Endo Edibles

May 27, 2018
5:00 PM
by: Uhockey

The Flying Elk, Stockholm SE

The Flying Elk

Gougeres with English Cheddar – Chestnut Honey, Fennel Seeds, Black Sarawak Pepper

Deep Fried Pork Rinds – Chipotle Mayonnaise

Salt Poached King Crab – Sauce Hollandaise, Pickled Carrot, Cayenne Pepper

Pan Seared Scallop “Signature” – Truffle Scrambled Eggs, Pommes Paille, Smoked Brown Butter

Triple Cooked Fries

Veal Schnitzel “Björn Frantzén” – Roasted Anchovy Butter, Roasted New Potatoes, Red Wine Jus, Pea Salad

Eton Mess – Raspberries, Lavender, Meringues, Vanilla

Rhubarb Crumble – Violets, Vanilla Custard

Sticky Toffee Pudding – Roasted Hazelnuts, Vanilla Ice Cream, Butterscotch Sauce, Ginger

Having eaten at Michelin 3* Frantzén some thirty hours prior, a study in refinement rarely matched anywhere in worldwide, it was for the first of two dinners that a table was reserved at The Flying Elk, Björn Frantzén’s “Gastropub” yet another space like those from Ramsay and Keller that looks to cash in on its chef’s name without offering good value.

Located in Gamla Stan mere blocks from the original Frantzén but visibly larger in layout, a single floor offering both indoor and outside seating facing water, it was immediately on time at 17h00 that guests approached the hostess stand, indoor seating requested given the sun’s angle but neither windows nor shades offering much protection from rays that had already heated the room past temperatures comfortable for dining.

Offering traditional Scandinavian comfort Foods crafted to Björn’s standards and Cook Book, both it and one dedicated to his daughter with IDDM available for purchase or perusal, it was immediately upon seating that Staff informed diners that Fish and Chips were not available this evening, the Swedish Meatballs featured on a Kids Menu also probably something most Adults will pass on as they cost 10 SEK per year on the planet.

Dividing the offerings into Snacks, Starters, Mains, Classics and Desserts, a Tasting Menu dogmatically offered only to the whole table even if other diners are willing to match course-for-course a la carte at higher cost, it was not long after ordering that sweet and spicy Cheese Puffs landed alongside pricy Pork Rinds, the ~10 SEK per bite cost about 10x what such things cost minus benign Chipotle Dip in Mexico or even the United States.

Charging approximately 200 SEK per Appetizer, luxury ingredients combined with real estate costs and accolades something one must accept to dine at The Flying Elk, it was after requesting more water but before opting to move out of the sun that potted King Crab beneath Citrus Hollandaise and Carrots was joined by “Signature” Scallops, a decidedly decadent dish justifying such a designation with fluffy Eggs and Truffles swimming in Butter at the base and crispy Potatoes on top.

Now re-situated, a self-made choice that did not seem to sit well with the waitress, it was on recommendations that Schnitzel was sharable that just one “Main” was requested, 295 SEK justified by thinly pounded Veal with a crisp yet oilless Crust plus briny Butter, Roasted Potatoes and traditional Red Wine Sauce.

Using the Anchovy Butter liberally on both the roasted Spuds and triple-cooked Fries that even Heston Bumenthal would be happy with it was after deciding to purchase a signed copy of “Lagar mat for sugna diabetiker och annat folk” that sweet tooths were indulged, Frantzén’s Sticky Toffee Pudding not as moist or luxurious as many found in England but both the Eton Mess and seasonal Rhubarb Crumble with a sidecar of Vanilla Custard setting a high standard in terms of flavor, texture and presentation.

www.theflyingelk.se

Posted in Crab, Dessert, Food, Ice Cream, Pork, Stockholm, Sweden, The Flying Elk, Truffle, Truffles, Vacation Tagged Absolut Acaiberry, Anchovies, Anchovy, Anchovy Butter, Beef, Beer, Björn Frantzén, Black Sarawak Pepper, Black Sarawak Peppers, Brown Butter, Butter, Butterscotch, Butterscotch Sauce, Cake, Cakes, Caramel, Carrot, Carrots, Cayenne, Cayenne Pepper, Cayenne Peppers, Cheddar, Cheddar Cheese, Chestnut Honey, Chicharron, Chicharrones, chipotle, Chipotle Mayonnaise, Chipotle Pepper, Chipotle Peppers, Cow, Crab, Cream, Crumble, Custard, Deep Fried Pork Rinds, Dessert, Desserts, Egg, endoedibles, English Cheddar, English Cheddar Cheese, Eton Mess, Fennel, Fennel Seed, Fennel Seeds, Fish, Food, Foodie, Fries, Fry, Ginger, Gougere, Gougeres, Hazelnut, Hazelnuts, Hollandaise, hollandaise sauce, Honey, Ice Cream, Jus, King Crab, Lavender, Lavender Flowers, Lemon, Lemons, Mayonnaise, Meringue, Meringues, Michael Uzmann, New Potato, New Potatoes, Onion, Onions, Pan Seared Scallop "Signature", Pastries, Pastry, Pea, Pea Salad, Peas, Pepper, Peppers, Pickle, Pickled Carrot, Pig, Pommes Paille, Pork, Pork Rind, Pork Rinds, Potato, Potatoes, Pudding, Raspberries, Raspberry, Red Wine, Red Wine Jus, Rhubarb, Rhubarb Crumble, Roasted Anchovy Butter, Roasted Hazelnuts, Roasted New Potatoes, Salad, Salt, Salt Poached King Crab, Sauce, Sauce Hollandaise, Scallop, Scallops, Schnitzel, Scrambled Egg, Scrambled Eggs, SE, Seed, Seeds, Smoked Brown Butter, Sticky Toffee Pudding, Stockholm, Sugar, Sweden, The Flying Elk, Toffee, Travel, Triple Cooked Fries, Truffle, Truffle Scrambled Eggs, Truffles, Vacation, Vanilla, Vanilla Custard, Vanilla Ice Cream, Veal, Veal Schnitzel, Veal Schnitzel "Björn Frantzén", Veal Weinerschnitzel, Violet, Violets, Weinerschnitzel, Wine

May 27, 2018
12:01 PM
by: Uhockey

Oaxen Slip, Stockholm SE

Oaxen Slip

Sourdough Bread, Rye Crisps, Butter

Pork Rillettes, Sourdough Bread, Smoked Mayonnaise, Swedish Hard Cheese, Sauerkraut

Oaxen Cold Cuts, Pickled Vegetables, Horseradish

Duck Liver Pate, pan-fried Levain, Pickled Beetroot, Cucumber

French Fries

Carrot Cake, Cream Cheese Icing, Caramelized Nuts

Grilled Banana Cake, Coconut Ice Cream, Preserved Lemon

The more casual cousin of Michelin 2* Oaxen Krog it was for Brunch that two sat out on a shaded patio at Oaxen Slip, the popular spot for locals as well as tourists offering a meal that was decent, though not so much in terms of value.

Described best as a Bistro, the location along water looking out on Beckholmen undoubtedly part of Oaxen’s appeal as boats occasionally move across one’s gaze en route to open water, it was shortly after the Restaurant opened that seating was nearly full, a small staff providing service that would generously be called deliberate with “slow” a less pleasant description.

Lined by suspended ships on the inside with nature doing al fresco duties in early Swedish Spring, complimentary Bread and good local Butter quick to arrive, it was after a lengthy delay that orders were placed, the limited weekend menu first providing a hemisected Sandwich topped in creamy Pork Spread along with melted Cheese, Mayonnaise and forgivingly mild Sauerkraut.

Easily finishing the opening volly in a few bites each, a delay dividing this from more Food not unpleasant given the setting despite being inexplicable for Charcuterie, it was all-together that Pork Neck and house-aged Ham arrived alongside pickled Green Tomatoes ruined by Horseradish plus crisp French Fries and creamy Foie Gras hidden beneath Salad, the waitress’ claim that Ketchup was unavailable when trying to sell 30 SEK Mayonnaise immediately disproved when a table of regulars received a ramekin that an alternative server was happy to provide.

Rounding things out with Dessert, an e-mail days prior inquiring about the dinner Bread Pudding stating it could not be ready for Brunch, it was fortunate that Carrot Cake topped in Cream Cheese Frosting and Nuts was excellent because the flat Banana Bread beneath smooth Coconut Ice Cream and Lemon Marmalade so bitter it had to be removed most certainly was not.

www.oaxen.com/bistro-slip/

Posted in Bread Basket, Breakfast, Dessert, Foie, Foie Gras, Food, Ice Cream, Oaxen Slip, Pork, Stockholm, Sweden, Vacation Tagged Almond, Almonds, Banana, Banana Bread, Banana Cake, Bananas, Beet, Beets, Bread, Butter, Cake, Cakes, Caramelized Nuts, Carrot, Carrot Cake, Carrots, Cheese, Coconut, Coconut Ice Cream, Coconuts, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Crisps, Cucumber, Cucumbers, Dessert, Desserts, Duck, Duck Liver, Duck Liver Pate, endoedibles, Foie, Foie Gras, Food, Foodie, French Fries, Fries, Frosting, Fry, Green Tomato, Green Tomatoes, Grilled Banana Cake, Ham, Horseradish, Ice Cream, Icing, Ketchup, Lemon, Lemon Marmalade, Lemons, Levain, Levain Bread, Liver, Marmalade, Mayonnaise, Michael Uzmann, Oaxen Cold Cuts, Oaxen Slip, pan-fried Levain, Pastries, Pastry, Pate, Pickle, Pickled Beetroot, Pickled Green Tomato, Pickled Green Tomatoes, Pickled Vegetables, Pickles, Pig, Pork, Pork Neck, Pork Rillettes, Potato, Potatoes, Preserved Lemon, Rillette, Rillettes, Rye, Rye Crisps, Salami, Sauerkraut, Sausage, SE, Smoked Mayonnaise, Sourdough, Sourdough Bread, Stockholm, Sugar, Sweden, Swedish Hard Cheese, Toast, Tomato, Tomatoes, Travel, Vacation

May 27, 2018
10:01 AM
by: Uhockey

Tössebageriet, Stockholm SE

Tössebageriet Konditori

Coffee

Kardemumma Bulle

Manadens Bulle

Chokladboll

Tosca

Katalan

Budapestbakelse

With Chef Mattias Ljungberg garnering all sorts of notoriety for Mr. Cake one might think Tössebageriet Konditori may have suffered, but based on back-to-back visits it seems as though both spaces have maintained high standards, the former obviously more novel while “Tösse” focuses on traditional Fika served in a classically decorated room.

Originally founded in 1920 by Helga Södermark, another Konditori like Vete–Katten built by a female that has grown into an institution with time, Tössebageriet resides at Karlavägen 77 where it has served locals for nearly one hundred years, the menu rare to change save for seasonal items such as the supposed best-in-Stockholm Semla served during the holidays.

Open weekdays at 7am and two hours later Saturday or Sunday, seating areas inside and out rarely with an open space during early hours and around lunch, it was shortly after entry that a two-top against the far wall became free, six items plated by a young lady at costs lower than Mr. Cake joined by freely-refillable Coffee and tasting started off by a Cardamom Bun indistinguishable from the one Ljungberg offers at his newer Bakery.

Further showing evidence of connections to Mr. Cake with a Doughnut served upright, the name Manadens Bulle used to describe Dough centered by Strawberry Jam, it was only in Tössebageriet’s Katalan that quality dropped off, the base too dense and dry beneath only a bit of Raspberries and Frosting.

Returning to form with a traditional Tosca, Sugar- shellacked Almonds sliced thin atop buttery Cake, it was in a Budapest Cake packed with Raspberries that Tössebageriet shined brightest, each bite of airy Cream and Meringue slightly different from the one prior while a round Chokladboll was equally heterogenous but densely packed in Oats and Coconut Flakes.

www.facebook.com/Tossebageriet

Posted in Breakfast, Coffee, Dessert, Food, Stockholm, Sweden, Tossebageriet, Tössebageriet, Tossebageriet Konditori, Tössebageriet Konditori, Vacation Tagged Almond Flour, Almonds, Bageri, Bread, Brown Butter, Budapest, Budapest Cake, Budapest Roll, Budapestbakelse, Butter, Cake, Cakes, Cardamom, Cardamom Bread, Cardamom Bun, Cardamom Roll, Chocolate, Chokladboll, Coconut, Coconut Flake, Coconut Flakes, Coconuts, Coffee, Cream, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Fika, Food, Foodie, Frosting, Granulated Sugar, Kardemumma Bulle, Katalan, Konditori, Manadens Bulle, ManadensBulle, Meringue, Michael Uzmann, Oat, Oatmeal, Oats, Pastries, Pastry, Raspberries, Raspberry, Raspberry Jam, Raspberry Jelly, Roll Cake, SE, Stockholm, Strawberries, Strawberry, Strawberry Donut, Strawberry Doughnut, Strawberry Jam, Strawberry Jelly, Sugar, Sweden, Tart, Tarts, Tosca, Tössebageriet, Tössebageriet Konditori, Travel, Vacation, Vanilla, Vegas

May 27, 2018
9:01 AM
by: Uhockey

Mr. Cake, Stockholm SE

Mr. Cake

Red Velvet Croissant

Tosca

Morots Kaka

Choklad Ruta

Kardemumma Bulle

Salted Caramel Cake

Rhubarb Doughnut

Solbulle

Although one does occasionally see a touch of America in Swedish culture it is fairly safe to say that Fika throughout Stockholm stick fairly close to tradition, a lone exception found at Rådmansgatan 12 where Mr. Cake has seen guests line up seven days a week since late 2017 for sweets and savories cut from a different fabric and spanning in influence from Grandma’s cookbook to the sort of things offered at Mr. Holmes Bakehouse in California.

Operated out of an old Architectural College by two regionally famous Bakers, Roy Fares and Mattias Ljungberg of nearby Tössebageriet converting a forgotten space into one where families and friends are invited to sit outdoors amongst sculpture or inside where Pop-Culture runs amok, it is immediately upon entry from an elevated vantage that eyes are treated to a lengthy counter of options, the combination of refrigerator cases and racks further complimented by a menu of choices from the fully-visible kitchen.

Commanding a slight premium compared to other Bageris and Konditoris in town, the operational costs no doubt higher at Mr. Cake than a space like Bakery & Spice where choices are limited and seating nonexistent, it was after watching several locals make selections while continuously being tempted that an order of eight items was crafted, each carefully placed on plates or trays with boxes and bags alongside for leftovers.

Still rooted in technique despite coloring outside the lines, the city’s fluffiest Solbulle but one standout with equally creamy Custard also packing the center of an upright Brioche Donut additionally featuring sugar-poached Rhubarb, the is no doubt that Mr. Cake’s Red Velvet Croissant remains the store’s best seller some 9-months after its debut, the color merely a photogenic hook as flaky layers devoid of Cocoa surround a core of tangy Cream Cheese Frosting.

By no means abandoning the classics in favor of novelty, Chef Ljungberg’s Tosca recipe from Tössebageriet simply piled higher here while Coconut–heavy Chokladboll are cut square like a Brownie under the name Choklad Ruta, it is amidst golden spirals here that one of Stockholm’s best Cardamom Rolls is available, a distinct butteriness penetrating deeply and creating a flavor nearly as savory as it is sweet.

Rounding out the collection with Quick Breads and Cake Slices, everything from seasonal Berries to a particularly decorative Princess available in early Summer, it was unfortunate that a Salted Caramel wedge came across sugary and one-dimensional despite what appeared to be several layers, the Carrot Loaf peeled from cardboard faring far better thanks to piped Cream Cheese Frosting and good density loaded with aromatic Spices.

www.mrcake.se

Posted in Breakfast, Croissant, Croissants, Dessert, Food, Mr Cake, Mr. Cake, Stockholm, Sweden, Vacation Tagged Almond, Almonds, Bread, Brown Butter, Butter, Buttercream, Buttercream Frosting, Cake, Cakes, Caramel, Caramel Cake, Cardamom, Cardamom Bun, Cardamom Roll, Carrot, Carrot Cake, Carrots, Chocolate, Choklad Ruta, Chokladboll, Cinnamon, Clove, Cloves, Coconut, Coconut Flakes, Coconuts, Confectioner's Sugar, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Croissant, Croissants, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Fika, Food, Foodie, Frosting, Granulated Sugar, Hazelnut, Hazelnuts, Icing, Kardemumma Bulle, Mattias Ljungberg, Michael Uzmann, Morots Kaka, Mr. Cake, Nut, Nuts, Oat, Oatmeal, Oats, Pastries, Pastry, Red Velvet, Red Velvet Croissant, Rhubarb, Rhubarb Donut, Rhubarb Doughnut, Roy Fares, Salt, Salted Caramel, Salted Caramel Cake, Salty Caramel, Salty Caramel Cake, SE, Solbulle, Stockholm, Sugar, Sweden, Tosca, Travel, Vacation, Vanilla

May 26, 2018
8:39 PM
by: Uhockey

Flickan, Stockholm SE

Flickan

Yuzu Sake

Beet, Maple Syrup, Goat Cheese, Juniper

Mackerel, Rice Crisp, Sesame, Cucumber

16 month Fennel Sausage, 48 month Ham

Soppressata, Egg, Crispy Onions

White Asparagus, Ramson, Beurre Blanc, Bitter Greens, Smoked Perch

Spare Ribs, BBQ, Fermented Garlic

Burrata, Herbs, Almonds, Confit Chicken

Sirloin, 24 month Bresaola, Zucchini, Onions, Red Wine

Chickpeas Crepe, Soured Cream, Horseradish, Salmon Roe

Pike, Tomatoes, Onion Consommé

Longpepper, Rhubarb, Bread Pudding

Strawberry, Elderflower, Cake

Located in Gamla Stan and part of a “Gastrokvarter” alongside the likes of Pubologi, Djuret, and Tweed it was just past 19h00 that two guests entered Flickan, the sixteen seat “gastronomic rollercoaster” already rocking with everything from 80’s Pop to 90’s Rap blaring as a young man and woman prepared to turn out twelve courses of Michelin-starred Cuisine for approximately $90USD.

Tucked away inside The Burgudy at Yxsmedsgränd 12 and something of an exclusive experience, less than fifty available seats each week with nearly half those wrapped around a Chef’s Counter, it is immediately upon arrival that guests are greeted by a one-man service crew/bartender, the Chefs themselves delivering most plates from a menu lined with symbols.

Very much built in the model of Momofuku Ko, a lot of mis en place assemblage allowing the skeleton crew to execute complex ideas with rapidity in a space that requires shouting to be heard, it was alongside Sake infused with Yuzu that dinner began with two bites, the first fresh Mackerel atop a Rice Crisp with Soy expectedly reminiscent of Nigiri while Beets and Maple Syrup with Goat Cheese fared well despite being a rather ubiquitous idea.

Progressing at a sometimes uneven pace, tables of four and six arriving thirty minutes later leading to one half the kitchen preparing a prior plate when it would seem far more expeditious to have two designated seating times rolling out one course at a time, it was on the heels of outsourced Charcuterie that a porcelain “Egg” was served containing the breakfast-y mix of Pork, Yolk and Onions, the follow-up of White Asparagus, Ramson, and Smoked Perch clearly focused on seasonality given each ingredient’s current presence on every menu in town.

Using a Dim Sum steamer basket to prepare Ribs made sticky with Garlic and Sugar next, its designation on the menu by Chinese and American flags fitting, the night’s two most enjoyable savories would next arrive back-to-back, creamy Cheese forming the base to juicy Chicken and a tangle of Herbs followed by Sirloin prepared via blowtorch sporting a never-before-seen charcoal filter.

Adding a lot of umami to the Steak with Red Wine, sautéed Onions and drapes of aged Beef, the decision to scale back by way of a freshly made Pancake topped in Horseradish and Roe an odd one when both it and sous vide Pike could have preceded the Chicken, it was after a substantial delay that two Desserts closed things out, the traditional Cake Roll a pleasant single bite while the Bread Pudding topped in poached Rhubarb and Longpepper Cream was sweet but nicely balanced by heat and remarkable in its layering of textures.

www.restaurangflickan.se

Posted in Bread Pudding, Dessert, Flickan, Food, pancake, Pancakes, Pork, Restaurang Flickan, Stockholm, Sweden, Tasting Kitchen, Vacation Tagged 100% Maple Syrup, 16 month Fennel Sausage, 24 month Bresaola, 48 month Ham, Almond, Almonds, Asparagus, Barbecue, Barbeque, BBQ, Beef, Beef Sirloin, Beet, Beets, Beurre Blanc, Bitter Greens, Bread, Bread Pudding, Bresaola, Burrata, Burrata Cheese, Butter, Cake, Cake Roll, Cakes, charcuterie, Cheese, Chick Pea, Chick Peas, Chicken, Chickpea, Chickpeas Crepe, Confit Chicken, Consomme, Cow, Cream, Crepe, Crispy Onions, Cucumber, Cucumbers, Dessert, Desserts, Egg, Egg Yolk, Egg Yolks, Eggs, Elderflower, Elderflowers, endoedibles, Fennel, Fermented Garlic, Fish, Fish Roe, Flickan, Food, Foodie, Garbanzo Bean, Garbanzo Beans, Goat Cheese, Greens, Ham, Herbs, Horseradish, Jam, Jelly, Juniper, Longpepper, Mackerel, Maple, Maple Syrup, Michael Uzmann, Onion, Onion Consommé, Onions, Pancake, Pancakes, Pastries, Pastry, Pepper, Peppers, Perch, Pig, Pike, Pike Perch, Pork, Pork Rib, Pork Ribs, Pudding, Ramson, Ramsons, Red Wine, Restaurang Flickan, Rhubarb, Rib, Ribs, Rice, Rice Crisp, Roe, Sake, Salmon, Salmon Roe, Sausage, SE, Sesame, Sesame Seed, Sirloin, Smoked Perch, Soppressata, Sour Cream, Soured Cream, Spare Rib, Spare Ribs, Squash, Steak, Stockholm, Strawberries, Strawberry, Strawberry Jam, Strawberry Jelly, Sugar, Sweden, Syrup, Tasting Menu, Tomato, Tomatoes, Travel, Vacation, White Asparagus, Wild Garlic, Wine, Yolk, Yolks, Yuzu, Yuzu Sake, Zucchini, Zucchini Squash

May 26, 2018
12:55 PM
by: Uhockey

Frantzén, Stockholm SE

Frantzén

2011 Dhondt-Grellet Premier Cru Blanc de Blancs

Beer-cooked King Crab – Trout Roe washed in Sake, Crown Dill, Aspic

Macaron – Carrot, Foie Gras, Licorice, Preserved Lemon

Yuba – Pickled Cucumber, Cauliflower, Glazed Eel

Raraka – Vendace Roe from Kalix

Artichoke – Preserved Truffle, Aged Cheese

Crudo – Blue Fin Tuna Otoro, Purple Radish, Myoga, Horseradish, Salted Tomato Vinaigrette

Deep fried Langoustine – Crispy Koshihikari Rice, dried Green Onions, Emulsion of Clarified Butter with Ginger

Roasted Scallop, Sea Urchin XO, Finger Lime, Chrysanthemum, Spruce Shoots

Chawanmushi – Frantzén Prestige Osetra Caviar, Aged Pork Broth, Pork Rind

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

Bitter and Pickled Greens – Homage Satio Tempestas, Crunchy Fish Scales, Warm Infusion, Whipped Buttermilk, Mortared Herbs

Onion, Almond, Licorice

Aged Spring Lamb – Saddle, Purple Oxalis, Spring Peas, Aged Lamb Fat, Cepes

Aged Spring Lamb – Rib, Flowers, Soy Glaze, Truffle Tofu, Pickled Mushrooms

Tea, Milk, Honey

Pedro Ximinez El Maestro Sierra

Snickers – Crème Caramel, Foie Gras, Candied Peanuts, Pedro Ximinez

House fermented Cider, Buckwheat

Sorbet – Charantais Mellon, Vin Jaune, Olive Oil

Fruit – Gariguette Strawberry, Chamomile, Tellicherry Peppercorn

Macarons – Strawberry Marmalade, Rose, Pink Peppercorn / Miso, Hoshigaki, Pistachio / Saffron, Date, Cinnamon / Chocolate – 64%, Pork Blood, Lingonberry / 45% Caramelized Hazelnut, Mushroom / 32% Tarragon, Grapefruit / Confection – Fermented Garlic Fudge / Arctic Bramble Jelly / Green Apple, Chamomile, Lemon Verbena Marmalade / Mums Mums / Brown Cheese Fudge

Coffee

Madelines – Cardamom, Beurre Noisette

Having booked a trip to Stockholm before Björn Frantzén re-opened his eponymous Restaurant it was with good fortune and a bit of planning that a seat was secured for lunch on Saturday, the former two-Michelin-starred space in Gamla Stan giving way to three-stars at Klara Norra Kyrkogata 26 after a substantial outside investment that has many traveling gastronomes suggesting it may just be the best meal available in the world today.

Set amidst three stories not far from Central Station, the lower level lobby staffed by a pleasant young woman a somber space of wood and tile with floor-to-ceiling displays of aging Meats, it is after a short discourse that guests are invited to ascend an elevator where AC/DC’s Back In Black starts in response to the push of a button, perfect timing seeing the doors open up to Frantzén’s “Family Room” just after the opening line and a second round of welcomes soon offered by one of several servers and managers.

Designated as a 3,000 SEK Tasting Menu occurring across two floors and nearly four hours, Beverages offered at an additional cost including brisk house Champagne that has been on Frantzén’s menu since the beginning, it is seated in one of several custom made chairs that diners begin their experience while peering out on the Stockholm skyline, opening nibbles including a few classics such as Björn’s Foie Gras Macaron following shredded King Crab in a crisp Shell progressing to bites including Eel, traditional Swedish Vendace Roe and the Guy Savoy-reminiscent Artichoke, Truffle, and Cheese Soup.

Rightly proud to offer world class ingredients in a space Chef Frantzén has described as his “dream” Restaurant, a lengthy description of each taking place before guests are led to a dining room built for two-dozen with the majority wrapped around an open kitchen, it was with remaining Champagne inexplicably not transported from one room to the next that a seat was taken and napkin unfolded, the first course quick to arrive featuring pristine Tuna Belly in a crystal bowl topped with cups of Radish and kissed with Ginger and Horseradish.

Taking a Japanese approach to the first several dishes of the kitchen menu, a Rice-Flour crusted Langoustine intended to be dipped into a duo of Sauces achieving remarkable results by way of both texture and flavor, it was in follow-up that a toasted Scallop set amidst spicy Sauce, Spruce and Citrus proved more ‘interesting’ than outstanding, the Egg Custard arriving shortly thereafter expectedly more delicious thanks to a light smokiness beneath the mound of Caviar, though serving a Chicharrón on the side “for texture” seemed an easy way out compared to finding a way to incorporate such into the plate.

Not the sort of degustation that ever seems to lag, an ability to watch the kitchen’s every move paired with tableside preparations and continuous staff interaction creating a comfortable flow which never seems stuffy or insincere, it was after the second time Still was mistaken for Water with Gas that the hung Guinea Fowl from Frantzén’s lobby made an appearance, its preparation over leaping flames yielding crisp Skin and supple Flesh complimented by Morels, Walnuts and umami-heavy Sauce.

Stepping back from Proteins to serve two conceptual classics, Björn’s version of “a walk through the Garden” or whatever the kitchen chooses to call it a highly aromatic bowl given brightness by Buttermilk, it was in the pairing of Onion, Almonds and Licorice that has not left the menu “since day one” that the day’s final savory was set up, local Lamb first presented as a rare Saddle amidst Spring Vegetables and then as a sticky Rib returning to the Asian flavor profile that began the meal.

Taking just one Dessert in the kitchen, a large scoop of Earl Grey Ice Cream atop a crisp disk floating on Honey Pudding, it was upon returning to the Family Room that guests were offered digestifs along with “Extra Desserts” and Mignardises as listed on a menu given alongside the check, most simple yet well executed save for Frantzén’s Foie Gras “Snickers” paired with a 60 SEK sip of Pedro Ximenez which eats more like Crème Caramel than similar “Candybar” dishes seen elsewhere.

Doing away with the Rubik’s Cube sited as a copied idea by some, a tableside cart instead delivering more Chocolates and Confections highlighted by Garlic Fudge and a particularly rich Truffle fortified with Pigs Blood, it was along with Coffee that that warm Madelines given a Swedish spin by Cardamom rounded out the afternoon, a “no expense spared” experience that aims for perfection and does not miss by much.

www.restaurantfrantzen.com

Posted in Coffee, Crab, Dessert, Foie, Foie Gras, Food, Frantzen, Frantzén, Ice Cream, Macaron, Macaroon, Madeline, Madelines, Pork, Restaurant Frantzen, Restaurant Frantzén, Stockholm, Sweden, Tasting Menu, Truffle, Truffles, Vacation Tagged 2011 Dhondt-Grellet Premier Cru Blanc de Blancs, Aged Cheese, Aged Pork Broth, Aged Spring Lamb, Almond, Almonds, Apple, Apples, Arctic Bramble, Arctic Bramble Jelly, Artichoke, Aspic, Aurelie Billaud Homemade Butter, Beer, Beer-cooked King Crab, Beurre Noisette, Bitter and Pickled Greens, Björn Frantzén, Black Truffle, Black Truffles, Blanc de Blancs, Blond Miso, Blonde Miso, Blue Fin Tuna, Blue Fin Tuna Otoro, Brassica, Brassicas, Brown Butter, Brown Cheese Fudge, Buckwheat, Butter, Buttermilk, Candied Peanuts, Caramel, Caramelized Hazelnut, Cardamom, Carrot, Carrots, Cauliflower, Caviar, Cepes, Chamomile, Champagne, Charantais Mellon, Chawanmushi, Cheese, Chicharron, Chicharrones, Chocolate, Chocolates, Chrysanthemum, Cider, Cinnamon, Clarified Butter, Coffee, Confection, Confections, Cookie, Cookies, Crab, Crabs, Cream, Creme Caramel, Crispy Koshihikari Rice, Crown Dill, Crudo, Crunchy Fish Scales, Cucumber, Cucumbers, Custard, Dark Chocolate, Date, Dates, Deep fried Langoustine, Dessert, Desserts, Dill, dried Green Onions, Eel, Egg, Egg Custard, Eggs, Emulsion of Clarified Butter with Ginger, endoedibles, Fermented Garlic, Fermented Garlic Fudge, Finger Lime, Fish, Fish Scales, Flowers, Foie Gras, Food, Foodie, Fowl, Frantzén, Frantzén Prestige Osetra Caviar, Fudge, Gariguette Strawberry, Garlic, Ginger, Glazed Eel, Grapefruit, Green Apple, Green Onion, Green Onions, Greens, Guinea Fowl, Hazelinuts, Hazelnut, Herb, Herbs, Homage Satio Tempestas, Honey, Horseradish, Hoshigaki, House fermented Cider, Ice Cream, Jam, Jelly, Kalix, Kalix Roe, King Crab, Koshihikari Rice, Lamb, Lamb Fat, Lamb Rib, Lamb Saddle, Langoustine, Lemon, Lemon Verbena, Lemon Verbena Marmalade, Lemons, Licorice, Lingonberry, Macaron, Macarons, Madeline, Madelines, Marmalade, Melon, Melons, Michael Uzmann, Milk, Milk Chocolate, Miso, Morel, Morels, Mortared Herbs, Mums Mums, Mushroom, Mushrooms, Myoga, Olive Oil, Onion, Onions, Osetra, Osetra Caviar, Otoro, Oxalis, Pastries, Pastry, Pea, Peanut, Peanuts, Peas, Pedro Ximinez, Pedro Ximinez El Maestro Sierra, Pepper, Peppercorn, Peppers, Pickled Cucumber, Pickled Mushrooms, Pickles, Pig, Pink Peppercorn, Pistachio, Pistachios, Pork, Pork Blood, Pork Broth, Pork Rind, Potato, Potatoes, Preserved Lemon, Preserved Truffle, Purple Oxalis, Purple Radish, Radish, Radishes, Raraka, Restaurant Frantzén, Rib, Ribs, Rice, Roasted Guinea Fowl, Roasted Scallop, Roe, Rose, Saffron, Sake, Salted Tomato Vinaigrette, Scallop, Scallops, SE, Sea Urchin, Sea Urchin XO, Smoked Morel, Snickers, Sorbet, Soy, Soy Glaze, Spring Lamb, Spring Peas, Spruce, Spruce Shoots, Stockholm, Strawberries, Strawberry, Strawberry Marmalade, Sugar, Sweden, Tarragon, Tasting Menu, Tea, Tellicherry Peppercorn, Tofu, Tomato, Tomatoes, Travel, Trout Roe, Trout Roe washed in Sake, Trufffe, Truffle, Truffle Tofu, Truffles, Tuna, Tuna Belly, Uni, Vacation, Vanilla, Vendace Roe, Vendace Roe from Kalix, Vin Jaune, Vinaigrette, Walnut, Walnuts, Warm Infusion, Whipped Buttermilk, White Chocolate, Wine, XO, Yellow Wine, Yuba

May 26, 2018
10:11 AM
by: Uhockey

Green Rabbit, Stockholm SE

Green Rabbit

Kardemumma Bulle

Nut Mandelkaka

Rhubarb Mandelkaka

Ragkaka

Opened by two starred Chefs, Martin Berg and Mathias Dahlgren of Matberen at the Grand Hotel, Green Rabbit is nothing if not unassuming, a simple faded awning hanging over the entry at Tegnérgatan 17 in Stockholm where a pleasant staff stands ready to serve guests from Tuesday through Saturday.

Originally opened in 2014 and officially titled Green Rabbit Rågbrödsbageriet, Dahlgren and Berg’s specific focus on Loaves and Pastries baked from Swedish Rye, those fortunate enough to pick Green Rabbit out amongst the pack will quickly find themselves greeted by a small allotment of tables upon entry, walls lined in ingredients including bags of Flour for purchase while the collection of baked goods stands behind glass near the register.

Limited but not lacking, a collection of sweets and savories rotating based on Market availability but always including at least a few classics such as house-smoked Salmon Smørrebrød, it was with a focus entirely on sweeter things that items were perused and a small order assembled, the bagged goods taken elsewhere for consumption largely because early summer had the space quite warm and Green Rabbit does not offer Iced Coffee.

Built on big flavors to compliment a rustic style of baking befitting such a toothsome grain, two pintsized Almond Cakes starting things off with just enough added sweetness to highlight toasted Nuts or tangy Rhubarb nestled in a toothsome base, it is without hesitation that all in attendance should specifically request a wedge or whole Loaf of Ragkaka, each bite loaded with Butter but different from the next thanks to ground Nuts and what appears to be Coconut while the Cardamom Bun is also good but in this day’s case a little under-baked leading to soggy insides that also didn’t see to adhere to the Rye concept.

www.mdghs.se/green-rabbit

Posted in Breakfast, Dessert, Food, Green Rabbit, Green Rabbit Bakery, Green Rabbit Rågbrödsbageriet, Stockholm, Sweden, Vacation Tagged Almond, Almond Flour, Almonds, Bread, Butter, Cake, Cakes, Cardamom, Cardamom Bun, Cardamom Roll, Coconut, Coconuts, Dessert, Desserts, endoedibles, Flour, Food, Foodie, Green Rabbit, Green Rabbit Bakery, Green Rabbit Rågbrödsbageriet, Kaka, Kardemumma Bulle, Mandelkaka, Martin Berg, Mathias Dahlgren, Michael Uzmann, Nut, Nut Mandelkaka, Nuts, Pastries, Pastry, Ragkaka, Rhubarb, Rhubarb Mandelkaka, Rye, Rye Bread, Rye Cake, Rye Flour, Sugar, Travel, Vacation

May 26, 2018
8:05 AM
by: Uhockey

Bakery & Spice, Stockholm SE

Bakery & Spice

Frukt & Notbrod

Butter Croissant

Kardemumma Bulle

Kanelbulle

Chokladboll

Brownie

In a place where Organic, Natural and Artisan do not need to be shouted like they often do in a country of processed goods it is not uncommon for a Bakery to fly under the radar despite making world class Bread, Stockholm’s Bakery & Spice but one example of the sort of place locals take for granted even though the items sold inside would easily qualify as the best in most cities Stateside.

Located at Torsgatan 46 and largely unadorned in its corner-pocket layout, Monday through Friday beginning at 07h30 and weekends pushed back thirty minutes, guests entering Bakery & Spice will quickly notice the limited size of a store with no seating area, over 75% of the floorplan comprised of a behind-the-scenes kitchen while the visible area boasts a range of Loaves, Rolls and Viennoiseries.

Featuring lower prices than more full-scale Bageris and Konditoris, the shop’s focus certainly more on craft than customer “experience” even though service is pleasant enough, it was without much indecision that a total of six items were selected before being gathered up and bagged, a bench outside offering seating for those who desire it though the better bet for al fresco consumption is a sizable park nearby.

Know for what some call Stockholm’s best Cinnamon Roll, the presence of sliced and roasted Almonds adding texture to soft curls loaded with Butter beneath, it was with half of the Roll gone in a few bites that the tasting transitioned to a similar braid spiced by Cardamom, a hefty shake of Granulated Sugar also altering mouthfeel while upping sweetness significantly compared to Kardemumma Bulle tasted elsewhere.

Impressing next with a flaky Butter Croissant, the interior not honeycombed but spiral and open, it was moving on to something far denser that Bakery & Spice performed better yet, the weekend-only Frukt & Notbrod chock-a-block full of Hazelnuts, Raisins, Apricots, Almonds and more so delicious that despite its size and heft one may find themselves pulling off moist chunks and crispy edges until it is gone by day’s end.

Rounding out the experience in Cocoa, a blossoming affinity for Chokladboll discovering Bakery & Spice’s to be more Coconut than most, it was as a surprise that the Brownie recommended by a woman in line proved to be another highlight, a far lighter texture than pictures would indicate surrounding thicker pockets of Fudge and creating something as texturally complex as it is delicious.

www.bakeryandspice.se

Posted in Bakery & Spice, Bakery + Spice, Bakery and Spice, Breakfast, Croissant, Croissants, Dessert, Food, Stockholm, Sweden, Vacation Tagged Almond, Almonds, Apricot, Apricots, Bakery & Spice, Bakery and Spice, Bread, Brownie, Brownies, Butter Croissant, Cardamom, Cardamom Bread, Cardamom Roll, Chocolate, Chocolate Fudge, Chokladboll, Cinnamon, Cinnamon Bun, Cinnamon Roll, Coconut, Coconut Flakes, Coconuts, Croissant, Croissants, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Fruit, Fruit Bread, Fruits, Frukt & Notbrod, Fudge, Fudge Brownie, Hazelnut, Hazelnuts, Kanelbulle, Kardemumma Bulle, Loaf, Loaves, Michael Uzmann, Nut, Nuts, Oat, Oatmeal, Oats, Pastries, Pastry, Raisin, Raisins, Roll, Rolls, SE, Stockholm, Sugar, Sweden, Travel, Vacation

May 26, 2018
7:11 AM
by: Uhockey

Cafe Schweizer, Stockholm SE

Cafe Schweizer

Kanelsnurra

Tosca

Strawberry Meringue

Chokladboll

Located not far from Stockholm’s Royal Palace and perhaps best known for allowing guests to scrawl all over the walls it was on Saturday morning that a visit was paid to Cafe Schweizer, the space called Schweizerkonditoriet by locals serving an admirable but narrow Breakfast Menu in addition to Coffee, Tea and Pastries.

Open from 7am till past 20h00 daily, a rarity in socialist Scandinavia where limited work hours in favor of quality of life see many Bageris and Konditoris close early rather than hire a second shift, it was after a pleasant walk in Gamla Stan’s rarely-tourist-free streets that Västerlångg 9 was located in a small alley, the server with just one other patron quickly offering greetings in addition to suggestions in fluent English.

Not particularly looking for Eggs or Sandwiches during a day with substantial dining plans including Frantzen, the Café established in 1920 instead experienced by way of four Pastries including still-warm Cinnamon Rolls moist with Butter inside a golden coil, it was with Pearl Sugar crackling to the tooth that the dish was gone in minutes, the follow-up Tosca also faring well with a moist and toothsome crumb and plenty of candied slices of Almond.

Moving next to an item suggested by the clerk, a buttery Tart Shell filled with chilled Cream, glazed Strawberries and Meringue that would have likely been better given time to warm, it was in conclusion that the first Chokladboll was experienced with over a dozen to follow, the Oats in this one a bit more prominent than in others, thus cutting down on the sweetness and yielding a flavor more hearty and appealing than many.

www.schweizer.se

Posted in Breakfast, Cafe Schweizer, Dessert, Food, Schweizer, Schweizerkonditoriet, Stockholm, Sweden, Vacation Tagged Almond, Almond Flour, Almonds, Bread, Brioche, Brown Sugar, Butter, Cafe Schweizer, Cake, Cakes, Chocolate, Chokladboll, Cinnamon, Cinnamon Roll, Cinnamon Rolls, Coconut, Coconut Flakes, Coconuts, Cream, Custard, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Glaze, Glazed Strawberries, Glazed Strawberry, Kanelsnurra, Meringue, Michael Uzmann, Nut, Nuts, Oat, Oatmeal, Oats, Pastries, Pastry, Schweizer, Schweizerkonditoriet, SE, Stockholm, Strawberries, Strawberry, Strawberry Meringue, Strawberry Meringue Tart, Strawberry Tart, Sugar, Sweden, Tart, Tarts, Tosca, Travel, Vacation, Vanilla, Vanilla Cream, Vanilla Custard

May 25, 2018
8:00 PM
by: Uhockey

Gastrologik, Stockholm SE

Gastrologik

Tunnbrod with Smoked Herring, Shoots, Herbs

Ice Mustard Leaf with Rakfisk, Ramson / Chicken Liver with Apple, Meringue

Algae Tart with Rockweed Buds / Spring Garlic with Smoked Cod’s Roe, Sorrel

Warbrokvarn Spelt Knackerbrod with Raw Pea Shoot Margarine

Matjes Herring with Karintorp Tomatoes, Sour Cream, Pine Shoot Oil

Raw Shrimp from Smogen with Jerusalem Artichoke, Horseradish

Beetroot with Rye, Kalix, Cultured Cream

Soured Vegetables with Daikon, Blue Mussels, Oysters

Warbrokvarn Spelt Sourdough Bread with Hand Churned Butter from Kittelberget

Diver Scallop with Turnips from Skilleby, Spruce Shoot

Zander’s Cheek with Peaso, White Asparagus Porridge

Green Asparagus from Lilla Laback with Dried Yogurt, Grilled Butter

Corn Fed Duck from Munka-Ljungby with Rhubarb, Ramson

Sweet Ground Elder with Frozen Rhubarb

Frozen Sorrel with Cream, Parsley

Sandkaka with Currant Leaves, Early Summer’s Blossoms

White Asparagus Tart with Honey /Kalvdans and Colostrum

Grownup’s Beehive Candy with Vodka

Awarded one star in the most recent Michelin Guide but felt by many to be well on its way to two it was for dinner on night one in Stockholm that two guests sat down at Gastrologik, the next three and a half hours a rollicking exploration of Sweden’s early Spring as sunlight continued to glow through curtains until past 23h00.

Owned and operated by Chefs Anton Bjuhr and Jacob Holmströmm, the duo’s skills honed at the elbow of French masters including the likes of Pierre Gagnaire and Pascal Barbot before returning home to launch a Restaurant of their own in 2012, Gastrologik promises “techniques and inspiration from around the world, but using only local ingredients” and with no menu presented until the end of the evening diners are asked to place themselves at the whim of an open kitchen, some twenty courses arriving with lengthy descriptions by a staff fluent in both Swedish and English.

Eschewing linens and ornate decoration in favor of an aesthetic matching Gastrologik’s New Nordic sensibilities, allergies and aversions confirmed before launching into a series of small bites, it was with Drinks poured that dinner began first with traditional smoked Fish beneath a blanket of foraged Herbs, the delicate Toast gone as quickly as it arrived and followed by a pungent bite of Ice Mustard Leaf with Wild Garlic plus a Meringue Shell filled with frozen and shaved Chicken Liver atop Apple gel.

Showing evidence of both Chefs’ pedigrees with progressing flavors, the use of dissimilar ingredients often reinterpreting local Produce to make it stand out rather than act as a garnish, it was after a few additional nibbles that Gastrologik’s Spelt Sourdough started on day one of the Restaurant was offered in the form of Crisps with an intensely vegetal Pea Spread, the same Dough later featured as a Loaf next to hand-churned Butter from a farm up the road.

Growing into more fully composed plates after the first hour, both Anton and Jacob presenting dishes alongside their staff, it was following a refreshing bowl of local Tomatoes matched to Herring in Pine Oil that raw Shrimp were served to one guest with ground Beets and Fish Roe for the other, the substitution actually a far better dish as the tiny Crustaceans were entirely lost amidst a flavor reminiscent of gasoline.

Happy to move past a plate that seemed not only oddly placed but the sort capable of tarnishing a whole meal it was thankfully in a return to form that “Raviolis” made of Radish dazzled amidst Mussels and Oysters, a follow-up of seared Scallops faring equally well in textural juxtaposition to buttery Turnips.

Next presenting a grilled Fish Head tableside, its Cheek soon carved out and placed atop Asparagus Custard and local Foliage, it was again working with Asparagus that a Green spear was presented half-dipped in Yogurt, each end offering an entirely different taste whether consumed alone or after being dragged through blackened Butter.

Rounding out savories with a rosy piece of roasted Duck in its own Juice next to a tangle of sour Rhubarb, the seasonal Vegetable featured on almost every Swedish Menu at this time off year repeated in a palate-cleansing Granita with Elderflower, it was taking another play from the “New Nordic” handbook that first Dessert served Sorrel beneath Sweet Cream, the Potato Flour Cake to follow also borrowing from the Manifesto by dressing up in Flowers but decidedly delicious nonetheless while bites of Asparagus atop Honey and Colostrum Tarts topped in dehydrated crumbles of the same were equally unique yet excellent in the context of Gastrologik’s concept.

Finishing the evening with “Grownup’s Beehive Candy,” a rather unpleasant bite made overwhelmingly bitter with Vodka, it was wishing that the first Cow’s Milk would have remained a lasting memory of dinner that the menu and a book discussing purveyors and the space’s architect was provided, a nice touch giving further insight to a Restaurant that could very well achieve the next level with a bit more editing

www.gastrologik.se

Posted in Bread Basket, Dessert, Food, Gastrologik, Ice Cream, Stockholm, Sweden, Tasting Menu, Vacation Tagged Algae, Algae Tart, Algae Tart with Rockweed Buds, Anton Bjuhr, Apple, Apples, Asparagus, Beet, Beetroot, Beets, Blossom, Blossoms, Blue Mussel, Blue Mussels, Bread, Butter, Cake, Cakes, Candy, Chicken, Chicken Liver, Cod, Cod Fish, Cod Roe, Colostrum, Corn Fed Duck from Munka-Ljungby, Cow's Milk, Cream, Cultured Cream, Currant, Currant Leaves, Currants, Custard, Daikon, Daikon Radish, Dessert, Desserts, Diver Scallop, Dried Yogurt, Duck, Early Summer's Blossoms, Elderflower, Elderflowers, endoedibles, Fish, Fish Cheek, Fish Roe, Flour, Flower, Flowers, Food, Foodie, Frozen Rhubarb, Frozen Sorrel, Garlic, Gastrologik, Green Asparagus, Green Asparagus from Lilla Laback, Grilled Butter, Grownup's Beehive Candy, Grownup's Beehive Candy with Vodka, Hand Churned Butter from Kittelberget, Herbs, Herring, Honey, Horseradish, Ice Cream, Ice Mustard, Ice Mustard Leaf, Jacob Holmströmm, Jerusalem Artichoke, Jerusalem Artichokes, Kalix, Kalix Roe, Kalvdans, Kalvdans and Colostrum, Karintorp Tomatoes, Knackerbrod, Liver, Matjes Herring, Meringue, Michael Uzmann, Milk, Mussel, Mussels, mustard, New Nordic, Oil, Oyster, Oysters, Parsley, Pastries, Pastry, Pea, Pea Shoot, Pea Shoots, Peas, Peaso, Pickles, Piickle, Pine Shoot Oil, Porridge, Potato, Potato Flour, Potatoes, Radish, Rakfisk, Ramson, Ramsons, Ravioli, Raw Pea Shoot Margarine, Raw Shrimp, Raw Shrimp from Smogen, Rhubarb, Rockweed, Rockweed Buds, Roe, Rye, Salmon, Sand Cake, Sandkaka, Scallop, Scallops, SE, Shoots, Shrimp, Smoked Cod's Roe, Smoked Herring, Sorrel, Sour Cream, Sourdoough, Sourdough Bread, Soured Vegetables, Spelt, Spelt Sourdough, Spelt Sourdough Bread, Spring Garlic, Spruce, Spruce Shoots, Stockholm, Sugar, Sunchoke, Sunchokes, Sweden, Sweet Ground Elder, Sweet Ground Elder with Frozen Rhubarb, Tart, Tasting Menu, Tomato, Tomatoes, Travel, Tunnbrod, Turnip, Turnips, Turnips from Skilleby, Vacation, Vanilla, Vegetables, Vodka, Warbrokvarn Spelt Knackerbrod, Warbrokvarn Spelt Sourdough Bread, White Asparagus, White Asparagus Porridge, White Asparagus Tart, White Asparagus Tart with Honey, Wild Garlic, Yogurt, Zander's Cheek

May 25, 2018
2:05 PM
by: Uhockey

Gunnarson’s Specialkonditori, Stockholm SE

Gunnarson’s Specialkonditori

Sample – Gotlandslimpa

Princess Cake

Kardemumma Bulle

Tosca

Notknappare

Katalan

Blabars Mazarin

Karlsbader Bulle Rhbarber

Located just a few blocks from Restaurant Pelikan and embodying the same old school sensibilities that have withstood the test of time it was before much needed rest that a stop was made at Gunnarson’s Specialkonditori, the two-story storefront at Götgatan 92 offering one of Stockholm’s largest collections of confections at a price slightly higher than most, though the product quality is universally quite high.

Open daily since the 1940’s for Fika and Coffee, both floors offering seating but only the upstairs featuring table service, guests entering Gunnarson’s will immediately be taken by the vast expanse of options laid out both inside and atop cases with decorative Pretzels hanging overhead, samples of freshly baked Bread available to pass the time while perusing.

Not a safe place for the indecisive or gluttonous, the sheer volume of eye-catching Fika enough to compel a sizeable order even when one has just eaten, it was with several desirable items left behind that an order of seven was boxed and bagged for 270 SEK, the products ported across town for consumption with first bites of the Princess Cake a dramatic upgrade from Vete–Katten in terms of levity, texture and sweetness.

Moving next to a particularly spicy Cardamom Roll, the springy Dough baked golden but fluffy within, it was with this base made creamy by poached Rhubarb that Gunnarson’s further impressed before briefly taking a step back in an overly-crumbly Tosca, the mixed-nut Notknappare faring far better as the caramelized Brown Sugar penetrated deeply adding moisture.

Rounding out the order with two fruit-filled Fika, the classic Katalan nicely balancing tart Raspberry Jam with sugared Frosting, it was again in a seasonal special that Gunnarson’s shined brightest, the Blueberry-studded Blabars Mazarin not unlike a French Financier with the Almond Flour base toothsome and dense yet soft and delicate.

www.gunnarsons.se

Posted in Dessert, Food, Gunnarson's, Gunnarson's Specialkonditori, Gunnarson’s Konditori Servering, Stockholm, Sweden, Vacation Tagged Almond, Almond Flour, Almonds, Blabars Mazarin, Blueberries, Blueberry, Bread, Brown Sugar, Butter, Cake, Cakes, Caramel, Cardamom, Cardamom Bread, Cardamom Roll, Confectioner's Sugar, Cookie, Cookies, Cream, Dessert, Desserts, endoedibles, Fika, Food, Foodie, Gotlandslimpa, Gotlandslimpa Bread, Gunnarson's, Gunnarson's Specialkonditori, Gunnarson’s Konditori Servering, Hazelnut, Hazelnuts, Kardemumma Bulle, Karlsbader Bulle Rhbarber, Katalan, Marzipan, Michael Uzmann, Notknappare, Nut, Nuts, Pastries, Pastry, Pastry Cream, Poached Rhubarb, Pound Cake, Powdered Sugar, Princess Cake, Raspberries, Raspberry, Raspberry Jam, Raspberry Jelly, Rhubarb, Rye, Rye Bread, SE, Stockholm, Sugar, Sweden, Tosca, Travel, Vacation, Walnut, Walnuts, Whipped Cream

May 25, 2018
12:56 PM
by: Uhockey

Restaurant Pelikan, Stockholm SE

Restaurant Pelikan

Rye Crisps, Sourdough, Whipped Butter

Toast Skagen, Kalix Roe, Dill

Smoked Lamb, White Pig Salami, Swedish Ham, Vasterbotten Cheese, Adelost Blue Cheese, Candied Apricots, Pickles

Fried Salted Bacon, Creamy Onion Sauce, Boiled Potatoes

Pelikan’s Meatballs, Cream Sauce, Gherkins, Lingonberries, Pommes Puree

Swedish Cheesecake, Vanilla Ice Cream, Cloudberries, Sultanas

Pelikan’s Chocolate Pralines

Open since 1904 and undoubtedly showing its age there are plenty of opinions about Restaurant Pelikan when discussed amongst gastronomes, some seeing it as a relic while others praise the heritage, a visit on Friday afternoon finding validity to both sides of the argument but an assessment based entirely on the Food highly favorable across six items plus complimentary Bread service.

In reality an entity in Stockholm since 1664, the cellar adding a Restaurant in 1733 before relocating to its current environs at Blekingegatan 40 some 114 years ago, guests entering Restaurant Pelikan in 2018 will quickly be taken by heavy wood and pale yellow walls with paintings and sconces, each table decorated by a single burning candle and menus available in both Swedish and English.

Not a place for modernity or the sort of “quick service” many crave in this era, both waitresses approaching the age of retirement and pleasant despite being in no hurry, it was with a basket of Bread dropped off and room-temperature Water poured that a list of classics was perused before choices were made, two three-course meals tallying just shy of 1000 Swedish Crowns.

Dining just prior to 13h00, reservations made online proving unnecessary in a space less than 25% full, it was after a short wait during which glasses ran empty that plates of Charcuterie and tiny Shrimp in Cream Sauce arrived, the later sweet with just enough Dill and salinity to give it balance while the former was highlighted by four-year old Ham and granular Cow’s Milk Cheese that reminisces of Parmesan in taste and texture.

Using surprisingly good Bread and condiments including house Pickles plus candied Apricots to cleanse the palate between bites, a second Basket delivered on request in addition to more Water, it was after a shorter delay than the Appetizers that two Main Courses arrived in sizable portions, the housemade Bacon resting in a pool of pungent yet pleasant Sauce while Pelikan’s world-famous Meatballs were nearly twice the size of others served in Stockholm – tender, dense and rich no matter which blend of accoutrements they were consumed with.

Further impressed by both boiled and whipped Potatoes, the later almost achieving Joel Robuchon consistency, it was with plates wiped clean that they were cleared in anticipation of Dessert, the heralded house Pralines nothing more than good Chocolates while the Swedish Cheesecake featured a crumbly consistency up-front that slowly melted on the palate without much intrinsic sweetness, that aspect instead left to Raisins, Cloudberries and Ice Cream.

www.pelikan.se

Posted in Bread Basket, Dessert, Food, Ice Cream, Pork, Restaurant Pelikan, Stockholm, Sweden, Vacation Tagged Adelost, Adelost Blue Cheese, Apricot, Apricots, Bacon, Beef, Beef Meatball, Blue Cheese, Boiled Potato, Boiled Potatoes, Bread, Bread Basket, Brioche, Brioche Bread, Brioche Toast, Butter, Cake, Candied Apricots, Cheese, Cheese Cake, Cheesecake, Chocolate, Chocolate Praline, Chocolate Pralines, Cloud Berries, Cloud Berry, Cloudberries, Cloudberry, Cow, Cream, Cream Sauce, Creamy Onion Sauce, Crisps, Dark Chocolate, Dessert, Desserts, Dill, Egg, Eggs, endoedibles, Food, Foodie, Fried Bacon, Fried Salted Bacon, Gherkin, Gherkins, Golden Raisin, Golden Raisins, Ham, Ice Cream, Kalix, Kalix Roe, Lamb, Lemon, Lemons, Lingonberries, Lingonberry, Mayonnaise, Meatball, Meatballs, Michael Uzmann, Milk Chocolate, Onion, Onion Sauce, Onions, Pastries, Pastry, Pelikan, Pelikan's Chocolate Pralines, Pelikan's Meatballs, Pickle, Pickles, Pig, Pommes, Pommes Puree, Pork, Pork Meatball, Potato, Potatoes, Praline, Pralines, Raisin, Raisins, Restaurant Pelikan, Roe, Rye, Rye Crisps, Salami, Salt, Salted Bacon, Sauce, Shrimp. Shrimps, Smoked, Smoked Lamb, Sourdough, Sourdough Bread, Stockholm, Sugar, Sultana, Sultana Raisin, Sultana Raisins, Sultanas, Sweden, Swedish Cheese Cake, Swedish Cheesecake, Swedish Ham, Swedish Meatball, Swedish Meatballs, Toast, Toast Skagen, Travel, Vacation, Vanilla, Vanilla Ice Cream, Vasterbotten, Vasterbotten Cheese, Whipped Butter, White Chocolate, White Pig Salami

May 25, 2018
9:23 AM
by: Uhockey

Vete–Katten, Stockholm SE

Vete–Katten

Princess Cake

Tosca

Katalan

Toscabulle

Kardemumma Bulle

Mandel Rordgubbar Rulla

Solbulle

Sommarbulle

Owned by Chef Johan Sandelin since 2012 and founded by Ester Nordhammar in 1928 it can safely be said that Vete–Katten is something of a Stockholm institution, and conveniently located just a few blocks from Central Station it proved a convenient stop en route from Arlanda Airport to a hotel in Kristineberg, nearly twenty hours of travel finally coming to a conclusion in a comfortable chair with eight selections ranging from Cakes to Tarts and Rolls.

Officially located at Kungsgatan 55 since its inception and later opening a smaller kiosk at T-Central, the bilingual staff ready and happy to explain items listed in Swedish to a mixed crowd of tourists and locals, it was after surveying several cases that tough decisions were made to omit several delectable looking Pastries in favor of others, items boxed or placed on trays with self-service Water available in addition to Coffee, Tea and other Beverages.

Famous for classic confections crafted by an all-female staff until the 1960s, the service still entirely young ladies from what could be seen across the space’s expanse, it was shortly after seating that first bites were taken of an Almond and Brown Sugar Tosca that eats much like Canadian Buttercake at the bottom, a similar consistency forming the base of a thick round labeled Katalan which replaces Brown Sugar and sliced Nuts with Raspberry Jam atop the Almond Flour.

At this point unfamiliar with many of Sweden’s culinary traditions but quick to learn across eighteen bakeries visited over the next nine days, both Vete-Katten’s Cardamom Bun and Solbulle a bit drier and less fluffy than those found elsewhere, it was in two seasonal specials that the shop managed to impress the most, a Blueberry-riddled Brioche called Sommarbulle benefitting the Dough with Fruit Juice while a Summertime Budapest Cake replaced traditional Chocolate and Orange with Almond Cream and Strawberries amidst the Meringue.

Finding the Nut Roll also better than Chef Sandelin’s Kardemumma Bulle, the added Sweetness of Brown Sugar and textural juxtaposition of Nuts making the base seem not so dry, it was finally in Vete–Katten’s famous Princess Cake that the tasting reached its end, the Sponge Cake a bit more dense than others and the Pastry Cream not too Sweet which seemed an odd choice in the setting of sour Raspberry Jam that was not featured as part of the Cake offered elsewhere.

www.vetekatten.se

Posted in Breakfast, Dessert, Food, Stockholm, Sweden, Vacation, Vete Katten, Vete–Katten Tagged Almond, Almond Cream, Almond Flour, Almonds, Blueberries, Blueberry, Blueberry Bread, Blueberry Roll, Bread, Brioche, Brown Sugar, Budapest Cake, Budapest Roll, Cake, Cake Roll, Cakes, Caramel, Cardamom, Cardamom Roll, Cream, Custard, Dessert, Desserts, endoedibles, Ester Nordhammar, Fika, Food, Foodie, Jam, Jelly, Johan Sandelin, Kardemumma Bulle, Katalan, Mandel Rordgubbar Rulla, Marzipan, Meringue, Michael Uzmann, Nut, Nut Bread, Nut Roll, Nuts, Pastries, Pastry, Pastry Cream, Princess Cake, Raspberries, Raspberry, Raspberry Jam, Raspberry Jelly, Roll, Solbulle, Sommarbulle, Stockholm, Strawberries, Strawberry, Sugar, Sweden, Tart, Tarts, Tosca, Toscabulle, Travel, Vacation, Vanilla, Vanilla Custard, Vete–Katten, Whipped Cream

May 19, 2018
5:00 PM
by: Uhockey

Lipsmacking Foodie Tours – Downtown Lip Smacking Tour, Las Vegas NV

Lipsmacking Foodie Tours Downtown Lip Smacking Tour

Carson Kitchen: Get Shorty – El Jimador Tequila, Grapefruit, Fresh Lime, Cayenne Simple Syrup

Carson Kitchen: Crispy Chicken Skins – Smoked Honey

Carson Kitchen: Devil’s Eggs – Crispy Pancetta, Caviar

Carson Kitchen: Roasted Young Beets – Pistachios, Orange, Goat Cheese

Carson Kitchen: Veal Meatballs – Sherry Foie Gras Cream, Peas

Therapy.: The SMASH – Four Roses Bourbon, Blackberries, Fresh Lime, Mint

Therapy.: Chicken Meatball – Jalapeno Cilantro Pesto, Shaved Parmesan

Therapy.: In the Gnudi – Baked Ricotta, Truffled Fig Jam, Roasted Almonds, Cranberry & Walnut Crostini

Therapy.: Devils on Horseback – Soft Truffled Goat Cheese & Almond Stuffed Dates, Bacon, Romesco

Therapy.: Chicken and Red Velvet Waffle Slider – Red Pepper Remoulade, Vanilla Maple Syrup

Inspire Theater: White Wine

7th & Carson: Carson Cooler – Absolut Elyx, Blood Orange, Thyme, Cucumber, Lemon, Honey

7th & Carson: Hearth Oven Bread + Dip 4 Ways – Hummus, Baba Ganoush, Roasted Red Pepper, Cucumber Yogurt

7th & Carson: Grilled Pear + Burrata – Arugula, Black Pepper Honey, Basil Pesto

7th & Carson: Legs + Eggs – Tempura Crab Leg, Caviar, Barrel Aged Ponzu, Togarashi

7th & Carson: B.L.T.A. Toast – Dried Parma Ham, Lettuce, Tomato, Avocado

7th & Carson: Zeppole – Coffee Cream

7th & Carson: S’mores – Dark Chocolate, Bailey’s Irish Cream Marshmallows

Carson Kitchen: Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream

Carson Kitchen: Rhubarb Panna Cotta – Rhubarb Riesling Jam, Honey Almond Granola

Carson Kitchen: Glazed Donut Bread Pudding – Three Rum Caramel, Vanilla Crème Anglaise

Having partaken in the Savory Bites and Neon Lights Tour mid-2017 it was just over one year later that two guests joined Lip Smacking Foodie Tours Downtown, the developing scene slowly being discovered by locals as well as tourists highlighted over the course of approximately 3 hours and fifty Tony Hsieh references as the Las Vegas skies threatened rain.

Hosted this time by a young woman from Chicago rather than President Donald Contursi, neither her knowledge nor demeanor as conducive to the experience as she frequently complained about working too many straight days while attempting to name-drop “Foodie” credentials based on service jobs back home, it was immediately at 5:00pm that the tour began with the guide mocking guests trying to avoid falling drops, Matthew Harwell luckily coming to her rescue with a discussion of Carson Kitchen where first bites would be enjoyed.

Setting aside an expansive discussion of the Cuisine tasted at a Restaurant previously visited over a dozen times, the four Plates and a Cocktail fairly representative of Kerry Simon and Cory Harwell’s approach to comfortable Foods dressed to impress, it was with several guests taking a pass on Veal Meatballs for ‘ethical’ reasons that those happy to partake finished up before making way to the exit, the Chicken Skins undoubtedly a highlight and Caviar a novelty for most which spoke volumes about the group’s heterogeneity.

Walking a route intended to highlight several murals and spots of interest, The Laundry Room a previously unknown entity to someone unlikely to go out of their way for Cocktails alone, it was after a brief discussion of Fremont East that a party of eight entered Therapy., a spot whose business ‘ethics’ are a bit more questionable than the butchering of baby Cows sold based on their Travel Channel appearance, though the menu has apparently not changed much in the course of several head Chefs and remains highlighted by the decidedly delicious “In the Gnudi.”

Led next through Park on Fremont, the fact the décor rather than dishes are focused upon probably all one needs to know before considering sitting down, it was from here that Fremont Street’s Canopy was pointed out but oddly not explored, Inspire Theater instead the next Stop where guests are given a private tour of the 3rd Story Balcony and Tony’s personal Box while enjoying the choice of either a Moscow Mule served in plastic or Wine offered the same.

Regretfully passing Naked City Pizza at The El Cortez and Bronze Café at The Market despite both buildings being pointed out, a walk through Container Park next compromised by false claims that the area contains “good food” with specific reference to The (long-ago-renamed) Perch, it was inside Liam Dwyer and Chef Gregg Fortunato’s 7th & Carson that the Tour concluded, the signature Legs + Eggs faring better than prior and Gregg’s Hearth Oven Bread a standout regardless of which topping is placed atop it while two Desserts not commonly featured as part of the tour but given as a “VIP Bonus” showed great signs of progress in the 7th’s Pastry program…though it still wasn’t quite enough to prevent the truly gluttonous from returning to Carson Kitchen for a nightcap and more sweet stuff.

FOUR STARS: Featuring two less Restaurants than The Strip Tour and unfortunately marred by a guide “not my usual chipper self” Lipsmacking Foodie Tours Downtown Lip Smacking Tour nonetheless has a lot to offer those unfamiliar with the area along with several memorable bites, though rhetoric about places like Park on Fremont, Heart Attack Grill, Container Park dining and eat should be saved in favor of praise for the spots featured or newer downtown additions like Naked City, Bomb Tacos or The Kitchen at Atomic.

TIP: Offered for guests 21+ on Fridays and Saturdays at $125 per person with Cocktail Packages added extra.

www.vegasfoodietour.com

Posted in 7th & Carson, 7th and Carson, Bread Pudding, Carson Kitchen, Crab, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Lip Smacking Foodie Tours, Lip Smacking Foodie Tours - Downtown Lip Smacking Tour, Lipsmacking Foodie Tours, Lipsmacking Foodie Tours - Downtown Lip Smacking Tour, Nevada, Pork, Tasting Menu, Therapy, Therapy., Truffle, Truffles Tagged 7th & Carson, 7th and Carson, Absolut, Absolut Elyx, Absolut Elyx Vodka, Absolut Vodka, Almond, Almonds, Arugula, Avocado, Avocados, B.L.T., B.L.T.A., B.L.T.A. Toast, Baba Ganoush, Bacon, Bacon Ice Cream, Bailey's, Bailey's Irish Cream, Bailey’s Irish Cream Marshmallows, Baked Ricotta, Barrel Aged Ponzu, Basil, Basil Pesto, Beef, Beet, Beets, Black Pepper, Black Pepper Honey, Blackberries, Blackberry, Blood Orange, Blood Oranges, Bourbon, Bourbon Fudge Brownie, Bread, Bread Pudding, Brown Butter, Brown Butter Bacon Ice Cream, Brownie, Brownies, Burrata, Burrata Cheese, Butter, Cake, Caramel, Carson Cooler, Carson Kitchen, Caviar, Cayenne, Cayenne Pepper, Cayenne Peppers, Cayenne Simple Syrup, Cheese, Chevre, Chick Pea, Chick Peas, Chicken, Chicken and Red Velvet Waffle Slider, Chicken Meatball, Chicken Meatballs, Chicken Skins, Chickpean, Chickpeas, Chocolate, Cilantro, Cinnamon, Cinnamon Sugar, Cocktail, Cocktails, Coffee, Coffee Cream, Cory Harwell, Crab, Crab Leg, Crab Legs, Crabs, Cracker, Crackers, Cranberries, Cranberry, Cranberry & Walnut Crostini, Cream, Creme Anglaise, Crispy Chicken Skins, Crispy Pancetta, Crostini, Cucumber, Cucumber Yogurt, Cucumbers, Dark Chocolate, Date, Dates, Dessert, Desserts, Devils on Horseback, Devil’s Eggs, Dip, Donald Contursi, Donut, Donut Bread Pudding, Donuts, Doughnut, Doughnuts, Dried Parma Ham, DTLV, Duck, Duck Liver, Egg, Egg Yoks, Egg Yolk, Eggplant, Eggplants, Eggs, El Jimador, El Jimador Tequila, endoedibles, Fig, Fig Jam, Fig Jelly, Figs, Foie, Foie Gras, Food, Foodie, Four Roses, Four Roses Bourbon, Fresh Lime, Fried Chicken, Fudge, Fudge Brownie, Fudge Brownies, Garbanzo Bean, Garbanzo Beans, Get Shorty, Glaze, Glazed Donut, Glazed Donut Bread Pudding, Glazed Doughnut, Gnudi, Goat Cheese, Graham, Graham Cracker, Graham Crackers, Granola, Grapefruit, Grapefruits, Gregg Fortunato, Grilled Pear + Burrata, Ham, Hearth Oven Bread, Hearth Oven Bread + Dip 4 Ways, Honey, Honey Almond Granola, Hummus, Ice Cream, In the Gnudi, Inspire, Inspire Theater, Jalapeno, Jalapeno Cilantro Pesto, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Jam, Jelly, Las Vegas, Legs + Eggs, Lemon, Lemons, Lettuce, Liam Dwyer, Lime, Limes, Lip Smacking Foodie Tours, Lip Smacking Foodie Tours Downtown Lip Smacking Tour, Lipsmacking Foodie Tours, Lipsmacking Foodie Tours - Downtown Lip Smacking Tour, Liver, LV, Maple Syrup, Marshmallow, Marshmallows, Matt Harwell, Matthew Harwell, Meatball, Meatballs, Michael Uzmann, Mint, Mints, Nevada, NV, Olive, Olive Oil, Olives, Onion, Onions, Orange, Oranges, Pancetta, Panna Cotta, Parma Ham, Parmesan Cheese, Pasta, Pastries, Pastry, Pea, Pear, Pears, Peas, Pepper, Peppers, Pesto, Pickle, Pickles, Pig, Pistachio, Pistachios, Ponzu, Pork, Pudding, Red Pepper, Red Pepper Dip, Red Pepper Remoulade, Red Pepper Spread, Red Peppers, Red Velvet, Red Velvet Waffle, Red Velvet Waffles, Remoulade, Rhubarb, Rhubarb Panna Cotta, Rhubarb Riesling Jam, Ricotta, Ricotta Cheese, Riesling, Riesling Jam, Riesling Wine, Roasted Almonds, Roasted Red Pepper, Roasted Young Beets, Romesco, Romesco Sauce, Rum, S'mores, Salad, Salads, Salt, Sauce, Scott Simon, Shaved Parmesan, Sherry, Sherry Cream, Sherry Foie Gras Cream, Simple Syrup, Sin City, Skin, Skins, Slider, Sliders, Smoked Honey, Soft Truffled Goat Cheese & Almond Stuffed Dates, Stuffed Dates, Sugar, Syrup, Tasting Menu, Tempura, Tempura Crab Leg, Tequila, The SMASH, Therapy, Three Rum Caramel, Thyme, Toast, Togarashi, Togarashi Spice, Tomato, Tomatoes, Truffle, Truffle Oil, Truffled Fig Jam, Truffled Goat Cheese, Truffles, Vanilla, Vanilla Crème Anglaise, Vanilla Maple Syrup, Veal, Veal Meatball, Veal Meatballs, Vegas, Vodka, Waffle, Waffles, Walnut, Walnuts, White Wine, Wine, Yogurt, Yolk, Yolks, Zeppole, Zeppoles

May 19, 2018
10:05 AM
by: Uhockey

Portion Control, Las Vegas NV

Portion Control

Blue Raspberry Slushy – BCAAs, Sparkling Water, Lemon Juice

Black Bean Burger – Black Beans, Textured Vegetable Protein, Lettuce, Tomato, Roasted Garlic Aioli with Sweet Potato Waffle Fries and Spicy Ketchup

Turkey Chili Cheese Fries – Sweet Potato Waffle Fries, Ground Turkey Chili Mix, Black Beans, Sweet Corn, Pico de Gallo, Vegan Cheese Sauce

BBQ Chicken Cauliflower Crust Pizza – Shredded Chicken, non-Fat Cheese, BBQ Sauce, Red Onions with Side Salad

The Skillet – Ground Turkey, Sweet Potatoes, Spinach, Feta, Over-Easy Egg

Bang Bang Chicken – Chicken, Stir Fry Vegetables, Zucchini Noodles, Firecracker Sauce

Veggie Lasagna – Grilled Zucchini, Tofu “Ricotta,” Spinach, Grilled Asparagus, Romesco, Almond Parm, Basil Puree

Chicken Fingers – Oatmeal Crusted Tenders, Celery Sticks, Sweet Potato Waffle Fries with Spicy Ketchup and Buffalo Almond Milk Ranch

Protein Pancakes – Strawberries, Blueberry Puree, Sugar-free Syrup

Despite substantial research indicating the dangers of overweight and obesity the World’s collective waistline continues to grow, a recent estimate suggesting nearly 40% of America will be at risk of adverse health outcomes based on weight alone by 2020, and with more diners adapting to “quick casual” and “fast food” rather than sit-down dinners the need for healthier options is at an all-time high, a fact clearly recognized by the team behind Portion Control.

Self-described as “Healthy Food Redefined” and representing a partnership between Justin Blum of Raw Fitness plus Chef Vince Upperman, the duo opening location one adjacent Blum’s Gym at The Gramercy a year ago and following up with a Henderson location in early 2018, guests entering Portion Control will quickly notice the open kitchen, high ceilings and welcoming environs, a wide mix of guests including families as well as those fresh from a workout seated comfortably as an upbeat soundtrack plays overhead.

Catering to busy lifestyles and healthier ways of being, a promise of no preservatives, artificial flavors or GMO-ingredients prominently listed atop the Menu, it is in the new tradition of counter-style ordering that guests are enticed by a large board on the wall left of entry, each item cooked to order while they wait though those in a hurry are offered the convenience of ordering in advance and receiving a call when their selections are packed and ready to go.

Additionally providing meal-prep services and group orders easily tailored to catering, nutritional facts not yet available for the dine-in Menu but reportedly coming soon, it was alongside three adults with relevant healthcare experience plus one child that nine items from a list of over fifty were selected, the youngster in the group immediately coveting a Branched Chain Amino Acid Slushy that was both flavored and priced like those at the Movies without all the excess calories and unnatural Sugars or Dyes.

No stranger to mindful eating or the untoward effects of popular Foods, the items selected thus tailored towards the sort of things People and Patients say the “crave” daily, it was beginning with a “Burger” constructed of Black Beans and T.V.P. that lunch got underway, the Patty no less convincing than New York’s popular “Superiority Burger” with a Bun that actually holds up better while the side of Waffled Sweet Potato Fries were crisp, oilless and tasty on their own but all the better when topped with housemade Turkey Chili that packs a lot of Protein and healthy Carbohydrates into each bite despite being devoid of unhealthy Fats.

Moving next to one of three Pizzas positioned atop a low-carb Cauliflower Crust, the Barbecue Chicken suggested by a woman who has lost over forty pounds while incorporating Portion Control as well as Raw Fitness into a healthy lifestyle, suffice it to say that those seeking the comfort of a pillowy Crust will likely be disappointed by Chef Upperman’s creation while fans of thinner Pies will likely be more amenable, a follow-up Breakfast plate simply titled “The Skillet” not really all that different from similar dishes elsewhere but a steal at just $8 considering the Ingredient quality and nicely flavored Hash beneath an Over-Easy Egg.

Hearing frequently that Chinese Food is a trigger for those counting calories, an example more authentic than most dishes available at Panda Express or P.F. Chang’s exhibited in a Bowl of “Bang Bang Chicken,” diners looking to add a bit of spice to their diet will likely be impressed by just how close the dish comes to replicating Spring Mountain Road without all the Oil, Upperman’s spiraled Zucchini additionally providing an admirable stand-in for packaged Noodles.

Falling short on “Veggie Lasagna,” small bundles of rolled Squash around creamed Tofu leaving an odd aftertaste potentially related to non-dairy Cheese that was accentuated rather than muted by Romesco, it was in baked Chicken Breast coated in a crispy mixture of Oats that Portion Control was quickly back on track, the meal finally wrapping up in three fluffy Protein Pancakes largely indistinguishable from the sort served as Hotcakes beneath Golden Arches, the Sugar-free Topping nothing that will lead 100% Maple Syrup purists swearing off the good stuff, but the housemade Blueberry reduction and Market Fresh Strawberries plenty sweet enough for most.

FOUR STARS: As a practicing endocrinologist, traveling gourmand, avid runner/biker and former morbidly-obese twenty-something I’d argue that my knowledge of ‘what it takes’ to maintain one’s weight comes from a place of expertise and although there is no “one-size-fits-all” approach to lifelong health a combination of daily exercise and nutrition no doubt forms a strong backbone, something Vince Upperman’s Portion Control aspires to assist in with overall impressive results.

RECOMMENDED: Bang Bang Chicken, Turkey Chili Cheese Fries, Black Bean Burger, Chicken Fingers.

AVOID: Veggie Lasagna, Buffalo Almond Milk Ranch Dressing.

TIP: Customizable and optimized for those who prefer to make Healthy Dining as low-effort as possible Meal Prep options range from individual daily orders to a full month including Breakfast, Lunch and Dinner daily for about $7 per Meal.

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

www.portioncontrolnv.com

Posted in Breakfast, Food, Las Vegas, Nevada, pancake, Pancakes, Pizza, Portion Control Tagged Aioli, Almond, Almond Milk, Almond Parm, Almonds, Asparagus, Bang Bang Chicken, Barbecue, Barbeque, Basil, Basil Puree, BBQ, BBQ Chicken Cauliflower Crust Pizza, BBQ Sauce, BCAA, BCAAs, Bean, Beans, Black Bean, Black Bean Burger, Black Beans, Blue Raspberry, Blue Raspberry Slushy, Blueberries, Blueberry, Blueberry Puree, Branched Chain Amino Acids, Buffalo Almond Milk Ranch, Burger, Carrot, Carrots, Cauliflower, Cauliflower Crust, Cauliflower Crust Pizza, Celery, Celery Sticks, Cheese, Cheese Fries, Chicken, Chicken Breast, Chicken Fingers, Chicken Tender, Chicken Tenders, Chili, Chili Cheese Fries, Corn, Crust, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, feta, Feta Cheese, Firecracker Sauce, Food, Foodie, Fries, Fry, Garlic, Gluten Free, Green Asparagus, Grilled Asparagus, Grilled Zucchini, Ground Turkey, Ground Turkey Chili Mix, Ice, Juice, Justin Blum, Ketchup, Las Vegas, Lasagna, Lemon, Lemon Juice, Lemons, Lettuce, LV, Michael Uzmann, Nevada, non-Fat Cheese, NV, Oat, Oatmeal, Oatmeal Crusted Tenders, Oats, Onion, Onions, over easy egg, Over-Easy Eggs, Pancake, Pancakes, Parm, Pepper, Peppers, Pico de Gallo, Portion Control, Protein Pancake, Protein Pancakes, Ranch, Ranch Dressing, Red Onion, Red Onions, Roasted Garlic, Roasted Garlic Aioli, Romesco, Romesco Sauce, Salad, Sauce, Shredded Chicken, Side Salad, Sin City, Slushies, Slushy, Sparkling Water, Spicy Ketchup, Spinach, Spring Valley, Squash, Stir Fry Vegetables, Strawberries, Strawberry, Sugar-free Syrup, Sweet Corn, Sweet Potato, Sweet Potato Fries, Sweet Potato Fry, Sweet Potato Waffle Fries, Sweet Potato Waffle Fry, Sweet Potatoes, Syrup, T.V.P., Tenders, Textured Vegetable Protein, The Gramercy, The Skillet, Tofu, Tofu “Ricotta", Tomato, Tomatoes, Turkey, Turkey Chili, Turkey Chili Cheese Fries, Vanilla, Vegan, Vegan Cheese, Vegan Cheese Sauce, Vegas, Vegetable, Vegetables, Vegetarian, Veggie Lasagna, Vince Upperman, Water, Yolk, Yolks, Zucchini, Zucchini Noodles

May 18, 2018
6:33 PM
by: Uhockey

Border Grill and CraftHaus Brewery Craft Beer & BBQ Dinner, Las Vegas NV

Border Grill and CraftHaus Brewery Craft Beer & BBQ Dinner

Pulled Pork Torta

Dino Bone & Jalapeño Corn Bread

Burnt Ends

Burnt Ends Burrito

Peruvian Potato Salad & Chipotle Coleslaw & Spicy Broccolini

Mac & Cheese

Housemade Baked Beans

Corn Flake Fried Chicken Taco

Bacon Churro

Admittedly stunned by news of Border Grill’s sudden closure at Caesars’ Forum Shops it was with a bit of regret for not visiting more often that two guests descended the stairs to a special event at Mandalay Bay’s longstanding location, Chefs Mike Minor and Susan Feniger teaming up with CraftHaus Brewery for a Craft Beer & BBQ Dinner.

Described as a Backyard Barbeque style Meal held on Mandalay Bay’s ample outdoor patio, a 6:30pm start and late-Las Vegas Spring combining for shaded temperatures in the upper-80s, it could also be assumed that this night served as a preview for Minor’s June-debuting BBQ Mexicana concept opening adjacent Border Grill’s nearly twelve year old outpost, his time running Truck U having built a strong local fanbase atop what had already been created during a prior stint with Feniger and Mary Sue Milliken in Las Vegas.

Beginning promptly at 6:30pm as the Golden Nights looked to claim a 3-1 series lead over Winnipeg en route to the Stanley Cup Finals, a fair number of attendees decked out in Black and Gold from Jerseys to Scarves, it was after checking in with pre-paid tickets that guests were given a glass into which several Beers could be poured from taps located around the yard, several stands in between offering a dozen hot items in addition to two tables of cold Sides and Salads on either side of the Bar.

Priced at just over $80 all-inclusive, not so bad a price provided one can hold their own in terms of Beer, Micheladas or a limited number of Cocktails, it was with a glass of Lemonade in hand that each live cooking station was investigated before kicking things off with a slider-sized Pulled Pork Torta that came across juicy and sweet beneath housemade Coleslaw, the follow-up Beef Rib cooked with a considerable Crust but smoky and supple inside while Jalapeno Cornbread was crumbly and toothsome beneath a sizable dollop of Butter.

Happy to see Chef Minor once again in a joyful mood while serving bits of Burnt Ends on wooden skewers, the blistering hot bites merely whetting appetites for an over-stuffed Burrito that will quickly be a signature once BBQ Mexicana goes live, it was taking a moment to resuscitate tastebuds that a stop was made for Salad, the Cowboy Caviar skipped to save room for meatier things while Purple Potato Salad and steamed Brocolini with thinly sliced Peppers both came across pleasantly spiced and refreshing, as did the Chipotle Coleslaw this time tasted on its lonesome.

Amused by other’s amusement with pint-sized skillets, their contents including gooey Macaroni and Cheese as well as slightly over-sweetened Baked Beans personally of greater interest, it was with Corn Flake crusted Fried Chicken tucked into a Flour Tortilla beneath Slaw and two Sauces that savories concluded, though perhaps not really as even Churro-loops hung on a wall near the exit were studded with Bacon.

N/A: A touch pricey for those who dislike Beer and have a low tolerance for Alcohol, though obviously not the point of a Craft Beer Dinner, Friday Night at Border Grill gives Las Vegans and Tourists a lot to look forward to when Minor has a chance to do what he loves at a full-scale Restaurant when BBQ Mexicana opens its doors.

RECOMMENDED: Burnt Ends Burrito, Pulled Pork Torta, Corn Flake Fried Chicken Taco, Peruvian Purple Potato Salad.

AVOID: Baked Beans needed more smoke and less sweetness.

TIP: Border Grill offers a wide array of Private Dining options including off-site Catering, Weddings and events like this BBQ Dinner – see http://www.bordergrill.com/groups-special-events/las-vegas/mandalay-bay for details.

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

www.bordergrill.com/locations/las-vegas/bglvmb/

Posted in Border Grill, Border Grill and CraftHaus Brewery Craft Beer & BBQ Dinner, Border Grill at Mandalay Bay, Cornbread, Dessert, Food, Las Vegas, Nevada, Pork, Tasting Menu Tagged Aji Amarillo, Aji Amarillos, Aji Pepper, Aji Peppers, Ajis, Bacon, Bacon Churro, Bacon Churros, Baked Beans, Barbecue, Barbeque, BBQ, Bean, Beans, Beef, Beef Rib, Beer, Black Beans, Border Grill, Border Grill and CraftHaus Brewery Craft Beer & BBQ Dinner, Border Grill at Mandalay Bay, Bread, Broccolini, Burnt Ends, Burnt Ends Burrito, Burrito, Butter, Cabbage, Carrot, Carrots, Chicken, chipotle, Chipotle Coleslaw, Chipotle Pepper, Chipotle Peppers, Chipotles, Churro, Churros, Cocktail, Cocktails, Coleslaw, Corn, Corn Bread, Corn Flake, Corn Flake Fried Chicken, Corn Flake Fried Chicken Taco, Corn Flakes, Cornbread, Cow, Craft Beer, CraftHaus, CraftHaus Brewery, Dessert, Desserts, Dino Bone, Donut, Donuts, Doughnut, Doughtnuts, endoedibles, Flour, Flour Tortilla, Food, Foodie, Fried Chicken, Housemade Baked Beans, Jalapeno, Jalapeño Corn Bread, Jalapeno Cornbread, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Las Vegas, LV, Mac & Cheese, Mac and Cheese, Mac n' Cheese, Macaroni, Macaroni & Cheese, Macaroni and Cheese, Mary Sue Milliken, Michael Uzmann, Mike Minor, Nevada, NV, Onion, Onions, Pastries, Pastry, Pepper, Peppers, Peruvian Potato Salad, Peruvian Purple Potato, Peruvian Purple Potatoes, Pig, Pork, Potato, Potato Salad, Potatoes, Pulled Pork, Pulled Pork Torta, Purple Potato, Purple Potatoes, Rib, Ribs, Sandwich, Sandwiches, Sin City, Slaw, Spicy Broccolini, Sugar, Susan Feniger, Taco, Tacos, Tasting Menu, Tomato, Tomatoes, Torta, Tortilla, Vegas

May 18, 2018
11:17 AM
by: Uhockey

Bronze Cafe at The Market Catering, Las Vegas NV

Bronze Café at The Market

The Carrot Blended – housemade Almond Mylk, Carrots, Epic Plant-based Vanilla Lucuma Protein, Dates, ground Flax, warm Spice blend, Ice

David’s Special Salad – thinly chopped Kale massaged with housemade Lemon Vinaigrette, roasted Beets, curried Quinoa, spiced Chickpeas, shredded Carrots, diced Avocado, Hemp Seeds

The Negocio Salad – shredded Kale massaged with housemade Lemon Vinaigrette, Chipotle & Garlic Soy Protein Crumbles, Brown Basmati Rice, Pico de Galo, shredded Red Cabbage, Avocado, Pepitas, Jalapeno Cayenne Dressing

The California Turkey Sammich – Turkey Breast, Avocado, mixed Greens, Tomato, Red Onion, Basil Aioli, Lemon Vinaigrette, Ciabatta

The LGBTQ Sammich – housemade Bacon Jam, Maple-glazed Bacon, mixed Greens, Tomato, Cucumbers, Basil Aioli, Lemon Vinaigrette, Ciabatta

The What What Sammich – Turkey Breast, Pepperoni, mixed Greens, Tomato, Red Onion, Basil Aioli, Oregano Vinaigrette, Ciabatta

The Green Goddess Chicken Salad Sammich – housemade Chicken Salad, diced Apples, mixed Greens, Tomato, Red Onion, Basil Aioli, Lemon Vinaigrette, Ciabatta

Bacon Jam Scone

Blueberry Scone

Chocolate Chip Cookie

Peanut Butter Snickerdoodle

Pumpkin Spice Cookie

Chai Spice Cookie

Rocky Road Cookie

Loving v Virginia – the legal marriage between a Cookie and a Brownie

Chocolate Cinnamon Monkey Bread

Banana Flax Cake

Strawberry Cookie

PB Millet Balls

Mint Chocolate Coconut Macaroons

Vegan-Gluten Free Double Chocolate Cheesecake

Originally visited at The Center almost three years prior, a change in workplace bringing career closer than ever to a community often overlooked in society and healthcare, it was surprisingly a young patient who mentioned Bronze Café moving “downtown” a few weeks before actually discovering such via Social Media, the original apparently closed in September 2017 though Bronze Café at The Market has quietly been serving DTLV since late-2016.

Managed by David Mozes and recently receiving accolades for one of Sin City’s best Sandwiches in Las Vegas Weekly, the Café’s focus on Vegan or Vegetarian fare accommodating health-conscious clientele while certainly not skimping on splurge-worthy options for those so inclined, it was in a continued effort to support local businesses through catering that contact was made with the Restaurant just 24-hours in advance, deference to David creating a spread for twenty-five that saw all appetites sated and many taking home leftovers at the end of the day.

Priced akin to Goodwich and PublicUs but more centrally located at the corner of Fremont and South 6th Street, new neighbor Naked City Pizza across the street at The El Cortez yet another reason why downtown has rapidly emerged as one of Las Vegas’s best places to dine, it was slightly late as a result of traffic that Mr. Mozes himself arrived porting eight boxes, three bowls and a bag, the cost well within range of most Pharmaceutical Representatives and everything presented well along with quality serviceware.

Using a quirky naming policies and tongue-in-cheek references to describe many of their signature Sandwiches or Salads, an unintuitive website interface making full-descriptions of items difficult to find without cross-referencing Facebook or Grubhub, it was largely with trust in David’s picks that guests eyeballed options before making selections that saw many gather Pastries first, though those who prefer a light lunch were immediately praiseful of The Negocio Salad thanks to a light bit of heat amidst vibrant ingredients and lots of textural interplay while others preferred David’s Special Salad which skews Mediterranean thanks to Curry plus bright notes of Citrus and Chickpeas.

Next taking a look at “Sammiches,” four styles halved and each served on springy Ciabatta that offers a great chew supporting quality Organic ingredients, those favoring a more traditional Sandwich will likely find The California Turkey appealing thanks to creamy Avocado and thick-stacked Turkey Breast with Greens and bright Aioli while the “What What” adds intensity by way of Pepperoni and Red Onions plus dueling Dressings that reminisce of something one might find at an Italian Deli.

Sipping a housemade Protein Smoothie along with lunch, the Vegan concoction free of added Sugars that tastes identical to Carrot Cake easily the best meal replacement tasted in several years, it was later in the day that halves of The LGBTQ and Green Goddess Chicken Sandwich were enjoyed, the former an immense upgrade on the typical BLT while the later saw preconceptions about oily Chicken Salad replaced by refined smoothness and the sweetness of Apples plus a lingering herbal finish.

Enjoying a variety of Pastries alongside the Savories and throughout the rest of the afternoon, over a dozen selections from Bronze Café’s kitchen showing significant improvements from those at The Center, it was only a personal distaste for Mint with Chocolate plus slightly dry Banana-Flax Bread that prevented the entire collection from unbridled praise, the Chai and Pumpkin Spice Cookies both fragrant and fluffy without being too Cake-like while the Strawberry Thumbprint and Peanut Butter Snickerdoodle both belong in the conversation for Las Vegas very best home-style baked goods, let alone Cookies.

Again noting Scones to be more Muffin-like than their arid British inspiration, a good thing particularly in relation to the sweet n’ savory Biscuit layered in Bacon Jam, it was in an unexpected surprise that balls of puffed Millet with Pumpkin Seeds and Peanut Butter were found to be another all-natural winner packed with healthy nutrients while the Chocolate Cinnamon Monkey Bread, Loving v. Virginia, Rocky Road Cookie and Gluten-Free Vegan Cheesecake all featured high-quality Dark Chocolate in one way or another to please the chocoholic and health conscious alike.

N/A: Making it blog policy to not ‘rate’ places based on catering alone it would be difficult to fault any aspect of this lunch from Bronze Café at The Market, David’s last-minute ability to pick-up an order botched by a local business that has twice proven why Representatives go with chains providing a great spread that appealed broadly to both health conscious and less discerning guests.

RECOMMENDED: The Carrot Blended, David’s Special Salad, The LGBTQ Sammich, The Green Goddess Chicken Salad Sammich, Peanut Butter Snickerdoodle, Strawberry Cookie, PB Millet Balls, Loving v Virginia, Bacon Jam Scone.

AVOID: Banana Flax Cake.

TIP: Located inside The Market at 611 Fremont Street from 7:30a till 11p daily and 24-hr Saturday through to Sunday Night. Most descriptive menu available at https://postmates.com/merchant/bronze-cafe-las-vegas

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

www.bronzecafe.us

Posted in Bronze Cafe, Bronze Cafe at The Market, Catering, Dessert, Food, Las Vegas, Macaroon, Nevada, Pork, The Market Tagged Aiioli, Aioli, Almond, Almond Milk, Almond Mylk, Almonds, Apple, Apples, Arugula, Avocado, Avocados, Bacon, Bacon Jam, Bacon Jam Scone, Banana, Banana Flax Cake, Bananas, Basil, Basil Aioli, Basmati Rice, Beet, Beets, Blueberries, Blueberry, Blueberry Scone, Blueberry Scones, Bread, Bronze Cafe, Bronze Cafe at The Market, Brown Basmati Rice, Brown Rice, Brownie, Brownies, Cabbage, Cake, Carrot, Carrots, Cayenne, Cayenne Pepper, Cayenne Peppers, Chai, Chai Spice Cookie, Chai Spice Cookies, Cheesecake, Chick Pea, Chick Peas, Chicken, Chicken Salad, Chickpea, Chickpeas, Chip, chipotle, Chipotle & Garlic Soy Protein Crumbles, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Chocolate Cinnamon Monkey Bread, Ciabatta, Ciabatta Bread, Cinnamon, Coconut, Coconuts, Cookie, Cookies, Cream, Crust, Cucumber, Cucumbers, curried Quinoa, Dark Chocolate, Date, Dates, David Mozes, David’s Special Salad, Dessert, Desserts, diced Apples, diced Avocado, Double Chocolate, Dressing, DTLV, endoedibles, Epic, Epic Plant-based Vanilla Lucuma Protein, Epic Protein, Flax, Flax Seed, Flax Seeds, Food, Foodie, Garbanzo Bean, Garbanzo Beans, Garlic, Gluten, Gluten Free, Graham, Graham Cracker, Graham Cracker Crust, Graham Crackers, Green Goddess, Greens, ground Flax, Hemp, Hemp Seeds, housemade Almond Mylk, housemade Bacon Jam, Housemade Lemon Vinaigrette, Ice, Jalapeno, Jalapeno Cayenne Dressing, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Jam, Jelly, Las Vegas, Lemon, Lemon Vinaigrette, Lemons, Lettuce, Loving v Virginia, Lucuma, LV, Macaroon, Macaroons, Maple, Maple-glazed Bacon, Marshmallow, Marshmallows, Michael Uzmann, Millet, Mint, Mint Chocolate Coconut Macaroon, Mint Chocolate Coconut Macaroons, Mints, mixed Greens, Monkey Bread, Mylk, Nevada, NV, Onion, Onions, Oregano, Oregano Vinaigrette, Pastries, Pastry, PB Millet Balls, Peanut, Peanut Butter, Peanut Butter Snickerdoodle, Peanuts, Pepitas, Pepper, Pepperoni, Peppers, Peter Bastien, Pico de Galo, Pig, Pork, Pumpkin, Pumpkin Seed, Pumpkin Seeds, Pumpkin Spice, Pumpkin Spice Cookie, Pumpkin Spice Cookies, Pumpkins, Quinoa, Red Cabbage, Red Onion, Red Onions, Rice, Roasted Beets, Rocky Road, Rocky Road Cookie, Rocky Road Cookies, Sammich, Sandwich, Sandwiches, Scone, Scones, Seed, Seeds, shredded Carrots, Shredded Kale, shredded Red Cabbage, Sin City, Snickerdoodle, Snickerdoodle Cookie, Snickerdoodle Cookies, Soy, Soy Protein, Spice Blend, spiced Chickpeas, Strawberries, Strawberry, Strawberry Cookie, Strawberry Cookies, Sugar, The California Turkey Sammich, The California Turkey Sandwich, The Carrot Blended, The Green Goddess Chicken Salad Sammich, The Green Goddess Chicken Salad Sandwich, The LGBTQ Sammich, The LGBTQ Sandwich, The Market, The Negocio Salad, The What What Sammich, The What What Sandwich, thinly chopped Kale, Tofu, Tomato, Tomatoes, Turkey, Turkey Breast, Vanilla, Vegan, Vegan Marshmallow, Vegan-Gluten Free Double Chocolate Cheesecake, Vegas, Vinaigrette, warm Spice blend

May 14, 2018
6:36 PM
by: Uhockey

Other Mama [4,] Las Vegas NV

Other Mama

Kiki Cocktail with Black Tea infused Anjeo Rum, Lime, Crème de Banane, Vanilla Orgeat

Iced Tea

Hush Puppies with Crab, Jalapenos, Spicy Remoulade

Edamame with Yuzu

Mushroom Tempura with Soy and Remoulade

Mix Ceviche with Octopus, Shrimp, Whitefish, Habanero, Housemade Sweet Potato Chips

Amberjack Crudo with Ponzu

Japanese Fried Chicken with Buttermilk Dressing

Blistered Shishito Peppers with Cauliflower and Pistachio

Spicy Grilled Shrimp with Salad and Mole Verde

Kimchi Fried Rice with a Fried Egg

Pork Belly with Grilled Cabbage and Pozu

Crispy Jidori Chicken with Pipian, Golden Raisins and Braised Endive

Prime NY Steak with Miso Hollandaise, Waffle Fries

Rare to dine out on weekdays, particularly a lengthy Tasting Menu beginning at 6:30pm, it was largely out of a feeling of obligation for panning Panevino when a Pharmaceutical Representative suggested it that dinner was sat down to with six strangers on Monday night in the Private Dining Room at Other Mama.

Still a popular destination for locals as well as visitors, even a night when many Las Vegas eateries remain dark finding the dining room more than fifty percent full, it was immediately upon arrival that the same young server present during a similar event in December led guests to the comfortable room adjacent the well-stocked Bar, a menu designed for varied tastes and experiences including one pregnant woman presented and confirmed by the host.

Styled as a medical case review held behind closed doors, no powerpoints but plenty of “business” talk taking place in between bites, it was with most declining alcohol for various reasons that one of Other Mama’s Kiki Cocktails was selected to sip throughout the evening, its creamy base and up-front sweetness doing well in balancing the spiciness of items including a variety of Peppers such as Chef Krohmer’s Hush Puppies stuffed with Crab as well as Jalapenos with a sidecar of Remoulade.

Veering away from Shellfish compared to past visits, the reason for this decision unknown but potentially at the discretion of those in charge as the primary speaker appeared quite picky, it was as guests worked through steamed Edamame lightly accented by Citrus that course two was presented, the piquant Ceviche surprisingly well-received by most while all including the well-traveled were impressed by the crispiness of Other Mama’s Tempura applied to sliced Mushrooms.

Offered more as a progression of small plates than “courses,” two long plates of Amberjack in Ponzu again highlighting the quality of Chef Krohmer’s sourcing, it was in follow-up to this that pounded Chicken thighs in thick Batter had guests swearing off The Colonel forever though most did not find any comfort in blistered Shishito Peppers presented with a Russian Roulette warning that “one out of every five or six is really spicy.”

Continuing the string of complex spicing with Grilled Shrimp and Other Mama’s famous Kimchi fried Rice, the former a bit overcooked but otherwise a good balance of char, sweetness and heat while the Rice was expectedly hit n’ miss amongst a largely Latin American audience, it was following Pork Belly that all found under-seasoned that savories wrapped, the Steaks expectedly crowd-pleasing while more Chicken was met with a mixed response, all finding the crispy-skinned Bird itself delicious but many turned off by the aggressively flavored Sauce beneath, though those familiar with Mole or Pipian were delighted.

FOUR STARS: More difficult to rate than many meals, an inability to self-select items and a server’s insistence on adhering to the set Menu right up to the point guests were told Honey-Miso Ice Cream had been “thrown out” combined with a crowd who’d have been content with Bonefish Grill equally at fault, the fact that both Pork Belly and Shrimp were flawed makes one wonder if Other Mama has slipped from prior or if this was just a matter of an “off night” compared to usual excellence.

RECOMMENDED: Hush Puppies, Tempura Mushrooms, Mix Ceviche, Prime NY Steak, Jidori Chicken.

AVOID: Pork Belly was under-seasoned and Shrimp was overcooked.

TIP: The PDR can comfortably seat approximately a dozen. Please contact the restaurant to confirm cost and availability as a number of options are offered, though there is apparently a “minimum” which created a billing issue at the end of the evening per organizers (who nonetheless stated they would happy schedule Other Mama again for future events.)

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

www.othermamalv.com

Posted in Crab, Food, Las Vegas, Nevada, Octopus, Other Mama, Pork, Sushi, Tasting Menu Tagged Amberjack, Amberjack Crudo, Amberjack Crudo with Ponzu, Anjeo, Anjeo Rum, Banana, Bananas, Beef, Black Tea, Black Tea infused Anjeo Rum, Blistered Shishito Peppers, Blistered Shishito Peppers with Cauliflower and Pistachio, Braised Endive, Breast, Breasts, Buttermilk, Buttermilk Dressing, Cabbage, Cauliflower, Ceviche, Chicken, Chip, Chips, Citrus, Cocktail, Cocktails, Cornmeal, Cow, Crab, Crème de Banane, Crispy Jidori Chicken, Crudo, Dan Krohmer, Dressing, Edamame, Egg, Egg Yolk, Egg Yolks, Eggs, Endive, Endives, endoedibles, Fish, Food, Foodie, Fried Chicken, Fried Egg, Fried Rice, Fries, Fry, Golden Raisin, Golden Raisins, Grilled Cabbage, Grilled Shrimp, Habanero, Habanero Pepper, Habanero Peppers, Habaneros, Hollandaise, Housemade Sweet Potato Chips, Hush Puppies, Hush Puppy, Hushpuppies, Hushpuppy, Ice, Iced Tea, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Japanese Fried Chicken, Japanese Fried Chicken with Buttermilk Dressing, Jidori, Jidori Chicken, Kiki, Kiki Cocktail, Kimchi, Kimchi Fried Rice, Kimchi Fried Rice with a Fried Egg, Las Vegas, Lime, Limes, LV, Michael Uzmann, Miso, Miso Hollandaise, Mix Ceviche, Mole, Mole Verde, Mushroom, Mushroom Tempura, Mushroom Tempura with Soy and Remoulade, Mushrooms, Nevada, New York Strip, NV, NY Steak, Octopus, Orgeat, Other Mama, Pepper, Peppers, Pig, Pipian, Pipian Mole, Pistachio, Pistachios, Ponzu, Pork, Pork Belly, Pork Belly with Grilled Cabbage and Pozu, Pozu, Prime NY Steak, Raisin, Raisins, Remoulade, Remoulade Sauce, Rice, Rum, Salad, Salads, Sauce, Shishito, Shishito Pepper, Shishito Peppers, Shishitos, Shrimp, Sin City, Soy, Soy Sauce, Spicy Grilled Shrimp, Spicy Grilled Shrimp with Salad and Mole Verde, Spicy Remoulade, Sushi, Sweet Potato, Sweet Potato Chip, Sweet Potato Chips, Sweet Potatoes, Tasting Menu, Tea, Tempura, Tempura Mushroom, Tempura Mushrooms, Thigh, Thighs, Vanilla, Vanilla Orgeat, Vegas, Waffle Fries, Waffle Fry, Whitefish, Yolk, Yolks, Yuzu

May 14, 2018
11:30 AM
by: Uhockey

The Goodwich Catering, Las Vegas NV

The Goodwich

Kale& – Beets, Quinoa, Goat Cheese, Orange Caraway Vin

Pimento Mac n’ Cheese

Patty – Ground Beef, Smoked Cream Cheese, Onion, Pepperjack

Falafel – Green Pea Falafel, Chickpea Puree, Kale Slaw, Cucumber

Cold Brown – Roast Turkey, House Bacon, Tomato, Gruyere Fondue, Parsley

Brown Butter Chocolate Chip Cookies

Continuing a shift in catering to locally owned and operated Restaurants it was from soon-to-be-neighbor The Goodwich that lunch arrived on Monday, Director of Operations Nichole Hegge taking it upon herself to oversee delivery of two trays of Sandwiches, plenty of Mac n’ Cheese plus Salad and Cookies.

Truly a story of building a brand out of nothing, Joshua Clark’s stint serving “Stacked-Rite” Sandwiches out of a shack in front of Dino’s Lounge now yielding a full-scale Restaurant inside the Soho Lofts with a second location coming soon at Buffalo and Warm Springs, it was precisely on time that Ms Hegge stepped out of the elevator with everything still warm despite a twenty-five minute drive, the finishing touches added in the staff kitchen where breadcrumbs were placed atop tender elbow Noodles.

Adding quality plates, napkins, utensils and serviceware as part of the per-head cost, all signs of a Business who knows how to impress, it was with a modest tab which even impressed the sponsor that a diverse staff eyed items carefully before digging in, the Kale one inquired “that’s what they make Green Smoothies out of, right?” popular amongst several thanks to its light and refreshing flavor even before adding Dressing provided on the side.

Capable of being either healthy or gluttonous, Mondays adding to The Goodwich’s allure with Chef’s Choice Macaroni & Cheese which this week fortunately came gooey with Pimento-Cream Cheese plus Cheddar, it was with Crumbs settling in crisp juxtaposition that all but those with a low spice tolerance were impressed, the fact that nearly two whole trays went home as someone’s family dinner entirely a result of more-than-generous portioning.

Moving next to three signature Sandwiches, self-selected on two styles of toasted Bread and quartered at the Restaurant’s discretion, fans of Chef Clark’s Patty Melt will be thrilled to know the house-ground Beef travels well without becoming soggy despite melted Cheese and Sauteeed Onions, the same praise equally applicable to herbaceous Falafel that eats light, crisp and healthy as well as the Kentucky-inspired “Cold Brown” that is available with or without Bacon, though anyone omitting that crispy goodness is either of a religion where Pork is forbidden or simply foolish.

Rounding out the meal with two-dozen Brown Butter Chocolate Chip Cookies, arguably the best in town and delivered still slightly warm with a soft center, suffice it to say that anyone looking for a great spread without breaking the bank should definitely consider The Goodwich for catering, their addition to a growing monthly rotation guaranteed to be even more prominent when a location less than one mile away opens.

N/A: While it might take a little more effort and planning to cater from The Goodwich rather than Earl of Sandwich, Firehouse Subs or Panera the combination of ingredient quality, commitment and local ownership makes every extra second spent worthwhile and everyone from the well-traveled gourmand to those happy with Subway will be able to appreciate the difference.

RECOMMENDED: Patty Melt, Cold Brown, Kale&, Brown Butter Chocolate Chip Cookies.

AVOID: N/A.

TIP: 11a-11p daily with specials frequently offered in limited quantities on Social Media, including Macaroni and Cheese on Mondays.

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

www.thegoodwich.com

Posted in Dessert, Food, Goodwich, Las Vegas, Nevada, Pork, The Goodwich Tagged Bacon, Bean, Beans, Beef, Beet, Beets, Bread, Brown Butter, Brown Butter Chocolate Chip Cookie, Brown Butter Chocolate Chip Cookies, Burger, Burgers, Butter, Caraway, Catering, Cheese, Cheese Fondue, Chevre, Chevre Cheese, Chicken, Chickpea, Chickpea Puree, Chickpeas, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Cold Brown, Cold Brown Sandwich, Cookie, Cookies, Cow, Cream Cheese, Cucumber, Cucumbers, Dark Chocolate, Dessert, Desserts, DTLV, endoedibles, Falafel, Falafel Sandwich, Fondue, Food, Foodie, Garbanzo Bean, Garbanzo Beans, Goat Cheese, Green Pea, Green Pea Falafel, Green Peas, Ground Beef, Gruyere, Gruyere Cheese, Gruyere Fondue, House Bacon, Josh Clark, Joshua Clark, Kale, Kale Slaw, Las Vegas, Lemon, Lemons, LV, Mac & Cheese, Mac n' Cheese, Macaroni, Macaroni & Cheese, Macaroni and Cheese, Marble Rye, Michael Uzmann, Nevada, Nichole Hegge, NV, Onion, Onions, Orange, Orange Caraway Vin, Orange Caraway Vinaigrette, Parsley, Pastries, Pastry, Patty, Patty Melt, Patty Melt Sandwich, Pea, Peas, Pepperjack, Pepperjack Cheese, Pig, Pimento, Pimento Cheese, Pimento Cream Cheese, Pimento Mac n’ Cheese, Pork, Quinoa, Roast Turkey, Rye, Salad, Sandwich, Sandwiches, Sin City, Slaw, Smoked Cream Cheese, Soho Lofts, Sugar, The Goodwich, Tomato, Tomatoes, Turkey, Vegas, Vin, Vinaigrette

May 12, 2018
9:02 PM
by: Uhockey

Vegas UnStripped, Las Vegas NV

Vegas Unstripped

Tazmanian Sea Trout, Tomatoes, Guanciale, Basil Aquapazza – Esther’s Kitchen

Smoked Cannelloni, Pig’s Head, Porcini, Black Garlic Jus – Esther’s Kitchen

English Pea Parfait, Kizami Wasabi Infused Olive Oil, Burrata / Marinated Delta Asparagus, White Sesame, Fermented Garlic, Honey / Forest Mushroom Dumpling, Preserved Ramp Bulb Kimchee / Lemongrass Panna Cotta, Rhurbarb, Pandan / The Choke Out Cocktail with Cynar, Bourbon, Lemon, Simple Syrup – Sparrow + Wolf

Nitro Iced Tea – Harney & Sons

Smoked Mozzarella, Tomato, ‘Nduja, Arugula Pizza – Metro Pizza

Roasted Cauliflower, Hazelnut, Pancetta, Fennel Pizza – Metro Pizza

Hand Cut Ezzo Pepperoni, Sicilian Oregano Pizza – Metro Pizza

Marinated Vegetable Salad – Metro Pizza

Asparagus, Prosciutto Crostini – Metro Pizza

Sweet Ricotta, Blackberry, Bee’s Knees Meyer Lemon Honey Pizza – Metro Pizza

Chocolate, Caramel, Pretzel Cookie – Lulu’s Bread and Breakfast

Steamed Rice Cake, Mung Bean, Shrimp Dust, Chicharrón, Shallot Confit, Scallion Oil, Nouc Cham Gelee, Ikura – Le Pho

Chicken Liver Terrine, Shishito Pepper Jelly, Furikake Cracker – Paid in Full

Wu Tang – Paid in Full

Biggie Smalls Chocolate, Vanilla Cream Cookie / Tupac Vanilla, Caramel Cream Cookie – Paid in Full

Cognac laced Foie Gras Torchon, Powdered Sugar Spaetzle, Pickled Rhubarb – Gastromix/Andre’s Bistro & Bar

Cold Poached Halibut, Piperade, Tomato and Black Garlic Shoyu Broth, Grilled Sourdough – Gastromix/Andre’s Bistro & Bar

Lo Bak Go Radish Cake, Crushed Peanuts, Pork Sung, Fried Shallots, XO Chili Oil, Milk Tea – Flock & Fowl

BBD’s Beer Sausage, Onion Smoked Mustard, Buttermilk Fried Onions, Mosaic Hopped Sauerkraut, Steamed White Bread Mini Buns – bBd’s

BBD’s Hot Chicken Pina Colada, Fast Food Pickles, Baby Iceberg, Butter Grilled Bun – bBd’s

Lemongrass Soft Serve Custard, Dry Lime Soda, Dehydrated Corn, Waffle Cone – bBd’s

Thai Basil Shrimp Ceviche, Fermented Yuzu, Avocado Mousse, Watermelon Radish, Prawn Crackers, Diced Papaya – The Black Sheep

Fungo Magico Porcini Brodo, Maitake, Parmagiano Crisp – La Strega

Stracci all Vongole, Snap Peas, Nasturtium, Pesto, Lemon, Pangrattato – La Strega

John S. Park Beef Cheek Barbacoa, Mole Rojo, Tangerine and Golden Beet Escabeche, Beef Tallow Tortillas, Baby Elote Salad – The Kitchen at Atomic

Mileena Cocktail with Mezcal, Cachaca, Aperol, Lemon-Lime Sherbet, Ginger, Habanero, Togarashi – Other Mama

Aguachiles on a “Frito” / Robata Sturgeon Pupusas – Other Mama

Having once arranged a Chef’s Potluck calling on twenty locals to contribute plates for an off-strip gathering at Niu Gu it was with great curiosity and appreciation for the work involved that Vegas Unstripped was attended on May 12th, almost exactly two years dividing the events but several familiar faces in attendance celebrating a scene that has only continued to flourish.

Certainly a more polished product than #chefseries, the alley behind Esther’s Kitchen lined on two sides with cooking stations, tickets sold online and donations of both ingredients and time far more substantial, it was just past 9:00pm that gates were opened allowing guests access, the night’s only hiccup really a matter of line management that saw many wait almost an hour as the staff was matching diners to a sales log rather than using barcodes listed on the tickets.

Celebrating twelve off-Strip Restaurateurs on the same weekend that tourists and selfie-seekers were crowding the Casinos for $200-$500 meals and a chance to act like Gordon Ramsay would give them the time of day were he not receiving a $1 Million appearance fee, these owners and operators instead Las Vegas’ friends and neighbors, it was beginning with either Esther’s Kitchen or upcoming bBd’s that most guests kicked-off their evening of some three-dozen bites or beverages, each highly representative of the Women or Men actually cooking them and almost all of them entirely delicious.

Encompassing a wide range of flavors from Italian to French and China to America’s Backyard, an extensive discussion of each dish missing the point, it was from Chef to Chef that diners roamed in lighting not entirely conducive to photography, a DJ mixing some sort of 80’s nostalgia playlist at an appropriate volume while those trying to balance food and beverage were occasionally challenged to find a space to stand at one of a limited number of communal high-top tables.

Told by those with relevant opinions that beverages were “lacking,” though from the vantage of a lightweight the Cocktails at Sparrow + Wolf as well as Other Mama both seemed appropriate to their style while Paid In Full’s lightly carbonated Wu-Tang was as clever as Tupac and Biggie Cookies, it was moving on from a disheveled plate at The Black Sheep that two dishes from Gina Marinelli’s upcoming La Strega gave folks on the West Side hope of good Italian returning to Due Forni’s former location while Justin Kingsley Hall once again showed a serious degree of talent with big flavors and subtle nuance in his plate of dirty yet delicious Mole matched to bright Corn Salad.

Truly a celebratory evening, big smiles lighting the faces of both attendees and organizers as Chefs found time in the course of their cooking to briefly say hello and explain their ideas, it was during a second trip around the venue that Chef Trees presented two bites of Smoked Pasta stuffed with gelatinous Pig’s Head which likely would have been even more delicious had they not directly followed Ralph Perrazzo’s spot-on Nashville Hot Chicken Sandwich, though the night’s best dish regardless would have still been a wood-fired Pie from Metro Pizza’s Chris Decker featuring Roasted Cauliflower, Hazelnuts, Fennel and Pancetta…though the Smoked Mozzarella with Calabrian Sausage or Sweet Ricotta and Blackberry versions were also exceptional.

https://www.vegasunstripped.com/

Posted in Dessert, Foie, Foie Gras, Food, Ice Cream, Italian, Las Vegas, Nevada, Pizza, Pork, Tasting Menu, Vegas Unstripped Tagged Aguachiles, Aguachiles on a “Frito”, Andre's, Andre's Bistro, Andre's Bistro & Bar, Andre's Bistro and Bar, Aperol, Aquapazza, Arugula, Asparagus, Avocado, Avocado Mousse, Avocados, Baby Elote, Baby Elote Salad, Baby Iceberg, Barbacoa, Basil, Basil Aquapazza, bBd's, BBD’s Beer Sausage, BBD’s Hot Chicken Pina Colada, Beef, Beef Cheek, Beef Cheek Barbacoa, Beef Cheeks, Beef Tallow, Beef Tallow Tortillas, Beer Sausage, Bees Knees, Beet, Beets, Bee’s Knees Meyer Lemon Honey, Biggie Smalls, Black Garlic, Black Garlic Jus, Black Garlic Shoyu Broth, Blackberries, Blackberry, Bourbon, Bread, Brian Howard, Broth, Bun, Burrata, Burrata Cheese, Butter, Butter Grilled Bun, Buttermilk, Buttermilk Fried Onions, cachaça, Cake, Cannelloni, Caramel, Caramel Cream, Caramel Cream Cookie, Cauliflower, Ceviche, Cheese, Chicharron, Chicken, Chicken Liver, Chicken Liver Terrine, Chicken Sandwich, Chiles, Chili, Chilis, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chips, Chris Bulen, Chris Decker, Clam, Clams, Cocktail, Cocktails, Cognac, Cognac laced Foie Gras Torchon, Cold Poached Halibut, Confectioner's Sugar, Cookie, Cookies, Corn, Cow, Cracker, Crackers, Cream, Crostini, Crudo, Crushed Peanuts, Custard, Cynar, Dan Krohmer, Dehydrated Corn, Delta Asparagus, Dessert, Desserts, Diced Papaya, Dry Lime Soda, Duck, Duck Liver, Dumpling, Elote, Elotes, endoedibles, English Pea, English Pea Parfait, English Peas, Escabeche, Esther's, Esther's Kitchen, Ezzo, Ezzo Pepperoni, Fast Food Pickles, Fennel, Fermented Garlic, Fermented Yuzu, Fish, Flock & Fowl, Flour, Foie, Foie Gras, Foie Gras Torchon, Food, Foodie, Forest Mushroom, Forest Mushroom Dumpling, Forest Mushrooms, Fried Chicken, Fried Shallots, Fungo Magico Porcini Brodo, Furikake, Furikake Cracker, Garlic, Gastromix, Gelee, Gina Marinelli, Ginger, Golden Beet, Golden Beets, Green Asparagus, Grilled Sourdough, Guanciale, Habanero, Habanero Pepper, Habanero Peppers, Habaneros, Hallibut, Hand Cut Ezzo Pepperoni, Harney & Sons, Hazelnut, Hazelnuts, Honey, Hot Chicken, Ice Cream, Iceberg Lettuce, Iced Tea, Ikura, Jam, James Trees, Jamie Tran, Jason Olson, Jelly, Jenny Wong, John S. Park, John S. 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