Posts Tagged ‘restaurant review’

A Bit of Brooklyn in Mission Hills: Brooklyn Girl

Wednesday, February 6th, 2013 1 comment
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Chicken in a Pot

MARY’S FREE RANGE WHOLE CHICKEN “IN A POT”

You don’t have to go to Brooklyn to have a Brooklyn experience. We have now found Brooklyn right in Mission Hills, a fun neighborhood in San Diego. Brooklyn Girl was created by Michael and Victoria McGeath, formerly of Trattoria Acqua in La Jolla. They have now brought their restaurant skills to this fun, urban hang-out. A huge cocktail menu awaits you and if you are a wine-lover like me, the wines are reasonably priced and there is a decent wine list. (We had the Whitehall Lane Merlot for $59).

Pan Seared Wild Salmon

Pan Seared Wild Salmon

The entrees are huge and are intended for sharing. We enjoyed MARY’S FREE RANGE WHOLE CHICKEN “IN A POT”, which was more than enough food for two. A delicious wood-oven roasted treat with onions, carrots, red potatoes and thyme butter for $28. Everything is organic, homemade, and delicious. The PAN SEARED WILD SALMON with Mushroom ragout, Savoy cabbage, Baby Heirloom Potatoes, fresh Yellow Corn Veloute for $23. was enjoyed by others in our group. My favorite aspect of the restaurant is the Brooklyn decor. A huge open room with an open bar and fun photos and signs adorning the walls, interesting artifacts and light fixtures creating the Brooklyn scene. This is definitely a happening place…we were 20 miles away from our own zip code and still ran into several friends over the course of the evening. So if you’re in the mood for a noisy and crowded, but fun atmosphere, this is the spot. The menu is broad enough that you can enjoy something new for many visits to come.

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Reviewing Rivera: Three Millennia of Latin Food Conexiones

Friday, December 7th, 2012 No comments
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We recently had the opportunity to enjoy the tasting menu at Rivera in Los Angeles.  The menu was entitled:  Three Millennia of Latin Food Conexiones.

Chef John Rivera Sediar grew up in Santa Fe, NM, but combines the flavors and cooking techniques he learned in Mexico, Spain, Portugal and South America.  The tasting menu provided a great way to experience this mixture of cultures, all beautifully presented with a special touch of stenciled decorations on each plate.  The visual review of our experience is captured below.  Click on the first image to see the slideshow that follows.  We enjoyed all the courses with the exception of the sweetbreads…but that’s just because we don’t like the textures of sweetbreads…must be an acquired taste.
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Holy Mole: Poblano Y Negro

Wednesday, October 31st, 2012 No comments
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Mole Tasting at Red Iguana

Mole Tasting at Red Iguana

For an easy dinner any night of the week, stop at your favorite Mexican restaurant and pick up a quart of your favorite mole. On our outing to Park City this week, we stopped at Red Iguana 2 in Salt Lake City for lunch and purchased two quarts of mole to be used for a dinner during our stay. First, we enjoyed the mole tasting to make our selection. The offerings included:
Mole Amarillo
Mole Coloradito
Mole Poblano
Mole Verde
Mole Negro
Red Pipian
Mole de Almendras
It was a tough decision, but we settled on the Poblano and Negro. Dinner tonight was a breeze with the two moles already made and available. If you cannot find a restaurant that sells good mole by the quart, you can also purchase mole at the grocery store and follow the directions.
We are having dinner for six tonight. The remaining work was to prepare the meat, 4 skinless, boneless organic chicken breasts and a 1-1/2 pound pork loin. The breasts were cut into 1-1/2 cubes and sautéed in a small amount of vegetable oil until brown. We then covered the chicken with the mole Poblano and simmered for 40 minutes. The pork loin was trimmed and also cut into cubes, sautéed and simmered in the mole negro. Sprinkle sesame seeds over the mole before serving.
We prepared a side of Mexican rice, which is always made with a chopped onion. Stir fry the rice in a tablespoon of oil, making sure each grain is coated with oil and then adding chicken broth. We added some chopped green onions (because they were left over from our breakfast frittata.
The rest of the menu was an appetizer of Rajas (recipe coming soon), a salad of arugula, zucchini ribbons, red pepper and panela cheese. Dressing was olive oil (2 parts), lime juice (1 part) and Dijon mustard, salt and pepper. The final accompaniment was Jamaica, a tea made with dried hibiscus blossoms.

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Oberammergau: Hotel Maximilian

Saturday, June 9th, 2012 No comments
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If you find yourself in Oberammergau because you have come to see the once-per-decade passion play or because you have come to see the mural illustrations on the homes and buildings, don’t be surprised that there isn’t much else to do in this little town. We found the staff at our hotel, Hotel Alte Post, incredibly rude and the food very mediocre at best, so we ventured out to find a decent meal. The good news is that we found just the place. The only 4 star hotel in the town is called Hotel Maximilian and we had a wonderful local meal there.
We started with the Flammkuchen, which is the German version of our flatbread. The Flammkuchen was topped with bacon, onions, chives and garlic. It was absolutely delicious on the very thin crust on which it was served.

Flammkuchen with bacon and chives

Flammkuchen with bacon and chives

Our second course was a very fresh and light salad, which was full of locally grown greens, radishes and lots of chives. We asked the waiter for the recipe for the salad dressing, which seemed to perfectly complement the fresh ingredients without taking star-billing, only to learn it was very simple: white wine vinegar, EVO, sugar and mustard.

Local Salad Greens with Radishes, Chives and Tomato

Local Salad Greens with Radishes, Chives and Tomato

Gary selected the trout amandine for his entry, which is always served with the head, although they will assist in preparing it for your enjoyment by deboning and filleting the trout for you.

Trout Amandine

Trout Amandine

For my main course, I selected the half pound of fresh white asparagus (yes, that was the main course!), which was served with a browned butter and parsley potatoes. You can find this as a main course selection all over Germany at this time of year. They truly believe in eating seasonal and local, so when asparagus is in season, it completely takes over the entire menu from the soup course to the entree.

White Asparagus with Chopped Chives, Parsley Potatoes and Brown Butter

White Asparagus with Chopped Chives, Parsley Potatoes and Brown Butter

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