge burger had to be cut in quarters and each bite was
simply and explosion of divine flavors in my mouth.
Samuel's blueberry ice cream was not a hit, but we were so full, we
left without even thinking of dessert.
We wanted to go back today for lunch, but they are closed for the
holiday!
Ft. Worth breakfast Southern Style at the Ol' South Pancake House
Saturday morning we opted for a late breakfast and the hotel
recommended the OL' SOUTH PANCAKE HOUSE about 5 minutes from downtown
(www.olsouthpancakehouse.com 1509 South University Drive) as we knew
Samuel loves pancakes. I must mention how kid-friendly most dining
spots are here since everywhere has these really cheap kids' menus.
Samuel had a $5 plate with 2 pancakes, 2 slices of bacon and a large
one egg omelet. He devoured it all and asked for another omelette
(which they charge $1.00 for!).
Will went for the CORNED BEEF HASH with Poached eggs, with a side of
BISCUITS & GRAVY which were two huge tasty biscuits with an entre full
bowl of gravy!
I, feeling totally southern, went for the CHICKEN FRIED STEAK and
Scrambled Eggs which came with a Biscuit and smaller bowl of gravy.
The steak was, of course, not a prime cut, but it was tasty and
battered and fried to a crisp tasty perfection.
We were all set for the day and could not eat a bite until dinnertime!
recommended the OL' SOUTH PANCAKE HOUSE about 5 minutes from downtown
(www.olsouthpancakehouse.com 1509 South University Drive) as we knew
Samuel loves pancakes. I must mention how kid-friendly most dining
spots are here since everywhere has these really cheap kids' menus.
Samuel had a $5 plate with 2 pancakes, 2 slices of bacon and a large
one egg omelet. He devoured it all and asked for another omelette
(which they charge $1.00 for!).
Will went for the CORNED BEEF HASH with Poached eggs, with a side of
BISCUITS & GRAVY which were two huge tasty biscuits with an entre full
bowl of gravy!
I, feeling totally southern, went for the CHICKEN FRIED STEAK and
Scrambled Eggs which came with a Biscuit and smaller bowl of gravy.
The steak was, of course, not a prime cut, but it was tasty and
battered and fried to a crisp tasty perfection.
We were all set for the day and could not eat a bite until dinnertime!
Friday, May 28, 2010
Ft Worth, TX-divine dining experience at ELLERBE's (5-28-10)
We all arrived here for the long holiday weekend and chose a slate of
all new places that have opened in the past year and everything has
been truly a treat so far.
Our first night was an adult dinner before the opera and we stopped by
the adorable wine bar in our hotel (The OMNI Ft Worth) called the WINE
THIEF for a quick sip. Will tried the flight of sparkling wines
consisting of 2005 Marques de Gelida Cava Brut which was quite tasty
and yeasty. The other two were Flor Proseccos, a brut and a Rose that
was the driest rose around. I opted for the chardonnay flight with a
tasty bright Millbrandt 2006 from Washington State, and over the top
Hahn SLH 2006 from California that was just too old-style California
for drinking alone and a yummy Charles Wiffin 2007 from Marlborough,
New Zealand.
Dinner was at ELLERBE Fine Foods (www.ellerbefinefoods.com) in a new
up and coming neighborhood just 5 minutes southwest of downtown. A
converted 1920's gas station has concrete floors, brick walls, nice
table linens (but wrecked by that large piece of brown paper!), not so
comfy wooden chairs and exposed ceilings with a stellar staff headed
by owner/manager Richard King and a kitchen run by owner/manager Molly
McCook, who hails from Louisiana, and had brought her home style
recipes with her to Texas.
Our server Woody raved about the salads and said all the produce is
very local, so Will opted for the Scott Farm Heirloom TOMATO Salad wit
Carter Farm HARICOTS VERTS, Creamy Basil Dressing, Brazos MOZZARELLA,
Crispy PANCETTA and Marcona ALMONDS--it was worth raving about. My
RABBIT CAILLETTE ad CONFIT on Frisee with Spring PEA Coulis, House
Made Mustard and Country Bread was really two items. A simple rabbit
sausage with pistachio was divine on the salted/peppered toasted bread
and the salad with a mustard-oil dressing on the frisee and confit.
The coulis on the side was great as a little "sauce" on the sausage,
but the frisee/confit combo was the highlight.
We had ordered an ANAM CARA PINOT NOIR "Nichols Estate" Chehalem
Mountain 2006 served in quality Spiegelau crystal was a huge
flavorful Oregon Pinot that won us over. The first round of bread (LA
Brea Bakery Baguette flown in from LA) did not excite us, but the
PLUGRA Butter from France and Red Hawaiian Sea Salt made this a
special treat in itself. The second small plate of bread came out warm
and made this an entire course you would want to order!
The main courses were superb. My Grilled HERB CRUSTED (parmesan) VEAL
T-BONE came out extremely rare, which was fixed very fast and cooked
fine after a second heating. A rich and creamy SHERRY CREAM sauce (not
too much) was generously sprinkled with fresh local MORELS. It was
served with tasty FARRO and B&G Gardens ASPARAGUS. The meat was divine
and the dish just heaven. Will went for the BRAISED Leg of LAMB
LASAGANA with Kalamata Noodles, Crumbled Bazos FETA, Curry Bechamel
and Toasted Pine Nuts--a real stroke of genius in the kitchen here.
Woody suggested we try to Texas Bay SHRIMP & Louisiana Maque Choux
side dish, which we could have eaten as a main course. This slightly
creamy and slightly spicy dish with tasty shrimp, fresh corn,
scallions and a crunch from pancetta.
We could not resist splitting one dessert and chose MAWMAW's BREAD
PUDDING, a segmented muffin with creamy and caramelly WHISKEY Sauce
and Pralined Texas Pecans. The recipe did really come from the chef's
grandmother, but while tasty, was not our favorite or outstanding, but
it was quite good. Yummy French press coffee came with mini-DUCLE di
LECHE Linzer torte-style cookies.
We left full and knowing that Ellerbe's in on out list of must-return
spots in Ft. Worth.
all new places that have opened in the past year and everything has
been truly a treat so far.
Our first night was an adult dinner before the opera and we stopped by
the adorable wine bar in our hotel (The OMNI Ft Worth) called the WINE
THIEF for a quick sip. Will tried the flight of sparkling wines
consisting of 2005 Marques de Gelida Cava Brut which was quite tasty
and yeasty. The other two were Flor Proseccos, a brut and a Rose that
was the driest rose around. I opted for the chardonnay flight with a
tasty bright Millbrandt 2006 from Washington State, and over the top
Hahn SLH 2006 from California that was just too old-style California
for drinking alone and a yummy Charles Wiffin 2007 from Marlborough,
New Zealand.
Dinner was at ELLERBE Fine Foods (www.ellerbefinefoods.com) in a new
up and coming neighborhood just 5 minutes southwest of downtown. A
converted 1920's gas station has concrete floors, brick walls, nice
table linens (but wrecked by that large piece of brown paper!), not so
comfy wooden chairs and exposed ceilings with a stellar staff headed
by owner/manager Richard King and a kitchen run by owner/manager Molly
McCook, who hails from Louisiana, and had brought her home style
recipes with her to Texas.
Our server Woody raved about the salads and said all the produce is
very local, so Will opted for the Scott Farm Heirloom TOMATO Salad wit
Carter Farm HARICOTS VERTS, Creamy Basil Dressing, Brazos MOZZARELLA,
Crispy PANCETTA and Marcona ALMONDS--it was worth raving about. My
RABBIT CAILLETTE ad CONFIT on Frisee with Spring PEA Coulis, House
Made Mustard and Country Bread was really two items. A simple rabbit
sausage with pistachio was divine on the salted/peppered toasted bread
and the salad with a mustard-oil dressing on the frisee and confit.
The coulis on the side was great as a little "sauce" on the sausage,
but the frisee/confit combo was the highlight.
We had ordered an ANAM CARA PINOT NOIR "Nichols Estate" Chehalem
Mountain 2006 served in quality Spiegelau crystal was a huge
flavorful Oregon Pinot that won us over. The first round of bread (LA
Brea Bakery Baguette flown in from LA) did not excite us, but the
PLUGRA Butter from France and Red Hawaiian Sea Salt made this a
special treat in itself. The second small plate of bread came out warm
and made this an entire course you would want to order!
The main courses were superb. My Grilled HERB CRUSTED (parmesan) VEAL
T-BONE came out extremely rare, which was fixed very fast and cooked
fine after a second heating. A rich and creamy SHERRY CREAM sauce (not
too much) was generously sprinkled with fresh local MORELS. It was
served with tasty FARRO and B&G Gardens ASPARAGUS. The meat was divine
and the dish just heaven. Will went for the BRAISED Leg of LAMB
LASAGANA with Kalamata Noodles, Crumbled Bazos FETA, Curry Bechamel
and Toasted Pine Nuts--a real stroke of genius in the kitchen here.
Woody suggested we try to Texas Bay SHRIMP & Louisiana Maque Choux
side dish, which we could have eaten as a main course. This slightly
creamy and slightly spicy dish with tasty shrimp, fresh corn,
scallions and a crunch from pancetta.
We could not resist splitting one dessert and chose MAWMAW's BREAD
PUDDING, a segmented muffin with creamy and caramelly WHISKEY Sauce
and Pralined Texas Pecans. The recipe did really come from the chef's
grandmother, but while tasty, was not our favorite or outstanding, but
it was quite good. Yummy French press coffee came with mini-DUCLE di
LECHE Linzer torte-style cookies.
We left full and knowing that Ellerbe's in on out list of must-return
spots in Ft. Worth.
Friday, May 21, 2010
dining at the Argetine Ambassador's and the Opera Ball (5-21-10)
While we have attended some pretty wonderful Opera Ball's here in
Washington, Friday night's truly took the prize. For those of you that
know about "Opera Balls" they are the major fundraiser for a company
and can often bring in MILLIONS of dollars. Here in DC there are the
Embassy suppers that precede the actual ball, and we were invited to
the Residence of the Argentine Ambassador for a wonderful meal with
about 20 or so folks.
Our meal was superb and included GAZPACHO, a Baked VEGETABLE SALAD
with Sunflower Seeds and Pine Nuts with the most beautiful tomatoes to
boot. The white wine was Catena Chardonnay, but the amazing reds were
actually made by the Amabassador's wife, Anabelle Sielecki, who owns a
winery in Mendoza. She named the winery MENDEL after her grandfather
and the two superb wines we drank were MENDEL MALBEC 2007 and MENDEL
UNUS MALBED 2006 (a blend adding 30% Cabernet).
The main course was a tender tasty MONKFISH in CHAMPAGNE SAUCE and a
light Mango sorbet followed as we had the Grand Dessert Buffet coming
at the big ball....
Afterwards we all headed to the Russian Embassy which was truly a
"winter wonderland."
We were greeted by dozens of supers dressed as Boris Godunov (when he
introduced himself, I said I was Natasha and my partner was
Bullwinkle :-))!), princesses, tsars, boyars and more. The courtyard
of the embassy was the scene of a light snowfall saluting the SOCHI
Winter Olympics of 2014 and a ZORB (large hollow bouncing ball) was
bouncing dozens of feet in the air in the snow with a gymnast or
dancer in it!
Upstairs (I think for the first time ever) a concert hall was
dedicated to a showcase performance by the "rising stars of the
Bolshoi Opera" who were flown in for the event. We heard some arias,
and I enjoyed some of the novelties:
Swan Princess Aria from "The Tale of Tsar Saltan" sung wonderfully by
Venera Gimadieva. She also performed Shemakhan Tasritsa's aria (Queen
of Shemakha) from "The Golden Cockerees"(?). Perhaps it should have
read the Golden "Cockerel?"
Less impressive musically was tenor Pavel Kolgatin in Levko's song
from "A May Night."
"Tolstoy's Library" just outside the concert hall featured a Champagne
& Cordial Bar serving up Dom Perignon, Veuve Cliquot and Perrier
Jouet, while the "Tea Room" featurted a pianist
and in the Golden Ballroom replicas of Faberge eggs were being sliced
and served (they were yummy chocolate cakes!).
Our favorite stop was the Blue Room or Ice Palace with 8 foot high ice
sculptures of the Kremlin, the Russian double eagle seal and more. In
the center was a sevruga caviar bar, oysters, lobster cocktails and
yummy iced pepper vodka. Actually, there were different vodkas
everywhere, not to mention quality wines and spirits. This definitely
was a splurge all event and we all really did feel like Cinderellas &
Cinderfellas at the Ball!
ALAN SAVADA of Washington, DC
Washington, Friday night's truly took the prize. For those of you that
know about "Opera Balls" they are the major fundraiser for a company
and can often bring in MILLIONS of dollars. Here in DC there are the
Embassy suppers that precede the actual ball, and we were invited to
the Residence of the Argentine Ambassador for a wonderful meal with
about 20 or so folks.
Our meal was superb and included GAZPACHO, a Baked VEGETABLE SALAD
with Sunflower Seeds and Pine Nuts with the most beautiful tomatoes to
boot. The white wine was Catena Chardonnay, but the amazing reds were
actually made by the Amabassador's wife, Anabelle Sielecki, who owns a
winery in Mendoza. She named the winery MENDEL after her grandfather
and the two superb wines we drank were MENDEL MALBEC 2007 and MENDEL
UNUS MALBED 2006 (a blend adding 30% Cabernet).
The main course was a tender tasty MONKFISH in CHAMPAGNE SAUCE and a
light Mango sorbet followed as we had the Grand Dessert Buffet coming
at the big ball....
Afterwards we all headed to the Russian Embassy which was truly a
"winter wonderland."
We were greeted by dozens of supers dressed as Boris Godunov (when he
introduced himself, I said I was Natasha and my partner was
Bullwinkle :-))!), princesses, tsars, boyars and more. The courtyard
of the embassy was the scene of a light snowfall saluting the SOCHI
Winter Olympics of 2014 and a ZORB (large hollow bouncing ball) was
bouncing dozens of feet in the air in the snow with a gymnast or
dancer in it!
Upstairs (I think for the first time ever) a concert hall was
dedicated to a showcase performance by the "rising stars of the
Bolshoi Opera" who were flown in for the event. We heard some arias,
and I enjoyed some of the novelties:
Swan Princess Aria from "The Tale of Tsar Saltan" sung wonderfully by
Venera Gimadieva. She also performed Shemakhan Tasritsa's aria (Queen
of Shemakha) from "The Golden Cockerees"(?). Perhaps it should have
read the Golden "Cockerel?"
Less impressive musically was tenor Pavel Kolgatin in Levko's song
from "A May Night."
"Tolstoy's Library" just outside the concert hall featured a Champagne
& Cordial Bar serving up Dom Perignon, Veuve Cliquot and Perrier
Jouet, while the "Tea Room" featurted a pianist
and in the Golden Ballroom replicas of Faberge eggs were being sliced
and served (they were yummy chocolate cakes!).
Our favorite stop was the Blue Room or Ice Palace with 8 foot high ice
sculptures of the Kremlin, the Russian double eagle seal and more. In
the center was a sevruga caviar bar, oysters, lobster cocktails and
yummy iced pepper vodka. Actually, there were different vodkas
everywhere, not to mention quality wines and spirits. This definitely
was a splurge all event and we all really did feel like Cinderellas &
Cinderfellas at the Ball!
ALAN SAVADA of Washington, DC
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