Bordeaux's Steak in Resto or Meat'in steak--call it what you want but it sucks! (8-17-25)

 We had our minds set on dining out Sunday here in our complex at the new Greek place Kalimera, which noted they were open on Sunday for dinner on the door. We passed by Saturday when they were open to double check, but alas, did not enquire and as it was a Sunday on a holiday weekend, they chose to close. Disappointed we walked next door to what outside has a sign calling it "Steal in Resto." It was pretty empty but very nicely appointed with comfy leather chairs and fairly quiet except for the noise from the large screen TV covering half of one wall! 

We scanned the UPC code to view the menu and got excited as it was not just steaks and not French, instead it was Turkish with pide and many kebabs. Will & I love the dried Turkish beef called Pastirma, or as we know it pastrami and they had a pide (or flatbread) with it! Iskender with lamb kebab, yogurt and tomato sauce was another thing we like. I saw a drink list with all virgin mocktails and then we noticed that each table with folks at it had a hookah they were sharing. We had passed the "hookah bar" at the entrance and there was a couple dozen with a "hookah bar tender" behind, but we didn't think much of it. I enquired about a wine list to find out that they served no alcohol. A dry restaurant in France--in Bordeaux! Oh no-MON DIEU!

We proceeded to ask if we could do take-out and then grabbed our dishes when they were ready, headed the one block back to our place and opened a bottle of red wine and sat down to eat. The pide was crispy edged and yummy, but the pastirma was tasteless and only a couple of pieces on the flatbread. We heated up the Iskender which was quite good although, we thought it odd that it was filled with pieces of tomato-sauce-soaked chunky bread, which I do not recall seeing before. Googling the dish, I remember it is served over pita, which was missing, perhaps they had no pita.

Whatever the case and despite the friendly and nice service with a smile, we felt that Steak in Resto or Meat'in Steak, whatever it is called is not worth a return visit. Sadly that makes two out of three places Will has visited in our complex and two out of two for me that failed the test!

Kalimera--praying you are worthy when we do finally get there!

Bordeaux's WASABI CAFE still has super sushi (8-12-25)

 On Tuesday we took a quick 2 min bus ride up the quai to Place Stalingrad where the tiny WASABI CAFE sits and boasts some really super sushi. It is our friend Kim's favorite place to eat and after trying the new sushi place in our complex with her back in March, we realized that Wasabi is so superior! Just as an aside, the place in our complex runs totally on iPad orders and u can't really see how they make it or what you get. It is a set price for all you can eat--ALTHOUGH if you have leftovers, they charge you, even if you do not take it away!! We felt this was nuts. Many young people love it, and we all thought their sushi was bland and boring. 

At Wasabi Cafe they have indoor and outdoor seating (not a sole was outside in the 100+ heat!) and a la carte or set menus. We decided to get the Menu Duo I which includes steamed edamame, 2 bowls of miso soup(we ordered one extra), 2 of their amazing cabbage salads (we ordered one extra) that has a wasabi vinaigrette that is loaded with flavor, PLUS a platter with 6 sushi, 6 sashimi, 6 maki and 6 California rolls. The piece de la resistance of the platter is the SPICY CRUNCH Roll which is surimi, avocado, cucumber all smothered with tiny fried onions in a spicy sauce! This was so good we ordered an extra which filled us to the brim! Food total cost 56Euros($65) + drinks.

FYI the place in our building has a flat fee of 28Euros each if I recall! Much better deal, much better food.

Tonight, we are trying the Greek place that opened up in our complex! Wish us luck!

Once again L'OISEAU BLEU in Bordeaux is beyond bravos! (8-9-25)

We had planned a full day walking tour with our friend/guide Bruno of SoBordeaux and knew we would be exhausted, but this was our guest Janice's last night in Bordeaux (before boarding a river cruise) and Samuel would be leaving two days later, so we booked one of our favorite spots in Bordeaux ages ahead as they are so small and full up so fast. L'OISEAU BLEU is just over a mile away from us on the right bank here and deserves way more than its one Michelin star as it is truly a special place. The service is impeccable and Saturday night we had Caroline as our server and Amber again as our sommelier. We were sad to learn that Amber would be moving on in the fall but told her to keep in touch as she knows wine so well!

The setting is white with hints of ocean blue and other colors very reminiscent of a Matisse work (check out the FB photos) and so calm and cool, especially in the heat wave we have had! House water here is filtered and offered in sparkling or still! Sam is a huge fan now of French cider and Amber suggested a bottle of Eric Bordelet Poiree Cidre(one of the most famous Normandy pear ciders) made from 17 types of pears! He loved it as we did our very local Domaine de Puy Redon 2016 Chardonnay which is not a common Bordeaux grape and was from only 100 miles east of us!

One of the main reasons we wanted to go here was that they offer an amazing tasting menu of 4 or 6 courses priced at 100 and 130 Euros respectively which is a steal at today's exchange ($117 & $152). we chose the six and the veggie option was only 4 for Sam. They also have wine pairings, but again we prefer to order two bottles and save a bundle. Our red that Amber said was amazing and indeed it was, was the 2021 Beaune 1er Cru from Domaine Phillippe Bouzereau, a magnificent full-bodied Burgundy Pinot Noir that opened up magnificently after Amber decanted it!

There were cocktails of course and Janice had the requisite champagne while I tried to Dolce Vita of Italicus, Champagne and sparkling water while Will tried the Acapulco made with Limoncello, Green citron and thyme verjus.

There are always amuses and we had two sets of them. First came a vegetable tartelette with tarragon cream and zucchini balls, a marinated Sea Bream with watermelon (Sam got something else) and a Cauliflower tartelette, ours having a tiny lardon on top. 

The second amuse was an unbelievably tender Cuttlefish two-ways: marinated and paired with a truly subtle cuttlefish cream topped with mirabelle (those amazing tiny French plums) and radish, while Sam got Candied Apricot with cream and black garlic. This was served with oregano & basil focaccia and a smoked fir tree butter!

Course I was a Smoked Tomatoes with a Vanilla Tomato Sorbet, Oil and Tomato Jus that was about one of the most refreshing tomato dishes ever made from superb heirloom tomatoes. While this might be a vegetarian's delight, this was one dish we all agreed was stupendous.

Course II was Langouste (lobster) with Lobster & black garlic sauce paired with Roasted Eggplant and candied apricot! The sauce had a pesto feel and was extremely mild and unique. I wish we knew that Janice did not eat lobster as she pawned hers off to us making me feel a tad sad! A lotus shaped fried bread topped with lobster accompanied the dish.

Course III was a Roasted Sardine with Rocket (Arugula) & Spinach cream, Peppered Hollandaise and roasted Padron pepper. This dish totally surprised me as it was spicy and so not French! Mackerel is common here and of course, it is fishy, but the hollandaise was not very rich and a tad spicy which was the perfect foil to the fish. Of course, the Padron was quite spicy, too! Sam got a gorgeous plate of Carrots with Citrus Jelly.

Our main course IV was Pigeon Leg Confit with foie gras stuffing as well as gorgeous plump breast roasted and served with a very mild caramelized fennel and sweet onion cream that I adored. Sam got caramelized fennel and the same cream sauce that he loved.

Cheese was next (a main reason we chose the 6 course option) and it was a beautiful tray(see FB photos) we each chose from. I wnet with Corse du Maquis, a light firm cheese; Chevre et brebis (goat and sheep mix) persille (parslied) that was divine; Marotte made from sheep and looking like Tete de Moines (which is shaved off in this coils); and Pont L'Eveque an always fab French choice. They were paired with Rhubarb puree.  My notes indicate we ordered a glass of Graeme & Julie Bott 2022 Condrieu, but I cannot recall doing that or where we drink it! Of course, we are huge Condrieu (very rare and specific Rhone Viognier) fans and drink it whenever we can, if the price is right!

Dessert course VI was Roasted Peach with Brunoise of Peach, Shiso pesto and Peach Sorbet, a dehydrated green shiso leaf on top all in a peach & oil vinaigrette. This dish was a mirror of the opening tomato dish and treated the fruit like it was a goddess. We all oohed and ahhed and gobbled it up.

Of course, petit fours arrived but this was not a candy to take away, it was a delicious scoop of Cardamom & Pepper Ice Cream that was like a fluffy mousse all topped with cacao crude. Again, not a dribble left in anyone's bowls.

We loved it all (save for Janice & the lobster!) and can't wait to return and maybe meet the chef team of Sophie et Frederic as well!

Toujours l'amour chez LE LOUP a Bordeaux (8-5-25)

As Samuel arrived on Monday, we wanted him to have a little rest but then take him to one of our fave spots in Bordeaux, LE LOUP, where we knew they had some veggie options. As always, it was a great choice. We arrived and Ludovic, the manager, was so happy to see us again and now have our son in tow. We ordered our regular Thyme Citron which is so refreshing in the heat with Vodka, Schweppes and Thyme.

As we ordered lighter dishes we chose a bottle of 2021 Sauvignon Gris "L'Etiquette Grise" from Chateau Carsin in Bordeaux (the chateau that Le Loup gets many of its wines from) that was a little on the mineral side, but so refreshing. It was great with the Gaspacho (yes, spelled with an "s" in France) de Fraises, Sorbet Rhubarbe which was somewhere between sweet (strawberries) and savory (rhubarb)and even better with the Tempura de Mais, a perfectly battered and deep fried bundle of corn with a seasoned Mayonnaise sauce.

Carpaccio de Betterave, Sorbet Sumac and Mascarpone was an gorgeous salad of thinly sliced purple beets with a yummy chilled and savory sumac sorbet scoop and dapple of mascarpone. Raviolis d'Artichauts, Consomme de Tomates was a brilliant dish as the pasta here is always divine. The creamy divine artichoke filling was amazing and the warm light tomato "broth" they sat in was delish. I think if Sam were not so tired, he would have opted for an extra portion. Will & I shared the Demi-Magret de Canard, Haricots verts, Groseilles, which was a perfectly seared rare 1/2 duck breast with all cut up green beans mixed with currants that I adored.

Dessert was Creme Coco frais, Sorbet Kalamansi, meringue and was light, but I still am not the biggest hard meringue fan. Brownie Chocolat Blanc, Glace Cacahouette, Coulis Fruits Rouges was a super white brownie with peanut ice cream that rocked and red fruit coulis that we all gobbled up.

Once again, Le Loup comes through!

last night in London: ANGLOTHAI tasting is terrific (7/31/2025)

 ANGLOTHAI is located a block away from Marble Arch on a small street loaded with dining options. I had read a review several months ago and it really sounded spicy, surprising and something different as you don't find many Asian/Thai restaurants with tasting menus.

As we alighted from the Peninsula's chauffeur driven and leather enveloped Bentley (it is complimentary within 2 miles of the hotel), we were greeting with grins and cheers by Ruby at the door, who never seemed to be upset (but how could anything here upset anyone?). Seated at a table in wooden chairs that could have used a cushion, I worried about my rearend for the long meal! The only other thing that bothered us was the occasional changing of the music to thumping loud "disco" style that seemed so inappropriate for dining.

The 125pound price (about $170) can be paired with wines/drinks for another 95 pounds, but we conversed with our server Eleni and she sent the sommelier, Nicole, over who was thrilled to recommend a white and red wine that came to much less than the pairing and gave us way more wine. A super minerally Cataratto "Vibrazioli" 2024 from Cantine amato in Sicily was so refreshing and the Chinon "Resillience" Cabernet Franc "La Niverdiere" from Martine Bude in the Lire was light, but earthy and had a hint of chalk. The name resilience, Nicole explained, is that Mme. Bude, the winemaker, had survived a divorce and was still running the winery! I should not that there is a 1 pound charge per person for all the house filtered water as well as a discretionary 15% cover charge added, which we were happy to pay!

I started with a Seabuckthorn Margarita made with Ojo de Tigre Mezcal, Chinotto Nero & verjus and loved it as Will did his Pear Martini of Capreolus pear Eau-de-vie, Sapling Vodka, Sapling Gin and dry vermouth. 

A really flavorful amuse of Chilled Cucumber broth arrived that had a spicy lemongrass aftertaste (it is not on the photos on FB!). The first course was a Compressed Kohlrabi, Candied Beetroot and Duchess Rapeseed which was also really an amuse bite but full of flavor, although not spicy. I should note that the crystal is very nice Lehmann and the homemade earthenware plates and bowls were all different and quite beautiful.

Second was a spicier Line Caught cured Mackerel with Rhubarb, Horseradish + Citrus, with chile Tartlet. We could not help comparing this to the mackerel at frog 3 nights earlier and these two dishes were both so brilliant but so different. Here the mackerel was less intense due to the chile and we loved every little bite.

The spiciest so far was the third course (also really an amuse) of Fosse Meadows Chicken, Coconut Golae & Ajut Pickle(mooli) which was grilled and topped with micro-sorrel.

Things got intense with course #4 of Brixham Crab, Exmoor Caviar & Coconut Ash Cracker. The crab is under the caviar and can be seen in the second photo with a mayo aioli that was divine. This was a superb use of both main ingredients and full of flavor with the right amount of spice. the cracker is made of brown crab as well.

I love tongue and Beef Tongue with Jungle Curry & brioche was a real treat even if the tongue was just a tad chewy. The coconut in the curry was just right to balance the spice and the brioche was deep fried with a chili butter glaze! We had switched to the Cab franc and were loving everything but we needed a long rest and Eleni made sure we had almost 30 minutes; kudos to the kitchen.

Course #6 was British Octopus, Chili Jam & Courgette (no photo) and the octopus was really a grilled confit and also had pork fat with octopus emulsion with coconut cream sauce and tarragon oil. It was a lot to take in indeed. The "main" meat #7 was Barrett Farm Lamb, Car y Mor Cockles & Herbal Curry, Hodmedod's Wholegrain Spam(yup--SPAM!) & Laab Spice. The zucchini was pickled with a quenelle of red chili, gooseberry & lemongrass. This lamb rocked, but alas I could only manage a couple of bites to taste each fabulous element. 

Dessert arrived and first came the Cherry, Palm Sugar Biscuit ad Toasted Chili on one plate and Strawberry Grachai & Coconut Flan in the other. The balance was super as the first was spicy and the other cooling. As if this was not enough, the last course#10) arrived called Kanom Lek, a coconut pancake with custard which was explained as a typical Asian street food(no photo) and last came a tiny Raspberry jelly with tamarind gel, long peppercorn and sugared raspberry atop.

Will finished off with a glass of Saumur "La Tournelle" dessert wine, which I had a teeny sip of. It was a yummy time to go home and pack for the flight to Bordeaux tomorrow!!  I think the dinner lasted about 4 hours, but I was so full and tired I cannot recall, but boy was it a tasty and different dining experience.

London's Cafe Deco is cute and delightful (7/30/25)

 Our third night in London we headed over to a bistro to meet a friend near The British Museum called Cafe Deco which was really small, intimate and super. There were some tables outside, a small counter with seats inside and maybe a dozen or so tables. The menu changes daily here and offers up some fun British bistro food that leans a little to French.

We had some fun drinks and then a bottle of Gutturnio "Il vei" 2021 Barbera/Bonardo blend from Emilia-Romagna in Italy that was surprisingly yummy as this region does not export much wine (at least virtually none to the USA!).

Small plates are the rule here, so we started with their Egg Mayonnaise topped with anchovies which sadly was way over-mayonnaised. The Cheesy Puffs were very fun and light. Gazpacho was a treat (although not really for sharing) and I was crazy for the Tuna Stuffed Spicy Pickled Peppers with Coco Beans and Marjoram that really packed a spicy punch. The beans were a perfect foil to the spice. 

"Mains" were Spring Onion & Cheddar Quiche with green salad, Fish Stew with Fennel, Croutons and Rouille (think bouillabaisse) and a wonderful Braised Rabbit Leg with Tomato, Tarragon & Cream.

The cheese was okay, but the Apricot & Cherry Cobbler with Ice Cream was delish and our server brought out a complimentary plate of the Ricotta Fritters with Summer Berry Compote that were really wonderful!

This is a real find, but do reserve as the place was full by 730pm! 

Charlie's @Brown's Hotel by Chef Adam Byatt will bring you back (7-29-25)

 Our second evening in London started with cocktails at the Ritz Bar with our friend Umberto who has taken over as Sales manager there recently and is truly a classy host in a great hotel! We headed around the corner to Brown's Hotel (a Rocco Forte Hotel) for a quick site visit with the Managing Director and another round of cocktails with the sales team. We had booked Charlie's, a long-time English favorite with Chef Adam Byatt at the helm and expected a top notch but very English-style meal; boy, were we wrong. 

Once again, the service from Artur & Ben was impeccable and when I was thrilled to see an Yves Cuilleron Viognier on the wine list, I immediately told Ben we had to have it (I met the winemaker some 25 years ago before he subsequently passed away). Ben insisted on bringing us the more expensive and top quality Condrieu (Viognier designation) 2023 "Les Vignes a Cote-La Petite Cote" which was a divine creamy and unctuous viognier that I consider one of the best in the world. 

An amuse of radish on taramasalata arrived with focaccia bread and while I loved the radish/fish roe paste combo, it was even better on the warm focaccia as the stern B&W photo of the Queen overlooked us (FB photos).  we decided to try the shared plate of Crab & Apple Tartlets as well as the Baked Jersey Royal A (potatoes) with Anchovy & Parmesan that were simply decadent.

Will & I shared a superb and refreshing Vesuvio Tomato & White Peach Salad that Ben recommended and it came with Basil & Tomato Tea (dressing) that made this dish a real treat. The heirloom tomatoes came from the slopes of Vesuvius and the peaches were ripe and sweet and delish.

While Will loved his Steamed Cornish Turbot with warm tartare sauce and fresh English peas, I chose the small starter portion of Hand Cut Strozzapreti with Girolle mushrooms, saffron, butter and a tad of parmesan on top which was as pure as pasta gets.

The decor is very cozy, very comfy and very spaced with a relaxed English feel and light colors as the hotel has moved from clubby heavy leather to a much lighter feel.

We had a great time but were way to full for any more after the huge meal the night before and went into shock when Ben told us the meal was taken care of by our hosts, who had spent the evening waiting for us to emerge from Charlie's to be sure we had a great time. WOW! Thank you all!

London's FROG by Adam Handling always hails high on our list (7-28-25)

I am sorry I am a tad behind as we have been travelling in the UK and entertaining folks here at our home in Bordeaux. Things have quieted down so hopefully you will enjoy the numerous right ups to follow at your leisure.

We have been to FROG several times now around the corner from Covent Garden just off the Strand and still come out with raves all the time. The intimate 10-12 table setting with the open kitchen and superb staff make this Michelin-starred dining destination even better. The multi-course menu is a set price (199 pounds=US$270) and will amaze you at every bite, but this time we opted to skip the paired wines and go for a bottle each of white and red. Our sommelier Sylvia (as our server Paolo) hailed from Italy and really knew her wines well. I noticed a Viognier/Roussane blend 2023 "Etincelle" blanc 2023 from Pierre et Jerome Coursodon that was creamy yet minerally and she said it would be great with the many fish/seafood courses we had coming. She led us to a fabulous Italian Merlot from Stocco 2019 made of Vecchie viti (old vines) from the Venezia Giulia region that was super and full bodied, despite being from the north., where red wines can be much lighter. House filtered water saves money and the enviroment and tasted as good as any bottled water.

The first course was entitled "Earth" and it seemed that entire Hobbit House arrived on the table with a log and mushrooms and more. There were two mushroom tartelettes perched on it with Lovage Emulsion and a carpaccio of mushrooms and mushroom powder. A mushroom tea with white herbs was poured tableside to accompany.

Course 2 was a set of three amuses (all the photos are on FB):

-Tuna tartare with beef fat emulsion, trout roe, lime, English wasabi and sake all topped with crispy fried wild leeks

-Mackerel sat on seaweed and citrus gel with fresh flowers and sorrel on a cracker that looked like a mackerel and was made of mackerel bones!!

Course three (the above ll came together)--A cheese & garlic donut (it seems that Chef Adam is obsessed by donuts) was made with Pocher cheddar that was quite rich indeed.

#4 was then Chicken Sandwich which came with an explanation about Sunday dinner leftover chicken on Monday. It was delish but a tad greasy and I took only one bite as I had been told to avoid greasy foods. Next to this was served course #5: a sourdough loaf made of Earl Gray & IPA beer on one plate and then a triple section plate with crispy chicken skin butter, chicken liver parfait coated in beetroot and rich chicken jus poured tableside. The idea was to take the bread, butter and liver all in one bite after dipping it the juts (French dip style). It was tons of fun and messy, and I worried about the magnificent soft white "ultrasuede" tablecloths and then was told they are made of vegan leather and thus can wipe clean in seconds....all my jus drops were gone.

Course #6 was Orkney Island hand-dived scallop that were blanched and coiled with butternut squash over a tomato-gelatin base with lemongrass/shiso(perilla) vinaigrette and then garnished with tiny ginger, pear and butternut squash balls. The scallops were divine and my only comment that was negative as there was too much vinaigrette.

We opted to split the added caviar course (35pounds) and I must say it is a whole presentation and plating that will wow. There is a ton of Umai Tibetan farmed caviar that is brined for a week and then aged in sub-zero temps. It sat on a bed of seaweed custard (that reminded me of chawanmushi) and then doused with an intensely strong bone marrow reduction which sadly overwhelmed the caviar as I really wanted to taste it more. A gorgeous croissant was on the side.

Line caught Cornish cod from Newlyn was next with fennel and roasted green chilis (which were English so not very spicy after the first kick of pepper!) with seaweed all steamed in horseradish butter. It was indeed a fish of perfection. We had to switch to red as the fab white was gone and it actually worked quite well!

Number 9 was Agnolotti of king oyster mushrooms and sweetbreads as well as the mushrooms in a compressed form (the FB picture shows the discs) and served with a pea puree with white garlic a tad of mint gel, asparagus and mushrooms and a lamb reduction. parker house rolls accompanied, but I could eat no more than a teeny bite of the roll. This was a pasta to remember indeed.

The main or #10 was Saddle and fillet of Cumbrian lamb cooked to perfection and oh so tender with tandoori cauliflower, puffed quinoa, garlic flowers and cauliflower puree. The lamb jus was with mustard seed and honey!  Our red was simply perfect!

We opted to skip the cheese course as the meal was about to enter its 5th hour, and we were beyond full.

Fake Strawberry leaves arrived in the pre-dessert with sorbet of sheep's milk yogurt in between making a sandwich.

Course #11 was the "British Trifle" or Chef Adam's take which was shaved frozen Scottish strawberries (it had a granita effect) over meadowsweet biscuit with long pepper custard. We met Charlotte, the pastry shave, and could not stop raving!

A post-dessert also arrived in the form of Poppyseed madeleines to spread with gooseberry jam and meadowsweet cream (a scone style prep, but lighter), which sent us on our happy way- a 3 block walk back to the hotel and bed!

Always a great dining experience in the UK with Chef Adam Handling!

Des Moines HARBINGER hits the jackpot again! (7-6-25)

 I have returned to Des Moines regularly for the Des Moines Metro Opera festival every July and we try to keep one night free to eat at Harbinger as it is so innovative and tasty.

Last night I went over there after the matinee, took a seat at the bar (as I was alone) and decided to splurge on the $150 tasting menu; boy was it worth every cent!

Garrett at the bar poured a glass of Erbaluce di Caluso from Bruno Giacometti which was a mineral-intense white that I loved. It was great with the Amuse of Beef fat brushed potato topped with A-5 Wagyu tartare, scallions and a black garlic aioli. It was mean and lean and spicy too from a Kosho powder that I loved (apparently $40 a bottle!).

Next came the Spicy Scallop Crudo Onigiri with nectarine, carrot, ginger all wrapped in a rice which was coated with Furikake spice on one side. OMG, it just kept getting better with every bite. I switched whites as Devon, who was helping at the bar, let me taste the Teutonic 2023 Gewürztraminer from Corw Valley Vineyard in Oregon. This tasted like no other white and paired wonderfully as well with all the dishes. 

Squash Blossoms were next stuffed with Blue Prawns in Chili Vinegar, Salted Cucumber and flowering cilantro (which I thought at first was fennel!). Again, the spice was just right with all the food flavors melding into a great bite and mouth feel. Green Curry Spring Peas followed with superb tasting fresh peas in a coconut emulsion, a lite curry and a squid ink tuile on top for crunch and fun.

The Potatoes (mash & crispy slices) were with a rich Iowa Tama Miso made from the leftover poached whey from homemade cheese and mixed with buttermilk making it extremely rich and decadent. I was grateful for a rest (the meal took almost 3 hours) and decided to switch to a Ver Sacrum GSM blend from Argentina which was a full-bodied red that I also loved. 

Halibut came wrapped in Summer Squash on a crispy tasty, charred zucchini cake with zombie tomatoes(dehydrated and rehydrated), a red curry emulsion and tomato oil. A truly fabulous delicate fish treated with great respect.

The "main" was Sakura Family Wagyu Bavette that was rare and just salted and divine. Blistered red onions on the side tasted almost pickled and there was a Strawberry Soubise with Bicycle Radish, turnips and turnip puree. 

The dessert was a great combination of different things on one small plate. Strawberry Shortcake from Chef Jordan's grandmother's recipe with his own twist came with Compte, peppercorn bavarois and meringue. 

Every bite all night was a treat and that is another reason that Des Moines is on our list every summer(besides the fab opera festival!).

--

Brooklyn's COLONIA VERDE in Ft. Greene -you have to go (6-13-25)

 I had one night in Brooklyn's Ft. Greene neighborhood attending an opera (which was WOW!!) and chose Colonia Verde which is an unassuming spot several steps off the main drag with some outdoor seats in the front, a bar and front room and then a cooler back space with a glass ceiling and behind it a garden dining are surrounded by park and trees. I had no clue I was anywhere near the city!

There are lots of choices and I knew I had an opera so kept it simple starting with the Trout Ceviche with Leche de tigre, crispy quinoa and cilantro. My server suggested the tostadas for the ceviche which was a genius move. They really should come with it, but the kick-ass spice was ideal, and the tostadas were crunchy and tasty with the amazing local Hudson River trout! A glass of Domaine Migot Cotes de Toul Vin Gris Rose from Lorriane 2024 made from Pinot Noir & Gamay was a super dry rose.

I could not resist the Duck Confit Tacos which were gorgeous tortillas filles with moist confit, chihuahua cheese, avocado, cilantro and pickled onions. The super spicy habanero creamy salsa was divine. At this point a child at the other end of the room had decided it was time for an aversion and the screaming was crazy until one parent took them out. There were lots of families with kids as well as so many different types of diners across the board as this neighborhood is so varied and welcoming., but loud kids are not for me.

I loved the blonde knotted wood tables and brick floors and the great service and huge wine list as well. This was a place I could come to ALL THE TIME.

I was not quite full so got a great cup of coffee and the "Little Piece of Brazil" a fab dessert of yucca/coconut cake with coconut cream, whipped cream on top and lime zest that was so superbly refreshing. 

I have no clue when I might be back in this 'hood, but Colonia Verde is on my radar.

DC's PAPPE is perfect for fiery Indian (6/2/25)

 We were down near Thomas Circle for an event last Monday and wanted to grab a bite afterwards, so chose PAPPE, which has been there for ages apparently, but I had never heard of. This small Indian spot has a bar and comfy tables with a muted and calm atmosphere. The service from Victor and the staff was attentive and helpful in deciding what to eat. If you ask for spicy, you WILL get it that way for sure!

Sam & I tried the PINKY UP with Blackleaf Vodka, Elderleaf Liqueur, Cucumber, Pomegranate and Lemon which was a delicious refreshing choice that was not sweet at all.

The wine list is short and reasonable, and I loved the Messanges Cabernet Franc from Domaine de Pallus 2002 which worked well with the spicy food.

We started with Samosas which came with both mint & chutney sauces underneath and were very good. The Gobi Manchurian Indo-Chinese Cauliflower (what a geographical mouthful) was nice and spicy and came with scallions and sesame seeds (which Victor put on the side since I can't eat them).

The Garlic Na'an was delish and indeed VERY garlicky. Sam loved it with his Zucchini Kofta Curry which was also a spicy fried zucchini ball with a besan/yogurt sauce/mustard seeds/ ginger and green chili--great for mopping up with na'an!

The Wild Shrimp Coconut Curry had large head on Carolina Shrimp in Black Mustard, Ginger, Green Chili, and a tamarind broth that was superb. The mains came with rice which sopped up the fabulous sauce. The Fiery Lamb Vindaloo was VERY fiery with Loamb Goan in a rich thick sauce.

No room for dessert, but a great meal had by all!!

James Beard Chef MASAKO MORISHITO cooks it up with her Mom at PERRY'S in DC(5-30-25)

 As soon as I got the invite from RESY offering seatings at their "Dream Team" dinner at Perry's I had to sing up. The program organized by RESY asks chefs across the country who they would like to cook with and then offers limited seatings of chef's dinner with the Dream Teams! I had been reading about Chef MASAKO MORISHITA and her amazing rise and then her James Beard Award last year but had not had the time get myself to Perry's. This event nailed that, and boy will I be back again! Chef Morishita chose her own mother, Ryoko Morishita, whom Resy flew in from Japan for the week to create this magnificent meal.

I was at the 630pm seating (another was at 830pm) and the restaurant was only 1/4 full with about 24 diners. Video cameras, photographers and folks with microphones and such were all over as the two chefs were introduced and Chef Morishita spoke about how her mom would always make her feel great when she was down and that was with her comfort food cooking at home; she was in tears and we all choked up, but then sat down to an amazing meal!

Each course was paired with a sake, and they were all fab starting with Hakkaisan Clear Sparkling "Awa White Koji" Nigata that came with three "amuses:"

1)a simple raw Hokkaido scallop was sliced and served with kombu so that the creamy rich scallop shined

2)Petite Ganmodoki was a fried tofu cake with scallop, Japanese Yam, Seasonal vegetables and ginger soy sauce that was super tasty and loaded with flavors, but my only regret was that it was a tad hard to eat in one bite with chopsticks!

3)Gyu Suji Nikomi was a stew of Wagyu tendons in Sake Soy Glaze which was also a delicious cut even if there were some small fatty pieces mixed in that I simply tried to avoid (one must watch one's figure).

Probably my favorite dish of the evening was TAKARABUKURO which was a Tofu Skin "Treasure Bag" filled with chicken, seasonal vegetables (carrots, gingko beans, lotus and more) in Morishita's House Dashi, which simply alone had to be the best dashi ever.

Gozensho Omachi Bodaimoto "1859" Junmai Okoyama sake was another treat.

Wagyu Yaki Shabu was next with a super tender Kagoshima A5 Ribeye in Warishita (a tamari-style sauce, but more Umami) Sauce and Jidori Egg. The barely cooked meat was sliced like carpaccio, topped with gold leaf and accompanied by fried tofu topped with black truffles as an added treat! Kiki Masamune Taru Junmai Hyogo was the paired sake.

Madai Goma Chazuke was a superb Japanese Sea Bream (also known as Black Porgie) with sesame, Koshihikari Rice, Dashi & Fresh Wasabi. The rice was so rich that I was happy to have the pickled celery and carrot to offset it! Who knew rice could be so fabulous and rich, yet so simple. There was a hint of sweetness to the dashi and the paired Dewazakura Junmai Ginjo Omachi "Jewel Brocade" Yamagata was a perfect foil.

Dessert was as simple and fun and comfort-y as it gets: Midori Cream Soda was Vanilla gelato in Soda with Midori (melon liqueur) and so light and fun it was impossible not to finish it! 

Kudos to the whole team and my server Devon who kept making sure I was happy. I WAS!

What great fun indeed! Can't wait to get back to Perry's!

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CADENCE in NYC will conquer you with veggies (5-17-25)

 I wanted to do a special dinner with Samuel in NYC and that means vegetarian, so I asked a friend at the James Beard House and he suggested Cadence, on the lower eact side (E 7th St) which is part of a vegetarian restaurant group, and the previous chef here even got a Beard nomination! It was IDEAL!

The space is small and cozy with a funky feel (tables are not very spaced, so while comfy it is a tad crowded). We got the wonderful corner booth of pink velvet banquettes which were great for my back! There is a cute tin ceiling, and the decor is funky albeit I could have done without the fake hydrangea over my head. The small bar has white leather stools, and the staff is very helpful with the menu as it had many options.  Cocktails sounded fun and Sam tried the Raspberry Beret with Cocchi Rosa, Lemon, mint and raspberry with sparkling wine. There is a wine and beer list, but no hard liquor, but the bartender does miracles with the ingredients. My "Roberta Flack Peach Cobbler Manhattan" sounded sweet but indeed was not with Cocchi Rosa, Chenin Blanc, Smoked Peach, Orange bitters, vanilla and Serrano maple. It was smokey and had a huge spicy aftertaste which increased after I dunked in the half serrano pepper that was atop the drink. I wanted another, but moved onto wine instead, pf which there are many choices as well.

We perused the menu and made some choices as the plates are meant to be shared. In the end we chose 5 which was about one too many, but we loved them all.

Fresh Mustard Greens Salad with collards, pumpkin seeds, onion rings and blood orange vinaigrette was a super tasty salad, and the onion rings were super crispy ti boot. I only wish they had four, not three so we could share. There was some fennel (not on the menu), but it was quite mild and worked superbly. Indeed, we noticed that some of the dishes tend to come in odd amounts (the dumplings were 5). 

FRIED ESQUITES DUMPLINGS was a cross between Mexican Street Corn and southwestern fried dumplings! They had a corn filling with cashew crema (vegan dishes abound too) and sat on a kicky Red Chile Barbecue Sauce. The Chef, Haley Duren, hails from New Mexico and the spices she used were clearly from her home state!

COWBOY CAVIAR TOAST may have been our favorite dish and was a huge piece of (sourdough, I think) toast with blackened butter and a black-eyed pea hummus spread on top with cactus jam. Chili threads on top gave the dish a real punchy taste and some jalapenos were mixed in the hummus to boot. We loved it.

I had started with a glass of Wade Cellars Pinot Noir from Sonoma County 2022 as it was a rose which worked well with the spicy dishes, then moved on to a Brunia Pinot Noir from Sondagskloof in South Africa 2022 which had nice body and some fruit. It was ideal with the GREEN CHILE MACC rich with lager-infused bechamel sauce and white cheddar cheese but loaded with flavorful New Mexico roasted green Hatch chiles!

CAJUN GRITS was just too much as the dishes tend to be heavy and we should have stopped at four choices! It had a huge fried banana blossom with yummy, blackened okra and a sage and rosemary butter and a crumb crust. 

Credits to the servers for giving us ample time between the dishes as we saw many folks come and go during our 2 hour 40-minute stay! At the start, we were told to order all the dishes and dessert, and I did not like this. I like to set the pace, not the kitchen. Later on, the manager said that was silly and I am glad we did not order the entire meal up front as we may have been too rushed. I would suggest you order several dishes and then move on!

While full, it was the beginning of my weekend-birthday celebration and I had to have the CADENCE COBBLER which was a strawberry-rhubarb on Saturday with seasonal fruit and an oat crumble, and Earl Gray Ice Cream. the piece de resistance was the basil-caramel compote on the bottom. Samuel said he would have a bite, but indeed we both could not resist this excellent dessert and a small glass of Bodkin Late Harvest Sauvignon Blanc from lake Country California was perfect to send us home happy.

NYC's Osteria al Doge--getting dodgy? (5-16-25)

 We had the best meal at Osterai Al Doge back in March and Sam & I decided to return last Friday night before attending a super performance of OLS FRIENDS on Broadway!

Sadly, the food was not as good, although Sam loved his superb Pizza Napolitana(without the anchovies, of course).

On the last visit I fell in love with the fried artichoke salad special and was sad it was not on the menu, so I tried the Tomato Carpaccio special salad with greens and goat cheese. When serving heirloom tomatoes, it is mandatory to remove the hard stems and parts which are inedible, this was NOT done, making me have to carve up each slice like a surgeon. The dish was lackluster and truly a disappointment and at $23 a REAL RIP-OFF!
Samuel did better with his Burrata and beef salad, but neither would have won any third or fourth place prize even!

My main was Fegato alla Veneziana and the calf's liver came in small chunks, some of which were a tad chewy. The Grilled Polenta and Asparagus were nice, but after our March visit I must say that if I return, it will be for the pizza, unless they bring back that artichoke salad!

NYC's LOI ESTIATORIO is great Greek (5-15-25)

 I had seen multiple TV cooking shows with Greek Chef Maria Loi who always exudes great joy in whatever she does. I knew she had a bistro in NYC and was feeling Greek and knew the veggie options would work for Samuel, so we headed there last night. I was greeted at the door with a beyond fabulous welcome by Nicole who explained that while Chef Maria was away she was devoted to making everything perfect and truly Greek in this tiny narrow bistro. The space is warm and welcoming with leather booths on one side and tables opposite with a small curved bar at the center. The staff is attentive and concerned as Nicole immediately asked about my food allergies or issues and allayed any of my concerns. 

Sam and his friend Bia arrived and we decided to order the appetizer of spreads to share. We also ordered our own starters and mains, which was where we went wrong. We should have ordered one course at a time as the portions are HUGE! There were FOUR dips with a ton of cut pita: Eggplant, Hummus, Spicy Feta and Tzatiki as well as an extra warm spicy feta cheese dip added in. We loved them, although I wish Taramasalata was an option. Nicole explained that Chef Maria will not make it as the roe here in the states is not the same as that used in Greek and hence, not a truly real interpretation. I still missed it.

The starters were all quite large with Sam's Grilled Halloumi Cheese with Lemon coming with Loi Meli Organic Honey which he loved. Bia's Calamari was charred and looked delish with a huge grilled lemon to squeeze over it and my excellent Octopus in red Wine came with Bell peppers, Capers and sat on a bed of fava Bean Puree with Pickled Onions on top.

I ordered a glass of the lesser priced Assyrtiko which they were out of, and they offered the other, which cost about $5-6/more a glass! It was crispy and refreshing and the pour was a hefty one as well.

Bia & Sam both ordered the Lentil Soup which while a huge bowl was a smart move, but I chose the monstrous portion of Seafood(shrimp,mussels and scallops) with tomato, onion, garlic and Greek pasta sprinkled with creamy feta which was superb, but I felt so bad I could barely eat half of it.

We chose to skip dessert, but Greek yogurt with honey was brought out and I could not even take a bite I was so full.

Lesson learned....but we will definitely go back for more, or maybe LESS next time!

NYC's WESTVILLE is worth a visit for veggies and more (4-1-25)

Our friend had told us about WESTVILLE in NYC which has several locations and that they specialized in veggie dishes, so we decided to try it prior to seeing Gypsy on Broadway last night as one location-WESTVILLE-is at 9th Ave @53rd St!

It is a simple setup with a varied menu that does include many veggie options as well as vegan and then some meat options as well. The booths have benches with cushions, but the iron chairs are none too comfy!

The wine list is simple with about 4 or 5 reds and whites each and a rose with a cocktail menu as well. Samuel tried the Hot Toddy with Jack Daniels and Apple, and we liked the simple light-bodied and fruity ERA Montepulciano d'Abruzzo. 

Onion Rings were crispy and a fun start with a BBQ Ranch dip, while Will loved his Turkey Chili. The portions are pretty large here and the Beef Burger came medium (Will never specified how to cook it) and the arugula salad was huge; alas the tomato was not anywhere near ripe. Sam's Impossible Burger was a hit with vegan smoked gouda on a vegan bun with homemade Russian sauce. He ordered Pesto Mashed Potatoes with it instead of fries and said that it was really more like plain mashed potatoes.

My Pozole with chicken was just perfect for a chilly night and had enough avocado and tortilla strips, but I would have loved a tad more spice in the soup. The hit was the choice of veggie sides, which offers up a dozen or more and we loved the Brussels Sprouts with Honey Dijon and the excellent Toasted Curried Cauliflower with Crispy Quinoa, herbs and a white sauce.

I would stick to the soups and chilis and especially the veggies if we return!

NYC's The LEOPARD on the west side is intimate but iffy Italian (3-31-25)

 For years Cafe Des Artistes was a hot spot at West 67th St & Central Park West. We loved to head there before going to Lincoln Center but it began to go sour and closed some time ago. The East Side's IL GOTTOPARDO took over and reopened it as THE LEOPARD (English for Gottopardo, also an important figure in Sicilian 19th century history--and I met his son several years back in Palermo, but that's another story). We met some friends for dinner there last night before the opera, and of course, the east and west side confusing names sent them to the east side location instead...but they quickly traversed Central Park and we sat down to a very nice and tasty, if expensive, meal. It was much less than our East Side dining experience at Casa Cruz, but nowhere near the deal at Osteria al Doge at Times Square the night prior! Starters tended to be 20$+ and mains were in the $40+ zone but we found a superb Vernaccia di San Gimignano from Panizzi 2022 in the $60-range and really loved it, especially since the temps had warmed up to 70...only to fall into the 40's overnight.

An okay arancini with prosciutto (I could not find any) arrived and when we said Sam was a vegetarian, they must have thought very hard before bringing out a small chunk of parmesan cheese with a nut and some honey on it! 

I started with a superb Vitello Tonnato made with thinly sliced veal in tuna sauce, caperberries and a lemon vinaigrette while others loved the Burrata Salad. 

The mains fared less successful with my Pasta (Torre Annunziata) Mista Con Capesante having very little sauce and desperately calling for seasoning. The Osso Buco came with a huge risotto which was declared was too salty. The Pasta with Beef ragu did fare better and our son seemed to loved his gnocchi.

We had to rush to the opera, so no dessert and a might come back, but probably not with so many options around this area....

OSTERIA al DOGE at NYC's Times Square is super Italian (3/30/25)

 Our friend Denise suggested OSTERIA al DOGE on West 44th St just off Times Square after we attended a wonderful performance of Death Becomes Her on Broadway and we loved this little Italian bistro find! The place is cozy, but you should sit away from the door in the winter///it was warm last night. The wooden chairs could use some padding, but I guess they want to move folks along. The menu is very traditional, and the wines are simple, but not pricy! We had a bottle of Polizano Rosso di Montepulciano which was a very nice medium bodied red. The special starter got us very excited, and it was a huge hit: Crispy Artichoke Salad with Arugula, Parmesan, Garlic, Coriander & Lemon dressing. The yummy fried artichokes were excellent, and the portion was quite large. Whole cooked garlic cloves were a fun spice and we loved it. The Caesar salad looked good too and the Minestrone got a thumbs up.

Mains were pizza Napolitana which was gone quickly and Spaghetti alla Vongole with a bunch of clams and a superb rich lemony clam sauce. Nothing wrong here at all. The desserts were a Creme brule which Will said needed a crunchier top, but Sam & I split a huge superb Torta di Mele "Tatin" which was a yummy upside-down apple cake with Tahitian vanilla ice cream. I asked for a glass of Capovilla di Albicocche (apricot digestif) and all they had was pear, which was quite nice anyway. Definitely a place to think about pre- or post-theater, though not for fine dining.

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NYC's CASA CRUZ, costly but good (3-29-25)

 Last night we took Samuel and two of his friends to dinner at Casa Cruz on the Upper East Side. The address (61st @Park Ave) already had me seeing dollar signs, and on arrival, all this and more was confirmed. We were escorted past a curtained door into an elevator and whisked up to a dining room on the 3rd floor that was quiet, elegant and plush. Menus arrived and an i-pad with the wine list and there was pretty much nothing under $150 on that! Some of the dishes were in the $100+ zone to boot! We ordered a bottle of Domaine Barruad 2022 Pouilly Fuisse 1er Cru "La Marechaude" which was quite nice and went superbly with the Yellowfin Tuna Carpaccio with Bergamot Orange, Acacia Honey & Baby Arugula. Other dishes were a creamy (but vegan) Butternut Squash Soup as well as Scallops that looked delish. Portions were good-sized but not huge or overbearing.

I do have to comment on the wine glasses as they were the same as the water glasses, short and stumpy and did not serve the wine well at all. For these prices, decent crystal is really important. Our red was a superb Poggio Antico IGT "Madere" 2020 from Tuscany that again was simply ideal with my Colorado Lamb Chops (cooked over Marabu Charcoal) with Grilled Artichokes, Thumbelina Carrots and Nicoise Olives. I cut into the meat, and it was pretty past medium, so it went back and was replaced by perfectly medium rare chops very quickly. The meat was tender and the seasoning perfect. Grilled Branzino and Ora King Salmon were the fish choices which got raves, and the Black Truffle Fettucine was indeed smothered in truffles and tasted superb.

The weather outside during the day was very warm (80 degrees) and it really chilled down to 50 when we got there, but the room was quite chilly, despite being such a cozy setting, the warmth evaded me.

The Dark Chocolate Souffle was cooked perfectly and served with a yummy White Chocolate sauce that was a foil to the dark chocolate. The Charcoal Grilled Apples with Sage Gelato and Olive Oil Melba was declared "creepy" and indeed was a very bizarre combination of flavors that should be avoided.

We left happy, but with an emptier wallet for sure!

Alexandria's VERMILION is very very very good! (3-26-25)

 Last night a group of us returned to Vermilion in Alexandria and settled in for a truly wonderful meal with our servers Juliet & Sam. We ordered a bottle of Cabernet Franc 2023 from Blenheim in Virginia which is offered by the glass as well. There are many wonderful Virginia wines on their list and the restaurant and its superb Chef Tony Chittum stress that everything is really locally sourced (save for those wines from out of the region). Indeed, there is a map on the back of the menu showing all the vendors and what comes from where.

Bread lovers beware an addition to Bettie's Buns which are old fashioned yeast rolls sourced from grandma's recipe served with soft sorghum butter topped with pickled chilis.

We were also treated to a superb amuse of Sunchoke Soup with diced apple that was rich and creamy with a tartness and crunch from the apple.

I started with the Crispy Chesapeake Oysters which have become a staple and are served with celery root/sweet and sour apple remoulade and a whole grain mustard aioli. I rarely feel like steak, but the Garlic Crusted Fluke Filet (which got raves) came with shaved fennel (not my cup of tea), Lobster Tortellini (one felt the pasta was thick) pickled chili and a shellfish emulsion. It sure looked good, but I adored my Roseda Farm Beef Striploin with Finger Sweet Potatoes, little deep-Fried Bay Blue Cheese Cubes(I would have loved a couple more!!), super charred Cipollini Onions and a fab salsa verde. The only problem was the wonderful fancy steak knife kept falling into the center of the curved plate! The meat was perfection, tender and rare and not a piece of sinew in sight!

Braised Creekstone Short Rib was also a hit with a Sunchoke Gratin and wilted greens in a red wine reduction. The dessert chosen by most was the very rich Dark & Milk Chocolate Cremeux with Virginia peanuts, shortbread crumbles and kumquat marmalade. I loved the Trio of Mid-Atlantic cheeses as it brought back the Bay Blue in its virgin form!!

Super fun night for all.