liamdc

I had one terrific and one very good meal in Charleston last month. McCrady's--On a sleepy Sunday evening in mid November, just off an airplane, I ventured to McCrady's, hoping to check out its wine bar. The wine bar is closed on Sunday evenings, so I ended up eating at the bar in the main restaurant. The octopus salad ($12) was terrific, prepared with marinated mushrooms, fennel and a truffle vinagrette. I washed it down a glass of Steele Pinot Blanc 2002 ($10.75). I also had the Rack of Lamb ($34), herb marinated, with roast potatoes, cippolini onions, asparagus, and thyme jus. Lean, delicious, perfect. I enjoyed a glass of the Cotes du Rhone-Villages, Jaboulet 2001 ($9.50) with it. I was also offered a taste of the Judson Valley Foie Gras while there. Fantastic. The bartender also was nice enough to turn on the lights and let me see the wine bar side. She said that sometime this month they would be redecorating it. Hank's--I had a good meal of shrimp & grits as part of a huge party of conference-goers. The staff was very accomodating of our large group, even offering to provide individual checks. Definitely a solid seafood-focused restaurant. I had really wanted to try the Charleston Grill, the Peninsula Grill or SNOB (Slightly North of Broad), but I guess I'll have to save those places for a next visit.

I agree. Nothing against the Eroica, it's just not my style of riesling. On the other hand, the 2002 Gunderloch Riesling Spätlese Rheinhessen Nackenheim Rothenberg--that WS rated a '93' but which didn't make the Top 100--rocks my palate! I haven't tried a Navarro riesling, but its 2001 Gewürztraminer is wonderful.

My thoughts exactly. My fiancee and I drink a fair amount of wine and seek out good values and good wines, but we haven't bought or tried a single wine on this list--very different from the 2003 list. I don't know what to make of it frankly. I don't plan to change my buying or drinking habits based on what I see here; and you can't find many of these wines anyway. The only wine that this list has reminded me I'd like to try is the 2004 Kim Crawford Sauvignon Blanc.

I very much enjoyed the 2001 Raptor Ridge Willamette Valley Shea Vineyard Pinot Noir last winter at Spring restaurant in Chicago. It was medium bodied, and had a subtle richness along with its rich cherry color. My notes mention black cherry flavors on the palate with a smooth, juicy finish. It went splendidly with my fiancee's duck as well as with my black bass and lobster risotto.

Now that really is funny-- My in-laws to be took us out to dinner there Friday night as well... Seems the EG crew was all present & accounted for. The spring rolls are indeed divine, as is the pork belly, and the bread puddin' is actually a very intelligent riff on baklava-- I was quite impressed. Power does an outstanding vegetable plate--it is actually on the menu and includes such things as seaweed salad, sauteed mushrooms and other delites that made 87-yr-old great Aunt Rita quite happy. Only complaint was that the Raspberry Point oysters weren't very exciting--they lacked brininess, and could've been a bit colder. Other than that, which was no big deal, the family left quite happy-- beautiful presentations lovely food, a reasonable price point. Oh, and an absolutely perfect Manhattan for my dad-to-be, accompanied by the bartender who shared the recipe with him. Terrific! ← Indeed, Sara and I had a terrific meal at Corduroy on Friday night. Wonderfully presented, delicious food along with nicely paced and attentive service. I enjoyed the Niman Ranch pork belly as well as the many items from the vegetable plate that my great aunt kept slipping me--mushrooms, bok choi, gruyere & potato cake among them. Our party enjoyed a 2001 Qupe Roussanne Edna Valley Alban Vineyard, nicely priced at $40 which went quite well with the pork, scallops, and tuna dishes that the wine drinkers ordered. It was a thrill to see DonRocks, morela and JPW sitting in the lounge area snacking on spring rolls right as we entered. I'd say I'd go back again soon--but it's an awfully long trip from Wisconsin!

Given this sad news, I'm really thrilled that Sara and I chose to have our final meal in DC at Nectar before moving to Wisconsin. Best of luck to Jamie and Jarad as they move onto new ventures.

Thank you, Stuart, for taking the time to converse with us. I located a store in my new hometown of Madison, Wisconsin, USA, that sells Villa Maria wines. I'm all set!

Sorry but what are those red socks in the corner? ---------- Thanks for your reply, Stuart. I'm gonna keep my eyes open for Kiwi rieslings in my new hometown of Madison, Wisconsin. Those Red Sox? Just a small champion Boston baseball team. But no worries, they're nothing compared to the All Blacks. Edited for spelling

I've enjoyed a number of New Zealand SBs and rieslings in recent years, including those by Villa Maria. In fact, looking back on it, a mid-90s Villa Maria SB may have been the first Kiwi wine I ever tried. Being a huge riesling fan, I've discovered and read about the distinct character that German and Aussie rieslings have. In addition, I've had a number of American rieslings from the NW. I tend to like the German or Pacific NW style of riesling--bigger, fuller-bodied--over the crsiper, drier style found in Australia and California. I have not had the pleasure of trying more than a few NZ rieslings over the years. Stuart, can you provide a broad characterization of a NZ riesling? How does Villa Maria's compare to other rieslings, in your opinion?

I'm sitting on an '01 at the moment. When I purchased it at the winery earlier this year, they suggested I lay it down for a couple of years. I believe it paid somewhere in the range of $25-30 for it. Any early reports?

Chef's Table. Do you mean the Kitchen Table Bistro in Richmond? If so, I heartily second the recommendation. Read more here and here.

I must admit that I too have been underwhelmed by the food at Zaytinya during several visits over the past year or so. The food started off very good when it first opened, then became mediocre IMHO--but my visit last Friday night reminded me of the good old days! A group of five of us were seated at about 7:30 last Friday night WITHOUT A WAIT! I love August in DC. They even allowed the fifth member of our party to squeeze in around a table for four. Very accomodating. The mezzes were splendid. We ordered: hommus; braised rabbit with lentils; baby octopus; spanakopita; skewered ground lamb w/ cheese & eggplant-yogurt puree; carrot/apricot/pine nut fritters w/ pistachio sauce; fried eggplant w/ roasted garlic-yogurt sauce; and sauteed shrimp w/ dill, shallots, mustard & lemon juice. There was a very intriguing squash blossom dish on the specials list--but they had run out of it. The fritters were a particular stand-out and the rabbit mezze was the best I've had in a long time. And although I know next to nothing about Greek wine, our server set me up with a refreshing glass of the '02 Moschofilero (sauvignon blanc-like). They're back.

Burgundy and sushi certainly seems more outside the box than a riesling or gewurtz with sushi. Sushi Ko here in Washington, DC advocates this pairing. My fiancee and I tried it a couple of months back and it was mind-opening. Here is what Sushi-Ko says about why they pair burgundies with sushi: Japanese Cuisine of Subtraction Why Sushi-Ko is pairing Burgundies Wines with Japanese Food Washington, D.C - Sushi-Ko Restaurant's food preparation philosophy Cuisine of Subtraction. According to Daisuke Utagawa, partner and creative director, subtraction allows chefs to reveal the essence of each ingredient in its most honest yet refined state. By subtetly combining ingredients, a taste sensation created that demonstrates thecomplexity and beauty of nature for the eye and the palate "I believe this Cuisine of Subtraction philosophy is embedded in Japanese culture," says Daisuke Utagawa. "In contrast, addition is the philosophy of classic French cuisine. The finest raw materials are combined to create a flavorful sum that is greater than its individual components." A fine example of subtraction on the Sushi-Ko menu is the Tataki of Amaebi (Chopped Sweet Shrimp with Beluga Caviar.) This particular caviar provides just the perfect amount of natural salt to bring out the Japanese sixth flavor known as "Umami" of the shrimp. If soy sauce is added it kills this delicate flavor. Pairing Burgundy wines with Japanese foods is yet another application of Utagawa's Cuisine of Subtraction. He believes that the Burgundy wines Sushi-Ko has assembled share a unique affinity for the cuisine Sushi-Ko creates. The Burgundy growers and winemakers represented on the restaurant's wine list approach their craft in a manner similar to the finest Japanese chefs. Their commitment is to achieve honest and refined expressions of beauty through the nurturing and selection process that best characterizes their region. Like Japanese chefs, these French grower/winemakers strive to remove or avoid elements in their winemaking process that obscure or diminish the quality of the fruit. After a decade of experience savoring the wines of Burgundy with a variety of Japanese foods, Daisuke Utagawa discovered something important: they tasted wonderful together, often profoundly. The tannins in the red Burgundy (usually exclusive to the pinot noir grape) combine well with the sixth flavor, "Umami," found in a variety of raw seafood. The Umami of the raw fish cancels the tannins of the wine and allows the flavors of the fruit to flourish. Simultaneously, the tannins of the wine give definitive shape to the illusive flavors of the Umami. This subtraction culinary direction stems from Daisuke Utagawa's boyhood exposure to Ikebana, the art of Japanese flower arranging, by his great aunt. An Ikebana practitioner taking an object of nature, perhaps a quince branch, and examines it in great detail to understand the essence and uniqueness of its beauty. Then unnecessary components are trimmed away so that main element can be positioned to highlight its beauty. Next, a single visual point, such as a flower, is added to enhance the goodness and composition. "Ikebana translates well to Sushi-Ko's Japanese cooking," says Utagawa. In November 1999, April 2000, and November 2000, Utagawa and his culinary team from Sushi-Ko prepared a special lunch in the Village of Bouilland, France for a group of wine producers. They will return in October 2002 to create another unique feast. Utilizing the 17th century home of Becky Wasserman-Hone and Russell Home, and armed with fresh produce from Paris, Utagawa's goal is to showcase the compatibility of Japanese cuisine with French wines. Each of the winegrowers brings their favorite label, all red pinot noirs, and Daisuke Utagawa is given the liberty of pairing the wines with his cuisine. The results continue to be highly appreciated. The marriage of Japanese food with the earthy flavors of Burgundy wines is best captured by the closing remarks from the luncheon's hostess Becky Wasserman-Hone: "What this experience did for me was to restore an emotion that has l ately been dormant. The sense of something happening for the first time." Utagawa's Cuisine of Subtraction inspired the Grand Hyatt Hotel in Fukuoka, Japan to invite Daisuke to the hotel in March 2000 to prepare a similar Japanese feast paired with Burgundy wines. Furthermore, the French winemakers of Burgundy have asked him to return annually for a pairing dinner in France and Gourmet magazine featured Daisuke Utagawa's extraordinary wine and sushi pairing in the January 2001 issue. Sushi-Ko's team was also invited to the James Beard House in New York to prepare a Cuisine of Subtractiondinner paired with wines from Robert Mondavi Winery.

I am a lover of Rafanelli zins. With respect to the '02, I think it could stand about 1-2 years in the bottle at least. I tasted it on a recent trip to the winery. It seemed a little young as compared with the 2000 and 2001 vintages at a similar age.

Jenny, I don’t think hillvalley was criticizing you for having had a bad experience. I think he was wishing you had been a bit more careful in choosing among the various factors on which to critique Palena. And I think hillvalley’s point is an important one that should be considered beyond just this thread. In general, eGulleteers--including Jenny--are very mindful of this issue. In many other restaurant-critiquing forums, however, folks are not. Read through the Post's customer restaurant reviews, or Chowhound, and even in Zagat, and you’ll unearth little gems like: · “Laboriously slow service. Our three-course dinner took nearly an hour!” · “They wouldn’t make a special salad for my vegan spouse. This steakhouse SUCKS!” · “I brought the filet mignon home in a doggy bag, but it got tough after I microwaved it the next afternoon. The quality of the beef served here just isn’t up to my standards.” · “Raw fish?!?! What kind of sushi place is this?!?!” · Or the story from yesterday’s Post where the woman who took an uneaten steak off a departed customer’s plate and ate the entire hunk o’ beef, then complained to the management that it was a bit too salty. OK. I made the first 4 up. But, in this case, Jenny, of four main critiques you offered—not liking to eat outdoors (bugs, fire trucks, honking cars), the vibe (sans Derek, not liking “mellow” places), your friends’ complaining and fighting over the food, and the service (slow, plus the early kitchen shut-down)—only the latter truly can Palena be held accountable for and only the latter is probably of interest to eGullet readers. After all, it was your party’s choice to eat outside—when assumedly there were indoor tables available. And that decision very possibly affected the vibe, especially when you throw in fire trucks and irate drivers. Now if one of the waiters had been lying in Connecticut Ave blocking traffic and causing a traffic jam, or if the kitchen staff had been calling in fake fire alarms to draw out the fire trucks, you might have a valid criticism there. And Derek, the poor guy, was probably tuckered out from all the eGullet traffic in there the prior week. He probably needed a night off! Your observation that the service was slow and the kitchen closed early was relevant. (And even your comment about portion sizes might be relevant to some folks.) Those observations are likely of interest to others who might think about going to Palena on a Monday evening. Was your experience an anomaly or the norm for Mondays? Was it more of an outdoor vs. indoor issue? Was it just your particular server? We don't know for sure, but it's certainly a relevant part of the fabric of this thread on Palena. I hope you go to Palena again. And I hope you sit outside again, too, because if I happen to stop by the same evening, it will increase my chances of getting a table inside!

No, the Inn is located in the village of Easton, but not very far from St. Michael's and Oxford. I'm sure if you call the Inn they can tell you about some of the nearest marinas. Inn at Easton

Jarad's got good taste. See this post for a report on the impeccable meal that Sara and I had at the Inn at Easton in June.

I think I read in the Post that they were giving away free donuts for a year to the first customer in line the morning they opened. So what incentive was there for the second, third, fourth, etc. customers that helped to form the actual line? Other than the donuts, of course. Before & After Photos of the Winning Customer

And the medals for best "Customer story of the summer" (but not because of anything they actually did!) go to: GOLD: Peter Pastan (2 Amys) SILVER: Robert Wiedmaier (Marcel's) BRONZE: John Wabeck (Firefly) I'm sure the gymnastics judges will have a different opinion though.

I ate at the bar with a friend at Firefly tonight, taking advantage of the happy hour wine special to enjoy a wonderful glass of Penley Estate Shiraz "Hyland" 2002, Coonawarra, Australia--yes, even on a humid August day! A beautifully balanced wine, it featured juicy & rich fruit with oaky tannins. But enough about the wine ... It went splendidly with the amazingly tasty lamb minute steak, served on a bed of chard and a side of rich & cheesy mac & cheese. I also tasted the delicious pork & cabbage spring rolls that my friend ordered. I concur with the other eGulleteers. What do you put in them John? Pork--the other white meat, which I love--doesn't usually taste THAT good! Thanks, John.

Hi John, Is Happy Hour on again this week? If so, what wines are you pouring? I may try to stop in, perhaps tonight.

I couldn't find a "Cheap Eats in Sonoma" thread, so here's my contribution to that cause here: Taqueria Guadalajara, 125 Healdsburg Ave., Healdsburg--at the south end of Healdsburg Avenue, just prior to entering southbound Hwy 101, in a small strip mall on your right. This place is an authentically Mexican taqueria, serving up inexpensive, spicy, flavorful dishes. During a recent trip to Sonoma wine country, my fiance and I shared a lunch consisting of a fish tostada, fish taco, carnitas and carne asada as well as some decent guacamole and chips. In addition, the taqueria serves some excellent drinks--we sampled the horcihada and hibiscus drinks. Both were yummy. This place is a convenient pit-stop on the way to or from the Dry Creek Valley or other wine regions near Healdsburg.

C'mon now ... I need luck too! But seriously, thanks for the best wishes everyone. While eGullet may not have been responsible for the relationship, it certainly brought us together around a love we commonly share: food and wine. And it's no surprise that on the evening of the day I proposed we were having dinner at Hugo's in Portland, Maine. Yum. Although Sara is being shipped off to Madison later this month, I'll be around the DC area for the next couple/several months until I nail down employment in Wisconsin.

Sorry, don't mean to beat a dead horse, but this was the main reason I thought you might be thinking of Jaleo. (It's Palena, not Paleo. Just don't wan't you to look for a place that doesn't exist!) edited to add: never mind, I see from a previous post that you know where it is. I wonder what a morphed photo of Jose Andres and Frank Ruta would look like a la Conan O'Brien? Jose Frank

And the bar/cafe area is as cozy and nicely decorated as the main areas of many a DC restaurant. Having the option to order off both the cafe menu and the main menu, I can't see a reason not to eat here.