I thought it was about time I took Kate to one of my old favorites: Joseph's by the Sea in Old Orchard Beach. So off we went on Saturday night!
If you've never been to Joseph's (and yes I'm a little partial to that name), the view is spectacular from every table as this veteran restaurant is located right on the ocean on West Grand Ave in OOB. I walked in with a few old memories of what I recalled as great meals and wine consumed here in the past and was prepared to leave with yet another fond memory.
I decided early on that I was going to select a white wine tonight as our seemingly automatic affinity for reds has been brought to my attention recently. The list of wines at Joseph's by the Sea is full of labels on the lower end of what is readily available and very few that are commonly known for that matter. I hope their staff is knowledgeable about the list as the average guest will have a hard time finding anything they will recognize other than the name of a varietal perhaps. After scouring the list I chose the 2009 Champalou Vouvray, France. This wine had great notes of melon and cantaloupe and a fine balance of acidity with a long finish. I couldn't help thinking that I'd be wanting more of this in the upcoming summer months.
For our first course we chose the following: Kate had a salad and I had to try the Lobster Potato Pancake (having had such good ones elsewhere recently ...for comparison). The Pancake, pan fried in olive oil, was on the large side which made it a very good value and was accompanied by a delicious chipotle cream sauce. The large pieces of lobster meat within the pancake left nothing to complain about either. The heavy use of freshly chopped green onions in the pancake however was a little too overpowering for my taste. The delicate balance of the potato, lobster and the wonderful flavor of the chipotle sauce were overshadowed by the sharpness of the onion which kind of took this dish down a couple of notches for me. Kate's comment of her salad was that it had too much dressing on it and was otherwise unremarkable.
...The Vouvray on the other hand went rather well with this course as well as the next!
I think it's important as a "foodie" that service should always be crisp and the best available, especially when a restaurant has the reputation of being a reader's choice award winner and openly displays reviews that have been published in the past for its' achievement in excellence. Our server this evening was a tad more inexperienced and unpolished than I expected. Not his fault perhaps, but I did expect a greater level of professionalism and table side etiquette for a restaurant of this stature. And, tell me if this doesn't just fry your fancy: Nothing is worse than when a waiter says that common, simple and singularly grating word "enjoy" after dropping off your food. ...Enjoy what? Life? Each other's company?
For our main courses I had the pepper crusted Filet Mignon and Kate had the "Best of both Worlds": tenderloin medallions and fresh lobster. I asked to have my filet prepared sans pepper crusting, which was readily agreed to by our waiter and demonstrated the willingness of the kitchen to accommodate special requests. My meal arrived cooked to a perfect medium-rare as requested on a bed of fresh greens. What was strange was the arrangement of the plate itself: the kitchen actually spaced every single piece of vegetable out evenly apart from the other around the filet like a sun dial, and I couldn't tell if the veggies were served luke-warm or if they simply got cold by the time they reached the table because of this. Additionally, our waiter asked me after he served our plates if I'd like to have the Gorgonzola cream sauce that came with it (as stated on the menu). Kate's Tenderloin medallions and half a lobster was served as she requested without the garlic brandy demi-glace as she has recently found that garlic doesn't agree with her like it used to. (Perhaps that was the confusion that our waiter was suffering from.) Both our plates had the same veggies and roasted red bliss potatoes with rosemary. When we ordered we were told the starch accompaniment was going to be mashed potato and while we weren't disappointed, we were surprised at the last minute substitution (especially since these obviously needed some time to roast in the oven before being served...)
Have I mentioned that the Vouvray went exquisitely well with the meal?
All in all, we found the whole experience to be a bit of a disappointment. The music was more suited to an elevator in town than a dining room and the intermittent Sirius XM commercials that were part of this stream were annoying to say the least and not what should be played in this kind of environment at best.
I'll let Kate expand here in her own words for a bit...
My first impression when we entered the restaurant was that they were trying not to look like a beach town eatery. They were trying (a bit too hard) to look urban or at least look like something that doesn't live near sand, salt and cocoa butter. The decor was a bit dated and looked like they ordered everything from the Lillian Vernon catalogue. (those who get my reference can picture what I am talking about). I have to say the one decorative item that I LOVED was the trio of vintage black and white photographs of Old Orchard Beach from the 1920's and 30's. I loved them because (besides loving black and white photography) they were relevant. And that made them special. We were taken past the main dining room and up a flight of stairs. When we got to the top, we were greeted by an oddly placed rug that was too ugly for me to even describe. (Joe referred to it as being "interesting" which is what he says when he doesn't know if he should like it or not). It looked like it was supposed to look modern and funky but it missed terribly. Perhaps it was from the catalogue I mentioned. Inches away began the wall to wall carpeting that was completely different in style to the area rug. What a terrible combination. Seated, we felt like we had been banished from the party downstairs: punished like two kids sent to their room. It was very quiet and empty. The walls were dark, the lighting was dim and it made me feel a little depressed quite honestly. I felt like I was in a hotel lobby in Anywhere, USA. Within a few moments I found myself getting a bit anxious. And I realized it was because the music was not only horrendous, it was also too loud in this empty room. Plus, as Joe said, it was streaming from Sirius Radio so we had to listen to the announcer in between bad songs from the adult instrumental channel. I don't get it. Kenny G? Really? It was grating on my nerves to the point I was distracted from the conversation. I can only describe the atmosphere as un-sexy. I didn't feel pretty in that environment at all. And Joe didn't seem his usual hunky self as I looked at him against the backdrop of brown walls and contrived stenciling.
My meal was fine. Fine. Just fine and no more. Presentation was poor. Maybe that's why they dim the lights so much, so you can't see the lack of artistry. The lobster was in its shell, shell side up. Shell that has cooked and then dried has a blotchy finish to it. Not pretty. The meat was cooked nicely. The roasted potatoes (I really was looking forward to the mashed potatoes!) were also "fine" but nothing special. The vegetables were a bore. The plate was not nicely arranged. There was a lot of white space between food items. And the china was that ordinary food-service, off-white china that had seen better days. When it came time for dessert, I asked Joe if he might be interested in going back to civilization for that last mouthful of sweetness to end our day. So off we went to Back Bay Grill where we listened to the QUIET background harmony of well chosen music, and where we gobbled up both the sweets on our plate and the sweetness of the atmosphere that greeted us with open arms. Now THAT is one sexy place.
We give Joseph's by the Sea a 2.5 out of 5 stars this visit. I will likely not rush back again unless I hear some very solid, consistent reviews coming from here again in the future.
Until next time, Cheers!
~Joe and Kate
Wednesday, April 4, 2012
Zapoteca
As I have stated in previous blogs here, there are numerous restaurants in Portland that offer lunch menus worth seeking out. Kate and I decided to try out Zapoteca's this past Saturday while we were out doing some shopping in the Old Port.
The environment is clean and appealing inside, situated in a classic brick building on the corner of Fore and Cotton St. One of the very first things you will notice upon entering is the incredible assortment of Tequilas on display at the bar. (My understanding is that it takes weeks on end for the waitstaff to learn about even half of them!)
I ordered a glass of the Garnacha, Lo Brujo, Spain from the menu but as they were out was instead offered a glass of the Garnacha Old Vine 2008, Sierra de Viento, Spain. This was a big, full bodied, well balanced, inky, jammy, complex and absolutely delicious glass of wine! In fact, once Kate had a sip from my glass (she said she was not going to have any wine with lunch....cough, cough..) we wound up ordering another so she could have her own....I am now in search of an outlet for this label locally so we can enjoy some at home!
Kate and I decided to share an appetizer and save room for dinner later in the evening, so our choice here today was the Guacamole: freshly made with chunks of jalapenos, avocado, tomato and cilantro and served with home made crisp tortilla chips. There is little better than freshly-made guacamole (unless it's done table side) and chips to whet one's palate. My only comment on the guacamole today was that it seemed to be lacking in acidity, as if the chef didn't use any lemon (or lime) juice to balance out the wonderful flavors of the freshly diced jalapeno, tomato and the flesh of the avocado. Otherwise, it was truly delicious and not worth complaining about as the portion was generous enough and satisfying overall.
For our main luncheon courses today, Kate and I each chose Tacos. Kate went for the Carnitas and I the Wild Mushroom variety. Both were served with warm soft taco shells on the side. My Wild Mushroom Tacos came plated with the components served neatly on the plate as follows: Buttery wild mushrooms prepared in truffle oil, Mexican Creme, Queso Fresco, watercress, Arroz Rojo (which is a traditional Mexican style of rice in tomato sauce) and frijoles (traditionally a baked/re fried bean compote made using pinto beans but apparently made with black beans at Zapoteca). Need I tell you how wonderful all of these flavors were together? Of course I do! Kate's Carnitas Tacos (Slow roasted chipotle pork) were served with pickled red onion, avocado, tomato chile sauce, lime and also with Arroz Rojo and frijoles. I knew almost immediately that there was something wrong with the Carnitas based on Kate's facial expression. A small bite of the Carnitas confirmed that is was ill-prepared today tasting so heavily of salt from the brine it was cooked in that there was little left to discern on the palate for several minutes after chasing down an entire glass of water. To the credit of the ownership, they took the cost of this dish immediately off the bill and apologized for the obvious mistake in preparation.
It was unfortunately a bit of an anti-climactic visit for us. But we will visit again as we have heard so many good things about Zapoteca from friends' previous experiences here. The service was truly wonderful and attentive, the atmosphere was pleasant and visually appealing and the offerings that they have for lunch are more than sufficient. The value is also on the better side for one's money here. Do not plan on a quick visit if you have a limited time to dine for lunch as is the case for so many working people today.
On this visit, we give Zapoteca 3 stars out of 5 and look forward to coming back for dinner.
Cheers!
~Joe and Kate
The environment is clean and appealing inside, situated in a classic brick building on the corner of Fore and Cotton St. One of the very first things you will notice upon entering is the incredible assortment of Tequilas on display at the bar. (My understanding is that it takes weeks on end for the waitstaff to learn about even half of them!)
I ordered a glass of the Garnacha, Lo Brujo, Spain from the menu but as they were out was instead offered a glass of the Garnacha Old Vine 2008, Sierra de Viento, Spain. This was a big, full bodied, well balanced, inky, jammy, complex and absolutely delicious glass of wine! In fact, once Kate had a sip from my glass (she said she was not going to have any wine with lunch....cough, cough..) we wound up ordering another so she could have her own....I am now in search of an outlet for this label locally so we can enjoy some at home!
Kate and I decided to share an appetizer and save room for dinner later in the evening, so our choice here today was the Guacamole: freshly made with chunks of jalapenos, avocado, tomato and cilantro and served with home made crisp tortilla chips. There is little better than freshly-made guacamole (unless it's done table side) and chips to whet one's palate. My only comment on the guacamole today was that it seemed to be lacking in acidity, as if the chef didn't use any lemon (or lime) juice to balance out the wonderful flavors of the freshly diced jalapeno, tomato and the flesh of the avocado. Otherwise, it was truly delicious and not worth complaining about as the portion was generous enough and satisfying overall.
For our main luncheon courses today, Kate and I each chose Tacos. Kate went for the Carnitas and I the Wild Mushroom variety. Both were served with warm soft taco shells on the side. My Wild Mushroom Tacos came plated with the components served neatly on the plate as follows: Buttery wild mushrooms prepared in truffle oil, Mexican Creme, Queso Fresco, watercress, Arroz Rojo (which is a traditional Mexican style of rice in tomato sauce) and frijoles (traditionally a baked/re fried bean compote made using pinto beans but apparently made with black beans at Zapoteca). Need I tell you how wonderful all of these flavors were together? Of course I do! Kate's Carnitas Tacos (Slow roasted chipotle pork) were served with pickled red onion, avocado, tomato chile sauce, lime and also with Arroz Rojo and frijoles. I knew almost immediately that there was something wrong with the Carnitas based on Kate's facial expression. A small bite of the Carnitas confirmed that is was ill-prepared today tasting so heavily of salt from the brine it was cooked in that there was little left to discern on the palate for several minutes after chasing down an entire glass of water. To the credit of the ownership, they took the cost of this dish immediately off the bill and apologized for the obvious mistake in preparation.
It was unfortunately a bit of an anti-climactic visit for us. But we will visit again as we have heard so many good things about Zapoteca from friends' previous experiences here. The service was truly wonderful and attentive, the atmosphere was pleasant and visually appealing and the offerings that they have for lunch are more than sufficient. The value is also on the better side for one's money here. Do not plan on a quick visit if you have a limited time to dine for lunch as is the case for so many working people today.
On this visit, we give Zapoteca 3 stars out of 5 and look forward to coming back for dinner.
Cheers!
~Joe and Kate
Sunday, March 18, 2012
SeaGrass Bistro
So: you're going out with new friends for the first time on a Friday night. ...What do you do? Go To Dinner!! (And try a new place while you're at it!) After all, food is the ultimate equalizer and a great place to establish some common ground.
We asked our friends to join us at the SeaGrass Bistro located at 305 US Route 1 in Yarmouth, ME.
Chef/Owner Stephanie Brown had just introduced her new menu on Tuesday (she changes it up every three weeks to keep things fresh and exciting) and we were intrigued by so many things immediately that it was difficult to decide exactly what to order. Stephanie takes the time to ensure that her menu is 100% up to date and accurate on her website too, so be sure to check it out at: www.seagrassbistro.com. Needless to say, with four of us dining, we were able to sample most everything on the menu in each category, but here's what we chose for our first courses: Cream of Broccoli soup with Cheddar, Fried Calamari, Duck Confit and last but not least, Foie Gras.
I'm going to go out on a limb here and just say that we were all comfortable sharing each of our plates with one another (because we did). Here's how things broke down:
The Cream of Broccoli Soup with Shaved Cheddar was absolutely scrumptious! Creamy, flavorful, seasoned perfectly and balanced with both flavors of broccoli and cheddar coming through in complementary fashion. The Fried Calamari with Fresh Arugula and Lemon Vinaigrette was (in Aaron's words) "unbelievably fresh and crisp". I did sample the vinaigrette that accompanied the Calamari and I'd have to agree that it was truly amazing. The Duck Confit with House made Pasta and Sauteed Mushrooms was in Kate's words: "to die for". The meat was mild, sweet and a perfect compliment to the fresh pasta and mushrooms. Alas, the Foie Gras... The last time I had such a good Foie Gras was... Wait, I can't do that to Stephanie. It melted on my tongue like butter on a hot knife! Pow, right in the kisser! The flavors exploded on the palate like great Foie Gras should. The accompanying crostini was also quite tasty (home made) although I chose to eat it separately from my Foie Gras.
I suppose at this point I should disclose the wine of the night. Everyone agreed on a red so.. a bottle of the 2007 Esprit De Beaucastel, Tablas Creek Vineyard, an estate grown and bottled selection made it's way to our table. This distinctively Paso Robles blend of Mourvedre, Grenache, Syrah and Counoise was a fine choice to pair with most everything we ate. It is a fully bodied, inky, jammy, fruit-forward mouthful of joy! There. How was that for a description? Strong enough to stand up to the very fatty Foie Gras, the acidity and fruit were a perfect match for both the Duck and the Calamari, and don't even get me started on how well it went with our entrees!!!
For our entrees we had the following: Kathy and Kate chose the Grilled Olive Oil Marinated Tenderloin, Aaron had the Artichoke and Shrimp Crusted Hake and I chose the Grilled Veal Tenderloin. For as many times as I have ranted openly about the poor representation of properly prepared steaks in the Greater Portland area in the past couple of years, SeaGrass definately nailed it all the way around. Both of the steaks were ordered to different temps and were delivered perfectly cooked, perfectly seasoned, wonderfully presented and were so tender that they could have been cut with a butter knife! The Port wine reduction was quite an extraordinary sauce to accompany these beautifully prepared meats. The Fillets were served on a bed of wilted greens with home made Bleu Cheese Puff Pastry Turnovers that were flaky, golden-brown and aromatic as well as delicious. (Insert mental image of a big-bodied-mouthful of red wine here and you'll understand just how perfectly the wine went with it!) Aaron's Artichoke Shrimp Crusted Hake was served with a Lemon Buerre Blanc, Green Beans and Seared Polenta Cake. The Hake was fresh, fleshy and remarkably good in Aaron's own words. (I will make note here that he wasn't drinking the Esprit De Beaucastel with his fish for all you proper food-wine pairing conscientious individuals out there...) In all honesty, I believe we sort of convinced Aaron to try this entree out when we ordered, but he certainly liked it immensely! Kudos again to Stephanie and her Chefs on a job well done. Last but not least, for my main course I chose the Grilled Veal Tenderloin with Forest Mushroom Reduction and Creamed Baby Spinach. Wow! I actually didn't use a steak knife on mine and was blown away at the tenderness, flavor and presentation of this entree.
Now, generally Kate and I will eat 3 courses ourselves when we dine out, sometimes opting out of dessert. This time we chose to forgo the salad (2nd course) for the latter. After all, homemade cannolis, chocolate creme brulee and carrot cake sounded like a perfect way to end the meal to us! So that's exactly what we ordered, one of each (actually 2 of the creme brulees)! I also ordered two varieties of Port wine to go with these, the Fonseca Port and a Taylor Fladgate Tawny aged in oak for 2 years. We had a blast sipping and sharing our desserts around the table.
I'll let Kate say a few words now...
Thanks again for letting me get a word in edgewise Joe (hog!).
I will repeat what Joe said about my tenderloin. It was cooked to perfection and seasoned perfectly! I've been frustrated by over seasoned meats and Stephanie hit the nail on the head with this one. We were seated in the middle of the dining room which I love because I was able to see all the activity going on around us. The decor was very "city" and also warm and cozy. It's misleading from the outside of the building just how big the interior is and what to expect once inside. The tables were simple, black painted wood. Aside from the wax that Joe spilled from the candle, I liked the clean simplicity of our table setting. I realized later in the meal that we had not been delivered bread which I found out is something that Stephanie has chosen not to do. And you know what? I didn't miss it and in fact I'm grateful not to have filled up on bread which many of us do. I will definitely recommend this restaurant to everyone I know. It was a wonderful experience.
Thanks Kate! Well, there you are everyone. Not only did both Kate and I thoroughly enjoy our experience at the SeaGrass Bistro, but so did our friends.
As Kate said, we'll be back again and we will spread the good word about this fabulous restaurant to all our friends and acquaintances.
We give SeaGrass Bistro 4 1/2 stars on this visit!
Until next time, Cheers!
~Joe and Kate
We asked our friends to join us at the SeaGrass Bistro located at 305 US Route 1 in Yarmouth, ME.
Chef/Owner Stephanie Brown had just introduced her new menu on Tuesday (she changes it up every three weeks to keep things fresh and exciting) and we were intrigued by so many things immediately that it was difficult to decide exactly what to order. Stephanie takes the time to ensure that her menu is 100% up to date and accurate on her website too, so be sure to check it out at: www.seagrassbistro.com. Needless to say, with four of us dining, we were able to sample most everything on the menu in each category, but here's what we chose for our first courses: Cream of Broccoli soup with Cheddar, Fried Calamari, Duck Confit and last but not least, Foie Gras.
I'm going to go out on a limb here and just say that we were all comfortable sharing each of our plates with one another (because we did). Here's how things broke down:
The Cream of Broccoli Soup with Shaved Cheddar was absolutely scrumptious! Creamy, flavorful, seasoned perfectly and balanced with both flavors of broccoli and cheddar coming through in complementary fashion. The Fried Calamari with Fresh Arugula and Lemon Vinaigrette was (in Aaron's words) "unbelievably fresh and crisp". I did sample the vinaigrette that accompanied the Calamari and I'd have to agree that it was truly amazing. The Duck Confit with House made Pasta and Sauteed Mushrooms was in Kate's words: "to die for". The meat was mild, sweet and a perfect compliment to the fresh pasta and mushrooms. Alas, the Foie Gras... The last time I had such a good Foie Gras was... Wait, I can't do that to Stephanie. It melted on my tongue like butter on a hot knife! Pow, right in the kisser! The flavors exploded on the palate like great Foie Gras should. The accompanying crostini was also quite tasty (home made) although I chose to eat it separately from my Foie Gras.
I suppose at this point I should disclose the wine of the night. Everyone agreed on a red so.. a bottle of the 2007 Esprit De Beaucastel, Tablas Creek Vineyard, an estate grown and bottled selection made it's way to our table. This distinctively Paso Robles blend of Mourvedre, Grenache, Syrah and Counoise was a fine choice to pair with most everything we ate. It is a fully bodied, inky, jammy, fruit-forward mouthful of joy! There. How was that for a description? Strong enough to stand up to the very fatty Foie Gras, the acidity and fruit were a perfect match for both the Duck and the Calamari, and don't even get me started on how well it went with our entrees!!!
For our entrees we had the following: Kathy and Kate chose the Grilled Olive Oil Marinated Tenderloin, Aaron had the Artichoke and Shrimp Crusted Hake and I chose the Grilled Veal Tenderloin. For as many times as I have ranted openly about the poor representation of properly prepared steaks in the Greater Portland area in the past couple of years, SeaGrass definately nailed it all the way around. Both of the steaks were ordered to different temps and were delivered perfectly cooked, perfectly seasoned, wonderfully presented and were so tender that they could have been cut with a butter knife! The Port wine reduction was quite an extraordinary sauce to accompany these beautifully prepared meats. The Fillets were served on a bed of wilted greens with home made Bleu Cheese Puff Pastry Turnovers that were flaky, golden-brown and aromatic as well as delicious. (Insert mental image of a big-bodied-mouthful of red wine here and you'll understand just how perfectly the wine went with it!) Aaron's Artichoke Shrimp Crusted Hake was served with a Lemon Buerre Blanc, Green Beans and Seared Polenta Cake. The Hake was fresh, fleshy and remarkably good in Aaron's own words. (I will make note here that he wasn't drinking the Esprit De Beaucastel with his fish for all you proper food-wine pairing conscientious individuals out there...) In all honesty, I believe we sort of convinced Aaron to try this entree out when we ordered, but he certainly liked it immensely! Kudos again to Stephanie and her Chefs on a job well done. Last but not least, for my main course I chose the Grilled Veal Tenderloin with Forest Mushroom Reduction and Creamed Baby Spinach. Wow! I actually didn't use a steak knife on mine and was blown away at the tenderness, flavor and presentation of this entree.
Now, generally Kate and I will eat 3 courses ourselves when we dine out, sometimes opting out of dessert. This time we chose to forgo the salad (2nd course) for the latter. After all, homemade cannolis, chocolate creme brulee and carrot cake sounded like a perfect way to end the meal to us! So that's exactly what we ordered, one of each (actually 2 of the creme brulees)! I also ordered two varieties of Port wine to go with these, the Fonseca Port and a Taylor Fladgate Tawny aged in oak for 2 years. We had a blast sipping and sharing our desserts around the table.
I'll let Kate say a few words now...
Thanks again for letting me get a word in edgewise Joe (hog!).
I will repeat what Joe said about my tenderloin. It was cooked to perfection and seasoned perfectly! I've been frustrated by over seasoned meats and Stephanie hit the nail on the head with this one. We were seated in the middle of the dining room which I love because I was able to see all the activity going on around us. The decor was very "city" and also warm and cozy. It's misleading from the outside of the building just how big the interior is and what to expect once inside. The tables were simple, black painted wood. Aside from the wax that Joe spilled from the candle, I liked the clean simplicity of our table setting. I realized later in the meal that we had not been delivered bread which I found out is something that Stephanie has chosen not to do. And you know what? I didn't miss it and in fact I'm grateful not to have filled up on bread which many of us do. I will definitely recommend this restaurant to everyone I know. It was a wonderful experience.
Thanks Kate! Well, there you are everyone. Not only did both Kate and I thoroughly enjoy our experience at the SeaGrass Bistro, but so did our friends.
As Kate said, we'll be back again and we will spread the good word about this fabulous restaurant to all our friends and acquaintances.
We give SeaGrass Bistro 4 1/2 stars on this visit!
Until next time, Cheers!
~Joe and Kate
Tuesday, March 6, 2012
David's Restaurant
One of the "causes" that I have aligned myself with over the past few years is the Maine Children's Cancer Program (MCCP) at the Barbara Bush Children's Hospital at Maine Medical Center. I met with Tim Boynton, (Program Development Coordinator at MMC and a new friend) today for lunch at David's to discuss some potential ideas on fundraising, AND to enjoy a fabulous lunch!
The last time I was here (too long ago) was with Kate and her parents for dinner. We had a great time and were delighted by the food, ambiance and service. Today was no exception, even though it was lunch and not dinner.
I am always impressed with any restaurant that is capable of delivering a full-service meal within the time constraints that typically accompany the luncheon time frame that its customers require. David's is no exception to this rule. In fact, I'd have to say that the kitchen here not only delivers in a timely fashion, but executes with the deliberateness and quality of a great dinnertime service. Kudos!
I recently got an ear full from my personal care physician about how loosing an additional 10 pounds would make my life so much better, so I really tried to keep that in mind while ordering. (Thanks George!)
I ordered the 2-course pre-fix Restaurant week lunch special and chose the following items: Arugula salad and Exotic Mushroom ravioli, forgoing dessert for a coffee later as I wrote this blog.
The salad was beautiful and I have included a photo of it for your enjoyment. The Arugula was dressed with blue cheese, black currants, sliced red onion and spiced pecans and layered as neatly as can be imagined on the center of the plate in the fashion of a birds nest, neatly stacked and truly tasty! Textures abounded in this salad as the crisp, bitter arugula blended wonderfully with the crunchy texture of the pecans and the chewiness of the currants. Absolutely delightful to all of ones senses.
Next, I had the Wild mushroom ravioli. Hand-made raviolis with exotic forest mushrooms, ricotta cheese, leeks, shallots, oven-dried tomato, arugula, goat cheese, Madeira sauce and truffle oil. Oh-Boy! The flavor of the mushrooms was intense and terrific! It would be easy to overpower the normally delicate flavors of mushrooms with cheeses and assorted onions, but this dish delivered a BIG surprise to my taste buds. Again, I could go on and on about how delicious this dish was, so I'll just let you see how good it was and let you go to David's to taste it for yourself!
Lunch doesn't get much better than this folks!
Aren't we all just lucky to live in or near a city that has so many terrific restaurants, talented chefs and diversified options available to us!?
Well Done David's!!! I will definitely be back for more soon (with friends)!
Cheers for now,
~Joe
The last time I was here (too long ago) was with Kate and her parents for dinner. We had a great time and were delighted by the food, ambiance and service. Today was no exception, even though it was lunch and not dinner.
I am always impressed with any restaurant that is capable of delivering a full-service meal within the time constraints that typically accompany the luncheon time frame that its customers require. David's is no exception to this rule. In fact, I'd have to say that the kitchen here not only delivers in a timely fashion, but executes with the deliberateness and quality of a great dinnertime service. Kudos!
I recently got an ear full from my personal care physician about how loosing an additional 10 pounds would make my life so much better, so I really tried to keep that in mind while ordering. (Thanks George!)
I ordered the 2-course pre-fix Restaurant week lunch special and chose the following items: Arugula salad and Exotic Mushroom ravioli, forgoing dessert for a coffee later as I wrote this blog.
The salad was beautiful and I have included a photo of it for your enjoyment. The Arugula was dressed with blue cheese, black currants, sliced red onion and spiced pecans and layered as neatly as can be imagined on the center of the plate in the fashion of a birds nest, neatly stacked and truly tasty! Textures abounded in this salad as the crisp, bitter arugula blended wonderfully with the crunchy texture of the pecans and the chewiness of the currants. Absolutely delightful to all of ones senses.
Next, I had the Wild mushroom ravioli. Hand-made raviolis with exotic forest mushrooms, ricotta cheese, leeks, shallots, oven-dried tomato, arugula, goat cheese, Madeira sauce and truffle oil. Oh-Boy! The flavor of the mushrooms was intense and terrific! It would be easy to overpower the normally delicate flavors of mushrooms with cheeses and assorted onions, but this dish delivered a BIG surprise to my taste buds. Again, I could go on and on about how delicious this dish was, so I'll just let you see how good it was and let you go to David's to taste it for yourself!
Lunch doesn't get much better than this folks!
Aren't we all just lucky to live in or near a city that has so many terrific restaurants, talented chefs and diversified options available to us!?
Well Done David's!!! I will definitely be back for more soon (with friends)!
Cheers for now,
~Joe
Friday, March 2, 2012
Trattoria Athena
OK gang: It's Thursday night. It's snowing like a (fill in the blank) and there just aren't enough items in the bottom left hand drawer in the refrigerator to make a decent meal. What to do??? GO OUT for dinner of course!
We didn't have to call around to find out who was open either. Trattoria Athena on Mill St. in Brunswick has already posted on Facebook that they are open and ready for business. A simple phone call to 721-0700 and we've got a table for two waiting for us.
Jason (who answered the phone and then also waited on us) recognized us immediately upon walking in the front door. Don't ask me how, we'd never met before, but this probably goes as a testament that they know their customers and are committed to excellence here.
The restaurant is located in a quaint, old building and is complete with authentic tin ceilings, beautifully framed photography depicting regions in Italy and Greece, two large chalk boards with both food and wine specials scrawled on them and a very busy but inviting atmosphere. Both of the Chef/Owners Mark Provencher and Tim O'Brien are present in the kitchen tonight preparing dishes and keeping an eye on the front through the opening into the dining area.
We asked Jason to help us with a wine selection this evening, and lo and behold, he chose a red that we have come to cherish for it's syrah-like qualities. Its big, jammy, fruity and well-balanced: the 2007 Allegrini Plazzo Della Torre from the Veronese in Italy.
For our first courses we chose the Saganaki (pan fried kefolograviera cheese) with lemon and Carciofini Fritti (lightly battered and fried artichoke hearts and stems) served with a lemon garlic aoli. Both of these dishes blew us away with their unique flavors and complimentary textures. The Saganaki was truly amazing with its ripe, earthy flavors and the texture and added dimension of the fried (caramelized) outer crust was unbelievable! The Carciofini was equally exciting and flavorful. The fried texture of the batter, fried in what had to be the cleanest oil I've tasted recently, gave way to the wonderful delicate flavor of the artichoke flesh. And then we tried the aoli! Wow!!! We almost dipped our spoons right into the aoli and ate it straight it was that good. I did manage to dip some of my bread into what little of it was left after we consumed the group of hearts.
For our next course, we chose a small portion of the Pappardelle al Sugo do Lepre (fresh wide ribbon pasta with rabbit ragu) and Bresaola (a salad of local arugula, shaved Parmigiano Reggiano and air-cured beef thinly sliced). The Bresaola was a treat. The thinly sliced beef (very carpaccio like) was succulent and sweet like a cured beef should be. I rolled up some of the arugula and shaved parigiano and ate it together. Deliciosa! Now just for the record: I like my food. Kate likes her food. We love great food. Who doesn't? But it really takes something really special for me to jump up and down and rave about a dish. I will tell you now that the Pappardelle was exactly that kind of dish! Forget about any rabbit you've had in the past. Forget about fresh, made daily pasta. Forget about a first course that simply gets your taste buds going. THIS dish will titillate your taste buds and have your eyes rolling into the back of your head in less than 10 seconds. Flavor, texture, spices, aroma...pure ecstasy by the spoonful, forkful or however one gets this into their mouth. The ragu is made using local rabbit, Italian porcini mushrooms, clove and fresh herbs. This is a must try for any foodie out there! Although it comes across with a very salty finish, I found this to be one of the most exciting and different menu offerings I have found in the last, I don't know, 10 years or more?? (I was actually wondering if Tim and Mark were worried about our table because our heads were continually shaking back and forth in disbelief at how good it was.)
Needless to say, the wine was very well suited to each and everything we ate this evening. Have I mentioned that yet?
For our entrees we chose the following two dishes: Saltimbocca alla Romana (a classic Italian entree, made with pork and prosciutto here) and Agriogourouno Sto Fourno (marinated and roasted wild boar). Kate's Saltimbocca was made using thinly pounded pork, prosciutto di Parma and mushrooms (porcinnis perhaps?) in a sweet wine and butter sauce and served with roasted potatoes, cabbage and sage. Again, keeping in mind the rich tradition of this dish, it can come across a little salty to the unassuming, but it was really an exceptional dish! My wild boar was equally interesting and very satiating. The Greek influence on this dish is obvious. The boar meat was marinated and roasted (ala pot roast in texture) and served with a sage and local honey sauce over a bed of delicious home made trahana with carrots and onions. While I can't tell you how they do it here at Trattoria Athena, I can tell you that a traditional Greek trahana is made with only cracked wheat made into a cous-cous like paste and fermented milk. What a treat and a great combination of flavors, textures and aromas!
...Have I mentioned yet that the wine was a perfect match?
We were both feeling the weight of our experience at this point when Jason offered to tempt us with dessert. Well, how could we say no?
After boxing up the remainder of the Saltimbocca, we were served 2 cups of Greek Coffee and one Baklava to share. Again, our eyes rolled into the back of our heads as we savored the best Baklava we have ever eaten. I vaguely remember being told that it was made using local honey. But to me what stood out was the unparalleled use of cinnamon and how wonderfully it complimented each and every ingredient in the dessert!
It's a shame that some of our friends that we invited to join us for dinner couldn't make it! (Hope that meal at home worked out for you!!)
I give Trattoria Athena 5 stars on this visit, two thumbs up and a very exuberant endorsement! Look them up, call them up, make reservations and go treat yourself! Ok Kate, your turn!
Kate: The Carciofini was tremendous. I loved the herbs and parmesan sprinkled so lightly on them, then dipped into the lemon garlic aoli. I could have eaten it with a spoon. It almost had a sweetness to it. I dipped my finger into it a few times but refrained from licking the dish. The Saganaki, while tasty, didn't wow me. The bread and oil were wonderful and as always, my downfall. I can't stay away from it!
I'll be honest with you. I found it all too salty for my taste. I think next time I need to order some lighter plates in between the heavier ones.
The Saltimbocca was heavenly. Salty,yes, but the flavor was so unusual. When I first tasted it, I was amazed because it was all so unexpected......I LOVE THAT! I didn't know it would be so earthy and sweet at the same time. It reminded me of the time I was in Casablanca, walking through the casbah. The smells were so foreign to me, exotic, and in combinations so new to my senses. That's what this dish reminded me of.
My main dish was tasty, but too rich and salty. I was not full, but stopped eating it because it was just overhwhelming. I had to keep cutting it with bites of bread. I would have loved the dish served with rice or some other bland compliment to help offset the immense flavor. Joe's boar seemed more in keeping with what I normally like.
When I ordered the Baklava, I was hoping it would be even half as good as what I experience at the Greek Festival each summer in Portland. It was not. It was TWICE as good. I mean, it was just ridiculous. It was heavy on the cinnamon to perfection. I opted for Greek coffee even though I knew I might be sorry . I asked Jason if he would be available to chat at 3 am if I was still awake......he declined.
The setting was not what I expected. I guess I didn't know what to expect. It was very rustic and cozy as you would find in many European cafes. The surfaces were all very old (floor, tables made of reclaimed wood) and when you combine that with cloth napkins and the elegance of well made food, it is a great combination. It's almost as if it all happened by accident yet you know it did not. Very well done. There is also something about being inside a place like this watching a snowstorm happening in front of your eyes. I can't give Tim and Mark credit for that, but I will say it added to the ambiance!
Looking forward to going back again.
Until next time, Cheers!
~Joe and Kate
We didn't have to call around to find out who was open either. Trattoria Athena on Mill St. in Brunswick has already posted on Facebook that they are open and ready for business. A simple phone call to 721-0700 and we've got a table for two waiting for us.
Jason (who answered the phone and then also waited on us) recognized us immediately upon walking in the front door. Don't ask me how, we'd never met before, but this probably goes as a testament that they know their customers and are committed to excellence here.
The restaurant is located in a quaint, old building and is complete with authentic tin ceilings, beautifully framed photography depicting regions in Italy and Greece, two large chalk boards with both food and wine specials scrawled on them and a very busy but inviting atmosphere. Both of the Chef/Owners Mark Provencher and Tim O'Brien are present in the kitchen tonight preparing dishes and keeping an eye on the front through the opening into the dining area.
We asked Jason to help us with a wine selection this evening, and lo and behold, he chose a red that we have come to cherish for it's syrah-like qualities. Its big, jammy, fruity and well-balanced: the 2007 Allegrini Plazzo Della Torre from the Veronese in Italy.
For our first courses we chose the Saganaki (pan fried kefolograviera cheese) with lemon and Carciofini Fritti (lightly battered and fried artichoke hearts and stems) served with a lemon garlic aoli. Both of these dishes blew us away with their unique flavors and complimentary textures. The Saganaki was truly amazing with its ripe, earthy flavors and the texture and added dimension of the fried (caramelized) outer crust was unbelievable! The Carciofini was equally exciting and flavorful. The fried texture of the batter, fried in what had to be the cleanest oil I've tasted recently, gave way to the wonderful delicate flavor of the artichoke flesh. And then we tried the aoli! Wow!!! We almost dipped our spoons right into the aoli and ate it straight it was that good. I did manage to dip some of my bread into what little of it was left after we consumed the group of hearts.
For our next course, we chose a small portion of the Pappardelle al Sugo do Lepre (fresh wide ribbon pasta with rabbit ragu) and Bresaola (a salad of local arugula, shaved Parmigiano Reggiano and air-cured beef thinly sliced). The Bresaola was a treat. The thinly sliced beef (very carpaccio like) was succulent and sweet like a cured beef should be. I rolled up some of the arugula and shaved parigiano and ate it together. Deliciosa! Now just for the record: I like my food. Kate likes her food. We love great food. Who doesn't? But it really takes something really special for me to jump up and down and rave about a dish. I will tell you now that the Pappardelle was exactly that kind of dish! Forget about any rabbit you've had in the past. Forget about fresh, made daily pasta. Forget about a first course that simply gets your taste buds going. THIS dish will titillate your taste buds and have your eyes rolling into the back of your head in less than 10 seconds. Flavor, texture, spices, aroma...pure ecstasy by the spoonful, forkful or however one gets this into their mouth. The ragu is made using local rabbit, Italian porcini mushrooms, clove and fresh herbs. This is a must try for any foodie out there! Although it comes across with a very salty finish, I found this to be one of the most exciting and different menu offerings I have found in the last, I don't know, 10 years or more?? (I was actually wondering if Tim and Mark were worried about our table because our heads were continually shaking back and forth in disbelief at how good it was.)
Needless to say, the wine was very well suited to each and everything we ate this evening. Have I mentioned that yet?
For our entrees we chose the following two dishes: Saltimbocca alla Romana (a classic Italian entree, made with pork and prosciutto here) and Agriogourouno Sto Fourno (marinated and roasted wild boar). Kate's Saltimbocca was made using thinly pounded pork, prosciutto di Parma and mushrooms (porcinnis perhaps?) in a sweet wine and butter sauce and served with roasted potatoes, cabbage and sage. Again, keeping in mind the rich tradition of this dish, it can come across a little salty to the unassuming, but it was really an exceptional dish! My wild boar was equally interesting and very satiating. The Greek influence on this dish is obvious. The boar meat was marinated and roasted (ala pot roast in texture) and served with a sage and local honey sauce over a bed of delicious home made trahana with carrots and onions. While I can't tell you how they do it here at Trattoria Athena, I can tell you that a traditional Greek trahana is made with only cracked wheat made into a cous-cous like paste and fermented milk. What a treat and a great combination of flavors, textures and aromas!
...Have I mentioned yet that the wine was a perfect match?
We were both feeling the weight of our experience at this point when Jason offered to tempt us with dessert. Well, how could we say no?
After boxing up the remainder of the Saltimbocca, we were served 2 cups of Greek Coffee and one Baklava to share. Again, our eyes rolled into the back of our heads as we savored the best Baklava we have ever eaten. I vaguely remember being told that it was made using local honey. But to me what stood out was the unparalleled use of cinnamon and how wonderfully it complimented each and every ingredient in the dessert!
It's a shame that some of our friends that we invited to join us for dinner couldn't make it! (Hope that meal at home worked out for you!!)
I give Trattoria Athena 5 stars on this visit, two thumbs up and a very exuberant endorsement! Look them up, call them up, make reservations and go treat yourself! Ok Kate, your turn!
Kate: The Carciofini was tremendous. I loved the herbs and parmesan sprinkled so lightly on them, then dipped into the lemon garlic aoli. I could have eaten it with a spoon. It almost had a sweetness to it. I dipped my finger into it a few times but refrained from licking the dish. The Saganaki, while tasty, didn't wow me. The bread and oil were wonderful and as always, my downfall. I can't stay away from it!
I'll be honest with you. I found it all too salty for my taste. I think next time I need to order some lighter plates in between the heavier ones.
The Saltimbocca was heavenly. Salty,yes, but the flavor was so unusual. When I first tasted it, I was amazed because it was all so unexpected......I LOVE THAT! I didn't know it would be so earthy and sweet at the same time. It reminded me of the time I was in Casablanca, walking through the casbah. The smells were so foreign to me, exotic, and in combinations so new to my senses. That's what this dish reminded me of.
My main dish was tasty, but too rich and salty. I was not full, but stopped eating it because it was just overhwhelming. I had to keep cutting it with bites of bread. I would have loved the dish served with rice or some other bland compliment to help offset the immense flavor. Joe's boar seemed more in keeping with what I normally like.
When I ordered the Baklava, I was hoping it would be even half as good as what I experience at the Greek Festival each summer in Portland. It was not. It was TWICE as good. I mean, it was just ridiculous. It was heavy on the cinnamon to perfection. I opted for Greek coffee even though I knew I might be sorry . I asked Jason if he would be available to chat at 3 am if I was still awake......he declined.
The setting was not what I expected. I guess I didn't know what to expect. It was very rustic and cozy as you would find in many European cafes. The surfaces were all very old (floor, tables made of reclaimed wood) and when you combine that with cloth napkins and the elegance of well made food, it is a great combination. It's almost as if it all happened by accident yet you know it did not. Very well done. There is also something about being inside a place like this watching a snowstorm happening in front of your eyes. I can't give Tim and Mark credit for that, but I will say it added to the ambiance!
Looking forward to going back again.
Until next time, Cheers!
~Joe and Kate
Saturday, February 25, 2012
Eating In
It is a beautiful, cold winter Sunday and Joe and I take our usual trip to Whole Foods. This is a tradition for us, one that we cherish every other weekend when we are kid-free.
We started the day at Tony's Donuts where we had a long, leisurely visit with my parents over coffee and, yes, donuts. What a fun place. Everyone in there is a regular. The coffee is mediocre. The donuts are terrific. My mother knew every other person who came in, and she had a smidgen of history attached to each one. That person walking in is so-and-so's brother. That woman over there used to work at Porteous, back when they had a coat check, "can you believe a department store having a coat check?" my mother said. My dad told us some interesting things, things that make me feel like I spent an extra semester at a really good school, in only an hour. The activity and murmur of voices at Tony's makes everything seem festive. And the faint smell of sugar and cinnamon makes it feel like home.
We went to the Home Show and then on to the Portland Museum of Art. What does all this have to do with food? Oh yes, after viewing the photographs at the museum, we went downstairs and had a late lunch at the cafe, where all the food is prepared by Aurora Provisions. I had a delicious black bean and chicken soup (kinda spicy) and Joe had a sandwich with chicken and Gouda. It was all very delicious and the atmosphere is so cheerful and lively in that cafe. The chicken in my soup was shredded, complimenting the mild flavor of the beans and absorbing the spicy broth. Very satisfying. It also felt very clean and healthy and pure. Yum!
OK, back to Whole Foods, or, rather on to Whole Foods....
We regard Whole Foods as our playground. Our love-shack. Our love-connection. Our aphrodisiac. We love food (you don't say!) and not just the final product that we review when we eat out. We also love the discussion, the hunt, the gathering, the selecting. We love choosing the items and creating the meal as we go along, not quite knowing what we will end up with.
No list.
We rarely have a list. Sometimes we will get so enthused about an idea, that I will dig around in my purse en route to the store and find a scrap of something on which to write an idea, or an item we might otherwise forget. Once inside, we wait for the inspiration to hit us which doesn't take long. It all starts when we arrive at the entrance; those big huge doors opening with a swish. I am not quite sure, but I do believe we have knelt down and kissed the ground at one time or another. We get a wagon, into which we shed our coats, and look at each other as if to say, "Honey, I'm home." Starting in produce, we always buy berries no matter what. That's usually our dessert and part of breakfast the next morning. Then we look at the vast array of colors, shapes, textures and displays. How do they get that perfect triangle of tangerines, and how come it never comes toppling down? The scents are magnificent and mild. You have to really breath in deeply to get the whiff of that earthy, sweet smell. We decided at some point that we would base our dinner on shellfish. I am not sure when that happened. Joe isn't big on fish, so I rarely suggest it. But he does love shellfish. Lobster meat is usually pricey, so we decided to get one lobster cooked, so I could take out all the meat at home. I don't mind. In fact I kind of like it because it makes me feel like I had more of a hand in the final product. We also got 6 enormous scallops and a pound of shrimp (not peeled....a mistake you'll find out shortly). We only had scallions and berries in our basket and nothing else at this point. We moved ahead to do more shopping while our lobster cooked.
Sometimes we happen upon a wine tasting, and that is just frosting on the cake, as they say. No such luck today. But of course we found ourselves in the wine department, and I (as usual) told Joe I thought we probably had enough wine at home. And Joe (as usual) said, "Ya but..." And (as usual) we walked away with a couple of bottles in the basket. I pretend to be annoyed, the eye-roll and all, but I'm really not. Sssshhhh.
Onward to the cheeses. We bought, oh I don't know, ask Joe. Something Norwegian and stoic, another one English and smoked, something Greek and creamy one French and sexy (with an attitude). We found one goat cheese that was so gorgeous with edible flowers embedded in it. Good thing Joe gets his cholesterol checked next week.
Ah, we're home. I poured a glass of wine and began my adventure of picking apart the lobster.
Large Dutch oven or large, deep skillet
1 lb.Shrimp, 6 huge scallops halved, 1 lobster.
Scallions (white ends chopped small, greens cut into thirds) chopped garlic
Blood orange (sliced, no rind, no seeds)
Blood orange infused olive oil.
Local honey (from the Honey Exchange, Stevens Ave., Portland).
It is a beautiful, cold winter Sunday and Joe and I take our usual trip to Whole Foods. This is a tradition for us, one that we cherish every other weekend when we are kid-free.
We started the day at Tony's Donuts where we had a long, leisurely visit with my parents over coffee and, yes, donuts. What a fun place. Everyone in there is a regular. The coffee is mediocre. The donuts are terrific. My mother knew every other person who came in, and she had a smidgen of history attached to each one. That person walking in is so-and-so's brother. That woman over there used to work at Porteous, back when they had a coat check, "can you believe a department store having a coat check?" my mother said. My dad told us some interesting things, things that make me feel like I spent an extra semester at a really good school, in only an hour. The activity and murmur of voices at Tony's makes everything seem festive. And the faint smell of sugar and cinnamon makes it feel like home.We went to the Home Show and then on to the Portland Museum of Art. What does all this have to do with food? Oh yes, after viewing the photographs at the museum, we went downstairs and had a late lunch at the cafe, where all the food is prepared by Aurora Provisions. I had a delicious black bean and chicken soup (kinda spicy) and Joe had a sandwich with chicken and Gouda. It was all very delicious and the atmosphere is so cheerful and lively in that cafe. The chicken in my soup was shredded, complimenting the mild flavor of the beans and absorbing the spicy broth. Very satisfying. It also felt very clean and healthy and pure. Yum!
OK, back to Whole Foods, or, rather on to Whole Foods....We regard Whole Foods as our playground. Our love-shack. Our love-connection. Our aphrodisiac. We love food (you don't say!) and not just the final product that we review when we eat out. We also love the discussion, the hunt, the gathering, the selecting. We love choosing the items and creating the meal as we go along, not quite knowing what we will end up with.
No list.We rarely have a list. Sometimes we will get so enthused about an idea, that I will dig around in my purse en route to the store and find a scrap of something on which to write an idea, or an item we might otherwise forget. Once inside, we wait for the inspiration to hit us which doesn't take long. It all starts when we arrive at the entrance; those big huge doors opening with a swish. I am not quite sure, but I do believe we have knelt down and kissed the ground at one time or another. We get a wagon, into which we shed our coats, and look at each other as if to say, "Honey, I'm home." Starting in produce, we always buy berries no matter what. That's usually our dessert and part of breakfast the next morning. Then we look at the vast array of colors, shapes, textures and displays. How do they get that perfect triangle of tangerines, and how come it never comes toppling down? The scents are magnificent and mild. You have to really breath in deeply to get the whiff of that earthy, sweet smell. We decided at some point that we would base our dinner on shellfish. I am not sure when that happened. Joe isn't big on fish, so I rarely suggest it. But he does love shellfish. Lobster meat is usually pricey, so we decided to get one lobster cooked, so I could take out all the meat at home. I don't mind. In fact I kind of like it because it makes me feel like I had more of a hand in the final product. We also got 6 enormous scallops and a pound of shrimp (not peeled....a mistake you'll find out shortly). We only had scallions and berries in our basket and nothing else at this point. We moved ahead to do more shopping while our lobster cooked.
Sometimes we happen upon a wine tasting, and that is just frosting on the cake, as they say. No such luck today. But of course we found ourselves in the wine department, and I (as usual) told Joe I thought we probably had enough wine at home. And Joe (as usual) said, "Ya but..." And (as usual) we walked away with a couple of bottles in the basket. I pretend to be annoyed, the eye-roll and all, but I'm really not. Sssshhhh.
Onward to the cheeses. We bought, oh I don't know, ask Joe. Something Norwegian and stoic, another one English and smoked, something Greek and creamy one French and sexy (with an attitude). We found one goat cheese that was so gorgeous with edible flowers embedded in it. Good thing Joe gets his cholesterol checked next week.
Ah, we're home. I poured a glass of wine and began my adventure of picking apart the lobster.
Large Dutch oven or large, deep skillet
1 lb.Shrimp, 6 huge scallops halved, 1 lobster.
Scallions (white ends chopped small, greens cut into thirds) chopped garlic
Blood orange (sliced, no rind, no seeds)
Blood orange infused olive oil.
Local honey (from the Honey Exchange, Stevens Ave., Portland).
Units of measure: Drizzle, pour, shake, eyeball it.
Put on the water to boil for the pasta. Cook as you normally would.
Saute the scallion whites and garlic in the oil and salt until
soft on med-high heat. Push to the side
of the pan when done and place the scallops in the center. Turn heat up to
high. Sear until brown on any two sides
(since they’re halved, you will have 3 flat sides that can be seared.) Once they
are browned, about 1-2 minutes later, remove them onto a plate and set
aside.
One good way to ruin a scallop is by over cooking it. After removing
from the heat, they will continue to cook a little and will be returned to the
heat later. So don’t worry about undercooking!
The scallops and lobster are all cooked at this point, so they won’t
be added back in until the very end just to heat up and gather up the flavor of
what else has been cooking.
Turn the heat down to medium. Add
all the shrimp. If you bought shell-on,
you will want to peel them before cooking which I did not do. You can also buy
them already peeled of course. Add about a half cup of OJ, or more, to cover
the shrimp, scallions and garlic. Drizzle on the honey, about two huge tablespoons
full. Add in the scallion greens and
orange slices. Cover. It will start to
boil and then you can turn it down to low.
The shrimp will cook quickly and you don’t want to overcook them. When they are pink, they are done.
Turn the heat off, but keep the pan on the burner. Add in the cooked scallops and lobster and toss it
all together. Add pepper. Cover one minute, heat off, but still on the burner.
Serve over pasta with plenty of the juices.
This is where I messed up with the shrimp. Since there was so much sauce and other ingredients, it was a bit messy and annoying to have to peel the shrimp. This, incidentally was where I learned something about Joe. He peeled all the shrimp before eating where I peeled one and ate a bite, peeled another and ate a bit etc....He was patient and organized and I was just too eager to taste the meal even with the burden of peeling the shrimp in between bites. What does that tell me about either one of us? Actually nothing very important.
Sit down with your favorite wine (it does not have to be white
just because it is seafood) and taste how brilliantly all these flavors come
together. Fruit, like orange, mango and
pineapple, is a great way to cook fish and chicken. Cranberries, apples, and pears
are my favorites to use with pork and beef.
Enjoy!
Sunday, February 19, 2012
Caiola's
It's Saturday night, we are out with friends and have another restaurant to visit in the new year!
After having "warmed up" with cocktails at Grace, we were ready to go crazy on the dynamic menu offerings at Caiola's. Just about everyone we know raves about Caiola's and if you believe the reader's choice awards, it's the perfect lovers' restaurant. (Since we were essentially double dating tonight, it only made sense to put their reputation to the test.)
This is definitely one cozy little restaurant. Close seating and tables offer little in the way of private conversation, but the buzz and atmosphere was pleasant none the less.
Let me begin by saying that the list of potential offerings were impressive. I started salivating just reading down through it. Polenta Fries, BBQ Baby Pork Shank, Bacon Rillette, Tongue (yes I said tongue), Ruby Red Beets... How was one supposed to choose? One thing was for sure: I was going to forgo my natural propensity for the Cheese Board for one of these other options!
After much deliberation, we finally chose our courses and of course our wine. We chose a Petite Syrah from Paso Robles to drink tonight given our rich meal selections.
It doesn't matter who ordered what because we shared everything, so we'll spare you those details. For our 1st course we tried the Curry Lentil soup, the Warm Reuben Spread with Gruyere Cheese, the Marinated Red Ruby Beets and Baxter's Bacon Rillettes. The Lentil soup was full with flavor and the presentation was appealing. It had a nice balance of curry flavor but we all felt it could have been served a little hotter than it was. Baxter's Bacon Rillettes (pronounced: rih-LEHTS) were an instant hit with all 4 of us. Bacon rendered in bacon fat, pulverised into a paste and served in a ramekin with Shallot jam and Peppery Spinach accompanyments, come on folks, what's not to love about this one? I actually ordered the Reuben Spread out of genuine curiosity and was surprised at how good it was. The Corned beef was mashed together with sauerkraut, placed in a ramekin, covered with Greuyere Cheese and then baked and served with Cornichons and Artisanal Rye Croutons. A very interesting rendition of a clasic. Kate ordered the last of the forementioned starters, the Ruby Red Beets (which actually showed up golden yellow ...???). They were still delicious, served warm with citrus, Goat Cheese and Spinach.
When we ordered our 2nd bottle of the Syrah, I was informed that this was the last bottle they had (in case we wanted a 3rd one for the table). Fortunately we didn't feel the need for that this evening.
Our Entree choices were as follows: 2 orders of the Paella (pronounced: pie-A-uh), a Strip Steak and the Penne alla Norma. The Paella with Saffron Rice, Grilled Chicken, Chorizo, Shell Fish, Peas and Green Beans was plentiful and perfectly cooked yet a little bland which surprised us all. One of our fellow diners actually asked for Tobasco sauce for hers. My Strip Steak was cooked to order and served with Gorgonzola Butter (yummy), Herbed Fingerlings and Root Vegetables which had been diced and sauteed together with spinach. Kate's Penne alla Norma with Kalamata Olives, Grilled Eggplant, Red Peppers and Ricotta Salata was spicy but unremarkable.
While we all enjoyed ourselves tremendously in each other's company, I can't say we were blown away with this experience (the clear exception being the appetizers we all shared). Honestly, we all remarked that we felt the service could and should have been better for a restaurant with such a high standing locally. But this is why anyone should try a marginal or bad experience with a follow up, right? In fact, Kate and I have a favorite because we gave it another chance.
Ok, now let me get a word in here, Joe, will ya? When you described my Ruby Red Beets (you were referring to my appetizer weren't you?) you left out the nut-mixture-thing that was on the plate. Maybe that's because we can't figure out what to call it, and keep referring to it as that nut-mixture-thing which doesn't sound like a culinary term to me (but what do I know). Anyway, it was delicious! It's odd that it was not in the description on the menu however (and odd that the beets were golden yellow, not red, with no explanation from the server). Little things like that bug me, not because they're terribly important, just that it feels like someone wasn't paying attention to every detail like we've come to expect.
My main course, as Joe perfectly stated, was unremarkable. In fact the proportion of pasta to sauce was off. There was a lot of the sauce left over and it was not something to be scooped up and eaten. There was nothing bad about it, just nothing terribly great about it.
I have to say, I have been here before, although it was Joe's first time. I didn't love it the first time either, but I will return with Joe for his second try (my third) and see what happens. We had a great evening with our friends and that's what it is all about!
Thanks Kate. We certainly did have a good time!
We give Caiola's 3 stars on this visit.
Until next time, Cheers everyone!
~Joe and Kate
After having "warmed up" with cocktails at Grace, we were ready to go crazy on the dynamic menu offerings at Caiola's. Just about everyone we know raves about Caiola's and if you believe the reader's choice awards, it's the perfect lovers' restaurant. (Since we were essentially double dating tonight, it only made sense to put their reputation to the test.)
This is definitely one cozy little restaurant. Close seating and tables offer little in the way of private conversation, but the buzz and atmosphere was pleasant none the less.
Let me begin by saying that the list of potential offerings were impressive. I started salivating just reading down through it. Polenta Fries, BBQ Baby Pork Shank, Bacon Rillette, Tongue (yes I said tongue), Ruby Red Beets... How was one supposed to choose? One thing was for sure: I was going to forgo my natural propensity for the Cheese Board for one of these other options!
After much deliberation, we finally chose our courses and of course our wine. We chose a Petite Syrah from Paso Robles to drink tonight given our rich meal selections.
It doesn't matter who ordered what because we shared everything, so we'll spare you those details. For our 1st course we tried the Curry Lentil soup, the Warm Reuben Spread with Gruyere Cheese, the Marinated Red Ruby Beets and Baxter's Bacon Rillettes. The Lentil soup was full with flavor and the presentation was appealing. It had a nice balance of curry flavor but we all felt it could have been served a little hotter than it was. Baxter's Bacon Rillettes (pronounced: rih-LEHTS) were an instant hit with all 4 of us. Bacon rendered in bacon fat, pulverised into a paste and served in a ramekin with Shallot jam and Peppery Spinach accompanyments, come on folks, what's not to love about this one? I actually ordered the Reuben Spread out of genuine curiosity and was surprised at how good it was. The Corned beef was mashed together with sauerkraut, placed in a ramekin, covered with Greuyere Cheese and then baked and served with Cornichons and Artisanal Rye Croutons. A very interesting rendition of a clasic. Kate ordered the last of the forementioned starters, the Ruby Red Beets (which actually showed up golden yellow ...???). They were still delicious, served warm with citrus, Goat Cheese and Spinach.
When we ordered our 2nd bottle of the Syrah, I was informed that this was the last bottle they had (in case we wanted a 3rd one for the table). Fortunately we didn't feel the need for that this evening.
Our Entree choices were as follows: 2 orders of the Paella (pronounced: pie-A-uh), a Strip Steak and the Penne alla Norma. The Paella with Saffron Rice, Grilled Chicken, Chorizo, Shell Fish, Peas and Green Beans was plentiful and perfectly cooked yet a little bland which surprised us all. One of our fellow diners actually asked for Tobasco sauce for hers. My Strip Steak was cooked to order and served with Gorgonzola Butter (yummy), Herbed Fingerlings and Root Vegetables which had been diced and sauteed together with spinach. Kate's Penne alla Norma with Kalamata Olives, Grilled Eggplant, Red Peppers and Ricotta Salata was spicy but unremarkable.
While we all enjoyed ourselves tremendously in each other's company, I can't say we were blown away with this experience (the clear exception being the appetizers we all shared). Honestly, we all remarked that we felt the service could and should have been better for a restaurant with such a high standing locally. But this is why anyone should try a marginal or bad experience with a follow up, right? In fact, Kate and I have a favorite because we gave it another chance.
Ok, now let me get a word in here, Joe, will ya? When you described my Ruby Red Beets (you were referring to my appetizer weren't you?) you left out the nut-mixture-thing that was on the plate. Maybe that's because we can't figure out what to call it, and keep referring to it as that nut-mixture-thing which doesn't sound like a culinary term to me (but what do I know). Anyway, it was delicious! It's odd that it was not in the description on the menu however (and odd that the beets were golden yellow, not red, with no explanation from the server). Little things like that bug me, not because they're terribly important, just that it feels like someone wasn't paying attention to every detail like we've come to expect.
My main course, as Joe perfectly stated, was unremarkable. In fact the proportion of pasta to sauce was off. There was a lot of the sauce left over and it was not something to be scooped up and eaten. There was nothing bad about it, just nothing terribly great about it.
I have to say, I have been here before, although it was Joe's first time. I didn't love it the first time either, but I will return with Joe for his second try (my third) and see what happens. We had a great evening with our friends and that's what it is all about!
Thanks Kate. We certainly did have a good time!
We give Caiola's 3 stars on this visit.
Until next time, Cheers everyone!
~Joe and Kate
Wednesday, February 15, 2012
Lunch at The Salt Exchange
Before I begin, I want to point out the slight change in the name of this blog. As you can see, my silent partner (who is rarely silent) has been added to the name above. We eat out together, critique these places together and write these reviews together. So being a "together" kind of day on this day of love, it seemed fitting to change the name!
Valentine's Day! February 14th. "The Day" to show your Love how much they mean to you. ...Not that one shouldn't demonstrate this on a daily basis anyway!
And because we just couldn't get out for dinner, we decided to go have a nice lovers' lunch date instead.
Like the sheer number of the good restaurants in Portland, there are different and equally exciting lunch menus available to the consumer at your favorite dinner destination. So today I chose to take my sweetie to The Salt Exchange to finally try out their luncheon offerings.
As is normal for us, we were seated at the Chef's bar overlooking the kitchen. This vantage point offers so much added value to the overall experience for the serious foodie. We were offered a complimentary dish of the Truffled Potato Chips to snack on as we got going and boy were they a treat! Flavorful, just enough salt to whet the appetite and very crisp but not burned.
We simply had to try the Cheese Sample platter as a starter. With Great Hill Blue, Tallegio and Herbed Goat Cheese how could you go wrong? The plate was served with fresh crostini, truffle-infused honey and balsamic-caramelized figs. Mmmm Mmmm!
For our main course we both had a hard time deciding what to have. The choices ranged from house-made falafel wrap, grilled cheese with bacon, fish tacos (made with Hake today), house smoked chicken salad sandwich, hand-cut turkey club and a cubano (roasted pork loin with ham and Swiss sandwich).
Kate chose the hand-cut Turkey Club with bacon, orange-cranberry jam, lettuce and tomato with a side of ginger-carrot soup (the soup de jour). I chose the House smoked Chicken salad sandwich made with grilled grapes, smoked Gouda cheese, lettuce and onion with a side Caesar salad. In both cases, the bread on our sandwiches was perfectly crisped on the outside and warm inside. Not brown or over-toasted, but what I will refer to here as "al-dente" if I may. You can ask to have your bread done to your own preferred toasted state just so you know.
After drooling over how delicious and satisfying our meals were, we were offered the dessert menus to tempt us further. (It was a good thing we decided not to eat breakfast!) We settled on the house made chocolate cake with lemon curd, raspberries and fresh whipped cream and a glass of Vidal Ice wine.
One of the great things about sitting where we do whenever we dine here, is that you get a full picture of exactly how a kitchen operates, how fresh and original each plate is and how adept the staff is at their craft. I have to give top credit to Chef Adam White. We were witness to a well run, highly communicative and focused line. Kimmo and Courtney work their magic as well, and indulge us by answering all our silly questions! Not only was the kitchen line on their game, so was the wait staff. They were very attentive to each order, special requests from guests and worked as a team to expedite the meals to tables as they were put out.
Kate turned around at one point, looking to the front of the house, and took notice of the decor. "It's not just pretty, it's also well thought out in its simplicity. I like the feel." She also made note of the bar stools being comfortable enough for a leisurely meal, since we always eat at the chef's table (with bar stools.)
To sum it up: We loved our Valentine's Day lunch date, the meal, the service and the overall experience we had at The Salt Exchange once again! ...And on Valentine's Day, isn't it all about the love?
Kate and I give The Salt Exchange 5 stars for their lunch!
Until next time,
~Joe and Kate
Valentine's Day! February 14th. "The Day" to show your Love how much they mean to you. ...Not that one shouldn't demonstrate this on a daily basis anyway!
And because we just couldn't get out for dinner, we decided to go have a nice lovers' lunch date instead.
Like the sheer number of the good restaurants in Portland, there are different and equally exciting lunch menus available to the consumer at your favorite dinner destination. So today I chose to take my sweetie to The Salt Exchange to finally try out their luncheon offerings.
As is normal for us, we were seated at the Chef's bar overlooking the kitchen. This vantage point offers so much added value to the overall experience for the serious foodie. We were offered a complimentary dish of the Truffled Potato Chips to snack on as we got going and boy were they a treat! Flavorful, just enough salt to whet the appetite and very crisp but not burned.
We simply had to try the Cheese Sample platter as a starter. With Great Hill Blue, Tallegio and Herbed Goat Cheese how could you go wrong? The plate was served with fresh crostini, truffle-infused honey and balsamic-caramelized figs. Mmmm Mmmm!
For our main course we both had a hard time deciding what to have. The choices ranged from house-made falafel wrap, grilled cheese with bacon, fish tacos (made with Hake today), house smoked chicken salad sandwich, hand-cut turkey club and a cubano (roasted pork loin with ham and Swiss sandwich).
Kate chose the hand-cut Turkey Club with bacon, orange-cranberry jam, lettuce and tomato with a side of ginger-carrot soup (the soup de jour). I chose the House smoked Chicken salad sandwich made with grilled grapes, smoked Gouda cheese, lettuce and onion with a side Caesar salad. In both cases, the bread on our sandwiches was perfectly crisped on the outside and warm inside. Not brown or over-toasted, but what I will refer to here as "al-dente" if I may. You can ask to have your bread done to your own preferred toasted state just so you know.
After drooling over how delicious and satisfying our meals were, we were offered the dessert menus to tempt us further. (It was a good thing we decided not to eat breakfast!) We settled on the house made chocolate cake with lemon curd, raspberries and fresh whipped cream and a glass of Vidal Ice wine.
One of the great things about sitting where we do whenever we dine here, is that you get a full picture of exactly how a kitchen operates, how fresh and original each plate is and how adept the staff is at their craft. I have to give top credit to Chef Adam White. We were witness to a well run, highly communicative and focused line. Kimmo and Courtney work their magic as well, and indulge us by answering all our silly questions! Not only was the kitchen line on their game, so was the wait staff. They were very attentive to each order, special requests from guests and worked as a team to expedite the meals to tables as they were put out.
Kate turned around at one point, looking to the front of the house, and took notice of the decor. "It's not just pretty, it's also well thought out in its simplicity. I like the feel." She also made note of the bar stools being comfortable enough for a leisurely meal, since we always eat at the chef's table (with bar stools.)
To sum it up: We loved our Valentine's Day lunch date, the meal, the service and the overall experience we had at The Salt Exchange once again! ...And on Valentine's Day, isn't it all about the love?
Kate and I give The Salt Exchange 5 stars for their lunch!
Until next time,
~Joe and Kate
Thursday, February 9, 2012
Schulte and Herr
Out and about on a Beautiful but cool day in Portland, it's lunchtime and Kate and I simply had to visit Schulte and Herr again! Our last experience there was awesome if you recall.
I reported on my last blog about this restaurant that they were a breakfast and lunch stop only. Well, that has changed and they are now open for dinner from Tuesday through Saturday from 5pm-9pm. Lunch is Tuesday through Friday from 11:30am-2:30pm and on the weekends they now do Saturday and Sunday brunch from 8am-2:30pm. I am most excited to go back at some point soon and try out dinner!
Needless to say, Kate and I had two cups of soup (and the potato pancakes as well) to start. We tried both the split pea and ham and the lentil soup offerings just to make sure they were up to par. Oh boy, were they ever and a perfect choice given the weather outside. I don't remember if I said it just this way or not about the last visit, but the potato pancakes were simply out of this world. If you can possibly imagine what a perfectly cooked foie gras should feel like when you eat it, that's what these were like. They were perfectly crisped on the outside and melted in the mouth like butter on a hot knife. Full of clean, wonderful flavor that satisfied not only the palate but the senses as well. When dressed with the applesauce and sour cream that accompanied them, Home Run!!!
We sampled two different main course offerings. Kate went for the Beef Goulash with roasted red peppers and pan fried bread dumplings. This plate was beautifully laid out with the evenly golden brown dumplings framing the beef goulash. The beef itself was as tender and flaky as a brisket would be and sooo delicious with the red pepper sauce it had been cooked in!
My roasted Bratwurst (a very traditional German dish) was amazing! The wurst was roasted to a very attractive caramelized state on the outside and the meat itself was flavorful, sweet and seasoned to perfection. This was served with homemade sauerkraut and what I can only describe to you as the best potato salad I have ever eaten! Seriously. It was that good. The plate came with a generous dollop of fresh whole grain mustard which was also matched very well with the Brat.
Well, let me also share with you the dessert we had. It's called Bee Sting Cake and I was glad we saved enough room to have it! This dessert is made with a creme brulee like vanilla custard sandwiched between two layers of cake and topped with a honey and almond brittle crusting. I'm going to have to include a picture of this at some point in the future. For now, you're going to have to look at the empty plate!
We had a wonderful conversation with Steffie while we dined and were pleased to find out that Schulte and Herr also have (and welcome) a BYOB liquor policy for their patrons! Have a special beer or bottle of wine that you think you'd like to consume with your meal at Schulte on your next visit? Well, bring it along!
I give Schulte and Herr a solid 5 stars on this visit. It is quickly becoming a favorite of ours!
Until next time, Cheers!
~Joe
I reported on my last blog about this restaurant that they were a breakfast and lunch stop only. Well, that has changed and they are now open for dinner from Tuesday through Saturday from 5pm-9pm. Lunch is Tuesday through Friday from 11:30am-2:30pm and on the weekends they now do Saturday and Sunday brunch from 8am-2:30pm. I am most excited to go back at some point soon and try out dinner!
Needless to say, Kate and I had two cups of soup (and the potato pancakes as well) to start. We tried both the split pea and ham and the lentil soup offerings just to make sure they were up to par. Oh boy, were they ever and a perfect choice given the weather outside. I don't remember if I said it just this way or not about the last visit, but the potato pancakes were simply out of this world. If you can possibly imagine what a perfectly cooked foie gras should feel like when you eat it, that's what these were like. They were perfectly crisped on the outside and melted in the mouth like butter on a hot knife. Full of clean, wonderful flavor that satisfied not only the palate but the senses as well. When dressed with the applesauce and sour cream that accompanied them, Home Run!!!
We sampled two different main course offerings. Kate went for the Beef Goulash with roasted red peppers and pan fried bread dumplings. This plate was beautifully laid out with the evenly golden brown dumplings framing the beef goulash. The beef itself was as tender and flaky as a brisket would be and sooo delicious with the red pepper sauce it had been cooked in!
My roasted Bratwurst (a very traditional German dish) was amazing! The wurst was roasted to a very attractive caramelized state on the outside and the meat itself was flavorful, sweet and seasoned to perfection. This was served with homemade sauerkraut and what I can only describe to you as the best potato salad I have ever eaten! Seriously. It was that good. The plate came with a generous dollop of fresh whole grain mustard which was also matched very well with the Brat.
Well, let me also share with you the dessert we had. It's called Bee Sting Cake and I was glad we saved enough room to have it! This dessert is made with a creme brulee like vanilla custard sandwiched between two layers of cake and topped with a honey and almond brittle crusting. I'm going to have to include a picture of this at some point in the future. For now, you're going to have to look at the empty plate!
We had a wonderful conversation with Steffie while we dined and were pleased to find out that Schulte and Herr also have (and welcome) a BYOB liquor policy for their patrons! Have a special beer or bottle of wine that you think you'd like to consume with your meal at Schulte on your next visit? Well, bring it along!
I give Schulte and Herr a solid 5 stars on this visit. It is quickly becoming a favorite of ours!
Until next time, Cheers!
~Joe
Monday, February 6, 2012
Grill 233
Hello everybody! Well, once again Kate and I ventured out in search of something new and I'd been hearing a lot of commercials for this restaurant. So off to Yarmouth we went!
I was quite honestly very desirous of a good steak and had been told that I probably wouldn't be disappointed here. Some of you may know that Kate is a designer by profession, so when we go out we not only wind up dissecting the meals and service, but frequently the conversation delves into the atmosphere and decor as well. So with no further ado, I'm handing the mic over to Kate!
To begin I ordered a bottle of Spanish Red wine as I knew I was going to have a juicy steak for my main course. I chose the 2008 Monte Vicor Garnacha (Granache). For those of you who haven't figured out yet that the Spanish reds are quite the exceptional values yet I say: what are you waiting for? TRY THEM!! Kudos to Grill 233 for having the insight to include them on their wine list.
I ordered a bowl of the Clam Chowder and Kate ordered a Caesar Salad for our first course. We shared both. The Chowder was terrific. The use of red bliss potatoes was unique for a clam chowder and I liked the presentation. Kate's Caesar salad was a little bit under dressed. It is easy to overdo a Caesar dressing, leaving one's palate pining for water or more croutons, but to have a salad not have enough of that wonderful flavor is equally disappointing. I was impressed that Kate's salad plate had been chilled in advance, a trick I learned way back when I first started working at the Lancaster Country Club in the early 90's. (I wish my chowder bowl had been given the same courtesy of being pre-heated prior to the chowder being put into it.)
We both ordered the 12 oz grilled Rib eye medium rare. They both came out perfectly cooked and exactly as we ordered them (Kate opted to have the sun dried tomato garlic butter on the side of her steak). I must say for the record: Well Done Chef! I have commented often about how so many restaurants and chefs let the seasoning do the talking for them as opposed to cooking and seasoning something perfectly, the way it should be done. To create a signature is one thing, but to create an exceptional experience consistently is another.
Before I forget to mention it, I was pleasantly surprised by the presentation and preparation of the olive oil that accompanied the fresh bread. It was not your typical good oil served with fresh cracked pepper, but rather with herbs and spices that really took this common offering to a whole new level.
We were truly satiated by the end of the meal and opted out of desert on this visit. I did overhear the presentation of offerings at another table near to us though and was impressed with the selection.
I give Grill 233 and it's staff a solid 3 stars on this visit.
I was quite honestly very desirous of a good steak and had been told that I probably wouldn't be disappointed here. Some of you may know that Kate is a designer by profession, so when we go out we not only wind up dissecting the meals and service, but frequently the conversation delves into the atmosphere and decor as well. So with no further ado, I'm handing the mic over to Kate!
What I first noticed when we entered the restaurant, was the bar to the left. The area for people to sit or stand was narrow, sandwiched between the bar and the wall of windows, which made it feel very cozy. It looked cool and fun, and I thought it might be nice to return to it some other night. As soon as we turned to our right, following the hostess to our table, the atmosphere was quite a contrast. It felt a bit dated and rather ordinary.
We were seated near one of the service stations in the back of the dining room which also placed us next to a blocked off door to the kitchen, a door that was obviously not in use anymore. My view was a stack of booster seats and ketchup bottles. This isn’t exactly the most appealing scenery when eating. The dining room was too dark for me personally, which made it feel a little dreary. Dim lights can be done warmly if they cast the right light. It was somewhere between Bonanza, Friendly's and ANYWHERE USA. This didn't bother me because it is what it is. Not every place has to be hip and trendy. However, some things are so easy to fix and can advance any place 2 notches with a little effort.
Another thing that could be improved upon (in my opinion) is the cleanliness. My wine glass had spots on it for instance, the silverware had fingerprints, and the rest room was not terribly clean or tidy. (Joe mentioned that the men's room was out of soap).
The very sweet server was an absolute delight. However, she carried too many things at once, leaving her armpit the only option for transporting our bottle of wine to us. There too, is another area for improvement. These are all extremely easy fixes to make. Given the quality of the food and the meal we experienced it would have made this an even better overall experience.
A little polish on the silver and a little more for the servers, and the atmosphere would have better matched the nice meal we had.
And now, back to Joe...
To begin I ordered a bottle of Spanish Red wine as I knew I was going to have a juicy steak for my main course. I chose the 2008 Monte Vicor Garnacha (Granache). For those of you who haven't figured out yet that the Spanish reds are quite the exceptional values yet I say: what are you waiting for? TRY THEM!! Kudos to Grill 233 for having the insight to include them on their wine list.
I ordered a bowl of the Clam Chowder and Kate ordered a Caesar Salad for our first course. We shared both. The Chowder was terrific. The use of red bliss potatoes was unique for a clam chowder and I liked the presentation. Kate's Caesar salad was a little bit under dressed. It is easy to overdo a Caesar dressing, leaving one's palate pining for water or more croutons, but to have a salad not have enough of that wonderful flavor is equally disappointing. I was impressed that Kate's salad plate had been chilled in advance, a trick I learned way back when I first started working at the Lancaster Country Club in the early 90's. (I wish my chowder bowl had been given the same courtesy of being pre-heated prior to the chowder being put into it.)
We both ordered the 12 oz grilled Rib eye medium rare. They both came out perfectly cooked and exactly as we ordered them (Kate opted to have the sun dried tomato garlic butter on the side of her steak). I must say for the record: Well Done Chef! I have commented often about how so many restaurants and chefs let the seasoning do the talking for them as opposed to cooking and seasoning something perfectly, the way it should be done. To create a signature is one thing, but to create an exceptional experience consistently is another.
Before I forget to mention it, I was pleasantly surprised by the presentation and preparation of the olive oil that accompanied the fresh bread. It was not your typical good oil served with fresh cracked pepper, but rather with herbs and spices that really took this common offering to a whole new level.
We were truly satiated by the end of the meal and opted out of desert on this visit. I did overhear the presentation of offerings at another table near to us though and was impressed with the selection.
I give Grill 233 and it's staff a solid 3 stars on this visit.
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