little ms foodie
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Posts posted by little ms foodie
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I'm more worried about bankruptcy!!!!
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Ok, we obviously need another week in DC in order to hit all the restaurants!
But we don't have the time on this trip so here is where we are at:
Fri- dinner at Corduroy
Sat- dinner at The Oval Room
Sun- dinner at Citronelle
Mon- still deciding...
Tues- Jaleo for tapas after the baseball game
You guys have been a HUGE help! Too good actually!! Anyway thank you and feel free to let me know if you ever need recomendations for Seattle!
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Better make that curry really robust. Is that a valid approach - first select the wine and then adjust the food to match? Sort of the reverse of a wine pairing - a food pairing?
Great blog!! I'm so interested in this completely foreign part of the world (to me!)
We pick wines and the cook around them all the time. In fact I have a cookbook that is sectioned by wines instead of appetizers, soups, etc.
Do you ever make hash for your breakfasts? A few restaurants here in Seattle make venison hash.
Your inn looks very nice.....maybe I'll be a guest in it one day!
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Megan, definately make the recipe- it is easy and delish! I'm planning a brunch around it now.
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We finally got to 35th St Bistro for dinner this weekend. I hadn't been yet!!
It was great, I love the space- it is so pretty and all our food was excellent. Cocktails were well made and a bit unusual which we like too.
Dayne sent back a hi to Chef Steve Smrstik and he came out and talked Chili with us
We'll definately be back- and I still have to try the brunch.
Oh BTW, they are having a really nice Italian wine dinner this wednesday only $65 per person and they said there is still space available.
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I hate to say it, but if you've eaten in good restaurants in other cities, you're going to be pretty bummed at union, lampreia, rover's, any of them. I lived and cooked in seattle for a while, and ate at all of these restaurants and was (no exaggeration) totally upset by the level of cooking that these chefs get away with. It's not that the ingredients are bad(they're amazing), but the technique and sophistication that they're handled with just isn't up to the level that you'd experience elsewhere. I think that Seattle-ites just don't have a point of comparison. Go to mistral. William will feed you whatever you want, It'll be world-class, your server will know his pouilly-fume from his pouilly-fuisse, and the wine list is compact, but probably the best edited I've ever seen. Thank me later.
shouldn't you disclose that you worked at Mistral and have personal ties to them before trashing other restaurants/chefs and suggesting that it is the end all be all?
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I saw a Jean-Georges Vongerichten recipe in F&W this month that I had to make!
Poached Eggs with Parmesan and Smoked Salmon Toasts
The yolks were perfectly runny and you just dip your toasts in...mmmm.....
a split of Vueve Cliquot yellow lable was in the glass, and fresh brewed coffee
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I'm not going to lie to you-the food is fairly unsophisticated (it's Portland!!!),
hmmmm....
I'm going to take a bit of offense to this, WTF?? damn maybe I'm getting sensitive in my old age but I think PORTLAND has some of the best food on the west coast right now. I guess I don't get this statement at all!
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things I thought were funny (and timely!) Veil being named the most over hyped restaurant. We had dinner there with other eG friends and although the meal was good it was overhyped and overpriced.
I have to dig thru the articles cause there were some other things I thought were funny and true!
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excellent, thank you all (and glad this is helping you too duck!)
Minibar?? still going a good job?
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I was going to say Macrina too, there is a location on top of QA, west of QA Ave
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TallDrinkOfWater and I will be in DC, my first time ever, next month for 5 nights. We really want to go to restaurants that reflect the city! Can't do 5 nights of over the top of expensive but we like to eat and drink well. We're staying in Dupont Circle but will cab around.
Citronelle is on the list and I've heard good things about Courderoy? What would you pick as the restuarants that are unique to DC?
We eat everything! Preferences run French, Italian, Local/Fresh, Seafood, etc. I really can't think of a type of meal we don't like. We love a good wine list too. Oh and cocktail lounges are needed also!
Thank you
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I had a chef here in Seattle teach me to toss a few ice cubes in and take it off the heat, then pick back up when you need to (if making it for dinner parties, ect.) I honestly couldn't tell the difference than when I make it at home from scratch.
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John, this is fantastic! thank you for posting your photos and experience. I am really enjoying this.
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We stopped in Zig Zag last night and the pretty blonde behind the bar was saying that her friends went to Cremant and loved it- so it is open.
Does anyone know if Licorous is open now? We'd love to take some out of town friends to Lark next weekend but having a bar to wait in would be so much nicer than perching on the sofa in the front of the house.
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the bagel place, damn can't think of the name!!! yum....bagels!
edited to add it is St. Viatour café
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If you do go try their pairings with Mexican wines. They work surprisingly and amazingly well with the food.
I'm very interested in that remark, because in a fairly recent visit to Mexico City I tried and tried to pair Mexican wines with alta/nueva cucina, and I just couldn't make it work. I consistently found the foods too rich for the reds (the way Indian food is), and too hearty for the whites. I'd love to hear what you've done.
As stated, my wines were very well matched and quite surprising as generally I don't drink wine with this type of meal. For that alone I think it's worth the trip to Topo.
I'm heading back to chicago next month, maybe I'll hit Frontera this time.
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I was going to try Herfy's on the Ave last night just for the heck of it, but it seems like all the crack dealers from north of 47th have moved down to where the food is cheaper.
Is this the same Herfy's that is in Uwayjimaya (sp)?
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damn marc you just echo'd my feelings on Nell's, nice job!! good suggestions too
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So TallDrinkOfWater took me to Canlis 2 weeks ago for a very romantic date. He reserved the private Cache Room for the 2 of us, you have the room to yourself for the entire evening and a private waiter. Gorgeous corner room with views east and north- stunning. The menus have no prices (you know this in advance) and there is no bill at the end of the night, it's mailed out the next day.
We started with a split of Veuve and shared a dish off the tasting menu that our waiter said was not a problem to have with our champagne instead. Lobster with foie gras demi glace, winter greens and ricotta flanfoie gras butter. It was presently beautifully but unfortunately the flavors were so mild they were practically not there!
Next we had the Canlis salad and the steak tartare. Both were fantastic!!! We had finished our champagne and had asked to speak to the sommelier but she had not arrived yet. By the time she came and talked with us about the wines we had finished our first course with nothing in the glass- disappointing.
When Dayne was discussing wine with Dawn Smith she asked him 'How much do you want to spend' right in front of me! I think this is so rude! They were going over the book and he was asking about certain wines so she saw the prices he was interested in.
We ordered dinner- I had the Muscovy Duck Two Ways; seared breast and confit, with sautéed kohlrabi and a stone fruit reduction. The confit was in phyllo and was a bit tough. Dayne had the mixed grill, all was good but he thought his pork was a bit overdone. We also let our waiter know that we wanted the gingerbread and the Grand Marnier Soufflé which they say you need to order in advance.
After our dinner we had a nice cheese plate, nothing earth shattering but good. I ordered a Sauterne and Dayne had an Armgnac (we had cabbed!) and then we sat and sat and sat. Finally our waiter came back and asked if there was anything else while putting down a box of toffees to take home. "just our dessert!". He had completely forgotten to order the desserts! No we didn't want to wait, no we didn't want creme brulee. He left and brought back a creme brulee anyway.
We left and a few days later Dayne got the bill. The CHARGED us for the creme brulee!!! and to make it up sent us 2 coupons for free dessert. Are you kidding me? That is the tackiest thing ever! It was a very expensive evening. Dayne said it was our 4th most expensive meal ever and that is saying a lot! We have been to some mighty pricey places all over the world.
Not impressed.
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My choice would be Rovers, I've always had great experiences there- my husband and I have it as our 'go to' celebration place. I know if you talk to them they will come up with a tasting for your wife, they've done that for others I know.
Union would be my second choice but Ethan really does fish very well.
Campagne would be high on my list also but you'd have to talk to them about the menu......
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I have a 3 climate wine fridge from Wine Enthusiast. We keep the reds at about 54-56F.
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I had a wonderful dinner at Topolobampo last week while in Chicago, the dining room and staff are really top notch.
I did the Chef's tasting menu with the wine pairings- very well matched and interesting combos!!
Tamal Colado ~ polenta style tamal studded with tepary beans and steamed in banana leaves. Topped with Dungeness crab and achiote infused morel mushrooms with roasted tomato habanero sauce. Paired with 98 Iron Horse Brut Rose, Sonoma CA
I'm not a huge fan of the Iron Horse Brut Rose but it went pretty well with this. I really liked the tamal and thought the texture with the beans in it was great.
Crema de Espinacas ~ creamy soup of spinach and parsnips with morita chile, smoked chicken and bacon. Paired with 03 Loimer "Kaferberg" Gruner Veltliner, Austria
The wine was maybe just a bit light for the creamy soup but the balance of the acidity against the smoky meats in the soup were great.
Langosta en Pipian de Pinon ~ pan roasted Main lobster topped with pine nut infused ancho chili sauce, chayote gratinado and microgreens. Paired with 01 Sierra Cantabria Crianza, Rioja Alta, Spain.
Amazing pairing!! The rioja went so nicely with the sauce in this dish and I loved the chayote gratinado!
Ribeye en Mole Poblano ~ chili marinated ribeye served with Pueblan mole. Paired with Saxum "Broken Stones" Syrah, Paso Robles CA
This wine was such a winner, I even overheard another dinner ask for 'just a spash more'. The mole was amazing! I couldn't eat much of this though as I was getting very full by this time.
edited to add in the dessert- Delicia de Coco y chocolate blanco ~ white chocolate cream scented with Mexican vanilla and studed with preserved sour prickly pear, sandwiched between layers of coconut Mexican chocolate meringue cake; mango blueberry salsa. Paired with 04 Domaine de Durban Muscat de Beaumes de Venise, Rhone Valley, FR
yum, yum, yum!
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I have had grilled romaine ceasar salad before, very nice with hearts of romaine drizzled with olive oil and grilled, dressing, croutons and parm tossed over.
eG Foodblog: GSquared - An Innkeeper in Eden
in Food Traditions & Culture
Posted
I would think these lessons will take place on Jackal10's estate?
I really love the fact that you have included the staff in profit sharing and the idea of the frozen dinners is excellent. It's always nice to see people really interested in the local economy.