Friday, November 28, 2008
Wednesday, November 26, 2008
A sampling of the meal we had - don't remember much since Porthos ordered and we drank a wee bit. Most of the items listed below were ordered two or three times...
1) Chicken Lollipops
2) Chicken Skewers with Honey
3) Chicken Skewers with Spicy Yuzu
4) Chicken Meatball dipped in Quail Egg
5) Chicken Hearts
6) Basic Chicken Yakitori
8) Wagyu with Fresh Wasabi
9) Berkshire Pork with Fresh Wasabi
10) Japanese Fried Calamari with a cream sauce
11) Fried Tofu
12) Bay Scallop and Octopus Sashimi
14) Uni and Tofu Skin
15) Beef Tongue
16) Thinly Sliced Duck, Onions, and Garlic Chives
17) Shirako aka cod ectoplasm
236 E 9th St
(between 2nd Ave & Stuyvesant St)
New York, NY 10003
Perhaps because I just don't appreciate the art of the Takoyaki very much.
But when people talk about Takoyaki in the city, this place in the East Village always comes to mind.
In my opinion, there really isn't much here that can be considered much of anything. Bits and pieces of boiled octopus, mixed in a batter and then cooked in cast iron molds till the outer portion is slightly crispy and the center is still gooey.
Then comes a barrage of toppings that makes our NY hotdogs look bland. There's a sweet and sour brownish glaze the Japanese call "sauce", mayonnaise, seaweed powder, pickled red ginger and bonito flakes to garnish this street food staple.
It's also enjoyed piping hot while you utter the words "Ah-Tsu" which literally means, "Oh, Hot", as you eat these bite sized balls with a toothpick.
I just don't get it.
Tuesday, November 25, 2008
Monday, November 24, 2008
Almost insulting I'd think. The reputation of France as a culinary Mecca seriously is tested and questions every year around this time.
I can appreciate a good marketing campaign like the next guy in sales, but seriously, stop it already. It's the same story every year, told by the same guys every year. Nobody gets it and there's no reason to. You can't even cook with this crap.
George Dubeouf is the largest exporter of Beaujolais Nouveau and therefore has the most to lose (or gain) from the annual production.
This year, his son rode through Manhattan holding up their sub par grape juice for all to see and gossip about. Embarrassing to say the least. Would the guys at Hershey's ride down the Avenue des Champs-Élysées proclaiming their chocolates were a gift from the gods?
Distributors of BN hit the streets this past week trying to promote the product, and as one bartender put it...
"those a##holes couldn't even finish their bottle, they had to pretend like they were enjoying their wine..."
That's right guys, the people selling BNs can't even drink it themselves.
Don't get caught up in the hype, and save yourself a few bucks...
You're better off treating yourself to a nice American microbrew and a juicy burger.
Sunday, November 23, 2008
(Simple sometimes is best. 20 minutes tops)
It's been a lot of dining and eating out for the past few weeks, so staying at home tonight was a good change of pace. Not to mention it's such a money saver.
- Sauerkraut cooked with Sam Adams Cream Stout Beer
- Bauernwurst (Schaller and Weber) steamed on a bed of Sauerkraut
- Yukon Gold Mashed Potatoes
- Cucumber Salad tossed with Creamy Mustard Dressing
- German Course Mustard
- Victory Storm King
The one thing J wanted really bad was some homemade mashed potatoes so I took a little more care than usual this time and really nailed it out of the park.
Porthos's Yukon Gold Mashed Potatoes
6 large Yukon Golds
4oz Light Cream
1oz Shaved Piave Cheese
Salt and Pepper to taste
Peel and quarter the potatoes. Boil in salted water till fork tender. Drain and add rest of ingredients. Mix well and adjust cream to desired consistency.
Saturday, November 22, 2008
Thursday, November 20, 2008
(especially for a Dudes Night)
243 E 14th St
New York, NY 10003
If you ever wanted a cool hang out with a lounge-like vibe and excellent food, this is the place.
I went a few days ago with the owner of Dassai Sake and former GM of Kumo Restaurant in LA. Needless to say, we were very pleased we got to dine there.
A true dude's night to say the least.
Mr. Jones is under the guidance of Chef Bryan Emperor (former Chef at Ten in Virginia and prior to that, staged in Tokyo, Shanghai) dish out some pretty tasty yakitori.
Just for reference, he uses Kishibori Shoyu, Akasake Mirin, and Kikusui Honjozo, among a few other ingredients to make his "yakitori tare" sauce.
On top of that, he is a stickler for Japanese charcoal, "binchotan", therefore giving everything an even more pleasant and pronounced smoky flavor.
One other aspect I want to stress is the beautiful waitstaff that work the floor of Mr. Jones.
Major props go to Jaime and the management in assembling one of the most "talented" teams in the city.
You guys rock!!!
I'm giving this place a 2 thumbs up DudesonFoods endorsement.
Wednesday, November 19, 2008
This will be the stage where he will shine. Craig now has a boss that will let him sore with his imagination.
Nothing is too good or too expensive for Sirio.
Wish you all the best dude!
Tuesday, November 18, 2008
Fornos of Spain - Recommended
47 Ferry Street, Newark, NJ 07105
The parents took me and the wife out for dinner and I was craving Spanish food, so the parents recommended Fornos of Spain in Newark. I've been there about 6-7 years back and I remembered it being solid. Still was, but not necessarily the authentic Spanish food experience I was looking for. Felt more like how Italian American food isn't necessarily food you get in Italy. But, I was still happy. Overall, I give the restaurant an 83/100.
1) Gambas al Ajillo **
2) Paella Marinera *
3) Changurro **
4) Pargo al Horno **
5) Leche Frita
6) Flan Caramelo
--- What the F - in a bad way * Good ** Great *** What the F – in a good way
1) Crispy, sweet, juicy, perfectly cooked fresh tiny shrimp. I believed it was floured since it had a nice crispiness to it. Doused in loads of garlic, chili flake and oil - dipping the great bread they give you was killer
2) If you don't think of this as a paella, it's a good dish. Really more a soupy rice dish - most great paellas I've had are not soupy at all. Rice was cooked well, but just swimming in broth...good flavor though. This thing was packed with lots of mussels, clams, squid, and even a piece of lobster tail. Shellfish was slightly overcooked and it was missing the socarrat (crice) that is so key in a good paella.
3) Basically breaded and broiled crab meat and scallops topped with cheese. Flavor bomb. Not what I was thinking since I was expecting larger scallops, but I believed these were packed with the tiny bay scallops though. Not refined cooking, but just tasty stuff.
4) Perfectly broiled sweet snapper. Nothing snazzy, just tasting the uber fresh fish.
5) A fried milk dish which is popular in Spain I guess. The dish was just OK. Kinda like firmer sweetened flan (firm tofu like texture), breaded and fried. A little too thick and dull tasting for me.
6) I love flan and this one wasn't so great. I'm usually anti-uber sweet desserts, but this one could definitely be sweeter and needed more caramel.
Overall Restaurant Experience (83/100)
- Food 8.0/10 – I find the food here similar to qualities you find at a steakhouse. Not refined cooking, but just basic cooking techniques done well enough to make it tasty. I'm assuming if I go to Spain the food there has similar qualities, but done quite differently.
- Service 7.5/10 – Food comes out quick, but the waiter had a bit of an attitude. All the waiters are men which felt kinda like steakhouse.
- Atmosphere 7.5/10 – White table cloths and looks like a restaurant straight out of The Godfather. Kinda cheezy columns around the place, but eh...whatever. This place was packed with very large groups. And what was ridiculous was there were 6 birthday parties there. We know because all the waiters in the restaurant (like 20) surround the table and sing happy birthday very loudly in a deep baritone unison. Good times. We got there at 6pm on a Sunday with no reservations and were seated immediately. We were lucky since the place was packed.
- Price 8.5/10 – While the food wasn't mindblowing, the portions were. Free dishes included olives (average), garlic bread (decent), salad (decent), another bread (great), spanish rice (decent), vegetables (very good) and potato chips (soggy). Dish prices are expensive, but you don't need to order many apps - we only ordered one and were stuffed. I'll be eating leftovers for the next 3 days. Oh...and btw - you get a choice of a free digestif at the end of the meal.
While not the best Spanish food in the world, it's solid food that makes you happy. Like a steakhouse, this would be a great place to go with a lot of people. Bonus is there's a large parking lot available, so no need to park on the streets of Newark. Not sure I would necessarily go back with just me and the wife, but if we were entertaining and to lazy to venture in the city - this place would be an option.
Monday, November 17, 2008
I saw a Dunkin Donuts at a rest stop and a poster of their flatbreads caught my attention.
-Southwest Chicken Flatbread
-Iced Latte w/Blueberry Flavoring *
(Do yourself a favor, unless you crave fresh donuts, skip DD and pull in at McD's for an Egg McMuffing combo.)
A few months ago, the "Delish Queen" (Rachel Ray) was all over the media promoting DD and that really turned me off to the whole chain. Needless to say, I'm so glad she's no where to be seen or heard anymore.
I remember the good 'ol days when the "Time to make the donuts" guy was the spokeman. (RIP)
Those where the good old days.
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Sunday, November 16, 2008
And after three hours of driving, it only took me 20 minutes to get home.
Bad feeling, but also good knowing it's that close by.
Friday, November 14, 2008
| By Irene Klotz |
Cape Canaveral, Florida
Astronauts flying aboard space shuttle Endeavour on Saturday plan to deliver a device to the International Space Station that may leave you wondering if Nasa is taking recycling too far.
Among the ship's cargo, which will help prepare the station for an expanded six-person crew, is a water regeneration system that, as one astronaut puts it, "will make yesterday's coffee into today's coffee".
"It's one of these great circle-of-life things," explained Don Pettit, a former space station science officer serving as a mission specialist aboard Endeavour.
The new system distils, filters, ionizes and oxidizes wastewater - including urine -- into fresh water for drinking.
| || I've got some in my fridge. It tastes fine to me |
The US space agency wasn't really thinking about saving the environment when it decided to invest $250m in the water recycling gear.
With the space shuttles due to retire in two years, Nasa needed another way to make sure the station crew would have a good supply of fresh water.
The orbiters make water as a byproduct of their electrical systems. On missions to the space station, the water is bagged and transferred over to the outpost for storage.
"When the shuttles retire, that nice water-delivery system that we have will go away," said Endeavour astronaut Sandra Magnus, who will be staying behind on the station for a four-month flight.
"In addition we're going to have six people on-station, so our requirements for water will go up."
Ms Magnus replaces Nasa astronaut Greg Chamitoff, who has been aboard the station since June.
Nasa doesn't plan to start using the new system immediately - engineers want samples to analyse to make sure it functions properly in zero-gravity.
The water has been thoroughly tested on Earth, including blind taste tests that pitted recycled urine with similarly treated tap water.
| || People may think it's disgusting, but if it's done correctly the water is purer than you drink on Earth |
"Some people may think it's downright disgusting, but if it's done correctly, you process water that's purer than what you drink here on Earth," said Endeavour astronaut Heidemarie Stefanyshyn-Piper.
The most frequent comment was the faint taste of iodine in the water, added Nasa's Bob Bagdigian, who oversaw development of the water regeneration system.
Iodine is added at the final step of the process to control microbial growth.
"Other than that, it is just as refreshing as any other kind of water," Mr Bagdigian said.
"I've got some in my fridge. It tastes fine to me."
Nasa plans to double the station's crew size from three to six as early as May.
Endeavour also will be delivering two new sleeping compartments, more exercise gear, a galley and perhaps most important, a second toilet.
"With six people, you really do need to have a two-bathroom house. It's a lot more convenient and a lot more efficient," Ms Magnus said.
Astronauts also plan to work on the space station's solar power system. Four spacewalks are scheduled to begin repairs on a contaminated rotary joint needed to aim solar panels at the Sun.
The flight is the fourth and final mission of the year.
Nasa had hoped to fly a servicing call to the Hubble Space Telescope last month but delayed the mission to May 2009 to prepare for some additional repair work on the observatory.
In all, Nasa plans 10 more shuttle flights before the fleet is retired in 2010.
Published: 2008/11/14 14:48:49 GMT
© BBC MMVIII
Thursday, November 13, 2008
He will open up Milk Bar tomorrow morning at 8am.
I got a little sneak peak today and its gonna be a ht for sure.
The premise is a bakery which serves both sweet and savory.
And what is a milkbar without the milk.
They serve 4 types today.
Cereal Milk ***
Chocolate (86ed when I got there)
In addition, they serve these really awesome canned drinks from Lotte.
- Let's Be Mild Coffee
- Sac Sac Orange
- Sac Sac Grape
- Chilsung Cider
As for baked goodes, I had the "Volvano", which is a sourbread filled with potato gratin and bits of smokey bacon. Heated up to order, this was deeply satisfying.
Then I was served the "Big Boy Pork Bun".
If you've been to Ssam or Noodle Bar, you know of the pork buns. Well they are bigger now, and they also added a deep fried egg into the mix.
Like I needed more fat, but what ever, it was so good.
If you are in the neighborhood, you gotta go check it out. Everything on the menu looked great.
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As long as there's a generous portion of cheese, and a nice flour tortilla to bind all the goodness in between, it's all good.
So here's the schpeel. I just moved from my tiny apartment to another tiny little ditty.
I have absolutely nothing in the fridge but some tortilla shells and shredded cheese that I bought the day before. That previous morning, I was at a cooking photo shoot and got to take home some extras.
I looked in my baggie and there were matsutake mushrooms, lobster tail and claws, and fresh shiso leaves.
Limited in options, I just threw everything together creating the most expensive quesadilla I've ever had. This was surely something fit for the Medicis.
The matsutake mushrooms were very earthy and pronounced, the lobster tail and claws gave a great mouth feel and slight ocean flavor, and the fresh julienned shiso leaves just punched up the flavors on the roof of my mouth.
Wednesday, November 12, 2008
1762 Columbia Rd. NW
Washington, D.C. 20009
This is Adams Morgan part of Washington, D.C.
Washington, D.C. is the most international city I’ve been to, so you’d think it would be easy to find good (READ: authentic) Mexican food. Wrong! There are many Mexican places in and around D.C., but they are Mexican-slash-Salvadorean (mainly), Mexican/Colombian/Bolivian, Mexican/
The place is very small and has 2 counters on the inside where one can stand or sit on a bar stool to eat, and then there are 2 more on the outside. There is always traffic going in & out of here, so you can see they’re quite busy. When you walk in, you see the condiment stand on the right with both green and red salsas. One big thing that shows its authenticity is the real “salsa” which is spicy pickled jalapenos and carrots. As the name of the restaurant states, they are also a bakery. Both on right and left are their baked goods where the right has the typical selections you’d see at a Mexican bakery like conchas, and the left side has cakes in the refrigerator.
Now, onto what I ate and my thoughts.
Tacos. This is the real deal. This is my favorite dish at this place. You wonder why it’s called Super Tacos? It would have been better if they used homemade tortillas. If they were, they didn’t feel like it. Both times I was there. Other than that, the meats were delicious, which is the important aspect.
Carnitas (braised pork) – In a taco, this was my favorite. Very flavorful, plenty of meat, and goes perfect with the onions and cilantro mixture. And I don’t like cilantro.
Cochinita pibil (slow-roasted pork) – When you pull the meat from the taco and eat it alone, this was my favorite. For some reason, as a taco, it was a very close second. So delicious, moist, incredible flavor and texture, but a bit too many chunks of fat.
Lengua (tongue) – Insanely soft. If you like tongue, then you’ll enjoy this. Que rico
Pollo Guizado (chicken braised in tomato, onion, and chicken stock) – I love the carnitas, so I ordered more. They gave this to me on accident. No complaints here at all. If I ordered the chicken…
Torta. This is basically a Mexican sandwich. Since this is a bakery, all the bread is freshly made on premise. In fact, I felt bad for one customer, because they were waiting for a long time only to have the bread run out. The lady apologized and said she’ll make more and to check back in 30 minutes. This is another winner for STacos. I had the chorizo y huevo (Mexican sausage and egg). Besides the obvious, this is stuffed with avocado, lettuce, tomato, and mayonnaise (I think). It was quite large, and I ordered the smaller one. There are so many different kinds of tortas there, so I need to go back and try more.
Chicken quesadilla – It was made with a different kind of tortilla. In fact, I don’t even think it was a tortilla. I could relate it more to something like a pizza crust. I think it’s the same thing they used when making the huarache. It was okay.
Huaraches de cochinita pibil – Huarache is like a Mexican sandal. But in terms of food, it’s like a bread or pizza crust that’s sprawled out on a large plate. Kind of the shape of a sandal, I guess Beans is spread on the bottom, lettuce, a few more items, and finally, the “topping.”
Enchiladas – I had the platter which has chicken/cheese enchiladas with the typical lettuce, tomato, and sour cream on the side and comes with Mexican rice, beans with cheese on top.
Bakery – Picked several items from the bakery, and like many breads you’d find… meh. Not that great.
I have more pictures from the 2nd time I went, but unfortunately, I didn’t upload them from my camera, which is on its way to Africa and Asia now. Enjoy these pictures.
Tuesday, November 11, 2008
With recent posts of cheese and beers, I had the urge to crack open a bottle of Sauternes which I had been saving. The beauty of these dessert wines is it's amazing complexity.
It's not just sweet. It's beautifully balanced with fruity flavors, body, the perfect amount of acidity, great viscosity, and most of all, a floral elegance that resonates after each sip.
Not to mention when it's paired with the right foods or cheese for that matter, it seems to be amplified exponentially.
It's a bit pricey, but if you enjoy the finer things in life, this is well worth every penny.
In the pic, I have a split bottle of 2002 Chateau Doisy-Daene Sauternes with a cheese plate of Morbier, Gorgonzola Dolce, and Piave in the background. Complimenting the cheese was some Lavender Honey and a great fresh Baguette from Balthazar. How Bon Vivant!
sidenote... Sauternes are a perfect libation for pairing with Foie Gras.
2002 Chateau Doisy-Daene ***
Gorgonzola Dolce ***
Thanks to wiki... I've attached a short description of "Sauternes"
Sauternes is a French dessert wine from the Sauternais region of the Graves section in Bordeaux. Sauternes is made from Sémillon, Sauvignon Blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. Sauternes is one of the few wine regions where infection with noble rot is a frequent occurrence, due to its climate. Even so, production is a hit-or-miss proposition, with widely varying harvests from vintage to vintage. Wines from Sauternes, especially the Premier Cru Supérieur estate Château d'Yquem, can be very expensive, due largely to the very high cost of production. Barsac lies within Sauternes, and is entitled to use either name. Somewhat similar but less expensive and typically less-distinguished wines are produced in the neighboring regions of Monbazillac, Cérons, Loupiac and Cadillac. In the United States, there is a semi-generic label for sweet white dessert wines known as sauterne without the "s" at the end and uncapitalized.
Monday, November 10, 2008
1) Taleggio (house cured) **
Comments: Soft very pungent cheese that has a buttery taste. Texture of a brie, but has tons more stank. Very tasty stuff. Cured at the Hoboken Cheese Store...
2) Appenzeller *
Comments: A nutty hard cow's milk cheese that has similar characteristics to a gruyere, but a more pungent flavor.
3) Raisin D'Etre **
Comments: Nice beer that paired perfectly with the cheeses. The slightly sweet finish really brought out the sweetness and nuttiness of the cheeses. I used the beer to help cook my ratatouille and ground lamb stew and it imparted the sweetness and hopiness into the stew.
Friday, November 7, 2008
Thursday, November 6, 2008
What I've learned so far is:
1) Mario is a big celebrity f'er. Even Gwyneth calls him out as
he was dropped Bono's name for no reason.
2) The food on the show looked spectacular and from the looks of it; Spanish food might have some of the most clean flavors in Europe. Though I love Italian food and I believe there's purity of flavors, there's still a lot of stuff going on. A lot of the Spanish food on the show was straight up salt, pepper, olive oil, and cooked on the plancha. So amazing...of course they hit the molecular type places, but those flavors are very pure as well - just texturally different. I wish I could find a Spanish, non-tapas, non-paella restaurant in the city.
3) It's good to see that there are other weirdo's that go nuts whenever they eat tasty food. The crew (plus Michael Stype from REM) eat at the phenomenal Inopia (Adrian Ferrara's brother place) in Barcelona. The food looks ridiculous and they all look like they're about to orgasm with every bite. Great TV and affirmation that I'm not the only weirdo that freaks when I eat great food...
Wednesday, November 5, 2008
11 Madison Ave
New York, NY 10010
What a pleasant surprise. I expected a solid meal, but this was over the top. I can't believe it's taken me this long to set up a rez and dine at Eleven Madison Park. This place absolutely rocks.
My guests and I all did the Autumn Tasting with the supplemental Alba Truffles.
To go with the meal, we ordered a great bottle of Puligny Montrachet, and a fabulous medium bodied Burgundy.
The Somm was pushing us to go for a $400 Burgundy, but we stuck to our guns and settled for a $150 bottle that totally did the trick.
Autumn Tasting Menu with Alba Truffles ($125+$75 for the Truffles)
Amuse Bouche ***
Garden Potatoes with Smoked Salmon **
Foie Gras Terrine w/Pineapple Foam *
Maine Diver Scallops with Acorn Squash Puree *** perfectly paired with the Montrachet
Potato Gnocchi with Alba Truffles ***
Colorado Lamb Tenderloin Sous Vide *** perfectly paired with the Burgundy
Suckling Pig Confit **
Milk Chocolate Palette
I can't say enough about the meal last night. The white truffles shaved on top of their potato gnocchi really was a moment I'll never forget. What a treat.
All things considered, the price of the tasting was reasonably priced for Manhattan.
It's great to know Danny Meyer establishments are still solid as ever.
Tuesday, November 4, 2008
Ingredients (all are guesses, since I never measure)
1/2 box linguine
1/2 red onion medium dice
8 cloves garlic minced
2 tsp dried thyme
Extra Virgin Olive Oil
1.5 tbsp butter
2 tsp dried red pepper flake
3/4 cup white wine
Sea Salt and pepper
1) Thoroughly clean the clams. I washed them, scrubbed them, and let it sit in cold water for 10 minutes. Change the water and repeat until the water is still clear after 5 minutes. Make sure all the clams are completely closed; any that are open are probably dead.
2) Add 1 tbsp butter and a drizzle of olive oil to a saute pan over medium heat. Add onions, pinch salt and pepper and cook for 5-10 minutes until soft. Make sure it doesn't burn, so stir every once in a while.
3) Set large pot of water to high heat. When the water comes to a boil, salt the water heavily and drop the pasta in.
4) Add garlic to the saute pan, pepper flake, and thyme (crushed between the palm of your hand to open up the flavors). Cook for 1-2 minutes again making sure not to burn the garlic. I know it's a lot of garlic, but the Pepe's pie was packed with sweet, pungent garlic.
5) Change the burner with the saute pan to high heat and add all the clams, wine, and cover. As the clams open up remove it from the pan, but make sure to dump any of the juice from the clam back into the pan. This whole process may take 5-6 minutes with each opening at different times. If they don't open, toss them out since they're probably dead.
6) As soon as the pasta is finished cooking (about 8 minutes - 1 minute short of the box time), remove the clams and add them back to the saute pan with the pasta. Cook over high heat for 1-2 minutes, until the pasta changes color and soaks up a good amount of the sauce in the pan. Cut the heat and drizzle extra virgin oil, add some more pepper flake, with the remaining butter (figured it would work like risotto). The key is to see that the pasta is very loose and juicy - great tactile sensation. If it's too tight, then add some pasta water. If it's swimming in broth, then cook it down some more. Buono appetito!
Monday, November 3, 2008
Sezz Medi - Highly Recommended
1260 Amsterdam Ave, New York 10027
At W 122nd St
Back to Sezz Medi for a random date night with the wife. I wanted some fall flavors and Sezz Medi totally delivered. You wouldn't expect much out of this unassuming restaurant near Columbia University, but it might be my favorite Italian restaurant in the city right now. Solid Italian food and decent service for a great price. Overall, I give the restaurant an 86/100.
1) Chicken Livers, Pancetta, and Sage served with a Garlic Crostini and Grilled Polenta (special) **
2) Homemade Pappardelle and Ragu Bolognese *
3) Lamb Shank and buttnernut squash cooked in Barolo with English Pea Risotto (special) **
4) Pear and Mixed Berry Tart
--- What the F - in a bad way * Good ** Great *** What the F – in a good way
1) Such a great dish and I'm totally making this sometime. Meaty, full-flavored chicken livers paired with the perfect Italian complements: salty pancetta, sage, and sweet caramelized onions. When you add this to the crispy crostini and grilled soft creamy polenta, you have some fireworks. Love this dish.
2) Nicely cooked pasta with a good bolognese sauce. Nothing mind blowing, but still satisfying. Weird thing is I may like it more straight from the fridge.
3) This is totally what I wanted - a great fall dish. Fall of the bone flavorful lamb shank, with surprisingly meaty and sweet squash. The velvety barolo sauce puts this over the top. Risotto was creamy, but a little thick for my opinion and the only thing holding it back from being a what the f dish.
4) After a solid app and entrees, we were pretty disappointed by the desserts. Usually, I'm anti-overly sweet desserts, but this was the opposite where the crust and berry mixture wasn't sweet enough.
Overall Restaurant Experience (86/100)
- Food 8.6/10 – Great apps and entrees. Scores would have been higher if the dessert was better. Surprisingly, even though they serve great pizzas, the breads they serve are pretty subpar. You'd figure with that brick oven, you could make some solid breads.
- Service 8.3/10 – Waiter was attentive and the food came out on time.
- Atmosphere 7.5/10 – Looks like a casual coffee shop with a brick oven. Crowd consisted of large groups, families, and couples. We got there at 8pm on a Thursday and were seated within 5 minutes. Surprisingly around 9pm there was a line to get in.
- Price 8.7/10 – Experience was definitely worth the price. For everything above including a glass of wine it was $70 including tips. No entrees are more than $23.
With Andrew Carmelini leaving A Voce, I think Sezz Medi is definitely my new go-to Italian for the solid food, great price, and good service. Peasant also serves some great food, but the service is consistently pretty bad.