: Dawson City's KLONDIKE KATE's is the Yukon's yummiest cuisine(7-16-12)

Our final night in Dawson City we had already chosen KLONDIKE KATE's
and when we walked by the night before and saw the menu, we knew we
were in for a treat. When we did pass by Sunday night the place was
jammed and heaving and folks were pouring into the streets, thought
mostly to smoke.
That said, we arrived on Monday and the place was much quieter and we
were indeed glad. We had invited our tour escort, Hillary to join us
and we all indeed had a superb dining experience in this simply cozy
middle-of-nowhere spot with wooden tables, chairs and local art on the
walls.
We started with a bottle of HESTER CREEK PINOT GRIS 2010 from British
Columbia as we are trying to imbibe Canadian wines while here. It was
a great choice with lots of crisp tones and some nice fruit essences
of pineapple as well.
Will wanted to try JOE's JUNK which was home fried tortilla chips
(red, blue and yellow corn) slightly spice dusted served warm with
Joe's Junk Salsa. The salsa was medium heat and some of the best ever;
I asked who Joe was and nobody seemed to know!
Samuel had the house salad minus the lettuce which came with shoots,
carrots, tasty fresh radishes, cucumber and tomato with ranch garlic
dressing.

Our server Mysa was very helpful, but needed to ask the boss about the
red wines and we ultimately chose the GANTON & LARSON PROJECT Winery
Red Willow Shiraz 2008 from BC as well and it was a perfect choice
with our heavy duty main courses as well as the huge list of BBQ
dishes on the menu.
Samuel had a yummy KATE's BURGER with fries, cole slaw and pickle and
Hillary chose the VEGGIE BURGER made from local wild mushrooms, oats,
garden herbs and parmesan which she said was the best one she ever
had (and she is a vegetarian)!

Will and I opted for the GAME SAUSAGES: STACEY's ELK BLUEBERRY & BISON
CRANBERRY SAUSAGES, slow cooked in Yukon Gold Beer and finished in the
char broiler with fried onions, nasturtium kale aioli and housemade
"Lead Dog" beer mustard. Tghis dish tasted even better that it sounds
and we savored every single bite. What is even better is all the main
dishes come with TWO BBQ sides. Will chose the excellent Garlic
Ciabatta Bread and the top quality FatKid's Roasted Veggies made up of
carrots, broccoli, onions peppers and more, all indeed from a local
farm. It was so nice to have all these local ingredients as so many
paces seem to import all the food ingredients up north. My sides
included the same tasty veggies and Guiness Beer Battered Onion Rings
served with Alder Smoked Ketchup, which had to be some of the
crispiest and tastiest onion rings I have ever had; not a drop of
grease in sight!.

Klondike Kate's motto is "BBQ down south, north of 60" as we were
south of the Arctic Circle, but still north of 60degrees latitude. I
must also add that not only was this some of the best food we have had
so far, but in general, the service and friendliness of the staff up
north is super. Mysa was such a sweetheart and we asked about her
background and how her family came to western Canada generations ago.

Before we took off, Will could not resist the housemade MAPLE PECAN
CHEESECAKE which not as heavy as it sounds as the base was crust and
maple pecan with only a thin topping of cheesecake. We all tasted and
did agree, it was a fine finish to a spectacular meal.

Even the bill came with Mysha carrying the European-style credit card
machine to the table. I forgot we were in Canada, and said this was
the first time I had seen this now age-old gadget in the USA. So now
that we know Canada has them, the USA is still far behind in this
ingenious innovation for restaurants.

Belinda's at the Westmark Inn in Dawson City does cope(7-16-12)

Our first stop across the Canadian border was in Dawson City in the Yukon Territory famous for its 19th century gold rush and now a quaint tourist attraction for the most part. Dining options here number more than a dozen, but we were quite tired and chose BELINDA's in our hotel, The Westmark Inn.

It was decent, and there were some good and bad points.

I asked our server, Kevin, a student from Toronto, if the Elk Stew was good and he said they would not let him taste it: not a good sign. We saw our friends Gwyn and Sandy and they raved about the ARTICHOKE & TOMATO SALAD and it was great; big enough for Will and me to split and it came with a "pesto" dressing yellow and red tomatoes, piles of artichoke hearts and a sprinkle of chopped pistachio nuts with a slice of crunchy pancetta.

Sam gobbled up the Greek Salad, but asked to cut the onions and feta making it basically tomato, olives and cucumber. His Shirley Temple was indeed a presentation, but I was quite shocked at the $5.25(Canadian) price tag!
Our bottle of PELLER ESTATES Proprietor's Reserve N/V Chardonnay was much better priced and super dry with nice crispness for an Ontario wine.

Sam's main course was the VEAL SCALLOPINE with Marsala Cream Sauce which he liked, to our surprise. It came with several choices and he went for rice and veggies, but ate mostly the meat which had two slices, one a bit tough sadly.

Will's Baked ARCTIC Char came from the Yukon and nearby Arctic Ocean and was served with herbs and a butter gremolata. My dish was the hit. The special of the day was the same YUKON ARCTIC CHAR with Tomato Risotto which was very well done and super-lemony, but quite a delightfully good surprise.

Will tried the TIRAMISU for dessert which Samuel discovered he now loves and it was pretty good save for the hard a rock biscotti-like lady finger poked into it.

All in all, not gourmet, but not bad either. We walked by our dinner spot chosen for tomorrow afterwards and KLONDIKE KATE's look like it may be a miner's find with meat eating delights in the Yukon.

What's up Tok?: FAST EDDIE'S -a find in the AlaskanWilderness (7-14-12)

Our final night in Alaska was WAAAAAAAAAAAAAAY out of Fairbanks
halfway to the Canadian border in the east. The population of TOK
(sounds like Coke) is in the hundreds and the dining options are few.
The restaurants aren't even open most of the year as the temps drop to
40 below or more much of the winter. We had heard about FAST EDDIE's
from many other Sourdoughs (that's what they call the locals) and got
quite excited about this place a mile or so from our hotel (we were in
the center of town, and Fast Eddie's is on the outskirts!). There's
only a couple of roads here, but everything crosses the Alaska
Highway, so you can't miss it.

We invited two women we met on the cruise and have been with us on
this post-tour. While Fast Eddie's has a huge menu with many local
specialties and a pretty good salad bar, Samuel had his heart set on
the pizza. He split a 12 piece 15" medium size with Gwyn and while his
half was plain hers was Hawaiian with ham and pineapple.
The rest of us headed to the salad bar where you can fill a huge plate
with tons of yummies for $8.50.
We saw that they had Apothic Red on the menu which we loved several
nights earlier, but the server came back to say they were out. We
chose the CLINE Cashmere 2010 instead as I know the winery and it's
pretty decent. This Mourvedre, Grenache, Syrah blend was smooth and
silky.
Then came the burgers:
Will went with the BACON SWISS Gourmet (the Gourmets come on a hoagie
bun instead) and Sandy went for the CALIFORNIA with avocado, Swiss &
Sprouts. My PEPPER JACK came on a sesame bun and was perfectly cooked
and more than a meal with the accompanying Seasoned CURLY FRIES.
We were all stuffed and while I am pretty confident I will never head
back to Tok again, we knew we had the best meal in town. If you go, be
sure to wear GOOD mosquito repellent as this town is one of the worst
I have been to in Alaska, and they don't seem to have a way to keep
them out of the dining room either!

Fairbanks foodies:Gambardella's is perfect for pasta (7-12-12)

You can well assume that Fairbanks, Alaska doesn't have many choices for fine dining. We looked over many of them and felt that we hadn't had pasta for

some time and chose GAMBARDELLA's right downtown (well, downtown is several blocks long and everything is right there). It was a good choice.

We arrived to a homey feeling with ochre painted wallpaper, if a bit worn down. Tables had plastic cloths and white paper placemats, but they do get

a big plus for the gold linen napkins.

Samuel chose the children's menu full order of Spaghetti with meatballs which could have fed two! He was told he could have salad before and we asked for

a leafless option and our super-smile server Dejan from Serbia delivered a plate full of tomatoes, broccoli, provolone cheese and ranch dressing.

Will and I chose a bottle of Santa Cristina Campogrande from Orvieto which went very well with our starter choices:
CEVICHE of Halibut, Scallop and Shrimp was a bit of a dud having been cut so small the pieces were hard to fork up!

CRAB CAKES with Lemon Beurre Blanc were nice but surrounded by an odd balsamic ring that was not warm like the dish and a bit too strong. While

rich it was a pretty good crab cake.

Our salads were nice but way overdressed with Italian dressing and had lettuce as well as olives.

We moved to a bottle of DOMAINE SERENE Pinot Noir Yamhill Cuvee 2008 from Oregon which was superb for the price and was excellent with both our

huge seafood filled pasta plates:

ALASKAN SEAFOOD SAUTE with Halibut, Sockeye, Shrimp & Scallop over Fettucini with a Marsala Cream Sauce. Also rich, it needed only some pepper and

was impossible to finish, Will hit the jackpot with the CAJUN SEAFOOD PASTA made from the same ingredients but adding SPICY SAUSAGE and a spicy

vodka chipotle cream sauce. Again, rich, but decadent and way too filling.

We could not even think of dessert as we rolled home at 11pm in the still super bright sunlit skies near the Arctic Circle.

Alaska's Denali dining:Princess' KING SALMON swings from savory to so-so (7-11-12)

Heading north from Anchorage our next stop was Denali National Park
the home Mt. McKinley, much wildlife and loads of fun, but not
necessarily good food.
Our first night at the Nenana Grill at the McKinley Chalet where we
stayed was uneventful and not really mentionable. The salmon Will had
was good, my Alaskan King Crab Legs were decent and the wine was great-
Apothic Red 2010 that we had for "dessert" when we returned from a dog
sledding excursion after dinner (the sun sets at midnight and rises at
4am, so it's never dark).
The next night we went next door to the Denali Princess Wilderness
Lodge's KING SALMON, definitely the top place in Glitter Gulch (the
not too affectionate name the locals call the hotel/restaurant/
shopping strip outside the National Park). King Salmon gets big points
for its ambiance and views of the mountains, but looses points with no
bread plates for the tasty hot Asiago bread. The wines here are
inferior by far to the Nenana next door and we decided to have some
drinks first - a very smart move.
The Alaskan SMOKED SALMON BLOODY MARY is a divine creation from Alaska
Distillery Smoked Salmon-infused Vodka (think Sunday brunch with a
bagel, lox and cream cheese without the cheese or carbs!), olives and
pickled string beans. Will also liked his McKinley Margarita with
Sauza Gold Tequila, Peach Schnapps, lime and of course, salt.
Samuel ordered the Denali Princess Lodge (must they use this in every
name) Brick Chicken which had a crispy crust that Samuel eventually
loved and a mountain berry compote which was a bizarre choice (and not
used), along with string beans and superb fingerling purple and white
Yukon potatoes.
Will and I split both apps and mains:
Coconut Crusted HALIBUT with Apricot Chutney was tasty as the chutney
was more like a marmalade and not sweet so as to add to the coconut's
sweetness.

The entrees were enjoyed with a bottle of STEELE CHARDONNAY, the top
choice on the menu (and it had 8 whites or maybe 10!). The Asiago
Crusted Alaskan HALIBUT came with a light panko-Asiago-herb crust and
was pan seared perfectly. Sadly the parmesan risotto was ice cold,
although the fried capers were fun. String beans came with every
entree but were called fresh vegetables on the menu; I guess they
change them often.
The most expensive fish on the menu was the restaurant's namesake the
Sea Salt Accented KING SALMON pan seared with gray sea salt atop a
cremini mushroom English pea risotto, which was not cold in a superb
beurre rouge sauce. The fish and dishes were good, but not a touch on
the Crow's Nest in Anchorage...so we shall yet see what remains in
Fairbanks and the Alaskan north!

Alaskan cuisine conquers at the Crow's Nest in Anchorage(7-9-12)

Our final night in Anchorage was at one of the city's top rated places (you will recall a couple of places are closed on Sundays and Mondays) and it was a wonderful experience. The Crow's Nest is located on the 20th floor of the Captain Cook Hotel (where I stayed with my parent's on our first visit here 20 years ago) and has spectacular views on through the huge picture windows. Our table was right against the window on the east side facing downtown Anchorage below and the magnificent snow-capped Chugatch Mountains in the distance. We sat down at 645pm and our dinner lasted close to three hours and was indeed a total experience with great thanks to our server Eric and his team. Add to this the crisp linens, fine china and crystal (Spiegelau) and you do have fine dining indeed.

As soon as we sat an amuse CARROT GINGER SOUP appeared with coriander hints and fresh scallions atop. Warm French bread and Olive bread appeared which was the best we have had on the whole trip.

Our only concern was that the large pricey portions would be too big for Sam. I had checked prior to making a reservation and knew this large hotel offered a children's menu, but it seemed a new chef had abandoned that option. Eric said that he could request anything from the chef, but that the new chef was not too amenable...OH BOY! Eric reappeared after a while and said that our requests would be granted, so Sam had the Tomato and Cucumber Salad (he left the delicious leafy greens) with Balsamic reduction and a tasty vinaigrette (champagne? red wine and shallot? who knows?). The salad was gone in seconds and Will and I gobbled up our fabulous appetizers. Will had the TUNA TOWER of edamame and cucumber marinated ahi with avocado, lime and toasted nori, which while delicious still doesn't come close to my new recipe for tuna tartare at home! My SEARED DIVER SCALLOPS were superb and local as well with a Vegetable Ratatouille (onion, eggplant, squash, red pepper) in and almost deconstructed format shaped in a small square with butter braised leeks in a toasted shallot and vermouth sauce.

We chose a bottle of McCrea Rousanne, but it was sold out, so the sommelier let us taste the McCrea "Sirocco Blanc" 2008 "Boushey Vineyard from Washington's Yakima Valley (40% Grenache/30%Marsanne/20% Rousanne/10%Picpoul) which was a superb creamy blend with a slight acidity from the Picpoul that we were more than happy with. Samuel enjoyed a homemade orange cream soda!

Will and I chose to split the BEET TERRINE made from roasted Alaska Purple and Golden Beets alternating for presentation with Goat Cheese, Truffle Mousse and Toasted Hazelnuts & Petite Greens. While a nice idea, the dish needed fresh pepper as it was bland, and we did get some after we finished most of it; one slight down point of the meal.

We switched to a blow your mind full of flavor and body ROCO 2005 Pinot Noir from Oregon's Willamette Valley and Sam switched to an amazing homemade Black Cherry Soda.

Our main courses came and Samuel ate a huge portion of his Prime RIBEYE with Pimenton Espresso Crust, Roasted Fingerlings and Bordelaise Sauce, but would not touch the Broccolini. Will adored his ALASKAN HALIBUT braised with wild mushrooms, fennel and corn succotash and a sweet pea beurre blanc. It was divine and we have to say that both our fish dishes were some of the best local fish ever with superb local ingredients. My COPPER RIVER SALMON from way southeast of town with house cured Pancetta, Chardonnay & Caramel Poached Apples, Purple & White Pearl Onions, Brussels Leaves, Fingerling Potatoes and Orange Gastrique. Salmon like this, so fresh and so flavorful, just can't be had at home!

Samuel ordered the Mango Sorbet and loved it but we began to notice that the dining room was freezing cold. Who needs a/c when it's 55 degrees out?

Will chose the BLUEBERRIES MEADOWS which was creamy cheesecake with blueberry reduction, Madeleine cakes, AMAZING Blueberry Ice Cream and a Blueberry Tartlet that was the real dud of the meal as the tart was dry despite the biggest fresh berries inside it.

Altogether, it was an amazing experience that we would love to have again in Anchorage should we return.

SNow City Cafe is open much of the day and Anchorage away (7-9-12)

Today's lunch was at one of Anchorage's most well known breakfast and lunch spots. The do take some reservations, and don't walk in, the line is an hour long or more at noon.

SNOW CITY CAFE at 1034 W 4th is just off the Cook Inlet, but the view is all inside and the place is fun and funky and the food quite good.

Samuel had his first ever grilled panini with Mozzarella, Prosciutto, Roasted Red Peppers and Pesto which he devoured and loved the Lime Soda as well.

Will and I chose the famous SOCKEYE SALMON CAKES which comes with tasty hash brown patty and choice of 2 eggs. I asked our server if poached or scrambled were better

and Will chose fried. Choose something runny like fried or poached as the yolk helps the cake with a sauciness it lacks. I shouldn't have had the scrambled although the eggs were super.

Smoothies here are some of the best with IGLOO CANYON made from raspberry,oj and vanilla Greek yogurt and my perfect POLYCHROME of mixed berries, banana and cranberry.

It's a great spot for breakfast and lunch and people watching as well

--

At Anchorage's GINGER all goes good (7-8-12)

We arrived here an Anchorage for a couple of days and chose two top
spots, but not our first choices, as the really top spots are both
closed Sunday and Monday and those are our nights here!
Anyway, GINGER (www.gingeralaska.com) right in downtown at 425 W. 5th
Ave is a simple cozy Asian fusion spot that gave us reason to rejoice.
Samuel insisted on the POMMES FRITES with Wasabi Mayo (none for him)
which were divine and gobbled up the Fried PORK PURSES with veggies
and Ponzu Dipping Sauce. He did not care for the tasty simple
Vegetable SPRING ROLLS with vermicelli noodles and a yummy cilantro
mint sauce, but he did discover that he now likes shrimp as he asked
for more from our superb GINGER JAMBALAYA with shrimp, scallops,
clams, fish, sweet linguica sausage, red peppers, onions, mushrooms
and rice of course. It had a nice bite and was really a HUGE portion
we could all share.
A CRAGGY RANGE Te Muna Road Vineyard New Zealand Sauvignon Blanc was
the ticket for the saucy and spicy foods and we moved to a superb OWEN
ROE Grenache Blend "SINISTER HAND" from Columbia Valley Oregon 2010
that was melt in your mouth perfect (71%Grenache, 24%Syrah &
5%Mourvedre) with the divine Sesame Crusted AHI TUNA Grilled rare and
served over a monster mound of coconut rice with sauteed spinach in a
tamarind sweet chili beurre blanc.
The lighting is low, perhaps because the sun shines outside til
midnight! The tables are nicely lacquered and the place is cozy, but
nothing special.
Tasty seasoned sesame crisps come instead of bread, and Sam chose a
vodka-less virgin version of the Blue Rickey with Sprite, Lime & Dried
Blueberries.
Will could not resist the Passion Fruit CHEESECAKE with Macadamia
Graham Crust, Raspberry Coulis and Passion Fruit Anglaise, but I kept
to just one bite.
It was all superb.

Albany's REEL SEAFOOD is as real as airport Colonie town can be!(6-25-12)

Last night while waiting for a flight, we decided to run around the


corner from Albany airport and discovered REEL SEAFOOD on Wolf Rd in

Colonie (www.reelseafoodco.com). It's basic, but decent and we enjoyed

a bottle of Kim Crawford Chardonnay (unoaked) with our basic but tasty

seafood while Sam ate a way overdone hamburger with fries.

The bread here is a hit for sure and we did indulge. Will had the

SWORDFISH with SHRIMP and my BROILED SEAFOOD PLATTER had four huge

scallops, a 1/2 dozen shrimp scampi, 2 clams casino, a chuck of cod

with a bread crumb coating and one huge Alaska King Crab. the dipping

butter was redundant as everything here is already loaded with butter,

even the yummy String Beans Almondine. The cole slaw is included and

we had that as a starter as each bowl is huge! My only real complaint

was that one of the clams had a piece of bacon that was quite hard and

what one might call wood-chip like.

The service is friendly and it sure beats the garbage you get in the

airport, so why not waste 90 minutes here instead!

lunching in Lake Placid & the fabulous FRIENDS Lake Inn, Chestertown, NY (6-23-12)

On our way out of Lake Placid we stopped for lunch at the BIG MOUNTAIN
DELI & CREPERIE (www.simplygourmetlakeplacid.com) on Main Street where
Samuel decided he adores crepes; his was stuffed with pesto chicken,
melted provolone and roasted red peppers. Will and I had the Turkey,
Tomato, Spinach, Feta and Tapenade which was also divine.
It was almost impossible to choose with a huge wall of dozens of
savory crepes and the "46 best sandwiches in the high peaks." I guess
we WILL have to go back.

We headed south to Chestertown, just west of Lake George and the
FRIENDS LAKE INN where we dined and stayed. Our superb dining
experience proves that there is great food and amazing wine in the
middle of nowhere. The amuses arrived in the form of a Seared Scallop
with Cajun Edamame Puree and seaweed salad, but they seemed to know
that Samuel would not even touch this and hence brought him a fried
mozzarella stick with mini pizza bite atop fresh tomato sauce. He was
delighted.
We ordered a spectacular bottle of 2002 Maison CHAMPY GEVREY -
CHAMBERTIN that has some spice in the mouth at first and then mellowed
and smoothed to perfection.
Salads were the starters and these were some of the best with Samuel
and I basking in the sublime HEIRLOOM TOMATOES with Mozzarella & Fresh
Basil in a duet of Balsamic reductions. Will opted for the RADICCHIO
with Grapefruit Segemtns, Shaved Pecorino and what must have been a
ton of Crispy Prosciutto.

A sorbet of Apple Mango, Lemon, Tea came next and it was a nice break.
Samuel went with the All Natural STATLER Chicken BREAST and Sweet
Italian Style Chicken Sausage au jus with rice noodles, summer squash
and roasted red peppers that was cooked perfectly and came out like a
stew.
Will and I split two entrees each of which could have fed two people.
The amazing Maple Leaf Farms (Quebec) Lychee Pineapple Barbeque
Lacquered Half Duckling was ay more than half a duck with a ton of
super mango infused black rice and fresh heirloom style steamed
carrots.
Then we went on to the Cast Iron Seared ELK CHOP with Juniper Cherry
De mi-Glace, Porcini Celeriac Mash and Roasted Baby Beets. The meat
was ever so slightly chewy, but the dish was superb overall with every
ingredient.

Will enjoyed a Passion Fruit Semifreddo with Raspberry Coulis and I
spooned up some White Peach and really fab Lychee Sorbets with fresh
berries as I ran out the door to a concert at the Seagle Music Colony
in nearby Schroon Lake.
Breakfast the next day was equally impressive with amazing Maple
Sausages and Crispy Maple Bacon amongst other things!

Whiteface Lodge's KANU can do and more especially with wine in Lake Placid, NY (6-22-12)

After an awful delay getting out of Dulles of a DAY, we made it north for our weekend in the Adirondacks and headed straight to our overnight spot at the rustic, yet luxurious Whiteface Lodge. Dinner at their elegant dining space called KANU is a wonderful experience and was helped along with our sweet server Tiffany and the brilliant wine expertise of sommelier Scott.
The dining room is over two stories tall and loaded with taxidermy and animal heads as well as a chandelier of antlers. This is not for your PETA vegetarian! The chairs are comfy wooden Adirondack style and due to such a large space, nobody could ever feel crowded.
Scott gave us many ideas about NY State wines and we are now so excited about our upcoming August trip to the Finger Lakes.
We started with a bottle of Herman-Wiemar Reserve Chardonnay 2003 from Seneca Lake and the first bottle was corked, but the second was sublime and had aged perfectly. Scott told us where to visit in August and I bled him for every bit of info I could!
I started with a superb SMOKED CANADAIN DUCK & Fingerling Potato Salad with Sun Dried Tomatoes, Shallots, Dill, Olive Oil & Sherry Vinaigrette that was as tasty as a salad can be. Will went for the TUNA TARTARE with Cucumber, Ginger, Coriander, Sesame, Lime, Chives and Potato Gaufrettes, which he passed off to Samuel (remember our diets!). The tartare was tasty, but he said it's not nearly as good as mine that I have taken to making every two weeks while we are dieting!
Samuel ordered the "Chicken Fingers & Fries" which were three juicy breaded breast pieces that would have feed THREE children.
We moved on to an amazing CABERNET FRANC/Lemberger Blend from ARNOLD ROAD 2007 "Martini-Reinhardt" from Seneca Lake as well that would shame many other reds from more popular wine regions!
Will enjoyed this with his perfectly rare Pesto Herb Crusted YELLOWFIN TUNA, Green Beans, Fingerling Potatoes, Cherry Tomatoes, Olives & Quail Egg. My MISTY KNOLL STATLER CHICKEN BREAST with Grilled Vegetables, Orzo Salad and Roasted Shallot Sherry Emulsion was just slightly overcooked and hence a bit dry, but a truly tasty farm raised chicken that deserves note(read next night's review about same).

Samuel was full after a second order of those amazing skin-on fries, but Will tested his diet with the Adirondack ICE CREAM SANDWICH made from Brownie Cookie, Barkeater Toffee Ice Cream and Caramel Sauce. It was yummy, but came in three gigantic cookie slices that again could have fed three or more.
I headed for the cheese which was divine. Samuel gobbled up most of the BEENSTER POLDER 26 month aged Gouda from the Netherlands and I savored the local KUNIK from Nettle meadow Farm in Warrensburg, which we visited today and petted and named the goats and bought even more cheese from to take home! Old Chatham Farm Ewe's Blue is always nice, but a mild blue, and a local Adirondack Cheese Aged Cheddar from Barnveld, NY was creamy and crunchy and heaven. There were tasty berries and I polished it off with a glass of divine VIGNOLES, Berry Select "Martini-Reinhardt Selection" 2006 also from Arnold Road (we are going there!).
Thank's Scott for the wine and a wonderful evening.

EAT BAR for a nosh or more in Arlington (Happy Father's Day! 6-17-12)

Well folks,


We've started to emerge from diet hibernation. We have lost a combined total of nearly 35 pounds and are still going, if slowly, so a treat is in order for Father's Day.

We were in Arlington after Samuel's ballet recital and chose EAT BAR (http://www.eat-bar.com)which we knew had yummy burgers for him and lots of choices for us from the large small plates menu.

Samuel headed right for the HAMBURGER with FRENCH FRIES and a Shirley Temple. Eat Bar's small plate burger at $9.00 is a steal. It's superb meat and seasoned so well, none of us (yes we took a bite) wanted ketchup!

The fries were hot and tasty.

Will & I started by splitting a STEAK TARTARE made with Pastrami Spices, & Egg and served with crispy thin slices of toasted pumpernickel. I've head this before, and still love it.

A glass of BONARDA MALBEC Alma Negra 2009 for will from Mendoza, Argentina was spicy and full bodied, while my RED BLEND from Thurston Wolfe of Washington's Columbia Valley 2009 was smoother yet intense due to a blend of 36%Primitivo,36% Lemberger and 28% Petite Sirah.

Next we ordered (to split) the SPICED LAMB BURGER made of pork and lamb with a curry-whipped feta, tzatziki and pickled onions on the side. I shmeared my onion on the very spicy burger and while I really couldn't taste the feta (due to the spice), it was a divine assemblage cooked to a medium-rare perfection.

Our two sides we ordered were the excellent and simple GRILLED RAPNINI with balsamic & crispy garlic, but alas they were out of the Roasted Beets with Ricotta, Cumin and Citrus vinaigrette. Our delightful server apologized and said we could have any side on the house and recommended the WHITE BEANS with Parmesan and Bacons Bits--she was spot on, but we both felt the fat settle in as we wobbled out the door and hoped that eating early meant our metabolism would get its job done before bed.

Off to the MUSIC MAN at Arena Stage with Sam! A delightful Father's Day and super eats at EAT BAR!

James Beard Foundation finds DC with SUNDAY SUPPER at UNION MARKET (DC's newest foodie venue) starring 20+ of DC's star chefs! (6-3-12)

Last night was truly one of the greatest foodie events DC has seen in decades. It combined great food, wine, company, chefs, mixologists and more in what is sure to be one of Washington's hottest new foodie venues when it opens on September 8. Union Terminal Market opened over 80 years ago at 4th & Florida Streets, NE and in its heyday was probably a pretty amazing place with over 700 vendors, cold storage and a cafe! A law banning outdoor sales of meat and eggs in 1962 killed the farmer's market and in 1967 a new indoor market was built. By the 1980's the area began to change with the advent of modernization and supermarkets in the 'burbs. The historic UNION MARKET is being revitalized the EDENS, a development corporation (they did the Ferry Terminal in San Francisco) and will reopen on September 8 at 6th Street & Neal Place, NE (near Gallaudet University) (www.unionmarketdc.com) with a mix of retail, restaurants, hotel, entertainment and more. Last night the James Beard Foundation took over the space for a fundraiser in conjunction with the charity Food Corps and it was indeed an evening to remember. Over 250 people sitting at two long tables attended and over $100,000.00 was raised. Entitled SUNDAY DINNER at UNION MARKET, we were greeted in the stark, but spanking new interior featuring bright open spaces with a chandelier of recycled water bottles over the main entrance. Waiters abounded offering sparkling water and wines and we progressed to the first "station" right inside the front door which will be the future home of uber-mixologist GINA CHERSEVANI (now serving at Eddy Bar at Hank's Oyster Bar) called "Soda Shop." She offered up the most spectacular Stormy Harbor-Rhum Clement, Buffalo & Berger Ginger-Lime Soda Cocktail that I went back for seconds only to discover they were gone and Gina had switched to a fizzy starwberry rum cocktail! Next to her was Derek Brown of the Columbia Room who had a cloyingly sweet Gin Punch a la Terrington made from Plymouth Gin, Green Chartreuse, Lemon, Cane Sugar & Mineral Water. Around the open space were counters featuring various appetizers: Spring tonic, Nettle Soup with Crispy Guanciale (pork cheeks fried to a crispy wafer) from Rob Weland of Cork Wine Bar Tabasco BBQ'd Hama Hama (California) Oysters from Jamie Leeds of Hanks Oyster Bar -I had to go back for seconds! Lardo Wrapped Fig with Lemon Honey from Nate Anda of Red Apron Butchery (see below) Japanese Deviled Egg-Half a Soy Egg with Sea Urchin from Katsiya Fukushima of Daisuke the soon to open ramen restaurant Daikaya White Gazpacho with Laughing Bird Shrimp & Cucumber Blossoms from Harper McClure of The Federalist was a refreshing summer treat. Rappahannock River Oysters on the Half Shell were served up by Travis Croxton who will open Rapahannock Oyster Co in the market this fall as well. Tables offered up glasses of various Virginia wines: Boxwood Winery Topiary (Cabernet Franc & Merlot) & Rose Veritas Winery Viognier Thibaut-Janisson Blanc de Chardonnay sparkling These wines were also on the table to be poured by us "Sunday Dinner style" when we sat down. Jugs of Chocolate City Beer Copper Ale also were on the table and poured draft-style during our arrival. The floor plan for the future market shows a cafe/wine bar as well as Lifestyle store from Amanda Clements, Righteous Cheese from Carolyn Stromberg, Peregrin Espresso, Oh! Pickles, DC Empanadas, Trickling Springs Creamery (dairy products), Lyon Bakery (breads), TaKorean (Korean BBQ tacos), Red Apron Butcher Shop, Dolcezza (from Georgetown) Artisanal Gelato and of course Rapahannock Oyster Co Oyster Bar and Gina's Soda Bar, as well as 40 local vendors and artisanal goods. After an hour of milling around, finding friends and meeting up with many of the star chefs cooking that evening, we were seating at the two long tables and served a four course dinner with each course consisting of three large plates passed around each section of the long tables "Sunday Dinner style." FIRST COURSE Nick Stefanelli(Bibiana Osteria) -Braised Pork Trotter with Early Summer Tomato Sauce and Poached Egg came in a deep fried rectangle in a rich sauce and I realized that I must truly beware of portion control tonight if I am to survive, having dieted for over a month now! Nora Pouillon (Restaurant Nora) served up a tasty New Morning Farm Arugula Salad with Shaved Artichokes and Lemon Vinaigrette that I begged for more of. RJ Cooper (Rogue 24) had a divine Rose Veal (tartare) with Wheat Germ, Artichokes served between two pieces of Flatbread (that I eliminated most of!). SECOND COURSE Scott Drewno (The Source) had "Angry Crab" which was a Fried Soft shell Crab with Traditional (spicy) Szechuan "Angry" Sauce and it was indeed spicy but superb Robert Wiedmaier(a James Beard Award winner - Marcel's, Beck's, Brabo, & Mussel Bar in Atlantic City ) wowed us with huge Grilled Scallops with Thyme & Aged Sherry Butter Emulsion that was darkened with Squid Ink and laced with Truffle Oil. Mike Isabella (Graffiato & Bandolero) -kept it simple but tasty with a salad of Grilled Local Summer Squash, Sweet & Sour Eggplant, Basil & Tomato I must note that so much of the food was locally grown and sourced and fresh as can be making this an even more special event. THIRD COURSE Cathal Armstrong (Restaurant Eve & more) - made the scene with a Crisp Muscovy Duck Leg Confit with Morels that begged for seconds! Bryan Voltaggio (Volt and a soon-to-open space in Chevy Chase!)-TV chef heartthrob from Top Chef showed he can truly re-invent with a Pumpernickel Radiatore (pasta swirls) with Pickled Veal Tongue, Garden Herbs & Flowers with Sea Beans. Fabio Trabocchi(another James Beard winner-Fiola) - served up a Casserole of Maitake Mushrooms, pea Tendrils and Flowering Sage that was one of the most amazing vegetable sides anywhere. Intermezzo I dare you not to finish this Lemon & Opal-Basil Gelato from Robb Duncan of Dolcezza (to open at this market as well!), a creamy delight topped with fresh micro basil greens. FOURTH COURSE As if one dessert were not enough we got TWO, plus a box to go! Warren Brown (CakeLove) -Dark Chocolate Bundt Cake with Lemon-Vanilla Syrup was a moist delight even if I only had one bite! Tiffany McIsaac (Birch & Barley, Tallula, Eatbar, Vermillion, Evening Star Cafe, Columbia Firehouse & Rustico) - easily raised the bar on desserts with a Goat's Milk Cheesecake, Glazed Cherries, Pistachios, Balsamic & Arugula Santosh Tipur - sent us home with a box of chocolates from Coco Salsa so we wouldn't starve on the way! I can guarantee that I would return for this event if it becomes annual!

WINE and more at WOLF TRAP--a special food and wine event(5-19-12)

Even though we were dieting (and I am starting to regret it today), it was my birthday on Saturday and I really wanted to go to the annual WINE AT WOLF TRAP event which is a terrific catered dinner with wine AND music pairings, as well as a silent auction of some superb wines. On arrival we enjoyed some of the small hor's d'oevres which were served with a slightly sweet Proscecco, that I dumped fast for sparkling water (see how good I was, for an hour at least!). The best were the little potatoes with dollops of Lobster as well as some light puff pastry shells with sour cream and a dollop of caviar. I passed the bread on the yummy garlic carpaccio and left many of the others. We sat down with a super group of people to enjoy a terrific meal and then headed to the bidding table ending up with a 40+year old bottle of vintage port! Grilled Black Cod with Celery Root Puree, toasted Hazelnuts and Huckleberry Gelee was a nice, but simple dish served with a wonderful crisp, but aromatic 2010 Villa Antinori Bianco Toscano IGT Spring Pea Risotto had a crisped slice of Golden Baby Beet with truffle oil and was quite yummy, though we tried not to eat all the al dente carbs! The 2010 Castello della Sala Bramito del Cervo Chard from Umbria was just right from its touch of oak (5 months)--all the wines were from Antinori. I think my favorite course was the DUCK BREAST with Fennel Puree that was so mild it could have been potato. A single slice of Hash Brown was crunchy and yummy, but the rare duck was divine, especially with the 2008 Villa Antinori Toscano Red IGT which is a steal at around $20! Hickory Lamb Loin came with Creamy Cheddar Polenta (just a taste) and Apple Cider Reduction and Brussels Sprout Leaves. The meats all night were truly the best quality and here the tasty lamb was paired with two divine reds: 2007 Marchese Antinori Chianti Classico DOCG Riserva that was best with the meat and 2006 Pain delle Vigne Brunello di Montalcino that was aged so beautifully, yet so smooth, I savored it all on its own. Braised Rhubarb with Celery Ribbon and Sheep's Milk Frozen Yogurt was a novel deconstructed type dessert that got a bite or two, but I resisted the rich yogurt. A 2007 Vinsanto Tenute Marchese Antinori was a nice choice with lots of acidity, yet not lacking sweetness like some Vin Santos. What a superb night and I know we will return next year!

KINKEAD's always conquers and is great on a diet! (5-16-12)

As you know we have been dieting and I am proud to say that in 2+ weeks, Will & I have dropped over 10 pounds each. We have been super well behaved and decided to head out with Samuel and two dear friends/ clients to Will's ould haunt KINKEAD's in Foggy Bottom. We made a great choice, as they still have the best seafood around and many of the options are much less fattening to boot. I arrived before everyone else and ordered a bottle of creamy, yet crisp CASTELO de MEDINA VERDEJO from Rueda 2010 in Spain; it was ideal with our starter of OYSTERS. We chose from Blue Point (Long Island), Ninigret Cups(Rhode Island) and tasty Creek Pungoteague (Virginia); it was very hard to choose a favorite. Meanwhile, Samuel ordered the Grilled Free Range CHICKEN BREAST with Parmesan Crusted Thigh, Roasted Artichokes, Mushroom Sauce (that he would have none of), Tomato, garlic & Lemon. He let us eat the tasty smoky arrtichoke hearts (odd, cause he loves them at home in garlic butter) and gobbled down with his chicken a side order of Boardwalk FRIES. We moved on to a MACON-VERGISSON Les Courthoges 2010 from Domaine Jacques Simonin which was a fruit intense Chard pairing ideally with our three different main courses: Pepita Crusted SALMON with Cilantro, Chilies, Crab, Shrimp & Corn Ragout Crispy Whole SNAPPER with Thai Curry Coconut Milk Broth, Straw Mushrooms, Thai Herbs & Cucumber Relish and my divine Cornmeal Crusted SOFTSHELL CRABS with Tasso (ham), Crayfish,& Artichoke Salad in Corn Butter Sauce All of the dishes were superb and yet not huge or very rich. Excellent diet choices if you stay away from the bread! Our server Beth was so kind when we hesitated at the dessert menu and was happy to bring out 5 forks with the one order of Kinkead's unbeatable APPLE TARTE TATIN with Vanilla Ice Cream & Caramel Sauce. Even Samuel's eyes rolled when he downed his forkful of tasty apple with the yummy crust. We went home and were both happy to see that the next morning our weight had yet dropped again. Hopefully we have fooled our metabolism and it will work hard all weekend as we have a charity dinner tomorrow and will need all the help we can get!

Mike Isabella's GRAFFIATO is a mighty inventive modern Italian take(5-1-12)

While I started my diet this week, I had to be very careful and picking GRAFFIATO (www.graffiatodc.com) across from the Verizon center at 707 6th St, NW turned out to be a great choice. Of course, we avoided the pizzas and his famous flatbread with his grandma's sauce (if you watched Top Chef), and settled in with a bottle of CASTELLO di LUCIGNANO "Il Solissimo" 2001 which is a great cab/Sangiovese blend that will truly fill your mouth with flavors and work with all the foods served here. We also tasted the GRAFFIATO Red Nebbiolo from Purcellville, VA (I forget which vineyard makes this for them) and it was spicy, but a bit light. All he wines are served by the bottle or the glass! The SPICED PISTACHIO Nuts that come to each table are a nice little treat and not a carb loader, which I am trying to avoid. Dishes here are "tapas" style and meant to be shared. The Polenta- Crusted SOFT SHELL CRAB is one crab split in two with ARUGULA PESTO, PICKLED RAMPS and Micro-Arugula. It's a divine and not heavy at all preparation of this local treat. We were hooked. SPRING GARLIC SOUP with Crispy SWEETBREADS & PICKELD RAMPS (do u sense a theme?) is an indulgence, and I later found out is cream-based (oops!) but was a superb novel soup with several small crsipy sweetbreads for crunch in the bowl. Marinated OCTOPUS comes with Romesco Sauce, Calamata Olives and Almonds. It is marinated in Red Wine Vinegar making it quite tangy, but if you like slight pickling and octopus, this dish is for you. It is finished in the wood oven and served hot. Our divine server Christina said it was not her cup of tea, and I can truly understand why; she was spot in that some people like it and some don't. She suggested the spaghetti or gnocchi for a pasta dish that my friend wanted, but he headed straight for the LOBSTER RISOTTO with MASCARPONE. I had a couple of bites, and while it was a very tasty dish and quite rich too (and loaded with lobster), it was way past al dente. I am a firm believer that risotto must be al dente; Christina explained the customers seem to prefer it softer, even though it is the wrong way to serve it. The restaurant is very plain, with unfinished floors and ceilings and wobbly wooden tables with not too comfy metal chairs. We had a nice big table upstairs at the front window which was nice, but very chilly with the a/c vent above us. The noise tended to be centered towards the rear and kitchen, so we were happy we did not have to raise our voices to converse as some others might have. While we loved everything, a highlight here is the veggie dishes: BROCCOLINI come with a slightly spiced pepper relish (red pepper puree), walnuts and feta which adds the perfect taste to a wonderfully prepared al dente vegetable. Roasted CAULFILOWER is also sheer perfection cooked with Pecorino Cheese, Red Onion and a slight hint of mint. This is a great place to go with friends and try many different dishes, or just for a pizza after the Verizon Center show or game, but be sure to reserve; the place was full by 7pm on a Tuesday!

Falls Church's OPEN KITCHEN is way more than OK (4-26-12)

Each year we try to dine out on the night designated by FOOD & FRIENDS as "Dining Out for Life," where the restaurants donate a percentage of their proceeds directly to Food & Friends. This is generally 25%, which is a nice chunk for chairty, but can be more. Samuel had a class in Arlington, so I searched for an new place nearby with a fun and interesting menu and chose OPEN KITHCEN (www.OpenKitchen-DCmetro.com) located in a small mall just at the intersection of Leesburg Pike (7115 Leesburg Pike) and I-66, so it's a quick sprint if you are near I-66 (it took us under 15 minutes to get home). We were greeted by the owner, manager/sommelier and even the chef, Kenneth Hughes, who came to our table several time to check if everything was okay. As I said, it was much more than okay! There is indeed an open kitchen with a long bar at which you can sit and chat with the cooks; a TV perched in the corner (volume off) runs the Food Network! The tables are raised with bar stools, so not for the elderly or such, but the covered adjoining section has regular low tables, if not a view of the open kitchen. Samuel was thinking of a steak-frites until we spotted the $7 children's menu and he chose CHICKEN TENDERS with a side of Parmesan Fries and unlimited Sprite (each main comes with the side and soda or lemonade refills). The tenders were gorgeous, sauteed and seasoned and not breaded and layered with the gorgeous steak style baked "fries" in a presentation that would get any child or adult excited about the food. We ordered a bottle of Mittelbach Zweigelt Rose from Austria that was perfect with the 1.2 dozen Choptank (Chesapeake) Oysters we had. These came with a light red mignonette sauce that I adored, as oysters should never be smothered with anything...well not when raw! Will & I then shared one of the most novel and divine sappetizers of LOBSTER BREAD PUDDING with Sweet Corn Puree, Snow Pea Tendrils & Chive Coulis--this is one NOT TO BE MISSED! We switched to a superb medium to full bodied MURIETTA's WELL SPUR RED BLEND 2009 from Livermore in California. Ben, who handles the wine, was happy to pour tastes of the many wines offered by the glass, and was a great help in pairing as well. Will had chosen the Crispy Oven Roasted DUCK Leg CONFIT with Petite Green Lentil Bacon Stew, Crisp Prosciutto, Tomato & Spring Arugula Salad. Since we split dishes, I had a good part of this and can say it's superb. The star of the evening's entrees was the CREEKSTONE FARMS STEAK FRITES which plates a 16 ounce ribeye with Rainbow Chard Saute, Parmesan Oven Fries, Rogue Oregon Blue Butter & Red Wine Demi-Glace. You all know, I don't usually go for steaks, but this was magnificent cut of beef perfectly cooked and the rogue blue cheese butter is mild enough to give accent but not overtake; the red wine demi-glace is a divine addition that makes the dish. OH, and those oven roasted Parmesan Fries which have freshly melted parmesan drizzled on them are indeed SUBLIME! Our server Carlos gave us the dessert option and while Samuel gobbled up a bowl of lemon and raspberry sorbets (he preferred the latter), we shared the CHERRY WHITE CHOCOLATE BREAD PUDDING ala Mode with Moorenko vanilla ice cream. This was our second decadent and ecstasy-inducing bread pudding of the evening. We left full and happy and glad that we put some bucks in the Food & Friends' coffer just by eating out. I must say I am tempted to return to the ASPARAGUS WINE DINNER they are having on May 21 (anyone care to join me at $89 plus tax and tip includes hor's d'oevres and a seated 3 course dinner with 4 wines!), although I must note Will & I start a strict (but breakable) diet today and these reports may be fewer and simpler for a while.... Enjoy! ALAN

Mangalistsa Mayhem-a conucopia of pork at James Beard House with three super chefs(4-21-12)

Last night I returned to James Beard House in NYC (www.jamesbeard.org) where three chefs were in the way overcrowded kitchen cooking up a storm: Michael Clampffer-Chef & VP of Mosefubnd Mangalista (organic pork producers in NJ) Joe Macchia-AvroKO Restaurant Group NYC Lee Ann Wong-Chef/TV personality As we arrived and gathered on the outdoor terrace SPRING CHERRYBOMBs were served to us. These drinks are made from Maker's Mark Bourbon, Alchemical Cherry Infused Vodka, Perrier and dashes of Grenadine and Vinegar Sugar. It was a refreshing and not too sweet drink, but not something I would order again. The hor's d'oevres were varied from Liverwurst with Black Pepper Cream Cheese on mini Poppy Seed Bagels which was the least exciting to Speck & Eggs with Asparagus on Garlic Toasts with soft just scrambled eggs just melting in our mouths. Pork Cheek-Ramp Raviolini with Smoked Ricotta and Toasted Bread Crumbs was another treat with a slightly spicy tomato sauce in each spoonful Spring Peas & Prosciutto were yummy and sevred like bruschetta (to much bread in all of these, though!) and the Mangalitsa Lard-Fried Doughnuts with Lardo were gobbled up by so many, but a bit too sweet for me as a before-dinner treat. These superb donut "balls" each had a piece of warm melted lardo on top which mimicked icing and was indeed fun. I switched to the white wine served before hand and tasted the Slovenian Malvasija which I have to admit was just weird. The staff explained how the Mangalitsa pigs are raised and hence are basically "lighter" in actual weight of the meat we eat. They get only organic feed and NO corn. It's an interesting process and indeed, we were not stuffed by the meal below which in writing sounds UNREAL. Michael's Cured Meat Plate with Spring Fruit Mostarda had another small piece of Lardo which I could have skipped, but I would not have missed the blow your tastebud sausages and the delicious light airy and almost lacelike Prosciutto. The wines came from a winery near Buffalo in the Lake Erie Appellation of Upstate NY and they, too, were odd choices. They guy from the winery had to leave early, so we had no clue what we were drinking save for the labels! Our first wine-XERO White Sensory. It was also odd that the wines were al non-vintage. The second wine was Quincy Cellars Chardonnay which I thought was awful, but once the food came, I have to admit, it paired quite well with the Marinated MACKEREL in Sauerkraut Broth, Braised Bacon, Pickled Mustard Seeds and Carrots. This dish was loaded with flavor and my only mistake was to chow down on one large piece of bacon (I thought it was mackerel) rather than cutting it in two. Next came what most folks agreed was the highlight: PORK SHOULDER LASAGNA with Charred Spring Onions, Pickled Chanterelles and Sottocenere Cheese. The lasagna was rich and divine, and the truffles melted cheese on top was a special treat. The spring onions were a shining star of the entire meal and the pickled chanterelles were really strongly pickled and cut the richness of the dish. SENSORY Cellars Vexation was a red wine that went quite nicely; while thin (think weak Pinot) it had some punch and we all wanted more. There was none. The Herb-Marinated NECK ROAST with Fava Beans, Turnips, Strawberries and Toasted Fregola Sarda(lentil?) was one of the best pork dishes I have ever had. The meat was sublime from the neck side of the shoulder and spiced on the edge to a perfect crust. Quincy Cellars Cabernet was nice. Spring Fruits came wit a Pork Fat Sabayon that was slightly sweet and also a big point of discussion. Sticky-Bacon-Toffee Pudding with Whipped Cream would have pleased any toffee lover. I asked for one to take home with my morning coffee, but that was a waste of time. We returned to the mixed drinks with dessert and got a "Mr Nibs" Alchema Chocolate Vodka with Hella Bitters that was indeed chocolaty and bitter and a nice sipper, but again, no prize winner for me. It was a fun night with some nice new faces and great food....

best brunch and maybe more on NYC's west side at Cafe FORANT (4-21-12)

Brunch today was a revelation, but I do warn that CAFE FORANT is a find and might have a wait for tables. A gorgeous sunny day in the city had no problem with quiet calm curbside seats, but on a bad weather day, there are only 6 tables inside at 449 W. 51st St (www.cafeforant.com). My friends insisted I taste the yummy Lavender Lemonade (it does have lavender color and taste, but it's also a hint to the lesbian owners :-)). I loved the coffee, which our cute as a button server insisted was an espresso blend (it was smooth and not bitter) that can't be recreated at home! My dish was CREPE with CHICKEN & ASPARAGUS and it was perfect, but the side salad of light baby greens with vinaigrette also shined. The star of the plates were the crusty crunchy sauteed potatoes. The other dish at the table was a decadent EGGS BENEDICT CRABCAKES..... The Bread Pudding was also divine, while I eyes the cherry scones (I should have bought one for breakfast the next morning). Who knows, maybe I'll head right back to Cafe Forant!

NYC's BOULUDSUD -Boulud is popping up all over (4-20-12)

I arrived in NY and headed to the less than one year old BOULUD SUD just across from Lincoln Center ((www.danielnyc.com) at 20 W 64th St, next door to Bar Boulud and Epicerie Boulud! They offer a $55 prix-fixe 3 course pre-theater menu and at about 7pm go ala carte.....it's a god move as at 6pm the place was full with pre-opera patrons like me. It's a big open room with huge bar in the front and lots of blond wood, light tones and a very relaxed feel. The tables are too close (well, it's NYC) and I hated the women across who never shut up on her cell fone! She was tall, with huge hoop earring, 5inch platforms and clearly needed to be HEARD! The kitchen is kind of open on one side, although you really can't see much. The staff is friendly and helpful and my server Maurine (from the Congo via France) was a gem. She said the $3 supplement for the OCTOPUS a LA PLANCHA was worth it and it was. It comes with an amazing MARCONA Almond Puree (think hummus from almonds), wilted Arugula and Jerez Vinegar. Maurine suggested a very refreshing ARGYROS Estate "Atlantis" '11 from Santorini in Greece which was the perfect pairing with the vinegar that was at the bottom of the dish. Have you noticed a there, BOULUD SUD, refers to the south of Europe and all the dishes are Mediterranean, from south Europe or North Africa! Bread was pita (ok), soft flatbread (Perfect) and Foccaccia with a Red Pepper Puree as well as Oil with Herbs. I wanted fish, but the scallops and branzino entrees were both fennel intense so I went to the KOFTE Spiced LAMB with Crushed Chickpeas, Baby Gem Lettuce (several tiny leaves wilted under the dish), Garlic Cumin Yogurt. It came medium rare as requested and was one of the best tasting lamb dishes I have had in years. A slight crust of spice and the puree with little pieces of eggplant as well. Maurine suggested a DOMAINE MAUME 2009 Burgundy which she said was bigger because it came from Gevry Chambertin (she knew it well) and proffered a taste before pouring a glass. She also let me taste the Rioja...by the way, she comped all the wine at the end anyway--Boy, did she get a huge tip. The dining room was now full and quite noisy. I ordered my BLANC MANGER PICKLY PEAR with Almond Croquant and Coriander Pineapple Sorbet which was as refreshing and light as could be--think light Israeli trifle with sorbet.....I know it's hard. The prickly pear was perfect and the cream was light as well. The coffee cups are too small, but there are refills. I saw cheese next to me and decided to return after the opera...so four hours later, I reappeared and sat down again for some more wine and cheese and snacks...it was the perfect late night treat.

ESTADIO's tapas are a treat (4-14-12)

After taking in a show with Samuel last weekend we headed down the street to ESTADIO (www.estadio-dc.com)at 1520 14th St, NW, where we had tried to get in before, but could not get past the crowds overflowing out the door. It seems that If you go before 630pm or so you CAN reserve at ESTADIO and we did so at 530pm as it was after a 3pm matinee. It worked out perfectly as the place was empty when we arrived. We had a table by the street window with huge leather chairs and the big wooden tables give a "Spanish" feel. Some of the tables towards the rear are high with bar stools, so if you have issues with that--PLAN AHEAD. Also, please note that the single sex restrooms are clean and nice, but be sure to lock the door behind you (the guy before me did NOT)! Will started with the Cherry, Tequila, Shishito Pepper, Lime Slushee and I tried the White Tequila, Apple, Rosemary Sangria. These were both refreshing but come in small glasses and carry larger price tags then their value. Our server Charlie explained the menu and we ordered away. Samuel was to enjoy the HANGAR STEAK which comes with PATATAS a la Riojana and a Valdeon Sauce(Blue cheese-Sam would not eat the two pieces of steak that touched the sauce!) and he wanted just plain fries, so we ordered the side of PATATAS BRAVAS for him which are superd fried Fingerlings with a very spicy tomato aioli--so he asked for another plate which came PLAIN...boy, he is getting touchy these days. The steak was medium rare and superb...he did gobble that up. We decided to try two glasses of white before ordering a bottle of red and the small tumbler glasses say 4.5 ounce pours, but seem smaller. A GODELLO 2010 from Avanthia in Valdeorras was refreshing while the VIURA 2002 (yes that old) Lopez de Heredita from Gravonia in Rioja was full of flavor for its age. We ordered a bottle of La RIOJA ALTA 2001 Vina Ardanza Reserva Especial,but they were out of that and offered a superb SENORIO de P. PECINA 2001 RESERVA from Rioja that had some spice--perfect for all our dishes: SCALLOPS with Roasted Caulfilower and Salbitxada which came seared perfectly and was a divine combo. GRILLED OCOTPUS with Potato-Caper Salad, Pimenton, Garbanzo & Red Pepper Puree treats this fish fine as well. Crispy BRUSSELS SPROUTS come caramelizes with Onions, Pine Nuts & Currants and makes a perfect veggie tapas-side dish. FOIE GRAS SCRAMBLED EGGS with Black Truffle Butter sound better than they are and are way to pricey. It is a large portion, but the foie gras and truffles don't really shine on this "bruschetta" style dish or Montadito. We should have skipped the superb, but way too rich (and we were getting full) though yummy Crispy VEAL SWEETBREADS with Filet(String) Beans, Bacon & Asian Greens. Will ordered a MANCHEGO CHEESECAKE to go with Quince Pistachio and it reminded of a Creme Brulee Cheesecake..... All said--we did have a god time and as we left, the place was full and the line was forming. Perfect meal, perfect timing.

DINO's Passover Feast - a perfect find (4-9-12)

Every year we try to head over to our friend Dean Gold's place DINO (www.dino-dc.com) in Cleveland Park (DC) for his truly superb PASSOVER FEAST. Now don't believe that DINO's serves kosher food; it does not-this is a PASSOVER-style meal, and one of the best around if you are not strict about kosher food and just do not wish to eat leaven on Passover.
The meal is served family style and costs $59 for adults and $24 for kids. A flight of 4 pours (3 oz. each) can be added for $24 per person, which of course, we always do as well. I only wish that DINO's could offer an array of Kosher for Passover wines as well, some are truly a find!
The flight is made up of
La Giaretta "Volpare" Valpolicella 2010
Mazzolina "Terrazze" Pinot Nero from Oltrapo Pavese 2010
San Polo "Rubio" Sangiovese 2009 from Montalcino
Collemattoni Brunello di Montalcino 2205 from Tuscany
They are a great tour of wines, but we needed a bit more and went for the spicy full-bodied Mantane 2010 Primitivo from Puglia that is a wonderful wine on the palate with all foods except maybe light fish dishes in cream!
The meal itself includes Matza, the best White Horseradish around (it has an intense lemony flavor that I love) and two types of Haroset-an Ashkenazi-style and a very sweet Sephardi "ball" made from date, fig and poppy seed that begs to be combined with the horseradish.
Dean's "Better than Ella's" (his mom) Chopped Chicken Liver was a looser style made from organic liver this year with much more flavor, due to marsala instead of Madeira wine. If you haven't had homemade Gefilte Fish, you must try "Jack's Fish Market" served here with some carrots and a dash of red Hawaiian sea salt. A guy sitting next to us was so intrigued he ordered it as his starter and raved as we did!
Spring Salads include a Beet, Fennel & Onion Salad with loads of flavor, Spiced Carrots with a great spice, but not overwhelming and a superb simple Spicy Greens Salad with delish vinaigrette.

We moved on to the Dean's "Better than Ella's" Matzo Ball Chicken Soup and these were indeed excellent (although, I love my fluffy ones at home!). Samuel loved the Matza ball, as he always does and we gobbled ours up in the slightly salty soup that was absorbed by the ball.
The main course is made up of East Coast Mahi-Mahi al Mosaica with a Livorno-style Jewish tradition sauce of Tomato, Garlic, Parsley & Spice. We adore this sauce and await it every year. The Chicken this year was PEtti di Pollo-Breast with Lemon, Mushrooms and Marsala. Dean substituted capers for the mushrooms on Samuel's plate (he has lost his love of mushrooms he had in belgium last summer!) and both dishes were superb, but the mushrooms were indeed the star. The Agnello con aglio verde needed a bit more of the sauce made from Red Wine, Olive Oil and Green Garlic as the Lamb Brisket on the bone was a bit dryish.
All these came with a huge plate of Matzoh Farfel, Sauteed Kales & Sweet Potato Tzimmes (the firm tasty with raisin kind, not the mushy one you grew up with your grandma who had no clue about overcooking!). All were superb and after all this THERE IS STILL Passover-style dessert of a choice of CHOCOLATE WALNUT TORTA (intense chocolate with a crust of nuts) or the STRAWBERRY CAKE with SABA which was kind of like a matza-cake served warm with strawberry sauce....think of warm matza-strawberry shortcake without the cream!
It's always fun to have this meal each year and not have to cook at home as well!
Bravo Dino!

Roberto Donna returns and LA FORCHETTA gains fame (4-5-12)

On our last splurge before the Passover regime, we headed around the corner to the newly opened LA FORCHETTA (http://www.laforchettadc.com/), located on New Mexico Ave, NW where Balducci's used to be (next to Chef Geoff). The clean open space is bright and airy with a huge pizza oven at the center where you can watch the team toss the dough in the air. Chef ROBERTO DONNA has taken over the kitchen here and since they only opened this week, I can say it looks like a promising venture for sure.
You should be warned that reservations are taken (starting in mid-April) until 630pm only. We had told the staff we would be 6 people at 7pm, but the place was heaving when we arrived. Leave it to manager Karen, who comes from Galileo III, who easily rearranged the outdoor tables inside to accommodate us with speed.
We sat down to a table with tasty bread that goes beautifully with the various "spread" starters such as Olives, Caponata, Gardiniera Piemontese (a pickled vegetable mix with basil and herbs), Ricotta Crostata and an interesting Prosciutto Spread made with pistachio and balsamic.
A LUIGI BAUDANA 2010 Chardonnay from Piemonte (Chef Donna's home region) is an excellent white for this season and goes very well with so many of the starters such as tasty SALTED COD "Matecato" as well as with the salads(Spinach,Pear & Walnut looked particularly tasty). My PORK BELLY was a large piece of meat (and yes, it has alot of fat, but you could easily separate what you did not want to eat and plenty of crispy meat remained) came with sauteed apples.
Samuel hankered down with the Tagliatelle alla Bolognese that is always a treat, and asked for extra fresh Parmesan grated at the table.
The decor, like the theme her, is simple with slate-like floors, yet the black crystal chandeliers add a nice touch of fine dining as do Chef Donna's main courses. The COD with OLIVES was special and quite tasty, while the whole BRANZINO seemed to have a bit too many bones, although the taste was reported as perfect.
Pizza is a hit here with large tasty pies such as the QUATTRO STAGIONE with the four "seasons" of artichoke, mushroom, ham and olive each occupying a 1/4 of the pie.
We moved on to a superb BARBERA d'ASTI ROCCHE COSTAMAGNA 2009 "Annunziata" that was full bodied enough to work with the meats in the pasta and pizza, but also pair with the fish as well.
My AGNELLOTTI "Gobbi" all'ASTIGIANA was a perfectly made pasta filled with roasted veal and pork in a divine butter-sage-parmesan sauce. Yes, Chef Donna is back and so is his pasta! YAY!

Desserts were nice, but not the stars here with COPPA PRIMAVERA having Chocolate & Coconut Ice Cream with Strawberrys and Savoirdi Cookie with Meringue and Cream. My COPPA RINFRESCANTI was less intense with Lemon and Apricot Sorbets over poached Apricots, almond cream & pizzetti wafer. Zuppa Inglese was a nice variation as well.

We look forward to returning to La Forchetta as it is truly close and a treat as well. Welcome back Chef Donna!

MALA TANG gets my tastebuds goin (Arlington, VA -4-1-12)

Sunday evening we were supposed to meet some friends in Arlington for dinner, but a family emergency precluded their meeting us. We had just returned from Baltimore and had nothing in the house, so we decided to keep our plans and went with Samuel to MALA TANG (www.mala-tang.com) in Arlington at 3434 Washington Blvd near Clarendon. The place offer complimentary (up to 2 hrs) underground parking and it is quite central and a beautiful setting as well with lacquer tables, great service and a super friendly staff that will be happy to explain the individual hot pot concept.
We started with a plate of tasty complimentary pickled veggies (carrots, cabbage and more) that Will & I gobbled up with our SPICY CUCUMBER SAKE MARTINIs, a super drink to start with a spicy crystalized pepper rim on the glass. Sam loved his Shirley Temple.
We started with an order of SPICY COLD NOODLES which even Samuel liked and were some of the best around.
The ZHONG DUMPLINGS (soft, but I think they are steamed and then finished somehow else come 8 to an order which is HUGE with pork, chili oil, green onion & garlic. They need no dipping sauce as they are divine alone. Samuel devoured most of these and insisted on another order as his main course. We also tried the tasty STEAMED PORK BUNS which are really just steamed dumplings.
We thought Sam might enjoy the lightly chili dusted Deep FRIED TOFU and while he did not, we loved them.
We were getting full but decided to order TWO hot pots to share as they can come with either mild or spicy (Mala)broths (the broth can be chicken or vegetarian as well). The hot pots can be ordered a la carte or better yet with a veggie combo and that's a real deal. Our Veggie Combo #1 included the ZHONG GUO or Chinese veggies and these were Lotus Root, Wooden Ear Mushrooms and Napa Cabbage, but I guess they ran out of Lotus and substituted Enoki Mushrooms. We chose the WINE MARINATED BEEF as the protein (you can have a choice of dozens of proteins including many fish items as well as vegetables). The raw beef is marinated in wine tableside and has a bit more taste this way as well. Don't cook the protein more than 30 seconds in the boiling pot as it cooks real fast (the veggies need 2-3 minutes). After cooking you can dip and this is one of the most fun things about Mala Tang, the "dip sauce bar." There are various ingredients on the bar from the expected soy sauce and vinegar to thick beefs sauces, oyster sauces and plum sauces as well as chilis, cilantro, scallions, garlic and more. It is a ton of fun. Samuel realized he could play and created a superb Garlic/soy/scallion mix!
We also ordered an ala carte hot pot of SQUID alone and this was a wonderful treat.
We chose to have one of each of the hot pot broths--Mala and Mild and I would suggest you stick with Mala as it's not too spicy and gives the food more flavor.
A wonderful bottle of MASSIMA MALBEC 2009 works well with the spicy food.
At one point we could not find our server and discovered she had gone to make some amazing complimentary smoothies made of CUCUMBER that was the perfect refreshing foil when the spice get real hot from some of my dipping sauces!
We chose not to order dessert and enjoyed some orange slices and fortune cookies in the true Chinese tradition, but Mala Tang is not your everyday Chinese take-out joint for sure! It's a fun and novel experience that many kids will enjoy as well.

The Chef's Table is tops at Royal Hideaway Playacar Las Ventanas (Riviera Maya,MX-3/24/12)

When I posted yesterday I got several responses asking why I was
writing on my HONEYMOON, as this is our first time away without Samuel
since he was one (and that was for one night!).
Well, fear not, Will is in the spa having a massage, so I have free
time!
I normally would not write about dining spots in ALL-INCLUSIVE resorts
we visit, unless it is of special note.
Well, our night stay here in ROYAL HIDEAWAY PLAYACAR just seconds
south of the town of Playa del Carmen brought us to the luxurious and
beautifully appointed LAS VENTANAS Restaurant at the resort last
night.
After a slightly too sweet Martini of Tequila and Cassis (a novel
combo) we were escorted past the tables and into the holy of holies:
the kitchen. Chef Eugenio Vallafana was our guide and it was a truly
special journey.
The designer here spared nothing creating THE CHEF's TABLE which is a
glass enclosed room (totally comfy and air conditioned) within the
kitchen itself, so we got to see everything but were not sweaty and
hot! There was even a closed-circuit flat screen TV on the wall in
case we wanted a closer view of the prep for each dish on the nearby
marble table which sat grandly in front of the entire spacious and
amazing kitchen. Chef explained this was one of the big pulls that
brought him to the Riviera Maya last year from the west coast and his
home states.

He spoke with us extensively about his background (we asked) as his
concept for the experience: all organic ingredients and local when
possible. Maitre D' Cesar Fonseca poured repeatedly from the bottle of
LUIGI COPPO BRUT an Italian dry sparkling wine made from Pinot Noir.
The bread came and we barely nibbled as we knew what was to come and
had to leave space.
The "Gourmet Appetizer" was really two with a "Silver" Sockeye
(Alaska) Salmon over a Edamame (dehydrated and rehydrated so it was
extra thick)Cream on one side and a Bay Scallop (local) with Masago in
Coconut Cream on the other.
We moved on to "Sensations" which it truly was: FOIE GRAS Ice-Cream
came in two forms-frozen and hot soup. These came of slivered CACTUS,
Xocolatl (Mexican white and dark chocolates) & Fig with dollops of
Tortilla Oil (which actually when tasted alone had a burnt dought
taste with olive oil). It was a fab sensation of flavors and we were
ready for the many roller coasters of sensations our mouths were to
experience all night.

Next came TOMATO FEST!! which was perhaps my favorite dish of the
evening. All local heirloom tomatoes from a peeled cherry to cherokee,
zebra, yellow, Roma and tomatillo in different forms were across
a,long rectangular plate. Heirloom Jelly was made by dehydrating the
tomatoes and was scattered with home made wild and white rice krispies
with dehydrated black olive for a salty touch. An almond foam was on
top of one tomato and edible pansies were scattered around not to
mention baby celery sprouts and a tad of sea salt. Need I say more?

We moved on to a Pallagrelo Bianco Fontanavigne white 2010 from
Campania which was an odd wine alone, but was perfect with the next
courses:

The "Moving" was Pacific Sea Bass (Mexico) over Braised Vegetables
with Jabugo Ham(Spain) and dried shaved Bonito...which when added back
to the moisture in the sauce causes the flakes to dance and wiggle
about. It was scary at first. Dehydrated Kumquats added a punch of
flavor and radish sprouts finished off the superb rich and oh so
divine fish.

The "Spoon" was Chef's version of the traditional Mexican Sopa Lima
(Lime Soup made with Chicken, Lime and Tortilla strips) but here was
based on a DUCK & LIME Soup with Smoked Duck Breast, Roasted Red Onion
& Red Pepper, Epazote, and dehydrated Tortilla Chip Powder. Dried
Chilis and Olive Oil were scattered around the bowl's edge if you
wanted to slide them in for extra spice.

While every dish was superb, there were five star standouts such as
the LOBSTER YUCATAN STYLE. Sadly the lobster was a bit dry in some
sections, but not overdone or bad really, but the prep was blow your
mind with an ACHIOTE Chili Sauce with Garlic, Orange & Orange Peel as
well as a Cirtrus Butter of Orange, Tangerine, Grapefruit & Lime.
There were two tiny SEA ASPARAGUS on the side with a tad of sea salt
that were indeed the highlight of the dish. It was a novelty to eat
these tasty morcels and we had trouble trying to figure out exactly
what they were as well.

TEQUILA TEST!! was a 1/2 way through the meal palate cleanser of Royal
Hideaway's own Reposado Tequila Lime Sorbet with a Stick on the side
to lick on coated with Caramel & Salt. As if one item was night enough
there was an Air-Infused Frozen Flaxseed which passed as a
Deconstucted Maragarita....I can't explain this one at all.

We moved to TEROLDEGO FORADORI 2008 form Alto Adige (also in Italy)
and this light red was specifically paired with the "Hen House" a Wild
Baby Rock Cornish Hen With a divine MOLE that was presented to the
table as a cedar, mesquite, cinnamon & cilantro smoke wafted out from
under the glass domes removed at the same time.

KOBE BEEF Tenderloin was cooked perfectly and served with YUCCA Root
Puree, Vanilla, Fresh Shaved Black Truffles and Black Truffle Cream.
On the side were white and green asparagus with a Black Truffle Paste.
Small Honeydew Leaves were added for variation and they were "hairy"
and fruity but quite the sensation in the mouth.

We had switched to the Dolcetto di DOGLIANI from Cursalet 2209 in
Piemonte which was a nice partner to the mild and tasty beef.

The cheese course consisted of TILSIT (Switzerland) cheese with
Pistachio Sponge that was dipped in an Agave Honey and White Wine
Syrup. I have a note that says Macadamia Fluff...was it with this
course or the next?
The next dessert was Pineapple Chip Roasted with Pineapple Soup, Star
Anise Flan, Dill Gel over Fennel. Now you folks know I am not a
licorice boy and while this was not my favorite dessert, it was
fascinating and tasty and I left not a bite behind.

Soon the entire pastry staff rolled in a huge sculpture that blew our
minds. It had Mayan figures in a temple-like structure made of all
different kinds of chocolates....filtering out from the sides were
levels of different goodies:
Olive Oil Gelee, Fig Paper stuffed with Goat Cheese (oh my), Passion-
Fruit White Chocolates (my favorite) and something else with Bailey's.
We gobbled as much as we could as we tasted a not to great Red Dessert
wine (sorry the name was not on the list I got), but then (as in
Hansel & Gretel) the witch came out and told us that our 4-1/2 hour
journey was over.

In case you are interested, I book the Royal Hideaway regularly and
can surely assist you in getting a reservation at this amazing table
when you use Frosch Travel (our clients get lots of extra goodies as
well!)

EL PIRATA es el mejor ceviche del mundo(3-24-12)Playa del Carmen, Mexico

We stopped in town today for ceviche on the recommendation of the
hostess at one of the restaurants here at the hotel in he Rivera Maya
in Mexico and found a gold mine.
EL PIRATA is a dump of sorts with cute colorful wall murals, blue
plastic tablecloths, a men's room with no toilet seat but the best
ceviche on earth. Perhaps the other dishes we saw such as the fish
tacos and whole crispy fish were also as good, but we oly snacked on
he CEVICHE MIXTO of octopus, fish, shrimp, conch, tomato onion, lime
and cilantro that was mixed to perfection and served with tasty nacho
chips made fresh.
The guacamole was nice, but we added hot suace for a bit of flavor.
Stick to any fish dish here and you have to be happy.
EL PIRATA is located on Calle 40 Norte on the block between Avenida 5
and Avenida 10 (yes the streets are numbered by 5's) and is teeny but
not hard to find if you can count the streets just a mile or so north
of the center of Playa del Carmen.

doin' the delicious at DINO's in DC (3-20-12)

Yes, we go to DINO's in Cleveland Park a lot and there is a reason for
that: we always have a great meal, great wine and a great time.
Last night four of us headed over without the kids for an adult night
out and sat down to some CICCHETTI (snacks) that were some of the best
ever:
UOVA alla DIAVOLA are deviled eggs, but this dish brings new meaning
to the term. Vaudovan Spice Deviled Eggs have Tuscan Pesto, Serigraph
Chile and Anchovy Aioli and will truly excite your palate and your
mind. Try them with a bottle of CECILIA "Zeta del Tucano" Vermentino
from the Island of Elba, Tuscany 2010. It is rich in fruit and
counters the small spices and strong flavors in the foods quite well.
FEGATINI or Tuscan Duck Liver Spread is not your grandma's chopped
liver but a spicier version that melts in your mouth.
Don't miss the creamy divine BURRATA (Pugliese Bufala Cheese shipped
in twice a week; owner/chef Dean Gold was the first to do this in DC)
with Kalamata Olive and Red Pepper Purees and Oven Roasted Tomatoes.

We moved onto a light red Valpolicella "Le Salette" 2009 from Corvina
that was nice with our salads:
DUCK SALAD is Crisp House Confit of Dr. Joe's Duck Leg & Thigh with
Orange, Lime & Anchovy Glaze, Arugula and Ginger Mostarda
it's lighter spring companion salad and just as tasty was the
FRUTTI DI MARE with Mussels, Clams (from Virginia), Grilled Rock
Shrimp, Squid, Bay & Sea Scallops with Arugula and a dressing of
Herbs, White Wine, Sour Cherry Tequila (an homage to cherry blossoms),
Lemon, Lime and Olio.

Did I mention the amazing dining deals at Dino's??
The 3 course dinner is $39 every night and includes:
1)Starter--either one appetizer, two cicchetti, a 1/2 order of pasta
or 2 cheeses
2)Main course or Pasta Main
3)Dessert or 2 cheeses
plus a glass of house infused "Cello" or Moscato
That's a DEAL!

We added a course for everyone to share of the BEET RISOTTO with
Gorgonzola Dolce, Hazelnuts and more. This is a superb dish to share
as an extra if you are super hungry. It is also a great veggie pasta
course as well!

Our main courses were DUCK BREAST, Dr. Joe's Jurgielewicz' Pekin Duck
Pan Seared with Leek & Black Cardamom Reduction and pan Fried Pressed
Gold Yukon Potatoes with local Scallion. It was moist and super and
the
SNAKEHEAD was wrapped with Prosciutto and served in a Saffron Mussel
Stew making it a novel fish to eat here in DC where it has truly
invaded and we need to eat it up!
The SOFT SHELL CRABS were the first of the season and not only are
they early, they are HUGE. Grilled plain with seasoning, Baby Greens
and a House Summer Tomato Essence on the side which was perfect for
dipping those crunchy crab legs in.

A gutsy spicy and cherried Vietti BARBERA d'ALBA 2009 "Tre Vigne" was
great with the dishes that paired well - even the crabs!

We all tried the RASPBERRY-WHITE TEA "cello" complimentary shot and
thought it a bit sweet.
Desserts were the ever-present and superb TIRAMISU, my Sorbetti which
are house made and called, "per Gli Adulti Soltanto"--for adults only.
HONEY TANGERINE & GIN (a tasty smooth and flavorful choice), PEACH &
BOURBON (my least favorite as I like bursts of flavor) and the fully
flavor bursting MEYER LEMON & RUM!
The home made GELATI however were the hit of the table.
Cinnamon would make anyone who dislikes cinnamon into a lover.
PISTACHIO brings new meaning to the nut with regard to fresh flavor,
and the
AGOSTINI CHOCOLATE was perhaps the best chocolate ice cream ever.


Our server Jimmy was a superb as always, making great suggestions and
spacing our meal perfectly.
Another star for DINO's!

Salt & Pepper seems to hold up(Palisades neighborhood DC)2-27-12

We returned to SALT & PEPPER (www.saltandpepperdc.com/) last night with friends to discover that the chefs/manager we met last summer have departed for California. We aren't sure why, but things in the kitchen are not as smooth, although the food is overall still quite good.
Our sever James was certainly quite nice, although a bit aloof. We did have to repeat requests like the kid's Shirley Temples. He was very positive about the new chefs and when I inquired about the fab drinks and wine that the previous team had created, he said they were gone, but replaced with top notch items on the new menu. The burgers are still a main feature here, although the menu items have expanded to fine dining items as well.
The kids had the Burger Sliders with French Fries. Sam asked for the Parmesan fries which he loved and then begged for an extra serving after he was done! The aioli dip for the fries that he adored is, alas, gone.

The yummy bread and focaccia came to the table with a red pepper tapenade spread that Sam (and I) gobbled up as well as roasted garlic cloves in oil that were divine (especially mixed with the tapenade).
I tried the FIERY SWEETNESS made with Hangar One Citron Vodka, Cointreau, OJ, Muddled Jalapeno, Strawberry and a dash of Grenadine. The drink size has been severely reduced from the huge martinis of last year and the taste is nice, but I won't rave. Will had the BIT O' GINGER made from FINLANDIA Grapefruit Vodka, Grapefruit Juice, Honey Syrup, Muddled Ginger and Ginger Beer...which tasted like a sweet grapefruit juice with a punch.

We ordered a bottle of red, and they were out, so James suggested a superb RIGLAS GRAN MALBEC 2006 from Mendoza, Argentina that had lots of flavor, a hint of spice and nice body.

The starter prices tend to be in the mid-teens dollar-wise, but don't be fooled. The POUTINE is a huge portion that could easily make a main course and more. Yukon Gold Potatoes and Sweet Potato Fries make up this dish smothered with DUCK CONFIT, Parmesan & Gruyere Cheeses and Duck Gravy. I will finish more than half of this at home as the week progresses! It is a bit decadent, but a true gem of a dish that could be a signature one if they bill it right.

The CAPRESE Salad was huge as well and our friend said the Burrata was some of the best he has ever had, not to mention the huge red juicy Beefsteak Tomatoes with Rosemary Salt.
SHRIMP DUMPLINGS came in a Gingered Organic Broth with Plum Tomato and Crisp Garlic and were nice.

The main courses of Grilled PORK TENDERLOINS with Creamed SPINACH & Celery Root Puree with Guiness Demi Glace got some raves and the JUMBO LUMP CRABCAKES Special came with two HUGE cakes laden with crab, Sweet & Sour Lentils and Baby Green Beans on the side with a Lobster Sauce. My MAINE LOBSTER ROLL was also huge and the Tarrangon Mayo had a slight bite for taste, but the yummy PRETZEL ROLL had a bit too much coarse salt on it taking away from the tasty chunks of shellfish that flowed out of the sandwich!

The disaster at the table was the SMOKED & BRAISED BRISKET of BEEF that came to Will as dry and bland as could be. The smoking process way overkilled the beef. There were okay Green Beans & Fingerling Potatoes, but the Goat Cheese Custard tasted off and was not even custard-like. It went back to the kitchen promptly and Will replaced it with a starter of the divine POUTINE, which he will also will be able to eat the rest of the week at home!
We looked at dessert menus and then decided we could eat no more and it was late for the kids as well, who behaved brilliantly.
A wonderful evening with friends save for the Brisket!

LOS CUATES cucina con mucho -Georgetown, DC (2-20-12)

The other night we were headed out to dinner and friends (yes, you know who) and oddly ended up dining at LOS CUATES in Georgetown (www.loscuatesrestaurant.com/) on Wisconsin Ave at Q Street. We had been once before and it was fine and deserted. Not so the other night, with one huge group of about 20 on the other side of the room and almost every table full (on a Monday at 6pm!).
We ordered up Samuel's Shirley Temple and our pitcher of Margaritas. There is a bit too much ice in the pitcher, but it lasted for the whole meal giving us multiple refills.
Now I know that Mexican restaurants always serve a ton of food, so I warned Will, but he was feeling GUACAMOLE and I gave in. It's a creamy yummy style with some chunks and the most tasty puffy fried pillow-like chips ever. Samuel started (and ended) with the Chicken QUESADILLA appetizer which came with 6 -1/2 round portions, enough to feed a family for starters; we ended up taking half of it home. They come with pico de gallo, sour cream and guac as well!
Will's main course was the SEAFOOD BURRITO, and enormous portion of shrimp and scallop filling with Veracruz sauce that was super tasty. My POLLO VERDE was a HUGE hit. A huge breast flattened and grilled and topped with an amazing pico de CILANTRO sauce as well as several grilled shrimp. Beans and Rice on the side were just as yummy. The portion was SO HUGE, I took half home as well!
Needless to say there was no room for dessert as we rolled home.
It's one of Georgetown's bargain secrets with great food as well!

MASALA ART makes more awesome impressions (2-11-12)

Saturday night we took our dear friend Erica out for a small birthday celebration along with Samuel.
We chose MASALA ART (www.masala-art.com) at Tenley Circle here in DC as it has one of the most wonderful vegetarian selections and really the best Indian food in town! (Oh, Erica eats fish, but not meat).
It was a cold night, so we choose a bottle of earthy and full bodied FAIRVIEW PINOTAGE 2010 from Paarl, South Africa. In summer, I would probably go with the Rieslings they have, and since the don't offer red Zinfandel on the wine list, this red works with spices for sure.
We made our selections and Samuel started with the Vegetable SAMOSAs and adored the tasty GARLIC & PEPPER NAN so much that he asked if we could order a different one--so we did, and he liked the ROCK SALT & CILANTRO as well, but said the garlic won between the two.
We started with BHELPURI on the recommendation of our charming server, Kuldeep. Will was not thrilled with this dish of Puffed Rice, Chick Peas, fried-like vermicelli, peanuts, onion, mango and cilantro that comes in a taco-like Indian flatbread shell. I enjoyed its lightness, but have to say there are other things on the menu that are better.

Samuel moved on to his main course and it was indeed a brave new world for him as he is not a big sauce guy. Kuldeep said they would make a CHICKEN KORMA even though it is not on the menu, as they do this for lots of kids (of course, korma is on the menu, so it was not a big deal). Samuel adored the creamy sauce and moist chicken.
We chose one seafood dish and it is a big winner here...AJWAINI JUMBO PRAWNS are huge succulent shrimp grilled perfectly with spicy saffron marinade with carom seeds that I just loved to smother the rice with! Our other two dishes were superb veggie choices:
TAWA BINDHI-Okra sesame seed and cumin
and the rich indulgent
LASSONI CORN PALAK an amazing creamed spinach with garlic

We were full but Kuldeep came out with glasses of sparkling wine and a small plate of Ras Malai a sweet cottage cheese dessert with lemony citrus tones and a birthday candle! A perfect way to end a perfect meal.

Chef JEFF TUNKS takes us to the top at a private dinner (2-7-12)

Each year Food & Friends invites its major donors to a private dinner
cooked in their facility in NE Washington. This year I chose the
dinner cooked by Chef JEFF TUNKS, who is a well known fixture here in
Washington one third of the Passion Food Hospitality Group where he
oversees DC Coast, Ceiba, Acadiana, Passion Fish, Distict Commons and
Burger Tap & Shake (http://www.passionfoodhospitality.com/
passion_food.html) as well as the late Tan Penh. Joining Chef Tunks
was Executive Chef Chris Clime (who is at the helm in Reston's Passion
Fish) making a dream team for any cooking event.
On arrival we were treated to superb mini CRAB CAKES, some of the most
divine DEVILED EGGS each with a small upright piece of crisp bacon and
SHORT RIB SLIDERS each with a mini-pickle on top. I could have made a
meal of these, but was forewarned that the dinner menu was intense.
After raving to both chefs about the passed hor's d'oevres, we sat
down in the Food & Friends kitchen to a truly mouth-watering meal with
some truly tantalizing tastes!

First came a creamy rich heavenly Roasted BUTTERNUT SQUASH BISQUE with
Kaffir Lime and TONS of Butter Poached LOBSTER. At the end of the
meal, I complemented the chefs on their excess of tasty tender lobster
easily beating our one measly piece of shrimp in the Lobster Bisque at
Blue Fin in NY the other night!
Domaine de Cassagnoles 2010 Vin de Pays de Cotes de Gascogne was a
citrus-infused wine with lots of acidity that complemented the soups
creaminess and brought out the lime even more.

Next came a GRILLED OCTOPUS with Baba Ganoush, Toasted Coriander
TZATSIKI and Pomegranate. These flavors mingled on the plate and
totally wowed everyone at our table for sure. The octopus was tender
and the bursting flavor-crunch of the pomegranate was an added treat.
Chateau Riviere La Coste Graves Blanc 2010 was a smoother white with
lots of flavor that I chose to drink alone later as well.

The main course was a PORCINI Crusted HALIBUT with Yukon Gold
Potatoes, OXTAIL and Black Truffle Jus. The Potatoes were pureed and
the jus drizzled around them for more flavor, while the Oxtail was a
small rich patty with tones of flavor. Some of the folks at our table
had never had oxtail before and truly were amazed by its burst of rich
meaty flavor. I would have liked a red wine, but the white served
Domaine Alary Cotes du Rhone-Villages CAIRANNE La Font d"Estevenas
Blanc 2009 was a very rich creamy wine with (according to the
description) "Cavaillon melon flavors+ which I have never even heard
of!

Dessert was a CHOCOLATE PRALINE BOMB which I limited myself to simply
one bite of as it was oh so rich, albeit divine. The nice fruit and
caramel sauces were worth an extra finger taste of as well.

While this event is limited to major donors, you could always head to
DC Coast or Passion Fish for similar tasty seafood dishes like these!

Cedric is a sure spot for hefty Harlem brunch in NYC (2-5-12)

We spent Sunday with a friend who lives up in Harlem and the truth is
the restaurant scene is really hopping there.
We headed to the newly opened CEDRIC (185 St. Nicholas Ave.;
212-866-7766) at 119th Street, which is a clean open space with
exposed brick, blond wood tables and floor to high ceiling windows and
huge portions as well.
There are many options and almost all come with tasty frites, as this
is French bistro style food.
Samuel's Blueberry Pancakes with Bacon & Scrambled Eggs are french fry-
less, so he picked off other's plates and ate only the pancakes which
he loved.
EGGS BENEDICT was a happy choice with perfectly cooked eggs as were
the EGGS NORWEGIAN (the same with Smoked Salmon). Ham & Cheese Omelet
got high marks and there are lots of burgers with the HAMBURGER a
CHEVAL having a runny fried egg atop.
MUSSELS come in many styles and the THAU version is with a light
creamy Ginger Lemon Grass broth that I could not resist mopping up
with the crusty sourdough bread.
The HAUTES COTES de BEAUNES 2007 Clos de Perriere from Domaine
Sebastein Magnien is a reasonably priced lighter style Burgundy that
is great for brunch as well.
The 7 of us schmoozed and dined leisurely and loved every minute and
every bite!

back at BLUE FIN in NYC's Times Square (2-4-12)

On Saturday night we took Samuel to the fabulous production of
Anything Goes on Broadway with the truly illustrious and lustrous
Sutton Foster. Prior to the show we dined at my old favorite, BLUE FIN
(www.bluefinnyc.com) in the W Hotel Times Square. The food is still
great, but the place seems to be noisier; perhaps because it was a
Saturday between shows, or maybe I am getting older and more sensitive
to the noise?
We ordered up a bottle of Chablis "Vieilles Vignes" 2009 from Domaine
Bernard Defaix that had a nice smokiness to it and was quite tasty
with two of our starters, the Maine LOBSTER BISQUE with Tarragon
Spaetzle and Shrimp. I think Lobster Bisque should really have
LOBSTER, and at that, only one small piece of shrimp was evident. The
bisque, however, was creamy and divine and the spaetzle an added
treat. The Grilled OCTOPUS Salad is a winner with Toasted Pumpkin
Seeds, Wheat Berries, Apple, Butternut Squash and Brown Butter
Vinaigrette which is more buttery than dressing-like.
Samuel chose the kid's menu penne with butter and parmesan and went
for the huge dessert portion of fresh baked BROWNIE...that looked
scrumptious.
We adults moved on to a MONTAGNY 1er Cru 2009 from J.M.Boillot that
was quite nice as well with our fish courses:
Maryland Blue Crab Empanadas with Cilantro, Salsa (there were two-red
tomato and tomatillo) & Avocado
Sesame Crusted Bigeye TIUNA with Crisp Vegetables, Lo Mein Noodles and
Ginger Soy and my
excellent American RED SNAPPER with Chanterelles, Cauliflower, Apple,
Smoked Bacon, Capers & Arugula that had a perfectly crisped skin to
boot.
While Will indulged on the Chocolate Graham Cracker S'MORES with
Passion Fruit Marshmallow and Butter Pecan Ice Cream (substituted for
Cinnamon), I thought the $8 three choice cheese plate was perfect with
SunDried Tomato Breadsticks, Fruit bread, two jellied fruit spreads
and caramelized onions. I chose the
Roth Kase Grand Cru GRUYERE-sharp and tasty
Black River BLUE-not too intense (both of these from Wisconsin)
and the Georgia Sweet Grass Dairy Green Hill (sheep?)
On the side was a watermelon and grape shooter as a palate cleanser
which was a nice touch.
The service was excellent and we all enjoyed a truly superb time back
in NY after quite a while.

Tantalizing tasting of wines and "tapas" is delicious at DINO's (1-30-12)

Each year DINO's offers up a number of charity auction items through the generosity of proprietor Dean Gold. Back in 2010, we purchased this tasting of wines with small plates and invited some friends; needless to say we had a fabulous time. They liked it so much, they purchased the item at last November's Signature Chefs benefiting March of Dimes. While this is offered at auctions, you can always contact DINO's and arrange for an event like this privately at any time!
We sat down and immediately started to gobble up the tasty bread as our friendly and attentive server, Jimmy, brought out the first "round" of drinks.
ROYAL RUMBLE SAZERAC is made with a fig-infused liquor called Balcones Rumble along with St. George Absinthe, peach bitters and cinnamon syrup. It's an intense herb-filled experience and oddly, the absinthe's licorice flavor did not bother me (I don't like licorice).
It was served with a drink called OLD MAN and the C (a play on cranberry) concocted from house cranberry & grapefruit infused Plymouth Gin, Pritchard's cranberry Rum, grapefruit juice, house cranberry syrup, fresh ginger, grapefruit and orange bitters. It was a refreshing drink that was fairly sweet and gone quickly; a pleasing aperitif on it's own.
The first two "plates" that arrived soon after were soups: WILD MUSHROOM was divine and made from Hedgehog, Black Trumpet, Yellowfoot Chanterelles and some local green garlic. It had a slight spice punch from soup grape powder! We all raved. The LENTIL SOUP with Cotechino & Very Strong Gorgonzola was not that strong and also quite tasty. It's earthiness worked well with the Royal Rumble as well.

The next round moved onto two slightly sparkling wines:
LAMBRUSCO EMILIANA VENTURINI a very light red and
CALATRONI "Unico Rose" a Pinot Grigio based sparker that was quite fruity.
These light wines worked well with the several dishes that we also gobbled up:
House Spiced ALMONDS
WILD BOAR PATE with Ginger Mostarda and divine Pickled Red Onions
FEGATINI (duck liver spread)
DUCK CRACKLINGS which were huge fitter-like deep fried duck pieces (I managed to get what I thought was a neck, but it turned out to be a duck "tuchus" -that's bum for those who don't understand Yiddish!)
BRUSSELS SPROUTS with PORK BELLY & Old Balsamico was a super preparation as well
but it was the
PUNTARELLA that blew everyone away. A simple "salad," if you will, made from Asparagus Chicory (bulblike greens) with great flavor and an ANCHOVY Dressing.


The next group of wines were both young and oh so different garnering many remarks after Dean's extensive and informative explanation:
MARCARINI d'ALBA 2010 from Piemonte is a very light Nebbiolo that is ready to drink now and
BEGALI "Ripasso" 2009 VALPOLICELLA is a bit heftier and went superbly with the
CANELLONI TWO WAYS--a beef made from Pot Roast and a Wild Mushroom from Hanshimeji, Beach, Trumpet, King Oyster, Shitake & Cremini tubers. The earthiness of the mushrooms really paired with the Nebbiolo.

The final plates for the program were Two Goat cheeses:
Bottera Capra Cremosa with black truffles--YES!!!
and Carr Valley Billy Blue, a crumbly salty lighter blue from Wisconsin
The wines were PORTO del VENTO an earthy red by ISHAC made from Nero d'Avola and
St. Paul's "Gries" 2009 from Alto Adige made from Lagrein grapes.

Some folks still wanted dessert, so an array of various choices followed (I did not taste or keep track), but indulged in two more cheeses!
Capriole "Julianna" goat from Indiana which was nice and LIVELY RUN Goat Dairy "Cayuga Blue" from NY that I adored. Some pickled ginger on the side was an interesting touch, but not my favorite thing with these cheese. there were more of those fab spiced almonds though!

We left knowing that DINO's is always a place to go for fun, great food, amazing wines and more!

don't pass on POSTE! (1-28-12)

As I mentioned just over a week ago, POSTE Moderne Brasserie in the Hotel Monaco in the Penn Quarter was a real treat on Restaurant Week. We had such a good time we returned Saturday night with Samuel and friends after we all took in a matinee of the exhilarating Broadway musical, "Two Gentlemen of Verona" at the Shakespeare Theater.
We ordered a bottle of wine from the bar as we waited for our table (the show was over earlier than we expected) and they were out of the Chinon we chose and brought a better one for the same price. The Cabernet Franc based wine CHINON 'Les Petites Roches" '08 comes from Charles Joguet and is a nice sipping wine with not a lot of body or intensity. At the table, we moved on to a Spanish Granacha 2009 from Ribera del Jiloca called "Xiloca" which was light yet loaded with jam and pepper notes; it was so good, we had two bottles!
Samuel ordered the rib eye with truffle frites and loved it and gobbled down those buttered salted Parker House rolls as well.
Will and I enjoyed a 1/2 dozen tasty Old Salt Oysters with a superb vinaigrette while our friends tasted the Cheese plate.
Starters were a gooey (Comte) cheesy FRENCH ONION SOUP, BEET Mache with Orange Vinaigrette, Pecans and Goat Cheese and my excellent STEAK TARTARE with gaufrettes potato chips (Sam liked these too), black Garlic Aioli and a raw Quail egg atop. It only needed a dash of ground pepper.
Main courses were the tasty TROUT MARGEURY made with fresh N. Carolina trout, shrimp and served in a lemon oyster sauce. The VEAL BLANQUETTE didn't get raves, but I thought it tasted good with braised breast, crispy sweetbreads, creamy Anson Mills polenta, chanterelles, pearl onions and carrot salad. The sauce was heavy, but the chanterelles were a big hit.
My BANGERS were made with Coriander and Orange Roasted Morteau Sausage with a Pomme Puree, Spinach and a Sauce Charcuterie; everyone loved this tasty dish-perfect for a cold winter night (oh--it was in the 50's!).
Our most pleasant server Helene proffered the last wine choice to John (a manager?) who recommended the SAMSARA SYRAH from SANTA RITA Hills 2007 "Ampelos Vineyard" that was heavenly. Again we got a break as the Syrah we were looking at was sold out as well...this can be a good thing! The wine was a big velvety treat.

We knew that our friend Chef Dennis would be away, but the kitchen was in the excellent hands of his next in charge- Chef John- whom we had met years ago at the Morrison Grill in Alexandria and kept the great food coming then as well. He sent out a perfectly balanced small plate of MONOCACY ASH Cheese with sliced HoneyCrisp Apples and Apple Butter that was light and impressive.

Desserts were few as we were full:
CHOCOLATE SALTED CARAMEL TORTE with Coffee Ice Cream is intense, but the salt and caramel really take on the rich dark chocolate. FIGGY PUDDING with Steamed Walnuts, Guinness Ice Cram and Eggnog Sauce seemed to be enjoyed as well.

Don't ever pass on POSTE....it's worth a trip!