Nomad.pdx

The prettiest dessert of the decade! And yes, those are beans on the side.

Background:
Nomad has been true to its name over the past several years--it started as a pop-up, and then had several temporary homes around Portland to serve its inventive 15-course tasting menu. However, as of February 2017, Nomad has a full brick and mortar to call their own on NE 24th Avenue.

Owner and Executive Chef Ryan Fox and his partner (in the kitchen and in real life, it would seem per their social media accounts) and Sous Chef Ali Matteis deliver a dining experience that is fancy, playful, and utterly delicious.

Our faces when we found out the boys surprised us with a trip to Portland (they told us we were going to Asheville until the night before). Swoon!

Eat This:

The menu goes right to an English teacher’s heart--the staff pairs each course with a quote that connects to the dish in some way. You may have already seen some of these dishes on our Best of 2016 Roundup

Amuse Bouche

carrots and crackers with butter

We started with an amuse bouche of carrots and crackers meant to be dipped into the most delicious butter. Operation Bouche: Amused

buttermilk meringue, cipollini onion

“A Squirrel is like buttermilk, once it’s out of the churn; the more you shake it, the more sour it grows.” - Irish Proverb

scallop, compressed cucumber, coconut kafir foam

“Two two basic items necessary to sustain life are sunshine and coconut milk.” -Dustin Hoffman

green garlic yogurt, trout roe, garden greens

“You can never have enough garlic. With enough garlic, you can eat The New York Times.” -Morley Safer

summer squash custard, walla walla onion

“A woman always has half an onion left over, no matter what the size of the onion, the dish, or the woman.” -Terry Pratchett.

wagyu beef tartare, smoked shallot

“Eat it raw before all else, then grill it, and boil it last of all.” -Japanese Proverb

sourdough rye roll, smoked beef fat, nutritional yeast butter

“Give me Yesterday’s bread, this Day’s Flesh, and last Year’s Cyder.” Benjamin Franklin

albacore ceviche, red currants, sorrel, lime

“Ceviche is an acquired taste, a phrase which means ‘something you don’t like the first few times you eat it’...” -Lemony Snicket

albacore, boysenberries, seaweed

“The cure for anything is saltwater: sweat, tears, or the sea.” -Isak Dinesen

morel mushroom, charred onion jus, agastache

“The sudden appearance of mushrooms after a summer rain is one of the more impressive spectacles of the plant world.” -John Bonner

beef, chimichurri, nasturtium

“Give them great meals of beef and iron and steel, they will eat like wolves and fight like devils.” -William Shakespeare, King Henry V

Dessert:

carrot bread, fresh ricotta

“Once upon a time there were four little rabbits and their names were Flopsy, Mopsy, Cottontail, and Peter.” -Beatrix Potter

Oregon berry sorbet, granola, coriander

“”Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.” -Wendell Barry

padron pepper ice cream, brown butter solids

“Destructions lead to a very rough road, but it also breeds creation.” -Red Hot Chili Peppers

chocolate brownie, almond ice cream, brooks cherries

“What use are cartridges in battle? I always carry chocolate instead.” -George Bernard Shaw

Rich Chocolate Covered Cherries

A bonus dessert of rich chocolate covered cherries

Drink:
When we visited, Nomad was in one of their temporary locations, so the drinks were limited to wine & beer. We enjoyed wines all around. Now they offer cocktails, which are no doubt divine!

Nanco enjoying some rosé and this tiny flower!

Atmosphere:
Well, as where we dined was their temporary spot and no longer where they operate, this is rather a moot point. However, the location where we ate was awesome because it was not only open to the kitchen, but about five paces from our seats to where the food was being prepared. You actually needed to walk through the kitchen to get to the restrooms--it was so cool to get an up close view of the magic.

Portlandia Hospitality:
Well, as this picture of us would indicate, we cozied up to the Nomad staff so well that within an hour we were trying to snag an invite to go foraging for mushrooms with Ryan and Ali that weekend. Needless to say, that invitation never really came through (though we did get as far as exchanging cell numbers), we appreciated Ryan and Ali’s brief foray into our delusion, and their prompting of the eternal question: “Does he like me, or does he like me, like me?”

Cause we're the fourteen best friends that anybody could have!

Frankie’s Notes:
You know dinner went well when you exchange numbers with the chefs afterward; But seriously though, why did they never call?; Maybe Nancy came on too strong; We are going to start adding quotes to everything we eat; What’s a good quote relating to the fact that Jason eats Chipotle 6 nights out of 7 during tax season?; We are going to inject Otto with beef fat; Otto is Ollie’s new name.

Rating: 5 out of 5 and Two Michigan Pugs

“One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf

 

Stoke

In all her glory 

Background:
I can't imagine being a guest at the Marriott City Center and coming down to grab a bite to eat and seeing the grandeur that is Stoke. This beats the heck out of an airport HoJo’s, to say the least.

Stoke and the coffee shop CoCo and the Director are both a part of the Marriott’s recent renovation that included their guest rooms as well. And man, what a renovation! The head chef here is Chris Coleman, formerly of McNinch House and The Asbury. Even though The Dunhill is dead to us (due to their part in a major wedding snafu that I will not blast them on the internet for...well, anymore than I just did), that’s still a pretty impressive resume.

Eat This:
Stoke is true to their stated mission of changing their menu seasonally. I love this, as so many restaurants say they do this, but nothing ever seems to rotate out.  That said, here are a few of our favorites from visits throughout last summer, fall, and this winter. We personally can't wait for the mac and cheese to come back!

Pretzel Brioche with rotating trio of butters and spreads

You've gotta start here--don't argue!

Wood Roasted Avocado Toast
salsa verde, arugula

Oooh we're getting healthy now!

Pimento Cheese
buttercup & blue, wood-roasted chiles

Southern manna 

Beets
sunflower granola, orange-infused UAV ricotta

Beets by Dre

Chicken Liver Pate
Peanuts & muscadine jelly

Peanut butter liver time

Trout

Here fishy, fishy

Sticky Pork Shank
Chili-sorghum glaze, peanuts, benne

Don't forget to eat the leftover glaze like an animal!

BBQ Carrots
Carrot top pesto

Bunny food

NY Strip Steak

Simple & delicious 

Carolina Gold Rice Grits
63 degree egg, aged white cheddar

Put an egg on it!

Mac & Cheese

Jason's fave!

Dessert:
Um, let’s talk giant donut. If you haven’t been to Stoke yet, I have no doubt you have seen this beauty on Instagram. Behold: Giant Donut of Your Dreams. This baby is filled with one pound of diplomat cream and an entire heath bar. Favorite donut moment (of many)? When our party of four decimated this guy, and the party of four sitting next to us only managed to finish a meager quarter. Hah! Serious amateurs in the world of binge eating! Joke’s on them!

Great Big Donut Filled with Love
Filled with one pound of diplomat cream and a crumbled Heath bar

Oh, here you are again!

Drink:
The cocktails are my favorite thing about this place, and now that you have read the above, you know that’s saying something. The menu includes “pressed” cocktails, which are served in a coffee press! My favorites? The Barrio (El Jimador Anejo, dubonnet rouge, xocolatl bitters) and the Aged Green Point (Redemption Rye, yellow chartreuse, punt e mes, angostura bitters).

No drinks in this shot, but itsn't that the cutest couple you ever did see?

Atmosphere:
It is ridiculously cool it here--from the open concept kitchen to the hanging sculptures, it just feels very upscale without being at all stuffy. I love watching the wood fire oven and food prep while we eat. We never feel weird about going to a hotel to eat--nay, we feel fancy and footloose!

The atmosphere on the night we went during the riots and the SWAT team joined dinner. 

Hotelier Hospitality:
The service here is top notch, from the hostess stand to the servers. Sometimes they bring out the food all at once instead of pacing it with the starters and the main courses, but otherwise the staff is on point and super personable.

Frankie’s Notes:
Marriott > The Dunhill and I am not yet ready to talk about what happened at the latter; But seriously don’t stay there; People who try to go easy on a giant donut because they think it might negatively impact their cholesterol are big losers, okay?; OKAY?!!; I would like to order room service from Stoke while in a hotel bed watching Bravo; A french press ups sophistication quotient 47-54%; The airport HoJo’s: forever in our hearts.

Rating: 4 out of 5

 

Buxton Hall

Bon Appetit said to go and so we did

Background:
Buxton Hall BBQ was opened by Elliot Moss and Meherwan Irani in August of 2015 in a space that has been many things: it was once a paper company, a roller rink, and a boat show room (and no, not all three at the same time). Scallionpancake first heard about Buxton Hall in the 2016 Hot 10 edition of Bon Appetit. Charlotte’s Kindred made the cut in 2015, and now an Asheville restaurant? North Carolina’s culinary scene is on fire, and we couldn’t be more thrilled about it. We headed to Buxton Hall on a whim on New Year’s Day this year, and it was more than worth the drive. And no--we didn't drive to visit Asheville for the day. We literally drove there just to eat at Buxton Hall and turn around to go back to Charlotte, and yep--still worth it.

Eat This:
Buxton Hall’s menu changes daily, and the day we went they were running a brunch menu with some New Year’s flair, such as the New Year’s Bowl with blue grits, fried egg, collards, black eyed peas, and bbq hash, or the Good Luck Hand Pie, with cornmeal pastry crust, black eyed peas, collards, and lots of luck. As tasty as those sounded, we were here to skate to one song, and one song only: pulled pork and lots of it. We both ordered the:

Whole Hog BBQ Plate
Eastern NC BBQ mop, slaw, pickles, hushpuppies, choice of two sides

Close up on the bog

For sides, we went with the chicken bog, which is a mix of rice, chicken, sausage, peas, and lots of spice, and the spicy collard greens--these are made by putting the collards underneath the whole hog that is roasting on a spit and letting them catch the drippings. The bog was just so-so, the spice was not as prominent as promised, and the flavors just didn’t wow us. The green beans, which we each ordered, were stand out. You could really taste the flavor from the drippings and they were just the right accompaniment to the pork so you could feel like you were doing something virtuous by eating a vegetable, but it, you know, tasted like pork. Win.

Dessert:
Brunch dessert! The cinnamon roll was by far and away our favorite part, and maybe that’s because we were silly and didn’t order the buttermilk fried chicken biscuit, but holy geez. We were emotional.

Buxton Hall employs full-time pastry chef Ashely Capps and she is whipping up straight goodness in that kitchen. Her goodies are seasonal, too--I took home a traditional fruit cake on this New Year’s visit. The cake was heavy on the brandy, and it was the most amazing ever. People don’t appreciate fruit cake due to its reputation of being dry and crumbly, and this iteration laughed in the face of that stereotype.

Warm Banana Brioche Cinnamon Roll
Pecans + walnuts, brown sugar, sticky schmear

Uh, yeah

Drink:
How about a cheerwine and bourbon slushie? This even intrigued Jason, and he rarely ever indulges in the devil’s brew. The “house slushie” switches up daily, and oh what fun! It’s better than 7-11, guys.

Emoji with heart eyes!

Atmosphere:
The open, loft-like space is sunny and bright. The kitchen and bar serve as focal points, and in the kitchen you can see the hog roasting on the spit. The hog on the day we went was named “Lucy,” and we were very grateful for her gift to us.

Other fun touches? A dessert case, where you could see all of the specialities of the day, and in the restroom? Original carvings on the mirror frame and such from the roller rink days. Rad!

Caught in the act!

Slow Roasted Hospitality:
We sat at the bar and received great service from the two bartenders on duty. The folks out front were awesome, too. We browsed for a while at the cool merchandise and food options. They had leaf lard which I didn’t splurge on this time, but it can be rather hard to find--it’s the good stuff!

Frankie’s Notes:
Driving two hours each way for a 45 minute lunch is just something Javon does, okay? And no, we didn’t even stay to walk around Asheville. There was a football game on, for god’s sake!; I have never eaten black-eyed peas and collards on New Year’s in my whole life...is this why everything is going to shambles?; We are going to put various items under pig drippings now: kale salads, avocado toast, pug biscuits; Adult slushies make up for taxes and mortgages; I am bringing fruitcake back, and fruitcake is bringing sexy back, and you’ll have to get your own because I’m not sharing with anyone.

Rating: 4 out of 5

 

In Situ

Chefs hard at work at In Situ

Background:
In May of 2016, The San Francisco Museum of Modern Art (MoMa) reopened after a three-year renovation. As part of this renovation, the museum also unveiled a new high-class eatery, In Situ. In Situ’s concept is mind-blowing, and perfect for an art museum: they recreate the dishes of famous chefs and restaurants around the world. In Situ, in the art world, refers to an art piece that is made specifically for a certain location. At In Situ in the SFMoMa, dishes are taken out of their original context and recreated for an audience sometimes a half a world away (sometimes not--the menu bounces from Kyoto to right down the street at Mission Chinese). Not only is this such a great concept for the location, it is also a fantastic way to get a sampler of so many different famous dishes from world-renowned restaurants.

Eat This:
In Situ was our first fine dining experience in SF, so we were super excited to go all out.

Check out Hamiltoe's Lily Pulitzer in the background tho

Carrot, Sour Curd, Pickled Pine

Inspired by Matt Orlando from Amass in Copenhagen, Denmark

Of course we had to start with the Copenhagen dish! We had completely missed Amass during our visit, and this is the first time we had heard of it--which is clearly a huge overstep on our part! We were so consumed with Noma (which we couldn’t even get into), that Amass escaped our notice.

The carrot dish was perfectly executed, and it made my top five for 2016. There is nothing better than a well-done vegetable dish that stands alone so well you never once miss the meat. We can’t wait to try and get reservations at Amass the next time we visit Copenhagen.

Jason's obsession

Wasabi Lobster

Mango jelly, thai vinaigrette, wasabi marshmallow

Inspired by Tim Raue from Restaurant Tim Raue in Berlin, Germany

The wasabi lobster made Jason’s top five for 2016, and it was certainly one of the finest preparations of lobster I’ve had. Lobster needs so little--just a little expertise to bring out the natural flavor and tenderness, and the slight spicy/sweet flavor of the wasabi marshmallows did that perfectly, and the texture of the tender lobster and fluffy marshmallow paralleled each other so well.

Maybe this picture is crooked, or maybe that's just your perception of life

Octopus and the Coral

Braised octopus and seaweed (spicy)

Inspired by Virgilio Martinez from Central in Lima, Peru

Whoa, was this dish awesome! Aesthetically the dish is supposed to resemble its title--an octopus hanging out in the coral. Rice crackers are dyed with squid ink which added an element of texture and color. The braised octopus was cooked perfectly and it was rich and heavy--such an unusual flavor profile for a seafood dish. A cup of broth was served on the side--I loved this touch! It was warming and flavorful.

Give me liberty, or just give me duck breast. Whichever

Liberty Duck Breast

French green lentils, apples, aged red wine vinegar sauce

Inspired by Thomas Keller from The French Laundry in Yountville, California

Oh dear, we had problems with this dish both in its real form and its copycat. We had to order The French Laundry staple, especially knowing we would be dining there ourselves in a few days and we would be able to properly compare the two versions. Each version, however, was rather overcooked. Read our full TFL review here.

Do you see the fairy in there?!?

The Forest

Quinoa risotto, mushrooms, parsley “moss”

Inspired by Mauro Colagreco from Mirazur in Menton, France

The Forest came highly recommended by our server, and we were so glad we ordered it. The presentation was so fun, and the aesthetic and taste made you feel like you were really foraging in the woods for mushrooms.The “moss” was a parsley flavored light sourdough, and the variety of mushrooms and flavors going on were just mind blowing. Eating this dish was akin to being a fairy trampling through the forest, and we dug that.

Dessert:

Gold up in my bubbles

Interpretation of Vanity

Moist chocolate cake, cold almond cream, bubbles, and cocoa

Inspired by Andoni Luis Aduriz from Mugaritz in Errenteria, Spain

I mean, bubbles? We had to see what this was all about. Unfortunately, this was a fairly basic chocolate cake, and the best part was the almond cream. You can’t deny the excellence of the presentation, however!

Noma facsimile

Wood Sorrel & Sheep’s Milk Yogurt

Inspired by Rene Redzepi from Noma in Copenhagen, Denmark

This dessert is the closest we have been to Noma (the number one restaurant in the world for several years), and that kind of sucks, but this version of their famous dessert didn’t disappoint. Wood sorrel is a weed with an acidic, slightly sour flavor. Here, the sorrel is turned into a sweet granita and served with a honeyed yogurt with a crisp shell of sugar served atop. Loved this one!

Drink:
When we went, which was right after they opened, they were serving beer and wine only, so Hamiltoe and I drank prosecco. Their menu now includes cocktails, which sound delicious. Jason had some tasty nonalcoholic infusions during our meal, like this hibiscus one:

Hibiscus infusion

Atmosphere:
The vibe in here was in keeping with a modern art museum--clean and minimalistic. The seating was a bit too minimal (read: uncomfortable), but the bar area had awesome seating made out of wood that looked cool, and also more comfy. Also, the silverware looked like paintbrushes!

Do you love it or do you love it?

Artistic Hospitality:
The service was professional and there were no missteps, but the waiters were a bit snooty/hoity-toity, which I never think is necessary just because the category is fine dining--lighten up, people! It’s just dinner.

Frankie’s Notes:
Three dishes from our 2016 top ten are from In Situ, so I guess you could say we enjoyed it; We Googled the silverware while we were at the table and put it on a wish list; Feeling like a fairy while eating is my current and 8th grade self’s goal always; Desserts made from weeds are healthy and delicious; Nonalcoholic infusions < prosecco < tequila.  

Rating:

5 out of 5 + One Michigan Pug

 

Saison

Interior of Saison (photo credit: Kenneth Tiong Eats)

Background:
Chef and owner of Saison, Joshua Skenes opened Saison in 2012, which was initially a pop-up only open a few nights a week. Now, Saison has three Michelin Stars, boasts the #27 spot on the World’s 50 Best Restaurants list, and Skenes has a reputation for getting to the “heart” of his ingredients in a way that goes far beyond “eating locally” (read this article for more on his philosophy)

We went to Saison on our last trip to San Francisco, just two days after our wedding. We were so excited to have some time to ourselves after the whirlwind of the marital festivities and Jason’s work conference that he was attending during the day. We were greeted warmly and given an awesome cozy spot near the bar where we settled in for the tasting menu.

Eat This:

Infusion of herbs from our garden

Starting with an herbal infusion is a lovely and light way to begin; it forces you to breathe deeply and focus on the meal that’s about to come. The practice feels meditative and lovely, and more restaurants should adopt teas and nonalcoholic infusions as an accompaniment to food.

Succulents from the coast

Saison Reserve Caviar

I don't want to say that Saison peaked too soon (did I just say it?), but this course was perhaps the highlight of the entire experience. One pound of caviar is wrapped in seaweed and smoked over a fire, and the servers unwrap the seaweed table side and serve atop toothsome succulents. The caviar alone was worth the cost of admission (well, almost), and had us giddy about the rest of the meal.

Lobster marigold

The claws x.o. sauce, Farm flowers, Golden berries

Oh, man! Lobster?! Golden berries??!! These are a few of my favorite thingggsss. This course was the start of using a single ingredient for each course and presenting it in several different ways, using every portion of the animal or ingredient and mining it for all of its possibilities.

Lobster Tail

Here we had a lobster tail (one portion was from a male lobster, one from a female lobster), claws, served with a tangy accompaniment of golden berries (also known as dried gooseberries), and lightly fried farm flowers.

Sea urchin on grilled bread

A perfect piece of Tartine bread soaked in an elixir of soy, milk, and egg yolk topped with a piece of uni. Whoa, was this combination mind blowing--the soaked bread and the uni have similar textures and the soaked bread is tangy--we really loved this one.

Monterey Bay abalone

with its liver and preserved artichoke broth

A red abalone in a wakame, artichoke, and liver sauce with capers. This was not our favorite, but was delicious nonetheless.

The whole radish & our butter

This dish is a prime example of how Saison uses their farm plot and their dairy cows to create dishes that are simple and focus on freshly curated ingredients. Radish, prepared all different ways, and clarified butter poured over the entire dish upon serving.

Pumpkin hung above the fire for a few days

Whoa, was this take on pumpkin mind blowing! The pumpkin hung above the fire was lactofermented and tasted meaty--if you didn’t know it was pumpkin you wouldn’t have guessed! The torn pumpkin was much like pasta, and the cultured pumpkin with cold pressed seeds tasted rich and fatty.

Torn pumpkin barbecued octopus

Cultured pumpkin cold pressed seeds

Hairy pig

Sweet herbs, Buttermilk herbs, A bouillon made of the bones

The heaviest dish, and one of our favorites. You could make a little pork sandwich with the biscuits, which were the most delicious part! I loved the inclusion of bone broth, which was a warming and healthy way to end the savory courses.

Dessert:

Smoked Sundae

Caramel cooked in the fireplace, Fancy nuts

This dessert was Jason’s favorite dish of the night--the smoky vanilla ice cream elevated the flavors and kept everything from being too sweet. Adding the perfect amount of nuts and caramel to the sundae was a fun (and delicious) way to end the meal.

Fruit & Tea

Orange Sorbet

Just when we thought it was over, we ended the night just as we began, with a delicious herbal infusion and this super fun orange sorbet, served in an orange!

Gold-Leaf Dipped Chocolates

Gold-leaf dipped chocolates were also brought out with this course--talk about a grand finale!

Drink:

Dessert Cocktail

The cocktails were beyond impressive--our favorite was the bourbon concoction served in this tiny pipe, which the bartender told us is often used for absinthe as it helps diffuse the flavors.

Atmosphere:
Cozy and dimly lit, Saison had a romantic atmosphere. Our favorite part was the soundtrack--they played the best 80s beats all night. This kept the atmosphere fun and not overly stuffy as fine dining can often be.

C'est ne pas une pipe

Like the best Christmas present ever

Michelin Hospitality:
The service was impeccable, as you would expect. There was team service, and sometimes the chef brought out a course, which was awesome! We also had a great chat with the bartender--everyone was kind and helpful.

Frankie’s Notes:
Bojangle’s is going to start serving herbal infusions before and after chicken biscuits; Frankie wants more caviar in his life and less Ollie; Golden berries are the most underrated fruit; A grand finale of desserts doesn’t even need fireworks; Eating Michelin Star food and listening to “Jessie’s Girl” is an experience we should all have; Jason drinking out of a little pipe is the image I want to have of him in my head for always.

Rating: 5 out of 5 and two Michigan Pugs

 

Eat Globally; Dine Locally

This article also appeared in the January/February 2017 edition of Charlotte Epicurean magazine. 

Dosa Nation (Woodlands Indian Cuisine)

There is a restaurant boom in Charlotte--it seems like every other week there is a new restaurant opening (next to another new apartment complex in South End, naturally). While this is great for the Queen City’s economy and food connoisseurs, there is more to the Charlotte food scene than flashy openings in high profile areas. Our diverse population means that there are many different authentic global cuisines being prepared around our fair city, and often these culinary gems are hidden in strip malls, supermarkets, and off the beaten path from your usual go-to restaurant.

Restaurant: La Shish Kebob

Reuben chowing down on some halal goodness 

Location: Eastland neighborhood, off of North Sharon Amity Road

Type of Cuisine:  Middle Eastern

Why you need to add it to your culinary rotation:  La Shish Kebob is very unassuming from the street--but you can rest assured that the food is fresh and authentic. You can order at the counter, or you can try their buffet, which is overwhelming in a most wonderful way: tabbouleh and other salads, halal meats, soups, rice, all the pita your heart could desire, and don’t forget the tzatziki to cover it all in. For dessert, we tried a pastry different from the ever popular baklava--kanafeh, a cheese pastry soaked in sugar syrup. Delicious! In addition to the food, the owner was super friendly, and La Shish Kebob has had a 100% sanitation rating for three years in a row--OCD diners rejoice!

Tip: If you are still hungry for dessert (100% of the time for my crew and me), head a few doors down to Golden Bakery for even more authentic Middle Eastern and Mediterranean sweets and breads--come early if you want to get their naan, they tend to sell out quickly!

Restaurant: Thai House

Pad See-Ewe

Location: Pineville/Gastonia/University/Lake Norman

Type of Cuisine: Thai

Why you need to add it to your culinary rotation: Thai House is impeccable: the atmosphere is stunning, with carved wood seating areas and sculptures, the service is great, and the food comes out fast and flavorful. It’s easy to see why this place is a successful local chain. The starters we tried here were new to us--the fried potstickers were fried in a wonton wrapper rather than a dumpling wrapper, and were filled with spinach and chicken--a delicious take on the usual. They also had spring rolls wrapped in light Thai crepes in addition to the usual rice paper wraps. The Pad Thai and Pad See-Ewe were big hits with the table, as were the curries.

Tip: Get the mango sticky rice for dessert--it’s the perfect Thai ending to your meal--cooling, light, and refreshing.

Restaurant: Honey Buns

Decisions, decisions

Location: Independence Boulevard

Type of Cuisine: Taiwanese/Korean/Vietnamese

Why you need to add it to your culinary rotation: Have you been to the magical international food paradise that is the Super G Mart? If so, then you might know about the hidden deliciousness in the back of the store--Honey Buns. Honey Buns is mostly Taiwanese cuisine, with elements of Korean and Vietnamese thrown in for good measure. They have dim sum, bao buns, banh mi, pho, fried rice--basically, anything and everything you might be craving. Our favorite things to order are buns (red bean, taro, and egg custard), and bubble tea. The bubble tea at Honey Buns is the very best in Charlotte--endless options and heavy on the add-ins.

Tip: Definitely shop around Super G Mart while you are here--you can get great deals on groceries. Our favorites? Miso, sriracha, mochi ice cream, and all flavors of Pocky.

Restaurant: Woodlands Vegetarian Indian Cuisine

North Indian Thali

Location: Eastland neighborhood, off of Albemarle Road

Type of Cuisine: Indian (all vegetarian)

Why you need to add it to your culinary rotation: One of the common themes at the restaurants we checked out for this article was that the menus tended to be, well, huge. The crazy thing, though, is that all of the restaurants on our list manage their large repertoire of items so very well. There is magic in these kitchens, and Woodlands is no exception.  Everything is made fresh and tastes healthy, filling, and comforting. Fresh tomato soup, homemade roti and naan, and rich curries are among the standouts. We tried a couple of things new to us here, too--we had dosa for the first time, and we didn’t realize what we had been missing. In case you are similarly uninformed, dosas are thin and crispy crepes made with white lentils and rice, and then filled with potatoes and other delicious things. We also tried carrot halwa, and it was love at first bite: grated carrots, milk, dried fruits, and nuts. The sweet halwa went perfectly with all of the savory components of our meal. Woodlands is awesome because it doesn't feel quite as heavy as Indian cuisine sometimes can; we left feeling perfectly satisfied.

Tip: If you want to try a sampling of many items on the menu, get the South or North Indian Thali. This platter will satisfy whatever you are craving!

Restaurant: Kabab-Je

All the sides!

Location: Matthews

Type of Cuisine: Mediterranean & Lebanese

Why you need to add it to your culinary rotation: Kabab-Je has a lot going for it--a large menu filled with fresh mediterranean salads and kababs, favorites like spanakopita and grape leaves, but the number one thing about Kabab-Je is their homemade pita bread which they churn out hot and fresh continuously--as in, all day, every day. If they are open, you are getting fresh pita, and that, friends, is a thing of beauty. Also homemade? Their labneh, which is strained yogurt with mint and olive oil, and that together with the pita? Yeah, you should pretty much cancel any existing plans and drive there for dinner tonight. Other favorites include the batata harra (spicy potatoes) and the kabis (mixed pickles).

Tip: This is a great place to order in stages--start out with a few plates and order more depending on your level of hunger. You will leave feeling healthy and sated.

Restaurant: Doan’s Vietnamese Cuisine

Vietnamese Yellow Pancake

Location: South Boulevard

Type of Cuisine: Vietnamese

Why you need to add it to your culinary rotation: You have probably driven by Doan’s dozens of times and missed it, but you need to change that ASAP. Located within one of the many strip malls along South Boulevard is one of the most authentic Vietnamese restaurants in the city. Many consider Doan’s pho to be the hands down best, and it’s perfect for the season--there is nothing like pho on a chilly night. Not in the mood for soup? Get one of the vermicelli noodle dishes; the spicy lemongrass with beef was rich and flavorful. Other standouts include the Vietnamese yellow pancake with shrimp, pork, chicken, and bean sprouts. Like many of the dishes here, the pancake is served with the traditional fresh herbs and lettuce that add to the fresh flavor profile Vietnamese cuisine is known for.

Tip: Get the avocado smoothie! It’s surprisingly not overly sweet, and it’s also a great accompaniment to the loads of hot sauce you just put in your pho.

Top Five Restaurants of 2016

Drinking from the pipe at Saison

Everyone’s all like, “2016 is the worst thing that ever happened to anyone,” but, all elected neo-fascists with a twitter problem aside, this year was pretty rock solid for Javon and the pugs. In addition to getting married, travels, and pug-ventures, we ate so much delicious stuff!

Jason

1. State Bird Provisions

San Francisco, CA

This place was everything I believe a restaurant should be - inventive, thought provoking, and, of course, they serve excellent food. My favorite dish here was the tofu pasta pictured above. You would have never known this was tofu!

2. Franklin BBQ

 

Austin, TX

I had the pleasure of going to Austin this year for my friend Datus' bachelor party. Another guy in the party, Jonathan Eisen, AKA @jewisheater, hooked us up with a massive order of Franklin's BBQ. I had read about Franklin's prior to going and it's crazy; there is a devoted following of people who camp out for hours to get some BBQ, but I just thought they were a bunch of crazy Texas loons. Turns out, I'm one of those loons now. This was the best BBQ hands down I've ever had.

3. In Situ

San Francisco, CA

The single dish I think about the most from the past year is the Wasabi Lobster from In Situ in San Francisco. The flavor of this dish was amazing, with the wasabi really bringing out the flavor of the lobster. Plus it came with wasabi marshmallows...drop the mic.

4. Superbite

Portland, OR

When I look back on our trip to Portland, the standout for me was Superbite. The flavor in all the small "bites" were amazing, with this spaghettios with black truffle, irish butter, and parmigiano was the best of the bunch. 

5. Bazaar Meat by Jose Andreas

Las Vegas, NV

I went on my bachelor party to Vegas, and the first night we went to Bazaar Meat by Jose Andreas in the SLS Hotel. We tried all of their rib eyes, including these two from Lindsay Ranch in Oregon and Vaca Vieja in CA. These were by far the best steaks I've had in my life. 

Yvonne

1. Nomad

Portland, OR

Nomad was my top pick for Scallionpancake’s restaurant of the year. The good food we ate was just part of what made the trip with Danny and Nancy (Dancy) so fun, but the very first thing we did when we got off the plane was head, luggage and all, to Nomad. I don’t want to say that this was where we peaked, but wow, what a way to start! Nomad is in a warehouse-type space, and their concept is to do away with white tablecloth service and all preconceived notions of fine dining. Their food reminded me of Funky Gourmet as it was all so innovative--every course blew my mind. Most of all? These two:

Morel mushroom, charred onion juice, agastache

I do not have any idea how Ryan and Ali (that’s right, we’re on a first name basis with the chefs) made a mushroom taste like meaty, savory heaven, but that’s what we are dealing with, here. The humble, wrinkly little morel just multiplies times a million under the influence of these dazzlingly talented chefs.

Sourdough rye roll, smoked beef fat, nutritional yeast butter

That description might speak for itself--and bread is my favorite food, so this one spoke to me. I also loved the use of nutritional yeast, especially paired with the beef fat, so many savory umami flavors going on, and it was a delight to eat a bread course with oompf.

2- Saison

San Francisco, CA

On our mini-Honeymoon to San Francisco, Jason made reservations at Saison, currently number 27 on the list of best restaurants in the world. My favorite was the first course--they make their own caviar, which they cure, and then grill in kelp leaves. When they deliver it to the table, they unwrap the kelp packet of caviar, and it tastes like the most buttery, salty, delicious present you’ve ever opened.

3- In Situ

San Francisco, CA

 Inside of the San Francisco Museum of Modern Art, there is a restaurant with a theme that fits perfectly with a museum--In Situ recreates famous dishes from the best restaurants in the world, often under the direction of the famous chefs themselves. We came here on our first real dinner out in San Fran, and it really set the tone for the trip. The ambiance is sparse and, well, modern--the tables are made out of found pieces of cottonwood and there are wooden osso chairs and, of course, a fun gallery wall. The dishes rotate fairly often, but my two favorite dishes from July were:

Carrot, Sour Curd, Pickled Pine inspired by Matt Orlando from Amass in Copenhagen

Of course one of my favorites is from a Copenhagen restaurant! Here, they take a carrot cooked in carrot juice, dehydrate it, then rehydrate it, and then coat it in pickled pine and serve it with the sour curd. The carrot is chewy and tangy, and it is just so amazing what flavors can pop out of a well-done vegetable dish.

Wood Sorrel and Sheep’s Milk Yogurt inspired by Noma in Copenhagen

Noma was named the best restaurant in the world many times over, and continues to make the list, even though the restaurant is now currently being reimagined as pop-ups and an urban farm as the owners start on new projects. Sorrel is juiced, then frozen into a beautiful, bright granita which is paired with a tangy sheep’s milk yogurt, and then topped with a thin anise-flavored candy. This was so light and summery (I notice it’s not on their current menu--maybe it will come back seasonally?), and just the right amount of sweetness. Also, Jason and I have always wanted to go to Noma, so this was the next best thing.

4- The French Laundry

Yountville, CA

Ah, the much discussed visit to The French Laundry. Yes, it’s true that the restaurant as a whole did not fully meet our (rightfully high) expectations, but this dish absolutely 100% did. Although I usually hate the word “mouthfeel” (right up there with “foodie”), this dish had it. The interplay of textures and the savory sabayon just tasted like the pinnacle of fine dining: light yet rich, creatively served and flavored, and just so memorable. Check out part 1 & part 2 of our review!

5. Superbite

Portland, OR

We were sweaty, exhausted, and starving, and then Superbite appeared like an oasis. After our Dangerous Hike around Mt. Hood, we started googling restaurants in the car. And, like some of our very best culinary adventures, we happened upon Superbite very luckily--it is a fairly new small plates restaurant with rave reviews, and because we came pretty early (right around 5:00), we walked right in without a wait. We were a tad underdressed (and did I mention sweaty?), but they took us as we were, and the service and food were both phenomenal. Although everything we ate here was good (Jason has already mentioned their fab Spaghettios), my favorite of the night was the (super) bite of mushroom on a cloud of lightly savory miso marshmallow. This was, quite simply, the perfect bite, and it was a great first course to an overall fantastic meal. We are already looking forward to our next visit to Superbite!

Runners-up

Chez Panisse

San Francisco, CA

Strawberry sherbet meringata with Dirty Girl strawberries

State Bird Provisions

San Francisco, CA

Sourdough pancake with sauerkraut, pecorino, and ricotta

Saison

San Francisco, CA

Orange sorbet (served in an orange!)

State Bird Provisions

CA State Bird (Quail) with Provisions

Listen up fools: we apologize for the three month hiatus. We spent the last three months planning to get married and then doing just that. We've done a lot of eating in that time that we've been saving to post, so put on your stretchy pants and buckle up for the ride.

We got married...sorry no blog :(

Background: State Bird Provisions opened up in 2012 by husband and wife duo Stuart Brioza & Nicole Krasinski. State Bird is credited with starting the "dim sum" trend of having dishes pushed around on pull carts, outside of traditional Chinese fare. The restaurant has won many accolades, including Bon Appetit's Best New Restaurant in 2012, a James Beard Award, and one Michelin Star. It is also known for being extremely hard to get into, so when we strolled up at 9:00 pm on a Tuesday we thought we'd have to wait for an hour or so. Luckily we got it right away because of a cancellation. The hostess said the best days to walk in are Mondays and Tuesday. 

Please Note: Hamiltoe (of Hamilton & Sons, LLC) accompanied us on our journey to State Bird so when it looks like we were ordering for 8 people we were actually ordering for 3, not 2, thank you!

Eat This: State Bird has a small menu with a few regulars - most notably the CA State Bird (see above), which is deep fried quail with pecorino and some other magical accouterments. This is a must get, so go ahead and mark this off your list. They also have a whole section of their menu dedicated to toast and... wait for it...pancakes!!

DO NOT MISS THE PANCAKES OR YOU WILL REGRET THIS FOR THE REST OF YOUR LIFE. The one on the menu the night we went was sourdough, sauerkraut, pecorino, & ricotta. 

Dip the pancake in the magical dust and don't ask questions.

Just when you think you've figured out the menu and what you want, then the "dim sum" carts start coming. And I swear to the ghost of John Ritter, each one looks better than the next. The first one to come out was an avocado and smoked trout dip with house made potato chips. Imagine the best smoked trout you've ever had served with your all-time favorite potato chips. Then multiply that by 10 and that is what we ate. 

Potato chips & smoked trout with avocado dip

Next up were some raw salmon rolls with mint and radishes in a yogurt sauce. State Bird is known for accenting Japanese style dishes, but adding their own signature flare. This dish was a nice cool complement to the salty, hot potato chips.

Raw salmon with mint and radishes in a yogurt sauce

Our favorite dish of the night might have the Yuba Americana, which was tofu skin shaped like chanterelle pasta with guanciale, pecorino, and basil. The taste of the yuba was amazing, and if it were 1995 and we didn't have internet on our phones we would have never known we were having tofu and not real pasta.

Yuba Americana with guanciale, pecorino, and basil

We had a few other dishes, including the carrot "mochi" with brown butter & pistachio dukkah, the heirloom tomato salad with quinoa crunch, and oysters. All of which were amazing, which just goes to our point: you literally can't go wrong here. There is nothing on the menu that isn't amazing.

Dessert: If there is one thing you should know about Javon by this time, is that we love dessert. Naturally we were thrilled by their wide selection of exotic fruit and flower based desserts. The stand out was the hazelnut "ice cream" sandwich with chicory macron, lemon condensed milk, and strawberries. We also got the coconut-lavender panna cotta with askinosie chocolate crunch and a fig, the stone fruit granita with vanilla bean tapioca, peaches, and smoky tea gelee, and last but not least, the world peace peanut muscovado milk.

Hazelnut ice cream sandwich (closest), stone fruit granita (in bowl on right), world peace peanut muscovado milk (in glasses), and coconut-lavendar panna cotta (in clear dish).

Drink: State Bird serves wine and beer (a huge selection), plus a great selection of teas and house made sodas. Jason tried the samovar iced tea with crushed oolong and yuzu simple syrup and gave it two gorilla thumbs up!

Atmosphere: The atmosphere at State Bird is quirky and fun. There are weird UFO pictures on the walls and dotted tables. It feels like a fun, crazy parade with all the dim sum carts going in and out of the kitchen.

Golden State Hospitality: There is a lot of interaction with the waiters, since they are walking around with carts explaining the different dishes they have. They do team serving, and everyone was extremely helpful with a great sense of humor. 

Dim sum cart (The guy at the table across was really intrigued)

Frankie's Notes: If I got in a fight with a quail, I'd probably win; Sometimes you walk into a place and actually get a seat; I wish I could be pushed on a dim sum cart for the rest of my life; Don't ever tell someone they are eating tofu unless they ask; Sometimes magical dust is 100% legal and 150% delicious; Maybe one day you will be a stranger eating across from us who is featured on the blog--dream big! 

Rating: 5 out of 5 with 2 Michigan Pugs

Et Cetera:
State Bird Provisions
1529 Fillmore Street
San Francisco, CA 94115

http://statebirdsf.com/

 

The French Laundry, part 2

Did you read part one? Check it out here!

The French Laundry. It really needs no introduction, but if you would like one: The French Laundry has been named “Best Restaurant in the World” by numerous lists, won beaucoup James Beard awards, and has maintained three Michelin stars since Michelin started reviewing US restaurants in 2006 (I mean, they are no Michigan Pugs, but they are still pretty important). Anthony Bourdain is the man who got me into food, back when I read Kitchen Confidential in 2006, and the man, the myth, the legend himself named it: “The best restaurant in the world, period.” Basically, any person who loves food wants to eat at The French Laundry.

TFL is owned by Thomas Keller, food god extraordinaire. In addition to TFL in Yountville, he owns Per Se in NYC and Bouchon, also in Yountville. He is the currently the proud owner of seven Michelin Stars, when you add these three restaurants together. TFL is where you die and go to heaven, if heaven is a place filled with all variety of cooked duck and terrines and caviar (this heaven is clearly not a heaven for ducks or fish).

Okay. Where were we? Oh yes, our butts are in the fancy TFL cushions, and we are introduced to our spirit guide Gareth, who explains the menu options to us and lets us peruse the fancy ipad wine menu. They use team serving here, so Gareth wasn’t our only server, but he was our main guy. Like many places in CA, TFL does not serve hard liquor. I mean, it’s wine country, so I get the focus on wine, but I was really surprised when TFL and Chez Panisse did not offer cocktails at all. So, we all ordered some wine. I got a sparkling wine, Hamiltoe (Lorin, for the rest of this post, for the sake of being classy around French food) got a Chardonnay, and Jason got a Bordeaux. The cheapest GLASS of wine was $35. Gulp. We don’t know anything about wine, but it was good. It tasted like $35-45 worth of delicious tannins and ABV and leggy mouthfeel...and stuff. Moving on to the food.

The menu arrives personalized to us (“Congratulations to Yvonne and Jason”...our special event, remember?! We added "& Lorin" in sharpie) and describes nine delicious sounding courses. Some of the courses are the only option, and some have a choice of two items (sometimes for an upcharge). Obviously, we all go for the Chef’s Tasting Menu with the meat options, but the Vegetarian Tasting Menu also looks delicious. These are the only two menu options, but we hear a patron at another table asking for a lot of modifications, which the waiter handled with panache. The restaurant will apparently accommodate requests, even when they appear to be beyond all reason. The lady in question had a litany of allergies, ranging from beets to cucumbers to melons--what? Yeah, we eavesdropped. Deal with it. Every day, the options on these two tasting menu change to reflect what is fresh and available. Also, fun facts: no single ingredient is repeated from one dish to the next on a day’s menu, and most of the vegetables are sourced from their own garden on the property.

The menu is very classic French--it is not overly inventive, although it does have some creative options and mild instances of molecular gastronomy. In other words, you would not compare its to The Funky Gourmet--the menu is more traditional comparatively.

Let’s get down to business, shall we?

Amuse Bouche:

These two Amuse Bouche dishes do not change daily, and that’s a great thing, as they are both fantastic. A Salmon Tartare Coronet was the first to arrive: a light and crispy cracker cone filled with creme fraiche, chives, and smoked salmon.

The second Amuse consisted of three piping hot gougéres--light bites of savory pastry blended with gruyere cheese. Delicious! We were giddy with excitement at this point. Bring it on!

First Course

Oysters and Pearls
“Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

Or

Royal Kaluga Caviar ($60.00 supplement)
Alaskan King Crab, Bantam Hen Egg Mousse, Toasted Brioche, and Preserved Horseradish

The Oysters and Pearls is TFL’s most famous dish, and of course we couldn’t miss it. This dish stays on the menu while all the others rotate out. All three of us ordered this, so we can’t speak to the crab/caviar option, but this dish is perfection. The dish comes with the traditional pearl caviar spoon, nestled in a baby dish within two other dishes. The presentation is at once simple and striking.

The sabayon is light and smooth, and the texture of the tapioca, small oysters, and caviar create the most wonderful combination of flavors and mouthfeel. The sabayon has a hint of vanilla, but it’s not sweet, nor strictly savory. The flavor of the oysters and caviar shine through, and it is as though you are tasting each individual flavor as well as the combination. I know, that’s a lot to take it. Basically it tastes like a pug sitting on a cloud weaving gelato out of gold thread while singing your favorite song. We were all completely silent during this course, and the eating was not merely eating--it felt like we were having an experience. We are in  one of the most renowned restaurants in the world eating their most famous dish, and we took a moment to soak in the moment. Honestly, this dish alone is worth the cost of admission.

Second Course:

Garden Cucumber Salad
Hawaiian Hearts of Peach Palm, Sicilian Pistachios, Brokaw Avocado, and Tender Garden Herbs

Or

Hudson Valley Moulard Duck Foie Gras “Terrine” ($30 supplement)
Jacobsen Orchard Peaches, Garden Pea Shoots, and Whole Grain Mustard Creme Fraiche

For this course, Lorin and I opted for the salad, while Jason went for the foie gras. Interestingly, the salad was also basically a terrine, as the bottom layer of cucumbers were jellied, with the other ingredients artfully placed atop. I loved this dish, but Lorin was not quite as impressed. I found it light and flavorful, and the blend of smooth jelly and crunch from the fresh vegetables made for an enjoyable take on a salad course.

The foie gras, however, was the better choice here. Its flavor was unmuddled and without any hint of gaminess. The pairing with the peaches was brilliant and brought out the sweetness in the foie gras. At this time, our server brought the bread course, and Jason was given brioche--the perfect accompaniment to the foie gras. Lorin and I chose the sourdough, which is honestly a standout item of the whole evening. The bread is served with farm fresh salted and unsalted butter from Animal Farm in Orwell, Vermont. The foie gras comes with a variety of six sea salts, but Lorin and I definitely broke the rules and experimented with them with our bread and butter. The table favorite is the volcanic salt (the black one).

Third Course:

Sauteed FIllet of Atlantic Striped Bass
Littleneck Clams, Hobbs’ Bacon, Summer Squash, Opal Basil, and Brentwood Corn “Velouté”

The bass is the only option for this course, and while none of us were the most excited for this course, it definitely exceeded our expectations. The fish itself was buttery and flavorful, and it was the perfect size--just enough to leave you wanting more. They kindly swapped out the corn in my dish for a tomato puree.

Fourth Course:

Stonington Maine Lobster “A La Barigoule”
Kettle Garlic Ravioli, Globe Artichokes, Chantenay Carrots, Nicoise Olives, Garden Chervil, and “Barigoule Emulsion”

The lobster was obviously a dish we were psyched for (when is one not psyched for lobster?), and, to be perfectly honest, this is where this review gets difficult, as we were not overly impressed. The flavors were rich, and the emulsion was flavorful, but we all found the lobster chewy and overcooked. We had just had a delicious lobster dish at In Situ a few nights prior, and all we could think of was the buttery, melt-in-your-mouth quality of that lobster compared to this one. It’s not that we didn’t enjoy it--we did. It was just not the caliber of what we expected going in, or from the bar set by the previous dishes.

Fifth Course:

Liberty Farms Pekin Duck
Slow Roasted Garden Beets, Vanilla Infused Sour Apple Purée, Belgian Endive, and Foie Gras “Mignonette”

Or

“Macaroni And Cheese”
Hand-Cut “Macaroni,” Roasted Chicken Wing, Romaine Lettuce, “Parmigiano-Reggiano, and Shaved Australian Black Winter Truffle ($125 supplement)

The duck is a signature TFL dish, so we eagerly anticipated this course. We had tried a copycat version at In Situ, and we were looking forward to try the real deal. The mignonette was served atop the duck, and the fat from the duck liver soaked into the meat to create incredible flavor. However, once again, we found the meat tough. I know, I know--this sounds crazy and improbable. I promise we are not overly difficult to please (maybe difficult, but not overly so), and we didn’t want this scenario to be the case, but it simply was. All three of us were in agreement--this dish was good, but not “blow your mind good,” and we were unanimous that the duck was overly chewy--tough to cut and tough to chew.

We had some regret about not ordering the truffle mac and cheese, but at this point we needed to not add to the price tag of the meal.

Sixth Course:

Charcoal Grilled Snake River Farms “Calotte De Boeuf”
Saucisson “En Persillade,” Early Girl Tomato Confit, Sungold Tomatoes, and “Bearnaise Gastrique”

Or

“Rognon de Veau a la Diable”
Marcho Farms Veal Kidney, Garden Romano Bean, Frisée Lettuce, Bean Blossoms, and “Sauce Dijonnaise”

The calotte is the cut of meat that is wrapped around the ribeye. This dish was delicious--the meat was cooked perfectly and the tomato confit was so sweet and and paired perfectly with the savory meat and bearnaise sauce. The square of sausage served alongside was fatty and rich--we all really enjoyed this dish.

Here’s the strange thing, though--I actually ordered the second dish, the veal kidney. I had never tried veal kidney, and I felt like this would be the time to try it! Lorin and Jason ordered the calotte, but all three of us received this dish. We were all surprised at the mishap...surely these things do not happen at a restaurant of this quality? But they do, of course, and everyone makes mistakes. We didn’t have the heart to tell our server and make a fuss, and the plate was perfection, and one of my favorites. So, it was no hardship to let this go.

Seventh Course:
 

Andante Dairy “Acapella”
K&J Orchards Figs, Pearson Farms Pecans, and Garden Honey

The cheese course consisted of Andante Dairy Farm’s Acapella goat cheese in a savory rind. The cheese was paired with a buttery, honey flavored madeline. The fig and pecan brought out the sweetness in the cheese, and the madeline added another dimension of texture and flavor. We all really enjoyed this course. Of course, we were getting full, but we couldn’t stop now...it was dessert time.

The menu states “Assortment of Desserts,” and boy, is that an understatement. They should call it an "Assault of Desserts.” It comes fast and furious, and it is overwhelming, but in a great way (I mean, it’s dessert, there is no bad overwhelming when it comes to quantity).

The first dessert was an almond cake paired with strawberries and topped with edible flowers. The cake had a lovely almond flavor, and it was light and easy to finish, despite how full we were. Paired with the cake, they served a caramel pretzel ice cream, which Lorin and Jason loved.  

Next came a chocolate bar atop a marsala tart. We were not crazy about this one. The chocolate had a deep dark chocolate flavor and a fudge consistency, but the tart was the let down--we thought it may have been a pop-tart situation, but it was not filled with anything, and the marsala flavor was basically non-existent. There was nothing wrong with this dish overtly, but it was not worth eating when we were so full and so many desserts were still coming out.

Next was another famous TFL dish, the Coffee & Donuts. The coffee was a cappuccino semifreddo--the base was a creamy coffee mousse topped with cappuccino foam, and the donuts were fluffy cinnamon sugar donut holes. This was such a cute and exciting course--we really were marveling over the novelty of this dish, and we were slightly giddy from the sugar high. I nearly finished the semifreddo despite how full I was--it was so delicious.

In rapid succession from the above courses, we were brought raspberry macaroons and chocolate covered macadamia nuts. Despite how delicious these look, they went mostly untouched and were boxed up to go.

Then, our server brought around a fancy wooden box filled with an assortment of gorgeous chocolate truffles. We each got to pick one, although we had the feeling they would have let you have more if you really wanted one, but we were already uncomfortably full. These were very good, and the presentation added another special element to the dessert course.

Whew. And then we were done. As they were boxing up the final remnants of our uneaten desserts, we soaked in the atmosphere for the last few moments of our meal.

When the check came, we expected to be floored, but we also knew the exact amount to be floored by. And once we looked everything over, we were surprised to see we were overcharged...by the cost of one extra tasting meal (ie, uh, hundreds of dollars). Well, this is awkward. Of course Gareth was so apologetic and quickly fixed the error. We really felt for our server--he was such a nice guy and we could feel his embarrassment. Again, not a big deal and mistakes happen, but at this point we were surprised to have two such large mishaps at a world class restaurant.

Finally, they send every guest home with buttery shortbread to enjoy for breakfast the next morning as a sweet reminder of the night before. Also, Executive Chef David Breeden signed our menu so we could take it home as a keepsake--they do this for all guests visiting the restaurant to commemorate a special occasion. We asked if Thomas Keller was in that night, and we were told he wasn’t, but that he still comes in fairly regularly to ensure everything's running smoothly.

And that, friends, is our experience at The French Laundry. Did we love it? We absolutely did. Did we think it lived up to all of the hype? No, not exactly. Lorin, who had never been at a Michelin Star restaurant, felt this way, and both Jason and I, who have been to a few, felt similarly. It is cool to say you have visited TFL, and it is definitely a top culinary experience and I am so glad we got the chance to go. However, Jason and I didn’t feel it stood up to The Funky Gourmet, or Jason’s visit to Eleven Madison Park. The Funky Gourmet, for example, really challenged our perceptions of food and made us excited for new takes on favorite foods, flavors, and creative presentations (see--the picnic course, or the snails dish). There, we also experienced only the most impeccable service, delivered 100% smoothly without any hiccups. TFL didn't have to be more "different" or creative to impress us--we just felt they didn't execute even the classic dishes in a way that justified the price tag. Are we complaining about our visit to TFL? Hardly. Would we go back? In a heartbeat. Was it the best meal we have ever had? No, not for any of us. Lorin felt she had better food at other places in San Fran, which we will be writing up soon!

Frankie’s Notes: Eavesdropping at restaurants is a new hobby; Frankie will now only order $35 glasses of wine and will throw anything cheaper right back at your face; When Lorin eats caviar she is Lorin, when she eats pizza she is Hamiltoe; I would like to name a greyhound Gareth and ride it around The Shire; More restaurants should serve you 37 desserts that you then get to take home and eat the next day; When will I get to try veal liver?

Rating: 5 out of 5 + 1 Michigan Pug

Et Cetera: 

6640 Washington Street
Yountville, CA 94599
Monday-Thursday: 5:30-9:15
Friday-Sunday: 11am-1pm 5:30-9:15pm

http://www.thomaskeller.com/tfl

 

The French Laundry, part 1

Photo courtesy of Trip Advisor

Looking for part two? Find it here!

Here it is: the long awaited post on The French Laundry. We found out that our friends and family had no patience for the belatedness of this post--and for that we apologize. We have been very busy making up songs about pugs and working on our ukulele duet for the wedding. Also, watching football and The Real Housewives (Jason’s thoughts--thanks a lot Graham Gano; Yvonne’s thoughts--when can I travel to Glamis and go four-wheeling?).

Blogging is hard and takes time away from the television 

Well, going to The French Laundry turned out to be a bit of a saga, so let’s start at the beginning.

March 2016--We find out we are going to San Francisco and desire a visit to TFL. We do research and see that you cannot get reservations until 30 days out. We wait. We stalk Thomas Keller on Instagram.

July 16, 2016--At exactly 30 days out, we set alarms on our phones to begin calling TFL right when they open (11:00 am PST, 2:00 EST). We have no luck at all getting through on the phone lines--it is busy all day long. We feel defeated. We refresh OpenTable. We stress eat.

July 17, 2016--We put on our Google hats and figure out that, as with most things in life, rich people do things differently (#liberalelite #newyorkvalues). Proud owners of an American Express Black Card can use their personal concierge service to snag a reservation at TFL for special events. Jason’s Aunt Lynn has a Black Card, and we have a special event (our engagement--it is still special to us almost one year out, ya know? Sure. Whatever it takes). So, we call Aunt Lynn and ever so sweetly ask her to help us out. She ever so sweetly agrees.

We are coming to the party, American Express!

July 31, 2016--Aunt Lynn calls Jason and tells him not to embarrass her by failing to wear a suit or by being late. THIS IS FORESHADOWING.  

August 12, 2016--We leave on a jet plane for San Fran with Hamiltoe (see previous post for more Hamiltoe backstory). We feel majorly excited for all the food we are going to eat, but I still overeat on the plane, because I love plane snacks and being on a plane makes me starving. It is my body’s primordial sense that I am going on a journey and will need great amounts of fuel to sustain me. On my past life I traveled the Oregon Trail (I didn’t make it the whole way; I broke 73 wagon wheels and got dysentery). I eat a bag of goldenberries, three servings of Goldfish, and two (okay, three) cookies. We land and go get dinner in Chinatown. Oh, and a pre-dinner bubble tea. I feel very full. Hamiltoe discovers she does not like bubble tea. We feel she is mistaken in this belief. 

Tapeworm City 

August 15, 2016--We have eaten a lot of things. Now we all feel full. I have felt full since Friday. We are talking the kind of overeating where you wake up still full and disgusted with yourself. We eat a lot this day anyway, because the food is really, really good everywhere you go and what if we never come back here or taste these things again? We walk our way right into the hottest restaurant in San Fran right now, State Bird Provisions. No reservation, no wait. We are so freaking thrilled and we eat our faces off some more.

August 16, 2016 9:00 am--To prepare for our journey to Napa in the evening, I go and get our rental car and take it on a Dangerous Hike Alone (my hobby-copyright pending). I drove in CA and, for the first time, terrorized those on the West Coast with my driving skills. Marin County is beautiful and I drive up a mountain and go above clouds. I think that I would like to never leave here and the temperature is 65 degrees. Jason and Hamiltoe are enjoying the final day of the Xero Conference. They network and get swag. We plan to convene at 4:30.

August 16, 2016 4:30--We all meet on time and are ready to leave by 5:00, our agreed upon time. We feel pretty great about ourselves. We are fancy and going to a fancy place and we are actually not as full as usual because we finally didn’t eat four meals before dinner in preparation for this night. We are leaving at 5:00 for a 7:00 reservation, and Google Maps says it will take an hour and thirty  minutes to get to Napa from our AirBnB in San Fran. We are on time. We are responsible.

August 16, 2016 4:45--We are in gridlock traffic. Not the kind we are familiar with in Charlotte, where you can occasionally move the car forward in the direction of the place at which you wish to arrive. The car is not moving. It does not move for 30 minutes. I start freaking out pretty hardcore, and Hamiltoe gets to witness Freak Out Yvonne. I try to save her for family and Jason, but she comes out.

August 16, 2016 5:45--We are still in downtown San Fran. Lorin and I have taken numerous milligrams of xanax and I have been ordered to do a crossword to calm down and stop bothering the other passengers (namely, Jason and Hamiltoe).

It's fine. 

August 16, 2016 6:00--We are still in *&%^!@# downtown San Fran. The possibility of missing the 7:00 reservation seems very real. We decide that someone should call. We decided the person should be Hamiltoe (Hamiltoe had nothing to do with this decision).

August 16, 2016 6:15--We are actually moving on the highway headed to Napa, but the reservation is in 45 minutes and we are still pretty much an hour and a half away because we managed to drive one and a half miles in an hour and fifteen minutes. Hamiltoe calls and we find out she has the nicest speaking voice of all time. She is a champ. She explains our predicament, and the Powers That Be are very accommodating. “Absolutely, so will you be here around 7:15, then?” “Um. Actually closer to 8:00.” Note that not even this ridiculously late hour is the true time we will get there. They say “See you soon.”

August 16, 2016 6:23--Spirits are lifted and traffic is still moving! The Xanax is kicking in hard! We sing along to the Backstreet Boys and Adele. Star 101.3 is the bomb. We bond.

Here's the mail, it never fails

August 16, 2016 8:25--We arrive at The French Laundry. The building is a quaint house located on a residential street with other houses. The kitchen is an adjacent house, and you can see the chefs working as you walk in the door. No one makes us feel weird about being the rudest people on the planet, but we are seated upstairs right next to the bathrooms. We are not sure if this was always our slated location, but we are grateful to be sitting where we imagine famous butts have sat. Seriously. Think about it. My butt might have sat where Obama or Barbra Streisand's butt sat. WHOA.

Photo courtesy of Travel & Leisure Magazine, as we were too busy sprinting inside to get this picture

To be Continued...

Read part two here!

Frankie’s Notes: When you are late all the time, but then ONE time you try REALLY hard not to be late but are still late = major life fail; We are wondering what else Aunt Lynn’s Black Card can do; We really bonded with Hamiltoe over prescription drugs and pop music; Crosswords are proven to ease anxiety by 41%; Having a good phone voice like Hamiltoe is my life goal; Ollie’s favorite famous butt is Ruth Bader Ginsburg’s.

Icy Margaritas & Hot Salsa: Mexican Eats in the Queen City

This article also appeared in the September/October 2016 edition of Epicurean Charlotte magazine. 

It’s official: Mexican food is having a moment. #TacoTuesday has entered the lexicon, we all can breathe a sigh of relief knowing avocados that are the “good kind” of fat, and absolutely nothing beats a mid-week margarita. Here’s our roundup of the current best spots in your neighborhood to dine on delicious Mexican cuisine. Looking for a quick spot to grab tacos before heading back to work? A place to share a pitcher of margaritas with friends? We’ve got you covered!


The New Kid on the Block: Babalu Tapas and Tacos (Dilworth)

Just when you thought East Boulevard’s restaurant scene could not get any more relevant, there is, as they say at Babalu, “a new guac on the block.” Babalu, located in the former Cantina 1511 location, is a tacos and tapas joint located in several Southeastern cities, and now Charlotte is getting in on the party. Babalu’s distinction from other Mexican joints is that they offer more than just tacos; their menu pulls from Cuban, Spanish and Southern cuisine, so don’t be afraid to come here and order a Baba Burger, a Torta Cubano or even the Creole Shrimp and Grits.

If you are looking for more typical Mexican fare, Babalu adeptly serves up blue corn tortilla tacos, salsa and all of the usual suspects.

Let’s talk guac: It would be a crime to come here and not get the tableside guacamole. Want to add jalapeños and bacon? Oh, do you ever. Once you’ve tried bacon in your guacamole, you’ll know that every other guacamole in your life has been missing a critical element. This combination just works, plain and simple.

Don’t skip the... desserts. From Mexican fudge to Pineapple Rum Empanadas served with ice cream from the soon-to-open Golden Cow Creamery, you’ll definitely want to save room for dessert.

Tip: The margaritas here are of the super sweet variety, so maybe go for beer or wine if that’s not your thing.


Best Choice for a Night Out with Friends: Bakersfield (Dilworth)
 

Don’t deny it, when you’re driving down East Boulevard, you’ve noticed the party that’s happening inside of Bakersfield. On nice days, their windows are open wide, you hear great music coming from inside and can see all of the happy, tipsy people enjoying their chips and salsa. If you’ve ever joined said party, you know that Bakersfield is more than just a pretty face. Their menu is focused and authentic, the tacos are well-seasoned, and they have a wide selection of beers on tap if you aren’t feeling tequila.

Let’s talk guac: While the guacamole isn’t made tableside at Bakersfield, it’s still a showstopper. The spices are bold and the texture is perfect—no overly puréed avocados here!

Don’t skip the... Queso dip. You can add black beans, chorizo or house-pickled jalapeños. Where most queso dips are the equivalent of heated cheese whiz, this version is real, melty cheese with a spicy kick.

Tips: The bartenders are mixing up wonderfully strong margaritas that will cure what ails you—Taco Tuesday or any other day of the week.


Best Choice for a Mid-week Lunch: Anita’s Mexican Grill (Yorkmont/Airport Area)
 

Don’t let Anita’s exterior fool you. Yes, it shares a parking lot with a gas station. No, you can’t get margaritas here, and it’s not exactly designed for lingering over your chips and salsa. What you can get, however, is authentic and super fresh Mexican food. The tortillas are handmade, and they serve their tacos simply, with crisp onions and an abundance of fresh cilantro.

The service is quick and friendly, and the interior, while very clean, is stark. You don’t come here for the ambiance—you come (and stay) for the tasty Mexican fare at reasonable prices.

Their portions aren’t lacking, either. Your tacos will come with enough meat inside to feed a family of three—or a hungry nurse or construction worker on their lunch break. Anita’s closes early (5:00 pm), but they open early as well, if you have a hankering for Chorizo con Huevos.

Let’s talk guac: The guacamole at Anita’s is good, but simple—no fancy mix-ins here. It’s also a bit on the smooth side, if you prefer your guacamole chunky (guilty as charged).

Don’t skip the... Chorizo queso dip.

Tip: Try to come at an off time if possible, as the line can get pretty intense during peak lunch hours.


Best Choice for a Late Night Snack: Vida Vida (Uptown)
 

Vida Vida is the more casual cousin of its sister restaurant, Vida, both located in the Epicentre. Vida Vida occupies prime real estate from their corner spot, which looks out onto Trade and College Streets and all the happenings of the Epicentre. While Vida Vida might not be the most authentic option for Mexican in the Queen City, the menu certainly offers some fun and tasty options, like the Mexican Tots, which are tater tots served in the style of nachos, with chipotle queso, crema, pico de gallo and jalapeños.

The tacos at Vida Vida run the gamut, from Mexican (carnitas and red chile chicken) to the decidedly not (Philly Cheesesteak, Asian Shrimp). Don’t expect to be blown away by the food here, but you can certainly expect flavorful tacos with a fun vibe. This is easily the best option for reasonably-priced food in the Epicentre, but keep in mind that a big draw here is the atmosphere. This includes some of the best people watching in Uptown, great music and a lively bar area—including a massive Fishbowl Margarita that’s perfect for sharing with friends.

Let’s talk guac: Their guacamole is a little on the bland side. Stick with the salsa or queso.

Don’t skip the... Spicy Jalapeño Margarita.

Tip: Vida Vida is open late, so come here for fuel before heading out on the town, or before heading home.


Best Place for a Meal with the Family: Azteca (Woodlawn Area)
 

Azteca serves up authentic Mexican cuisine in more than generous portions, and don’t forget the fabulously strong margaritas. But I know what you’re thinking, isn’t that the restaurant attached to the Days Inn hotel? Yes, yes it is, and apparently, that’s just fine, because the food here is solid and the people of Charlotte know it—this location is always bustling. The service is fast and polite, and the atmosphere is authentic enough to make you forget you’re in a restaurant attached to a hotel.

Azteca’s menu is huge, but don’t get overwhelmed—it’s all tasty. Staff and patron favorites include Pollo con Crema, Chile Relleno and the Fajitas.

Let’s talk guac: The guacamole is made tableside and it’s to die for. The seasonings and mix-ins are added with a liberal hand, which is a great thing. If you’re not into spice, you can, of course, customize the guac to your liking, so you can’t really go wrong. Make sure to tip your hard working guacamole mixologist!

Don’t skip the... Arroz con Pollo.

Tip: Azteca is great if you’re looking for bang for your buck. Come hungry and still be prepared to take home leftovers.


Best Mexican Fusion: Sabor Latin Street Grille (Elizabeth)
 

Sabor is brought to you by the owners of Three Amigos, another great Mexican joint located in Plaza Midwood. Hence the name, Sabor offers more variety due to being Latin versus simply Mexican, but it’s far and away one of the best spots in Charlotte to grab a taco or burrito. Standout Latin options include the arepas and empanadas. Another favorite? The Elote Loco—corn on the cob lightly-coated with mayo, cotija cheese and sprinkled with chili powder.

Sabor also offers a salsa bar, with options ranging from verde to super spicy roja, which you can check out while you wait. If you go during the lunch rush, you’ll be waiting. Sabor is no longer a well-kept secret, and the owners are responding by expanding all around the city, including a newly-opened spot in NoDa.

Let’s talk guac: The avocado flavor shines with simple seasonings—a must try.

Don’t skip the... Dominican Nachos. Yucca fries are covered in shredded chicken, sautéed cabbage, pico de gallo, cotija cheese and rosada sauce.

Tip: The ultimate #TacoTuesday is at Sabor, featuring $1 tacos all day long.

Best Places to Eat in San Francisco

Cue Full House music 

Ahoy, Scallionpancake readers! We have had an extremely busy summer of eating and catching pokemon. And for one of these reasons, some of our favorite pants no longer fit (Jigglypuff catches Jigglypuff—very meta). Seriously, we have been so busy with traveling, weddings, and Grandma hang time that we have only been home about three full weeks since May. Hence, we have SO MANY yummy things to share with you.

Oh my god that is hurtful 

Let’s start with an overview of our latest trip—San Francisco! This was half of Javon’s first trip in California, so we were so damn excited to eat and explore everything. Ostensibly, this trip was a work trip for Jason and his lovely co-worker Lorin to attend an accounting software conference (#xerocon), but we definitely did not let this deter us from having a truly awesome vacation together. In that spirit, this post is dedicated to Lorin (AKA Hamiltoe, AKA Peanut Butter Hamiltoe), who put up with our antics for nine full days. This includes sharing a one bedroom Airbnb with us and sleeping on a pullout couch, being awoken at 7:00 am every day to Jason’s wide repertoire of songs about pugs, and no shortage of our Jewish bickering. Bless her heart--and I mean this in the real way, not the backhanded southern way. Seriously, she is a saint. Oh, and now she has to come to therapy with us as a witness to our ineffable variety of insanity.

Come and knock on our door

Best Place to Meet a Saudi Arabian Oil Magnate: The French Laundry

No, your eyes do not deceive you--Jason’s awesome Aunt Lynn managed to score us a reservation at one of the hardest places to get a reservation in the world. They never would have let three peons like us in without Lynn’s help, so all credit goes to her. We were so hyped to go to TFL, and then it took us an hour and a half just to get on the Bay Bridge--yup: we were late. This should come as no shock if you know us, but seriously. We left with what we thought was thirty minutes of padding. Apparently S.F. traffic requires an hour and a half padding. I was having a full blown panic attack as we sat in gridlock traffic, and Lorin became acquainted with a good, old-fashioned Yvonne freak out. I had to take a xanax and do a crossword, which is the only cure for my crazy.

No chill while in traffic 

Once we finally made it to Yountville (just outside of Napa), we were transported to Le France. Yes, we got to try the famed “Oysters and Pearls” dish, enjoy the cheapest glass of wine on the menu at $32, and breathe in glorious Thomas Keller air. One of the best parts, though, was the people watching. Is that a preview of the full review and distribution of Michigan Pugs? Maybe. 

Best Pizza: Golden Boy Pizza

Why am I putting this directly under The French Laundry? Um, because it is that good. We ate this pizza on our last night in San Fran (on my, gulp, thirtieth birthday) after eating some really smeh pizza on an earlier night. We were staying right in Little Italy, so we knew that we could not leave without doing it right. And oh, did we ever do it right. Golden Boy is open until 2am, so it is known as being “drunk pizza,” but that is not because you need to be drunk to appreciate it. It’s just that one or two cocktails really elevates the experience of waiting in line outside, hoping to god that no one takes the last slice of clam & garlic--they make the pizzas continually until 2am, but by the time you are up to order, the last thing you want to do is extend your wait.

This thick, focaccia style pizza is truly nirvana. I think this is the one time during the trip when we are all quiet for fifteen minutes. We ate in silence at the counter and watched the Giants game, and had a truly San Francisco experience (Golden Boy has been open since 1978!). Jason had to physically restrain me from finishing his slice and buying another piece. You hear that? It got physical. Don’t miss this pizza.

All signs point to greatness 

Best Place to Get Caffeinated: Blue Bottle Coffee

Lorin and I are sincerely depressed that we do not have coffee that even approximates the glory of Blue Bottle Coffee in Charlotte. Their claim to fame is their siphon coffee, but seriously everything is good here--lattés, drip coffee, delicious almond butter and avocado toasts, and even pastries from the geniuses at Tartine (match made in heaven, right there). We went to Blue Bottle more mornings than not, and truly nothing compares. As Lorin said, we are ruined for all other coffees forever. Sad face. They do ship/offer a subscription box, though!

That lady in the background is like, "Holy $%!* this is good coffee!"

Best Ice Cream: Humphry Slocombe

Bomb Diggity. Jason died twelve times over their Malted Milk Chocolate Flavor, and Lorin loved the Salted Watermelon Sorbet and the Harvey Milk + Honey Graham. We tried them out at their Ferry Building location, but I just found out that they have a location in the Mission District as well. Um, that’s one time/probably four hours straight we missed out on eating dessert in San Fran, and that is SICK. We simply do not miss ice cream opportunities. Brb, buying a plane ticket back now.

Did ancient aliens make this ice cream?

Best Pastries: Tartine

Just kidding! We totally ate dessert in the Mission District. You cray. The neighborhood staple Tartine certainly lives up to the hype and numerous cookbooks. We waited in the famous line around the block and it was so worth it. We tried two of their well-vetted pastries: the morning bun and the chocolate croissant. I have so many regrets that we did not order more delicious pastries, or try some of their bread, which comes fresh out of the oven at 4:00. Or the bread pudding. Or the croque monsieur. Or the banana tart. You get the idea.

No picture from Tartine, but here is a short bio about us: "Some pig[s]"

Best Asian Snack Combo: Boba Guys & anywhere in Chinatown

S.F. has the biggest Chinatown in the US, and this was so very exciting for Jason and me. Less so for Lorin, who was a little terrified of our choices (she doesn’t like boba, but we love her anyway). I had done my research on Boba Guys weeks out--they don’t use any powders or artificial colors in their milk tea. Everything is straight up, natural and fabulous. Our favorites? lychee green tea with grass jelly & horchata matcha latte with almond jelly (both jellies are housemade, whattt).

Best thing to pair with a bubble tea? An egg tart or a taro bun from any spot in Chinatown. We also found a cool spot called Minamoto Kitchoan near midtown that was awesome--all of their treats were imported directly from Japan, and they were pricey, but the few we tried were tasty--they even had a few things we hadn’t seen before, like tsuya and shirabe cookies and various jellies.

We brought the fat kid fun home to the Queen City 

Frankie’s Notes: It’s all fun and games until none of your pants fit; Lorin and I might be sister wives and just let Jason visit occasionally; YOU GUYS, THERE ARE SO MANY POKEMON IN SAN FRAN; Getting across the bridge to escape the city can take years off of your life; Thomas Keller air smells like duck fat and angels sitting on a cloud; We got into a car accident in an Uber, but we all lived to eat another day.

Bestos

The Flipside

Grandma with the skeptical fork stance 

Background: Chefs Jon and Amy Fortes decided to open a restaurant together after years in the business. They own two locations of The Flipside, The Flipside Restaurant in downtown Rock Hill and The Flipside Cafe in Ft. Mill. The Fortes’ also run a very active catering business under the same name, and they have the distinct honor of catering the #javonwedding in December, so, clearly, we are fans. Read on to see why.

Eat This: We have only eaten at the Rock Hill location, so our review will focus on their offerings.

It’s good bread city here. First, they have complimentary homemade peach butter served with their yummy sourdough bread. Eat thirteen pieces of this, then:  

The Greatest Thing to Ever Happen 

MOAR BREAD: You have got to go order the UAV Ricotta & Mozzarella Pull Apart Bread. Seriously. It should be the very next thing you put in your mouth after you read this. Delicious sourdough with PEPPERONI SAUCE and basil oil. You will probably be too full to eat anything after this, so plan accordingly.

Huh?

Also a hit under the appetizer category, Amy’s Pimento Cheese served with warm pretzels.

But my favorite starter, or main dish if you just ate your weight in bread, is their tomato soup. Tomato soup is one of my favorite things and theirs is perfection. It’s well seasoned, and topped with crystallized basil and grilled cheese croutons. Yes, they sandwich cheddar cheese in between two sourdough croutons. The sweetness of the basil paired with the salty soup is simply, heaven in a bowl.

Is that crystallized basil, or are you just happy to see me?

Their burrata salad is also standout, and they usually have a fun twist on it--right now they are offering a strawberry beer-rata version (beer infused burrata cheese). Grandma ordered it and was not impressed, but have you read Grandma’s take on all restaurants HERE? Regardless of Grandma’s feelings on exotic cheese, Flipside is one of the few restaurants she will still agree to visit, so that’s saying something.  

Their lunch sandwiches are also creative and delicious. They have a Pressed Ham and Cheese, served with prosciutto, brie, and fig jam on a pretzel bun and a Crab Cake BLT with arugula fennel salad and tomato jam served on brioche. 

When it comes to dinner offerings, Flipside offers a great deal where you can get an appetizer, main course, and dessert for $30. Not bad at all!

Our favorite main courses have been the Heritage Farms Pork Loin with sweet potato spaetzle (although the spaetzle was on the bland side) and the Hot Coal Grilled NY Strip with tasso ham and mushroom mac & cheese.  

Grilled NY Strip...treat yo self!

Dessert: The desserts are the one area where we feel Flipside can go pretty wrong. We had one particularly awful experience with a chocolate torte with a citrus sauce that just did.not.work. At all. As in, you couldn’t really eat it. Actual Grandma quote: "If I served this to you all, you would think I was creepy." 

On our last visit with our dear friends Tamara and Zander (#tander), we decided to try four of the desserts, which threw our waitress into a vortex of confusion.

Here was the conversation:
Us: We would like [these four desserts].
Her: WOW. Okay.
Us: …
Her: So you want *incredulous tone* [lists all desserts].  
Us: Yeah...

You could try Sears?

Yeah, she said "Wow," alright. LOUD AND CLEAR, LADY. Cue everyone feeling weird over what could only be termed collective fat shaming. Four desserts for four people is not that bad, right? Is that unheard of? We didn’t know how to feel.

Awkward service snafus aside, these desserts were better than on our previous visits. The Maple Bourbon Banana Creme Brulee was a table favorite, as well as the Sticky Toffee and Apple Bread Pudding. We had high hopes for the Strawberry Pistachio Cake, but it was on the bland side, and included a fake, bright red strawberry sauce.

Maple Bourbon Banana Creme Brulée

Drink: The Flipside offers a full bar and some great local drafts.

Atmosphere: The atmosphere at the Rock Hill location is lovely: nice lighting, cozy booths, and shady patio area.

Southern Hospitality: Minus the dessert encounter detailed above, our service at Flipside has been mostly wonderful. We have also seen owner Emily a few times, and she always stops by the table and checks on us (and Grandma, especially). She is super sweet!

Grandma: not amused. 

Frankie’s Notes: Downtown Rock [Thrill] is a throwback to the 1950s; You will tell Grandma that burrata is cheese four times and she will not believe you until the dish is placed in front of her; peach butter is medicinal and should probably be slathered all over everything; When the waitress is shocked that you are eating so much sugar so you go home and do 45 sad crunches; Our wedding is going to have THE BEST food, thanks to Flipside!

Rating: 4 out of 5

Et Cetera:
The Flipside Restaurant:
129 Caldwell Street
Rock Hill, SC 29730

The Flipside Cafe:
3150 Highway 21 North
Ft. Mill, SC 29715

http://theflipsiderestaurant.com/

 

Babalu

Background: Babalu is opening in Dilworth TODAY in the old Cantina 1511 spot. This tacos and tapas joint is a chain located in several southeastern cities, and now Charlotte is getting in on the party. Owners Bill Latham and Al Roberts named their restaurant after Ricky Ricardo's number one jam, so we were predisposed to like this place. 

Eat This: Scallionpancake (plus Adam, aka A-Dizzle) was able to get the inside scoop this Saturday (#fancy #bigstars #thepress). We were ordering from a limited menu, but everything we tried was pretty darn good!

Adam "don't put me on the internet" Ackerman

The table side guacamole is the jam. Do you want them to add jalapeños and bacon? You bet your sweet behind you do. Bacon is an excellent addition to guacamole and we are gutted to have not heard of this one day sooner. 

Ooh yeah girl run that game 

To round out our starters, we also ordered the Yellowfin Tuna Ceviche. This was fresh and citrusy--ceviche high fives all around.

How I love le poisson

For entrees, you can choose from tapas, tortas, or tacos (alliteration station). We tried two of the tacos and two of the tapas options--but the Torta Cubana kept going by our table and we had some major ordering regret--next time, for sure. 

For the tacos, we tried the Carne de Cerdo (pork belly) and the Ostra (fried gulf oysters). They serve these babies on your choice of blue corn or flour tortillas. The blue corn was a nice touch, but the Brothers Ackerman both proclaimed their tacos a bit on the dry side. 

PSA: Things that are from the gulf are [probably] cool to eat now! 

Blue Velvet Corn Tortillas 

Under the tapas section, we sampled the Costillas--smoked baby back ribs with a sweet pepper glaze served atop a cilantro vinegar slaw. This dish was the winner of the afternoon. The ribs were seasoned and cooked perfectly, and the slaw lightened up the flavor profile. 

"I want my..."

Right before we left, the servers offered an orphaned Seared Sesame Crusted Tuna served on a jicama round, which we were more than happy to take off their hands. This was a lovely little dish--the tuna had great flavor and the jicama kept it light and healthy. 

Artsy low-carb tuna

Babalu is not really Mexican--it has shades of Mexican, along with Cuban, Spanish, and Southern elements. The menu has a lot to offer--but not so much that you are overwhelmed. 

Desserts: All of the dessert options looked baller, but we could only choose one. I made the executive decision (bossy) and chose the Spicy Mexican Fudge. These are served in three, perfectly bite-sized pieces and are dusted with cayenne, crushed pepitas, tajin (chili powder, lime and salt seasoning), and powdered sugar. Yum. 

Chocolate fudge alert

Drink: Adam and I each tried a cocktail--he got their signature Baba-rita (a margarita made with POM juice) and I tried the Mojarita (a margarita with mint). There was nothing about these that was offensive, but we didn't love either of them. Too sweet, not strong enough. Ricky Ricardo would have made his displeasure with such a drink known, for sure (AY YI YI). 

"Why you always singing that baby-lu?"

Atmosphere: For anyone who had been in the old Cantina 1511 space, you will be blown away by the changes they have made to the interior. They took a poorly lit and awkwardly laid out space and made it light, bright, and fun. They have a mix of bar seating, high tops, and booths, and they project a film on one of their walls (on Saturday it was a black and white Western--a super fun touch). They also have colorful concert posters lining the walls along the ceiling. 

One of the best parts about Cantina 1511 was their patio, and Babalu has only made it better--the patio will be open year-round, rain or shine, thanks to a retractable roof and sides. 

Mexi-Cuban Southern Hospitality: The service we received was top notch! I hope it stays that way past the soft opening. Everyone was exceedingly friendly and the food came out quickly. 

Frankie's Notes: Jason feels really cool and a little embarrassed going places with our big, fancy camera; Yay for Kid Cashew not being the only thing people are talking about on East Boulevard; Do you think that Johnny from Lebowski's trivia will go to Babalu with us one day? Asking for Jason & Daniela; Ricky Ricardo's best song was far and away "Cuban Pete"--no disagreements allowed; Ricky would have thrown a weak, sugary drink right in Lucy's face, both because they had a violent relationship and because the 50s were a bad time for women in America; But seriously: why couldn't Lucy be in the show?

Chick-chicky-boom

Rating:  3 out of 5

Et Cetera: 

1511 East Boulevard
Charlotte, NC 28203

http://eatbabalu.com/menu/

 

Best Restaurants in Charlotte - Summer 2016 Edition

Since we are famous bloggers now - at least to our parents - we often get asked difficult questions: What is your favorite restaurant in Charlotte? Where should I take my grandma who wants to go to a hip place that isn't too loud? When should I tell my boyfriend I'm pregnant and what restaurant should we go to after to cry? Well, without further ado, here are our top picks for summer 2016...

Best place for date night: Soul in Plaza Midwood

Salmon nigiri with fresh wasabi 

y, tho?: #Javon had their first date at Soul, so clearly this is our top pick for a romantic night out. The mood lighting is spot on, their food is good, and it’s the perfect opportunity to show how adventurous you are (Rocky Mountain Oysters, google it). No one likes a picky eater--do you want a life partner or do you want to eat chicken fingers alone for the rest of your life? Man up and get the bone marrow.

You might have to wait for a table, but this is your chance to have one of their baller cocktails and find out whether or not you picked a Tinder nightmare. If you’re lucky, you will share a first kiss in the CVS parking lot.

Top menu item? You can’t go wrong with their signature item, the Pork Belly Tacos. Shoutout to the sushi.

Best place for a lady date: Dean & Deluca

The spoils of a girl celebration or commiseration 

y, tho? My girls know I have to shout out our #squad’s favorite watering hole. Why is it the perfect spot to celebrate a good day or commiserate over a shitty day? You can linger for hours, munch your way around the store, laugh/cry a little, and you are likely going to want to drink away some feelings. Here’s one suggested itinerary: make two (minimum) rounds of all the free samples, purchase a bottle of wine and procure some plastic cups, eat a lot of bulk bin candy, buy a panini, buy another bottle of wine, buy more candy, call your significant other and tell them you are going to miss dinner and they shouldn’t wait up.

Do you feel disappointed that we picked a chain? Well, cheer up, buttercup, because we are lucky to have (count ‘em) three locations of this New York-based chain--the only others in the US are in California and...Kansas (we are as confused as you are).

Top menu item? A dry white wine paired with naturally colored gummy bears, obviously.

Runner up? Foxcroft Wine Bar in Dilworth (get the donuts). 

Best place for a man date: Seoul Food Meat Company

Chicarrones

y, tho? Not to perpetuate a stereotype, but most dudes like meat. Most ladies do, too, but lest I digress from my category...Seoul is a nice place for the men in your life to bond over a platter of meat, soju, and K-pop. The atmosphere is chill and the food comes out quickly. Perfect opportunity to bond, eat, and get out to go home and watch sports in bed in your boxers. Livin’ the dream. Read our review of their soft open here.  

Top menu item? Green Tea Biscuits!!11!! We each shed a single tear over these beauties.

Best place to take your parents: The Summit Room

Deviled eggs, with flare 

y, tho? Your parents want something safe. It’s true 98% of the time. Yvonne’s mom Bea likes Futo Buta, but it’s a long shot for a lot of parental types. Go for the sure thing. The Summit Room has a lovely atmosphere and patio, amazing cocktails, and sure-fire menu items that are guaranteed to please your parents’ sometimes picky palates. Read our full review here. 

Runner up? Roosters in Southpark or Uptown

Best place to go on a Sunday: TIE--Super G Mart & Ru Sans

Literally not going tomorrow YOU CAN'T MAKE ME

y, tho? It is so nice to begin a week on a note of good sushi or bubble tea. Also, Ru Sans tends to not be as crazy crowded on Sunday, and who feels like cooking when you have the Sunday Scaries? Not me. I never cook on Sundays because I am too busy freaking out about my unfinished lesson plans and grading, so I have to lie in bed for a long time contemplating my life choices. Duh.

Super G Mart is where we go for #HoneyBunSundays. Inside of Super G Mart (an oasis located off of the wasteland of Independence) there is a cafe called Honey Bun’s. Here they have delights including taro buns, bahn mi, fried rice, pho, and other wonders. Wandering around a large Asian market and looking at foreign candy and durian is a great way to distract you from the fact that you have to go to FREAKING WORK the next day. Ew.

Top menu item? Ru Sans: Curry Rice Ball &  Honey Bun’s: Almond Milk Tea with Boba

Best place to go when you wanna feel healthy AF: Chopt

Oh dis beautiful 

y, tho? Another chain, but seriously: Chopt is the best thing to come from New York since Jason moved back home from NYU. The salads are huge, actually healthy (unlike some takeout salads), and customizable. You can specify how much dressing you would like, just how chopped you want your salad, and all of the toppings. What is it about chopping that makes a salad so much more appealing? This place gets crazy busy with lululemon cult members around lunch time, so plan your visits accordingly.

Top menu item? The freaking tea! So good. Top off the organic green tea with the raspberry lemonade for a hint of sweetness.

Best place to go for brunch: littleSpoon

And my heart beats so that I can hardly speak

y, tho? littleSpoon straight up innovates on their menu. There is not another brunch place in town that offers such creative and delicious menu offerings. They serve a solid mix of standard brunch fare, southern favorites, and healthier items. And who doesn’t like a side of hardcore rap with their morning meal?

Top menu item? Cinnamon brûlée toast & pork belly bacon.

Best place for pizza: Blaze

y, tho? Yvonne is constantly on the search for the best pizza, because she loves pizza almost as much as she loves  saltines (#deathrowmeal). She used to be a devotee of Fuel (much to the chagrin of her friends), but Blaze blows Fuel out of the water, plus the chain is partly owned by LeBron James (Ohio pride + sportiness = win/win).

Runner up? Intermezzo in Midwood

Best place to take out of town guests when you want to prove that Charlotte is the shit: Fahrenheit

YAY FOOD AND PRETTY VIEWS

y, tho? If you visit Fahrenheit and don’t take a picture on their rooftop deck with the Charlotte skyline in the back, did you even go? No, definitely not. You were at home being friendless and hopelessly uncool, so for the love of god TAKE THAT COUPLE SHOT. Take two for good measure.

Oh yeah, the food is good, too. Our favorites include the Charlotte “Nachos,” the Kobe Beef Short Rib Steamed Buns, and the Lobster Mac.

Runner up?  Passion8 in Elizabeth

Best place to take Grandma: Nowhere. Literally no where.

Like, I'll go to The Punch Room, but I'm not gonna like it

y, tho? Actual Grandma quote: “You know, I was thinking, and there is really no place I like to eat anymore. There’s just nothing that's any good.” Solution? Grandma will just cook, and that’s the best cuisine in Charlotte/Ft. Mill, hands down.  

Top Grandma dish? Chocolate pie. Only available on birthdays.

Frankie’s Notes: Identity crisis: are we still allowed to have a food blog if we like so many chains?; Eating fried beef testicles will either cement your love and lifetime devotion to adventurous eats, or have you driving to an Olive Garden together ASAP; Sundays are for lovers & freaking out; #sundayscaries; LeBron can ball AND sell pizza--what do you do?; Yvonne does the saltine challenge just for fun; If you go to Grandma’s and try to "order" a chocolate pie, she will cut you and press her life alert. Unless it’s your birthday, of course.

Comida

Chicarrones

Chewy chips & guac

Octopus

Braised Sea Island Peas

Novel of a menu

Tamarind Margarita

Paloma

Nachos Jardin

Refried lentils

Taco

Lots of tacos

Chia Seed Ice Cream

Fruit custard

Background: Comida, opened in March of this year, is the second Charlotte project from Alesha Sin Vanata, owner of littleSpoon. Comida is located in Plaza Midwood, in the old Penguin location. They have completely gutted and revamped the space, but they did leave the original penguin sign outside, which is a great nod to Charlotte history, as so many natives feel very nostalgic about this spot. Scallionpancake loves littleSpoon, so expectations were high for Comida.  

Eat This: Comida’s menu focuses on small plates, but the menu itself is rather difficult to read. Like littleSpoon’s menu, they use the clipboard format, but there are about 5 pages of items, which makes the search rather overwhelming.

What’s crystal clear? You must order the chips and guacamole. This typically goes without saying at a Mexican restaurant, but here the chips are aptly described as “chewy,” which, it turns out, is a delicious way to prepare them. Their refried “beans” are also quite good and healthier than the average fare--they are made with refried lentils and queso fresco. Not particularly healthy, but really good? The Chicharrones. Just make sure to ask for extra hot sauce. Note--these are the puffed wheat version of chicharones--no pork here.

The Nachos Jardin is also deliciously different--topped with crispy kale and cauliflower and melty queso. These make a great main dish, even though they are listed as an appetizer.

The tacos were passable; there was nothing stand-out about them, however. They do have a Nopales (cactus) taco, which is a nice and unusual addition. To be fair, on both of our visits, no one in our party got a main dish other than tacos--we made a meal of the appetizers, tacos, and delicious cocktails.

Bottom line: littleSpoon changed the brunch game in Charlotte, and Comida falls far below that bar. To compare it to another Mexican joint? We would rather have Sabor. Solid “mehs” all around.

Desserts: Oh yeah, we ate all the desserts on the menu, too. Would you expect anything less? We had a delicious chia seed ice cream topped with cubes of pumpkin bread pudding, and a custard with jellied fruit topped with popcorn. These were both fabulous.

Drink: The cocktail selection is large and in charge. My favorite is the Tamarind Margarita. I always feel like there is too little tamarind in my life, so I appreciated the option. Some of the cocktails were far too sweet, like the Paloma and the Watermelon Jalapeno Margarita.

Atmosphere: When we went, the patio was not yet open, though I am sure it is now. I think sitting outside would certainly help the atmosphere--inside was a bit cramped and freezing. Cool elements? Astroturf accents, an awesome bar, and an open kitchen. Totally revamped from Previous Penguin Style (PPS).

Mexican Hospitality: Eh. Our service on both visits, from the hostesses to the servers, was rather snotty. We often get this attitude at littleSpoon, too. Maybe that’s what the management is going for? #toocoolforschool

Frankie’s Notes: We would wait 30 minutes for littleSpoon, but not for Comida; Menus should incorporate more chia and tamarind; If you put kale on nachos you can call it a health food; Jason doesn’t really like Mexican food, but we promise he is anti-Trump; Snotty service doesn’t trick us into thinking your food is better; We are obviously on Team Diamond in the Penguin versus Diamond saga.

Rating: 2 out of 5

Et Cetera:
1205 Thomas Avenue
Charlotte, NC 28205

Here is a link to Comida’s wesbite, but it is still a shell...https://comidaclt.com/

 

Batch Craft

Background: Batch Craft was founded in 2015 by Zan Maddox & Tamara LaValla, a creative couple based in Rock Hill, SC. Their goal is to use their love of travel and their creative talents to produce small, limited edition "batches" of inspired treasures for our loving consumption. Their first few batches have focused on chocolate, which is a scallionpancake favorite! Their plans are to expand from chocolate to other treats and different arts and crafts.

Order This: Chocolate...duh! They are currently selling their 5th batch of chocolate bars with cacao sourced from Ecuador (limited edition of 200 bars for each flavor). They make all of their chocolate in house (literally in their house) with cacao beans that they source directly from farmers in the country which they are making their current batch. For $20 you get to pick 3 chocolate bars from their four different flavors - dark, coffee, vanilla, and salt. All the bars are 65% chocolate, which means they are considered dark chocolate, but not too dark that they taste like you're eating bitter earth. The extra ingredients - sugar, vanilla, coffee, salt, and cocoa butter - are all organic and sourced from the best places on earth. For instance, they  get their salt from Bull's Bay Charleston and their coffee from Pure Intentions.

But enough about the ingredients, let's talk about the taste! All of the bars were super creamy and nutty, with the 65% chocolate being the perfect amount to bring out the chocolate flavor without getting the crappy bitter aftertaste. We ordered the dark, vanilla, and salt. Our favorite was the salt, which had the perfect combination of sweet chocolate body, cooled off and balanced with the salt; however, we are splitting hairs as all of the bars were excellent.

Riverwalk Hospitality: The chocolates come in adorable packaging with personal notes from "Zammy." Each bar is individually numbered and comes with the following inscription: "Handcrafted with love & OCD in our Rock Hill, SC kitchen." They will also hand delivery the chocolate to you if you live in the area.

Frankie's Notes: I would eat all the chocolate in the world if it wouldn't kill me; "Love & OCD" would be the name of Yvonne's memoir; Sometimes if you close your eyes and eat chocolate you can pretend you are Willy Wonka; Javon's #1 fear is leaving the chocolate on the counter and coming home to Ollie having the ingenuity to open 3 layers of packaging and committing "death by chocolate."

Rating: A must buy!

Et Cetera: 

www.batchcraft.com

 

Asolare

Japanese Pancake (Okonomiyaki)

Vietnamese Summer Rolls

Shrimp Dumplings

Scallop Tataki

Delicious Bread

Burrata with Local Honey

Mahi

Shanghai Smoked Duck Confit Legs

Chocolate Pecan Pie

Lavender Creme Brulee

Wayney enjoying the view

Background: Asolare is located on top of Caneel Hill and overlooks Cruz Bay. It was originally a single family house that hosted some of the most famous St John residences - including Laurence Rockefeller. In 1994 Winston Bennett converted the home into the restaurant it is today. Asolare is considered by the locals to be one of the top two or three restaurants on the island.

Order This: The menu at Asolare is self proclaimed "Asian Fusion." I think it's more American with a kiss of asian and Caribbean flares. Yes they have spring rolls, gyoza, curry, and Japanese pancakes, but most of their dishes are classic American with subtle hints of Asian and Caribbean influences.

Take for instance our favorite appetizer of the night, the Japanese pancake. This pancake tasted more like a sweet american flapjack then a classic scallionpancake (#muffinsofchina), but it was filled with shrimp, calamari, pork belly, and other delicious random sea meats. It was also topped with a spicy chipotle sauce and mixed greens.

They had a special appetizer of the night, which was homemade barrata with local honey that comes from one of the chef's own honey colonies he has on his roof (#beecity). The barrata was excellent and not runny on the inside, which is the way scallionpancake thinks barrata should be made. Paired with the honey and delicious bread, this was one of the best dishes we had.

For entrees they have a variety of fish and meat dishes, including Shanghai Smoked Duck Confit Legs, Caribbean Conch Layered Mahi, and a Japanese Sous-Vide Filet. All of them were very good but none of them were "i'll remember this for the rest of my life or even next week" type of dishes. 

Dessert: This is where Asolare is pure gold. We tried two of their desserts: a lavender creme brûlée and a chocolate peacan pie. Our favorite was the lavender creme brûlée, which was had the classic creme brûlée texture and taste with a subtle hint of lavender. 

Drink: Asolare has an excellent bar just off the main dinning room with seasonal cocktails both alcoholic and non-alcoholic. They also make some of their own bitters and syrups here and are known for one of the best collections of liquor on the island.

Island Rockefeller Hospitality: One of the main attractions of Asolare is the view - probably the best dinner view on St John (see: Wayney's view above). Note that in order to get a prime sunset spot you need to make a reservation a few days in advance. The service provided by the staff is the best on the island, with all the servers being extremely knowledgable of the menu, St. John, and the history of the restaurant.

Wayney's Notes: Don't mess with a good steak by adding crap that no one likes - a good steak is a good steak! If a place doesn't have fireball, then you should probably burn that place to the ground. Never agree to go on a hike with Jason's dad unless you have trained for 3 to 4 months.  On St John, if it's 10am and you haven't had 2 shots of rum, a cigar, a nap, 2 shots of fireball, and a turkey sandwich you aren't living your life right. (Wayne - aka Wayney - is Yvonne's dad).

Rating: 4 out of 5

Et Cetera: 

6A Estate Caneel Bay
St John, Virgin Islands 00830
Dinner 6PM - Until

http://asolarestjohn.com/

 

The Longboard

Calamari

Salmon Crudo

Pork Belly Ponzu

Yellow Sub Sushi Wrap

Background: The Longboard was opened in April 2015 by restauranteurs Clint Gaskins and Tyler Beckstead, both with over 15 years experience each in high end restaurants in the states and Virgin Islands. The Longboard is located right on the main restaurant/bar corridor of Cruz Bay, which is the largest town on St. John.

Order This: The menu is hipster sushi bar mixed with traditional Caribbean delicacies. Instead of a traditional conch fritter which you find on almost any menu on St. John, you'll find the "Conch and Shrimp Lettuce wraps" at Longboards - served with Fire roasted bell pepper, red onion, lemon, lime, cilantro, avocado, habanero, and lettuce cups. Everything and anything on the menu is meant to be shared, so go with some friends and order a bunch of things.

Our favorites have been the sushi wraps, which are basically sushi burritos. This last time we got the Yellow Sub, which contains spicy tuna, avocado, tamago, tempura fried scallion, toasted sesame & sushi rice, wrapped in soy paper, served with teriyaki & sriracha. We also like the calamari (despite our fear of corn), which is your traditional fried calamari but prepared just right (not too fried but still crispy). 

A healthy option is to get one of their tacos and turn it into a bowl - all the cool kids from Plaza Midwood are doing this these days. We like the Ahi Tuna with roasted tomato-caper chutney, baby arugula, feta cheese, pico, cilantro, and meyer lemon roasted garlic aioli.

Dessert: There are no desserts on the menu, which hurts scallionpancake more than almost anything.

Drink: The Longboard has taken the traditional island drinks and made them frozen and on tap. Their most popular is their "World Famous Frozen Painkiller", which is dark rum, coconut cream, pineapple, orange and grated nutmeg. The Dark & Stormy is also popular, which is made with their house made ginger beer.

Atmosphere: It feels like a typical island bar - everything is outside with the bar being the main focus - but with a step up. Everything is very clean and white, with the focus being the green and white sea glass bar. There are no regular tables here - all the seating is at the bar or at high tops.

Island Hospitality: The first thing you need to know when visiting St. John is that most people are extremely nice but have little to no motivation to do anything quickly or at all. So if you're used to a fast paced, get in and out as quickly as possible lifestyle then it's going to take some getting used to. That being said, Longboards generally has some of the best service on the island.

Frankie's Notes: Make sure to ask Jason's dad the chances of dying on a hike before you agree to go with him; conch fritters are the new fried oysters, which are the new fried calamari, which are the new hushpuppies; Jason's brother and Yvonne's dad are now BFL (bros for life); if you don't get approached by a 'rastaman asking you to buy weed you probably aren't living your life right.

Rating: 4 out of 5

Et Cetera: 

1 Prince Street
Cruze Bay, St John USVI
Bar 3PM - Until
Kitchen 3PM -10PM
Daily Happy Hour 3 PM - 6 PM

https://www.thelongboardstjohn.com/

 

Momofuku Noodle Bar

Momofuku Ramen (Classic)

Asian Egg McMuffins

Magical Slushie

Background: If you don't know about David Chang and his Momofuku empire, then I'm sorry because you haven't been living your life. Get started by reading this Wikipedia article and then read this interview on Food and Wine and then read this article on Time Magazine and that should give you an idea of how influential, awesome, and, dare I say, sexy Mr. Chang is. Fun Fact: Charlotte Chef Shortino and his team went to Noodle Bar to get ideas for Futo Buta.

But enough about him, let's talk about us. Back when half of scallionpancake (Jason) was living in New York I stumbled on Noodle Bar in the East Village. Coming from Fort Mill, SC, where the closest thing to real Asian food was one Panda Express on South Boulevard, I had never experienced anything like what Noodle Bar offered. It wasn't the noodles --which are out of this world, but it was the pork buns that changed my life. I had never tasted pork belly before (remember, this is circa 2008), with its melt in your mouth goodness, combined with the Momofuku flavors and the soft-as-a-baby's-bottom bun. This was my "finding Jesus" moment of food culture.

Order This: Really you can't go wrong with anything you order at Noodle Bar. The best thing to do is go with a few friends and order a bunch of things off the menu. But the BEST BEST thing to do is to get a reservation for the special fried chicken dinner for 4 to 8 of your best friends. You can get the fried chicken either American or Korean style. Get Korean style and put on your stretchy pants! If you can't do this here are a few of my other favorite things to order:

Buns: The pork bun is the greatest thing you'll probably ever put in your mouth (see "Jesus Moment" above), but all of their buns are fantastic. They rotate the buns a lot, but some of my favorites are the Brisket and the Egg/Bacon one, which is like the best McMuffin you've ever had.

Bowls: If it's your first time definitely go for the classic Momofuku Ramen pictured above. My second favorite is the Chilled Spicy Noodles with the Sichuan Chicken Sausage. 

Dessert: Momofuku has their own dessert store called Milk Bar which is two blocks away. Noodle Bar serves a limited amount of the desserts at the restaurant, but I would recommend walking over to Milk Bar and getting either the Cereal Milk soft serve ice cream or the birthday cake truffles. Again, you can't go wrong with anything at Milk Bar, but trust me the cereal milk soft serve and the birthday cake truffles are the best and will change your life for the better.

Drink: Sake, Sake, Sake! They have two specially made Momofuku Sakes which are great sharing drinks. They also always have two alcoholic slushies on rotation which are always delicious. My favorite is an alcoholic sweet tea slushie.

Atmosphere: I used to always take visitors to NYC here because it's has a quintessential energetic New York vibe. The decor is clean and modern, and the seating ranges from booths, to bar seating, to a community table. 

New York Hipster Asian Hospitality: There is definitely a "we make good shit here so don't ask us for too much" attitude from the servers, but, hey--they make good shit, so don't be so needy, k? 

Frankie's Notes: To get the feel of Jason moving from Ft. Mill to New York, just play the Green Acres theme song in reverse; Ordering the fried chicken for 4-8 people and showing up as a single diner is a straight baller move; Scallionpancake has most of its "Jesus moments" surrounding food and dining; Or should we say "Moses moments?"; Being an adult is hard; alcoholic slushies ease that pain. 

Rating: 5 out of 5

Et Cetera: 

171 1st Avenue
Between 10th & 11th Street
New York, New York 10003
Monday-Friday 12-4:30 & 5:30-11 pm
Saturday-Sunday 12-4 pm & 5:30-1 am

https://noodlebar-ny.momofuku.com/