Restaurant Week: Round 2

Have I mentioned how much I love food?! Yet another good experience this week, this time at Georges Brasserie in Southpark's Piedmont Row.  My outstanding coterie and I started off in the lounge while we waited for our table.  Having never been inside this restaurant before, we all immediately approved the visuals and atmosphere. While waiting on our drinks, I noticed the raw bar and headed over to check out their oyster selection. I discovered that on Saturday evenings they offer $1 oysters; James River being the special of the day!  I can guarantee I will be back in the very near future for a dirty and a dozen!

The dining room was bustling once we were sat at our banquette, which I'm always glad to see. We did not have to wait long at all for service, and before long our first orders were promptly taken (with a dozen oysters, of course). With there being four of us dining, we decided to share all four of the first course options. It was a good variation, and between the Beet Salad, Duck Confit, Shrimp Provencal, and Liver Mousse/Country Pate, the latter was my favorite.  This was all accompanied by a glass of the Amity Pinot Noir from Willamette.

Onto the main courses, I was well prepared, having already peeked at the menu earlier that day.  The Linguine Forestiere was exactly what I was in the mood for, and the size of the dish was even more than I could eat! With an ensemble of butter braised leeks, exotic mushrooms, brown butter beurre blanc, butternut squash, and toasted almonds, you can guess correctly that it was superb. The Salmon (Pan seared, with saffron Israeli couscous, sauteed arugula, lobster cream sauce, fresh tarragon) was ordered by two of my dining companions, and I was temped by the presentation.

After filling ourselves appropriately, enjoying some time drinking wine and exchanging conversation, our desserts showed up at the table for our sweet tooth to kick into action.

The Vanilla Creme Brulee won over the table (that's my go-to in almost every case), but I also really appreciated the extra Lemon Creme Puffs with chantilly whipped creme the server brought as well.  When eating French cuisine, a French pastry is a necessity! Or, even when *not* eating French cuisine ;)

Altogether, with the combination of great company, great food, and atmosphere, I'd sum it all up as an upwardly enjoyable evening! Not that I'm looking for one, but you most likely will not find an experience of mine that is less than satisfactory on this site.

Bring on the next! (Who's with me?)

Restaurant week: Round 1

When it comes to restaurant week (aka Queens Feast, in Charlotte), there are varied opinions on whether to participate or avoid.  The point of the whole event is to bring out consumers that may not eat out on a regular basis, or that wouldn't necessarily try a certain restaurant otherwise.  Obviously you can't go wrong with $30 for 3 courses, especially when an 8 oz filet at a typical steakhouse runs $30+ to start.  On the other end, this includes the cheap, rude, ignorant characters that neither the staff or surrounding guests would prefer to deal with. Nonetheless, as a sucker for eating out, I continually take full advantage each time Restaurant Week comes around! 

I was very pleased to return to Bonterra for their tasting menu Sunday night. Although I hadn't been there for their Queens Feast before, I've eaten dinner and enjoyed the wine bar a few times.  I describe the atmosphere as reverent (it's in an old church), but for the first time I realized it was because there is no music playing! No music + hushed conversation + small quaint dining room = reverent.  I'm sure Jason and I somehow managed to disrupt that with our antics.

What I appreciate greatly about Bonterra is their extensive wine list, both by bottle and glass.  Not very many places offer the amount of wines by the glass, and here is an exception. I started with the Shug Cabernet ('08), which was immediately inducted into my list of top favorites. Later on I was suggested the Hendry Zinfandel ('07) which was also tasty.

Sundried Tomato Pappardelle

Ah, now on to the food. Our server Jeff was fantastic in helping solve my indecisiveness, and describing the menu to both my date and I.  My first course was a Sundried Tomato Pappardelle,  with winter greens, braised rabbit and jus. Jason decided on a Smoked NC Trout, which had an interesting presentation. The trout was prepared as a mousse, over endive and watercress, and wholegrain mustard (and roe as garnish).  

Lobster tail from oceanic heaven!

 Osso Bucco 

Our entrees were the Osso Bucco Short Rib (grilled radicchio, goat cheese gnocchi, quince and red onion relish), and Fire Roasted Filet Mignon (sweet potato mash, broccoli rabe, demi-glaze) with tempura fried lobster tail. We were both very possessive of our dinner plates, except for the lobster tail which we shared. I'm not usually overly impressed with lobster when I order it, but this one specifically deserves an extra rave!

We must never forget dessert, especially when there is carrot cake involved. Or pecan praline cheesecake. I am only half ashamed to admit I am (supposed to be) on a no-sugar detox until the end of the month.  There was no other option but to compromise, so I ate half of the carrot cake. What happened to the rest of it no one shall ever know... 

Missing: 1/2 of a carrot cake

Look for round 2 in a few days!

Final Dinner of 2011!

"Mostly" everyone knows that going out to eat for NYE can be annoying and less than enjoyable. For me, it's keeping it on a personal level and staying away from the crowds. So, for my last meal of 2011, I chose to cook it myself! Jason was my kitchen assistant, and did his best to follow instructions. It turns out, taste testing is his specialty!  


The menu started with melted fresh mozzarella with peppadew peppers, tomatoes and herb infused EVO, served with toasted crostini's. The main dish was Bourbon-glazed Salmon, Sweet-potato and parmesan risotto.  Jason brought a Pinot Grigio to accompany dinner.


Unfortunately, I didn't have any time to stop at the liquor store earlier this week, and you can imagine the line I came across when I attempted to pick up the bourbon Saturday afternoon. I abandoned the mission and substituted with dark rum, which I probably wouldn't have been able to differentiate anyway. It was my first time cooking risotto from scratch, and I was very pleased with the result! That will definitely not be my last time playing with flavor variations.


Now that we are in 2012, I'm more ready than ever to eat and drink what comes my way! 


Happy New Year, foodies!

A taste of some old and some new

Over Christmas weekend I flew back to good old Rochester, NY to spend time with family and friends, and to catch a glimpse of the snow that motivated my move to the south. However, it remained out of sight until I was en route to the airport, and I quickly left that behind!

One of the spots I MUST stop at when I visit is Tony D's Coal Fired Pizza. It opened a few years ago, where I frequented often before I moved. 3 things on the menu that are my faves:  Greens and Beans, Arancini, and Meatballs al Forno. This time around, I was able to get in the first two during lunch with my friend Paul. We also ordered a red pizza with pepperoni, banana and sweet red peppers, spinach, and mozzarella.

                                                       Arancini and lunch pizza special

I was also able to experience my friend Marco's new restaurant, which opened in early December.
It's called Nikko, and it's tucked away in a newly growing area of downtown. I've followed Marco in several different kitchens during the years, including Tony D's, and I'm very pleased he was able to take his talent to a whole new level! Our friend Tony also joined Marco in his new venture, and he created the beautifully crafted cocktail and wine menu.

The atmosphere is sexy and cool, with not a touch of a pretentious vibe. The space an open setup so you can view the dining area, bar, and kitchen from almost any angle (this happens to be my favorite type of setup).  Having had many years of drinking history with Tony, I gave him the freedom to choose what drinks to make for me. My first was a basic Sidecar, with a lavender honey syrup. After that went down rather easily, I was intrigued to order his original Gingers Always Win (pictured). This one did, made with sake and house infused pear vodka, muddled lychee, ginger syrup, lime and sparkling water. It was garnished with a sugared ginger stick, which proved to be a nice snack.

The dining menu is a perfect blend between sushi and New American style. There is nice selection of small and large plates, sushi rolls, and sashimi. This can make ordering either very easy or very difficult, depending on who you are. Being an indecisive chooser when it comes to this (without ordering the entire menu), it was more on the difficult side for yours truly. It finally came down to the Chili Squid Salad, some Escolar sashimi, and Slow Roasted Pork Belly.  It was nothing less than impressive and terrifically delicious, although there was no doubt from the get-go!  We were sent out a complimentary dessert, which was a work of art thanks to Rebecca, another friend and co-worker of the past.  I believe it consisted of a hazelnut chocolate torte and a lemon meringue tart (never got a description or peek at the dessert menu). Either way, the plate did not look as pretty when we were done with it!

So, to sum it up, I had a pretty successful weekend of eating back in the hometown.  Although it's only once in a blue moon, I always look forward to my old favorites and trying the new!