CENTROLINA for Will's birthday is bravissima (10/8/24)

 We headed downtown last night to celebrate Will's birthday quietly and always have some of the best food in DC at CENTROLINA. Last night was no exception where Chef Amy Brandwein had a full kitchen and an almost full house with many diners outside as well.

I loved the Prampolini made from Casamigos Blanco with Mole Bitters, Honey & Red wine with a slight aroma of chocolate yet and intense flavor that was never sweet. Our wine was a superb blend of Pinot Bianco(60%)/Chardonnay(30%) & Sauvignon Blanc(10& from Alto Adige's Terlan called Cuvee "Terlaner" 2022 that had a great acidity for the dishes we ordered but great terroir as well from this fab region we visited just a year ago!

Will started with the TONNO, a bluefin tuna crudo with baby kale and orange agrodolce that made the fish truly shine. My RICCI DI MARE were buttery rich Santa Barbara Uni on grilled toast with roasted chanterelles and lemon peel. It was as rich as the name says and truly delish!

A surprise course arrived in the form of Tempura-fried squid CALAMARI in a squid-ink batter making them look like beets at first as they arrived. Goran explained that the sauce was made from cuttlefish, anchovy oil and a hint of white chocolate! The flavor bursts were amazing, but we were filling up!

Will's TAGLIONI was with a Scallop puree that our wonderful server Goran explained had none of the actual shellfish on it just in the sauce. It had local Porcini mushrooms and black truffle on top. The pasta was perfect, and I have to say I think the birthday boy was over-pleased! My ANATRA was a crispy duck confit served with yummy charred Trevisano radicchio, a poached pear and a wow chai/pomegranate sauce that was more like a glaze. Goran suggested a glass of Susumaniello 2022 from Masseria Le Veli in Puglia which was superb once it opened up with medium tannins and a nice tart flavor to pair with the duck. 

For dessert, Will had a scoop of raspberry sorbet, and I had to have the cheeses which were spectacular (check out the FB foto) as was the plating: local Farmhouse, Ubriaco, Robiola and Carambola blue were the great selections with a yummy honey comb, some crispy waffle like crackers/bread and housemade apple puree and more! A glass of Recioto della Valpolicella from Farina was a great pairing

We loved it all and were surprised to learn that Goran's roommate of ages is Debbie, as they met at Galileo back in the day!! What fun for a wonderful birthday dinner.

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NYC's C as in CHARLIE is cool Korean cuisine (9-28-24)

 I was in NYC over the weekend only for one night with our son and his roommate and they really wanted me to try this new place they found in their 'hood, which was 2 blocks from my hotel to boot. C AS IN CHARLIE is simple with a crammed feeling inside and there were folks spilling out onto the curb as well with outdoor seating!  We had been told that for three people we were allotted 90 minutes, and this is not my favorite approach, but the food is so good and service very good that it does work, provided everyone arrives on time!

Our server Kyle brought us small tastes of complimentary sake that was woody in flavor and fun, but we ordered a bottle of Niwa No Uguisu 60 ("Garden's Nightingale") a superb Junmai Gingo with a hint of spice and beautifully smooth.

I think Sam likes this place because there are many veggie options, but the menu is hugely varied and all over the place. The restaurant was apparently started by Koreans who were trying to raise money to pay for school, and as the letter "c" was very hard for them to pronounce, they chose it for the name of the restaurant!

We each ordered a couple of plates as everything is shareable, like tapas. The Fluke Ceviche with Clementine, Leche de Tigre pickled tomato, chili oil and micro cilantro was as good as ceviche gets and full of flavor with great spiciness. The Popcorn Chicken was a revelation served in a popcorn box and perfectly fried nuggets with a spicy killer Gochujang Glaze! It was indeed irresistible!

Sam had the Corn-Y-Salad with corn relish and Gem lettuce with pecorino cheese and it was indeed delicious, but not super exciting. He also had the Green Tomato Hot Pocket filled with Mozzarella and Basil with a Balsamic Soy dipping sauce which he loved.

He also ordered the amazing Potato Nuggets with Truffle Mayo!

Seoul's Bury Steak was a fun name for a ground beef patty which sat on Gruyere Grits with Galbi Jus. The burger was okay, the grits were divine!

Oxbone Pasta was another revelation with spaghetti meeting bacon and scallions in a carbonara-like preparation that was loaded with flavor.  Kyle explained that this was a take on a Korean dish, but that the ingredients were not found when the folks came here, so pasta was used instead! This, along with the chicken and ceviche were my faves. The Mushroom Bibimbap was made with Hen of the Woods Mushrooms and had a Shimeji egg on top and while it was good, it needed more spice or kick.

We loved the place, the food, the fun and then came the little "scratch book" that came with the check where they asked you to write whatever you want. Check out my FB photos as there are some really great sketches I took pics of.

How lucky Sam is to have this place only 10 minutes from his apartment.

Vienna's LE BISTRO Domaine Berthet-Rayne Chatueaneuf-du-Pape winner dinner is delicious (9-26-24)

 When we were at dinner at Le Bistro in Vienna, VA. earlier this month we found out about this fab wine dinner and could not resist. Chef Roberto Donna and his team cooked up a storm and the wondrous wines were served by Laurent Lala of Elite Wines!

Champagne arrived at our special table as we were celebrating the arrival of Will's cousin visiting from the UK and then the yummy warm French bread came with a yummy herb butter.

The first course was a perfectly Butter-Poached Halibut with Leek Confit, Roasted Heirloom Carrots in a Lime-Vanilla Beurre Blanc with thyme and garlic. There was a superb sear on the fish and the 2022 Chateauneuf-du-Pape Blanc that was served with it was ideal (I was not crazy about the wine on its own!).

Venison Ossobuco was a Gremolata topped shank in a red wine sauce with a Celery Root Puree, orange/lemon/garlic/parsley!! The dish had a delicious peppery taste and was ideal with the 100% Grenache Chateauneuf du Pape Rouge 2021 "Elixir des Papes."

More meat was in store(many of us took home doggie bags!) with the Flat-Iron Beef Paleron and a Potato Foie Gras Torte that was amazing. The meat was stuffed with veggie and carrots in a sauce Bourguignon. The 50% Grenache/50% Mouvedre Chateauneuf du Pape 2020 "Cuvee Cadiac" was wonderful but could use more time in the bottle for sure.

Dessert was another revelation of Lemon-Raspberry Mille-Feuille with whipped cream in lemon curd sauce and served with an unctuous and sweet Mas Amiel Muscat de Rivesaltes 2021 from Roussillon. The pastry was excellent and while not a dessert fiend, this was super duper amazing.

Looking forward to more wine dinners at Bistro and Roberto's from Roberto Donna!

MAKETTO makes magic at James Beard Foundation Taste America (9-16-24)

 Every year the James Beard Foundation embarks on TASTE AMERICA, w wonderful "tour" across America (20 cities this fall) with nominated and winning chefs hosting various dining events. Monday night Chef Erik Bruner-Yang of Maketto was joined by Jerome Grant of Mahal BBQ for a super fun evening of food and wine.

On arrival there was a reception with a slightly cloudy French champagne that I never did get the name of. It was a tad hard to drink on its own, but once the spicy hor's d'oevres arrived, it was ideal!!

There were pork spring rolls which were crispy with a kick and yummy shrimp dumplings in a kicky soy dip. It was hard to resist taking multiples of these, especially since we knew several courses were to follow! Since I was alone, I was lucky enough to be seated with three of the folks who came down from the JBF in NYC to coordinate the event. We were at a bar looking out the huge window upstairs at Maketto (H St NE) over the large inner courtyard, giant tree and kitchen below! It was quite nice, but the high metal chairs wreaked havoc on my rearend!

First was a Smoked Pineapple Carpaccio with Pork Cracklin', Radish and Patis Vinaigrette. I am not a huge pineapple fan unless it is just as a fruit on its own, but the smoke on this was amazing and cut the tart and sweetness of the fruit to perfection! It was served with a Sundstrom Cider Flux Dry 2021 Sparkling Cider which was another brilliant idea.

Next came a magnificent Cambodian Sausage-Stuffed Chicken Wing with Lime Leaf Brown Butter on a Cured Scallop. The wing was rich, but the cured scallop cut that and made a perfect, if odd, combination! Materne & Schmitt Winninger dry Riesling 2019 also cut that richness brilliantly.

The main was a superb Smoked Tocini-Cured Duck (breast) with Carolina Gold Rice and Mahal Ginger-Plum Sauce. As a duck fan, this was perfection with super crispy skin, little fat and perfectly cooked meat with a fab sauce. Bodegas Altanza Crianza Rioja 2018 was another super pairing and while we had an amazing team of servers and staff, a super shout out goes to STELLA! who managed to get me some extra wine when I needed it!

Dessert was a Mochi Beignet with Lemon Curd, Strawberry and Powdered Sugar (I had more red--thanks Stellla!) which was nice, but I did yearn for a little fun filling in the beignet--think spicy yuzu or guava to just make it more exciting.

The chefs came out to great applause and indeed I am positive that the filled restaurant patrons were quite happy with our wonderful repast!

MOON RABBIT will make you want MORE (9-13-24)

 Each year that we have been involved with March of Dimes Signature Chefs that Chef Kevin Tien has participated, we have purchased his tasting dinner with paired drinks and always had the most amazing of times.  We purchased this dinner on a Covid-zoom March of Dimes fundraiser and then sadly Moon Rabbit at the Wharf closed.  There is a silver lining for everything and now Moon Rabbit has reincarnated downtown and is better than ever. The new setting is cozy with a large open kitchen and several rooms. There is no signage save for MR outside, but last Friday at 630pm, the place was jammed full and did not clear out until very late. 

We settled in and ordered some of the fun drinks. I tried the Het Nuoc Cham or "Out of Dipping Sauce" with Haku Vodka, Chinola Passionfruit, lemon and Nuoc Cham--yup, FISH SAUCE. The spiciness fought the sweetness of the passionfruit and it was most refreshing. Our server Monique was a gem and always replied that it was her "sincerest pleasure" or such with a huge smile. While Chef Kevin served and described many of the dishes, Monique was assisted by Brandon with another huge smile as well as a wonderful team of superb servers!

A tiered tray of amuses arrived with Steamed Egg, Sweet Potato Glass Noodles, Wood Ear Mushroom and marinated anchovy on top--think QUICHE on CRACK! Opposite was a Chicken Liver Pate with Compressed Pear in a Savory Tart that had a nice aftertaste of spiciness. On the bottom was Pan de Sol Filippino bread with Condensed Coconut Milk  "butter" that was vegan. There are many veggie and vegan options here and I was wowed by the meaty and fishy flavors they exuded. All the dishes are on FB photos.

Our first course was Tuna Crudo with Ahi Tuna, Strawberry and Tomato as well as Lemon verbena and Cilantro oil all in a tomato water with avocado, chili and fresno chili puree that was to die for. I am a huge fan of my homemade tuna tartare and this dish was a real hit with all of us!

Our first wine was Domaine Billard Pere et Fils "La Justice" 2022 chardonnay from Hautes-Cotes de Beaune that was creamy and rich and we absolutely loved it with the next course of Banh Beo or Rice Cakes with Umami Tofu Crumble, Ginger Scallion, Cured egg and Vegan Nuoc Cham(yes, vegan fish sauce!!). This dish was umami-loaded, meaty and fishy at the same time as vegan!!

Taro Pave (or Banh Khoai) is a sweet potato, yucca "pate" if you will, steamed and fried with celtuce, green mango, radish salad and coconut mousse. Another amazing vegan dish that will truly tingle your taste buds.

Stuffed Leaf of Bo La Lot is a ground wagyu beef wrapped in perilla leaf marinated in lemongrass with labne, fermented honey and pickled shallots and cilantro that was as yummy as a stuffed leaf gets. Our wine moved to Domaine Serre Besson Cru Vinsorbes 2019, a red Rhone blend we all loved and matched the meat and ingredients to perfection. I did notice that Chef Kevin has a become a bit tamer with some of the spiciness, using more fun ingredients but not overpowering. Every bite all night indeed made us want more of Moon Rabbit!

A new wine arrived as we took a break and enjoyed a delicious Chateau Magneau 2018 Graves Cab/Merlot Bordeaux (from near our new home!) and then the three "entree dishes arrived simultaneously, and we feasted: 

Late Summer Cecamariti (Banh Tam Bi Chay) is a delicious hand rolled rice noodle with spinach & coconut sauce, pickled green tomato, sunflower crumble, charred snap peas, fried enoki mushrooms and pea tendrils. Another amazing veggie dish that will have you oohing and aahing! 

Shrimp Thermador (Tom Hoang De) were huge U-5 Myanmar Tiger Prawns that were gloriously grilled with a Lobster Sabayon, herbs and Meyer Lemon and

Fried Quail & Tomato Rice (Chim Cut Chien)(I am glad it was not real "chien") was stuffed with duck sausage on a crispy tomato rice with clementine mustard and herbs.

We finished off the wine and then enjoyed a rest while we drank Chrysanthemum Tea with Pandan and Mint Syrup. 

We were becoming quite full and almost went into shock when Chef Kevin and the kitchen team arrived with what they called the Royal Flush, every dessert on the menu and more!

We were served Hana Makegeolli Tajku and unfiltered rice wine from Korea but made in Brooklyn that had a slight fizz and intensity, making it a dessert in itself.

-Seaweed (Rong Bien) is a pandan panna cotta with coconut creme, sake and coconut granite, chocolate streusel and seaweed that defies description and was one of our favorites. 

-Mango with Creamy Chocolate Cremieux, Perfilla Foam and Popping Mango Boba was very rich, while

-Mushroom (Nam) was a Chocolate Mousse, Tamarind Caramel, Wild Mushroom Streusel and Chanterelle Ice Cream

-Durian(Sau Rieng) is not to everyone's taste, but this was a fun version with durian mousse, passionfruit granita, white chocolate mousse and micro dill!

-Crepe Cake was made with Strawberries and Laughing Cow Creme Anglaise (who knew?) and Guava Jam and was like an Asian Cheesecake

-Curry (ca Ri) is a green curry sponge cake with avocado Sorbet, soursop mousse, fish sauce caramel finger lime

-Apple (Qua Tao) is a robiola cheesecake with compresses cosmic apples, malted barley streusel, pink apple sorbet, sake and honey

Needless to say, dessert here is mandatory and very very very different from what you might get anywhere I have ever been!

A bottle of Dekeyne & Fils, "Vogloniers" 2019 Champagne arrived to our delight and was followed by Mignardises of Chocolate Passionfruit Truffles and Tapioca Corn Pudding Puffs that were literally "the icing on the cake." Well, NO, I don't like icing, and the corn puffs were fab!

The Menu at Moon Rabbit is quite large, very varied and there is something for EVERYONE! I know we will be back again soon to try even more. Many thanks to Chef Kevin and the entire amazing team there for a night that we shall long remember!

Big Bravos for LE BISTRO in Vienna, VA (9-11-24)

 We've been dining in Vienna a lot lately as our friends Chef Roberto Donna (Roberto's) and Chef Tracy O'Grady (Clarity) and some others have settled down out there and the dining scene is growing. Earlier this year the Donnas opened LE BISTRO, a truly French bistro/bar across the street from Roberto's and have placed Chef Steven Scott (who has worked on and off with Roberto for 4 decades) at the helm. 

Last night we were invited to an introductory wine and hor's d'oevres reception at Le Bistro and decided to stay for dinner as ww had hauled the 45 minutes out to Vienna during the rush hour! It was worth it as we enjoyed drinks and wonderful wines including a superb St. Emilion Bordeaux blend that manager Fulop Kosz poured from a large carafe! There were lots of fabulous snacks especially the Escargots, Anchovy Tart, Deviled Eggs, Spicy Pate de Campagne (it needed that red or the Alsatian Pinot Gris!) and more. We missed the Boeuf Bourguignon.  needless to say, Chef Roberto and his amazing wife Nancy were front and center schmoozing and hosting to perfection. 

After an hour or so of chatting we settled into the cozy restaurant at the rear with wonderfully comfy chairs and simple decor with bistro signs and decided we could manage only a main course. 

The wine list was simple but had many choices by the glass and bottle and we loved the Chateauneuf du Pape -Comte de Lauze, Vielle Vignes, France, 2020. Full of body and great for almost anything.

Will and I decided to split to mains and the huge pot of Mouclade or mussels had several variations, and we chose the Chorizo, Tomato and Cream Sauce (and they eliminated the fennel!) with a huge container of yummy frites. The Duck Confit Leg was two whole leg/thigh portions (perfect to split) rock salted and served with thyme, duck fat potatoes, in a tasty shallot & red wine sauce.

Everything was so good we decided to go back for the two upcoming wine dinners: Chateauneuf du Pape on September 26 and a dinner with Chef Gerard Pangaud on Ocotber 27!

DC's Michelin-starred OYSTER, OYSTER is an organic vegan delight and yes, ONE oyster(optional)! (9-4-24)

 Friends of ours who are pescatarian asked us to go out for dinner and we planned way ahead and decided we had to try OYSTER, OYSTER as its tasting menu which apparently sells out way in advance was getting huge raves. In 2023 they also garnered their first Michelin star and the James Beard Award for outstanding chef! When the reservations finally opened up (it was not easy to determine how many days ahead this would happen as it is not always 30 days!) I grabbed 4 seats and was promptly instructed that the entire amount for dinner with tax and tip must be prepaid. (that's $135+20%=tax each). they have a 48 hour cancel period but paying in full up front does irk me a tad. I am fine with a deposit, and then of course, we had to get our friends to reimburse us!

We anxiously awaited the day and arrived at our 6pm time and loved the adorable small setting with super comfy (and very supportive for your back) gray leather booths and tables on two small levels facing the small open kitchen where the staff was hard at work.

Our super adorable server, Andy, came over to explain and confirm our allergies/dislikes. This was odd as just two days prior I got a text asking for this information as well and supplied it instantly. I am sorry to say that it must have not been retained and even then, the mail seemed to have some dishes that we really were not crazy about the flavors or had some food issues with (licorice, lots of fennel and some sesame seeds in particular).

A small cup of cantaloupe broth with local peppers, mint and fig leaf oil was a superb refreshing start. Andy and the rest of the team explained each dish at length and even gave the names of the local organic farmers and purveyors that they used. 

We perused the wonderful wine list and spoke to the sommelier and settled on a Canary Island white as our friends had just returned from there and we are going in November!

The first course of three amuses arrived and we were searching for our wine. She finally returned saying they were out and suggested a Chapui & Chapui "Bouzeron" 2021 which was a creamy Bourgogne Aligote that we all loved. The amuses were all superb, the Crispy Celery Root nest came filled with a Smoked Tofu Puree that you would have sworn was pate! The single oyster (alternate veggie option for those who do not eat fish) was a Valiant from Chincoteague and had a superb Preserved Green Strawberry puree with Shiso Leaf and Oil. The Compressed Cucumber had a Shiitake & Tomato XO with Delfino Cilantro and Sesame Seeds(none for me!) and was okay but won no prizes.

All dishes are on FB.

We all loved the Celebration of Tomatoes, a bowl loaded with all kinds of local heirloom tomatoes with ground cherries, licorice basil pesto(yes, I could taste it, but not overpowering), pickled Mexican gherkins and fermented Koji peanut broth poured tableside.  The next course was excellent as well, but for us, marred by the intense fennel--hence licorice taste. Roasted Carrots (Mokum, Atlas and more--who knew!?) were topped with fennel and in a fennel sauce with buckwheat groats, kraut and poblano chili confit. I would have really gone nuts about this dish with a tad less fennel. The sommelier was so excited about the dish she insisted we try a taste of Sauvignon Blanc from Audrey Pilorjet in the Loire called "Box" which was indeed ideal with the dish. The name was funny, but it thankfully comes in a bottle and is really not too citrusy or grassy.

One of our favorite courses was the Garleek Bread which was garlic & leek served with the most amazing Marigold (vegan) butter made with sunflower seeds as well. Our gluten-free guest got special bread as well, and we ultimately begged for more, which did arrive later! We were desperately searching for the sommelier to bring our red wine, but there seemed to be something wrong, and she had disappeared. The restaurant is quite small with maybe a dozen or so tables, so we got concerned when our next dish arrived quite fast, even though we had asked for a longer break! The Hmong Rice Grits had corn, Jimmy Nardello peppers and a lemon-thyme forth that was excellent and the "main" course was a Stuffed Summer Squash stuffed with Terracotta (a vegan ricotta) and served with foraged Mushrooms (the other Oyster), Black Truffle shavings and a Squash Blossom and Zucchini Sauce. It was excellent and we begged for a long break before dessert and thankfully our red arrived mid-course. Wenzel "Franky" Wild is a 2022 Burgenland, Austria Blaufrankisch that was ideal with the rich veggies, although it had a slight effervescence that was not as welcome. 

We were grateful for the 15-minute break before the yummy dessert arrived of Upside-Down Peach Cake on Donut Peach with Caramelized Peach Sauce, Pecan Cream (Mousse) and Lemon Verbena Oil. Andy brought over a glass of Cremant de Loire from Paul Boisse for us to celebrate our friend's birthday which was a nice gesture and them we got some yummy Shiitake (vegan) Chocolate Chip cookies.

We loved Oyster, Oyster, but we were a tad discouraged with the timing. Please note we finished the entire meal in less than 2 hours and this is a place you should be enjoying each bite and lingering, just like most excellent Michelin star destinations. We regretted the fennel and licorice as well and the red wine appeared truly too late. It's a fun place with superb food and the team there is excellent and just needs to tighten up a tad. Maybe that will garner another star!

Arlington's MUSSEL BAR makes magnificent deals and meals (9-2-24)

 I have been on the email list for the Marcel's restaurant group for ages and while we have dined at many of the places, I had not tried MUSSEL BAR & GRILLE in Arlington, Virginia's kin to the now departed Beck's in DC.

I got an email recently about their Labor Day deals and could not resist booking with the $32 all you can eat mussels special, not to mention the $1 frites add-on and $5/glass wines!! 

I loved the decor with the really cool lighting fixtures made out of empty wine bottles as well as hanging nautical ship ropes with light bulbs. On arrival the guy could not find my reservation, so he called over someone else and when he said I could sit anywhere (the place was quite empty) I said between the large circular bar and the open kitchen at a table was great. He then said the happy hour specials are no good, so I moved to a booth a few feet away nearer the bar which was valid for all the deals! I ordered a glass of happy hour Sangria which was delish and then asked which oysters were served for $2- on the happy hour menu and which wines were on the $5 deal. He said he would check and about 20 minutes later the manager, Autumn, came over to apologize; there was apparently a language issue. She took my order for a 1/2 dozen oysters, and they arrived with the Thai Chili Mussels in a huge cast iron pan right behind. The fries arrived and were sweet potato (not the regular potato) that I asked for, but they were so good and the three aiolis that come with them are super (the plain mayo was okay, but the two spicier ones were great!).  The oysters were yummy, and I loved the shallot mignonette, while the Thai Curry Mussels come with peanuts which I can't ever recall before and I loved them. The mussels were plump and the sauce thick enough to mop up with the French bread! 

I had a glass of the house Sauvignon Blanc first ($5!) and then a yummy Pinot Noir. I talked with Autumn about the wine, and she was quite nice as I rested in preparation for round two. I chose the smaller portion of Mussels with Bacon & Mushrooms which were also fabulous. I loved the large pieces of tasty pasty bacon and tried to avoid the fattier lardon chunks of which there were only a few; the mushrooms were super and again the oysters plump, while the sauce was super-moppable!

I was full and the price was right for sure. There are lots of deals and happy hour specials throughout the week here and not just on Labor Day, so if you like mussels, check out the deals at Mussel Bar & Grille, not to mention all the other yummy things on the menu I will have to try next time!

Michele's in DC is maaahvelous (8-27-24)

 Last night we celebrated a dear friend's belated birthday and decided to try Michele's where we have not been for over 2 years and is helmed by Chef Matt Baker who we adore.

We sat at a table next to the huge windows which can be raised up to open the entire place but were closed in the intense summer heat. We literally fell into the seats as the very cushy seats are quite low slung and you do feel as if you are sunken below the table. They are comfortable but need a rethink! Our server Mauricio was a gem and superbly attentive and helpful. We ordered a bottle of Etna Bianca (Carricante) 2022 from Tornatore and I have to say that while there are only 5 whites and 6 reds all by the glass and bottle, the selection is decent, and the costs are pretty low. Sparkling water is available, but only in small bottles, making it a tad costly if everyone wants it and you use up a dozen or more bottles rather than 3 or 4 liter bottles.

Starters arrived in the form of superb plump Rappahannock Oysters with a pickled watermelon rind mignonette and horseradish cream. There was just a tad of the cream for a nice tang and the relish had a super crunch that we loved. The Beef Tartare was tasty with a creme fraiche, cornichons a small herb salad and crostini while the French Onion Soup was a big hit. We also all loved the Potato & Black Truffle Tart Flambee with caramelized onion, creme fraiche, gruyere and chives that would only have been a tad better if it got a tad mor flambee! I would avoid the Breads and Spread as it is several slices of sourdough with some pickled veggies, tzatziki and caponata and while tasty, any of the other starters are a better deal.

Our second white was a 2019 Albert Bichot Saint Veran which we loved especially with the crab dishes, and we also loved a 2022 Allegrini Valpolicella red.

Main courses were all huge hits from the superb Pan Seared Crab Cakes with pickled red onion, arugula, frisee and Old Bay Remoulade, but if you take statin medicine beware the grapefruit that is not mentioned on the menu! Steak Frites is a grilled bavette with Maitre d' butter and Bordelaise which was cooked a tad past medium rare(not as requested), as was the 15-hour Lamb Shoulder with Far-Zucchini-Spinach Pilaf and Roasted Garlic Jus.  Will loved his Crawfish Linguine (homemade) with Crab Nage, Lobster Butter and Brandy Tarragon. 

We all were in the mood for dessert, and they are quite delish from the sorbets and ice creams to the Peaches & Cream Tarte that I had with poached peaches, Creme Diplomate and Lemon Verbena Ice Cream to the Rocky Road Dark Chocolate Mousse with Toasted Marshmallow, Candied Cherries, Caramel Popcorn, Mint & toasted Walnuts that was lacking nothing! The Seasonal Ice Cream Sundae comes with crumbled raspberry bar ice cream, and more but needed a longer spoon to reach the bottom of the tall parfait glass.

Overall, we had a great time and are looking forward to Michele's bigger menu that is due soon! One note is to always check your bill as a 22% gratuity was added and had I not looked closely, I might had added one myself!

Last meal in the Berkshires:super sushi at BIZEN (Great Barrington, MA-8/25/24)

 Our friends who we spent the afternoon with recommended BIZEN here in town for dinner and it was pretty much a hit. The menu is monstrous and we finally settled in and made some choices. We chose the YAKI HOTATE GAI which were excellent Grilled Canadian Scallops with a super dipping sauce and then the DUCK TERIYAKE which was a tad dry and tasted more beefy than ducky and was saved but its dipping sauce. The Meibo Yowanotsuki Junmai Ginjo Sake"Midnight Moon" was super with a cantaloupe flavor and a dry finish. We tried the Seaweed sampler salad with Hiyashi Wakame and Hijiki seaweeds, the former being the more familiar green slimy and longer seaweed with the latter being a black shorter and direr more earthy tasting seaweed.

While we really wanted the Kamala Mamala sushi roll it sounded a tad sweet with mango and coconut. Will chose the Ukranian Peace Dragon Roll of avocado topped roll iwth tuna and salmon wrapped with coconut shrimp tempura and eel. He loved it but said the slices were uneven with one quite large.

It was good but I adored my Eat Your Bliss Roll with tuna, salmon, yellowtail, eel, king crab, kale and masago fat roll in komu nori.

Will finished off with a Sapporo but I had the Hakkaisam Yukimoro "Snow Bath" Junamia Ginjo Sake which is aged in snow for years and tastes like a dream with a super smooth finish.

Off to bed for our flight home tomorrow after a great 2 days here.

Great Barrrington, Mass. Cafe ADAM is awesome(8-24-24)

 We headed up here to the Berkshires for two nights to specifically see a performance of FAUST at the Berkshire Opera Festival with two wonderful young singers who graduated from the Cafritz Young Artists Program at Washington National Opera and then had the pleasure of taking them to dinner last night. The area does not have a lot of fine dining, but with some research, I found CAFE ADAM just around the corner from our hotel and while quite casual, the food, service and wine were all superb.

We ordered some great starters to share:
Cape Oysters from Massachusetts were plump and tasty with a simple homemade mignonette, while the Old Bay Smoked Bluefish Dip was full of flavor and came with tortilla chips for dipping and some confetti pickles. One of our guests had dined here the week before and said we had to order the Truffle-Honey Bread which is made with fresh grated black truffles; it was an excellent choice and came hot to the table and was gone in seconds. Osetra Caviar Potato Chips were large homemade chips with a dimple of caviar and some dill sour cream that just needed more caviar.

We ordered a bottle of "Baby" Sancerre from Isabelle Clemente in Mentou-Salon in the Loire which we loved but switched to a delicious and citrusy 2023 Jack's Hill Chardonnay called "Le P'tit Paysan" which we had with our Caesar salads. They were yummy and made with romaine, escarole, pecorino and garlic croutons and some of us added white anchovies! 

Our server Jen was awesome and gave us just the right amount of time between courses so we could chat and catch up and discuss the wonderful performances that everyone had that afternoon in what will be a most memorable Faust! 

Our red wine was a yummy full-bodied Shiraz 2021 from Barossa Valley Estate in Australia which was great with the Korean BBQ Pork Ribs with Forbidden Black Rice, Red pepper, Asian pickles, curried peanuts and grilled scallion. Two of us had the d'Artagnan Steak Frites which one was a Grass-fed 16 ounce ribeye and one a bavette. They came with mustard butter and fabulous fries.  The New Bedford Scallops were some of the largest I have ever seen and came with sweet corn, red peppers, summer squash zucchini, basil and local cherry tomatoes.

We stayed for over 3-1/2 hours and decided to try some desserts with the Key Lime Tart & Raspberry Sorbet being the least exciting, while the No.6Affogato was Espresso, Vanilla Gelato, Chocolate ganache and homemade Biscotto with Toasted Almonds.

Summer Fruit Pie came with Vanilla Ice Cream and was declared a tad too sweet and my Banana Napolean was a monstrous portion of bananas, pudding, cinnamon, mille-feuille and bourbon-brown sugar syrup. It wsa made largely of the shredded wheat pastry known as kataifi or kanafeh and was delicious, but portion to share. 2014 Alvear Pedro Jiminez "de Aurida" sherry was the perfect finish to a great meal with two great isngers who will be on a route to major stardom!

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Santa Fe's JOSEPH's CULINARY PUB is premium dining (8-18-24)

 For our last dinner in Santa Fe we stayed downtown and headed around the corner from our hotel to Joseph's Culinary Pub which opened right before covid and was not on our radar until recently. It's off the main drag behind a church and has an almost country French setting with painted tables(they tended to be sticky as well!), floral curtains, wooden chairs and windows with curtains "painted" on them as well!

Our server Maria came over to explain the menu and specials and had an oddly arrogant air, but we finally got it, and she was superb in the end. Tenny black Nicoise olives arrived which had a great flavor burst and alongside were several homemade potato chips.

I chose a Majuelo Del Chiviitero "La Seca" 2019 Verdejo from Spain which was dry but had a wonderful creaminess to it. It was superb with our starters: Watermelon Gazpacho for Will and Watermelon Salad for me with Feta, Balsamic, Tomato, Crispy Prosciutto and a Black Oliver Puree. Both were full of flavor bursts and really great starters for a super-hot day!

The main courses were quite varied, and it was hard to decide but, in the end, Will chose the Swordfish Special which was grilled with a Green Chili Risotto and Asparagus, and I went for the New Mexico Lamb Burger with Green Chile Sheep Cheese on a house made English muffin.  the meat came perfectly rare to medium rare, and the cheese oozed all over so no sauce or ketchup or condiment was really needed. A side of Duck Fat French Fries were delish as well. I had a glass of Cruii Uvasy un dia Garnacha 2021 which was ideal with the lamb as Will finished off the white.

Desserts sounded great and indeed were with Will having the Butterscotch Pudding with Caramel Sauce & Sea Salt and I chose the Orange Blossom Tres Leches with Burnt Strawberry Meringue and Berry Puree. It was another flavor burst dish and both came with some little cookies as well.

A glass of Colkeagan Scotch was Will's after dinner choice and the pour was huge while I sipped a Royal Tokaj Betsek 5 Puttonyos which was perfectly sweet and like a second dessert.

When and if we are back in Santa Fe Joseph's has to be on our itinerary.

Santa Fe's COYOTE CAFE can still serve up some of the best Southwestern cuisine (8-17-24)

 Last night we dined downtown at COYOTE CAFE which was a huge hit when it first opened in the last millennia. It's been years since we went, and the place looks better than ever and the food is still fabulous.

The setting is really beautiful with the giant Chihouly Chile pepper glass candelabra right over our heads, beautiful grey velvet chairs and banquettes and what has to be the best service around. We ordered Norteño Margaritas made from Silver tequila, Hrach Green Chili and a glass rimmed with spicy Chapulin(chile) salt. Our wine was suggested by the server and was a superb full bodied 2021 Saint Cosme red blend (mostly Syrah) from Sain Joseph in the Northern Rhone, one of our favorite wine regions. I was also surprised to see wines on the menu as low as $50, as so often the upscale dining spots here have wines starting at close to double that price! Warm corn bread sticks arrived with whipped butter which were yummy, but a tad of chile in the corn bread would have made them perfect.

We started with Tempura Squash Blossoms filled with Cotija & Goat Cheese with a Green Chili Aioli and citrus salad as well as a Market lettuce Salad with peppered Bacon, Betts & Radish, Bayley Hazen Blue Cheese and a yogurt dressing. My Chile Moritz Mexican White Prawns came with Crispy Grit cakes, Green Chile Aioli and a citrus salad as well. The dish was superb with a kick of spice but served in a deep bowl that made it hard to cut the shrimp and cakes and eat them easily. I managed and then of course, the utensils kept falling off the dish as I laid them on the side! Our friend, Sara, brought her 9-year-old (whose birthday it was!!) and he seemed to enjoy the Bacon Mac and Cheese a lot as well.

Mains were all top notch with Will & I loving our perfectly cooked Tellicherry Peppered Elk Tenderloin(all fotos on FB as always) served with a beautifully constructed Potato Nest filled with Roasted Garlic Mash, Smoked Bacon, Mushrooms and Snap Peas.

Seared Diver Scallops were also magnificent with Mascarpone Arboria Rice, seasonal veggies and a slightly spiced Calabrian Chile-Passionfruit Butter.

We opted to share some desserts: Pinon Buttercakes with Mascarpone Mousse came with Pineapple Brulee and Pinon Brittle. There were bite size cakes that were rich but tempered by the pineapple and quite yummy, even for someone like me who is not a buttercream frosting person. The Mesilla Pecan Pie was superb and came with Bourbon Brown Sugar Ice Cream and Ginger Compote.

We loved everything and will definitely return again when next in Santa Fe!!

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Santa Fe's LA BOCA is brilliant for tapas (8-16-24)

 We moved into town for our last three nights to enjoy dining here as well as Indian Market (our credit card hit a fraud alert!!) and chose to move away from southwestern cuisine for one night as we heard great things about LA BOCA, and it was super.

The tapas menu is not huge, but varied and make sure you check out the specials. We decided to order a couple each time so that we set the pace and everything did not come out too fast; it worked wonderfully and also, we did not over-order!

The Ceviche of Shrimp and Bay Scallops was nice and more on the spicy tomato side that a leche de tigre or sorts. It came with large crunchy slightly puffy tortilla pieces but was a tad messy. Luckily the napkins were large and thick.

Boquerones were superb anchovies and came served on the side with two large pieces of pan con tomate which we simply placed them atop for a great flavor. The Alchachofas were beautifully cooked huge artichoke hearts with long tender stems and came with a rich queso de cabra(goat cheese). The artichokes were flavored with lemon for a great bite and flavor as well.

Tacos de la Boca were three huge soft tortillas stuffed with fried shrimp and fried morcilla sausage bites and came with a super spicy pimentón agrodolce salsa as well as mango slaw. We loved the flavors again and realized that while the dishes lean Spanish tapas, the flavors are often Spanish/Southwestern US! The special was a gorgeous Grilled Bok Choy also with Morcilla Sausage and a roasted red pepper and tomato salsa that was speckled with chicharrónes, but they were soft as they marinated in the salsa! YUM. We felt we tried enough and were stuffed but Will had a scoop of rum raisin ice cream before we headed to the opera.

As always, the photos are on FB!!

Santa Fe's GABRIEL --southwestern grub gone grande (8-4-24)

 Our second night here we headed several miles north of the opera house for dinner at GABRIEL's where I had not been for decades. It is a quaint indooro/outdoor venue with that Sante Fe/Tex-Mex feel. Margaritas are a must and Will had the Silver Coin with Cointreau while I had the Picante with jalapenos. YUM! The chips and spicy red salsa are horridly addictive and beware, the portion sizes are beyond grande!

We both ordered the Tortilla Soup and here it is a veggie based one with cabbage, zucchini, potato, onion, avocado, chard and more and the giant bowl had to have way more than a quart of soup! Will's beef burrito was monstrous and came with chile, refried beans, rice, corn and crema. My Crab Enchiladas were loaded with crab ina green tomatillo salsa with sour cream, black beans and corn on the side; I sadly could not get though much more than half of it.

Tonight, dinner at the opera and tomorrow we head into town.

Santa Fe's SKYFIRE at Bishop's Lodge is super (mostly) 8-13-24)

 We are dividing our week here in Sante Fe between two hotels and settled in just north of town the other day at Bishop's Lodge, an Auberge Resort for our first three nights. I had heard great things about the restaurant here called SkyFire so we decided to try it our before our first opera. 

The setting is very Sante Fe/Southwestern decor with woods and leathers chairs and woven fabrics with a large barroom one side and lots of outdoor seating.

We perused the pricey menu, and our server said the truffle bread was amazing, but we really did not want to fill up on carbs on an almost $20 plate(that much with tax and mandatory 20% service charge for sure!!)! Will chose the Tortilla Soup with roasted chicken and charred avocado which he loved, and I was thrilled with my Nopales Salad with heirloom tomatoes, red onion, cilantro, green chile, spicy hibiscus-oregano vinaigrette and of course the fabulous tender local Nopales cacti. Will had the Pazo de Brujas Albarino and I enjoyed the JL Chave Cotes du Rhone "Mon Couer" Syrah blend with my entree.

We had asked our server for a nice break it worked our perfectly. Will said the Barramundi a la Vizcaina sauce with confit potato and yellow drop chile was nice but the potatoes were a bore. My Lamb Chops with New Mexico inspired mole, peas and fava beans was a fabulous dish marred only by the fact that the chops were medium on the edge and closer to medium rare at the bone.  I mentioned this to our server, and he immediately removed the charge. WOW! The sauce was slightly spicy and full of flavor and I loved the peas and beans to boot. My only regret was there was no bread to mop up the sauce and at these prices (mains from $45+) there should be some bread.

We split the yummy Braided Churros with chocolate ganache dip and caramel ice cream.

Overall, a good experience and the flavors here do abound, but watch your wallet!

The Dining Room at Vermejo is delicious (A Ted Turner reserve in remote northeastern New Mexico near Raton)(8-12-24)

 After our fabulous lunch/cooking class with Chef Giovanni where we made and dined on Biston Tartare and home made Linguini with a simple Vegetable sauce we were looking forward to dinner and it was indeed delicious.

Maybe we are 60 minutes from the nearest town and far from the ocean, but the KAMPCHI CRUDO was divine with Lemon Oil & Black Garlic Sauce. Chives, Capers, Orange Zest, Lemon Cucumber and Sea Beans most from the garden here. I asked Chef Giovanni who he prepped the fish and learned that a 30-40 min bath in salt and sugar, then a rinse really enhances the fish! Gotta try this. Warm focaccia arrived with butter and sea salt (I prefer olive oil) and it was nice, but not as delicious as the chili corn bread from the night before.

Summer Peach Salad was a work of art with Vermejo Garden Blend lettuces, Palisade peaches, Fonda Farms Goat Cheese (from Trinidad, CO-about 75 mins away), green-house tomatoes, pepitas, pickled red onion and aged balsamic.

The GRILLED OCTOPUS got raves with Shishito, Yuzu Aioli, Chili Garlic Vinaigrette and Bonito Flakes, while the ROASTED DUCK BREAST was divine with carrot puree, broccolini, roasted potatoes and a Cherry Demi-Glace.

I had another glass of Domaine de la Haute Olive "La Chene Vert" a 2021 Cabernet Franc from Chinon in the Loire that Wes, the bartender/sommelier recommended the night before and Will had the Albarino.

We headed off on our 2-1/2 our evening safari drive and returned to a yummy Tres Leches for dessert. Super food here at the ranch!

Colorado Springs' SUMMIT--some good, some bad (8-10-24)

 For our trip to the Santa Fe this summer, we decided to start in Colorado Springs at the famed Broadmoor Hotel and Resort where I had not visit for almost 35 years. It is still a beautiful resort and location and even bigger than it was before with many dining options. I had heard that Summit, designed by Adam Tihany, has an AAA Five Diamond rating for many years and that the food was fabulous, I also assumed it was at the top of the hotel with a great view of the Rockies. WRONG! Summit is located across the street in the hotel's Convention Center Complex and while quite a beautiful setting, the only view is of the sidewalk. We had a really exhausting travel day so we moved our reservation so 530pm as we had been up since 3amEDT (1amMDT), which was a blessing. We were seated at a beautiful teak wooden table with cuts n each side so that runners could intersect in the center run across the rectangle and drop through the slots and hand just above our laps. The chairs matched and there were many large circular beige-ish chandeliers than ran the length of the narrow space; a classy bar was on the other side of the room.

The place was fairly empty at this point, although we were told they were booked solid and indeed did fill up as we dined.  We perused the menu and chatted with melody about the options, though she never mentioned any specials. 

An amuse of Cucumber Gazpacho came which was very refreshing. We placed our order and the appetizers arrived which were the same for us both: Crispy Duck Confit Tostadas with Pueblo Chile Mole, Peach Brulee, Serrano Slaw and Hatch Chile Beehive(from Utah) Cheddar (a spiced cheddar if you will). We loved them and they were large three tostada portions, but we felt confident as we had asked Melody for a long break between courses. As the plates were cleared, she said our mains should arrive in about 10 minutes, but arrived before she could finish her sentence. We were not happy.

On top of this, as other folks were seated, we heard the servers offering the speicals and were quite upset as some of them sounded wonderful and might have been our first choices. 

The Alamosa Country Striped Bass with Anson Mills Wild Rice, Olathe Corne Puree (& corn bread) came with a Poblano & Onion Criolla and was a superb fish with yummy crispy skin as well thought the corn bread (not on the menu) was as dry as could be.

The Prime Certified Angus Beef Tenderloin was perfectly cooked and as tender as could be and came with Hudson Valley (humanely produced) Foie Gras, Potato Puree, Brioche and Bordelais Jus, a nice homage to our new home in France! I also had a glass of Babylonstoren Chenin Blanc 2022 from Simonsberg-Paarl that was citrusy and acidic and quite fun; a special treat as we shall stay at this winery in Stellenbosch, South Africa in December.

As we finished, we mentioned to the manager about the short break, even though we asked for a long one and the fact that we never heard the specials. He was in shock and offered us complimentary desserts, but we were so stuffed as we had downed the amuse, the fabulous bread and butter and both courses in under 65 minutes! We did get a 30% discount on the food and Melody apologized profusely and said that she was taking care of the cost of the glass of wine. We left feeling a little better as the food was really good, even if the prices are OUT OF THIS WORLD.

DC's KALIWA on the Wharf can WOW & waiver (7-29-24)

 We headed to the Wharf last night to meet a friend for dinner and chose KALIWA as we had heard so many great things about this fusion restaurant created by Chef Cathal Armstrong, whom we have known for decades!

The place is fun with great decor of hanging basket lamps, some really cute fun animal paintings (the lion has pentagonal sequined glasses) and an almost Middle Eastern feel with cushioned banquettes and low chairs. Our server Ivan was super helpful and when we told him we wanted to have starters first then wait, it was a wise move as the dishes can be filling. We love spicy food and drinks and the IS IT SPICY? will get your taste buds going as it packs a punch with Casamigos Jalapeno Tequila with Hellfire Bitters, Lime & Pratt Standard Prickly Pear to cut the spice; think sweetish but spicier!

We shared three starters and love d the LUMPIA SPRING ROLLS fried crispy with shrimp & pork and sitting on a bed of sweet and sour sauce. General Tso's Cauliflower is a superb veggie dish with a hint of spice but the description says "CRISPY," and this seemed more like cooked with a slight char. Our least favorite was the STEAK TARTARE (a dish we all were immediately drawn to when the menus arrived) mainly due to the sinewy texture. The dish had great flavors going for it with an egg yolks sauce, sesame, gochuchang, honey and green onion, but we could not get past the large amount of sinew in the meat giving it a gloppy or clumpy texture. It comes with beautiful large house made potato chips and one was actually quite soggy; a downer.

The wine list here is simple and could use some more choices as there are 6 whites(1 rose in that count), 3 reds and 5 bubbly, all available by the glass or bottle; we went for a Cloudy Bay New Zealand 2023 Sauvignon Blanc which was great with the spices. 

We decided to split two main courses and one salad which was a great move. The Galbi Fried Rice is filling and comes with yummy Kimchi Fried Rice, sesame oil, egg and pieces of grilled ribs in the rice; we loved it. Similarly, the BULGOGI CAESAR was a huge hit with Kimchi Caesar dressing, yummy, fried wonton croutons, parmesan and chunks of bulgogi beef. The Crab & Shrimp Curry was also delicious but had only two shrimp and some pieces of crab and was mostly sauce...great on the rice, but more like a curry bisque than a main dish. We were all full and could not even consider dessert.  I'd love to give Kaliwa a return visit, especially for that salad and rice, but need to avoid the steak tartare!

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Vienna's CLARITY is cultivated cuisine (7-23-24)

 

Alan S for foodie finesse

<alansavada@gmail.com>

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to The Phyllis List

We had to get to Clarity when we heard our friend Chef Tracy O'Grady had taken over the kitchen, so we booked with some friends only to find she had the night off! That said, the kitchen, service and all went like fine clockwork, so now we just have to return when she is at the helm, maybe for their tasting menu!

Will and I started off with the MTM-Del Maguey Vida Mezcal, Ancho Reyes Chili Liquor, Lime and Mango Turmeric Syrup which packs a spicy punch with the super-spiced rim and the ancho reyes, but is mellowed by the mango. Bee's Torn ACL was our friends gin drink of choice with minted honey, limoncello and ginger lime shrub.

The decor is overseen by some not-so-pretty 60's like chandeliers, but I love the quasi-slate-like tables and the chairs are quite comfy. The art on the walls was totally no to our tastes and I think it is for sale, so maybe someone will buy it all!! SORRY! 

The menu is varied and has many choices, so we perused until we settled and Josephine, our excellent server took the order:

Will loved his TRACY's TOMATO, BASIL, ALMOND GAZPACHO with avocado mousse, radish and toasted almonds save for a large clump of cilantro, which was not listed in the ingredients. One of our guests really despises cilantro, so it should be listed as it can be one of those weird dislike ingredients. My NEW KIND of CAESAR Salad was superb with mustard croutons (I really didn't taste the mustard), 24-month aged Parmesan, white anchovies and lemon oil. The dressing was superb, and I only begged for a couple more anchovies as these were excellent. Caramelized U-8 DAY BOAT SCALLOP in Sweet Corn & Bacon Chowder with fresh snap peas, thyme, Alepo(I always spell it Aleppo) chili oil and popcorn shoots looked delish indeed.

Our white wine was a Chateau Crezancy Sancerre 2023 from the Loire, and the citrus tones were nice with a hint of grapefruit. Our superb red, suggested by Matt the manager was an Inkblot 2021 Cabernet France from Lodi made by Michael David Winery.

Main courses were hugely varied from a huge CORN FLAKE CRUSTED PORK SCHNITZEL with Buttermilk Spaetzle, Dutch Runner Beans, Fava Beans, Waxed Beans, Gigante Beans, Summer Savory and a Smoked Pork Jus (served in a cup on the side so as not to have the wonderful crust damaged). I loved the way the beans covered the schnitzel and were so varied and needless to say there was plenty of it all to bring home leftovers. The Australian F4 WAGYU NY STRIP Steak came with Shitake Truffle Emulsion, Twice Baked Fingerling Potato, Blue Cheese, Trumpet Mushrooms, Spring Onion and a red Wine Sauce and got raves for the meat and sauces. The 18 oz. USDA PRIME RIBEYE is served only for two people and comes with Earth & Eats Wilted Spinach Fiorentino, Shitake Cream, Whipped Potatoes and a red wine sauce. The crust of the meat had a crunchy peppery crispiness that was divine, but some of my meat had some gristle and fat, which is why I usually stay away from steaks, but I was lured by someone willing to split the dish and that shitake cream and the spinach which were divine!

Bowls of Strawberry & Peach Sorbet with fresh peaches arrives and after that, we could not even fathom the thought of dessert. I can't wait to go back and hopefully sit in the rear closer to the kitchen and away from the ugly art as well as order smaller portions and taste more things as there are so many items on the menu we missed.

NOSTOS in Tyson's Corner, VA is great Greek!! (7-17-24)

Our friends Lee & Kevin suggested trying Nostos in Tyson's Corner (McLean) VA last night and we agreed having never heard of it. We were surprised on arrival to find the place had been open for over a decade and is an adorable (if noisy) spot just a block off Route 7/Leesburg Pike that you might never notice! The rooms are all stucco white giving a real Greek Isles feel with on brick wall in the room we were in, though the noise factor was high when the room was full. Our server Bella was very helpful, though we had some specific items in mind and decided to share 4 starters!

Before they arrived, the owner offered us four small skewered pieces of swordfish on fava bean puree which we adored. we had ordered an Assytirko "Kaldera" from Karamolegos Winery on Santorini that was bright and acidic and worked brilliantly with the foods as well. The wine bottles start at around $50 with lots of options as well, many of them Greek, of course. Our second wine was a barrel aged Assyrtiko from Nikolau Estates on Skyros which had an ever so slight hint of oak but still retained that strong acidity. With all the dishes being fish and the temperatures outside near 100, red was not needed!

The Taramosalata here is excellent and we gobbled it up along with the superb Dolmadakia Yaialantzi, stuffed grape leaves with tzatziki. For fun, you must try the Saganaki, a pan fried Kefalograviera cheese which is flambeed tableside! I have never had Feta Karpouzi which is another excellent option if you like feta cheese, here served warm and crusted with sesame seeds then fried and paired with Greek honey and refreshing fresh watermelon!

We were surprised again when the owner appeared with another complementary tray this time with four "palate cleansers" the likes I have never had before and truly LOVED. It was the same fried and sesame-crusted feta blocks but here served with an ice-cold chili sorbet that just was excitement in the mouth and on the tongue!

When we asked Bella about which main fish dishes were best, she went right for the Whole Branzini, and it is indeed special. She did agree to fillet it tableside, and another guy helped her as two of us ordered these huge whole sea basses served with broccolini and potatoes. There must have been more than 3/4 of a pound of fish after they finished the filleting and it was a lot for one person, easily a great dish to split, especially after a goodly number of starters which are all so great! The Garides Saganaki was another dish one of us ordered and I realized that saganaki is not cheese, but the frying! This was sauteed shrimp with feta, tomato, onion and raisins. Also yummy was the Youvetsi Thalassinon, a huge platter of shrimp, calamari, fish of the day, mussels and tomato sauce over orzo.

There is of course Greek coffee to be had and some dessert options as everyday as Chocolate Mousse or as traditional as Baklava. There are two baklava variations which we tried and loved: BAKLAVA CRUMBLE with added crumble over the traditional and ice cream on top, as well as BAKLAVA BEXEVANIS (credited to a chef in Greece who created the dish) which is a modern version with less phyllo (I missed the phyllo) but with apple, apricot, raisin, cinnamon and walnuts and ice cream wedged into the dish. I have to admit it was most refreshing with the intense heat outside.

We all left full and very happy finding an excellent option for Greek food in our area that we never knew about!

HARBINGER heightens vegetables and more in Des Moines (Iowa-7-14-24)

 I had been to Harbinger once before on my first trip to Des Moines Metro opera and we tried to go last year, but they had a power outage as we arrived, and we had to dine elsewhere. We returned this year and while temps were close to 100 outside, the A/C was working fine, and the power was ON!

We sat down and ordered the TOM YUM MARGARITA with Blanco tequila, Galangal, Lemongrass, Lime, Lime leaf and Thai Chili which packed a punch with alcohol and its yummy spice rim as well. We loved the smooth tequila with the hints of spice. We moved on to a bottle of Verdicchio di Matelica "le Salse" from Belisario which was great with all our veggie dishes as harbinger does specialize in that!

Our servers Grace & Mustafa were superb. Grace oozed excitement and was a truly bubbly personality helping us with choices at every move and Mustafa warned us not to miss certain dishes. There were many to choose from and we opted to pick the ones we wanted rather than go with a heavier tasting menu which had scallops and wagyu as well as all the veggie dishes.

We chose several dishes to share to start and GREEN BEANS TEMPURA were the first to arrive (all fotos on FB) with a light batter, fried to perfection sprinkled with prawn dust and chili oil and served with an XO mayo dipping sauce--a must for anybody coming here. HAKUREI TURNIPS are served shaved raw and cooked in this quasi-salad with local miso, puffed rice, a smoked confit egg yolk (think rich aioli), pickled ginger and toasted nori powder and was a perfect dish in the intense heat. The Steamed Bun with FRIED CHICKEN, Yuzu Cherry BBQ sauce and pickled pepper was nice, but the least exciting dish. SALT CRUSTED KOHLRABI was also shaved and grilled and then glazed with wild black-raspberry vinegar and came with compressed beets and lemon thyme; another hit dish in the heat and really proves how amazing veggies can be!

FARM CARROTS have been on the menu since the beginning but in various different personalities and now are served soured (pickled carrot coins) with a Lemongrass Pork Sausage (not everything is totally vegetarian) with crispy shallots and cilantro. The dish has weight because of the sausage with its maple-y Asian BBQ flavors, but the use of carrots still keeps this dish on every menu. Mustafa said we had to order the SUMMER SQUASH FRITTERS and we were really glad we did as these were served with Mohinga Mayo (a super kick-ass spice) and a Burnese crunch made from crunchy edamame, fava (horse beans), pumpkin seeds, fried garlic and toasted sesame! They were small cylindrical discs rather than the flat latke-like fritters we know and packed a punch!

At this time, we moved on to red wine and had a glass of the Luigi Giordano Barolo which Mustafa suggested and was just right with our last savory dishes, the final one being CHICKEN ROULADE stuffed with OYSTER Mushroom sausage, roasted potato, pickled turnips, yuzu ginger puree and parsley puree. We liked the dish, but the description did say CRISPY SKIN which seemed to be missing.

Dessert was a truly novel Late Spring SNAP PEA CAKE with Calamansi Butter cream and Toasted Pistachios. It reminded me of a carrot cake (but with peas!) with a very rich icing, and while it was nice, I could only eat a couple bites as I am not a big icing fan.

We loved everything and had a great time and were so happy the power held out this time. Can't wait to return again!!