Ever since Bennigan's closed in downtown Stamford, there has been a huge void in my life. You see, Bennigan's used to have a "guinness grill" section of the menu where you could pretty much get any kind of meat you wanted smothered in that wonderful stout. I am a proud Irish lass and coveted that menu. When Bennigan's shut its doors, I tried in vain to find a viable substitute. I tried guinness burgers at a few restaurants, but never truly liked them. I attempted to use the Guinness marinade at home, but could not recreate the meals I loved as a kid at the grill. I resigned myself to a sad future of no guinness in my meals. Until I went to Archie Moore's in Fairfield.
I happened upon Archie Moore's by chance. I was in Fairfield for the day and agreed to meet a friend for lunch there. I had never heard of it before (only the paint company... BENJAMIN Moore), but I trusted his judgement. It turned to to be a pretty home-y typical bar and restaurant. There were families, sports teams, couples, and co-eds: your typical neighborhood pub in a college area. I learned it has a couple of locations in Connecticut. So why blog about it? Because I had the greatest Guinness burger of my life.
It could have been the fact that I had spent an entire morning in a high stress environment with little food. It could have been the rainy weather outside making me crave comfort food. Or, it could have simply been the burger was just that good. From what I ascertained from our friendly waitress, they pour actual Guinness stout over the burger as it cooks. No marinade, no dilution. Pure Guinness. When the patty hits the perfect pub burger bun, the Guinness continues to seep onto the roll. Tomatos, lettuce, and grilled onions (also done in guinness!) add the finishing touch.
You can add swiss and cheddar cheese too, but I skipped them due to my shadey relationship with lactose. The burger totally didn't need them though. I did also opt for a regular roll. You can choose an onion roll, but since the burger already had onions on it I chose otherwise. (No need to kill people with raging onion breath.)
I got the most delicious sweet potato fries on the side: "chipotle cinnamon sweet potato fries." The perfect mix of sugar and spice... really everything nice. The fries were cut at just the right thickness. They stayed warm the entire meal; I hate it when fries get cold and lose their flavor.
Admittedly, both the burger and fries were specials on the menu. (Normal fries would have accompanied the burger, but I substituted these. They were an appetizer special.) Since I don't know much about the restaurant, I cannot tell you if specials reoccur. I sure hope so!
Anyway, that's my ode to a Guinness burger. Slainte!
Saturday, March 31, 2012
Tuesday, March 27, 2012
Dining by Design: Lola's Mexican Kitchen
Lola's Mexican Kitchen
135 Beford Street, Stamford, CT
203-674-5652
http://www.lolasstamford.com/index.php
Lola's Mexican Kitchen markets itself as "a first-class Mexican Restaurant combined with a vibrant bar scene" that tries to"capture the warmth and comfort of Mexico, in a contemporary setting." Based on this description, I expected a somewhat upscale, lounge-like experience, perhaps akin to nearby restaurants Bartaco or Barcelona. Instead, I found a space more suitable to an after-hours bar and club. There was dark wood, debris on the floor, and dim-colored red lighting. A strange hybrid of emo and hard rock thumped in the background. The bar was the clear focal point. Having gone there for dinner on a weeknight, I was a bit apprehensive about how the evening would unfold.
The drink list is lengthy, mostly consiting of versions of margaritas and mojitos. There are also numerous fruit-based cocktails. Each one contains several fruity spirits (about 5-6) in unusual, but delicious-looking, combinations. The tequila choices seem endless and are available as flights. The wine list is decent, offering standard restaurant choices like the El Coto Rioja. I ultimately chose the Rosa-Lita cocktail, a mix of graprefuit, elderflower, x-rated, and pomegranite spirits (shown below). It was very refreshing. The pomegranite taste emerged at the end of each sip- a perfect little kick.
It took a while before our server came back to take our food orders. As mentioned, the bar is the main fixture of Lola's, and the servers focused predominantly on that area. However, another server gave us some chips and salsa to munch on while we waited. (Note: It was a considerable wait time- we had devoured this snack way before we placed our orders.) The salsa was more of a tomato puree. I loved the thick texture, but I would have appreciated more spice.
The menu contains diverse options that can satisfy appetites of various sizes. There are soups, salads, and small plates for people looking for lighter fare. Sandwiches and salads cater to the lunch crowds. Those looking for a large, generous Mexican meal can order from House Specialities and Traditional Favorites. Their "taqueria" straddles the middle line. One can choose from a minimum of 3 tacos (priced individually, $3-4) and add a side of rice and beans for $4.
I'm always up for eating adventurously so a few choices from the taqueria called out to me. I noticed a "smoked lingua" taco on the menu before I went. A quick google search informed me that meant "tongue." I had to try it since I've never had tongue before. Beef cheeks: yes. Tongue: No. (Sidenote: I could not get the image of Antonia and Carla singing 'beef tongue, beef tongue' in Top Chef All Stars out of my head all night.) I also saw a ropa vieja: slow-cooked brisket with sweet plantains. I thought putting the plantains in the taco itself was an interesting idea so I went for it. We ordered the pork carnita to round out the protein selection on the plate. I added on the rice, beans, and ordered a side of plantains.
3 Tacos (Left) and fried plantains (right)
I thoroughly enjoyed the taco stuffings. Like Antonia and Carla, I can now sing the praises of "beef tongue;" the lingua was prepared to perfection. It was well-cooked, but not overly chewy, flavorful, but not overly seasoned. They placed pinapple in the taco to go with it. I enjoyed how the sweet pineapple complimented the rich protein choice. However, I would have put less pineapple in the taco itself. The ratio of pineapple to meat was high and sometimes I got a bite that was far more sweet than savory. The ropa viejo was the star of the plate. The brisket was tender and flavorful without being too spicy. The sweet plantain was presented in the perfect portion. It added a sweet touch and a smooth texture. One overall note: I wish they had used house-made tortillas, or at least crisped them up. These were store-bought, flour tortillas that had simply been filled before reaching the table. The insides were so delicious and the unappealing flour tortillas only detracted from them. A great tortilla, on the other hand, would have made these tacos worthy of any upscale restaurant.
135 Beford Street, Stamford, CT
203-674-5652
http://www.lolasstamford.com/index.php
Lola's Mexican Kitchen markets itself as "a first-class Mexican Restaurant combined with a vibrant bar scene" that tries to"capture the warmth and comfort of Mexico, in a contemporary setting." Based on this description, I expected a somewhat upscale, lounge-like experience, perhaps akin to nearby restaurants Bartaco or Barcelona. Instead, I found a space more suitable to an after-hours bar and club. There was dark wood, debris on the floor, and dim-colored red lighting. A strange hybrid of emo and hard rock thumped in the background. The bar was the clear focal point. Having gone there for dinner on a weeknight, I was a bit apprehensive about how the evening would unfold.
The drink list is lengthy, mostly consiting of versions of margaritas and mojitos. There are also numerous fruit-based cocktails. Each one contains several fruity spirits (about 5-6) in unusual, but delicious-looking, combinations. The tequila choices seem endless and are available as flights. The wine list is decent, offering standard restaurant choices like the El Coto Rioja. I ultimately chose the Rosa-Lita cocktail, a mix of graprefuit, elderflower, x-rated, and pomegranite spirits (shown below). It was very refreshing. The pomegranite taste emerged at the end of each sip- a perfect little kick.
It took a while before our server came back to take our food orders. As mentioned, the bar is the main fixture of Lola's, and the servers focused predominantly on that area. However, another server gave us some chips and salsa to munch on while we waited. (Note: It was a considerable wait time- we had devoured this snack way before we placed our orders.) The salsa was more of a tomato puree. I loved the thick texture, but I would have appreciated more spice.
The menu contains diverse options that can satisfy appetites of various sizes. There are soups, salads, and small plates for people looking for lighter fare. Sandwiches and salads cater to the lunch crowds. Those looking for a large, generous Mexican meal can order from House Specialities and Traditional Favorites. Their "taqueria" straddles the middle line. One can choose from a minimum of 3 tacos (priced individually, $3-4) and add a side of rice and beans for $4.
I'm always up for eating adventurously so a few choices from the taqueria called out to me. I noticed a "smoked lingua" taco on the menu before I went. A quick google search informed me that meant "tongue." I had to try it since I've never had tongue before. Beef cheeks: yes. Tongue: No. (Sidenote: I could not get the image of Antonia and Carla singing 'beef tongue, beef tongue' in Top Chef All Stars out of my head all night.) I also saw a ropa vieja: slow-cooked brisket with sweet plantains. I thought putting the plantains in the taco itself was an interesting idea so I went for it. We ordered the pork carnita to round out the protein selection on the plate. I added on the rice, beans, and ordered a side of plantains.
3 Tacos (Left) and fried plantains (right)
I thoroughly enjoyed the taco stuffings. Like Antonia and Carla, I can now sing the praises of "beef tongue;" the lingua was prepared to perfection. It was well-cooked, but not overly chewy, flavorful, but not overly seasoned. They placed pinapple in the taco to go with it. I enjoyed how the sweet pineapple complimented the rich protein choice. However, I would have put less pineapple in the taco itself. The ratio of pineapple to meat was high and sometimes I got a bite that was far more sweet than savory. The ropa viejo was the star of the plate. The brisket was tender and flavorful without being too spicy. The sweet plantain was presented in the perfect portion. It added a sweet touch and a smooth texture. One overall note: I wish they had used house-made tortillas, or at least crisped them up. These were store-bought, flour tortillas that had simply been filled before reaching the table. The insides were so delicious and the unappealing flour tortillas only detracted from them. A great tortilla, on the other hand, would have made these tacos worthy of any upscale restaurant.
The sides were fine. I enjoyed the black beans. Lola's prepares them simply: no added seasonings or sauces. I dislike beans that I can only describe as "gloopy"... these were definitly not "gloopy!" They were smooth and light. The plantains were pleasant, but not my favorites compared to other ones I have sampled. I prefer mine more fried; these still seemed very chewy, sweet, and banana-y. The yellow rice was completely generic. No seasonings, probably out of the box. I did not eat mine.
I have a policy of always looking at the dessert menu :). I never know if I want to order it, but if something grabs my eye I usually go for it. Something DEFINITELY grabbed my eye: DESSERT NACHOS!! Fried cinnamon-sugar "chips," chocolate/grand manier dipping sauce, caramel dipping sauce, and caramelized jalapenos. I would have tried it for the caramelized jalapenos alone. My curiosity was too peaked to turn back. And what I recieved was, in fact, dessert nachos!
The chips looked very similar to the ones that came at the beginning of the meal... but they were re-fried (or baked), dusted with sugar and cinnamon, and totally transformed so I forgave them. When I dipped one in the chocolate sauce, I may as well have died and gone to heaven. Confession: I could have done without the caramelized jalapenos. I am glad I tried them (for research purposes and background knowledge!) and I think they could be quite cool on the right dish. But with everything else going on on the plate, that intense spice kick was just a little much. I would go back to Lola's for the nachos.
We also ordered a flan. I tasted a bit of it. It came off as a generic flan. Pretty presentation, but not worth ordering in my opinion. I prefer authentic flans made from scratch.
Overall, I think Lola's has potential to become the "first-class Mexican restaurant" they want to be. Individual components are on point, like the taco stuffings. Clearly the kitchen knows what it is doing to prepare the meat that perfectly and come up with those stuffing combinations. On the other hand, the foundations of the meal are generic (probably package to table): plain rice, tortillas, salsas. I suspect that if Lola's placed more emphasis on the dining experience, less on the bar, and began making those components special, they would have food worthy of a gourmet restaurant.
Before wrapping this up, I would also like to express gratitude to the servers. I called earlier in the day and explained my mobility situation (yayyy hard cast and crutches!). The manager could not have been nicer; he promised to reserve a table with plenty of space for me to maneuver (and in front of the windows!) and assured me the restaurant was crutch-friendly. He was waiting for me when I arrived and proceeded to open the door, help me to my table, and make sure we were comfortable. He and the other servers were polite to us and the other diners throughout the meal.
So would I go to Lola's again? Sure, if you wanted to. I'd order some beef tongue. And nachos. Definitly the nachos....
Monday, March 26, 2012
Cooking Creations: Waffle Tacos!
Yesterday my rides took off for Massachusettes, so I was stuck at home to crutch around the house haha. Fortunately I had anticipated the fact that boredom would set in, so I had invited Stephanie over for brunch. I've always wanted to try out a recipe for "waffle tacos" that I saw on a rerun of Hungry Girl which is on the food network. http://www.foodnetwork.com/recipes/bonus-waffle-recipe-waffle-taco-shell-recipe/index.html
Those of you who know me might be surprised that I was watching the Food Network- I'm not into their "brand" and question some of the "celebrity chefs" they have brought into our midst. I am also unlikely to go to "Hungry Girl," or a show specifically for low-cal cooking, as an authority. I certainly like healthy eating, but when it comes to watching food shows or finding inspiration I like to see a regular recipe and then figure out how to tailor it to meet my particular food sensitivites and health goals. I do use Cookinglight.com to find recipes sometimes, but I mainly rely on it because of it has thousands of recipes that are carefully tested, indexed, and easy to search. With all that said: how did I happen upon this episode? The honest answer is that the elliptical's TV was stuck on the Food Network and it was on. But the waffle taco concept quickly engaged me.
The basic premise is that you take a frozen waffle and roll it out so that it's a bit thinner. Then you drape it on itself in the oven and bake it so that it crisps up into a taco shape. Then Hungry Girl suggests that you stuff it with healthy breakfast fixins like egg whites to make a nutritious breakfast. I thought to myself, "Forget those egg whites... let's make this interesting!"
A few words about the recipe as its given:
1. I suggest that you thaw the waffles for a few minutes so that they're easier to roll out.
2. The recipe calls for you to use an "oven rack" to drape the waffles. I wasn't entirely sure what they meant, but I used cooling racks- like for cookies. I put one on top of a deep roasting pan so that the waffles had room to hang. I draped the waffles upside down between the slots.
3. The waffles may start to rip on the fold where they drape over the cooling rack. Just be aware and don't push them down to tightly.
4. The recipe calls for 5 minutes at 350. I found that was not enough time. For my oven at least, 7-10 minutes was the time required for a perfectly crispy shell.
But ultimately the waffle-as-taco thing worked!!
I wanted to have a lot of stuffing options. I prepared the following items and put them out so that we could create our own tacos with them as we ate: scrambled eggs, crumbled bacon, salsa, cilantro, maple syrup, blackberry syrup, and chipotle ketchup (my special recipe.) My first taco was a "savory" one. I used eggs, crumbled bacon, some cilantro, and maple syrup. It was delicious and my favorite of the morning. The next one was a "garden" taco: eggs, salsa, cilantro. Also yummy, but not as good as the first.
I made hash browns in the oven to go with the meal. That concept is pretty simple: dice a few baking potatoes, throw them on a jelly roll pan with some PAM, sprinkle them with garlic, salt (I use hickory-smoked), pepper, and cook them for about a half hour at 350 or until crispy on top. I serve them with my homemade chipotle ketchup. They're bangin!!! If I hadn't had served them with a spicy sauce, I would have sprinkled them with a little paprika too before they hit the oven.
Also on the table: grapes, strawberries, blackberries, biscotti cookies, and a really crisp light Pinot Blanc from Alsace.
Cooking these days is a slow process that involves me balancing and sitting on a large stool in my kitchen. Sometimes I can bribe someone to help me create a mise en place before they leave me to my own devices, but usually I have to bend and twist to get things out of the frig too. A condiminium kitchen is surprisingly conducive to my situation though; the stove and frig practically touch and the counter is just next to the stove. Here's a picture of me cooking (on a different night) to better illustrate what I mean:
And yes, that's my Top Chef jacket that I've had signed by Tom Colicchio, Marcus Samuelsson, and Angelo Sosa. With Emmalicious embroidered on it. Yes, I'm a dork. And proud of it!
Back to cooking: The biggest obstacle right now is that I can't multitask. I realized a bit late, for example, that I could not prepare the eggs and bacon at the same time. Usually I could have done them each in one skillet on the stovetop simultaneously, but now I always need one hand to balance. Stephanie arrived to pandemonium and chaos as I was realizing scrambled eggs is insanely difficult; whisking and balancing are mortal enemies. But we got everything on the table eventually and with a few microwave zaps everything was at a nice warm temperature for eating.
What would you stuff your breakfast tacos with? Let me know!
Those of you who know me might be surprised that I was watching the Food Network- I'm not into their "brand" and question some of the "celebrity chefs" they have brought into our midst. I am also unlikely to go to "Hungry Girl," or a show specifically for low-cal cooking, as an authority. I certainly like healthy eating, but when it comes to watching food shows or finding inspiration I like to see a regular recipe and then figure out how to tailor it to meet my particular food sensitivites and health goals. I do use Cookinglight.com to find recipes sometimes, but I mainly rely on it because of it has thousands of recipes that are carefully tested, indexed, and easy to search. With all that said: how did I happen upon this episode? The honest answer is that the elliptical's TV was stuck on the Food Network and it was on. But the waffle taco concept quickly engaged me.
The basic premise is that you take a frozen waffle and roll it out so that it's a bit thinner. Then you drape it on itself in the oven and bake it so that it crisps up into a taco shape. Then Hungry Girl suggests that you stuff it with healthy breakfast fixins like egg whites to make a nutritious breakfast. I thought to myself, "Forget those egg whites... let's make this interesting!"
A few words about the recipe as its given:
1. I suggest that you thaw the waffles for a few minutes so that they're easier to roll out.
2. The recipe calls for you to use an "oven rack" to drape the waffles. I wasn't entirely sure what they meant, but I used cooling racks- like for cookies. I put one on top of a deep roasting pan so that the waffles had room to hang. I draped the waffles upside down between the slots.
3. The waffles may start to rip on the fold where they drape over the cooling rack. Just be aware and don't push them down to tightly.
4. The recipe calls for 5 minutes at 350. I found that was not enough time. For my oven at least, 7-10 minutes was the time required for a perfectly crispy shell.
But ultimately the waffle-as-taco thing worked!!
I wanted to have a lot of stuffing options. I prepared the following items and put them out so that we could create our own tacos with them as we ate: scrambled eggs, crumbled bacon, salsa, cilantro, maple syrup, blackberry syrup, and chipotle ketchup (my special recipe.) My first taco was a "savory" one. I used eggs, crumbled bacon, some cilantro, and maple syrup. It was delicious and my favorite of the morning. The next one was a "garden" taco: eggs, salsa, cilantro. Also yummy, but not as good as the first.
I made hash browns in the oven to go with the meal. That concept is pretty simple: dice a few baking potatoes, throw them on a jelly roll pan with some PAM, sprinkle them with garlic, salt (I use hickory-smoked), pepper, and cook them for about a half hour at 350 or until crispy on top. I serve them with my homemade chipotle ketchup. They're bangin!!! If I hadn't had served them with a spicy sauce, I would have sprinkled them with a little paprika too before they hit the oven.
Also on the table: grapes, strawberries, blackberries, biscotti cookies, and a really crisp light Pinot Blanc from Alsace.
Cooking these days is a slow process that involves me balancing and sitting on a large stool in my kitchen. Sometimes I can bribe someone to help me create a mise en place before they leave me to my own devices, but usually I have to bend and twist to get things out of the frig too. A condiminium kitchen is surprisingly conducive to my situation though; the stove and frig practically touch and the counter is just next to the stove. Here's a picture of me cooking (on a different night) to better illustrate what I mean:
And yes, that's my Top Chef jacket that I've had signed by Tom Colicchio, Marcus Samuelsson, and Angelo Sosa. With Emmalicious embroidered on it. Yes, I'm a dork. And proud of it!
Back to cooking: The biggest obstacle right now is that I can't multitask. I realized a bit late, for example, that I could not prepare the eggs and bacon at the same time. Usually I could have done them each in one skillet on the stovetop simultaneously, but now I always need one hand to balance. Stephanie arrived to pandemonium and chaos as I was realizing scrambled eggs is insanely difficult; whisking and balancing are mortal enemies. But we got everything on the table eventually and with a few microwave zaps everything was at a nice warm temperature for eating.
What would you stuff your breakfast tacos with? Let me know!
Wine-ings: Chardonney
I love Nicholas Roberts Fine Wines in Darien, CT. It is a boutique-style wine store in which each wine is carefully selected and presented. Every Friday night they have a tasting that features 4 wines, but recently they started hosting smaller, monthly seminars. I went to their second one, entitled "I Don't Like Chardonnay: Are You Sure About That?", this past week. The goal was to illustrate how different chardonneys can be and give people a new appreciation for them despite their controversial reputation.
Peter Troilo, the owner, started by introducing us to some Chardonney basics: viticulture, malolactic fermentation, racking, and lees. We then sampled 6 Chardonneys that represented different versions of what a Chardonney could be. For those of you unfamiliar with Chardonney: Oak can really change a Chardonney. Oak can add a very buttery, rich quality to the wine. Stainless steel, on the other hand, will yield a very fruit-forward crisper wine. Some Chardonneys are very green (think apple, pear) while others are more orange/yellow (mango, pineapple, citrus). That's VERY basic and condensed. But you get the point. The Chardonneys and my notes are below.
1. Maison de la Cabotte Bourgogne 2009- I called this wine "green" because it tasted of Granny Smith apples and pear. Noticable oak. To me it also had elements of earth- think grass and soil. It was my least favorite of the night. I'm not into all that earth taste in my Chardonney.
2. Domaine Phillippe Garrey Marcurrey "La Chagnee" 2009- If the first wine was "green," this was "yellow." It had a distinct pineapple component to it and I found myself craving pineapples off the grill sprinkled with cinnamon to have with it. It was light, sweet, but still had traces of oak. This was one of my favorite Chards of the evening.
3. Mill Creek Vineyards Chardonney 2009- This best represents what I think of when I hear "Chardonney." It was very balanced, very expected. I prefer wines that are a little more out of the box, evolving, and surprising to drink so I would not gravitate toward it. However, if you are looking for a crowd-pleasing Chard, this is it. Sidenote: Darien Social is having a dinner with the Mill Creek Vineyard. Visit http://www.dariensocialct.com/ for more information.
4. Michaud Chalone Appellation Chardonney 2006- This wine is truly something else! For starters, check out that age. 2006? A Chard? This wine's about that age- it's air dried for 3 years on French Oak- but somehow they ferment it in a way so that all that time doesn't make it stale. You can still taste oak, sediment, and earth. I would describe it as "organic." (If this wine was a person, it would be a green-loving hippie haha). But at the same time you've got the apple and citrus fruit flavors of a Chard. And it's not too thick. I would not buy a case of this to drink and I would not bring it to a party as a white crowd-pleaser, but everyone should definitely try it to have the experience. The wine flew off the shelves after the event. I guess if you love it, LOVE it.
5. Diemersdal Chardonney Unwooded 2011- You know I'm a sucker for South African wine and surprise... I LOVED this Chard. I bought a bottle; it was hands down the best of the night in my opinion. The texture was perfect; smooth, crisp, and light. It has the perfect balance between apple and citrus. Since it was done in stainless steel, those flavors are unmasked. There is a little earth to it, but not as much as the others. Still nice and dry though. Yum yum yum!
6. Diemersdal Reserve- An oaked version of #5 and therefore much heavier in the mouth and butterier on the palate. It's just as balanced as #5 so really it comes down to personal preference: unoaked or oaked.
Here's to ending the A-B-C movement! (Another Bloody Chardonney)
Peter Troilo, the owner, started by introducing us to some Chardonney basics: viticulture, malolactic fermentation, racking, and lees. We then sampled 6 Chardonneys that represented different versions of what a Chardonney could be. For those of you unfamiliar with Chardonney: Oak can really change a Chardonney. Oak can add a very buttery, rich quality to the wine. Stainless steel, on the other hand, will yield a very fruit-forward crisper wine. Some Chardonneys are very green (think apple, pear) while others are more orange/yellow (mango, pineapple, citrus). That's VERY basic and condensed. But you get the point. The Chardonneys and my notes are below.
1. Maison de la Cabotte Bourgogne 2009- I called this wine "green" because it tasted of Granny Smith apples and pear. Noticable oak. To me it also had elements of earth- think grass and soil. It was my least favorite of the night. I'm not into all that earth taste in my Chardonney.
2. Domaine Phillippe Garrey Marcurrey "La Chagnee" 2009- If the first wine was "green," this was "yellow." It had a distinct pineapple component to it and I found myself craving pineapples off the grill sprinkled with cinnamon to have with it. It was light, sweet, but still had traces of oak. This was one of my favorite Chards of the evening.
3. Mill Creek Vineyards Chardonney 2009- This best represents what I think of when I hear "Chardonney." It was very balanced, very expected. I prefer wines that are a little more out of the box, evolving, and surprising to drink so I would not gravitate toward it. However, if you are looking for a crowd-pleasing Chard, this is it. Sidenote: Darien Social is having a dinner with the Mill Creek Vineyard. Visit http://www.dariensocialct.com/ for more information.
4. Michaud Chalone Appellation Chardonney 2006- This wine is truly something else! For starters, check out that age. 2006? A Chard? This wine's about that age- it's air dried for 3 years on French Oak- but somehow they ferment it in a way so that all that time doesn't make it stale. You can still taste oak, sediment, and earth. I would describe it as "organic." (If this wine was a person, it would be a green-loving hippie haha). But at the same time you've got the apple and citrus fruit flavors of a Chard. And it's not too thick. I would not buy a case of this to drink and I would not bring it to a party as a white crowd-pleaser, but everyone should definitely try it to have the experience. The wine flew off the shelves after the event. I guess if you love it, LOVE it.
5. Diemersdal Chardonney Unwooded 2011- You know I'm a sucker for South African wine and surprise... I LOVED this Chard. I bought a bottle; it was hands down the best of the night in my opinion. The texture was perfect; smooth, crisp, and light. It has the perfect balance between apple and citrus. Since it was done in stainless steel, those flavors are unmasked. There is a little earth to it, but not as much as the others. Still nice and dry though. Yum yum yum!
6. Diemersdal Reserve- An oaked version of #5 and therefore much heavier in the mouth and butterier on the palate. It's just as balanced as #5 so really it comes down to personal preference: unoaked or oaked.
Here's to ending the A-B-C movement! (Another Bloody Chardonney)
Dining by Design: Darien Social
Darien Social
10 Center Street, Darien, CT- (203) 614-8183 http://www.dariensocialct.com/
Darien Social opened recently, and already it seems to be the destination of choice for people in the area who want a night out. Think of it as a mix between SBC and Barcelona. It's got the rustic wood and big screen TVs that you might find at a sports bar. On the other hand, it has beautiful glass dividers, modern decorative touches, and an upscale vibe.
The bar is usually packed on any given night and gets especially busy Thursday nights and the weekend. The bar boasts 31 beers on tap. There are the favorites that you hope to find, but they also rotate in selections from local breweries. The wines were clearly chosen carefully. For example, they have the Hobo Zinfandel. The Hobo Zinfandel is delicious, but it's not your typical restaurant Zinfandel. It has a great body, the tannins are not overpowering, and the taste is a unique mix of fruit, smoke, and earth. Each wine is like that; it is a varietal that you know, but in a more specialized/unique form. Darien Social is especially proud of its collection of spirits. Many people I know enjoy them on their own, but Darien Social also creates special cocktails with them, such as the "new old fashion" that has a candied bacon rim.
The restaurant portion of Darien Social is just as well-attended and heralded as its bar. There are 2 choices when it comes to seating indoors. The first is a dining area next to the bar, but it's offset from the bar with a gorgeous etched glass divider that runs the length of the space. You can feel like a part of the scene while being seperated from it. I noticed a few families with younger children seated in that area. (I suspect that the kids enjoyed the activity and the parents felt better knowing that potential tantrums would blend in.) The second choice in a more upscale dining room completely seperate from the bar in the back of the restaurant. That's better for people who want a more intimate option.
I got the chance to check out Darien Social for ST. PATRICK'S DAY!! Thanks in part to my crutches (and also the fact that we showed up on the earlier sidr of things so I could get situated), we had 2 perfect seats at the bar waiting for us when we got there. I loved sitting at their bar. It is nice enough that you can order food and have space to yourself if you're lucky enough to score a seat. But then you also get to be a part of the scene.
They definitly got into the St. Patrick's day spirit... in a GOOD way... not that over-the-top-raunchy-Irish-constume-contests-get-drunk-and-recite-limericks kind of way
. They were dying the drinks green (they even did the milk for one little boy who was jealous of the green cocktails he saw going by!) and the waiters had on their tartans and green beads 
.
They had some good looking specials, but we ordered off the menu. Stephanie got a reuben that she said was amazing. I stole a few fries, which were crispy, delicious, and the perfect width. While I did not try the reuben it looked great: the bread was crispy and toasted, the cheese was perfectly melted, and the portions were generous. The restaurant was nice enough to whip me up my own customized dish of corned beef and cabbage! IT WAS SOOOO GOOD!!! The meat was tender, the cabbage was flavorful, and there was a very flavorful broth. There was just enough broth to compliment the dish without saturating it. (One of my pet peeves is when a sauce drowns a dish.) We each ordered dessert. I had chocolate chip cookies. They were OK... the cookies as a whole were not exceptional, but they had chunks of rich, bold dark chocolate within them. The presentation was cute; they came on a small wooden tray that had a cup holder for a small glass of milk.
We found it amusing that they had Truvia- not splenda- for the coffee. And granola milk- not regular milk- to go with the cookies. I guess that's what happens when there's a Whole Foods down the street...? (Sidebar: I did not drink the milk due to the lactose issues. Stephanie, however, did and said it really did taste like a liquid granola bar....)
All in all, I was appreciative of how they care about giving the patrons a positive experience. When I called ahead and explained my crutches situation, they were sympathetic and helped us get seating. When we asked about other food options, they offered us the corned-beef selections off the menu. They dyed that little boy's drink green. Oh, and they managed to make the foam of my Guinness green when I jokingly bet the waiter that he couldn't get a stout to show color! I've found that sometimes when a restaurant is all the rage, it gets a "better than you" mentality. Like a "we're gunna fill every stool at the bar and every table anyway so these are the rules" approach. Not here!
10 Center Street, Darien, CT- (203) 614-8183 http://www.dariensocialct.com/
Darien Social opened recently, and already it seems to be the destination of choice for people in the area who want a night out. Think of it as a mix between SBC and Barcelona. It's got the rustic wood and big screen TVs that you might find at a sports bar. On the other hand, it has beautiful glass dividers, modern decorative touches, and an upscale vibe.
The bar is usually packed on any given night and gets especially busy Thursday nights and the weekend. The bar boasts 31 beers on tap. There are the favorites that you hope to find, but they also rotate in selections from local breweries. The wines were clearly chosen carefully. For example, they have the Hobo Zinfandel. The Hobo Zinfandel is delicious, but it's not your typical restaurant Zinfandel. It has a great body, the tannins are not overpowering, and the taste is a unique mix of fruit, smoke, and earth. Each wine is like that; it is a varietal that you know, but in a more specialized/unique form. Darien Social is especially proud of its collection of spirits. Many people I know enjoy them on their own, but Darien Social also creates special cocktails with them, such as the "new old fashion" that has a candied bacon rim.
The restaurant portion of Darien Social is just as well-attended and heralded as its bar. There are 2 choices when it comes to seating indoors. The first is a dining area next to the bar, but it's offset from the bar with a gorgeous etched glass divider that runs the length of the space. You can feel like a part of the scene while being seperated from it. I noticed a few families with younger children seated in that area. (I suspect that the kids enjoyed the activity and the parents felt better knowing that potential tantrums would blend in.) The second choice in a more upscale dining room completely seperate from the bar in the back of the restaurant. That's better for people who want a more intimate option.
I got the chance to check out Darien Social for ST. PATRICK'S DAY!! Thanks in part to my crutches (and also the fact that we showed up on the earlier sidr of things so I could get situated), we had 2 perfect seats at the bar waiting for us when we got there. I loved sitting at their bar. It is nice enough that you can order food and have space to yourself if you're lucky enough to score a seat. But then you also get to be a part of the scene.
They definitly got into the St. Patrick's day spirit... in a GOOD way... not that over-the-top-raunchy-Irish-constume-contests-get-drunk-and-recite-limericks kind of way
. They were dying the drinks green (they even did the milk for one little boy who was jealous of the green cocktails he saw going by!) and the waiters had on their tartans and green beads . They had some good looking specials, but we ordered off the menu. Stephanie got a reuben that she said was amazing. I stole a few fries, which were crispy, delicious, and the perfect width. While I did not try the reuben it looked great: the bread was crispy and toasted, the cheese was perfectly melted, and the portions were generous. The restaurant was nice enough to whip me up my own customized dish of corned beef and cabbage! IT WAS SOOOO GOOD!!! The meat was tender, the cabbage was flavorful, and there was a very flavorful broth. There was just enough broth to compliment the dish without saturating it. (One of my pet peeves is when a sauce drowns a dish.) We each ordered dessert. I had chocolate chip cookies. They were OK... the cookies as a whole were not exceptional, but they had chunks of rich, bold dark chocolate within them. The presentation was cute; they came on a small wooden tray that had a cup holder for a small glass of milk.
We found it amusing that they had Truvia- not splenda- for the coffee. And granola milk- not regular milk- to go with the cookies. I guess that's what happens when there's a Whole Foods down the street...? (Sidebar: I did not drink the milk due to the lactose issues. Stephanie, however, did and said it really did taste like a liquid granola bar....)
All in all, I was appreciative of how they care about giving the patrons a positive experience. When I called ahead and explained my crutches situation, they were sympathetic and helped us get seating. When we asked about other food options, they offered us the corned-beef selections off the menu. They dyed that little boy's drink green. Oh, and they managed to make the foam of my Guinness green when I jokingly bet the waiter that he couldn't get a stout to show color! I've found that sometimes when a restaurant is all the rage, it gets a "better than you" mentality. Like a "we're gunna fill every stool at the bar and every table anyway so these are the rules" approach. Not here!
Dining be Design: Kotobuki Japanese Restaurant
Kotobuki Japanese Restaurant
457 Summer Street, Stamford, CT- (203) 359-4747
Restaurant weeks are one of my favorite promotions. Popular restauraunts offer three-course lunches and dinners for a discounted, set price. (Sometimes a glass of wine or another comparable alternative is substituted for a course though). Stamford has an annual winter restaurant week and after perusing the restaurants and their menus, we decided to try Kotobuki Japanese restaurant. It was our first time there. The restaurant week menu can be found here will the website remains up: http://www.connecticutrestaurantweek.com/wp-content/uploads/2012/03/Kotobuki-Lunch-Dinner-Restaurant-Week-Menus.pdf
We went to the restaurant at 6:30. Since it was on the earlier side for a Saturday night dinner and at a regular sushi spot, we did not make a reservation. Imagine our surprise when the place was PACKED! Almost every table was full and the crowd was interesting. I recognized many Stamford mucky-mucks: downtown representatives, politicians, and notable teachers dining there (not together though). There were a few families and a few couples. There were also several parties of Japanese people there, which we took as a good sign. Many people in the restaurant recognized one another once they got there. I noticed many people get up and go to another table to say hi. The place is not big at all- really just one room- with about 20 tables ranging in size from 2 to 6. But apparently, it's the place to be.
The menu was particularly generous for restaurant week- 4 courses (although 1 and 4 were smaller) for about $20. And the food did not disappoint! I expected the usual "house salad" one finds at the typical sushi/hibacki spot: iceburg lettuce, a few grape tomatoes, a few slices of cucumber, and that yellow ginger dressing. Not here! It was combination of shredded cabbages, lettuce, a few garden veggies, and a particularly delicious rendition of the ginger dressing (clearly made). Next, I ordered the Negimaki which had an amazing teriyaki sauce that they gave in generous (but not overpowering) quantities. They did not skimp on it despite the restaurant week promotion; there were 6 full-size pieces on the plate. For my main course I got the sashimi. While there could have been more on the plate (10 pieces), it was the freshest fish I have ever sampled in Stamford. The salmon was perfectly pink and fresh. And they offered many options for dessert! Unlike other restaurants who have one small, preset option for dessert, Kotobuki let you choose between homemade green tea ice cream, chocolate cake, or fresh fruit.
Even though I ordered from the restaurant week menu, I did scrutinize the rest of the menu. It looked amazing- I'll have to go back!!! It transcends the usual sushi offerings and gets extremely unique and creative. I especially can't wait to try their marinated jellyfish appetizer (how unusual!), yanagawa nabe appetizer (bbqed eel with burdock root and egg), and yaki-ika (grilled squid in ginger sauce). I love finding menus that have things on them I've never tried before or that I can't get anywhere else... and this one is full of them! Of course there are regular sushi and cooked options (teriyaki, dumplings, etc) for people looking for a more traditional experience.
http://www.kotobukijapanese.onsmartpages.com/menu/
457 Summer Street, Stamford, CT- (203) 359-4747
Restaurant weeks are one of my favorite promotions. Popular restauraunts offer three-course lunches and dinners for a discounted, set price. (Sometimes a glass of wine or another comparable alternative is substituted for a course though). Stamford has an annual winter restaurant week and after perusing the restaurants and their menus, we decided to try Kotobuki Japanese restaurant. It was our first time there. The restaurant week menu can be found here will the website remains up: http://www.connecticutrestaurantweek.com/wp-content/uploads/2012/03/Kotobuki-Lunch-Dinner-Restaurant-Week-Menus.pdf
We went to the restaurant at 6:30. Since it was on the earlier side for a Saturday night dinner and at a regular sushi spot, we did not make a reservation. Imagine our surprise when the place was PACKED! Almost every table was full and the crowd was interesting. I recognized many Stamford mucky-mucks: downtown representatives, politicians, and notable teachers dining there (not together though). There were a few families and a few couples. There were also several parties of Japanese people there, which we took as a good sign. Many people in the restaurant recognized one another once they got there. I noticed many people get up and go to another table to say hi. The place is not big at all- really just one room- with about 20 tables ranging in size from 2 to 6. But apparently, it's the place to be.
The menu was particularly generous for restaurant week- 4 courses (although 1 and 4 were smaller) for about $20. And the food did not disappoint! I expected the usual "house salad" one finds at the typical sushi/hibacki spot: iceburg lettuce, a few grape tomatoes, a few slices of cucumber, and that yellow ginger dressing. Not here! It was combination of shredded cabbages, lettuce, a few garden veggies, and a particularly delicious rendition of the ginger dressing (clearly made). Next, I ordered the Negimaki which had an amazing teriyaki sauce that they gave in generous (but not overpowering) quantities. They did not skimp on it despite the restaurant week promotion; there were 6 full-size pieces on the plate. For my main course I got the sashimi. While there could have been more on the plate (10 pieces), it was the freshest fish I have ever sampled in Stamford. The salmon was perfectly pink and fresh. And they offered many options for dessert! Unlike other restaurants who have one small, preset option for dessert, Kotobuki let you choose between homemade green tea ice cream, chocolate cake, or fresh fruit.
Even though I ordered from the restaurant week menu, I did scrutinize the rest of the menu. It looked amazing- I'll have to go back!!! It transcends the usual sushi offerings and gets extremely unique and creative. I especially can't wait to try their marinated jellyfish appetizer (how unusual!), yanagawa nabe appetizer (bbqed eel with burdock root and egg), and yaki-ika (grilled squid in ginger sauce). I love finding menus that have things on them I've never tried before or that I can't get anywhere else... and this one is full of them! Of course there are regular sushi and cooked options (teriyaki, dumplings, etc) for people looking for a more traditional experience.
http://www.kotobukijapanese.onsmartpages.com/menu/
Opening of the House of Cuisine Couture
Hey everyone! As you are probably well aware (!), I am in love with all things food and wine. Several of you have suggested to me that I start a blog that chronicles my cooking creations and dining out adventures, but my response has always been the same: "no time." In an unfortunate twist of fate, I now have that time. Thanks to general clumsiness, an especially funny episode of Joan Knows Best, an evil treadmill, and horrible sneakers, I wound up with a fractured heel that makes getting out and about extremely difficult. So I guess I'll make lemonade out of lemons and try this blog thing out! As an added bonus, you'll get to read about my one-legged cooking attempts. Look for 3 kinds of posts:
1. Dining by Design: My restaurant reviews
2. Wine-ings: Wine tasting notes
3. Cooking Creations: My various endeavors in the kitchen
And I might throw a pop culture or fashion tidbit in every now and then since that's another guilty pleasure!
Despite my hard cast and crutches, this week has still been full of adventures. Gracious friends and family have given me rides to some fun restaurants... you don't need to walk around or stand to enjoy a good meal! Plus, my favorite wine store, Nicholas Roberts, had three consecutive nights of events. Thanks again to the wonderful people who helped me get out of the house... and the guys at the store for providing a stool for me to sit on :). And then there were a few one-legged attempts at cooking. Since there's a lot of information, I'll be breaking this week down into 3 seperate blog posts. Enjoy!
!), I am in love with all things food and wine. Several of you have suggested to me that I start a blog that chronicles my cooking creations and dining out adventures, but my response has always been the same: "no time." In an unfortunate twist of fate, I now have that time. Thanks to general clumsiness, an especially funny episode of Joan Knows Best, an evil treadmill, and horrible sneakers, I wound up with a fractured heel that makes getting out and about extremely difficult. So I guess I'll make lemonade out of lemons and try this blog thing out! As an added bonus, you'll get to read about my one-legged cooking attempts. Look for 3 kinds of posts:1. Dining by Design: My restaurant reviews
2. Wine-ings: Wine tasting notes
3. Cooking Creations: My various endeavors in the kitchen
And I might throw a pop culture or fashion tidbit in every now and then since that's another guilty pleasure!
Despite my hard cast and crutches, this week has still been full of adventures. Gracious friends and family have given me rides to some fun restaurants... you don't need to walk around or stand to enjoy a good meal! Plus, my favorite wine store, Nicholas Roberts, had three consecutive nights of events. Thanks again to the wonderful people who helped me get out of the house... and the guys at the store for providing a stool for me to sit on :). And then there were a few one-legged attempts at cooking. Since there's a lot of information, I'll be breaking this week down into 3 seperate blog posts. Enjoy!
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