Restaurant Review: Hill Country Barbeque Market

I don't think classifying this post as a restaurant review is really accurate.  I think a more accurate categorization might be "ode to barbeque " or "prayer to the gods of fat and flavor." In short (and certainly in blasphemy), blessed are those who eat this barbeque.

We chose Hill Country Barbeque Market to celebrate the birthday of a coworker, S.  Her December 29th birthday screws her in the work celebration department since our office is a ghost town the week between Christmas and the New Year.  To make it up to her and also to relive some of the delicious barbeque we've enjoyed together on Southwest border travels, our little Communications team decided to give this place a try.

When I walked in, I was surprised by how large the restaurant is for occupying what looks like only a small store-front on 7th Street in the busy and crowded Penn Quarter neighborhood of DC. But this New York based barbeque joint is definitely trying to channel the "everything is bigger in Texas" vibe and does so pretty successfully.  I was also surprised to realize that while I made a reservation ahead of time, it's not a sit-down restaurant.  Once seated, you're each given a card with the menu on it.  When you've decided what you want you walk up to the counters and order, receive your food on a tray and take it back to your table.

Because we're good food sharers and like to try everything (READ: we're gluttons for the right food), S, V, and I decided to each choose one combo from the lunch specials list and have them throw it all together.  Together we chose a Brisket, Chicken and Rib Special, a Brisket Chomp Special and a Kruez Sausage Special.  The meat, wrapped all together in paper right there in front of us, totaled one-quarter pound lean-brisket, a half-pound moist brisket, a quarter of a chicken, one-third of a pound of jalapeno cheese sausage, and a large pork spare rib.  Each combo also came with a side of cornbread with ancho-honey butter and an 8 ounce side.  That meant between us we had three sides.  And here comes the real gluttony. We couldn't make do with just three because the Long Horn Cheddar Mac & Cheese looked too good for just one side so we added an extra to be able to try the Campfire Baked Beans with Burnt Ends and the Corn Pudding.  All unwrapped at the table, this was the spread for three people.

I'd like to say there were leftovers, but I'd be lying.  We laid waste to our meal, leaving only a few bits of lean brisket and pork rib and maybe all of three bites of our sides.  But this food was phenomenal.  We've all been to Texas and had real barbeque.  This may have lacked the smoke that you get there with outside smokers (you can't do that in downtown DC), but otherwise, it brought all the flavors we've come to expect from real barbeque.  The moist brisket fell apart on your fork, the chicken was so juicy I nearly spattered it on the guy sitting to my left and then there was the sausage.  I don't know what it is about us and sausage, but every time it's ordered it's enjoyed above all else.  I've written about this before.

The sides were, for the most part, the same great combination of flavors (and, let's be honest, a whole lot of fat). The mac and cheese was rich and creamy. Having been made with penne rigate, every furrow of every noodle seemed to soak up the cheese sauce.  The corn pudding was a surprising favorite.  A dish I at least had never tried, I was pleasantly surprised to find that it wasn't mushy. Instead, the texture was a juxtaposition of still crisp corn kernels and a creamy pudding base.  And the natural sweetness from the corn was played up with just the right amount of salt. The last side, the baked beans, didn't wow me.  They were good, but not something I'd go back for.  Next time, it's all about the corn pudding!

By the time we cashed out, there was a lot of grumbling about how full we were and more than a little wondering about how we'd manage to stay awake for the remainder of the work day.  Somehow we managed it, but I don't think I'll be going back to Hill Country for lunch.  This will have to be dinner next time and it will have to be only as a special treat if I want my pants to continue to fit.

Tru(th) be told, I liked Boka better

Since B and I flew in and out of Chicago to attend his sister's wedding, we decided it would be a great opportunity to steal a little bit of time just the two of us.  This was a tough decision to come to because we have so many friends in Chicago that we love and would like to have seen. But it's been a long year with too many hours work, too many miles traveled individually and not nearly enough time spent just enjoying each other.  So we decided to keep our trip, which was quick anyway, just between us, in spite of all the wonderful people we wanted to see while there.

Xoco or proof that food doesn't have to be expensive to be fabulous

We arrived in Chicago in time to check into our hotel on the Magnificent Mile and grab a late lunch.  We had done some online research before arriving and decided to give Rick Bayless's downtown cafeteria style spot, Xoco, a try.

Taking our position in line, we had just enough time to decide on our tortas and order before our places in the 40-seat restaurant were available.  B chose the Pepito torta, a crusty sandwich filled with braised shortrib, caramelized onion, Jack cheese and black beans.  I selected the Choriqueso torta, a mash up of house-made chorizo, roasted Poblano peppers and tomatillo salsa.  Both were unbelievable.  The meat in B's sandwich was so tender it fell apart and the caramelized onions added a delicious sweetness.  My sandwich was the spicier of the two.  Packed with heat, I had a hard time putting it down.  In fact, had B and I not agreed to share both sandwiches I would have mowed through both halves without a second thought.

Xoco's wood firing oven where every delicious torta is made

Boka, a return to our roots

The year that B and I lived in Lincoln Park, a new restaurant - Boka - sprang up right across the street from our apartment.  We went in for drinks a couple of times, but at the time we were so poor we could scarcely afford a glass of wine. We never even considered eating there, it wasn't an option.

But this restaurant, new in 2004, is still there and getting rave reviews. It was awarded its first Michelin star last year.  So we couldn't pass up an opportunity to try it now that we wouldn't be forgoing rent money to do so.

We arrived in time for our 7PM reservation and were seated in a cozy corner booth near the rear of the restaurant. It was a great spot to enjoy some intimate conversation and reminisce about our days in Chicago.  We enjoy that particular kind of reminiscing because, in retrospect, we were seriously strapped for cash, overworked (I was in grad school and working full time for the Senate and B was working 80 hours a week on a campaign) and so damn happy. I'm not saying we're uphappy now, it's just a different kind of happy. We're real adults now with all the responsibilities that entails.  Back when we lived in Chicago, we had all the freedom of adults but not nearly as much of the reality that comes with it.

One short trip down memory lane later, we were greeted by a friendly server who, in addition to answering some questions about the a la carte menu, explained the three, six or nine-course Chef's tasting menus.  Basically, you just tell them what you don't like (or in my case are allergic to) and they create the requisite number of dishes without any additional intervention from the customer.  We chose the six-course menu with the wine pairing and sat back to await the surprise of each course.

First Course: Quartet of sushi and seafood

This will be one of the last photos, as darkness became increasingly problematic

Clockwise from the lower right we enjoyed a British Columbian oyster with a yuzu glaze; yellowtail with edamame, sesame and white grape; red snapper carpaccio with black truffle; and adobo seared tuna with king crab nori roll.  

Every single bite was bursting with flavor. B's favorite - hands down - was the oyster. He described it as a fresh blast of ocean.  I fell in love with the adobo seared tuna.  Perfectly prepared, the seasoning was robust yet somehow didn't overpower the tuna and king crab's subtle flavors.  Everything about this box was incredible.  With a first course like this we couldn't wait to see what else was on the way!

Second course: Steel head trout

Our second course was composed of a small piece of perfectly seasoned steel head trout with exceptionally crisp skin.  It shared the plate with celery root puree, curried leeks, seafood dumplings and pickled crosnes.  The first bite was a little bit of everything and it was exquisite - a perfect balance of flavors.  Tasting each item individually however, revealed that the leeks were the best thing on the plate. I should be raving about the trout, and don't get me wrong, it was very, very good, but the leeks had more flavor than any vegetable I have ever encountered. 

Third course: Sweetbreads

Next to the table was a small assortment of veal sweetbreads served with roasted figs, celery root puree,  broccoflower and wild mushrooms.  

If you can put aside the idea of what you're eating, this is a dish I would recommend without question.  Sweetbreads, when prepared properly as Boka certainly did, are tender and succulent. The most interesting element of this plate was the juxtaposition between the mushrooms and the sweetbreads.  The earthy bite of the mushrooms against the soft, buttery texture of the sweetbread made the whole dish.

Fourth course: Lamb

When considering the a la carte menu, the lamb loin with poached milk belly, arancini, broccoli hash and black garlic sauce was high on my list.  And lo and behold, a very similar creation appeared as our fourth course.  The lamb was a perfect medium rare.  But the star of this dish, again, was the vegetable.  Likely packed full of butter, the broccoli hash had all the sweetness of a broccoli floret and none of the bitterness of the stems.

Fifth course: Beef Tenderloin

Our last savory course arrived bursting with meaty flavor.  Again, perfectly prepared, the medium rare beef tenderloin could be cut with a butter knife.  Add to it a tiny Yorkshire pudding, savoy cabbage and Cipollini onions and you have a truly incredible set of flavors.  The highlight of this dish was the beef, yet I found myself wondering how the cabbage was prepared that it had none of the normal, almost slimy texture of cooked cabbage (something I generally don't like).  It was delicious.

Sixth course (bonus course): Panna cotta

This was the most unexpected course. An addition from the Chef, our first sweet course could have happily ended the meal for me.  Made with yogurt, this panna cotta was tangy and rich without being overpoweringly sweet.  Topped with a gelee and fresh grapes, it was extremely refreshing and a great way to clear the palate.  

Seventh couse: Chocolate Ganache

The last course - we were SO full at this point! Maybe that's why this course felt like it missed the mark.  But the Chocolate ganache with flourless chocolate cake and horchata ice cream just seemed a little one-note after all of the incredible combinations of flavors we'd enjoyed throughout the evening. Sure, it was decadent, but it just didn't hold up to scrutiny the way every other dish had.

Three hours, seven courses and seven wine pairings later we were back on the street looking for a cab, feeling gluttonous but extremely satisfied.  What a fabulous way to wander down memory lane, coming back to our old neighborhood to try this tremendous restaurant (which really, really deserves that Michelin star).

Tru(ly) a little ovepriced

For our last meal in Chicago before heading home the following morning, we made a reservation at Tru in Streeterville.  Right down the street from our last apartment in Chicago before moving to the East Cost (are you seeing a theme here?), this restaurant has been receiving accolades for as long as I can remember.  We had to give it a try.

We arrived in just a few minutes past our 730PM reservation time - evidently we'd forgotten just how long it takes to cross Michigan Ave - and were ushered into the lounge to wait for our table.  In just the five minutes we spent in the lounge we caught sight of three men in tuxedos and an Ambassador in full regalia.  We joked about the irony of living in the DC area and never running into an Ambassador, but in Chicago he walked in like he owned the place.  But we didn't have much more time to contemplate it as our table was ready.

First a comment about the service. In addition to excellent food, this is what you're paying for at a restaurant like Tru. Over the course of our two hour meal we had no less than a half dozen sets of hands ensuring our every need was met and that doesn't even include the Sommelier.  This type of service began from the moment we sat down and were greeted by our Barack Obama look-alike server.

Since we had been over the top with our Thursday evening meal at Boka, we decide to stick to the a la carte menu for the evening and after several discussions with our waiter and sommelier decided on a first course and entree a piece as well as an exceptional bottle of Pinot Noir.

B chose the duck consommé with confit and foie gras ravioli as his first course and the wild Scottish hare as his main. I selected the Grass fed beef carpaccio with yuzu and aged white truffle balsamic for my first course and braised Wagyu beef short ribs as my main.

Unsurprisingly, the timing of our meal was perfect, with the appropriate lull between courses to savor the flavors. For B, the duck consommé was the stand out, packed full of earthy duck flavors and rich bites of foie gras. His main arrived with a lot of whimsy on the plate. The hare and its accompaniments were arranged to look like a Scottish moor. While it was well prepared and delicious, the portion was disappointingly small for the exorbitant price. In fact, we found this to be true of every dish all evening. We're used to fine dining portions which don't and should not compete with the modern American portion of whole sides of beef, but even for fine dining these were extra dainty. For me the highlight was the short ribs. Braised 72 hours, this was the most succulent, tender meat I have ever encountered, all four bites of it.

We rounded out our evening with a selection of three cheeses, a cow, a sheep and a goat milk cheese. Each was delectable in its own right, but as I capture this only the goat cheese made high in the Pyrenees stands out in memory. Rich and nutty, I could have eaten it all night.

Our last course was a shared dessert and like most fine dining establishments, the pastry chef did not disappoint with the honey crisp apple beignets. Served with smooth homemade vanilla bean ice cream, these new French pastries were an excellent blend of flaky and buttery on the outside with warm and gooey on the inside and a lovely high note on which to finish our meal.

While I understand the accolades Tru receives for the flavor and presentation of its food, I wouldn't go back. Yet I would happily duplicate the Boka experience. For about 60 percent of the price of Tru we had an incredible, stand out meal at Boka, complete with every flavor you could want and nearly as much of the fine dining experience.

Restaurant Review: Sea Pearl

This Sunday N, B and I tried out a relatively new local spot, Sea Pearl, for brunch.  B and I have been there once - when it first opened - but the menu has changed considerably which made us excited to try it again.

When you walk in, you're greeted with lots of warm toned wood, dark and rich, in the bar and lobby area.  And it's spacious, much more so than you expect for a little-known restaurant located in this area.  The dining room itself combines sea tones with brighter accents (like orange place mats) and generally keeps to the contemporary theme the whole place has going for it.

The menu is filled with a combination of brunch standards, many with some interesting twists, and a few just straight up new and novel dishes.  Having looked at the menu before arriving, we wasted no time ordering two starters (which we claimed we weren't going to finish to leave room for our mains - hah!).  N chose the ricotta fritters while B selected the churros. Two fried items to start the brunch? Sign me up, I'm training for a half marathon, it will be fine, right?  Don't care. It was TOTALLY worth it. The churros arrived hot and crispy and sweet (and if I'm being honest, a little phallic looking).  The ricotta fritters came cloaked in slices of caramelized peach and begging to be dipped in the lavender honey that accompanied them. One word - delicious.

The churro or a good reason to love Sea Pearl

Ricotta fritters with the peach accessories

After mowing through our starters (there was one churro and one fritter remaining, both of which would be devoured before the meal was done), we sat back to wait for our mains.  Their arrival was met with more awe as we dug in.  B had chosen the foie gras benedict, a fun twist on an old standard.  While I'm not much for foie gras, it's something B always enjoys and his opinion of this dish was clear when he was the first one to clean his plate by several minutes (a title that as a former waitress who used to live by the "eat it fast while it's hot" mentality, I generally claim).

English muffin, foie gras, poached egg and hollandaise

N decided to give their upscale slant on the burger a try, ordering the Wagyu beef burger.  This large burger arrived open faced, served with caramelized onions and sharp cheddar.  While normally also served with garlic fries, this potato side isn't one of N's favorites leading her to choose a healthier option- steamed spinach.  Another win with this dish as it was well prepared, juicy and delicious.

Beautiful burger presentation

After playing obnoxious food blogger and snapping pics of everything on the table, I finally got to dig into my own Cajun-style shrimp roll served with a mixed green salad and garlic fries.  The shrimp had lots of spice but somehow still retained its fresh shellfish flavor.  The roll was buttery and soft and made a great compliment to the shrimp.  And of course there were the garlic fries, which in an absurd act of self restraint I only ate half of, but they were good enough to clean the plate!

Mmm...shrimp

Clearly, this was a meal filled with highlights. But there was one lowlight too - the service.  Up until our mains arrived the service was fine, attentive but not intrusive, what you'd expect.  Then our meals were delivered and it was as though the server's responsibility to our table was complete.  We had to actually get up and go to the bar to get our check.  Not cool.  I'm going to throw the place a bone and say that they did get slammed with what looked like two servers on the floor, but that's when you get your host or bar staff to help out with things like filling water and delivering checks.  Since the service was fine the first time B and I went, we're hoping this is a fluke and are willing to give the place another chance since the food is excellent, but it's a one more shot deal.

Tin Fish in San Diego, California

Before leaving San Diego, I had to make one last stop for a fish taco at the king of fish taco stands - Tin Fish. While this local taco shop has a couple of locations, the most convenient is located right in the Gaslamp Quarter in striking distance of the harbor and Convention Center.  I have never made a trip to San Diego without making a stop here.  This Sunday, since I was getting ready to pack out for Tucson and had a few hours to kill before my flight, it seemed like a perfect time to hit up this spot and enjoy some good, cheap eats and a couple hours of reading in the sun.

While there are lots of "fish taco" options including salmon, mahi mahi, and more, my two favorites are always halibut and shrimp.  Both are "meaty" choices with a lot of substance and hold up well with all the other flavors in the taco.  This time around I opted for shrimp tacos.

 

  

When they arrived they were laden with thinly sliced, crispy cabbage, in addition to cheese, sour cream and homemade pico de gallo.  It took me all of ten minutes to belt back both tacos after which I spent the next two hours basking in the sun, digesting and reading a good book.  Great way to end my San Diego visit.

Cafe 21 in San Diego, California

While on my whirlwind adventure across the Southwestern United States, I got to spend my weekend in San Diego, in between meetings in Orange County and Tucson.  Having been to San Diego several times, I had a good feel for the local cuisine, with the exception of breakfast. I've always been there during the week, making breakfast whatever could be easily acquired at the hotel or en route to my work destination. I wasted no time letting my fingers do the walking to Yelp and in minutes I was strolling down Fifth Street from my hotel to Cafe 21, a boutique restaurant with rave breakfast reviews. 

As the marquis gives away, this place had a large and varied menu that included any breakfast item you might want and then some.  However, one of their specialties and a dish for which they had earned much praise from Yelpers, was the Azeri Style French toast.  Unsurprisingly, it took me no time once I took my seat at the bar to decide on the Strawberry version of this French toast variant.

 My strawberry Azeri toast

From the minute my breakfast hit the table, I was in heaven. Made with sweet mascarpone and two chunky slices of homemade bread, this french toast sandwich of sorts, had yummy written all over it. And it was! Crunchy bread, creamy cheese, punctuated with strawberry bursts.  Breakfast does not come better. Or so I thought.

After my unbelievable breakfast at Cafe 21 on Saturday, I looked around Yelp for other places to try on Sunday.  But I just couldn't find anything that had comparable reviews and there were so many other delicious menu items calling to me, that I ended up back at Cafe 21 for breakfast on Sunday.  This repeat performance forced me to break on of my cardinal travel rules - use every opportunity to try new restaurants - but it was well worth it.

This time, I spent more time scanning the menu, deciding which of a dozen or so tasty looking items I would take a shot with.  In the end, I settled on the shrimp and corn cakes served with poached eggs and a cilantro cream.  Call this a west coast nod to eggs benedict.  

It arrived, two round shrimp and corn cakes, on a gleaming green bed of cilantro cream.  Perched perfectly on top of each cake was a poached egg, prepared soft. 

Shrimp and corn cake with poached egg, cilantro cream

If I had been happy the day before with my Azeri toast (oh and I was! I was!), it was nothing to my new breakfast companion.  The cake was pan-friend just enough to warm everything through, but not so much as to overcook the shrimp. Loading a fork full of gooey egg and soft shrimp cake rolled in cilantro cream was the perfect way to start the day.  The only downside was my disappointment at cleaning my plate. I could have gone on a long time with that meal.

The Winery in Tustin, California

Another week spent in Orange County for work meant more opportunities to try some of the restaurant offerings in the area.  For a large group meal, two of my coworkers chose The Winery, a large fine dining restaurant located, in of all places, a huge strip mall.  But if you can put aside the fact that you're view from the lovely porch is of Best Buy, you're in for a treat.

The evening we were there, The Winery was offering both its regular menu and a three course prix-fixe menu.  With many choices, it took everyone a long time to decide.  While people were digging into the menu, I got to dig into the wine list.  Since the restaurant is called, The Winery, I'm sure you won't be surprised to learn that they have an amazing selection of vintages, old and new. Since it was a "school night" and not everyone at the table drank wine, we settled on two bottles to share among 7.  A syrah and a pinot noir.  And because I am a terrible food blogger, although I had the sommelier write down the name of both bottle, I have misplaced the listing.  Unfortunate all the way around, especially considering the syrah was one of the best reds I've ever had.  I'll just have to go back to figure it out.

Quickly, the waiter was back to walk us through the list of specials which included an excellent sounding buffalo steak.  Orders were placed all around to include starters of wild mushroom bisque, heirloom tomato and burrata salad (caprese style) and mains of buffalo steak, racks of lamb, short ribs and pasta.

When the first course arrived, we were treated to a variery of sea salts, all fashioned differently including traditional, smoked, and several others.  While they were brought to pair with the heirloom tomato and burrata salads, everyone at the table got to have a taste.  Each flavor was interesting, and strong, thanks to its salty backing. 

 

Our various sea salts

The first course was delicious. The salads were served with multi-colored Santa Barbara heirloom tomatoes, fresh, creamy burrata cheese, micro arugula for some delicious spice and topped with an aged balsamic, sweet and syrupy.  Add to this a little traditional sea salt (as was my preference) and you have a superbly balanced and refreshing first course.  Frankly, I probably could have eaten a couple more as a main it was so good!

One of the three starter heirloom and burrata salads, sorry about the photo quality, 

tough to shoot with an iPhone outside after dark

In addition to this great salad, another coworker ordered the wild mushroom bisque.  This heavier starter also received rave reviews for its velvety consistency and warm, earthy flavor.

Wild mushroom bisque with a splash of cream for richness

After ample sharing and testing of the first course selections, our mains arrived. Sadly, this is where the pictures peter out.  We had some lovely presentations on the table but the increasing darkness coupled with the less than professional quality of my iPhone camera meant everything is either too dark to be distinguishable or so washed out it looks like ghost food.  I'll have to rely on the pictures my words paint.

For her main, D had chosen a garlic and herb marinated buffalo steak served over a wild mushroom risotto with a shallot reduction.  In addition to not skimping on flavor, the portion was hefty.  D spent several minutes after its arrival contemplating the best way to attack it.  In the end, there was more than one bite left on the plate, even with lots of sharing.  This is shocking since the buffalo, while very lean, was packed with flavor, in large part due to the well-prepared sides that accompanied it.

Two of us chose the rack of lamb which looked almost evergreen when it arrived.  Rubbed so thoroughly with Herbs de Provence, the lamb took on a green tinge even in the gathering darkness.  Served over sweet basil gnocchi (although not enough of them in this carb-loving lady's opinion), the lamb was exquisitely prepared to a perfect medium rare.  The fat content in the lamb was a little unfortunate as I found myself attempting to cut around the sinewy pockets to get to the tender meat.  But this is a risk you take with lamb and is hardly the chef's fault.  All in all, it was a delicious dish.

Two more opted for "The Winery Corkscrew Pasta", a tasty looking combination of pesto, sun dried tomatoes, grilled chicken and baby artichokes.  Since my allergies precluded me from trying this one as it circled the table, I had to take my coworkers word for it that it was good.  And miraculously, I have a picture of it!

Fancy pasta

And last, but certainly not least, were the short ribs. Also served in an enormous portion, this heaping plate came accompanied with pearl couscous, red zinfandel reduction and prosciutto-wrapped asparagus. I knew by the silence that followed its arrival that it would be good.  And even though I was nearly too full to lift the fork, my stolen bite proved worth the effort.  Fall off the bone tender and so well seasoned. Should we ever go back that way, I will be ordering short ribs.

When the waiter reappeared offering dessert, he was met with groans and looks of disbelief.  Unlike many fine dining establishments, The Winery served significant portions.  There was absolutely no room in anyone for dessert.  We only mingled around the table long enough to make sure every drop of wine was consumed, because after all, we couldn't let it go to waste.

Texas tasty

The second week of August brought more travel, this time to the Rio Grande Valley, the southernmost part of Texas and usually one of my least favorite places to visit. My preference for, well, anywhere else, comes from the fact that for about six months of every year this place is hotter than the lobby of hell. Yes, I travel to lots of hot places since my work takes me all over the American Southwest. But there is nothing like the perfect storm of humidity and heat found in this southernmost part of the United States. Couple this with the fact that we stay quite close to the U.S.-Mexico border, which means that safety is always a consideration, and you find me wishing for the garden spots that are San Diego or Orange County. I’d take Indianapolis or Dallas as improvements even.

But like it or not, I had to go. The work we had going on was critical to the success of our program. And I had my comms team traveling with me. These are phenomenal people, who, in addition to wowing me all the time with their commitment to the mission and work, are a blast! Oh, and they dig food the same way I do. Score!

The Rio Grande Valley is not rife with fine dining establishments, but there are a couple of things they do and do well – barbeque and tex-mex. We dug into plenty of both in the four days we were there.

Our first afternoon we needed to do a short lunch and get quickly back to work. With some help from some local contacts, we chose Rudy’s. This walk-up BBQ place makes their own turkey, sausage, brisket, you name it, every morning. It may be quick and easy, but there’s no shortage of flavor. Since Rudy’s is actually a small Texas chain, I’ve been to the one in El Paso a couple of times and I know I love their brisket. I prefer to try new things when repeating a restaurant, but I got stuck managing an issue on the phone while waiting in line so when I got up to the window I started to order what I knew. I scarcely got the words, “brisket sandwich” from my mouth, when one of my traveling cohorts in crime nearly squeals, “No, you have to get the turkey – it’s amazing – try it!!” Hanging up the phone, I begged the guy behind the counter for a sample of this “amazing” turkey. Wow! Not disappointed. The best, most tender and moist turkey I’ve ever had with an intense smoky flavor that made it BBQy and not Thanksgivingy.

By the time all of us had ordered, and there were nearly a dozen of us, there were meat sandwiches of every variety being consumed around picnic style tables. The same coworker who had talked me into the turkey had also ordered a house-made jalapeno sausage. Listening to the love affair she was having with it, I had to try it too and stole a bite. Wow, again! For a place that let’s you get in and out with a big group for under $12 per person, this place skimps on nothing. Great first lunch and culinary start to our trip.

Our work, which involved public meetings in the evenings, found us eating dinner on the fly, sucking down whatever takeout was close by and easy. So it wasn’t until lunch on Tuesday that we found our way back to another blog-quality food stop. While we still hadn’t had a chance to chow down on some local tex-mex, our location was prime to try Fat Daddy’s, another homestyle BBQ place.

A shot of the menu. It’s a good thing it’s lamenated, there’s a lot of

BBQ sauce floating around this place.

Let me start by saying that what I ate at this restaurant could not have been undone by my run that morning or the following, but it was worth every bite. Again, we came in with a large group of about 15. We crammed ourselves around two picnic style tables in one corner of the tin-roofed restaurant. The menu is huge. Nearly everything is made with some variety of slow-roasted or BBQed meat, again, all made in-house. On top of the menu, they had daily specials - specials that we couldn’t resist. Several of us ordered the chicken fried chicken. Served with mashed potatoes, a side salad and more homemade chicken gravy than you could ever dream of, it was amazing. This place is also known for their enormous burgers. Since no one could choose just one thing, there was a lot of sharing happening around the table.

 

Mmm. Chicken fried chicken. Try not to think about just how bad this was for me.

The larger than life burger.

It was truly miraculous that anyone could stand up when we were done, let alone go back to work for the remainder of the afternoon.

We managed to keep ourselves very busy from our enormous lunch well into the evening. We finally finished up with our work at about 830. By this time, even we were starting to get hungry again and since both our major initiatives for the week had gone very well, everyone was in the mood to celebrate. One of the local leadership suggested that we try out Costa Messa, a local tex-mex spot in McAllen. So it was agreed.

We descended on this place with a group of 20 at nearly 9PM on a Tuesday. Many small town restaurants would not have been able to accommodate such a group. But through their flexibility, my muddled Spanish (it’s not uncommon to find restaurants in South Texas where few if any staff speak English) and the saving-grace fluent Spanish of another coworker, we got our group set up to enjoy a late dinner.

After the lunch we’d had, a couple of coworkers and I decided that our best bet was to choose two small items and split them between the three of us. It’s a good thing we did, too. We placed our orders expecting to enjoy tacos de cazuela (tacos filled with meat that has been braised in the Spanish version of a dutch oven) and enchiladas de pollo (chicken enchiladas). We did enjoy both dishes tremendously. In fact, the tacos de cazeula were the best, most authentic tacos I’ve had in the U.S. However, as a group of 20, we didn’t count on people ordering appetizers to share with the whole table. But you cannot say no when queso, melted with jalapenos and chorizo, materializes in front of you. Nor is no an option for table-side prepared gaucamole de molcajete. I’m sorry there are no pictures of this delicious fare, I was too tired and preoccupied to remember my camera. But needless to say, we’ll be going back here the next time we’re in the Rio Grande Valley.

It was a productive and delicious trip filled with good food and good company.  In the end, I couldn't even remember my usual list of gripes about traveling to South Texas.  Thanks, Rio Grande Valley, I'll be back!

Nostos = nostalgia

I'd been hunting for an interesting place to take my family for dinner when they visited and was pleasantly surprised to find Nostos, a new Greek restaurant, a mile from our front door.  Talk about convenient and it turns out, delicious too.

With certain groups of adventurous friends, I don't mind trying new places blindly.  However, my family tends to be a little less adventurous.  That means that before I take them somewhere, I test drive it.  This is especially true of Greek restaurants, as my father is genetically programmed to critique them.  So a couple of weeks before my family came to town, N and I spent a Friday night exploring the menu and trying some of the simple mezze to get a feel for just how well this place does Greek.

Turns out, they do it pretty well.  For our test meal, we ordered kolokithakia, zuccini sliced thin, battered and fried; tiropitakia, individual cheese pies made with kasseri cheese and dill; avgolemono, a simple chicken based soup made with egg, rice and lemon; horiatiki salata, a traditional village salad made with tomatoes, cucumbers, onions, olives and feta, and; Tzatziki, a dipping sauce made with yogurt, cucumber and dill.

Even in this small field there were standouts and small disappointments.  The kolokithakia was perfect. Light and crispy, this mezze made me heartsick for days spent on a Greek beach with my whole extended family.

 The presentation of the kolokithakia was an added benefit for this dish.

Further standouts included the bowl of avgolemono that elegantly balanced the chicken and lemon flavors and the horiatiki, which while quite small for the $9 price, used exceptionally ripe tomatoes and the exact right amount of oregano.

 A good sized block of feta never hurts!

The final two items, the tiropitakia and the tzatziki were a little disappointing for me.  This was not entirely their fault though.  My chief complaint was the amount of dill used in each.  I don't care for it and I've never had to get used to it because my hillbilly people (my family is from Southern Greece) don't cook with it.  The addition of dill in these dishes marks them as from the islands.  Objectively, there was nothing wrong with them. They were well composed and for someone without a dill bias, probably delicious. 

Since our test drive panned out positively, with only personal taste complaints to speak of, I locked in the reservation for my family's visit.  And our evening proved to be as memorable as the one N and I had shared, with some new additions.  For our first course we ordered some of the same mezze N and I had tried before - kolokithakia, horiatiki, avgolemono and tiropitakia.  But we added in some new dishes as well including saganaki, a hard Greek cheese doused in Metaxa (Greek Brandy) and then set aflame table side; a cheese plate that included feta, kasseri and (my favorite!!!) kefalograviera and; haloumi, a mild Cypriot-made goat cheese, gently grilled.  Everything was great and everyone had their favorites.  My brother cannot eat in a Greek restaurant without saganaki, so he was thrilled.  Kefalograviera cheese is VERY hard to find in the US.  So my dad and I both ate far too much of it far too fast, but it was SO good!! And finally, to my surprise, my father had never tried haloumi, which he also came to love.

Everyone was getting full by the time the main course arrived.  Knowing that will always be the case for me, I chose nothing by a bowl of avgolemono as my entree.  My dad, brother and B all choose the arni youvetsi, a lamb shank braised in tomato sauce and wine, served over orzo pasta.

 Arni Youvetsi

According to all three, it was delicious. The meat was fall off the bone tender. But B also added that while it was good, it was no better than mine.  Yay!!!  This is a hillbilly Greek dish that I make at home a few times a year and apparently I do it well.  Not that I didn't love him already, but compliments like that never hurt!

My mom, who inspite of nearly 40 years of Greek affiliation, has never developed a taste for lamb.  She chose a chicken dish, kotopoulo skaras, a simple grilled, marinated chicken breast served with oven roasted potatoes and fasolakia, green beans with garlic and tomato sauce.

Chicken always makes me nervous in restaurants since it is so easy to dry out, but she said it was extremely juicy and well prepared.

By the time we were done with mains, everyone was too full for dessert.  But with risogalo on the menu, a rice pudding made thick and delicious, we had to at least take some home. When we cracked into it the next day (at breakfast, ha!), it was the BEST part of the meal. Creamy and thick and just sweet enough!

All in all, I've had two great experiences with this place and would go back or take friends back again!

Not so Bellissimo

I decided that this year, to wave goodbye to my 20s, I wanted to be pretty low key and just enjoy the company of my closest friends.  In keeping with that theme, B and I decided to have a little celebration just the two of us on Saturday night before my actual birthday on Sunday.  We made reservations to check out a neighborhood Italian place in Fairfax called Bellissimo.  It gets rave Yelp reviews, which is something both B and I look to as a gauge for what's to come. 

We entered into a cute little store front restaurant that held no more than 20 tables.  They had a little trouble finding our reservation since we'd made it same day on Open Table and they seem to be more of a call-in, hand written reservation kind of place.  But the owner was extremely sweet, getting us seated right away and coming over to the table to chat with me while B parked the car.  So far, things were looking up for our evening of neighborhood Italian.

The service for most of the meal was excellent. In fact, there were more servers than tables I think. We were rotated between three different guys over the course of the night and with the exception of one time, never wanted for anything.

The place has a pretty good sized menu and it took us a long time to decide.  When we finally ordered, B chose the Insalata di Rucola (arugula salad) and one of the evening's specials, a roasted rockfish.  I chose the Torretta di Mozzarella (a basic caprese salad) and the Agnolotti Amore ("round ravioli" style pasta filled with goat cheese in cream sauce).  We also shared a bottle of Pinot Grigio.

Unfortunately, our disappointment started when a spinach salad with fennel and walnuts was delivered to B in lieu of the arugula salad he'd ordered.  Although credit goes to the restaurant that, aside from being a little stingy with the parmesan, the salad was delicious.  My caprese, sadly, wasn't as good.  To bottom line it, the ingredients were cheap and the tomatoes weren't ripe which made for an overly salty and sad caprese.

Our entrees were another mix of highs and lows.  My agnolotti was homemade, fluffy and delicious but bogged down in an overly heavy sauce that was clearly not the "light" cream sauce the menu claimed it to be.  B's rockfish was so-so, a little overcooked and served with sugared carrots that were well prepared but a little too sweet to be paired with the subtle fish.

The best thing I can say about the wine is that it wasn't memorable, good or bad.

After a long wait for our waiter to return we ordered a tiramisu to share to cap off our meal. No highs and lows here, just highs. It was delicious.

Overall, this was a meal that gets about a B-, better than chain Italian but nothing compared to some of the other "neighborhood Italian" choices offered in the metro DC area.

Blog buster

You've heard the expression "Vegas or Bust!", well, Vegas posts seem to be busting my ability to blog.  I don't know what the blockage is, it was a great trip, but I can't seem to discipline myself to sit down and write both posts for Days 3 and 4.  In the interest of the 6 other recipe posts I have in the queue and a Boston/New Hampshire post that needs writing, I'm going to button up Vegas with this one final post and just hit the highlights.  And those higlights would be...food of course.  Two meals to be exact.

The first tasty delight was Todd English's Olives.  B and I had ventured here during our last trip, but arrived during the time between lunch and dinner when the Mediterranean inspired spot serves only a limited menu.  We had a great lunch on that occassion, but were eager see what the full menu had to offer.  We were not disappointed!

The four of us sat down to a lunch that began with three different types of olive tapenade, flat bread and focaccia.  Since my father is and will always be a bread man (to the point of embarrassing me as a child with his incessant requests for more and more and more bread), he was happy from the start.  B and I decided to split an appetizer and ordered the Carpaccio.  This wasn't your average plate of raw meat.  Topping the perfectly pounded beef was shaved parmesan, sweet balsamic, roasted Cipollini onions, scallion cream and arugula.  It was MASSIVE! And absolutely mouth-wateringly delicious.  The next time I go, this will be my entree, there will be no need for other food. 

But since we didn't know just how enormous and amazing the Carpaccio would be going in, we had each ordered an entree.  B chose sea scallops, seared to a perfect golden color while still moist and meaty inside.  In addition to two GIANT scallops, the plate also included whipped potatoes and a cold "slaw" made with jicama and cilantro.  Sadly, food allergies on this dish kept me at bay, but B assures me it was delicious.  My dad chose the free-range chicken, roasted in a brick oven and served with potato cake, green beans and a madiera reduction.  While he tends to stay with "safer" foods when we go out, I'll give him this, he always seems to choose well. The chicken was juicy and the reduction was boldly flavored.  My mom selected a grilled flank steak served with tempura onions rings.  Flank steak isn't my favorite, it's long fibers make it tough sometimes.  But again, we were eating in a restaurant worthy of praise.  The flank steak was tender and the onion rings were fabulous.  Light and flaky but still quite rich.  Lastly, I chose a house stand-by, the ricotta ravioli with sweet italian sausage and tomato basil sauce.  I try to stay away from the "safe" options and push myself to try new things. But I'd watched this dish go by several times and it looked too good not to try.  It was great.  In the end, I found myself wishing the sausage had a little more heat (since as a good friend of mine once said, "It's not a meal unless your nose is running when it's over!").  But to be fair to restaurant, it was always billed as sweet and not spicy sausage.  Overall, we were extremely pleased with Olive's and would go back again.

And now on to the culinary highlight of the trip, Strip Steak (which I occassionally get befuddled by and call Skirt Steak, much to the superior cut of meat's shagrin I'm sure).  We made a reservation her for our last night in town, a nice way to close out the trip and an opportunity for B and I to treat my parents to a nice meal.  Every meal at Strip Steak in the Mandalay Bay begins with a trio of thin cut fries compliments of the house, each one fried up sinfully in duck fat.  This makes them crispier and so, so tasty!  They are served with three dipping sauces, each doctored up to put a little umph in what would otherwise be traditional ketchup, mayo and mustard based sauces.  Personally, I'm partial to the Old Bay seasoned sauce.  It tastes like summer in the mid-Atlantic, where the best food to be found is Maryland blue crab, steamed and steeped in Old Bay.  Mmmm. 

While munching on our fries, we selected our meals.  B chose an American Kobe Rib-Eye while both my parents and I chose Filet Mignon.  While I know that Filet, as steak cuts go, is the most tender it's often also the least flavorful.  Unfortunately for me though, it's the only steak that comes in a size that is even reasonable for me to consider eating.  At 10 ounces, I still didn't finish it. I just can't eat that much steak. 

We also chose a few sides to share among the table.  Our sides included steamed asparagus, truffled mac and cheese and scalloped potatoes.  The first and last in that list seem like old stand bys, but SS added their own touches to even these sides that made them as memorable as the meat.  The asparagus was steamed perfectly and coated in a horseradish buerre blanc that both made the otherwise healthy side a touch more decadent as well as added a nice kick to an otherwise tame vegetable flavor.  The scallop potatoes - where to begin.  I should probably state that I have a love affair with potatoes. I am drawn to them like a moth to a flame.  Bad for my waist line but still irresistable.  I love them as a perfect food. I even like them raw (insert your gagging noises here).  My obvious subjectivity aside, this scalloped potato recipe, layered with sweet onions and queso fresco was phenomenal.  I could have forgotten my expertly prepared and wonderfully delicious steak and ran away with the potatoes.  It's Vegas, I'm sure someone would have married us if I'd asked. And how could I forget the truffled mac and cheese?  Fabulous.  But you knew it would be just from the name.  Wrap all of this up with cocktails to begin the meal (a Plymouth gin Martini for B and a glass of Champagne for me), and a bottle of Joseph Phelps 2006 Napa Valley Cabernet Sauvignon and you have a meal to remember.

Zay it loud, Zaytinya tastes great

In addition to all the travel that comes with my job, it also somethings brings people to our DC office.  This week, one of my most favorite coworkers, Dawn, came to town.  Ashley and I decided we couldn't let her visit go by without showing her some of what the District has to offer.  Combine the three of us with Hector, one of our favorite bosses, and you have a recipe for a great night on the town.

Our first stop was Poste for happy hour. Housed in the Hotel Monaco in the heart of DC's Penn Quarter, the restaurant and bar are known for their commitment to sustainability and support of the locavore movement.  After walking by their open air kitchen, I would be interested to eat there, but I wasn't wowed by their happy hour.  Service at the bar was so-so (I don't like having to beg for a happy hour menu), but the wine specials were good for the price and, being a Wednesday night, the bar was quiet enough to actually allow us to talk (and laugh).

After about an hour and a couple of drinks we headed over to Zaytinya for our dinner reservation, still in the Penn Quarter.  Zaytinya is one of my favorite DC meal spots.  In part it tastes like home, taking advantage of many of the Greek flavors I grew up with. But this mezzedes-style restaurant also leans on Lebanese and Turkish roots and flavors to create a consistently delicious and interesting collection of small plates with a more high-brow feel than the village classics I ate as a kid.

Let me say now there are no photos because I was too busy eating and enjoying the company to be bothered.  And for good reason, this was one seriously delicious meal shared with three people who all make me smile, laugh and in one case, nearly cry laughing.

They suggest three to four plates per person to make a meal and since all the plates are perfect for sharing we went about our dinner in rounds. 

First up, Labneh, a salty, tangy strained yogurt served with a pool of olive oil and za'atar (in this case, a combo of thyme, oregano and basil) perfect for dipping the warm fresh pita served liberally to every table; Keftedes Kapama, mini-meatballs made with a combination of ground lamb and beef and served in a rich, homestyle tomato sauce laced with cinnamon and allspice; Lamb Bahar, six perfect nuggets of grilled lamb cut kebab-style served over a healthy bed of tabbouleh and tahini and; Octopus Santorini, tender young octopus marinated and grilled, served over a bed of split pea puree with capers. 

And the winner is? Hector's choice, the Octopus Santorini.  I have to assume the octopus was marinated in citrus and barely touched the grill because it was so tender, lacking any of the chewiness found in ill-prepared versions of similar dishes. Combine the perfectly prepared main ingredient with the smooth, creamy split pea puree and capers (perfect little salty explosions) and you have an absolute standout in our first round. So much so we debated ordering a second plate.  But it's important to note that all three of the other dishes were superb, well seasoned and executed in such a way that even your most snooty foodie could find little to complain about.  And this was the case for the rest of the meal!


Round two began with Kolokithokeftedes, shredded zucchini mixed with mild, sweet cheese and pan fried, served with a lemon caper yogurt that amps up the whole dish; Garides Saganaki, five tender, juicy shrimp sauteed with tomatoes, topped with kefalograviera (a hard, tangy Greek cheese) and flambéed with an ouzo accelerant; Adana Kebab, ground lamb, compressed and skewered before being grilled with sumac, onions and tomatoes and; Urfa Biftek, beef sirloin grilled to medium rare seasoned with cumin and urfa peper and served over a bed of micro greens. 

And the winner is? Dawn's choice, Garides Saganaki.  I really have no idea how the ingenious chefs flambéed the shrimp without it getting tough, but it was perfect and juicy with just the right amount of salty bite from the cheese.  I should probably mention that this particular cheese is to me, the world's most perfect food. I used to eat it every morning at my Aunt's house in Parga, my favorite place in Greece - my happy place.

Round three, our final round, was comprised of Kotopoulo Youvetsi, kebab-style chicken mixed with orzo pasta, a light tomato sauce and grated kefalograviera cheese; Patates Tiganites me Yaourti, allegedly crispy potatoes topped with greek yogurt and caper salt; Sea Scallop, a huge seared scallop served over a tasty dill yogurt sauce and; Shish Taouk, breast meat chicken served kebab-style with grilled tomatoes, onions, garlic and sumac. 

And the loser is? Yes, there was a loser in this round. One of my choices (Dawn made me pick several this last round), the Patates Tiganites were mushy and really should have been described as french fries, "crispy potatoes" was a touch misleading.  But there was a winner too! This round was a hard to choose the biggest standout, in part because we were all getting so full we weren't salavating to try every dish the way we had been the first two rounds.  But I think Ashley's choice, the Sea Scallop, wins out in the end.  It was perfectly prepared, lightly seared and tender.  Alone it might have been bland, but with the creamy dill yogurt sauce (not unlike a very light tzatziki) it was delicious. 

12 dishes, 11 winners and three big winners.  Those are stats any restuarant should stand behind.  All in all the seafood really made its mark on our table and now Zaytinya has been labeled a must for future out of town visitors!

Finally, I can't close this post without saying that great food, in and of itself can make a night, but this night was made by the company.  There are days when I get very frustrated with my job, days when I wonder why I do it.  But the answer comes even quicker than the question. It's the people (or most of them anyway) that make the job worth it everyday.  And I got to share my evening with three of the people that top the list of why I get up and go to work every morning. I am tremendously priveleged to share my day-to-day with the smart, charismatic and compassionate people that are Ashley, Dawn and Hector.  Thanks for a wonderful night out to all three of you and for reminding me every day why it's worth it!

Fringe Benefits

As part of my office's reorganization we planned a three-day offsite meeting in San Diego to bring together all of our staff from across the country, our Border Patrol and Army Corps partners.  But between meetings and dinners and getting-to-know-yous with our staff, some of my favorite coworkers and I were able to squeeze in some fun including walks along the marina, a trip to the USS Midway, seeing New Moon and dinner at a great little artisan restaurant just outside the Gaslamp District.

Before I started this job I had never been to California, this was my sixth trip overall and my second to San Diego.  And just like last time the weather was gorgeous, perfect for walking the marina and enjoying the sun!

San Diego Marina and Marina Walk

My pelican friend at the Marina

After our walk on the Marina we stopped in at the USS Midway for a tour of the incredible ship. Decommissioned and made into a museum in the San Diego harbor, the aircraft carrier is a really interesting place to visit, made more so by the accompaniment of a coworker who had flown helicopters in the Navy off similar ships (although he mostly flew off cruisers and destroyers).  Walking through the various decks we were able to see living quarters, ready rooms for pilots, boilers, engineering, you name it.  Within minutes of exiting the main entry area I was wondering how anyone could find their way around the floating city we were visiting.  With no windows or contact with the ship's outside, I couldn't tell where I was or even on what deck.  Thankfully there were lots of signs to help out me and I'm sure the countless others who came before with the same concern.

(The USS Midway on approach from the Harbor)

(Entering the Midway)

(Bunks for the enlisted men.  This is only worse on a submarine)

(One of the many fighter planes on the deck)

(A coworker inside a Sea King helicopter on the deck of the Midway)

After our trip the the Midway, two coworkers and I saw New Moon in the most perfect way.  It was just the three of us in the theater.  Meaning we could ridicule the teenage angst without bothering anyone else.  I think the low point of the film was, "i'm sorry you hit your head on that rock, let me take my shirt off in full view of the camera to blot your head."  All that said, how does a 17 year old get a body like that? And where is his neck? Yikes.

After the movie we hit Cafe Chloe, just a few blocks out of the Gaslamp and Amy's find on Chowhound.  Deliciousness! This artisan restaurant prints their menus daily to keep up with what's new and fresh and delivers a delicious combination of American comforts with Friench inspiration.  My mac and cheese made with pancetta and blue cheese brought exactly that.  Try it out the next time you're in San Diego!

And lastly, I leave you with the funny sign we saw at The Field, a Gaslamp pub known for wonderful live Irish music.

Sin City Spectacular - Part 2

Tuesday was my dad's last day in Vegas and we spent a good chunk of time with him in the sports book or playing craps.  For dinner we took off to Bally's Steakhouse, his favorite Vegas spot, for a nice meal before he headed for his red-eye back to Michigan.  The food was good.  I have a hard time with steakhouses because Ben makes such incredible steaks.  I find it hard to justify paying such high prices for something we can do as well at home for far less.  But my dad seemed to enjoy his meal and it was nice to take him out for once rather than the other way around.

(Ben and I on the bridge between NYNY and MGM with the Strip behind us)

(Ben and my dad, same locale)

After dinner he headed to the airport and we hit the monorail for the Flamingo to see our second show of the trip, X Burlesque.  Short review - this show is for people who are too chicken to go to a strip club and want to fool themselves into thinking that they are somehow more virtuous than people walking the streets of Vegas, wallets weighted down with singles.  Fun show, decent music, six women with bodies I would pay to have.  But there was still a pole and a lot of boobs, let's not fool ourselves here people.  Just go to a strip club.  After the show we hit the craps table again for a great night, which made up for a whole lot of less than great play we'd done the preceding days.

Wednesday dawned later than our usual early rising time, certainly the result of a late night.  But it turned out to be great.  We headed to the Paris for breakfast, played craps fairly successfully there for a while and then headed back to the NYNY.  More craps, a little more success.  I know it doesn't sound very exciting, but Ben and I were having fun standing next to each other watching the dice get thrown.  Laughing and winning!

For our last night in Vegas we had tickets to the Lion King at the Mandalay Bay.  An amazing show! Preceded by the best meal I have EVER had on this continent (I am therefore discounting some of the incredible deliciousness we encountered in France and Italy this year, etc.).  We enjoyed three courses and wine pairing at Fleur de Lys, Chef Hubert Keller's Las Vegas branch of his renowned San Francisco restaurant.

(Courtesy of their website - the inside of Fleur de Lys)

We began with a champagne aperitif.  The perfect thing for me - I LOVE BUBBLES!  Our first course included Ben's trio of foie gras that included a foie gras cappucino and my braised veal cheek and yukon gold potato ravioli, paired with Sauternes and Italian Rosé, respectively.  Our mains included Ben's halibut with chorizo oil paired with a sauvignon blanc and my roasted guinea hen with asparagus risotto paired with a buttery chardonnay.  Our last and final perfect, incredible course was a shared chocolate souffle with sweet glasses of raspberry liqueour.  I have never, even been so blissfully happy after a meal in my life.


We ended up our trip quietly, with a little more gambling and lot of ambling around the city just enjoying being together and away from work.  It will be a while before we get another vacation, so we tried to soak up every last minute of relaxation before we boarded our crowded Southwest flight home.

Sin City Spectacular - Part 1

We arrived in Las Vegas after a long but uneventful flight and met up with my Dad at the New York New York.  Now yes, Ben and I like to gamble.  But as growing foodies we were as excited about the food as any of the rest of the Sin City experience.  And we wasted no time getting into it.  First night, dinner at Aureole, a Charlie Palmer restaurant located in the Mandalay Bay.  Any Top Chef fans out there may recognize the restaurant as one this season's chef cooked in, complete with the most incredible wine cellar run by "wine angels" who rise through its vertical construction in harnesses.

Our meals were fantastic - burrata and heirloom tomato caprese, grilled salmon with corn succotash and crispy potato, perfectly frenched and prepared rack of lamb, even my dad's chicken was exceptional.  But the highlight of the evening was the wine. It stands out as perhaps the best Pinot Noir I've ever tasted.  2006 Talbot Sleepy Hollow Vineyard Pinot Noir.  It retails for about $30 a bottle (with nauseating markup at any restaurant) and is worth every penny.  We capped our night off with some roulette and for the first and last time that weekend Ben walked away from the roulette table a winner.

Monday morning started with a trip to the spa.  Massages and facials! The perfect way to start a vacation.  After, we enjoyed lunch at Caesar's Palace at Bobby's Flay's Mesa Grill.   Not as upscale a selection and we were worried that my very picky dad would struggle with the Southwestern food, but he hung in with us, enjoying what he called, "the best burger he'd ever had."  Highlights of this meal include Goat Cheese Queso Fundido with a myriad of peppers and a blue corn pancake filled with barbequed duck.  Again - YUM!

Interior of the Mesa Grill, complete with open kitchen

Goat Cheese Queso Fundido and Blue Corn Pancake filled with BBQ Duck

We spent the afternoon at Caesar's playing roulette and then the sports book with my dad at Mandalay Bay betting on dog racing.  Part of me struggles with the playing the puppies because I know they often aren't well treated, but my dad consoled me by pointing out that there was nothing I could do for those dogs in that moment so I might as well put down my dollars in hopes that a bigger purse would keep the winning, showing and placing dogs well kept and cared for another day.  I realize this is a rationalization if I've ever heard one, but someday I'll rescue a greyhound and balance my puppy karma again.

We ended our evening with Phantom of the Opera: The Vegas Spectacular! at the Venician.  For all of you classic Phantom lovers, you wouldn't object to this show.  Essentially, it's the same Phantom less one or two of the more boring songs but including all the favorites, "Think of Me", "Angel of Music", "Masquerade", "All I Ask of You" and "Music of the Night."  And true to its billing, we didn't have to wait long for the "spectacular."  Every performance of Phantom begins with the auctioneer introducing the chandelier and its history and offering the bidders some "illumination" at which time the chandelier rises from its covered home on the stage to hang in its original place.  This is standard.  What this production added however, was a sight to behold.  Rather than just raising the original chandelier to the ceiling they assembled a FOUR TIERED chandelier (the additional three tiers had been suspended in various places across the theater's ceiling) over our watching heads.  By the time our eyes had returned to the stage, all the coverings had been removed and we were seated again in the Paris Opera House waiting to hear Carlotta sing "Think of Me."