La Coquina Chef's Table, provides a very unique dining environment for diners who can appreciate expertly prepared gourmet food in a very unique and unusual setting: The Kitchen.
There were 5 tables total in the Kitchen and perhaps a total of 12 persons in this beautiful setting of stainless steel counters and appliances with soft ambient lighting making the room comfortable and pleasing to all that were there.
This place is great for special occasions such as ours was; Ken's Birthday Month Celebration. Reservations must be made months in advance and they close early June and re-open in the middle of September every year. La Coquina is more commonly known for its excellent Champagne Brunch on Sunday's which is served in the Restaurant.
We were greeted by our servers and taken to our table. We confirmed that we would be having the wine pairing offered with the dinner, where wines are selected by the chef to compliment each and every course planned for the evening. Shortly thereafter the senior chef came introduced himself to us and asked if we had any food allergies. We replied that we did not and he left.
Shortly after that the delicacies started to arrive.
Dinner started with what they call "Amuse Bouche". This is a French term meaning, "mouth amuser". These are bite size morsels served before the appetizer and are meant to stimulate your palette and give you a preview of the Chef's prowess and her approach to cooking.
The Amuse Bouche was a trio of delicacies; a tiny waffled biscuit with sour cream and Beluga Caviar; a Quail Egg with Caviar on a tiny toast point; and a Florida Rock Shrimp in Salsa. These were delicious and were complimented by a Glass of Flora Springs, Napa Valley Chardonnay.
The first course was the Hawaiian Tuna Tartar served on a warm Blini and Red Wine Cream with green and gold pea shoots. This was excellent and made better with a glass of La Crema, Pinot Noir 2005 Sonoma Coast.
The next course was the Lemon Grass Poached Maine Lobster served with a Black Pasta Risotto. The rissoto was couscous that had been dyed with squid ink. This dish was incredibly delicious. The lobster was served with a glass of Beringer, Alluvium Blanc, Knights Valley. The wine was a blend of grapes, most of which were viognier. Excellent complex flavor. It was superb.
The third course brought us the Buffalo Carpaccio served with a Caesar Roll Parmesan. Awesome flavors. The Buffalo was served with a J Lohr Carbanet Sauvignon, Paso Robles, CA. Excellent combination.
Next came the Roasted Squab, one of our favorites, served with a Pheasant Ravioli and Thyme Game Consomme which was spectacular. This was paired with The Gold Label Austrial Shiraz, Wolf Blaas. Excellent pairing.
At this point we took them up on the invitation to tour the kitchen and the cooking stations. We walked around with our wine and spoke to the different chefs in the kitchen. We met the main chef for the evening, Denise Montello. She was a charming young lady.
When we returned to our table, they brought out the fifth course; The Seared Foi Gras and the Kobe Rib Eye of Beef. This was terrific. The foi gras was very rich and filling, but it was awesome. The beef was incredibly delicious. This was served with Jasmine Rice Grits and Oxtail Ragout. The wine that complimented this dish was the Sterling Vineyards, Napa Valley, Merlot, 2003. Delicious wine. We love Sterling Vineyards. First tried it in Montana during our trip to Yellowstone, the night we used the Hot Tub.
The sixth course was the first dessert; Strawberry Florentine Tower served with Citrus Mascarpone Cheese and Marzipan (a confection made with sugar and ground almonds). It was very good.
And for the seventh course we had La Coquina's Signature Dessert; the Gran Marnier Souffle. This was not as good as we have become accustomed to at the Metropolitan in Salt Lake City or and at Le Coq au Vin in Orlando. That dessert needs to be improved at La Coquina.
The dessert courses were accompanied by a delicious Petit-Vedrines Sauternes 2002, sweet dessert wine.
This meal compares only to the gastronomical experience we had last year at Victoria and Albert's.
Overall, the food, the service and the ambiance at La Coquina's Chef Table is standout and is deserving of critical praise and acclaim.
Ken and Len give La Coquina's Chef Table 4.5 FORKS
Thursday, September 27, 2007
The Ritz Carlton - Orlando
Last weekend we decided to get away to celebrate Ken's Birthday and we went to the Ritz Carlton Resort in Orlando located in the Grande Lakes area near Disney World.
The place is stunning but in this Blog we will talk about our dining experiences.
BLEU
The first place we tried was Bleu, the pool side, open air restaurant.(http://www.ritzcarlton.com/en/Properties/Orlando/Dining/Bleu/Menu.htm)
Bleu is unusual in that it has no doors or windows. It is an open pavilion with curtains that roll up and give the illusion that they can be lowered for shelter when necessary. Very nicely done.
We had been eating junk food all morning so we were not very hungry when we sat down, so we ordered light; a couple of appetizers. We had the Shrimp Cocktail with Tomato Horseradish Sauce and the Fried Corn Tortilla Chips with the Spanish Tomato Salsa and Guacamole.
The Shrimp Cocktail was not as good as we would have hoped. The Shrimp were only medium sized and not the freshest lot we have seen. They were generous with the 8 pieces that were served. (Instead of the usual 5 or 6 that you get other places.) Perhaps they were trying to get rid of the "old" shrimp. The tomato horseradish sauce was tasty but it lacked "kick".
The Fried Corn Tortillas on the other hand, were warm and tasty. The Guacamole was very good and the Tomato Salsa was better once Ken dumped a little miniature bottle of Tabasco sauce inside. Yum. We discovered that the Tortilla Chips are even more delicious with a little freshly ground salt and pepper. Our server, Alessandra, was a charming and attentive young lady and made this early afternoon experience even more enjoyable.
However the very best thing we had from Bleu was the Lazy Days Lemonade, made with Absolut Citron. This was a frozen lemonade drink that went down ...OH so very smooth. We made that drink our Theme for the Weekend.....Lazy Days indeed. Ken and Len give Bleu, 3.5 FORKS.
After a wonderful afternoon of lying by or in the pool, and/or the Jacuzzi, we prepared ourselves for the evening meal. But before we went to dinner we wanted to check out NORMAN'S
NORMAN'S
We had dinner reservations elsewhere this evening, but we wanted to check out Norman's, the signature restaurant at the Ritz Carlton Resort- Orlando.
Norman's is owned by renowned chef Norman Van Aiken. He has created this new world cuisine restaurant based on the Cuban influence in Florida and the Orlando area. Basically it is Gourmet Cuban food, expertly prepared and incredibly well presented. And it is really good, too.
We sat at the bar an ordered a Campari on the rocks and an Old Fashioned and two appetizers; The Bacalao Fritters and the Steak Tartar. Both we excellent. The Bacalao is cod fish that has been minced and mixed with flour to create a fritter. They were excellent. Too bad they only served 3 fritters half than the size of a golf ball.
The Steak Tartar was topped with a chimichurri sauce and served with plantain chips cut lengthwise for maximum size and appeal. The raw steak was chopped and mixed with herbs and spices and was also a delicacy. The plantain chips made a very poor substrate for this appetizer. They were too delicate and kept breaking when used for their intended purpose.
Our server, Derek, was very knowledgeable, pleasant and helpful. In fact I commented that if I owned a similar establishment, he would be the type of person I would want representing me.
Ken and Len give Norman's, 4-FORKS.
We had a couple more cocktails and then off to meet our driver to be taken to dinner at La Coquina. (see separate Blog Entry)
The next morning we got up early and decided we would have breakfast, which was part of the weekend package we had booked for ourselves.
The Vineyard Grill
Breakfast at The Grill was a la carte or buffet style. We both opted for the buffet after canvasing the delicious assortment of foods that they had set up for breakfast. The restaurant was not very crowded at 8:00 AM so we had awesome service.
Together we had a custom made Western Omelet and Scrambled eggs; Pancakes with Maple Syrup; Apple Wood Smoked Bacon; Black Forest Ham; Sausages; Roasted Yukon Potatoes; Fresh Fruit; Bagels and Cream Cheese; Smoked Salmon; Sicilian Style Frittata and last but certainly not least, Fresh Squeezed Orange Juice. There was a lot more food at the Breakfast Buffet that we didn't even touch. It was all very good.
The Vineyard Grill is the largest of the restaurants at the Ritz Carlton Resort - Orlando. It is tastefully decorated and comfortably lit. They have some decorative wrought-iron lighting on the walls made to resemble Grape Vines. But it looks "clunky" and perhaps they should consider some wall paper with grape vines on it to achieve the Vineyards affect. Ken and Len give breakfast at The Vineyard Grill, 4-FORKS.
We returned later, around 2 PM that afternoon,(after a day filled with fun in the sun and more Lazy Days Lemonade) for the celebrated Ritz Carlton Champagne Sunday Brunch. That was spectacular.
The spread went on and on. First we will say, that they had everything we had for breakfast available again for brunch, so we were able to sidestep those things we had already enjoyed earlier and concentrate on the new stuff on display for Brunch.
They had soups, salads, sushi, shrimp, fruits and cheeses that we didn't even touch, but here are some of the more notable items we shared:
Caviar with all the trimmings; Scallops with Serrano Ham; Flank Steak on Toast Points with potatoes; Muscles Ceviche in White Wine and Onions; Pork Loin Marino with Saffron, Peppers and Aiolli; Roast Beef Carved to order; Ham Carved to order; Baked Acorn Squash; Trouffled Mashed Potatoes; Cream of Spinach; Lamb Chops; Duck Roasted in Cherries with Arugula and Port Vinaigrette; Grilled Calamari Stuffed with Chorizo and Lentil Salad; Spanish Tortilla with Roasted Red Pepper Emulsion; Drunken Goat Cheese; Smoked Salmon; Churros with Cinnamon Ice cream; Flan with Orange Supreme; Espresso Creme Brulee; Raspberry Glazed Cheesecake; Chocolate and Praline Parfait; Chocolate and Roast Fig Brownie; and all sorts of cookies and cakes we were too full to try.
For the most part everything was delicious with one exception: we didn't care much for their version of the Spanish Tortilla. However everything else was amazingly delicious. Plus the all you can drink Champagne was very good quality exclusively bottled for the Ritz Carlton, worldwide.
We recommend this Sunday Brunch to everyone. You don't have to stay at the resort, to enjoy dining there. We will mention however, that The Champagne Brunch is $65/person plus tax and gratuity, so it is on the expensive side. But this is truly a gourmet experience and well worth the money. Ken and Len give The Ritz Carlton Resort - Orlando's Champagne Sunday Brunch 4.5 FORKS
The place is stunning but in this Blog we will talk about our dining experiences.
BLEU
The first place we tried was Bleu, the pool side, open air restaurant.(http://www.ritzcarlton.com/en/Properties/Orlando/Dining/Bleu/Menu.htm)
Bleu is unusual in that it has no doors or windows. It is an open pavilion with curtains that roll up and give the illusion that they can be lowered for shelter when necessary. Very nicely done.
We had been eating junk food all morning so we were not very hungry when we sat down, so we ordered light; a couple of appetizers. We had the Shrimp Cocktail with Tomato Horseradish Sauce and the Fried Corn Tortilla Chips with the Spanish Tomato Salsa and Guacamole.
The Shrimp Cocktail was not as good as we would have hoped. The Shrimp were only medium sized and not the freshest lot we have seen. They were generous with the 8 pieces that were served. (Instead of the usual 5 or 6 that you get other places.) Perhaps they were trying to get rid of the "old" shrimp. The tomato horseradish sauce was tasty but it lacked "kick".
The Fried Corn Tortillas on the other hand, were warm and tasty. The Guacamole was very good and the Tomato Salsa was better once Ken dumped a little miniature bottle of Tabasco sauce inside. Yum. We discovered that the Tortilla Chips are even more delicious with a little freshly ground salt and pepper. Our server, Alessandra, was a charming and attentive young lady and made this early afternoon experience even more enjoyable.
However the very best thing we had from Bleu was the Lazy Days Lemonade, made with Absolut Citron. This was a frozen lemonade drink that went down ...OH so very smooth. We made that drink our Theme for the Weekend.....Lazy Days indeed. Ken and Len give Bleu, 3.5 FORKS.
After a wonderful afternoon of lying by or in the pool, and/or the Jacuzzi, we prepared ourselves for the evening meal. But before we went to dinner we wanted to check out NORMAN'S
NORMAN'S
We had dinner reservations elsewhere this evening, but we wanted to check out Norman's, the signature restaurant at the Ritz Carlton Resort- Orlando.
Norman's is owned by renowned chef Norman Van Aiken. He has created this new world cuisine restaurant based on the Cuban influence in Florida and the Orlando area. Basically it is Gourmet Cuban food, expertly prepared and incredibly well presented. And it is really good, too.
We sat at the bar an ordered a Campari on the rocks and an Old Fashioned and two appetizers; The Bacalao Fritters and the Steak Tartar. Both we excellent. The Bacalao is cod fish that has been minced and mixed with flour to create a fritter. They were excellent. Too bad they only served 3 fritters half than the size of a golf ball.
The Steak Tartar was topped with a chimichurri sauce and served with plantain chips cut lengthwise for maximum size and appeal. The raw steak was chopped and mixed with herbs and spices and was also a delicacy. The plantain chips made a very poor substrate for this appetizer. They were too delicate and kept breaking when used for their intended purpose.
Our server, Derek, was very knowledgeable, pleasant and helpful. In fact I commented that if I owned a similar establishment, he would be the type of person I would want representing me.
Ken and Len give Norman's, 4-FORKS.
We had a couple more cocktails and then off to meet our driver to be taken to dinner at La Coquina. (see separate Blog Entry)
The next morning we got up early and decided we would have breakfast, which was part of the weekend package we had booked for ourselves.
The Vineyard Grill
Breakfast at The Grill was a la carte or buffet style. We both opted for the buffet after canvasing the delicious assortment of foods that they had set up for breakfast. The restaurant was not very crowded at 8:00 AM so we had awesome service.
Together we had a custom made Western Omelet and Scrambled eggs; Pancakes with Maple Syrup; Apple Wood Smoked Bacon; Black Forest Ham; Sausages; Roasted Yukon Potatoes; Fresh Fruit; Bagels and Cream Cheese; Smoked Salmon; Sicilian Style Frittata and last but certainly not least, Fresh Squeezed Orange Juice. There was a lot more food at the Breakfast Buffet that we didn't even touch. It was all very good.
The Vineyard Grill is the largest of the restaurants at the Ritz Carlton Resort - Orlando. It is tastefully decorated and comfortably lit. They have some decorative wrought-iron lighting on the walls made to resemble Grape Vines. But it looks "clunky" and perhaps they should consider some wall paper with grape vines on it to achieve the Vineyards affect. Ken and Len give breakfast at The Vineyard Grill, 4-FORKS.
We returned later, around 2 PM that afternoon,(after a day filled with fun in the sun and more Lazy Days Lemonade) for the celebrated Ritz Carlton Champagne Sunday Brunch. That was spectacular.
The spread went on and on. First we will say, that they had everything we had for breakfast available again for brunch, so we were able to sidestep those things we had already enjoyed earlier and concentrate on the new stuff on display for Brunch.
They had soups, salads, sushi, shrimp, fruits and cheeses that we didn't even touch, but here are some of the more notable items we shared:
Caviar with all the trimmings; Scallops with Serrano Ham; Flank Steak on Toast Points with potatoes; Muscles Ceviche in White Wine and Onions; Pork Loin Marino with Saffron, Peppers and Aiolli; Roast Beef Carved to order; Ham Carved to order; Baked Acorn Squash; Trouffled Mashed Potatoes; Cream of Spinach; Lamb Chops; Duck Roasted in Cherries with Arugula and Port Vinaigrette; Grilled Calamari Stuffed with Chorizo and Lentil Salad; Spanish Tortilla with Roasted Red Pepper Emulsion; Drunken Goat Cheese; Smoked Salmon; Churros with Cinnamon Ice cream; Flan with Orange Supreme; Espresso Creme Brulee; Raspberry Glazed Cheesecake; Chocolate and Praline Parfait; Chocolate and Roast Fig Brownie; and all sorts of cookies and cakes we were too full to try.
For the most part everything was delicious with one exception: we didn't care much for their version of the Spanish Tortilla. However everything else was amazingly delicious. Plus the all you can drink Champagne was very good quality exclusively bottled for the Ritz Carlton, worldwide.
We recommend this Sunday Brunch to everyone. You don't have to stay at the resort, to enjoy dining there. We will mention however, that The Champagne Brunch is $65/person plus tax and gratuity, so it is on the expensive side. But this is truly a gourmet experience and well worth the money. Ken and Len give The Ritz Carlton Resort - Orlando's Champagne Sunday Brunch 4.5 FORKS
Saturday, September 22, 2007
Wazzabi Japanese Steakhouse
After having visited Takashi's in Salt Lake City (sushi restaurant that we loved - see Blog entries on Trip to Yellowstone)we felt a void in our local ability to find sushi that would come close in the preparation and ingredients used at Takashi's to make them so very exquisitely tasty. We love the sushi at Kobe's and it has a great intimate atmosphere, but the sushi is served in a more traditional manner and the only sauce available is the soy, doctored up with a little wassabie and ginger.
We were looking for something more flavorful like we had in Salt Lake City.(of all places) Last night we found something very close. Wazzabi has excellent quality sushi and they have the ingenuity to serve it with numerous sauces that can only enhance the taste experience. Well, it did. The food was superb.
We shared several of the menu entries. We started with a Tataki Roll which was white tuna and scallion wrapped with yellow fin tuna and singed with a torch like a creme brulee. This was served with a flavorful sauce that included some coleslaw. It was a mild flavor but delicious nevertheless; And the fatty tuna or Toro sashimi which was very good and tasty. The helpful servers brought several sauces to the table at our request that we sampled and each was more delicious than the last. We both enjoyed the hot sauce best. We also had some ponzu sauce and a sweet and sour sauce that was mild.
Next came the Tuna Fire Balls served with a delicious sauce and the New York Style Red Snapper Sashimi served in a delicious sweet sauce. The snapper was heavenly. The Fire balls were good, but they were fried and more commercial in appeal. Again the snapper is a must have. (the toro too)
That was followed by the Beef Tataki and Tuna Tataki. Tataki denotes a dish that is grilled lightly on the surface, then it is chopped or pounded. These were seasoned with garlic. They both came served in their own sauce. The beef was a sweet delicate sauce and the tuna had a more savory sauce. They were both spectacular. We enjoyed them even more by eating one morsel of beef and then one of tuna alternatively.Ken was right though, the Beef Tataki was the winner in overall flavor.
Next (yes we had more) came the Sashimi Scallops. They were excellent. These were served without sauce. The doctored soy sauce worked best on these incredible morsels.
and to end this incredible meal, we were recommended the Mango and Guava Cheesecake. This was served with a mango and guava moose. It was a delicious choice.
Wazzabi's has a full bar and a great selection of flavored martinis albeit these drinks are a little on the expensive side. The Gray Goose vodka on the other hand was less expensive by 25%.
The setting was bright and colorful, and the service was great. We were surprised at how quickly we would get our orders considering the place was full. They are also a steak house and have a glass enclose room with 6 hibachi tables where the food is cooked in your presence.
The restaurant has complimentary valet parking which is great because this part of Winter Park across the street from the Winter Park Village can get very crowded and parking is at a premium.
We loved Wazzabi's. We are glad that we have found at least one place in Orlando that comes very close to our all time favorite, Takashi's. Ken and Len give Wazzabi Japanese Steakhouse 4.5 FORKS
Please come back and visit soon because we are going to be checking out several more sushi restaurants and we will let you know where the most innovative sushi and sashimi is being served, as Len and Ken go out Eating Around Town....and Beyond.
We were looking for something more flavorful like we had in Salt Lake City.(of all places) Last night we found something very close. Wazzabi has excellent quality sushi and they have the ingenuity to serve it with numerous sauces that can only enhance the taste experience. Well, it did. The food was superb.
We shared several of the menu entries. We started with a Tataki Roll which was white tuna and scallion wrapped with yellow fin tuna and singed with a torch like a creme brulee. This was served with a flavorful sauce that included some coleslaw. It was a mild flavor but delicious nevertheless; And the fatty tuna or Toro sashimi which was very good and tasty. The helpful servers brought several sauces to the table at our request that we sampled and each was more delicious than the last. We both enjoyed the hot sauce best. We also had some ponzu sauce and a sweet and sour sauce that was mild.
Next came the Tuna Fire Balls served with a delicious sauce and the New York Style Red Snapper Sashimi served in a delicious sweet sauce. The snapper was heavenly. The Fire balls were good, but they were fried and more commercial in appeal. Again the snapper is a must have. (the toro too)
That was followed by the Beef Tataki and Tuna Tataki. Tataki denotes a dish that is grilled lightly on the surface, then it is chopped or pounded. These were seasoned with garlic. They both came served in their own sauce. The beef was a sweet delicate sauce and the tuna had a more savory sauce. They were both spectacular. We enjoyed them even more by eating one morsel of beef and then one of tuna alternatively.Ken was right though, the Beef Tataki was the winner in overall flavor.
Next (yes we had more) came the Sashimi Scallops. They were excellent. These were served without sauce. The doctored soy sauce worked best on these incredible morsels.
and to end this incredible meal, we were recommended the Mango and Guava Cheesecake. This was served with a mango and guava moose. It was a delicious choice.
Wazzabi's has a full bar and a great selection of flavored martinis albeit these drinks are a little on the expensive side. The Gray Goose vodka on the other hand was less expensive by 25%.
The setting was bright and colorful, and the service was great. We were surprised at how quickly we would get our orders considering the place was full. They are also a steak house and have a glass enclose room with 6 hibachi tables where the food is cooked in your presence.
The restaurant has complimentary valet parking which is great because this part of Winter Park across the street from the Winter Park Village can get very crowded and parking is at a premium.
We loved Wazzabi's. We are glad that we have found at least one place in Orlando that comes very close to our all time favorite, Takashi's. Ken and Len give Wazzabi Japanese Steakhouse 4.5 FORKS
Please come back and visit soon because we are going to be checking out several more sushi restaurants and we will let you know where the most innovative sushi and sashimi is being served, as Len and Ken go out Eating Around Town....and Beyond.
Thursday, September 20, 2007
Le Coq au Vin - Classic French Cusine
Yesterday was Ken's Birthday (of Ken & Len fame)and I wanted to select a comfortable place to eat, that had good service and delicious French food. Based on the criteria we could only think of Le Coq au Vin.
This was our second visit to this wonderful restaurant and again we were very impressed with their delicious food.
Le Coq au Vin has been an Orlando institution for the past 25 years at 4800 South Orange Avenue.
It is owned and operated by Chef Louis Perrotte and his wife Magdalena. The restaurant seats 100 people in three separate dining rooms. The cuisine reflects their French heritage; travels and knowledge acquired through friendships with cooks around the world; and contemporary changes in cuisine and customers preferences.
There has been a rumor for the last year, that it is going to close soon due to the well deserved retirement of the chef and owner, Chef Perrotte. That rumor, which I tend to believe is true, has led me to consider having dinner there more frequently
in the near future so that I can enjoy the wonderful flavors that have made them the best French Restaurant in Orlando for the last 20 plus years.
Last night the flavors were delightful.
We started with three shared appetizers because we like to maximize the number of dishes that we each get to sample.
First, we had the Escargots A L’Ail (Snails in garlic butter). They were delicious tender snails, served hot, in their shell. There was plenty of bread to soak up the bubbly garlic butter on the escargot serving plate. Too bad they only serve 6 snails per order. I could eat 50 of them.
The second appetizer was the Steak Tartare (Traditional hand cut raw beef steak).
This was very good. They serve it differently than most places, which usually serve paper thin slices of the raw beef sprinkled with olive oil and served with arugula.
They cut up the raw beef steak and mix it with some herb, onions and garlic and serve as a spread. It was very good served on buttered crostini however it would have been better if it had a little more "flavor" to it. Perhaps a little Tabasco to spice it up a little more than it was.
The last appetizer course was the Foie Gras Maison (Whole duck foie gras, toasted brioche, fig preserve) This was very good for a Pate. We have become huge fans of duck liver, and we love it as a spread or sauteed whole.
The bread served throughout the evening was warm and delicious French bread with morsels of butter shaped like a rooster.
Now it was time for the main course.
Ken ordered the Canard A L'Orange (Duck 2 ways - leg confit crisp with lavender honey and breast roasted medium rare, seasonal oranges, grand marnier sauce, sweet potato parsnip pie). The duck was delicious but it was not prepared exactly as advertised. Ken noted that the duck leg was not crispy. In fact it had no skin.
Perhaps this is one of those things where they are sacrificing flavor to satisfy the health conscious diner. I don't agree with sacrificing flavor for the health conscious. How many times do diners eat duck anyway? I do not think that having crispy duck skin three or four times a year is going to affect anyone negatively in a way that is measurable. Please note that the duck was superb. We just missed the crispy component.
I ordered the Black Angus Steak (Center cut sirloin steak "Black Angus" with béarnaise sauce or peppercorn sauce, haricots verts, roasted Yukon gold potatoes)
at the waiter's recommendation over my other choice, The Rack of Lamb.
The beef was excellent and cooked to order, medium rare. Ken though that the beef was better than the duck but we ate them both both, heartily.
Then, of course, no trip would be complete to Le Coq au Vin without having the Gran Manier Souffle for desert; our favorite. Le Souffles de Jean Baptiste. It was heavenly.
Service was prompt and unobtrusive and we even got a visit from Chef Perrotte himself. He is a very nice gentleman in his 60's and responsible for the success of Ken's delicious Birthday dinner. They even placed a lit candle in a bowl of meringue so that Ken could blow it out, since they do not serve birthday cake.
It was unfortunate that Chef Perrotte suffered a little mishap at our table when he extended his hand to shake Ken's hand he inadvertently knock over the glass of red wine that spilled on the table and on his Chef's Apron. To be honest, we both agreed that the wine was better suited as a stain on the table cloth than for consumption. Afterall it was an inexpensive bottle so we were not too disappointed with what we got.
Overall, we had great food, good service in a nice atmosphere. Ken and Len give Le Coq au Vin, 4-Forks
This was our second visit to this wonderful restaurant and again we were very impressed with their delicious food.
Le Coq au Vin has been an Orlando institution for the past 25 years at 4800 South Orange Avenue.
It is owned and operated by Chef Louis Perrotte and his wife Magdalena. The restaurant seats 100 people in three separate dining rooms. The cuisine reflects their French heritage; travels and knowledge acquired through friendships with cooks around the world; and contemporary changes in cuisine and customers preferences.
There has been a rumor for the last year, that it is going to close soon due to the well deserved retirement of the chef and owner, Chef Perrotte. That rumor, which I tend to believe is true, has led me to consider having dinner there more frequently
in the near future so that I can enjoy the wonderful flavors that have made them the best French Restaurant in Orlando for the last 20 plus years.
Last night the flavors were delightful.
We started with three shared appetizers because we like to maximize the number of dishes that we each get to sample.
First, we had the Escargots A L’Ail (Snails in garlic butter). They were delicious tender snails, served hot, in their shell. There was plenty of bread to soak up the bubbly garlic butter on the escargot serving plate. Too bad they only serve 6 snails per order. I could eat 50 of them.
The second appetizer was the Steak Tartare (Traditional hand cut raw beef steak).
This was very good. They serve it differently than most places, which usually serve paper thin slices of the raw beef sprinkled with olive oil and served with arugula.
They cut up the raw beef steak and mix it with some herb, onions and garlic and serve as a spread. It was very good served on buttered crostini however it would have been better if it had a little more "flavor" to it. Perhaps a little Tabasco to spice it up a little more than it was.
The last appetizer course was the Foie Gras Maison (Whole duck foie gras, toasted brioche, fig preserve) This was very good for a Pate. We have become huge fans of duck liver, and we love it as a spread or sauteed whole.
The bread served throughout the evening was warm and delicious French bread with morsels of butter shaped like a rooster.
Now it was time for the main course.
Ken ordered the Canard A L'Orange (Duck 2 ways - leg confit crisp with lavender honey and breast roasted medium rare, seasonal oranges, grand marnier sauce, sweet potato parsnip pie). The duck was delicious but it was not prepared exactly as advertised. Ken noted that the duck leg was not crispy. In fact it had no skin.
Perhaps this is one of those things where they are sacrificing flavor to satisfy the health conscious diner. I don't agree with sacrificing flavor for the health conscious. How many times do diners eat duck anyway? I do not think that having crispy duck skin three or four times a year is going to affect anyone negatively in a way that is measurable. Please note that the duck was superb. We just missed the crispy component.
I ordered the Black Angus Steak (Center cut sirloin steak "Black Angus" with béarnaise sauce or peppercorn sauce, haricots verts, roasted Yukon gold potatoes)
at the waiter's recommendation over my other choice, The Rack of Lamb.
The beef was excellent and cooked to order, medium rare. Ken though that the beef was better than the duck but we ate them both both, heartily.
Then, of course, no trip would be complete to Le Coq au Vin without having the Gran Manier Souffle for desert; our favorite. Le Souffles de Jean Baptiste. It was heavenly.
Service was prompt and unobtrusive and we even got a visit from Chef Perrotte himself. He is a very nice gentleman in his 60's and responsible for the success of Ken's delicious Birthday dinner. They even placed a lit candle in a bowl of meringue so that Ken could blow it out, since they do not serve birthday cake.
It was unfortunate that Chef Perrotte suffered a little mishap at our table when he extended his hand to shake Ken's hand he inadvertently knock over the glass of red wine that spilled on the table and on his Chef's Apron. To be honest, we both agreed that the wine was better suited as a stain on the table cloth than for consumption. Afterall it was an inexpensive bottle so we were not too disappointed with what we got.
Overall, we had great food, good service in a nice atmosphere. Ken and Len give Le Coq au Vin, 4-Forks
Wednesday, September 19, 2007
Macaroni Grill, Not Bad At All for a Chain Restaurant
Last Sunday evening we decided to head to Macaroni Grill for dinner.
I wanted to do something different to kick off Ken's Birthday Week Celebration.
Even though it was our second choice for dinner, we were not disappointed in any way.
(We stop ed off at Tony Roma's first on 434 just south of 436 in Altamonte Springs, but the building was closed, and all of the identifying signage had been removed.)
So off we went to Macaroni Grill on 884 West State Road 436, in Altamonte Springs.
The service was cheerful, prompt and courteous; and therefore enjoyable.
Ken's appetizer was the Shrimp & Artichoke Dip (Shrimp, artichokes and spinach baked together with Parmesan and mozzarella cheeses. Served with crispy croutons) That dish was delicious. I know because I helped Ken finish it.
I ordered the Crab-Stuffed Mushrooms (Mushrooms stuffed with crab and Italian seasonings, then baked to a golden brown) These were OK but the crab meat was not as tasty as I would have hoped and I am not a really big mushroom fan, so.... I had Ken help me with mine.
For the salad we both ordered something not on the menu and had the Spinne. It was removed from the menu 2 years ago and many people still ask for it by name and they make it for you even though it is not offered.) (A spinach salad sauteed with olive oil and roasted garlic, with pine nuts, capers and pecorino cheese.)The spinach is one of my favorite dishes at the Grill.
And for the main entree, we both had the Tuscan Rib-eye. (A 16 oz. bone-in Choice steak cooked to order, served with creamy garlic mashed potatoes and fresh grilled asparagus.) The steak was great.
Overall, we were very happy with the food and the dining experience. It is a night and day comparison with the Olive Garden, which we do not care for very much.
The Macaroni Grill is certainly worth a return trip. It is consistent good food at moderate prices. Ken and Len give The Macaroni Grill, 3.5 forks
I wanted to do something different to kick off Ken's Birthday Week Celebration.
Even though it was our second choice for dinner, we were not disappointed in any way.
(We stop ed off at Tony Roma's first on 434 just south of 436 in Altamonte Springs, but the building was closed, and all of the identifying signage had been removed.)
So off we went to Macaroni Grill on 884 West State Road 436, in Altamonte Springs.
The service was cheerful, prompt and courteous; and therefore enjoyable.
Ken's appetizer was the Shrimp & Artichoke Dip (Shrimp, artichokes and spinach baked together with Parmesan and mozzarella cheeses. Served with crispy croutons) That dish was delicious. I know because I helped Ken finish it.
I ordered the Crab-Stuffed Mushrooms (Mushrooms stuffed with crab and Italian seasonings, then baked to a golden brown) These were OK but the crab meat was not as tasty as I would have hoped and I am not a really big mushroom fan, so.... I had Ken help me with mine.
For the salad we both ordered something not on the menu and had the Spinne. It was removed from the menu 2 years ago and many people still ask for it by name and they make it for you even though it is not offered.) (A spinach salad sauteed with olive oil and roasted garlic, with pine nuts, capers and pecorino cheese.)The spinach is one of my favorite dishes at the Grill.
And for the main entree, we both had the Tuscan Rib-eye. (A 16 oz. bone-in Choice steak cooked to order, served with creamy garlic mashed potatoes and fresh grilled asparagus.) The steak was great.
Overall, we were very happy with the food and the dining experience. It is a night and day comparison with the Olive Garden, which we do not care for very much.
The Macaroni Grill is certainly worth a return trip. It is consistent good food at moderate prices. Ken and Len give The Macaroni Grill, 3.5 forks
Subscribe to:
Posts (Atom)