jscarbor

Vietnam Restaurant in the Heights on 19th is decent enough vietnamese food. The bu lac luc(grilled beef dish) is very good. Tender tasty chunks of beef in a light coating of brown sauce and the lime pepper dipping sauce on the side. I had the black pepper chicken which was merely fried chunks of chicken over onions and garlice with the same lime/pepper dipping sauce. I really wasn't a fan of the dish. On another visit someone told me to get the black pepper shrimp which is the same as the chicken dish only shrimp of course and it was pretty good. Go figure?

They closed in January of 2007 or they have decided to close in Jamuary of 2008? ← January 2007.

i can't believe I have never been to Khyber on Richmond until today? Short story short, I now know why! What a complete waste of calories and $15 for the buffet. Sure the buffet is not the best of what a restaurant has to offer but really? This was not very good at all. The one highlight was the cocunut almond rice pudding. t would have been a great way to calm the spice of the food but there wasn't any spice. Himalay doesn't have a buffet but the $8 lunch plate has more than enough food and the quality is so much better.

I ate here tonight with my little 16 month angel, while we had a good time I have to say that my meal was a little dissapointing. Started off with the salmon marinato which was pretty good,. Its marinated in red wine vinegar and finished with some lime, basil and some cabbage. Although it seems like there might be a lot of acid going on there I really think it could have used a little more? That being said it was nice fresh buttery salmon. My little girl did not care for this dish. Next was some spinach gnochi in a subtle butter sauce. I don't think these were potatoe gnochi but they were tasty. Also they were pipped from a bag I presume rather than the more customary rolled then cut in small pieces the rolled on a fork? My baby loved these and I liked them as well. I was really trying to figure out what pizza to get, would it be the tellagio, the sausage and rapini or the Pancettta and rubiola? I went with my favorite the rubiola! It was not good tonight! The leaks were cut pretty big and were not cooked as much as I was used to which is funny because the pancetta was extremely overcooked? Anyway, its tough for me to get out to Dolce Vita and this will really make me think long and hard about going back? Is it fair? No, but I just don't have the oppurtunity to get out ther that much and would probably opt for Rebelais or indika b4 DV again

I tried to stop by the other day at this TSU area legendary fried chicken joint only to find that they have decided to close in January! Not many good fried chicken joints left. I still like Frenchy's despite the fact that they use way too much salt.

Could not agree more. I don't eat at CR enough.

I made it over to Bob's Steaks and Chops this past saturday. I'm normally not a go out for steak kind of guy but I couldn't think of anywhere else that my company might want to go. The food was good, but why would I pay for a $40 steak when I can get as good as beef at HEB for $20 and drink a great $75 wine that would be well into triple digits at a restaurant. Anyway, it was good but unless someone else WANTS to go and is paying then I can't see myself there anytime soon.

BTW, this is going to be a really casual group.

I feel like the kitchen will be adequetly supplied with the below avg tools supplied by a hotel. The last time we did this we had the use of the "mess hall" so it was pretty good. Knives are pretty much horrid. Funny thing is I was thinking about doing a pork braised in a verde salsa. I was thinking a little beer in that braise would be good also and a friend of mine said white choc is what he uses in a pork verde braise? I am a little worried about the quality of tortillas and if I can find tomatillos or even a decent chili verde salsa? Maybe some beans and a salad and I am good to go?

We have a little family get together in Missouri at Table Rock Lake and need to come up with a dinner for 20-25 people. I'm used to smaller quantities so i need some help. Any Ideas?

Seriously, if I knew a badass chef I would cook for him as much as I could. I would do something simple then something crazy. As long as he/she was cool with educating I would cook...cook...cook. I would pick their brain for more knowledge, it would be endless.

My first thought is to think about ingredients, top quality, seasonal ingredients. I might do something as simple as some really tasty carnitas with some homeade salsa's, a poblano rice and some tequila friolles charros. Or I might go local fish, satueed and served with a nice butter sauce. Or I could go with short ribs which seem kind of obvious but they will never get old to me. My main focus on just about everything would be as freh as it can be. Probably goes without saying but I would drive all over town and stop at several places to pick up ingredients.

I like egg salad and love eating it right after making it while still warm. I also prefer to boil the egg medium, kind of just between soft and hard. I think this gives it a little more creaminess and enables you to use less mayo? Salt pepper, finely chopped onion, some other stuff and then out it on some bread with arugula and sliced salmon. Ohh so good.

Well we went last night and had a good time and the food was pretty good for what it is. I have to say that this place likes to fry stuff and they do a pretty good job at it for the most part. First were the oysters which were fried nicely and served on a greasy wonton with aoili. I think some habenero was supposed to be on them but I didn't detect any. Next was an abomination of the texas classic corn dog but instead of a hot dog it was a lamb chop? This was pretty nasty just too rich and too greasy. There was a quail dish that was good served with a really nice stuffing. The fries were very good as well. I split the burger with my wife and again, lots of grease but it was a very good burger. At the end of the night the manager came over and I told him I was pleasantly surprised and he acted like that was a miracle, how could anyone not like the food? I told him it was a compliment and he walked away. I'd hang here again and eat fried food and drink decent wine.

Pilar would be hard to beat is what I would guess?

I had Dr Bobs while visiting SIL in Salt Lake and it is awesome. The choc on pictured earlier is divine and the sour cream and straberry is just a good. Best store bought ice cream I have ever had. Bella, Here is their website. It appears that you can order them online. They show a bunch of stores in SF area that they sell it at. Scroll down to the bottom of the locations page. It's really really good. http://drbobsicecream.com/index.html Thanks Kim for the compliment. ←

Well, I'm hitting Max's this friday with a group of people. I'm sure it will be a madhouse but I want to give it a try. I hope there are some good sounding specials that night because right now I cannot get jazzed about any of the entree's. Maybe I just eat some appetizers? order some fries, mussels, and tartar? I'll let you folks know what happens.

Awhile back my family and some friends went to Airirang for korean bbq. It was very good chow with about 5-6 side dishes. The regular meat was my favorite and the seafood pancake was very good. The only dissapointment was the squid, it was tough to cook, I tried cooking it for 1 minute, then 2, then 10 and all turned out more rubbery than we would have liked. The squid dish at Ko MArt was much better.

Update on Matamoros Meat Market on Washington Ave, it is now El Tiempo Meat Market. The tacos are still very good and the "dining" area is better..

Mi Luna will be opeing up another locaton in Sugar Land soon as well. Ibiza's sister restaurant in actually Catalan. That being said Rioja is a great choice. Catalans food may not be spanish but the "small" plates are pretty much all awesome. and the wine list is my favorite.

That is so good to hear. I have heard rumors that it could be slipping(where did I hear that,? Probably a bad source?) and was really worried. My May resolution is to go to Dolce Vita.

On the advice of Jay Francis I went to Komart at Gessner and katy freeway for a bowl of bibmabap(I never remember the spelling on the dish), essentially its a rice dish. Anyway, the dish was very good especially the bottom part of the bowl that gets nice and crunchy as it cooks in the hot bowl. The dish that really excelled though was the plate of spicy squid. The squid were great and the mushrooms in the dish was delicious. The place we tried was the 3rd stall from the left.

There is this little vietnamese joint at Mcgowen and Fannin in midtown (houston) that serves a killer duck noodle soup. That is all I have had at this place and it is very good. Deep rich broth, fried shallots and duck confit. $5 or so.

I'm thinking of a little spring menu to go with wines that a group of my friends and myself buoght while in Napa. I was thinking peas for something maybe even risotto but the meyer lemon sounds really cool. Can you give me a little guidance on how to prepare?

In a word Bacon - too many different kinds though to be able to pinpoint which variety he used in the first course. Flavors range from mild to smokey to sweet to spicey depending on country/region it came from. Mostly N. Italy, Austria, Switzerland and Germany. ← Maybe a smoked proscutto would be a better description?