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speidec

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  1. Thanks for all the advice! I'll report when when we return.
  2. Any good meals to be had in Tampa by a chef/market-driven restaurant. I haven't been in seven years. Please help with suggestions.
  3. speidec

    Sensing

    I have not posted in quite a while, but after dinner at Sensing on Sunday I am compelled. My wife and I ate there after a grueling Valentine's Weekend and wanted someone else to cook our dinner. After dropping $15 on valet parking (there is no onstreet parking to be had due to the residential sticker requirement) we entered and I do agree with GLAUER I expected a bit more with the decor. Everyone was pleasant, the room was empty literally and figuratively, we sat at a fine table and proceeded with our adventure. The winelist and cocktail list are fine. There are not too many bottles under
  4. Has anyone had success with sous vide monkfish? Can you cook it with the nasty membrane without curling? What temperature would be best and how long? Thanks.
  5. You have to come to Bristol and check out Nick's fish market on Wood Street. Go on either Tuesday or Thursday after he gets back from Boston. Great selections of staples, as well as local catches in small batches, Black Bass, Tautog, Fluke and every once in a while a local brings in a Yellowfin tuna or two when they a running just off the coast in the late summer. He always has live lobsters and will bring in Nantucket Bay scallops during season, which actually begins tomorrow. Tony's seafood on Route 6 in Seekonk is another great market as is Hall's seafood on Water Street in Warren. Hal
  6. I want to say thank you for the kind words. The restaurant, in its infant stage, is going very well and exceding initial expectations although there is always something more we can do. We have a long way to go to reach our goals. But, the initial response from our customers is extrordinary and motivating. As for lunch plans, not yet, but we are available for private parties up to 50 people and perfect for rehersal dinners, etc. Feel free to call and discuss, I answer the phone all day!
  7. I cannot help but plug our new restaurant, Persimmon, on State Street in the location of the former Hotpoint.
  8. We call it seasonal contemporary American cuisine and we are located in the historic district of Bristol. We have a web address, www.persimmonbristol.com, and posted menus and potos are being uploaded soon on the site. The hardest part of getting the doors open are behind us, now we have to do the finishing touches! You can give us a call at 401.254.7474 and we can fax a menu, but it does change daily with what the market provides. We also have just 46 seats including 4 at the bar. We have a full liquor and wine selection as well. If anyone stops by be sure to let us know you are an EGer.
  9. As a faithful EGulleter for the last several years, I would love to invite all the New England faithful to our new venture in Bristol, Rhode Island called Persimmon. I look foward to cooking for all of you in our lovely New England town.
  10. Actually, Tony, I remember those shrimp were from Sysco!
  11. For fruits and vegetables, Whole Foods really has the best selection and quality. Starting in June, Hope High School, on Hope Street, has a farmer's market every Saturday morning from 9-1pm. The selection is very good, especially the Arcadian Fields tent. The best, and I mean BEST, place for cheese is Farmstead, in Wayland Square. Federal Hill has some very good Italian grocers that carry some harder-to-find specialty products. Asiana, in East Providence, on Warren Ave. has the best Japanese and Korean products. I've been in the Middle Eastern market in North Providence and while I was b
  12. That is the problem with this restaurant, there aren't any high quality ingredients. It is now a food factory, a throwback, the menu never changes and seasons are ignored. I had dinner there recently with my girlfriend and her parents, they love the place because it reminds them of a time long ago, but even they admit the food was poor. The steak diane was a fibrous cut that was completely covered in brown sauce. The sauces are easily manufactured somewhere else and every plate receives some brocoli trees and come undercooked carrots. My veal oscar was merely a poorly done scallopini with
  13. I'm glad you enjoyed your meal there, but PLEASE, don't think of this restaurant as even ONE of the finest restaurants. Capriccio is a throwback to the late 70's-early 80's days of fine dining. It is NOT indicitive of the Providence dining scene at all.
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