Some things I recommend:
1) If a restaurant has a full bar with a bartender and specialty cocktail list - Order one!
The establishment probably worked really hard to make those cocktails really delicious (they want you to buy them, lots of them). This is an opportunity to try a new flavor combination and another way to see things from the restaurant's point of view.
If the restaurant is proud of its wine list, order a bottle (glass) with dinner too. At the same time, if a restaurant is proud of its wine list and that is about it, take their word for it, they want you to be drinking wine (I am sure there are probably some other licensing issues and decisions happening there as well). I overheard a couple ask about the margaritas at Oleana. I am all for people getting what they want and not being ashamed to ask for it, but know where you are. The staff at Oleana could talk to you for days about their wine list and food but as the waitress said, "we don't really do margaritas."
2)If a restaurant has listed its pastry chef on the menu and the price seems awfully high - Order One (two...three)!
The best pastry chefs are going to be at those restaurants where they get their due credit. It is hard enough for Pastry Chefs to get all the respect they deserve in the business. When they are listed on the menu you have a sense that their skills are appreciated by someone in charge. (However, I can't say how well that translates in the kitchen environment). The price also indicates that a talented person is behind those desserts. That extra money is paying for someone to just be the pastry chef and the restaurant is going to need you to feel like 12 dollars was more than worth it.
Wednesday, January 21, 2009
Tinto de Verano
When in Spain I enjoyed doing as the Spanish do. This translates to large lunches, naps, late dinners, tostadas and cafe con leche, tapas, and Tinto de Verano (red wine of summer) or Tinto y Blanco to drink at many meals and bars.
As contradictory as this sounds, it was cold red wine with either lemon soda or fizzy water. These go down easy and are refreshing at almost any juncture in the day.
We ate at a typical cheap restaurant with a 5 Euro lunch of traditional Sp
anish foods. They didn’t take drink orders, just brought glasses of ice. On every table was a bottle of wine and soda and you just mixed your own drink. There is a funny picture of my sister at the table and you can see the bottles.
Sure, anyone is embarrassed to actually order a wine spritzer, but wait till summer, make them at home, drink them all day, all season long, and enjoy it (it is so European of you!)!
As contradictory as this sounds, it was cold red wine with either lemon soda or fizzy water. These go down easy and are refreshing at almost any juncture in the day.
We ate at a typical cheap restaurant with a 5 Euro lunch of traditional Sp
anish foods. They didn’t take drink orders, just brought glasses of ice. On every table was a bottle of wine and soda and you just mixed your own drink. There is a funny picture of my sister at the table and you can see the bottles.Sure, anyone is embarrassed to actually order a wine spritzer, but wait till summer, make them at home, drink them all day, all season long, and enjoy it (it is so European of you!)!
Saturday, January 17, 2009
Rialto
If you are at a restaurant where the chef just wants to share an experience, share what she knows, expand what you know, and then personally make sure she did her job, you should go again and again. Rialto is a place of trust and love between patron and owner.
Last night I was treated to a dinner at Rialto by SM. This is classic Cambridge eating. An old staple of the Charles Hotel, Rialto is the chef, Jody Adams. The food is new Italian. The staff is kind, welcoming and efficient. She features a region of the country in seasonally evolving Prix Fixe menus in addition to a regular and changing menu. Our dinner included the following:
Gnocchi with cheese and truffles,
Wild boar prosciutto with cheese and greens,
Bone Marrow with Saffron Risotto,
Pork Medallions with sweet potatoes and almonds,
Berkshire Veal Steak with mashed potatoes wrapped in red onion
Honey Ricotta cheesecake with pine nuts, figs, golden raisins and grappa
Cocoa Hazelnut meringues with a coffee (or mocha) pudding, cream, and a shot of decaf espresso to drizzle over it.
All of this food was good. And I mean that in the way that Greek philosophers used “the good” to describe life’s purpose. I was satisfied from beginning to end. The joy of this meal was not in adventurous flavors but in quality.
The highlights were the bone marrow and the cheesecake.
This was the first time that we had ever had bone marrow. Not sure how to approach it or eat it, we scraped a bit off the bone with ease. The flavor completely filled our mouths many time over while feeling like there was nothing in there. The saffron risotto it was served with was very salty but a welcomed compliment and good on its own.
As for the cheesecake, I was skeptical. I rarely feel like eating cheesecake after a big meal. This cake however, was light with a delicate texture without being whimpy. The honey was a gentle sweetness that enhanced the ethereal and conforting feel of the dessert. The grappa was also not as invasive as it had sounded to me. I don't think I can eat a heavy, dense cheesecake again. This experience changed my view of cheesecake for the better, while simultaneously probably ruining most other cheesecakes in my future.
Here is the thing of this restaurant: As we took our time finishing our wine and dessert, Jody Adams stopped by our table. She really wanted to know if we were having a good time. I think our calm yet elated state told her enough about our time at her restaurant, however, we mentioned that she also gave us the new experience of bone marrow.
She responded, "I think it is really an overlooked thing, that is why we give you such a generous portion." Thank you for thinking of us, Ms. Adams.
www.rialto-restaurant.com
Last night I was treated to a dinner at Rialto by SM. This is classic Cambridge eating. An old staple of the Charles Hotel, Rialto is the chef, Jody Adams. The food is new Italian. The staff is kind, welcoming and efficient. She features a region of the country in seasonally evolving Prix Fixe menus in addition to a regular and changing menu. Our dinner included the following:
Gnocchi with cheese and truffles,
Wild boar prosciutto with cheese and greens,
Bone Marrow with Saffron Risotto,
Pork Medallions with sweet potatoes and almonds,
Berkshire Veal Steak with mashed potatoes wrapped in red onion
Honey Ricotta cheesecake with pine nuts, figs, golden raisins and grappa
Cocoa Hazelnut meringues with a coffee (or mocha) pudding, cream, and a shot of decaf espresso to drizzle over it.
All of this food was good. And I mean that in the way that Greek philosophers used “the good” to describe life’s purpose. I was satisfied from beginning to end. The joy of this meal was not in adventurous flavors but in quality.
The highlights were the bone marrow and the cheesecake.
This was the first time that we had ever had bone marrow. Not sure how to approach it or eat it, we scraped a bit off the bone with ease. The flavor completely filled our mouths many time over while feeling like there was nothing in there. The saffron risotto it was served with was very salty but a welcomed compliment and good on its own.
As for the cheesecake, I was skeptical. I rarely feel like eating cheesecake after a big meal. This cake however, was light with a delicate texture without being whimpy. The honey was a gentle sweetness that enhanced the ethereal and conforting feel of the dessert. The grappa was also not as invasive as it had sounded to me. I don't think I can eat a heavy, dense cheesecake again. This experience changed my view of cheesecake for the better, while simultaneously probably ruining most other cheesecakes in my future.
Here is the thing of this restaurant: As we took our time finishing our wine and dessert, Jody Adams stopped by our table. She really wanted to know if we were having a good time. I think our calm yet elated state told her enough about our time at her restaurant, however, we mentioned that she also gave us the new experience of bone marrow.
She responded, "I think it is really an overlooked thing, that is why we give you such a generous portion." Thank you for thinking of us, Ms. Adams.
www.rialto-restaurant.com
Saturday, January 10, 2009
Jungle Speed
I don't know if you know the interrupting cow joke. It's a personal favorite. I am notoriously bad at it; I can't get the timing and somehow get distracted. I get a rush of adrenaline, exhilaration and anxiety all rolled up in one for the 15 seconds that I attempt the joke. Playing Jungle Speed makes me feel like that for the entire duration of the game. Exhausting and Glorious!
This was a Christmas present from Gwen. She learned about it in Spain and bought it there, however, I am guessing that it probably didn't originate there.
Jungle Speed has the basic goal of getting rid of all of your cards. You put your cards down as fast as possible and grab a baton that sits in the middle of the group if you and someone else have the same card up. There are various other times to grab this lovely wooden pole. You get to get rid of some of your cards if you get the baton. You gain cards if you made a mistake or missed the grab. Sounds simple enough, but you have to pay attention to every card and everything is moving soooo fast!
I love it! and now I am looking for people to play...
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