I went with a group of friends to a local brewery after a long day of meetings. This brewery goes by the name 3 Keys Brewing.
They had a nice assortment of beers on tap.
I went for one of their sour beers called Fruit Flayer. This beer was aged with raspberries in a wine barrel. Even though it was aged with raspberries it was not as sweet or tart as a Framboise Belgian beer. It was not overly sour either. It was refreshing on a hot Florida afternoon.
For my lunch I ordered something I have never seen before, a grilled cheese waffle sandwich. This sandwich litterly was two small waffles with slices of melted cheddar cheese and fresh tomato in the middle.
The waffle was slightly sweet and was crispy from being grilled up. They used a generous amount of cheese that just oozed out when I took a bite. The tomato added a little texture and helped cut some of the creaminess from the cheese.
And what goes better with a grilled cheese sandwich than a warm bowl of soup. I chose “The Soup”, that is what it’s called. It is a chicken soup with cauliflower, orange and yellow carrots, and broccoli all in a creamy Buffalo broth.
It was an interesting soup, starting with the ingredients. I
normally do not see soups with cauliflower and broccoli in them. The texture of
the soup was like a chili. The flavor from the Buffalo sauce that was in it was
nothing like a chicken wing. It had a slight sour taste with slight heat.
This was a nice place to hang out and grab a beer. Their
food menu was pretty extensive. I enjoyed my sandwich. Other people in my group
got burgers, nachos, pizza, and even a homemade mac and cheese.
If you are in the Bradenton area stop by and check them out. Visit their website at www.3keysbrewing.com
I was visiting Orlando when they were having their restaurant week that they call Magical Dining. This was a nice surprise. There were so many restaurants on the list, but I did not have time to visit all of them. I decided to check out what Vines Grille had to offer. They were having a 3-course meal with an appetizer, entrée and dessert.
I started with the Yuca Croquettes. The Yuca was mashed like potatoes and had bacon and cheese mixed in. Then they were breaded and deep fried till crispy on the outside. They served a jalapeno cilantro aioli on the side, but I did not feel I needed to use it.
The filling was extremely creamy. It had a nice smoky taste because of the bacon.
For my entrée I went for the Faroe Island Salmon. This fresh Atlantic salmon was cooked perfectly, with a little crispiness on the outside skin. It was flakey and fell apart as I cut it with my fork. There was a lemon-dill sauce poured on top. It added a little tangy taste.
For a side they served up delicious fingerling potatoes, asparagus, and confit tomatoes. These also had the dill sauce on them. The asparagus was tender. The potatoes were my favorite. They were tender and sweet.
For my dessert I chose the cheesecake. It was a classic NY style. There was a strawberry sauce that they decorated the plate with. This allowed me to take a little of the sauce and not overwhelm the taste of the cheesecake, which was nice and creamy. It was the perfect ending to the meal.
I am so glad I got to not only experience Vines Grille but
that it was part of the Orlando’s Magical Dining. Plus, the restaurant donated
some money from my dinner to local charities. If you are visiting Orlando and
want to try somewhere other than a chain, the Vines Grille is for you.
I recently had dinner at a Mediterranean restaurant in New York called Estiatorio Ammos.
Everything on the menu is supposed to be extremely fresh. This includes the fresh fish that are flown in daily. I was greeted by a few of these fish when I walked in and saw them on ice.
The atmosphere inside the restaurant was electric. The place was packed, every table was full. I loved the décor on the walls. It was unique.
Appetizers were the first thing I ordered. I made sure to pick some items that would be good to share around the table. First up was the Octapodi. This was fresh octopus that was grilled up with fennel, onions, and roasted red peppers. This mixture was then tossed with a balsamic emulsion. I have not been a huge fan of octopus in the past. However, I was willing to give it another chance. I am so glad that I did. The octopus was extremely tender and the texture and taste of it was truly like chicken.
The next appetizer was the Keftedes. These were ground sirloin meatballs that were stuffed with feta cheese and parsley. The meatballs were topped with a tomato and basil sauce. The meat was moist and full of flavor. The feta cheese gave the meatballs a tangy taste rather than a creaminess.
Out next was the Greek salad which was perfect for sharing. They used Horiatiki beef steak tomatoes, Kalamata olives, onions, cucumbers, and tri-colored peppers. They sprinkled freshly made feta cheese on top and then drizzled extra virgin olive oil on everything.
This was a very fresh salad and there was not a single piece
of lettuce. I loved how juicy the tomatoes were. They were sweet and mixed with
the feta cheese it created the perfect pairing.
Along with the salad came some fresh made garlic bread with olives on the side. The olives were not pitted so you need to be careful when you take a bite. The garlic bread was very crispy and had a great buttery taste.
For the main dishes we decided to order a fish and a meat to share family style around the table. The whole fish we chose was the Fogri. This is a firm, mild white snapper that comes form the Greek Islands. The chef grilled this fish perfectly with lemon and capers. The chef also de-boned the fish to make it easier to eat.
The fish was light and flakey. The acid from the lemon and
the saltiness from the capers complemented the sweetness of the fish.
For the meat, we chose the Brizola. This is a 24oz bone in ribeye that was wet aged. Wet aged means it was marinated in a bag. After grilling it up they drizzled a fine herbed butter on top.
The meat was cooked to a nice medium. It allowed the meat to
still be juicy. It was tender but still slightly fatty. The butter added a rich
flavor to the meat.
We had to order sides separately but were still able to
share them. The roasted lemon potatoes were fantastic. I could not really taste
the lemon, but they did have a savory flavor with a little hint of sweetness.
The Brussels sprouts were another must try side. They were
sautéed with cured bacon. Then they were flambeed in a white wine sauce. I have
never had Brussels sprouts prepared this way. It gave the spouts a nice subtle
smoky taste.
The best part about sharing the main dishes was that it left
plenty of room for dessert. We ordered two to share around the table.
The Baklava was layers and layers of phyllo dough that were filled with a mixed nut filling. Then the entire thing was dipped in a honey syrup. The nut mixture was extremely sweet and full of nutty flavor. They also served a homemade fig ice cream on the side. The flavor was also sweet, but the fig taste was subtle.
The second dessert was the Karidopita. This was a walnut cake that was dipped in a honey cinnamon syrup. They served vanilla ice cream along with it. The flavor of the cake had a great cinnamon taste from the syrup. It reminded me of a spice cake you would get at the holidays. It was the perfect accompaniment for a cup of coffee or a cappuccino.
The food was fantastic at Estiatorio Ammos. If you like Mediterranean food I would highly recommend you check them out. Visit their website at www.ammosny.com
I have been to many types of restaurants in my travels. However, I have never had Persian food. I was thrilled that I was going to be able to try something completely new. Bandar is located in the Gas Lamp District of San Diego. They have been serving their homemade Persian recipes for over 20 years.
The restaurant was beautifully decorated. It created a romantic feel.
They proudly displayed all the awards they have won. This included awards for their famous chicken.
We had a huge group for dinner the night I visited. They did a fantastic job at accommodating us.
The table started off with an assortment of dip appetizers. It was perfect for sharing.
This assortment included:
Feta and Olives. The feta was extremely fresh. It was slightly sour and had a bite when eaten with the salty olives.
Hummus. This was a classic pureed garbanzo bean and tahini (ground sesame seeds). This too was made fresh; I could tell by the texture. It went well with the fresh pita bread slices that were at the table.
Must-O Khiyar (cucumber dip). This was homemade yogurt and chopped up cucumber. This dip was so light and refreshing. It is the perfect kind of dip to serve at a picnic or cookout in the summer.
Kashk-O Bademjan (eggplant). The eggplant was sautéed in garlic and onion which created a savory flavor. The eggplant was tender and soaked up the essence of the garlic. This was my favorite of the four dips.
For dinner the menu offered so many choices from beef, chicken, lamb, vegetarian, and gluten free. Everything sounded great. I decided to try their chicken since it has won so many awards. Now that I had pin-pointed that I wanted chicken, it was time to decided which chicken dish to choose. I went for the AlbaluPolo. This included their charbroiled chicken tenderloin and black cherry rice.
To start off, the portions on every dinner they served were huge. I am not exaggerating. It was the first thing everyone said when their plates came out. One person could not eat everything that came on the plate. I would highly recommend you share with someone.
The chicken was great. I could taste the saffron that they used as a marinade. It was not an overpowering spice. Somehow the chicken came out in balls. I have no clue how they did that. The moisture stayed in the meat so each bite was juicy.
The rice was out of this world. They used two types of rice, a long grain and a rice that almost felt like a skinny noodle. Mixed in with the rice were black cherries. They were chopped in half so that the cherry juice could mix throughout the rice. It was both sweet and tart at the same time. It added additional texture. I loved this rice; it was such a unique way to prepare something that could have been very plain. I could see myself eating this just as a meal.
This wonderful dinner was a perfect example of why people should venture out of their food comfort zone. Had I not ventured out I would never gotten to enjoy these Persian dishes. Check out the awards and menus at http://www.bandarrestaurant.com/
San Diego has so many restaurants. However, not all of them are along the water. Edgewater Grill lives up to it’s name. It is located right along the harbor.
I had a wonderful view, on a clear sunny day. As I sat there, I watched sail boats go back and forth. It really made me wish I was on one of them.
To enjoy the sunny day, I started off with an American Mule. It was American vodka and ginger beer. They served it in a copper mug to help keep it extra cold.
For lunch I wanted something light. The fish tacos looked like they would hit the spot. I had my choice of how I wanted my fish prepared. I got my Mahi-Mahi blackened for a little extra flavor.
The taco was loaded with shredded cabbage, large chunks of avocado, fresh pico de gallo, and bell peppers. The drizzled across the ingredients was a creamy yogurt sauce. Plus it came with a side of French fries.
The taco was so packed I needed to eat some of the fish and avocado by themselves in order to be able to pick up the taco. The corn tortilla shell they used was very fresh and had a great corn flavor. Even though the taco was stuffed they were not heavy or make me feel overly full.
If you want a nice relaxing spot for lunch then head over to Edgewater Grill.
When I travel for work I really like it when the people I am visiting select the restaurant to eat at. Usually they select a place they really enjoy so I am pretty much guaranteed a good meal. That’s what my experience was at Currant in San Diego.
Since it was San Diego, the restaurant had their doors and windows open so diners could enjoy the cool breeze from outside.
We had a table that was off on its own, it felt very private. We had a wonderful waiter who took care of our every need. They had many dishes on the menu that sounded delicious, including several of the daily specials.
While the crab cake sandwich sounded good, I could not stop thinking about the Primavera Risotto. I sounded so good I figured I would be mad at myself for not trying it.
The risotto was made with Arborio rice. It was combined with asparagus, carrots, cherry tomatoes (cut in half), tons of parmesan cheese, and cream to make the sauce.
This was the first time I ever had a risotto with this many vegetables. And to tell the truth, this was the best risotto I have ever had. It was extremely rich and creamy. Though it was rich, it was not an overpowering flavor. It was not the kind of risotto that after a few bites you would be full. I truly could not stop eating it. Thank goodness it was a lunch size portion.
The flavor of the parmesan cheese shined through. The tomatoes added a slightly sour taste but it was minimal. The carrots added crunch. There was arugula on top that was slightly wilted because of the heat. It added a bitter, herby accent to the few bites I ate it with. And to my surprise, there was one beet in the center of the bowl. I did not see it until I started moving the risotto around. The cream sauce started turning purple. It just added color, it did not affect the taste.
The table also shared the thyme French fries. They were shoestring fries that were very crispy. It was a great thing to munch on while we waited for our food. Though they were cooked with thyme, I did not think there was enough on the fries. They could have added more for extra flavor.
Their dessert menu was extremely tempting. I was intrigued to try the Butterscotch Gooey Butter Cake. The waiter did say it was a popular dessert.
The butter cake was a heavy. The flavor reminded me of a sugar cookie. The cake was topped with a butterscotch icing. It was very sweet, and along with the cake, this dessert was over the top. I really enjoyed it but there was no way I could eat the whole thing myself. I would recommend sharing it.
The cake also came with a side of homemade caramel ice cream. It was topped with a rum anglaise. The ice cream was extremely creamy. It would be perfect on its own as a dessert. It also tasted great when combined with the cake.
When looking at the photo I took, you probably noticed a chocolate dipped biscotti. This came with another dessert but they did not want it. I decided to enjoy it along with my cappuccino. They make a really great cappuccino if you need a little caffeine boost.
So if you find yourself in San Diego, I would recommend you check out Currant. Visit their website to see all they have to offer. http://www.currantrestaurant.com/
There are so many choices of cuisine in New York City. I usually get sushi or Italian when I visit. This most recent visit I wanted to try something different. I went for Cuban food at Havana NY.
It was a smaller restaurant on the inside. Lucky for me I made a reservation earlier in the day, so my table was ready when I arrived.
I started off by ordering the BlancoSangria. This was a white wine sangria mixed with fresh apples and oranges. It was the right amount of sweetness.
I ordered a small bowl of the Sopa De Pollo. This was a fresh chicken soup with lots of vegetables and noodles. It had a real comforting feeling.
For my dinner I ordered the Lechon Con Mojo. This was a slow roasted pork that was so tender it shredded with just a fork. The pork was marinated in a mojo sauce that added a ton of flavor. The sauce brought out the essences of different citrus juices and garlic.
The pork was accompanied by yellow rice and red beans. The yellow rice had a subtle taste and went well with the savory flavor of the beans. It was a light side dish that went perfectly with the pork.
I did save room for dessert. I went for the Churros Con Chocolate. These were homemade churros that were still warm when they came to the table. The pieces were dusted with cinnamon and sugar. They had a nice crispy crunch on the outside bur still soft on the inside. A chocolate sauce came on the side for dipping. I ate a few pieces with the chocolate. It added even more sweetness to the churro. It was an awesome dessert. It would be perfect for sharing.
I really enjoy my meal at Havana NY. The staff was very friendly and made me feel welcomed. If you are looking for some delicious Cuban food in New York check them out. www.havanany.com
There was a great bar and restaurant that I came across in New York called The Rag Trader.
It has a speak-easy feel on the inside. Their bar is beautiful with mirrors and trinkets to look at.
I started off with a Rose sangria. It was a blend of rose wine, elderflower, peach schnapps, orange liqueur, and ginger syrup. The drink was sweet and refreshing. There were chunks of granny smith apples in the sangria that added a sour accent and a crunch.
I ordered a few appetizers to have for my dinner. I figured
it would be nice to try a couple of things without getting too much food.
I started with the Sriracha deviled eggs. The filling was smooth and creamy. I expected these to be spicy but there were not spicy at all. They placed crispy shallots on top that added a crunch and extra flavor.
The stuffed squash blossoms were a nice surprise on the menu. It has been a few years since I have gotten to enjoy these. These delicate blossoms were stuffed with ricotta cheese which made them extremely creamy. There was a buttermilk dressing on the plate that added a slight sour taste. They sprinkled lemon zest on top that added a hint of acidic tang.
The last thing that I ordered were the fried chicken sliders. It was the perfect portion size with two mini sandwiches. The little pieces of chicken were extremely crispy. There was a sriracha aioli on top that added a creamy texture but no heat. They included a red slaw on top that added a sour taste and crunch. It was a great complement to the chicken.
This was a great place for cocktails and some small bites.
There were a few other dishes on the menu that I would want to try on my next
visit.
