DEANE''s EIPIC in Belfast is indeed an epic experience in the finest of dining (8-5-15)

The three of us arrived at Deane's in  downtown Belfast and the chef/owner has several establishments here as well as all over town, but you enter through his crowded and very basic fish restaurant next door to gain access to EIPIC, his temple of gastronomy. We were led through a door into a den of zen quiet and silver and gray tones with only about 10 tables. Only one other table for two was occupied that night, so we got top service from Didier who explained that everything is a fixed menu and we should simply advise of any allergies or such. It was smooth sailing through the night for us in the bright room lit with a full wall of glass to the street and hung with heavy silver/gray drapes, a dark gray slate floor, three huge oddly 3-d nest like silver discs on one wall that had overhead lights looking like aliens. A giant glass wine cellar was at the center of the room and we sat in super comfy white and silver high backed chairs. On the table was a mirrored mason jar with a candle and a vase with black twigs in lack sand; only the music at first was a bit loud and upbeat, but it often mellowed.

Hildon water from England was poured (well this is Northern Ireland and hence part of Great Britain)

Amuse #1 arrived and we all gobbled up the Phyllo Tart of Heritage (heirloom) Tomato with a hint of Balsamic

Breads arrived and we could not decide, but neither the brown bread, whole wheat or white roll here won any prizes. Abernathy Butter was an Irish butter dream come true.

Amuse #2 was a Shellfish Ice Cream with Parmesan Crisp and Parmesan Foam which could have won a prize for sure, not  mention that since Samuel doesn't like seafood, he got fried string beans to dip in his own parmesan foam. While we had wine pairings, Samuel had his own drinks and started with a Pineapple/Lime Juice with a big foam head.

Amuse #3 was a Roasted Sweet Corn Soup for Samuel and for us a Broad Bean, Courgettes, Spring Onion, Peas, Ham & cream dish with Brown Butter Dressing and an egg yolk on top with sea salt. This was so many deys and only a memory, so I can't seem to recall it much.

The wine arrived in the form of a Terraprima 2012 Xarelto from Pinedes, Spain, Massis del Garraf and all the different wines were in Riedel; another plus. It was a light almost effervescent type for the Smoked & Pickled Beetroot Salad with both Golden & Red beets, a cone filled with goat curd and a salted Hazelnut Crumble. Samuel had never tried beets before, and declared that he would eat them for sure if I made them this way!

Didier always arrived right before each course with the wine and everything moved smoothly so well, we were impressed. Next came a 2014 Domaine Fiumicicoli Vermentino from Sartene in Corsica which he said had hints of cranberry/raspberry and nutmeg; boy was he right and with a smoky mineralness that was in so many layers and extremely herbaceous. The second course was Lobster with Grilled Corn, Young Samphire in a sweet corn puree/soup with a Lobster Cake. This was one of our favorite dishes from Chef Danielle Barry (yes, a woman) who runs the show here. Samuel had grilled zucchini and beans in a chive/mint dressing.

Third course was Panfried Hake with Dublin Queen Potatoes in a super rich and thick roasted fish bone sauce with Sea Purslaine, Sea Ashers and Arrowglass as well as chives and chervil. The greens were simply novel and amazing, but the fish and its sauce shone bright; we have come to love hake on this trip. Samuel had the most beautiful Dublin Queen Potato, Grilled charred Onion, Ham Foam, and Grated Truffle. Our wine was a Serbian 2012 Riesling called Istina from Bongiraud(a French winemaker) that was unfiltered and had the scariest nse, but went well with the food (we did not like it to drink alone).

A 2013 Australian Nebbiolo arrived next from Trentham called "La Famiglia," from the Murray Darling region that I have never heard of. It had huge legs with smoked strawberry or jelly hints. Quail and its stocl and sauce with Celeriac, BBQ Sweetheart Cabbage and a Cumin-Coriander dressing gave this glazed bird (a hint of honey & soy) a superb and bold flavor.

The main dish was Salt Aged Ribeye Fillet with Garlic & Parsley Spelt with Garlic Scapes. Chanterelles & Scottish Girolles were also in company so we could see the difference up close; both were superb. Vesevo Benentano Aglianico 2012 from Campagnia was divine

A palate cleanser of Granita -looking but not ices made from buttermilk mousse and ice brown buttermilk with biscuit crunch was a novel fun dish.

Dessert #1 was Strawberry & Meadows Sweet (I had never heard of this white flower) iced tea foam which was oddly bitter.

A 2012 Les Charmes Celeste from Chateau Boucasse, Pacherenc Moelleux was a nice dessert wine but a bit too acidic and strawberry for me (that made sense in the pairing though).

Dessert #2 was Strawberry Curd, Mousse and Ice Cream with Meringue & Strawberry Crumble. On the side was a Strawberry Cream donut that was sugar dusted and MeadowSweet Cream

and finally Desser #3 was Chocolate Cone with Goat's Milk Ice cream, buttermilk foam and crumbled chocolate.

When the bill arrived I was in shock that the entire food portion of the experience was 60 pounds each or about $95 which could never happen in any big city. But Deane's Eipic, is a one of a kind experience in the whole of Northern Ireland and not to be missed.

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lunch at HOME in Belfast, is better than lunch at home(8-5-15)

ay we had a superb lunch at HOME right off the main square in downtown and it was superb. Pulled Pork Sandwiches were a big hit with red cabbage slaw and housemade BBQ sauce and fries (not called chips once again). Samuel had a great Duck Ragu with Parmesan Gnocchi with charred Broccoli & Spring Onion while I had two starters: Fish Caked with Indian Spiced Pearl Couscous (more like orzo) and Curry Mayo that I loved and Salt 'n' Chilli Fried Beef with Asian slaw and Wasabi Mayo that was tasty, but slightly too greasy for my tastes.

One of our friends had the Roast Hake (a super fish here) with ratatouille, polenta fries and green veg....that was the description.

My glass of Esporao Pe Tinto from Alentejo Portugal was a nice full bodied red.

Dinner is planned tonight at the best place in all Northern Ireland-Deane's. 

Belfast's Merchant Hotel offers a great meal deal in The GREAT ROOM (8-4-15)

We arrived at the top hotel in Belfast decided to take advantage of their special 3-cpurse meal (26.50pounds before 630pm, 29.50 after) in a gorgeous setting in THE GREAT ROOM (or entry lobby) of the renovated Ulster Bank which is now the Merchant Hotel. A huge dome and chandelier sit above the room with gidled walls, cherubs and tons of over-the-top décor that would definitely give it #1 setting in Northern Ireland for dining, but the food matched as well.

We ordered a bottle of 2011 Newton Johnson "Felicite" an unoaked Chardonnay form the Hemel en Aarde Valley in South Africa that was full of fruit flavors in the mouth and was simply perfect with my Seared Scallops with Garden Peas, Girolles, Summer Truffle and Gnocchi. The gnocchi were not listed on the menu, so I was not really happy as I didn't want pasta, but they were tasty and Samuel agreed; the rest of the dish was divine especially the girolles (chanterelles) and peas (the question is are English Peas called Irish or Northern Irish peas  when over here in Ireland?). Will loved his Kilkeel Crab which I thought more tasty than the previous night as it had much less mayo and was served with avocado puree, Prawn Beignets, Pickled Cucumber & Quail Egg. Samuel loved his Local Tomato Vine Soup and went on to gobble up his main of Lough Erne Lamb Saddle with Asparagus, Violet Artichokes, Grelot Onions, Taggiasca Olives and Wild Rocket (arugula).

We moved on to a superb light red perfect for both the fish and duck. A 2012 Santenay AC 1er Cru from Jacques Girardin was just what we needed as it was now pouring and chilly out. Will chose the Hake with Comber Potatoes, Smoked Anchovies, Grelot Onions, Heritage (that's heirloom back home) Tomatoes and EVOO since I had loved my hake the night before. I went with the Skeaghanore Duck Breast & Leg, Peach Confit, Girolles (I can never get enough chanterelles) & Carrot which was superbly yummy and flavorful and quite tender as all the meat here has been.

Desserts were Profiteroles Swans with Warm Chocolate Sauce and Vanilla Ice Cream for Will (check FB) and Sam chose the superb Frozen Parfait of Milk Chocolate and Raspberry Macaroons. I had a yummy Peanut Butter Sponge Cake with Salted Caramel Ice Cream and Caramelised Orange Gel.

We must also praise the delicious local RiverRock Sparkling water and the breads and butter everywhere.

Bravos to Bushmills Inn Hotel for their Northern Irish ingenuity (8-3-15)

Our first night in Northern Ireland took us to the north central part of the region and the famous Giant's Causeway which is truly a gorgeous place with many natural wonders, not to mention good food and hospitality. We chose the Bushmills Inn Hotel, which is unquestionably the top place in town and also dined there, another wise choice.

The restaurant is cozy and warm, which was nice as it had gotten chilly and wet just as we checked in at the end of the day, with lots of local charm. Samuel perused the menu and immediately declared his choices: Butternut Squash Risotto with garden herbs, basil pesto and parmesan to start, followed by the Pan Fried Mature Beef Fillet (8 oz.) flambéed in Bushmills whiskey with cream, cracked peppercorns and mushroom confit. I failed to mention that Bushmills is famous for the oldest Irish whiskey distillery on the entire island, and while we did taste, we were not huge fans. Furthermore, our experience the next day in attempting to take the distillery tour were fruitless and we ended up going elsewhere (no fear, we have other superior distillery tours arranged). Will and I started with a bottle of 2014 Saint Veran Macon-Villages, Vins Auvigues which was refreshing and superb with our starters of Kilhorne Bay (the southeast corner of Northern Island) Salad with endive, chicory, julienne vegetables, poached quail egg and lemon mayonnaise. It was tasty, but had a bit too much mayo and the crab was nice, but we are spoiled back home with our superb Maryland Blues.

Will chose the Crispy Pork Belly with Cauliflower Puree, Savoy Cabbage and Cider Soaked Golden Raisins which was one of the best main courses of pork belly ever; so crispy, tasty and so little fat. He had a Wyndham Estate Shiraz with his food while I continued with the Saint Veran with my Greencastle (on the Republic of Ireland side of the bay from Londonderry, Northern Ireland) Hake Fillet pan fried with Cockles & Mussels Beurre Blanc Sauce with Chives. It was superb fish and I have now decided to include chives in my sauce at home along with Samuel's favorite capers. We had sides of what the menu called "garlic fries," which were actually sliced roasted potatoes which were great in all the sauces, but especially Samuel's whiskey peppercorn and my beurre blanc, as well as Roasted Carrots with Courgettes in Almond Beurre Noisette which was yummy, especially the slight hint of sweet from the carrots.

Breads were delish with wheat/rosemary/ and sourdough with raisin, but the butter here in Ireland is always amazing.

Andrea offered dessert and we both decided we could not resist, while Sam chose to head back to the room to play on his electronics. Will had the with Warm Sticky Toffee Pudding rich Toffee sauce & fresh cream which he loved and I was nuts about my Rhubarb & Ginger which was Gingerbread with Poached Rhubarb, Rhubarb Sorbet, Sticky Granola, Whiskey Syrup & Vanilla Panna Cotta which had everything going for it.

Since it was our first night in Ireland we spoke to Alex, the whiskey sommelier, if you please, and told him our likes. He suggested a Connemara Peated Single Malt from Riverstown in County Louth (Republic of Ireland) which was just the peaty rich whiskey we loved. We did taste the famous local Bushmills 12 years and we remained unimpressed, and even moreso this morning when we stopped there! So onto Connemara for our whiskey!

when back in the UK, Judges Kirklevington (Yorkshire) will take you away (8-2-15)

Every time we return to Middlesbrough to visit Will's family, we stay at the Judges Country House at Kirklevington in Yarm, a sweet country town just minutes from the big city. We love their awesome breakfasts (local smoked salmon & scrambled eggs and full English or whatever) and superb dinner in the elegant country house dining rooms or on the glass-enclosed porch overlooking the beautiful gardens.

We took our friends, Sue & Steve, here for our final dinner before heading to Ireland and it was all superb. We started with drinks in the bar and canapés were sent out as we perused the menus: Fried Cheese Balls, Saffron Crackers with Spiced Cod Puree and Ginger Ale & Rocket (the British term for Arugula) Shooters which were fun and tasted like a fizzy health drink with a slight bitter herb flavor on the tongue at the end.

Since the sun doesn't set until very late, the gardens were bright and we all took a little walk outside and then sat down to a bottle of Baron d'Arignac Champagne Brut Blanc de Blancs which was brut, but neither totally dry, but then not sweet or demi-sec either; decent, but I would not order it (it was a generous gift from the hotel management). We moved on to a superb Beaune 2011 1er Cru aux Coucherais from Marchand de Gramont which was a superb light red that went perfectly with our pretty heavy fish dishes and the pork.

Starters were an aromatic Summer Truffle Salad of fine beans, baby artichokes and Cabernet Sauvignon Vinaigrette and I adored the Norfolk Quail with grilled charred Sweet Corn and a Girolles Puree and quail jus, perhaps one of the best quails ever with little baby onions and yummy pork cracklings. 

Samuel gobbled up his huge main of Courgette (Zucchini) Risotto with parmesan, tomato (sundried as well) and magnificent chanterelles (he actually ate most of these) sprinkled generously on top.

Most of us had the magnificent Monkfish with Smoked Sausage, broccoli, creamed Spinach (which came in a small fried dough ball with goat cheese!!) and several vegetable purees. One Pork Ribeye with Savoy cabbage, turnip and Passionfruit got raves.

Samuel left us to head to the room while the four of us shared desserts:

"Michel Cluizel" Chocolate Delice with pralines, espresso ice cream and hazelnuts reminded me very much of our own Michel Richard's chocolate bar dessert.

Macerated Strawberries said it came with caramelized cream, which we discovered was the local term for crème brulee as well as strawberry sorbet, honeycomb and tarragon--most refreshing.

White Peach with elderflower and cream was an even better fruit dessert full of flavor, cold and tasty.

The cheese plate was superb dotted with jellies, chutneys (one was a cauliflower/mustard seed!), seeded lavosh, housemade walnut bread, celery and so many condiments, but the cheese starred here with four kinds: Collingwood Mounts Cheddar, Monk's Folly from Fountain's Gold, Barkham's Blue from Two Hoops and an amazing runny cheese called Mayhill Green covered with chopped nettles. They were all divine, but I doubt I will ever find these truly local treats again unless we return to Yarm for a meal, which I know we will do for sure.

RIS rises to the occasion (7-30-15)

Last night I had the pleasure of taking three Wolf Trap Young Artists who had just sang/played a recital at the Phillips Collection and two of their spouses to dinner at RIS, where Chef Ris Lacoste just happens to be an opera fan (www.risdc.com).

It's been way too long since we last went to RIS and a superb time was had by all. We were escorted to a private dining room for the 6 of us at the rear and were able to make our own fun quietly or noisily all evening without bothering anyone!

Our server Celeste was a gem and everything was spot on from each dish to the timing; we even had two visit by Chef herself!

Badoit is the water here and what a treat it is as that is our favorite on earth! We ordered some cocktails:

Bloody Wasabi for me which was pretty mild with Kettle One, tomato, cucumber and wasabi

Ginger Ninja-Old Overholt Rye, Domaine Caton, Ginger & Lime was a hit

The Murukami Kick was floral with Bourbon, Gin, Black Sesame Orgeat & Habiki Japanese Whiskey

Our wines were super with a Saint Bris 2013 Burgundy Domaine de Berthiers from Jean-Claude Dagenau, the father of the very pricy enfant terrible of Loire wines, which was super with all our fish starters and a

full bodied Elias Mora 2009 Tempranillo Crianza Toro which was great with the meat or veggie main courses.

Starters were an awesome Crab Cake the size of a medium plate with Summer Vegetable Slaw, Tartar Sauce, Potato Stix and Pickled Watermelon Rind cut thin and so tasty.

Fresh Ricotta Gnudi had eggplant fondue, Pine Nuts and  a Parmesan-Pesto Sauce that was rich and divine.

The Signature Scallop Margarita is always a treat with lime, avocado and tequila ice.

Main courses were largely the American rack of Lamb as that is the Thursday special and one of the things Chef Ris has always done to perfection. It had two double chops roasted with some braised lab and a rich creamy feta Potato Gratin, Spinach and all with a deep rich Shiraz Sauce. Our vegetarian was totally pleased with the Crown of Cauliflower with Roasted Spaghetti Squash, French Green Lentils, Raisins, Pine Nuts, Pomegranate, Mint-Lemon Honey and Greek Yogurt.

Fresh Idaho Trout was perfect and the wondrous Grilled Berkshire PorkChop with Roasted Corn Pudding, Grilled Peaches, Red Onion, Bacon-Buttermilk Sauce and a Black berry Catsup was a revelation.

We shared and I preferred the simple Lemon & Blueberries with almond crust tarte and Wilflower Honey Ice Cream; yet the chocoholics loved the Butterscotch Pudding with Cocoa Crisp Chantilly Cream and Bittersweet Chocolate Sorbet.

We literally closed the place and had a truly awesome time.

DC's DINNER LAB at the Smithsonian is a DUD! (7-23-15)

Last night I decided to try something different since we became Smithsonian Associates earlier this year. The Associates are celebrating their 50th Anniversary with three different pop-up meals using DINNERLAB (www.dinnerlab.com) and when I signed up back in May it sounded quite exciting. I was told the location would be announced a week before as well as the menu and last week when my email came with the menu, my expectations dropped. Turkey Roulade as a main course!

This was the second of the dinners and I met several people on arrival and we decided to sit together. Two were Associates like me and Dinner Lab virgins, two were Dinner Lab members and said that almost all they had attended were really great meals. When they reminded me that this meal cost $160.00, which I had forgotten, I said it better damn well be impressive, as for that price an excellent tasting menu with wines could be had in so many places here in DC!

The event was held at the famous Smithsonian Castle and when we arrived we were served tasty Gin drinks with fruit juices and I think Cahacha, although I am not sure. They were yummy, but then I noticed the wines being chilled in huge ice coolers at the bar, and the choices were pretty mediocre.

Some folks were passing little shooter glasses which I soon found out was a Cherry Gazpacho that was tasty, but won no prize on first tasting.

We were escorted into the large and truly amazing Commons Room (see my photo on FB) which was impressive, but sadly the wooden chairs were so uncomfortable, I felt my rearend was going to slide out the back of it. We were at three long banquet style tables arranged in the room in a truly medieval style that fit the Gothic Cathedral setting of the room with its beautiful windows and array of large stuffed animals. This was indeed a plus. I then noticed that the Chef (whom I had googled earlier and found nothing on), Daniel Stoller from Seattle, had decided to use a Victorian-era inspired menu to fit with the Smithsonian Castle venue; which made so much sense.

We had menus and I now saw the gazpacho was called "Cherry Vanity" and was laced with buttermilk and had trout roe in it, which I missed when I drank it like a shooter. I took another one and ran it across my tongue as the roe exploded and now I truly loved the little treat or small bite billed as course #1; it was simply an amuse.

The chef spoke and explained his dishes, and I asked the folks who were DinnerLab members if the meals were usually just an amuse with 3 courses, and they said they were often 5 or more courses, so I began to feel quiote cheated again with my $160 pricetag(plus a $2 online booking fee).

Course #2 was David Copperfield's Flowers-Artichoke Barigoule/Chevre & Raspberry/Nasturtium

I chose one of the 4 wines offered which was a Rose Vinho Verde from Conde Villar 2014 which was quite nice as it had that Vinho Verde fizz but not too much and was bone dry. I thought it would pair with the vinaigrette. There was also a cheap sparkling wine, but those tend to give me headaches; Sauvignon blanc and Chardonnay were the other choices as no red wine is allowed in the Smithsonian, despite the really cheap industrial carpet in this gorgeous room. Barigoule is a fancy word and I looked it up and traditionally it means stuffed with mushrooms, but these were just boiled hearts, and using the word "these" is generous as I had only ONE on my plate; other folks got up to five! we all agreed the salad was tasty, but needed more goat cheese as well as only a tad was sprinkled on top (and mine needed more chokes).

In between courses, a Smithsonian expert spoke at great length, and since we had only had a light salad and a shooter or two, we just kept drinking as the servers were quite generous and the service was indeed superb. The guy was interesting for a bit, but grew tedious, although I adored his three-tone cool shoes (from Nordstrom, I later found out). We tried the chardonnay(Albertoni 2013 Sonoma) and it was quite awful, so settled on the 2013 Estrella Sauvignon Blanc Proprietor's Reserve from California ( very fancy name for a wine that runs under $10/bottle).

The next course was Heathcliff's Bird-Turkey Leg Roulade/Roasted Plum/Porter Jus/Kamut & Sweet Pepper and was overall filling, but bland and the plum was actually served cold, which we all found quite odd. Kamut is a filling grain and was quite tasty, and while the chef said there was corn, tomato and basil in the dish, it was minimal and I assume in the small roulade centers.

Dessert was Marie's Cake (the chef explained name for Marie Antoinette--as in "let them eat cake")-Chocolate Semolina Cake/Pistachio Butter/Rhubarb Candy/Anise Panna Cotta (I passed on the anise as I detest licorice) and this dish was a super hit. Dense chocolate cake had a thick swirl of the butter which was almost like a paste and the rhubarb candy was like fried fruit candy that was akin to a thick potato chip. The woman next to me said it was truly like a pork rind made of fruit and I think she nailed it on the head. Either way, we gobbled up dessert and headed home, but only after I filled out the suggestion form saying that while they had great service in great setting, the food itself left so much t be desired, especially with that price tag, which I still can't get over!

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Cherry Valley's (Cooperstown, NY) ROSE & KETTLE is rocking cuisine (7-20-15)

On our last night in Cooperstown, we drove 1/4 hour northeast to the tiny hamlet of Cherry Valley, where we hadn't been in ages. We took 4 singers to The Rose & Kettle, which is unquestionably the best dining experience we have had in the entire region in years. The service was friendly and attentive, but it was the food that shone.

Will started with a strong Pomegranate Cosmo and I had the delish and not so strong Elderflower Margarita made with Patron Tequila, St. Germain, lime juice and a Champagne float.

It was hard to decide and then the specials were read off making it even harder. There were many delicious choices and everything indeed was superb.

The starters included a filling Thai Shrimp & Pork with Glass Noodles, Spicy Broth, Greens, Tomato, Cilantro & Lime

Creamy Tomato Basil Soup that sent Samuel to heaven

Crabcakes that were as large as my head & Samosas.

My starter was the Grilled Maple Glazed Lamb Tenderloin with Mission Figs on Skewers with Greens, Roasted Red peppers, Gorgonzola & Balsamic which was a light salad with amazingly tender meat.

I did not get to taste Will's Grilled Tequila Lime Shrimp with Chorizo on an Arepa with Chipotle Aioli, because it was gone so fast!

We enjoyed a Gruner Veltliner 2011 from Wachau, Teressen Federspiel that was amazing for the 30$something and was all about apples and honeydew; indeed all the wines were very low priced for their quality.

We moved on to a tasty Stonecap Merlot 2014 from Columbia Valley in Washington State.

Main courses were Fish & Chips, Meatload made from beef with locally raised pork and lamb, garlic mashies, pan gravy and green beans

Grilled Pork Loin with Rhubarb Peach Chutney, Sauteed Spinach and Sweet Potato Fries

the special of Pork Loin with Garlic Scape/Almond Pesto, Cheddar Polenta and Milanese Sauce was totally unbelievable as it burst with flavors, and again the loin had to be the biggest cut I have ever seen.

Samuel adored his Meatballs Marinara with pasta.

Desserts were also quite good from Crème Brulee to Flourless Chocolate Torte and 3 Philosophers Cherry Sauce & Whipped Cream.

the winner was undoubtedly my Strawberry/Rhubarb Tart with Whipped Cream that boasted one of the best pastries I have had in ages.

Everything was amazing and the company superb as we dined with the leads of this summer's Glimmerglass operas before heading home!

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If near Cooperstown, NY look at The LAKE HOUSE in Richfield Springs (7-19-15)

Last night we had a wonderful dinner party for a large group of the Glimmerglass artists at a beautiful spot on a lake called THE LAKE HOUSE just 15 minutes from the Glimmerglass Opera House. On arrival we ordered a Vivi Falanghina and our server Christina knew we would need more and chilled many extra bottles (I think we had 3 or 4). We also ordered a NY State Finger Lakes Pinot Noir from Heron Hill which was also very good and I enjoyed the spice and fruit later with my steak.

We ordered lots of different dishes from the huge menu and most were quite good. The Shrimp Cocktail was a dud, as was the Sea Bass. The one appetizer than many folks ordered was the Duck Potstickers with Sweet Corn & Bacon and a Sweet Chili Dipping Sauce. These were more like empanadas and the filling was laced with cream cheese, hence they were slightly sweetish and a bit off-setting. Samuel was very disappointed with his and overall it was the only real repeated complaint we had. I had the tasty Cornmeal Crusted Frogs Legs with Creole Sauce. Steamed Clams went well and one dish that was a bit odd was the Cooked Lake House Greens as it wasn't advertised as cooked. The Grilled Shrimp Diabolo Shooters weren't that spicy, but they got a nod.

Main courses fared much better and they come with soup (choice of seafood chowder or French onion) or salad (tons of dressing choices).

NY Strips got raves and my Blue Cheese Crusted Bone-in Sirloin with Garlic Mash & Veggies was a superb steak. I asked for rare to medium rare, and they said it would come rare, but it was medium rare. The Grilled Swordfish with Wild Rice & Salsa and the rare Tuna Steaks were the fish to choose and Samuel loved his Chicken Marsala with Linguine Pasta, Mushrooms & Onion, although he said the pasta sauce seemed slightly citrusy.

We tried two Brownie Sundaes for dessert and the brownie I tasted was super intense sweet and just too much for me; but then some folks like that.

Overall, the company, wine and decent food made it a nice evening, especially as the sun set over the beautiful lake next to us....

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Chef Roberto Donna's 8 at AL DENTE in DC is everything anyone could want it to be and a lookback to Laboratorio (7-8-15)

Chef Roberto Donna just celebrated his third anniversary at AL DENTE (www.aldentedc.com) just several blocks away from our home and we were thrilled to return this week for the first time in a while to ROBERTO's 8, his special tasting menu available on certain weekday nights only for up to 8 people and served at the kitchen table, a bar-like setup where you can sit and watch everything going on right before your eyes, and chat with the superstar chef himself all evening.

It was a special night as we recalled previous nights at Laboratoria del Galileo from years ago and laughed about chef's Iron Chef competitions on TV as well.

According to my count we had some 16+ courses (not including the amuse) and magnificent wines paired and poured generously with a smile by our most able server Nick.

Clara C Fiori Rose Prosecco was poured first with an amuse of Aperol Gelee, and a Crostini with Mozzarella di Bufala, Balsamic, Crystalized Basil & orange Peel. Simple yet an idea of the new fun Chef Donna is experimenting with.

Miniature Pizzettas arrived in tiny boxes with checkerboard paper lining them. It was so adorable, we didn't want to mess it up, but I quickly grabbed the yummy pie with Caramelized Sweet Vidalia Onions, Fontina Cheese, Truffle and a soft Quail Egg that exploded as you bit into the middle of the pizzetta.

Lobster appeared next with Artichokes and Red beets in Lemon Juice with Pickled Ramps, Pickled Radishes and a good sprinkle of sea salt for excellent crunch and flavor. We just thought it couldn't get any better until huge smoky domes were placed in front of the four of us (yes, 4 seats were not taken this night, so summer is a good time to go--just be sure to reserve ahead) and then lifted so the smoke wafted out and we were inn heaven (video on my FB page). Underneath was tender grilled Octopus with Orange, Fennel & Black Olive with some medium heat miniature peppers, so small they were barely 1/16th inch long. Our second wine was a yummy Di Lenardo Chardonnay from Friuli 2014 called "Father's Eyes" which paired so well with many of the seafood dishes that ensued.

Chef Roberto knows my affinity for Soft Shell Crab and this followed with a simple Pea Puree that was elegant and tasty so that the flavor of the crab shone.

Fried Head-On Shrimp in a quirky stand (also on FB) with a tasty Saffron dipping Mayonnaise was next and the huge shrimp were cooked superbly and the heads were as tasty as ever to boot.

Corn Soup was rich and creamy with chili flakes for a bite and slices of tender Calamari. I love the extra dashes of spice Chef Roberto uses these days which makes a big burst in your mouth.

Eggshells are used by so many chefs all over the world for serving dishes, but this night was a revelation with a filling of Burrata and Black Truffles; I can think of nothing more elegant and Italian, yet so exciting.

Our wine changed to Vin de Pays de Maures Grenache Rose 2014 which Will described as having a "Juicy Fruit" nose, but was a nice dry wine on the palate.

Frascatelli is a semolina pasta which I don't ever recall having before and reminds me of miniature gnocchi, yet lighter. These were in a white wine reduction with Manila Clamds, Confit Carlic and Parsley Puree that made for a superb flavor and probably one of the few new things I have eaten in ages.

If you are counting, number 9 was next with a traditional Spaghetti alla Chitarra, here made with amazing homemade pasta that I adored and just a hint of that peppery gypsy sauce and Pancetta and Asparagus.

I think my favorite wine of the night was the red Luceres Merlot/Cab Franc blend 2006 "Pogetto" super Tuscan-style that just was so soft on the palate. A dinner from Chef Donna is incomplete without his famous Risotto and this night we had it with Tomato & Taleggio Cheese Sauce that was indeed divine.

The red wine was a notice that meat was coming and our first taste was mouth-watering Suckling Pig with Orange, Cloves, Potato and Proscuitto-wrapped Endive....OMG, or to quote a famous opera character, "Sono in ciel..." I am in heaven.

Squab was next with Spinach and Dates in its own Jus that was as tasty as it gets and the dates were just the right touch; not too heavy, just lots of flavor.

Cheese is always good, and here Chef Roberto was at his finest with a Rocchetta Cheese served oozing all over a slate slab with Hazelnuts, Honey, a Crisp thin "flatbread" cracker, Mostarda di Cremona and Saba (yes that alcohol-free balsamic stuff we talked of just a week earlier--I still am not clear on how it is made).

Desserts began to arrive and never seemed to cease, but first a palate cleanser of Passion Fruit Granita which we all agreed was one of our favorite fruits. I know Samuel would have been thrilled.

A selection of desserts was next with Tomato/Almond/Pistachio/honey Tart with Caramel Sauce and Pistachio Gelato. But I quickly gravitated to the flavor-bursting Fresh Poached Cherries in Port Wine with Whipped Cream...ah, but then there was the Crème Caramel Panna Cotta. Which to eat and in which order? I can't recall seeing a bit of anything left on any of our plates.

The finale was an amazing Fig Tart with Vanilla Gelato and crumbles of Chocolate "Dirt" as chef liked to call it; easily the best and truly spectacular. Vin Santo, Dessert wine, Limoncello all arrived and there was a tasty Bicerin, which again I do not ever recall having. It is an Espresso shot infused with chocolate, rum and sugar and beats Turkish coffee by a million miles; yay, Piemonte! Yay, Chef Roberto.

Yay, Al Dente.

DC COAST's Summer Crab Fest is fantastic (7-4-15)

I had a free evening on the 4th of July and headed downtown early where it was quite deserted as everyone was home or on the mall.

DC COAST(www.dccoast.com at 14th & K Streets NW) is one of our nicest restaurants and I haven't been in ages. The décor is still definitive after 17 years with 5 giant oval mirrors above the bar and that awesome giant mermaid statute at the entrance. DC Coast has lasted as its neighbors have closed , opened, changed names and so forth; it is an institution. I was escorted in amongst numerous Miss USA contestants and it seems the beauty pageant was in town this weekend!

I had my heart set on the SUMMER CRAB FEST! at $55 ($80 with paired wines) and it was a deal and a steal and I ended up taking home tons of food, It is offered every Saturday during the summer and should not be missed. I felt hungry and did not realize that the $55 fest was so huge, so I ordered a 1/2 dozen oysters split between the Wicomico Creeks (Virginia) and Malpeques (Prince Edward Is) and latter were not anywhere near as tasty or succulent as our Chesapeake Wicomicos, which were superb with a glass of Cline North Coast 2013 Vioginier to start.

Warm puffy rolls and whipped butter arrived and I ate only 1/2 a roll knowing so much was to follow.

An amuse of coconut fired shrimp with napa cabbage and ginger ponzu vinaigrette arrived which was more like a thick dipping sauce than a vinaigrette, but super tasty nonetheless.

First in the set menu came the Maryland Crab Bisque, a lighter than usual bisque in a cup, yet loaded with pieces of crab for texture and flavor, with Sherry Forth and Old Bay Oyster Crackers. It was super tasty and the sherry was just right foil to the peppery bisque.

A glass (well 1/2 glass pours were the pairings) of Taittinger Brut was sublime and fun.

The second course was a Crab Tower Salad made up of a creamy Crab Salad over a Fried Green Tomato, creamy delicious Avocado, Frisee, mache, Basil Vinaigrette and Lime Mustard Aioli. I loved this dish as it was also light, but very complex with bursting flavors and paired with a perfect Chablis 2011 from Christian Moreau in Burgundy.

The main course was a revelation and I was surprised when so much arrived. The plate had a pure Crab Cake paired with a Softshell Tempura cooked to perfection and some slices of Crab Andouille. On the side was a Crab (really loaded with pieces of crab) Hollandaise that was super on the fried softshell. There were three small cast iron mini-pots with the sides and I have been eating them ever since:

Truffle Potato Salad, Sweet Corn Succotash and Creamed Spinach loaded with Garlic. Wow, was I happy, but very full. A Chianti Classico 2013 from Castellare Di Castellina was a light red that went superbly with all this rich and heavy seafood. I honestly expected a white, but the red was perfect.

I felt gluttonous, but not too much when the TV over the bar announced the winner of the Coney island Hopt Dog eating contest ringing in at 62 franks!

Dessert was a monstrous piece of the best ever Key Lime Pie and when it arrived I could smell the Toasted Meringue wafting through the room. The crust was Ginger Graham Cracker and there were large drizzles of Island Rum Dulce di Leche that was caramelly to die for. Normally a Quady Essencia is paired with this and I had asked my excellent server Leo to switch it out for another as I felt an orange wine with Key Lime was wrong. My choice of the Barboursville 2007 Malvaxia Passato was indeed sheer perfection if I may say so.

Three mignardises sent me home and I think they were as follows:
Apricot Pate de Fruit

Hazelnut Chocolate Bar --called a cookie but very thick and rich.

Lemon Poppy Seed cookie with Raspberry.

What a true treat to return to DC Coast and still feel like family after all these years, and the food is still top notch!

go directly to DINO'S Grotto in SHAW (neighborhood of DC) for to-die-for local delicacies (7-2-15)

Last night two friends joined me at DINO's IN SHAW (www.dinoinshaw.com) for another superb dinner that seemed to go on forever and highlighted amazing local produce that is so excellent at this time of year.

I get Chef Dean's facebook feeds and just before arriving I got the one with the Blackberry Daiquiri and Grilled Apricots which both made my mouth water, so those were the first choices. The Daiquiri was tart with fresh blackberries and not cloying or sweet at all; the perfect summer drink. The apricots are served with Pancetta, filled with mascarpone and on a bed of saba (I tried to understand the difference between this and balsamic, but it went over my head) and red salt which brings out all the flavors of the fruit and just makes it so beyond excellent.

We started with a bottle of Santadi "Villa Solais" 2014 Vermentino which is also served by the glass and is a superb and reasonably priced white that goes with practically everything.

Our server Kelliann always had a smile, always checked on us and made sure all our requests were quickly satisfied, and she was funny as well.

Trio of Tapenades arrived and my favorite with the grilled crostini was the spicy Yogurt with Roasted Red Pepper, the Kalamata Olive was a huge hit and the Corona Bean seemed to be the least favorite, but it was still very tasty. Duck Fat Potatoes here are amazing and served with Parmesan Reggiano Cheese, Garlic, herbs and Black Truffle Salt. Indeed when the steak arrived during the main course, we craved to have this decadent version as the plain ones were just that.

A gorgeous plate of huge fresh Squash Blossoms arrived filled with Ricotta Cheese, Garlic & Herbs floating on a light summery Tomato Essence...OMG.

We switched wines to a silky superb Occhipinti "Frappato" 2013 from Sicilia and I kept wondering why the label had SP68 on it. Our server, Kerriann joked that it was the sunblock level (like SPF), but we soon discovered it is for the local street route number (Strada provincial in Italian)! No matter, this wine was indeed divine and nothing could detract from that.

Next came our pasta plate and we choose the Fettuccine with again those superb Local Squash Blossoms as well as Grilled Local Corn & Asparagus with a sauce of Prosecco, butter, veggie stock and a dash of cream; it was light refreshing and full of summer. The highlight of the meal for me was the Crab Royale Stuffed Artichoke which was a huge "crabcake" pile of lump & jumbo MD. Blue crab on a huge artichoke heart with house aioli and Silk Road Spice Butter which packed a kick making this a flavorful winner over any recent crabcake(photos on my FB page). Sauteed Red Chard on the side was flavorful and crunchy.

The main course which we all three shared (and you can see a photo of on my FB page) was a humongous Bistecca of Porterhouse steak that weighed in at 1 Kilo (that's 2.2 pounds for the conversion challenged) from Shenandoah Valley Beef Coop. It comes with Tuscan Potatoes (switch them for the Duck Fat if you can) and Sauteed Kale, but it is the meat that shines here. You know I am not a steak person, but this rare delight had that same silk road spice and tasted simply perfect. We were so full, about 1/4 had to go home for later. Stand aside Morton's here comes Dino's!

We split the Peach Parfait for dessert, another combination of fresh local ingredients of Peaches, more silk road spice in the yogurt with Bourbon and Maple Syrup over House made Granola. This is one superb treat and very light even after the biggest of meals; don't skip it!

Blueberrycello came in iced glasses and hinted of herbs and tasted so refreshing before we took our leave after way over 3 hours....what a delightful way to begin the Fourth of July weekend. Happy Holiday.

praise for The PALM (in DC-7-1-15)

Last week I received a mailer for THE PALM restaurant's summer promo entitled Summer Lobster which runs thru August 31. It's an awesome deal for a single person at $59 which has a lobster-topped 9 ounce filet mignon, but the $99 dinner for two is a STEAL.

On arrival when I valet parked (complimentary--who does that in DC still?), they didn't even give me a ticket so these guys can remember a face and car it seems.

I was joined by a friend and we ordered a bottle of tasty Chardonnay from Castello Banfi in Italy 2011 "Fontanello" which is not too oaky as so many of the Cailfornia ones can be and didn't break the bank either.

For $99 you get a choice of starter, the lobster and two sides. Here's how it goes.

Our server Jimmy explained we can start with the featured starter of

Watermelon & Mozzarella Di Bufala Salad with Balsamic Vinaigrette and basil Oil. There were two large thick watermelon slices that were oh so sweet and juicy sandwiching the chunk of mozzarella all surrounded by tasty leafy greens. Sea salt was sprinkled on to bring out the sweetness of the watermelon. My friend chose the Caesar Salad (which is offered with or without anchovies), or you can have a green salad or even Lobster Bisque.

The black bread is quite tasty and the butter, too, but I tried to refrain knowing that a 4-lb. Nova Scotia lobster (to be split for 2) was on the way. I casually asked Jimmy the regular price of this jumbo guy and he said $104 just for the 4-pounder, which means we got a deal at $99 plus all the starters and sides!

Our sides were yummy Three Cheese Au Gratin Potatoes with that crispy almost blackened top I love and a tasty dish of Green Beans with Pepper flakes, Pancetta and Pine Nuts.

The lobster appeared and the staff removed all the meat from the claws to perfection, left the huge joints but cracked them so there was no work and all we had to do was lift the tail and chew on the juicy thick legs which were filled with more meat. Bibs were on and we were off, it was one of the best lobsters I have ever had on earth! - AND SO LITTLE work. I felt pampered.

We split a nice Key Lime pie with Blueberry Compote for dessert which I could have lived without, but it was tasty.

Don't miss this awesome deal all summer at the PALMS! 

--

CENTROLINA will carry you to cielo (that's Italian for heaven) 7-25-15

We have known Chef Amy Brandwein for decades since she started at Galileo with Roberto Donna and it is such a treat that after years with Roberto and at other fine establishments in the DC area, she is now in her own place. Osteria CENTROLINA opened just weeks ago at 974 Palmer Alley (centrolinadc.com) in the new elegant CityCenter DC complex which is gorgeous.

The fact that earlier in the week, the Zagat guide listed Centrolina as one of the 15 hottest new dining spots in the entire USA made the place booming and I am sure it will continue to do so, as the food is simply superb.

It's not huge and shares space with the Centrolina Market selling some excellent foods, drinks and treats. I will state up front, that the space is noisy, but I took three performers (a pianist and two opera singers) as well as two dear friends/clients (after a recital they gave at the Phillips Collection) and we were so involved in conversation all night, the noise didn't bother us.

We sat down and right away bumped into friends Wendy Rieger and Jim Handley from NBC dining at the next table!  It's definitely a fun place for everyone.

I perused the not too big wine list and decided on two reds, a huge Barolo for later and a Bastioni Chianti to start. After a while our server, Steve returned to advise the Chianti was out, but that they had a superb Tascante, Ghiaia Nera 2012 from Sicily which we all agreed was superb with black cherry overtones and lush flavor.

The menu has starters/pastas/mains and is very simple and straightforward. I suggested we each choose a starter and main and split two pastas.

Steve began to scribble our choices:

Burrata came with Zucchini Scapece

Crudo was tune with yummy beets, first tomatoes and lemon

Pulpo was seasoned amazingly with paprika and came with potato confit, cotechino and celery salad.

We enjoyed the Tascante so much we asked for another bottle, but they were out of that, so we were offered a Zisola Nero di Avola from Sicily 2011 made by Mazzei that I said was like black chalk. Not bad chalk, yummy earthy, deep black wine, that was super with our pastas.

I had asked for one order of Reginette which is Quid ink with black cod, crab, morels and chanterelles, but they were out of that (already three down!) and I know I will have it next time and arrive earlier!

We ordered the table's choice of Pappardelle with Rabbit Ragu (an old favorite of Roberto Donna) with black olive and Nebbiolo which was good, but the

Ceci e Tria was a spectacular buckwheat with chickpeas, anchovy and garlic that packed a superb spicy kick.

As I mentioned I ordered a Barolo earlier and you can imagine my face when the sommeileuse came over to say they were out of that. She offered up a divine Situ Moresco 2011 "Barolo-style" wine which ran much higher, but for the same price. I was a happy camper.

Almost all of us ordered the same main course, Tonno or rare tuna with a huge bone marrow (my FB page has a photo of the singers with the bones in their mouths--as well as the dish itself) on the plate, charred onion, snap pea and a rich pinot nero sauce.

Across from me, piled high so I could almost not see my guest, was Fritto Misto of chicken, lamb, veal, sausage, zucchini, onion and just about anything that can be fried. I don't see how one person could ever eat this. Veggies available as side dishes included my favorite Rapini with Garlic, Anchovy, Hot peppers and lemon zest. The Farro comes with wood roasted mushrooms, peas and peas shoots and is also quite filling and tasty and the Asparagus are roasted perfectly with green garbanzos and citrus zest.

We were all full, but could not resist dessert or cheese and agreed on two desserts to share as well as one cheese plate. It was a brilliant choice.

Torta di Limone is ricotta, pistachio, lemon and is scattered with black and red raspberries. The Pignoli is ike a pecan pie but richer with a pine-nut honey crostata and a parmesam puff as well as chocolate drizzle and gelato.

The cheeses were all tasty and varied and came with superb crisp fruited crackers that were very very thin as well as mostardo, pear jam/mostardo mix and some fresh currants.

Molaterno is a sheep cheese from Puglia that is akin to parmesan

Ubriaco

Truffaldino is a British truffled cheddar

Jershire is a Pennsylvania cow

Gorgonzola Dolce (super with the pear jam/mostardo)

We were all thrilled with the food, the service and offer our sincerest congratulations to DC's newest hottest Chef Amy Brandwein and her entire staff.

--

AL DENTE always a treat (less so with 6 twelve-year olds) or Samuel's super celebration (6-14-15)

Samuel decided he wanted a birthday dinner with some of his best friends and what better a place to choose than Roberto Donna's AL DENTE just around the corner.

The evening started off with massive downpours, so we were happy not to have to go more than 3 minutes by car!

Once ensconced the boys seemed to commence tearing each other apart verbally; isn't abuse great:-))....

The bread came with olive oil and all the boys got soda (more sugar...wow!) as we ordered a bottle of Vermentino "I Fiori" 2013 (menu says 2011) from Pala in Sardegna which was refreshing and delicious and would work with our seafood to come.

The boys all ordered pizza, pasta Bolognese, gnocchi or such and some of them even split a Caesar Salad.

Ali, our server, was patient as could be with this crowd as he recited the specials and out eyes lit up.

I knew I was starting with The Fried Soft Shell Crab with Tomato & Potato Puree and a Ramp Pesto which was out of this world; the best soft shells so far this season! Will went for the Grilled Octopus with Fennel, Orange, Black Olive Salad & EVOO....yum. These two were divine with the wine as was Will's main course, Spaghetti alla Chitara with sautéed Soft Shell Crabs, Tomato, garlic & Basil. I went for the special Roasted Quail with Braised Leeks and a reduced red wine sauce...it was divine and perfect with a glass of Baby Amarone Cantine di Ora 2012 from Veneto suggested by the chef himself, who was gracious enough to come over and greet us all a couple of times.

At the end of the meal, he even surprised us with a superb chocolate birthday cake with a hint of apricot filling. Samuel loves chocolate and this was indeed a superb cake, and I am not a cake fan!

We took the boys home so they could tear up the house some more and run in the torrential downpours; I never did this!

Well, we all ate well and had a super fun time.

208 Talbot Is A Treat (2nd report from Will in St. Michael's, MD-5-27-15)

For my second and last night in St Michael's I went for dinner across the street from my hotel at a restaurant called 208 Talbot (the street address). This place had a more casual feel to it, but there were people in there with shorts and flip flops on. Come on folks !!!! Yes it's warm but it's dinner time and this is not McDonalds. I do not need to see your nasty feet while I am eating. 

      Anyhooooo, my server, Holly was great !! I decided that as I am on the bay I should only eat seafood that night. She threw some great ideas at me. I decided on a bottle of Barnard Griffin Sangiovese Rose to go with my meal. There were lovely hints of mixed berries in the wine and it also had a bit more body than your average Rose.

       When the bread was brought to the table I was very happy as it was warm ciabatta bread, one of my favorites and the slightly salty butter melted on it perfectly. Far better bread than the night before. For my appetizer, I had the Crab Spring Rolls with jumbo lump crab, julienne carrots, cabbage and shiitake mushrooms inside. The rolls were served over a bed of seaweed. While tasty, I think there may have been about 3 flakes of crab in the whole thing. A bit disappointing, but the best was yet to come.

       For my main course I ordered the Soft Shells (yes again), which were slightly dusted with something or other, but who cared !! They were HUGE and juicy. The best soft shells I have had in a long time. They were served over fingerling potatoes, diced petite green beans and a sweetcorn butter sauce. To me it was heaven on a plate. So glad I decided to double dip on the soft shells for this trip :-)

        The dessert menu was a bit boring, but in the end I ordered Mixed Berries with a Pomegranate cream. It was a perfect ending, but then Holly brought me over some of their home made Roasted Pecan Ice Cream. WOW !!! It was sooooo good. 

         While this wasn't the cheapest place either, it was much more reasonable than the night before. This has been a couple of great nights here in St Michael's but now it's time to get back home to DC. I miss my boys. 

--

DUKES Family Winery wins me over deliciously at the Blue Duck Tavern in DC (5-27-15)

Over a year ago, I had the pleasure of meeting Jackie & Pat Dukes at a wine tasting here in DC and fell in love with them both as well as their awesome wines.

Last summer, while in Oregon's Willamette Valley, Will & I visited their gorgeous home which is where they make magic with grapes, and once again fell in love with the view, the wine and the family--even the dogs.

This week, the Dukes are in DC and last night they hosted a spectacular wine dinner at BLUE DUCK Tavern at the Park Hyatt in the private dining room overlooking the open kitchen, where only 19 people (including the Dukes and their distributor) assembled. It was a momentous evening of great wines and food from start to finish.

Speaking of starting, Pat had reached into the recesses of his cellars and started us off with his own stash of Taittinger Comtes de Champagne 2004 which was a superb year and truly a gorgeous taste on the palate as we all assembled and sat down. With this tasty treat a selection of shaved meats from the Berkel were served and it was a perfect companion and display:

Bresaola, American Prosciutto and Chorizo were the three shaved meats accompanied by housemade pickles, housemade pickled mustard. The meat was superb as was the mustard and the pickles, but the star was the Chicken Liver/Bone Marrow Pate that sent me to heaven and back for more several times as I shmeared it on the thick tasty bread.

The Dukes made their first Rose in 2014, eleven years after they first started producing only Pinot Noir, and we were treated to the Blushing Kate 2014 Pinot Noir Rose that was superb, refreshing and crisp. All their wines are Willamette Valley/Eola-Amity Hills designated (so I won't write that each time), but this location is south of the larger wine producing area and offers a new variety of Pinot that really is fabulous. Only 50 cases were made of this wine; a real treat. It was served with King Mackerel Tartare(from Beaufort, SC) with a Cilantro Puree, Charred Avocado Puree, Crispy Fried Watercress and Cucumber as well as Coriander Blossoms & Champagne Vinaigrette. It was a superb tartare and beautifully presented (photo on my Facebook page).

The next course was Pan Seared Scallops(from Viking Village, NJ) cooked beautifully to perfection and indeed bigger than I have ever seen with Glazed Pork Belly Confit that had virtually no fat and was crispy to perfection, White Asparagus charred with Fish Sauce, Chili Flakes and Fermented Green Garlic. I adored everything in this dish, but especially the subtle spice from the fish sauce, chili and garlic that was beyond imagination. It was served with two sides:

Creamy Stone-Ground Grits (Anson Mills, SC) with red Eye Gravy and Smoked Gouda-ooooooooooooooh yum and

Roasted Wild mushrooms (Kennett Square, PA) Soubise with Warm Herbs that reminded me again how superb Pinot goes with almost any mushroom.

All the Dukes Pinots were poured from double magnums (etched) and the first was a 2009 Charlotte that was divine and a truly brilliant pairing as they all were. I know our cellar has a good selection of Dukes Pinots, but just not sure which years (have to check). The legs on this wine were thick and unctuous; as they should be.

Oven-Roasted Duck Breast with Crispy Leg Confit (Grimaud Farms CA) had a Spiced Honey Glaze that was a revelation and again virtually no fat on the breast (foto also on my FB page). On the side was Potato Puree(Path Valley, PA) with Soft Garlic that was nice, but just a yummy mashed potato to me. The Charred Asparagus (Path Valley, PA) was awesome with Soft Egg broken on top, Pine Nut Gremolata and Parmesan Cheese.

These dishes came with the 2009 Nipple Hill Pinot Noir which is a newer area on the Dukes Vineyards that sits down the hill a bit from the others. Only 50 cases were made in 2009 and this wine is more acidic with less of a bold fruit in it and is clearly a food driven wine not to be drunk alone (as the more elegant sisters are) I know we just received the 2012 last year in our shipment! Pat explained that the fermentation process is different in that they use larger 60 gallon barrels and do an extended fermentation process giving it a "layered complexity" perfect for this kind of food!

The last two wines were poured side by side and are so elegant and both drink alone that I could have them on any day. Alyssa 2008 was more complex for me and darker, but the 2009 Alyssa was more fruit forward and also excellent. These were served with array of exciting farmstead local cheeses presented by Chef Sophie Slesinger in a true presentation:

Cabra La Mancha is a  brined MD goat that has 6 months aging and I love (it is sold at the Bethesda farmer's market I go to on Sundays from time to time)

Great Hill Blue is from Massachusetts

& Elsa Mae (the name of the cow) from Calkin's Creamery (Penna) is a brie style cheese that oozed all over the plate just the way I like it.

These came with strawberry rhubard jam, Marcona almonds, sliced apple and small fig chunks (that I could have lived without) making a superb overall effect and sending us home more than sated after a wonderful evening with truly spectacular food, wines, service and great conversation!

The stars are very expensive at Stars restaurant at the Inn At Perry Cabin in St. Michael's, MD (5-26-15)by Will Stevenson

This is Alan's husband, Will. I have been lucky enough to spend a couple of days in St Michael's in Maryland and have been eating up a storm. I will be reviewing 2 restaurants for you during this time. Here is the first one.

.

When I first arrived at the restaurant I was sat at a window table which is what I had requested in my reservation. The view of the bay is lovely and very calming. Sadly the prices on the menu were not so calming. I opted for the 5 course tasting menu (with accompanying wines) which looked delicious. I am not a big fan of scallops, which was one of the courses but I figured I would give it a go. My server, Terry was superb. He told me that they had a special of soft shell crabs. I explained to him that I loved soft shells but I really wanted the tasting menu. As if reading my mind, he asked if I would still like to do the tasting menu, but substitute that scallop for the soft shells. Hooooray. I noticed that he always called me by my name, not sir, which I liked a lot. "Sir" was my father, lol. 

     First thing to come was a refreshing vodka and tonic and some cheese bread. The bread was rather dry, but I opted out of adding butter to it. The amuse was roasted cantaloupe and cashews in a balsamic vinaigrette. It was served on a deep spoon that was very awkward to use. I felt like a dog trying to lap it up with my tongue. In the end I gave in and used my fork. It was a tasty little morsel and a good start. 

       Next came Fried Green Tomato And Crab Salad. This was very refreshing except for the fact that both the salad (in a mayonnaise) and the remoulade were very creamy, so were a little greasy on the tongue. The great thing was that the Sparkling Rose, Jansz from Tasmania washed it down beautifully with it's fresh but tart dried strawberry taste.

       Next up was the Soft Shell Crab in a mustard sauce, with grits and french beans. The crab was small, juicy and perfectly tasty as were the french beans. The cheddar grits were a bit heavy, so I only ate half of them. This came with a Kerner, Abbaziadi Novacella from Italy. It was my least favorite wine of the evening. I have very strange taste descriptions when it comes to wine. To me it tasted like a very basic table white with that wet cardboard taste. 

         Course number 3 was, Goat Cheese Canelloni, with wilted spinach, toasted almonds and brown butter. This yummy dish made you crave for the Fall. So warm and cozy tasting (if there is such a thing). The brown butter was melt in your mouth. As a treat, Terry brought me an extra wine to try with the listed wine, but the second I saw it was Semillion I said, thanks but no thanks. The wine with this course was a Vincent Delaporte, Sancerre. It was heavy on the citrus but worked very well with the dish. Probably my favorite pairing of the night.

    Next was the Steak Diane with smashed truffled mashed potatoes, and braised kalettes. The steak itself was perfect tasting size (it looked like a Salisbury Steak, lol). It was tender and perfectly cooked. Potatoes were to die for as were the kalettes (still not sure what they were, but who cares). The gravy was so delicious that I mopped it up with my last bit of cheese bread. It all came with a Chateau Montelena Cab...all I can say about that is, zzzzzzzzzzzzzzzz. 

       Last up was the Chocolate Decadence with a bijou coulis. It was certainly decadent and thank heavens it was small. Very rich, but very yummy. It was paired with Graham's Six Grapes dessert wine, which worked nicely with it. Afterward I was given a few chocolate treats and then I was on my way to bed. Very full !! 

        The cost of the meal was $130. I would expect this price from a Michelin starred restaurant, but not here. I did give Terry a hefty tip as he had been awesome. Next up tomorrow (now tonight) is 208 Talbot. Don't think I will eat as much there, lol.

eat your heart out at EATALY in NYC...or opt for oysters at PJ CLARKE's (5-5-15)

I'm in NYC for a couple of days and not really eating, but stopped at Mario Batali's EATALY (200 5th Ave at 23rd St) emporia. You have to choose if you want meat, cheese, fish or what and I went for pizza.pasta at Le Cucine d'Eataly and wolfed down an awesome cooked Prosciutto Cotto & Ramp "salad" and then a Pizza Capricciosa laden with mozzarella, tomato, olives, artichokes and mushrooms. A glass of Morello di Scansano "I Perizzi" 2013 from La Mozza which was full bodied and tasty.

I wanted cappuccino and found it in another are and it was supreme...

After the opera we stopped across the street in the Empire Hotel's PJ Clarkes where I enjoyed a Jalapeno Cucumber Margarita and a dozen superb oysters:

Naked Cowboy from NY..smallish but yummy

plump Saddle Rocks from Conn.

super salty Fanny Bay from BC

Neptune's Choice from Wash state

and the elegant Shabumi from Wash and awesome Kusshi from BC

yum....

Ft. Worth's REATA ropes you in and fills you up (5-3-15)

After the opera in Ft. Worth on Sunday, four of us headed to REATA, which I have always adored, but the food is so big and so heavy, that it is not a great pre-opera dining spot. Luckily there was only a Sunday matinee and we all some free evening time to be with friends.

We gobbled up the amazing homemade biscuits with pecans and shmeared them with the pop in your mouth spicy chili butter.....

We shared two appetizers which were enough to feed five people:

Tenderloin Tamales with Pecan Mash and a superb salsa

and Jalapeno & Cheese Elk Sausages which came with grits.

A creamy rich Becker Vineyards 2013 Viognier from Texas was quite impressive for all of us, even the Texans. I told our server Jodi that if it was bad, I was not going to drink it, but she seemed quite confident, and rightly so. For the red we were considering a huge Spanish Priotat, but the sommelier came over and suggested an awesome 1999 Faustino I Gran Reserva Rioja which totally blew us all away and fits so well with these huge dishes:
Carne Asada & Enchilada--probably the best anywhere.

A simple lettuce wedge for one of us that was bigger than my head and my

Chili Dusted Smoked Texas Quail with Chimichurri Drizzle, Jalapeno Cheddar Grits and Flash Fried Spinach which was bit too greasy..the only fault all night.

We couldn't even think of dessert, but I ordered a Cherry Vodka Limeade that was so sour it was really vile...we all tasted it and giggled before we rolled home.

--

bring me back for BIRD CAFE in fantastic Ft. Worth (5-2-15)

I am back in Ft. Worth, Texas again for my almost annual jaunt here for the superb Ft. Worth Opera Festival (this year Dog Days, Hamlet, Traviata and workshops on 8 new short operas) and since I loved the new Bird Café so much last year I returned again to the adorable spot just across the street from Bass Hall (opera house).  This time I was escorted upstairs on arrival to the quieter 2nd floor, called the Rookery, where I was the only person at 540pm, but it filled up within an hour. I had not noticed the bird pictures and paintings on the walls last year and now had a huge one over my table of an adorable scarecrow, with a dead crow hanging from it. The Indian music was nice and later it turned to a Caribbean lilt (with bird sounds). The floor had several Eastern carpets as well as a large fireplace at one end and long narrow windows giving a very airy and light feel.

I perused the menu of small plates, none of which is small, and decided on 3 choices. My server Nick guided me first to the Bird Green Salad which is a wondrous mix of greens, avocado, broccoli, pistachios, sunflower seed and sprouts and feta cheese with a superb Balsamic Tarragon dressing. I enjoyed a split of Le Grande Courtage Brut Rose sparkling from Nuit St. Georges in Burgundy which was dry and refreshing and lasted through my next course, the awesome Texas Vintage Steak Tartare. I'm not sure what vintage it was, but the delicious meat mixed with mustard, capers, shallots and seasonings sat on several pieces of slightly toasted pumpernickel bread (with raisins, which I did not care for with the meat) and had a gorgeous raw quail egg on top just cracked open at the very top, so the egg oozed out when you turned it over onto the meat. Fried Crispy Shallots were a superb crispy touch on top as well.

I have only one thing (other than the raisins in the bread) that I dislike here and it is the large white paper sheets on the table instead of cloths; I would rather just have the table top.

For my main course I ordered a superb glass of Aviary Chardonnay 2012 from Napa that had gorgeous legs in the large Spiegelau crystal glass, but was served way too cold to enjoy all the flavors. I warmed it up in my hands and it was the ideal temperature when my Crisp Sweetbreads arrived with Tennessee Sorghum and Fire Glazed Cider. These  two sauces were most novel and the antithesis of each other on opposite sides of the row of crunchy crispy perfectly battered and fried sweetbreads. The glaze was slightly sweet and honey-like while the sorghum was spicy and really just the right touch to the awesome little glands tender as could be and lightly sprinkled with some sea salt (which is used well in most of the dishes here, witness the tartare).

I skipped dessert as I remembered it was not too good the year before, and enjoyed a huge pot of their superb French press coffee before heading across the street to the opera. I love coming to Ft. Worth for the opera, to eat and always to bump into so many friends.

Super service at SUR LA PLACE not to mention the cookin' cuisine (4-26-15)

My family often goes to our neighborhood spot SUR LA PLACE on MacArthur Blvd in the Palisades, when I head out of town for the weekend or such, but this past Sunday we went with friends and had a truly memorable and wonderful time as always.

On Sunday-Thursday they also have selected wines by the bottle and glass for 1/2 price so we got an awesome NORTON 2012 Reserva Malbec from Mendoza for just $17.00!! Who can beat that?

Samuel has become enamored of their Creamy Potato & Leek Soup with Crispy Bacon, and who wouldn't love this creamy concoction that oozes with flavor. Will tried the Wild Mushroom Ragout starter which is served with Grilled Garlic Toast and has added flavor as it too includes sautéed leeks. I went light with the Hearts of Palm Salad with Baby Spinach, Asparagus, Sliced Apples and a Citrus Vinaigrette.

For main courses Samuel always orders the Steak Frites and gobbles it up with the tasty Béarnaise Sauce (when served his steak the sauce was missing, and he gave us this look, but it showed up seconds later). Speaking of service it is as friendly as it can get here and our server Tula is always a gem, as is the entire staff. Any request can be made as was with our gluten-free friend who asked for her Mushroom Ragout without the toast and substitutions of Haricots Verts for Wilted Spinach on her tasty Rack of Lamb with Pomme Gratin a Red Wine reduction. Her son chose the Merguez Sausage & Frites as well and while I always want to enjoy their multitude of sausage options, I inadvertently end up ordering Moules/Frites. Sunday I chose the SNOB which is with Celery, Onion, Herbs, Lobster Bisque, Garlic & Brandy. The bisque is not too thick, yet easy to enjoy by the spoonful before, during and after eating the tasty kilo of mussels and crunchy fries. Sur La Place now offers fixed price meals as well with courses running $34 if you choose a meat or fish entrée and $30 if mussels. Will opted for POP-EYE which has the always present base of Celery, Onion & Herbs, here with Spinach, Bacon, Cream & Parmesan Cheese added.

We were all so stuffed that we couldn't even think of dessert, so Tila said that since the price of the fixed price with a starter was cheaper anyway, next time we could all have free desserts or a free glass of wine. What a deal! So now we have to go back sooner than later and I think Will & Sam are headed there when I head out of town next anyway!

If you head to Philly, make sure you find ABE FISHER's (4-24-15)

If you are a Facebook friend of mine, you will have seen pictures from the other night of the kitchen and several of the dishes I had at ABE FISHER's in Philadelphia.

It is owned by Michael Solomonov, the now-famous Israeli chef of Zahav, but offers a completely different style of modernized "Jewish" cuisine and is run by Chef Yehuda Sichel, who also hails from Israel.

As I arrived, I was asked if I would like to sit at one of the two seats at the kitchen counter which allowed me to see almost all of the final prep that went on before dishes were served and to chat extensively with the servers as the came to the window next to me; it was a ton of fun. I was greeted by General Manager, Eilon Gigi and then met one of my servers, Tehila; I was beginning to think this was an Israeli invasion, but a good one!

The menu consists of three columns called 1, 2, & 3 each with 5 plates and priced at $10 each, $12 each and 414 each respectively in each column. There is an option for a fixed price meal of $39 with a choice of one from each column plus dessert and this is an awesome deal for sure. All the wines are priced at $12/glass or $50/bottle. The décor is dark leather, tile floors and a big busy bar, and my only real complaint was that as the crowd grew, the noise grew. It was like a combo between a hot bar spot and deli.

It was almost impossible to decide which items to choose from each column, but I was so lucky that I kept receiving tastes of the items I did not order. As soon as I had chosen, Sara arrived with a large cigar box in hand and opened it to reveal warm savory rugelach. I chose one of each and while the Caramelized Onion & Fennel Salt was superb, the Pastrami Short Rib with Spicy Mustard & Caraway was a dream come true.

Flaky, warm, tasty and indeed savory, I would have to return just for these.

I ordered a glass of refreshing Grenache/Cinsault Rose 2014 from Elicio in Cotes de ventoux which went with almost everything.

My first plate arrived and was a magnificent Jerusalem Artichoke Caesar Salad with Snow Peas, Radish, Pickled Onions, Pine Nuts & Pecorino Cheese. I was eating Spring and then tasted a small smooth, yet firm, crunchy and sweet fruit that I could not place. Sara said it was Asian Pear, and it was the perfect foil to this dish, although I love the fact that almost every dish here has something pickled on it! Roasted Jersualem Artichoke Chips come with the dish instead of croutons and are a true treat.

My first treat arrived and was a Borsht Tartare which I had been watching be prepared before me multiple times as it is one of the hit dishes on the menu. It is pickled beets with Smoked Trout Roe and a home made Sour Cream-Onion Potato Chip (that I could have eaten a whole bag of) and topped with fresh dill. The ideal dish for someone watching their weight, as was the Artichoke Caesar.

My second treat arrived seconds later in the form of Chopped Liver on Toasted Rye with Pastrami-Onion Jam, Pickled Red Onion and fresh Dill. It is one of the best I have ever had on earth and is of the creamy variety served in a smooth quenelle form which you can shmear on the awesomely buttery crisp thick rye bread. I wished I could take an entire pound (ok, a 1/2 pound) home, but I was headed to the opera and that might not keep.

For my second plate I chose the Matzo Brei just because it came with Smoked Tongue, Fried Egg and (yes, to my surprise) Maple Syrup. When I posted this on facebook, one person mentioned that smoked tongue is so rare (and another suggested he put cigarettes on his tongue....). OK, jokes aside, this dish was phenomenal in that the "brei" was of a kugel consistency in chunk form under the fried egg which I was able to break the yolk on for extra runniness which I adore. The two large pieces of tongue were accompanied by small crunchy pieces akin to bacon bits; I was in love. I might have thought the sweet of the syrup was weird, but NO, it was brilliant, and the fried egg was topped with crunchy thin scallion slices for even more flavor. This seemed to be the only dish I had (as well as dessert) without anything pickled!

Another treat arrived in the form of a one bite Corned Pork Belly Reuben. The folks had asked if I ate pork as they did not want to send out the one non-kosher style meat on the menu (this is not a kosher place for sure, but as I said, Jewish-style modern) and I shook my head "no-way." The bread again was toasted and buttery with pickled green tomato on the side and melted cheese on top. Instead of sauerkraut, this Reuben sported pickled cabbage/health salad with a zippy seasoning that was very different from your average Reuben and especially tasty.

Again, when it came to #3, I was in a conundrum between the duck and veal, so needless to say, they sent out both. The Duck Blintz is heavenly with a thinner than blintz pancake, but thicket than crepe and filles with Duck Confit, smothered in Foie Gras Butter and topped with a tasty tangy Sour Cherry Sauce. No bubbie makes blintzes like this! Although I would venture that Chef Sichel (who by the way will be cooking many of these dishes at James Beard House on June 17), must have someone in his family tree who tried to tweak our Jewish cuisine heritage!

The Veal Schnitzel Tacos are a revelation and I am so glad I chose this as my main course. There are two per plate and each soft shell is filled with a rolled up veal schnitzel that is flash fried before serving giving it a somewhat falafel crunch, yet the meat is so tender, it is soft inside. The team explained they were going for that fish stick taco look....no way, this was an awesome original creation topped with Health Salad or superb (and not bitter) radish shavings and pickled Cabbage with a to die for Anchovy Mayo drizzled on top. If you wanted spice, there were two lemon slices laces with Espalette Pepper for punch, and I didn't even think before squeezing them on. The overall experience was indeed "himlische", "meen ha-Shamayim" or heavenly.

For my main courses I had a glass of superb 2013 Petit Sirah from Peirano Estates in Lodi, California which Sara recommended. Right on the spot.

I had seen every dessert go  by and was completely full by now so I asked for a small plate of the Fluffernutter Crullers which looked like fried sugar-dusted bombolini and were filled right in front of me with creamy peanut butter and the placed on a shmear of Whit Chocolate Cream Cheese Fluff and garnished with poached Rhubard. the dish called for a mini-sprig of chervil, but the prep chef in front of me was not happy with the quality of the herb, so mine had none. No matter, I was so full and satisfied, that sprig would have been the After Six mint of Monty Python.

I can't wait to go back to Abe Fisher's in Philly for more food and fun. Thanks to the entire super staff as well.

Chef Erik Bruner-Yang of Toki Underground and the brand new Maketto makes merry at Food & Friends patron dinner (4-16-15)

Every year we attend a wonderful dinner at the Food &Friends Facility here in Washington which is for major donors, and it always proves to be a very fun evening.

This year it was DC's youngest super-chef Erik Bruner-Yang who has blown DC away with his ramen restaurant Toki Underground ( H St, NE). Last week he opened Maketto which serves

breakfast, lunch and dinner while you shop for clothes; it's a novel take on dining & shopping and might be worth a stop-in to see. Chef Bruner-Yang still came last night, although he departed a bit early after taking questions and walking around the room to greet the diners; he had lots of work to do in his 6-day old restaurant/store.

We chose this night as we wanted to see what he could do outside of the ramen realm, and he explained that the cuisine last night was indeed Cambodian-influenced as his wife is Cambodian and this will also be one of the styles of cooking at Maketto.

On arrival we tasted an awesome Cambodian Sausage in a Cabbage wrap which he later explained was fermented in rice giving it a slightly sour yet spicy tang which made me go for seconds. As Chef Bruner-Yang is from Taiwan, Chinese buns feature largely in his cuisine and we had Leek Buns with a tangy Hoisin sauce as one of our hor's d'oevres. Only the Scallion "Pancake" was a bit boring and because it just needed more flavor. It was not really a pancake but a phyllo-dough pastry like Spinakopita which was buttery, flaky and delicious, but only one bite had enough scallion for me.

The first course was a tasty Red Snapper Crudo(Ph'Lee Uh Sach Trey) with Watermelon Radish, Coconut and a Salt Cured Egg which was quite novel and a bit spongy. Chef later explained it is salt cured for three weeks in tamarind & lime like salmon hence the name 1000-year old egg in China. The Domaine des Cassagnoles Gros Manseng 2013 was the perfect foil to the complex flavors in the dish.

A beautiful, if simple, Khmer Tamarind Salad (Nyoam Teuk Amp-uhl)of greens including lettuce, pea shoots and "Phil's" carrots was next with a tasty tamarind dressing. I loved the in-bloom watercress flowers that were quite large and yellow atop the salad as these were tasty and not bitter as some edible flowers can be. Domaine les Fouques Cotes de Provence Cuvee de l'Aubigue Rose 2013 was a superb crisp wine and ideal for any dressed salad.

American Wagyu (Bao Gua Bao) was our main course and again with beautiful steamed rice buns (which we were told are gluten free) and more of that yummy Hoisin. We made our own bao sandwiches with the lean meat and accompanying pickled veggies. A Marc Kreydenwiess Costieres-de-Nimes Perrieres 2010 was aged enough for sure, but didn't have enough punch in it's light red mix to work well with the intense flavors of the meat, pickles and hoisin.....

Dessert was Banana Cream Pie and I would call it RE-constructed (no deconstructed) with Struesel, Caramel, Pastry Cream and Coconut. Not one plate had a bite left on the table.

 

Kosher for Passover "style" Dining at Dino's Grotto in DC's Shaw (4-5-15)

Every year we head out on one night of Passover since we try to avoid leaven and enjoy a Passover-style meal at DIno's Grotto in Shaw. This year was truly the best of all Chef Dean Gold's years and the food was impressive. The three of us gobbled up most of the food served family-style, and what was left we took home for later and enjoyed again the next two days!

Trio of Charosets offered up some novel takes on the Seder dish which is used to dip the horseradish in. Here we had one with Dried Fruit, Coconut, Chestnut Paste and Poppy Seed which was sweeter than I am used to, but I enjoyed the tropical tinge. Cooked Dates and raisins was amore Sephardi take and the third was a traditional Apple & Walnut with Spices.

I think the best thing we all adored was the Leek Fritter with Saffron which Samuel really wanted seconds on, but we proceeded to what Chef Gold calls "The Passover Trinity:"

Chopped Chicken Liver which is easily some of the best around town--although Samuel will never touch this :-))

Matzo Ball Soup, which Samuel will always gobble up, and this was a tasty one with light fluffy balls as well.

The Gefilte Fish was a huge hit of the meal for both Will and me as it was made from Salmon, Rockfish & Mahi making it probably the best I have ever had anywhere--no questions asked!

The main course was several items again family style and came served with Sweet Potato Tsimmes and Matzo Farfel with Mushrooms both of which the adults loved.

Fish with Citrus and Ginger came in the form of a delicious Salmon Fillet which Sam ignored that night, but gobbled up at home a night or two later.

Braised Veal Breast was the least impressive of the mains, but on the other hand the Tuscan-Matzo-Fried Chicken with Livorno Leek & Tomato Sauce was spectacular with an amazing juicy fried chicken, crunchy coating which anyone would adore on Passover and superb sauce.

Desserts were a dairy Almond Torte with Nuts, Cinnamon Ice Cream and Caramel Drizzle-YUM as well as Macaroons (I like mine better, sorry!)

We always have fun at Dino's Grotto as the staff is friendly and we get to chat with Chef Gold and his wife who are so warm and loving and caring.

Dino's is great ALL YEAR, don't save it just for Pesach!

DC's AL DENTE anniversary dinner is delicious (4-2-15)(please forgive my lateness)

Hi folks,

The night before Passover we decided to do a carb binge and chose AL DENTE where Chef Roberto Donna was actually holding a 3rd Anniversary Party for the restaurant in our neighborhood.

I am very sorry for the delay on this write-up, but Passover came and then my computer decided to misbehave, so I am quite backed up on this group!

At any rate Samuel looked at the menu and immediately chose the RAVIOLI del PLIN since he adores the butter sage sauce not to mention the meat stuffing and veal jus. They were superb and reminded me of how Chef Donna is truly one of the greatest pasta makers we know.

Before we ordered some anniversary nibbles arrived in the form of a shrimp arancini (fried risotto ball) which we offered to Sam as he loves them, not knowing it was risotto and shrimp. He was not happy as he truly does not like shrimp, at least for the past couple of years. When will this change again?

Prosciutto and parmesan cheese were on a slab of bread as was mozzarella and tomato, but the yummy tastes were the huge meatball with hot sauce and an Italian style mini-frittata.

We ordered a bottle of 2010 Val D'Aosta (Piedmont) called Donna's Nebbiolo which was specifically bottled for Chef Donna from near the French border (hence the label using the French valley's name Valle D'Aoste).

The wine is an awesome blend of 90% Nebbiolo with 5% each of Freisa and Neyret from the Caves Cooperatives de Donnas!

Will and I decided to order two starters to share. The Fried Zucchini Flowers with Ricotta, Lemon and a slight hint of mint were just in season and truly fresh and refreshing, while the Fried Sardines were superb with a Salsa Verde and Arugula topping. The bones lifted right out of each fish for simple bone-free degustation.

Will, knowing that Passover was 24 hours away chose the Pizza Salsiccia e Rapini with tomato sauce, smoked mozzarella, pork sausage, garlic and wonderfully fresh broccoli-rabe. I went traditional with the Veal Saltimbocca topped with Prosciutto and Sage in a rich thick Marsala Wine Sauce with Sautéed Spinach and a Potato Puree Tower.

We were way too full to even think of dessert and went home knowing that it might be a week without bread or pasta, but we had our fine share that night.

Congratulations Chef Donna on three wonderful years almost around the corner; it's good to have you so close!

--

COLICCHIO & SONS soars in NYC's Meatpacking District (3-28-15)

Samuel, along with us, has always enjoyed Top Chef on TV, so he asked to go to Tom Colicchio's restaurant in NYC for our last night as we had no theater plans that evening after the awesome matinee of "On the Town." COLICCHIO & SONS is located on the Hudson River just off 14th Street across the street from the way-too-fun Chelsea Market where we spent too much time eating and wandering before being late for our dinner reservation. The hostess was so gracious and kind and we were so embarrassed. We were escorted to a beautiful dark wood table in the super high-ceiling rooms (more noise, alas) with carpeted floors )less noise). Exposed black steel girders divide and support (no, it's not a bra) the room. They have cool lighting which I can't describe and an awesome service team with our main server Morgan. The teams work so well together that everything was truly flawless and perfectly spaced as well.

The menu consists of several sections which Morgan explained were smaller size plates so you could choose more dishes and also share. House filtered sparkling or still is available, which is always welcome and we spoke to Patrick, the sommelier about our love of wines, especially those off the beaten track. He suggested an amazing minerally, dry and creamy Blanc et Morgez et de Salle from Valle d'Aosta in Italy on the French border from Maison Vevey Albert 2013 (hence the French name). The Prie Blanc varietal is one I never heard of but will surely remember for the future; the wine was supreme with all our fish dishes as well. Schott crystal is also nice, but the silly woven mats need to go on the tables.

 

House made Parker rolls arrived in a huge cast iron pan steaming hot with sea salt on top which we all gobbled up way too fast.

First came Hearts of PALM with Blood Orange & Sheep's Milk Yogurt with Brussels Sprouts Chips for Will. The dish had the hearts steamed on the thicker portions, so it was actually prepared two different ways.

Samuel started with the Broccoli-Rabe Ravioli which are charred and served in a broth with Lemon & Pepperoncini (actually Pequillo peppers) which he liked but said the broth was a bit unexciting. He went on to the Beef Tartare with Apple Jicama, Smoked Mayo and a kick from Aleppo Chiles, which disappeared prontissimo.

My first dish was the Marinated Himachi with Citrus, Celery, Pistachio & Watercress which I adored due to its simplicity but flavor as well; the pistachio crumble and dust was  very nice touch.

Will & I then split the Squid Ink Campanelle with Whipped Lardo & Egg which Morgan explained was awesome, but rich. It was wise to split this dish indeed and we were in love with every bite. Even the crunchy breadcrumbs on top were an asset to the perfect pasta preparation.

 

We were thrilled and surprised to receive a complimentary extra course for ALL of us in the form of the divine Celery Saffron Butter Poached Lobster with Candied Fennel and Fingerling Potato Chips which even Sam ate this reluctantly at first on the dare that he would get an extra APP for his phone. Well, he declared after that I can now cook lobster at home and he will eat it. Score one for the dads. The dish was awesome and truly a revelation.

 

For our "main" course, which is a misnomer as the dishes are all the same size Will chose the Charred Octopus with Citrus, Caramelized Endive & Chorizo Vinaigrette which I can only say was beyond compare as the octopus was so tender; like "buttah." The same goes for my Dry-Aged Sirloin with Asparagus, Black Garlic and Soy Bordelaise. I normally avoid steaks, but Morgan steered me to this super tender way more than flavorful meat that was indeed like "buttah." The garlic sauce helped a lot too:-)).

While Will finished the white wine, I ordered a glass of Artai 2009 "Closa Batllet" from Priorat in Catalunya, Spain which was an awesome chewy spicy red that paired excellently with the garlic and sirloin thanks to Patrick.

I was leaning towards cheese before the dessert menu came, but fell in love when my awesome platter arrived. There were three separate preparations (you can do one or three) each one a treat in itself:

SPENDIN' CHEESE was a Tickler (cow) from Devon with Mango Chutney in the form of a BLT on a biscuit with fried Prosciutto, avocado, roasted tomato and egg yolk. I could eat this BLT any day for lunch, or dinner or breakfast!

LET THEM EAT CHEESE was a Stilton Colston-Bassett from Nottinghamshire with a Vanilla Torte, Sweet Port/Lavender Sorbet(ice) and egg yolk as well as crumble. Again, sheer genius at work thinking these ideas up.

DON'T MIND IF I CHOUX (which is a play on the French pastry pate a choux, as opposed to the cabbage) and has Pyrenees Brebis (sheep) from Aquitaine with Cream filled Gougeres (puffs), Apple-Cherry Chutney, Fried Sage and Spiced Honey.

I honestly could not pick a favorite.

Samuel chose the Chocolate Hazelnut Tart with Port, Blood Orange and Cookies N' Cream Ice Cream. It was gone before I could even taste a bite.

Will has the yummy Coconut Cream Doughnuts with macadamia Nuts, Pomegranate-Ginger jam & Grilled Pineapple Sorbet.

Bravos to Pastry Chef Stephen Collucci, not to mention Chef de Cuisine Chris Lavey and the entire team here for a truly awesome last supper in NYC!

 

Midtown Manhattan's (NYC) PERA will perk up your taste buds at brunch (3-28-15)

While in NYC last weekend we met my niece for brunch and I chose PERA, a wonderful mid-town Turkish eatery that has a superb brunch deal with main course/brunch drink and coffee or tea for $21.00!

Yummy seeded rolls arrived with FETA Butter which we gobbled up and my niece was in the mood for Hummus which is served warm with LAMB Bacon and lots of tasty lavash flatbread crisps. The hummus was superb, but the bacon was skimpy and fatty; frankly our kosher vendors Hillel & Chaim who make Lambaaacon and sell it at the Bethesda Farmer's market every Sunday do a far superior job!

I had the SUMAC Bloody Mary which was tasty and had a super kick, but since Will is highly allergic to sumac, he had a delish Blood Orange Margarita.

My niece ordered the Pera-Style French Toast which looked awesome and came with Pistachio Jam, Feta Cheese & brandied Strawberries.

Samuel had the Chicken Brochette which was fire-roasted "tender marinated breast" with Garnish Salad (tomato) and lavash. He also insisted on the Mediterranean Fries which were seasoned so well, ketchup was not needed.

Will went for the kofte Slider of Grass-fed beef, "isot biber" mayo, more lamb bacon, Brussels Sprouts slaw and a side of those yummy fries.

Our server Kelly doubled as the bartender and seemed to be running the whole place which was cozy and warm on a cold day, but quite empty as it is at 42nd St & Madison Avenue which is quite quiet on a weekend.

He was very helpful and guided me to the Crock Baked Eggs which came in a huge cast iron pan and had a flan-like tortilla on the bottom, baked eggs all gooey and runny and mixed with Soujouk (sausage), Pastirma (a kind of crispy pastrami), fresh tomatoes and Kasseri cheese. It was one of the best brunch dishes ever.

 

BLACKSALT keeps on getting better and is the best in the neighborhood for sure (3-22-15)

The new DC Zagat ratings are out and Blacksalt moved up and is considered one of the top 45 spots in the DC Metro area with a 26 "food" rating (nobody got more than 28)!

That said, when we want to dine nearby, it's always our #1 choice since it's only 3 minutes away by car!

Our cousins were visiting from NY on Sunday so we head over for a superb evening and got the best table in the house right next to the huge glass kitchen wall, so we could see everything and watch the super team

at work. We ordered a magnificent bottle of Yves Cuilleron "Le Lombard" Marsanne 2013 from the St. Joseph area of the Rhone. I've visited this wineyard twice and met M. Cuilleron himself when he was alive; they still make some of the best wines in France. The Lombard is smooth with a huge nose and tons of the amazing minerals from the cliffs that overlook the Rhone and the Alps in the distance.

A plate of Butterfish & Tuna Sashimi arrived for us to dig into with crispy Fried Rock Shrimp and several tasty sauces scattered around; spectacular with this wine!

I actually started with the Japanese Me Dai (Butterfish) Sashimi and was thrilled to have a full plate to myself with Snow Peas, Radish, Crispy Ginger, Red Miso Aioli and Sesame Tamari sauces. The fish was indeed as Barbra would say "like buttah."

I could have eaten a ton. Will went for the Wood Grilled Baby Ocotpus which has a new preparation with Spicy Peperonata, Salsa Verde and Confit Gold Potatoes. Need I say more?

My cousin had the Oysters Rockefeller and his wife decided on one large starter of the Miso Marinated Butterfish with Tempura Rock Shrimp, Sticky Rice, Broccolini, Shitake Mushroom and Sake-Yuzu Glaze which did this truly amazing fish great justice.

We moved on to an amazing bottle of Oregon Pinot Noir suggested by Jim, the manager, from Cameron "Clos Electrique" 2011 from the Dundee Hills that was huge on the nose, a bit spicy, but smooth as silk in the mouth.

Wood Grilled Swordfish was a dream with Polenta Cake, Confit Eggplant, Grilled Squash and Spinach Sundried Tomato Vinaigrette. Our sever, Irwan, declared this his favorite dish on the menu due to all the excellent veggies and superb fish; boy, was he right on.

Atlantic BigEye Tuna is always a hit here (and today I'm headed to their market to get some to make tartare for our dinner!), now prepared with Jewel Sweet Potatoes, Corn Smoked Greens, Confit Pork & Sweet Potato Mole (catch a photo here -http://www.blacksaltrestaurant.com/dinner-menu/entrees/)

My Wood Grilled Mackerel with Spicy Puttanesca, Roman Artichokes, Soft Polenta and Arugula Pesto was truly one of the best dishes I have ever had here, and hands down the best mackerel dish ever. The fish is strong, so it needs something extra big and this was right up my alley (check out my facebook page for a photo of this awesome dish and dessert as well).

We could not resist dessert and it's always a treat. Samuel, who had foregone the steak and fish menu for grilled chicken ended up gobbling the entire Chocolate Chambord Truffle Cake with Raspberry Compote and Whipped Cream before I could even grab a photo. The trio of Creme Brulees are white chocolate/raspberry, butterscotch and milk chocolate/hazelnut which has to please just about anyone. Will always has the Key Lime Pie now with Blueberry Compote, Whipped Cream and Sesame Seed Tuile which is nice, but I love it really limey, so I went for the amazing always tops Chocolate Peanut Butter Crunch Cake with Caramelized Bananas & Peanut Brittle which my cousins graciously helped me finish as it was so rich and so huge.

We left all full knowing that Blacksalt is the BEST in our 'hood!

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Make it MASALA ART for magnificent munching (3-2-15)

On Monday we joined some vegan friends and hence chose to return to MASALA ART (at Friendship Heights, thought they now have a second location in the SW Waterfront-www.masalaartdc.com). This was our third time there since their opening and it was as good as before. We told our server, Sammy, what we had before and what we liked and he helped us choose some new options...everything was amazing. We ordered so much there was enough for 2 more meals at home this week!

Samuel chose his Vegetable Somosas and avoided the sauces :-)) and then had the Murg Tikka Masala, a yummy dish of chicken, onion, tomato gravy and fenugreek.

Our vegan friends ordered a number of the vegetarian dishes without yogurt and the staff was more than accommodating to boot!

Aloo Aur Pyaz Bhaji is a gear potato-onion-chickpea fried ball that is easily one of the star dishes here as is the Aloo Tiki Chaat a fried chickpea patty (think latke)with potato raisin and a yogurt or fruit/spice dip.

We chose a Truant 4 Vines Old Vine Zinfandel 2011 and ordered two more bottles as Monday is 1/2 price wine and at $16 this was a steal!!

Garlic Pepper Naan is one of my faves, but Will seems to prefer the Rock Salt/Cilantro version. There is also the Pappadam which you can order with a plate of hot mixed Indian pickles. Then there's the yummy tamarind sauce and cilantro paste to dip the pappadam in!!

Bhareli Wangi is an amazing Indian baby eggplant in coastal spices and tawa sauce that I would never have ordered save for our vegan friends; another hit!

My favorite veggie will always be the Tawa Bhindi that awesome okra cooked perfectly with no sliminess at all!

Lassoni Corn Palak--creamed corn with spinach is a close second in line for my vegetable competition. Will adores the Saag Paneer which is Spinach with Cottage Cheese.

Aloo Gobi isn't bad either if you like Cauliflower and Potato. For vegans the breads often have butter, but the Tandoori Roti is vegan unleavened whole wheat bread (get ready for Passover!).

Sammy suggested we switch our entrees to two different ones and we chose the Bhatti Ka Jheenga which are huge chargrilled Prawns with a dry spice rub that will really get your taste buds going.

For the Lamb dish we switched to Lamb Neelgiri Korma a rich stew with mint/cilantro gravy that was a treat, but I think I prefer the amazing Adraki Ginger Cumin Lamb Chops.

Missi Roti was another starch we could have skipped, but the breads are so good and this chick pea flouw with ginger and ajwain is indeed excellent.

There was not a sour note to the food, service or ambiance...we were just so full we couldn't eat another bite.

Samuel enjoyed the yummy vegan Nib Noir (crispy dark chocolate with brown rice) that our friends brought for him and we headed home with leftovers and the wine as well!

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