tag:blogger.com,1999:blog-7292608131002865902024-03-16T03:01:02.858-04:00Four Tines and a NapkinAn ode to gourmandise and epicurean delightsStefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.comBlogger412125tag:blogger.com,1999:blog-729260813100286590.post-27760972203194400062015-08-11T17:02:00.001-04:002015-08-11T17:02:16.112-04:00Dinner | Dojo IzakayaLast week, the team from <b>Sushi Dojo</b> (my review can be found <a href="http://www.four-tines.com/2013/09/chefs-tasting-sushi-dojo.html">here</a>) invited me to check out its new-ish restaurant, <b>Dojo Izakaya</b>. Marcus and I have been huge fans of <b>Sushi Dojo</b> since our first visit, so anything cooked up by Chef David Bouhadana immediately had my attention.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/19411319303/in/album-72157655978425788/" title="DSC00886"><img height="427" src="https://farm4.staticflickr.com/3763/19411319303_76200a026e_z.jpg" width="640" /></a><br />
<b>Dojo Izakaya </b>is a traditional izakaya, a casual Japanese drinking establishment that serves fare that complement its beverage offerings (essentially, a Japanese gastropub). Upon our arrival, we were welcomed by Lindsay, the restaurant's friendly server who took care of us for the duration of our meal.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/19844226998/in/album-72157655978425788/" title="DSC00892"><img alt="DSC00892" height="640" src="https://farm1.staticflickr.com/419/19844226998_c2fdfe6100_z.jpg" width="427" /></a><br />
The dining room, albeit small, is cozy and intimate, inspiring shared bites and conviviality.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/20006020856/in/album-72157655978425788/" title="DSC00888"><img height="427" src="https://farm1.staticflickr.com/350/20006020856_80682077e3_z.jpg" width="640" /></a><br />
And what a vibrant selection of sake this izakaya boasts, many of which are not served in the traditional glass bottle, but in a glass "cup" shaped like a can -- it might not be a real novelty or anything, but I was certainly fascinated with them. Plus these cups have been repurposed as the restaurant's drinking glasses -- how nifty!<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/19845647509/in/album-72157655978425788/" title="DSC00889"><img alt="DSC00889" height="640" src="https://farm1.staticflickr.com/384/19845647509_352db25701_z.jpg" width="427" /></a><br />
We decided to try our luck with the sake menu by diving headfirst into a <i>junmai daiginjo</i> ("<i>Purest Pleasure</i>" by Wakatsuru) and our ever persistent favorite, a <i>nigori</i> (<i>One Cup </i>by Ozeki). <i>Daiginjo</i>, per the menu's apt description, is super premium sake with complex flavors and fruity aroma, while <i>nigori</i> is a cloudy, unfiltered sake. Marcus and I took a sake class awhile back at <a href="https://newyorkvintners.com/">New York Vintners</a>, and our instructor had said if there was anything to take away from class was <i>ginjo </i>and <i>daiginjo</i>. Clearly that stuck with us, because <i>Purest Pleasure</i> was indeed quite a satisfying sake with its smooth, well-rounded savory taste. As for <a href="http://www.chopsticksny.com/contents/whats-new/2015/02/16873">this <i>nigori</i></a>, it possessed a " creamy rich flavor balanced with an elegant sweetness and a refreshing aftertaste."<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/19411341103/in/album-72157655978425788/" title="DSC00893"><img alt="DSC00893" height="640" src="https://farm1.staticflickr.com/514/19411341103_396b12b783_z.jpg" width="427" /></a><br />
View of the dining room's other side.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/19409689354/in/album-72157655978425788/" title="DSC00901"><img alt="DSC00901" height="427" src="https://farm1.staticflickr.com/492/19409689354_73f7e4a1dd_z.jpg" width="640" /></a><br />
First up were the <i>fried shishito peppers</i> in tempura as well as <i>oshinko</i> (assorted Japanese pickles which came recommended by Lindsay) that consisted of <i>kimchi, takuan</i> (pickled daikon)<i>, umeboshi</i> (pickled plums), carrots, and cucumbers. I usually see <i>blistered shishito peppers</i> on izakaya menus, so it was great to see that <b>Dojo Izakaya</b> took it one step further with a light battering of tempura which added a nice texture to the sweet crunch from their blistered exterior. The <i>oshinko</i>, with obvious aesthetic appeal, were additionally matched with different flavor profiles across the spectrum (spicy, sweet, vinegary, and briny), making for a lovely showcase of Japanese pickles<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/19844245498/in/album-72157655978425788/" title="DSC00902"><img alt="DSC00902" height="640" src="https://farm1.staticflickr.com/490/19844245498_9d38efe7ff_z.jpg" width="427" /></a><br />
Next came the <i>gobo chips </i>served with spicy cod mayo. These <i>chips</i> were like French fries that used burdock root instead of julienned potatoes. The taste reminded me a mix of sweet potato fries but with a firmer, carrot-like). The spicy cod mayo complemented these very well -- a winning combination that brought out the flavor from the burdock root. Definitely worth trying!<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/20024533082/in/album-72157655978425788/" title="DSC00907"><img alt="DSC00907" height="640" src="https://farm1.staticflickr.com/307/20024533082_4a711fbbae_z.jpg" width="427" /></a><br />
Probably one of my favorite dishes of the evening were the <i>takoyaki</i> (octopus fritters) topped with bonito flakes, takoyaki sauce, and Japanese mayonnaise. The resulting design from the zigzagged mayonnaise made these little orbs look like bumble bees, and what bumble bees of flavor these were! They were perfectly fried with the ideal ratio of batter and chopped octopus meat (many times, there are hardly any chunks of octopus meat to warrant them being called <i>takoyaki</i>) which made these for very enjoyable bites.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/20006061376/in/album-72157655978425788/" title="DSC00911"><img alt="DSC00911" height="640" src="https://farm1.staticflickr.com/518/20006061376_fbca6b4672_z.jpg" width="427" /></a><br />
We also ordered a few <i>kushiyaki</i> (skewers) by the piece -- from top to bottom were <i>chicken</i>, <i>guyton</i> (beef tongue), and <i>kalbi</i> (beef shortrib) served with togarashi seasoning. The skewers at <b>Dojo Izakaya</b> are of the purist approach (just enough seasoning and light marinade) where the flavors of the meat speak for themselves -- well-charred, evenly marinaded, and incredibly juicy. Be sure to order a few of these -- you'll be glad you did!<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/20006110366/in/album-72157655978425788/" title="DSC00920"><img alt="DSC00920" height="640" src="https://farm1.staticflickr.com/377/20006110366_e205bc7819_z.jpg" width="427" /></a><br />
We shared another cup of sake, this time a <i>junmai</i> (pure sake with intense flavor and low fragrance) called <i>Dark Sleeper</i>, which was quite well-balanced in smoothness and strong flavor, making it our favorite out of the three we had that evening.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/19844356020/in/album-72157655978425788/" title="DSC00913"><img alt="DSC00913" height="427" src="https://farm1.staticflickr.com/557/19844356020_8a52d1d46b_z.jpg" width="640" /></a><br />
Our first selection from the <i>meat </i>section of the menu was the <i>buta kakuni</i> (braised pork belly) with Japanese mustard. Thoroughly marinaded, the pork belly must have been braised for a lengthy time at a low temperature as it was so tender that the meat fell apart very easily.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/20006069356/in/album-72157655978425788/" title="DSC00915"><img alt="DSC00915" height="640" src="https://farm4.staticflickr.com/3716/20006069356_a355876e88_z.jpg" width="427" /></a><br />
One of favorite things to order at an izakaya (or from the cooked section of a Japanese menu) is <i>hamachi kama </i>(salt-grilled yellowtail collar), so imagine my excitement when it was offered at <b>Dojo Izakaya</b>. In each <i><a href="http://www.justonecookbook.com/hamachi-kama/">hamachi</a> </i>(yellowtail), there are only two (one collar per side), and it is the fattiest and juiciest part of the fish, typically grilled or broiled until the skin is crisp and the interior is just cooked through. At <b>Dojo Izakaya</b>, the preparation was no exception -- the meat was incredibly juicy and savory, simply salted with a squeeze of lemon juice. The two collars here had a very brilliant char to them without overcooking the meat. You better believe that Marcus and I scraped every last bit!<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/19844270788/in/album-72157655978425788/" title="DSC00924"><img alt="DSC00924" height="640" src="https://farm1.staticflickr.com/428/19844270788_72ff5e31f9_z.jpg" width="427" /></a><br />
We also tried the <i>Hamburg steak </i>(pure ground beef steak with housemade demi-glace sauce topped with a fried egg). The homemade sauce is definitely one of the more notable things of this dish, which paired really well with the perfectly fried egg -- great combination of textures and tastes.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/four-tines/20024558822/in/album-72157655978425788/" title="DSC00929"><img alt="DSC00929" height="427" src="https://farm1.staticflickr.com/499/20024558822_f0e6a23197_z.jpg" width="640" /></a><br />
The last dish of the evening was the <i>katsu sando</i> (pork cutlet sandwich). The bread-to-pork ratio seemed to be a bit off -- white sandwich bread might not have been the best choice for the thick-cut slabs of pork cutlet, as it made it difficult to eat without the sandwich contents slipping/falling out. While this wasn't my favorite dish execution-wise, I appreciated the idea of it.<br />
<br />
<b>Findings</b>: Marcus and I had a fantastic time trying out the wide spectrum of dishes from the varied yet well-curated menu at <b>Dojo Izakaya </b>along with the delicious offerings of cup sake. While the space might appear to be small, I appreciated the cozy atmosphere the restaurant creates for its patrons with thoughtful fare and drink, inspiring intimate and lively conversations. Our server Lindsay made the visit that much more enjoyable with her cheerful and welcoming demeanor. So if you find yourself in the East Village with your closest friends, a detour to <b>Dojo Izakaya</b> is a must for quality and authentic Japanese eats and sake at reasonable prices -- I know we'll be back soon for sure!<br />
<br />
<b>Price point</b>: $8-15 for each <i>small plate</i>, $3-5 for each <i>skewer</i>, $10-18 for each <i>cup sake</i>.<br />
<br />
(<i>Dislosure/Disclaimer</i>: This meal, excluding alcohol, was compliments of <b>Dojo Izakaya</b>. All opinions expressed in the post are my own and not those of the restaurant's proprietors.)<br />
<br />
--July 24, 2015<br />
<br />
<b>Dojo Izakaya</b><br />
38 Avenue B<br />
New York, NY 10009<br />
<a href="http://www.dojoizakaya.com/">http://www.dojoizakaya.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-22973505459626660462014-08-20T16:27:00.001-04:002014-08-20T16:40:53.275-04:00Dinner | Thirty Acres<a href="https://www.flickr.com/photos/four-tines/14646424867" title="Thirty Acres by Stefie, on Flickr"><img alt="Thirty Acres" height="427" src="https://farm6.staticflickr.com/5572/14646424867_b8752e7281_z.jpg" width="640" /></a><br />
We found ourselves across the Hudson River three Fridays ago for a much needed date night at <b>Thirty Acres</b>. The restaurant had been sitting on my mind for quite some time (<a href="http://www.bloomberg.com/news/2012-11-21/thirty-acres-brings-momofuku-style-fare-to-jersey-review.html">hat tip</a> to Mr. Ryan Sutton during his tenure at <i>Bloomberg</i>), and we finally just decided to go for it. It was a super quick PATH ride to Grove Street in Jersey City (merely two stops from the Christopher Street station), so for the ambivalent New Yorker, no need to worry too much over logistics.<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/14646239370" title="Inside Thirty Acres by Stefie, on Flickr"><img alt="Inside Thirty Acres" height="640" src="https://farm4.staticflickr.com/3895/14646239370_4cc3192b54_z.jpg" width="427" /></a><br />
I quickly fell in love with the understated marriage of multicolored woods and industrial funk.<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/14646424787" title="Thirty Acres bar by Stefie, on Flickr"><img alt="Thirty Acres bar" height="640" src="https://farm4.staticflickr.com/3859/14646424787_b07ceb23c9_z.jpg" width="427" /></a><br />
Chef Kevin and Alex Pemoulie, the husband-and-wife team behind this very Brooklynesque watering hole, actually began a <a href="https://www.kickstarter.com/projects/403631891/thirty-acres-a-jersey-restaurant">Kickstarter campaign</a> to open <b>Thirty Acres</b> back in December 2011. While the initial fundraising goal was $10,000, the campaign was met with such enthusiasm that thirty days later, it had raised a little over $18,000. With his experience as a chef at Momofuku Noodle Bar, Chef Pemoulie wanted to open <b>Thirty Acres</b> not only to "looking to showcase all that New Jersey has to offer" but to also continue developing Jersey City "by providing for our neighborhood locally grown and prepared products."<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/14646239790" title="Menu at Thirty Acres by Stefie, on Flickr"><img alt="Menu at Thirty Acres" height="427" src="https://farm4.staticflickr.com/3888/14646239790_319945e2e7_z.jpg" width="640" /></a><br />
What I love about <b>Thirty Acres</b> is that it keeps the menu on its website as current as possible. Look at the flavor combinations that incorporate lovely seasonality with inspiring creativity!<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/14852820913" title="Orange and pink wine by Stefie, on Flickr"><img alt="Orange and pink wine" height="640" src="https://farm4.staticflickr.com/3858/14852820913_17ca4c95a1_z.jpg" width="427" /></a><br />
As expected, the wines were categorized by color and arranged by increasing gradient (i.e., white to red). But what particularly intrigued Marcus about the wine list here was the unusual inclusion of <i>orange </i>as a category. While there was <i>pink</i> to indicate the restaurant's selection of rosés, we both had never heard of <i>orange</i> wine or any wines that were necessarily <i>orange</i> colored, so we weren't sure what that meant (<i>Update</i>: In the same fashion that red wine is fermented red grapes with skins, orange wine is the same, only with green grapes). There was only one way to find out, and that was how Marcus decided he would try the 2011 Bloomer Creek <i>gewürztraminer</i> from the Finger Lakes. I went with the other "non-traditional" shade and had the 2013 Channing Daughters <i>refosco rosé</i> from Bridgehampton, New York. Both were lovely and very fruit-forward (with the <i>rosé</i> a tad bit sweeter) <i>-</i>- perfect for the summer evening we were having.<br />
<br />
We pretty much decided to share everything (with the exception of the second course dishes where we just stole a few bites from each other's plates), so here comes the rundown of what we ate.<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/14830606124" title="Chilled squid by Stefie, on Flickr"><img alt="Chilled squid" height="427" src="https://farm4.staticflickr.com/3883/14830606124_60701a559f_z.jpg" width="640" /></a><br />
First up with the <i>chilled squid</i> with chili shrimp vinaigrette, cilantro, and peanuts. Holy mackerel was this so incredibly good! I don't think I've ever had the pleasure of noshing on such tender pieces of chilled squid before. Not only was the texture and consistency done perfectly, the Asian-inspired flavors weren't any less punchy.<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/14646303859" title="Chilled squid by Stefie, on Flickr"><img alt="Chilled squid" height="427" src="https://farm4.staticflickr.com/3849/14646303859_e8da8a8838_z.jpg" width="640" /></a><br />
Here's a peek of what the dish looked like under the cilantro leaves. The flavors were bold with lots of heat from the vinaigrette and rounded out with the addition of peanuts. And man, the generous portion was shocking to say the least. I've been dining in New York City for<i> way</i> too long considering how spoiled I felt with each and every dish at <b>Thirty Acres</b>. Don't worry -- not one morsel of the squid was wasted.<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/14830606084" title="Raw sea scallop by Stefie, on Flickr"><img alt="Raw sea scallop" height="427" src="https://farm4.staticflickr.com/3874/14830606084_f3e918d6f1_z.jpg" width="640" /></a><br />
Next we had the <i>raw sea scallop</i> with apricots, sugarplums, and tomatillos. Again, crazy me was expecting a crudo dish like this have the scallop diced into small cubes and plated in those Asian soup spoons (like a ceviche). I was pleasantly surprised to have my expectations thrown out the window to bear witness to such a colorfully playful dish. This is where you really see how Chef Pemoulie truly highlights the gorgeous produce of the summer season. I've never had a sugarplum before (could only guess what they might taste like from that number from <i>The Nutcracker</i>, haha), and it was ripened with a subtle sweetness to it. Pair it with the slightly denser apricots and the thin slices of tomatillos, and you have a striking combination with the <i>scallops</i>. While there seemed to be so much that could overwhelm the <i>scallops</i>, the overall dish remained very light, capturing the delicate essence of the scallop with these beautiful flavors.<br />
<br />
The next dish that followed were <i>shishito peppers</i> with peaches, guanciale, and basil. I was interested to see how the flavor compilation would work here as it was something I had never really tasted before. Even Marcus teased me for really, really wanting to try them, but then again, would you trust someone who isn't very fond of peppers? I insisted that he just give them a try, only to get an answer, "Don't worry -- I'll just eat the bacon part." <i>Well, not without a fight!</i>, I thought. Instead, I just smirked to myself, knowing that he'd be proven wrong pretty soon.<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/14832591662" title="Shishito peppers by Stefie, on Flickr"><img alt="Shishito peppers" height="427" src="https://farm4.staticflickr.com/3864/14832591662_f543516ec8_z.jpg" width="640" /></a><br />
The salty-savory crunch from the guanciale, sweet crisp from the slices of peach, and the juicy, mild heat from the shishitos made for a very satisfying combination. Marcus finally relented to my insisting on just trying a bite, pleasantly surprised at how spot-on of a dish it was. I have since been inspired to try to make these at home (just gotta figure out where to find those little shishitos...:P). Needless to say, we gobbled this up to the last morsel.<br />
<br />
Our next wines consisted of a <i>cabernet franc</i> for me (2012 Aha Wines "Bebame" from El Dorado, California) and a <i>riesling</i> for Marcus (2011 Boundary Breaks "No. 198 Reserve" from Finger Lakes, New York). Both went really well with the following courses.<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/14646424957" title="Spaghetti nero by Stefie, on Flickr"><img alt="Spaghetti nero" height="427" src="https://farm4.staticflickr.com/3838/14646424957_d37c56ba82_z.jpg" width="640" /></a><br />
For the secound course, I opted for the <i>spaghetti nero</i> with cherry tomatoes, mussels, chili flakes, and oregano -- I mea, how could I have resisted another foray into the world of squid ink pasta? With the chili flakes really packing in a solid spicy punch to the course (so be prepared!), the pasta was a nice bitey <i>al dente </i>and the mussels a delicious tender bite. While it was a well-executed dish, I would have to say that it might be my least favorite (that is, if I had to pick one) of the evening just because it wasn't something that wowed me like the other dishes had.<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/14809968496" title="Corn gnocchi by Stefie, on Flickr"><img alt="Corn gnocchi" height="427" src="https://farm6.staticflickr.com/5562/14809968496_e26f687ccf_z.jpg" width="640" /></a><br />
Marcus went for the <i>corn gnocchi</i> with shrimp, basil, lime, and jalapeño. I had been under the impression that when you see <i>gnocchi</i> on a menu, it would almost always be the soft pillows of savory potato. So when the plate arrived to our table, I was quite taken aback by the appearance of said <i>gnocchi</i>. The exterior looked fried, boasting a crisp, golden brown shell -- pretty much resembling tater tots. After Marcus sampled a bite of each component, he motioned that I do the same. The inside of the <i>gnocchi</i> had a really sweet and savory fill of juicy white corn (which I assume comes straight from the Garden State) -- simply perfection with the generous pieces of shrimp and heat from the jalapeño. While we still remain a bit ambivalent about the frying technique used on the <i>gnocchi </i>here, the flavors layered here really captured the essence of summer very well.<br />
<div>
<br /></div>
<a href="https://www.flickr.com/photos/four-tines/14646239470" title="Poussin by Stefie, on Flickr"><img alt="Poussin" height="427" src="https://farm3.staticflickr.com/2931/14646239470_fb59760f48_z.jpg" width="640" /></a><br />
For the main course, we shared the <i>poussin</i> (i.e., young chicken) with broccoli and spicy lobster broth. I've always been a fan of simple preparations (good ol' salt and pepper), and the <i>poussin</i> at <b>Thirty Acres</b> is no exception. It was simply roasted (at least from what I could see and taste), so the showstopping punch came from the spicy lobster broth. The broth was super concentrated, seeping the broccoli with the bold flavors from lobster shells and heat from chili flakes. Although I totally understand what this dish was trying to do, I felt that the broth was a tad over-salted and would've definitely been less intense if it was slightly diluted. However, since the flavors were spot-on, I still very much enjoyed all the elements together that dressed a perfectly cooked <i>poussin</i>.<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/14829879701" title="Kevin's Mom's lemon bars by Stefie, on Flickr"><img alt="Kevin's Mom's lemon bars" height="427" src="https://farm3.staticflickr.com/2911/14829879701_3c901c55e3_z.jpg" width="640" /></a><br />
For dessert, Marcus tried <i>Kevin's Mom's lemon bar</i>, and we came to the conclusion that this dessert is better to be shared than to be tackled on solo. It is a very tart lemon bar, making it a great dessert to be enjoyed after three bites. Any more might be a little too much.<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/14646239100" title="Peach sorbet by Stefie, on Flickr"><img alt="Peach sorbet" height="427" src="https://farm6.staticflickr.com/5578/14646239100_db10ecc57e_z.jpg" width="640" /></a><br />
I had a single scoop of <i>fresh peach sorbet</i>, which tasted like the ripest summer peach, making for a lovely way to end a fantastic meal.<br />
<br />
<u>Findings</u>: All in all, I was thoroughly impressed with the dishes we had at <b>Thirty Acres</b> -- to find cuisine of this caliber just a stone's throw away (okay well, across the Hudson) was both refreshing and hopeful. The seamless fusion of the Garden State's seasonal bounty with Chef Kevin Pemoulie's odd yet perfect flavor combinations weaves its way through the restaurant's fun menu, where you're bound to find something that'll wow and satisfy (<i>ahem</i>, the <i>shishito peppers</i> with guanciale and peaches come to mind). So don't be scared to venture from the Boroughvilles of NYC, or else you'll miss an awesome find like this one.<br />
<br />
<u>Price point</u>: $11-14 for each <i>first course</i>; $16-17 for each <i>second course</i>; $28 for each <i>main course</i>; $5-6 for each <i>dessert</i>; $13-14 for each glass of wine.<br />
<br />
--August 1, 2014<br />
<br />
<b>Thirty Acres</b><br />
500 Jersey Avenue<br />
Jersey City, NJ 07302<br />
<a href="http://thirtyacres.tumblr.com/">http://thirtyacres.tumblr.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-28035133239235346482014-04-20T00:01:00.000-04:002014-04-20T08:35:51.418-04:00Toasts | four years<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/four-tines/8660587167/" style="margin-left: auto; margin-right: auto;" title="SM4 by morsel-marauder, on Flickr"><img alt="SM4" src="http://farm9.staticflickr.com/8240/8660587167_8b5220370c_z.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">© Photograph by <a href="http://www.alicegao.com/">Alice Gao Photography</a></td></tr>
</tbody></table>
<br />
<div class="tr_bq">
I can hardly believe that I've been with this crazy awesome guy for <i>four</i> years.<br />
<br />
Time -- it's quite a remarkable thing; it can fly by so quickly before your eyes, yet it can feel static at times, permitting us as human beings to live entirely in any and all given moments. I always experience that surreal feeling whenever I think about our relationship and how long it has been. There are times when I feel as if the day we'd met had only just happened the day prior (and that same spark is still ever-present) while similarly feeling as if we've known each other <i>way</i> longer than four years, possibly forever. To share that level of comfort with someone is so special, and I am thankful for it every day. </div>
<br />
As a young girl, I had always dreamt of what it would be like to have someone as your other (read: <i>better</i>) half. I wondered how it would happen; when it would happen; and more importantly, who this mysterious someone would be. Would he be cute (read: would he think I was cute)? Would he choose me in the same way I would choose him? Would he love me for all of my quirks (read: would have have similar ones)? Would we inspire each other to be the best version of ourselves? Would he know exactly how to hold my heart?<br />
<br />
Fast-forward through the days of being unlucky in and wronged by love; of lost confidence and bruised self-esteem; and of endless longing to feel a little less impatient and alone. The singular word that brought us together -- <i>crepuscular </i>(i.e., of, relating to, or resembling twilight) -- is a constant reminder that having faith in where this life will take you can be tough at first but can be so rewarding down the road. The stars aligned for me on that fateful day four Aprils ago, when I received my first e-dating match (you know, for this guy named Marcus, hehe). Funny enough, it happened seemingly like twilight -- that destined meeting -- and suddenly, it was hook, line, and sinker. He was indeed cute then as he is now; loves me for all (errr, maybe most, haha) of my quirks; inspires me to be a better person each and every day; and holds my heart <i>exactly</i> how it should be held -- with warmth, care, and purpose.<br />
<br />
Of the albums I've had on repeat lately, Sara Bareilles (who is no stranger to be mentioned here at <i>Four Tines</i>) and her most recent album <i>The Blessed Unrest </i>is one that truly resonates with me. There was one song in particular that got me right in the heartstrings, entitled "<a href="http://www.youtube.com/watch?v=Q8e5VTlzXgU">I Choose You</a>". I'd recently <a href="https://play.spotify.com/track/4zbbPHZGkvRl1dNlidk18v">discovered</a> that she as a songwriter wanted to explore the idea of "creating space for love" -- an idea sparked incidentally by a fan who came up to her after a show and shared, "My wife and I love your music, but your music is always so sad, and we had nothing to play at our wedding..." So she didn't want write a song "simply to fill that niche" but to think about what a song like that would sound like and how she could manifest that feeling and sentiment inside herself. To her, that meant "a love note to the other half of your heart":<br />
<br />
<i>There was a time when I would have believed them--</i><br />
<i>If they told me you could not come true,</i><br />
<i>Just love's illusion;</i><br />
<i>But then you found me and everything changed,</i><br />
<i>And I believe in something again--</i><br />
<i><br /></i>
<i>My whole heart</i><br />
<i>Will be yours forever;</i><br />
<i>This is a beautiful start</i><br />
<i>To a lifelong love letter--</i><br />
<i><br /></i><i>Tell the world that we finally got it all right--</i><br />
<i>I choose you;</i><br />
<i>I will become yours and you will become mine--</i><br />
<i>I choose you, </i><i>I choose you;</i><br />
<i><br /></i>
[...]<br />
<i><br /></i>
<i>We are not perfect,</i><br />
<i>We'll learn from our mistakes--</i><br />
<i>And as long as it takes,</i><br />
<i>I will prove my love to you;</i><i><br /></i><i>I am not scared of the elements,</i><br />
<i>I am under-prepared, but I am willing--</i><br />
<i>And even better,</i><br />
<i>I get to be the other half of you--</i><br />
<i><br /></i>While I love the playfulness of the song and how her message and lyrics are strung together so seamlessly, that last line really is the real tearjerker for me because it rings so true. I get to be the other half of someone else, and if I get to spend the rest of my life being this someone's <a href="http://www.youtube.com/watch?v=TyvRjF0NBeM">lobster</a>, rock, <a href="https://www.youtube.com/watch?v=TUpwqAurvp8">soup snake</a>, and <a href="http://www.youtube.com/watch?v=IY30PLBhzH4">heart-holder</a> -- then I will know that I've lived my life wholeheartedly.<br />
<br />
Happy Anniversary to Marcus, the guy I will always choose indefinitely -- I love you more than words can say, and I look forward to celebrating another wonderful year with you!<i><br /></i>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-50272251524979449682014-04-06T21:59:00.002-04:002014-04-06T22:02:24.634-04:00Dessert | Sprinkles Cupcake ATM (NYC)On Saturday, <a href="http://www.four-tines.com/2012/03/q-jess.html%E2%80%8E">Jess</a> and I found our way to the latest queuein' craze in New York City: the <b>Sprinkles Cupcake ATM</b>. Currently residing right next to the NYC flagship location, the <b>Cupcake ATM </b>opened two weeks ago, and we both definitely were fascinated not only by its novelty, but also about how it worked. I mean, <i>c'mon!</i> How can you <i>not</i> be curious about it?<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/13677734153" title="Untitled by Stefie, on Flickr"><img alt="Untitled" height="453" src="https://farm3.staticflickr.com/2938/13677734153_e6b3364100_z.jpg" width="640" /></a><br />
By the time we got there on Saturday afternoon around 4 PM, there was already a line past the entrance of <b>Sprinkles Cupcakes</b>, but in the grand scheme of things (for a NYC line, that is), it wasn't bad at all.<br />
<br />
Lo' and behold -- the <b>Cupcake ATM</b> in the flesh:<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/13677738193" title=" by Stefie, on Flickr"><img alt=" " height="500" src="https://farm8.staticflickr.com/7459/13677738193_5c9f4c8493.jpg" width="375" /></a><br />
We made sure not to read too much about it so that when it came to be our turn, we'd be magically surprised. For all we knew, there was someone behind the contraption, manning the ATM orders. Boy did we underestimate the <b>Cupcake ATM</b>! You can see lit-up shelves lined with individually boxed cupcakes behind the translucent storefront, which incidentally holds up to 760 treats (cupcakes, cookies, etc.). The machine is continuously restocked throughout the day and evening with baked goods no more than several hours old and close to 20 flavors at a time. The best part? Just like a financial institution's ATM, the <b>Cupcake ATM</b> is open 24 hours, seven days a week!<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/13677712785" title=" by Stefie, on Flickr"><img alt=" " height="500" src="https://farm3.staticflickr.com/2847/13677712785_b5c8f2535b.jpg" width="375" /></a><br />
After waiting about 20-25 minutes (and contemplating <a href="http://sprinkles.com/cupcakes/flavors/calendar-april/cuban-coffee-cupcake">this month's flavors</a>), it was finally our turn! The screen asks you to press it to begin, and it prompts you to select a cupcake flavor. I believe you can select up to four cupcakes per transaction (as the first iteration of the machine in Beverly Hills was upgraded from one to four at a time). After you select your desired flavor(s), credit card payment is requested, and then the magic begins.<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/13678901413" title="Untitled by Stefie, on Flickr"><img alt="Untitled" height="375" src="https://farm8.staticflickr.com/7131/13678901413_e83e55ff3e.jpg" width="500" /></a><br />
The <b>Cupcake ATM</b> screen shows an internal camera of the <b>ATM</b> at work -- essentially the robotic requisition of your desired cupcake(s). So cool, right?! Wait, there's more!<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/13678048764" title=" by Stefie, on Flickr"><img alt=" " height="500" src="https://farm4.staticflickr.com/3790/13678048764_778145d6ae.jpg" width="500" /></a><br />
Once the <b>Cupcake ATM</b> has done its handy work (a minute or so), the dispenser door opens up, and voilà -- a literal cupcake withdrawal!<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/13677746913" title=" by Stefie, on Flickr"><img alt=" " height="375" src="https://farm3.staticflickr.com/2881/13677746913_e9441d3bb3.jpg" width="500" /></a><br />
Me with the ridiculously cute <b>Cupcake ATM</b>!<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/13678824395" title="Untitled by Stefie, on Flickr"><img alt="Untitled" height="500" src="https://farm8.staticflickr.com/7367/13678824395_1dd05ed126.jpg" width="375" /></a><br />
Jess withdrew the last <i>dark chocolate</i> (Belgian dark chocolate cake with bittersweet chocolate frosting), which is always a go-to for us. She also got a second flavor -- <i>coconut </i>(Madagascar bourbon vanilla cake with coconut cream cheese frosting).<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/13677719405" title=" by Stefie, on Flickr"><img alt=" " height="500" src="https://farm6.staticflickr.com/5003/13677719405_90543c0116.jpg" width="375" /></a><br />
As for me, I withdrew two flavors of the month -- <i>Cuban coffee</i> (pictured above: Belgian light chocolate cake with powerful coffee frosting and notes of cinnamon and cocoa) and <i>lemon meringue </i>(graham cracker-lined fragrant lemon cake filled with lemon curd topped with toasted meringue) as well as <i>triple cinnamon </i>(lightly spiced buttermilk cake with cinnamon cream cheese frosting dusted with cinnamon sugar)<i>, </i>which is now my new favorite.<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/13678831525" title="Untitled by Stefie, on Flickr"><img alt="Untitled" height="500" src="https://farm8.staticflickr.com/7155/13678831525_af45cffe34.jpg" width="375" /></a>
<br />
Until next time...<br />
<br />
<u>Findings</u>: While many people may remain skeptical about the <b>Sprinkles Cupcake ATM</b>, I think the idea is ingenious, and the execution embodies this ingenuity in its streamlined and awe-striking design. Talk about satisfying the late-night munchies with a moist and perfectly sweet treat from <b>Sprinkles</b> at any hour of the night! And like you may pay a convenience fee at a monetary ATM, there is a 75-cent premium added to the bakery's per-cupcake price for all cupcakes withdrawn from the <b>Cupcake ATM</b> -- which makes total sense given the extra packaging and added convenience. The novelty of the <b>Cupcake ATM</b> reignites a familiar excitement to a city where the cupcake has come and gone in the last decade. Highly recommended to impress out-of-towners (or even for someone who needs to renew his or her faith in the gratification received from enjoying a dessert as simple as a cupcake, especially one dispensed from an ATM for cupcakes)! I would say it's definitely something to try once yourself -- you'll be glad you did. Otherwise, you can't go wrong with the flagship bakery (see reviews <a href="http://www.four-tines.com/2011/05/dessert-sprinkles-nyc.html">here</a> and <a href="http://www.four-tines.com/2011/06/dessert-sprinkles-nyc-ii.html">here</a>) right next door.<br />
<br />
<u>Price point</u>: $4.25 for each <i>ATM-withdrawn cupcake </i>(originally $3.50 from bakery)<br />
<br />
--April 5, 2014<br />
<br />
<b>Sprinkles Cupcake ATM</b><br />
780 Lexington Avenue<br />
New York, NY 10065<br />
<a href="http://www.sprinkles.com/locations/new-york/new-york/cupcake-atm">http://www.sprinkles.com/locations/new-york/new-york/cupcake-atm</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-38227275085645839462014-03-14T00:01:00.000-04:002014-03-14T00:38:24.525-04:00Toasts | in memoriam of Baba, iii<b><span style="font-family: Courier New, Courier, monospace;">ANOTHER YEAR GONE BY: IN MEMORIAM</span></b><br />
<br />
<a href="http://www.flickr.com/photos/four-tines/13139975385/" title="SAM_2419.jpg by morsel-marauder, on Flickr"><img alt="SAM_2419.jpg" src="http://farm4.staticflickr.com/3718/13139975385_81eaf710b1_z.jpg" height="640" width="539" /></a><br />
<i>First slice of my homemade </i>malted chocolate pecan pie.<br />
<br />
With another year gone by, here I've baked another pecan pie on Pi(e) Day for my father, my 爸爸 (Baba), keeping my own vow to honor the memory of him and his passing on this day with the celebratory consumption of a (pecan) pie, a <a href="http://www.four-tines.com/2012/03/toasts-in-memoriam-of-baba.html">play on words</a> that still rings with me today. I can't seem to find the right words to express my emotions today as my heart is especially heavier than it has ever been in the past. So I wish to wholly express my grief, my release, my loss, and my memories with this labor of love -- baking a pecan pie from scratch. It is undoubtedly a personal testament to patience and discipline, two humble virtues my father held in a very high regard. Wherever he may be, I hope he is proud of the woman I've become and the person I wish and strive to be, as I'm proud to say I'm his one and only daughter. Miss you and love you always, 爸爸.<br />
<br />
<div style="text-align: center;">
<img src="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash3/t1/27075_1351844150713_3262171_n.jpg" />
</div>
<div style="text-align: center;">
<i>Me with my parents at my cousin's wedding, July 1994</i>.</div>
<br />
<br />
<b><span style="font-family: Courier New, Courier, monospace;">IN THE KITCHEN: FOUR & TWENTY BLACKBIRDS' "MALTED CHOCOLATE PECAN PIE"</span></b><br />
<br />
I'm a huge fan of this fantastic bakery in Brooklyn (my personal favorite is the <i>salted caramel apple pie</i>), so when its two sibling owners, Emily and Melissa Elsen, released their <a href="http://www.amazon.com/The-Four-Twenty-Blackbirds-Book/dp/1455520519">cookbook</a> last year, I immediately made sure to get my hands on a copy. It is a fantastic cookbook on mastering the art and techniques of pie making and includes the recipe for the <i>malted chocolate pecan pie</i> that I decided to take a stab at for this dedication.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/13139978175/" title="SAM_2438.jpg by morsel-marauder, on Flickr"><img alt="SAM_2438.jpg" src="http://farm4.staticflickr.com/3827/13139978175_4d2d37d590_z.jpg" height="640" width="640" /></a><br />
<br />
It was a six-hour operation (not including the crust's overnight preparation), and while the pie isn't a perfect picture, boy was it delicious (especially <i>a la mode </i>with vanilla bean ice cream). Here's to you 爸爸, thank you for all that you taught me, for always supporting me, and for being the bravest man I've ever known.<br />
<br />
Please enjoy a slice of pie (or tart!) today in memory of my father on Pi(e) Day! :) Thank you for letting me share this special dedication on this day. Happy Pi(e) Day!<br />
<div>
<br /></div>
<br />
P. S. I've included the recipe below for those interested! :)<br />
<br />
<span style="font-size: large;"><b>Emily & Melissa Elsen</b>: <i>The Four and Twenty Blackbirds Pie Book</i>, 2013</span><br />
<br />
<span style="font-size: large;">"All-Butter Crust" with "Partial Prebaking" (pp. 207, 68)</span><br />
Single-Crust Pie<br />
<div>
<br /></div>
<div>
<b>INGREDIENTS:</b></div>
<div>
<i>The Crust</i></div>
<div>
1¼ cups unbleached all-purpose flour</div>
<div>
½ teaspoon kosher salt</div>
<div>
1½ teaspoons granulated sugar</div>
<div>
¼ pound (1 stick) cold unsalted butter, cut into ½-inch pieces</div>
<div>
½ cup cold water</div>
<div>
2 tablespoons cider vinegar</div>
<div>
½ cup ice</div>
<div>
<br /></div>
<div>
<div>
<i>The Egg White Glaze </i>(for <i>Partial Prebaking</i>)</div>
<div>
1 egg white (Note: Save egg yolk for the pie filling!)</div>
<div>
1 teaspoon water</div>
</div>
<div>
<br /></div>
<div>
<b>ADDITIONAL TOOLS:</b></div>
<div>
pastry blender</div>
<div>
bench scraper (or spatula)</div>
<div>
pie pan (preferably glass)</div>
<div>
pastry brush</div>
<div>
whisk</div>
<div>
pie weights (or beans)</div>
<div>
rimmed baking sheet</div>
<div>
<br /></div>
<div>
<b>RECIPE:</b></div>
<div>
<i>Prepping the Dough</i></div>
<div>
Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-sized pieces of butter remain. a fewer larger pieces are okay; be careful not to overblend).</div>
<div>
<br /></div>
<div>
Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix it and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. </div>
<div>
<br /></div>
<div>
Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.</div>
<div>
<br /></div>
<div>
<i>Partially Prebaking the Dough</i></div>
<div>
Have your crust rolled, crimped, and rested in the refrigerator for at least 30 minutes. When it's fully chilled, use a fork to price all over the bottom and sides, 15 to 20 times. This step, called docking, helps eliminates the air bubbles that can form when the dough is exposed to heat and also prevents the crust from shrinking. Place the crust in the freezer.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<span style="font-size: large;">"Malted Chocolate Pecan Pie" (p. 188)</span><br />
9-inch, Single-Crust Dessert Pie<br />
<br />
<i>Excerpt</i>: Barley malts are an unexpected ingredient for pie making. We add barley malt syrup to our pecan pie along with some dark chocolate... Our neighbor Brooklyn Homebrew is a great online source for it. We use their <a href="http://www.brooklyn-homebrew.com/briess-traditional-dark-liquid-malt-extract-(33-lbs)/dp/3263">Briess Traditional Dark Liquid Malt Extract</a>.</div>
<div>
<br /></div>
<div>
<b>INGREDIENTS:</b></div>
<div>
<i>All-Butter Crust</i> for a 9-inch single-crust pie, partially prebaked</div>
<div>
<br /></div>
<div>
<i>The Filling</i></div>
<div>
1½ cups pecan pieces (<i>Excerpt</i>: We like to use chopped pecans rather than whole; it creates a better balance of nuts to crust and filling. It's also easier to cut and easier to eat.)</div>
<div>
4 tablespoons (½ stick) unsalted butter, melted</div>
<div>
2 ounces bittersweet chocolate (55% cacao)</div>
<div>
1 cup packed light brown sugar</div>
<div>
¼ cup barley malt syrup</div>
<div>
¾ teaspoon kosher salt</div>
<div>
½ teaspoon ground cinnamon</div>
<div>
½ teaspoon ground ginger</div>
<div>
½ cup sour cream</div>
<div>
3 large eggs</div>
<div>
1 large egg yolk</div>
<div>
<br /></div>
<div>
<b>ADDITIONAL TOOLS:</b></div>
<div>
rimmed baking sheets</div>
<div>
sauce pan, medium</div>
<div>
wire rack</div>
<div>
whisk</div>
<div>
<br />
<div>
<b>RECIPE:</b></div>
<div>
<i>Prepping the Filling</i><br />
Position a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. To toast the pecans, spread them in a single layer on a rimmed baking sheet and place in the oven for 6 to 8 minutes, or until the nuts are fragrant, stirring occasionally. Set aside to cool.<br />
<br />
Bring an inch of water to a simmer in a medium saucepan. Combine the butter and chocolate in a heatproof bowl large enough to rest on the rim of the saucepan, above the water. Melt the butter and chocolate over this double boiler, whisking occasionally until smooth. Remove from the heat. Add the brown sugar, barley malt syrup, salt, cinnamon, and ginger, and stir well. Mix in the sour cream, then the eggs and egg yolk one at a time, stirring briskly after each addition. Stir in the cooled toasted pecan pieces.<br />
<br />
Place the prebaked pie shell on a rimmed baking sheet and pour int he filling. Bake on the middle rack of the oven for 52 to 57 minutes, rotating 180 degrees when the edges start to set, about 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some wobble (like gelatin). Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven.<br />
<br />
Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.</div>
</div>
Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-88547763872014109462014-03-13T23:36:00.002-04:002014-03-13T23:36:12.156-04:00Chef's Tasting | Sushi NakazawaA couple weeks ago, Marcus took me to <b>Sushi Nakazawa</b> as an early celebration for my birthday. Chef Daiksuke Nakazawa, the shy and humble chef who had appeared in the documentary <i>Jiro Dreams of Sushi</i>, had been in pursuit of making the perfect tamago for Chef Jiro Ono at his famed restaurant, Sukiyabashi Jiro, in Japan. So when I first heard that Chef Nakazawa would be opening his very own sushi restaurant here in New York City this past fall (with partner/owner Alessandro Borgognone), I knew we had to make it there for a meal here as soon as we could fit it in. With that being said, we were so incredibly psyched to finally meet Chef Nakazawa and experience his apprenticed mastery of sushi-making that garnered from his eleven years with Chef Ono.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707817925/" title="Sushi Nakazawa by morsel-marauder, on Flickr"><img alt="Sushi Nakazawa" src="http://farm8.staticflickr.com/7440/12707817925_77ed6c6d81_z.jpg" height="427" width="640" /></a><br />
We planned the dinner as precisely as we could (i.e., 30 days in advance) via OpenTable. Tables are released nightly at 12:01 AM for both the sushi bar and the dining room. As these reservations get snatched up quite quickly, I recommend logging into OpenTable about fifteen minutes before, preparing all the desired reservation settings ahead of time so all you have to do is press "Find a Table" at midnight. All the advice I can offer aside from this is to be quick and DO NOT hesitate. If you can, the dining experience at the sushi bar is -- hands down -- the way to go. Interacting directly across from Chef Nakazawa and his team is so much fun and also makes for notable dining theatre. Please note, though, there are only ten seats at the sushi bar, and the restaurant does three seatings per evening.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707996163/" title="sushi bar at Sushi Nakazawa by morsel-marauder, on Flickr"><img alt="sushi bar at Sushi Nakazawa" src="http://farm6.staticflickr.com/5522/12707996163_cdf8603b9e_z.jpg" height="640" width="427" /></a><br />
The décor of <b>Sushi Nakazawa</b>'s sushi bar is simple and minimalist -- a greyscale combination of a white countertop, a black speckled marble platter for sushi presentation, and the remaining fixtures a tasteful mix of blacks, greys, and whites.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707827245/" title="fresh housemade ginger by morsel-marauder, on Flickr"><img alt="fresh housemade ginger" src="http://farm4.staticflickr.com/3714/12707827245_3687dd6fc5_z.jpg" height="640" width="427" /></a><br />
Each diner gets his/her own ramekin of fresh housemade ginger. Very biting and refreshing!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708291524/" title="sushi chefs at work by morsel-marauder, on Flickr"><img alt="sushi chefs at work" src="http://farm6.staticflickr.com/5499/12708291524_fc966099b6_z.jpg" height="640" width="427" /></a><br />
Shortly after we were seated, the sushi chefs made their way to their stations and speedily began preparing for the <i>omakase</i> ahead.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707832575/" title="Chef Daisuke Nakazawa by morsel-marauder, on Flickr"><img alt="Chef Daisuke Nakazawa" src="http://farm4.staticflickr.com/3676/12707832575_ca8148fed4_z.jpg" height="640" width="427" /></a><br />
Chef Nakazawa got things started quickly, preparing the first pieces of sushi for us.<br />
<br />
<b>Sushi Nakazawa </b>"proudly <a href="http://www.sushinakazawa.com/#/sake">serves</a> one of the most in-depth sake collections in NYC with a focus on each element of the <i>omakase </i>menu." Sommelier Rick Zouad has curated this list, "focusing on all prefectures of Japan featuring some of the most elite sakes and best microbrews available." Along with by-the-glass options, the restaurant also offers two sake pairings with the <i>omakase</i>: a basic pairing of five different sakes for $40, and the premium pairing of seven different sakes for $80.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708005663/" title="Joto sake by morsel-marauder, on Flickr"><img alt="Joto sake" src="http://farm3.staticflickr.com/2839/12708005663_f5270e1173_z.jpg" height="640" width="427" /></a><br />
The first sake was <a href="https://www.jotosake.com/sakes/joto"><i>Joto Junmai</i></a> (if I recall correctly), which was to be paired with the first two pieces of sushi, both of which were from the <i>salmon</i> family. The sake had a very fruity taste to it (mainly pear fruit) and was slightly chilled.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708302204/" title="cherry salmon by morsel-marauder, on Flickr"><img alt="cherry salmon" src="http://farm6.staticflickr.com/5535/12708302204_5acbc5a42a_z.jpg" height="427" width="640" /></a><br />
The first piece of the <i>omakase</i> was <i>cherry salmon</i> from Hokkaido with a sprinkling of sea salt. It was a bit meaty, but not in the traditionally expected way, making it the perfect first nosh. It went beautifully with the sake, as the temperature of the fish and sake blended very nicely to enhance each other's flavors.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708014363/" title="smoked chum salmon by morsel-marauder, on Flickr"><img alt="smoked chum salmon" src="http://farm8.staticflickr.com/7457/12708014363_6c9901e7ba_z.jpg" height="427" width="640" /></a><br />
Next up was the <i>hay-smoked chum salmon</i> from Hokkaido. It had that texture of cured salmon (it was smoked, after all) as well as a gorgeous smoky flavor to it. The ridges of the salmon made for a nice bite, and this also went really well with the sake -- the smokiness really brought out even more from the sake.<br />
<br />
The second sake was <a href="http://www.astorwines.com/SearchResultsSingle.aspx?p=3&search=15246&searchtype=Contains"><i>Kaori Junmai Ginjo</i></a>, which was lighter and less aggressive than the last sake. With touch of white pepper on the palate, this sake was to be enjoyed with the next five pieces.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707839755/" title="(live) sea scallop / hotate by morsel-marauder, on Flickr"><img alt="(live) sea scallop / hotate" src="http://farm8.staticflickr.com/7440/12707839755_7a36e1de51_z.jpg" height="427" width="640" /></a><br />
This was <i>hotate</i> (scallop) with yuzu peper and a sake sauce from Maine. This piece was very memorable in that it was <i>still</i> live when Chef Nakazawa served it to us -- he even asked us to give it a little poke to see that it could still move. While that may have seemed unsettling to the timid of diners, I was unbelievably excited to try live <i>hotate</i> for the first time. It was peppery and tiley -- a texture that was less "blobby" than most scallops I've had previously. Having it served live truly does make a difference. The hints of white pepper from the <i>Kaori </i>sake played well against the yuzu pepper in the <i>scallop</i>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708308984/" title="giant clam (geoduck) / mirugai by morsel-marauder, on Flickr"><img alt="giant clam (geoduck) / mirugai" src="http://farm8.staticflickr.com/7318/12708308984_34b1b3c0f2_z.jpg" height="427" width="640" /></a><br />
This next piece was <i>mirugai</i> ("giant clam" or geoduck) from Washington state. Lightly torched, the <i>mirugai </i>was thinly sliced and had a delightfully snappy texture to it. <i>Mirugai</i> is always a treat for me, and this ocassion at <b>Nakazawa</b> was even more so. The barely blackened exterior from the blowtorch gave it that extra dimension of <i>je ne sais quoi</i> that sets this apart from your typical <i>mirugai</i> sushi experience, plus the hint of white pepper from the <i>Kaori</i> sake complemented this flavor profile well.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708020923/" title="silver pompfret by morsel-marauder, on Flickr"><img alt="silver pompfret" src="http://farm8.staticflickr.com/7410/12708020923_d9ecf199bd_z.jpg" height="427" width="640" /></a><br />
The following piece was a variety of fish that I've never heard of before (and thus, have never had either) -- <i>silver pomfret</i> from Japan with black pepper flakes. It was a combination of light and savory with a denser punch from the black pepper flakes and the <i>Kaori</i> sake.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708023373/" title="black gnomefish by morsel-marauder, on Flickr"><img alt="black gnomefish" src="http://farm6.staticflickr.com/5502/12708023373_981500d472_z.jpg" height="427" width="640" /></a><br />
Another variety I got to try for the first time was the <i>black gnomefish</i> with lemon seasoning. It was a really fun combination of crackly, smoky, and zesty -- another solid complement with the <i>Kaori</i>. Definitely one of my favorites in the <i>omakase</i>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707850295/" title="fluke / hirame by morsel-marauder, on Flickr"><img alt="fluke / hirame" src="http://farm4.staticflickr.com/3803/12707850295_cc0f8714c1_z.jpg" height="427" width="640" /></a><br />
The last piece paired with the <i>Kaori</i> was the <i>hirame</i> (fluke) with yuzu. The yuzu added some pretty citrus notes, making a solid piece of fluke. <i>Hirame</i> isn't necessarily my favorite when it comes to sushi, but it was probably the best prepartion of fluke that I've ever had.<br />
<br />
The third sake in the pairing was the <i><a href="http://www.urbansake.com/sake/kurosawa-kimoto-junmai">Kurosawa Junmai Kimoto</a></i> for the next five pieces. This sake is meant to be more granular and velvety than the previous sakes to take on the oiliness of the next pieces of fish (especially with the shellfish) and really bring out the latent umami flavors.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707852955/" title="horse mackerel / aji by morsel-marauder, on Flickr"><img alt="horse mackerel / aji" src="http://farm8.staticflickr.com/7440/12707852955_bc6d3876c5_z.jpg" height="427" width="640" /></a><br />
The first mackerel in Chef Nakazawa's <i>omakase</i> was the <i>aji</i> (horse mackerel) with ginger. You know mackerel is prepared to perfection and really damn good when it doesn't taste like mackerel. Yeah, yeah -- it definitely sounds like a senseless tautology, but it's totally, 100% true. When it doesn't taste any bit fishy, you know the sushi chef really knows his stuff -- and Chef Nakazawa <i>really, really</i> knows his stuff. The <i>aji</i> was a nice introduction to the coming flight of <i>mackerel</i>, as it had just a touch of oiliness, and was a stellar pairing with the <i>Kurosawa Junmai</i> (which cut right through the oils and enhanced its umami experience).<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707855195/" title="gizzard shad / konoshiro by morsel-marauder, on Flickr"><img alt="gizzard shad / konoshiro" height="427" src="https://farm8.staticflickr.com/7356/12707855195_8619cf5a61_z.jpg" width="640" /></a><br />
The second <i>mackerel</i> was <i>konoshiro</i> (gizzard shad), which had a more intense oiliness to it compared to the <i>aji</i>. It was very wise to serve the <i>mackerel</i> pieces in a progressive order, from light to heavy, this way the sushi bar patrons can gradually sink their teeth into this bold family of fish. <i>Mackerel</i> isn't necessarily a variety of fish that I crave (like <i>uni</i>, <i>hamachi</i>, or <i>salmon</i>), but I do appreciate it when it is showcased in a beautiful way like it was here to show the contrasting repertoires of fish in the world of sushi. Since the <i>konoshiro</i> was heavier than the <i>aji</i>, it went even better with the sake pairing.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708033283/" title="pickled (aged) mackerel / kohada by morsel-marauder, on Flickr"><img alt="pickled (aged) mackerel / kohada" src="http://farm8.staticflickr.com/7313/12708033283_c2df3c01d2_z.jpg" height="427" width="640" /></a><br />
The last of the <i>mackerel</i> was the <i>kohada</i> (mackerel) from Fuji, Japan that had been pickled and aged for seven days. The <i>kohada</i> had a smoother and tamed oiliness to it than the preceding pieces, most likely as a direct result from its aging process. The <i>mackerel</i> is no doubt something to ooh and ahh about at <b>Sushi Nakazawa</b>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707859655/" title="(live) tiger shrimp by morsel-marauder, on Flickr"><img alt="(live) tiger shrimp" src="http://farm8.staticflickr.com/7301/12707859655_3fb03153e4_z.jpg" height="427" width="640" /></a><br />
This next piece was a pretty lively one -- quite literally, too. Chef Nakzawa placed <i>ama-ebi</i> (tiger shrimp) from Florida on the counter, and instantly, it started to move and jump around a little. It was still alive!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707861585/" title="(live) tiger shrimp by morsel-marauder, on Flickr"><img alt="(live) tiger shrimp" src="http://farm8.staticflickr.com/7343/12707861585_922cdbcd22_z.jpg" height="640" width="427" /></a><br />
After that brief show of dancing <i>ama-ebi</i>, Chef Nakazawa bid farewell to the shrimp with a simple, tongue-in-cheek "Sayonara, Shrimp!" and quickly snapped its head to prep to serve it as pretty much live sushi.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707864015/" title="(live) tiger shrimp by morsel-marauder, on Flickr"><img alt="(live) tiger shrimp" src="http://farm6.staticflickr.com/5494/12707864015_9d115e160c_z.jpg" height="427" width="640" /></a><br />
Here it came -- the <i>ama-ebi</i> served (pretty much) live. Before, I had had my fair share of sweet shrimp and <i>ebi</i>, but never had I experienced it served that fresh. It is worth noting that the shrimp indeed tasted sweeter than any raw shrimp I had enjoyed previously. Filed away as one of the most surreal eating experiences, eating live <i>ama-ebi</i> was such a thrill (perhaps it was just knowing that the <i>ama-ebi</i> was just alive seconds before serving). Either way, doesn't matter -- it was crazy good, end of story.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707866155/" title="(poached) tiger prawn / kuruma-ebi by morsel-marauder, on Flickr"><img alt="(poached) tiger prawn / kuruma-ebi" src="http://farm4.staticflickr.com/3726/12707866155_20e89dda3f_z.jpg" height="427" width="640" /></a><br />
To follow the <i>ama-ebi</i> was just <i>kurumaebi</i> (tiger prawn) of the Madagascar rouge variety. This was prepared similarly to the <i>ama-ebi</i>, only with a couple extra steps. During the first half of the <i>omakase</i> before the <i>ebi</i>, I watched the apprentice sushi chefs preparing the <i>kurumaebi</i> in a manner both precise and seamless for the dining room patrons in true Jiro Ono style -- the <i>prawns</i> are killed merely minutes before (just like the <i>ama-ebi</i>) and immediately flash-boiled. I also just found out from reading <i>A Life Worth Eating</i>'s <a href="http://www.alifewortheating.com/tokyo/sukiyabashi-jiro">review</a> of Sukiyabashi Jiro that the <i>kurumaebi</i> "is sliced in such a way that the flavor and juices of the head are incorporated with the meat, and so the head itself is not necessary." The result was <i>tiger prawn</i> exquisitely cooked to perfection. It had that magical texture, balancing between barely touched and lightly cooked (<a href="http://www.four-tines.com/2011/10/dinner-le-bernardin.html">descriptors</a> inspired by Chef Eric Ripert), with none of that unfavorable mealiness you get sometimes with shrimp. One of the most impressive dishes that evening (though to be fair, I was really impressed with nearly everything), a true testament to the care and discipline that goes into the art of sushi making at <b>Sushi Nakazawa</b>.<br />
<br />
The fourth sake pairing was <i><a href="http://www.jotosake.com/sakes/seikyo">Seikyo Omachi Namazake</a> </i>which was to be paired with the next five pieces of sushi. This sake has a hint of clove flavor and was selected to be enjoyed with meatier fish as it has more structure to cut through these fattier and more savory cuts.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707891425/" title="wild yellowtail / hamachi by morsel-marauder, on Flickr"><img alt="wild yellowtail / hamachi" src="http://farm4.staticflickr.com/3822/12707891425_4f75286e46_z.jpg" height="427" width="640" /></a><br />
The first of the fattier sorts of fish was <i>hamachi</i> (wild yellowtail). It had a delightful marbledness to its texture, one that melted the same way as <i>toro </i>(fatty tuna) would, which is something I haven't really experienced with <i>hamachi</i> so that was a really fun surprise. I loved this piece so much that I ordered it once more at the end of the <i>omakase</i>.<br />
<br />
My camera decided to stop working at the most inopportune time, when Chef Nakazawa served <i>hay-smoked</i> <i>bonito</i> from Japan (you can find a <a href="http://media.timeout.com/images/resizeBestFit/101216573/660/370/image.jpg">shot</a> of it here from <i>Time Out New York</i>'s <a href="http://www.timeout.com/newyork/restaurants/sushi-nakazawa">review</a>). The <i>bonito</i> had a peppery-ginger flavor to it along with its light smokiness where the texture was part structured, and part savory (i.e., melty). Many dimensions of umami here, making it one of the most delicious pieces in the <i>omakase</i>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708335294/" title="lean bluefin tuna / akami by morsel-marauder, on Flickr"><img alt="lean bluefin tuna / akami" src="http://farm8.staticflickr.com/7456/12708335294_ae210225bc_z.jpg" height="427" width="640" /></a><br />
Just as he did with the <i>mackerel</i>, Chef Nakazawa began the next flight of <i>tuna</i> with the leanest of cuts -- <i>akami </i>(lean bluefin tuna) from Boston. I typically find <i>akami</i> to be bland in taste/flavor and boring in texture -- there usually isn't much going on. However, the bona fide sushi chef knows exactly how to coax the hidden flavors from this lean cut of <i>tuna</i>, and Chef Nakazawa is truly an honest-to-goodness wizard of these sorts. While the <i>akami</i> here was very meaty, it also had a soft tenderness to it -- pretty close to the kind of tenderness experienced with the fattier cuts of <i>chu-toro</i> and <i>o-toro</i>, without marbleization to help bring that out (meaning it all comes from the preparation of the fish alone). If the <i>akami</i> at <b>Sushi Nakazawa</b> doesn't turn the tuna skeptic onto Team Tuna, then for him/her it will forever be a lost cause.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708047453/" title="soy-marinated medium fatty bluefin tuna / chu-toro by morsel-marauder, on Flickr"><img alt="soy-marinated medium fatty bluefin tuna / chu-toro" src="http://farm3.staticflickr.com/2844/12708047453_fb0d77e6e4_z.jpg" height="427" width="640" /></a><br />
Next came <i>chu-toro</i> (medium fatty tuna) marinated in soy sauce, which you can tell from just looking at it that it was going to be amazingly good. I didn't pass up a chance for an encore of this. Chef Nakazawa hit that culinary sweet spot with just the right amount of soy marinade, tucked sweetly in the small crevices of tuna fat.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708050093/" title="fatty bluefin tuna / otoro by morsel-marauder, on Flickr"><img alt="fatty bluefin tuna / otoro" src="http://farm6.staticflickr.com/5498/12708050093_d16b226474_z.jpg" height="427" width="640" /></a><br />
And the epitome of all that is good in the world of sushi, here was served <i>o-toro</i> (fatty bluefin tuna) with a marbledness that glistened with the most captivating luster. Quite (well, almost) literally the sopressata of the sea, kindred spirits in appearance and fattiness, the <i>o-toro</i> was a divine spectacle to witness firsthand. It not only had that rich, melty quality to it (as you would expect in the fattiest of tunas), but it also boasted a refined texture, one that is deliberate and precise for the purpose of bringing the ultimate mouthwatering rumination.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707876165/" title="Murai Nigori Genshu (unfiltered) sake by morsel-marauder, on Flickr"><img alt="Murai Nigori Genshu (unfiltered) sake" src="http://farm8.staticflickr.com/7358/12707876165_894dbc0c0c_z.jpg" height="640" width="427" /></a><br />
The last sake pairing was one that had to be photographed because of its unique opaque quality. This sake, <a href="http://shop.sakeone.com/product/Murai-Family-Nigori-Genshu--Imported-" style="font-style: italic;">Murai Family Nigori Genshu</a>, is just as interesting as it appears as it emphasizes the umami flavors and textures of the remaining four pieces of sushi in the <i>omakase</i>. It has subtle hints of coconut and boasts a sweet, creamy finish. Probably my favorite sake from the entire flight of five -- need to track this down and get a few bottles to enjoy at home!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707878015/" title="Santa Barbara sea urchin / uni by morsel-marauder, on Flickr"><img alt="Santa Barbara sea urchin / uni" src="http://farm4.staticflickr.com/3682/12707878015_9784aa8bff_z.jpg" height="427" width="640" /></a><br />
First to be paired with the <i>Murai Nigori Genshu</i> was the <i>uni</i> (sea urchin roe) from California. <i>Uni</i><i> </i>from California consistently<i> </i>has that subtle brine to it along with a rich, buttery texture, which I always look forward to when I have an evening out to take in New York City's sophisticated sushi scene. You would imagine my surprise when I encountered a twist to my regular favorite -- the sake pairing brought forth a tropical element that was both playful and unexpected. The quality of the <i>uni </i>is simply exquisite, right in line with the quality establishment that is <b>Sushi Nakazawa</b>. Can't imagine what live <i>uni</i> would taste like here if regular <i>uni</i> is like this!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708057953/" title="soy-marinated chum salmon roe / ikura by morsel-marauder, on Flickr"><img alt="soy-marinated chum salmon roe / ikura" src="http://farm4.staticflickr.com/3805/12708057953_7e7e6c4afe_z.jpg" height="427" width="640" /></a><br />
After the <i>uni </i>wasthe <i>soy-marinated chum ikura </i>(chum salmon roe), surrounded by the perfect strip of nori, one that was well-toasted with a quiet, delicate crunch. These briny orbs bursted right into the warm rice for the wonderful combination of salty and richness. Really well done!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12707883225/" title="sea eel / anago by morsel-marauder, on Flickr"><img alt="sea eel / anago" src="http://farm8.staticflickr.com/7401/12707883225_0cdc3e7db3_z.jpg" height="427" width="640" /></a><br />
The last fish of the <i>omakase</i> was the <i>anago</i> (sea eel), and it was the best <i>anago</i> that I've ever had. It was just the right amount of kabayaki glazed on top (a very light coating) and had a sweet toastedness to it. It was a very lean cut of the eel, which really brought out the true flavors of it without any distractions of the overly fatty and oily ones you see regularly.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708356424/" title="tamago by morsel-marauder, on Flickr"><img alt="tamago" src="http://farm4.staticflickr.com/3740/12708356424_ed7d257dac_z.jpg" height="427" width="640" /></a><br />
Last but not least was the famed <i>tamago</i> (sweet, fluffy egg custard) -- the recipe that Chef Nakzawa had made over 200 times before he finally received a nod from Chef Ono during his time at Sukiyabashi Jiro. This <i>tamago</i> was unlike anything I had ever tasted before. It wasn't at all like the steamed egg deal that you would usually find in your everyday sushi joint. It was more of a dessert in sushi form, one that had a brilliant dichotomy of sweet and savory, dancing between a fluffy sponge cake and a dense pound cake -- incredible culinary ingenuity at work, for sure! What's also interesting is that Chef Nakazawa is deeply meticulous in that he "<a href="http://www.zagat.com/b/new-york-city/secrets-of-sushi-nakazawas-success#2">cuts</a> the <i>tamago</i> in two pieces forwomen so bites aren't as cumbersome." It was truly surreal to try Chef Nakazawa's signature dish firsthand -- to witness the result from disciplined perseverance to achieve the ultimate version of something. You won't truly understand what I'm talking about here until you try the <i>tamago</i> for yourself!<br />
<br />
After the <i>tamago</i>, Chef Nakazawa asked the ten patrons at the sushi bar if there was anything else they wanted. Marcus and I couldn't resist having another piece of <i>chu-toro</i> to savor. I also had another <i>hamachi</i>, while Marcus had another <i>hay-smoked salmon</i>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12708070843/" title="yuzu sorbet with pomegranate and raspberry by morsel-marauder, on Flickr"><img alt="yuzu sorbet with pomegranate and raspberry" src="http://farm8.staticflickr.com/7434/12708070843_7267bc2e26_z.jpg" height="640" width="427" /></a><br />
Before the official end of the meal, we were served some green tea and a palate cleanser -- <i>yuzu sorbet</i> with pomegranate and raspberry. Tangy and citrusy, the <i>sorbet</i> ended our meal in a pleasant and refreshing way.<br />
<br />
<u>Findings</u>: I am happy to report that hype surrounding <b>Sushi Nakazawa</b> is not one of myth or disappointment -- instead, it is everything you would imagine it would be and more. A dining experience here is both relaxed and magical. You get to hang out for an evening with a chef who is not only unbelievably talented but one who is adorably entertaining and has a contagiously upbeat spirit. Watching him work his wizardry on gorgeous varieties of fish is such a treat -- his muscle memory in sushi-making brings out the best and brightest flavors is simply astounding, especially his "Goldilocks balance" with just the right touch of wasabi in between the fish and rice.<br />
<br />
Unlike many of the upscale sushi bars in this city, the ambiance at Chef Daisuke Nakazawa's eponymous restaurant is relaxed and comfortable with modern Zen touches abound. In fact, the dining style is what Chef Nakazawa <a href="http://www.zagat.com/b/new-york-city/secrets-of-sushi-nakazawas-success#1">refers</a> to his style as <i>New York-mae -- </i> "not quite as traditional as his training in Japan, but it’s not entirely Americanized either." If this is what the future of New York City sushi looks like, then I definitely want to stay on board. I've had the pleasure of visiting many of the city's top places (including <a href="http://www.four-tines.com/2013/10/chefs-tasting-sushi-yasuda.html">Sushi Yasuda</a>, <a href="http://www.four-tines.com/2013/09/chefs-tasting-sushi-dojo.html">Sushi Dojo</a>, <a href="http://www.four-tines.com/2012/11/chefs-tasting-ichimura-at-brushstroke.html">Ichimura at Brushstroke</a>, <a href="http://www.four-tines.com/2012/06/chefs-tasting-sushi-azabu.html">Sushi Azabu</a>, <a href="http://www.four-tines.com/2012/02/dinner-jewel-bako.html">Jewel Bako</a>, <a href="http://www.four-tines.com/2011/03/dinner-sushi-of-gari.html">Sushi of Gari</a>, and <a href="http://www.four-tines.com/2010/10/dinner-15-east.html">15 East</a>), and while most are pretty damn good, they pale in comparison to the birthday dinner I had at <b>Sushi Nakazawa</b>, which was bar none the best sushi dining experience I've ever had (though, if I had to pit another place to be close to this, it'd be Ichimura). So if you have a chance to come here, there's no need to think about it -- please do!<br />
<br />
A big thank you to Marcus for such an unforgettable birthday dinner -- love you! :)<br />
<br />
<u>Price point</u>: $150 for a 20-course <i>chef's omakase</i>, $40 for sake pairing of 5 varieties.<br />
<br />
--February 21, 2014<br />
<br />
<b>Sushi Nakazawa</b><br />
23 Commerce Street<br />
New York, NY 10014<br />
<a href="http://www.sushinakazawa.com/">http://www.sushinakazawa.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-6299168570645017722014-02-20T10:17:00.000-05:002014-02-20T10:17:03.336-05:00Dinner | Soto<div style="text-align: left;">
</div>
<div style="text-align: left;">
Firstly, I would like to apologize my absence over the last 3-4 months. I got caught up with the bean counting part of my life, and I hope to make a more regular return to <i>Four Tines</i> in 2014. I definitely had really great expectations of how the year would finish on the blog, but I ended up spreading myself too thin, burning out before the year was over. I apologize for this unexpected radio silence, so I hope that I can focus on quality (over quantity) from here on out. In the last year, I've found my favorite niches in this grand city and have become the regular patron of a handful of places -- something I thought I could never commit to doing because of the sheer variety and choices New York City has to offer. A lot has changed for me, so I hope to regain my voice again and share with you my adventures in eating -- however few/many and far between. Thanks for all of your support -- it really means so much! :)<br />
<br />
<div style="text-align: center;">
◈ ◈ ◈</div>
<br />
Last Friday, I found myself in the West Village with <a href="http://www.four-tines.com/2012/01/q-lisa.html%E2%80%8E">Lisa</a>, once again to celebrate our upcoming birthdays this month -- another year gone by. We had celebrated at <a href="http://www.four-tines.com/2013/03/chefs-tasting-atera.html">Atera</a> last year, so we thought to return to our alternating tradition of New American and Japanese. <b>Soto</b> had been on our list for the longest time, making it a fitting choice of venue for us this year.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12508563985/" title="SAM_2304 by morsel-marauder, on Flickr"><img alt="SAM_2304" src="http://farm4.staticflickr.com/3777/12508563985_983c41f998_z.jpg" height="315" width="640" /></a><br />
The restaurant resides right on Sixth Avenue, but even then, its exterior is pretty unassuming. I nearly passed it at the first go. Like a well-kept secret in the middle of the neighborhood's hustle-bustle, <b>Soto</b> is hidden away behind these windowed walls with smaller cut rectangles speckled throughout. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12508565685/" title="SAM_2307 by morsel-marauder, on Flickr"><img alt="SAM_2307" src="http://l2.yimg.com/sk/3732/12508565685_620c09299e_z.jpg" height="488" width="640" /></a><br />
Once inside, the restaurant is serene and pretty quiet -- just the occasional echoes of service plating and soft chatter. It is a temple for Japanese cuisine. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12508693923/" title="SAM_2312 by morsel-marauder, on Flickr"><img alt="SAM_2312" src="http://a.l.yimg.com/sm/5488/12508693923_0c93f59c2d_z.jpg" height="427" width="640" /></a>
<br />
The menu is dated, which implies it is updated daily. There are about fifteen or so items on each side (two pages, front and back), so there were quite a lot of dishes from which to choose. And in case you were wondering if there was ever a restaurant offers an emporium of sea urchin on its menu, <b>Soto</b> is that very spot. There are nearly ten dishes that contain it alone. That's a whole lotta uni -- you can bet your bottom dollar that we got on board with that right away. Let the uni feasting begin!<br />
<br />
Our waitress guided us through the menu, suggesting that we sorder about twelve dishes in total from the menu -- roughly four from each page of the menu if you're not getting any sushi/sashimi (we decided to focus on the menu dishes rather than the sushi selection as there were many original creations to explore). We could only really decide on eight definite dishes ourselves, with the remaining three selected with help.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/12508573435/" title="SAM_2315 by morsel-marauder, on Flickr"><img alt="SAM_2315" height="564" src="https://farm8.staticflickr.com/7455/12508573435_b8bf4ab66e_z.jpg" width="640" /></a>
<br />
We started with sharing the <i>miso soup</i> -- lobster and uni broth, sliced fresh ginger shoot, and chives. It had those clean yet profound flavors that you would expect from a solid miso soup, yet there was a really interesting twist with the added savories of plump lobster meat and creamy uni as well as a flavor highlight from the freshly sliced ginger. I highly recommend starting out your dinner with this -- very fun as it paints your palate for what's to come.<br />
<br /></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12508696193/" title="SAM_2317 by morsel-marauder, on Flickr"><img alt="SAM_2317" src="http://a.l.yimg.com/so/7300/12508696193_87fa83b67d_z.jpg" height="406" width="640" /></a>
<br />
Next came that <i>aoyagi clam cocktail </i>with sliced live sea clam marinated in truffle-ginger soy sauce with fresh ginger shoots. We had no idea what "cocktail" meant until it arrived in this frosted martini glass. While presentation was quite exquisite, the execution of flavors was not so much. The ginger soy sauce was pretty bland, and there was an overload of fresh ginger shoots which were so pungent that it took away from the live sea clam slices. A sad and disappointing dish for us. ;[<br />
<br /></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12509048524/" title="SAM_2319 by morsel-marauder, on Flickr"><img alt="SAM_2319" height="479" src="https://ycpi-farm3.staticflickr.com/2809/12509048524_133794466f_z.jpg" width="640" /></a>
<br />
This next dish made up for the previous mishap. We were very curious about the <i>ankimo</i> -- steamed monkfish liver with ponzu and scallion -- one of our favorite Japanese dishes. I've only had it a couple times before (incidentally, my first time ever trying it was with Lisa at <a href="http://www.four-tines.com/2012/11/chefs-tasting-ichimura-at-brushstroke.html">Ichimura at Brushstroke</a>), and just with those experiences alone, I can tell that it must be difficult to prepare it well, as much of the flavor comes from the quality of liver. I am happy to report that the <i>ankimo </i>at <b>Soto</b> is fantastic -- savory and creamy all at once with the perfect balance struck with ponzu and scallion. The rounded cuts in the back and the square-ish cuts in the front each had slightly different textures, the square-ish being a bit softer and more buttery. Almost quite literally the <i>foie gras </i>of the sea, this is a dish that cannot be missed.<br />
<br /></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12509048824/" title="SAM_2321 by morsel-marauder, on Flickr"><img alt="SAM_2321" height="443" src="https://s3.yimg.com/so/7293/12509048824_1a5f15a59c_z.jpg" width="640" /></a>
<br />
Also from the <i>small plates</i> section was <i>uni and yuba</i> -- black soy bean milk skin with the restaurant's finest uni and served with shiitake broth and shredded nori. Look at those golden lobes of uni roe, glistening atop the silky heap of <i>yuba</i> in a flavorful broth. This was a very delicate dish, one that had a lighthearted interplay between rich, savory minerality (the <i>uni</i>) with the clean, silken feathers (the<i> yuba</i>) swimming in a broth that captured the beautiful essence of the shiitake. You wouldn't think this unusual combination would work, but it magically does.<br />
<br /></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12508576455/" title="SAM_2323 by morsel-marauder, on Flickr"><img alt="SAM_2323" src="http://farm4.staticflickr.com/3689/12508576455_5fce26c2e1_z.jpg" height="515" width="640" /></a>
<br />
From the sushi bar, we opted for the <i>octopus carpaccio</i> -- steamed octopus with citrus, sea salt, sesame oil, yuzu-kimizu, and salmon roe -- garnished with pickled cucumber. I love all preparations of octopus, but always remain skeptical when it is served raw, where it becomes a slippery slope to get it at its optimal texture (i.e., not chewy or slimy). I'm not sure how <b>Soto</b> gets it right, but this <i>carpaccio</i> not only is a gorgeously plated dish, but one that shows off the <i>octopus</i> with a favorable texture, an excellent preparation, and a spot-on pairing of ingredients. You need to have a little bit of everything in each bite -- a slice of <i>octopus carpaccio</i> with the yuzu-kimizu, an orb of salmon row, and a slice of pickled cucumber -- making for a playful composition of flavors<br />
<br /></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12508577075/" title="SAM_2325 by morsel-marauder, on Flickr"><img alt="SAM_2325" src="http://farm3.staticflickr.com/2845/12508577075_da578b2cfb_z.jpg" height="491" width="640" /></a>
<br />
In alternating order, our waitress brought out our first dish <i>from the kitchen </i>-- <i>braised black cod </i>(i.e., soy broth braised sable fish) with Japanese vegetables (i.e., satoimo, turnip, and shimeji mushroom). Can't ever go wrong with ordering <i>black cod</i>, and that also applies here at <b>Soto</b>. It is a very savory variety of fish -- one that melts onto your palate with its smooth flakes of meat. The <i>cod </i>also was nicely marinated, as the filet captured the soy broth quite graciously. Not a bad dish to have alongside the uni-heavy menu! ;)<br />
<br /></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12508699333/" title="SAM_2326 by morsel-marauder, on Flickr"><img alt="SAM_2326" height="427" src="https://farm8.staticflickr.com/7324/12508699333_2e0f186007_z.jpg" width="640" /></a>
<br />
Another dish from the <i>sushi bar</i> was the <i>tuna tartare</i> with chopped big eye tuna, pine nuts, Asian pear, cucumber, scallion, sesame seed, and shredded nori in a spicy sesame sauce. For me, this was probably the most vibrant and playful dish of the evening (even more so than the <i>octopus carpaccio</i>), if merely because of the deep magenta colored tuna mixed with the greens of chopped cucumber and scallions and the pop of the cream-colored, shredded Asian pear. This may have seemed like your typically Americanized tuna tartare dish, but I thought the addition of pine nuts and Asian pear made it really unique. It had fun textures (refreshing crunch from the pear and a nuttiness from the pine nuts) and interesting flavors blending together (again, the sweetness of the pear with the more savory nature of the remaining ingredients). It was a brightly painted dish in many aspects, and if you're a tuna lover, this is right up your alley.<br />
<br /></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12508699923/" title="SAM_2331 by morsel-marauder, on Flickr"><img alt="SAM_2331" height="427" src="https://s2.yimg.com/sk/3726/12508699923_81c45f8e30_z.jpg" width="640" /></a>
<br />
Returning back to the <i>sushi bar </i>menu, next came the <i>uni ika sugomori zukuri</i> -- <b>Soto</b>'s finest sea urchin wrapped in a thinly sliced squid with shiso, quail egg, and tosa soy reduction. There was SO much going on with this dish -- we had to take a few moments to brace ourselves with how to properly proceed eating it. It totally looked like a bird's nest, with the shredded nori as the nest and the quail egg yolk emulating the unhatched egg.<br />
<br /></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12509052354/" title="SAM_2336 by morsel-marauder, on Flickr"><img alt="SAM_2336" height="427" src="https://s2.yimg.com/sk/3668/12509052354_9279470af9_z.jpg" width="640" /></a>
<br />
So we just decided to say, <i>Screw it</i>, and we just tossed it all together -- it was gonna taste however it was gonna taste no matter what. What a gorgeous mess, right?! Hahaha, oh man. Anyway, this course certainly made for a memorable one, as the strings of squid were like udon noodles and the uni and everything else were like the sauce. It reminded me of a combination of dishes I've had at Yuji Ramen (i.e., the broth-less <i>uni miso ramen</i>) and <a href="http://www.four-tines.com/2012/10/dinner-sakagura.html">Sakagura</a> (i.e., the abundance of shiso in the <i>uni soba</i>). For me, it was the remarkable texture of all the ingredients that made me fall in love with dish. Lisa just said it was her favorite -- done and done.<br />
<br /></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12509053314/" title="SAM_2339 by morsel-marauder, on Flickr"><img alt="SAM_2339" src="http://ycpi-farm4.staticflickr.com/3795/12509053314_fc39d6fe59_z.jpg" height="640" width="566" /></a>
<br />
Another dish from the kitchen, the <i>shiso agedashi</i> -- deep-fried shiso wrapped scallop and fluke served in dashi broth -- was something recommended by our waitress. The <i>scallop </i>and <i>fluke </i>were well-battered (it had that golden, loose crunch) and had a great dashi broth, but other than that, it wasn't necessarily anything else noteworthy to add. It's a great basic dish, but there are other items on the menu that are probably worth exploring if you're looking for something more out-of-the-ordinary.<br />
<br /></div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12508702893/" title="SAM_2343 by morsel-marauder, on Flickr"><img alt="SAM_2343" height="640" src="https://ycpi-farm4.staticflickr.com/3782/12508702893_6a47e5b7f3_z.jpg" width="548" /></a>
<br />
Geez, <b>Soto</b> really nails it with the plating -- here's yet another awe-striking sight, another one from the kitchen: layers of <i>steamed Maine lobster</i> with uni mousse in lotus wrap, daikon radish, and caviar, all under dashi broth. The uni mousse had us pretty curious, and sure enough, it gave the <i>steamed lobster</i> an alternative dressing (as opposed to the typical melted butter) to go with the Japanese touches of lotus wrap and thinly sliced pickled cucumber. The briny-ness from the caviar added another dimension to the clean flavors of the lobster and the creamy butter of the uni mousse. Overall, a well-curated dish.<br />
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12509056114/" title="SAM_2345 by morsel-marauder, on Flickr"><img alt="SAM_2345" height="419" src="https://ycpi-farm8.staticflickr.com/7371/12509056114_24facae10f_z.jpg" width="640" /></a>
<br />
The last dinner course for the evening was another recommended by our waitress (one that I am glad we didn't miss out on!) -- <i>lightly broiled New Zealand langoustine</i> under shiitake sauce and covered in thinly sliced shiitakes. I've never seen a langoustine in its shell before, so guess I can finally cross that off my list! The presentation here is undoubtedly captivating, and upon diving into the broiled <i>langoustine</i> forks first, it was so perfect -- easily the most savory dish of the evening (suggesting the dinner's course progression from refreshing to savory). The meat was at the ideal temperature (lightly cooked) with the lightest coat of a delicious cream over which the thinnest mushroom slices were layered. It all came together as a beautiful synergy of rich flavors, surprising me how this could easily be my favorite at <b>Soto</b> (and thereby making this one of the can't-misses).<br />
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<a href="http://www.flickr.com/photos/four-tines/12508704663/" title="SAM_2346 by morsel-marauder, on Flickr"><img alt="SAM_2346" height="486" src="https://ycpi-farm8.staticflickr.com/7315/12508704663_3fc893caa3_z.jpg" width="640" /></a>
<br />
Lisa and I could never end an evening at a Japanese restaurant without dessert of some sort (usually just a couple scoops of green tea ice cream) so the shared platter of <i>assorted mochi ice cream </i>(left to right: strawberry, green tea, red bean, vanilla, and mango) really hit the spot.<br />
<br />
<u>Findings</u>: If there's something true about <b>Soto</b>, it would be that it takes the cake for having the most <i>uni</i> offered on a dinner menu (as the main ingredient or an accompaniment) AND that these dishes are outside of the typical offerings of just <i>uni</i> sushi/sashimi or <i>uni</i> pasta/ramen. If sea urchin is something you love and dream of, then you have come to the right place -- <b>Soto </b>will totally satiate any and all cravings. Along with the creative <i>uni</i>-inspired items,<b> Soto</b> is also quite imaginative in its plating and presentation -- we were thoroughly impressed with the beauty and precision of all our courses.<br />
<br />
So with that in mind, while we loved the majority of the things we ordered (a little over half, give or take), we were also underwhelmed by the other courses which made us question the restaurant's two-Michelin star rating. Bearing cost in mind (it is pretty hefty at roughly about $100 per person, before gratuity), I'm not sure how confident in recommending a trip here, given the ratio of <i>wow</i>s and <i>meh</i>s that we balanced that night as well as the vast offerings on the menu that we didn't have room to try. With <b>Soto</b>, you should definitely go with recommendations (like the ones I gave above) from seasoned diners so you can be sure to hit all of the can't-misses.<br />
<br />
All in all, I'm going to err on the side of favorability and say that if you're looking for a culinary adventure in the realm of Japanese creativity, then <b>Soto</b> will be that place for you. Lisa and I didn't have a chance to tackle the <i>sushi/sashimi by-piece/omakase</i> available (a whole separate beast, in my opinion), so I would definitely be willing to return to check that out. In the mean time, please enjoy the photographs that documented our birthday celebration at <b>Soto</b>!<br />
<br />
<u>Price point</u>: $9-18 for each <i>small plate</i>, $16-26 for each dish <i>from the sushi bar</i>, $14-28 for each dish <i>from the kitchen.</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
--February 7, 2014</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Soto</b></div>
<div style="text-align: left;">
357 6th Avenue</div>
<div style="text-align: left;">
New York, NY 10014</div>
<div style="text-align: left;">
<a href="http://www.sotonyc.com/">http://www.sotonyc.com</a></div>
Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-87878476193871435522013-11-25T13:37:00.003-05:002013-11-25T14:53:08.245-05:00Feasts & Affairs | Edible Magritte at MoMAI had the delightful pleasure of attending an extraordinary, artist-led class at the Museum of Modern Art (MoMA). Entitled <i>Edible Magritte</i> (<i>La cuisine de Magritte</i>), the class was created in line with one of the Museum's current exhibitions, <i><a href="http://www.moma.org/visit/calendar/exhibitions/1322">Magritte: The Mystery of the Ordinary</a> </i>(1926-1938), resulting in a spectacularly clever collaboration between conceptual artist Elaine Tin Nyo and chef Lynn Bound of MoMA's Café 2.<br />
<br />
I became a member of MoMA earlier this year so I could attend the member previews of the <i>Magritte</i> exhibit back in September (a week before it was on view to the public). Just when I thought I had felt all the admiration I could for the artist, I fell deeper in love with Magritte's works. It shouldn't be a surprise that when I saw the <a href="http://www.artnews.com/2013/11/06/excuse-me-while-i-eat-the-sky-magritte-for-dinner-at-moma/">coverage</a> in <i>ARTnews</i> on the first iteration of this class last week, I made sure to sign up for the second (last) class/dinner. The added dimension of food to this already surreal visual experience had me really in for a ride ahead.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10870874716/" title="hors d'oeuvres and cocktails"><img alt="Untitled" src="http://farm4.staticflickr.com/3710/10870874716_6832c6a62c_z.jpg" height="480" width="640" /></a><br />
Upon arriving, we were served a <a href="http://www.artnews.com/2013/11/06/excuse-me-while-i-eat-the-sky-magritte-for-dinner-at-moma/">cocktail</a> (with "prosecco tinted with sapphire-colored curaçao and mixed with pineapple and lemon juice") called <i>Tattered Skies</i>, eponymous to the painting from which it is inspired (see next image). Alongside the cocktail were <i>gougères</i> -- warm cheese puffs with a rosy hue. Oh man, the cocktail was incredibly delicious, satiating, and refreshing all at once. Damn was that deep tint of blue gorgeous! And don't even get me started on the <i>gougères</i>. Not only were they warm and soft, they melted right onto your palate like buttery pillows of heaven. It did not help that the service team kept these coming, and I probably had more than I care to admit (okay, it was five or so of them :P).<br />
<br />
Here is the painting (on view at the exhibition) from which the hors d'oeuvres and cocktails were derived. Crazy at how uncanny Chef Bound and her team really nailed it with just the first bites!<br />
<br />
<a href="http://www.museoreinasofia.es/en/collection/artwork/grelots-roses-ciels-lambeaux-pink-bells-tattered-skies"><img alt="Pink Bells, Tattered Skies" src="http://farm8.staticflickr.com/7368/10870981864_5882a74079_o.jpg" title="Pink Bells, Tattered Skies" /></a><br />
<span style="font-size: x-small;"> René Magritte</span><br />
<span style="font-size: x-small;"><i> Grelots roses, ciels en lambeaux</i> (<i>Pink Bells, Tattered Skies</i>)</span><br />
<span style="font-size: x-small;"> Paris, 1930</span><br />
<span style="font-size: x-small;"> Museo Nacional Centro de Arte Reina Sofía: Madrid, Spain</span><br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10865060864/" title="Magritte: The Mystery of the Ordinary"><img alt="Untitled" src="http://farm3.staticflickr.com/2822/10865060864_27791cb729_z.jpg" height="480" width="640" /></a><br />
After our brief mingling with the other classroom diners, we were taken on a private, abbreviated tour of the <i>Magritte</i> exhibition led by curatorial assistant Danielle Johnson. It was really great to walk through the exhibit with a knowledgeable guide -- definitely shed some notable observations about a handful of the exhibit's works.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10865062754/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" src="http://farm4.staticflickr.com/3681/10865062754_6d96291baf_z.jpg" height="480" width="640" /></a><br />
After the forty minute guided tour, we returned back to Café 2 where the next course was sitting ready to be observed and eaten.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10865064984/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" src="http://farm6.staticflickr.com/5483/10865064984_481de4d858_z.jpg" height="640" width="480" /></a><br />
This course had thin slices of <i>prosciutto di Parma</i> with olives and wine, just like in the below Magritte painting, <i>Le Portrait</i>. The <i>prosciutto</i> was quite divine, as it was sliced as thin as you can imagine, and had little traces of fatty edges that really rounded out the savoriness of the Italian ham.<br />
<br />
<a href="http://www.moma.org/collection/object.php?object_id=79990"><img alt="René Magritte: The Portrait" src="http://farm6.staticflickr.com/5502/10870837845_aea6ce23bd_o.jpg" height="420" width="286" /></a><br />
<span style="font-size: x-small;"> René Magritte</span><br />
<span style="font-size: x-small;"><i> Le Portrait </i>(<i>The Portrait</i>)</span><br />
<span style="font-size: x-small;"> Brussels, 1935</span><br />
<span style="font-size: x-small;"> Museum of Modern Art: New York, USA</span><br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10865068534/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" src="http://farm4.staticflickr.com/3714/10865068534_9e4d4ae13c_z.jpg" height="640" width="480" /></a><br />
Served alongside the <i>prosciutto</i> were these really thin squares of bread drizzled with olive oil, which went really well with the slices.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10864924755/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" src="http://farm8.staticflickr.com/7328/10864924755_9a047c444d_z.jpg" height="480" width="640" /></a><br />
The next course was a great interpretation of <i>Les Six Éléments</i> as a deconstructed salad. The painting has six images (i.e., fire, a nude, a forest, a façade, the sky, and <i>grelots</i>/sleigh bells) in which they are juxtaposed in a two-by-three asymetrical grid to represent the basic elements of the universe: air, water, fire, and earth. The <i>cucumber sorbet</i> at the center represents the façade; the microgreens on top represent the forest/trees; the salt below represents the clouds; the pomegranate seeds represents the nude (unofficially known as god's fruit -- perhaps because it's full of seeds); the sriracha sauce encircling all the ingredients represents fire; and the last element of <i>grelots</i>, not pictured here, was more of an aural experience -- Ms. Tin Nyo rang a bag of bells while we began eating this second course. Just as the painting brings together "six" elements, this course brings together five unlikely ingredients (plus some bells) to create a cohesive deconstructed salad. Really refreshing with some tartness and a bit of heat from the sriracha.<br />
<br />
<a href="http://www.philamuseum.org/collections/permanent/51043.html"><img alt="René Magritte: The Six Elements" src="http://farm6.staticflickr.com/5506/10870839975_708af997d1_o.jpg" height="366" width="500" /></a><br />
<span style="font-size: x-small;"> René Magritte</span><br />
<span style="font-size: x-small;"><i> Les Six Éléments </i>(<i>The Six Elements</i>)</span><br />
<span style="font-size: x-small;"> Paris, 1929</span><br />
<span style="font-size: x-small;"> Philadelphia Museum of Art: Philadelphia, USA</span><br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10871303364/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" src="http://farm4.staticflickr.com/3711/10871303364_43776144de.jpg" height="320" width="240" /></a><a href="http://www.flickr.com/photos/four-tines/10864964316/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" src="http://farm6.staticflickr.com/5489/10864964316_8431b42ed2.jpg" height="320" width="240" /></a><a href="http://www.flickr.com/photos/four-tines/10864966696/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" src="http://farm8.staticflickr.com/7321/10864966696_f148e9ed1e.jpg" height="320" width="240" /></a>
<br />
The main course was {<b>1</b>} <i>pappardelle </i>pasta with Asiago, arugula, and a soft-boiled egg. The interactive part of this course was that {<b>2</b>} we had to crack open the soft-boiled egg {<b>3</b>} so that the yolk becomes the sauce for the pasta. It was a fun tongue-in-cheek way to pay homage to the caged egg in the painting <i>Les Affinités Électives</i>.<i> </i>The ribbons of pasta were delicate and paired deliciously with the creamy sauce of the soft-boiled egg yolk -- very well done.<br />
<br />
<a href="http://www.wikipaintings.org/en/rene-magritte/elective-affinities-1933"><img alt="René Magritte, Elective Affinities" src="http://farm3.staticflickr.com/2808/10871164933_fd90971273_o.jpg" height="500" width="398" /></a><br />
<span style="font-size: x-small;"> René Magritte</span><br />
<span style="font-size: x-small;"><i> Les Affinités Électives</i> (<i>Elective Affinities</i>)</span><br />
<span style="font-size: x-small;"> Brussels, 1932</span><br />
<span style="font-size: x-small;"> Private collection</span><br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10864935775/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" src="http://farm8.staticflickr.com/7306/10864935775_6eba367c20.jpg" height="400" width="300" /></a><a href="http://www.flickr.com/photos/four-tines/10865273363/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" src="http://farm4.staticflickr.com/3789/10865273363_27c828334e.jpg" height="400" width="300" /></a><br />
The following course began the first of two desserts. This one that let us "paint" our own vision of Magritte's <i>Les Perfections Célestes</i>, pouring a layer of aquamarine crème anglaise as the sky and arranging <i>soft poached meringues</i> as clouds however we like. Though the crème anglaise looked like something out of a miniature golf course, it was the perfect amount of sweet and creamy (food coloring can really play with your expectations of taste :P). The <i>meringues</i> were perfection (fittingly so, as the work's title is explicitly named), both delicate and pillowy.<br />
<br />
<a href="http://www.newyorksocialdiary.com/node/1909811"><img alt="René Magritte: Les Perfections célestes " src="http://farm4.staticflickr.com/3828/10871340433_8962e628ee.jpg" /></a><br />
<span style="font-size: x-small;"> René Magritte</span><br />
<span style="font-size: x-small;"><i> Les Perfections Célestes </i>(<i>Celestial Perfections</i>) [photograph by Jill Krementz of <i>New York Social Diary</i>]</span><br />
<span style="font-size: x-small;"> Paris, 1930</span><br />
<span style="font-size: x-small;"> Brachot Gallery: Brussels, Belgium</span><br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10864974536/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" src="http://farm8.staticflickr.com/7444/10864974536_0231fcf2d5.jpg" height="240" width="320" /></a><a href="http://www.flickr.com/photos/four-tines/10870834695/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" src="http://farm4.staticflickr.com/3823/10870834695_e69430c95e.jpg" height="240" width="320" /></a><br />
The last course was pretty much a showstopper. Emulating the painting, <i>Jeune Fille mangeant un oiseau</i> (<i>Girl Eating a Bird</i>), this dessert consisted of a dark chocolate sparrow filled with a sweet rum-raspberry sauce, we each had to take the bird into our hands and bite right into it as the young girl does in Magritte's painting. The biting into the dark chocolate sparrow shell is supposed to echo the sound of bones breaking. This course definitely had a chilling effect on me -- just as Magritte's painting had when I first saw it on view at the exhibition.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10871339353/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" src="http://farm6.staticflickr.com/5532/10871339353_07a72faefd_o.jpg" height="300" width="400" /></a>
<br />
<span style="font-size: x-small;"> René Magritte</span><br />
<span style="font-size: x-small;"><i> Jeune Fille mangeant un oiseau </i>[<i>Le Plaisir</i>]<i> </i>(</span><i style="font-size: small;">Girl Eating a Bird </i><span style="font-size: x-small;">[</span><i style="font-size: small;">Pleasure</i><span style="font-size: x-small;">]</span><span style="font-size: x-small;">)</span><br />
<span style="font-size: x-small;"> Brussels, 1927</span><br />
<span style="font-size: x-small;"> Kunstsammlung Nordrhein-Westfalen: Düsseldorf, Germany</span><br />
<br />
<u>Findings</u>: The <i>Edible Magritte</i> class was incredibly enlightening on the profound works created by surrealist René Magritte. It especially made a lasting impression for me as it combined two of my passions and preferred expressive mediums -- Modern art and the culinary arts -- in a way that I could fully understand and further enrich my appreciation of the mysterious works of Magritte. The collaboration between artist Elaine Tin Nyo and chef Lynn Bound was undoubtedly seamless, as they truly and entirely captured the literal and figurative elements of Magritte's intentions in six distinct works in addition to the wealth of knowledge shared to us by curatorial assistant Danielle Johnson. Given the amazing execution of this "art" dinner, I'll definitely be keeping my eyes open for future dinners like this at the Museum of Modern Art that are created parallel to current exhibitions.<br />
<br />
<u>Price point</u>: $150 per person ($100 per museum member) for <i>six-course</i>, artist-inspired dinner.<br />
<br />
--November 14, 2013<br />
<br />
"<b>Edible Magritte</b>" (<i>La cuisine de Magritte</i>)<br />
<i>Museum of Modern Art</i><br />
11 West 53rd Street<br />
New York, NY 10019<br />
<a href="http://www.moma.org/learn/courses/courses">http://www.moma.org/learn/courses/courses</a><br />
<a href="http://press.moma.org/wp-content/files_mf/5_magrittechecklist.pdf">http://press.moma.org/wp-content/files_mf/5_magrittechecklist.pdf</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-22906143283683810292013-11-02T08:48:00.003-04:002013-11-02T08:48:31.879-04:00Dinner | Canlis<span style="font-size: x-small;">(Apologies on the wayyy overdue posts -- I promise I'm churning them out as fast as I can. This is the last full-length one from Seattle -- a summary post of our trip is in the works!)</span><br />
<br />
During our trip to Seattle, we had the pleasure of dining at <b>Canlis</b> in Queen Anne, a landmark restaurant that has been open for over 50 years with the most vibrant of history and boasts spectacular views of the Emerald City. When I saw photos of it for the first time a while back, I knew it was one of those places we really needed to add to the "must-do's" of the itinerary for a future trip to Seattle. I am so very glad we did, as I had made reservations a month or so in advance.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128429024/" title="SAM_1482 by morsel-marauder, on Flickr"><img alt="SAM_1482" src="http://farm3.staticflickr.com/2892/10128429024_e2696efa22_z.jpg" height="384" width="640" /></a><br />
In 1950, Peter <a href="http://canlis.com/place/architecture/">Canlis</a> "set out to build 'the world's most beautiful restaurant,' with his first fortuitous step of hiring architect Roland Terry, now widely known as the father of Northwest architecture." A collaboration between Mr. Terry and Pete Wimberley, Mr. Terry "wanted a timeless place of Frank Lloyd Wright discipline and subtlety," while Mr. Wimberley "dreamed of a restaurant where guests would feel comfortable kick off their shoes under the table." <a href="http://canlis.com/about/people/family-history/">This</a> includes "a great stone fireplace, a span of angled windows to capture the views, and a glistening copper charcoal broiler placed in the middle of the dining room." Even the kitchen was intentionally "left exposed to the dining room, a daring and cutting-edge design choice that visually launched <b>Canlis</b> ahead of its time."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128630383/" title="SAM_1483 by morsel-marauder, on Flickr"><img alt="SAM_1483" src="http://farm4.staticflickr.com/3802/10128630383_6b41073d59_z.jpg" height="427" width="640" /></a><br />
Nearly four decades later, <b>Canlis</b> planned a major remodal and expansion of the restaurant with the help of architect Jim Cutler, where he "chose to reveal the building's original structure -- stone columns were allowed to extend upwards to the full height of the restaurant, while light and landscape from outside flooded in through a new translucent wall."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128599096/" title="SAM_1554 by morsel-marauder, on Flickr"><img alt="SAM_1554" src="http://farm3.staticflickr.com/2863/10128599096_772ccd1bf1_z.jpg" height="415" width="640" /></a>
<br />
In 2005, interior designer Doug Rasar "brought serenity and warmth to the most recent re-design by creating a Zen-like connection that brought the outdoors to interior spaces. Mr. Rasar executed his vision by using "handmade organic wall coverngs and installed gardens by David Pfeiffer, resulting in every surface, every stitch, and every detail are echoes of man's clever submission to his natural environment."<br />
<br />
When Mr. Canlis moved to Seattle in 1950, he <a href="http://canlis.com/about/people/family-history/">chose</a> "a magnificent view location just three miles north of the city's center" where <b>Canlis</b> still resides and operates. He is "credited with being the first restauranteur to utilized team-style service in his dining room." Also, instead of employing waiters in customary tuxedos, he "employed graceful kimono-clad waitresses who transformed customer service into an art form."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128494145/" title="SAM_1484 by morsel-marauder, on Flickr"><img alt="SAM_1484" src="http://farm6.staticflickr.com/5524/10128494145_a6f55a1b92_z.jpg" height="427" width="640" /></a><br />
View of <b>Canlis</b> from the lounge.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128567846/" title="SAM_1495 by morsel-marauder, on Flickr"><img alt="SAM_1495" src="http://farm4.staticflickr.com/3805/10128567846_4d3d32708a_z.jpg" height="640" width="427" /></a><br />
There is live piano played nightly in the lounge at <b>Canlis</b>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128568746/" title="SAM_1499 by morsel-marauder, on Flickr"><img alt="SAM_1499" src="http://farm6.staticflickr.com/5466/10128568746_8e2658af11_z.jpg" height="640" width="427" /></a><br />
View of the bar inside the lounge. I learned a little history behind the beverage program at <b>Canlis</b> -- in 1949, Seattle lifted its ban on restaurants selling liquor, so when <b>Canlis</b> opened a year later, it was the first dining restaurant to welcome back the era of the cocktail.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128570186/" title="SAM_1503 by morsel-marauder, on Flickr"><img alt="SAM_1503" src="http://farm3.staticflickr.com/2882/10128570186_d72e66279a_z.jpg" height="427" width="640" /></a><br />
My guest had the <i>Halekulani cocktail</i> (from <i>House Without a Key</i>, circa 1930) made with bourbon, lemon, orange, pineapple, and grenadine. The namesake comes from Peter Canlis's favorite place to stay in O'ahu in Hawaii, a place which happens to serve the best drinks in Waikiki). Even though the heavier spirit of bourbon was used, it was quite refreshing with its citrus notes and tropical flavors -- truly capturing the essence of O'ahu.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128501725/" title="SAM_1504 by morsel-marauder, on Flickr"><img alt="SAM_1504" src="http://farm8.staticflickr.com/7294/10128501725_907cbbb44e_z.jpg" height="640" width="393" /></a><br />
I had the <i>French Foam</i> (circa 1900) made with Plymouth gin, Briottet cassis, Drappier champagne, and lemon sherbet. It combined the sophistication of a <i>kir royale</i> with the frostiness of lemon sherbet and a splash of gin. This was so damn good -- crazy to think that it was created during the turn of the 20th century!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128504165/" title="SAM_1505 by morsel-marauder, on Flickr"><img alt="SAM_1505" src="http://farm8.staticflickr.com/7332/10128504165_2ca5901046_z.jpg" height="431" width="640" /></a><br />
The upper level of the dining room. Look at those lovely cobblestone columns and high ceilings!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128577756/" title="SAM_1506 by morsel-marauder, on Flickr"><img alt="SAM_1506" src="http://farm4.staticflickr.com/3706/10128577756_f371d7c953_z.jpg" height="427" width="640" /></a>The lower level of the dining room that boasts sweeping views through a wall of windows of Lake Union.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128505785/" title="SAM_1507 by morsel-marauder, on Flickr"><img alt="SAM_1507" src="http://farm3.staticflickr.com/2855/10128505785_bbe5628025_z.jpg" height="427" width="640" /></a><br />
Another view of the lower dining room.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10129117393/" title="SAM_1514 by morsel-marauder, on Flickr"><img alt="SAM_1514" src="http://farm6.staticflickr.com/5484/10129117393_9d7c927d67_z.jpg" height="424" width="640" /></a><br />
We started with three <i>amuse bouches </i>-- a <i>sweet onion panna cotta tart</i> with shortbread crust (a nice, petite bite yet savory); a <i>black olive cornet</i> with smoked salmon mousse, wasabi tobiko, and pickled rutabaga (reminded me very much of the <i>salmon cornet</i> at <a href="http://www.four-tines.com/2011/06/chefs-tasting-french-laundry.html%E2%80%8E">The French Laundry</a>, but with an Asian twist); and a <i>deep-fried egg yolk</i> with sauce Gribiche (like an oozy, creamy croquette filled with egg). All fabulous bites!<br />
<br />
Instead of the <i>chef's tasting</i>, we opted for the <i>four-course</i> <i>prix fixe </i>(there's also a <i>three-course</i> option) so we could share an optimal variety of dishes.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10129060106/" title="SAM_1523 by morsel-marauder, on Flickr"><img alt="SAM_1523" src="http://farm8.staticflickr.com/7343/10129060106_38fd1752cb_z.jpg" height="481" width="640" /></a><br />
My guest's first course was the <i>smoked sockeye salmon </i>with yogurt, basil, and marble potatoes. Tiny wedges of nicely cut <i>smoked sockeye</i> were really silky and melted nicely with the yogurt and creamy marble potatoes.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128985755/" title="SAM_1525 by morsel-marauder, on Flickr"><img alt="SAM_1525" src="http://farm6.staticflickr.com/5452/10128985755_396fe9a7b4_z.jpg" height="411" width="640" /></a><br />
I had the <i>torchon of foie gras</i> with celery, cherry and pistachio along with some thick slices of toasted brioche. It's hard to not love a paté of <i>foie</i>, especially if it's paired with a stone fruit and something nutty over buttery brioche. You better believe I ate every last lick of this! :P<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10129120483/" title="SAM_1528 by morsel-marauder, on Flickr"><img alt="SAM_1528" src="http://farm6.staticflickr.com/5461/10129120483_4da892b440_z.jpg" height="391" width="640" /></a><br />
For my guest's second course, he was served <i>Peter Canlis</i>'<i> prawns</i> sautéed in dry vermouth, garlic, and lime. It had a clean presentation with a classic-modern compilation of flavors and cooked to the perfect temperature.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128921234/" title="SAM_1531 by morsel-marauder, on Flickr"><img alt="SAM_1531" src="http://farm4.staticflickr.com/3704/10128921234_1e45c34e70_z.jpg" height="449" width="640" /></a><br />
I had the porkbelly with spring onion, huckleberries, and plum. It made for a great in-between seasons dish (i.e., summer/fall), and even though the <i>pork</i> was just a touch salty, the complements of huckleberries, plum, and root veggies helped alleviate that. The meat was really tender with the crispiest skin -- surprisingly comparable to the Chinese roasted pig that is hard to to get completely right.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10129062826/" title="SAM_1534 by morsel-marauder, on Flickr"><img alt="SAM_1534" src="http://farm3.staticflickr.com/2839/10129062826_574dbc5299_z.jpg" height="475" width="640" /></a><br />
For my guest's main course, he had the <i>grilled filet mignon</i> with carrots, potatoes, and melted shallots. Seared to a juicy, medium-rare center, the <i>filet</i> went beautifully with the melted shallot sauce and creamy purée of potatoes. A decent cut of steak, for sure!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10129121973/" title="SAM_1537 by morsel-marauder, on Flickr"><img alt="SAM_1537" src="http://farm8.staticflickr.com/7313/10129121973_802a8ffcc8_z.jpg" height="640" width="616" /></a>
<br />
I had the <i>grilled lamb chop</i> with braised-lamb "croquette", fried leeks, and piquillo pepper marmalade. While the <i>grilled lamb chop</i> was everything I'd hoped it be (with a heated kick from the piquillo pepper marmalade), the braised-lamb "croquette" was so salty, making it hard to eat and finish. Luckily, I was getting so full already from everything else that it was an afterthought.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128451594/" title="SAM_1538 by morsel-marauder, on Flickr"><img alt="SAM_1538" src="http://farm8.staticflickr.com/7422/10128451594_90216bf461_z.jpg" height="462" width="640" /></a><br />
We shared a side of <i>twice-baked potato</i> (a Canlis tradition for four generations). It was incredibly creamy and cheesy, not at all what I was expecting. I was expecting an actual baked potato with sour cream/butter/chives/bacon, so I was in for a rude awakening when it was cheesy to the point where it was too much. However, for you cheese lovers out there, you will love this.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128655093/" title="SAM_1542 by morsel-marauder, on Flickr"><img alt="SAM_1542" src="http://farm4.staticflickr.com/3826/10128655093_6ff8a0ae31_z.jpg" height="442" width="640" /></a><br />
Breathtaking view at night seen from <b>Canlis</b>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128655663/" title="SAM_1544 by morsel-marauder, on Flickr"><img alt="SAM_1544" src="http://farm8.staticflickr.com/7299/10128655663_e88f7dafcd_z.jpg" height="640" width="466" /></a><br />
We were getting so full that a cup of tea was a must.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128657223/" title="SAM_1547 by morsel-marauder, on Flickr"><img alt="SAM_1547" src="http://farm3.staticflickr.com/2853/10128657223_6e9139abd7_z.jpg" height="640" width="444" /></a><br />
My guest had the <i>Canlis soufflé</i> with Grand Marnier, orange zest, and creme anglaise (allow for a 20-minute preparation). It was a beautifully prepared <i>soufflé</i>, with a light, fluffy yet silky center and a rounded essence of orange from the Grand Marnier and zest. Certainly worth the wait (especially since we don't really see classically made <i>soufflé</i>s much in the fine dining world as much as we had in the past0, the <i>soufflé</i> made for the perfect punctuation to this gorgeous dinner.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10128459894/" title="SAM_1548 by morsel-marauder, on Flickr"><img alt="SAM_1548" src="http://farm6.staticflickr.com/5476/10128459894_1cd535bb9b_z.jpg" height="307" width="640" /></a><br />
I was so full from the previous three courses that I opted for something lighter -- an assortment of three <i>sorbets</i>, whose flavors escape me now. Just know they really hit the spot! :P<br />
<br />
<u>Findings</u>: While the culinary fare was pretty impressive (a well-executed <i>soufflé</i> truly speaks for itself), it was one of the most breathtaking dining experiences I've ever had the pleasure of having. Every aspect of the restaurant contributed to the dining experience --
the welcoming and open space, the well-curated artwork along the
restaurant's walls, the ambient live piano that can be enjoyed nightly,
the subtle and seamless service throughout the meal, and the nicely
plated courses. The architecture of <b>Canlis</b> is dynamic, enthralling, and very much alive. It is a living and breathing chronicle of the Canlis family's rich history in the kitchen, in design, and in hospitality. The views alone and the unparalleled atmosphere can truly justify the price tag of its menu, so if it's your first time visiting Seattle, <b>Canlis</b> is undoubtedly an iconic restaurant to add to the itinerary if you're looking to splurge on a fancy meal while you're in town. <br />
<br />
<u>Price point</u>: $12-18 for each <i>cocktail</i>, $100 per person for traditional <i>four-course prix fixe</i> menu.<br />
<br />
--August 22, 2013<br />
<br />
<b>Canlis</b><br />
2576 Aurora Avenue North<br />
Seattle, WA 98109<br />
<a href="http://www.canlis.com/">http://www.canlis.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-2189026064256362152013-10-02T09:49:00.000-04:002013-10-02T09:49:58.439-04:00Chef's Tasting | Sushi YasudaThis past weekend, I took Marcus out for an early birthday celebration at <b>Sushi Yasuda</b> over in Midtown East. I myself have been here a couple times back in 2009-2010, but Marcus had never been there before so we thought it was one of those things he needed to cross off his gastronomic bucket list and compare it to the times we went to <a href="http://www.four-tines.com/2010/10/dinner-15-east.html">15 East</a> and <a href="http://www.four-tines.com/2012/02/dinner-jewel-bako.html">Jewel Bako</a> together.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10000969875/" title="SAM_2198 by morsel-marauder, on Flickr"><img alt="SAM_2198" height="427" src="http://farm6.staticflickr.com/5530/10000969875_db9a6329da_z.jpg" width="640" /></a><br />
<b>Sushi Yasuda</b> is the <a href="http://sushiyasuda.com/restaurant.html">famed house of sushi</a> lead by the master chef, Naomichi Yasuda, who from December 1999 (when the restaurant first opened its doors) to 2006 never missed a single seating. Since then, Chef Yasuda has trained two of his now disciples, Chef Tatusya Sekiguchi and Chef Mitsuru Tamura to follow in his footsteps, as he returned to Japan "to open a small neighborhood sushi shop and embark on a well-earned semi-retirement."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10001030096/" title="SAM_2201 by morsel-marauder, on Flickr"><img alt="SAM_2201" height="427" src="http://farm3.staticflickr.com/2833/10001030096_39c30f4fb7_z.jpg" width="640" /></a><br />
<b>Sushi Yasuda</b> has a generous amount of seating at its sushi counter (relatively speaking) with sixteen in total. The floors, walls, ceiling, tables, and sushi bar are composed of solid bamboo planks. The interior of the restaurant is airy as "a haven from the noise and grit of the city outside." While there isn't any music played inside the restaurant, "the lighting, which is brighter than one might expect, is designed to provide visual clarity on the sushi -- both its preparation and presentation."<br />
<br />
Starting out with some hot, house green tea as well as a small plate of Japanese vegetables, we were ready for what the sushi chef had lined up for us under his <i>sushi omakase </i>selections, a decision that we give to the sushi chef by requesting <i><a href="http://sushiyasuda.com/traditions.html">omakase</a></i> in the first place as it translates to "You decide" in Japanese. We were also given a <i>yubifuki</i> (i.e., a finger-cloth made of sarashi-fine Japanese bleached cotton) for cleaning our fingers while eating sushi with our hands. The proper way to eat sushi is to carefully pick up each piece of sushi with a finger and thumb and place the entire piece in your mouth to eat, with the rice side on our tongues for the best intersection of flavors, textures, and aromas."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10001099143/" title="SAM_2207 by morsel-marauder, on Flickr"><img alt="SAM_2207" height="427" src="http://farm8.staticflickr.com/7428/10001099143_e6630c4e12_z.jpg" width="640" /></a><br />
<br />
I read up on the traditions to which the restaurant holds itself true, and I thought it'd be interesting to share them. Chefs Sekiguchi and Tamura select fish varieties one by one, from all around the world (though much from Japan) including local and regional ones, "evaluating each for freshness, size, and its <i>spirit </i>or <i>energy</i>." Shortly there after, "the comprehensive process of cleaning, preparing, and storing" begins, as Japanese cedar-wood line many of the boxes and different varieties are stored in separate ones. In addition to all this, the chefs "carefully control the aging process of the fish -- an essential part of making sushi -- as "'just-caught' fish is not always ideal for being eaten immediately as sushi and different fish require different methods of refrigeration and storage for ideal preservation and taste."<br />
<br />
In addition to sourcing the quality varieties of fish, one of the "most complex and difficult parts of making sushi is perfecting the rice." <b>Sushi Yasuda</b> uses a mix of Japanese short and medium-grain rice, combined with Japanese red and white rice vinegars, Japanese sea salt, and a small amount of sugar, and the water used to cook the rice has been purified with <i>bincho-tan</i> (i..e, Japanese charcoal). The rice itself is cooked in precise proportions at calculated temperatures for a specific time, a method that Chefs Sekiguchi and Tamura have "refined after years of research and experimentation, using their hands as instruments to evaluate how moist the rice is before cooking it and adjusting the amount of water accordingly."<br />
<br />
Each piece of <i>nigiri-sushi</i> has a "delicate topping, usually a sheer coating of Yasuda's special <i>shoyu</i> (i.e., soy sauce) applied by the sushi chef." As such, it is best to eat the sushi "straight" without adding extra <i>shoyu</i>. Garnishes include freshly "ground <i>wasabi</i> (i.e., mountain-grown Japanese horseradish) and <i>gari</i> (pickled ginger that is sharp and slightly sweet and is used for palate cleansing)," both of which are intended to be used in moderation. Additionally, the restaurant advises that one should avoid mixing the wasbi in the <i>shoyu</i>, therefor allowing the distinct flavors of the fish, rice, and condiments to "meet each other" rather than blend together.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10000974974/" title="bonito by morsel-marauder, on Flickr"><img alt="bonito" height="427" src="http://farm8.staticflickr.com/7399/10000974974_f59ab79d2e_z.jpg" width="640" /></a><br />
Our first piece was <i>bonito</i>, a variety of fish that falls within the tuna family. I had never had this as <i>sushi</i> before so it was interesting to experience it here at <b>Sushi Yasuda</b>. It had a well-balanced marbled texture, creating a very melty sensation while still having some meatiness to it. Great starter to the <i>omakase</i>, and I knew Marcus would be in for a wild ride -- one that would could quite possibly rank <b>Yasuda</b> as his favorite sushi spot in the city.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10000973195/" title="branzino by morsel-marauder, on Flickr"><img alt="branzino" height="427" src="http://farm4.staticflickr.com/3710/10000973195_1df55e1d36_z.jpg" width="640" /></a><br />
Next up was the <i>branzino </i>of the white fish family which had a chilled, tile-y texture to it. Very nice!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10001102673/" title="sockeye salmon by morsel-marauder, on Flickr"><img alt="sockeye salmon" height="427" src="http://farm4.staticflickr.com/3708/10001102673_f133df5e53_z.jpg" width="640" /></a><br />
This was the <i>sockeye salmon</i>, which was simply divine. Just as I described the <i>Alaskan king salmon</i> at <a href="http://www.four-tines.com/2013/09/chefs-tasting-sushi-dojo.html">Sushi Dojo</a>, the <i>sockeye </i>was <i>guum</i>, a Cantonese word<i> </i>that doesn't really have a direct translation, but comes closest to meaning gold, savory, and rich. So good -- what a gorgeous piece of fish!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10001035176/" title="kanpachi by morsel-marauder, on Flickr"><img alt="kanpachi" height="427" src="http://farm3.staticflickr.com/2825/10001035176_e52fec5ea7_z.jpg" width="640" /></a><br />
This was <i>kanpachi</i>, a variety of <i>yellowtail</i>, which I thought was just okay -- nothing special really to report about it except nice quality and cut.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10001036206/" title="sea scallop by morsel-marauder, on Flickr"><img alt="sea scallop" height="427" src="http://farm8.staticflickr.com/7419/10001036206_c4251606a0_z.jpg" width="640" /></a><br />
Our fifth piece made up for the the previous miss -- this <i>hotate</i> (scallop) was both melty and tile-y without that unfavorable sliminess that can happen with scallops. It was the ideal thickness, too. Ah so great.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10000978395/" title="blue fin tuna by morsel-marauder, on Flickr"><img alt="blue fin tuna" height="427" src="http://farm3.staticflickr.com/2846/10000978395_c84d23299c_z.jpg" width="640" /></a><br />
This was the <i>blue fin tuna</i>, which is probably my least favorite variety of raw fish (not counting <i>toro </i>-- fatty tuna). However, <b>Sushi Yasuda</b> surprised me big time, by showing me the untapped potential of <i>akami</i> (lean tuna). I had no idea that a fish this lean could be silky. Major hat tips to the sushi chefs at <b>Yasuda</b>!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10001108083/" title="unagi (freshwater eel) by morsel-marauder, on Flickr"><img alt="unagi (freshwater eel)" height="427" src="http://farm4.staticflickr.com/3831/10001108083_28aac1f974_z.jpg" width="640" /></a><br />
One of the signature things that one must have at <b>Sushi Yasuda</b> is its notable varieties of eel. The first <i>eel</i> we had was the <i>unagi </i>(fresh water eel) drizzled lightly with <i>kabayaki </i>sauce and grilled to soft and flaky perfection. Boneless and warm right off the grill, the <i>unagi</i> at <b>Sushi Yasuda </b>is unlike any others I've had in this city -- I imagine it's as close to the traditional preparation in Japan as it can be because it's so damn good.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10001040086/" title="uni by morsel-marauder, on Flickr"><img alt="uni" height="427" src="http://farm8.staticflickr.com/7383/10001040086_49b73e0e5f_z.jpg" width="640" /></a><br />
Marcus made sure to mention to our sushi chef that he doesn't have a particular affinity for <i>uni </i>(sea urchin roe), so he skipped this next one, while I enjoyed the glorious golden lobes from California. It was incredibly fresh (as if straight out of a recently cracked open echinoderm) as well as the expected meltiness yet a surprising rounded minerality to it. I can see why <a href="http://www.four-tines.com/2012/01/q-lisa.html%E2%80%8E">Lisa</a> loves the <i>uni</i> here -- it's rich and buttery in all of the best ways. I wish I had requested for another bite!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10001043036/" title="sanma (pike fish) by morsel-marauder, on Flickr"><img alt="sanma (pike fish)" height="427" src="http://farm3.staticflickr.com/2866/10001043036_f52f893f20_z.jpg" width="640" /></a><br />
Following the <i>uni</i>, we both were given <i>sanma</i> (pike fish). Expected in a variety from the <i>mackerel</i> family (you can tell from the iridiscent skin), the <i>sanma</i> had a strong fishiness to it but had quite an interesting, subdued finish.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10000988074/" title="ocean trouth by morsel-marauder, on Flickr"><img alt="ocean trouth" height="427" src="http://farm3.staticflickr.com/2879/10000988074_a7e437ba8d_z.jpg" width="640" /></a><br />
Soon after, we had the <i>ocean trout</i> from Iceland which falls in the <i>salmon-trout</i> family. Just like with the <i>sockeye salmon</i>, this may have been even more <i>guum </i>comparatively -- delectably milky, rich, and savory.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10000988844/" title="blue fin toro (fatty tuna) by morsel-marauder, on Flickr"><img alt="blue fin toro (fatty tuna)" height="427" src="http://farm8.staticflickr.com/7297/10000988844_a29fbe8762_z.jpg" width="640" /></a><br />
As you can tell by its marbled pink color, this was the <i>blue fin toro</i>. Fittingly, <i>toro</i>, the word used to describe fatty tuna, means "melting" in Japanese. Sometimes you come across the best <i>mot juste</i> for a food, and <i>toro</i> is no exception. When I think of fatty tuna, I think of all of its fatty goodness melting against the warmth of my palate, and this <i>toro</i> did just that, too. It was super melty and a tad stringy from the fattier areas of the fish. This could be the one piece of fish that could turn a bad day completely around. It's a delicious celebration in your mouth!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10001045736/" title="Spanish mackerel by morsel-marauder, on Flickr"><img alt="Spanish mackerel" height="427" src="http://farm4.staticflickr.com/3684/10001045736_309630f2c5_z.jpg" width="640" /></a><br />
Then we had the <i>Spanish mackerel </i>which I noted simply as "AWESOME!" (which I believe were Marcus's words) in my notes I jotted during dinner. Not too fishy as <i>mackerel</i> usually is, making it different from others I've had before.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10001046306/" title="sawani (white sea eel) by morsel-marauder, on Flickr"><img alt="sawani (white sea eel)" height="427" src="http://farm4.staticflickr.com/3794/10001046306_fe2ebc5c07_z.jpg" width="640" /></a><br />
Here, we tried our second variety of <i>eel </i>-- this time it was the <i>sawani</i> (white sea eel) which had been grilled with a thin glaze of sake and some sea salt, resulting in a toasty exterior and a soft, flaky center. It was not as dressed up as the <i>unagi</i>, which I preferred so that the <i>eel</i> could speak its true flavors. Who knew the ideal preparation of <i>eel</i> could be such an art form? Simply beautiful.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10000987645/" title="oyster by morsel-marauder, on Flickr"><img alt="oyster" height="427" src="http://farm6.staticflickr.com/5542/10000987645_83e9875170_z.jpg" width="640" /></a><br />
Next we had the <i>oyster</i> (from British Columbia), which had a light sprinkling of lemon zest. It was meaty and creamy all at once, starting boldly with some sweet brine, finishing a little bitter. Marcus, who isn't normally a fan of oysters, wasn't any further convinced to like oysters, but I enjoyed it.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10001117723/" title="saba (mackerel) by morsel-marauder, on Flickr"><img alt="saba (mackerel)" height="427" src="http://farm8.staticflickr.com/7337/10001117723_24a745de48_z.jpg" width="640" /></a><br />
The last <i>mackerel</i> of the evening for us was <i>saba</i> (mackerel), which had the best balance of fishiness and savoriness one could hope for without being overwhelmed or turned off.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10000992214/" title="white king salmon by morsel-marauder, on Flickr"><img alt="white king salmon" height="427" src="http://farm8.staticflickr.com/7357/10000992214_4416aa64bc_z.jpg" width="640" /></a><br />
My last piece (number 16!) of my <i>omakase</i> was the <i>white king salmon</i>. It was another variety I'd never had before, and it was a really nice piece of fish -- tasted like a marriage between a white fish and salmon. It was a light yet satisfying ending to the progression of the previous 15 pieces, for sure!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/10001119543/" title="shrimp by morsel-marauder, on Flickr"><img alt="shrimp" height="427" src="http://farm8.staticflickr.com/7305/10001119543_51f9cfcc1c_z.jpg" width="640" /></a>
<br />
Marcus's last piece (in lieu of the <i>uni</i> I had) was the <i>shrimp</i>, a fileted piece that was flash-grilled to maintain the essential flavor of the <i>shrimp </i>-- an enjoyable end for Marcus as well.<br />
<br />
<u>Findings</u>: <b>Sushi Yasuda</b> is just as I remembered it -- an understated gallery of beautiful pieces of fish, which range with many varieties in the major families of fish (e.g., <i>salmon/trout</i>, <i>tuna</i>, <i>white fish</i>, <i>mackerel</i>, etc.). As the interiors and the demeanor of its sushi chefs suggest, <b>Sushi Yasuda</b> is a Zen-inspired sushi house where the main focus is the art of sushi at hand. Much care is taken into the preparation of rice, the selection of fish, the garnishing of <i>shoyu</i> and <i>wasabi</i>, the progression of <i>omakase </i>tailored to each patron individually, and the overall happiness of the restaurant's guests. Everything is understated so that the real showstopper can show its vibrant colors as you pop pieces onto your palate. It is a symphony of savoriness and a proper ode to the Japanese art form of sushi-making.<br />
<br />
Be sure to make reservations up to four weeks out (at the sushi bar if you can for the optimal experience), and note that meal durations are clocked at an hour and a half (e.g., a 7:30 reservation ends at 9, etc.). Also know that you don't need to opt for the <i>omakase</i> (though I really strongly urge that you do!) but rather can order <i>a la carte </i>by marking up the boxes next to the varieties of fish on the sushi menu to indicate how many pieces you wish to have. So if you're looking for a high-end sushi bar in this city -- no gimmicks, just great quality, very purist sushi -- <b>Sushi Yasuda </b>is <i>the</i> place, hands down.<br />
<br />
Happy Birthday to Marcus -- glad we were able to celebrate at <b>Sushi Yasuda</b> with some amazing sushi! :) Love you!!<br />
<br />
<u>Price point</u>: ~$110 per person for a <i>sushi omakase </i>of 16 pieces each.<br />
<br />
--September 28, 2013<br />
<br />
<b>Sushi Yasuda</b><br />
204 East 43rd Street<br />
New York, NY 10017<br />
<a href="http://www.sushiyasuda.com/">http://www.sushiyasuda.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-3543862544195271662013-09-27T11:19:00.002-04:002013-11-02T08:44:37.216-04:00Lunch | lunchin' in downtown SeattleSince I was in Seattle from Wednesday to Thursday, I was able to hop in a couple restaurants for a real weekday lunch (none of that hybrid stuff that happens on the weekends where waits and prices can be unfavorable), including<b> Local 360</b> and <b>Il Corvo</b>.<br />
<br />
After an activity-filled morning at the Space Needle, Chihuly Garden & Glass, and the Olympic Sculpture Park, {<b>1</b>} we stopped into <b>Local 360 </b>for a legit lunch. {<b>4</b>} In fact, <b>Local 360</b> is a sustainable restaurant and food producer in the heart of downtown, emphasizing <a href="http://local360.org/sourcing/">local sourcing</a>, as 90% of its raw ingredients come from farms/purveyors/vendors/artisans within a 360-mile radius of Seattle. {<b>2,3,6</b>} The interior of <b>Local 360</b> has a feel of an old school tavern, comprising of mostly maple-colored woods.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9829716443/" title="02E - Local 360 by morsel-marauder, on Flickr"><img alt="02E - Local 360" src="http://farm6.staticflickr.com/5442/9829716443_32571a6e6f_c.jpg" height="800" width="800" /></a><br />
{<b>5</b>} Even our soft drinks were locally sourced -- the restaurant's very own soda, <i>Local 360 Low-Cal cola</i>, as well as <i>Rachel's ginger beer</i> (which is handcrafted right here in Seattle at Pike Place Market). The <i>Low-Cal cola</i> was very light (not too much sugar at all, but didn't taste artificial either) while the <i>ginger beer</i> with nice and biting (as it should be) in that refreshing way. {<b>7</b>} We also shared an order of <i>mussels</i> with bay leaf, white wine, and frites, where the <i>mussels</i> were juicy and plump in a lovely wine sauce. {<b>6</b>} As my main course, I tried the <i>oyster po' boy </i>with tarragon remoulade and apple slaw, while {<b>7</b>} my guest had the <i>butcher's grind house burger </i>with lettuce, homemade red pepper relish, aioli, cheese, and bacon. The oysters in the <i>po' boy</i> well-fried and really tender and flavorful. However, I was not a fan of the seasoning -- not sure if it was the tarragon or some other spice, but it was really overpowering, taking away from the overall enjoyment of the dish. I've never had an authentic <i>po' boy</i> from New Orleans, so I can't say what seasonings I should expect on this sandwich, but one thing was for sure -- I just wasn't crazy about this one, which made me really sad because I loved everything else about it. The <i>burger</i> was very redeeming in contrast, as my guest said it was one of the best burgers he's ever had. Cooked to the perfect, juicy temperature with the right consistency of melty cheese and two perfectly seared pieces of bacon on top, the <i>burger</i> had everything you'd look for in the ideal burger. Plus the blend of meat in the patty, light spread of aioli, as well as the tangy relish made it that much better.<br />
<br />
{<b>1</b>} The next day, we hopped on over to <b>Il Corvo </b>in Pioneer Square (also near downtown Seattle) after a morning of exploring Pike Place Market. {<b>7</b>} Even getting there relatively early at 11:30 PM (it opens at 11), there was already a line almost at the door! Expect a 15-minute wait at least during peak lunch hours (though, please note that <b>Il Corvo</b> is only open for lunch on weekdays). The space inhabited by <b>Il Corvo</b> is pretty basic -- a bunch of communal tables with {<b>3</b>} a shelf of vintage pasta makers/extruders/etc. and large scale prints featuring pasta along the walls. {<b>5</b>} The menu is pretty bare-bones simple as well -- a selective list of <i>antipasti</i> and a short list of pasta specials, all of which are fresh handmade!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9883228023/" title="03F - Il Corvo by morsel-marauder, on Flickr"><img alt="03F - Il Corvo" src="http://farm3.staticflickr.com/2865/9883228023_51a4774500_c.jpg" height="599" width="800" /></a> We made sure to order {<b>4</b>} some <i>homemade focaccia </i>as well as the <i>salami misti </i>to nibble on while we waited for our pasta dishes to come out of the kitchen. Really fresh <i>focaccia</i> that was perfect for sweeping up pasta sauce later on. The <i>salami</i> was well-cured and gave a savory start to our lunch. {<b>2</b>} We both had the <i>baked pasta misti</i> with bolognese and béchamel -- essentially a traditional Italian lasagna (as indicated by the inclusion of béchamel) made using three varieties of pasta as the layers (other than lasagna pasta sheets). Quite possibly the best lasagna dish I've ever had because it was the perfect amount of sauce, meat, and creaminess/cheesiness without feeling overwhelmed or overdone, where the pasta wasn't drowning in sauce or cheese. Plus, the fact that all of the pastas were made by hand just made it THAT much more enjoyable. We also had a side of the <i>al infierno </i>sauce just to give it a taste. It had a sweet-and-spicy kick to it and would go great in a <i>fra diavlo</i> pasta dish.<br />
<br />
<u>Findings</u>: Seattle definitely has some great lunch spots in its downtown area -- I thoroughly enjoyed the two spots we got to try. <b>Local 360</b> had really awesome, locally-sourced American comfort food (still wishing for another bite of the <i>butcher's grind house burger</i>!) while <b>Il Corvo</b> has some pretty badass housemade pasta dishes. So if you find yourself in the Seattle area during the week, you'll be sure to find something delicious to satiate your lunchtime hunger at both these spots.<br />
<br />
<u>Price point</u>: $10-15 for each <i>sandwich </i>at <b>Local 360</b>, $12 for each <i>large plate</i>, $3-6.75 for each <i>beverage</i>;<br />
<br />
--August 22-23, 2013<br />
<br />
<b>Local 360</b><br />
2234 1st Avenue<br />
Seattle, Washington 98121<br />
<a href="http://www.local360.org/">http://www.local360.org</a><br />
<b><br /></b>
<b>Il Corvo</b><br />
217 James Street<br />
Seattle WA, 98104<br />
<a href="http://www.ilcorvopasta.com/">http://www.ilcorvopasta.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-81091203897669015482013-09-23T15:24:00.000-04:002013-09-23T16:00:30.936-04:00Feasts & Affairs | Outstanding in the Field NYC, 2013Last weekend, it was time for <a href="http://four-tines.com/search/label/Outstanding%20in%20the%20Field">our yearly tradition</a> since 2010 -- another <a href="http://outstandinginthefield.com/events/north-american-tour/?dinner_id=389">farm dinner</a> with <b>Outstanding in the Field </b>(<b>OITF</b>) during one of its NYC stops. It was crazy to think that we (including <a href="http://www.four-tines.com/2010/09/q-linda.html">Linda</a>, John, Jess, and John) bought our tickets back in March (on the first day of Spring!) for this much anticipated dinner in mid-September. This would be my fourth dinner since Linda introduced me to <b>OITF</b>, and I was every bit as pumped as I had been that very <a href="http://www.four-tines.com/2010/09/feasts-affairs-oustanding-in-field-nyc.html">first time</a> in 2010. Plus, it was even more special for Jess's John (I will refer to him at JJ from now on :P) as this was his first time at an <b>OITF</b> event!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9768648362/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="640" src="http://farm6.staticflickr.com/5523/9768648362_b5842ef1a3_z.jpg" width="480" /></a><br />
Our <a href="http://www.four-tines.com/2012/09/feasts-affairs-outstanding-in-field-2012.html">dinner last year</a> was supposed to take place at <b>Brooklyn Grange </b>(an acre-sized rooftop farm in Queens we had all been to together <a href="http://www.four-tines.com/2011/09/feasts-affairs-outstanding-in-field.html">two years ago</a>), but due to some bureaucratic hurdles, it was moved to La Plaza Cultural at the last minute (which was also lovely, but in a different way). We were thankful to have another opportunity to enjoy an evening at <b>Brooklyn Grange </b>this time without a hitch -- this year, we were very excited to have Chef Sisha Ortuzar of <b>Riverpark</b> curating our literal farm-to-table dinner. Given how much I had been blown away by the restaurant's NYC Restaurant Week lunch menu (something that is typically watered down and may not properly showcase a restaurant's menu well) <a href="http://www.four-tines.com/2012/08/lunch-riverpark.html">last year</a>, so I knew we were really in for a real treat if Chef Ortuzar could really pull out all the stops here.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810882025/" title="SAM_2076 by morsel-marauder, on Flickr"><img alt="SAM_2076" height="427" src="http://farm4.staticflickr.com/3770/9810882025_7f5856bb96_z.jpg" width="640" /></a><br />
Upon checking in around 4 PM, <b>Brooklyn Oenology</b> started us out with its <a href="http://www.brooklynoenology.com/?page_id=1968">2012 <i>Social Club</i></a> white wine, a chardonnay-based blend, to be paired with the hors d'oeuvres that had started making its rounds through <b>Brooklyn Grange</b>'s grounds. The wine has a "food-friendly acidity, with notes of crisp apple, pear, and a touch of tropical fruit, while finishing with orange blossom and a lingering, palate-cleansing minerality."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810872674/" title="SAM_2068 by morsel-marauder, on Flickr"><img alt="SAM_2068" height="592" src="http://farm3.staticflickr.com/2844/9810872674_2a26bd0a95_z.jpg" width="640" /></a><br />
One of the first bites we had were the <i>rabbit rillettes</i> with late summer berries and summery savory, which, funny enough, did not taste like rabbit at all! Upon these first bites, none of us had seen the printed menus at our seats so our next best guesses were crab or chicken. Boy, did they have us fooled, especially myself, since I usually do not like the gaminess of rabbit one bit. However, in this case, it was actually quite nice with a little tart from the summer berries and lightly creamy from the rillette base. Something else to note is how well toasted the circular cut-outs of bread were, as each bite had that lovely crunch without getting soggy from the <i>rillette </i>spread on top.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810944363/" title="SAM_2070 by morsel-marauder, on Flickr"><img alt="SAM_2070" height="427" src="http://farm3.staticflickr.com/2837/9810944363_8326d0d276_z.jpg" width="640" /></a><br />
Next up were these flutes of <i>tomato & corn soup</i>. For someone who doesn't really believe in chilled soups, these sweet shots of fresh summer could surely change a gal's mind. It had this richness to it that was not heavy or creamy in the traditional way a soup is but creamy in a magically fluid way. Little splashes of concentrated oil added some color and flavor to this beautifully emulsified soup, which reminded me of the <i>chilled corn soup </i>with red peppers and shiso I had at<b> Riverpark</b>. Not gonna lie -- I may have had another one of these shortly after I had my first one! :x<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810878065/" title="SAM_2075 by morsel-marauder, on Flickr"><img alt="SAM_2075" height="379" src="http://farm4.staticflickr.com/3718/9810878065_338d9f3a60_z.jpg" width="640" /></a><br />
Last of the hors d'oeuvres were the <i>ricotta crostini </i>with pole beans, pickled shallots, and shiso. This had a fun interplay of creamy from the fresh ricotta, of bite from the pickled shallots, and of summer from the just-picked pole beans. The fact that the produce used as ingredients in these bites made them that much more appealing -- can't get any more "farm-to-table" than this!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810897484/" title="SAM_2081 by morsel-marauder, on Flickr"><img alt="SAM_2081" height="640" src="http://farm8.staticflickr.com/7450/9810897484_9046ffbbf5_z.jpg" width="427" /></a><br />
Traditionally, OITF has set the "long table" at farms, at gardens, on mountaintops, in sea caves, on islands, and at ranches -- wherever its tours would take the table. Because of the limiting confines of the farm being on a rooftop, the tradition of <b>OITF</b>'s "long table" at its farm dinners had to be slightly adapted by splitting the dining table into two shorter tables to fit comfortable on the grounds while accommodating all guests.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810947743/" title="SAM_2072 by morsel-marauder, on Flickr"><img alt="SAM_2072" height="640" src="http://farm4.staticflickr.com/3768/9810947743_69612cddef_z.jpg" width="427" /></a><br />
Here's the other table that was already set up at <b>Brooklyn Grange</b>. We decided to sit at the other table as it made for easier conversation because of the shorter table width.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810903296/" title="SAM_2074 by morsel-marauder, on Flickr"><img alt="SAM_2074" height="640" src="http://farm4.staticflickr.com/3716/9810903296_a8dab40029_z.jpg" width="427" /></a><br />
While everyone enjoyed the hors d'oeuvres, host farmers Ben Flanner (above) and Anastasia Plakias gave small group tours of the farm while giving a brief overview of what <b>Brooklyn Grange</b> is all about.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810890465/" title="SAM_2080 by morsel-marauder, on Flickr"><img alt="SAM_2080" height="427" src="http://farm4.staticflickr.com/3665/9810890465_b1c3b9fc5c_z.jpg" width="640" /></a><br />
<b>Brooklyn Grange</b>'s crops and the view of the city skyline in the backdrop.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810913876/" title="SAM_2078 by morsel-marauder, on Flickr"><img alt="SAM_2078" height="427" src="http://farm8.staticflickr.com/7337/9810913876_0dda3a06a3_z.jpg" width="640" /></a><br />
More shots of crops and skyline.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810899604/" title="SAM_2083 by morsel-marauder, on Flickr"><img alt="SAM_2083" height="640" src="http://farm6.staticflickr.com/5537/9810899604_bec9c5e525_z.jpg" width="406" /></a>
<br />
And of course, <b>OITF</b> founder Jim Denevan gave opening remarks right before dinner was to start.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9768930093/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="427" src="http://farm8.staticflickr.com/7455/9768930093_a9da976c8a_z.jpg" width="640" /></a><br />
Our obligatory group shot!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810971253/" title="SAM_2085 by morsel-marauder, on Flickr"><img alt="SAM_2085" height="640" src="http://farm3.staticflickr.com/2867/9810971253_4aaf5603bb_z.jpg" width="427" /></a><br />
Another <b>OITF</b> tradition is BYOP, i.e., <i>bring your own plates</i>, so I made sure to bring the <i>lobster </i>plates Marcus bought for me a while back from Anthropologie (a throwback to <i>Friends</i>: Phoebe's philosophy of "lobsters" as soul mates).<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810902354/" title="SAM_2086 by morsel-marauder, on Flickr"><img alt="SAM_2086" height="404" src="http://farm4.staticflickr.com/3807/9810902354_0d41b639fc_z.jpg" width="640" /></a><br />
Fresh miniature baguettes from a local bakery whose name escapes me now. A fun fact that all of the sit-down serviceware are all pieces from <a href="http://www.heathceramics.com/">Heath Ceramics</a>, one of the few remaining mid-century American potteries still in existence today, based in Sausalito, California.<br />
<br />
All courses that arrive at the dining table are all served family style, to be shared among eight or so guests. We began the sit-down portion of our dinner with <b>Brooklyn Oenology</b>'s<b> </b><a href="http://www.brooklynoenology.com/?page_id=1014">2012 </a><i><a href="http://www.brooklynoenology.com/?page_id=1014">Friend</a> </i>riesling, which was on the dryer side and not too sweet. The little bits of residual sugar adds "wonderful richness perfectly balanced by an abundance of apples, Asian pear, white peach, nectarine, jasmine, and a hint of petrol with a crisp, clean finish of citrus, slate, and honey."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9828593834/" title="SAM_2090 by morsel-marauder, on Flickr"><img alt="SAM_2090" height="488" src="http://farm8.staticflickr.com/7366/9828593834_1eaa971248_z.jpg" width="640" /></a><br />
As our second course, they served us (fresh) <i>burrata </i>with purple tomatillos, ground cherries, and lemon verbena. The <i>burrata</i> was incredibly fresh, a pretty white blob of creaminess that complemented the tomatillos similarly to a delightful Caprese salad, just with a touch of stone fruit (gotta love cherries!) and herbed with the fragrant lemon verbena. This dish didn't even need dressing -- it remained undressed so that the <i>burrata</i> could soak up the juices of the fruits without any distractions.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9828687333/" title="SAM_2088 by morsel-marauder, on Flickr"><img alt="SAM_2088" height="323" src="http://farm4.staticflickr.com/3673/9828687333_958ef9cd57_z.jpg" width="640" /></a>
<br />
Alongside the <i>burrata</i>, we also had a <i>spicy melon salad </i>with chicharrones (i.e., fried pork rinds), Thai basil, and coriander flowers. This <i>salad</i> was very much like a more "ethnic" version of a panzanella salad, where the chicharrones, watermelon, and Thai basil respectively acted like the expected day-old bread, tomatoes, and Italian basil. It was a very interesting twist, as the chicharrones and watermelon were dusted with some medium-hot spices, giving it a little heat and panache to stand out. A really refreshing salad bidding an honorable farewell to the warm days of summer.<br />
<br />
Our next wine pairing was <b>Brookly Oenology</b>'s <a href="http://www.brooklynoenology.com/?page_id=1974">2010 chardonnay</a>, which deviates from the typical California chardonnays. Crafted in a Burgundy method, this chardonnay has a palpable "creaminess matched with great acidity and structure, with tastes of baked apple, dried pineapple, quince, coconut with layered vanilla and hints of smoke and honey." Essentially, it was a lot buttery than we may have liked.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810904355/" title="SAM_2094 by morsel-marauder, on Flickr"><img alt="SAM_2094" height="427" src="http://farm3.staticflickr.com/2847/9810904355_71fa3efd22_z.jpg" width="640" /></a><br />
For our third course, we shared some <i>grilled prawns </i>with nasturtium. The <i>prawns</i> were sizable and juicy, and the added florals of nasturtium and splash of citrus gave interesting flavor and visual appeal. Grilling the <i>prawns </i>with these herbs and seasonings and serving them cooled down made for a lovely summer-driven dish.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810928056/" title="SAM_2093 by morsel-marauder, on Flickr"><img alt="SAM_2093" height="427" src="http://farm4.staticflickr.com/3710/9810928056_efaaa6389c_z.jpg" width="640" /></a><br />
This was probably Marcus and I's most favorite dish of the night -- <i>Sfoglini reginetti</i> with squid ink, clams, calamari, baby octopus, sweet peppers, bronze fennel, and oregano. Reginetti is a ribbon-shaped (with wavy, ruched edges) pasta commonly served with more delicate sauces. Also served chilled, the <i>reginetti</i> was simply delightful as the light cream sauce which had the most vibrant varieties of seafood and had the lightest kick from the peppers and fennel. The oregano gave a slightly earthy tone to the dish overall to counter the sweetness from the seafood. The inked <i>pasta</i> was a divine <i>al dente</i>, with the sauce swimming in its little crevices. What a well-thought-up course!<br />
<br />
Our main course was paired with <b>Brooklyn Oenology</b>'s <a href="http://www.brooklynoenology.com/?page_id=450">2008 <i>Motley Cru</i></a> red blend with "a core of juicy cherry fruit and spice on the palate." Very much like a Rhône-like wine, the wine is "round and soft with great acidity and fine tannins with a medium body and a texture of a robust pinot noir."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810984173/" title="SAM_2100 by morsel-marauder, on Flickr"><img alt="SAM_2100" height="427" src="http://farm8.staticflickr.com/7347/9810984173_ebf4dee8fb_z.jpg" width="640" /></a><br />
The fourth course was a <i>Berkshire pork rack </i>with grilled peaches. Not many things say summertime like grilled peaches do, and that's exactly how I felt here. They had smoky grill marks and ended with a sweet bite (in that limbo between a bruised ripedness and a firm under-ripedness. The cuts from the <i>pork </i><i>rack</i> had a nice exterior of fat (plus the bone from it being prepared as a rack) that the meat soaked up in flavor and juice. Pork can easily be overcooked into something really unflavorful, tough, and difficult to eat, but this <i>pork rack</i> was so tender, soft, and tasty, especially as pork is always well-complemented with stone fruit.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810981683/" title="SAM_2097 by morsel-marauder, on Flickr"><img alt="SAM_2097" height="427" src="http://farm6.staticflickr.com/5467/9810981683_de76e89cd7_z.jpg" width="640" /></a><br />
The side dish for the <i>pork rack</i> was <i>corn</i> with purslane, chanterelles, and sun gold tomatoes. It was a little reprise of the <i>corn soup</i> we had as an hors d'oeuvre (sweet and chilling), but with a teaser of fall in the mix as chanterelles are in their prime in the coming season. Great accompaniment to the <i>pork rack</i>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810985953/" title="SAM_2101 by morsel-marauder, on Flickr"><img alt="SAM_2101" height="427" src="http://farm3.staticflickr.com/2887/9810985953_b0db697888_z.jpg" width="640" /></a><br />
Approaching dusk at <b>Brooklyn Grange</b>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810987583/" title="SAM_2105 by morsel-marauder, on Flickr"><img alt="SAM_2105" height="640" src="http://farm8.staticflickr.com/7447/9810987583_4af669977e_z.jpg" width="397" /></a><br />
Dinner by candlelight à la mason jar, as <b>OITF</b> tradition dictates! :P<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810941596/" title="SAM_2108 by morsel-marauder, on Flickr"><img alt="SAM_2108" height="640" src="http://farm8.staticflickr.com/7291/9810941596_2579c98cc4_z.jpg" width="427" /></a><br />
We were given a tub of <i>brown butter-sage</i> <i>ice cream</i> to be served alongside our last course (dessert).<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810920294/" title="SAM_2111 by morsel-marauder, on Flickr"><img alt="SAM_2111" height="640" src="http://farm8.staticflickr.com/7377/9810920294_12b7f3aca9_z.jpg" width="427" /></a><br />
Dessert consisted of an <i>olive oil cake</i> with roasted figs, meant to be served with the <i>brown butter sage ice cream</i>. The cake had a favorable denseness to it -- quite moist while being able to soak up the creaminess of the savory ice cream without losing the great consistency of the cake. While the brown butter, sage, and olive oil flavors turned this into a much more savory dessert, only to be brought back slightly to the sweeter side with the roasted figs, which just had the right amount of sweet.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9810992183/" title="SAM_2112 by morsel-marauder, on Flickr"><img alt="SAM_2112" height="508" src="http://farm4.staticflickr.com/3737/9810992183_e27d3c926f_z.jpg" width="640" /></a>
<br />
Jim Denevan, Leah Scafe (director of OITF), Chef Ortuzar, and his team from <b>Riverpark</b> greeting guests that night at the end of our farm dinner.<br />
<br />
<u>Findings</u>: I probably say this every time I leave a farm dinner with <b>Outstanding in the Field</b>, but I think this year was by far my most favorite dinner -- if only because I thought Chef Sisha Ortuzar made the most dynamic and flavorful use of hyper-locally sourced produce and ingredients. This may come as unfair as Chef Ortuzar does this same exercise at <b>Riverpark</b> as the restaurant sources most of its menu from the eponymous urban farm located right next door on the same campus so the challenge may not be as prominent as it would be for other chefs whose sourcing radius is a little broader. The real challenge for Chef Ortuzar may have remain in the sheer number of guests for which he had to cook up this extraordinary dinner. It didn't seem to faze him or his team as the dinner went quite smoothly without a hitch -- even as the sit-down courses were all served family style, everything was beautifully presented and tasted just as gorgeous as it had appeared on the plate. And as lovely as the food was, the service team was delightful and pleasant during the course of our dinner, making everything that much more seamless and enjoyable.<br />
<br />
And as I appreciate with all <b>OITF</b> dinners, I loved how we can get together as a group every year over this fabulous meal, meet other food enthusiasts who appreciate this kind of thing, and hear personal stories from farmers/purveyors/artisans about the very ingredients that were prepared before us. It is truly an unparalleled experience -- traditions are close to the heart for this very reason, and I am thankful I get to spend it with these fantastic friends of mine each year.<br />
<br />
Thank you to the team behind <b>Outstanding in the Field</b> for organizing yet another unforgettable dinner here in New York City! Already looking forward to the next year's farm dinner (and maybe even one at Secret Sea Cove over in California if Marcus and I are fast enough to nab a couple seats!).<br />
<br />
<u>Price point</u>: $230 for a 100% locally supplied 5-course dinner with wine pairing by local winery.<br />
<br />
--September 14, 2013<br />
<br />
<b>Outstanding in the Field</b><br />
P.O. Box 2413<br />
Santa Cruz, CA 95063<br />
<a href="http://www.outstandinginthefield.com/">http://www.outstandinginthefield.com</a><br />
<br />
<b>Brooklyn Grange</b>*<br />
37-18 Northern Blvd<br />
Queens, NY 11101<br />
<a href="http://www.brooklyngrangefarm.com/">http://www.brooklyngrangefarm.com</a><br />
<br />
<b>Riverpark</b><br />
450 East 29th Street<br />
New York, NY 10016<br />
<a href="http://www.riverparknyc.com/">http://www.riverparknyc.com</a><br />
<br />
<b>Brooklyn Oenology Winery*</b><br />
209 Wythe Avenue<br />
Brooklyn, NY 11211<br />
<a href="http://www.brooklynoenology.com/">http://www.brooklynoenology.com</a><br />
<br />
<b>Sfoglini Pasta Shop*</b><br />
630 Flushing Avenue, 8th Floor<br />
Brooklyn, NY 11206<br />
<a href="http://www.sfoglini.com/">http://www.sfoglini.com</a><br />
<br />
<b>Bodhitree Farm</b><br />
2116 Jacksonville Road<br />
Jobstown, NJ 08022<br />
<a href="http://www.bodhitreefarm.com/">http://www.bodhitreefarm.com</a><br />
<br />
<b>Paffenroth Gardens</b><br />
95 Little York Road<br />
Warwick, NY 10990<br />
<a href="http://hudsonvalleybounty.com/listing/paffenroth-gardens%E2%80%8E">http://hudsonvalleybounty.com/listing/paffenroth-gardens</a><br />
<br />
<b>Locust Grove Fruit Farm</b><br />
154 North Road<br />
Milton, NY 12547<br />
<a href="http://www.locustgrovefruitfarm.com/">http://www.locustgrovefruitfarm.com</a><br />
<br />
<div>
<b>Migliorelli Farm</b></div>
<div>
46 Freeborn Lane</div>
<div>
Tivoli, NY 12583</div>
<div>
<a href="http://www.migliorelli.com/">http://www.migliorelli.com</a></div>
<div>
<br /></div>
<div>
<b>John Fazio Farms</b></div>
<div>
497 Freetown Highway</div>
<div>
Modena, NY 12548</div>
<div>
<a href="http://www.johnfaziofarms.com/">http://www.johnfaziofarms.com</a></div>
<div>
<br /></div>
<div>
<b>Prospect Hill Orchards</b></div>
<div>
73 Clark's Lane</div>
<div>
Milton, NY 12547</div>
<div>
<a href="http://www.prospecthillorchards.com/">http://www.prospecthillorchards.com</a></div>
<div>
<br /></div>
<div>
<b>S. & S. O. Farms</b></div>
<div>
234 Mount Eve Road</div>
<div>
Goshen, NY 10924</div>
<div>
<a href="https://twitter.com/ssoproducefarms">https://twitter.com/ssoproducefarms</a></div>
<div>
<br /></div>
<div>
<div>
<b>Heritage Pork International</b></div>
<div>
206 First Street</div>
<div>
Seargent Bluff, IA, 51054-0668</div>
</div>
<div>
<a href="http://www.heritagepork.com/">http://www.heritagepork.com</a></div>
Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-57043435374608627062013-09-20T10:08:00.002-04:002013-09-20T10:08:25.551-04:00Lunch | Rosemary's Enoteca & Trattoria<span style="font-size: x-small;">(Don't worry -- I'll be resuming my Seattle posts soon!)</span><br />
<br />
This past Wednesday, <a href="http://www.four-tines.com/2012/03/q-jess.html">Jess</a> and I decided to play hooky for the day as we had tickets to go a taping of the food talk show, <i>The Chew</i>, that morning with <a href="http://www.four-tines.com/2012/01/q-lisa.html">Lisa</a> and Tiffany. After <a href="http://instagram.com/p/eZ8ml0m_h6/">we</a> got to see an <a href="http://abc.go.com/shows/the-chew/episodes/September-18-2013">amazing episode</a> dedicated to the glorious cheeseburger, Tiff went back to work, and Jess and I began our festivities for the day with a little shopping followed by lunch at <b>Rosemary's Enoteca & Trattoria</b>, where <i>enoteca</i> is Italian for "wine bar" and<i> trattoria</i> is an Italian restaurant that serves simple food (essentially less formal than a <i>ristorante</i> but more formal than an <i>osteria</i>).<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9811458494/" title="SAM_2126 by morsel-marauder, on Flickr"><img alt="SAM_2126" height="373" src="http://farm8.staticflickr.com/7305/9811458494_9b219b1e03_z.jpg" width="640" /></a><br />
Jess had come for a late dinner earlier this summer, and I remember saying to her that we needed to come back here together as I'd never been but heard great things. What I also didn't know about <b>Rosemary's</b> is that it not only is an Italian restaurant but it is one with a rooftop farm and created by owner Carlos Suarez (of Bobo fame). The restaurant's <a href="http://rosemarysnyc.com/about/">name</a> is named after his mother, as it is "inspired by both her home in Lucca, Tuscany as well as the rich heritage of the restaurant's Greenwich Village corner." Chef Wade Moises overseas the kitchen, "serving seasonal Italian dishes that highlight the herbs and produce from the rooftop farm, as well as housemade pastas and a selection of focacce, as an homage to the location's predecessor, Sutter's Bakery."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9811527323/" title="SAM_2124 by morsel-marauder, on Flickr"><img alt="SAM_2124" height="427" src="http://farm4.staticflickr.com/3769/9811527323_e432b33d4f_z.jpg" width="640" /></a><br />
<b>Rosemary's </b>has a beautifully understated dining room, which opens up to the long bar in the rear of the restaurant. It is simultaneously airy, breezy, gently energetic, and unpretentious. Tables are spread out at a comfortable distance while still remaining cozy.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9811479576/" title="SAM_2125 by morsel-marauder, on Flickr"><img alt="SAM_2125" height="640" src="http://farm8.staticflickr.com/7349/9811479576_5d6100560e_z.jpg" width="428" /></a><br />
That extra touch of exposed brick adds character from the restaurant's home of the Greenwich Village, underscoring the urban-rustic ambiance of its interiors.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9811457525/" title="SAM_2127 by morsel-marauder, on Flickr"><img alt="SAM_2127" height="640" src="http://farm3.staticflickr.com/2863/9811457525_469851767c_z.jpg" width="434" /></a><br />
View from our table.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9811460334/" title="SAM_2128 by morsel-marauder, on Flickr"><img alt="SAM_2128" height="640" src="http://farm4.staticflickr.com/3670/9811460334_d82df4a95e_z.jpg" width="457" /></a><br />
Jess mentioned how even more gorgeous <b>Rosemary's</b> is during the evening hours, especially with the spaced out rows of industrially bulbed twinkle lights. The windows open like doors in the spring/summer, too!<br />
<br />
I first heard about <b>Rosemary's </b>thanks to a <a href="http://www.nytimes.com/2012/08/29/dining/reviews/rosemarys-in-greenwich-village.html?pagewanted=all&_r=0">review</a> by <i>New York Times</i> restaurant critic Pete Wells I read last summer. I was turned off by the prospect of the crazy wait times, so I left the restaurant on the back burner until <i>NY Times</i> contributor Jeff Gordinier wrote <a href="http://dinersjournal.blogs.nytimes.com/2012/12/27/for-rosemarys-chef-great-white-whale-was-an-octopus/">another piece</a> about <b>Rosemary's</b>, specifically about one of its original and noteworthy dishes and how Chef Moises spent a decade "tinkering" with it (please read it -- it's one of the most interesting articles I read last year). The dish? The <i>octopus salame</i> on the <i>fruitti di mare</i> section of the menu. Besides the obvious part of it being an octopus dish (I almost always order it if I see it on the menu :P), the photograph of the dish alone got me totally intrigued -- Mr. Gordinier's description of it appearing "like a trompe-l’oeil depiction of some ancient myth involving a sea monster" was simply spot-on. And it was exactly what I had imagined it would be and more:<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9811531733/" title="SAM_2129 by morsel-marauder, on Flickr"><img alt="SAM_2129" height="409" src="http://farm8.staticflickr.com/7425/9811531733_040af59ee0_z.jpg" width="640" /></a><br />
The <i>octopus salame </i>is garnished with "some olive oil, a few shreds of basil, and miniature clusters of pickled vegetables" (which the menu describes as "Siclian gardiniere" including cauliflower and peppers). The first step in making this mysterious <i>octopus salame</i> is braising fresh octopus for two or three hours with oranges, white wine, olive oil, bay leaf, and peppercorns. Next, Chef Moises and his team "pack the octopus into a mold with a binder made of gelatin, red wine vinegar liquid from the braising and some of that <i>aranciata rossa</i> fizz." As mentioned in the article, Chef Moises has a "crucial secret" about the dish -- the snappy, inexplicably refreshing aspect of the dish comes from Italian soda sold by San Pellegrino (specfically, the <i>aranciata rossa</i> -- blood orange -- flavor). He says the Italian soda "adds a hint of sweetness, fruitiness, and effervescence to help balance the intense flavor of the octopus cooking liquor." After all this is done, the <i>octopus</i> is chilled, hardening in the mold so that it becomes a terrine. The end result are these two charcuterie-like slices of <i>octopus salame </i>laid out perfectly on a wooden board, going down in history as one of the best octopus dishes I've ever had, mainly because it tastes not only so different than any other preparation (the closest would be the <a href="http://www.four-tines.com/2010/10/dinner-15-east.html%E2%80%8E"><i>slow-poached octopus</i> from 15 East</a>), but so perfect and sublime in execution and taste. Just the right amount of olive oil, pucker from the pickled veggies, snap from the Italian soda, light tartness from the citrus, a touch of herbiness from the basil, and a chilly tenderness from the <i>octopus</i> itself. The awesome factor from this dish is just further testament to the persistence and patience Chef Moises had with an idea turned dream -- one certainly for the books!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9811483346/" title="SAM_2131 by morsel-marauder, on Flickr"><img alt="SAM_2131" height="427" src="http://farm8.staticflickr.com/7438/9811483346_865bbbf2ef_z.jpg" width="640" /></a><br />
Among the many things that are made in house includes the <i>focaccia di Recco</i> -- warm focaccia bread filled with stracchino cheese (a cow's milk cheese) and topped with a sprinkling of Maldon sea salt and infused with a generous amount of rosemary. Definitely needs to be ordered for the table to share (...or not, hahaha) as the bread is unbelievably warm and soft, with the stracchino oozing with a subtle creaminess. If you're not feeling in the cheesy bread mood, there's always the good ol' plain <i>focaccia</i> to tie you over, so don't you fret! :P<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9811483916/" title="SAM_2132 by morsel-marauder, on Flickr"><img alt="SAM_2132" height="534" src="http://farm6.staticflickr.com/5452/9811483916_e91b93c8e9_z.jpg" width="640" /></a><br />
Instead of ordering a <i>contorni</i> as a side dish to be shared, Jess and I got an order of <i>roasted Brussels sprouts </i>in balsamic with mustard seeds. The balsamic was a nice glaze over the leafy sprouts, which packed in some great flavor. Quite delicious, especially when in season -- made for a great "salad" dish to start for us.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9811486256/" title="SAM_2136 by morsel-marauder, on Flickr"><img alt="SAM_2136" height="458" src="http://farm3.staticflickr.com/2877/9811486256_5bf138916b_z.jpg" width="640" /></a>
<br />
Jess and I each tried the <i>fresh homemade cavatelli</i> with braised beef flat iron and an heirloom tomato sauce. HOLY MOLY, this <i>pasta</i> blew us away. The pasta was so fresh while holding the heirloom tomato sauce and braised beef really nicely. Plus, the tomato sauce had a fresh garden sweetness to it -- there were some yellow tomatillos mixed in playfully and gave little explosions of heirloom juice -- with a savoriness as a direct result of the braising of the beef. This portion was very fitting for lunch, leaving me wanting just a few more bites, but realizing we'd better not.<br />
<br />
<u>Findings</u>: I absolutely loved everything about <b>Rosemary's Enoteca & Trattoria</b>. I don't care about whatever idea of false hype keeps coming to the surface from naysayers -- this spot is not only beautiful but has some pretty solid Italian trattoria fare. We had nothing but delicious celebrations with each of our lunch courses -- first with the painterly <i>octopus salame </i>that was simply out of this world; second with the warm, gooey <i>focaccia di Recco</i>; and lastly with the sweet yet savory <i>cavatelli </i>that remains hauntingly satisfying in my mind.Though I didn't drink any wine on this visit, the selection of wines by the glass and by the bottle are pretty affordable ($10 by the glass, $40 by the bottle), so dining here with a group could be quite fun! Anyways, I am looking forward to my next visit to <b>Rosemary's</b> (already planning two meals here as I write this -- one as a GNO and one as a birthday lunch for Marcus!) -- can't wait to eat through the rest of the menu and start tackling the wine list! :)<br />
<br />
<u>Price point</u>: $8 for each <i>focacce</i>, $10 for each <i>frutti di mare</i>, $13 for each <i>pasta</i>, $6 for each <i>contorni</i>.<br />
<br />
--September 18, 2013<br />
<br />
<b>Rosemary's Enoteca & Trattoria</b><br />
18 Greenwich Avenue<br />
New York, NY 10011<br />
<a href="http://www.rosemarysnyc.com/">http://www.rosemarysnyc.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com1tag:blogger.com,1999:blog-729260813100286590.post-22003525859528193352013-09-17T11:57:00.002-04:002013-09-23T14:16:12.496-04:00Dinner | dinners & drinks in BallardMy first day in Seattle involved exploring Ballard (thanks again to <a href="http://www.four-tines.com/2010/09/q-linda.html%E2%80%8E">Linda</a> for the enthusiastic recommendation!), where I was very much looking forward to a casual evening of small bites, delightful drinks, and plenty of oysters at <b>The Walrus and the Carpenter </b>(<b>The W&C</b>), but even getting there before 5:30 on a Wednesday night, I was met with a two-hour waiting list. Determined to dine at <b>The W&C</b>, I put my name on the list and gave the hostess my phone number so she could call me when my table was ready.<br />
<br />
On my walk to <b>The W&C</b>, {<b>1</b>} I passed by this nifty restaurant/bar called <b>Percy's & Co</b>. so I decided to pop in there for a cocktail and a tiny bite while I passed the time for a table at <b>The W&C</b>. Located in the former home of the Old Town Alehouse, <b><a href="http://www.percysseattle.com/">Percy's</a></b> promises all of the charm the over-115-year-old historic building has maintained throughout the years. Originally built in 1898, the corner location "played host to liquor purveyors for much of its time -- even during Prohibition, the dry goods store that occupied the front of the building opened its backdoor as a speakeasy." The bar program is manned by cousins and best friends, Kyle Taylor and Joe Peterson, both who were born and raised in the Pacific Northwest as well as honed their skills at Apotheke in NYC. Along with Percy's other owners Jeff Ofelt and Wade Weigel, the duo has spent over six months restoring the space, including a back patio, the original fixtures, and a revamped kitchen. The kitchen is run by Chef Dave Lamping which will put forth "made-from-scratch" plates focused on the seasons and locality of Ballard.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9660799682/" title="01D - Percy's by morsel-marauder, on Flickr"><img alt="01D - Percy's" height="599" src="http://farm4.staticflickr.com/3673/9660799682_865c57333e_c.jpg" width="800" /></a><br />
{<b>5,6,7</b>} <b>Percy's</b> is inspired by the old school apothecary, both in its décor and drink offerings. {<b>2</b>} Also, how can anyone resist exposed brick walls as part of your dining experience?! I know I can't! :P The bonus was also that <b>Percy's</b> had only officially opened on Monday (with a soft opening the weekend before), so I got to really see this new up and coming joint before it becomes seasoned with regulars and press. My guest and I got really chummy with our bartender, JB, who made our experience very welcoming and that much more enjoyable with his natural congeniality.<br />
<br />
It was still happy hour when I arrived, so I got a small plate of <i>beet-cured gravlax crostini</i> with herbs and pickled onions for $4 (normally $7) which was quite phenomenal -- the smoked salmon cured in beets tasted so different from all of the varieties of gravlax I've had before. It had a nice earthiness to it that was simultaneously refreshing. I also had a chance to enjoy two different cocktails:<br />
<br />
<ul>
<li>{<b>4</b>} <i>Wild Ones</i> with basil-infused tequila, orange liqueur, strawberry purée, and an incredible housemade sour mix: Hands down one of the best cocktails I had while I was out visiting the Pacific Northwest. The strawberry purée gave the drink a little extra fruity, viscosity, while the housemade sour mix added a whole other dimension to the drink -- a dimension that could never be accomplished with any of that pre-made crap found at the grocery store. The cocktail captured the summer's bounty as well as a bit of its heat in color and with tequila.</li>
<li>{<b>7</b>} <i>Cilantro G&T</i> with cilantro-infused gin, tonic, fresh cucumber, and a cilantro garnish: Essentially an herbaceous gin and tonic with a vegetal yet sweet twist of cucumber.</li>
</ul>
<br />
Nearing the two hour mark, {<b>1</b>} I was heading back to <b>The W&C</b> in hopes that our table would be ready when I received a phone call from the hostess, notifying me that my table for two was ready. They're pretty good with their wait time estimates! {<b>3</b>} The restaurant's moniker is eponymous to the famous Lewis Carroll <a href="http://www.jabberwocky.com/carroll/walrus.html">poem</a> that was part of the <i>Alice </i>stories (namely, <i>Through the Looking-Glass</i>) that narrates a story about a Walrus, a Carpenter, and a bed of oysters. The sign outside the restaurant pays a cheeky homage to one of the lines of third stanza: <i>You could not see a cloud, because</i> / <i>No cloud was in the sky</i>.<br />
<div>
<br /></div>
<a href="http://www.flickr.com/photos/four-tines/9715871424/" title="01E - WC 1 by morsel-marauder, on Flickr"><img alt="01E - WC 1" height="800" src="http://farm4.staticflickr.com/3821/9715871424_239ee1aba9_c.jpg" width="800" /></a><br />
Chef Renee Erickson opened<b> The Walrus and the Carpenter</b> with partners Jeremy Price and Chad Dale, the long-time vision she has always had for an oyster bar. {<b>2,4,7</b>} The <b>W&C</b> "blends the elegance of France with the casual comfort of a local fishing pub -- a space that is stripped of pretense and feels like home whilst serving the highest quality food and drink." The restaurant sits in the newly restored Kolstrand building on the south end of Ballard Avenue with a heated outdoor space.<br />
<br />
{<b>4</b>} We started the evening with a <i>Moscow Mule</i> with vodka, ginger beer, lime, fresh ginger {<b>6</b>} along with a side of <i>bread</i> and Vicky's butter. And I couldn't survive the evening without sampling four of the oysters the restaurant had on ice that day, which mind you, were some of the best oysters I've ever had:<br />
<br />
<ul>
<li><i>Eld Inlet </i>(Eld Inlet, WA):</li>
<li><i>Treasure Cove</i> (Case Inlet, WA):</li>
<li><i>Amai</i> (Discovery Bay, WA):</li>
<li><i>Glacier Point</i> (Kachemak Bay, AK):</li>
</ul>
<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9712639397/" title="01E - WC 2 by morsel-marauder, on Flickr"><img alt="01E - WC 2" height="599" src="http://farm6.staticflickr.com/5531/9712639397_2b58dd66c2_c.jpg" width="800" /></a><br />
<br />
<i>zucchini salad</i> with cherry tomatoes, pine nuts, Jersey ricotta, and basil vinaigrette (10)<br />
<i>smoked trout</i> with lentils, walnut, onion, creme fraiche (12)<br />
<i>manila clams</i> with chickpeas, chorizo, peppers<br />
house-smoked fish<br />
<br />
My last night in Seattle ended as it began, here in Ballard, {<b>1,5,7,10</b>} where I started with drinks and small bites at <b>Essex</b>, a craft cocktail bar started by the folks of <b>Delancey</b> (incidentally right next door, sharing a kitchen), where I dined at later that evening. Just like there's a wait at <b>The W&C</b>, there is also a bit of a wait at <b>Delancey</b>, which is why grabbing a drink at <b>Essex </b>during your wait for dinner is key and quite necessary.<br />
<br />
Our first round of drinks at <b>Essex</b> were both sparkling cocktails that they had on tap (how cool is that?!). Essentially, the bartenders make the drinks in large batches ahead of time and run them on tap later. {<b>6</b>} I had the <i>Elderflower Spritz</i> (the dandelion-colored drink with the twirly lemon rind) with gin, elderflower liqueur, citrus, and sparkling Grüner, which was absolutely delicious -- fizzy, tart, lightly floral, and refreshing. My guest had the <i>Paloma Herrera</i> (also sparkling on tap) with tequila, grapefruit, lime, and housemade Campari -- which had the rounded punch of a tequila cocktail with a bubbly finish. We shared {<b>3</b>} <i>beer-boiled pretzels</i> with housemade mustard and {<b>9</b>} <i>roasted cauliflower toasts </i>with harissa aioli and pine nuts. The pretzels were quite good with a little twist of childhood nostalgia coming through. The <i>roasted cauliflower toasts</i> were very smoky (mostly attributable it to the harissa) with the fantastic touch from the burnt bits of bread and browned crowns of cauliflower. The pine nuts were an excellent addition, as it really came together. However, I probably should've specified that I wanted the smaller portion size (at $4 compared to the full portioned $7).<br />
<div>
<br /></div>
<a href="http://www.flickr.com/photos/four-tines/9729760002/" title="03J - Essex by morsel-marauder, on Flickr"><img alt="03J - Essex" height="800" src="http://farm8.staticflickr.com/7415/9729760002_7339a8ba37_c.jpg" width="800" /></a>
<br />
After this, we headed back to <b>Delancey</b>, where I had no idea that there'd be a crazy wait, mainly because when we arrived at <b>Essex</b>, it was pretty quiet on the <b>Delancey </b>side. Man, I really should've asked because they would've probably been able to seat us after our first round of drinks at <b>Essex</b>. Who knew there was already a waiting list going at that time?! Anyhow, we put our names down for a 45 minute wait, making our way back to our table at <b>Essex</b> for a second round of drinks (d'oh!).<br />
<br />
{<b>7</b>} This time, I had the remaining cocktail available on tap that we hadn't tried -- <i>Pink Drink</i> with Lillet, Cocchi rosso, Dolin blanc, spiced brine, and sparkling Grüner. When I had asked about what the "spiced brine" was, our server told me that it was going to sound wacky, but that it in fact made the cocktail that much more dynamic and punchy. It was pickled shallot juice. Yes I agree that it sounds pretty unappetizing when you put it that way, but she was right in saying that it adds a really interesting dimension of flavor and texture to the drink, in the same way that olive juice makes a<i> dirty</i> martini. It's biting and refreshing all at once, while having that puckery vinegariness to it. It's unlike any cocktail I've ever had, so it's something you must try if you happen to see it on the menu at <b>Essex</b>. {<b>4</b>} My guest had something a little more tame -- the <i>Little Rascal </i>with Espolón blanco, Burg's extra-special orange, Campari, Avery white rascal, and lemon.<br />
<br />
About 35 minutes passed, and {<b>1</b>} we checked in with the hostess to see about a table at <b>Delancey</b>. We were seated shortly after, ready for the made-to-order pizzas firing up in the kitchen. {<b>2-3,7</b>} The interiors are minimal but warm -- can't go wrong with white walls and wooden tables/fixtures! <b>Delancey</b>, along with <b>Essex</b>, was opened by famed food blogger Molly Wizenberg of <i><a href="http://orangette.blogspot.com/">Orangette</a> </i>and her husband Brandon Pettit. <b>Delancey</b> is "<a href="http://aboutorangette.blogspot.com/">focused</a> on Brooklyn-style wood-fired pizza" as Mr. Pettit is originally from New Jersey and has been "obsessed with pizza since he was a kid." In fact, Mr. Pettit makes every single pizza served <a href="http://travel.nytimes.com/2011/07/31/travel/restaurant-report-delancey-in-seattle.html?_r=0">here</a>, for which he uses a two-day fermentation process for the pizza dough (it has "an intense, slightly sourdough-like flavor") as well as basic topping combinations that "use the freshest seasonal ingredients available." Additionally, I love the subtle hat-tip to New York City in the restaurants' names, as they're both streets in the Lower East Side neighborhood.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9768843576/" title="03K - Delancey by morsel-marauder, on Flickr"><img alt="03K - Delancey" height="800" src="http://farm6.staticflickr.com/5341/9768843576_f4ab6ff2bb_c.jpg" width="800" /></a><br />
{<b>4</b>} Marcus had the <i>pepperoni</i> with fresh and aged mozzarella, Grana, and Zoe's pepperoni, sans tomato sauce, while {<b>5</b>} I had the <i>bacon and onion</i> with tomato sauce, fresh and aged mozzarella, Zoe's bacon, and thinly sliced onions. Mr. Pettit does a phenomenal job bringing the Brooklyn-style of wood-fire pizza to the other coast here in the Pacific Northwest. I'm not particularly snobby about pizza or anything, but I don't usually go seeking pizza outside the Tri-State area (that is, when I'm traveling out of town). But when Linda raved about this spot, I knew it must have something special, and now I know it truly does! The pizza dough/crust is the perfectly calibrated thinness yet can hold the entirety of sauce, toppings, etc. without becoming a sorry slice of soggy, yet is loose and crusty when you bite into it.You can also tell that the ingredients were really fresh and well-curated. Plus, the blend of fresh and aged mozzarella adds that something extra that makes these personal pies stand out.<br />
<br />
{<b>6</b>} I totally fell in love with dessert that was created by the restaurant's executive pastry chef Brandi Henderson -- <i>nectarines and honey</i> with Bill's nectarines, honey mousse made using Ballard Bee Co.'s honey, and bourbon caramel. Holy moly, I loved it so much, in fact, that I made sure to order some honey from Ballard Bee Co. so I can enjoy its sweet, nectary goodness back home. I might even dare say that if I were ever to pick my last dessert on earth, this would be it. Pair the ripest slices of nectarines with some beautiful honey and the smoothest mousse, and you will be dancing on cloud nine. So heed this warning seriously -- save room for dessert, no exceptions!<br />
<br />
<u>Findings</u>: Ballard was easily my favorite neighborhood that we visited on this Seattle excursion, thanks to Linda's stellar recommendations! The atmosphere is relaxed and casual without an ounce of pretension -- your truest self is invited and welcome. For each of these four places, the quality of the ingredients and the execution in these kitchens and bars left a meaningful impression on me. I had some of the best oysters I've ever had at <b>The Walrus and the Carpenter</b>, some of the most unique cocktails I've ever had the pleasure of sipping (e.g., sparkling cocktails on tap and one with housemade sour mix) at <b>Essex </b>and <b>Percy's & Co.</b>; one of the best made pizzas (that dough!) at <b>Delancey</b> as well as the best simply prepared dessert (OMG that <i>nectarines and honey</i> dish!) over which I continue to salivate. Ballard has some wonderful restaurants and bars popping up, and these four certainly highlight that captivating charm that makes you want to return on your next visit. Ballard has a special place in my heart, and I'll always think fondly of our time here -- and hope to return soon!<br />
<br />
<u>Price point</u>: $7-10 for each <i>cocktail </i>at <b>Percy's & Co.</b>, $4 for each <i>happy hour small plate</i>; $2-3.50 for each <i>oyster </i>at <b>The Walrus and the Carpenter</b>, $10 for each <i>cocktail</i>, $10-12 for each <i>plate</i>, $4 for each <i>side</i>; $10 for each <i>cocktail </i>at <b>Essex</b>, $6-7 for each <i>bread</i>; $14 for each <i>pizza</i> at <b>Delancey</b>, $8 for each <i>dessert</i>.<br />
<br />
--August 21 & 23, 2013<br />
<br />
<b>Percy's & Co.</b><br />
5233 Ballard Avenue Northwest<br />
Seattle, WA 98107<br />
<a href="http://www.percysseattle.com/">http://www.percysseattle.com</a><br />
<br />
<b>The Walrus and the Carpenter</b><br />
4743 Ballard Avenue Northwest<br />
Seattle, WA 98107<br />
<div>
<a href="http://www.thewalrusbar.com/">http://www.thewalrusbar.com</a></div>
<div>
<br /></div>
<div>
<b>Essex</b></div>
<div>
1421 Northwest 70th Street</div>
<div>
Seattle, WA 98117</div>
<div>
<a href="http://www.essexbarseattle.com/">http://www.essexbarseattle.com</a></div>
<div>
<br /></div>
<div>
<b>Delancey</b></div>
<div>
1415 Northwest 70th Street</div>
<div>
Seattle, WA 98117</div>
<div>
<a href="http://www.delanceyseattle.com/">http://www.delanceyseattle.com</a></div>
Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-48274688493813650092013-09-16T11:33:00.002-04:002013-09-16T11:33:33.624-04:00Chef's Tasting | Sushi Dojo{<b>1</b>} On Friday, Lisa and I made reservations at the sushi counter at <b>Sushi Dojo</b> (honestly, the only place where you should be sitting whilst dining here, in my humble opinion), a little sushi joint in the East Village that's been getting lots of <a href="http://www.immaculateinfatuation.com/2013/08/sushi-dojo">raving reviews</a> and <a href="http://www.grubstreet.com/2013/09/new-omakase-style-restaurants.html">press</a> as of late. And you know us, we're always ready to get down and dirty when it comes to sushi with absolutely no sugar coating -- just telling it like it is. When I called to make the reservation earlier this week, he told me that the restaurant was pretty wide open for counter seating as Friday was Yom Kippur. We got really lucky with our last minute reservations, for sure!<br />
<br />
{<b>2</b>} <b>Sushi Dojo</b> has an intimate, 14-seat counter as well as a number of tables in its surrounding dining area. <i>Dojo</i> is Japanese for "a place to study and train" and <b>Sushi Dojo</b> takes on this "philosophy to educate its clientele about Japanese cuisine and culture." With a decade of experience in training with top sushi masters both in the U.S. and Japan, <a href="http://sushidojonyc.com/best-sushi-chef/">Chef David Bouhadana</a> is the mastermind behind<b> Sushi Dojo</b>. He spent three years living in the Kansai region of Japan, where he learned "the pure art of what making sushi is all about" as well as "the Japanese culture of hard work and discipline."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9737570583/" title="Sushi Dojo by morsel-marauder, on Flickr"><img alt="Sushi Dojo" height="399" src="http://farm8.staticflickr.com/7439/9737570583_482b6b7880_c.jpg" width="800" /></a><br />
{<b>5</b>} Sitting at the counter at <b>Sushi Dojo</b> was tranquil and captivating, as we watched the sushi chefs slice, plate, and serve some wondrous dishes like {<b>3</b>} this interesting display of <i>mackerel</i> and {<b>4</b>} freshly grate wasabi root.<br />
<br />
Seeing that they had some oyster dishes on the menu, we were sure to dive right into trying them.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9737567759/" title="SAM_2021 by morsel-marauder, on Flickr"><img alt="SAM_2021" height="374" src="http://farm8.staticflickr.com/7404/9737567759_0229a3b955_z.jpg" width="640" /></a><br />
The first oyster dish had <i>raw oysters</i> from Stellar Bay, Canada -- each with a Japanese style garnish of chives, turnip, and soy sauce. Really delicious for East Coast oysters -- lightly sweet with an underlying brine.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9739776068/" title="SAM_2023 by morsel-marauder, on Flickr"><img alt="SAM_2023" height="427" src="http://farm8.staticflickr.com/7390/9739776068_c3f62febd2_z.jpg" width="640" /></a><br />
The other oyster dish had <i>sautéed jumbo oyster</i> from Washington state. It was sautéed with a light battering of salt and pepper and a bit of a savory sauce. Given that it was a "jumbo" oyster, we were able to enjoy it in smaller quantities without being overwhelmed by its sheer size. Very well done!<br />
<br />
For our main course, Lisa and I thought it'd be best to test out the $45-priced 10-piece <i>chef's choice of sushi</i> (i.e., the most talked about item on <b>Sushi Dojo</b>'s menu) to see if it really has that bang that everyone says it is. Each piece, as with all traditional sushi counters, was served over an oblong mound of carefully cooked sushi rice (swept with a wee bit of wasabi) then finished with a delicate brushing of soy sauce.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9739776144/" title="SAM_2025 by morsel-marauder, on Flickr"><img alt="SAM_2025" height="400" src="http://farm8.staticflickr.com/7460/9739776144_f13f6e3897_z.jpg" width="640" /></a><br />
First up on the <i>chef's choice of sushi</i> was the <i>madai</i> (Japanese red snapper) which was decent, though on the blander side. It seemed more like a good piece of fish to get our toes wet for the remaining flight of fish remaining.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9739776250/" title="SAM_2028 by morsel-marauder, on Flickr"><img alt="SAM_2028" height="427" src="http://farm8.staticflickr.com/7353/9739776250_d7256afa92_z.jpg" width="640" /></a><br />
Next, we had <i>Alaskan king salmon</i>, where this cut of fish could surely stand by itself without rice, any soy sauce or wasabi -- in its purest form. It was this sensation I can only use Cantonese to describe -- <i>guum</i>, which essentially comes closest to meaning gold, savory, and rich.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9737568521/" title="SAM_2030 by morsel-marauder, on Flickr"><img alt="SAM_2030" height="427" src="http://farm8.staticflickr.com/7359/9737568521_db9ec77897_z.jpg" width="640" /></a><br />
The third was <i>shimaaji</i> (striped jack), which had a smooth, milky taste to it, and shockingly enough, Lisa even said tasted better than the <i>Alaskan king salmon</i> (her favorite variety of sushi, besides <i>uni</i>, of course). Loved this one!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9739776812/" title="SAM_2034 by morsel-marauder, on Flickr"><img alt="SAM_2034" height="430" src="http://farm8.staticflickr.com/7416/9739776812_d496258737_z.jpg" width="640" /></a><br />
This one was the <i>aji</i> (horse mackerel). The <i>aji </i>was quite intense and fishy, as expected with most mackerels, but for me, it was fishy in a way that was different than usual. It was good, but I wasn't a complete fan. Lisa, on the other hand, actually liked it, which was strange because she usually stays away from mackerels. Either way, the cut of <i>aji </i>was super fresh and well-garnished.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9737568905/" title="SAM_2037 by morsel-marauder, on Flickr"><img alt="SAM_2037" height="427" src="http://farm8.staticflickr.com/7441/9737568905_c7aae1b982_z.jpg" width="640" /><http: a="" four-tines="" in="" photos="" set-72157635510710936="" www.flickr.com="">
</http:></a><br />
Then we had the <i>kanpachi</i> (amberjack) -- a beautiful slice of fish that was a little peppery with a touch of citrus. Really enjoyed this one!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9737569015/" title="SAM_2042 by morsel-marauder, on Flickr"><img alt="SAM_2042" height="427" src="http://farm8.staticflickr.com/7341/9737569015_8c643ba671_z.jpg" width="640" /></a><br />
Of course, an <i>omakase</i> flight wouldn't be complete without some <i>chu-toro </i>(medium fatty tuna). A deliciously melty piece of fish -- just as it should be.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9737569137/" title="SAM_2045 by morsel-marauder, on Flickr"><img alt="SAM_2045" height="427" src="http://farm8.staticflickr.com/7455/9737569137_dd9a48cbc8_z.jpg" width="640" /></a><br />
The <i>chu-toro </i>was of course followed by <i>o-toro</i> (fatty tuna), which was nice, but not as savory and meaty as the <i>chu-toro </i>surprisingly enough. Really good quality tuna in both cases!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9739777286/" title="SAM_2047 by morsel-marauder, on Flickr"><img alt="SAM_2047" height="427" src="http://farm8.staticflickr.com/7436/9739777286_cea3c23736_z.jpg" width="640" /></a><br />
Nearing the end of the <i>chef's choice of sushi </i>we were served <i>iwashi</i> (spotted sardine), which had the most beautiful iridescent skin (look at those spots!). It had that fascinating oiliness that you'd typically see in <i>mackerel </i>with a certain <i>je ne sais quoi</i> that you'd only bear witness to upon tasting it. Good stuff!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9737569345/" title="SAM_2049 by morsel-marauder, on Flickr"><img alt="SAM_2049" height="450" src="http://farm8.staticflickr.com/7331/9737569345_676df188b8_z.jpg" width="640" /></a><br />
The penultimate piece of <i>sushi</i> was <i>uni </i>(sea urchin roe), one of our favorite must-eats when we're dining at a sushi counter, from Santa Barbara. The creamy golden hue of the <i>uni</i> proved as a testament to how incredibly good it melted onto our palates. It was a beautiful piece of <i>sea urchin roe</i>, both inside and out -- buttery and creamy with the sweetest finishing brine. Definitely one of the best quality ones I've had here in New York City.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9737569545/" title="SAM_2050 by morsel-marauder, on Flickr"><img alt="SAM_2050" height="427" src="http://farm8.staticflickr.com/7434/9737569545_ecb7eb59f2_z.jpg" width="640" /></a><br />
Our last piece was the <i>anago </i>(sea eel), the only "cooked" piece within our 10-piece <i>omakase</i>. Completely boneless, it had a gorgeous flakiness to it, without being overcooked. Plus, there was only a touch of kabayaki sauce and nothing else, proving that the preparation alone could stand without any help from the glaze of sauce. A great piece to punctuate the flight of 10 pieces.<br />
<br />
Our palates were still inkling for some more morsels of something raw, so we did three more rounds each.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9737570795/" title="Sushi Dojo 2 by morsel-marauder, on Flickr"><img alt="Sushi Dojo 2" height="399" src="http://farm8.staticflickr.com/7374/9737570795_02ea564c2d_c.jpg" width="800" /></a><br />
<br />
<i>First Round</i><br />
{<b>1</b>} Lisa had to get a taste of the other <i>uni</i> on the menu that was from Hokkaido, Japan. The <i>Hokkaido uni </i>had a little more of a muted marigold hue to it, and although it was less plump, it was a lot more savory and <i>guum</i> than the usual <i>Santa Barbara</i> ones we see more available here in the U.S. {<b>2</b>} I had to check out the <i>mirugrai </i>(live giant clam), which had a sharp, snappy yet firm bite to it and not at all chewy like ones I have had before. So, so good!<br />
<br />
<i>Second Round</i><br />
{<b>1</b>} Because of how much Lisa raved aboout the <i>Hokkaido uni</i>, I made sure I could try some myself, too! While I had that, {<b>3</b>} Lisa saw one of the sushi chefs preparing something for another table, so her curiosity got her to ask her what it was. It turns out it was <i>shiraebi</i> (Japanese white baby shrimp), and the chef told us that it was one of the items not even on the menu that evening. You know what that meant -- had to try it! Unfortunately, Lisa's deadpan reaction upon tasting it was, "I don't get it..." so that was that.<br />
<br />
<i>Last Round</i><br />
Lisa's last bite was one last taste of the <i>California uni</i> (which I am sure was an outstanding encore!), while {<b>4</b>} mine was <i>hotate</i> (scallop) which had just a smidgen of minced shiso leaf and a wee bit of lemon zest. What a delectable piece of bivalve to end this perfect progression of nigiri-sushi.<br />
<div>
<br /></div>
<a href="http://www.flickr.com/photos/four-tines/9737570341/" title="SAM_2064 by morsel-marauder, on Flickr"><img alt="SAM_2064" height="403" src="http://farm8.staticflickr.com/7365/9737570341_d6e07e285f_z.jpg" width="640" /></a><br />
And last but not least, Lisa and I got our fix of <i>green tea ice cream</i>. Pretty good!<br />
<br />
<u>Findings</u>: Our dinner at <b>Sushi Dojo</b> proved to live up to all of the recent hype, and was lighter on the wallet than other sushi counters in its caliber. The 10-piece <i>chef's choice of sushi</i> had really lovely progression, beginning with lighter cuts to heavier/more savory cuts, gradually moving from raw to lightly cooked. In addition to its spot-on progression, the selected cuts by the sushi chefs are of high quality and is a pretty thorough showcase of many varieties of sushi families -- <i>maguro </i>(tuna), <i>shiromi</i> (white fish), <i>aji/achi</i> (yellowtail),<i> hikarimono </i>(silver fish), <i>sake/masu </i>(salmon/trout), <i>kai</i> (shellfish/roe), etc. -- in a mere ten pieces. The sushi chefs are quite friendly, especially if you show enthusiasm in the experience, the preparation, and the fish, so as with most (read: all) sushi restaurants, seats at the counter at <b>Sushi Dojo </b>are key. If you're jonesing for some sushi without breaking the bank too much, reservations at <b>Sushi Dojo</b> will get your fix.<br />
<br />
<u>Price point</u>: $45 per person for a 10-piece sushi omakase (<i>chef's choice</i>), $6-8 per additional piece of <i>sushi</i>, market price* for each <i>oyster</i> dish, $4 for each <i>ice cream plate</i>.<br />
<br />
*<span style="font-size: x-small;"> Please note that our bill came out to be around $82 per person before tax and gratuity.</span><br />
<br />
--September 13, 2013<br />
<br />
<b>Sushi Dojo</b><br />
110 1st Avenue<br />
New York, NY 10009<br />
<a href="http://www.sushidojonyc.com/">http://www.sushidojonyc.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-39954125317199681292013-09-11T22:19:00.002-04:002013-09-11T22:19:18.151-04:00Drinks | cocktails & cider in Capitol HillDuring my time in Seattle, I had the pleasure of visiting two fantastic tavern-like bars in Capitol Hill -- <b>Tavern Law </b>and <b>Capitol Cider. </b><br />
<br />
After dinner at The Walrus and the Carpenter (post to come soon!), {<b>1</b>} I headed to <b>Tavern Law</b> for drinks at its (shhh!) speakeasy upstairs called <b>Needle & Thread</b>, for which I made reservations two weeks in advance (the maximum reservation allowance) via phone. The cocktail bar's <a href="http://www.tavernlaw.com/details.htm">name</a>, <b>Tavern Law</b>, is an ode to the Pioneer Inn and Tavern Law which was passed by Congress in 1832 that legalized drinking in public bars and saloons, until Prohibition came around nearly a century later. In 1919, the Volstead Act "almost destroyed the craft of the American bartender by outlawing the production and pleasure of alcoholic beverages," and "so the Speakeasy was born in hidden rooms and dark basements, booming until the repeal of Prohibition in 1933." The art of mixing drinks is "alive today thanks to the efforts of dedicated bar tenders, historians, and drinkers alike. <b>Tavern Law</b> aims to be a celebration of this history.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9657568955/" title="01F - Tavern Law by morsel-marauder, on Flickr"><img alt="01F - Tavern Law" height="599" src="http://farm4.staticflickr.com/3719/9657568955_071f2a44da_c.jpg" width="800" /></a><br />
{<b>2,4</b>} <b>Tavern Law</b> is a sophisticated looking bar, {<b>3,5</b>} stocked with a proper cabinet of spirits and bitters. {<b>6,7</b>} The bar counter is wide, offering a generous amount of seats with a vintage style refrigerator along the wall.<br />
<br />
I arrived about a half hour early before my 9 PM reservation at <b>Needle & Thread</b>, so I enjoyed a pleasant pour of <i>ginger beer</i> at the bar while I waited. {<b>1</b>} Awesomely enough, the entrance to <b>Needle & Thread</b> is next to the bookcase wall, behind a steel, vault door.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9657689399/" title="01F - N&T by morsel-marauder, on Flickr"><img alt="01F - N&T" height="399" src="http://farm4.staticflickr.com/3743/9657689399_35e6272288_c.jpg" width="800" /></a><br />
To be buzzed in, I had to pick up the receiver of old rotary telephone to wait for the hostess to pick up on the other line. Once the door is unlocked, {<b>2</b>} the entrance leads to a stairway that {<b>3</b>} goes to the second floor of the bar, the home to the speakeasy, <b>Needle & Thread</b>. In stark contrast to the darkened woods and dim lighting of <b>Tavern Law</b>, {<b>4</b>} <b>Needle & Thread</b> has white shelving and honey-colored woods -- a departure from the basement/backroom type feel that you typically find in modern speakeasy cocktail bars.<br />
<br />
The thing about the "menu" at <b>Needle & Thread</b> is that, well, there is no menu. Everything is "made-to-order" by the bartender, dictated by a few of our personal guidelines (i.e., a chosen spirit and a little flavor profile to go along with it). The two set of guidelines I gave that evening were "something citrus-y with rum" and "gin and berries" -- and this is what we were served:<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9657688923/" title="SAM_1298 by morsel-marauder, on Flickr"><img alt="SAM_1298" height="640" src="http://farm4.staticflickr.com/3732/9657688923_be39df318d_z.jpg" width="427" /></a><br />
The "citrus and rum" had a touch of grapefruit liqueur, while the "berries and gin" had a splash of crème de cassis, grenadine, and Cointreau. Both beverages fit exactly what we wanted (great sips to end the night!), so we were quite happy with our <b>Needle & Thread </b>"speeakeasy" experience.<br />
<br />
The next evening, before dinner reservations at Canlis (post to come!), {<b>1,3,5</b>} I made sure to get a pre-dinner libation at <b>Capitol Cider</b>, a cider-centric pub that had opened earlier this summer. Thanks to a <a href="http://hub.aa.com/en/aw/cider-tap-rules-capitol-seattle">feature</a> in <i>American Way</i>, American Airlines' inflight magazine, I was lucky to add this to this trip's itinerary.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9657898419/" title="02J - CC by morsel-marauder, on Flickr"><img alt="02J - CC" height="479" src="http://farm4.staticflickr.com/3778/9657898419_f0b9d74b91_c.jpg" width="800" /></a>
<br />
{<b>4,7</b>} <b>Capitol Cider</b> has about 33 rotating <a href="http://www.seattleciderbar.com/tap-list/">ciders on tap</a> (!), half of which are solely devoted to American, English, and French craft ciders, as well as a <a href="http://www.seattleciderbar.com/bottles/">generous offering</a> of ciders by the glass/bottle. Along with this, the bar also offers 15 types of local craft beer on tap, a classic cocktail menu, an entirely gluten-free bill of fare, and a game room in its basement with a stage for music. Here are the two ciders I had at <b>Capitol Cider</b>:<br />
<br />
{<b>2</b>} A sparkling <i>black currant cider </i>from Finnriver Farm & Cidery Black Currant (12 ounces with 6.5% ABV) from Washington state: Beautifully done -- essentially a bold, heavier cider that essentially tasted like Ribena (the British uncarbonated black currant flavored soft drink) mixed with apple juice. Definitely a sipping drink.<br />
{<b>6</b>} A straight <i>hard cider</i> from Anthem Hops (12 ounces with 6.5% ABV) from Oregon: Refreshing and light -- a great intro beverage to those exploring hard ciders for the first time.<br />
<br />
<u>Findings</u>: The Capitol Hill neighborhood surely has some great bars worth checking out -- <b>Capitol Cider </b>and <b>Tavern Law </b>(and obviously, <b>Needle & Thread</b>) really impressed me. There's been a newly ignited curiosity to explore the world of hard ciders, very much thanks to <b>Capitol Cider</b> -- I had no idea there were cider-centric bars out there, let alone enough ciders to have a rotating tap list of 33 varieties! I also loved how <b>Tavern Law </b>and <b>Needle & Thread</b> really embraced the true spirit of the American speakeasy (i.e., unpublished menus, darkened bars, experienced bartenders, hidden passageways, etc.). Be sure to make reservations as early as two weeks out to ensure the optimal experience.<br />
<br />
So if you find yourself in the Emerald City, these two bars are one of the special jewels hidden in this beautiful city.<br />
<br />
<u>Price point</u>: $5-9 for each <i>cider</i> at <b>Capitol Cider</b>.<br />
<br />
--August 21-22, 2013<br />
<br />
<b>Needle & Thread</b><br />
<i>Tavern Law</i><br />
1406 12th Avenue<br />
Seattle, WA 98122<br />
<a href="http://www.tavernlaw.com/">http://www.tavernlaw.com</a><br />
<a href="http://www.yelp.com/biz/needle-and-thread-seattle">http://www.yelp.com/biz/needle-and-thread-seattle</a><br />
<i><br /></i>
<b>Capitol Cider</b><br />
818 East Pike Street<br />
Seattle, WA 98122<br />
<a href="http://www.seattleciderbar.com/">http://www.seattleciderbar.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-37378123186188420062013-09-04T13:37:00.001-04:002015-04-21T20:58:34.763-04:00Dessert | tea & pastry in the Emerald CityI took a trip to Seattle last week, so you can imagine how many wonderful adventures I had while I was gone (which also means I have hundreds of photographs to sort through :P). This will be first of five feature posts (plus a <a href="http://four-tines.com/search/label/wanderlust">Wanderlust</a> summary of what I did over the duration of my trip once I finish posting everything else) -- i.e., the coffee shops, teahouses, bakeries, and ice creameries I explored over the three-day stay.<br />
<br />
{<b>1</b>} First stop after lunch at HoneyHole Sandwiches was to <b>Molly Moon's Homemade Ice Cream</b> in Capitol Hill. <b>Molly Moon's</b> <a href="http://www.mollymoonicecream.com/about">combines</a> milk and cream from hormone-free dairy cows at family-owned Edaleen Dairy Farm with local, seasonal, as well as organic fruits and spices (as much as possible) "to make combinations that are both familiar and surprising." <b>Molly Moon's</b> tries its best to source everything it can from local farmers, including sugar from Idaho, lavender from Sequim, honey from the Olympics, and more than 90% of all ingredients. For things that don't grow well in the Pacific Northwest (namely chocolate, vanilla, coffee, and tea), it "works with local companies like Theo Chocolate and Stumptown coffee to buy organic, fair-trade ingredients we can feel good about."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9635397035/" title="01B - Molly Moon by morsel-marauder, on Flickr"><img alt="01B - Molly Moon" src="http://farm6.staticflickr.com/5449/9635397035_bf5714b846_c.jpg" height="599" width="800" /></a><br />
{<b>2</b>} The smorgasbord of flavors at <b>Molly Moon's</b> includes <i>Always </i>flavors (i.e., its classics) as well as a limited selection of <i>seasonal</i> ones. {<b>6,7</b>} The waffle cones here are freshly made with special waffle irons. Among the ice creams sampled that afternoon:<br />
<br />
<ul>
<li>{<b>5</b>} A waffle cone with <i>Earl Grey </i>ice cream, which is made using organic and fair-trade tea steeped overnight in the shop's sweet cream. Absolutely heavenly -- just like the perfect milky black tea. Definitely want to dive into making this from the eponymous cookbook -- it's just too delicious to resist!</li>
<li>{<b>3</b>} <i>Molly's Sundae</i> with<i> melted chocolate</i> and<i> salted caramel</i> ice cream, hot fudge, candied hazelnuts, whipped cream, and a cherry on top. The <i>melted chocolate</i> is made using locally-made organic, fair-trade Theo chocolate and is "extra fudgy" while the <i>salted caramel</i> is very salty and "caramelly" (incidentally <b>Molly Moon's </b>bestseller). Certainly a solid sundae that is perfect for sharing (it's pretty sizely), though the <i>salted caramel</i> was a lot saltier than I anticipated.</li>
</ul>
<br />
<br />
The next morning, before heading to the Space Needle for an early time, {<b>1</b>} I stopped at <b>Crumble & Flake Patisserie (</b>also in Capitol Hill). {<b>2,3</b>} It is "a tiny bakery making pastries in small batches with care and attention" as well as one that closes at 3 PM daily (or until it sells out). I now know why!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9638636308/" title="02A - C&F by morsel-marauder, on Flickr"><img alt="02A - C&F" src="http://farm6.staticflickr.com/5497/9638636308_2d20bac05a_c.jpg" height="399" width="800" /></a>
<br />
So getting there roughly an hour after opening on a Thursday, there was still a decent selection of pastries from which to choose. I ended up with a <i>lime mojito macaron</i>, a <i>black cherry-dark chocolate macaron</i>, a <i>plain cr</i><i>oissant</i>, and a <i>blueberry-lemon scone</i>. The cookie of the <i>macarons</i> were of the ideal consistency (just enough airiness and meringue), and the buttercream/ganache was light yet flavorful. The <i>scone</i> was really refreshing -- the inclusion of lemon zest really goes a long way. And the <i>croissant</i> was pretty solid -- really crispy, buttery, and flaky. If this isn't a great way to start a morning, I'm not sure what is!<br />
<br />
{<b>1</b>} Later that afternoon, I ventured up to Phinney Ridge, a neighborhood in the northern part of Seattle, to have some pie at <b>A La Mode Pies</b>. Chef Chris Porter, owner of <b>A La Mode Pies</b>, was <a href="http://alamodeseattle.com/site/about/">inspired</a> to open his own pie shop as an ode to his love for pie that began in during his childhood days, when his mother would pack store-bought frosted fruit pie in his sack lunch during special occasions. His mother taught him that "patience, technique,a nd invention in the kitchen is often rewarded with wide eyes and happy taste buds." So his vision for <b>A La Mode Pies</b> is "not just to recreate his mother's recipes, but to reinvent them using imagination and high-quality ingredients" as it creates pies and tarts that "look as good as they taste -- no sprinkls, frosting, or grocery store gimmicks."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9638636584/" title="02G - A La Mode by morsel-marauder, on Flickr"><img alt="02G - A La Mode" src="http://farm8.staticflickr.com/7284/9638636584_d8f0bc377c_c.jpg" height="532" width="800" /></a><br />
To my happy surprise, <b>A La Mode Pies</b> offers two flavors from Bluebird Microcreamery, which had been on my Seattle wishlist for this trip but we couldn't fit it in. Yay for two birds with one stone! Here were the varieties sampled:<br />
<br />
<ul>
<li>{<b>2</b>}<i>Marionberry and hazelnut pie</i> -- a blend of sweet marionberries (considered the "cabernet of blackberries") with a flaky crust that is marbled with the sharp, toasted flavor of hazelnuts -- was served a la mode with snickerdoodle ice cream. The marionberries were a lot more tart than I was anticipating, and I was surprised to find out that the hazelnuts were in the crust, not in the filling itself. Nevertheless, this sliver was quite lovely, especially balanced out with the warming spiced snickerdoodle ice cream.</li>
<li>{<b>3</b>}<i>Mexican chocolate mousse pie -- </i>spiced with cinnamon and a hint of cayenne pepper, filled inside a chocolate graham cracker crust, and topped with freshly whipped cream -- was also served a la mode with snickerdoodle ice cream. I was told that this was the bestselling pie at <b>A La Mode</b>, and I can certainly understand why. The rich chocolate mousse as light as air with a touch of heat from the cayenne in the toasty graham cracker crust. It was even better with the creamy ice cream. A sliver of pie here is worth the trip up to Phinney Ridge, for sure!</li>
</ul>
<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9638636896/" title="02I - Milstead by morsel-marauder, on Flickr"><img alt="02I - Milstead" src="http://farm4.staticflickr.com/3667/9638636896_be749dbca4_c.jpg" height="599" width="800" /></a>
<br />
On the way back towards downtown Seattle, I inadvertently passed under the George Washington Memorial Bridge where the <a href="http://en.wikipedia.org/wiki/Fremont_Troll">Fremont Troll</a> lives and {<b>1</b>} stopped by at <b>Milstead & Co. </b>for some iced chai (though now in retrospect, I wish it was an espresso beverage! :P). With a high ceiling, <b>Milstead</b> is housed in a loft-like space with an open and airy atmosphere that plays off the cold slates and the warm woods of the furniture, floors, and walls.<br />
<br />
{<b>1</b>} The next morning, I took a stroll over to <b>Remedy Teas</b> in Capitol Hill for some morning tea and {<b>5</b>} to check out its offering of over 150 organic teas, specializing in signature artisan blends that are sourced from across the globe.<br />
<br />
<a href="https://www.flickr.com/photos/four-tines/9647092795" title="03A - Remedy Tea by Stefie, on Flickr"><img alt="03A - Remedy Tea" height="479" src="https://farm6.staticflickr.com/5520/9647092795_c9d007db53_z.jpg" width="640" /></a><br />
{<b>2,6</b>} The teahouse's space was very calming, with an earthy level of zen to it. {<b>3</b>} The menu offered three tea preparations -- a tea pot, a cup to-go, or a cup of any tea iced. {<b>4</b>} I tried the <i>peach oolong</i> in a teapot, for which the counter girl gave me a nifty Bodum teapot steeper with a double-wall insulated glass; a set timer counting down to when the ideal steep is done; and a stainless dish for resting the used tea steeper. Love the precision and the enthusiasm that <b>Remedy Teas</b> has for its hot tea preparation! {<b>7</b>} I also tried the <i>iced matcha green tea lemonade</i>, which was refreshing and a little tart-and-sweet from the lemonade.<br />
<br />
Later that afternoon, I ventured to Bainbridge Island on the Seattle State Ferry, which had gorgeous views of the Emerald City and of the islands across the Puget Sound. {<b>2</b>} While I was over there, I made sure to stop at <b>Mora Iced Creamery</b>, a little ice cream shop tucked away within the downtown shops run by Argentinian expats who have developed more than 70 flavors since the shop's opening in 2006. <b>Mora</b>, which <a href="http://moraicecream.com/about-us/">means</a> "blackberry" in Italian and Spanish, pays homage to the Island's beloved wild blackberry. Making its ice creams in small batches using fresh milk, real eggs, and cane sugar, the shop does not taking any shortcuts or using any powdered mixes, but instead has "developed its own recipes, carefully testing them repeatedly to make certain that one ingredient doesn't overwhelm another as well as ensuring a texture that is smooth and creamy." {<b>5</b>} It churns Old World flavors like <i>gianduja</i>, <i>marron glace </i>(i.e., candied chestnut), and <i>dulce de leche </i>as well as new-school favorites and seasonal specialties throughout the year.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9651111244/" title="03I - Mora by morsel-marauder, on Flickr"><img alt="03I - Mora" src="http://farm3.staticflickr.com/2892/9651111244_20cc17403c_c.jpg" height="399" width="800" /></a><br />
{<b>1</b>} <i>Food & Wine</i> <a href="http://www.foodandwine.com/slideshows/americas-best-ice-cream-cities/25">named</a> Bainbridge Island as one of America's Best Ice Cream Cities, citing <b>Mora Iced Creamery</b> as a must-visit, which explains the crazy long line spewing out its front door when we arrived early that afternoon. The line moved pretty quickly, and before I knew it, I was enjoying {<b>3</b>} a sugar cone with a scoop of <i>mint</i> with shaved chocolate fudge and {<b>4</b>} a sugar cone with a scoop of <i>lemon sorbet</i> (made using hand-squeezed lemons). Both were really light and refreshing on the warm summer day -- you could really discern the use of the freshest ingredients, especially with the mint -- it wasn't that artificial peppermint/spearmint flavor you'd typically find in candy, gum, etc., but rather extracted from fresh spearmint leaves. The thin shavings of chocolate fudge were a fun contrast compared to the chocolate chips you'd typically find in similar ice creams.<br />
<br />
<u>Findings</u>: Seattle and Bainbridge Island undoubtedly have some amazing confections and hot beverages to offer. I had a generous sampling of ice creams, pastries, pies, and teas, and I am happy to report that not one disappointed! So if you find yourself in Seattle, be sure not to miss out on its original ice cream flavors (<b>Molly Moon's Homemade Ice Cream</b>, <b>Bluebird Microcreamery</b>, and <b>Mora Iced Creamery</b>), small-batched pastries (<b>Crumble & Flake Patisserie</b>), homemade pies just like how Mom used to make 'em (<b>A La Mode Pies</b>), or its coffee/tea scene (<b>Milstead & Co. </b>and <b>Remedy Teas</b> are great places to start)!<br />
<br />
<u>Price point</u>: $3 for <i>single scoop</i> of ice cream at <b>Molly Moon's Homemade Ice Cream</b>, $5 for a <i>lil' sundae</i>; $2.50-$3.50 for each <i>pastry</i> at <b>Crumble & Flake Patisserie</b>; $5 per <i>pie slice</i> at <b>A La Mode Pies</b>; $4 for each <i>beverage</i> at <b>Milstead & Co.</b>; $4 for each <i>tea</i> at <b>Remedy Teas</b>; $3 for each <i>scoop</i> at <b>Mora Iced Creamery</b>.<br />
<br />
--August 21-23, 2013<br />
<br />
<b>Molly Moon's Homemade Ice Cream </b>(Capitol Hill)<br />
917 East Pine Street<br />
Seattle, WA 98122<br />
<a href="http://www.mollymoonicecream.com/">http://www.mollymoonicecream.com</a><br />
<br />
<b>Crumble & Flake Patisserie</b><br />
1500 East Olive Way<br />
Seattle, WA 98122<br />
<a href="http://www.crumbleandflake.com/">http://www.crumbleandflake.com</a><br />
<b><br /></b>
<b>A La Mode Pies</b><br />
5821 Phinney Avenue North<br />
Seattle, WA 98103<br />
<a href="http://www.alamodeseattle.com/">http://www.alamodeseattle.com</a><br />
<b><br /></b>
<b>Milstead & Co.</b><br />
770 North 34th Street<br />
Seattle, WA 98103<br />
<a href="http://www.milsteadandco.com/">http://www.milsteadandco.com</a><br />
<br />
<b>Remedy Teas</b><br />
345 15th Avenue East<br />
Seattle, WA 98112<br />
<a href="http://www.remedyteas.com/">http://www.remedyteas.com</a><br />
<b><br /></b>
<b>Mora Iced Creamery </b>(Bainbridge Island)<br />
139 Madrone Lane<br />
Bainbridge Island, WA 98110<br />
<a href="http://www.moraicecream.com/">http://www.moraicecream.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com1tag:blogger.com,1999:blog-729260813100286590.post-72488692747244292912013-09-01T10:41:00.001-04:002013-09-01T10:41:45.428-04:00Lunch | Umami Burger (NYC)<a href="http://www.flickr.com/photos/four-tines/9637690676/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="480" src="http://farm4.staticflickr.com/3808/9637690676_687a21d813_z.jpg" width="640" /></a><br />
To kick off Labor Day Weekend right, Marcus and I hopped on over to <b>Umami Burger</b>, the California-born franchise which opened a month ago in the Greenwich Village, for lunch after we wrapped up our half-days at work around 1:30 PM. I was pretty concerned about the wait times (I've heard they can be brutal, many times up to three hours!), so I called an hour before to get an estimate -- at 12:30, it was about a 5-10 minute wait. <i>That</i> we can do, I thought.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9634458329/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="640" src="http://farm4.staticflickr.com/3691/9634458329_9270988431_z.jpg" width="480" /></a><br />
Marcus arrived a few minutes before I did, when the host told him that the entire party needed to be present in order to be seated. Thankfully, I had arrived merely seconds later, when he told us it'd be about a 15-20 minute wait. Lo' and behold -- we only waited a couple minutes to be seated. We got so lucky, because the crowd got a little bigger shortly after.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9634459985/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="480" src="http://farm3.staticflickr.com/2846/9634459985_b80028bd28_z.jpg" width="640" /></a><br />
I like how <b>Umami Burger</b> organized the seating area -- very loose and comfortable, so it feels less like a fast food joint and more like a sit-down restaurant. <b>Umami Burger</b> <a href="http://www.umami.com/umami-burger/huh/">focuses</a> on "the art of creating the perfect mouthful." Its hamburger patties are house-ground, hand-formed, and infused with the <i>Umami master sauce </i>and enhanced by "the vibe of the room and the energy of the community" as well as "explodes" with the lightly toasted yet sweet bun, homemade sauces, and unique sides.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9634462067/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="480" src="http://farm8.staticflickr.com/7417/9634462067_b48f80ab8e_z.jpg" width="640" /></a><br />
Along with the burgers you'd expect on the menu, there were a few salads available to start. Clearly, we were starving and just wanted our burgers, so we just bypassed all that. Next time, though!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9634463663/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="640" src="http://farm8.staticflickr.com/7444/9634463663_041420e28a_z.jpg" width="480" /></a><br />
To drink, I had a <i>ginger beer</i> bottled by Ithaca Soda Co., while Marcus had the <i>tropical green iced tea</i>. The <i>ginger beer </i>was nice, though not as biting as I would've expected -- it tasted essentially like ginger ale and sprite blended together. Marcus wasn't crazy about the <i>tropical green iced tea </i>(it was on the sweeter side), but it came with a free refill anyhow.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9634473881/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="480" src="http://farm4.staticflickr.com/3800/9634473881_cb3d9582ea_z.jpg" width="640" /></a><br />
Marcus had one of the specials offer that day -- the <i>pastrami burger</i> with Umami's special beef blend patty, thick slab of pastrami, American cheese, mustard spread, and green relish. For you meat lovers out there (or hell, burger lovers), this is one burger you should not pass up, especially if it's offered as a special that day. As with all the burger patties at <b>Umami</b>, the special blend produces this juicy yet unified glory to it that just makes you say, "Damn, this is one hell of a burger!" This<i> burger</i> undoubtedly marries two classic diner favorites -- a pastrami and mustard sandwich with a classic cheeseburger -- and creates a whole culinary synecdoche that no words can describe but rather taste can only describe alone. With each bite, the bun just melds into burger as one, where bun-to-patty-to-condiment ratio isn't disturbed or knocked off balance.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9637715034/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="480" src="http://farm8.staticflickr.com/7302/9637715034_5d9d565f22_z.jpg" width="640" /></a><br />
I couldn't resist ordering the <i>truffle burger</i> with a special blend of beef, roasted garlic aioli, house truffle cheese, and truffle glaze. In a place called <b>Umami Burger</b>, you would expect nothing less from a burger that boasts the tease of truffle, which not only lives in the chosen sauce (or in this case, glaze) but in the cheese as well. Some people have reported that this burger is quite overwhelming, I didn't find it as fragrant or intense as I would've expected it to be -- after all, it's a burger priced at $12.50 as essence of truffle is the idea. Though I don't believe anything will beat the <i><a href="http://www.four-tines.com/2010/11/dinner-burger-barrel-winepub.html">white truffle burger</a> </i>at Burger & Barrel<b> </b>in intensity, the one at <b>Umami Burger</b> surely lives up to that silky, sleek sensation you get from experiencing umami flavors like truffles. It was one sexy burger, and just like with the <i>pastrami burger</i>, it kept the ratio intact, as I had no need to reshuffle the patty on the bun in order to get even bites of both as I nommed away. The medium rare center made for a juicy, utterly enjoyable texture and taste, making these one of the best burgers I've ever sunk my teeth in (up there with <a href="http://www.four-tines.com/2013/04/lunch-good-stuff-eatery.html">Good Stuff Eatery</a>)!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9637717234/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="640" src="http://farm4.staticflickr.com/3829/9637717234_4677072e52_z.jpg" width="480" /></a>
<br />
We shared a side of<i> thin fries</i> made "manly" (i.e., with beer cheddar, bacon, and onion strings). While the thick bits of bacon were on the saltier side, the cheese was fantastic, the onions were nice and crispy, and the thickness of the fries made them even more delicious (i.e., the perfect amount of friedness and potato).<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9637704794/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="640" src="http://farm4.staticflickr.com/3827/9637704794_e94895bbe6_z.jpg" width="480" /></a><br />
Each side of fries comes with four house condiments -- <i>housemade Umami ketchup</i>, <i>roasted garlic aioli</i>, <i>jalapeño ranch</i>, and <i>spicy diablo sauce</i>. If we had known about the condiments, we probably wouldn't've gone the extra mile with the <i>manly fries</i> because the fries are already great with these four delicious condiments. If we had known that there would be this many varieties of condiments, we would've just thought to order the <i>thin fries</i> plain to thoroughly enjoy each of these! My favorites were the <i>housemade ketchup</i> and the <i>roasted garlic aioli</i>, while Marcus enjoyed the <i>spicy diablo sauce </i>(though he wished that and the <i>jalape</i><i>ño ranch</i> would've been spicier). <i>Truffle fries</i> are also an option, so keep that in mind!<br />
<br />
<u>Findings</u>: Perhaps I am biased about this review of <b>Umami Burger </b>as I didn't have to consider an appalling wait of an hour, let alone three! While I can't speak to dinner hours and what the wait can get like, I know that lunch time on a week day around 1:30 PM is undoubtedly more accessible with lower wait times and a smaller crowd waiting outside. So yes, I think the hype is worth it (though not sure I would wait more than an hour for a burger...), as you will certainly get what's due -- the juiciest and tastiest burger that you'll fall in love with at first bite. There's a burger for everyone, especially those who swear by the flavor of umami and its treasure cove of culinary delights. The blend of beef in its patties are key -- the secret to the restaurant's success. Plus, the waitstaff is super friendly and helpful, ready to guide you through your conversion to the <b>Umami </b>way. So order your own burger with fries to share with your partner in crime, and I promise you will leave pleasantly full, dreaming of the next time you step foot into this fantastic joint.<br />
<br />
<u>Price point</u>: $12.50-15 for each <i>burger</i>, $6.50 for each <i>side</i>. $3-4 for each <i>beverage</i>.<br />
<br />
--August 30, 2013<br />
<br />
<b>Umami Burger</b><br />
432 Sixth Avenue<br />
New York, 10011<br />
<a href="http://www.umami.com/umami-burger/eats/umami-greenwich-village/">http://www.umami.com/umami-burger/eats/umami-greenwich-village</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-49550989145116535102013-08-30T11:27:00.002-04:002013-08-30T11:27:22.827-04:00Wanderlust | St. LouisAmy and I squeezed in tons of things during my brief, three-day visit to the Midwest, so I wanted to make a little guide of where we ate and drank, what we saw, and what we did together in St. Louis.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9549311212/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="640" src="http://farm6.staticflickr.com/5342/9549311212_555b2d00a4_z.jpg" width="419" /></a><br />
Amy made appointments for us at <b>Blown Away</b>, a little blow dry-only salon in St. Louis. Its hairdryers are suspended in the air, with the cords plugged to the ceiling for easy of drying for the stylists. Here are our perfect coiffs upon leaving the salon!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9522021222/" title="SAM_1025 by morsel-marauder, on Flickr"><img alt="SAM_1025" height="399" src="http://farm4.staticflickr.com/3677/9522021222_9759a693c7_z.jpg" width="640" /></a><br />
Later that night, we hopped on over to Chef Gerard Craft's <b>Pastaria</b> (see review <a href="http://www.four-tines.com/2013/08/dinner-pastaria.html">here</a>) in Clayton for some crazy awesome <i>risotto balls</i> and fantastic housemade pastas.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9557727401/" title="SAM_1034 by morsel-marauder, on Flickr"><img alt="SAM_1034" height="427" src="http://farm8.staticflickr.com/7440/9557727401_887a091020_z.jpg" width="640" /></a><br />
Amy and I met up with her best friend Mel and her brother David at <b>The Muny</b>, the nation's older and largest outdoor musical theatre (largest meaning having the most amount of seats), to see Disney's <i>Mary Poppins: The Musical</i>. After 10-15 minutes into the show, there was a huge downpour of rain, causing the show to postpone until nearly 11 PM (when it was safe for the cast to return to stage without risk of slipping on a wet stage). However, by then, we had already bailed after being drenched in makeshift ponchos and tiny umbrellas to return back to Mel's apartment to watch <i>Two Weeks' Notice</i>. It was an honest effort, and the night ended up being really fun anyhow! :P<br />
<br />
The next morning, we found our way to downtown St. Louis for brunch {<b>1,2</b>} at <b>Rooster</b>, where there was {<b>4</b>} a half hour wait already before 11:30 AM!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9541855527/" title="02A - Rooster by morsel-marauder, on Flickr"><img alt="02A - Rooster" height="599" src="http://farm8.staticflickr.com/7455/9541855527_87cabe14f9_c.jpg" width="800" /></a><br />
By the time we got our table (actually a lot quicker than the time estimate), we were starving, {<b>5</b>} so we toasted with <i>peach bellinis </i>and had <i>homemade sourdough toast</i> (ha-ha) with butter and fresh strawberry jam. Loved the thick slices! For our main course, Amy had the {<b>8</b>} <i>goat cheese #2</i> with mushrooms, fresh spinach, and tomato jam, while I had the {<b>6</b>} <i>bacon #2</i> with Vermont cheddar, caramelized onions, and a spicy mayonnaise.We also shared {<b>7</b>} a side of <i>breakfast potatoes</i>. An utterly and completely solid brunch -- I don't think I've had a breakfast crepe <i>this</i> good. Definitely worth the wait!<br />
<br />
<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9549464575/" title="02B - Arch 1 by morsel-marauder, on Flickr"><img alt="02B - Arch 1" height="399" src="http://farm6.staticflickr.com/5528/9549464575_8903cbd45e_c.jpg" width="800" /></a><br />
After brunch, we headed over to {<b>1-2,4</b>} the <b>Gateway Arch</b> to how the wait was for the next ride up to the top of the <b>Arch</b>. The next available <i>Journey to the Top</i> up wasn't for another two hours, so we made sure to buy tickets for the next trip up and walked around for a bit before heading over to the <b>Four Seasons Hotel St. Louis</b> for a little afternoon respite.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9552251844/" title="SAM_1052 by morsel-marauder, on Flickr"><img alt="SAM_1052" height="427" src="http://farm8.staticflickr.com/7345/9552251844_e0246e3481_z.jpg" width="640" /></a><br />
Quick panoramic shot of the <b>Gateway Arch</b>!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9552252092/" title="SAM_1059 by morsel-marauder, on Flickr"><img alt="SAM_1059" height="427" src="http://farm3.staticflickr.com/2818/9552252092_fece2345fb_z.jpg" width="640" /></a><br />
Underneath the <b>Arch</b>!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9552720688/" title="02C - FS by morsel-marauder, on Flickr"><img alt="02C - FS" height="599" src="http://farm4.staticflickr.com/3820/9552720688_4f9b97644b_c.jpg" width="800" /></a><br />
{<b>1,4,7</b>} The <b>Four Seasons St. Louis</b> was about a 10-15 minute walk from the <b>Arch</b>. As with any <b>Four Seasons Hotel</b>, the interiors were serene yet modern, providing us the perfect in between spot to cool down from the summer heat. {<b>3,5</b>} We had great refreshing drinks at <b>Cielo Bar </b>-- {<b>6</b>} Amy had a good ol' <i>mojito</i> while I had a cocktail that had pineapple juice and ginger beer in it I believe. We really enjoyed this nice break, especially {<b>8</b>} with the fabulous view of the Arch right out the window.<br />
<br />
{<b>1</b>} We returned back to the tourist concourse at the base of the <b>Gateway Arch</b>. We still had some time to spare so we walked through the Museum of Westward Expansion right inside, which delved into the history of the American expansion into the Midwest and how Louis and Clark ties into it all.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9552252582/" title="02B - Arch 2 by morsel-marauder, on Flickr"><img alt="02B - Arch 2" height="800" src="http://farm4.staticflickr.com/3780/9552252582_997ab9912f_c.jpg" width="800" /></a>
<br />
{<b>2</b>} Getting to the top took about a half hour (waiting in line, queuing up, walking through to the little pod entryway, riding a little pod for five to the top, etc.), but when we finally got up there, {<b>3,5</b>} boy, was the view gorgeous! We could see City Hall and Busch Stadium where the St. Louis Cardinals play. {<b>4</b>} I even got a photo of myself with the landmark sign inside the <b>Arch</b> indicating we were 630 feet above the ground!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9605229454/" title="02D - Jilly's by morsel-marauder, on Flickr"><img alt="02D - Jilly's" height="399" src="http://farm8.staticflickr.com/7294/9605229454_aa1b9f0518_c.jpg" width="800" /></a><br />
Before heading back to Amy's apartment, we made sure to stop at <b>Jilly's Cupcake Bar</b>. I had the {<b>2</b>}<i>24-Karat Carrot Cake</i> cupcake filled with vanilla whipped cream and topped with vanilla cream cheese frosting, toasted coconut, white chocolate shavings, and 24-karat gold dust. Amy had the {<b>3</b>}<i>Twisted Pink Velvet</i> cupcake filled with caramel and topped with cream cheese, caramel buttercream, and a pecan praline. The cake of the cupcake was quite moist and soft, while the toppings and filling are on the sweeter side. As they're quite big, they're best for sharing flavors among a group of friends -- that way you can try many flavors without filling up!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9560518376/" title="SAM_1095 by morsel-marauder, on Flickr"><img alt="SAM_1095" height="427" src="http://farm8.staticflickr.com/7354/9560518376_f1dc41e253_z.jpg" width="640" /></a>
<br />
The colorful bakery window of <b>Jilly's</b>.<br />
<br />
{<b>1</b>} Later that evening, I joined Amy and Mel for a cooking class at <b>Kitchen Conservatory</b> entitled <i>Grills Gone Wild</i>, where the entire menu focused on how to best grill indoors. {<b>2</b>}<b> Kitchen Conservatory</b> is a premier kitchen store that has a selection of more than 6,000 essential and useful cooking products in its store as well as {<b>4</b>} offers cooking classes of all genres and cuisines in the two auxiliary kitchens at the back of the store.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9600857014/" title="02E - KC 1 by morsel-marauder, on Flickr"><img alt="02E - KC 1" height="599" src="http://farm3.staticflickr.com/2849/9600857014_a46bf174ba_c.jpg" width="800" /></a><br />
The evening's cooking demo began with {<b>3</b>}some <i>mango mojitos</i>, {<b>5</b>} a <i>lemon herb dip</i> with crudité, as well as {<b>6,7</b>} preparation for our salad and dessert. It was great we came to class hungry, both for food and knowledge. We certainly learned tons with our three-hour session at <b>Kitchen Conservatory</b> -- e.g., how to properly zest a lemon efficiently, how to grill fruit, how to make do with what's available, etc.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9598066599/" title="02E - KC 2 by morsel-marauder, on Flickr"><img alt="02E - KC 2" height="599" src="http://farm8.staticflickr.com/7361/9598066599_75e5630192_c.jpg" width="800" /></a><br />
{<b>1</b>} The salad ended up turning into <i>grilled hearts of romaine salad</i> with blue cheese dressing and bacon, but I substituted the blue cheese for olive oil and balsamic vinegar (still delicious!). For our main course, we watched our instructor poach potatoes in butter (so much butter but OMG so good!) for the side dish, while simultaneously grilling a generously sized cut of salmon (with the pretty criss-cross charred exterior!). The resulting dish was <i>grilled salmon</i> with tangy horseradish-cucumber sauce along with a side of <i>butter-poached and roasted potatoes</i>. Dessert used the <i>grilled peach sundaes </i>with homemade vanilla bean ice cream, toasted pecans, and grade B maple syrup. Absolute perfection!<br />
<br />
{<b>1,5</b>} After class, I wanted to be sure we hit up <b>Taste by Niche</b> before I was to head back to NYC, another spot run by Chef Gerard Craft. I first heard of <b>Taste by Niche</b> <a href="http://www.bonappetit.com/restaurants-travel/article/drink-recipes-from-our-top-10-cocktail-bars-3">listed</a> as part of <i>Bon Appetit</i>'s Top 10 Cocktail Bars in America, so I knew we had to check it out.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9598068221/" title="02F - Taste by morsel-marauder, on Flickr"><img alt="02F - Taste" height="800" src="http://farm3.staticflickr.com/2876/9598068221_e9b351f12e_c.jpg" width="800" /></a>
<br />
While there was an {<b>1</b>} inside seating area with bar, we decided to sit outside after arriving around 11 PM. It was the perfect decision as these musicians like to play live jazz on Laclede Avenue Amy had the {<b>2</b>}<i>Curious Flowers</i> Hendrick's gin, Fruitlab hibiscus, Mathilde cassis, lemon, house orange marmalade, Angostura, and Gruet brut. This drink was truly delicious, with a nectar-like consistency and finishing with a light herbaceous, fruity groove. I had the {<b>3</b>} <i>Nude Bomb</i> with Plantation 5-Year rum, Rhum JM, St. Germain, Don's Mix, grapefruit, coconut water, and tiki bitters, which channeled sitting under a straw umbrella on a tropical island. Wish we could've tried more drinks here, so there's always next time!<br />
<br />
{<b>1</b>} The next morning, Amy and I met my old college roommate, Dave, for brunch at <b>Half & Half</b>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9598069409/" title="03A - HH by morsel-marauder, on Flickr"><img alt="03A - HH" height="599" src="http://farm3.staticflickr.com/2867/9598069409_cbdf4896b9_c.jpg" width="800" /></a><br />
<b>Half & Half</b> has a pretty intense coffee selection -- three varieties potentially available in four different brewing methods! Amy got <i>Finca Salaca</i> from Costa Rica roasted by Kaldi's Coffee prepared in a cold brew method. Very concentrated, but very smooth! As for the main courses, {<b>3</b>} I had the <i>salmon hash</i> with potatoes, chives, sunny-side up eggs, and hollandaise. {<b>4</b>} Dave had the <i>eggs benedict</i> with poached eggs, hollandaise, spinach, and ham over english muffins and a side of potatoes. {<b>5</b>} Amy had the <i>Brussels sprout and cheddar omelet</i> with mixed greens. Although the service was unacceptably slow that morning (even after waiting 30-45 minutes for a table), the food was pretty decent and hit the spot for my brunch craving.<br />
<br />
Later that afternoon, {<b>1</b>} Amy and I headed to <b>Whole Foods</b> to pick up the necessary ingredients for our homemade feast that evening that Amy and Mel planned to feature in their local St. Louis cooking blog, <i>It Takes Two</i>, with me as a guest chef!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9598070781/" title="03B - It Takes Two by morsel-marauder, on Flickr"><img alt="03B - It Takes Two" height="599" src="http://farm3.staticflickr.com/2892/9598070781_54e4ac97c2_c.jpg" width="800" /></a><br />
On the menu: {<b>2</b>} <i>white bean dip</i> with homemade pita chips, a <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe/index.html">recipe</a> from <i>Food Network</i>'s Giada De Laurentiis; {<b>4</b>} <i>tomato and watermelon gazpacho</i>, a <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/tomato-and-watermelon-gazpacho-recipe/index.html">recipe</a> from <i>Food Network </i>magazine; {<b>3</b>} an amazing <i>stone fruit sangria</i>, a <a href="http://www.marthastewart.com/852392/stone-fruit-sangria">recipe</a> from <i>Everyday Food</i>; the boldest <i>tomato-beet salad</i>, a <a href="http://www.marthastewart.com/907476/tomato-beet-salad">recipe</a> from <i>Everyday Food</i>; a modified <a href="http://www.rachaelraymag.com/recipe/roasted-salmon-and-golden-beets/">recipe</a> of <i>roasted salmon</i> with a citrus sauce from <i>Rachael Ray</i> magazine with a <a href="http://www.rachaelraymag.com/recipe/double-mint-barley-tabbouleh/">recipe</a> for a side of <i>double-mint barley tabbouleh</i>; {<b>5,6</b>} a modified <a href="http://www.foodnetwork.com/recipes/ina-garten/peach-and-raspberry-crisp-recipe/index.html">recipe</a> of <i>peach and raspberry crisp </i>(sans raspberries) served with vanilla bean ice cream by <i>Food Network</i>'s Ina Garten.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9600855512/" title="SAM_1174 by morsel-marauder, on Flickr"><img alt="SAM_1174" height="455" src="http://farm8.staticflickr.com/7364/9600855512_3bce7156fd_z.jpg" width="640" /></a><br />
Check out Mel's <a href="http://jewishinstlouis.org/fresh-perspectives/">blog write-up</a> on "Fresh Perspectives" over at <i>It Takes Two</i>!<br />
<br />
Thanks again to Amy for being the best hostess -- what a great visit to St. Louis!<br />
<br />
<u>Price point</u>: $35 for a <i>blowout</i> at <b>Blown Away</b>; $7.75-8.95 for each <i>breakfast crepe </i>at <b>Rooster</b>, $6 for each <i>cocktail</i>, $1.75 for each <i>side</i>, $2.50 for <i>homemade toast</i>; $10 <i>cocktails </i>at <b>Cielo Bar</b>; $10 per person for a <i>Journey to the Top </i>of the <b>Gateway Arch</b>; $5 per <i>cupcake </i>at <b>Jilly's Cupcake Bar</b>; $10 for each <i>original cocktails</i> at <b>Taste by Niche</b>; $8-11.50 per <i>main course </i>at <b>Half & Half</b>;<br />
<br />
--August 2-4, 2013<br />
<br />
<b>*Blown Away</b><br />
8815 Ladue Road<br />
St. Louis, MO 63124<br />
<a href="http://www.blownawaystl.com/">http://www.blownawaystl.com</a><br />
<br />
<b>*Pastaria</b><br />
7734 Forsyth Boulevard<br />
Clayton, MO 63105<br />
<a href="http://www.pastariastl.com/">http://www.pastariastl.com</a><br />
<br />
<b>*The Muny
</b><br />
1 Theatre Drive<br />
St. Louis, MO 63112<br />
<a href="http://www.muny.org/">http://www.muny.org</a><br />
<br />
<b>*Rooster</b><br />
1104 Locust Street<br />
St. Louis, MO 63101<br />
<a href="http://www.roosterstl.com/">http://www.roosterstl.com</a><br />
<br />
<b>*Gateway Arch</b><br />
100 Washington Avenue<br />
St. Louis, MO 63102<br />
<a href="http://www.gatewayarch.org/">http://www.gatewayarch.org</a><br />
<br />
<b>*Cielo Bar</b><br />
<i>Four Seasons Hotel St. Louis</i><br />
999 North 2nd Street<br />
St. Louis, MO 63102<br />
<a href="http://www.fourseasons.com/stlouis/dining/lounges/cielo_bar">http://www.fourseasons.com/stlouis/dining/lounges/cielo_bar</a><br />
<a href="http://www.cielostlouis.com/">http://www.cielostlouis.com</a><br />
<br />
<b>*Kitchen Conservatory</b><br />
8021 Clayton Road<br />
St. Louis, MO 63117<br />
<a href="http://www.kitchenconservatory.com/">http://www.kitchenconservatory.com</a><br />
<br />
<b>*Taste by Niche</b><br />
4584 Laclede Avenue<br />
St. Louis, MO 63108<br />
<a href="http://www.tastebarstl.com/">http://www.tastebarstl.com</a><br />
<br />
<b>Half & Half</b><br />
8133 Maryland Avenue<br />
St. Louis, MO 63105<br />
<a href="http://www.halfandhalfstl.com/">http://www.halfandhalfstl.com</a><br />
<br />
<b>Whole Foods Market</b><br />
1160 Town and Country Crossing Drive<br />
Town and Country, MO 63017<br />
<a href="http://www.wholefoodsmarket.com/stores/townandcountry">http://www.wholefoodsmarket.com/stores/townandcountry</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-17158975620999450522013-08-16T17:04:00.004-04:002013-08-16T17:08:40.333-04:00Dinner | PastariaTwo weekends ago, I made a long weekend trip out to St. Louis to visit my dear friend <a href="http://www.four-tines.com/2012/05/q-amy.html">Amy</a>. I arrived early that afternoon, where we spent it catching up until it was time to go to dinner {<b>1,2</b>} at <b>Pastaria</b>, Chef Gerard Craft's latest culinary venture in Clayton, a neighborhood of St. Louis, which <a href="http://www.stlmag.com/St-Louis-Magazine/September-2012/Kitchen-Q-A-Gerard-Craft-Pastaria-Niche-Taste-Brasserie/">opened</a> last fall as a no-reservations, "casual and family-centric fresh pasta/pizza joint."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9519236955/" title="01A - Pastaria by morsel-marauder, on Flickr"><img alt="01A - Pastaria" height="599" src="http://farm3.staticflickr.com/2832/9519236955_cf5ea1f661_c.jpg" width="800" /></a><br />
{<b>4,6</b>} As clear as it is in its name, the restaurant offers dishes with housemade pastas, which you can watch being made from the window display outside. You can also purchase fresh pasta and homemade gelati from the take-away counter. {<b>5</b>} The kitchen opens into {<b>3</b>} the dining room that has {<b>7</b>} cleverly mismatched rustic furniture and tableware to underscore the relaxed environment of <b>Pastaria</b>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9522021378/" title="SAM_1027 by morsel-marauder, on Flickr"><img alt="SAM_1027" height="321" src="http://farm6.staticflickr.com/5494/9522021378_fc1bc0f2a7_z.jpg" width="640" /></a><br />
I love the logo (looks like a rogue piece of spaghetti) and the graphic on the menu -- very appropriate and fun!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9519235243/" title="SAM_1014 by morsel-marauder, on Flickr"><img alt="SAM_1014" height="427" src="http://farm6.staticflickr.com/5343/9519235243_aecfc97322_z.jpg" width="640" /></a><br />
As with any good Italian restaurant, there will always be bread, with the hope that it comes out warm, fresh out of the oven. With that, <b>Pastaria</b> certainly delivered!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9522020390/" title="SAM_1017 by morsel-marauder, on Flickr"><img alt="SAM_1017" height="456" src="http://farm3.staticflickr.com/2883/9522020390_310d7ec5fa_z.jpg" width="640" /></a><br />
To start, Amy and I made sure to have the <i>crispy risotto balls</i> with mozzarella and Grana Padano along with sides of herb aioli and marinara sauce. These were (ahem, excuse my word choice) AMAZEBALLS. You know that pleasant feeling you get when you bite into a just-fried mozzarella stick? Well increase that feeling ten-fold and you will be where I was when I tasted my first <i>risotto ball</i>. It is melty, nicely cheesy, savory, substantial, and crispy all at once. Dip them in some marinara, and you'll want to have another dozen of them. It was probably for the best that we each only had three each. Any more than that would be considered dangerous.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9519235721/" title="SAM_1019 by morsel-marauder, on Flickr"><img alt="SAM_1019" height="391" src="http://farm8.staticflickr.com/7318/9519235721_f2d66dd1a7_z.jpg" width="640" /></a><br />
To counteract the greasy goodnss of the <i>crispy risotto balls</i>, we also shared the <i>orange salad</i> with green olives, red onions, tarragon, and extra virgin olive oil. Though a very simple preparation, it was very refreshing and a good mix of acidity to cut through the other savory dishes we would have that evening.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9522021222/" title="SAM_1025 by morsel-marauder, on Flickr"><img alt="SAM_1025" height="399" src="http://farm4.staticflickr.com/3677/9522021222_9759a693c7_z.jpg" width="640" /></a><br />
As my main course, I had the <i>pistachio ravioli</i> with pistachios, mint, lemon brown butter, and Grana Padano. The pasta itself was incredibly fresh -- you can undoubtedly taste the difference -- and quite possibly some of the best I've ever had, as fresh pasta done right can truly be had to find outside of Italy. These exquisite little pillows were a mix of that obnoxiously good, silky nuttiness you get from roasted pistachios with the sweet creaminess of browned butter. The subtle hint of mint was a nice touch, too.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9519236113/" title="SAM_1023 by morsel-marauder, on Flickr"><img alt="SAM_1023" height="389" src="http://farm4.staticflickr.com/3673/9519236113_ab3eb17f41_z.jpg" width="640" /></a><br />
Amy had the <i>canestri cacio e pepe</i> with pecorino, Grana Padano, and black pepper. The <i>canestri</i> were huge and ridged version of elbow macaroni-shaped pasta. <i>Cacio e pepe</i> is essentially "cheese and pepper" in Italian, and it is the simplicity yet genius behind this dish. A creamy blend of pecorino and Grana padano melts into the curvy ridges of the <i>canestri</i> while it all gets balanced out with the generous sprinkling of freshly ground pepper throughout. This dish is quite heavy (don't fill too much beforehand), but that doesn't make it any less great. The hollow holes within the <i>canestri</i> gave us enough surface area of pasta to really enjoy the <i>cacio e pepe </i>sauce.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9522020806/" title="SAM_1021 by morsel-marauder, on Flickr"><img alt="SAM_1021" height="448" src="http://farm6.staticflickr.com/5509/9522020806_c72a35b7da_z.jpg" width="640" /></a><br />
We shared a side of the <i>roasted Brussels sprouts </i>with olive oil and chili -- freaking amazing! In my eyes, you can't really screw up <i>roasted Brussels sprouts</i> -- salt, pepper, and olive oil should be enough to do the trick. It's just a fun bonus when you have other things (like chili in this case) thrown into the mix. Loved the browned bits on the outer leaves of the <i>sprouts</i>, which gave them a light charredness to them. These went really well alongside our pasta dishes.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9522021514/" title="SAM_1029 by morsel-marauder, on Flickr"><img alt="SAM_1029" height="508" src="http://farm4.staticflickr.com/3792/9522021514_65888bd028_z.jpg" width="640" /></a><br />
Dessert, on the other hand, didn't seem to be <b>Pastaria</b>'s strong suit. We shared two desserts, including the <i>cannoli</i> with pastry cream, strawberry balsamic, and salted pistachios, which was pretty disappointing. I guess I had assumed pastry cream was going to be the authentic mascarpone typically piped inside a cannoli shell, but the pastry cream seemed deflated and just not what my Little-Italy-seasoned-palate is used to. Plus, where were the chocolate nibs?!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9522021656/" title="SAM_1030 by morsel-marauder, on Flickr"><img alt="SAM_1030" height="393" src="http://farm8.staticflickr.com/7439/9522021656_9ca8e4c483_z.jpg" width="640" /></a>
<br />
We also had the <i>dark chocolate tart</i> with whipped cream an candied hazelnuts, which didn't really seem to resemble a tart except in its shape. It was like a dense chocolate cake more than anything else. I did enjoy the candied hazelnuts here, but everything else was meh. I can't speak from personal experience, but Amy did say that their gelato was quite lovely from what she remembered from her past visits. So thinking back on it now, we probably shoud've stuck with multiple scoops of different flavors, and we would've been happier campers. But it's okay -- everything else shined so brightly, that it wasn't even an issue!<br />
<br />
<u>Findings</u>: Given that this was my first real meal in St. Louis, I was pretty impressed (read: REALLY impressed) with what Chef Gerard Craft had cooking at <b>Pastaria </b>(little did I know, it would be indicative of the rest of my meals in this fantastic little city). Those <i>crispy risotto balls </i>continue to haunt me even now, and I dream about those pastas from time to time. Pistachios packed inside ravioli? Ingenious! Plus, knowing that every single pasta dish uses fresh, housemade/extruded pastas just enhances your dining experience that much more. The <i>orange salad</i> was also divine -- as I am sure the other salads are, too -- and even though dessert was pretty much a letdown, I left with quite the happy stomach. We really, really should've gone the gelato route (I mean, just from hearing flavors like <i>toasted coconut</i>, <i>lemon verbena</i>, <i>fresh chocoalte mint</i>, and <i>raspberry black peppercorn</i>, it should've been a no-brainer!).<br />
<br />
That's the best part about summing up the experience, though. You can always say the right thing to alleviate any regrets -- there's always next time! I definitely know where Amy and I will be the minute I'm in town next. <b>Pastaria</b>, with no doubt in my mind! :P Oh, and be sure to show up on the earlier side to avoid a lengthy wait -- this place gets pretty hopping around 7 PM!<br />
<br />
<u>Price point</u>: $7.95 for each <i>starter</i>, $13.95-14.95 for each <i>pasta</i>, $6.95 for each <i>dessert</i>.<br />
<br />
--August 2, 2013<br />
<br />
<b>Pastaria</b><br />
7734 Forsyth Boulevard<br />
St. Louis (Clayton), MO 63105<br />
<a href="http://www.pastariastl.com/">http://www.pastariastl.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-26515267544678696002013-08-15T12:14:00.000-04:002013-08-19T13:40:37.551-04:00Wanderlust | Philadelphia<a href="http://www.four-tines.com/2012/01/q-lisa.html">Lisa</a> and I made a weekend trip to Philadelphia a couple weeks ago to visit our dear friend <a href="http://www.four-tines.com/2012/04/q-dani.html">Dani</a> (pretty much a girls' weekend :P), so I wanted to give a rundown of where we ate and drank, what we saw, and what we did during those two days.<br />
<br />
We got in on a late Friday afternoon, where we settled into our hotel room (yay for corner rooms at the DoubleTree Hilton!) and {<b>1,4</b>} pretty much went straight to happy hour at restauranteur Stephen Starr's English pub, <b>The Dandelion</b>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9442662889/" title="01A - Dandelion by morsel-marauder, on Flickr"><img alt="01A - Dandelion" height="599" src="http://farm8.staticflickr.com/7394/9442662889_807d7b3462_c.jpg" width="800" /></a><br />
Along with $4 house wines (we opted for <i>rieslings</i>), we got {<b>5,6</b>}$2 bar snacks (including <i>bar nuts </i>toasted in butter and and <i>marinated olives</i> with herbs, spices, olive oil, and balsamic vinegar) and {<b>2</b>}<i>chicken and duck liver parfait</i> with grape chutney, cornichons, and brioche toast and rosemary (off the regular menu). The nuts were nicely browned and had a really distinct rosemary flavor. They were so good that Lisa wants to try to replicate this at home! The <i>liver parfait</i> was out of this world, as it was the perfect blend of paté together (even better with a sprinkle of sea salt that came with the butter and {<b>3</b>} country white and stout bread). Not bad for happy hour!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9442663219/" title="01B - Barnes by morsel-marauder, on Flickr"><img alt="01B - Barnes" height="800" src="http://farm8.staticflickr.com/7310/9442663219_371d4e1cff_c.jpg" width="800" /></a><br />
After happy hour, we made our way to {<b>1-4</b>} <b>The Barnes Foundation </b>(of Philadelphia) for a night of jazz (the Museum hosts live music performances on Friday evenings) and art. While the space alone is simply stunning, what an unbelievable collection of art it has housed in its merely-a-year-old modern walls! We saw the featured exhibit, <i>Ellsworth Kelly: Sculpture on the Wall</i>, as well as the rooms filled with the <b>Foundation</b>'s permanent collection.<br />
<div>
<br /></div>
<a href="http://www.flickr.com/photos/four-tines/9442663447/" title="01C - Alma by morsel-marauder, on Flickr"><img alt="01C - Alma" height="399" src="http://farm6.staticflickr.com/5348/9442663447_46825358b0_c.jpg" width="800" /></a><br />
Whilst waiting in queue for dinner at <b>Oyster House</b>, {<b>1</b>} we had pre-dinner cocktails at Stephen Starr's Cuban restaurant, <b>Alma de Cuba</b>. {<b>2</b>}I had the <i>Alma Colada</i> with passionfruit juice, coconut milk blended with ice, Bacardi Superior, shaved coconut, and a drizzle of Myer's dark rum; Lisa had the <i>Mango Martini</i> with Ketel One vodka, mango liqueur, and mango purée; and Dani had the <i>Black Cherry Caipirinha</i> (Portuguese for "little peasant girl") made with muddled limes, sugar, and black cherry-infused Brazilian Leblon Cachaca. Delicious stuff!<br />
<br />
We waited about 30-45 minutes at <b>Alma de Cuba</b> for a table {<b>1</b>}at <b>Oyster House</b>, where we eventually began with sips of {<b>2</b>} <i>Mother's Ruin punch</i> with gin, fresh grapefruit, cinnamon tea-infused vermouth, and sparkling wine,{<b>4</b>}a bottle of <i>Narragansett Lager</i>,<i> </i>as well as <i>The Bloody Caesar</i> with real clam juice, Sobieski vodka, spicy tomato juice, and horseradish. {<b>3</b>} Please also note the ginormous homemade oyster crackers <b>Oyster House</b> offers in lieu of a bread basket.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9445453906/" title="01D - OH by morsel-marauder, on Flickr"><img alt="01D - OH" height="399" src="http://farm6.staticflickr.com/5448/9445453906_6c66172b7c_c.jpg" width="800" /></a><br />
For our main meals, {<b>5</b>} Dani had the <i>OH Burger</i> made from grass-fed beef and topped with blue cheese, a fried oyster, and grilled onions with a side of hand-cut fries; {<b>6</b>} Lisa had the <i>Fisherman's Stew</i> with shellfish and fish in a spicy broth and saffron rouille; {<b>8</b>} while I had an order of <i>fried Ipswich clams</i> (essentially fried full-belly clams)! Mine and Lisa's were quite good, while Dani's burger was a little overpowered by the blue cheese (but had great elements like the fried oyster!).<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9442641395/" title="SAM_0863 by morsel-marauder, on Flickr"><img alt="SAM_0863" height="640" src="http://farm6.staticflickr.com/5547/9442641395_118beb1559_z.jpg" width="494" /></a><br />
And obviously we couldn't have gone to oyster house without ordering our fair share of oysters. Here was the rundown:<br />
<ol>
<li><i>*<u>Chincoteague</u></i><u> (Chincoteague Bay, VA)</u>: Pretty good, but not much after-taste.</li>
<li>*<u><i>Cape May Salt</i> (Cape May, NJ)</u>: Buttery with a better after-taste than the <i>Chincoteague</i>.</li>
<li><u><i>Naked Cowboy</i> (Great South Bay, Long Island, NY)</u>: Briny.</li>
<li><u><i>Little Shemogue</i> (New Brunswick, Canada)</u>: Very briny.</li>
<li><i>B<u>each Blonde </u></i><u>(Charlestown, RI)</u>: Ehhh...just bland.</li>
<li><u><i>Salt Pond</i> (Point Judith Pond, RI)</u>: Nope. Too metallic.</li>
<li><u><i>Mermaid Cove</i> (Prince Edward Island, Canada)</u>: Not bad -- just okay.</li>
<li>*<u><i>Shigoku</i> (Samish Bay, WA)</u>: FANTASTIC! Had a deep cup with a nice melon taste. These were our favorites!</li>
</ol>
One of my musts on this trip was stopping {<b>1,8</b>} at <b>Federal Donuts</b> for its supposedly {<b>5</b>} awesome donuts and drool-worthy fried chicken, which conquered the next day. I am so very glad that we were able to have both because {<b>2</b>} they sold out of wings within a few minutes after we placed our order for fried chicken!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9442664159/" title="02A - FD by morsel-marauder, on Flickr"><img alt="02A - FD" height="598" src="http://farm8.staticflickr.com/7374/9442664159_feb829c09b_c.jpg" width="800" /></a><br />
As far as donuts were concerned, Lisa and Dani had one of the <i>fancy donuts</i> (pretty much glazed or dressed in something) -- {<b>3</b>}<i>sticky bun</i> and {<b>6</b>}<i>strawberry-ginger</i> -- while I had one that was recommended by one of the girls behind the counter -- {<b>4</b>} <i>vanilla spice </i>from the <i>hot fresh</i> section (essentially freshly fried and sprinkled with flavored sugar). While the <i>fancy donuts</i> had a denser interior and a heavier yet tasty glaze on stop that pretty much mimicked the flavor each had promised, the <i>hot fresh </i>ones just came straight out of the fryer, hot and melty with sprinkled sugar and the intoxicating tease of vanilla with each bite.<br />
<br />
For the donuts alone, a detour here is worth it, but even more so if you can ALSO get your hands on some <i>fried chicken wings</i>. {<b>7</b>}We shared a half dozen of the <i>honey-ginger fried chicken wings</i> which also came straight from the fryer. The batter was perfect -- not too heavy or light, thoroughly enveloping the chicken and adding that savory, loose crunch with each nibble. The honey-ginger was mixed straight into the batter so there was no stickiness to it that you'd normally get with a glazed sauce. Finger licking is inevitable, but don't worry, they give you wet naps to clean off your paws upon demolishing your basket of <i>fried chicken</i>. Anyway, just be sure to get there early enough before the wings sell out or you will be immensely upset for yourself for not getting up earlier.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9445452716/" title="SAM_0884 by morsel-marauder, on Flickr"><img alt="SAM_0884" height="535" src="http://farm8.staticflickr.com/7437/9445452716_c306ef6b3a_z.jpg" width="640" /></a><br />
Blurred shot of us enjoying donuts and fried chicken at <b>Federal Donuts</b>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9442664579/" title="02B - Jim's by morsel-marauder, on Flickr"><img alt="02B - Jim's" height="599" src="http://farm4.staticflickr.com/3736/9442664579_10343db9dc_c.jpg" width="800" /></a><br />
A trip to Philly wouldn't truly be authentic to out-of-towners without a taste of a legit Philadelphia cheesesteak. This time, we stopped at <b>Jim's Steaks</b>, which Marcus highly recommended because they chop up the steak meat for easier eating (and in his opinion, tastier overall than slabs of meat).{<b>1,7</b>} The line wasn't too bad around noon when we arrived (and met up with Megan, one of Dani's good friends), and it moves pretty quickly as it's quite an efficient operation happening over there. {<b>2</b>} The menu is pretty straight forward -- just need to choose your cheese, decide whether you want your cheesesteak with or without onions, and note if you want additional toppings like peppers or mushrooms, too. {<b>4,5</b>} The chopped steak and onions are grilled on an open grill, where a large roll is lightly toasted against the browned bits from the meat and onions, followed with a dab of cheese (cheese whiz if you're going the legit authentic route) and a generous scoop of chopped steak and topped with whatever toppings you request. {<b>3,6</b>} Our resulting <i>cheesesteak </i>was one with mushrooms and onions, and it was pretty damn good!<br />
<br />
On our way to <b>Jim's Steaks</b>, {<b>1</b>} I saw a tiny popsicle shop down the street called <b>Lil' Pop Shop</b> which looked totally adorable and sounded really good in the heat, so I suggested we pop in (har, har!) to see what was up. Turns out Dani had been to the shop's other location closer to UPenn and said that Lisa and I had to try it. {<b>4,6</b>} Reading off the first few flavors off the chalkboard menu had us sold, so much that Lisa tried two!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9442664837/" title="02C - LPS by morsel-marauder, on Flickr"><img alt="02C - LPS" height="398" src="http://farm4.staticflickr.com/3790/9442664837_45aa148a62_c.jpg" width="800" /></a><br />
{<b>2</b>} From the pretty array of colorful pops inside the freezer display, Lisa first had the {<b>5</b>} <i>goat cheese</i> with black raspberries (really creamy and rich with nice tartness to it) while I had the <i>Earl Grey </i>with vanilla bean and black pepper (like a cup of peppery English tea turned into a frozen treat). Megan had the <i>Vietnamese coffee</i> (tasting exactly how it sounded), and {<b>3</b>} Lisa encored with <i>coconut hibiscus </i>(which was refreshing, even if it was more coconut than hibiscus). <b>Lil' Pop Shop</b>, please find your way to New York City. We promise we'll be your most loyal customers! :P<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9497255251/" title="02D - MG by morsel-marauder, on Flickr"><img alt="02D - MG" height="800" src="http://farm4.staticflickr.com/3697/9497255251_8deb3bb70b_c.jpg" width="800" /></a><br />
After our morning/early afternoon eats, we took a stroll through <b><a href="http://www.phillymagicgardens.org/about/general">Philadelphia's Magic Gardens</a></b>, "a mosaicked visionary art environment, gallery, and community arts center that preserves artist Isaiah Zagar's unique mosaic art environment and public murals." The Magic Gardens site (Zagar's largest artwork) includes a fully tiled indoor space and a massive outdoor mosaic sculpture garden that spans half a block on South Street. And get this -- it took him fourteen years to create the <b>Magic Gardens</b>, having completed it in 2008. Quite astounding!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9472757563/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="591" src="http://farm4.staticflickr.com/3683/9472757563_a22f098302_z.jpg" width="640" /></a><br />
Lisa, me, Dani, and Megan at <b>Magic Gardens</b>.<br />
<br />
Later that evening, Lisa, Dani, and I got drinks {<b>1</b>}at <b>Franklin Mortgage & Investment Company</b>, another place on my must-do's on this trip, before our extravagant dinner at <b>Vetri</b>. In the late 1920s during Prohibition's prime, <b><a href="http://thefranklinbar.com/">The Franklin Mortgage and Investment Co.</a></b> served as the front of the largest alcohol ring in the country. Max "Boo Boo" Hoff (the "King of Bootleggers"and his crew ran about 10,000 gallons a day via truck, train, and bus. As "one of the best drinking establishments in America that <a href="http://travel.cnn.com/explorations/drink/usa/8-modern-speakeasies-new-wave-us-bars-taps-old-secret-897290">assumes</a> the same name in honor of the Jewish mobster who kept Philly wet through the Roaring Twenties,"<b> The Franklin</b> "<a href="http://thefranklinbar.com/">celebrates</a> both the golden age of barrooms of the pre-Prohibition era and the skilled bartenders who fled their homes to pursue a noble craft banned and demonized in its country of origin." It is also crazy to know that the team behind <b>The Franklin</b> is the same folks behind <a href="http://www.four-tines.com/2013/01/drinks-pouring-ribbons.html%E2%80%8E">Pouring Ribbons</a> (one of my favorite bars!) in New York City.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9497255529/" title="02E - FM by morsel-marauder, on Flickr"><img alt="02E - FM" height="398" src="http://farm8.staticflickr.com/7332/9497255529_8746de7b9c_c.jpg" width="800" /></a><br />
{<b>2</b>} The bar is located down in the cellar with that appropriate ambient lighting that you would find in a speakeasy like this one. {<b>4</b>} I got the <i>Julie Winters punch</i> which had Duquesne Blanc and Wray & Nephew rhums, Tanqueray gin, Velvet Falernum, Creole Shrubb, Allspice Dram, lime and pineapple juices, and coconut black tea syrup. It was quite strong but had that comfortable quality that punches have about them. {<b>3</b>} Lisa had the <i>Pie Plant Cobbler</i> which had El Dorado 12-Year rum, Terranoble Carmenere, Zucca, Grand Marnier, muddled orange, strawberry basil syrup, and honey -- all served over crushed ice. This tasted like a fruit pie as a strong cocktail -- very deeply fruity and herbaceous. {<b>5</b>} Dani had the <i>Sorry for Partying Punch</i> with Buffalo Trace bourbon, Wray & Nephew rhum, Dolin Blanc vermouth, Creme de Cacao, Nux Alpina walnut liqueur, Campari, lemon juice, strawberry lychee tea syrup, and orange bitters. Also quite punchy, but went down quite easy. Love the tea-bases in the punches at <b>The Franklin</b>! So if you're looking for a stiff, pre-dinner (or post, even) drink, you will undoubtedly find it here.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9500084386/" title="SAM_0946 by morsel-marauder, on Flickr"><img alt="SAM_0946" height="537" src="http://farm4.staticflickr.com/3765/9500084386_b7d26d6fdd_z.jpg" width="640" /></a><br />
Lisa and Dani at <b>Franklin Mortgage</b>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9403860125/" title="SAM_0955 by morsel-marauder, on Flickr"><img alt="SAM_0955" height="640" src="http://farm3.staticflickr.com/2845/9403860125_30f8940e5f_z.jpg" width="427" /></a>
<br />
Last, but not least, we had a phenomenal and magical six-course dinner at <b>Vetri </b>(see full recap <a href="http://www.four-tines.com/2013/08/chefs-tasting-vetri.html">here</a>) -- one of the best meals this year. Definitely goes down in my books as one of my top dining experiences ever.<br />
<br />
<b>Other Recommendations from Past Visits</b><br />
<br />
<ul>
<li><b>*Barclay Prime</b> (see review <a href="http://www.four-tines.com/2012/04/dinner-barclay-prime.html">here</a>): Marcus and I had a wonderful experience here celebrating our second anniversary at this amazing boutique steakhouse. Not only were our cuts of steak top-top quality, we also got to choose our own steak knives out of an array of four or five different makes.</li>
<li><b>Il Pittore </b>(see review <a href="http://www.four-tines.com/2011/11/dinner-il-pittore.html">here</a>): Beautiful interior for an Italian restaurant opened by restauranteur Stephen Starr, playing off the chef's last name and turning it into a painterly masterpiece.</li>
<li><b>*R2L</b> (see review <a href="http://www.four-tines.com/2011/05/dinner-r2l.html">here</a>): While dining at this restaurant, you get one of the best views Philadelphia from the comfort of your table. Breathtaking, for sure! Plus the food is quite exquisite.</li>
<li><b>*Matyson </b>(see review <a href="http://www.four-tines.com/2012/07/dinner-matyson.html">here</a>): Really great value for a high-end BYO restaurant -- something you don't ever get to experience in NYC. Food is stellar and impressive with really fun cuts of protein (sweetbreads and foie gras, included) offered throughout the year.</li>
<li><b>*El Vez</b> (see review <a href="http://www.four-tines.com/2010/09/dinner-el-vez.html">here</a>): Excellent fish tacos and cocktails here!</li>
<li><b>*Chhaya </b>(see review <a href="http://www.four-tines.com/2012/07/brunch-chhaya-cafe.html">here</a>): You can find some solid brunch food, hands down -- particularly those classic dishes made from batter (i.e., waffles, crepes, pancakes, etc.).</li>
<li><b>Parc</b> (see review <a href="http://www.four-tines.com/2012/08/brunch-brunch-bunch-of-summer-2012.html">here</a>): Stephen Starr's French brasserie puts forth a decent brunch.</li>
<li><b>Café Estelle </b>(see review <a href="http://www.four-tines.com/2012/04/brunch-cafe-estelle.html">here</a>): You can find yourself a comfortable, unpretentious brunch here.</li>
<li><b>Marcie Blaine Artisanal Chocolates</b> (see review <a href="http://www.four-tines.com/2011/04/dessert-marcie-blaine-artisanal.html">here</a>): Fun chocolate boutique which pays homage to Philly in many of its designs and varieties.</li>
<li><b>*<a href="http://openhouseliving.com/openhouse/">OPEN HOUSE</a></b>: One of my favorite gift shops ever -- you can find the coolest, funkiest gifts here, including a dynamic collection of well-designed, well-curated Philadelphia paraphernalia.</li>
<li><b>*Philadelphia Museum of Art</b>: A truly fantastic art museum which offers superb art exhibitions regularly. Plus, a trip to Philly isn't complete without having crossed off the "Rocky Steps" off your list.</li>
</ul>
<br />
<u>Price point</u>: $2 for each <i>bar snack</i> at <b>The Dandelion</b> during happy hour, $4 <i>house wines</i>, $13 for each <i>starter</i>; $22 for adult admission to <b>The Barnes Foundation of Philadelphia</b>, $10 for student admission; $10-13 for each <i>cocktail</i> at <b>Alma de Cuba</b>; $9 for each glass of <i>punch</i> at <b>Oyster House</b>, $4 for each <i>beer</i>, $8.50 for each <i>cocktail</i>, $15 for each <i>small plate</i>, $14-21 for each <i>large plate</i>, $1.25-2.75 for each <i>oyster</i>; $1.25 for each <i>hot fresh</i> <i>donut</i> at <b>Federal Donuts</b>, $2 for each <i>fancy donut</i>, $9 for six <i>chicken wings</i>; $8.50 for each <i>cheesesteak</i> at <b>Jim's Steaks</b>; $3 for each <i>popsicle </i>at <b>Lil' Pop Shop</b>; $7 for adult admission to <b>Philadelphia's Magic Gardens</b>, $5 for student admission; $14 for each <i>cocktail</i> at <b>The Franklin Mortgage & Investment Company</b>.<br />
<br />
--July 26-27, 2013<br />
<br />
<b>*The Dandelion</b><br />
124 South 18th Street<br />
Philadelphia, PA 19103<br />
<a href="http://www.thedandelionpub.com/">http://www.thedandelionpub.com</a><br />
<br />
<b>*The Barnes Foundation of Philadelphia</b><br />
2025 Benjamin Franklin Parkway<br />
Philadelphia, PA 19130<br />
<a href="http://www.barnesfoundation.org/visit/philadelphia">http://www.barnesfoundation.org/visit/philadelphia</a><br />
<br />
<b>*Alma de Cuba</b><br />
1623 Walnut Street<br />
Philadelphia, PA 19103<br />
<a href="http://www.almadecubarestaurant.com/">http://www.almadecubarestaurant.com</a><br />
<br />
<b>*Oyster House</b><br />
1516 Sansom Street<br />
Philadelphia, PA 19102<br />
<a href="http://www.oysterhousephilly.com/">http://www.oysterhousephilly.com</a><br />
<br />
<b>*Federal Donuts</b><br />
1632 Sansom Street<br />
Philadelphia, PA 19103<br />
<a href="http://www.federaldonuts.com/">http://www.federaldonuts.com</a><br />
<br />
<b>*Jim's Steaks</b><br />
400 South Street<br />
Philadelphia, PA 19147<br />
<a href="http://www.jimssteaks.com/">http://www.jimssteaks.com</a><br />
<br />
<b>*Philadelphia's Magic Gardens</b><br />
1020 South Street<br />
Philadelphia, PA 19147<br />
<a href="http://www.phillymagicgardens.org/">http://www.phillymagicgardens.org</a><br />
<br />
<b>*Lil' Pop Shop</b><br />
534 South 4th Street<br />
Philadelphia, PA 19147<br />
<a href="http://www.lilpopshop.com/">http://www.lilpopshop.com</a><br />
<br />
<b>*The Franklin Mortgage & Investment Co.</b><br />
112 S 18th Street<br />
Philadelphia, PA 19103<br />
<a href="http://www.thefranklinbar.com/">http://www.thefranklinbar.com</a><br />
<br />
<b>*Vetri</b><br />
1312 Spruce Street<br />
Philadelphia, PA 19107<br />
<a href="http://www.vetriristorante.com/">http://www.vetriristorante.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-85267769869063084472013-08-13T00:01:00.000-04:002013-08-13T00:01:00.505-04:00Toasts | 3rd blogiversaryGuess what?! <i>Four Tines and a Napkin </i>is officially three years old today. I can hardly believe that all of my eating/cooking/food adventures have been thoroughly documented in that long of a span! <i>Four Tines</i> has come a long way since then -- photography and resulting skills slightly different (hope you're liking the more condensed, viewer-friendly grid format); dining experiences running the gamut; plus, a new header/logo -- and I hope it can only move on up from here (fingers crossed!).<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9499422128/" title="DSC_1393 by morsel-marauder, on Flickr"><img alt="DSC_1393" height="640" src="http://farm6.staticflickr.com/5350/9499422128_42e496a7cb_z.jpg" width="518" /></a><br />
<br />
I realize I have been more absent now than I have been during the first two years of <i>Four Tines</i>' life, but counting beans has demanded more of me than it ever has, and I've somehow found a happy balance between that and marauding for morsels. Thank you for being patient with this change of direction -- it really means so much that so many of you have maintained your readership loyalty after all of this time. This past year, I have been focusing on not just my current city (NYC, baby!) but branching out to include a more meticulous rundown of my travels this year, including Charleston (a WAY overdue post is in the works, I promise!), <a href="http://www.four-tines.com/2013/06/wanderlust-washington-dc.html">Washington D.C.</a>, <a href="http://www.four-tines.com/2013/06/wanderlust-chicago.html">Chicago</a>, <a href="http://www.four-tines.com/2013/07/wanderlust-down-east-maine.html">Maine</a>, Philadelphia (coming soon!), St. Louis (also coming soon) and a couple other places I'll be visiting in the next few weeks. I've realized that it's something that I find myself to be quite good at -- that is, creating dynamic travel itineraries filled with great food and drink along with other noteworthy sights and sounds. It is with these <a href="http://www.four-tines.com/search/label/wanderlust">Wanderlust</a> posts that I summarize the highlights of things I did in a particular area/city that I hope to share with my friends, family, and readers so that they'd have the best experience in another city as I did, knowing what they NEED to see/do/eat and what they should most likely bypass.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9496622149/" title="DSC_1399 by morsel-marauder, on Flickr"><img alt="DSC_1399" height="640" src="http://farm6.staticflickr.com/5542/9496622149_a658c1a46f_z.jpg" width="409" /></a><br />
With all that being said, I celebrated this three-year evolution of <i>Four Tines and a Napkin</i> with a few nearest and dearest to me with a <a href="http://www.blackhoundny.com/cakes/busy-bee-cake/06in-busy-bee-cake.html"><i>Busy Bee</i> cake</a> from <b>Black Hound New York</b>, which is incidentally one of the bakery's best sellers and signature cakes.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9499422868/" title="DSC_0007 by morsel-marauder, on Flickr"><img alt="DSC_0007" height="640" src="http://farm8.staticflickr.com/7386/9499422868_5f28a8c3dc_z.jpg" width="494" /></a><br />
It is comprised of three layers of chocolate butter cake, two layers of almond butter cake, two layers of bittersweet chocolate mousse, and one layer of marzipan -- all covered in marzipan and bittersweet chocolate and decorated with marzipan-and-almond petal bees. Yup, it was even better than it sounded and looked -- no wonder it's one of the bakery's bestsellers. And it wouldn't be the proper blog birthday celebration without sparklers!<br />
<br />
Big, big thank yous to Marcus, <a href="http://www.four-tines.com/2012/01/q-lisa.html">Lisa</a>, <a href="http://www.four-tines.com/2012/03/q-jess.html">Jess</a>, Jen, <a href="http://www.four-tines.com/2010/09/q-linda.html">Linda</a>, and John for helping me celebrate -- <i>Four Tines</i> wouldn't be where it is today without you! Here's to another fantastic year of eating! :D<br />
<br />
<u>Price point</u>: $31 for a six-inch <i>Busy Bee</i> <i>cake</i> from <b>Black Hound New York</b>, $45 for 288 ten-inch sparklers from Sparkle.<br />
<br />
--August 13, 2013<br />
<br />
<b>Black Hound New York</b><br />
170 2nd Avenue<br />
New York, NY 10003<br />
<a href="http://www.blackhoundny.com/">http://www.blackhoundny.com</a><br />
<br />
<b>Sparkle LLC</b><br />
<a href="http://www.sparklersonline.com/">http://www.sparklersonline.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com3tag:blogger.com,1999:blog-729260813100286590.post-68922062051187521662013-08-12T12:27:00.003-04:002013-09-23T14:16:12.504-04:00Chef's Tasting | VetriThis past weekend, I was in Philadelphia with <a href="http://www.four-tines.com/2012/01/q-lisa.html">Lisa</a> visiting <a href="http://www.four-tines.com/2012/04/q-dani.html">Dani</a>, and on this trip, we had reservations at the well-coveted and well-renowned restaurant, <b>Vetri</b>, near the Avenue of the Arts. It was a dinner that marked a very special celebration -- Lisa getting into business school and Dani getting into medical school! We made the reservation a couple months in advance (crazy, right?!) for 8:30 that Saturday evening, so imagine the hunger we experienced all afternoon into the evening when we had stopped eating earlier in the day at 1 PM!<br />
<br />
Eponymous to its owner/executive chef Chef Marc Vetri, <b>Vetri</b>'s <a href="http://www.vetriristorante.com/index.php/aboutvetri/">namesake</a> "was conceived in part in Chef Vetri's belief that people should strive to be their own boss. After years of working in some of the finest kitchens in Italy and the U.S., he returned home in 1998 to his native Philadelphia, took over the intimate townhouse restaurant that was once home to the lauded Le Bec-Fin and started to cook alongside his business partner, sommelier Jeff Benjamin." <b>Vetri</b>'s debut proved to be stunning with "its outstanding rustic fare, handcrafted pastas, innovative flavor combinations, and artful presentations," gaining the restaurant a favorable following amongst diners, critics, and fellow chefs alike.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9403860125/" title="SAM_0955 by morsel-marauder, on Flickr"><img alt="SAM_0955" height="640" src="http://farm3.staticflickr.com/2845/9403860125_30f8940e5f_z.jpg" width="427" /></a><br />
<br />
By 2000, the restaurant received the highest restaurant rating from <i>The Philadelphia Inquirer,</i> and Chef Vetri was named one of <i>Food & Wine</i>'s "Ten Best Chefs." Five years later, Chef Vetri won the James Beard Award for "Best Chef: Mid-Atlantic" which led to he and Mr. Benhamin to open three more restaurants in Philadelphia (Osteria, Amis, and Alla Spina). Originally opening and operating with a more traditional, <i>a la carte</i> menu, <b>Vetri </b>"moved to a tasting menu only format in March 2011 to fully showcase the constantly evolving, dynamic creativity of Chef Vetri and his kitchen staff and their desire to offer an unparalleled dining experience."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9406619034/" title="SAM_0956 by morsel-marauder, on Flickr"><img alt="SAM_0956" height="536" src="http://farm8.staticflickr.com/7356/9406619034_5f0dd8e471_z.jpg" width="640" /></a><br />
The restaurant's cozy space accommodates thirty guests, "making for a more intimate feel while allowing guests ample room to enjoy their dinner." The highlight of the dining room are two elegant hand-blown Murano glass chandeliers Chef Vetri had custom made by the famed artisans at the Formia glass factory in Venice, Italy.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9406619526/" title="SAM_0957 by morsel-marauder, on Flickr"><img alt="SAM_0957" height="640" src="http://farm8.staticflickr.com/7421/9406619526_428ac1bf9c_z.jpg" width="486" /></a><br />
Loved the water glasses we each had of a different color!<br />
<br />
When we arrived at our table, with a much needed glass of the crispest <i>prosecco</i> in hand (which reminds me, I certainly need to ask the restaurant about it!), we were shown a copy of that evening's menu with four sections -- <i>di pesce </i>(fish), <i>di verdure</i> (vegetable), <i>di terra</i> (from the earth), and <i>dolce</i> (dessert) -- which deliberately allows us to peruse the best of the season's offering and broaches a meaningful "conversation with the restaurant's staff to shape the meal. From there, the kitchen works on crafting a personalized six-course tasting."<br />
<br />
There was also a complimentary beverage program to consider. In its initial days, <b>Vetri</b> had a 70-bottle wine list that has evolved into a cellar that houses a collection of 2,500 bottles in present day. There were two wine pairing options available that evening -- the basic six-course wine pairing ($90 per person) and the grand wine pairing ($135 per person) -- as well as a beer pairing ($70 per person). Since we didn't realize that the six-course tasting wasn't identical for each person, Lisa was the only one who ordered the basic wine pairing, assuming the three of us would just share the pairing so we wouldn't drink too much. Looking back on it, I wish I had done my own pairing because the wine pairing for Lisa's dishes were stellar and unbelievably spot-on.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9406619850/" title="SAM_0958 by morsel-marauder, on Flickr"><img alt="SAM_0958" height="432" src="http://farm8.staticflickr.com/7342/9406619850_f26de3e5e4_z.jpg" width="640" /></a><br />
To start, we were given an assortment of <i>aperitivo e assaggi</i>: across the middle were three kinds of house-cured salumi, including three-year aged pork and prosciutto mostarda; an <i>herbed vegetable torte</i> at twelve o'clock; and <i>pastrami foie gras</i> (!!!) with with coriander and black pepper fennel moustarda over brioche at the bottom. All were divine, particularly the <i>pastrami foie gras</i> -- I haven't tasted something that shell-shocking in a while. Delicately rich, rugged with the spices of cured pastrami, there need not be any other explanation other than you need this in your mouth. This amuse was actually inspired by a visit to Spago in Los Angeles (run by Chef Lee Hefter) during which a foie gras pastarami (sweet, salty, rich, and creamy) floored Chef Vetri. The house-cured salami was unreal -- that personal touch does so much more.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9406620408/" title="SAM_0959 by morsel-marauder, on Flickr"><img alt="SAM_0959" height="427" src="http://farm3.staticflickr.com/2871/9406620408_1054f538ae_z.jpg" width="640" /></a><br />
Along with the little bites, we had a bowl of <i>vegetable crudo</i> with fennel, carrots, cucumber, cherry tomatoes, and fresh herbs alongside balasamic crema. A very hands-on salad sans the fork and fancy plate.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9403862477/" title="SAM_0965 by morsel-marauder, on Flickr"><img alt="SAM_0965" height="361" src="http://farm4.staticflickr.com/3723/9403862477_197e5e97fd_z.jpg" width="640" /></a><br />
And of course, there was the <i>focaccia filone</i> (olives on the side) with French butter. Given how we'd been starving ourselves all afternoon, this made for a great satiating respite before the tasting menu courses would commence.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9406621060/" title="SAM_0966 by morsel-marauder, on Flickr"><img alt="SAM_0966" height="640" src="http://farm4.staticflickr.com/3764/9406621060_a25730ee45_z.jpg" width="584" /></a><br />
The first course plates started coming out, which landed me with the <i>New Jersey tomato and corn tortino </i>with corn salad. For such a petite savory pie as this, it sure packed in lots of flavors, playfully emulating the essence of the Garden State's precious produce. It made for light, nimble, and fresh morsels of a true Jersey summer. Can't beat a crisp corn salad like this one.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9403863413/" title="SAM_0968 by morsel-marauder, on Flickr"><img alt="SAM_0968" height="497" src="http://farm6.staticflickr.com/5505/9403863413_672665df10_z.jpg" width="640" /></a><br />
Lisa was served the <i>soft shell crab </i>with agrodolce (i.e., an Italian sweet-and-sour sauce). With <i>soft-shell crabs</i> still in the last stretch of its prime season, these molting crustaceans can pretty much speak for themselves. Juicy and tender with a loose crunch of shell and batter, the agrodolce merely added a rich tanginess to the already flavorful crab. The <i>soft shell crab</i> was paired with a 2011 <i>Kerner</i> produced by Abbazia di Novacella from Alto Adige, Italy. It was ripe and full on the palate with a bit of crisp acidity, working really well with the savory aspects of the <i>soft-shell crab</i>. Nicely done!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9406621352/" title="SAM_0967 by morsel-marauder, on Flickr"><img alt="SAM_0967" height="421" src="http://farm6.staticflickr.com/5344/9406621352_e3c7f23930_z.jpg" width="640" /></a><br />
Dani was given a <i>Piedmontese carpaccio </i>with beets, figs, and goat cheese. Thin slices of raw beef lined the plate with quartered figs that had just ripened, making for one delicate but no less exciting carpaccio.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9403863971/" title="SAM_0969 by morsel-marauder, on Flickr"><img alt="SAM_0969" height="427" src="http://farm6.staticflickr.com/5508/9403863971_a14d923d3d_z.jpg" width="640" /></a><br />
My next course was the <i>whole fish</i> "secondo il mercato" -- the catch that day was Alaskan salmon. The <i>salmon</i> was roasted whole, served and topped with zucchini blossoms (I think?) and some caviar. The broth was lightly sweet and had just the right amount of cream, with the silken flakes of salmon loosely coming undone. It wasn't as strong in flavor as I had anticipated, but it was still well roasted.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9406622804/" title="SAM_0970 by morsel-marauder, on Flickr"><img alt="SAM_0970" height="561" src="http://farm3.staticflickr.com/2850/9406622804_f69405f432_z.jpg" width="640" /></a><br />
Lisa was served the <i>sweet onion crepe</i> with truffle fondue, one of the restaurant's long-term signature dishes, and we quickly grew to understand why. John told us that the onions in this dish are caramelized over the lowest possible heat for TEN hours (I know, right?!) -- this is done so that the onions get this rich, darkened color of being deeply browned, resulting in them tasting sweeter (more like an onion marmalade, per the restaurant's cookbook <i>Il Viaggio di Vetri: A Culinary Journey</i>) and even better with the cream and truffle. The resulting dish was like a crock of baked French onion soup, only brothless. It was truly the sweetness of the onions speaking so deliciously and the dreaminess of the melted truffle fondue that won us over in one fell swoop.<br />
<br />
Oh, and don't get me started on the dynamo pairing with 2008 <i>Dolcetto di Dogliani</i> produced by San Fereolo ("Valdibà") from Piedmont, Italy -- flavors of beautiful ripe berries with layers of mint and spice that made it perfect for serving with a fresh pasta dish like this one and juicy burgers (I could see this <i>onion crepe</i> as a topping to a burger :P). The wine made this dish sing us not only a beautiful song, but a powerful ballad. There is a reason why this dish is a signature classic. I hope it never makes an exit off the menu -- that would just be blasphemous!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9403864937/" title="SAM_0971 by morsel-marauder, on Flickr"><img alt="SAM_0971" height="370" src="http://farm3.staticflickr.com/2833/9403864937_c625510908_z.jpg" width="640" /></a><br />
For her second course, Dani was given the <i>Four Story Hill duck </i>stuffed with chorizo. Cooked to a medium rare, pink center, the <i>duck</i> had soaked up all of the flavors and spices from the chorizo chunks stuffed inside it. Really tender with a little zestiness from the chorizo -- it can be challenging to find duck prepared to the nines, but I am glad we don't need to worry about that at <b>Vetri</b>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9406624284/" title="SAM_0974 by morsel-marauder, on Flickr"><img alt="SAM_0974" height="349" src="http://farm4.staticflickr.com/3804/9406624284_4193f496da_z.jpg" width="640" /></a><br />
The third course began the pasta portion of the dinner, which for me was <i>almond tortellini</i> with truffle sauce. This dish actually appears on the menu year round. Per <i>Il Viaggio di Vetri</i>, Chef Vetri shares that he first had an iteration of this dish at La Lucanda, a restaurant located in Bergamo originally owned by Chef Luca Brasi. Initially, <b>Vetri</b> used to fill the tortellini with ricotta cheese and toasted almonds, but he learned from Chef Brasi to use rice instead of ricotta, which gives the filling an amazing texture. Chef Brasi also likes to fill them with bitter almonds, which are difficult to find in the United States, but Chef Vetri has been able to track down a bitter almond extract that creates a similar flavor. This little tidbit from the cookbook explains a lot -- when I took a bite of the tortellini, I was expecting a rich, milky ricotta to ooze out, but I was pleasantly surprised by the texture of what was actually inside -- a texture noticeably different than that of ricotta with a less creamy taste compensated with the playfulness of browned almonds and a dash of bitter almond extract. Together, the flavors created pillows of sweet and creamed delight that had that same fragrant aroma as toasted almonds right out of the oven. I now clearly understood why the <i>almond tortellini</i> has a permanent place on <b>Vetri</b>'s menu through each and every season.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9403865339/" title="SAM_0972 by morsel-marauder, on Flickr"><img alt="SAM_0972" height="383" src="http://farm8.staticflickr.com/7420/9403865339_1b41c35bce_z.jpg" width="640" /></a><br />
Lisa's first pasta course began with the <i>spinach gnocchi</i> with brown butter, another one from the restaurant's collection of long-term signature dishes. Although it was more like <i>gnudi</i> than <i>gnocchi</i> for us, that didn't make the dish taste any less fantastic. While most people associate <i>gnocchi</i> with potatoes, <i>gnocch</i>o is actually Italian for "dumpling" referring both to the food and also as a term of endearment. For Chef Vetri, he began to think of <i>gnocchi</i> as just about anything that is soft and tender, leading to his experimenting with making dumplings out of other ingredients besides potato and subsequently discovering that spinach worked beautifully. What makes these <i>gnocchi</i> "lighter than air" is in the thorough wiling of the spnich and puréeing it for a good long time. Funny enough, he and his staff got the recipe right just a few days before <b>Vetri</b>'s opening day and has been on the menu ever since.<br />
<br />
Upon sinking our teeth into these Italian dumplings, we didn't hesitate to say that they were almost godlike and pretty much "lighter than air" as described in the cookbook -- they melted against the warmth of the palate as the lightest creamed spinach I had ever tasted. It was sad to see these four dumplings go, but it was the perfect amount to bear witness to the whimsical talent that Chef Vetri has with pasta. The pairing, as with the previous courses, was out of this world -- a 2010 <i>rosso di Montalcino </i>(a <i>sangiovese</i>, essentially) produced by Coldisole from Tuscany -- making the <i>gnocchi</i> even better than we could've imagined.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9403865585/" title="SAM_0973 by morsel-marauder, on Flickr"><img alt="SAM_0973" height="526" src="http://farm8.staticflickr.com/7399/9403865585_752cd48428_z.jpg" width="640" /></a><br />
Dani had the <i>agnolotto </i>with pistachio vellutate and a zucchini salad. The pasta was really fresh filled with a beautiful nuttiness that you only get from toasted bits of pistachio. The zucchini was julienned into gorgeous strings embodying the fleeting weeks of summer we have left. The creamy broth was light and great for sweeping onto each bite. This is how pasta can be poetic here at <b>Vetri</b>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9403867061/" title="SAM_0978 by morsel-marauder, on Flickr"><img alt="SAM_0978" height="427" src="http://farm3.staticflickr.com/2881/9403867061_1ba8ec9402_z.jpg" width="640" /></a><br />
The second pasta course for me was the <i>culurgiones </i>with corn, chevrot (i.e., goat cheese), and sweetbreads. Culurgiones are a Sardinian ravioli typically filled with potato. But like Chef Vetri did with the <i>gnocchi</i>, he tried something different here -- he instead made it with a mild goat cheese like chevrot. Like all of his pasta dishes, the dough is incredibly fresh (undoubtedly made that morning), and the corn was in prime season, juicy with the subtlest crunch. The sweetbreads were that extra savory this dish needed. I was concerned the goat cheese would be overwhelming for me, but it wasn't at all -- it was pretty subdued (in a good way, of course) and really added a fun texture compared to that of the expected potato filling. <b>Vetri</b> really knows what they're doing when it comes to pasta (and a lot other things, for that matter :P)! Plus, this dish had the same pairing as Lisa's next course (see below) -- a 2011 <i>Grüner Veltliner</i> ("Strasser Weinberge") produced by Martin Arndorfer from Kamptal, Austria. A solidly stellar pairing with goat cheese!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9406624562/" title="SAM_0975 by morsel-marauder, on Flickr"><img alt="SAM_0975" height="305" src="http://farm4.staticflickr.com/3697/9406624562_d6c3f1b2b7_z.jpg" width="640" /></a><br />
Lisa's second pasta course was the <i>conchiglione</i> with lobster dumplings, paired with the 2011 <i>Grüner Veltliner</i> I mentioned earlier. Great outer pasta, and well-poached lobster inside, only made better with this pairing.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9406624938/" title="SAM_0976 by morsel-marauder, on Flickr"><img alt="SAM_0976" height="476" src="http://farm8.staticflickr.com/7454/9406624938_61d5228547_z.jpg" width="640" /></a><br />
As her second pasta course, Dani was served the <i>lorighittas </i>with frutti di mare (i.e., seafood). Originating in Sardinia, the pasta's name is <a href="http://www.benfatti.com.au/lorighittas-pasta-hand-made-sardinia-p-17.html">derived</a> from the original shape of the pasta which was similar to a ring as <i>sa loriga </i>is Saridnian for the "iron ring" that was once fixed to the walls of local houses to tether horses when menu returned from the fields. The process of making <i>lorighittas</i> is truly an art which takes years of training to perfect, taking about six hours to intertwine the rings required to make just one kilogram of pasta.One of the traditional pairings with this pasta is with seafood, which is what Chef Vetri has done here with squid, uni, and scallops. This made for a very delicate pasta dish, as everything was soft and fluid.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9406625930/" title="SAM_0981 by morsel-marauder, on Flickr"><img alt="SAM_0981" height="421" src="http://farm8.staticflickr.com/7443/9406625930_c84fcd95ba_z.jpg" width="640" /></a><br />
For our fifth course of the evening, we each were served the <i>roasted lamb</i> with preserved porcini and moliterno (an Italian sheep cheese from Basilicata). It was cooked to a perfect medium rare, where the texture of this cut of meat reminded me very much of a slice of beef from a rib roast, only with that distinct taste that makes lamb taste like lamb. The <i>jus</i> was a thicker glaze that blended well with the slices of vinegared porcini and the crumbled pieces of moliterno. This was paired with a 2008<i> merlot</i> produced by Perusini from Friuli, Italy, which really brought the <i>lamb</i> to life, underscoring all of the great flavors that would've been otherwise tucked away.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9403868355/" title="SAM_0983 by morsel-marauder, on Flickr"><img alt="SAM_0983" height="640" src="http://farm4.staticflickr.com/3707/9403868355_437292e85c_z.jpg" width="598" /></a><br />
Before the dessert course, we were served a fresh <i>mango sorbet</i> with Lancaster blackberry. It really helped cleanse our palates of the rich and savory dishes we had just eaten through together with the well incorporated tang and tart.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9474924963/" title="SAM_0984 by morsel-marauder, on Flickr"><img alt="SAM_0984" height="427" src="http://farm6.staticflickr.com/5493/9474924963_4be6f568ed_z.jpg" width="640" /></a><br />
I really loved the porcelain china on which tea and dessert was served -- they're part of the Paola Navone collection by Richard Ginori.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9477710492/" title="SAM_0988 by morsel-marauder, on Flickr"><img alt="SAM_0988" height="640" src="http://farm4.staticflickr.com/3729/9477710492_be9c2c4da7_z.jpg" width="427" /></a><br />
After seeing that they had cannisters of Bellocq tea in their service buffet chest, Lisa and I had to treat ourselves to a cup of tea -- its No. 31 green tea blend called <i>Siam Basil Lemongrass</i>. It made for a light, fragrant, and soothing digestif that went nicely with our dessert course.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9474925513/" title="SAM_0989 by morsel-marauder, on Flickr"><img alt="SAM_0989" height="427" src="http://farm3.staticflickr.com/2887/9474925513_8f00ce1ec3_z.jpg" width="640" /></a><br />
For dessert, I was served the <i>Paris-Brest</i> with hazelnut cream and blueberries. A <i>Paris-Brest</i> is a French dessert, made of choux pastry and a praline-flavored cream (in this case, it's of hazelnut). This dessert made for a nice and light cream puff, with the cream rich with that smooth nuttiness you get from hazelnuts as well as with the bursts of blueberry in the mix. Though the choux pastry was a little thicker than I expected, it was still lovely.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9474926101/" title="SAM_0991 by morsel-marauder, on Flickr"><img alt="SAM_0991" height="427" src="http://farm3.staticflickr.com/2839/9474926101_a65c26e4e2_z.jpg" width="640" /></a><br />
Lisa had the <i>fiadone</i> (typically a cheesecake from Corsica) with strawberries. Loved the sweetness of the strawberries with a thin layer of chocolate on top and an interesting curdled texture from the cheese made using sheep's or goat's milk.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9474925757/" title="SAM_0990 by morsel-marauder, on Flickr"><img alt="SAM_0990" height="359" src="http://farm6.staticflickr.com/5473/9474925757_f7517b65c1_z.jpg" width="640" /></a><br />
Dani had the <i>chocolate polenta souffle</i>, which also happens to be gluten-free. Just as rich and luscious as a traditional chocolate cake made using flour, this dessert had more of a pudding-like texture. And of course, the accompaniment of ice cream just made it go down that much easily.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9406626462/" title="SAM_0982 by morsel-marauder, on Flickr"><img alt="SAM_0982" height="448" src="http://farm3.staticflickr.com/2809/9406626462_3ba34d45e5_z.jpg" width="640" /></a><br />
Along with our dessert courses, we had a small plate of <i>piccolo pasticceria </i>consisting of petit-fours including cubes of a lemon-almond cake, a flourless chocolate cake, an opera cake, and a plum cake.<br />
<i><br /></i>
<a href="http://www.flickr.com/photos/four-tines/9471000335/" title="Untitled by morsel-marauder, on Flickr"><img alt="Untitled" height="640" src="http://farm8.staticflickr.com/7373/9471000335_907e42316b_z.jpg" width="640" /></a>
<br />
And of course, Lisa and I got our hands on <i>Il Viaggio di Vetri</i> signed by Chef Vetri himself!<br />
<br />
<u></u>
<u>Findings</u>: Our dinner at <b>Vetri</b> was easily one of the best meals I've had this year (right next to <a href="http://www.four-tines.com/2013/01/dinner-mccradys-restaurant.html">McCrady's</a>, <a href="http://www.four-tines.com/2013/03/chefs-tasting-atera.html">Atera</a>, and <a href="http://www.four-tines.com/2013/03/dinner-modern-dining-room.html">The Modern: Dining Room</a>) -- hell, it'd be one of the best ones I've ever had, especially if I'm narrowing it down to Italian cuisine. Until coming to <b>Vetri</b>, I had never had a chef's tasting focused around Italian cuisine, so I was quite impressed with the odes to tradition, the inclusion of unexpected ingredients, and the execution skills exhibited in the six-course dinner through which we had the pleasure of dining. Having been around since a bit before the turn of the millenium, it was refreshing to know that even a well-established restaurant like <b>Vetri</b> is still putting forth not only tried-and-true dishes but ones that are outside of the box of hyper-traditional Italian fare. The marriage of tradition and innovation is nothing but harmonious in the kitchen of Chef Marc Vetri, and the patrons in his dining room each and every night are no less content to be participants in such harmony. Most importantly, I see him as a sorcerer of pasta, knowing exactly how to bring out the best in each and every shape and size and make them shine on the plate.<br />
<br />
The progression of the meal was deliberate and at a relaxed pace -- we weren't at all rushed through, permitting a thorough enjoyment of each course at our own leisure. I also liked that most of our courses were mixed, even though the meal was done in a chef's tasting format, so we could all play musical plates and really see a fuller repertoire of Chef Vetri's menu. Another thing I wish I had done for myself was opt for the six-course wine pairing. I was undoubtedly blown away by the glasses put forth by the sommelier for each of Lisa's courses -- quite possibly in the same way, if not more, in the way that sommelier Aldo Sohm did at <a href="http://www.four-tines.com/2011/10/dinner-le-bernardin.html">Le Bernardin</a>. Never has wine and the food for which it was paired, spoken to me like that since then, so I was relieved to know my palate is still capable of experience such surreal things whilst dining out.<br />
<br />
Along with the extraordinary food and the mind-blowing wine pairings, the service at <b>Vetri</b> was quite exceptional, and simply put, seamless. Our captain, John, was unbelievably helpful and patient with us, particularly with our questions and genuine curiosity about how certain dishes were prepared. I really love it when we can have such engaging conversations with the service team about what's being served to us, especially when you see how enthusiastic they are in sharing those details that others dismiss right away and may not find as exciting.<br />
<br />
All in all, I would say that <b>Vetri</b> puts forth a wonderful dining experience with all key elements (i.e., quality food and cooking, unparalleled wine pairings, and exceptional service) executed well past our expectations. <b>Vetri</b> was quite magical and impressionable on me, so much that I'm already scheming to bring Marcus here for our anniversary next year. Until then, Lisa and I may or may not be attempting to recreate some of these masterpieces (read: <i>spinach gnocchi</i> and <i>sweet onion crepe</i>) -- will report back when I know more! :P<br />
<br />
Congratulations again to Lisa and Dani for getting into the professional school(s) of your dreams! I'm so damn proud of you!!<br />
<br />
<u>Price point</u>: $155 per person for <i>chef's tasting</i> menu, $90 per person for the basic wine pairing.<br />
<br />
--July 27, 2013<br />
<br />
<b>Vetri</b><br />
1312 Spruce Street<br />
Philadelphia, PA 19107<br />
<a href="http://www.vetriristorante.com/">http://www.vetriristorante.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-25236318926218398202013-07-30T13:29:00.002-04:002013-07-30T13:29:32.341-04:00Dinner | Pearl & AshLast week, Andrew and I met up for dinner at <b>Pearl & Ash </b>over in Nolita, the restaurant opened by Chef Richard Kuo of Frej fame back in February at the old space of Bowery Kitchen. Chef Kuo has worked in the kitchens of wd~50 and Corton, so I knew we were in for some interesting things that evening.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9356185314/" title="SAM_0802 by morsel-marauder, on Flickr"><img alt="SAM_0802" height="427" src="http://farm4.staticflickr.com/3724/9356185314_5f861f54fa_z.jpg" width="640" /></a><br />
The restaurant's moniker "<a href="http://dinersjournal.blogs.nytimes.com/2013/02/25/from-a-well-traveled-chef-pearl-and-ash/?_r=0">comes</a> from a story Chef Kuo heard as a child, about how a fine jewel does not need a showy setting."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9353408837/" title="SAM_0804 by morsel-marauder, on Flickr"><img alt="SAM_0804" height="640" src="http://farm4.staticflickr.com/3667/9353408837_0a6e1e078d_z.jpg" width="408" /></a><br />
I loved the interiors of <b>Pearl & Ash</b>. The interior of the 60-seat dining room is finished with light woods, including the table tops and the unevenly arranged open shadow boxes along the walls.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9353409135/" title="SAM_0805 by morsel-marauder, on Flickr"><img alt="SAM_0805" height="640" src="http://farm6.staticflickr.com/5483/9353409135_549ee73e56_z.jpg" width="427" /></a><br />
<b>Pearl & Ash </b>boasts a 1,000-bottle wine cellar and a selective offering of specialty cocktails, the handful made only using wine (regular and fortified) and beer -- not using the standard arsenal of spirits available with a traditional liquor license, which specifically <a href="http://drinks.seriouseats.com/2013/03/first-look-aperitif-cocktails-pearl-and-ash-nyc-bowery-restaurant-drinks.html">fits</a> within the constraints of the restaurant's wine and beer license. That's where Eben Klemm came in -- he carefully crafted a menu of drinks that were apertif-based to creatively work with these strict parameters.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9353409789/" title="SAM_0808 by morsel-marauder, on Flickr"><img alt="SAM_0808" height="640" src="http://farm4.staticflickr.com/3808/9353409789_70afcfbc91_z.jpg" width="434" /></a><br />
Love the light fixture!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9356186766/" title="SAM_0807 by morsel-marauder, on Flickr"><img alt="SAM_0807" height="640" src="http://farm8.staticflickr.com/7359/9356186766_a200141bb7_z.jpg" width="427" /></a><br />
The interplay of pearly woods and dark slate tiles and upholstery really<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9356187178/" title="SAM_0809 by morsel-marauder, on Flickr"><img alt="SAM_0809" height="640" src="http://farm6.staticflickr.com/5542/9356187178_1e0e44cb58_z.jpg" width="427" /></a><br />
Beverage menu at <b>Pearl & Ash</b>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9353410409/" title="SAM_0812 by morsel-marauder, on Flickr"><img alt="SAM_0812" height="640" src="http://farm6.staticflickr.com/5512/9353410409_b7beff4a47_z.jpg" width="427" /></a><br />
To start, Andrew had <i>The Alley the Icewagon </i>(right) with Dolin Blanc and Coldbrew coffee infused Punt e Mes, which was like a coffee-infused old fashioned. Then I had the <i>Television Tonic</i> with Bugey de Cerdon, byrrh, and strawberries -- a really refreshingly light sangria-like cocktail. Very creative cocktails given the limitations of the restaurant's wine and beer license! Andrew had a white wine after this -- a 2011 sauvignon blanc called <i>Très Vieilles Vignes</i> produced by Domaine Mardon from Quincy in the Loire Valley of France. A nice white to go with the first half of our plates.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9356187846/" title="SAM_0813 by morsel-marauder, on Flickr"><img alt="SAM_0813" height="427" src="http://farm6.staticflickr.com/5515/9356187846_57b2f37419_z.jpg" width="640" /></a><br />
The first plate we had was off of the <i>raw</i> section -- <i>ama-ebi </i>(i.e., sweet shrimp)<i> </i>with smoked lime yogurt, radish, and bee pollen. With <i>ama-ebi</i> being right in season, this dish was quite lovely. It had the light citrus notes from the smoked lime and subtle creaminess from the yogurt. The radish added a snappy, crisp texture matching nicely with the bits of bee polen sprinkled atop. It was delightful to see <i>ama-ebi</i> served other than au naturel in sushi restaurants. Very well done!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9353410931/" title="SAM_0816 by morsel-marauder, on Flickr"><img alt="SAM_0816" height="542" src="http://farm6.staticflickr.com/5343/9353410931_49ab1e76f5_z.jpg" width="640" /></a><br />
Our next plate was from the <i>small </i>section of the menu -- <i>octopus </i>with sunflower seed and shiso. The octopus had a nice charred exterior and a really tender interior, and the sunflower seed cream (sauce?) did give a nuttiness to it all, which I found to be great. but it was a bit over-salted with seasoning, making it a little difficult to enjoy completely.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9353411343/" title="SAM_0818 by morsel-marauder, on Flickr"><img alt="SAM_0818" height="427" src="http://farm8.staticflickr.com/7293/9353411343_1ee2620e38_z.jpg" width="640" /></a><br />
We also had the <i>sweetbread </i>with sherry, mushrooms, and morcilla. The flavors in this dish were good (mushrooms were fabulous), but the sweetbreads themselves were more fried batter than of sweetbread substance. Perhaps if the nuggets were bigger with less breading, the texture of the sweetbread would come out more.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9353411815/" title="SAM_0819 by morsel-marauder, on Flickr"><img alt="SAM_0819" height="427" src="http://farm4.staticflickr.com/3669/9353411815_462c331464_z.jpg" width="640" /></a><br />
Our last <i>small</i> plate were the <i>pork meatballs </i>with shiitake and bonito. The <i>meatballs</i> had a warm, juicy center, and the bonito added that Japanese flair to them. However, the sauce was quite salty and would've been better if there was either less of it or less salt in it.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9356189624/" title="SAM_0822 by morsel-marauder, on Flickr"><img alt="SAM_0822" height="498" src="http://farm4.staticflickr.com/3671/9356189624_89ebfe921c_z.jpg" width="640" /></a><br />
From the <i>fish</i> section, we shared the half portion of <i>mussels</i> with hen of the woods and pumpernickel. It was nice not to worry about the black shells and just go straight for the <i>mussels </i>themselves. I loved the broth they were swimming in -- a buttery foam with bits of maitake and hint of pumpernickel.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9353413387/" title="SAM_0824 by morsel-marauder, on Flickr"><img alt="SAM_0824" height="427" src="http://farm4.staticflickr.com/3675/9353413387_98f2f536b6_z.jpg" width="640" /></a><br />
Also from the <i>fish</i> section, we had a half portion of the <i>rainbow trout </i>with celery, black olive, and pearl onion. With some great Mediterranean flavors, the <i>rainbow trout </i>had the briny-ness from the olives and a toasty crunch from the flash-fried celery leaves. Definitely one of the most interesting dishes of the evening.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9356190918/" title="SAM_0825 by morsel-marauder, on Flickr"><img alt="SAM_0825" height="427" src="http://farm8.staticflickr.com/7433/9356190918_61be023b58_z.jpg" width="640" /></a><br />
From the <i>meat</i> section, we tried the <i>lamb belly and heart</i> with kohlrabi and hazelnut. With the same exact texture as you would have with pork belly, the <i>lamb belly</i> just had that detectable yet enjoyable gaminess to it underscored by the caramelized hazelnuts and leafy kohlrabi. The heart had that dark meat kind of consistency to it, but I'd have to say that the <i>lamb belly</i> had more character and substance to it.<br />
<br />
I am so silly to not have taken a photograph of the other dish we ordered from the <i>meat </i>section (see <a href="http://www.bloomberg.com/image/ihM6il8e0_48.jpg">this one</a> from Ryan Sutton's <a href="http://www.bloomberg.com/news/2013-05-07/pearl-ash-rocks-bowery-with-9-hangar-steak-review.html">review</a> in <i>Bloomberg</i>) -- <i>quail </i>with almond, pomegranate, and chicken skin. It was by far my favorite dish of the evening. The meat was not only incredibly tender but also deboned for easy nibbling. Nuts like almonds always seem to go well with game birds, and it was no exception here. The chicken skin gave a nice bit of fattiness and crispiness to the <i>quail</i>, and the <i>pomegranate</i> gave a wee taste of autumn amidst a summer evening. I wish we had ordered the full portion of this -- would definitely encore this one at a subsequent visit.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9353414209/" title="SAM_0826 by morsel-marauder, on Flickr"><img alt="SAM_0826" height="501" src="http://farm3.staticflickr.com/2847/9353414209_a5c67ac85d_z.jpg" width="640" /></a><br />
As a <i>side</i>, we had the <i>potatoes </i>with porcini mayo and chorizo. It was a delicious mix of earth, cream, spice, and starch. Great for sharing!<br />
<br />
Andrew finished the evening with a glass of red -- a 2011 <i>Côtes du Rhône </i>produced by L'Oustalet from the Rhône Valley of France -- which was as solid as a <i>Côtes du Rhône </i>can be! I went with a dessert wine -- a 2005 late harvest <i>Tokaj Classic </i>from Tokaji, Hungary. With it being a dessert wine, it was a lot sweeter than I had anticipated but still very enjoyable.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9353415075/" title="SAM_0829 by morsel-marauder, on Flickr"><img alt="SAM_0829" height="427" src="http://farm6.staticflickr.com/5347/9353415075_afed20406a_z.jpg" width="640" /></a><br />
For dessert, I had the <i>lemon sorbet </i>with meringue and brown butter. The meringue had a beautiful torched surface and wasn't at all heavy. It made for a nice palate cleanser, punctuating the meal with a light citrus finish over the savories from dinner.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9353414537/" title="SAM_0827 by morsel-marauder, on Flickr"><img alt="SAM_0827" height="421" src="http://farm4.staticflickr.com/3793/9353414537_c42e7e201c_z.jpg" width="640" /></a><br />
Andrew had the <i>Fernet-Branca</i> ice cream sandwich, which I could've swore was fresh banana, but I am probably mistaken, haha. Fernet-Branca is a bitter and aromatic spirit from Italy, which is made using a secret family recipe that catalogs 27 herbs from five continents, including aloe from South Africa, rhubarb from China, gentian from France, galangal from India/Sri Lanka, chamomile from Italy and Argentina, saffron, myrrh, and elderflower.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9353415359/" title="SAM_0830 by morsel-marauder, on Flickr"><img alt="SAM_0830" height="513" src="http://farm4.staticflickr.com/3673/9353415359_ae243b7b4a_z.jpg" width="640" /></a><br />
It had the elements of a classic ice cream sandwich -- rectangular cakey cookies with ice cream sandwiched in the center plus the wax paper wrapper emphasized that nostalgic feel as well. The <i>Fernet-Branca</i> ice cream was a little subdued in the creaminess, but you could detect little fruity, herbaceous hints of flavor.<br />
<br />
<u>Findings</u>: All in all, our dinner at <b>Pearl & Ash</b> was one of mixed feelings. We felt the beverage program (cocktails and wines by the glass) were all home runs -- we thoroughly enjoyed everything we sampled. However, this wasn't the case with the plates we had to share. We found many of the dishes a bit salty, which took away from the focal point of each plate, but with exceptions like the <i>ama-ebi</i>, <i>rainbow trout</i>, <i>lamb</i>, and <i>quail</i>, <b>Pearl & Ash</b> certainly holds some promising potential in the future. Perhaps, the kitchen is still figuring it out its identity and getting its bearings on the direction of its cuisine, so I can fully understand how things can change in the first year of a restaurant's life. Until then, I was only half-impressed with the execution and a tad disappointed with how some of the dishes turned out. But, with that being said, the orchestration of ingredients along in each small plate is innovative and quite original. I'm curious to see the next menu iteration at <b>Pearl & Ash</b> by Chef Richard Kuo -- I am sure it will be even more awe-inspiring and more refined in execution. Looking forward to where <b>Pearl & Ash</b> is headed -- somewhere promising, I'm sure!<br />
<br />
<u>Price point</u>: $9 for each <i>raw</i> course, $11-13 for each <i>small</i> course, $15 for each <i>fish</i> course, $14-16 for each <i>meat </i>course, $12-13 for each <i>cocktail</i>, $10-14 for each glass of <i>wine</i>.<br />
<br />
--July 18, 2013<br />
<br />
<b>Pearl & Ash</b><br />
220 Bowery<br />
New York, NY 10012<br />
<a href="http://www.pearlandash.com/">http://www.pearlandash.com</a>Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0tag:blogger.com,1999:blog-729260813100286590.post-19548071180217915742013-07-23T12:18:00.000-04:002013-07-23T12:25:24.747-04:00Wanderlust | Down East (Maine)Over Independence Day Weekend, Marcus and I took a trip with <a href="http://www.four-tines.com/2012/01/q-lisa.html%E2%80%8E">Lisa</a> to Maine, where we explored about Portland and six other towns within an hour or so radius from there. So here's a little summary -- everything we did, what we liked/disliked, logistics, and some beautiful glimpses into our amazing trip over the course of three days (Wednesday through Friday).<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9259868904/" title="01a - Ogunquit by morsel-marauder, on Flickr"><img alt="01a - Ogunquit" height="599" src="http://farm3.staticflickr.com/2859/9259868904_7d02b029b7_c.jpg" width="800" /></a><br />
First stop was to <u>Ogunquit</u>, one of Maine's most visited resort towns, about four and a half hours away from New York City. Its name is derived to mean beautiful place by the sea" from the indigenous Abenaki language. Lisa stumbled upon the cute town during a <a href="http://www.youtube.com/watch?feature=player_embedded&v=25IXdX51u2A"><i>Today Show </i>feature</a> a while back.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9259869348/" title="01b - Lobster Shack by morsel-marauder, on Flickr"><img alt="01b - Lobster Shack" height="533" src="http://farm4.staticflickr.com/3666/9259869348_441816b5ac_c.jpg" width="800" /></a><br />
First thing was first -- we had to have our inaugural lobster roll, which we happily ordered at <b>Lobster Shack</b>, where its staff sport red t-shirts that read "Got Tail?" on the back. This place was legit. The <i>lobster roll special</i> includes homemade cole slaw, ruffled chips, and a cup of homemade clam chowder ("Momma's recipe" per the owner :P). And yes, the roll part of the <i>lobster roll</i> was buttered and toasted. Please be warned that the clam chowded is really hot, so proceed with caution!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9259869514/" title="01c - PC Candies by morsel-marauder, on Flickr"><img alt="01c - PC Candies" height="532" src="http://farm4.staticflickr.com/3669/9259869514_b2ea2713f0_c.jpg" width="800" /></a><br />
There's also a nostalgia candy shop called <b>Perkins Cove Candies</b> in Ogunquit which sells barrels of assorted salt water taffy as well as lost relics in the candy world including (but not limited to) Warheads, Bubble Tape, and Pop Rocks.<br />
<br />
Our main attraction in Ogunquit was {<b>1,3</b>} the lobstering trip with <b>Finestkind Cruises</b>. Our tour began at 2 PM, and {<b>4</b>} there was already a queue to board the boat!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9257093919/" title="01d - lobstering 1 by morsel-marauder, on Flickr"><img alt="01d - lobstering 1" height="800" src="http://farm4.staticflickr.com/3719/9257093919_89b770d97b_c.jpg" width="800" /></a><br />
{<b>5,7-8</b>} During the ride to its lobster traps, the tour guide gave us a little background on how lobstering works in Maine, what's involved, etc., {<b>6</b>} including a rundown of how a lobster trap works. There are two chambers to the trap -- the kitchen (i.e., where the bait is kept) and the parlor (i.e., where the lobster is trapped from escape). {<b>9</b>} We were also shown the difference between male and female lobsters so we'd be able to identify them on our own.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9257094191/" title="01d - lobstering 2 by morsel-marauder, on Flickr"><img alt="01d - lobstering 2" height="399" src="http://farm3.staticflickr.com/2882/9257094191_49ce87ebac_c.jpg" width="800" /></a><br />
{<b>5</b>} One of the catches that day included {<b>2</b>} a cull, i.e., a one-clawed lobster and {<b>3-4</b>} a few lobsters deemed to be regulation friendly. Lobsters can actually regenerate a new claw after losing one as a result of a defense mechanism, which can take up to two whole years. The tour guide also showed us some other sea creatures that tend to be caught in its lobster traps from time to time, including {<b>6</b>} a baby starfish as well as a sea urchin and hermit crab (not pictured).<br />
<br />
Upon leaving Ogunquit, we made a pitstop to <u>Yarmouth</u>, home to the DeLorme Headquarters and {<b>1-2,5</b>} <b>Eartha</b>, the World's Largest Revolving/Rotating Globe, {<b>4</b>} as esteemed by the <i>Guinness Book of World Records </i>in 1999. Completed in July 1998, <b>Eartha</b> took two years to build, spanning 41.5 feet in diameter.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9260002234/" title="02 - Eartha by morsel-marauder, on Flickr"><img alt="02 - Eartha" height="599" src="http://farm4.staticflickr.com/3676/9260002234_5483349fb0_c.jpg" width="800" /></a>
<br />
<b>Eartha </b>represents earth as it is seen from space with a scale of 1:1,000,000 (i.e., one inch is about 16 miles). It rotates and revolves on a specially designed and built mechanized, cantilever arm at 23.5 degrees (same as the Earth!), and one revolution and rotation occurs every minute at maximum speed. The images on <b>Eartha</b> comprise of 792 map sections, all printed and mounted on lightweight panels with each about 8° latitude by 10° longitude.<br />
<div>
<br />
We stayed in <u>Phippsburg</u> via <a href="https://www.airbnb.com/tell-a-friend?airef=2er7kze304dzz5">Airbnb</a> over the duration of our three-day jaunt in Maine, equidistant from <u>Portland</u><i> </i>(where we planned on spending the Fourth) and <u>Boothbay Harbor</u> (the next day).<br />
<br /></div>
<a href="http://www.flickr.com/photos/four-tines/9257403333/" title="SAM_0602 by morsel-marauder, on Flickr"><img alt="SAM_0602" height="640" src="http://farm6.staticflickr.com/5464/9257403333_c65e95e1d9_z.jpg" width="427" /></a><br />
We had dinner in town that evening (a restaurant which shall remain nameless just to keep it simple) -- it was pretty mediocre and not very good, but we made do because we didn't wanna stray too far away from the beach house after dark.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9260181722/" title="SAM_0604 by morsel-marauder, on Flickr"><img alt="SAM_0604" height="427" src="http://farm8.staticflickr.com/7328/9260181722_6f51801961_z.jpg" width="640" /></a><br />
But despite dinner being so-so, the view of Cape Small Harbor was quite nice.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9257403825/" title="SAM_0606 by morsel-marauder, on Flickr"><img alt="SAM_0606" height="640" src="http://farm4.staticflickr.com/3793/9257403825_d84bde2749_z.jpg" width="427" /></a><br />
View from the restaurant's window.<br />
<br />
The next day was July 4, so we decided to spend the entirety of it in <u>Portland</u>. Our first stop was supposed to be Duckfat, a Belgian sandwich shop, but unfortunately it was closed for the holiday. Thankfully, our back-up plans had an oyster bar across the street from Duckfat called <b>Eventide Oyster Co. </b>{<b>1</b>} <b>Eventide Oyster Co. </b>"marks the transition between day and night, a time that calls for refreshment and rejuvenation" as it aims to be {<b>10</b>} a true "revival of the great American oyster bar that offers pristine shellfish and a fresh take on classic New England fare." With it being an oyster bar, you can bet your bottom dollar that {<b>4,10</b>} Lisa and I ordered a crapload of oysters to slurp and enjoy. There were two section of offerings -- one listed <b>Eventide</b>'s selection <i>From Maine </i>and the other listed selections <i>From Away</i>.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9298526930/" title="04a - Eventide by morsel-marauder, on Flickr"><img alt="04a - Eventide" height="800" src="http://farm8.staticflickr.com/7440/9298526930_82474e519f_c.jpg" width="800" /></a><br />
Since Lisa and I've had our fair share of the ones listed in the <i>From Away</i>, we wanted to really immerse ourselves in the local cuisine, so we decided to do a Maine-centric flight of oysters.<br />
<br />
{<b>7</b>} From right to left, starting at accoutrement:<br />
<blockquote class="tr_bq">
(a) *<u><i>Winter Point Select</i> from West Bath, Maine</u>: Briny and peppery with a smooth finish.<br />
(b) <u><i>Norumbega</i> from Damariscotta</u>: Less briny than <i>Winter Point Select</i>.<br />
(c) <u><i>Dodge Cove</i> from Damariscotta</u>: Meaty and buttery.<br />
(d) <u><i>Brown Point</i> from Damariscotta</u>: Along with the previous two oysters of Damariscotta origin, this was very similar.<br />
(e) <u><i>John's River</i> from South Bristol</u>: Buttery.<br />
(f) *<u><i>Flying Point</i> from Freeport</u>: Nice and buttery.</blockquote>
<div>
{<b>3</b>} Starting clockwise from accoutrement:<br />
<blockquote class="tr_bq">
(g) <u><i>Nonesuch </i>from Scarborough</u>: No other word to better describe this other than funky.<br />
(h) *<u><i>Basket Island </i>from Casco Bay</u>: Very clean tasting and refreshing.<br />
(i) <u><i>Taunton Bay</i> from Acadia</u>: Didn't like very much.</blockquote>
<div>
Here were the remaining highlights of what we ate:<br />
<blockquote class="tr_bq">
{<b>2</b>} <i>fried oyster buns</i> with tartar sauce and pickles: LOVED! Perfect size to get a taste of a well-battered oyster. Wish the bun was toasted though -- it was a little soggy by the end.<br />
{<b>6</b>} <i>lobster stew</i> with sherry and paprika along with a homemade biscuit: AWESOME! Not too thick with lots of lobster chunks.<br />
{<b>8</b>} <i>Eventide lobster roll</i> with hollandaise over a house-made bun: Though this lobster roll is more of a bite/appetizer size, the hollandaise was a nice touch.<br />
{<b>9</b>} <i>fried Bangs Island mussel salad </i>with orange-fennel vinaigrette and arugula: Really nicely done -- mussels were lightly battered, and the dressed greens made it even better.</blockquote>
<a href="http://www.flickr.com/photos/four-tines/9298527100/" title="04b - Downtown by morsel-marauder, on Flickr"><img alt="04b - Downtown" height="800" src="http://farm6.staticflickr.com/5449/9298527100_836432a151_c.jpg" width="533" /></a><br />
The shopping in Portland is really quaint and cute. These were some of my particular favorites.{<b>1</b>}The vintage sail totes and accessories at <b>Sea Bags</b> (sadly closed on the Fourth) are made from recycled sales (from sailers and sailing communities around the world) that still have the markings from the retired sails. The design and manufacturing process takes place here in Maine on Portland's working waterfront. {<b>3</b>} <b>Abacus Gallery</b> has a captivating collection of one-of-a-kind gifts, including jewelry (ranging from high-end to highly affordable) as well as unusual crafts and home accessories. I fell in love with an original <a href="http://www.abacusgallery.com/store/gifts,_objects,_accessories/product/see_maine_giclee_print/">giclee print</a> (entitled <i>See Maine</i>) during our perusals there and regretted not getting it while being in town. Thankfully, <b>Abacus</b> has multiple locations, including Ogunquit (where we had gone the day before) and Boothbay Harbor (where we were headed the following day), so I was very much in luck. {<b>2</b>} <b>Fizz Mixology Shop</b> had just opened its doors that very day when we had stumbled upon it, offering a variety of bitters, syrups, mixology paraphernalia (shakers, muddlers, glassware, etc.). The soda bar inside the shop was still under construction at the time, so that would definitely be another spot to hit up during a subsequent visit.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9295861081/" title="04c - MDICC by morsel-marauder, on Flickr"><img alt="04c - MDICC" height="399" src="http://farm6.staticflickr.com/5505/9295861081_60a569b5c9_c.jpg" width="800" /></a><br />
A summer trip like this one isn't complete without having some churned confections, so we made our way to <b>Mount Desert Island Ice Cream</b>. The flavors we tried included: {<b>3</b>} <i>salted caramel</i> and <i>cinnamon</i>; {<b>4</b>} <i>Ovaltine malt ball</i> and <i>Thai chili</i>; {<b>5</b>} <i>coconut </i>(incidentally President Obama's favorite when he visited this very shop); and {<b>6</b>} <i>fresh mint chip</i>. All these flavors were really solid -- the <i>fresh mint chip</i> that I got was just divinely refreshing -- as they had the right amount of flavor and sweetness without being overwhelmed with too much punch and sugar. Crazy to discover that <b>Mt. Desert Island Ice Cream</b> was noted in <a href="http://www.huffingtonpost.com/David%20Landsel/best-ice-cream-america_b_3523314.html">this recent round-up</a> by <i>Huffington Post </i>as "Where to Taste the Future of American Ice Cream".<br />
<i><br /></i>
<a href="http://www.flickr.com/photos/four-tines/9298703706/" title="04d - Bard by morsel-marauder, on Flickr"><img alt="04d - Bard" height="400" src="http://farm8.staticflickr.com/7308/9298703706_613aa5711b_c.jpg" width="800" /></a><br />
If you're looking for a place that offers some really great coffee, <b>Bard Coffee</b> is your best bet. The coffee shop's name is derived from <i>bard</i>, which is "a minstrel poet of an ancient Celtic order who composed and recited verses celebrating the legendary exploits of chieftains and heroes." With this in mind, the baristas at <b>Bard Coffee</b> have made it their mission to tell stories of the people and places behind the great coffees it serves. I had an <i>iced cappuccino </i>with soy milk and a splash of simple syrup, and it was fabulous!<br />
<br />
Since we were in town on the Fourth, I wanted to be sure we picked a restaurant that gave us a guaranteed dinner reservation. {<b>1</b>} So we headed to <b>Street and Company</b> for an early dinner in Portland's Old Port, tucked away on Wharf Street, a cute cobblestoned side street. This was probably the most refined dining experience we had on our trip, and boy was it pretty damn good! Also found out that not only do they take reservations up to two months in advance, they reserve 1/3 of the restaurant for walk-ins! {<b>5</b>} With a warm, welcoming atmosphere of rustic influence, <b>Street and Co.</b> has a few mantras that embodies what kind of restaurant it strives to be -- one that offers very fresh seafood (really "local seafare") with Mediterranean flavors with simple preparations that maintain the ingredients' essence ("less is more") of sizzling pans with garlic, olive oil, basil, shallots, and a little flame. The service at <b>Street and Co. </b>was very nice, making us feel right at home.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9312725894/" title="04e - Street and Co (1) by morsel-marauder, on Flickr"><img alt="04e - Street and Co (1)" height="399" src="http://farm8.staticflickr.com/7392/9312725894_c5d260231f_c.jpg" width="800" /></a><br />
For our starters, we decided to go family style and try four dishes that struck our fancy over a bottle of a 2006 Gewurztraminer from Alsace produced by Trimbach. {<b>2</b>} The <i>calamari</i> in a spicy tomato broth with olive couscous proved to be very tender and robust in flavor, and mixed surprisingly well with some bites of the {<b>3</b>} <i>fresh crabmeat</i> tossed with local English peas, grilled red onion, Upland cress, and orange citronette. {<b>4</b>} The <i>roasted pepper and tomato soup</i> was hearty and concentrated with the boldness of the earthy red fruits. Maybe a little too much with the ridiculously hot weather we had that day, but it all worked out. We also shared {<b>6</b>} the <i>mussels provençal</i> with garlic, white wine, and butter -- can't beat mussels generously showered and basted with these three things, especially if they're nice and plump!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9309937485/" title="04e - Street and Co (2) by morsel-marauder, on Flickr"><img alt="04e - Street and Co (2)" height="399" src="http://farm4.staticflickr.com/3830/9309937485_564f3b65e4_c.jpg" width="800" /></a><br />
{<b>1,3</b>} We sat in the restaurant's back dining area, which was really roomy but cozy. The noise level was comfortably energetic, making our meal there that much more pleasant. {<b>2</b>} For my main course, Among the main courses we had were the <i>broiled scallops</i> with seasonal vegetables -- it is really hard to do scallops right -- getting that perfect interior temperature is really tricky. But the simple preparation surely had these beauts sing their true flavor. {<b>5</b>} The <i>blackened sockeye salmon</i> with seasonal vegetables was fantastic, too. The blackened rub made the filet of salmon taste super zesty, giving some excitement on the palate. {<b>4</b>} Lastly, we tried the monstrous but awesome <i>lobster diavolo</i> (for two) -- one whole lobster (split in half), squid, clams, mussels, and shrimp over linguine in spicy, tomato-y fra diavolo sauce. Honestly, the portion really isn't for two -- it could have fed all of us in addition to one more main course. (6) To end our meal, we had the <i>pecan pie a la mode</i>. Apparently pies are a thing in Maine, and this was quite lovely. All in all, this was undoubtedly my favorite dining experience during our entire time in Maine.<br />
<br />
Our last day in Maine first brought us to <u>Edgecomb</u>, where {<b>1</b>} <b>Glidden Point Oyster Sea Farm</b> has its commercial and retail storefront. {<b>6</b>} We arrived ready to shuck some oysters with our very own oyster knives and gloves. <a href="http://www.oysterfarm.com/content/about/"><i>Glidden Point</i> cultured oysters</a> are "well-known around the world for their uniform size and shape, deep shell cup, and superb freshness with a flavor that is both distinct and complex (briny yet sweet) as well as meat that is plump and firm, directly a result of slow, cold water growth."<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9324878262/" title="05a - Glidden Point by morsel-marauder, on Flickr"><img alt="05a - Glidden Point" height="599" src="http://farm4.staticflickr.com/3718/9324878262_526a0eb6b3_c.jpg" width="800" /></a><br />
{<b>4</b>} We got two dozen <i>Glidden Point Select </i>oysters and some of the <b>Farm</b>'s cocktail sauce to go with it, {<b>3,7</b>} where Lisa and I used the skills we learned in the <a href="http://www.astorcenternyc.com/class-aw-shucks-a-hands-on-oyster-primer.ac">oyster shucking class</a> at the Astor Center to open up these precious bivalves and {<b>2,5</b>}eat them fresh out of the shell right here at the <b>Farm</b>. The <b>Farm</b>'s store is stocked daily with <a href="http://www.oysterfarm.com/content/about/">diver harvested oysters</a> (along with other shellfish), which are "grown in a very natural, pristine setting, using no machinery or processing equipment as everything is done meticulously by hand." {<b>8</b>} Here are the remains of the two dozen oysters, shucked and eaten (made for a really, really great tasting East Coast oyster).<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9322086465/" title="SAM_0729 by morsel-marauder, on Flickr"><img alt="SAM_0729" height="640" src="http://farm6.staticflickr.com/5541/9322086465_c924e98ce4_z.jpg" width="436" /></a><br />
Lisa and me at <b>Glidden Point Oyster Sea Farm</b>, shucking our own oysters.<br />
<br />
After our oyster shucking extravaganza, {<b>2</b>} we drove on over to <u>Boothbay Harbor</u>, about fifteen to twenty minutes away from Edgecomb. We worked up quite an appetite, so when we arrived to {<b>1,5</b>} <b>The Lobster Dock</b> (Lisa's favorite casual spot in Maine during her last visit), you can bet your bottom dollar that we ordered a crapload of grub.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9348121012/" title="06a - Lobster Dock by morsel-marauder, on Flickr"><img alt="06a - Lobster Dock" height="599" src="http://farm4.staticflickr.com/3678/9348121012_3cfe5b714f_c.jpg" width="800" /></a><br />
{<b>2,7</b>} We had our fair share of fried seafood, including these awesome <i>fried clam strips</i>, plump <i>fried oysters</i>, and lightly battered <i>fried calamari</i> with fra diavolo sauce. {<b>6,8</b>} For our larger starters, we shared an order of <i>mussels marinere</i> with garlic, wine, herbs, and crusty garlic bread as well as <i>Throwdown crab cakes </i>(made famous on <i>Throwdown! with Bobby Flay</i>) served with summer salsa and topped with signature remoulade sauce. Both were fantastic! And last but not least, we tried two different <i>lobster rolls</i> -- one cold served with a touch of mayonnaise and the other hot which was gently warmed with butter. I think of all the lobster rolls we had in Maine, this was by far our favorite. It was the perfect ratio of lobster-to-roll and more about the lobster than the mayonnaise or butter. Plus, a well-buttered and toasted roll makes any <i>lobster roll</i> THAT much better.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9345335377/" title="SAM_0760 by morsel-marauder, on Flickr"><img alt="SAM_0760" height="427" src="http://farm4.staticflickr.com/3745/9345335377_b8b88502e5_z.jpg" width="640" /></a><br />
<br />
We walked around town after lunch (walking off all that food was key), where we stopped into a really cute used bookshop, <b>Friends of the Library Used Bookstore</b>, where Lisa found some presidential biographies for less than $5 each, and I scored a copy of Chef Christina Tosi's <i>Momofuku Milk Bar Cookbook</i> for a mere $5!<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9345335065/" title="SAM_0759 by morsel-marauder, on Flickr"><img alt="SAM_0759" height="427" src="http://farm8.staticflickr.com/7405/9345335065_03f6ca8142_z.jpg" width="640" /></a><br />
<br />
Also, since the <b>Sea Bags </b>headquarters shop in Portland was closed on the Fourth, I was able to find a retailer in Boothbay Harbor called <b>Sweetbay Shop</b> which carried a wide variety of the repurposed sail totes. I found this fabulous <a href="http://www.seabags.com/new/new-anchor-tote-medium.html">one with anchors</a> that I happily brought home with me.<b> </b>I also returned to <b>Abacus Gallery</b> to pick up that print that I had fallen in love with in Portland, and it now hangs on our living room wall! :D<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9348121230/" title="06b - BBH gifts by morsel-marauder, on Flickr"><img alt="06b - BBH gifts" height="399" src="http://farm6.staticflickr.com/5348/9348121230_ec0cb25efe_c.jpg" width="800" /></a><br />
On our perusals through down, we found this really cute gift shop called <b>Maine Made & More</b> which had {<b>1</b>} beautiful display ships crafted by hand, {<b>3</b>} gilded nautical paraphernalia (compasses and the like), and {<b>4</b>} <b>Sea Bags</b> with the coordinates of Boothbay Harbor sewed on. One thing that particularly sparked an interested in Marcus and me were these gorgeously crafted <a href="http://en.wikipedia.org/wiki/Galileo_thermometer">Galileo thermometers</a>. Being the geeks that we are, we bought one for the apartment, and we continue to marvel at the sheer brilliance behind the Italian scientist's clever apparatus.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9345331399/" title="06c - DT CP by morsel-marauder, on Flickr"><img alt="06c - DT CP" height="399" src="http://farm6.staticflickr.com/5509/9345331399_b199161075_c.jpg" width="800" /></a><br />
No trip to the New England coast isn't complete without picking up some salt water taffy, and we found the perfect spot to do so. {<b>1,3,4</b>} <b>Downeast Candies' Daffy Taffy Factory</b> had an interesting selection, including wacky flavors like licorice and root beer. Then down the street was {<b>2,6</b>} <b>Coastal Maine Popcorn Company</b> which had many originally flavored popcorns, most notably a bacon and chocolate variety.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9348128128/" title="SAM_0775 by morsel-marauder, on Flickr"><img alt="SAM_0775" height="427" src="http://farm6.staticflickr.com/5492/9348128128_a3e8a3f277_z.jpg" width="640" /></a><br />
Before we were on our way back to our airbnb, we drove through the cutest town called <u>Wiscasset</u>, allegedly heralded as the prettiest village in Maine. Judging by what we saw, I don't think that title is without merit! :P<br />
<br />
{<b>2</b>} We passed a little corner shack called <b>Red's Eats</b>, which {<b>1</b>} had a line going around the corner -- we thought to ourselves that something but be amazing here for people to tolerate a queue this long. And just like that -- it became our spot for dinner. Funny enough, <b>Red's</b> wasn't always located in Wiscasset -- its original home was in Boothbay Harbor until 1954.<br />
<br />
<a href="http://www.flickr.com/photos/four-tines/9348128284/" title="07a - Red's Eats by morsel-marauder, on Flickr"><img alt="07a - Red's Eats" height="532" src="http://farm4.staticflickr.com/3665/9348128284_8902d497b4_c.jpg" width="800" /></a><br />
{<b>3</b>} The<i> sweet potato fries </i>were really good (and this is coming from someone who doesn't typically like these), and unfortunately, the (in)famous <i>lobster rolls</i> here -- guaranteed at least one pound of lobster per roll! -- were a wee bit overwhelming for us. Although you get a bigger bang for your buck at <b>Red's</b> (and bragging rights for having eaten at the "World's Best Lobster Shack"), it was kind hard to eat and enjoy because the lobster-to-roll ratio wasn't necessarily ideal. Perhaps it was because it was the last lobster roll of our trip (and we were certainly not only seafood'd out but truly lobster (roll)'d out, but we didn't see what the hype was all about. It was a ton of lobster, and not enough roll to support it. Nevertheless, it was nice to end our trip in a pretty town like Wiscasset -- it made for a peacefully satisfying farewell to our time Down East.<br />
<u><br /></u>
<u>Price point</u>: $15 for the <i>lobster roll special</i> at <b>Lobster Shack</b>; $17 per person for the lobstering trip with <b>Finestkind Cruises</b>; free admission to <b>Eartha</b> at the DeLorme Headquarters; $15 for half dozen of oysters at <b>Eventide Oyster Co.</b>, $27 for full dozen, $11 for each <i>stew</i>, $7-11 for each <i>cooked</i> item, $8 for each <i>salad</i>; $3.75 for each <i>single</i> sized cone at <b>Mount Desert Island Ice Cream</b>; $3.50 for each <i>iced cappuccino </i>at <b>Bard Coffee</b>; $5.95-12.95 for each <i>starter</i> at <b>Street and Company</b>, $28.95-47.95 for each <i>main course</i>, $7 for each <i>dessert</i>, $39 for a bottle of Gewurztraminer; $22 for each dozen of <i>Glidden Point Select oysters</i>, $3 for each serving of <i>cocktail sauce</i>; $7.95-12.95 for each <i>starter </i>at <b>The Lobster Dock</b>, $8.95-16.95 for each <i>side</i>, $15.95 for each <i>lobster roll</i>; $17 for each <i>lobster roll</i> at <b>Red's Eats</b>.<br />
<br />
--July 3-5, 2013<br />
<br />
<b>*Lobster Shack</b><br />
110 Perkins Cove<br />
Ogunquit, ME 03907<br />
<a href="http://www.lobster-shack.com/">http://www.lobster-shack.com</a><br />
<br />
<b>Perkins Cove Candies</b><br />
103 Oarweed Road<br />
Ogunquit, ME 03907<br />
<a href="http://www.perkinscovecandies.com/">http://www.perkinscovecandies.com</a><br />
<br />
<b>*Finestkind Scenic Cruises</b><br />
boarding dock at <i>Barnacle Billy's</i><br />
70 Perkins Cove<br />
Ogunquit, ME 03907<br />
<a href="http://www.finestkindcruises.com/">http://www.finestkindcruises.com</a><br />
<br />
<b>*Eartha</b><br />
<i>The DeLorme Map Store</i><br />
2 DeLorme Drive<br />
Yarmouth, ME 04096<br />
<a href="http://www.delorme.com/about/eartha.aspx">http://www.delorme.com/about/eartha.aspx</a><br />
<br />
<b>*Eventide Oyster Co.</b><br />
86 Middle Street<br />
Portland, ME 04101<br />
<a href="http://www.eventideoysterco.com/">http://www.eventideoysterco.com</a><br />
<br />
<div>
<b>*Sea Bags</b></div>
<div>
24 Custom House Wharf</div>
<div>
Portland, ME 04101</div>
<div>
<a href="http://www.seabags.com/">http://www.seabags.com</a></div>
<div>
<br /></div>
<b>*Mount Desert Island Ice Cream</b><br />
51 Exchange Street<br />
Portland, ME 04101<br />
<a href="http://www.mdiic.com/">http://www.mdiic.com</a><br />
<br />
<b>*Abacus Gallery</b><br />
44 Exchange Street<br />
Portland, ME 04101<br />
<a href="http://www.abacusgallery.com/portland">http://www.abacusgallery.com/portland</a><br />
<br />
<b>*Bard Coffee</b><br />
185 Middle Street<br />
Portland, ME 04101<br />
<a href="http://www.bardcoffee.com/">http://www.bardcoffee.com</a><br />
<br />
<b>*Fizz Mixology Shop</b><br />
345 Fore Street<br />
Portland, ME 04101<br />
<br />
<b>*Street and Company</b><br />
33 Wharf Street<br />
Portland, ME 04101<br />
<a href="http://www.streetandcompany.net/">http://www.streetandcompany.net</a><br />
<div>
<br /></div>
<div>
<div>
<b>*Glidden Point Oyster Sea Farm</b></div>
<div>
707 River Road</div>
<div>
Edgecomb, ME 04556</div>
<div>
<a href="http://www.oysterfarm.com/">http://www.oysterfarm.com</a></div>
</div>
<div>
<br /></div>
<div>
<div>
<b>*The Lobster Dock</b></div>
<div>
49 Atlantic Avenue</div>
<div>
Boothbay Harbor, ME 04538</div>
<div>
<a href="http://www.thelobsterdock.com/">http://www.thelobsterdock.com</a></div>
<div>
<br /></div>
<div>
<b>Friends of the Library Used Bookstore</b></div>
<div>
behind <i>Boothbay Harbor Memorial Library</i></div>
<div>
4 Oak Street</div>
<div>
Boothbay Harbor, ME 04538</div>
<div>
<a href="http://www.bmpl.lib.me.us/about-the-library/services-a-programs/used-bookstore.html">http://www.bmpl.lib.me.us/about-the-library/services-a-programs/used-bookstore.html</a></div>
<div>
<br /></div>
<div>
<b>Sweetbay Shop</b></div>
<div>
9 Townsend Avenue</div>
<div>
Boothbay Harbor, ME 04538</div>
<div>
<a href="http://www.sweetbayshop.com/">http://www.sweetbayshop.com</a><br />
<br />
<div>
<b>*Abacus Gallery</b></div>
<div>
12 Mckown Street</div>
<div>
Boothbay Harbor, ME 04538</div>
<div>
<a href="http://www.abacusgallery.com/boothbay_harbor">http://www.abacusgallery.com/boothbay_harbor</a></div>
<br />
<b>*Maine Made and More</b><br />
25 Granary Way<br />
Boothbay Harbor, ME 04538</div>
<div>
<br /></div>
<div>
<b>*Daffy Taffy Factory</b></div>
<div>
Bridge Street and By-Way</div>
<div>
Boothbay Harbor, ME 04538</div>
<div>
<a href="http://www.yelp.com/biz/daffy-taffy-factory-and-fudge-factory-boothbay-harbor">http://www.yelp.com/biz/daffy-taffy-factory-and-fudge-factory-boothbay-harbor</a></div>
<div>
<br /></div>
</div>
<div>
<div>
<b>Red's Eats</b></div>
<div>
41 Water Street</div>
<div>
Wiscasset, ME 04578</div>
<div>
<a href="http://www.yelp.com/biz/reds-eats-wiscasset-2">http://www.yelp.com/biz/reds-eats-wiscasset-2</a></div>
</div>
</div>
</div>
Stefiehttp://www.blogger.com/profile/14340134721455018984noreply@blogger.com0