January 5, 2019
6:25 PM
by: Uhockey

Jean Georges Steakhouse [11,] Las Vegas NV

Jean Georges Steakhouse

Brioche Bread – Herb Butter

Foie Gras Torchon – Almond, Sicilian Pistachio, Quince-Riesling Puree, Toast Soldiers

Crispy Sushi Sampler – Salmon, Tuna, Hamachi, Crispy Rice and Chipotle Mayonnaise

Seared Foie Gras – Olive, Olive Powder, Lychee Puree

Wagyu Carpaccio – Gougeres, Lime Salt, Truffle Mayonnaise and Balsamic

Tomato Salad – Hearts of Palm, Coconut, Avocado, Coconut Vinaigrette

Kale Caesar Salad – Mint, Lemon, Parmesan Croutons

Endive Salad – Pear, Crunchy Quinoa, Buttermilk

White Truffle Risotto – Balsamic Vinegar, Maine Lobster

Shrimp – Chipotle Pepper, Yogurt, Saffron, Water Chestnuts

Scallops – Spaghetti Squash, Pepitas, Sesame Seed, Soy-Yuzu Broth

Sea Bass – Miso-Yuzu Glaze, Maitake Mushroom

Mishima Ranch Smoked Wagyu Brisket – Black Pepper Lacquer, Soy and Fermented Bean Sauce

Bone Marrow – Toast, Parsley Salad

Mashed Potatoes – Butter, Black Truffles

Tempura Squash – Honey Caramel, Alba White Truffles

Onions – Hazelnut Brown Butter, Mint, Lime

8oz Prime Filet Mignon / 24oz Wagyu Tomahawk / Lamb Chops / 36oz Prime Porterhouse

Lamb Chops / 24oz Wagyu Tomahawk / 8oz Prime Filet Mignon / JG Cheeseburger – Truffle Mayo, Brie, Yuzu Pickles / Hand Cut Fries – Black Truffles

Chimichurri, Housemade Hot Sauce, Soy Miso Butter, Béarnaise and JG Steak Sauce

Crunchy Potatoes – Chili, Yogurt, Herbs

Crunchy Organic Chicken – Spinach and Buttery Hot Sauce

Brussels Sprouts – Avocado, Pecans, Balsamic Vinegar

Trumpet Mushrooms – Garlic, Jalapeno, Lemon

Warm Valrhona Chocolate Cake – Vanilla Ice Cream / New York-style Cheesecake – Sour Cherry Sorbet / Market Apple Pie – Maple Pecan Ice Cream

Warm Valrhona Chocolate Cake – Vanilla Ice Cream / Lemon Pound Cake – Strawberry Sorbet / Market Apple Pie – Maple Pecan Ice Cream

Salted Caramel Sundae – Fudge Sauce, Candied Peanuts, Popcorn

It was October 2015 when Jean Georges Steakhouse at Aria first stirred interest, the Restaurant described by a local culinary curmudgeon as “Prime’s hipster cousin” suddenly producing Food that looked far more interesting than that at Bellagio thanks to the relocation of Chef Sean Griffin, and on Saturday as a it was Griffin and his team who managed to raise the bar even higher.

Now the eleventh visit to Aria’s only remaining second story Restaurant since opening, this time on the eve of CES with a group large enough to fill a Private Dining Room labeled “Chef’s Table,” it was minutes to 6:30pm that ten guests were led to a space customizable for lights and music, the atmosphere made even better by educated service including several tableside presentations from both Sean and Chef Robert Phillips.

Presented in five courses over the course of three hours, Prix Fixe Carte Blanche deferred to the kitchen as some guests sipped Wines by the glass, it was shortly after the Steakhouse’s golden Brioche that a mix of old and new arrived, the crispy Rice beneath raw Fish and Gougeres draped in razor-thin Beef as good as ever while two styles of Foie Gras impressed first seared with a mixture of sweet and savory but then more so chilled and reminiscent of Halva thanks to a Almonds in the Terrine and Pistachios ground on top.

Moving next to Salad, Griffin’s skills with Produce and willingness to create fully-Vegan meals inside a Steakhouse perhaps even more striking than the high-quality Animals featured, those craving Tomatoes in the middle of Winter should take heed of Jean Georges thick slices topped in Hearts of Palm and creamy Coconut, though seasonal items including Caesar a la Kale and crisp Endives topped with Pears plus toasted Quinoa are equally well balanced and built to share.

Onward to the Sea at this point, all guests waiting with bated breath as Chef Phillips shaved White Truffles over textbook Risotto with Lobster, Balsamic Vinegar and lots of Butter, it was in three additional plates that Vongerichten’s influence was clearly evident, the Shrimp given a bit of spice cooled by Yogurt while both the signature Sea Bass and seasonal Scallops saw Citrus with Soy build layers of flavor that highlight Meat and Produce without being overwhelming.

Attempting best to graze without going all-in thus far, previous experience still not fully preparing guests for what was about to happen, it was on two large carts that boards of Meat were wheeled in hot off the grill, the Mishima Ranch Brisket immediately catching eyes as Sean sliced through it like Butter while Robert pulled out a blowtorch to caramelize two half-femurs of Bone Marrow tableside.

Again mixing signatures with specials as Sides, the Mushrooms and three styles of Spuds all remaining worthwhile choices, those seeking something new were treated to tender Onions with Hazelnuts as well as Brussels and Pecans, though neither those nor anything else served on this night could compare to Honey-soaked Squash that was smashed and Tempura-fried before being topped liberally with White Truffles from Alba.

Not forgetting about the Meat, both Beef and Lamb as well as Las Vegas’ best Fried Chicken all accounted for, most agreed that the Porterhouse and Tomahawk were standouts though one attested Filet Mignon with Béarnaise was “pure heaven” while two of JG’s Wagyu-Fat-fortified Cheeseburgers also lived up to a personal belief that it is still the best gourmet combination of Patty and Toppings tasted to date.

Saving a sliver of stomach space for Dessert, though making sure not one bit of Squash went to waste, it was mostly classics that comprised two platters alongside a Salted Caramel Sundae for the youngster, recently-debuted Lemon Pound Cake offering a delicate crumb and lots of flavor but still not enough to supplant Jean Georges Market Apple Pie as the “must have” finish to any visit.

FIVE STARS: Even just sticking to the classics Jean Georges Steakhouse would stand out as a result of Ingredient sourcing and Chef Griffin’s skills, but for those willing to give their keys to the kitchen there is not a shred of doubt that Aria Las Vegas is home to America’s most complete and creative Steakhouse.

RECOMMENDED: Foie Gras Torchon, Wagyu Carpaccio, White Truffle Risotto, Tempura Squash, JG Cheeseburger, Bone Marrow, Smoked Wagyu Brisket, Crunchy Organic Chicken, Crunchy Potatoes, Market Apple Pie.

AVOID: N/A.

TIP: Online Menu is currently up-to-date, so anything not seen there is either upcoming or was a Chef’s Table Special.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.aria.com/en/restaurants/jean-georges-steakhouse.html

Posted in Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Jean Georges Steakhouse, Las Vegas, Lobster, Nevada, Pork, Sushi, Tasting Menu, Truffle, Truffles Tagged 24oz Wagyu Tomahawk, 36oz Prime Porterhouse, 8oz Prime Filet Mignon, Alba White Truffle, Alba White Truffles, Almond, Almonds, Apple, Apple Pie, Apple Pies, Apples, Avocado, Avocados, balsamic, Balsamic Vinegar, Bass, Bean, Beans, Bearnaise, Béarnaise Sauce, Beef, Beef Brisket, Beef Carpaccio, Black Pepper, Black Pepper Lacquer, Black Peppers, Black Truffle, Black Truffles, Bone Marrow, Bread, Brie, Brie Cheese, Brioche, Brioche Bread, Brisket, Broth, Brown Butter, Brussels Sprout, Brussels Sprouts, Burger, Butter, Buttermilk, Butternut Squash, Buttery Hot Sauce, Caesar Salad, Cake, Cakes, Candied Peanut, Candied Peanuts, Caramel, carpaccio, Cheese, Cheese Cake, Cheeseburger, Cheesecake, Cherries, Cherry, Cherry Sorbet, Chicken, Chili, Chilis, Chimichurri, chipotle, Chipotle Mayonnaise, Chipotle Pepper, Chipotle Peppers, Chipotles, Chocolate, Chocolate Cake, Chocolate Fudge, Coconut, Coconut Vinaigrette, Coconuts, Cow, Cows, Cream, Crispy Rice, Crispy Sushi, Crispy Sushi Sampler, Crunchy Organic Chicken, Crunchy Potato, Crunchy Potatoes, Crunchy Quinoa, Dark Chocolate, Dessert, Desserts, Duck, Duck Liver, Endive, Endive Salad, Endives, endoedibles, Fermented Bean, Fermented Bean Sauce, Filet Mignon, Fish, Foie, Foie Gras, Foie Gras Torchon, Food, Foodie, Fried Chicken, Fries, Fry, Fudge, Fudge Sauce, Garlic, Glaze, Gougere, Gougeres, Hamachi, Hamachi Fish, Hamburger, Hand Cut Fries, Hand Cut Fry, Hazelnut, Hazelnut Brown Butter, Hazelnuts, Hearts of Palm, Herb, Herb Butter, Herbs, Honey, Honey Caramel, Hot Sauce, Housemade Hot Sauce, Ice Cream, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Jean Georges, Jean Georges Steakhouse, Jean Georges Vongerichten, JG Cheeseburger, JG Steak Sauce, Kale, Kale Caesar, Kale Caesar Salad, Lacquer, Lamb, Lamb Chop, Lamb Chops, Las Vegas, Lemon, Lemon Pound Cake, Lemons, Lime, Lime Salt, Limes, Liver, Lobster, Lobsters, LV, Lychee, Lychee Puree, Maine Lobster, Maine Lobsters, Maitake, Maitake Mushroom, Maitake Mushrooms, Maitakes, Maple, Maple Pecan Ice Cream, Maple Syrup, Market Apple Pie, Marrow, Mashed Potato, Mashed Potatoes, Mayo, Mayonnaise, Michael Uzmann, Mint, Mints, Mishima Ranch, Mishima Ranch Smoked Wagyu Brisket, Miso, Miso-Yuzu Glaze, Mushroom, Mushrooms, Nevada, New York Cheesecake, New York-style Cheesecake, NV, Olive, Olive Powder, Olives, Onion, Onions, Palm, Palms, Parmesan, Parmesan Cheese, Parmesan Crouton, Parmesan Croutons, Parsley, Parsley Salad, Pastries, Pastry, Peanut, Peanuts, Pear, Pears, Pecan, Pecans, Pepita, Pepitas, Pepper, Peppers, Pickle, Pie, Pies, Pistachio, Pistachios, Pommes, Pommes Puree, Popcorn, Porterhouse, Potato, Potatoes, Pound Cake, Powder, Prime Beef, Prime Filet Mignon, Prime Porterhouse, Pumpkin Seed, Pumpkin Seeds, Puree, Quince, Quince-Riesling Puree, Quinoa, Rice, Riesling, Risotto, Robert Phillips, Saffron, Salad, Salads, Salmon, Salmon Fish, Salt, Salted Caramel, Salted Caramel Sundae, Salty Caramel, Sauce, Sauce Bearnaise, Scallop, Scallops, Sea Bass, Sean Griffin, Seared Foie Gras, Seed, Seeds, Sesame Seed, Sesame Seeds, Shrimp, Sicilian Pistachio, Sicilian Pistachios, Sin City, Smoked Brisket, Smoked Wagyu Brisket, Soldiers, Sorbet, Sour Cherries, Sour Cherry, Sour Cherry Sorbet, Soy, Soy and Fermented Bean Sauce, Soy Miso Butter, Soy-Yuzu Broth, Spaghetti Squash, Spinach, Squash, Squashes, Steak, Steak Sauce, Steakhouse, Strawberries, Strawberry, Strawberry Sorbet, Sugar, Sundae, Sushi, Tasting Menu, Tempura, Tempura Squash, Toast, Toast Soldiers, Tomahawk, Tomato, Tomato Salad, Tomatoes, Torchon, Truffle, Truffle Mayo, Truffle Mayonnaise, Truffles, Trumpet Mushroom, Trumpet Mushrooms, Tuna, Tuna Fish, Valrhona, Valrhona Chocolate, Vanilla, Vanilla Ice Cream, Vegas, Vinaigrette, Vinegar, Wagyu, Wagyu Beef, Wagyu Brisket, Wagyu Carpaccio, Wagyu Tomahawk, Warm Valrhona Chocolate Cake, Water Chestnut, Water Chestnuts, White Truffle, White Truffle Risotto, White Truffles, Yogurt, Yuzu, Yuzu Pickle, Yuzu Pickles

January 5, 2019
11:00 AM
by: Uhockey

Mama Bird Southern Kitchen, Las Vegas NV

Mama Bird Southern Kitchen

Better Not Be Instant Coffee

Liam’s Lime Ginger Beer

Liam’s Jalapeno Ginger Beer

Spicy Fried Green Beans, Dill Ranch Dip

Pimento Cheese, Bacon Jam, Saltines, Candied Jalapeno Peppers

Wicked Deviled Eggs, Candied Jalapeno Peppers, Bacon

Smoked Pork Belly, White Cheddar Grits, Two Fried Eggs, Watermelon Wedge

Mac n’ Cheese Chicken Tender Waffle Sandwich, Pickle, Tomato, Lettuce, Crinkle Cut Fries, Sweet Potato Fries

Pecan Smoked Baby Back Ribs, Smoked Brisket, Pickles, Onions, Everything Biscuit, Mac n’ Cheese with Saltine Crackers

Sweet Cream Corn

Everything Biscuit, Honey Butter

Watermelon Soft Serve

Oreo Red Velvet Cake Jar with Chocolate Chips, Cream Cheese Frosting

Hummingbird Cake Jar with Bananas, Pineapples, Pecans, Coconut, Cream Cheese Frosting

With a continuous influx of folks looking to escape winter up North or the high prices of California 2018 was a banner year for dining off-Strip, and although accolades came for spaces across town many seem to have overlooked Mama Bird Southern Kitchen which opened in Southern Highlands at the peak of Summer.

Located at 10550 Southern Highlands Parkway in the same plaza as Spaghetty Western, an area not far from owner Robert Chiti’s own home, it is inside a long and narrow space that the UNLV Graduate and TAO Group Director of guest relations has built a tribute to the South, an Instagramable interior at the same time warm and inviting as guests are welcomed with “Ya’lls” and pleasant smiles.

Open at 7am daily and serious about both Food and Beverage, a native-Ohioan named Zachary performing double-duty as General Manager and Pit Master, it is from laminated menus and overhead boards that guests are invited to make selections, the counter-style ordering a bit cumbersome given the breadth of choices and in particular during peak hours when indecision can create a logjam in the waiting area.

Playing music at moderate volume, appropriately southern but mercifully not all country, guests are encouraged to begin with nonalcoholic Ginger Beer from Liam’s, a variety of flavors including Lime and Jalapeno each intense from Mule mugs and a nice compliment to Appetizers such as housemade Pimento Cheese or fried Green Beans with Cayenne in the Batter.

Featuring signage that reads “Wicked Chickens lay Deviled Eggs,” and rightfully turning the phrase into creamy Yolks with subtle heat beneath Candied Jalapenos and Bacon, Entrees include both lunch/dinner and all-day Breakfast from which Pork Belly that is smoked four hours is a highlight, the Fat rendered and everything else almost as supple while Grits with White Cheddar, Sunnyside Eggs and Watermelon marinated with Citrus round out the plate.

Obviously gunning for “the Gram” with a fork and knife Sandwich overflowing in Macaroni and Cheese plus Chicken, Lettuce and Tomatoes – both the fried Strips and Cheesy Noodles better on their own while a crispy Cornmeal Waffle proved difficult to assess as a result of its toppings – Sides including two styles of Fries plus Cream Corn and an “Everything” Biscuit all performed well with the latter in particular quite enjoyable as Cheddar Cheese is folded in and plays well off house-blended Herbs and Spices.

Originally not having planned to order any Barbeque, but convinced by Zach that the 12+ hour Brisket cooked over three woods and Pecan smoked Pork Ribs were worth it, it is for $25.95 that diners receive a half-rack that easily slips off the Bone plus a mix of lean and fatty Beef, the smoke not as deeply penetrating as Big B’s though nonetheless very good while Desserts such as the Hummingbird Cake and Oreo Red Velvet are delicious bargains for just $4, as too is Watermelon Soft Serve though if Mama Bird was being honest they’d list it with an asterisks giving Dominique Ansel credit.

FOUR STARS: With no website or marketing budget outside of Social Media Mama Bird is looking to make a go of it on quality Cuisine and word of mouth, the former largely accounted for at fair prices while the other seems to be spreading, though the counter-style ordering should be gotten rid of to create better flow and items built for Instagram should be skipped in favor of the good ol’ fashioned stuff.

RECOMMENDED: Pimento Cheese, Smoked Pork Belly, White Cheddar Grits, Sweet Cream Corn, Everything Biscuit, Pecan Smoked Baby Back Ribs, Hummingbird Cake Jar.

AVOID: Mac n’ Cheese Chicken Tender Waffle Sandwich.

TIP: Catering Menu available in-store and delivery via multiple sources including Postmates and GrubHub.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.facebook.com/mamabirdsk

Posted in Breakfast, Coffee, Dessert, Food, Ice Cream, Las Vegas, Liam’s Ginger Beer, Mama Bird, Mama Bird Southern Kitchen, Nevada, Pork, Waffle, Waffles Tagged Baby Back Ribs, Bacon, Bacon Jam, Banana, Bananas, Bean, Beans, Beef, Beef Brisket, Better Not Be Instant Coffee, Biscuit, Biscuits, Bread, Brisket, Butter, Buttermilk, Cake, Cakes, Candied Jalapeno Pepper, Candied Jalapeno Peppers, Cayenne, Cayenne Pepper, Cayenne Peppers, Cheddar, Cheddar Cheese, Cheese, Chicken, Chicken Tender, Chicken Tenders, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chips, Coconut, Coconut Flake, Coconut Flakes, Coconuts, Coffee, Cookie, Cookies, Corn, Cornmeal, Cornmeal Waffle, Cornmeal Waffles, Cow, Cows, Cracker, Crackers, Cream, Cream Cheese, Cream Cheese Frosting, Cream Corn, Crinkle Cut Fries, Crinkle Cut Fry, Dessert, Desserts, Deviled Egg, Deviled Eggs, Dill, Dill Ranch Dip, Dip, Dressing, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Everything Biscuit, Everything Biscuits, Food, Foodie, Fried Chicken, Fried Egg, Fried Eggs, Fried Green Bean, Fried Green Beans, Fries, Frosting, Fry, Green Bean, Green Beans, Grits, Honey, Honey Butter, Hummingbird Cake, Hummingbird Cake Jar, Ice Cream, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Jam, Las Vegas, Lettuce, Liam’s Ginger Beer, Liam’s Jalapeno Ginger Beer, Liam’s Lime Ginger Beer, Lime, Limes, LV, Mac & Cheese, Mac and Cheese, Mac n' Cheese, Mac n’ Cheese Chicken Tender Waffle Sandwich, Macaroni, Macaroni & Cheese, Macaroni and Cheese, Mama Bird, Mama Bird Southern Kitchen, Michael Uzmann, Nevada, Noodle, Noodles, NV, Onion, Onions, Oreo, Oreo Cookie, Oreo Cookies, Oreo Red Velvet Cake, Oreo Red Velvet Cake Jar, Oreos, Pastries, Pastry, Pecan, Pecan Smoked Baby Back Ribs, Pecans, Pepper, Peppers, Pickle, Pickles, Pig, Pimento, Pimento Cheese, Pineapple, Pineapples, Pork, Pork Belly, Pork Rib, Pork Ribs, Potato, Potatoes, Ranch, Ranch Dressing, Red Velvet, Red Velvet Cake, Red Velvet Cake Jar, Rib, Ribs, Robert Chiti, Saltine, Saltine Cracker, Saltine Crackers, Saltines, Sandwich, Sandwiches, Sin City, Smoked Brisket, Smoked Pork Belly, Soft Serve Ice Cream, Spicy Fried Green Beans, Sugar, Sweet Cream Corn, Sweet Potato, Sweet Potato Fries, Sweet Potato Fry, Sweet Potatoes, Tomato, Two Fried Eggs, Vegas, Waffle, Waffles, Watermelon, Watermelon Ice Cream, Watermelon Soft Serve, Watermelon Soft Serve Ice Cream, Watermelon Wedge, Watermelons, White Cheddar, White Cheddar Cheese, White Cheddar Grits, Wicked Deviled Egg, Wicked Deviled Eggs, Yolk, Yolks

January 4, 2019
7:30 PM
by: Uhockey

Twist by Pierre Gagnaire [7,] Las Vegas NV

Twist by Pierre Gagnaire

Canapes – Lavash Cracker, Sweet Potato Puree with Cumin, Parmesan Gougere with Mascarpone and Nutmeg, Razor Clam and Radish Tartlet, Hibiscus Marshmallow with Thai Basil Agar, Compressed Watermelon with Campari

Baguette, Black Moroccan Olive Bread, Charcoal Apricot Bread, Salted Bordier Butter, Lemon Bordier Butter with Olive Oil

Hudson Valley Foie Gras – Foie Gras Terrine, Smoked Cranberries, Petit Beets, Beet Water / Smoked Duck Breast, Avocado Purée, Granny Smith, Apple, Fennel /Endive, Mustard Ice Cream, Bacon Powder, Shaved Foie

2013 Planeta La Segreta Bianco

The Sea – Ceviche of Scallop, Cardinal Prawn, Sea Bream Miranda

1985 Warre’s Vintage Port

Foie Soup – Squid, Black Garlic, Red Currant, Blueberries, Baby Corn, Turnip

2015 Bouchard Aine & Fils Fixin La Maziere

Escargot – Spinach Velouté, Eggplant, Veal Jus, Parsley Sponge

2017 Casa Magoni Chardonnay-Vermentino

Dover Sole – Mussel Cream, Saffron, Leeks

2015 Bodega Corona del Valle Tempranillo-Nebbiolo

Tajima Fillet – Red Beet, Tamarind, Tangy Onion, Petite Root Vegetables, Sauce Bordelaise

Pumpkin Gnocchi – Slow Simmered Grapefruit, Gorgonzola

Baby Sweet Charred Onions – Lardo

2009 Domaine Huet Vouvray Clos du Bourg Sec

Pre-Dessert – Raspberry-Beet Sorbet, Arugula Foam, Dehydrated Raspberries, Arugula Leaf

Pierre Gagnaire Grand Dessert – Raisins, Aloe Vera, Licorice, Kaffir Lime, Vodka Coulis, Basil, Lime Sherbet / Apple Tatin, Calvados Caramel Sauce, Vanilla Ice Cream / Coffee Panna Cotta, Limoncello, Kumquat / Manjari Parfait, Almond Nougatine, Bitter Chocolate / Grand Marnier Hibiscus Gelée, Saffron Cake, White Almond Paste

Meringata Cake – Almond Dacquois, Pinot Grigio-Sherry Mousse, Lemon-Lavender Meringue

Raspberry Tarts, Dark Chocolate with Chocolate Milk Ganache

Formerly one of Las Vegas’ best Restaurants, but falling off tremendously under Chef Frederic Don, Twist now flies under the Waldorf Astoria banner and although the future appears uncertain by many accounts the kitchen currently toqued by John Miranda put on quite a show Friday night.

Located twenty-three stories above The Strip, Hilton’s purchase of the Mandarin Oriental installing former Portofino General Manager Chris Zadie as the property Wine Director and Twist’s GM, it was after Cocktails and bites at SkyBar that two guests were seated at a window-side table, the city lights twinkling below while baubles hang from high ceilings where an odd mix of music plays a bit too loudly.

Still the only North American Restaurant offering the cuisine of Pierre Gagnaire, his frequent visits since opening in 2009 assuring one of Sin City’s most daring menus, it was after brief perusal of a la carte selections that the Chef’s Tasting was agreed upon, opening Canapes soon to arrive and highlighted by Crackers intended to be dipped in airy autumnal Cream plus tiny Tarts topped with Radishes and Razor Clams.

Next offered three types of Bread to pair with some of France’s best Butter, a warm Apricot Roll blackened by Charcoal stunning with a Citrus-infused smear, it was a la carte that Foie Gras Terrine was added, the silky block centered by smoked Cranberry Paste marvelous in a pool of Beet Jus and flanked by tiny bites of Duck Breast Salad plus bitter Mustard and Endive to refresh the palate between bites.

Opting for half-poured Wine pairings with Dinner, Mr. Zadie’s predilection for the unexpected frequently witnessed across six courses, it was alongside “The Sea” that bright acidity offered refreshment, a sudden shift to Port seemingly out of left field but soon making far better sense in the context of creamy Foie Gras Soup that again displayed the ingredient’s diversity as each spoonful varied tremendously thanks to diverse accoutrements.

Never known as a Chef to play it safe, an ability to fuse dissimilar ideas into a congruent dish highlighting Gagnaire’s style across the globe, course three featured tender Snails atop a layer of smooth Spinach fortified by Veal Jus, the Red chosen to pair in this case a bit heavy though the following Mexican Wine from Casa Magoni matched creamy Citrus notes to curls of Dover Sole atop mashed Leeks and Saffron beautifully.

Staying with Mexico for the main course, a spicy Tempranillo-Nebbiolo blend proving quite capable of standing up to American Wagyu with Beets and flawless Bordelaise, no matter how good the Beef it would be impossible to ignore sides of Sweet Onions topped by melted Pork Fat and tender Pumpkin Gnocchi that sees Gorgonzola step-in-step with warmed and reduced Grapefruit Pulp.

Currently in the market for an Executive Pastry Chef, a la carte options largely unchanged from two-years prior, it was after vegetal Sorbet that Gagnaire’s “Grand Dessert” arrived along with semi-sweet Chenin Blanc, the five plates ranging from Coffee and Lemon that simply did not work to a classic Tart Tatin and the elegant pairing of Sultanas with Licorice, Vodka and Lime.

Not yet finished, though the room had begun to wind-down around nine o’clock, it was with Cake and Mignardises that the check was presented, Italian Wedding an odd choice considering the French Chef whose name is on the door but here light with subtle sweetness while discs of Chocolate and tiny Raspberry Tarts were also not just for looks.

FOUR STARS: Although rumors of Twist’s imminent shutter have been whispered for nearly a year there is no sign of a team ready to pack it in, and although the change in music as well as some “forced” Ingredients are difficult to overlook there is no doubt the kitchen is back on the right track while Beverages and service remain graceful yet fun.

RECOMMENDED: Charcoal Apricot Bread, Razor Clam and Radish Tartlet, Foie Soup, Escargot, Dover Sole, Pumpkin Gnocchi, Apple Tatin, Meringata Cake.

AVOID: Hibiscus Marshmallow with Thai Basil Agar, Pre-Dessert, Coffee Panna Cotta

TIP: A shared Wine Pairing was graciously allowed on request due to poor alcohol tolerance, and many of the choices presented are offered by the glass both at Twist and SkyBar.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.waldorfastorialasvegas.com/dining/twist-by-pierre-gagnaire

Posted in Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Gnocchi, Ice Cream, Las Vegas, Nevada, Pierre Gagnaire, Pork, Tasting Menu, Twist, Twist by Pierre Gagnaire Tagged 1985 Warre’s Vintage Port, 2009 Domaine Huet Vouvray Clos du Bourg Sec, 2013 Planeta La Segreta Bianco, 2015 Bodega Corona del Valle Tempranillo-Nebbiolo, 2015 Bouchard Aine & Fils Fixin La Maziere, 2017 Casa Magoni Chardonnay-Vermentino, Agar, Almond, Almond Dacquois, Almond Nougatine, Almond Paste, Almonds, Aloe, Aloe Vera, American Wagyu, American Wagyu Beef, Apple, Apple Tart Tatin, Apple Tatin, Apples, Apricot, Apricots, Arugula, Arugula Foam, Arugula Leaf, Arugula Leaves, Avocado, Avocado Puree, Avocados, Baby Corn, Baby Sweet Charred Onion, Baby Sweet Charred Onions, Baby Sweet Onion, Baby Sweet Onions, Bacon, Bacon Powder, Baguette, Baguettes, Basil, Beef, Beet, Beet Water, Beets, Bitter Chocolate, Black Garlic, Black Moroccan Olive, Black Moroccan Olive Bread, Black Moroccan Olives, Blueberries, Blueberry, Bodega Corona del Valle Tempranillo-Nebbiolo, Bordelaise, Bordelaise Sauce, Bordier, Bordier Butter, Bouchard Aine & Fils Fixin La Maziere, Bread, Butter, Cake, Cakes, Calamari, Calvados, Calvados Caramel Sauce, Campari, Canape, Canapes, Caramel, Caramel Sauce, Cardinal Prawn, Cardinal Prawns, Casa Magoni Chardonnay-Vermentino, Ceviche, Ceviche of Scallop, Charcoal, Charcoal Apricot Bread, Cheese, Chocolate, Chocolate Ganache, Chocolate Milk, Chocolate Milk Ganache, Chris Zadie, Clam, Clams, Coffee, Coffee Panna Cotta, Compressed Watermelon, Compressed Watermelon with Campari, Cookie, Cookies, Corn, Coulis, Cracker, Crackers, Cranberries, Cranberry, Cream, Cumin, Currant, Currants, Dacquois, Dark Chocolate, Dark Chocolate with Chocolate Milk Ganache, Dehydrated Raspberries, Dehydrated Raspberry, Dessert, Desserts, Domaine Huet Vouvray Clos du Bourg Sec, Dover Sole, Dover Sole Fish, Duck, Duck Breast, Duck Liver, Eggplant, Eggplants, Endive, Endives, endoedibles, Escargot, Escargots, Extra Virgin Olive Oil, Fennel, Fillet, Fish, Foam, Foie, Foie Gras, Foie Gras Terrine, Foie Soup, Food, Foodie, Ganache, Garlic, Gelee, Gnocchi, Golden Raisin, Golden Raisins, Gorgonzola, Gorgonzola Cheese, Gougere, Grand Dessert, Grand Marnier, Grand Marnier Hibiscus Gelée, Granny Smith Apple, Granny Smith Apples, Grapefruit, Grapefruits, Hibiscus, Hibiscus Marshmallow, Hibiscus Marshmallow with Thai Basil Agar, Hudson Valley Foie, Hudson Valley Foie Gras, Ice Cream, John Miranda, Jus, kaffir lime, Kaffir Limes, Kumquat, Kumquats, Lardo, Las Vegas, Lavash, Lavash Cracker, Lavender, Leek, Leeks, Lemon, Lemon Bordier Butter, Lemon Bordier Butter with Olive Oil, Lemon-Lavender Meringue, Lemons, Licorice, Lime, Lime Sherbet, Limes, Limoncello, Liver, LV, Manjari, Manjari Parfait, Marshmallow, Marshmallows, Mascarpone, Mascarpone Cheese, Meringata, Meringata Cake, Meringue, Meringues, Michael Uzmann, Milk, Mousse, Mussel, Mussel Cream, Mussels, mustard, Mustard Ice Cream, Nevada, Nougatine, Nutmeg, NV, Olive, Olive Bread, Olive Oil, Olives, Onion, Onions, Palate Cleanser, Panna Cotta, Parfait, Parmesan, Parmesan Cheese, Parmesan Cheese Gougere, Parmesan Gougere, Parmesan Gougere with Mascarpone and Nutmeg, Parsley, Parsley Sponge, Pastries, Pastry, Pepper, Peppers, Petit Beet, Petit Beets, Petite Root Vegetable, Petite Root Vegetables, Pierre Gagnaire, Pierre Gagnaire Grand Dessert, Pig, Pinot Grigio, Pinot Grigio Wine, Pinot Grigio-Sherry Mousse, Planeta La Segreta Bianco, Pork, Port, Port Wine, Potato, Potatoes, Powder, Prawn, Prawns, Pre-Dessert, Pumpkin, Pumpkin Gnocchi, Puree, Radish, Radishes, Raisin, Raisins, Raspberries, Raspberry, Raspberry Tart, Raspberry Tarts, Raspberry-Beet Sorbet, Razor Clam, Razor Clam and Radish Tartlet, Razor Clams, Red Beet, Red Beets, Red Currant, Red Currants, Root Vegetable, Root Vegetables, Saffron, Saffron Cake, Salt, Salted Bordier Butter, Sauce, Sauce Bordelaise, Scallop, Scallops, Sea Bream, Sea Bream Miranda, Shaved Foie, Shaved Foie Gras, Sherbet, Sherry, Sherry Wine, Sin City, Slow Simmered Grapefruit, Smoked Cranberries, Smoked Cranberry, Smoked Duck, Smoked Duck Breast, Snail, Snails, Sole, Sole Fish, Sorbet, Soup, Spinach, Spinach Velouté, Sponge, Squid, Steak, Sugar, Sultana, Sultana Raisin, Sultana Raisins, Sultanas, Sweet Onion, Sweet Onions, Sweet Potato, Sweet Potato Puree, Sweet Potato Puree with Cumin, Sweet Potatoes, Tajima Beef, Tajima Beef Fillet, Tajima Fillet, Tamarind, Tangy Onion, Tangy Onions, Tart, Tart Tatin, Tartlet, Tartlets, Tarts, Tasting Menu, Terrine, Thai Basil, Thai Basil Agar, The Sea, Turnip, Turnips, Twist, Twist by Pierre Gagnaire, Vanilla, Vanilla Ice Cream, Veal, Veal Jus, Vegas, Veloute, Vodka, Vodka Coulis, Wagyu, Wagyu Beef, Waldorf Astoria, Waldorf Astoria Las Vegas, Warre’s Vintage Port, Watermelon, Watermelons, White Almond, White Almond Paste, White Almonds, Wine, Wine Pairing

January 4, 2019
6:00 PM
by: Uhockey

SkyBar, Las Vegas NV

SkyBar

The Atomic – Champagne, Vodka, Apricot Brandy, Fino Sherry

Spanish Trail – Azunia Organic Tequila, Mandarin Liqueur, Fresh Lime, Blood Orange-Grand Marnier Foam, Sea Salt

Custom Margarita – Blackberry, Tequila, Rosemary

The Strip – Hendricks Gin, Fresh Lime, Cucumber Juice, Lemongrass Syrup, Mint

Snacks – Wasabi Peas, Trail Mix, White Chocolate Pretzels

Cheese & Charcuterie – Valdeon Blue, Delice Du Jura, Mt. Tam, Morbier, Prosciutto, Culatello, Guanciale, Almonds, Red Wine Pears, Apricots, Grissini, Housemade Focaccia, Flatbread

Ménage a Trois – Skinny Fries, Tater Tots, Sweet Potato Fries, Peach-Bourbon Ketchup, Chimichurri Aioli, BBQ Sauce

Crème de la Crème – Tahitian Vanilla, Sicilian Pistachio, Dark Chocolate, Grand Marnier Madeline, Vanilla Vacherin

Although it is likely few even noticed Mandarin Oriental’s quiet conversion to Hilton’s Waldorf Astoria brand in August the changes are slowly becoming more obvious, signage and MoZen’s renaming as Zen Kitchen mostly aesthetic while the installation of Chris Zadie as Wine Director and William Perbellini as property Mixologist look to take the former Mandarin Bar in new directions.

Now dubbed SkyBar, an appropriate title for the 23rd-floor space offering dazzling views of The Strip, it was just prior to 6pm with sun already down that two guests checked in at the hostess podium, reserved seats found along windows facing north and while soft music plays high above illuminated tables.

Not the typical Las Vegas watering hole, no televisions or thumping EDM to disturb the tranquility of a resort without gaming or smoke, it is from a concise menu where every drink has a story that guests are invited to make their selections, a first round of The Atomic and Spanish Trail each carrying the lofty price tag of $18 but both well balanced with the former brisk and bubbly while the latter is smooth and Fruit-forward beneath a lightly-salted cloud.

Turning attention to nibbles, or as SkyBar chooses to call them “Eclectic Bites,” it is gratis that Wasabi Peas, Trail Mix and White Chocolate Pretzels are provided, the rest ranging $12 to $29 and although pricey also well-presented such as the case with Cheese & Charcuterie that comes from a bird cage in large portions easily shared by a party of four with fluffy housemade Focaccia, extra-funky Blue and Culatello out of one of Italy’s most well-regarded facilities all highlights.

Less impressive in the Ménage a Trois, a $15 trio of fried Potatoes not dissimilar to what Michael Mina’s Stripsteak provides each table for free, a second round of drinks again showed Mr. Perbellini to be more than capable of translating skills learned in Italy to the American palate, a custom Margarita featuring fresh Blackberry Juice made fragrant by Rosemary while “The Strip” is as refreshing in January as it likely is during the 110ᵒF Summer.

Rounding out the visit with Dessert, a $14 trio from Waldorf Astoria’s Pastry kitchen featuring the talents of Vivian Chang, “Crème de la Crème” refers to traditional Pot de Crème ranging from Tahitian Vanilla to thick Dark Chocolate, though the best is undoubtedly Sicilian Pistachio taken bite-for-bite with a Grand Marnier fortified Madeline.

THREE AND A HALF STARS: Recently rebranded from Mandarin Oriental to Waldorf Astoria a look at Skybar’s new offering shows plenty to like whether on its own or prior to dinner at Twist, though as may be expected of a luxury hotel brand the experience comes at a price.

RECOMMENDED: The Strip, Spanish Trail, Cheese & Charcuterie, Crème de la Crème.

AVOID: Ménage a Trois.

TIP: Reservations are available and guarantee the best seats.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.waldorfastorialasvegas.com/dining/skybar/

Posted in Bread Basket, Dessert, Food, Las Vegas, Madeline, Madelines, Nevada, Pork, SkyBar, SkyBar at Waldorf Astoria, SkyBar at Waldorf Astoria Las Vegas Tagged Aioli, Almond, Almonds, Apricot, Apricot Brandy, Apricots, Atomic, Azunia, Azunia Organic Tequila, Azunia Tequila, Barbecue, Barbecue Sauce, Barbeque, Barbeque Sauce, BBQ, BBQ Sauce, Blackberries, Blackberry, Blood Orange, Blood Orange-Grand Marnier Foam, Blood Oranges, Blue Cheese, Bourbon, Brandy, Bread, Breadstick, Breadsticks, Champagne, charcuterie, Cheese, Cheese & Charcuterie, Cheese and Charcuterie, Chimichurri, Chimichurri Aioli, Chocolate, Chris Zadie, Cocktail, Cocktails, Cookie, Cookies, Cream, Crème de la Crème, Cucumber, Cucumber Juice, Cucumbers, Culatello, Custom Margarita, Dark Chocolate, Dark Chocolate Pot de Creme, Delice Du Jura, Delice Du Jura Cheese, Dessert, Desserts, Eclectic Bites, endoedibles, Fino, Fino Sherry, Flatbread, Flatbreads, Foam, Focaccia, Focaccia Bread, Food, Foodie, Fresh Lime, Fresh Limes, Fries, Fry, gin, Grand Marnier, Grand Marnier Foam, Grand Marnier Madeline, Grand Marnier Madelines, Grissini, Guanciale, Hendricks, Hendrick’s Gin, Housemade Focaccia, Housemade Focaccia Bread, Juice, Ketchup, Las Vegas, Lemon, Lemongrass, Lemongrass Syrup, Lemons, Lime, Limes, Liqueur, LV, Madeline, Madelines, Mandarin Liqueur, Mandarin Orange, Mandarin Oranges, Margarita, Ménage a Trois, Michael Uzmann, Mint, Mints, Morbier, Morbier Cheese, Mt Tam, Mt. Tam Cheese, Nevada, NV, Orange, Oranges, Organic Tequila, Pastries, Pastry, Pea, Peach, Peach-Bourbon Ketchup, Peaches, Pear, Peas, Pig, Pistachio, Pistachios, Pork, Pot de Creme, Potato, Potatoes, Pots de Creme, Pretzel, Pretzels, Prosciutto, Prosciutto di Parma, Red Wine, Red Wine Pear, Red Wine Pears, Rosemary, Salt, Sauce, Sea Salt, Sherry, Sherry Wine, Sicilian Pistachio, Sicilian Pistachio Pot de Creme, Sicilian Pistachios, Sin City, Skinny Fries, Skinny Fry, SkyBar, SkyBar at Waldorf Astoria, SkyBar at Waldorf Astoria Las Vegas, Snack, Snacks, Spanish Trail, Sugar, Sweet Potato, Sweet Potato Fries, Sweet Potato Fry, Sweet Potatoes, Syrup, Tahitian Vanilla, Tahitian Vanilla Pot de Creme, Tater Tot, Tater Tots, Tequila, The Atomic, The Strip, Tomato, Tomatoes, Tot, Tots, Trail Mix, Vacherin, Valdeon Blue, Valdeon Blue Cheese, Vanilla, Vanilla Vacherin, Vegas, Vivian Chang, Vodka, Waldorf Astoria, Waldorf Astoria Las Vegas, Wasabi, Wasabi Pea, Wasabi Peas, White Chocolate, White Chocolate Pretzel, White Chocolate Pretzels, William Perbellini, Wine

December 31, 2018
11:59 PM
by: Uhockey

“Best of” 2018 – Meals, Savories, Sweets

2018 was a year of challenges, but also one of accomplishments. From building a new practice to helping mother and aunt relocate to Las Vegas the financial aspects of these last twelve months led to several self-imposed limitations while at the same time cementing a future in Sin City. Lighter in travel than years past 2018 nonetheless saw Liset and I go further north and south than either of us have ever ventured while on the home-front meals consisted of old favorites and new arrivals, plus opportunities to give back through writing and #supportlocal lunches at the office which amounted to over $38,400.00 in the pockets of local businesses in just 7-months.

What follows is a list of the most memorable meals and bites over the last 365-days, many of them literally “the best” while others may have shined brighter than they normally would have due to the circumstances. Thanks to all the Chefs, GMs and Servers involved and equally as much to those who I was fortunate enough to break Bread with.

Worldwide Most Memorable Meals

1 ) Smyth
2 ) Central
3 ) Fäviken Magasinet
4 ) Travail Kitchen and Amusements
5 ) Esperanto
6 ) Frantzen
7 ) Mi Tocaya Antojeria
8 ) Spoon and Stable
9 ) Benno
10 ) Somerset

Las Vegas Most Memorable Meals

1 ) Le Cirque
2 ) Michael Mina Restaurant
3 ) Herringbone
4 ) Bardot Brasserie
5 ) The Kitchen at Atomic
6 ) Restaurant Guy Savoy
7 ) b.B.d’s
8 ) Esther’s Kitchen
9 ) Jean Georges Steakhouse
10 ) Shiraz Restaurant

Worldwide Savory Dishes

1) Somerset – Ricotta Dumplings, Peas, Green Garlic, Mint, Parmesan

2) Felix Trattoria – Mortaio Pizza – Mortadella di Bologne, Ricotta, Pistachio di Bronte, Agrumato

3) Band of Bohemia – Osetra Reserve Caviar Crepe Cake – Smoked Sturgeon, Creme Fraiche, Cultured Butter

4) Spoon and Stable – Buckwheat Bigoli – ‘Nduja Salami, Heirloom Tomato, Pecorino Toscano, Lovage, Breadcrumbs

5) Smyth – Dungeness Crab, Foie Gras, Scrambled Kani Miso

6) Lilia – Mafaldini, Pink Peppercorn, Parmigiano

7) Esperanto – Ancient Grain Baguette, Bone Broth, Cows Butter

8 ) Don Tito – Pollo a la Brasa

9) Mi Tacoya Antojeria – Tuetano con Sabores de Caldo – Roasted Bone Marrow, Shortrib, Homemade Flour Tortilla

10) Frantzen – Roasted Guinea Fowl – Aurelie Billaud Homemade Butter, Blond Miso, Vin Jaune, Walnuts, Smoked Morel

Las Vegas Savory Dishes

1) Bardot Brasserie – Beef Wellington for Two – 14oz USDA Prime Filet, Prosciutto di Parma, Puff Pastry, Mushroom Duxelles, Foie Gras-Madeira Veloute

2) Carson Kitchen – Pork Tenderloin, Pretzel, Sage Infused Maple

3) Herringbone – Crispy Red Snapper – Panang Curry, Fall Squashes, Asparagus, Pickled Vegetables

4) Le Cirque – Pumpkin Ravioli, Sage Brown Butter, Alba White Truffles

5) Jean Georges Steakhouse – Mishima Ranch Smoked Wagyu Brisket – Black Pepper Lacquer, Soy and Fermented Bean Sauce

6) Restaurant Guy Savoy – Dry Aged Muscovy Duck Roasted on the Bone, Napoleon of Daikon and Foie Gras, Duck Farce Stuffed Blond Morel, Sauce Salmis

7) Shiraz – Fesenjan – Chicken, Sauce of Pomegranate Molasses and Ground Walnuts

8 ) Sparrow + Wolf – Japanese Sweet Potato – Salted Plum Crème Fraiche, Miso Butter, Furikake, Scallions, Crispy Lap Cheong

9) b.B.d’s – Broiled Luncheonette Burger – Prime Beef, American Cheese, Sesame Seed Bun

10) The Kitchen at Atomic – MMM – Mocha Oatmeal Stout Mole, Beef Cheek, Seasonal Pickles, Brown Butter Masa Dumplings

Worldwide Sweet Dishes

1) Chicha – Coca Fried Milk – Vanilla Cream, Quinoa Ice Cream

2) The Blue Stove – Spiced Guava Chess Pie with Orange Crème Fraiche

3) Segovia – Date, Mascarpone Cheese, Pistachios, Maple Syrup

4) Milkjam Creamery – Strawberry Shortcake Ice Cream – Strawberry Sherbet, Nilla Wafer Ice Cream

5) OSSO – Arroz con Leche – Aquarello Rice, Cinnamon, Cloves, Caramel Brulee, Apple Sorbet

6) Sunday in Brooklyn – Malted Pancakes, Hazelnut Maple Praline, Brown Butter

7) PVDonuts – Linzer Cookie Donut

8 ) Bakery & Spice – Frukt & Notbrod

9) Monteverde – Butterscotch Ice Cream Puff – Famous Grouse Scotch, Pineapple Glace, Buttered Pecans, Espresso

10) 112 Eatery – Tres Leches Cake, Sweet Cream

Las Vegas Sweet Dishes

1) Masso Osteria – Sticky Toffee Banana Pudding – Cookie Crunch, Coffee Cardamom Gelato, Butter Rum Sauce

2) Aureole – Coconut Bananas Foster – Malibu Caramel, Coconut Sorbet, Spiced Rum Financier, Macadamia Nuts

3) Rosallie – Almond Croissant

4) CRAFTkitchen – Blueberry and Lemon Cream Cruffin with Pink Lemonade Blueberries

5) Mr. Lucky’s 24/7 – Cookies & Cream Cakes – Chocolate Pancakes, Cookies & Cream Filling, Chocolate Cookie Pieces

6) New York Bagel N Bakery – Rainbow Cookie

7) Kitchen at Atomic – Beefy Monkey Bread – Honey Glazed Biscuits, Caul Fat, Shaved Cured Beef

8 ) Vetri Cucina – Polenta Budino, Gianduja Mousse, Candied Hazelnuts

9) Bronze Café – Peanut Butter Snickerdoodle

10) The Stove – Pecan Pie Pancakes – Buttermilk Pancakes, Pecans, Praline Filling, Pie Crust Crumble

Posted in Bardot, Bardot Brasserie, bBds, bBd’s, Benno, Best Of, Breakfast, Central, Crab, Croissant, Croissants, Dessert, Esperanto, Esther's Kitchen, Faviken, Fäviken, Faviken Magasinet, Fäviken Magasinet, Foie, Foie Gras, Food, Frantzén, Frantzen, Guy Savoy, Herringbone, Ice Cream, Jean Georges, Jean Georges Steakhouse, Las Vegas, Le Cirque, Mi Tocaya Antojeria, Michael Mina, Michael Mina Restaurant, Nevada, Pizza, Pork, Restaurant Guy Savoy, Shiraz, Shiraz Restaurant, Smyth, Somerset, Spoon & Stable, Spoon and Stable, Tasting Menu, The Kitchen at Atomic, Travail, Travail Collective, Travail Kitchen, Travail Kitchen and Amusements, Truffle, Truffles, Vacation Tagged 'Nduja Salami, 100% Maple Syrup, 100% Pure Maple Syrup, 112 Eatery, 14oz USDA Prime Filet, 3 Milks, 3 Milks Cake, 7) Shiraz, Agrumato, Agrumato Olive Oil, Alan Mardonovich, Alba White Truffle, Alba White Truffles, Almond, Almond Croissant, Almond Croissants, Almonds, American Cheese, Ancient Grain, Ancient Grain Baguette, Ancient Grains, Antonio Nunez, Apple, Apple Sorbet, Apples, Aquarello Rice, Åre, Arroz con Leche, Ashley Costa, Asparagus, Astrid Gutsche, Athena Elaine Thicksun, Athena Thicksun, Aurelie Billaud Homemade Butter, Aureole, b.B.d’s, Baguette, Baguettes, Bakery & Spice, Banana, Banana Pudding, Bananas, Bananas Foster, Band of Bohemia, Bardot, Bardot Brasserie, Bean, Beans, Beef, Beef Bresaola, Beef Brisket, Beef Cheek, Beef Shortrib, Beef Shortribs, Beef Wellington, Beef Wellington for Two, Beefy Monkey Bread, Benno, Best Of, Best Of 2018, Beth Ryan-Small, Bigoli, Biscuit, Biscuits, Björn Frantzén, Black Pepper, Black Pepper Lacquer, Black Peppers, Blond Miso, Blond Morel, Blond Morels, Blueberries, Blueberry, Blueberry and Lemon Cream Cruffin, Blueberry and Lemon Cream Cruffin with Pink Lemonade Blueberries, Bone, Bone Broth, Bone Marrow, bones, Brad Manchester, Bradley Manchester, Bread, Breadcrumb, Breadcrumbs, Bresaola, Brian Howard, Brisket, Broiled Luncheonette Burger, 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Crab, CRAFTKitchen, Cream, Cream Puff, Cream Puffs, Creme, Crème Fraiche, Crepe Cake, Crispy Lap Cheong, Crispy Red Snapper, Croissant, Croissants, Cruffin, Crumble, Crust, Crusts, Cultured Butter, Cured Beef, Curry, Cusco, Daikon, Daikon Radish, Daikon Radishes, Dark Chocolate, Date, Dates, David Mozes, Dessert, Desserts, Diana Davila, Don Tito, Donut, Donuts, Doughnut, Doughnuts, Dry Aged Duck, Dry Aged Muscovy Duck, Dry Aged Muscovy Duck Roasted on the Bone, Duck, Duck Farce, Duck Farce Stuffed Blond Morel, Duck Liver, Dumpling, Dumplings, Dungeness Crab, Dylan Jobsz, endoedibles, Esperanto, Espresso, Esther's Kitchen, Evan Funke, Fall Squash, Fall Squashes, Famous Grouse, Famous Grouse Scotch, Farce, Fat, Fäviken, Fäviken Magasinet, Felix Trattoria, Fermented Bean, Fermented Bean Sauce, Fermented Beans, Fesenjan, Filling, Financier, Financiers, Fish, Flour Tortilla, Flour Tortillas, Foie, Foie Gras, Foie Gras-Madeira Veloute, Food, Foodie, Fowl, Frantzén, Fried Milk, Fruit and Nut Bread, Fruit Bread, Frukt & Notbrod, Furikake, Garlic, Gaston Acurio, Gavin Kaysen, Gelato, Gianduja, Gianduja Mousse, Glace, Green Garlic, Ground Walnut, Ground Walnuts, Guava, Guava Chess Pie, Guinea Fowl, Guy Savoy, Hazelnut, Hazelnut Maple Praline, Hazelnuts, Heirloom Tomato, Heirloom Tomatoes, Herringbone, Herringbone LV, Homemade Butter, Homemade Flour Tortilla, Honey, Honey Glazed Biscuit, Honey Glazed Biscuits, Ice Cream, IL, Illinois, Ivo Angelov, Jainine Jaffer, James Trees, Japanese Sweet Potato, Japanese Sweet Potatoes, Jaret Blinn, Järpen, Jean Georges, Jean Georges Steakhouse, Jean Georges Vongerichten, John Shields, Jonathan Benno, Jonathan Pluvinet, Josh Smith, Julien Asseo, Justin Kingsley Hall, Kani Miso, Karen Shields, Lacquer, Lap Cheong, Las Vegas, Le Cirque, Lee Wolen, Lemon, Lemon Cream, Lemons, Lilia, Lima, Linzer, Linzer Cookie, Linzer Cookie Donut, Linzer Cookie Doughnut, Liver, Lovage, Luncheonette Burger, LV, Macadamia, Macadamia Nut, Macadamia Nuts, Madeira, Madeira Wine, Mafaldini, Magnus Nilsson, Malibu Caramel, Malibu Rum, Malt, Malted Pancake, Malted Pancakes, Manhattan, Manitoba, Maple, Maple Syrup, Marc Vetri, Marty Lopez, Marty Red DeLeon Lopez, Masa, Mascarpone, Mascarpone Cheese, Masso Osteria, Mi Tacoya Antojeria, Mi Tocaya Antojeria, Michael Mina, Michael Mina Restaurant, Michael Uzmann, Mickey Harden, Milk, Milkjam, Milkjam Creamery, Minneapolis, Minnesota, Mint, Mints, Mishima Ranch, Mishima Ranch Smoked Wagyu Brisket, Miso, Miso Butter, MMM, MN, Mocha, Mocha Oatmeal Stout, Mocha Oatmeal Stout Mole, Molasses, Mole, Monkey Bread, Montesano's, Montesano's Eateria, Montesano's Italian Eateria, Monteverde, Monteverde Restaurant, Monteverde Restaurant & Pastificio, Morel, Morels, Mortadella, Mortadella di Bologne, Mortaio Pizza, Mousse, Mr. Lucky’s, Mr. Lucky’s 24/7, Muscovy Duck, Mushroom, Mushroom Duxelle, Mushroom Duxelles, Mushrooms, mustard, N'duja, Napoleon, Napoleon of Daikon and Foie Gras, Nevada, New York, New York Bagel n’ Bakery, Nick Sharpe, Nilla, Nilla Wafer Ice Cream, Nilla Wafers, Nut, Nuts, NV, NY, NYC, Oatmeal Stout, Olive Oil, Orange, Orange Crème Fraiche, Oranges, Osetra Caviar, Osetra Reserve Caviar, Osetra Reserve Caviar Crepe Cake, Osso, Panang Curry, Pancake, Pancakes, Parmesan, Parmesan Cheese, Parmigiano, Parmigiano Cheese, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Pasta, Pastries, Pastry, Pate a Choux, Pe, Pea, Peanut, Peanut Butter, Peanut Butter Snickerdoodle, Peanut Butter Snickerdoodles, Peanut Butter-Snickerdoodle Cookie, Peanut Butter-Snickerdoodle Cookies, Peanuts, Peas, Pecan, Pecan Pie, Pecan Pie Pancake, Pecan Pie Pancakes, Pecans, Pecorino, Pecorino Cheese, Pecorino Toscano, Pecorino Toscano Cheese, Pepper, Peppercorn, Peppercorns, Peppers, Peru, Peter Bastien, Pickle, Pickled Vegetable, Pickled Vegetables, Pickles, Pie, Pie Crust, Pie Crust Crumble, Pie Crusts, Pies, Pig, Pineapple, Pineapple Glace, Pineapples, Pink Lemonade Blueberries, Pink Lemonade Blueberry, Pink Peppercorn, Pink Peppercorns, Pistachio, Pistachio di Bronte, Pistachios, Pizza, Plum, Plums, Polenta, Polenta Budino, Pollo, Pollo a la Brasa, Pomegranate, Pomegranate Molasses, Pork, Pork Tenderloin, Praline, Praline Filling, Pralines, Pretzel, Pretzels, Prime Beef, Prime Filet, Prosciutto, Prosciutto di Parma, Providence, Pudding, Puff Pastry, Pumpkin, Pumpkin Ravioli, Pumpkins, Pure Maple Syrup, PVDonuts, Quinoa, Quinoa Ice Cream, Radish, Radishes, Rainbow Cookie, Rainbow Cookies, Raisin, Raisins, Raja Abdul Majid, Raja Majid, Ralph Perrazzo, Ravioli, Red Snapper, Restaurant Guy Savoy, Rhode Island, RI, Rice, Rice Pudding, Ricotta, Ricotta Cheese, Ricotta Dumpling, Ricotta Dumplings, Roasted Bone Marrow, Roasted Guinea Fowl, Robbinsdale, Rosallie, Rosallie Le French Cafe, Rotisserie Chicken, Rum, Sage, Sage Brown Butter, Sage Infused Maple, Salami, Salted Plum, Salted Plum Crème Fraiche, Salted Plums, Sauce, Sauce of Pomegranate Molasses and Ground Walnuts, Sauce Salmis, Sayan Isaksson, Scallion, Scallions, Scotch, Scott Commings, Scott Conant, Scott Simon, Scrambled Kani Miso, SE, Sean Griffin, Seasonal Pickle, Seasonal Pickles, Sébastien Polycarpe, Seed, Seeds, Segovia, Sesame, Sesame Seed, Sesame Seed Bun, Sesame Seed Buns, Sesame Seeds, Shaved Cured Beef, Sherbet, Shiraz, Shiraz Restaurant, Shortcake, Shortrib, Shortribs, Sin City, Smoked Morel, Smoked Morels, Smoked Sturgeon, Smoked Wagyu Brisket, Smyth, Snapper, Snickerdoodle, Snickerdoodle Cookie, Snickerdoodle Cookies, Snickerdoodles, Somerset, Sorbet, Soy, Soy and Fermented Bean Sauce, Soy Sauce, Sparrow + Wolf, Spiced Guava Chess Pie, Spiced Rum, Spiced Rum Financier, Spoon and Stable, Squash, Squashes, Steak, Steakhouse, Steve Montesano, Sticky Toffee Banana Pudding, Sticky Toffee Pudding, Stockholm, Strawberries, Strawberry, Strawberry Sherbet, Strawberry Shortcake, Strawberry Shortcake Ice Cream, Sturgeon, Sugar, Sunday in Brooklyn, Sweden, Sweet Cream, Sweet Potato, Sweet Potatoes, Syrup, Tami Blinn, Tasting Menu, Tenderloin, The Blue Stove, The Kitchen at Atomic, The Stove, Three Milks, Three Milks Cake, Toffee, Tomato, Tomatoes, Tortilla, Tortillas, Travail Kitchen and Amusements, Travel, Tres Leches, Tres Leches Cake, Truffle, Truffles, Tuetano con Sabores de Caldo, USDA Prime Filet, Vacation, Vanilla, Vanilla Cream, Vanilla Wafer, Vanilla Wafers, Vegas, Vegetable, Vegetables, Veloute, Vetri, Vetri Cucina, Vin, Vin Jaune, Virgilio Martínez, Wagyu, Wagyu Beef, Wagyu Brisket, Walnut, Walnuts, White Truffle, White Truffles, Whole Rotisserie Chicken, Wine, Winnipeg

December 29, 2018
4:20 PM
by: Uhockey

King Umberto Restaurant, Elmont NY

King Umberto Restaurant

Warm Rolls, Garlic Bread, Olive Oil

Pepperoni Sicilian Slice

Pepperoni Grandma Slice

Vodka Grandma Slice

Meatball Sicilian Slice

Fried Capellini – Fried Angel Hair Pasta, Cheese

Seafood Arancini – Risotto, Mozzarella Cheese, Crab, Shrimp, Scallops, Creamy Lobster Sauce

Potato Croquettes

Paglia E Fieno – Green and White Fettuccini, Cream, Onions, Prosciutto, Mushrooms, Peas, Grilled Chicken

Penne alla Vodka

Chicken Parmigiana – Tomato Sauce, Mozzarella Cheese

Milky Way – Chocolate Cake, Vanilla Mousse, Caramel Mousse, Chocolate Ganache

Pistachio Profiterole – Cream Puffs, Pistachio Ice Cream, Chocolate Ganache, Crushed Pistaschios

Tartufo Limoncello – Lemon Gelato, Limoncello Cream, Meringue Sprinkles

Located at 1343 Hempstead Turnpike since 1976 it was on the advice of John Arena (and generations of New Yorkers) that reservations were made at King Umberto, the Restaurant currently headed by Pietro Fuschetto and Giovanni Lombardi making up one half of the space in Elmont while their acclaimed Pizzeria featuring Pies by Ciro and John Cesarano accounts for the other fifty percent.

Focused on traditional Italian Cuisine steeped in America’s affinity for Red Sauce, the space tripling in size since its earliest years, guests will find ample street parking on Meacham Avenue prior to entering one of two doors, the first encountered nearly overflowing with guys eating Pizza at 4:00pm while the more formal dining room included only a few guests, though it also would be 3/4 full just ninety minutes later.

Elegant without being stuffy, the Bar up front compact and divided from a room decorated for the holidays, it was seated in a rounded booth that suited waiters arrived with menus and Water, the subsequent decision making a laborious process as nearly twenty items sounded delicious though the middle-aged server was happy to offer recommendations.

Warm in atmosphere and popular amongst an older crowd, accents from The Bronx prominent at a table of eight nearby, it was at the presentation of a complimentary Bread Basket that decisions were finalized, a quick run to the Pizzeria assuring nothing was overlooked and the waiter happy to oblige a request of five Slices to start.

In many ways a traditional Slice shop, the choice of Triangles or Squares favoring the latter with Grandma-style and Sicilian both offered, it was after a quick trip to the oven that Crust met teeth, a pronounced crunch giving way to soft Focaccia topped in Cheese, Sauce and Meatballs, the Pepperoni-topped version similar and clearly a product of long-fermented Dough while Grandma Slices were thinner but more crispy and most noteworthy for one topped in the Cesarano’s creamy Vodka Sauce.

Allowed time to finish every bite before proceeding to the combined course of Entrees and Appetizers, a daily special of Arancini sporting Seafood arguably too small for an adequate ratio of exterior to cheesy Rice, no such issue was found in King Umberto’s signature Fried Capellini that takes thin Noodles and binds them with Mozzarella and a bit of Egg before frying them, the result one addictive bite after another whether eaten naked or slathered in house Sauce.

Also enjoying elongated Potato Croquettes, a bit plain but beautifully textured, it was here that Pasta took center stage, ribbons of Fettuccini a bit heavy in the Sauce department but otherwise a compelling blend of Proteins and Vegetables while Penne topped in Vodka Sauce was expectedly remarkable considering the Pizza, as too was classic Chicken Parm offered in a portion easily sharable by two or more for just $21.95.

Again faced with tough choices at Dessert, over a dozen items made on-site, it was with limited stomach capacity remaining and a long flight to follow that only three were requested, the Profiteroles’ Choux unfortunately a bit flaccid while Tartufo featuring Gelato and Limoncello both made in-house was elegant and refreshing in contrast to seven layers of Cake and Frosting that does indeed resemble the eponymous Candy Bar but with far better ingredients and an expectedly superior texture by replacing Nougat with Vanilla Cream.

www.kingumberto.com

Posted in Bread Basket, Crab, Dessert, Elmont, Food, Ice Cream, Italian, King Umberto, King Umberto of Elmont, King Umberto Restaurant, King Umberto's, King Umberto's of Elmont, Lobster, New York, Pizza, Pork, Vacation Tagged Angel Hair Pasta, Angel-Hair, Arancini, Beef, Beef and Pork Meatball, Beef Meatball, Beef Meatballs, Bread, Butter, Cake, Cakes, Capellini, Capellini Pasta, Caramel, Caramel Mousse, Cheese, Chicken, Chicken Parm, Chicken Parmigiana, Chickens, Chocolate, Chocolate Cake, Chocolate Ganache, Ciro Cesarano, Cow, Cows, Crab, Crabs, Cream, Cream Puff, Cream Puffs, Creamy Lobster Sauce, Croquetta, Croquettas, Croquette, Croquettes, Crushed Pistaschio, Crushed Pistaschios, Dark Chocolate, Dessert, Desserts, Egg, Eggs, Elmont, endoedibles, Fettuccini, Fettuccini Pasta, Food, Foodie, Fried Angel Hair Pasta, Fried Angel-Hair, Fried Capellini, Ganache, Garlic, Garlic Bread, Gelato, Giovanni Lombardi, Grandma Pie, Grandma Pie Slice, Grandma Pizza, Grandma Slice, Grandma Square, Grandma Style, Grandma Style Pie, Grandma Style Pizza, Green and White Fettuccini, Green Fettuccini, Green Fettuccini Pasta, Grilled Chicken, Grilled Chickens, House Limoncello, Housemade Limoncello, Ice Cream, John Cesarano, King Umberto, King Umberto of Elmont, King Umberto Restaurant, King Umberto's, King Umberto's of Elmont, Lemon, Lemon Gelato, Lemons, Limoncello, Limoncello Cream, Lobster, Lobster Sauce, Lobsters, Long Island, Manhattan, Meatball, Meatball Sicilian Pie, Meatball Sicilian Pizza, Meatball Sicilian Slice, Meatballs, Meringue, Meringue Sprinkle, Meringue Sprinkles, Michael Uzmann, Milky Way, Milky Way Cake, Mousse, Mozzarella, Mozzarella Cheese, Mushroom, Mushrooms, New York, NY, Oil, Olive, Olive Oil, Olives, Onion, Onions, Paglia E Fieno, Parsley, Pasta, Pastries, Pastry, Pate a Choux, Pea, Peas, Penne, Penne alla Vodka, Penne Pasta, Pepperoni, Pepperoni Grandma Slice, Pepperoni Sicilian Pizza, Pepperoni Sicilian Slice, Pietro Fuschetto, Pig, Pistachio, Pistachio Ice Cream, Pistachio Profiterole, Pistachio Profiteroles, Pistachios, Pistaschio, Pizza, Pork, Potato, Potato Croquetta, Potato Croquettas, Potato Croquette, Potato Croquettes, Potatoes, Profiterole, Profiteroles, Prosciutto, Prosciutto di Parma, Rice, Rice Ball, Risotto, Roll, Rolls, Sauce, Scallop, Scallops, Seafood, Seafood Arancini, Shrimp, Sicilian Pie, Sicilian Pizza, Sicilian Slice, Sprinkle, Sprinkles, Sugar, Tartufo, Tartufo Limoncello, Tomato, Tomato Sauce, Tomatoes, Travel, Vacation, Vanilla, Vanilla Mousse, Vodka, Vodka Grandma Pizza, Vodka Grandma Slice, Vodka Sauce, Vodka Sauce Grandma Pizza, Vodka Sauce Grandma Slice, Warm Roll, Warm Rolls, White Fettuccini, White Fettuccini Pasta

December 29, 2018
8:35 AM
by: Uhockey

Pastiche Fine Desserts & Café, Providence RI

Pastiche Fine Desserts & Café

Cold Brew Coffee

Southern Pecan Tart with Whipped Cream

Poppyseed Scone

Old Fashioned Coconut Cake

Fruit Tart

Butterscotch Crumb Cake with Whipped Cream

Banana Cream Tart

Carrot Cake with Cream Cheese Frosting

Cream Cheese Brownie

Shut-out on Pastiche due to Holiday closures during two prior visits to Providence it was finally on Saturday that a group of eight gathered, one item each plus Coffee and Tea tallying $93, though the results attest to an eatery that has earned its accolades.

Originally founded as a wholesale concept, the idea to improve other Restaurants in the area eventually yielding the current Café at 92 Spruce Street, guests entering the space will quickly notice cozy environs created by tight seating and a European-air that sees many guests lingering over last bites and quiet conversation.

Not a place for the hurried, a queue commonly found both early and late on every day but Mondays (and Holidays) when closed, it is from seats that those dining-in are asked to order, auto-grat for large parties only appropriate as an hour-long stays undoubtedly cut into the bottom-line even though take-out business remains brisk.

Still owned by Eileen Collins and Brandt Heckert for over thirty-five years, competition most certainly having grown stronger though Pastiche remains the city’s most highly-regarded Bakery, it was not long after ordering that Beverages arrived, the Coffee a medium local roast with developed Caramel notes that paired well to first bites of a warmed Slice of Pecan Pie without any cloying “Jam” but instead heavily caramelized Nuts and thin but buttery Crust.

Producing some three-dozen choices on Federal Hill each day, such volume creating many difficult choices for those who cannot visit frequently, it was after just one bite of a Scone which eats more like a Muffin that attention turned to Coconut Cake, the crumb moist but airy between layers of Buttercream Frosting riddled with freshly-cut Pulp rather than the store-bought shredded stuff.

Not waiting any longer to sample the famous Fruit Tart, $8.50 per slice for Vanilla Custard, Kiwi, Peaches and Berries a bit steep though the Fruits are impeccable for the Northeast during Winter, those looking for a better bargain should instead consider a $6.50 wedge of Carrots, Raisins and Cream Cheese made bold by plenty of Cinnamon and Cloves or high-rise Banana Cream Pie that is second to none except perhaps Emeril Lagasse’s.

Saving richest for last, though tablemates were already proclaiming one of Pastiche’s daily specials as the best item ordered, it was immediately upon inserting fork that one could tell this was no ordinary “Crumb Cake,” thin ribbons of Butterscotch creating substantial heterogeneity and balanced sweetness only improved by Whipped Cream while the Cream Cheese Brownie was also good but definitely best shared considering its heft.

www.pastichefinedesserts.com

Posted in Breakfast, Coffee, Dessert, Food, Pastiche, Pastiche Fine Desserts, Pastiche Fine Desserts & Café, Providence, Rhode Island, Vacation Tagged Banana, Banana Cream, Banana Cream Pie, Banana Cream Tart, Bananas, Brandt Heckert, Bread, Brownie, Brownies, Butter, Butter Cream, Butter Cream Frosting, Buttercream, Buttercream Frosting, Butterscotch, Butterscotch Crumb Cake, Butterscotch Crumb Cake with Whipped Cream, Butterscotch Crumb Cakes, Cake, Cakes, Candied Pecan, Candied Pecans, Caramel, Carrot, Carrot Cake, Carrot Cake with Cream Cheese Frosting, Carrots, Cheese, Chocolate, Chocolate Brownie, Chocolate Brownies, Chocolate Fudge, Cinnamon, Clove, Cloves, Coconut, Coconut Cake, Coconut Cakes, Coconuts, Coffee, Cold Brew, Cold Brew Coffee, Cream, Cream Cheese, Cream Cheese Brownie, Cream Cheese Brownies, Cream Cheese Frosting, Cream Cheese Icing, Crumb Cake, Crumb Cakes, Custard, Dark Chocolate, Dessert, Desserts, Eileen Collins, endoedibles, Federal Hill, Food, Foodie, Frosting, Fruit, Fruit Pie, Fruit Pies, Fruit Tart, Fruit Tarts, Fruits, Fudge, Fudge Brownie, Fudge Brownies, Icing, Kiwi, Kiwi Fruit, Kiwi Fruits, Kiwis, Michael Uzmann, Old Fashioned Coconut Cake, Pastiche, Pastiche Fine Desserts, Pastiche Fine Desserts & Café, Pastries, Pastry, Peach, Peaches, Pecan, Pecan Pie, Pecan Tart, Pecans, Pie, Pies, Pineapple, Pineapples, Poppy Seed, Poppy Seeds, Poppyseed, Poppyseed Scone, Poppyseed Scones, Poppyseeds, Providence, Raisin, Raisins, Raspberries, Raspberry, Rhode Island, RI, Scone, Scones, Seed, Seeds, Shredded Coconut, Shredded Coconuts, Southern Pecan Pie, Southern Pecan Tart, Southern Pecan Tart with Whipped Cream, Strawberries, Strawberry, Sugar, Tart, Tarts, Travel, Vacation, Vanilla, Vanilla Custard, Walnut, Walnuts, Whipped Cream

December 28, 2018
2:00 PM
by: Uhockey

Sofra Bakery & Café, Cambridge MA

Sofra Bakery & Café

Biberli

Pistachio Poptart

Orange Blossom Morning Bun

Pear and Almond Bostock

Sweet Cheese Pastry with Chestnuts and Chai Crumb

Sesame Cashew Bite

Chocolate Hazelnut Baklava

Located in Cambridge since 2008, Chef Ana Sortun’s success at Oleana allowing she and Executive Pastry Chef Maura Kilpatrick plenty of room for “outside of the box” thinking in their second venture, it is almost immediately upon entry that Sofra Bakery & Café transports guests to a different place; one perfumed by Herbs and floral aromas like that of a Spice market but with chairs and Coffee.

Dreamed up while traveling in the Middle East and best defined as “Picnic,” an appropriate term considering the Salads and Soups sold alongside a market of imported goods and tempting Pastries, diners visiting the repurposed building at 1 Belmont Street progress left to right before doubling back, queues almost invariably present but moving quickly.

A recipient of multiple James Beard Foundation nominations but not yet a winner, though this has done nothing to stem the creativity on display in-store or available by way of the duo’s Soframiz Cookbook, those looking savory are bound to be tempted by Meze and Flatbreads while those in want of sweeter things will find over two-dozen daily options ranging $1.25 to $4.50.

Taking on the traditional flavors of Turkey, Greece and Lebanon with slight tweaks, an item titled Biberli featuring Peppers and Tomatoes atop Bread veiled in Haloumi Cheese but one example, it was with this still lingering on the lips that attention turned to a Pistachio “Poptart,” the texture actually closer to that of Toaster Strudel considering the layers and thick Frosting that plays well off ground Nut Filling.

Unfortunately only offering the famous Donuts and Pecan Praline Croissant on weekends, though it seems hard to believe any of them are better than a beautifully laminated Morning Bun that pulls apart like Monkey Bread with a fragrance reminiscent of Florida’s Orange groves, diners should also pay close attention to Danishes including one topped with Cream Cheese, Cardamom-Sugar and roasted Chestnuts.

Not in love with Sofra’s Bostock, the application of Fruit beneath Frangipane creating a dampness that feels like chewing on a sponge might, it is with Dark Chocolate that Baklava is transitioned from sweet to rich without compromising the mouthfeel, though if forced to choose Sofra’s best “Bite” that title would belong to Cashews suspended in thick Caramel atop a savory Sesame Seed base.

www.sofrabakery.com

Posted in Boston, Cambridge, Dessert, Food, Massachusetts, Sofra, Sofra Bakery, Sofra Bakery & Café, Sofra Bakery & Cafe, Vacation Tagged Almond, Almonds, Ana Sortun, Baklava, Biberli, Boston, Bread, Bun, Buns, Butter, Cake, Cakes, Cambridge, Caramel, Cardamom, Cashew, Cashews, Chai, Chai Crumb, Chai Crumbs, Chai Tea, Cheese, Chestnut, Chestnuts, Chocolate, Chocolate Hazelnut Baklava, Cream Cheese, Cream Cheese Pastry, Crumb, Crumbs, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Frangipane, Frosting, Haloumi, Haloumi Cheese, Hazelnut, Hazelnuts, Honey, Icing, MA, Massachusetts, Maura Kilpatrick, Michael Uzmann, Monkey Bread, Morning Bun, Morning Buns, Orange, Orange Blossom, Orange Blossom Honey, Orange Blossom Morning Bun, Orange Blossoms, Oranges, Pastries, Pastry, Pear, Pear and Almond Bostock, Pears, Pepper, Peppers, Pistachio, Pistachio Pop tart, Pistachio Pop tarts, Pistachio Poptart, Pistachio Poptarts, Pistachios, Pop Tarts, Pop-Tart, Poptart, PopTarts, Seed, Seeds, Sesame, Sesame Cashew Bite, Sesame Cashew Bites, Sesame Seed, Sesame Seeds, Sofra, Sofra Bakery, Sofra Bakery & Café, Sugar, Sweet Cheese, Sweet Cheese Pastry, Sweet Cheese Pastry with Chestnuts and Chai Crumb, Tea, Tomato, Tomatoes, Travel, Vacation

December 28, 2018
11:00 AM
by: Uhockey

Lincoln Tavern and Restaurant, South Boston MA

Lincoln Tavern and Restaurant

Cold Brew Coffee

Birthday Cake Sticky Bun – Cream Cheese Ice Cream, Funfetti Crumble

Caramel Delight Donut – Salted Caramel Glaze, Toasted Coconut, Chocolate Drizzle

Lasagna Pizza – Housemade Bolognese, Whipped Ricotta, Fresh Mozzarella, Basil, Pasta

Totchos – Tater Tots, Smoked Bacon, Jalapeno Queso, Chipotle Pico de Gallo, Pickled Jalapenos, Black Olives, Black Beans, Cilantro-Lime Sour Cream, Shredded Lettuce

Chronic Bacon & French Toast Nuggets – Maple Cider Braised Bacon, Cornflake Crusted French Toast Bites, Fresh Berries

Hot Chocolate Pancakes – Chocolate Chip Pancakes, Warm Dark Chocolate Sauce, Toasted Marshmallows

Located in South Boston and known for creative Pub Grub it is every Friday from 10a-3p that Lincoln Tavern offers its Test Kitchen Brunch, and on 12/28 presenting the twenty best plates from 2018 it was mobbed, late seating despite reservations to begin and over an hour between Appetizers and Entrees marring what would have otherwise been a fine meal.

Serving Southies since 2012 when Eric Aulenback opened the place, his idea to create “a comfortable meeting spot for locals looking to share stories at the end of their long day” having since turned into one of the area’s most beloved eateries, it was having made good time from Providence that four guests arrived early, a reservation made thirty days prior coming and going without so much as an apology from three overwhelmed hostesses clearly not accustomed to such a crowd during day-shift.

Happy for the success and understanding the delay, though not the lack of updates as more than fifteen minutes passed, it was eventually at a four-top near the front that the group was accommodated, pre-scouting the menu of no perceivable benefit as waiters and waitresses were equally swamped and virtually impossible to communicate with given the cramped layout and excessive volume.

Toqued by Nicholas Dixon, a former Mina group Chef at MGM Las Vegas’ Nobhill Tavern, it was while watching another table tuck in that a young woman suddenly arrived with notepad in hand, her suggestion to take drink orders met by a decision to request everything at once and one of her Back Staff soon delivering one Cocktail, two Cold Brew Coffees and Juice that were removed from the bill at meal’s end as a result of what was about to transpire.

In reality a former department store, though difficult to appreciate in its current format with two bars, a tin ceiling and heavy wooden booths, it was while shouting over the crowd that three plates would arrive, the $5 Donut unjustifiably costly in terms of taste or texture while similarly-priced Brioche gussied up by Sprinkles and tangy Ice Cream was sharable yet so good guests were fighting over the last bite.

Finding it a bit odd that Pizza came alongside Pastries, though the combination of Bolognese, Whipped Ricotta and Pasta with a bit of bite was an impressive specimen straight out of the wood-fired oven, it was here that things became problematic, the waitress or kitchen clearly having made a mistake as forty-five minutes passed before she returned asking whether the meal’s second half had shown up.

Clearly flustered, but at the same time going out of her way to remedy the situation best as possible, it was with the aforementioned “comp” announced by a floor manager that three more dishes arrived after twenty more minutes, the “Totchos” quickly making friends with those who like a bit of heat while those who fancy Dessert for Breakfast disregarded average Pancakes that tasted like they were bathed in Hershey Syrup in favor of “Chronic Bacon & French Toast Nuggets” that placed custard-soaked fried Bread beneath a mix of crispy and sweet Pork plus Berries and Maple Syrup.

www.lincolnsouthboston.com

Posted in Boston, Breakfast, Coffee, Dessert, Food, French Toast, Ice Cream, Lincoln Tavern, Lincoln Tavern and Restaurant, Lincoln Tavern South Boston, Massachusetts, pancake, Pancakes, Pizza, Pork, South Boston, Vacation Tagged 100% Maple Syrup, 100% Pure Maple Syrup, Bacon, Basil, Bean, Beans, Beef, Birthday, Birthday Cake, Birthday Cake Sticky Bun, Black Bean, Black Beans, Black Olive, Black Olives, Blackberries, Blackberry, Blueberries, Blueberry, Bolognese, Bolognese Sauce, Boston, Braised Bacon, Bread, Brioche, Brioche Bread, Brunch, Bun, Buns, Butter, Cake, Cakes, Caramel, Caramel Delight, Caramel Delight Donut, Caramel Delight Doughnut, Caramel Glaze, Cheese, Chip, chipotle, Chipotle Pepper, Chipotle Peppers, Chipotle Pico de Gallo, Chipotles, Chips, Chocolate, Chocolate Chip, Chocolate Chip Pancake, Chocolate Chip Pancakes, Chocolate Chips, Chocolate Drizzle, Chocolate Sauce, Chronic Bacon, Chronic Bacon & French Toast Nugget, Chronic Bacon & French Toast Nuggets, Cider, Cilantro, Cilantro-Lime Sour Cream, Cinnamon, Coconut, Coconuts, Coffee, Cold Brew Coffee, Cornflake, Cornflake Crusted French Toast, Cornflake Crusted French Toast Bite, Cornflake Crusted French Toast Bites, Cornflakes, Cow, Cows, Cream, Cream Cheese, Cream Cheese Ice Cream, Crumble, Crumbles, Dark Chocolate, Dark Chocolate Sauce, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Drizzle, endoedibles, Eric Aulenback, Food, Foodie, French Toast, French Toast Nugget, French Toast Nuggets, Fresh Berries, Fresh Berry, Fresh Mozzarella, Fresh Mozzarella Cheese, Funfetti, Funfetti Cake, Funfetti Cakes, Funfetti Crumble, Glaze, Hot Chocolate, Hot Chocolate Pancake, Hot Chocolate Pancakes, Housemade Bolognese, Ice Cream, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapeno Queso, Jalapenos, Lasagna, Lasagna Pizza, Lettuce, Lime, Limes, Lincoln Tavern, Lincoln Tavern and Restaurant, Lincoln Tavern South Boston, MA, Maple, Maple Braised Bacon, Maple Cider, Maple Cider Braised Bacon, Maple Syrup, Marshmallow, Marshmallows, Massachusetts, Michael Uzmann, Mozzarella, Mozzarella Cheese, Nicholas Dixon, Nick Dixon, Nugget, Nuggets, Olive, Olives, Pancake, Pancakes, Pasta, Pastries, Pastry, Pepper, Peppers, Pickled Jalapeno, Pickled Jalapenos, Pico de Gallo, Pig, Pizza, Pork, Potato, Potatoes, Pure Maple Syrup, Queso, Ricotta, Ricotta Cheese, Salt, Salted Caramel, Salted Caramel Glaze, Sauce, Shredded Coconut, Shredded Coconuts, Shredded Lettuce, Smoked Bacon, Sour Cream, South Boston, Sprinkle, Sprinkles, Sticky Bun, Sticky Buns, Sugar, Syrup, Tater Tot, Tater Tots, Tator Tot, Tator Tots, Toasted Coconut, Toasted Coconuts, Toasted Marshmallow, Toasted Marshmallows, Tomato, Tomatoes, Totcho, Totchos, Travel, Vacation, Vanilla, Warm Dark Chocolate Sauce, Whipped Ricotta, Whipped Ricotta Cheese, Yeast, Yeast Donut, Yeast Donuts, Yeast Doughnut, Yeast Doughnuts

December 28, 2018
8:00 AM
by: Uhockey

LaSalle Bakery (Smith Street,) Providence RI

LaSalle Bakery

Corn Muffin

Carrot Cake Muffin

Torrone

Cream Cheese Danish

Lobster Tail

Sfogliatelle

With two locations in Providence and an enormous array of options LaSalle Bakery is one of those places that falters for trying, its selection as “2011 National Retail Bakery of the Year” by Modern Baking still prominently displayed in literature but apparently creating an “everything to everyone” culture where quantity outranks quality both in terms of portion size and sheer volume of choices.

Named after the educational institution across Smith Street, the second storefront not far off at 685 Admiral, it is immediately upon entering the brightly lit Café that the corporate feel hangs heavy, a cluster of seats up front and polished “welcome to LaSalle Bakery” coming from a youthful staff tucked behind Pastry cases.

Owned by a second generation of Michael Manni at this time, Senior having purchased LaSalle from its owner in 1975, first time guests will need a moment to peruse before making decisions, the focus Italian but additionally including oversized Muffins, Croissants, Scones and Bagels.

Visually appealing but higher priced than the likes of Silver Star, DeLuise or The Original Italian Bakery, an Elmhurst address producing clientele quite different from the ethnic cohort seen at the others, it was beginning with a $2.49 Corn Muffin that disappointment arrived fast, the crumb dry and mealy without flavor while Carrot Cake inexplicably followed suit despite a good amount of Raisins.

Partially improving henceforth, housemade Torrone a rare treat stateside and at LaSalle setting a high standard for lightness amidst flavors of Almond and Citrus, those seeking another signature should feast their eyes upon Manni’s “Lobster Tail” stuffed end-to-end with Pastry Cream, though Sfogliatelle fares less well thanks to filling that wets the Pastry and stands in direct contrast to an insipid Cream Cheese Danish featuring less than a tablespoon of its most important ingredient.

www.lasallebakery.net

Posted in Breakfast, Dessert, Food, Italian, LaSalle, LaSalle Bakery, LaSalle Bakery Smith Street, Providence, Rhode Island, Vacation Tagged Almond, Almonds, Bakery, Bread, Butter, Cake, Cakes, Carrot, Carrot Cake, Carrot Cake Muffin, Carrot Cake Muffins, Carrots, Cheese, Citrus, Cookie, Cookies, Corn, Corn Muffin, Corn Muffins, Cornmeal, Cream, Cream Cheese, Cream Cheese Danish, Cream Cheese Danishes, Cream Cheese Frosting, Cream Cheese Icing, Cream Filling, Danish, Danishes, Dessert, Desserts, endoedibles, Filling, Food, Foodie, Frosting, Honey, Icing, Italian, LaSalle, LaSalle Bakery, LaSalle Bakery Smith Street, Lemon, Lemons, Lobster Tail, Michael Manni, Michael Uzmann, Muffin, Muffins, Nougat, Nougats, Orange, Oranges, Pastries, Pastry, Pastry Cream, Providence, Raisin, Raisins, Rhode Island, RI, Ricotta, Sfogliatella, Sfogliatelle, Sugar, Torrone, Travel, Vacation, Vanilla, Walnut, Walnuts

December 28, 2018
7:05 AM
by: Uhockey

DeLuise Bakery, Providence RI

DeLuise Bakery

Chocolate Buttercream Yeast Doughnut

Glazed Yeast Doughnut

Glazed Old Fashioned Doughnut

Glazed Cake Twist Doughnut

Vanilla Custard Zeppole

Lemon Bar

Cream Cheese Danish

Black Raspberry Jam Powdered Sugar Bismark

Sfogliatelle

A staple of Providence’s Italian community since 1938 it was early Friday morning that a stop was made at DeLuise Bakery, the original location in Cranston now with a satellite in Mount Pleasant that still doing things the same way they always have to the delight of locals from Tuesday through Sunday.

Situated at 1251 Chalkstone Avenue adjacent a string of small businesses, each with their own designated parking though none were open at 7:00am, it was with a light rain falling that DeLuise was found empty, the smell of Yeast hanging in air and service exceedingly pleasant from a woman who not only seemed interested in making a sale but also teaching a history lesson.

Different from other local Bakeries in terms of their offerings, scratch-made Doughnuts filling one whole case with others featuring a collection of Pies, Cakes and Ethnic Pastries, it was after being gifted a fluffy ring topped in Chocolate Frosting that eight additional items were purchased, the simple Glazed Doughnut clearly not from a mix given its base that eats something like Angel Food but with more thickness.

Moving next to a pair of heartier Doughnuts, both the Old Fashioned and Twist offering a touch of tanginess by way of Sour Cream, fans of filled Doughnuts should not miss out on Bismarks heavily coated in Powdered Sugar and stuffed with housemade Raspberry Preserves, the cost about 1/4 that of Orwasher’s in New York and the overall quality of both Dough and Fruit better.

Not about to pass on some of the Italian offerings, but stopping along the way for a particularly tart Lemon Bar and oblong Danish with light lamination topped by a thin layer of Cream Cheese, suffice it to say that DeLuise’s Zeppole does not suffer the sogginess of so many others despite being packed with Custard while their Sfogliatelle does not separate quite as cleanly as that of The Original Italian Bakery in Johnston, though it is still very good.

www.facebook.com/DeLuiseBakery

Posted in Breakfast, DeLuise, DeLuise Bakery, DeLuise Bakery Providence, Dessert, Food, Providence, Rhode Island, Vacation Tagged Bar, Bismark, Bismark Donut, Bismark Doughnut, Black Raspberries, Black Raspberry, Black Raspberry Jam, Black Raspberry Jam Powdered Sugar Bismark, Black Raspberry Jelly, Black Raspberry Preserves, Bread, Butter, Buttercream, Buttercream Frosting, Cake, Cake Donut, Cake Donuts, Cake Doughnut, Cake Doughnuts, Cakes, Cheese, Chocolate, Chocolate Buttercream, Chocolate Buttercream Frosting, Chocolate Buttercream Yeast Donut, Chocolate Buttercream Yeast Doughnut, Confectioner's Sugar, Cream, Cream Cheese, Cream Cheese Danish, Custard, Danish, Danishes, DeLuise, DeLuise Bakery, DeLuise Bakery Providence, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Food, Foodie, Frosting, Glaze, Glazed Cake Twist Donut, Glazed Cake Twist Doughnut, Glazed Old Fashioned Donut, Glazed Old Fashioned Doughnut, Glazed Yeast Donut, Glazed Yeast Doughnut, Jam, Jelly, Lemon, Lemon Bar, Lemon Bars, Lemon Zest, Lemons, Maraschino Cherries, Maraschino Cherry, Michael Uzmann, Old Fashioned, Old Fashioned Donut, Old Fashioned Donuts, Old Fashioned Doughnut, Old Fashioned Doughnuts, Pastries, Pastry, Powdered Sugar, Preserves, Providence, Raspberries, Raspberry, Rhode Island, RI, Sfogliatella, Sfogliatelle, Sugar, Travel, Twist Donut, Twist Donuts, Twist Doughnut, Twist Doughnuts, Vacation, Vanilla, Vanilla Custard, Vanilla Custard Zeppole, Yeast, Yeast Donut, Yeast Doughnut, Zeppole, Zeppoles, Zest

December 27, 2018
6:00 PM
by: Uhockey

Persimmon, Providence RI

Persimmon

Hot-Buttered Rum & Cider – Apple Cider, Rum, Compound Caramel Butter, Nutrmeg

Three Guarantees – Amaras Espadin Mezcal, Lustau Pedro Ximenez, Sherry, Lime, Jalapeno

Sourdough Bread, Salted Butter

Native Butternut Squash Soup, Caramelized Walnuts, Squash Seeds, Smoked Maple

Bucatini Carbonara, House Guanciale, Pecorino Romano Cheese, Black Pepper

Spaghetti Bolognese, Parmigiano-Reggiano Cheese

Black Spaghetti, Bottarga di Muggine, Chili Flakes, Breadcrumbs, Almond Oil

Pan Seared Foie Gras, Duck Neck Confit, Quince, Apple, Pear, Smoked Gizzard, Duck Jus

Boneless Chicken Wing, Thai Curry, Lemongrass, Peanuts, Thai Basil, Mint

Slow Roasted Venison Loin, Caramelized Sunchokes, Medjool Dates, Venison Jus

Native Apple Profiteroles, Ginger Ice Cream, Apple Compote

Ricotta Ice Cream, Concord Grape Sauce, Celery, Caramelized White Chocolate Blondie

Native Sweet Potato Cheesecake, Crunchy Autumn Garnishes, Whipped Cream

Dark Chocolate Semifreddo, Textures of Valrhona Chocolate, Hazelnuts

In a city where “fine dining” almost always means Italian Persimmon’s Champe and Lisa Speidel offer a rare alternative to Birch, the space in Fox Point visited days after Christmas found serving a seasonal array of plates built on quality ingredients and classic technique.

Described as “New American,” but built on global influence, an address at 99 Hope Street occupied since 2016 after several years in Bristol, it is passing by pictures of the namesake Fruit that guests find themselves in one of two rooms, a well-stocked Bar the focal point of one while an open kitchen can be seen from the other.

Dimly let and small in staff, only two waiters noted despite at least fifty diners spread across the Restaurant, it was after ordering drinks including viscous Hot Buttered Rum that the server began to make suggestions, house-fabricated Pasta an easy sell to this four-top but Dinner actually beginning with a bowl of Soup made from pureed Butternut Squash plus smoked Syrup, Nuts and Seeds.

A bit confused by the choice to serve over-proofed Sourdough, the flavor fine but Crust hard and virtually no body, it is fortunate that three bowls of Noodles came from a more subtle hand, the Bucatini not over-salted like so many others while both standard Spaghetti and one made with Squid Ink were al dente and complicated, the former undoubtedly incorporating some Offal into the Bolognese while shaved Bottarga added a creamy finish to the black Strands that were not too hot despite the inclusion of Chili Flakes.

Moving onward, the waiter’s awkward manners giving way to a little personality as he realized this was a knowledgeable group wanting to talk Food, it was at prices far lower than Boston or New York that Foie Gras and Venison were offered, the latter a marvelous piece of Meat allowed to display its full flavor profile alongside sweet and earthy accoutrements while Duck Liver was nicely seared and expectedly rich, as too was the fatty neck and smoked Gizzard that went well with locally harvested Fruits.

Underwhelmed by the Thai-inspired Chicken “Wing,” which was in reality a Roulade wrapped in crispy skin that found itself lost to too many Herbs, it was after a second round of Cocktails that Desserts arrived, the Profiteroles’ Choux unfortunately not standing up to Ice Cream and Compote but the rest all enjoyable with special mention warranted for Ricotta Ice Cream that used thinly sliced Celery imbued with Simple Syrup as a counterpoint to reduced Grapes and a sugary Blondie.

www.persimmonri.com

Posted in Bread Basket, Dessert, Foie, Foie Gras, Food, Ice Cream, Persimmon, Persimmon Restaurant, Pork, Providence, Rhode Island, Vacation Tagged Almond, Almond Oil, Almonds, Amaras Espadin, Amaras Espadin Mezcal, Apple, Apple Cider, Apple Compote, Apple Profiterole, Apple Profiteroles, Apples, Autumn Garnish, Autumn Garnishes, Basil, Black Pepper, Black Peppers, Black Spaghetti, Blondie, Blondies, Bolognese, Boneless Chicken Wing, Bottarga, Bottarga di Muggine, Bread, Bread Crumb, Bread Crumbs, Breadcrumb, Breadcrumbs, Bucatini, Bucatini Carbonara, Bucatini Pasta, Butter, Buttered Rum, Butternut Squash, Butternut Squash Soup, Cake, Cakes, Caramel, Caramelized Sunchoke, Caramelized Sunchokes, Caramelized Walnut, Caramelized Walnuts, Caramelized White Chocolate Blondie, Carbonara, Celery, Champe Speidel, Cheese, Cheese Cake, Cheesecake, Chicken, Chicken Wing, Chili, Chili Flake, Chili Flakes, Chili Pepper, Chili Peppers, Chilis, Chocolate, Chocolate Semifreddo, Cider, Cinnamon, Cocktail, Cocktails, Compote, Compound Butter, Compound Caramel Butter, Concord Grape, Concord Grape Sauce, Concord Grapes, Confit, Cookie, Cookies, Cranberries, Cranberry, Cream, Crunchy Autumn Garnishes, Crust, Curry, Dark Chocolate, Dark Chocolate Semifreddo, Date, Dates, Deer, Dessert, Desserts, Duck, Duck Jus, Duck Liver, Duck Neck, Duck Neck Confit, Ducks, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Fish, Fish Roe, Foie, Foie Gras, Food, Foodie, Ginger, Ginger Ice Cream, Gizzard, Grape, Grapes, Guanciale, Hazelnut, Hazelnuts, Hot Buttered Rum, Hot-Buttered Rum & Cider, House Guanciale, Ice Cream, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Jerusalem Artichoke, Jerusalem Artichokes, Jus, Lemongrass, Lime, Limes, Lisa Speidel, Liver, Loin, Lustau, Lustau Pedro Ximenez, Maple, Maple Syrup, Medjool Date, Medjool Dates, Mezcal, Michael Uzmann, Mint, Mints, Native Apple, Native Apple Profiteroles, Native Apples, Native Butternut Squash Soup, Native Sweet Potato, Native Sweet Potato Cheesecake, Native Sweet Potatoes, Neck, Nutrmeg, Offal, Oil, Pan Seared Foie Gras, Parmigiano, Parmigiano Cheese, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Pasta, Pastries, Pastry, Peanut, Peanuts, Pear, Pears, Pecorino, Pecorino Cheese, Pecorino Romano, Pecorino Romano Cheese, Pedro Ximenez, Pepper, Peppers, Persimmon, Persimmon Restaurant, Pig, Pork, Profiterole, Profiteroles, Providence, Quince, Rhode Island, RI, Ricotta, Ricotta Cheese, Ricotta Cheese Ice Cream, Ricotta Ice Cream, Roasted Venison, Roasted Venison Loin, Roe, Rum, Salt, Salted Butter, Sauce, Seared Foie Gras, Seed, Seeds, Semifreddo, Sherry, Sherry Wine, Skin, Slow Roasted Venison Loin, Smoked Gizzard, Smoked Maple, Smoked Maple Syrup, Soup, Sourdough, Sourdough Bread, Spaghetti, Spaghetti Bolognese, Squash, Squash Seed, Squash Seeds, Squashes, Sugar, Sunchoke, Sunchokes, Sweet Potato, Sweet Potato Cheese Cake, Sweet Potato Cheesecake, Sweet Potatoes, Syrup, Textures of Valrhona Chocolate, Thai, Thai Basil, Thai Curry, Three Guarantees, Tomato, Tomatoes, Travel, Vacation, Valrhona, Valrhona Chocolate, Vanilla, Venison, Venison Jus, Venison Loin, Walnut, Walnuts, Whipped Cream, White Chocolate, White Chocolate Blondie, Wine, Wing, Wings, Yolk, Yolks

December 27, 2018
2:00 PM
by: Uhockey

The District, Providence RI

The District

Oven Fired Garlic Knots – Garlic, Parmesan Cheese, Parsley Oil, Marinara

Tator Tots – Ketchup

Margherita Pizza – Tomato, Basil, Mozzarella Cheese, Half Prosciutto

Found at the center of Providence’s former Jewelry District it was upon finding Timmy’s Legendary Grilled Pizza once again closed that a group of six re-routed to The District, a space self-described as “a pizza fanatics love child” most certainly not.

Opened by Richard Storti in late 2016, a prior career in finance allowing to build a place built to please a workaday crowd as well as those out at night, it was entering through the empty Bar at 2:00pm that a table was offered, the menu largely focused on Sandwiches, Salads and Pizza soon to be found sold out of Meatballs which converted a four plate order into just an Appetizer, Side and Pie.

Playing music a bit too loud, though not uncomfortably so, it was no more than five minutes before re-warmed Knots arrived alongside Tater Tots, the former small and dense though Sauce was fine while the latter was poorly stacked which led to Ketchup tipping over and making quite a mess.

Fairly certain that Tots were also reheated from earlier, the texture crunchy but dry, it was perhaps fifteen minutes later that a simple Margherita arrived tableside, the Dough un-fermented and loaded with Semolina that added color but compromised consistency while Mozzarella was visibly overcooked and added Prosciutto cut too thick.

www.thedistrictri.com

Posted in Food, Italian, Pizza, Pork, Providence, Rhode Island, The District, Vacation Tagged Basil, Bread, Butter, Cheese, endoedibles, Food, Foodie, Garlic, Garlic Knot, Garlic Knots, Ketchup, Margherita, Margherita Pizza, Marinara, Marinara Sauce, Michael Uzmann, Mozzarella, Mozzarella Cheese, Oil, Oven Fired Garlic Knots, Parmesan, Parmesan Cheese, Parsley, Parsley Oil, Pig, Pizza, Pork, Potato, Potatoes, Prosciutto, Providence, Rhode Island, RI, Richard Storti, Sauce, Tator Tot, Tator Tots, The District, Tomato, Tomato Sauce, Tomatoes, Tot, Tots, Travel, Vacation

December 27, 2018
11:00 AM
by: Uhockey

PVDonuts [2,] Providence RI

PVDonuts

Red Velvet Cheesecake Filled Donut

Pizzelle Brioche Donut

PB&J Fritter

Rainbow Cookie Old Fashioned Donut

Cereal Milk Brioche Donut

Blueberry Cake Donut

Dunkaroos Brioche Donut

Cookie Butter Brioche Donut

Carrot Cake Donut

Milk & Cookies Filled Donut

Mexican Hot Chocolate Filled Donut

Matcha Snickerdoodle Brioche Donut

Puppy Chow Old Fashioned Donut

German Chocolate Brioche Donut

Gingerbread Cake Donut

Chocolate Crinkle Cookie Old Fashioned Donut

Visited for the first time almost exactly 11 months prior PVDonuts was the only “repeat” featured on this trip to the Northeast, and barring unexpected closure it will remain that way each and every time Providence is visited as the only Donut shop on equal footing is all the way across America in Southern California at Sidecar.

Doubled in size since last Winter, Paul and Lori Kettelle’s ever-changing list of scratch-made rounds an undeniable hit that still sees lines daily, it was via pre-order that sixteen flavors were selected for 11am pickup, early arrival no problem as money was exchanged for two boxes that approached ten pounds in total weight.

Obviously sharing such a haul amongst several, six adults plus a child and infant to be precise, it was while pictures were snapped that a filled Red Velvet Cheesecake was first divided, the liquid interior spilling forth sweet enough to temper tangy Cream Cheese Frosting while Pizzelle in follow-up used the classic Cookie as added texture for the springy Brioche below.

Still impressed by PVDonut’s multitude of styles, the rarity of seeing Fritters, Crullers, Cake, Old Fashioned and Yeast in the same shop not lost on a connoisseur, it was with Peanut Butter plus Jelly that one of the former was found rich and indulgent, though even better was a seasonal “Rainbow Cookie” that riffed on the Italian Bakery classic flawlessly by way of both Almond Extract and Raspberry Jam.

Less enamored with Cereal Milk, though Fruity Pebbles have never been a favorite, it was back on track with Blueberry Cake featuring no mix but fresh local Fruit and Juice before tasting the Thursday-only Dunkaroo, a flood of childhood memories coming back just as they likely do for Belgians fortunate enough to taste Lori’s Brioche slathered in spreadable Speculoos.

Showing well with Carrot Cake, though Walnuts or Raisins would have added to the effect, there was absolutely nothing wrong with “Milk & Cookies” which spilled forth its contents readily while Matcha Snickerdoodle thankfully allowed Cinnamon-Sugar to be the prevailing flavor, just as did Mexican Hot Chocolate, though there was most certainly a perceptible amount of heat on the finish.

Finishing with what was assumed to be richest, fried Gingerbread certainly an idea whose time has come, it was as others marveled over German Chocolate with gooey Coconut Jam that attention was instead focused on two more Old Fashioned options, the one called Puppy Chow texturally masterful with light Peanut Butter undertones while Crinkle Cookie featured its house-baked namesake atop Ganache and a crumbly Sponge that will challenge even the most devout Chocoholic to finish without a glass of Milk or cup of Coffee in hand.

www.pvdonuts.com

Posted in Breakfast, Dessert, Food, Providence, PV Donuts, PVDonuts, Rhode Island Tagged Almond, Almond Extract, Almonds, Blueberry Cake Donut, Blueberry Cake Doughnut, Blueberry Donut, Blueberry Doughnut, Bread, Brioche Donut, Brioche Donuts, Brioche Doughnut, Brioche Doughnuts, Butter, Cake, Cake Donut, Cake Donuts, Cake Doughnut, Cake Doughnuts, Cakes, Caramel, Carrot, Carrot Cake, Carrot Cake Donut, Carrot Cake Doughnut, Carrots, Cayenne, Cayenne Pepper, Cayenne Peppers, Cereal, Cereal Milk Brioche Donut, Cereal Milk Brioche Doughnut, Cereal Milk Donut, Cereal Milk Doughnut, Cheese, Cheese Cake, Cheesecake, Chex, Chex Cereal, Chocolate, Chocolate Cookie, Chocolate Cookies, Chocolate Crinkle Cookie, Chocolate Crinkle Cookie Donut, Chocolate Crinkle Cookie Doughnut, Chocolate Crinkle Cookie Old Fashioned Donut, Chocolate Crinkle Cookie Old Fashioned Doughnut, Chocolate Crinkle Cookies, Cinnamon, Cinnamon Sugar, Coconut, Coconuts, Confectioner's Sugar, Cookie, Cookie Butter, Cookie Butter Brioche Donut, Cookie Butter Brioche Doughnut, Cookie Butter Donut, Cookie Butter Doughnut, Cookies, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Crinkle Cookie, Crinkle Cookies, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Dunkaroo, Dunkaroos, Dunkaroos Brioche Donut, Dunkaroos Brioche Doughnut, Dunkaroos Donut, Dunkaroos Doughnut, endoedibles, Filled Donut, Filled Donuts, Filled Doughnut, Filled Doughnuts, Food, Foodie, Fritter, Fritters, Frosting, Fruity Pebbles, German Chocolate, German Chocolate Brioche Donut, German Chocolate Brioche Doughnut, German Chocolate Donut, German Chocolate Doughnut, Ginger, Gingerbread, Gingerbread Cake Donut, Gingerbread Cake Doughnut, Gingerbread Donut, Gingerbread Doughnut, Green Tea, Green Tea Powder, Hot Chocolate, Icing, Jam, Jelly, Lori Kettelle, Matcha, Matcha Snickerdoodle, Matcha Snickerdoodle Brioche Donut, Matcha Snickerdoodle Brioche Doughnut, Matcha Snickerdoodle Doughnut, Matcha Snickerdoodles, Mexican Hot Chocolate, Mexican Hot Chocolate Donut, Mexican Hot Chocolate Doughnut, Mexican Hot Chocolate Filled Donut, Mexican Hot Chocolate Filled Doughnut, Michael Uzmann, Milk, Milk & Cookies, Milk & Cookies Donut, Milk & Cookies Doughnut, Milk & Cookies Filled Donut, Milk & Cookies Filled Doughnut, Old Fashioned, Old Fashioned Donut, Old Fashioned Donuts, Old Fashioned Doughnut, Old Fashioned Doughnuts, Pastries, Pastry, Paul Kettelle, PB, PB & J, PB&J, PB&J Fritter, PB&J Fritters, Peanut, Peanut Butter, Peanuts, Pepper, Peppers, Pizzelle, Pizzelle Brioche Donut, Pizzelle Brioche Doughnut, Pizzelle Cookie, Pizzelle Cookies, Pizzelle Donut, Pizzelle Doughnut, Preserves, Providence, Puppy Chow, Puppy Chow Donut, Puppy Chow Doughnut, Puppy Chow Old Fashioned Donut, Puppy Chow Old Fashioned Doughnut, PV Donuts, PVDonuts, Rainbow Cookie, Rainbow Cookie Donut, Rainbow Cookie Doughnut, Rainbow Cookie Old Fashioned Donut, Rainbow Cookie Old Fashioned Doughnut, Rainbow Cookies, Raspberries, Raspberry, Raspberry Jam, Raspberry Jelly, Red Velvet, Red Velvet Cheese Cake, Red Velvet Cheesecake, Red Velvet Cheesecake Filled Donut, Red Velvet Cheesecake Filled Doughnut, Red Velvet Donut, Red Velvet Doughnut, Rhode Island, RI, Shredded Coconut, Shredded Coconuts, Snickerdoodle, Snickerdoodle Cookie, Snickerdoodle Cookies, Snickerdoodles, Speculoos, Speculoos Donut, Speculoos Doughnut, Strawberries, Strawberry, Sugar, Tea, Travel, Vacation, Vanilla

December 27, 2018
8:13 AM
by: Uhockey

Silver Star Bakery, Providence RI

Silver Star Bakery

White Rainbow Cookies / Rainbow Cookies

Glazed Popover

Pastéis de Nata

Orange Cream Cake

Zeppole

From the dysfunctional website to its shabby exterior Silver Star Bakery in Providence is not exactly a place built for business in 2018-2019, but from the moment guests enter the reason it survives becomes evident, a steady stream of Senior Citizens making their way in and kibitzing with clerks while picking up their daily Bread.

Located in Fox Point for decades, the historically Portuguese part of town now a diverse mix of Italians and others inhabiting Colonial house, it was just past 8:15am that the store was found still with full shelves, the woman behind the counter stern-faced but pleasant with a big Brooklyn accent as she pretend-bickered with an elderly man about being closed on Christmas day and the one following.

Catering to local tastes without forgetting the past, everything from Rainbow Cookies to Egg Custard Tarts baked on-site daily, it was after lengthy perusal that an order emerged, a total of eleven items featuring six varieties carefully boxed and taken home for just over 12 dollars.

Likely the only Bakery in fifty miles offering the flavors of Portugal, a citrusy Sponge starting things off with great moisture and subtle sweetness while Pastéis de Nata were gently re-warmed in the oven, suffice it to say that Hong Kong’s Dan Tat have nothing on their cousins here featuring a flaky shell, the inside still quivering just a bit and likely even better fresh at Silver Star’s 5am opening.

Moving next to a Zeppole, its Vanilla Custard thick but unfortunately beginning to give the exterior a soggy texture, it was a last minute choice that led to the addition of a Pop Over glazed like a Donut, the oversized Egg Bread featuring a great rise and an enormous central cavity while Rainbow Cookies in two varieties were predictably enjoyable and surprisingly the only ones found across seven local Bakeries…unless one wishes to count the monthly special at PVDonuts.

www.silverstarbakery.com

Posted in Breakfast, Dessert, Food, Providence, Rhode Island, Silver Star Bakery, Vacation Tagged Bread, Butter, Cake, Cakes, Cherries, Cherry, Chocolate, Cookie, Cookies, Cream, Dark Chocolate, Dessert, Desserts, Egg Custard, Egg Custard Tart, Egg Custard Tarts, endoedibles, Food, Foodie, Fox Point, Glaze, Glazed Pop Over, Glazed Popover, Italian, Maraschino Cherries, Maraschino Cherry, Michael Uzmann, Orange, Orange Cream, Orange Cream Cake, Orange Cream Cakes, Oranges, Pasteis de Nata, Pastries, Pastry, Pop Over, Popover, Portuguese, Portuguese Egg Tart, Portuguese Egg Tarts, Rainbow Cookies, Silver Star Bakery, Sugar, Travel, Vacation, Vanilla, Vanilla Custard Zeppole, Vanilla Custard Zeppoles, White Chocolate, White Rainbow Cookie, White Rainbow Cookies, Zeppole, Zeppoles

December 27, 2018
7:30 AM
by: Uhockey

Kitchen, Providence RI

Kitchen

Coffee

Grilled Blueberry Muffin

Big Shot Breakfast – Pancakes, Scrambled Eggs, Home Fries, Bacon

Croissant French Toast – Pure Maple Syrup

French Toast – Pure Maple Syrup

In a world of Celebrity Chefs, Instagram and Everything-to-Everyone Eateries “Kitchen” in Providence flies in the face of conformity, juts one Man acting as Chef, Server and Hostess from 7:30am until close from Thursday through Sunday.

Located in a postage-stamp space at 94 Carpenter Street on Federal Hill, a private lot next door offering plenty of parking for just fourteen seats, it is by seven o’clock most days that a line begins to form, the owner unlocking doors and personally welcoming each guest though his name and story remain largely unknown even to those who live nearby.

Pressed neither for time nor customers, the Restaurant reliably filled from open to close as the middle-aged gentleman brews Coffee between taking orders and preparing them, it is from a small chalkboard menu that decisions are made, the choices limited but still covering a good range of Breakfast staples.

Cracking each Farm Fresh Egg by hand and baking everything from Bread to Muffins on-site daily, the very definition of a scratch Kitchen, it was while sipping Dark Roast that one of the latter arrived sliced, buttered and griddled, the texture dainty despite being loaded with fresh Fruit that on this particular day was Blueberries.

Waiting for the first two tables’ orders to be prepared, each guest served by order of arrival and attention to detail clearly the business motto, it was perhaps 8:00am by the time three plates arrived with pitchers of Syrup for each, the good stuff from Vermont plainly visible in the back where everything else appears to be from a Farmer’s market as they sit without labels.

Ready to tuck in, a self-service Coffee refill okayed by the owner at no extra charge, suffice it to say that although simple everything from Eggs to Homefries are prepared without fault, a light Moroccan spice faintly detectable on the Potatoes while extra-thick-cut Bacon is crisp on the edges but supple and fatty in the middle.

Offered without fuss or pretense, just a guy clearly doing what he loves at his own pace, additional Carbs come in the form of fluffy Buttermilk Pancakes plus two styles of French Toast, the Croissant’s open crumb creating a light bite with pronounced Butter while the “regular” version sees Brioche well-saturated and custardy with subtle Vanilla notes.

www.facebook.com/pages/Kitchen/159871270816567

Posted in Breakfast, Coffee, Croissant, Croissants, Food, French Toast, Kitchen, Kitchen Providence, Kitchen Restaurant, Kitchen Restaurant Providence, pancake, Pancakes, Pork, Providence, Rhode Island, Vacation Tagged 100% Maple Syrup, 100% Pure Maple Syrup, Bacon, Big Shot Breakfast, Blueberries, Blueberry, Blueberry Muffin, Blueberry Muffins, Bread, Breakfast, Brunch, Butter, Butter Croissant, Butter Croissants, Buttermilk, Buttermilk Pancake, Buttermilk Pancakes, Cinnamon, Coffee, Cream, Croissant, Croissant French Toast, Croissants, Egg, Eggs, endoedibles, Food, Foodie, French Toast, Grilled Blueberry Muffin, Grilled Blueberry Muffins, Home Fries, Home Fry, Kitchen, Kitchen Providence, Kitchen Restaurant, Kitchen Restaurant Providence, Maple, Maple Syrup, Michael Uzmann, Muffin, Muffins, Pancake, Pancakes, Pastries, Pastry, Pig, Pork, Potato, Potatoes, Providence, Pure Maple Syrup, Rhode Island, RI, Scrambled Egg, Scrambled Eggs, Sugar, Syrup, Toast, Travel, Vacation, Vanilla

December 26, 2018
6:30 PM
by: Uhockey

Los Andes, Providence RI

Los Andes

Bread – Olive Oil, Garlic, Aji Peppers

Anticuchos – Aji Panca, Garlic, Marinated Beef Heart, Grilled Potatoes, Rocoto Pepper Cream Sauce

Empanada Andina – Beef Short Rib, Golden Raisins, Onions, Mint Rocoto Crema

Lomo Saltado – Wok Sautéed Angus Sirloin, Tomatoes, Onions, Kiko Soy, Beef Stock, Red Wine Vinegar, Cilantro, Steak Fries, White Rice

Chaufa Aeropuerto – Peruvian Fried Rice, Crispy Pork Belly, Shrimp, Chicken Breast, Ginger Soy Sauce, Egg Omelet, Rocoto Chili Glaze

Ceviche Clasico – Branzino, Squid, Clams, Kiwi Mussels, Cilantro Pureed Garlic, Rocoto Chili Peppers, Lime Juice, Sweet Potatoes, Cancha, Choclo, Leche de Tigre

Fried Plantains

Fried Yucca

Flan

Tres Leches Cake

Attempting to understand how a raucous Restaurant featuring Peruvian and Bolivian Food became one of Providence’s most coveted tables is something of a head-scratcher, but from high marks on Tripadvisor to a Yelp! top-100 appearance the fact remains that Omar Curi and his brother Cesin rarely find Los Andes without a line awaiting entry.

Located at 903 Chalkstone Avenue for over a decade, Omar’s intrepid decision to honor the Cuisine of his homeland despite immigrating at age two still paying dividends today, it is immediately on entering the Bar that guests will find a queue of bored customers along the wall, those with enough foresight to make a reservation overcoming such inconveniences and immediately led to a jammed-packed dining room.

Successful despite a prior lack of industry experience, the well-priced collection of plates unique to an area over-saturated by Italian clearly setting Los Andes apart, it is after settling in that servers distribute a variety of menus offering everything from Drinks to Specials, the Food in no way trying to be “everything to everyone” but instead casting a broad net across the promised region.

Well-culled but not limited, the use of imported Ingredients broadly displayed across Appetizers and Entrees, it was while deciding that crusty Bread and fragrant Oil arrived, a March visit to Lima helping guide choices that included popular Bolivian Empanadas stuffed with Short Rib and Saltanas plus grilled Beef Heart that only seems exotic until guests get a taste of lean Meat tenderized by Marinade and carefully grilled Potatoes that pair well to creamy Sauce.

Playing traditional music overhead and eschewing television for a Fish tank, the colorful Salt species graciously unaware that their less attractive brethren are served in an acidic bath as Ceviche Clasico that compares favorably to that of Peru in terms of taste and texture, it is unfortunate that both Lomo Saltado and Chaufa found themselves compromised by over-cooking, the Angus Beef taking on a chewy and gristled appearance while Chicken Breast was lost to Pork Belly and Ginger in terms of flavor but stood out by way of being far too dry.

Making no mistakes with Yucca or Plantains, the former delightfully crispy and the latter cooked just shy of breaking down, it was with Dessert that the night ended merely 70 minutes after it began, the “Flan” lightly aerated but more like Crème Caramel while Tres Leches featured all the right flavors, but not quite enough Condensed Milk fully saturate the wedge from top to bottom.

www.losandesri.com

Posted in Bread Basket, Dessert, Food, Los Andes, Los Andes Providence, Pork, Providence, Rhode Island, Vacation Tagged 3 Milks, 3 Milks Cake, Aji, Aji Panca, Aji Pepper, Aji Peppers, Ajis, Angus, Angus Beef, Angus Beef Sirloin, Angus Sirloin, Anticucho, Anticuchos, Beef, Beef Heart, Beef Hearts, Beef Short Rib, Beef Short Ribs, Beef Sirloin, Beef Stock, Belly, Bolivian, Branzino, Branzino Fish, Bread, Bread Basket, Breast, Breasts, Butter, Cake, Cakes, Calamari, Cancha, Caramel, Cesin Curi, Ceviche, Ceviche Clasico, Chaufa, Chaufa Aeropuerto, Chaufa Rice, Cheese, Chicken, Chicken Breast, Chicken Breasts, Choclo, Chocolate, Cilantro, Cilantro Pureed Garlic, Clam, Clams, Condensed Milk, Cow, Cows, Cream, Cream Sauce, Crema, Creme Caramel, Crispy Pork Belly, Dessert, Desserts, Egg, Egg Omelet, Eggs, Empanada, Empanada Andina, Empanadas, Empanadas Andina, endoedibles, Fish, Flan, Food, Foodie, French Fries, French Fry, Fried Plantain, Fried Plantains, Fried Rice, Fried Yucca, Fries, Fry, Garlic, Ginger, Ginger Soy Sauce, Glaze, Golden Raisin, Golden Raisins, Grilled Potato, Grilled Potatoes, Heart, Hearts, Kiko, Kiko Soy, Kiwi Mussel, Kiwi Mussels, Leche de Tigre, Lemon, Lemons, Lime, Lime Juice, Limes, Lomo Saltado, Los Andes, Los Andes Providence, Marinade, Marinated Beef Heart, Michael Uzmann, Milk, Mint, Mint Rocoto Crema, Mints, Mussel, Oil, Olive Oil, Omar Curi, Omelet, Omelette, Onion, Onions, Pastries, Pastry, Pepper, Peppers, Peruvian, Peruvian Fried Rice, Pig, Plantain, Plantains, Pork, Pork Belly, Potato, Potatoes, Providence, Puree, Raisin, Raisins, Red Wine, Red Wine Vinegar, Rhode Island, RI, Rib, Ribs, Rice, Rocoto, Rocoto Chili, Rocoto Chili Glaze, Rocoto Chili Pepper, Rocoto Chili Peppers, Rocoto Chilis, Rocoto Crema, Rocoto Pepper, Rocoto Pepper Cream Sauce, Rocoto Peppers, Rocotos, Sauce, Short Rib, Short Ribs, Shrimp, Shrimps, Sirloin, Soy, Soy Sauce, Squid, Steak, Steak Fries, Steak Fry, Steaks, Stock, Strawberries, Strawberry, Sugar, Sultana, Sultanas, Sweet Potato, Sweet Potatoes, Three Milks, Three Milks Cake, Tomato, Tomatoes, Travel, Tres Leches, Tres Leches Cake, Vacation, Vinegar, Whipped Cream, White Rice, Wine, Wok Sautéed Angus Sirloin, Yucca

December 26, 2018
2:55 PM
by: Uhockey

East Side Pockets, Providence RI

East Side Pockets

Falafel, Gyro, Greek Salad, Jedra, Tzatziki, Hummus, Tahini, Syrian Bread

Baklava

Making the best of its College Hill location and frequently cited as one of Providence’s best Eateries it was the day after Christmas that three guests visited East Side Pockets, the lack of University students cutting down on lines though the shop certainly was not hurting for business.

Small in size but sporting a big reputation, its mention in Esquire’s 2008 “The Best Sandwiches in America” hanging proudly on the wall, East Side Pockets offers traditional Middle Eastern Cuisine by way of counter-service, the close confines and concise menu expediting ordering while a kitchen in full view works with fervor turning out Falafel, Kebobs, Wraps, Soups and Salads all made on-site.

Fairly priced and focused, a variety of Plate Dinners and Platters allowing diners to enjoy variety at less than $10 a head, it was by way of one $9.03 container that three Dips, Salad, Bread and Rice with Lentils joined Falafel plus Gyro Meat, the Chickpea Fritters cleverly designed with a hole to cook all the way through while at the same time remaining virtually Grease-free.

Also impressed by the Gyro, thicker cuts than most keeping nicely-seasoned Beef and Lamb moist, it is unfortunate that both Hummus and Tahini trend thin while Tzatziki is much better, the soft Syrian Bread also performing well and not as filling as Pita which leaves plenty of room to taste one of several styles of Baklava – the traditional triangle on this day a little soggy but both the cylinder and bird’s nest crisp with plenty of Nuts and enough Honey to be sweet but not overwhelmingly-so.

www.eastsidepocket.com

Posted in Dessert, East Side Pocket, East Side Pockets, Food, Providence, Rhode Island, Vacation Tagged Baklava, Banana Pepper, Banana Peppers, Bean, Beans, Beef, Bread, Butter, Chick Pea, Chick Peas, Chickpea, Chickpea Fritter, Chickpea Fritters, Chickpeas, Cinnamon, Cow, Cows, Cucumber, Cucumbers, Dessert, Desserts, Dip, East Side Pocket, East Side Pockets, endoedibles, Falafel, Food, Foodie, Fritter, Fritters, Garbanzo, Garbanzo Bean, Garbanzo Beans, Garbanzos, Garlic, Greek Salad, gyro, Honey, Hummus, Jedra, Lamb, Lemon, Lemons, Lentil, Lentils, Lettuce, Michael Uzmann, Oil, Olive, Olive Oil, Olives, Onion, Onions, Pastries, Pastry, Pepper, Peppers, Phyllo, Phyllo Dough, Providence, Puff Pastry, Rhode Island, RI, Rice, Salad, Salads, Sheep, Sugar, Syrian Bread, Tahini, Tomato, Tomatoes, Travel, Tzatziki, Vacation, Walnut, Walnuts, White Rice, Yogurt

December 26, 2018
2:00 PM
by: Uhockey

The Malted Barley, Providence RI

The Malted Barley

Pineapple Beer

Beer Flight

Salted Pretzel, Apricot Butter

Jalapeno & Cheddar Stuffed Pretzel, Beer Cheese

Mozzarella Cheese & Tomato Stuffed Pretzel, Pesto

Waffle Pretzel, Vanilla Ice Cream, Nutella, Cinnamon Sugar, Mint

Opened in early 2018 by three friends The Malted Barley seeks to elevate Beer culture in Providence, and from local Brews to unique Imports the place has thus far been successful to the tune of over three dozen varieties daily on tap, plus several more available by the bottle.

Located downtown at 334 Westminster Street, a lack of metered parking during government hours occasionally a challenge though Happy Hour and later prove more accessible, it is immediately on entry that guests are invited to choose any seat available, a limited staff on the day after Christmas hopefully not typical as both the ordering process and kitchen speed were prolonged.

Sporting a scratch-kitchen along with the Suds, Pretzels both Bavarian-style and stuffed joined by Salads, Soups and Sandwiches, it was after perhaps fifteen minutes that orders were placed, Beer following shortly and those who enjoy such things pleased though it would still be another twenty minutes before Food arrived.

A pleasant enough space, the full-Bar with Televisions additionally offering Cocktails for those who dislike Hops, it was as an eclectic Pop Soundtrack played that four Pretzels were tasted, the thinner original with Salt well priced at $3.50 but not particularly fluffy while one wound around Cheddar and Peppers offered a good kick that was mellowed nicely by Beer Cheese.

Including one housemade Dip with each curvy Carbohydrate, and selling additional for 75-cents, it was moving on to stretchy Mozzarella and sliced Cherry Tomatoes that Kitchen Manager Brian’s best idea was tasted while a Dessert of Pretzel Dough pressed in a Waffle Iron and liberally smeared with Nutella was predictably good, though nothing about the scoops on insipid Vanilla Ice Cream suggested “scratch” made.

www.themaltedbarley.com/providence/

Posted in Dessert, Food, Ice Cream, Providence, Rhode Island, The Malted Barley, The Malted Barley Providence, Vacation, Waffle, Waffles Tagged Apricot, Apricot Butter, Apricots, Basil, Beer, Beer Cheese, Beer Flight, Beers, Bread, Butter, Cheddar, Cheddar Cheese, Cheese, Chocolate, Chocolate Hazelnut Spread, Cinnamon, Cinnamon Sugar, Cream, Dessert, Desserts, endoedibles, Flight, Food, Foodie, Hazelnut, Hazelnut Spread, Hazelnuts, Ice Cream, Jalapeno, Jalapeno & Cheddar Stuffed Pretzel, Jalapeno and Cheddar Stuffed Pretzel, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Michael Uzmann, Mint, Mints, Mozzarella, Mozzarella Cheese, Mozzarella Cheese & Tomato Stuffed Pretzel, Mozzarella Cheese and Tomato Stuffed Pretzel, Nutella, Oil, Olive Oil, Pepper, Peppers, Pesto, Pineapple, Pineapple Beer, Pineapples, Pretzel, Pretzels, Providence, Rhode Island, RI, Salt, Salted Pretzel, Spread, Stuffed Pretzel, Stuffed Pretzels, Sugar, The Malted Barley, The Malted Barley Providence, Tomato, Tomatoes, Travel, Vacation, Vanilla, Vanilla Ice Cream, Waffle, Waffle Pretzel, Waffles

December 26, 2018
10:05 AM
by: Uhockey

The Original Italian Bakery, Johnston RI

The Original Italian Bakery

Pizza Chips

Pepperoni Calzone / Eggplant Parm Calzone

Cinnamon Twist

Sfogliatelle

Cheese Danish

Frosted Walnut Ring

Carrot Cake with Cream Cheese Frosting

Known for their Pizza Chips, an item now shipped nationally and featured in a catchy jingle nearly everyone in Providence can quote, it was around 10:00am on Boxing Day that The Original Italian Bakery was visited, the fact that nearly every other independent eatery in the area was closed adding to a typically busy day serving the small town of Johnston.

Owned by baker Don DePetrillo inside a small building shared with Father & Son Italian Deli, an address at 915 Atwood Avenue easily accessible from the Capitol as well as homes nearby, guests entering the space are immediately called upon to grab a number before browsing, the collection spanning several cases left and center while baker’s racks line the right.

Friendly in terms of service, one young and one middle-age Woman assisting the continuous flow of customers, it was once “46” was called that an order was recited, the sub-$20 a veritable bargain for what must have easily been four pounds of sweets and savories to which a bag of Pizza Chips was added complimentary.

Doing things the old fashioned way since 1967, not as long as Scialo Bros. but old enough to eschew trends in favor of classics, it was as two Calzones were being warmed in the oven that the famous Chips were tasted, thick Sauce with lots of Herbs supported by but not soaking the base with that same Tomato Paste prominent inside the golden pockets stuffed by folded Pepperoni or breaded Eggplant and Cheese.

Onward to Pastry, the Carrot Cake unfortunately a bit dry and overwhelmed by thick Frosting, every other item tasted was good if not great, the Sfogliatelle beautifully constructed by not compromised by too little Citrus in the center while the Danish was soft and yeasty with Icing and Cream Cheese in good balance.

Finishing up with a Cinnamon Twist and Walnut Ring, both large enough to share, the decision as to which is better largely comes down to personal preference as the former is rich with butter and textured like a Cookie while the braid topped in chopped Nuts eats like the Danish but thicker.

www.facebook.com/theoriginalitalianbakery

Posted in Breakfast, Dessert, Food, Johnston, Pizza, Pork, Providence, Rhode Island, The Original Italian Bakery, Vacation Tagged Bread, Butter, Cake, Cakes, Calzone, Calzones, Carrot, Carrot Cake, Carrot Cake with Cream Cheese Frosting, Carrot Cakes, Carrots, Cheese, Cheese Danish, Chip, Chips, Cinnamon, Cinnamon Twist, Cookie, Cookies, Cream, Cream Cheese, Cream Cheese Danish, Cream Cheese Frosting, Cream Cheese Icing, Danish, Dessert, Desserts, Don DePetrillo, Eggplant, Eggplant Parm, Eggplant Parm Calzone, Eggplant Parmesan, Eggplants, endoedibles, Food, Foodie, Frosted Walnut Ring, Frosting, Herb, Herbs, Icing, Johnston, Lemon, Lemons, Michael Uzmann, Mozzarella, Mozzarella Cheese, Parmesan, Parmesan Cheese, Pastries, Pastry, Pepperoni, Pepperoni Calzone, Pig, Pizza, Pizza Chip, Pizza Chips, Pork, Providence, Raisin, Raisins, Rhode Island, RI, Ring, Sauce, Sfogliatella, Sfogliatelle, Sugar, The Original Italian Bakery, Tomato, Tomato Sauce, Tomatoes, Travel, Vacation, Vanilla, Walnut, Walnut Ring, Walnuts

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