HUE is a restaurant located in downtown Orlando at the corner of East Central Avenue and North Summerlin Avenue.
The website describes all of the awards and accolades that they have been awarded in years past.
It is visually appealing due to the 20-foot ceilings and the Minimalist style interior design.
It was on a Monday early evening and the place was relatively empty. Paul was our waiter through-out the meal and he was very cordial and attentive to our needs.
We started the appetizer course with a bottle of the Louis Jadot Pouilly-Fuisse. (Very good)
The first course consisted of Shrimp Cocktail Ceviche and the Tuna Tartare.
The tuna was very good and was served with avocado and a carrot-cucumber slaw with sesame ginger vinaigrette.
The shrimp on the other hand was tough and unappealing and not anything like a true ceviche.
Why on earth they would poach the shrimp to serve as a ceviche is a mystery.
Next came the Golden Lobster Bisque. I asked why it was termed "golden" and the response was that it contained yellow heirloom tomatoes. The soup was of the right consistency and tasted
very good.
For the main course we ordered the Pan Seared Grouper and the Roasted Lamb accompanied by a bottle of Freemark Abbey Chardonnay 2007. (Excellent)
The Grouper was perfectly cooked but it was flavorless. So was the accompanying Cous Cous.
That was a total waste of $28.
The Roasted Lamb though, was delicious. It was rolled in Prosciutto and stuffed with cream cheese and caramelized garlic and served over a bed of green lentils and root vegetables.
We checked out the deserts menu but did not find anything that demanded any further investigation.
We had hoped that HUE would be an exceptionally excellent restaurant.
It was not, but it was very good. Hue merits 3-Forks
Thursday, September 22, 2011
Thursday, November 20, 2008
Birthday Dinner at Ruth's Chris - 11-06-08
A few days ago, we celebrated my Birthday, at Ruth's Chris Steak House in Lake Mary, and it was delicious.
I have been a fan of Ruth's Chris for many years but had not visited them in a while, so this was a welcomed treat. This was Ken's first visit.
The Lake Mary location has very upscale interiors with high ceilings and tasteful decor.
Our sever was very pleasant and helpful. She handed us our menus and explained how the side dishes are good enough for two persons.
With that in mind we went ahead and placed our drink order
We started with a couple of Gray Goose and sodas while we looked at the menu.
For starters we ordered an onion soup and a lobster bisque. Both of these were delicious.
Then came the feast for the evening; The Cowboy Ribeye which was cooked perfectly as we requested, medium rare. We ordered and shared a side each of mashed potatoes and cream of spinach. The side as well as the steaks were very tasty and delicious.
We had a Five Bars, Granite Belt, Cabernet Sauvignon from Australia with our meal which was excellent.
We really enjoyed our dinner and will be back for more. We give Ruth's Chris..........4-Forks.
I have been a fan of Ruth's Chris for many years but had not visited them in a while, so this was a welcomed treat. This was Ken's first visit.
The Lake Mary location has very upscale interiors with high ceilings and tasteful decor.
Our sever was very pleasant and helpful. She handed us our menus and explained how the side dishes are good enough for two persons.
With that in mind we went ahead and placed our drink order
We started with a couple of Gray Goose and sodas while we looked at the menu.
For starters we ordered an onion soup and a lobster bisque. Both of these were delicious.
Then came the feast for the evening; The Cowboy Ribeye which was cooked perfectly as we requested, medium rare. We ordered and shared a side each of mashed potatoes and cream of spinach. The side as well as the steaks were very tasty and delicious.
We had a Five Bars, Granite Belt, Cabernet Sauvignon from Australia with our meal which was excellent.
We really enjoyed our dinner and will be back for more. We give Ruth's Chris..........4-Forks.
Monday, October 27, 2008
The Adora Inn Presents Dutch Henry Winery Wine Maker's Dinner
This is our second visit in as many months to the Adora Inn and again we had a very enjoyable experience.
The theme for this dinner was the wines of Dutch Henry Winery in California. Gary Kohler was there as the wine maker's representative from the winery who also treated us to his accomplished dulcet notes on the acoustic guitar.
The weather was perfect Sunday afternoon, so the welcoming reception was held out on the lawn of the Adora Inn.
The appetizers were our favorite course. They offered: 1) grilled shrimp wrapped in pancetta ham and sweet red bell pepper skewered on a sprig of Rosemary covered in a spicy warm vinaigrette, and 2) filo pastry filled with zucchini and feta cheese. We had several of each and really enjoyed them. These were served with a Dutch Henry Rose which was good but not a red-wine drinker's first choice.
The first course was served promptly at 6:30 PM inside the Inn. This was the Pumpkin Soup.
It was very good but I would have preferred it a little more velvety. The Rose wine also accompanied the soup.
The 2nd course was an Avocado salad with tomatoes and greens dressed in a mustard vinaigrette. The salad was good but ordinary. It was served with a Dutch Henry Pinot Noir which we considered to be good.
The main course was a Grilled Rib eye with sauteed wild mushrooms, broccoli and Parmesan Brown Rice. This was really good. We both enjoyed it. The beef was served with a Dutch Henry Argos which was excellent.
The desert was an flour less chocolate cake that had the consistency of chocolate fudge dressed with a dab of cream and raspberry sauce. The desert was accompanied by a Uruguayan desert wine, Alcyone. Both the wine and the desert were too sweet and were not as enjoyable as they could have been.
The food and the wine, although primary components of these get togethers, are not the only consideration. The people that we have met during our two visits have been very nice and we look forward to their company at future wine dinners. At our table last night we met Bill and Marijane, Si and Angela, and . We also saw others that we had met the fist time we were there: Kevin, David and Terry. By networking with these new friends, we can get to know more about wines and local eateries that sponsor wine dinners.
Our hosts, Arthur and John were very gracious and accommodating as usual.
We look forward to our next Adora Inn Dinner on November 16th. This is another wine maker's dinner so it should be a good one.
We give the Dutch Henry Winery Wine Maker's Dinner at the Adora Inn.......4-Forks.
The theme for this dinner was the wines of Dutch Henry Winery in California. Gary Kohler was there as the wine maker's representative from the winery who also treated us to his accomplished dulcet notes on the acoustic guitar.
The weather was perfect Sunday afternoon, so the welcoming reception was held out on the lawn of the Adora Inn.
The appetizers were our favorite course. They offered: 1) grilled shrimp wrapped in pancetta ham and sweet red bell pepper skewered on a sprig of Rosemary covered in a spicy warm vinaigrette, and 2) filo pastry filled with zucchini and feta cheese. We had several of each and really enjoyed them. These were served with a Dutch Henry Rose which was good but not a red-wine drinker's first choice.
The first course was served promptly at 6:30 PM inside the Inn. This was the Pumpkin Soup.
It was very good but I would have preferred it a little more velvety. The Rose wine also accompanied the soup.
The 2nd course was an Avocado salad with tomatoes and greens dressed in a mustard vinaigrette. The salad was good but ordinary. It was served with a Dutch Henry Pinot Noir which we considered to be good.
The main course was a Grilled Rib eye with sauteed wild mushrooms, broccoli and Parmesan Brown Rice. This was really good. We both enjoyed it. The beef was served with a Dutch Henry Argos which was excellent.
The desert was an flour less chocolate cake that had the consistency of chocolate fudge dressed with a dab of cream and raspberry sauce. The desert was accompanied by a Uruguayan desert wine, Alcyone. Both the wine and the desert were too sweet and were not as enjoyable as they could have been.
The food and the wine, although primary components of these get togethers, are not the only consideration. The people that we have met during our two visits have been very nice and we look forward to their company at future wine dinners. At our table last night we met Bill and Marijane, Si and Angela, and . We also saw others that we had met the fist time we were there: Kevin, David and Terry. By networking with these new friends, we can get to know more about wines and local eateries that sponsor wine dinners.
Our hosts, Arthur and John were very gracious and accommodating as usual.
We look forward to our next Adora Inn Dinner on November 16th. This is another wine maker's dinner so it should be a good one.
We give the Dutch Henry Winery Wine Maker's Dinner at the Adora Inn.......4-Forks.
Monday, September 22, 2008
Ken's Birthday Dinner - Del Frisco's, Orlando - 2008
Last Friday night was Ken's birthday and dinner was planned at Del Frisco's, Orlando.
That is one of my favorite restaurants and my favorite steakhouse in Florida.
The entrance has recently been redone to provide more room for the large banquets that they accommodate.
I am partial to the way it was but they had to do it to improve the pre-function area.
However they left the original bar and restaurant intact. With its beautiful mahogany walls and bar, this is what a typical upscale steakhouse should look like.
We were made comfortable from the moment we arrived. On the way to our table we saw Dan Colgan, the Sommelier and asked him to come see us when he had a chance.
We were seated in one of the signature red leather booths and were handed our menus.
Were served water immediately and told that our server would be with us shortly.
A very pretty young lady named Taryn introduced herself and said that she would be helping us with our orders for the evening. She was very courteous and pleasant and this set the tone for a great meal to come.
We ordered a Campari on the rocks and an Absolut and soda to start things off.
We were in no hurry so we decided to enjoy a leisurely gourmet experience. We would only order one course at a time which gave us time to savor our food and wine.
For the first course we shared: the Shrimp Sampler Platter (This was made up of two of each creole and marinated shrimps) and The Shrimp Scampi. (Three shrimp in a garlic and olive oil sauce) The shrimp were large, tender, and delicious. Dan helped us select an excellent half-bottle of Chardonnay; Overlook by Landmark 2006 to accompany this wonderful appetizer.
This was followed by the soup course. We both ordered the Lobster Bisque. The bisque was velvety, rich and full of small lobster bits at the bottom of the bowl. We love lobster bisque and have become quite the connoisseurs of this dish. We liked this version very much, it lacked a little bit of tarragon and brandy. We decided to stick with the Chardonnay with the bisque and ordered another half bottle. The wine was excellent.
For our entrees we ordered the 8oz Filet Mignon Oscar and the Osso Bucco.
The filet was requested "black and blue" and it was served just that way. This refers to the steak being charred on the outside and red but warm on the inside. It is also referred to as being "Pittsburg Style". The Oscar dressing was requested on the side. This was made up of delicious lumps of fresh crab served with asparagus in a Hollandaise sauce. The steak and the sauce were both spectacular.
The Osso Bucco (Braised Veal Shank) was also excellent. It was a generous, falling-of-the-bone tender dish, filled with aromatic spices in a tomato sauce ragu. It was delicious. This was served with a side dish of Angel Hair pasta with a Bolognese sauce.
For accompaniments, we ordered the Skillet Potatoes (a beautiful arranged rosette of sliced potatoes that had been baked semi-crispy topped with caramelized sauteed onions) and the Corn.
The portions were enormous. In fact next time we will probably only have one side dish.
The wine for the beef dishes was a new arrival at Del Frisco's; a Volnay, Betouset/Prieser 2004 from France. The first half-bottle he opened was not right, so Dan took it back and brought us another. I liked it , but Ken and Dan thought it was a little "light" for a 2004 so he didnt charge us, because he was returning all bottles of this wine back to the supplier, but allow me to finish it. For Ken, he then brought a Sonoma County 2005 Zinfandel by Blockhedia Ringnosh. I didn't care for that one, so Dan brought me a glass of the premium, house Pinot Noir and it was delicious.
I have learned a lot about wines lately and that is, that it is more important to remember the region where they come from than the actual vineyard that produced it. The vineyards come and go if they are small, but the region maintains the same type of soil and climate that gives a grape variety its unique flavor. Most restaurants like to promote obscure vineyards because they can get maximum profit on their sale.
I am glad we know the wine Stuarts at the restaurants we enjoy. But the lesson learned here is that if the wine doesn't taste right to you, send it back, after the first sip. Chances are that it is bad.
We skipped desert for obvious reasons, and after two hours of fine dining, we ask for our check.
Please note that we had private transportation arrangements for the evening and that we would never drive after drinking alcoholic beverages. We encourage you to do the same.
We called Terry, our driver, before we left our table and he pulled the car around to the front and was waiting for us when we exited through the front doors. Terry is with Terry's VIP Transportation and he can be reached at 407-592-3307 or at terrysvip@cfl.rr.com
We loved the food at Del Frisco's and we rate it..............4.25-Forks and we rate the whole experience of the evening.......................4.75 Forks.
Now that dinner was behind us, we were off to Walt Disney World's Pleasure Island.
(Please see our Trips Sections on this blog)
As always, thank you for visiting our little bit of cyberspace.
Ken and Len
http://www.delfriscosorlando.com/
That is one of my favorite restaurants and my favorite steakhouse in Florida.
The entrance has recently been redone to provide more room for the large banquets that they accommodate.
I am partial to the way it was but they had to do it to improve the pre-function area.
However they left the original bar and restaurant intact. With its beautiful mahogany walls and bar, this is what a typical upscale steakhouse should look like.
We were made comfortable from the moment we arrived. On the way to our table we saw Dan Colgan, the Sommelier and asked him to come see us when he had a chance.
We were seated in one of the signature red leather booths and were handed our menus.
Were served water immediately and told that our server would be with us shortly.
A very pretty young lady named Taryn introduced herself and said that she would be helping us with our orders for the evening. She was very courteous and pleasant and this set the tone for a great meal to come.
We ordered a Campari on the rocks and an Absolut and soda to start things off.
We were in no hurry so we decided to enjoy a leisurely gourmet experience. We would only order one course at a time which gave us time to savor our food and wine.
For the first course we shared: the Shrimp Sampler Platter (This was made up of two of each creole and marinated shrimps) and The Shrimp Scampi. (Three shrimp in a garlic and olive oil sauce) The shrimp were large, tender, and delicious. Dan helped us select an excellent half-bottle of Chardonnay; Overlook by Landmark 2006 to accompany this wonderful appetizer.
This was followed by the soup course. We both ordered the Lobster Bisque. The bisque was velvety, rich and full of small lobster bits at the bottom of the bowl. We love lobster bisque and have become quite the connoisseurs of this dish. We liked this version very much, it lacked a little bit of tarragon and brandy. We decided to stick with the Chardonnay with the bisque and ordered another half bottle. The wine was excellent.
For our entrees we ordered the 8oz Filet Mignon Oscar and the Osso Bucco.
The filet was requested "black and blue" and it was served just that way. This refers to the steak being charred on the outside and red but warm on the inside. It is also referred to as being "Pittsburg Style". The Oscar dressing was requested on the side. This was made up of delicious lumps of fresh crab served with asparagus in a Hollandaise sauce. The steak and the sauce were both spectacular.
The Osso Bucco (Braised Veal Shank) was also excellent. It was a generous, falling-of-the-bone tender dish, filled with aromatic spices in a tomato sauce ragu. It was delicious. This was served with a side dish of Angel Hair pasta with a Bolognese sauce.
For accompaniments, we ordered the Skillet Potatoes (a beautiful arranged rosette of sliced potatoes that had been baked semi-crispy topped with caramelized sauteed onions) and the Corn.
The portions were enormous. In fact next time we will probably only have one side dish.
The wine for the beef dishes was a new arrival at Del Frisco's; a Volnay, Betouset/Prieser 2004 from France. The first half-bottle he opened was not right, so Dan took it back and brought us another. I liked it , but Ken and Dan thought it was a little "light" for a 2004 so he didnt charge us, because he was returning all bottles of this wine back to the supplier, but allow me to finish it. For Ken, he then brought a Sonoma County 2005 Zinfandel by Blockhedia Ringnosh. I didn't care for that one, so Dan brought me a glass of the premium, house Pinot Noir and it was delicious.
I have learned a lot about wines lately and that is, that it is more important to remember the region where they come from than the actual vineyard that produced it. The vineyards come and go if they are small, but the region maintains the same type of soil and climate that gives a grape variety its unique flavor. Most restaurants like to promote obscure vineyards because they can get maximum profit on their sale.
I am glad we know the wine Stuarts at the restaurants we enjoy. But the lesson learned here is that if the wine doesn't taste right to you, send it back, after the first sip. Chances are that it is bad.
We skipped desert for obvious reasons, and after two hours of fine dining, we ask for our check.
Please note that we had private transportation arrangements for the evening and that we would never drive after drinking alcoholic beverages. We encourage you to do the same.
We called Terry, our driver, before we left our table and he pulled the car around to the front and was waiting for us when we exited through the front doors. Terry is with Terry's VIP Transportation and he can be reached at 407-592-3307 or at terrysvip@cfl.rr.com
We loved the food at Del Frisco's and we rate it..............4.25-Forks and we rate the whole experience of the evening.......................4.75 Forks.
Now that dinner was behind us, we were off to Walt Disney World's Pleasure Island.
(Please see our Trips Sections on this blog)
As always, thank you for visiting our little bit of cyberspace.
Ken and Len
http://www.delfriscosorlando.com/
Thursday, September 18, 2008
Dining Provencal at the Adora Inn, Mt Dora
We met Nancy and Dan of the Wine Cellar in Mt. Dora (a wine shop with a smaller store also in Apopka) over a year ago. They were the first to tell us of the themed wine dinners held at The Adora Inn in Mt. Dora once a month.
The Adora Inn is a Bed and Breakfast located in the Patterson-Hague House (named to honor its builder in 1916 and its longest resident respectively).
I wanted to kick off Ken's birthday week so I made reservations to eat there this past Sunday. The theme for that dinner was French Provincial. This was to be a 5-course gourmet dinner where each course was accompanied by the appropriate wine.
We got to Mt. Dora a little early, so we stopped off for a before dinner drink at The Viking Lounge where their motto is "Take a Liking to a Viking". This is a friendly little neighborhood pub in the heart of downtown Mt Dora. A nice little place to meet friends for a drink. We kept an eye on the time and left soon after arriving because of our previous commitment
We arrived at The Adora Inn and we were warmly welcomed by one of the two owners, John Cataldo.
We were the first to arrive but during the next 10 minutes the remaining guests (26 total) made their entrance.
We met several of the dinner guests including the owners of the Blue Heron Inn (Marge and Randy) and the Mt. Dora Historic Inn (Jim and Ana and his parents)
Of course Nancy from the Wine Cellar was there as the wine hostess. She was assisted by a wine vendor, born in France, who provided the wines named Pascal.
All of the persons we met were charming and delightful.
While we mingled they served a wonderful Pissaladiere ( an anchovy and onion tart) that was delicious. The tart was accompanied by Ramon Canals Canals Cava Brut Champagne. The champagne complimented the tart beautifully, although I prefer the drier brut imperial when available. Of course we had seconds of both.
We were seated promptly at 6:30 PM and Pascal introduced the wines we would be having and made us a little more knowledgeable of what was to come.
The first course was a Sweet Roasted Bell Peppers served with olives and chard. A simple but tasty dish accompanied by a Cotes du Provence Rose 2007 which was perfect for the delicate tastes of the roasted peppers.
The fish course was Salt Cod and Cream Pie. This was an unusual pairing of fish and cream but it worked very well. I think it would have been tastier had the pie been warmer but having to serve 26 people at the same time creates some logistic restrictions and we had to sacrifice the temperature of the dish. It was very good nevertheless.
This was surprisingly served with a Cabernet Sauvignon by Valvitis. The paring was excellent since the fish was so strong that the red wine complimented it beautifully. Delicious combination.
The beef course was the Baked Lamb Shank with New Potatoes and Ratatouille. The lamb was falling-of-the-bone tender. It was delicious although it could have been a little more savory. This was paired by a Chateau Du Luc Corbieres. The wine was great with this dish and the dish better because of the wine.
Desert was a chocolate mouse with raspberries that was excellent. This was accompanied by the Cave de L'Etiole Banuyis Rimage. This was a perfect sweet wine for the desert. Almost like a Porto but not quite as sweet.
Overall, dinner, the wine, the service and the ambiance was very good. We enjoyed it so well that we look forward in attending their next Wine and Dine function on the 26th of October where the theme will be, "Wine Maker's Dinner"
We enjoyed the Adora Inn very much and we give it..............4-Stars.
The Adora Inn is a Bed and Breakfast located in the Patterson-Hague House (named to honor its builder in 1916 and its longest resident respectively).
I wanted to kick off Ken's birthday week so I made reservations to eat there this past Sunday. The theme for that dinner was French Provincial. This was to be a 5-course gourmet dinner where each course was accompanied by the appropriate wine.
We got to Mt. Dora a little early, so we stopped off for a before dinner drink at The Viking Lounge where their motto is "Take a Liking to a Viking". This is a friendly little neighborhood pub in the heart of downtown Mt Dora. A nice little place to meet friends for a drink. We kept an eye on the time and left soon after arriving because of our previous commitment
We arrived at The Adora Inn and we were warmly welcomed by one of the two owners, John Cataldo.
We were the first to arrive but during the next 10 minutes the remaining guests (26 total) made their entrance.
We met several of the dinner guests including the owners of the Blue Heron Inn (Marge and Randy) and the Mt. Dora Historic Inn (Jim and Ana and his parents)
Of course Nancy from the Wine Cellar was there as the wine hostess. She was assisted by a wine vendor, born in France, who provided the wines named Pascal.
All of the persons we met were charming and delightful.
While we mingled they served a wonderful Pissaladiere ( an anchovy and onion tart) that was delicious. The tart was accompanied by Ramon Canals Canals Cava Brut Champagne. The champagne complimented the tart beautifully, although I prefer the drier brut imperial when available. Of course we had seconds of both.
We were seated promptly at 6:30 PM and Pascal introduced the wines we would be having and made us a little more knowledgeable of what was to come.
The first course was a Sweet Roasted Bell Peppers served with olives and chard. A simple but tasty dish accompanied by a Cotes du Provence Rose 2007 which was perfect for the delicate tastes of the roasted peppers.
The fish course was Salt Cod and Cream Pie. This was an unusual pairing of fish and cream but it worked very well. I think it would have been tastier had the pie been warmer but having to serve 26 people at the same time creates some logistic restrictions and we had to sacrifice the temperature of the dish. It was very good nevertheless.
This was surprisingly served with a Cabernet Sauvignon by Valvitis. The paring was excellent since the fish was so strong that the red wine complimented it beautifully. Delicious combination.
The beef course was the Baked Lamb Shank with New Potatoes and Ratatouille. The lamb was falling-of-the-bone tender. It was delicious although it could have been a little more savory. This was paired by a Chateau Du Luc Corbieres. The wine was great with this dish and the dish better because of the wine.
Desert was a chocolate mouse with raspberries that was excellent. This was accompanied by the Cave de L'Etiole Banuyis Rimage. This was a perfect sweet wine for the desert. Almost like a Porto but not quite as sweet.
Overall, dinner, the wine, the service and the ambiance was very good. We enjoyed it so well that we look forward in attending their next Wine and Dine function on the 26th of October where the theme will be, "Wine Maker's Dinner"
We enjoyed the Adora Inn very much and we give it..............4-Stars.
Wednesday, September 10, 2008
Labor Day Weekend 2008 - Eating Out in Flagler County
Friday Night - Late night meal at Blue at the Topaz Hotel
We were here during the Memorial Day weekend and we liked it well enough to return tonight for a late night snack. (Plus it was convenient since we were staying on property) All we wanted was an appetizer or two and a glass of wine.
The appetizer specials that night included the Escargot in olive oil and garlic and the Stuffed Shrimp Oscar with asparagus in Hollandaise sauce.
We ordered one of each and enjoyed them with a glass of the house chardonnay. The appetizers were both delicious and the wine was very nice.
We felt like we could eat a little more so we ordered a bowl of the Black Bean Tequila Lime Soup topped with shredded cheddar and Monterrey jack cheeses, red onions and sour cream and a bowl of the Creamy, Rich, Lobster Bisque with a hint of Tarragon and Brandy flavors. The Black Bean soup was good but not as good as we make it at home. The Lobster Bisque on the other hand was very good, although a few pieces of lobster would have enhanced the texture.
Blue is a great restaurant in the sleepy beach town resort of Flagler Beach. We are glad to have found it.
We give this visit at Blue..........................................................3.5-Forks
Saturday Morning - Brunch at La Piazza Cafe
This restaurant is located at the European Village Resort in Palm Coast, Florida just 8 miles north from Flagler Beach.
It is a small restaurant with only 6 tables indoors and 10 tables outside. It is simply yet handsomely decorated.
We liked it from the moment we walked in.
We ordered flavored champagne cocktails during our Brunch; First round we had an Apricot/Peach and a Mango; then we had the Blue berry/Pomegranate and another Apricot/Peach.
The drinks were trendy but good.
We ordered the Papa Frittata, with eggs, potatoes, sausage and Swiss cheese and the Eggs Florentine, with spinach in garlic and olive oil. We also enjoyed the fried Prosciutto ham, the crusty Italian bread and we shared an ordered of pancakes with syrup.
The food was delicious and the service was gracious, courteous and prompt.
We loved La Piazza Cafe and we give it...........................................................4-forks.
Saturday Night - Dinner at Flagler Fish Company
Flagler Fish Company is a very popular restaurant because of the delicious fresh fish that they serve. This was our second time there, because we liked it so well the first time.
It is simply decorated and fresh fish is visible on ice in refrigerated display coolers.
The place is casual, with about 12 tables very tightly packed in a small space, making your nearby diners more intimate than you would otherwise prefer.
As always there was a long wait to get a table at 8:00 PM. We were told that we would be seated in 45 minutes. Normally people wait outside on high-top tables having a glass of wine. These tables were also full.
We didn't want to wait sitting on the hood of our car with the evening's lingering humidity, so we decided to go next door to an Italian Restaurant named Giuseppe's.
We were seated, reviewed the menu, and decided that we would have appetizers here then go back to get our table next door at FFC in 45 minutes.
We ordered the Shrimp-ka-bobs and a glass of white wine. The shrimp and the wine were both good and the service was excellent and timely. At 8:45PM we went back next door and our table was made ready and we sat down to enjoy a great seafood dinner.
We give Giuseppe's............................................2.5-Forks
Back at FFC, we each ordered the Creamy Lobster Bisque for starters which was very good.
We also ate some of the complementary fish dip and home made potato chips although we felt it was not as delicious as it had been on our first visit.
For our entrees we had the Baked Mangrove Snapper with an olive oil, tomato and parsley sauce, and the Grilled Talapia with a Salsa Verde. These were accompanied by several sides including, sauteed spinach in olive oil and garlic, potato salad, and cole slaw.
The food was excellent once again although next time I will order my fish grilled or blackened and not baked.
The wine however was excellent. We had a bottle of the Louis Latour White Bordeaux 2002.
We had the same excellent server we had on our first visit so the total experience was again, very pleasant. I think we will eat here every time we find ourselves in Flagler Beach.
We give the Flagler Fish Company..........................................................3.75-Forks.
Sunday - Brunch at Barbara Jean's
This is another of the several restaurants that we have found at the European Village in Palm Coast, Florida and it had come highly recommended.
Barbara Jean's is a chain of restaurants specializing in Home Style cooking
The restaurant has a clean pleasant appearance and it appeared to be quite large (about 50 tables)
We ordered a couple of drinks to wet our whistle while perusing the menu; A Southern Icepick and A Summer Breeze.
For starters we ordered a bowl of the creamy spicy She Crab Soup and a bowl of the soup special, Cream of Squash.
The bread basket was delivered warm with an assortment of corn bread and pumpkin bread. Both were moist and delicious.
The soups were not very good. The She Crab soup was not spicy nor flavorful. It tasted like a bowl of liquid flour. I tried to give it some flavor with Tabasco and salt. You would be amazed how much Tabasco sauce it took, before the soup acquired any of the taste.
We traded soups so we could both try some of each and the Creamy Squash soup was marginally better. The main problem with this one though, was that is was NOT creamy. It was runny and the only flavor I could taste was the lemon juice and Tabasco sauce we put into the soup.
We thought perhaps they cooked blandly on purpose because of all of the elderly patrons who seem to patronize this establishment. But bland still implies flavor. These had none.
For our entrees we had ordered the Spicy Shrimp Creole Special of the Day with a side order of their signature Crab cake and the Coastal Platter which consisted of a Crab Cake, Buttermilk battered fried shrimp and a fried fish fillet, which by default turned out to be catfish. Excellent huh? NOT.
You know that there are at least 200 recipes for crab cakes and about 195 of them are not very good. You would think that a place that ships crab cakes all over the United States would have good crab cakes. Well, they don't. They crab cakes were fishy and bland. Terrible.
The Spicy Shrimp Creole was not spicy and it had 5 "normal" size shrimp on the top, about 1.5 inches long, but the rest of the shrimp (15) were one quarter inch long. I have served my Angel Fish bigger shrimp. The dish again was bland and flavorless. The buttermilk shrimp were OK. The catfish fillet was flavorless other than the taste of the grease used to fry it and it was about 1/4 inch thick with 1/2 inch of batter.
The entrees were served with a side of green beans sauteed in garlic and olive oil which were good and sweet potato.
We could not wait to get out of there. Although it was so bad, we couldn't stop laughing, so all was not lost.
This is the most disappointing meal we have had since we established our Blog. When they picked up our plates they knew we had not enjoyed it because the plates went back almost as full as they were when they were served. We must say though that they did offer to give us a gift certificate for future use at their restaurant but we opted against it. We do not want to relive that experience ever again.
We give Barbara Jean's .........................................................1-Fork.
Sunday Night - Dinner at Royale Restaurant and Grill
This is another of the several restaurants at the European Village. This is the most formal of the lot, with more expensive furnishings and trimmings. The place is lofty with tall ceilings and the decor is deliberate but understated.
This turns out to be a Portuguese restaurant. It was not crowded at all but it was Sunday night. Most of the patrons opted for an outside table but we prefer the comfort of air conditioning in Florida from May to November. Our server was the restaurant manager and brother-in-law of the owner. He was shy at first but we got him to open up and be friendlier and more informative.
For appetizers we ordered: a) the Escargot a la Bourguignone; tender jumbo snails in a garlic and parsley butter and the b) Tuna Tartar served in the most original and delicious way we have seen: Raw Tuna with onions and a teriyaki sauce topped with a compacted chilled avocado paste.
Both appetizers were excellent.
For our entrees we had the Beef Wellington Royal; a beef tenderloin coated with pate de foie gras and topped with duxelles mushrooms, which is wrapped in a puff pastry and baked; And the Steak Portuguese Style(I asked for the porterhouse cut grilled medium rare) served with prosciutto, a creamy beef-garlic sauce and topped with one pan fried egg with a side of garlic mashed potatoes. The Portuguese Steak was awesome. The Beef Wellington was very good but we preferred the meat grilled rather than baked.
The wine was a Kendall Jackson Cabernet Sauvignon and it was great with our meal.
For desert, we had a glass of 10 year old Porto wine.
We spoke to our server after dinner and he indicated that they also own another restaurant about 20 miles south called Top of Daytona. (We will let you know how we like it when we visit it soon.)
Dinner was very good. We loved The Royale Restaurant and it merits...............4-Forks.
Monday - Breakfast at The Piazza Cafe
We decided to try The Piazza Cafe for breakfast since we had enjoyed the food so well Saturday for Brunch. This time we had Mimosas with our breakfast and I had the Papa Frittata and Ken opted for the more traditional eggs, sausage, and potatoes, both served with crusty bread. Again we had a side order of the pancakes with syrup and a side order of fried prosciutto ham.
Breakfast was very good and the service was impeccable. We look forward to having dinner here one night since the evening menu looked so very good.
We give this visit to The Piazza Cafe................................................4-Forks.
We were here during the Memorial Day weekend and we liked it well enough to return tonight for a late night snack. (Plus it was convenient since we were staying on property) All we wanted was an appetizer or two and a glass of wine.
The appetizer specials that night included the Escargot in olive oil and garlic and the Stuffed Shrimp Oscar with asparagus in Hollandaise sauce.
We ordered one of each and enjoyed them with a glass of the house chardonnay. The appetizers were both delicious and the wine was very nice.
We felt like we could eat a little more so we ordered a bowl of the Black Bean Tequila Lime Soup topped with shredded cheddar and Monterrey jack cheeses, red onions and sour cream and a bowl of the Creamy, Rich, Lobster Bisque with a hint of Tarragon and Brandy flavors. The Black Bean soup was good but not as good as we make it at home. The Lobster Bisque on the other hand was very good, although a few pieces of lobster would have enhanced the texture.
Blue is a great restaurant in the sleepy beach town resort of Flagler Beach. We are glad to have found it.
We give this visit at Blue..........................................................3.5-Forks
Saturday Morning - Brunch at La Piazza Cafe
This restaurant is located at the European Village Resort in Palm Coast, Florida just 8 miles north from Flagler Beach.
It is a small restaurant with only 6 tables indoors and 10 tables outside. It is simply yet handsomely decorated.
We liked it from the moment we walked in.
We ordered flavored champagne cocktails during our Brunch; First round we had an Apricot/Peach and a Mango; then we had the Blue berry/Pomegranate and another Apricot/Peach.
The drinks were trendy but good.
We ordered the Papa Frittata, with eggs, potatoes, sausage and Swiss cheese and the Eggs Florentine, with spinach in garlic and olive oil. We also enjoyed the fried Prosciutto ham, the crusty Italian bread and we shared an ordered of pancakes with syrup.
The food was delicious and the service was gracious, courteous and prompt.
We loved La Piazza Cafe and we give it...........................................................4-forks.
Saturday Night - Dinner at Flagler Fish Company
Flagler Fish Company is a very popular restaurant because of the delicious fresh fish that they serve. This was our second time there, because we liked it so well the first time.
It is simply decorated and fresh fish is visible on ice in refrigerated display coolers.
The place is casual, with about 12 tables very tightly packed in a small space, making your nearby diners more intimate than you would otherwise prefer.
As always there was a long wait to get a table at 8:00 PM. We were told that we would be seated in 45 minutes. Normally people wait outside on high-top tables having a glass of wine. These tables were also full.
We didn't want to wait sitting on the hood of our car with the evening's lingering humidity, so we decided to go next door to an Italian Restaurant named Giuseppe's.
We were seated, reviewed the menu, and decided that we would have appetizers here then go back to get our table next door at FFC in 45 minutes.
We ordered the Shrimp-ka-bobs and a glass of white wine. The shrimp and the wine were both good and the service was excellent and timely. At 8:45PM we went back next door and our table was made ready and we sat down to enjoy a great seafood dinner.
We give Giuseppe's............................................2.5-Forks
Back at FFC, we each ordered the Creamy Lobster Bisque for starters which was very good.
We also ate some of the complementary fish dip and home made potato chips although we felt it was not as delicious as it had been on our first visit.
For our entrees we had the Baked Mangrove Snapper with an olive oil, tomato and parsley sauce, and the Grilled Talapia with a Salsa Verde. These were accompanied by several sides including, sauteed spinach in olive oil and garlic, potato salad, and cole slaw.
The food was excellent once again although next time I will order my fish grilled or blackened and not baked.
The wine however was excellent. We had a bottle of the Louis Latour White Bordeaux 2002.
We had the same excellent server we had on our first visit so the total experience was again, very pleasant. I think we will eat here every time we find ourselves in Flagler Beach.
We give the Flagler Fish Company..........................................................3.75-Forks.
Sunday - Brunch at Barbara Jean's
This is another of the several restaurants that we have found at the European Village in Palm Coast, Florida and it had come highly recommended.
Barbara Jean's is a chain of restaurants specializing in Home Style cooking
The restaurant has a clean pleasant appearance and it appeared to be quite large (about 50 tables)
We ordered a couple of drinks to wet our whistle while perusing the menu; A Southern Icepick and A Summer Breeze.
For starters we ordered a bowl of the creamy spicy She Crab Soup and a bowl of the soup special, Cream of Squash.
The bread basket was delivered warm with an assortment of corn bread and pumpkin bread. Both were moist and delicious.
The soups were not very good. The She Crab soup was not spicy nor flavorful. It tasted like a bowl of liquid flour. I tried to give it some flavor with Tabasco and salt. You would be amazed how much Tabasco sauce it took, before the soup acquired any of the taste.
We traded soups so we could both try some of each and the Creamy Squash soup was marginally better. The main problem with this one though, was that is was NOT creamy. It was runny and the only flavor I could taste was the lemon juice and Tabasco sauce we put into the soup.
We thought perhaps they cooked blandly on purpose because of all of the elderly patrons who seem to patronize this establishment. But bland still implies flavor. These had none.
For our entrees we had ordered the Spicy Shrimp Creole Special of the Day with a side order of their signature Crab cake and the Coastal Platter which consisted of a Crab Cake, Buttermilk battered fried shrimp and a fried fish fillet, which by default turned out to be catfish. Excellent huh? NOT.
You know that there are at least 200 recipes for crab cakes and about 195 of them are not very good. You would think that a place that ships crab cakes all over the United States would have good crab cakes. Well, they don't. They crab cakes were fishy and bland. Terrible.
The Spicy Shrimp Creole was not spicy and it had 5 "normal" size shrimp on the top, about 1.5 inches long, but the rest of the shrimp (15) were one quarter inch long. I have served my Angel Fish bigger shrimp. The dish again was bland and flavorless. The buttermilk shrimp were OK. The catfish fillet was flavorless other than the taste of the grease used to fry it and it was about 1/4 inch thick with 1/2 inch of batter.
The entrees were served with a side of green beans sauteed in garlic and olive oil which were good and sweet potato.
We could not wait to get out of there. Although it was so bad, we couldn't stop laughing, so all was not lost.
This is the most disappointing meal we have had since we established our Blog. When they picked up our plates they knew we had not enjoyed it because the plates went back almost as full as they were when they were served. We must say though that they did offer to give us a gift certificate for future use at their restaurant but we opted against it. We do not want to relive that experience ever again.
We give Barbara Jean's .........................................................1-Fork.
Sunday Night - Dinner at Royale Restaurant and Grill
This is another of the several restaurants at the European Village. This is the most formal of the lot, with more expensive furnishings and trimmings. The place is lofty with tall ceilings and the decor is deliberate but understated.
This turns out to be a Portuguese restaurant. It was not crowded at all but it was Sunday night. Most of the patrons opted for an outside table but we prefer the comfort of air conditioning in Florida from May to November. Our server was the restaurant manager and brother-in-law of the owner. He was shy at first but we got him to open up and be friendlier and more informative.
For appetizers we ordered: a) the Escargot a la Bourguignone; tender jumbo snails in a garlic and parsley butter and the b) Tuna Tartar served in the most original and delicious way we have seen: Raw Tuna with onions and a teriyaki sauce topped with a compacted chilled avocado paste.
Both appetizers were excellent.
For our entrees we had the Beef Wellington Royal; a beef tenderloin coated with pate de foie gras and topped with duxelles mushrooms, which is wrapped in a puff pastry and baked; And the Steak Portuguese Style(I asked for the porterhouse cut grilled medium rare) served with prosciutto, a creamy beef-garlic sauce and topped with one pan fried egg with a side of garlic mashed potatoes. The Portuguese Steak was awesome. The Beef Wellington was very good but we preferred the meat grilled rather than baked.
The wine was a Kendall Jackson Cabernet Sauvignon and it was great with our meal.
For desert, we had a glass of 10 year old Porto wine.
We spoke to our server after dinner and he indicated that they also own another restaurant about 20 miles south called Top of Daytona. (We will let you know how we like it when we visit it soon.)
Dinner was very good. We loved The Royale Restaurant and it merits...............4-Forks.
Monday - Breakfast at The Piazza Cafe
We decided to try The Piazza Cafe for breakfast since we had enjoyed the food so well Saturday for Brunch. This time we had Mimosas with our breakfast and I had the Papa Frittata and Ken opted for the more traditional eggs, sausage, and potatoes, both served with crusty bread. Again we had a side order of the pancakes with syrup and a side order of fried prosciutto ham.
Breakfast was very good and the service was impeccable. We look forward to having dinner here one night since the evening menu looked so very good.
We give this visit to The Piazza Cafe................................................4-Forks.
Wednesday, August 20, 2008
Bosphorous Restaurant, a Turkish Delight
Last Thursday (8-14-08) was a day for celebration for Ken; he was sworn in as a US citizen. (Just in time to vote for one of the fabulous people running for president of this great land).
I was lucky to get the day off to celebrate this momentous occasion with him.
The day started when we went down to the convention center in Orlando for the ceremony. There were over 800 persons sworn in that day and about 1200 family and friends there to celebrate this tremendous accomplishment. After it was over, and he registered to vote, it was about 11:00 AM.
My niece was on her way back to south Florida with 4 of her friends on the 12:30 PM Amtrak train that afternoon, so we had decided earlier that we would go to the station to see them off and we would then go to lunch. When we got to the station we were told the train had been delayed by at least an hour, so we decided to take them all to lunch with us.
Right across the street the train station on Park Avenue in Winter Park we found Bosphorous.
This restaurant was very simply, but nicely decorated and we thought we liked the menu well enough to stay.
While we waited for the girls to arrive, I enjoyed a Mango Mai Tai and Ken had a Melon Green Tea-ni.
We started lunch off with the stuffed grapes leaves as an appetizer. It must be a Turkish tradition to serve them chilled versus the Greek style of serving them warm. They were delicious but I think I prefer them served warm and not chilled. With the grape leaves we had some Lavas bread which was very interestingly served as a bread dome, almost souffle style.
The bread was good.
Ken ordered the Adena Kebab (skewered lamb) - hand chopped lamb flavored with red bell peppers, light hot peppers, slightly seasoned with paprika and grilled, served with rice and garnished with red onions, red cabbage, a spicy banana pepper and carrots. Ken thought his meal was good but would have preferred if they had served it hot and not barely luke warm.
Gisele (my niece) and I both had the Beyti Wrap which consisted of lightly hot-seasoned ground lamb in a flat bread wrap topped with yogurt served with rice, red onions, red cabbage, a spicy banana pepper and carrots. We both though that was delicious although it could have been warmer also.
The rest of the table enjoyed 2 each Chicken Kofte ( minced chicken blended with onions, garlic, parsley and special spices served with ...yes you guessed it, rice, red onions, red cabbage, a spicy banana pepper and carrots); 1 each Bamya ( a fresh okra dish, cooked with green peppers, onions, garlic in a light tomato sauce, served with rice; and one Falafel wrap ( a mixture of chickpeas, celery, parsley, onions tossed in spices.
For dessert we enjoyed 2 each Kazandibi (baked and caramelized light milk pudding); 2 each Baklava ( a Turkish version made of many layers of paper thin dough filled with crushed pistachios) and one Sutlac (an oven baked rice pudding). The most common comment about the desserts was they they could have been sweeter.
The service was excellent and the prices were moderate for lunch.
We wish the food had been warmer though. The place was not crowded and they may have been able to manage our dished better so that they were all served hot.
Overall, we recommend Bospshorous (that is the name of the strait that separates the European side of Istanbul from the Asian side) just make sure you ask that your food be served hot.
We give Bosphorous....................................................3.25-Forks
I was lucky to get the day off to celebrate this momentous occasion with him.
The day started when we went down to the convention center in Orlando for the ceremony. There were over 800 persons sworn in that day and about 1200 family and friends there to celebrate this tremendous accomplishment. After it was over, and he registered to vote, it was about 11:00 AM.
My niece was on her way back to south Florida with 4 of her friends on the 12:30 PM Amtrak train that afternoon, so we had decided earlier that we would go to the station to see them off and we would then go to lunch. When we got to the station we were told the train had been delayed by at least an hour, so we decided to take them all to lunch with us.
Right across the street the train station on Park Avenue in Winter Park we found Bosphorous.
This restaurant was very simply, but nicely decorated and we thought we liked the menu well enough to stay.
While we waited for the girls to arrive, I enjoyed a Mango Mai Tai and Ken had a Melon Green Tea-ni.
We started lunch off with the stuffed grapes leaves as an appetizer. It must be a Turkish tradition to serve them chilled versus the Greek style of serving them warm. They were delicious but I think I prefer them served warm and not chilled. With the grape leaves we had some Lavas bread which was very interestingly served as a bread dome, almost souffle style.
The bread was good.
Ken ordered the Adena Kebab (skewered lamb) - hand chopped lamb flavored with red bell peppers, light hot peppers, slightly seasoned with paprika and grilled, served with rice and garnished with red onions, red cabbage, a spicy banana pepper and carrots. Ken thought his meal was good but would have preferred if they had served it hot and not barely luke warm.
Gisele (my niece) and I both had the Beyti Wrap which consisted of lightly hot-seasoned ground lamb in a flat bread wrap topped with yogurt served with rice, red onions, red cabbage, a spicy banana pepper and carrots. We both though that was delicious although it could have been warmer also.
The rest of the table enjoyed 2 each Chicken Kofte ( minced chicken blended with onions, garlic, parsley and special spices served with ...yes you guessed it, rice, red onions, red cabbage, a spicy banana pepper and carrots); 1 each Bamya ( a fresh okra dish, cooked with green peppers, onions, garlic in a light tomato sauce, served with rice; and one Falafel wrap ( a mixture of chickpeas, celery, parsley, onions tossed in spices.
For dessert we enjoyed 2 each Kazandibi (baked and caramelized light milk pudding); 2 each Baklava ( a Turkish version made of many layers of paper thin dough filled with crushed pistachios) and one Sutlac (an oven baked rice pudding). The most common comment about the desserts was they they could have been sweeter.
The service was excellent and the prices were moderate for lunch.
We wish the food had been warmer though. The place was not crowded and they may have been able to manage our dished better so that they were all served hot.
Overall, we recommend Bospshorous (that is the name of the strait that separates the European side of Istanbul from the Asian side) just make sure you ask that your food be served hot.
We give Bosphorous....................................................3.25-Forks
Wednesday, July 30, 2008
Silvestro's Restaurant, Cocoa Beach, Florida
Florida beach towns are not usually known to have fine dining establishments (except for SOBE of course)but we were pleasantly surprised to find that Cocoa Beach is the home to Silvestro's; rated 5 Palms by Florida Today Magazine. Silvestro's professes "authentic Italian cuisine" and from what we experienced, they are not exaggerating.
Located in the Publix Shopping Plaza on A1A in Cocoa Beach, first impressions do not lead one to believe that this is a fine dining establishment. However once you walk through the doors, one finds a simply, yet nicely decorated establishment, which could be located anywhere. The windows were blacked-out so that the view of the expansive parking lot was not a reminder of our location. The ambient lighting was dim but sufficient to read a menu.
The Maitre D, Tony, was friendly as he welcomed and showed us to our table. Our waiter brought the menus and we ordered before dinner drinks. The menu is moderate as you would expect in a restaurant that likes to serve its customers specialty dishes.
For dinner we shared the following;
Vero Carpaccio - Thinly sliced, grade A fillet mignon which had been marinated in garlic, lemon and extra virgin olive oil, surrounded with arugula and topped with authentic parmigiano-reggiano cheese. (excellent)
Cozze al Guazzetto - Fresh mussels served in a tangy, homemade, tomato sauce. The sauce could have been better if it had been with a little more olive oil, oregano. (very good) We shared some very nice Mondavi Pinot Grigio with our starter course.
Italian Spring Broccoli soup - This was the soup special. The table next to us recommended it. It was a little watery and unimpressive in texture and flavor. (ordinary)
Fettuccine alla Carbonara - Fettuccine pasta in a white creamy sauce with Italian smoked bacon, black pepper, eggs and parmigiano cheese. (excellent)
Veal Chop - This was one of the Entree Specials. The other was Chilean Sea Bass. The veal chop (medium)was so very tender in a wine reduction sauce served with mashed potatoes and mixed vegetables. (very good)
Cotolette di Agnello Cotto al Gril - Grilled rack of lamb topped with a demi-glace. The rack of lamb (medium rare to medium)was delicious. It did not have the usual "gamie" lamb taste. The best rack of lamb we have had in decades. (excellent)
The wine for our entrees was The Barolo Fratelli Castino 2003. The wine was excellent. It is described as the "king of wines and the wine of kings".
Overall the service was prompt and attentive, although our waiter did go out for a cigarette break and reeked when he returned. They should not smoke while attending to customers.
Silvestro's was a great place to finish what had been a wonderful day. We give this restaurant......................4-Forks
Located in the Publix Shopping Plaza on A1A in Cocoa Beach, first impressions do not lead one to believe that this is a fine dining establishment. However once you walk through the doors, one finds a simply, yet nicely decorated establishment, which could be located anywhere. The windows were blacked-out so that the view of the expansive parking lot was not a reminder of our location. The ambient lighting was dim but sufficient to read a menu.
The Maitre D, Tony, was friendly as he welcomed and showed us to our table. Our waiter brought the menus and we ordered before dinner drinks. The menu is moderate as you would expect in a restaurant that likes to serve its customers specialty dishes.
For dinner we shared the following;
Vero Carpaccio - Thinly sliced, grade A fillet mignon which had been marinated in garlic, lemon and extra virgin olive oil, surrounded with arugula and topped with authentic parmigiano-reggiano cheese. (excellent)
Cozze al Guazzetto - Fresh mussels served in a tangy, homemade, tomato sauce. The sauce could have been better if it had been with a little more olive oil, oregano. (very good) We shared some very nice Mondavi Pinot Grigio with our starter course.
Italian Spring Broccoli soup - This was the soup special. The table next to us recommended it. It was a little watery and unimpressive in texture and flavor. (ordinary)
Fettuccine alla Carbonara - Fettuccine pasta in a white creamy sauce with Italian smoked bacon, black pepper, eggs and parmigiano cheese. (excellent)
Veal Chop - This was one of the Entree Specials. The other was Chilean Sea Bass. The veal chop (medium)was so very tender in a wine reduction sauce served with mashed potatoes and mixed vegetables. (very good)
Cotolette di Agnello Cotto al Gril - Grilled rack of lamb topped with a demi-glace. The rack of lamb (medium rare to medium)was delicious. It did not have the usual "gamie" lamb taste. The best rack of lamb we have had in decades. (excellent)
The wine for our entrees was The Barolo Fratelli Castino 2003. The wine was excellent. It is described as the "king of wines and the wine of kings".
Overall the service was prompt and attentive, although our waiter did go out for a cigarette break and reeked when he returned. They should not smoke while attending to customers.
Silvestro's was a great place to finish what had been a wonderful day. We give this restaurant......................4-Forks
Wednesday, July 9, 2008
Ra Sushi Bar Restaurant in Pembroke Pines, Florida
My niece Gisele told us about Ra Sushi Bar Restaurant.
She works as a server at this new Sushi eatery in Pembroke Pines, Florida.
Ra is a chain Sushi restaurant from San Diego California and it is getting rave reviews as it makes its way to the east coast.
Locations in Dan Diego, Phoenix, and Houston have all received excellent reviews.
Ra in Pembroke Pines, Florida is well on its way to earning the same degree of recognition locally.
Open barely two months, the place is already popular in the evenings and weekends. It has a Sushi bar and a huge dining area inside and a large seating area outside with very nice outdoor furniture.
We were there last week for lunch with my family and we were delighted by the quality of the raw fish.
We started with cocktails: a RA Pleasure and a Moanin' Mango.
I have to admit that my drink selection was based more on the name of the drink than the ingredients. (Yes I had the Moanin' one) The Ra Pleasure was made with Vodka, melon, black raspberry, sake and fruit juices on ice. The Moanin' Mango was made up of a blend of Dutch vodka and Japanese sake, mixed with Monin spicy Mango syrup and a splash of 7-up and soda.
After one Moanin' Mango, I switched to the more delicious Ra Pleasure.
My sister and her husband had a glass of Beringer White Zinfandel and a Bud Light respectively.
Here are some of the dishes we shared:
Shrimp Gyoza - Steamed Asian shrimp potstickers served with snow peas ans a spicy Ponzu sauce. (Very Good)
Blue Claw Crab Cakes - Served with a ginger mayo and daikon sprout sundmono. (Very Good)
Mango Ceviche - Lobster, scallop, shrimp and mango salsa ceviche served over fresh endive and avocado finished with limes, cherry tomatoes and sauteed pine nuts and crushed cashew nuts.
(Fair. While the quality of the fish was very good, the new fangled mango salsa detracted from the delicious lime taste of conventional ceviche. Please give us purists the real thing. CEVICHE)
Kiwi Scallop Sashimi - Sliced Scallops and Kiwi atop a mango sauce with sauteed pine and cashew nuts, drizzled with kiwi, wasabi and mango sauce. (Good but the scallops were sliced too thin to contribute to the flavor of each designed morsel)
Coconut Shrimp Tempura - Served with a pineapple dipping sauce. (My sister and her husband shared this appetizer and it was reportedly very good)
Tunacado - Seared Ahi tuna dusted with Japanese rice crackers and black sesame seeds, served over fresh avocado with a creamy ponzu dipping sauce. (Very Good - My niece ordered this and I had a taste)
Crispy Soft Shell Crab - Dredged in seasoned Panko flour served with a ponzu garlic dipping sauce. (Poor - The sauce was good but the Panko flour coating was burned and therefore the crabs were not very tasty)
Chili Ponzu Yellow tail - Thinly sliced yellow tail with radish, sauteed pine and cashew nuts and Kochjan chili Ponzu. (Excellent)
Sashimi Assortment - Tuna, TORO, Yellow tail, Octopus and Whitefish (Excellent - we substituted the Salmon with TORO - the delicious fatty underbelly of the tuna. The Octopus was good but it is really not very good raw since it tends to be rubbery and tough when uncooked.)
Chicken Yakisoba - Stir fried Asian vegetables tossed with Yakisoba Noodles. ( My sister said that this was very good)
Yazu Halibut - Seared Halibut braised in a creamy Yuzu broth served with spicy crispy rice, fresh shitake mushrooms and spinach. (My brother-in-law Fernando had this and he said it was very good)
Crunchy Shrimp Tempura - Lightly battered shrimp served with Tempura dipping sauce. ( My niece had this and she said it was very good)
Seared Ahi Tuna - Miso marinated Ahi Tuna served rare with sauteed cherry tomatoes, shitake mushrooms and asparagus, served on a bed of Wasabi mashed potatoes and finished with Shiso butter. ( Very Good, but Ken and I ordered on of these each, and it was a very large portion. By this time we were becoming full so it was less well received. We should have shared one order.
Coconut Creme Brulee - My niece was the only one left with room for desert and she said it was excellent.
The service was very pleasant and prompt; the restaurant was very clean, airy and well appointed, although it was a little dark to read the menu; and the food over all was very good and the raw fish was excellent.
We give Ra Sushi Bar Restaurant......................................3.75-Forks
She works as a server at this new Sushi eatery in Pembroke Pines, Florida.
Ra is a chain Sushi restaurant from San Diego California and it is getting rave reviews as it makes its way to the east coast.
Locations in Dan Diego, Phoenix, and Houston have all received excellent reviews.
Ra in Pembroke Pines, Florida is well on its way to earning the same degree of recognition locally.
Open barely two months, the place is already popular in the evenings and weekends. It has a Sushi bar and a huge dining area inside and a large seating area outside with very nice outdoor furniture.
We were there last week for lunch with my family and we were delighted by the quality of the raw fish.
We started with cocktails: a RA Pleasure and a Moanin' Mango.
I have to admit that my drink selection was based more on the name of the drink than the ingredients. (Yes I had the Moanin' one) The Ra Pleasure was made with Vodka, melon, black raspberry, sake and fruit juices on ice. The Moanin' Mango was made up of a blend of Dutch vodka and Japanese sake, mixed with Monin spicy Mango syrup and a splash of 7-up and soda.
After one Moanin' Mango, I switched to the more delicious Ra Pleasure.
My sister and her husband had a glass of Beringer White Zinfandel and a Bud Light respectively.
Here are some of the dishes we shared:
Shrimp Gyoza - Steamed Asian shrimp potstickers served with snow peas ans a spicy Ponzu sauce. (Very Good)
Blue Claw Crab Cakes - Served with a ginger mayo and daikon sprout sundmono. (Very Good)
Mango Ceviche - Lobster, scallop, shrimp and mango salsa ceviche served over fresh endive and avocado finished with limes, cherry tomatoes and sauteed pine nuts and crushed cashew nuts.
(Fair. While the quality of the fish was very good, the new fangled mango salsa detracted from the delicious lime taste of conventional ceviche. Please give us purists the real thing. CEVICHE)
Kiwi Scallop Sashimi - Sliced Scallops and Kiwi atop a mango sauce with sauteed pine and cashew nuts, drizzled with kiwi, wasabi and mango sauce. (Good but the scallops were sliced too thin to contribute to the flavor of each designed morsel)
Coconut Shrimp Tempura - Served with a pineapple dipping sauce. (My sister and her husband shared this appetizer and it was reportedly very good)
Tunacado - Seared Ahi tuna dusted with Japanese rice crackers and black sesame seeds, served over fresh avocado with a creamy ponzu dipping sauce. (Very Good - My niece ordered this and I had a taste)
Crispy Soft Shell Crab - Dredged in seasoned Panko flour served with a ponzu garlic dipping sauce. (Poor - The sauce was good but the Panko flour coating was burned and therefore the crabs were not very tasty)
Chili Ponzu Yellow tail - Thinly sliced yellow tail with radish, sauteed pine and cashew nuts and Kochjan chili Ponzu. (Excellent)
Sashimi Assortment - Tuna, TORO, Yellow tail, Octopus and Whitefish (Excellent - we substituted the Salmon with TORO - the delicious fatty underbelly of the tuna. The Octopus was good but it is really not very good raw since it tends to be rubbery and tough when uncooked.)
Chicken Yakisoba - Stir fried Asian vegetables tossed with Yakisoba Noodles. ( My sister said that this was very good)
Yazu Halibut - Seared Halibut braised in a creamy Yuzu broth served with spicy crispy rice, fresh shitake mushrooms and spinach. (My brother-in-law Fernando had this and he said it was very good)
Crunchy Shrimp Tempura - Lightly battered shrimp served with Tempura dipping sauce. ( My niece had this and she said it was very good)
Seared Ahi Tuna - Miso marinated Ahi Tuna served rare with sauteed cherry tomatoes, shitake mushrooms and asparagus, served on a bed of Wasabi mashed potatoes and finished with Shiso butter. ( Very Good, but Ken and I ordered on of these each, and it was a very large portion. By this time we were becoming full so it was less well received. We should have shared one order.
Coconut Creme Brulee - My niece was the only one left with room for desert and she said it was excellent.
The service was very pleasant and prompt; the restaurant was very clean, airy and well appointed, although it was a little dark to read the menu; and the food over all was very good and the raw fish was excellent.
We give Ra Sushi Bar Restaurant......................................3.75-Forks
Wednesday, July 2, 2008
Casual and Fine Dining in St Petersburg Beach
We recently had the opportunity to eat at two places in St. Petersburg Beach with two friends of ours from Michigan, Joe and Tammy. Here is what we thought:
Crabby Bill's - Casual Gulf front dining with plenty of fried fish and other marine fare.
The place was clean; the service was attentive; and the food was delicious for casual dining.
We had the Conch Fritters, Smoked Fish Spread, Fried Gator Nuggets, Crab Cakes, and the Seared Ahi Tuna for appetizers.
Joe had the Rib eye Steak entree; Tammy had the Chicken with Blacken Pasta; And Ken and I had the Blacked Mahi Mahi Sandwiches.
We give Crabby Bill's.......................................................................3-Forks
Later that day we had dinner at a very nice place called Snapper's.
Snapper's Sea Grill - Even at first glance, it's evident that Snappers Sea Grill is preoccupied with fish. Outside, handsome mahogany doors frame a school of colorful, stained glass mangrove snappers. Inside, the artistic expression continues with a metal interpretive sculpture, titled Tailing Redfish, separating a set of booths in this busy 100-seat St. Pete Beach restaurant.
For dinner we started with the Appetizers. Our friends from Michigan did not have any but ken and I shared the Seared Sea Scallops served over a cold Asian cous cous salad and the Blue Tuna; peppered, char grilled and served rare with pickled ginger, wasabi and Blueberry Teriyaki sauce. They both were excellent.
The entrees were:
Rib Eye Steak - A flavorfully marbled Black Angus cut and done on an open grill, served with sauteed vegetables and a potato in puff pastry.
Fillet of Beef Tenderloin - served topped with a Blue Cheese crust over a roated garlic demi glace.
Chicken Basil Portobello - Pan sauteed and tossed with Penne pasta in a demi cream sauce
Surf -n- Turf - An 8oz Lobster Tail accompanied by an 8oz Back Angus Fillet.
Dinner was very good and enjoyed by all.
The server was attentive and pleasant through out.
The place, while a little on the loud side, was not overwhelming and caters to a very nice crowd.
We give Snapper's Sea Grill.........................................................................3.5-Forks
Crabby Bill's - Casual Gulf front dining with plenty of fried fish and other marine fare.
The place was clean; the service was attentive; and the food was delicious for casual dining.
We had the Conch Fritters, Smoked Fish Spread, Fried Gator Nuggets, Crab Cakes, and the Seared Ahi Tuna for appetizers.
Joe had the Rib eye Steak entree; Tammy had the Chicken with Blacken Pasta; And Ken and I had the Blacked Mahi Mahi Sandwiches.
We give Crabby Bill's.......................................................................3-Forks
Later that day we had dinner at a very nice place called Snapper's.
Snapper's Sea Grill - Even at first glance, it's evident that Snappers Sea Grill is preoccupied with fish. Outside, handsome mahogany doors frame a school of colorful, stained glass mangrove snappers. Inside, the artistic expression continues with a metal interpretive sculpture, titled Tailing Redfish, separating a set of booths in this busy 100-seat St. Pete Beach restaurant.
For dinner we started with the Appetizers. Our friends from Michigan did not have any but ken and I shared the Seared Sea Scallops served over a cold Asian cous cous salad and the Blue Tuna; peppered, char grilled and served rare with pickled ginger, wasabi and Blueberry Teriyaki sauce. They both were excellent.
The entrees were:
Rib Eye Steak - A flavorfully marbled Black Angus cut and done on an open grill, served with sauteed vegetables and a potato in puff pastry.
Fillet of Beef Tenderloin - served topped with a Blue Cheese crust over a roated garlic demi glace.
Chicken Basil Portobello - Pan sauteed and tossed with Penne pasta in a demi cream sauce
Surf -n- Turf - An 8oz Lobster Tail accompanied by an 8oz Back Angus Fillet.
Dinner was very good and enjoyed by all.
The server was attentive and pleasant through out.
The place, while a little on the loud side, was not overwhelming and caters to a very nice crowd.
We give Snapper's Sea Grill.........................................................................3.5-Forks
Thursday, May 29, 2008
Eating out in Flagler County, Florida
It has been a while since we had gone out to dinner. The economy is doing so poorly that we had to tighten our belts and enjoy dinner at home more often that we had during 2007. However, we decided that we would spend Memorial Day weekend 2008 in Flagler County, Florida. The following is a list of the restaurants we visited and what we thought of them.
Blue at The Topaz - This seaside restaurant is located on the first floor of the Topaz Bed and Breakfast. This is a quaint, charming restaurant with tables inside and out on the veranda. We chose to eat outside since there was a nice, cool ocean breeze, and the inside was crowded. We had Friday night dinner here.
Our server was pleasant and courteous and we placed out order quickly with her insight. The appetizers were good. We shared, (as we always do) a bowl of the Lobster Bisque with tarragon and brandy, and the Scallops Wrapped in Bacon with a black bean sauce and a tomato avocado salsa.
The Lobster Bisque was very good, but it could have used pieces of lobster for additional texture and taste. The scallops were also very good but the black bean sauce was terribly out of place and did not compliment the dish in our opinion.
Our entrees arrived after we were finished with the appetizers on cue. The Seared Ahi Tuna with pickled ginger and a soy wasabi vinaigrette was good but was served a little warm. We are very familiar with this dish and we prefer the tuna to be slightly seared while still coldd, so that when it is served it is still slightly chilled and resembles a sushi serving.
The other entree was the Pan Seared Scallops with the smoked tomato and spinach butter. That was very good.
We had a bottle of the house Chardonnay which went well with our meal.
While we were enjoying our meal we were treated to a light show from mother nature as a thunder storm moved in and created a ten minute downpour. Luckily we were well sheltered from the rain under the overhang of the veranda. The lightning lit up the sky, and the ocean, in spectacular ways. We loved the "floor" show.
We enjoyed Blue and our overall rating is...................3.25-Forks
Saturday and Sunday breakfasts were had in the Inn at which we were staying. See Memorial Day Getaway 2008.
The Turtle Shack - The name describes this place to a tee. It is a shack (ocean front), and the food very good, albeit expensive. We sat outside after deciding that it was warmer inside than it was out for a Saturday afternoon. We wanted something light and "seafoodie", and this place was recommended for their crab cakes, so we ordered a la carte; one crab cake, the tomato/caprese tower and the Scallops St. Jacques in a mushroom and cream sauce and a glass of the House Chardonnay.
The crab cake was excellent and almost 100% crab meat but for 13 dollars each you would think you could get more than one 2" ball of crab. Did they forget to mash the ball into a cake?
The tomato and caprese cheese salad was served with basil and a balsamic viniagrette and was also good.
The scallops in the mushroom and cream sauce were excellent, however the accompanying breadsticks were old and stale and not very enjoyable.
Overall, The Turtle Shack merits............................3-Forks
Dinner Saturday night was at the Flagler Fish Company. As the name implies, it is a Fish Store, but it is also a restaurant; but the name doesn't bring to mind a nearly gourmet fish restaurant; neither does the casual appearance nor the fresh fish aroma that permeates the atmosphere. But we were very pleasantly surprised by this seafood shop/restaurant.
As we approached the front door, we noticed some very enlightened dinner specials on the blackboard outside. We were immediately comforted that this was more than a "fried fish with a side of hush puppies" type of place.
We had to wait a few minutes to be seated because all of the 10 tables were full. The wait staff made us feel comfortable by going through the specials, the on-display choice of fish and the menu in detail and getting us set up with what was to be our first bottle of wine; a Reynolds Chardonnay 2006 which was excellent and that we will buy for our domestic consumption. Once we were seated, they brought us a cup of an excellent fish pate with homemade potato chips. The pate was delicious. It was so good we asked our server for another and she cheerfully complied. Regularly you can order the pate as a started which would cost an additional $6.50
For starters we shared (1) Sushi Grade Tuna Loin, crusted with Chili powder and cumin served rare and sliced with seaweed salad, pickled ginger, soy sauce and wasabi, (2) the Creamy Lobster Bisque with a dollop of genuine lobster meat on top. Both of these were delicious.
For our entrees, Ken chose the Grouper with a garlic-butter and herb sauce with a side of Sauteed Spinach in olive oil, garlic and a hint of lemon and I had the Fried Red Snapper with a curry aioli sauce with Oriental-Stir fried vegetable. The fish was excellent on both counts but the sauces were a little bit overpowering if used too much.
Overall The Flagler Fish Company was a fun and delicious place to enjoy dinner at this seaside resort and we rate it .........................3.75 Forks
Sunday Brunch turned out to be a last minute decision as we drove back from St. Augustine and decided to explore an out of the way Community/Resort called European Village in Palm Coast. This is a multi-use development with residential condos on the upper floors and shops, businesses and restaurants on the ground level.
We looked at menus for the restaurants that were opened for Sunday lunch/brunch and there were American, Italian, and Continental restaurants available and even a pizza parlor which smelled really good, but we opted for a Fine English Tea Room called Shakespeare's.
This restaurant is beautiful inside; high ceilings with intricate crown moldings, beautiful wall coverings, and perfectly appointed decor.
For starters we ordered; 1) the Prawn Cocktail, served English Style with whole cooked shrimp in a glass dish on a bed of lettuce with chopped English Cucumber and brown bread and butter and 2) The homemade Chicken Liver Pate served with a salad garnish, fresh toast points, and a dish of gourmet chutneys.
Both of these were delicious although I preferred the pate to the small sized shrimp.
Then we both ordered the Shakespeare's Afternoon Tea, which was served on an elegant English Fine China Three Tier Platter. First tier consists of 2 homemade freshly baked scones, strawberry preserve, lemon curd, and clotted cream. The second tier consists of mini pastries, shortbread, cakes and chocolates. The third tier is a selection of English Tea Sandwiches, mini savouries with seasonal garnishes. This also included a pot of English tea. We chose the Shakespeare Blend. In addition we also had a split of Freixenet champagne each. The tea sandwiches included, a delicious egg salad sandwich, a turkey sandwich with cheese, a ham sandwich with cheese and chutney and a delicious curried-chicken salad sandwich. The food, the atmosphere and the service were impecable.
We loved Shakespeare's and we think it merits...............4-Forks
Monday morning we opted to leave the Inn and go out to breakfast at Manny's, a restaurant that had been recommended the evening before by a couple we met at the Inn. Manny's was an adequate breakfast, but just a little too greasy. But regardless we ate like we hadn't eaten in 20 hours and we were starved. (BTW we had not eaten anything since a late brunch on Sunday lol.) Eggs, bacon, French Toast, pancakes, country ham, hash browns, toast and orange juice plus a little coffee. It was satisfying and the server was prompt and curteous.
Manny's deserves.............................................................2.75-Forks
We packed up and drove home shortly after Manny's. We had a nice gas broiled steak Monday evening, with a baked potato and spinach sauteed with olive oil, garlic and a splash of lime.
Dinner at home was ..........................................................5-Forks.
Blue at The Topaz - This seaside restaurant is located on the first floor of the Topaz Bed and Breakfast. This is a quaint, charming restaurant with tables inside and out on the veranda. We chose to eat outside since there was a nice, cool ocean breeze, and the inside was crowded. We had Friday night dinner here.
Our server was pleasant and courteous and we placed out order quickly with her insight. The appetizers were good. We shared, (as we always do) a bowl of the Lobster Bisque with tarragon and brandy, and the Scallops Wrapped in Bacon with a black bean sauce and a tomato avocado salsa.
The Lobster Bisque was very good, but it could have used pieces of lobster for additional texture and taste. The scallops were also very good but the black bean sauce was terribly out of place and did not compliment the dish in our opinion.
Our entrees arrived after we were finished with the appetizers on cue. The Seared Ahi Tuna with pickled ginger and a soy wasabi vinaigrette was good but was served a little warm. We are very familiar with this dish and we prefer the tuna to be slightly seared while still coldd, so that when it is served it is still slightly chilled and resembles a sushi serving.
The other entree was the Pan Seared Scallops with the smoked tomato and spinach butter. That was very good.
We had a bottle of the house Chardonnay which went well with our meal.
While we were enjoying our meal we were treated to a light show from mother nature as a thunder storm moved in and created a ten minute downpour. Luckily we were well sheltered from the rain under the overhang of the veranda. The lightning lit up the sky, and the ocean, in spectacular ways. We loved the "floor" show.
We enjoyed Blue and our overall rating is...................3.25-Forks
Saturday and Sunday breakfasts were had in the Inn at which we were staying. See Memorial Day Getaway 2008.
The Turtle Shack - The name describes this place to a tee. It is a shack (ocean front), and the food very good, albeit expensive. We sat outside after deciding that it was warmer inside than it was out for a Saturday afternoon. We wanted something light and "seafoodie", and this place was recommended for their crab cakes, so we ordered a la carte; one crab cake, the tomato/caprese tower and the Scallops St. Jacques in a mushroom and cream sauce and a glass of the House Chardonnay.
The crab cake was excellent and almost 100% crab meat but for 13 dollars each you would think you could get more than one 2" ball of crab. Did they forget to mash the ball into a cake?
The tomato and caprese cheese salad was served with basil and a balsamic viniagrette and was also good.
The scallops in the mushroom and cream sauce were excellent, however the accompanying breadsticks were old and stale and not very enjoyable.
Overall, The Turtle Shack merits............................3-Forks
Dinner Saturday night was at the Flagler Fish Company. As the name implies, it is a Fish Store, but it is also a restaurant; but the name doesn't bring to mind a nearly gourmet fish restaurant; neither does the casual appearance nor the fresh fish aroma that permeates the atmosphere. But we were very pleasantly surprised by this seafood shop/restaurant.
As we approached the front door, we noticed some very enlightened dinner specials on the blackboard outside. We were immediately comforted that this was more than a "fried fish with a side of hush puppies" type of place.
We had to wait a few minutes to be seated because all of the 10 tables were full. The wait staff made us feel comfortable by going through the specials, the on-display choice of fish and the menu in detail and getting us set up with what was to be our first bottle of wine; a Reynolds Chardonnay 2006 which was excellent and that we will buy for our domestic consumption. Once we were seated, they brought us a cup of an excellent fish pate with homemade potato chips. The pate was delicious. It was so good we asked our server for another and she cheerfully complied. Regularly you can order the pate as a started which would cost an additional $6.50
For starters we shared (1) Sushi Grade Tuna Loin, crusted with Chili powder and cumin served rare and sliced with seaweed salad, pickled ginger, soy sauce and wasabi, (2) the Creamy Lobster Bisque with a dollop of genuine lobster meat on top. Both of these were delicious.
For our entrees, Ken chose the Grouper with a garlic-butter and herb sauce with a side of Sauteed Spinach in olive oil, garlic and a hint of lemon and I had the Fried Red Snapper with a curry aioli sauce with Oriental-Stir fried vegetable. The fish was excellent on both counts but the sauces were a little bit overpowering if used too much.
Overall The Flagler Fish Company was a fun and delicious place to enjoy dinner at this seaside resort and we rate it .........................3.75 Forks
Sunday Brunch turned out to be a last minute decision as we drove back from St. Augustine and decided to explore an out of the way Community/Resort called European Village in Palm Coast. This is a multi-use development with residential condos on the upper floors and shops, businesses and restaurants on the ground level.
We looked at menus for the restaurants that were opened for Sunday lunch/brunch and there were American, Italian, and Continental restaurants available and even a pizza parlor which smelled really good, but we opted for a Fine English Tea Room called Shakespeare's.
This restaurant is beautiful inside; high ceilings with intricate crown moldings, beautiful wall coverings, and perfectly appointed decor.
For starters we ordered; 1) the Prawn Cocktail, served English Style with whole cooked shrimp in a glass dish on a bed of lettuce with chopped English Cucumber and brown bread and butter and 2) The homemade Chicken Liver Pate served with a salad garnish, fresh toast points, and a dish of gourmet chutneys.
Both of these were delicious although I preferred the pate to the small sized shrimp.
Then we both ordered the Shakespeare's Afternoon Tea, which was served on an elegant English Fine China Three Tier Platter. First tier consists of 2 homemade freshly baked scones, strawberry preserve, lemon curd, and clotted cream. The second tier consists of mini pastries, shortbread, cakes and chocolates. The third tier is a selection of English Tea Sandwiches, mini savouries with seasonal garnishes. This also included a pot of English tea. We chose the Shakespeare Blend. In addition we also had a split of Freixenet champagne each. The tea sandwiches included, a delicious egg salad sandwich, a turkey sandwich with cheese, a ham sandwich with cheese and chutney and a delicious curried-chicken salad sandwich. The food, the atmosphere and the service were impecable.
We loved Shakespeare's and we think it merits...............4-Forks
Monday morning we opted to leave the Inn and go out to breakfast at Manny's, a restaurant that had been recommended the evening before by a couple we met at the Inn. Manny's was an adequate breakfast, but just a little too greasy. But regardless we ate like we hadn't eaten in 20 hours and we were starved. (BTW we had not eaten anything since a late brunch on Sunday lol.) Eggs, bacon, French Toast, pancakes, country ham, hash browns, toast and orange juice plus a little coffee. It was satisfying and the server was prompt and curteous.
Manny's deserves.............................................................2.75-Forks
We packed up and drove home shortly after Manny's. We had a nice gas broiled steak Monday evening, with a baked potato and spinach sauteed with olive oil, garlic and a splash of lime.
Dinner at home was ..........................................................5-Forks.
Thursday, January 17, 2008
Captain and the Cowboy - Beautiful Sorroundings & Good Food too
Ken and I recently took our friends Russell and Bill out for Brunch and we decided to go to Captain and the Cowboy in Apopka. Captain And The Cowboy Steak and Seafood Grill, is a very nice Steak and Seafood Restaurant with locations in Apopka and Sebastian Inlet, Florida. The Apopka, Florida location was opened in October 2005 after restoring the historic Eldrege House, which was built in 1903.
This used to be the former location of Townsend's Plantation Restaurant.
The Champagne Brunch was an all you can drink and eat affair for a reasonable $21 per person.
The offered custom made omelettes, freshly carved Prime Rib, French Toast, bacon, sausage, and a myriad of pastries. The Mimosas were a little bit funky in taste. We felt as if they had used Tang, the powdered orange juice, and mixed it into the champagne. Not very good.
But the food was good and the atmosphere was great sitting on the veranda of this old building eating our Brunch.
Ken and Len give Captain and the Cowboy 3-Forks.
It is certainly worth a visit, but please skip the Mimosas.
This used to be the former location of Townsend's Plantation Restaurant.
The Champagne Brunch was an all you can drink and eat affair for a reasonable $21 per person.
The offered custom made omelettes, freshly carved Prime Rib, French Toast, bacon, sausage, and a myriad of pastries. The Mimosas were a little bit funky in taste. We felt as if they had used Tang, the powdered orange juice, and mixed it into the champagne. Not very good.
But the food was good and the atmosphere was great sitting on the veranda of this old building eating our Brunch.
Ken and Len give Captain and the Cowboy 3-Forks.
It is certainly worth a visit, but please skip the Mimosas.
Sam Seltzer's for Lunch? Only in December
We recently treated ourselves to lunch at Sam Seltzer's Steakhouse in Altamonte Springs.
It is a treat to have lunch there since they are only open for lunch during the month of December. I guess many people like to have their Christmas luncheons there.
It is a very nicely appointed eatery with the heavy wood trims and deep earth tones characteristic of a Steakhouse.
They have a main dining room and tables at the bar area. We were given seats in the bar area which we enjoyed because we had that area to our selves.
Our server was very helpful and attentive.
And the food was very good.
Ken had the Prime Rib entree (16 oz.) with Potato and a side of horse radish sauce. I had the Rib Eye steak (12 oz) with fries. The steaks were tender, tasty and delicious.
The experience overall was a very pleasant one.
We give Sam Seltzer's Steakhouse 3.5 Forks
It is a treat to have lunch there since they are only open for lunch during the month of December. I guess many people like to have their Christmas luncheons there.
It is a very nicely appointed eatery with the heavy wood trims and deep earth tones characteristic of a Steakhouse.
They have a main dining room and tables at the bar area. We were given seats in the bar area which we enjoyed because we had that area to our selves.
Our server was very helpful and attentive.
And the food was very good.
Ken had the Prime Rib entree (16 oz.) with Potato and a side of horse radish sauce. I had the Rib Eye steak (12 oz) with fries. The steaks were tender, tasty and delicious.
The experience overall was a very pleasant one.
We give Sam Seltzer's Steakhouse 3.5 Forks
Friday, November 9, 2007
Kobe Japanese Steak House and Sushi Bar
Tuesday night was my birthday, and Ken took me out to dinner at Kobe's knowing that it is one of my very favorite restaurants for many reasons, one of them being their incredible great quality sushi.
Kobe's is a beautifully decorated Japanese Restaurant which dedicates itself to steaks for the most part but they do an excellent job with their sushi as well.
The service is always prompt and friendly.
I will say that the dinner experience there is always superb.
The dinner started with the Beef Tataki which was raw high quality prime beef with a Ponzu sauce. (It was good but not as good as the sushi)
Then we shared the following sushi and/or sashimi:
The Clearwater Roll – white tuna fish, white fish, salmon, yellow tail tuna, raw crab, avocado, lettuce, smelt and rice paper. (Very Good)
The Hawaiian Roll – White tuna, Spicy tuna, and avocado (Very good)
The Spider Roll – Soft shell crab fried Tempura style, cucumber and avocado (Not Raw, too crunchy but tasty)
The Spicy Tuna Roll – Tuna, scallion, hot sauce and sesame oil. (We loved these)
Uni – 2 pieces of raw Sea Urchin. (This one we did not care for the texture or taste)
Scallops – 2 pieces of raw scallops (These are a delicacy)
Quail Eggs – 2 raw quail eggs on a rice ball each (Excellent raw eggs)
Dinner was accompanied by a bottle of Beringer Chardonnay 2005, Founder's Estate which was very good with the sushi.
Thank you Ken for the best birthday dinner and the best overall birthday I have ever had. I had a great time.
Ken and Len give Kobe's Japanese Restaurant and Sushi Bar, 4.5 - Forks
Kobe's is a beautifully decorated Japanese Restaurant which dedicates itself to steaks for the most part but they do an excellent job with their sushi as well.
The service is always prompt and friendly.
I will say that the dinner experience there is always superb.
The dinner started with the Beef Tataki which was raw high quality prime beef with a Ponzu sauce. (It was good but not as good as the sushi)
Then we shared the following sushi and/or sashimi:
The Clearwater Roll – white tuna fish, white fish, salmon, yellow tail tuna, raw crab, avocado, lettuce, smelt and rice paper. (Very Good)
The Hawaiian Roll – White tuna, Spicy tuna, and avocado (Very good)
The Spider Roll – Soft shell crab fried Tempura style, cucumber and avocado (Not Raw, too crunchy but tasty)
The Spicy Tuna Roll – Tuna, scallion, hot sauce and sesame oil. (We loved these)
Uni – 2 pieces of raw Sea Urchin. (This one we did not care for the texture or taste)
Scallops – 2 pieces of raw scallops (These are a delicacy)
Quail Eggs – 2 raw quail eggs on a rice ball each (Excellent raw eggs)
Dinner was accompanied by a bottle of Beringer Chardonnay 2005, Founder's Estate which was very good with the sushi.
Thank you Ken for the best birthday dinner and the best overall birthday I have ever had. I had a great time.
Ken and Len give Kobe's Japanese Restaurant and Sushi Bar, 4.5 - Forks
Wednesday, October 24, 2007
Del Friscos Restaurant, Winter Park, Fl.
On Monday night we discovered that Del Frisco's Restaurant was having its first ever wine tasting event. Their Sommelier or Wine Steward, Dan Colgan, was sitting at our table at Journeys Restaurant's 4th Birthday Bash and mentioned that to us.
But then he said that the wines being featured would be by Freemark Abbey. Well in an instant I became interested and got the details and made reservations for the two of us. Freemark Abbey was the first Chardonnay I found to be a favorite. It was the first time I ever became interested in a particular Vineyard or producer of wines. Through the years I have pursued the Freemark Abbey Chardonnay and have always enjoyed it.
This is not a wine that is made for the masses. With its very limited production, it is difficult to find on the shelf at most liquor stores. Only a few enlightened souls at small liquor stores seem to carry it more often than not.
We had been to Del Frisco's last year to celebrate Ken's birthday, so we were familiar with their reputation for good service and great steaks.
The first course was the crab cake which was delicious and was accompanied by the Fremark Abbey Viognier. Great pairing. The Viognier is slightly sweet which was excellent with the crab.
The second course was the Salmon served with the Freemark Abbey Chardonnay.The salmon and the wine were both great.
The third course was the petite fillet mignon accompanied with the Freemark Abbey Merlot. The fillet was tender and delicious. The wine was great.
The Fourth course was the New York Strip Steak served with new potatoes and asparagus accompanied by the Fremark Abbey Cabernet Sauvignon.
For dessert they served a simple cheese cake that was delicious.
The wine tasting was great.
Del Frisco's may not be a gourmet restaurant, but the food they serve is excellent both in quality and taste.
Ken and Len give Del Frisco's First Wine Tasting Dinner 4-FORKS
Please check back soon as we continue to bring you our thoughts on Eating Around Town and Beyond.....
But then he said that the wines being featured would be by Freemark Abbey. Well in an instant I became interested and got the details and made reservations for the two of us. Freemark Abbey was the first Chardonnay I found to be a favorite. It was the first time I ever became interested in a particular Vineyard or producer of wines. Through the years I have pursued the Freemark Abbey Chardonnay and have always enjoyed it.
This is not a wine that is made for the masses. With its very limited production, it is difficult to find on the shelf at most liquor stores. Only a few enlightened souls at small liquor stores seem to carry it more often than not.
We had been to Del Frisco's last year to celebrate Ken's birthday, so we were familiar with their reputation for good service and great steaks.
The first course was the crab cake which was delicious and was accompanied by the Fremark Abbey Viognier. Great pairing. The Viognier is slightly sweet which was excellent with the crab.
The second course was the Salmon served with the Freemark Abbey Chardonnay.The salmon and the wine were both great.
The third course was the petite fillet mignon accompanied with the Freemark Abbey Merlot. The fillet was tender and delicious. The wine was great.
The Fourth course was the New York Strip Steak served with new potatoes and asparagus accompanied by the Fremark Abbey Cabernet Sauvignon.
For dessert they served a simple cheese cake that was delicious.
The wine tasting was great.
Del Frisco's may not be a gourmet restaurant, but the food they serve is excellent both in quality and taste.
Ken and Len give Del Frisco's First Wine Tasting Dinner 4-FORKS
Please check back soon as we continue to bring you our thoughts on Eating Around Town and Beyond.....
Journey's Restaurant, Longwood, Florida
Monday night (10/22/07), we had dinner at Journey's Restaurant. We have eaten here before and had always enjoyed it in varying degrees. However this Monday night was special because Journey's Restaurant was celebrating its 4th birthday.
Brahm and Geraldine Fowler (the proprietors)are always awesome hosts and this was no exemption. They prepared a feast based on their best entrees of the last 4 years and they paired each course with an appropriate wine to enhance the dining experience. It was excellent.
The evening started with hors d'oeuvres and wine in the patio. They served Escargot stuffed mushroom caps (good); Flank steak on a Pastry shell (great - our favorite); Smoked Salmon with dill cream cheese on toast points (good);and the Ahi Tuna Bruschetta (good) These were served with a delicious Spring Mountain Chardonnay.
During this prefunction gathering, we observed the chef, Jeff, come outside to smoke a couple of quick cigarrets. We felt bad for him because from what we were hearing that was the last thing he needed from all of his coughing and hacking. At least he wasn't smoking inside.
At about 8:00 PM they opened the dining room and all guests were allowed to take their places. This was going to be a 6-course meal that we were sure, we would not soon forget. We were right.
The meal started with a South African Lobster Tail Salad with bib lettuce, mandarin-caviar vinaigrette and a honey and champagne foam. It was wonderful. The best lobster I have ever had; very sweet and delicate; excellent.
This was served with a glass of Rieffel Champagne Brut. Perfect combination.
The second course was the Oven Roasted Quail stuffed with a brunoise* of vegetables and basmati rice, finished with a South African Peri Peri butter sauce. The quail was delicious. The vegetables were great. (*By the way, brunoise is just the way the vegetables were cut. First julienned then turned 90 degrees and diced again, producing tiny cubes of vegetables)
The quail was served with a glass of Chehalem Pinot Gris, from the Willamette Valley. It was excellent wine.
Next came the Roulade of Dover Sole with a tarragon scallop mousse finished with Normandie Creme Sauce, Parisienne of vegetables and black truffle shavings. (which they forgot to put on this dish and were then added to the next course).
The fish was great. Incredible flavors. The sole was served with a glass of the Ramey Chardonnay, Russian River. Another excellent pairing.
The fourth course was the Duck Three Ways. (and yes we thought the same thing)
This included Pan Roasted Moulard Duck Breast, (the best tasting duck of the 4 usual varieties Muscovey, Mallard, Peking and Moulard), Seared Foie Gras and Pulled Duck leg Confit, served with Truffle and chive potato puree, haricots verts (very small green beans) and a poached fig reduction sauce. All three duck preparations were excellent. This was accompanied by a glass of Paul Hobbs Pinot Noir, Russian River. Awesome.
The beef course was the Bison Tenderloin dusted with shitake mushrooms and juniper berries, served with potato au gratin, black and Gooseberry demiglaze and oven roasted beets. Delicious beef. This was served with a glass of Amicus Cabernet Sauvignon. Terrific paring.
Lastly was the desert and cheese course. We had Pecan Pie which was very good, and a combination of cheeses that were delicious. This was served with a glass of Smith Woodhouse 1986 Colheito Tawney. This was a sweet desert wine that was excellent with the pie.
The meal was excellent from A to Z. All of the food and all of the wines were perfectly paired.
The table that we selected to sit ended up being the most fun table for the night. Three of the guys we sat with are in the wine business. One of them works for a winery in California, and another works for Del Frisco's as their executive wine purchasing agent.
They went to their cars and brought in additional wines that we tasted that evening. Two memorable one were the South African Kaaunansgat Chardonnay 2004 and the Moniz Cabernet Sauvignon 2003. Two very delicious wines. I am glad we left early, (it was past 11 PM) because I hear they stayed and had a bottle of brandy and some Cubans after we were gone. (cigars people)lol
The evening was a lot of fun. Good food, good wines and a fun environment.
Ken and Len give Journeys Restaurant's 4th Anniversary Dinner Extravanganza 4.5-Forks
Brahm and Geraldine Fowler (the proprietors)are always awesome hosts and this was no exemption. They prepared a feast based on their best entrees of the last 4 years and they paired each course with an appropriate wine to enhance the dining experience. It was excellent.
The evening started with hors d'oeuvres and wine in the patio. They served Escargot stuffed mushroom caps (good); Flank steak on a Pastry shell (great - our favorite); Smoked Salmon with dill cream cheese on toast points (good);and the Ahi Tuna Bruschetta (good) These were served with a delicious Spring Mountain Chardonnay.
During this prefunction gathering, we observed the chef, Jeff, come outside to smoke a couple of quick cigarrets. We felt bad for him because from what we were hearing that was the last thing he needed from all of his coughing and hacking. At least he wasn't smoking inside.
At about 8:00 PM they opened the dining room and all guests were allowed to take their places. This was going to be a 6-course meal that we were sure, we would not soon forget. We were right.
The meal started with a South African Lobster Tail Salad with bib lettuce, mandarin-caviar vinaigrette and a honey and champagne foam. It was wonderful. The best lobster I have ever had; very sweet and delicate; excellent.
This was served with a glass of Rieffel Champagne Brut. Perfect combination.
The second course was the Oven Roasted Quail stuffed with a brunoise* of vegetables and basmati rice, finished with a South African Peri Peri butter sauce. The quail was delicious. The vegetables were great. (*By the way, brunoise is just the way the vegetables were cut. First julienned then turned 90 degrees and diced again, producing tiny cubes of vegetables)
The quail was served with a glass of Chehalem Pinot Gris, from the Willamette Valley. It was excellent wine.
Next came the Roulade of Dover Sole with a tarragon scallop mousse finished with Normandie Creme Sauce, Parisienne of vegetables and black truffle shavings. (which they forgot to put on this dish and were then added to the next course).
The fish was great. Incredible flavors. The sole was served with a glass of the Ramey Chardonnay, Russian River. Another excellent pairing.
The fourth course was the Duck Three Ways. (and yes we thought the same thing)
This included Pan Roasted Moulard Duck Breast, (the best tasting duck of the 4 usual varieties Muscovey, Mallard, Peking and Moulard), Seared Foie Gras and Pulled Duck leg Confit, served with Truffle and chive potato puree, haricots verts (very small green beans) and a poached fig reduction sauce. All three duck preparations were excellent. This was accompanied by a glass of Paul Hobbs Pinot Noir, Russian River. Awesome.
The beef course was the Bison Tenderloin dusted with shitake mushrooms and juniper berries, served with potato au gratin, black and Gooseberry demiglaze and oven roasted beets. Delicious beef. This was served with a glass of Amicus Cabernet Sauvignon. Terrific paring.
Lastly was the desert and cheese course. We had Pecan Pie which was very good, and a combination of cheeses that were delicious. This was served with a glass of Smith Woodhouse 1986 Colheito Tawney. This was a sweet desert wine that was excellent with the pie.
The meal was excellent from A to Z. All of the food and all of the wines were perfectly paired.
The table that we selected to sit ended up being the most fun table for the night. Three of the guys we sat with are in the wine business. One of them works for a winery in California, and another works for Del Frisco's as their executive wine purchasing agent.
They went to their cars and brought in additional wines that we tasted that evening. Two memorable one were the South African Kaaunansgat Chardonnay 2004 and the Moniz Cabernet Sauvignon 2003. Two very delicious wines. I am glad we left early, (it was past 11 PM) because I hear they stayed and had a bottle of brandy and some Cubans after we were gone. (cigars people)lol
The evening was a lot of fun. Good food, good wines and a fun environment.
Ken and Len give Journeys Restaurant's 4th Anniversary Dinner Extravanganza 4.5-Forks
O'Lunney's Irish Pub, New York City 10/07/07
Sunday was a busy day for us in New York. We saw a movie in the morning, then we had a 3 PM matinee showing of Curtains and at 8 PM, Spring Awakening.
We had to sneak in a bite for dinner in the theater district so we stopped in at O'Lunney's Irish Pub at 145 West 45th Street at Times Square.
It was not too busy around 6 PM so we were seated and ordered a couple of drinks.
We looked at the menu and both selected the Shepherd's Pie.
We love mashed potatoes and beef, however is should have more properly been called a Cottage Pie since it was made with ground beef and not lamb.
There must be a thousand different recipes for Shepherd's pie and some are better than others. Luckily the one at O'Lunney's was good.
The place was casually appointed and comfortable and our server was cheerful and helpful as she kept us well stocked on drinks.
Ken and Len give O'Lunney's Irish Pub in New York City 2.75-Forks
We had to sneak in a bite for dinner in the theater district so we stopped in at O'Lunney's Irish Pub at 145 West 45th Street at Times Square.
It was not too busy around 6 PM so we were seated and ordered a couple of drinks.
We looked at the menu and both selected the Shepherd's Pie.
We love mashed potatoes and beef, however is should have more properly been called a Cottage Pie since it was made with ground beef and not lamb.
There must be a thousand different recipes for Shepherd's pie and some are better than others. Luckily the one at O'Lunney's was good.
The place was casually appointed and comfortable and our server was cheerful and helpful as she kept us well stocked on drinks.
Ken and Len give O'Lunney's Irish Pub in New York City 2.75-Forks
Porter House Restaurant New York10/7/07
During our recent trip to the NYC we ate at Porter House Restaurant.
Porter House is a high-end, contemporary steak house with an elegant and casual setting on the 4th floor of the Time Warner Building overlooking Central Park.
It was Sunday noon time, so we ordered from the brunch menu. (We had just seen No Country for Old Men)
I ordered the Eggs Benedict with Canadian Ham, and Ken ordered the Eggs Benedict with a steak. Both were accompanied by a side of arugula.
Both renditions were very good. The service was prompt and courteous, and there was a quartet playing jazz that added to the ambiance.
We had a bottle of Syrah wine with our meal that was very good and had an interesting name; it was Hocus Pocus, 2005 vintage from Santa Barbara.
We really enjoyed our brunch at Porter House Restaurant.
Ken and Len give Porter House Restaurant in NYC 4-Forks
Porter House is a high-end, contemporary steak house with an elegant and casual setting on the 4th floor of the Time Warner Building overlooking Central Park.
It was Sunday noon time, so we ordered from the brunch menu. (We had just seen No Country for Old Men)
I ordered the Eggs Benedict with Canadian Ham, and Ken ordered the Eggs Benedict with a steak. Both were accompanied by a side of arugula.
Both renditions were very good. The service was prompt and courteous, and there was a quartet playing jazz that added to the ambiance.
We had a bottle of Syrah wine with our meal that was very good and had an interesting name; it was Hocus Pocus, 2005 vintage from Santa Barbara.
We really enjoyed our brunch at Porter House Restaurant.
Ken and Len give Porter House Restaurant in NYC 4-Forks
Friday, October 19, 2007
Bar Masa - NYC October 6th, 2007
During our recent visit to New York City, we had a chance to eat at BAR MASA. BAR MASA is the more affordable sister restaurant to MASA, one of the world's most celebrated sushi restaurants. Diners at MASA pay $400 per person plus drinks and tip for the privilege of dining there.
BAR MASA however is for the rest of us hoi poloi who can not afford to take out a second mortgage for one dinner for 2.
Bar Masa is located at the new Time Warner Center. It is casually designed with blond woods, chromed lighting and hemp cloth curtains that allow for privacy between those at a table and those sitting at the bar.
The place was brightly lit for lunch and the bartender was pleasant and helpful.
We ordered cocktails before lunch (after all we were on vacation) and I had a Campari on the rocks and Ken had a Ginger Apple Cider infused with Amarretto. Subsequent drinks were Gray Goose and Soda.
We ordered the Lunch Sampler Platters for both the sushi and the sashime. The quality of the fish was excellent. They served us Red Snapper, Sweet Shrimp, Lean Tuna, Fluke, Salmon, Yellow Fin Tuna, Tile Fish and a vegetarian roll. It was all very delicious. However this place must subscribe to the more traditional way of eating sushi because the only sauce available was the traditional soy with the wassabi and the ginger. I guess we like sushi anyway it is served, as long as the fish is the freshest available although we tend to prefer more modern presentations and sauces.
BAR MASA was an excellent experience, but not our favorite one thus far in the Sushi Genre. We give BAR MASA 4-Forks
BAR MASA however is for the rest of us hoi poloi who can not afford to take out a second mortgage for one dinner for 2.
Bar Masa is located at the new Time Warner Center. It is casually designed with blond woods, chromed lighting and hemp cloth curtains that allow for privacy between those at a table and those sitting at the bar.
The place was brightly lit for lunch and the bartender was pleasant and helpful.
We ordered cocktails before lunch (after all we were on vacation) and I had a Campari on the rocks and Ken had a Ginger Apple Cider infused with Amarretto. Subsequent drinks were Gray Goose and Soda.
We ordered the Lunch Sampler Platters for both the sushi and the sashime. The quality of the fish was excellent. They served us Red Snapper, Sweet Shrimp, Lean Tuna, Fluke, Salmon, Yellow Fin Tuna, Tile Fish and a vegetarian roll. It was all very delicious. However this place must subscribe to the more traditional way of eating sushi because the only sauce available was the traditional soy with the wassabi and the ginger. I guess we like sushi anyway it is served, as long as the fish is the freshest available although we tend to prefer more modern presentations and sauces.
BAR MASA was an excellent experience, but not our favorite one thus far in the Sushi Genre. We give BAR MASA 4-Forks
Monday, October 1, 2007
Seito Sushi - An Average Experience
Friday night we decided to continue our Sushi Restaurant Reviews of the Orlando area by having dinner at Seito Sushi at the 501 North Orlando Avenue location in Winter Park. This is located in the Winter Park Village Mall on the south side of the Regal Cinema Entertainment Complex.
We arrived approximately 7:30 PM and the place was full inside and we were offered a 5 minute wait to sit outside alfresco. We opted to sit at the sushi bar which at first was not available according to our hostess, but when a server over heard our request, she asked us to follow her and she seated us at the sushi bar with out difficulty. We felt that an indoor seat was cooler, therefore more comfortable and that raw fish requires a less "pedestrian" environment.
We spoke to the sushi chef closest to us and he made a couple of recommendations which we adopted as our dinner.
We started with the large order of the Tuna Kobachi which is raw tuna cubes, with Japanese seven spice and sesame seed oil. It was good. It was fresh. But it was not stand out. Ken mentioned that perhaps we should have had a smaller order. They gave us a sampling of sauces that we could try with the tuna but none of the were quite right. Some were acidic, some sweet and some were mildly hot. None was perfect.
Next came the Beef Negimakiyaki which was a seared roll of thinly sliced beef with scallion served with a teriyaki sauce. It was cooked and warm but it was only fair in flavor.
The last dish was a sampling of sashimi which the chef said he would give us all of the upgraded fish he had available. We mentioned that we would appreciate that very much. The sashimi sampling was fair at best. The sampling included raw scallops, white and yellow fin tuna and salmon. The quality of the sashimi was good but NOT excellent.
We did however, enjoy the two bottles of wine we had with our sashimi. It was a California Chardonay and it was very nice at a very reasonable price.
The restaurant is dimly lit and the decor is subtle but non descript. The service was good and cheerful. And the location was very convenient because we planned on seeing, The Kingdom, after dinner.
Ken and Len consider Wazzabi Japanese Steak House to be superior in every category, so we give Seito Sushi 2-FORKS
We arrived approximately 7:30 PM and the place was full inside and we were offered a 5 minute wait to sit outside alfresco. We opted to sit at the sushi bar which at first was not available according to our hostess, but when a server over heard our request, she asked us to follow her and she seated us at the sushi bar with out difficulty. We felt that an indoor seat was cooler, therefore more comfortable and that raw fish requires a less "pedestrian" environment.
We spoke to the sushi chef closest to us and he made a couple of recommendations which we adopted as our dinner.
We started with the large order of the Tuna Kobachi which is raw tuna cubes, with Japanese seven spice and sesame seed oil. It was good. It was fresh. But it was not stand out. Ken mentioned that perhaps we should have had a smaller order. They gave us a sampling of sauces that we could try with the tuna but none of the were quite right. Some were acidic, some sweet and some were mildly hot. None was perfect.
Next came the Beef Negimakiyaki which was a seared roll of thinly sliced beef with scallion served with a teriyaki sauce. It was cooked and warm but it was only fair in flavor.
The last dish was a sampling of sashimi which the chef said he would give us all of the upgraded fish he had available. We mentioned that we would appreciate that very much. The sashimi sampling was fair at best. The sampling included raw scallops, white and yellow fin tuna and salmon. The quality of the sashimi was good but NOT excellent.
We did however, enjoy the two bottles of wine we had with our sashimi. It was a California Chardonay and it was very nice at a very reasonable price.
The restaurant is dimly lit and the decor is subtle but non descript. The service was good and cheerful. And the location was very convenient because we planned on seeing, The Kingdom, after dinner.
Ken and Len consider Wazzabi Japanese Steak House to be superior in every category, so we give Seito Sushi 2-FORKS
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