Cant believe we got into a bcs bowl this year!!
Monday, December 5, 2011
Wednesday, November 16, 2011
Michigan - Ferris St basketball
Went to the Michigan vs Ferris State game last Friday. Michigan won 59-33. Ferris' jerseys look like the McDonald's All-American ones - very nice. Game was a lot closer than score indicates. Early in the 2nd half it was a one score game. The new renovations to Crisler exceeded the floor product; we miss Morris. Hopefully Burke will come along, he looked decent for a freshman. No one really stood out; Hardaway Jr had some good moves but I thought should drive more. Still don't fully understand the McGary commitment as we just hoist 3's all day long...
Renovations include new scoreboard (great display and more info such as names, rebounds, assists), brighter lights, new seats, and a new sound system (sounded powerful in such a large space). I like the upgrades and thought they were well spent. New practice facility looked nice as well but did not walk close enough to look in. Oh and $5 tickets ftw...
Renovations include new scoreboard (great display and more info such as names, rebounds, assists), brighter lights, new seats, and a new sound system (sounded powerful in such a large space). I like the upgrades and thought they were well spent. New practice facility looked nice as well but did not walk close enough to look in. Oh and $5 tickets ftw...
Quick pictures from Providence
Many months ago the Providence project wrapped. Here are some of the pictures from the project with a quick write-up about them...
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| Jacky's Galaxie, North Providence (@@@) - beef and broccoli. Americanized Asian food that was passable |
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| Forget the name but used to be in the Brazilian steakhouse. Went there expecting the Brazilian steakhouse, instead got dry pork chops. Food lacked flavor, would not go back. |
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| Haven Brothers, Providence (@@@) - somewhat world famous "diner" that is based in a trailer that parks downtown starting at night and stays open until 4 am-ish. Known for late-night food for the bar crowd, it was not that special the few times I have had it. I have always been working the next day though... |
Bocelli Restaurant - @@@
Went to a local Italian restaurant the other day to kick off the project in Medford. Definitely not the most decorative place as it looked a little old, but the food was pretty good. Was sat downstairs where there is an enormous auxiliary banquet hall. It looked so strange since the storefront looked pretty tiny.
Ordered the stuffed pork chops with antipasto salad. Salad was interesting because it was not chopped, rather the meat, vegetables, and cheese were lumped on a bed of lettuce. Others have had it that way, so I guess that is somewhat normal. The "salad" itself tasted fresh with good tasting meats and cheeses. The pork chop was stuffed with prosciutto and mozzarella and topped with a slightly mushroom flavored sauce. It was good and the portion was a very satisfactory size.
Overall it was a good place to start out the project, nothing earth shattering but satisfying nonetheless. A standard 3 of 5. Since it is so close to the hotel right now, I may be back later on.
374 Main Street
Medford, MA 02155
Ordered the stuffed pork chops with antipasto salad. Salad was interesting because it was not chopped, rather the meat, vegetables, and cheese were lumped on a bed of lettuce. Others have had it that way, so I guess that is somewhat normal. The "salad" itself tasted fresh with good tasting meats and cheeses. The pork chop was stuffed with prosciutto and mozzarella and topped with a slightly mushroom flavored sauce. It was good and the portion was a very satisfactory size.
Overall it was a good place to start out the project, nothing earth shattering but satisfying nonetheless. A standard 3 of 5. Since it is so close to the hotel right now, I may be back later on.
374 Main Street
Medford, MA 02155
Monday, October 31, 2011
Boston!
Boston project starts tomorrow. Big time lack of updates in Pittsburgh food area. Will do mass post of back pictures and hopefully start up again with this project.
Wednesday, July 13, 2011
Riviera Inn - @@@
Well my long awaited 2nd trip to a Portugese restaurant. If you remember, I went to Madeira a few months ago and came away very impressed with the Portugese cuisine. The abundance of meat and potatoes made me a fan, but was it a one time thing or a long-term trend?
Riviera Inn is another large Portugese restaurant around the East Providence area. It seems that all of these restaurants have multiple hidden rooms because throughout the meal there were people going in and out of a door to another room. These people going in and out were not the same either, they were legit new customers. It's like they have a secret room for gambling mah-jong style or something like that.
If you recall, last time I started out with the flaming sausage appetizer. Obviously for comparison reasons I had to get it again. This time it was a little crunchier on the outside with the casing and a little spicier. I enjoy both of those characteristics so I will give the slight edge to Riviera on this one. Again it came out on fire but as an added bonus it was sitting in a pig dish. How awesome! The portion was noticeably smaller than Madeira which is another reason Riviera barely beat it out.
Going with the same entree, Portugese steak, I clearly give the edge to Madeira. If you recall, this dish is steak topped with a slice of ham and sunny-side up eggs smothered in a brownish sauce that is not thick enough to be called gravy. The meat was thicker, juicier, and more tender at Madeira. At Riviera, it seemed like the cut was round steak while Madeira used sirlion. Those that know cuts of meat know instantly the difference, but I realize not everyone will want to be Bill the Butcher from Gangs of New York. Round steak is near the butt of the cow and thus is a heavily worked area which causes the meat to be tougher initially with less fat content. It is usually cooked slower and in a liquid braise and not conducive to quick high heat like the searing for Portugese steak. Another bonus side note - my college go to meal was pan fried round steak drizzled with olive oil and pan fried red potatoes. Or broiled round steak - either way in hindsight it was not the best of meals. Back to the present, the sauce was not nearly as flavorful at Riviera for reasons I cannot remember now. I just remember that the sauce was much tastier at Madeira. The ham and eggs seemed similar at both places. You still got the dual starches with the rice and fried potatoes, however Riviera was missing the side vegetable as well.
Overall, I think Riviera is a decent enough place for Portugese food, but in no way would I recommend it over Madeira. This sort of confirms that Madeira really is that good. Either way, I am a fan of the Portugese meals and will go back to them when I have the chance. I give Riviera a 3 of 5 and could even go to a 2 when comparing it head to head with Madeira. Since these are not strict peer rankings, I rank Riviera as an overall decent place.
580 N Broadway
East Providence, RI 02914
Riviera Inn is another large Portugese restaurant around the East Providence area. It seems that all of these restaurants have multiple hidden rooms because throughout the meal there were people going in and out of a door to another room. These people going in and out were not the same either, they were legit new customers. It's like they have a secret room for gambling mah-jong style or something like that.
If you recall, last time I started out with the flaming sausage appetizer. Obviously for comparison reasons I had to get it again. This time it was a little crunchier on the outside with the casing and a little spicier. I enjoy both of those characteristics so I will give the slight edge to Riviera on this one. Again it came out on fire but as an added bonus it was sitting in a pig dish. How awesome! The portion was noticeably smaller than Madeira which is another reason Riviera barely beat it out.
Going with the same entree, Portugese steak, I clearly give the edge to Madeira. If you recall, this dish is steak topped with a slice of ham and sunny-side up eggs smothered in a brownish sauce that is not thick enough to be called gravy. The meat was thicker, juicier, and more tender at Madeira. At Riviera, it seemed like the cut was round steak while Madeira used sirlion. Those that know cuts of meat know instantly the difference, but I realize not everyone will want to be Bill the Butcher from Gangs of New York. Round steak is near the butt of the cow and thus is a heavily worked area which causes the meat to be tougher initially with less fat content. It is usually cooked slower and in a liquid braise and not conducive to quick high heat like the searing for Portugese steak. Another bonus side note - my college go to meal was pan fried round steak drizzled with olive oil and pan fried red potatoes. Or broiled round steak - either way in hindsight it was not the best of meals. Back to the present, the sauce was not nearly as flavorful at Riviera for reasons I cannot remember now. I just remember that the sauce was much tastier at Madeira. The ham and eggs seemed similar at both places. You still got the dual starches with the rice and fried potatoes, however Riviera was missing the side vegetable as well.
Overall, I think Riviera is a decent enough place for Portugese food, but in no way would I recommend it over Madeira. This sort of confirms that Madeira really is that good. Either way, I am a fan of the Portugese meals and will go back to them when I have the chance. I give Riviera a 3 of 5 and could even go to a 2 when comparing it head to head with Madeira. Since these are not strict peer rankings, I rank Riviera as an overall decent place.
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| flaming sausage aka Chourico `a Bombeiro |
580 N Broadway
East Providence, RI 02914
Monday, July 11, 2011
Thayer St - Brown University - @@@
One night we decided to go very casual with the dinner and get some pizza in the College Hill area of Providence. Providence has a few colleges in the area, but the most prestigious is Brown University. An Ivy League university, it is the 7th oldest in the US established in 1764 (per wikipedia).
First on the list was Toledo Toledo pizza. Their claim to fame (and the reason we remembered it) was that it served its pizza in a cone. Yes a cone. Like an ice cream cone except warm with savory ingredients instead of cold, sweet ingredients. Reviews on this one were lukewarm at best. They get points for originality however usability is a bit lacking. First when they bake/warm it up, they have to have a special contraption to keep it upright. This is not efficient. Then they have to have similar stands to keep them held up while you wander over to pick up your order. Next is a challenging part...eating it. You can't start too quick or else the hot oil and ingredients will kill your mouth. So you are stuck holding it or lying it down, which causes ingredients to fall out. And I am not even going to go into the salad in a cone. I am guessing after a night at the bars this might be better, but for me on that night I am going with a 2 of 5.
Next was some sweetness at La Creperie where I went for a crepe. You may remember that I did a quick entry about this place earlier because I stopped by for a smoothie and they were playing Gang Starr. So I went back to try out a crepe. Sadly they were not playing memorable music that night, but the Nutella and banana crepe was good enough to remember. Though not the most sanitary looking building, they got it done with a warm, tasty crepe that was not overpoweringly sweet. I give it a 3 of 5. If you can find it in the alleyway, I suggest you give it a try.
To round out the night, I had another slice of pizza at Antonio's which is located across from Toledo Toledo. Its sign advertised $1 cheese slices, but I went for the chicken pesto. This pizza was really tasty due to the mass quantities of chicken and flavorful pesto sauce. Similar to NY style pizzerias, they have the slices cooked and on display and then warm it up when you order it. I feel this gives the crust that extra crunch and allows the cheese to melt even more. I did think this pizza was good especially when compared to Toledo Toledo, and will rank it a 4 of 5 as I would definitely go back for more. I did not try the $1 slice, but if the size of the chicken pesto slice is the same as the cheese, it would definitely be a good value. Much larger than the Backroom/In-and-Out of former Michigan days.
Overall I like Thayer St. I have been in the area a couple of times and there are reasonable choices for the late night college crowd. I also noticed a few sandwich shops and surprisingly a few Mediterranean places. I think I mentioned it before, but it is a cross of Main St and South U at Michigan with it leaning more towards the South U atmosphere. Nice area that you can count on for late-night eats.
Toledo Toledo Pizza Cone's
257 Thayer St
Providence, RI 02906
La Creperie
82 Fones Aly
Providence, RI 02906
Antonio's
258 Thayer St
Providence, RI 02906
First on the list was Toledo Toledo pizza. Their claim to fame (and the reason we remembered it) was that it served its pizza in a cone. Yes a cone. Like an ice cream cone except warm with savory ingredients instead of cold, sweet ingredients. Reviews on this one were lukewarm at best. They get points for originality however usability is a bit lacking. First when they bake/warm it up, they have to have a special contraption to keep it upright. This is not efficient. Then they have to have similar stands to keep them held up while you wander over to pick up your order. Next is a challenging part...eating it. You can't start too quick or else the hot oil and ingredients will kill your mouth. So you are stuck holding it or lying it down, which causes ingredients to fall out. And I am not even going to go into the salad in a cone. I am guessing after a night at the bars this might be better, but for me on that night I am going with a 2 of 5.
Next was some sweetness at La Creperie where I went for a crepe. You may remember that I did a quick entry about this place earlier because I stopped by for a smoothie and they were playing Gang Starr. So I went back to try out a crepe. Sadly they were not playing memorable music that night, but the Nutella and banana crepe was good enough to remember. Though not the most sanitary looking building, they got it done with a warm, tasty crepe that was not overpoweringly sweet. I give it a 3 of 5. If you can find it in the alleyway, I suggest you give it a try.
To round out the night, I had another slice of pizza at Antonio's which is located across from Toledo Toledo. Its sign advertised $1 cheese slices, but I went for the chicken pesto. This pizza was really tasty due to the mass quantities of chicken and flavorful pesto sauce. Similar to NY style pizzerias, they have the slices cooked and on display and then warm it up when you order it. I feel this gives the crust that extra crunch and allows the cheese to melt even more. I did think this pizza was good especially when compared to Toledo Toledo, and will rank it a 4 of 5 as I would definitely go back for more. I did not try the $1 slice, but if the size of the chicken pesto slice is the same as the cheese, it would definitely be a good value. Much larger than the Backroom/In-and-Out of former Michigan days.
Overall I like Thayer St. I have been in the area a couple of times and there are reasonable choices for the late night college crowd. I also noticed a few sandwich shops and surprisingly a few Mediterranean places. I think I mentioned it before, but it is a cross of Main St and South U at Michigan with it leaning more towards the South U atmosphere. Nice area that you can count on for late-night eats.
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| Toledo Toledo - pizza in a cone |
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| La Creperie - filled with Nutella and bananas |
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| Antonio's |
Toledo Toledo Pizza Cone's
257 Thayer St
Providence, RI 02906
La Creperie
82 Fones Aly
Providence, RI 02906
Antonio's
258 Thayer St
Providence, RI 02906
Shula's 347 Grill - @@@@
While in Providence, I did a miny steak challenge with 2 straight nights of steaks. The first night was Fleming's Steakhouse located in the Westin and the second night was Shula's 347 Grill in the Hilton. Both were good steaks that I would never refuse, however I preferred Shula's due to the juiciness of the steak and better sides.
Fleming's is a very nice upscale steak chain that has locations across the US. It is a more traditional steakhouse setting in the fact that it was dimly lit, high booths, and leather seating. I was looking forward to going because one of my favorite ribeyes was eaten at that very location. It was a bone-in ribeye cut that was accompanied with sides of creamed spinach and Fleming potatoes which are cheese and cream sliced baked potatoes with a touch of jalepeno. The steak was cooked on point, but it did not have that great juiciness that I had remembered. The spinach side was good, but the potatoes were not hot throughout. They were served in a mini crock similar to a french onion soup bowl, but were barely warm in the middle.
The next night I went to Shula's. Perhaps because what I was looking for was more casual, but I preferred the interior of Shula's. It was bright, modern, and had flat panel tvs on the wall showing playoff basketball. Again ordering the bone-in ribeye, this steak was juicier and more flavorful than the previous night. Again it was cooked as ordered...medium-rare. The loaded baked potato was a satisfier and the cole slaw was surprisingly good. It was a good creamy mixture but still had good crunch to the vegetables.
When ranked against each other, I clearly preferred Shula's over Fleming's. The quality of food was better and in my situation the ambiance was nicer. I would equate Fleming's to a date restaurant while Shula's is a spot to hang out at. I give Shula's 4 of 5 and Fleming's 3 of 5 but either way it is a good steak to get.
Fleming's
One W Exchange St
Providence, RI 02903
Shula's
21 Atwells Ave
Providence, RI 02903
Fleming's is a very nice upscale steak chain that has locations across the US. It is a more traditional steakhouse setting in the fact that it was dimly lit, high booths, and leather seating. I was looking forward to going because one of my favorite ribeyes was eaten at that very location. It was a bone-in ribeye cut that was accompanied with sides of creamed spinach and Fleming potatoes which are cheese and cream sliced baked potatoes with a touch of jalepeno. The steak was cooked on point, but it did not have that great juiciness that I had remembered. The spinach side was good, but the potatoes were not hot throughout. They were served in a mini crock similar to a french onion soup bowl, but were barely warm in the middle.
The next night I went to Shula's. Perhaps because what I was looking for was more casual, but I preferred the interior of Shula's. It was bright, modern, and had flat panel tvs on the wall showing playoff basketball. Again ordering the bone-in ribeye, this steak was juicier and more flavorful than the previous night. Again it was cooked as ordered...medium-rare. The loaded baked potato was a satisfier and the cole slaw was surprisingly good. It was a good creamy mixture but still had good crunch to the vegetables.
When ranked against each other, I clearly preferred Shula's over Fleming's. The quality of food was better and in my situation the ambiance was nicer. I would equate Fleming's to a date restaurant while Shula's is a spot to hang out at. I give Shula's 4 of 5 and Fleming's 3 of 5 but either way it is a good steak to get.
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| Shula's steak |
One W Exchange St
Providence, RI 02903
Shula's
21 Atwells Ave
Providence, RI 02903
Monday, July 4, 2011
Tito's Cantina - @
This blog will be short because I do not want to rehash previous lessons learned. I have gone to a few "Mexican" restaurants while in the Providence area and did not care for them. I got a recommendation to try another that was close to the office and a bunch of us went there to try it.
To start with our appetizer, we ordered a sampler and we got a bunch of fried items that seemed to come from the grocery store. Jalapeno poppers, fried cheese, wings, and one other forgettable item was presented. The only defense is they are a Mexican restaurant, but still...
For dinner I got the beef enchiladas. I wanted to try the verde enchiladas or something like that but the server recommended the beef ones instead. Totally marginal choice. Food was uninspiring looking when presented and takes the term "homemade" seriously. I think I could've cooked it at home. No memorable seasoning flavor, small portions, and slow service are not the ingredients for a good restaurant.
Unfortunately giving this place a 1 of 5 for the reasons above. I didn't want to try desert here and if I remember correctly ran over to the Cheesecake Factory when I got back to the hotel. With so many other good restaurants and cuisines in the area, I don't think I will be going back to another Mexican place if it is my choice.
1379 Fall River Ave
Seekonk, MA 02771
To start with our appetizer, we ordered a sampler and we got a bunch of fried items that seemed to come from the grocery store. Jalapeno poppers, fried cheese, wings, and one other forgettable item was presented. The only defense is they are a Mexican restaurant, but still...
For dinner I got the beef enchiladas. I wanted to try the verde enchiladas or something like that but the server recommended the beef ones instead. Totally marginal choice. Food was uninspiring looking when presented and takes the term "homemade" seriously. I think I could've cooked it at home. No memorable seasoning flavor, small portions, and slow service are not the ingredients for a good restaurant.
Unfortunately giving this place a 1 of 5 for the reasons above. I didn't want to try desert here and if I remember correctly ran over to the Cheesecake Factory when I got back to the hotel. With so many other good restaurants and cuisines in the area, I don't think I will be going back to another Mexican place if it is my choice.
1379 Fall River Ave
Seekonk, MA 02771
Ivy Tavern - @@@@
Went to a casual bar-ish restaurant called Ivy Tavern in Providence one night due to good reviews online that indicated their burger was great. I wasn't expecting too much as I heard about Lili Marlene's at the same place and I thought their hamburgers were just average.
Walking in was your typical neighborhood spot that I would compare to The Brown Jug, perhaps a little smaller. Basic seating, few tvs, and just people hanging out. Good atmosphere perhaps enhanced with the Celtics-Heat game on (yes, still way behind on blogs).
To start had some roasted (I think) feta cheese appetizer that was pretty good. Just a piece of feta that was seasoned with herbs and a very mild spread I believe based with olives. Spreading it on bread points was a tasty way to kick off the meal.
For dinner, I had to order the burger since that is what they are known for. I also opted for the bonus of bacon and chili since the menu claimed the chili was "famous" or "award winning" or some other fairly generic adjective that every restaurant can claim. Fry selection was regular or garlic...hmmm I'll go with the garlic! In short, the hamburger was very good. Large, juicy, and full of flavor, I really liked it. Surprisingly the addition of bacon and chili did not do much for me, as I tasted more of the meat and cheese flavor. The chili did make it harder to eat by hand, and if I were to go back again I would go without it. The bun was large and did hold up well relative to the mass quantities of ingredients inside. Also toasted right and helped add to the overall burger taste. The fries were extremely good. Thicker cut fries that I expect when topped with stuff, they were fried per order very crispy. The remaining oil on the fries help cut the raw garlic, but they were still strong and great.
I would definitely come back and recommend this place for a good burger. It was good, local spot that I would've never found without online recommendations. I give it a 4 of 5
758 Hope St
Providence, RI 02906
Walking in was your typical neighborhood spot that I would compare to The Brown Jug, perhaps a little smaller. Basic seating, few tvs, and just people hanging out. Good atmosphere perhaps enhanced with the Celtics-Heat game on (yes, still way behind on blogs).
To start had some roasted (I think) feta cheese appetizer that was pretty good. Just a piece of feta that was seasoned with herbs and a very mild spread I believe based with olives. Spreading it on bread points was a tasty way to kick off the meal.
For dinner, I had to order the burger since that is what they are known for. I also opted for the bonus of bacon and chili since the menu claimed the chili was "famous" or "award winning" or some other fairly generic adjective that every restaurant can claim. Fry selection was regular or garlic...hmmm I'll go with the garlic! In short, the hamburger was very good. Large, juicy, and full of flavor, I really liked it. Surprisingly the addition of bacon and chili did not do much for me, as I tasted more of the meat and cheese flavor. The chili did make it harder to eat by hand, and if I were to go back again I would go without it. The bun was large and did hold up well relative to the mass quantities of ingredients inside. Also toasted right and helped add to the overall burger taste. The fries were extremely good. Thicker cut fries that I expect when topped with stuff, they were fried per order very crispy. The remaining oil on the fries help cut the raw garlic, but they were still strong and great.
I would definitely come back and recommend this place for a good burger. It was good, local spot that I would've never found without online recommendations. I give it a 4 of 5
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758 Hope St
Providence, RI 02906
Tuesday, June 28, 2011
Davio's - @@@@@
On Monday, May 2 my coworker and I took a psuedo road trip after work to the outlet mall in Wrentham, MA. It is a 40 minute drive from Providence to the "premium outlets" that are out there which includes all the normal outlet stores plus more exclusive stores such as Puma, Vera Bradley, and Spyder. Also in the area is Foxboro, Gillette Stadium and Patriot Place. Foxboro as most sports fans know is home to the New England Patriots. We were able to see the stadium which was really nice. Patriot Place is a bunch of shops/restaurants that surround the stadium that reminds me of a large outdoor mall. Great concept in the summer, not really sure how it works in the winter though.
For dinner, we went to Davio's, a "northern Italian steakhouse" that was located in Patriot Place. While we go to nice places for dinner, this place was one of the nicest for sure. The interior was really well laid out and the table had many different utensils, a true sign of upscale eating in my opinion.
For the appetizer, Philly Cheesesteak spring rolls were ordered. The description there was that it included "spicy homemade ketchup and spicy mayo". After coming from Philadelphia recently, I did not know what to expect. What came out was a sight...two spring rolls cut in half on the bias topped with onion rings on top of the 2 condiments. They were really good. The mix of cheese and beef inside the freshly fried spring roll wrapper was a great combination and the ketchup and mayo accompanied it nicely.
For dinner, I had the flat iron steak which was served with crispy potatoes and a spicy salsa. Here the steak was cooked perfectly and the meat was very tender. Again the steak was pre-sliced, but for some reason I am ok with it with cuts like this. Strange thinking, but I feel that it makes the diner get the meat in the most tender fashion as some may not realize to cut it across the bias. The meat was very flavorful and the spicy corn tomato salsa was a good balance to the meat. The potatoes soaked up all of the juices and helped impart flavor to them.
Overall, I felt this was a really good place that I would definitely recommend and go back to. For me, it borders on a 4 or 5 and I am thinking 5 right now. Not even mentioned was the really good bread that they offered that also came with a cheese spread and olives or the very attentive service. The only drawback is that depending on what you order it can be pretty expensive. For this meal though, I will give it a 5 of 5.
236 Patriot Pl
Foxboro, MA 02035
For dinner, we went to Davio's, a "northern Italian steakhouse" that was located in Patriot Place. While we go to nice places for dinner, this place was one of the nicest for sure. The interior was really well laid out and the table had many different utensils, a true sign of upscale eating in my opinion.
For the appetizer, Philly Cheesesteak spring rolls were ordered. The description there was that it included "spicy homemade ketchup and spicy mayo". After coming from Philadelphia recently, I did not know what to expect. What came out was a sight...two spring rolls cut in half on the bias topped with onion rings on top of the 2 condiments. They were really good. The mix of cheese and beef inside the freshly fried spring roll wrapper was a great combination and the ketchup and mayo accompanied it nicely.
For dinner, I had the flat iron steak which was served with crispy potatoes and a spicy salsa. Here the steak was cooked perfectly and the meat was very tender. Again the steak was pre-sliced, but for some reason I am ok with it with cuts like this. Strange thinking, but I feel that it makes the diner get the meat in the most tender fashion as some may not realize to cut it across the bias. The meat was very flavorful and the spicy corn tomato salsa was a good balance to the meat. The potatoes soaked up all of the juices and helped impart flavor to them.
Overall, I felt this was a really good place that I would definitely recommend and go back to. For me, it borders on a 4 or 5 and I am thinking 5 right now. Not even mentioned was the really good bread that they offered that also came with a cheese spread and olives or the very attentive service. The only drawback is that depending on what you order it can be pretty expensive. For this meal though, I will give it a 5 of 5.
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| Philly cheesesteak spring rolls - very artistic |
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| potatoes and greens were underneath |
236 Patriot Pl
Foxboro, MA 02035
Parkside Rotisserie & Bar - @@
I had read about Parkside Rotisserie & Bar online and it sounded pretty interesting as a modern American eatery. It was similar to Roast in Detroit in the sense that it is a rotisserie type restaurant that cooks many of its dishes over a live fire, especially largish hunks of meat.
Walking in the restaurant seemed pretty busy and loud even though we went later at night. The volume speaks to the popularity of the place which seems to be a good thing. We were promptly seated and though there were plenty of open tables, were sat next to an occupied table. The tables are set fairly close to each other and as I discovered throughout the night that it was loud not necessarily because it was busy but because there were no “soft” textures throughout to absorb sound.
The menu was very appetizing, with many available options. Then the server comes around to tell us about the specials and throws a curveball out there…a veal chop finished on the rotisserie. I was going to go with the rotisserie duck but after the veal description I had to order that. It was served with a cilantro-type chimichuri sauce on the side and potatoes and carrots. When I got the food, I tried the veal chop first. It was surprisingly bland. It was well salted, but there was just nothing that stood out for me. Sadly the flavor was not imparted on the other items either as the vegetables seemed to be missing that extra oomph. The chimichuri sauce was ok, but my inherent dislike of cilantro made me not care for it that much. I had such high hopes for the dish and it just let me down in regards to flavor.
Sadly, I am going to give this a 2 of 5. I really wanted to like this restaurant because of the good reviews it had and the popular atmosphere, but recounting my meal made me think otherwise. My coworkers pasta (which I usually don't care for) was actually pretty tasty. It was penne with chicken, broccoli, tomatoes, in a creamy sauce. I would want to try Parkside again to see if the food was always marginal or if it was just this meal.
76 S Main St
Providence, RI 02903
Walking in the restaurant seemed pretty busy and loud even though we went later at night. The volume speaks to the popularity of the place which seems to be a good thing. We were promptly seated and though there were plenty of open tables, were sat next to an occupied table. The tables are set fairly close to each other and as I discovered throughout the night that it was loud not necessarily because it was busy but because there were no “soft” textures throughout to absorb sound.
The menu was very appetizing, with many available options. Then the server comes around to tell us about the specials and throws a curveball out there…a veal chop finished on the rotisserie. I was going to go with the rotisserie duck but after the veal description I had to order that. It was served with a cilantro-type chimichuri sauce on the side and potatoes and carrots. When I got the food, I tried the veal chop first. It was surprisingly bland. It was well salted, but there was just nothing that stood out for me. Sadly the flavor was not imparted on the other items either as the vegetables seemed to be missing that extra oomph. The chimichuri sauce was ok, but my inherent dislike of cilantro made me not care for it that much. I had such high hopes for the dish and it just let me down in regards to flavor.
Sadly, I am going to give this a 2 of 5. I really wanted to like this restaurant because of the good reviews it had and the popular atmosphere, but recounting my meal made me think otherwise. My coworkers pasta (which I usually don't care for) was actually pretty tasty. It was penne with chicken, broccoli, tomatoes, in a creamy sauce. I would want to try Parkside again to see if the food was always marginal or if it was just this meal.
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| Looks good, lacked flavor |
76 S Main St
Providence, RI 02903
Philly – a long time ago (April 22 – 24)
I am throwing in a blog about my trip to Philly that I took during Easter weekend. I was able to take the Acela down from Providence (which is a remarkably decent mode of transportation) and get some good sandwiches along with visiting family there.
There were a bunch of sandwich places that I was able to get to, including my favorite pork sandwich spot DiNic's. As always, the sandwich was perfect, with the juicy roast pork blending with sharp provolone and slightly spicy spinach. The bread held up well to the sandwich juices, however I am unable to determine the long-term firmness of the bread after it soaks up the juices since whenever I get the sandwich I eat it right away.
A second pork spot that I was able to try was George’s which was recommended to me by a coworker. I had their roast pork sandwich with provolone and greens. I tried to order spinach but they didn’t have any so I had rabe. The response I got was very South Philly, “rabe is just like spinach…both green and leafy”. So funny. Anyways as you can tell from the picture, the rabe was overcooked and dripping in water. That flavor soaked through the sandwich so it was not as flavorful as DiNic's as the water washed out the pork flavor. Again eating it instantly did not allow me to measure the sturdiness of the bread used.
Finally the third sandwich on the list was a classic cheesesteak from Pat’s – the original inventor of the cheesesteak. I find they have a consistent sandwich which is honed from the long lines that form. The meat and cheese meld together extremely well and the bread is firm enough to hold up to all of the juice/grease/cheese from the sandwich. I like it better than Geno’s located across the street.
This was a great side trip that allowed me to get some of my favorite eats in. I would say 5 of 5 for DiNic's, 3 of 5 for George's, and 4 of 5 for Pat's
DiNic's
1136 Arch St (inside Reading Terminal Market)
Philadelphia
George's Sandwich Shop
900 S 9th St
Philadelphia
Pat's King of Steaks
1237 E Passyunk Ave
Philadelphia
There were a bunch of sandwich places that I was able to get to, including my favorite pork sandwich spot DiNic's. As always, the sandwich was perfect, with the juicy roast pork blending with sharp provolone and slightly spicy spinach. The bread held up well to the sandwich juices, however I am unable to determine the long-term firmness of the bread after it soaks up the juices since whenever I get the sandwich I eat it right away.
A second pork spot that I was able to try was George’s which was recommended to me by a coworker. I had their roast pork sandwich with provolone and greens. I tried to order spinach but they didn’t have any so I had rabe. The response I got was very South Philly, “rabe is just like spinach…both green and leafy”. So funny. Anyways as you can tell from the picture, the rabe was overcooked and dripping in water. That flavor soaked through the sandwich so it was not as flavorful as DiNic's as the water washed out the pork flavor. Again eating it instantly did not allow me to measure the sturdiness of the bread used.
Finally the third sandwich on the list was a classic cheesesteak from Pat’s – the original inventor of the cheesesteak. I find they have a consistent sandwich which is honed from the long lines that form. The meat and cheese meld together extremely well and the bread is firm enough to hold up to all of the juice/grease/cheese from the sandwich. I like it better than Geno’s located across the street.
This was a great side trip that allowed me to get some of my favorite eats in. I would say 5 of 5 for DiNic's, 3 of 5 for George's, and 4 of 5 for Pat's
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| DiNic's - perfect! |
 |
| George's - overcooked rabe |
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| Pat's - very solid, the original cheesesteak |
DiNic's
1136 Arch St (inside Reading Terminal Market)
Philadelphia
George's Sandwich Shop
900 S 9th St
Philadelphia
Pat's King of Steaks
1237 E Passyunk Ave
Philadelphia
Sunday, June 26, 2011
Welcome to Pittsburgh!
My next project starts tomorrow in Pittsburgh...I was welcomed by furry people when I drove in today.
Also I do plan on updating the site more often as I have about 20 outstanding restaurants from Providence still to put up. Should I try and do Pittsburgh in real-time and fill in the old Providence places, try and catch-up in chronological order, or just dump the 20 places at once?
Also I do plan on updating the site more often as I have about 20 outstanding restaurants from Providence still to put up. Should I try and do Pittsburgh in real-time and fill in the old Providence places, try and catch-up in chronological order, or just dump the 20 places at once?
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| Anthrocon 2011 |
Wednesday, June 1, 2011
Mill's Tavern - @@@
On Thursday, April 21 I found myself still in Rhode Island as I was going straight to Philadelphia after work on Friday. Since it was a Thursday, all of my travel co-workers left for the week meaning I was able to pick a restaurant at my convenience. I had heard good things about Mill's Tavern from some other colleagues who went their earlier in the project so I decided to head over there after work.
Walking in I was greeted by a friendly host who quickly took me to my table (no bar stools for me). Since I was dining alone, I was able to get a good seat in the booths however it was pretty close to another couple at the table next to me. This time it was actually a good thing. I was able to talk to them throughout the meal and they gave me some good suggestions not only on local restaurants but also places to go in Newport as well. They were extremely friendly and it worked out really well for me. They even bought me a drink!
For my entree, I ordered the boneless short rib. The presentation when it came out was simple yet classy. It was surrounded by a ladle of beef broth with a smear of carrot-cilantro puree. I was worried that my dislike of cilantro would make me not like the puree, however it was alright. I did feel that the dish was missing some flavor balance, as the rich meat flavor was not balanced by anything light, sweet, or crunchy. I would've been in trouble if I did not order a side of mashed potatoes as that somewhat contrasted with the heavy beef flavor provided by the short rib. I also would have preferred the bone-in since it adds to the beef flavor and the tender meat would make it just fall off the bone. All told though, the beef flavor was not what was lacking, rather the contrasting bite that the meal did not provide.
I had a great time at Mill's Tavern which was definitely helped by the couple that I talked with throughout the meal. I would go back again to try some other food that they serve. They also claim to have a seasonal menu rotation that includes lots of local ingredients. However I did not think that the price of the meal was worth it which is why I almost gave it a 2. Since I would go back though, I'm going with a 3 of 5 here, but I would proceed with slight caution.
101 N Main St
Providence, RI 02903
Walking in I was greeted by a friendly host who quickly took me to my table (no bar stools for me). Since I was dining alone, I was able to get a good seat in the booths however it was pretty close to another couple at the table next to me. This time it was actually a good thing. I was able to talk to them throughout the meal and they gave me some good suggestions not only on local restaurants but also places to go in Newport as well. They were extremely friendly and it worked out really well for me. They even bought me a drink!
For my entree, I ordered the boneless short rib. The presentation when it came out was simple yet classy. It was surrounded by a ladle of beef broth with a smear of carrot-cilantro puree. I was worried that my dislike of cilantro would make me not like the puree, however it was alright. I did feel that the dish was missing some flavor balance, as the rich meat flavor was not balanced by anything light, sweet, or crunchy. I would've been in trouble if I did not order a side of mashed potatoes as that somewhat contrasted with the heavy beef flavor provided by the short rib. I also would have preferred the bone-in since it adds to the beef flavor and the tender meat would make it just fall off the bone. All told though, the beef flavor was not what was lacking, rather the contrasting bite that the meal did not provide.
I had a great time at Mill's Tavern which was definitely helped by the couple that I talked with throughout the meal. I would go back again to try some other food that they serve. They also claim to have a seasonal menu rotation that includes lots of local ingredients. However I did not think that the price of the meal was worth it which is why I almost gave it a 2. Since I would go back though, I'm going with a 3 of 5 here, but I would proceed with slight caution.
101 N Main St
Providence, RI 02903
Cheesecake Factory - @@@
On Tuesday, April 19th we went to the Cheesecake Factory, a staple restaurant during this project. It is really easy to get to due to the convenient location just outside our hotel and for overall restaurants there could be much worse that one could get. I won't go too much into the details other than the food since I am positive I have done a review of this before.
As with the night before, I ordered the pork chops. For some reason I like to order pork chops because I feel they are harder to cook at home. I have not been able to either a) grill them or b) pair them with interesting sauces like restaurants do. While the Cheesecake Factory gives you 2 pork chops, they are the standard grocery store single cut chops. I much prefer a single, thicker chop that can be cooked by various means without it turning excessively tough and dry. This happens with the thinner chops because of the higher heat which cooks through and dries out the thinner meat.
I do love the items the pork chops come with as well. Mashed potatoes, sauteed spinach, and applesauce all complement the grilled chops. All 3 of these sides are great matches with pork and are all items I especially like. The mashed potatoes are creamy and do not require gravy. The jus from the pork is sufficient to add that little extra moisture to the potatoes and spinach. The applesauce is chunky and adds extra texture and sweetness to the meal. The sweetness is actually enough for me to again not order dessert. This is a big step, especially at the Cheesecake Factory.
As mentioned earlier, this is a convenient restaurant that is more than sufficient when compared to many of the other big name chains out there. The extra bonus of good desserts has me coming here multiple times throughout the project. It is an easy call here, 3 of 5.
94 Providence Pl
Providence, RI 02903
As with the night before, I ordered the pork chops. For some reason I like to order pork chops because I feel they are harder to cook at home. I have not been able to either a) grill them or b) pair them with interesting sauces like restaurants do. While the Cheesecake Factory gives you 2 pork chops, they are the standard grocery store single cut chops. I much prefer a single, thicker chop that can be cooked by various means without it turning excessively tough and dry. This happens with the thinner chops because of the higher heat which cooks through and dries out the thinner meat.
I do love the items the pork chops come with as well. Mashed potatoes, sauteed spinach, and applesauce all complement the grilled chops. All 3 of these sides are great matches with pork and are all items I especially like. The mashed potatoes are creamy and do not require gravy. The jus from the pork is sufficient to add that little extra moisture to the potatoes and spinach. The applesauce is chunky and adds extra texture and sweetness to the meal. The sweetness is actually enough for me to again not order dessert. This is a big step, especially at the Cheesecake Factory.
As mentioned earlier, this is a convenient restaurant that is more than sufficient when compared to many of the other big name chains out there. The extra bonus of good desserts has me coming here multiple times throughout the project. It is an easy call here, 3 of 5.
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| Pork chops - compare single cut to butterflied double cut at Cassarinos |
Providence, RI 02903
Cassarinos Ristorante - @@@@
Wow, so it has been a long time since I last updated this. I have still been eating, and I have quite a backlog of photos and restaurants to talk about. Work has been pretty busy hence the sporadic postings. As our work project moves towards the later stages, I should have more time to update this. The write-ups will be shorter especially as I struggle to remember intricate details of the meals. Luckily I have the main pictures to remember the many good meals I have had lately.
On Monday, April 18th, we went out to Cassarinos, another Italian restaurant in Federal Hill. Of the 3 Italian spots that I have been to this project in Federal Hill, I liked this one the best in terms of food.
Initially when walking into the restaurant, the 4 of us were sat at a smaller square 4-top table that I felt was much to close to the other tables. It was as if all of the tables were smashed together to get the most inside the upper floor, even though they were not at capacity. I did not like this as I felt on top of the other couple that was next to us. You could definitely hear their conversation.
However once the food came, the mood changed. I am sure some sort of appetizer was ordered though I cannot remember now. I do remember my entree though and it was really good. I got the boneless pork chop stuffed with proscuitto and mozzarella. It was topped with a tomato basil cream sauce and gorgonzola cheese and served over fried potatoes. I did not expect it to be so good, especially because it was a boneless pork chop. I feel that the bone in pork chops adds much more flavor and does not dry out the meat as much. I was especially worried because the pork chop was breaded which meant that the cooking time was going to be longer. All of this was nullified when I got it because it was incredibly good. All of the flavors blended well with each other and the cheese that it was topped with was really smooth and creamy. Additionally the food was served very hot. Like fresh from the oven hot which I loved. Due to the density of the meal, the pork chop remained hot throughout the meal.
Overall I had a really enjoyable meal at Cassarinos. As mentioned previously, it was my favorite of the 3 Italian restaurants that I have been to on the Hill. I give this meal a 4 of 5 and would definitely go back for another meal.
177 Atwells Ave
Providence, RI 02903
On Monday, April 18th, we went out to Cassarinos, another Italian restaurant in Federal Hill. Of the 3 Italian spots that I have been to this project in Federal Hill, I liked this one the best in terms of food.
Initially when walking into the restaurant, the 4 of us were sat at a smaller square 4-top table that I felt was much to close to the other tables. It was as if all of the tables were smashed together to get the most inside the upper floor, even though they were not at capacity. I did not like this as I felt on top of the other couple that was next to us. You could definitely hear their conversation.
However once the food came, the mood changed. I am sure some sort of appetizer was ordered though I cannot remember now. I do remember my entree though and it was really good. I got the boneless pork chop stuffed with proscuitto and mozzarella. It was topped with a tomato basil cream sauce and gorgonzola cheese and served over fried potatoes. I did not expect it to be so good, especially because it was a boneless pork chop. I feel that the bone in pork chops adds much more flavor and does not dry out the meat as much. I was especially worried because the pork chop was breaded which meant that the cooking time was going to be longer. All of this was nullified when I got it because it was incredibly good. All of the flavors blended well with each other and the cheese that it was topped with was really smooth and creamy. Additionally the food was served very hot. Like fresh from the oven hot which I loved. Due to the density of the meal, the pork chop remained hot throughout the meal.
Overall I had a really enjoyable meal at Cassarinos. As mentioned previously, it was my favorite of the 3 Italian restaurants that I have been to on the Hill. I give this meal a 4 of 5 and would definitely go back for another meal.
177 Atwells Ave
Providence, RI 02903
Wednesday, May 11, 2011
Haruki East - @@@
On Wednesday, April 13, we had a psuedo team night at a Japanese restaurant called Haruki East. I say it was a psuedo team night because it was more impromptu as opposed to planned however 4 of the 8 team members were present so can be classified as such (my rules). This was a sushi themed Japanese restaurant as opposed to a hibatchi grill Japanese style. I clearly did not select this place.
I was late getting to the restaurant due to some work that I needed to finish up. When I got there, everyone had ordered some apps and sushi-ish items. I tried a few of them, there were not too many memorable ones at least now. I ordered a chicken spring roll that I knew was not the traditional spring roll format. It had additional elements such as burdock(?) and lettuce. I wanted to try it because it sounded different. I did not finish it as I did not think it was that good, but the full disclosure here is that I wanted to try it out.
For my main meal, I ordered the teriyaki ribeye. It was also served with potatoes and green beans. The sides were pretty good, the green beans were still crunchy and the potatoes flavorful. I thought the steak was really flavorful as well. In addition to the slightly sweet marinade that it had, there were also full peppercorns giving it a peppery bite. The flavor contrast worked well on the steak I felt. Due to the marinade, I also thought the meat was very tender. Ribeye is generally tender but the marinade enhanced and flavored the dish. One interesting thing was that the meat was pre-sliced. I am still undecided on it as I still cut the strips so it was not that it saved me time but rather more for presentation? What do you think about pre-slicing your food at restaurants?
One other interesting item of note at the restaurant was the ordering process. We have some coworkers that ask the server what they would recommend to eat and then take that. It really elimantes the viewing of the menu and works well for those that either have restrictions (vegetarian) or are open to anything. I like the concept since the server will usually pick a specialty or a personal favorite. My coworker did this to our server tonight and the server was clearly stumped and confused. He said he would take any sushi that she ordered for him and she did not understand this. She named numerous fishes and sushi types and they were all fine for him. After her initial confusion of the concept, she was able to order what my coworker said were good dishes. An interesting ordering technique that I figured I would share...
This place was busy on the weekday even though we dined after 8 pm showing that it is a well-known place around town. That is always a good sign. I thought my ribeye was good and almost a 4, however the sushi aspect and non-memorable appetizers did knock it down a point. I give it a 3 of 5. I feel those that like sushi would appreciate it more and is really on the border of getting a 4. I would recommend it to others looking for this type of food.
172 Wayland
Providence, RI 02906
I was late getting to the restaurant due to some work that I needed to finish up. When I got there, everyone had ordered some apps and sushi-ish items. I tried a few of them, there were not too many memorable ones at least now. I ordered a chicken spring roll that I knew was not the traditional spring roll format. It had additional elements such as burdock(?) and lettuce. I wanted to try it because it sounded different. I did not finish it as I did not think it was that good, but the full disclosure here is that I wanted to try it out.
For my main meal, I ordered the teriyaki ribeye. It was also served with potatoes and green beans. The sides were pretty good, the green beans were still crunchy and the potatoes flavorful. I thought the steak was really flavorful as well. In addition to the slightly sweet marinade that it had, there were also full peppercorns giving it a peppery bite. The flavor contrast worked well on the steak I felt. Due to the marinade, I also thought the meat was very tender. Ribeye is generally tender but the marinade enhanced and flavored the dish. One interesting thing was that the meat was pre-sliced. I am still undecided on it as I still cut the strips so it was not that it saved me time but rather more for presentation? What do you think about pre-slicing your food at restaurants?
One other interesting item of note at the restaurant was the ordering process. We have some coworkers that ask the server what they would recommend to eat and then take that. It really elimantes the viewing of the menu and works well for those that either have restrictions (vegetarian) or are open to anything. I like the concept since the server will usually pick a specialty or a personal favorite. My coworker did this to our server tonight and the server was clearly stumped and confused. He said he would take any sushi that she ordered for him and she did not understand this. She named numerous fishes and sushi types and they were all fine for him. After her initial confusion of the concept, she was able to order what my coworker said were good dishes. An interesting ordering technique that I figured I would share...
This place was busy on the weekday even though we dined after 8 pm showing that it is a well-known place around town. That is always a good sign. I thought my ribeye was good and almost a 4, however the sushi aspect and non-memorable appetizers did knock it down a point. I give it a 3 of 5. I feel those that like sushi would appreciate it more and is really on the border of getting a 4. I would recommend it to others looking for this type of food.
172 Wayland
Providence, RI 02906
Lili Marlene's - @@@
Wow, incredible backlog of restaurants to look at. On Tuesday April 12, we went to a local bar called Lili Marlene's that is also on Federal Hill. Even though there are mostly Italian restaurants in Federal Hill, there are the assorted other types too including Chinese and American. I learned of Lili Marlene's online through yelp listing good burger spots and a coworker also said it was pretty good.
Walking in it was clear this was the dive bar that the online reviews noted. It was a tiny spot with 4 tables. It was also relatively dark similar in manner to Red Coat Tavern in Detroit. We were able to get a table easily as it was self-serve seating and looked at their expansive menu. And by expansive I mean hamburger, cheeseburger, fries, or rings. They also had a few appetizer selections that were inspired by bar food.
To start, I ordered some sliced sausage with spicy mustard that was really good. The sausage was cooked well and even though it was sliced it was still juicy. The mustard was flavorful and added a nice, cool contrast to the warm sausage.
For dinner I opted for the cheeseburger and fries. If the menu reminded you of Miller's Bar in Detroit, the burger presentation was similar as well in that it was simple. Burger came with no-frills, just bun, patty, lettuce, and tomato. One thing I noticed was the white American cheese that is always used out east. I have not seen the yellow American used at all. As for the taste, the burger was plain and simple, not overly juicy. To me, it seemed like a normal burger that was on the smallish side. I did order another one as I was pretty hungry that day. I did like the fries as they were the thinner, crispier type that I prefer. They were not shoestring size, but more the shape of McDonald's than anything else.
I thought this place was a good place to hang out and get some food and drinks. They also have free pool at least on the day I was there which is always a bonus. Though the burger was not outstanding, I thought overall it was a cool, local spot that I would go back to if I wanted to hang out in an informal setting. With this, I give it a 3 of 5.
422 Atwells Ave
Providence, RI 02909
Walking in it was clear this was the dive bar that the online reviews noted. It was a tiny spot with 4 tables. It was also relatively dark similar in manner to Red Coat Tavern in Detroit. We were able to get a table easily as it was self-serve seating and looked at their expansive menu. And by expansive I mean hamburger, cheeseburger, fries, or rings. They also had a few appetizer selections that were inspired by bar food.
To start, I ordered some sliced sausage with spicy mustard that was really good. The sausage was cooked well and even though it was sliced it was still juicy. The mustard was flavorful and added a nice, cool contrast to the warm sausage.
For dinner I opted for the cheeseburger and fries. If the menu reminded you of Miller's Bar in Detroit, the burger presentation was similar as well in that it was simple. Burger came with no-frills, just bun, patty, lettuce, and tomato. One thing I noticed was the white American cheese that is always used out east. I have not seen the yellow American used at all. As for the taste, the burger was plain and simple, not overly juicy. To me, it seemed like a normal burger that was on the smallish side. I did order another one as I was pretty hungry that day. I did like the fries as they were the thinner, crispier type that I prefer. They were not shoestring size, but more the shape of McDonald's than anything else.
I thought this place was a good place to hang out and get some food and drinks. They also have free pool at least on the day I was there which is always a bonus. Though the burger was not outstanding, I thought overall it was a cool, local spot that I would go back to if I wanted to hang out in an informal setting. With this, I give it a 3 of 5.
422 Atwells Ave
Providence, RI 02909
Monday, April 25, 2011
New Peking - @@@@@
I normally do not blog about local eateries, however felt that this was an exception to the rule. Those following the current favorites link on the right sidebar know that I feel this place has my favorite pork chops. So when meeting a friend for lunch on Friday, April 8 we decided to go here as it was centrally located for both of us.
Naturally I ordered the pork chops. They are thin-cut and lightly breaded in what I assume is corn starch or flour and then wok fried. They are also mixed with a combination of garlic, jalapenos, and peppers. The resulting taste is amazing as they all mix together while the hot oil still barely covering the fried pork chop enhances the flavor. The portion is also large so that results in leftovers for late-night snacking. Interestingly enough when I eat the leftovers I generally do not heat them up. The medley of peppers and garlic seem to get stronger as it ages and the breaded pork chops are still tasty cold.
I would definitely recommend New Peking for the person that wants to try some Chinese that is not the usual popular Cantonese style. The addition of the spices and jalapenos give this food an extra kick that may surprise those used to the more traditionally thought of Chinese food. Clear 5 of 5 rating for the pork chops meal.
29105 Ford Rd
Garden City, MI 48135
Naturally I ordered the pork chops. They are thin-cut and lightly breaded in what I assume is corn starch or flour and then wok fried. They are also mixed with a combination of garlic, jalapenos, and peppers. The resulting taste is amazing as they all mix together while the hot oil still barely covering the fried pork chop enhances the flavor. The portion is also large so that results in leftovers for late-night snacking. Interestingly enough when I eat the leftovers I generally do not heat them up. The medley of peppers and garlic seem to get stronger as it ages and the breaded pork chops are still tasty cold.
I would definitely recommend New Peking for the person that wants to try some Chinese that is not the usual popular Cantonese style. The addition of the spices and jalapenos give this food an extra kick that may surprise those used to the more traditionally thought of Chinese food. Clear 5 of 5 rating for the pork chops meal.
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| colors alone should indicate the amount of flavor this dish has |
29105 Ford Rd
Garden City, MI 48135
Five Guys - @@
Wednesday, April 6 we went to Five Guys, the hamburger chain best known for filling your take out bag with fries regardless of the size you order. No picture was taken here due to the limited amount of room at the table especially with half of the fries still in the bag. I do not like this mainly because I dont like the fries. If the fries were better, I would love packing the fries into the bag. But the fries are thicker cut with the skin on still and fried in peanut oil I think. I would prefer vegetable oil as I just think the peanut oil gives it a stranger flavor. The cheeseburger was ok, nothing special. I also got a bacon wrapped hot dog that was not as good as I was picturing. Give me a coney dog anyday.
While the food was passable, I still have to give this a 2 of 5. Normally I would go for the 3 because it was standard, but got it got knocked down because 1) mass quantity of not good fries does not make them better and 2) dinner should not be at a fast food spot. I am definitely biased in the fact that I want to have dinner at a place that serves you rather than go up to the counter after a long day at work. I equate the counter with lunch spots. I am sure there are exceptions to this rule, but I am not making one for Five Guys.
1080 Fall River Ave
Seekonk, MA 02771
While the food was passable, I still have to give this a 2 of 5. Normally I would go for the 3 because it was standard, but got it got knocked down because 1) mass quantity of not good fries does not make them better and 2) dinner should not be at a fast food spot. I am definitely biased in the fact that I want to have dinner at a place that serves you rather than go up to the counter after a long day at work. I equate the counter with lunch spots. I am sure there are exceptions to this rule, but I am not making one for Five Guys.
1080 Fall River Ave
Seekonk, MA 02771
Red Stripe - @@@
On Tuesday, April 5, we went to Red Stripe in the Wayland Square section of Providence. I had read good things online about this restaurant being that it was local and reasonably priced. Walking in, it was a nice place that had a neighborhoody feel. It was not too big of an eating area and had an exposed kitchen.
While looking through the menu, I noticed an interesting sounding side item…a “slow cooked giant 14 oz veal & beef meatball”! I had to try it even though it seemed like a side for the pasta. I asked for the meatball with a little red sauce as an appetizer after getting confirmation from a few others that they would help eat it. The server said he has never had that request before which I found quite amusing. When it came out, it was large, but not nearly as large as I was picturing. While sharing it, I definitely could’ve eaten it all. It was good with the meat mixed well giving it a light feel. Perhaps that is why I felt like it wasn’t filling me up as much due to the combination of meats.
For my entrée, I ordered the Red Stripe shepherds pie. It was their take on the traditional English dish, except instead of beef they used Long Island duck confit. It sounded quite exotic as it was also mixed with peas, corn, mashed potatoes and a demi-glaze. After ordering the meatball, the server indicated that I would “definitely have left-overs” so that was also a good thing. When it came out, the shepherds pie was served in an individual cast iron skillet. I liked this as it 1) kept the food warm throughout the meal and 2) ensured it was prepared individually as opposed to a large pan of food. There was also a good amount of duck that was layered on the bottom, however it seemed to be lacking that extreme richness that I have associated with duck. The vegetables were mixed throughout and the pie was topped with mashed potatoes in an otherwise similar function to regular shepherds pie. One interesting thing that I noticed was that the filling was not liquidy at all. I am used to the filling being more gravy-like similar to a chicken pot pie. Here it seemed like the filling and potatoes were 2 distinct items that were combined to form the dish. Even with that issue out there, I still finished the normal sized portion easily.
This is the type of place that I like trying out. A local eatery that has some non-typical dishes and not part of the corporate downtown area. The surrounding Wayland Square area also had potential for additional trips back due to its unique eateries and shops such as this one. While giving this place a 3 of 5, I would always choose this over more commercial chains like TGI Fridays and Max & Ermas.
465 Angell St
Providence, RI 02906
While looking through the menu, I noticed an interesting sounding side item…a “slow cooked giant 14 oz veal & beef meatball”! I had to try it even though it seemed like a side for the pasta. I asked for the meatball with a little red sauce as an appetizer after getting confirmation from a few others that they would help eat it. The server said he has never had that request before which I found quite amusing. When it came out, it was large, but not nearly as large as I was picturing. While sharing it, I definitely could’ve eaten it all. It was good with the meat mixed well giving it a light feel. Perhaps that is why I felt like it wasn’t filling me up as much due to the combination of meats.
For my entrée, I ordered the Red Stripe shepherds pie. It was their take on the traditional English dish, except instead of beef they used Long Island duck confit. It sounded quite exotic as it was also mixed with peas, corn, mashed potatoes and a demi-glaze. After ordering the meatball, the server indicated that I would “definitely have left-overs” so that was also a good thing. When it came out, the shepherds pie was served in an individual cast iron skillet. I liked this as it 1) kept the food warm throughout the meal and 2) ensured it was prepared individually as opposed to a large pan of food. There was also a good amount of duck that was layered on the bottom, however it seemed to be lacking that extreme richness that I have associated with duck. The vegetables were mixed throughout and the pie was topped with mashed potatoes in an otherwise similar function to regular shepherds pie. One interesting thing that I noticed was that the filling was not liquidy at all. I am used to the filling being more gravy-like similar to a chicken pot pie. Here it seemed like the filling and potatoes were 2 distinct items that were combined to form the dish. Even with that issue out there, I still finished the normal sized portion easily.
This is the type of place that I like trying out. A local eatery that has some non-typical dishes and not part of the corporate downtown area. The surrounding Wayland Square area also had potential for additional trips back due to its unique eateries and shops such as this one. While giving this place a 3 of 5, I would always choose this over more commercial chains like TGI Fridays and Max & Ermas.
 |
| 14 oz meatball app - pretty straightforward |
 |
| unique shepherds pie with shredded duck instead of beef and/or lamb |
465 Angell St
Providence, RI 02906
Tuesday, April 19, 2011
La Creperie - NR
After eating at Kartabar, we continued walking the streets of Brown and stumbled across this small creperie that was literally down an alley. I do not think google maps would find it. As we passed the trash canisters in the alley, my coworker commented that we were crazy going down there after only seeing a sign on Thayer St pointing down the alley to this place (it was not that far down the alley). I can not comment on the crepes as I didn't get one even though they smelled pretty good. I was too full. Instead I opted for a fruit smoothie that had too much apple juice in it. The main reason I found this spot blog-worthy was the music they were playing. I got to listen to 3 tracks of Gang Starr's Moment of Truth while I was waiting for my smoothie. Full disclosure - the wait wasn't that long; it was just that I wanted to hear more of "Above the Clouds". I need to dig that cd out of the boxes again. No rating due to me not trying a crepe.
82 Fones Aly
Providence, RI 02906
82 Fones Aly
Providence, RI 02906
Kartabar - @@@@
On Monday, April 4 we went to Kartabar, a restaurant in the campus section of Brown University. Feeling adventurous after work, we decided to drive over to the "college hill" section of Providence where Brown is to check out the offerings over there. From what I gathered, the main street in this area is Thayer St with different restaurants and stores branching a few blocks out from Thayer. Being my main frame of reference is U of M, I would more closely relate Thayer to State St in Ann Arbor. It is not quite as undergrady as South U but not as dressy as Main St. Thayer St has the pizza spots (rolled into a cone nonetheless!), burritos, sushi, and various other sit-down restaurants. Interestingly I noticed quite a few of the sit-down restaurants were Mediterranean-inspired places. Lamb and hummus were well represented it seemed. Also talking to the host at Kartabar, most of the area is owned by the same person similarly to Ann Arbor. After walking the blocks and looking at various menus, we decided on Kartabar mainly because a large party had just emptied into the streets with smiles on their faces.
Kartabar was a restaurant that seemed to turn into a lounge/club?? on weekends and later at night. It had a cool vibe with some pretty good music going on. It was more late 90's, early 00's R&B that I havent heard in a while. There was also a side room that they probably open up on the weekends for the festivities. I really enjoyed the layout and the music, with the type of interior where you think the entrees are pricey. To my surprise they were not. A hamburger was like $7 which seems really cheap even in a college area. Since it wasnt too busy, I wonder if people have the perception that it is more expensive than it really is.
I ordered the french onion soup as an appetizer that was oozing cheese. The broth was really good and flavorful, and the onions were cooked down appropriately; nice and carmelized. This is important since I do not like the strong, crunchy texture of onions. One interesting take on the soup was the topping of swiss cheese as opposed to the more classic gruyere. They also used a smaller piece of bread in the soup than the normal large crouton.
For dinner I ordered something that I rarely think of...grilled turkey. It said it was marinated with garlic, herbs, and white wine. For some reason all I could think of was the turkey served at Thanksgiving - sliced turkey that was maybe finished on the grill. This was not what I got at all. Instead it was 2 large chunks of turkey breast similar to chicken breasts that were cooked on the grill. It was actually very good. I am not sure if the marinade made it good or what, but the meat was very tender and juicy. Cooking it on the grill gave it additional flavor than baking or even pan-searing it seemed. I was very pleased even though it was not what I was picturing when I ordered it. It was accompanied with mashed potatoes (so-so) and steamed vegetables which were not overcooked which is all I can ask with steamed veggies.
I thought this place was a great find that we just stumbled across. The interior and music were cool and the food was surprisingly good as well. It was a good place to hang out, relax, and get some good, reasonably priced food. Overall a 4 of 5 and I would definitely go back again. Reading reviews online, it seems it turns very clubby on the weekend nights, so I would advise if you are going for dinner to go during the week.
284 Thayer St
Providence, RI 02906
Kartabar was a restaurant that seemed to turn into a lounge/club?? on weekends and later at night. It had a cool vibe with some pretty good music going on. It was more late 90's, early 00's R&B that I havent heard in a while. There was also a side room that they probably open up on the weekends for the festivities. I really enjoyed the layout and the music, with the type of interior where you think the entrees are pricey. To my surprise they were not. A hamburger was like $7 which seems really cheap even in a college area. Since it wasnt too busy, I wonder if people have the perception that it is more expensive than it really is.
I ordered the french onion soup as an appetizer that was oozing cheese. The broth was really good and flavorful, and the onions were cooked down appropriately; nice and carmelized. This is important since I do not like the strong, crunchy texture of onions. One interesting take on the soup was the topping of swiss cheese as opposed to the more classic gruyere. They also used a smaller piece of bread in the soup than the normal large crouton.
For dinner I ordered something that I rarely think of...grilled turkey. It said it was marinated with garlic, herbs, and white wine. For some reason all I could think of was the turkey served at Thanksgiving - sliced turkey that was maybe finished on the grill. This was not what I got at all. Instead it was 2 large chunks of turkey breast similar to chicken breasts that were cooked on the grill. It was actually very good. I am not sure if the marinade made it good or what, but the meat was very tender and juicy. Cooking it on the grill gave it additional flavor than baking or even pan-searing it seemed. I was very pleased even though it was not what I was picturing when I ordered it. It was accompanied with mashed potatoes (so-so) and steamed vegetables which were not overcooked which is all I can ask with steamed veggies.
I thought this place was a great find that we just stumbled across. The interior and music were cool and the food was surprisingly good as well. It was a good place to hang out, relax, and get some good, reasonably priced food. Overall a 4 of 5 and I would definitely go back again. Reading reviews online, it seems it turns very clubby on the weekend nights, so I would advise if you are going for dinner to go during the week.
 |
| not sliced turkey at all |
284 Thayer St
Providence, RI 02906
Shogun Steak & Seafood - @@@
On Wednesday, March 30 we had an informal team dinner at Shogun, a hibachi-style restaurant down by the airport. It was informal in the sense that we were working late and everyone just seemed to be hungry at the same time and we decided to go out. Shogun was an interesting choice since we were all hungry and it was not that close to work. However some wanted sushi so this was suggested.
I feel that if you have been to one hibachi restaurant, you have been to them all. Case in point with Shogun. One interesting "feature" was that the building literally looked like someone's house on the outside, definitely not like a restaurant much less a Japanese one. But once inside you could see the familiar hibachi grills (there were about 8) with a bar in the back.
I ordered the steak and chicken combo which you may know comes with soup, salad, vegetables, fried rice, and shrimp appetizer. Soup was a basic miso soup which is always ok. The salad is pretty straightforward iceberg lettuce, tomato, cabbage and a ginger-orange dressing (I think). I am not a huge fan of the vegetables just due to the type they use as opposed to how they cook them. The fried rice is pretty normal as well, however here it was rather moist, which is kind of odd for fried rice. It was at a hibachi grill though that I learned to add both butter and sesame seeds to mine for added texture and flavor. Shrimp is what you expect when put on a flat-top. The steak was a strip steak that they sear off and then cut into cubes. They also mix in butter to create an extra richness. It was alright, but since it was cut into cubes, it was cooked more medium than medium-rare. The chicken was seared and cubed again and cooked off. It was average in terms of flavor (slight seasoning with salt/pepper and garlic with more butter).
There was also sushi ordered which I tried (spicy tuna plus some other crazy concoctions). I figured why not try it while it as there. I notice I take like one bite max so the amount of fish that I taste is minimized. Is that how you are supposed to eat sushi?? Fried dumplings (goyza) were also ordered as an appetizer which were pretty good.
All told, the experience here was pretty good. It is always interesting watching the chef in front of you, however there were no key learnings like with the fried rice. The food was average tasting so I would give this a 3 of 5. I would go back, but would also want to try other offerings first. I would also recommend this type of place with a group of people as it is always more comfortable sitting at a table with a bunch of people you know as opposed to half strangers.
76 Jefferson Blvd
Warwick, RI 02888
I feel that if you have been to one hibachi restaurant, you have been to them all. Case in point with Shogun. One interesting "feature" was that the building literally looked like someone's house on the outside, definitely not like a restaurant much less a Japanese one. But once inside you could see the familiar hibachi grills (there were about 8) with a bar in the back.
I ordered the steak and chicken combo which you may know comes with soup, salad, vegetables, fried rice, and shrimp appetizer. Soup was a basic miso soup which is always ok. The salad is pretty straightforward iceberg lettuce, tomato, cabbage and a ginger-orange dressing (I think). I am not a huge fan of the vegetables just due to the type they use as opposed to how they cook them. The fried rice is pretty normal as well, however here it was rather moist, which is kind of odd for fried rice. It was at a hibachi grill though that I learned to add both butter and sesame seeds to mine for added texture and flavor. Shrimp is what you expect when put on a flat-top. The steak was a strip steak that they sear off and then cut into cubes. They also mix in butter to create an extra richness. It was alright, but since it was cut into cubes, it was cooked more medium than medium-rare. The chicken was seared and cubed again and cooked off. It was average in terms of flavor (slight seasoning with salt/pepper and garlic with more butter).
There was also sushi ordered which I tried (spicy tuna plus some other crazy concoctions). I figured why not try it while it as there. I notice I take like one bite max so the amount of fish that I taste is minimized. Is that how you are supposed to eat sushi?? Fried dumplings (goyza) were also ordered as an appetizer which were pretty good.
All told, the experience here was pretty good. It is always interesting watching the chef in front of you, however there were no key learnings like with the fried rice. The food was average tasting so I would give this a 3 of 5. I would go back, but would also want to try other offerings first. I would also recommend this type of place with a group of people as it is always more comfortable sitting at a table with a bunch of people you know as opposed to half strangers.
76 Jefferson Blvd
Warwick, RI 02888
Sunday, April 17, 2011
Tortilla Flats - @@
Wow, it has been a long time since I have updated this. Been pretty busy with work but still have been eating! I went to this restaurant on Monday, March 28 after hearing good things about this place.
When I walked in, the place was designed like a neighborhood establishment with artifacts on the wall. Not sure if this was done intentionally like an Applebee's or that is what they grew to add, but it looked pretty neat. However when seated at a booth, the bench was incredibly uncomfortable! We are talking 90 degree benches that were all wood, not meant for lounging obviously. In fact, we asked to be switched to a table where they had more comfortable wood chairs.
Once settled into the "comfortable" wood chairs at the table, I expected to get some chips and salsa with the drinks. To my surprise, they had to be ordered as an appetizer. I thought chips and salsa were always included similarly to bread at Italian restaurants and pitas at Mediteranean restaurants. Strike 2...
For my main dish, I ordered the Chile Rellenos. These are green chile's stuffed with meat and lightly fried. They are then topped with a sauce and served with the traditional beans and rice. The concept is really good and I was hoping for something that resembled the chile rellenos that I had in Arizona. I knew they probably wouldnt be as good, but they were only ok. The meat was not that flavorful and I wished there was some cheese melted on top for extra flavor.
I did order desert here...fried ice cream. I havent had that in a while and forgot what it tasted like. Here it did not taste that good as it was too cereal-ly. The ice cream ball seemed too small for the amount of corn flakes they used so that kind of overpowered the taste. I think drizzled honey would've went better with it compared to the melted chocolate sauce.
Overall I gave Tortilla Flats a 2 of 5 due to the complaints above. The seating, chips and salsa, and not so good food would have me try many of the other Mexican restaurants in RI before coming back here. To be fair, the drinks are supposed to be made stronger than normal so that may be a plus for those that are seeking margaritas. Otherwise I would head elsewere.
355 Hope St
Providence, RI 02906
When I walked in, the place was designed like a neighborhood establishment with artifacts on the wall. Not sure if this was done intentionally like an Applebee's or that is what they grew to add, but it looked pretty neat. However when seated at a booth, the bench was incredibly uncomfortable! We are talking 90 degree benches that were all wood, not meant for lounging obviously. In fact, we asked to be switched to a table where they had more comfortable wood chairs.
Once settled into the "comfortable" wood chairs at the table, I expected to get some chips and salsa with the drinks. To my surprise, they had to be ordered as an appetizer. I thought chips and salsa were always included similarly to bread at Italian restaurants and pitas at Mediteranean restaurants. Strike 2...
For my main dish, I ordered the Chile Rellenos. These are green chile's stuffed with meat and lightly fried. They are then topped with a sauce and served with the traditional beans and rice. The concept is really good and I was hoping for something that resembled the chile rellenos that I had in Arizona. I knew they probably wouldnt be as good, but they were only ok. The meat was not that flavorful and I wished there was some cheese melted on top for extra flavor.
I did order desert here...fried ice cream. I havent had that in a while and forgot what it tasted like. Here it did not taste that good as it was too cereal-ly. The ice cream ball seemed too small for the amount of corn flakes they used so that kind of overpowered the taste. I think drizzled honey would've went better with it compared to the melted chocolate sauce.
Overall I gave Tortilla Flats a 2 of 5 due to the complaints above. The seating, chips and salsa, and not so good food would have me try many of the other Mexican restaurants in RI before coming back here. To be fair, the drinks are supposed to be made stronger than normal so that may be a plus for those that are seeking margaritas. Otherwise I would head elsewere.
 |
| chile rellenos - needs more cheese! |
 |
| fried ice cream - too little ice cream, too many corn flakes |
355 Hope St
Providence, RI 02906
Sunday, April 3, 2011
Camille's - @@@@
On Tuesday the 22nd, we went to Camille's, an Italian restaurant on Federal Hill. As mentioned previously with Andino's, there are Italian restaurants aplenty on the Hill. Without knowing which are good, one could walk around and there would be some sort of restaurant with historical significance. That's what we did. We literally found parking and walked into the first Italian restaurant we saw. I did joke to go to the Chinese restaurant on the Hill, but that was not well received...
Camille's is a relatively expensive restaurant and one of the dishes that I was thinking of getting was the daily special (no listed price), so I did not order an appetizer. The bread and butter provided was better than Andino's and we ate that while waiting for the food.
I ordered the veal porterhouse which also came with parmesan mashed potatoes and sauteed broccoli rabe. Again it was a thick cut veal chop that was presented brilliantly with a 2 green flowers(?) that made it look like antennae. The veal was ordered medium-rare and it was also cooked correctly, more so again than Andino's. The veal was tender as expected but also not dry. The wine sauce reduction also helped to flavor and moisten the meat. The potatoes were really good as the saltiness of the parmesan helped flavor with the sharpness. The combination of the oil from the sauteed rabe and reduced sauce helped add to the flavor of the potatoes. I also thought the rabe was cooked well as it was tender but also had a snap to the stems. The garlic and oil combination is always a winner too.
I struggled with the rating of this place. On almost all levels I thought that it was better than Andino's, but not by much. At least not a whole ranking higher. I guess if there was ever a time for half rankings this would be it, however the point of no half rankings is to make the decision. Therefore for this meal, I give it a 4 of 5 due to the direct comparison of Andino's where it won out as well as the overall "niceness" of this place. It was clearly a more upscale restaurant that may or may not have liked us being so loud with our joking and conversation. Luckily it was empty enough and rather large so it did not matter. Overall a good restaurant that I would recommend but at the same time I would try others on the Hill before coming back here.
71 Bradford St
Providence, RI 02903
Camille's is a relatively expensive restaurant and one of the dishes that I was thinking of getting was the daily special (no listed price), so I did not order an appetizer. The bread and butter provided was better than Andino's and we ate that while waiting for the food.
I ordered the veal porterhouse which also came with parmesan mashed potatoes and sauteed broccoli rabe. Again it was a thick cut veal chop that was presented brilliantly with a 2 green flowers(?) that made it look like antennae. The veal was ordered medium-rare and it was also cooked correctly, more so again than Andino's. The veal was tender as expected but also not dry. The wine sauce reduction also helped to flavor and moisten the meat. The potatoes were really good as the saltiness of the parmesan helped flavor with the sharpness. The combination of the oil from the sauteed rabe and reduced sauce helped add to the flavor of the potatoes. I also thought the rabe was cooked well as it was tender but also had a snap to the stems. The garlic and oil combination is always a winner too.
I struggled with the rating of this place. On almost all levels I thought that it was better than Andino's, but not by much. At least not a whole ranking higher. I guess if there was ever a time for half rankings this would be it, however the point of no half rankings is to make the decision. Therefore for this meal, I give it a 4 of 5 due to the direct comparison of Andino's where it won out as well as the overall "niceness" of this place. It was clearly a more upscale restaurant that may or may not have liked us being so loud with our joking and conversation. Luckily it was empty enough and rather large so it did not matter. Overall a good restaurant that I would recommend but at the same time I would try others on the Hill before coming back here.
71 Bradford St
Providence, RI 02903
Wednesday, March 30, 2011
Joe's American Bar and Grill - @@@
Last Monday the 21st, my coworker and I went to Joe's due to both curiousity and convenience. Driving to work Monday morning, the restaurant was spotted while waiting for the stoplight to get to the freeway. It is also extremely close to the hotel and I could probably see it if I looked out the window now.
The simplest way to describe Joe's is to name off a common mall restaurant and picture that except with chandeliers (upscale?). Applebees, TGIFridays, Ruby Tuesdays, etc except the theme here is obviously America. I remarked during dinner that the server had to wear a not-too-sweet American flag tie as part of the theme. Clearly I am not anti-American, but no lie American flag ties are ugly.
Since I had to drop off my car rental, dinner was a little later. Being always hungry, spinach and artichoke dip was ordered immediately as an appetizer. Very interestingly, as dipping items were the normal tortilla chips, pita chips, but also carrots and celery?!? Since I like carrots, I had to try it with the dip, which I can only assume is what it is for. I would not recommend it. The refrigerated carrots did not go well with the dip that came straight from the oven. Too much of a contrast. The tortilla and pita chips also seemed stale, but it was saved by using the free bread provided as opposed to anything that was provided with the dish.
For my main course, I ordered the ribs. They were spectacularly average. Nothing special, just decent food. The baby back ribs were again very tender, leading me to think they were only finished on the grill. The full rack here did seem larger than the rack at Outback, so that was a plus. The sauce was ok as well. Sides were broccoli and fries, which as you can guess were average. It was steamed broccoli so pretty straightforward and did not have anything special added (the menu said garlic but that was marginal at best). The fries were somewhat crispy and thicker-cut.
As if that wasn't enough, we decided to get a dessert as well. I forget exactly what it was called, but it was a large slice of ice cream cake piled high with whipped cream. The crust was Oreo crumbs and the body of the cake was coffee ice cream. Drizzled with chocolate sauce, it was a favorite at the table. The best way I can describe it is chocolate mud pie.
As you can guess from the theme of this post, this restaurant was average at best. Nothing spectacular, just a regular place to get food as you shop or stay close downtown. Though rated a 3 of 5, I would equate it to the Outback 3 rating as opposed to the Andino's 3 rating. In closing, I noticed an odd menu description ...the "Joe's Prime Rib Challenge". This was described as a double cut of prime rib (24 oz) served on the bone. My main complaint here is: whats the challenge? It did not indicate anything special you could win if you finished it or a name on the wall or something like that. That is not exciting. Oh well, not that I should try it, but I am confident that I would have dominated it regardless.
148 Providence Pl
Providence, RI 02903
The simplest way to describe Joe's is to name off a common mall restaurant and picture that except with chandeliers (upscale?). Applebees, TGIFridays, Ruby Tuesdays, etc except the theme here is obviously America. I remarked during dinner that the server had to wear a not-too-sweet American flag tie as part of the theme. Clearly I am not anti-American, but no lie American flag ties are ugly.
Since I had to drop off my car rental, dinner was a little later. Being always hungry, spinach and artichoke dip was ordered immediately as an appetizer. Very interestingly, as dipping items were the normal tortilla chips, pita chips, but also carrots and celery?!? Since I like carrots, I had to try it with the dip, which I can only assume is what it is for. I would not recommend it. The refrigerated carrots did not go well with the dip that came straight from the oven. Too much of a contrast. The tortilla and pita chips also seemed stale, but it was saved by using the free bread provided as opposed to anything that was provided with the dish.
For my main course, I ordered the ribs. They were spectacularly average. Nothing special, just decent food. The baby back ribs were again very tender, leading me to think they were only finished on the grill. The full rack here did seem larger than the rack at Outback, so that was a plus. The sauce was ok as well. Sides were broccoli and fries, which as you can guess were average. It was steamed broccoli so pretty straightforward and did not have anything special added (the menu said garlic but that was marginal at best). The fries were somewhat crispy and thicker-cut.
As if that wasn't enough, we decided to get a dessert as well. I forget exactly what it was called, but it was a large slice of ice cream cake piled high with whipped cream. The crust was Oreo crumbs and the body of the cake was coffee ice cream. Drizzled with chocolate sauce, it was a favorite at the table. The best way I can describe it is chocolate mud pie.
As you can guess from the theme of this post, this restaurant was average at best. Nothing spectacular, just a regular place to get food as you shop or stay close downtown. Though rated a 3 of 5, I would equate it to the Outback 3 rating as opposed to the Andino's 3 rating. In closing, I noticed an odd menu description ...the "Joe's Prime Rib Challenge". This was described as a double cut of prime rib (24 oz) served on the bone. My main complaint here is: whats the challenge? It did not indicate anything special you could win if you finished it or a name on the wall or something like that. That is not exciting. Oh well, not that I should try it, but I am confident that I would have dominated it regardless.
 |
| ribs, fries, and broccoli. also notice leftover carrots from spinach and artichoke dip |
 |
| mud pie desert - pretty good |
Providence, RI 02903
Monday, March 28, 2011
Madeira - @@@@
Last Wednesday March 16th (wow, that's what dual March Madnesses do to you), I went to a local Portuguese restaurant called Madeira on the recommendation from a local coworker who overheard my conversation about wanting to try Portuguese food. I was told it has bold flavors and offers big portions of meat...yes!! She also described a dish that has steak topped with ham and eggs...sign me up!
When we walked in, I noticed the restaurant was rather empty. This is never a good sign for a restaurant, however it was not during peak dining hours and there were many different dining rooms available. We were promptly seated and the entertaining server gave us a rundown of the menu. He was a classic old-world style waiter that put up with our interesting comments and jokes.
I have heard that Portuguese food uses a lot of sausages so I definitely wanted to try that out. So I ordered the "Chourico `a Bombeiro", the flame grilled Portuguese sausage. When it came out, it was definitely on fire. Sadly I did not get a picture of this huge link of sausage that was ablaze. It reminded me of the Greek presentation of flaming cheese that is common in Detroit, except this was much better - Opa!! The skin was nice and crisp, and presented a great snap when you bite into it. The inside was seasoned with really good spices and was still juicy. A great way to start the meal that paired well with the full loaves of bread. Yes that is correct...loaves of bread. There were no 5 slices of bread to start with where you have to fight with your fellow diners to see who gets another slice; they had 5 or so mini-loaves that were the equivalent of 25 slices. They certainly start you out right!
For the entree, I was debating between the shish kabobs and the Bife `a Casa, the aforementioned steak with ham and eggs. In the end, the curiousity won out and I went with the recommended Bife `a Casa. I ordered it medium rare and it came out perfect. It was sirlion steak, and was very tender. The addition of a ham slice and over-medium eggs provided interesting flavors to the steak. It was also plated with a wine reduction sauce (not very wine-y which was great) and seasoned with garlic and other spices. The portion was large and very flavorful. Usually I find sirlion to be rather flavorless due to the lack of fat marbling (similar to filet), but with the strong spices, garlic, and ham and eggs, it was superb. Since the steak was cooked accurately, it still remained tender and picked up the surrounding flavors. Additionally the meal comes with vegetables, rice, and Portuguese fries. Who does 2 starches at dinner?? The Portuguese thats who. I do not recall anything spectacular about the 3 sides other than the good crispiness of the Portuguese fries. They are essentially large, thick cut potato chips that have been fried up. Very good.
As for the shish kabobs? My coworker ordered those and they were served in a very unique way. They were served on a large skewer that was supported by a free standing holder. The best way I can describe it is the large skewers at Brazilian bbq's that are supported upright at the table. Very dramatic. As for the flavor, I tried one of them and they were seasoned simply with salt and pepper. Since I had it at the end, it was not that warm but was still tender. Though ordered medium rare, they were more a medium to medium well but this could have been due to the carry-over cooking. Overall I am glad I went with the Bife `a Casa.
This is one of the first times that I can remember having specific Portuguese food. I think it is a great find and I would definitely recommend/come back here. The "restaurant busy" stereotype did not apply here. I think the only thing stopping me from giving it a 5 out of 5 is the lack of experience with this type of cuisine. I may have to revisit this review depending on other Portuguese restaurants that I try, but this is certainly a high benchmark to start with.
288 Warren Ave
East Providence, RI 02914
When we walked in, I noticed the restaurant was rather empty. This is never a good sign for a restaurant, however it was not during peak dining hours and there were many different dining rooms available. We were promptly seated and the entertaining server gave us a rundown of the menu. He was a classic old-world style waiter that put up with our interesting comments and jokes.
I have heard that Portuguese food uses a lot of sausages so I definitely wanted to try that out. So I ordered the "Chourico `a Bombeiro", the flame grilled Portuguese sausage. When it came out, it was definitely on fire. Sadly I did not get a picture of this huge link of sausage that was ablaze. It reminded me of the Greek presentation of flaming cheese that is common in Detroit, except this was much better - Opa!! The skin was nice and crisp, and presented a great snap when you bite into it. The inside was seasoned with really good spices and was still juicy. A great way to start the meal that paired well with the full loaves of bread. Yes that is correct...loaves of bread. There were no 5 slices of bread to start with where you have to fight with your fellow diners to see who gets another slice; they had 5 or so mini-loaves that were the equivalent of 25 slices. They certainly start you out right!
For the entree, I was debating between the shish kabobs and the Bife `a Casa, the aforementioned steak with ham and eggs. In the end, the curiousity won out and I went with the recommended Bife `a Casa. I ordered it medium rare and it came out perfect. It was sirlion steak, and was very tender. The addition of a ham slice and over-medium eggs provided interesting flavors to the steak. It was also plated with a wine reduction sauce (not very wine-y which was great) and seasoned with garlic and other spices. The portion was large and very flavorful. Usually I find sirlion to be rather flavorless due to the lack of fat marbling (similar to filet), but with the strong spices, garlic, and ham and eggs, it was superb. Since the steak was cooked accurately, it still remained tender and picked up the surrounding flavors. Additionally the meal comes with vegetables, rice, and Portuguese fries. Who does 2 starches at dinner?? The Portuguese thats who. I do not recall anything spectacular about the 3 sides other than the good crispiness of the Portuguese fries. They are essentially large, thick cut potato chips that have been fried up. Very good.
As for the shish kabobs? My coworker ordered those and they were served in a very unique way. They were served on a large skewer that was supported by a free standing holder. The best way I can describe it is the large skewers at Brazilian bbq's that are supported upright at the table. Very dramatic. As for the flavor, I tried one of them and they were seasoned simply with salt and pepper. Since I had it at the end, it was not that warm but was still tender. Though ordered medium rare, they were more a medium to medium well but this could have been due to the carry-over cooking. Overall I am glad I went with the Bife `a Casa.
This is one of the first times that I can remember having specific Portuguese food. I think it is a great find and I would definitely recommend/come back here. The "restaurant busy" stereotype did not apply here. I think the only thing stopping me from giving it a 5 out of 5 is the lack of experience with this type of cuisine. I may have to revisit this review depending on other Portuguese restaurants that I try, but this is certainly a high benchmark to start with.
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| Bife `a Casa - Pan-seared sirloin steak topped with a slice of ham & fried egg in a garlic, red wine & mild spices sauce (their words, not mine) |
288 Warren Ave
East Providence, RI 02914
Sunday, March 20, 2011
Cuban Revolution, #2 - @@@
Tuesday I went to Cuban Revolution again. It was a late work day and most of us were pretty tired so knowing that Cuban Revolution is open late, I went there. As an added bonus, I was able to find TruTV which was broadcasting the "first round" of the NCAA games. Thanks to Chris as I was able to call him and find out that it is channel 57 for Cox Cable.
Again I started with a dozen hot wings, as I was just able to get in by the 10 pm cutoff time for the 20 cent wings. Fried and seasoned similarly to last time, my only complaint was that I had 2 drummies and 10 wings. Then again that could be a positive for others.
For my entree, I ordered the Havana Pork which was described as marinated pork served over rice and black beans topped with lettuce and tomatoes. It also comes with Cuban bread and fried plantains. I somehow did not imagine what I was presented, as I was thinking the pork would be slices as opposed to chopped. Overall the pork tasted fine, although the "garlic citrus mojo" seasoning was not that strong. The rice and beans were standard and the crunchy vegetables were an interesting touch on the dish. It was basically a Chipotle burrito minus the wrap. That sounds negative because I don't like Chipotle, but it was better in the sense that I could control how much of each item I had per bite, thus no whole bites of black beans. There was also a good amount of pork so that helped with the item control. The Cuban bread was noticeably less salty than last time and the plantains were again fried perfectly with the slight crispiness on the outside and the softness inside.
I struggled with this rating as this was the first restaurant where I have blogged about twice. I decided to rate the meal as opposed to the overall spot, which is why this review is a 3 of 5 versus the previous 4 of 5. I felt that this meal was not as good as the last one, however I would clearly go there again. Slightly confusing and if anyone has better ideas I am open to them.
Cuban Revolution
50 Aborn St
Providence, RI 02903
Again I started with a dozen hot wings, as I was just able to get in by the 10 pm cutoff time for the 20 cent wings. Fried and seasoned similarly to last time, my only complaint was that I had 2 drummies and 10 wings. Then again that could be a positive for others.
For my entree, I ordered the Havana Pork which was described as marinated pork served over rice and black beans topped with lettuce and tomatoes. It also comes with Cuban bread and fried plantains. I somehow did not imagine what I was presented, as I was thinking the pork would be slices as opposed to chopped. Overall the pork tasted fine, although the "garlic citrus mojo" seasoning was not that strong. The rice and beans were standard and the crunchy vegetables were an interesting touch on the dish. It was basically a Chipotle burrito minus the wrap. That sounds negative because I don't like Chipotle, but it was better in the sense that I could control how much of each item I had per bite, thus no whole bites of black beans. There was also a good amount of pork so that helped with the item control. The Cuban bread was noticeably less salty than last time and the plantains were again fried perfectly with the slight crispiness on the outside and the softness inside.
I struggled with this rating as this was the first restaurant where I have blogged about twice. I decided to rate the meal as opposed to the overall spot, which is why this review is a 3 of 5 versus the previous 4 of 5. I felt that this meal was not as good as the last one, however I would clearly go there again. Slightly confusing and if anyone has better ideas I am open to them.
Cuban Revolution
50 Aborn St
Providence, RI 02903
Fire & Ice - @@@@
Monday was another solid day of travel/work so needless to say I was pretty hungry by the time we went to dinner. Luckily for me, we chose Fire & Ice, a Mongolian BBQ-type place right by the hotel. The dinner selection choice is an interesting dynamic because its a combination of different people and different tastes to consider. Usually a selection of restaurants is "brainstormed", the choice narrowed to a top 2 and a restaurant is selected from the 2 remaining. Tonight the final 2 were Fire & Ice and Luxe Burger Bar.
Fire & Ice is a raw, self-service restaurant where you pick out the ingredients and present them to a cook who uses a large, circular flat-top grill to cook your food. Basically it's an unlimited create your own stir-fry. At places like this, I already have a blueprint of my meal laid out. First is the beef and broccoli, then a white sauce chicken with tofu, and finally another beef and broccoli dish.
Tonight it started out similarly. I got the beef tenderloin mixed with broccoli, however I noticed they had pre-mixed sauces. Instead of my typical soy/teriyaki combination, I used a sweeter, friut-based teriyaki and szechuan sauce for saltiness. It still tasted the same, however the lack of soy sauce as an option was particularly confusing. After that course, I went with the chicken with tofu, egg and broccoli. While they were cooking it, I noticed they also had bread buns available for different types of food combinations. This was very exciting as I could now concoct non-Asian themed courses. I proceeded to cook up 2 more selections - both philly cheesesteak styled sandwiches. I also added in bacon grilled on the flat-top as well for a little bonus. I used the shaved steak and a combination of swiss and american cheeses to produce a very respectable cheesesteak. Though not authentic, it was still very good and the option to create them is a definite plus.
A feature I really liked was the variety of items that you could use. In addition to the standard steak, chicken, and veggies, they also had hamburger patties, bacon, and ribs. They also had 2 items I like to have at the table as side dishes, pineapple chunks and mandarin oranges at the salad bar. Some may think this is strange, however my long-held theory is that you have to have a certain amount of sweetness during the meal to continue eating salty foods. Thus the pineapple and oranges work out great to offset the saltiness of the stir-frys. Strangely enough I did not see any type of pork selections other than sausages and ribs.
I give this restaurant a 4 of 5 for the selection, friendliness of cooks (he gave me a good recommendation for next time with the olive oil tenderlion for the steak sandwich), and the food. Ultimately the food creation is up to you, and I feel that I was able to put together some rather good combinations. Perhaps the restaurant concept deserves the 4 and not the actual establishment, but I had an enjoyable time nevertheless. In fact, I think I scared my coworker slightly by the amount of food consumed, as she was done with her meal halfway through my chicken course. She did sort of encourage me to get the 2nd cheesesteak, so it wasn't that bad. We basically shut the place down as my cheesesteak was the last customer order of the night. It was a great time and recommended for a large group of people since you are free to select and create what you want.
Fire & Ice
48 Providence Pl
Providence, RI 02903
Fire & Ice is a raw, self-service restaurant where you pick out the ingredients and present them to a cook who uses a large, circular flat-top grill to cook your food. Basically it's an unlimited create your own stir-fry. At places like this, I already have a blueprint of my meal laid out. First is the beef and broccoli, then a white sauce chicken with tofu, and finally another beef and broccoli dish.
Tonight it started out similarly. I got the beef tenderloin mixed with broccoli, however I noticed they had pre-mixed sauces. Instead of my typical soy/teriyaki combination, I used a sweeter, friut-based teriyaki and szechuan sauce for saltiness. It still tasted the same, however the lack of soy sauce as an option was particularly confusing. After that course, I went with the chicken with tofu, egg and broccoli. While they were cooking it, I noticed they also had bread buns available for different types of food combinations. This was very exciting as I could now concoct non-Asian themed courses. I proceeded to cook up 2 more selections - both philly cheesesteak styled sandwiches. I also added in bacon grilled on the flat-top as well for a little bonus. I used the shaved steak and a combination of swiss and american cheeses to produce a very respectable cheesesteak. Though not authentic, it was still very good and the option to create them is a definite plus.
A feature I really liked was the variety of items that you could use. In addition to the standard steak, chicken, and veggies, they also had hamburger patties, bacon, and ribs. They also had 2 items I like to have at the table as side dishes, pineapple chunks and mandarin oranges at the salad bar. Some may think this is strange, however my long-held theory is that you have to have a certain amount of sweetness during the meal to continue eating salty foods. Thus the pineapple and oranges work out great to offset the saltiness of the stir-frys. Strangely enough I did not see any type of pork selections other than sausages and ribs.
I give this restaurant a 4 of 5 for the selection, friendliness of cooks (he gave me a good recommendation for next time with the olive oil tenderlion for the steak sandwich), and the food. Ultimately the food creation is up to you, and I feel that I was able to put together some rather good combinations. Perhaps the restaurant concept deserves the 4 and not the actual establishment, but I had an enjoyable time nevertheless. In fact, I think I scared my coworker slightly by the amount of food consumed, as she was done with her meal halfway through my chicken course. She did sort of encourage me to get the 2nd cheesesteak, so it wasn't that bad. We basically shut the place down as my cheesesteak was the last customer order of the night. It was a great time and recommended for a large group of people since you are free to select and create what you want.
 |
| first course - beef and broccoli |
Fire & Ice
48 Providence Pl
Providence, RI 02903
Saturday, March 19, 2011
D&L Snack Shop - @@@
Last Friday I took a trip to Chicago to visit some friends. There was a birthday gathering Friday and a St Patty's day celebration on Saturday. Driving in Friday, I went directly to Late Bar where Derek was hanging out. This bar is open and serves until 5, hence the name. We left around 2 and decided to get something to eat. A few blocks away was D&L Snack Shop, a 24-hour establishment.
Walking in, I immediately felt the grease in the air comparable to Blimpy Burgers in Ann Arbor. There are around 15 bar seats (and that may be generous) encircling a flat top grill where they cook all of their food. The place looks like it was transplanted from an earlier era where nothing seems to be modern. This includes their prices. The two dishes ordered were a total of $13 or something like that.
I ordered the hamburger on the advice of a regular customer who had just ordered one. He ordered a single and said that to finish a double you would have to be "really hungry". He may have underestimated me?? Naturally I ordered the double cheeseburger. As mentioned before, the seating area surrounded the cooking area. The cook plopped 2 large ground beef balls on the flat top and formed patties that were weighted down by a hamburger press. After a few minutes the patties were flipped and a nice dark crust was formed on the bottom. A few minutes later, I was served the double cheeseburger with fresh cut fries. The double cheeseburger was indeed pretty large and tasted very good. The thick patties were "seasoned" only by the griddle it seemed, and along with the grease from the ground beef combined for a juicy hamburger. The standard american cheese was melted well, which is a must for any good cheeseburger. There was sadly no mayonnaise, as it was one of the many items they were out of. This clearly did not matter much since I still finished the whole thing. The fries were ok, but I prefer thinner, crispier fries. Though in the fryer for at least 8 minutes, they were still soft on the inside. Perhaps Derek is right that air gives fried items their crispiness?? Can anyone confirm??
All in all, this is a great late-night spot after a long night out and I would recommend it. I would've given it a 4, however in the middle of eating they started cleaning the cooking area. I dont mind sweeping and scrubbing, but they were using a very strong cleansing liquid that was rather unpleasant. We also got a nice demonstration of emptying the oil fryer. I do realize they have to clean sometime (and it was probably 3 or 4 am), but I had to deduct 1 due to the smell. With that said, I give this a 3 of 5 and if you do go, remember you will probably be smelling like grease for the rest of the night.
Walking in, I immediately felt the grease in the air comparable to Blimpy Burgers in Ann Arbor. There are around 15 bar seats (and that may be generous) encircling a flat top grill where they cook all of their food. The place looks like it was transplanted from an earlier era where nothing seems to be modern. This includes their prices. The two dishes ordered were a total of $13 or something like that.
I ordered the hamburger on the advice of a regular customer who had just ordered one. He ordered a single and said that to finish a double you would have to be "really hungry". He may have underestimated me?? Naturally I ordered the double cheeseburger. As mentioned before, the seating area surrounded the cooking area. The cook plopped 2 large ground beef balls on the flat top and formed patties that were weighted down by a hamburger press. After a few minutes the patties were flipped and a nice dark crust was formed on the bottom. A few minutes later, I was served the double cheeseburger with fresh cut fries. The double cheeseburger was indeed pretty large and tasted very good. The thick patties were "seasoned" only by the griddle it seemed, and along with the grease from the ground beef combined for a juicy hamburger. The standard american cheese was melted well, which is a must for any good cheeseburger. There was sadly no mayonnaise, as it was one of the many items they were out of. This clearly did not matter much since I still finished the whole thing. The fries were ok, but I prefer thinner, crispier fries. Though in the fryer for at least 8 minutes, they were still soft on the inside. Perhaps Derek is right that air gives fried items their crispiness?? Can anyone confirm??
All in all, this is a great late-night spot after a long night out and I would recommend it. I would've given it a 4, however in the middle of eating they started cleaning the cooking area. I dont mind sweeping and scrubbing, but they were using a very strong cleansing liquid that was rather unpleasant. We also got a nice demonstration of emptying the oil fryer. I do realize they have to clean sometime (and it was probably 3 or 4 am), but I had to deduct 1 due to the smell. With that said, I give this a 3 of 5 and if you do go, remember you will probably be smelling like grease for the rest of the night.
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| FYI - I had to try some of the beef right away, it did not come like that! |
D&L Snack Shop
3407 W Belmont Ave
Chicago, IL 60618
Friday, March 18, 2011
Wednesday, March 16, 2011
Cuban Revolution - @@@@
On Wednesday, I walked to Cuban Revolution which is 6 or so blocks from the hotel. As some other teammates went out for a team dinner, I tried to find something a little different to try. This was unsuccessful. Since it was the first day of lent, I think some local, smaller restaurants closed early. Prior to settling on Cuban Revolution, I was going to try a Korean or Caribbean restaurant.
I had been to Cuban Revolution in the past and thought it was average primarily due to the usage of salt. Everything was salty, especially the bread that came with my meal. This time was different.
As an appetizer, I ordered a dozen hot wings. They were good in their own right as they were breaded, then fried, and finished with a hot sauce blend from Frank's Red Hot. Then add in the fact that they were 20 cents each and you have a winner!
For dinner, I had their "worlds best Cuban sandwich". I have had a decent amount of Cuban sandwiches in the past, and I think this one was really up there with the best. I get mine without the pickles, but the flavor was still really good. A big plus was the bread they used. Usually when a sandwich is pressed it comes out really thin, but this time the bread stood up and still had some volume. Sandwich construction was also optimal as I could taste all the components: roast pork, ham, swiss, mayonaise, and mustard. The proportions worked and nothing overpowered another. The swiss was melted well throughout and the meats tasted great. I also had a side of fried plantains which were also really good. They were not overly sweet and were fried just right. Interestingly they come with a side of sour cream which I usually dont use.
Overall this meal was really enjoyable and I give it a 4 of 5. I particularly enjoy the fact that they are open late since I eat later than most and they are walkable from the hotel. I will definitely be back.
I had been to Cuban Revolution in the past and thought it was average primarily due to the usage of salt. Everything was salty, especially the bread that came with my meal. This time was different.
As an appetizer, I ordered a dozen hot wings. They were good in their own right as they were breaded, then fried, and finished with a hot sauce blend from Frank's Red Hot. Then add in the fact that they were 20 cents each and you have a winner!
For dinner, I had their "worlds best Cuban sandwich". I have had a decent amount of Cuban sandwiches in the past, and I think this one was really up there with the best. I get mine without the pickles, but the flavor was still really good. A big plus was the bread they used. Usually when a sandwich is pressed it comes out really thin, but this time the bread stood up and still had some volume. Sandwich construction was also optimal as I could taste all the components: roast pork, ham, swiss, mayonaise, and mustard. The proportions worked and nothing overpowered another. The swiss was melted well throughout and the meats tasted great. I also had a side of fried plantains which were also really good. They were not overly sweet and were fried just right. Interestingly they come with a side of sour cream which I usually dont use.
Overall this meal was really enjoyable and I give it a 4 of 5. I particularly enjoy the fact that they are open late since I eat later than most and they are walkable from the hotel. I will definitely be back.
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| Good sandwich construction. Notice bread height. Fried plantains in the back too |
Union Station Brewery - @@
Last Tuesday was team night so we all went out as a big group to Union Station Brewery. The restaurant is convienently located right below my hotel so I am familiar with it and have been there in the past. It is interesting to go out with different coworkers as opposed to the normal group.
Since it was a team social event, I ordered one of the house beers, the Golden Spike. I think it was an IPA with a good bite to it. I always enjoy a beer, however I now order it only on team nights since I would not drink it with dinners at home. Slightly strange, but it keeps the meals a little more normal.
Prior to dinner, I decided to take the initiative and order the smoked chicken nachos. These were actually pretty good and the chicken really did taste smoked. Doubtful that they smoked it in-house, however the flavor did carry through which is even more impressive considering the meat per chip ratio is pretty small.
For my entree, I ordered the hanger steak with mashed potatoes, broccoli, and fried onion straws. I have ordered this meal before, did not care for it, yet still ordered it again. The primary reason I did not enjoy it was the red wine reduction sauce drizzled on the steak and potatoes. It was too concentrated of a wine taste for me. Additionally the steak was not cooked medium rare which makes it tough and chewy. It was more medium so it wasn't extremely harsh, but still tougher than I like. The potatoes, steamed broccoli, and fried onion straws were all average, with nothing standing out to me.
As a special bonus, one of my coworkers ordered a breaded, boneless chicken breast. When it came out, it was noticably raw in the middle. Not just a little sliver was raw, but at least a third of the inside was pink. Needless to say, he returned it yet ordered his replacement meal of a burger medium rare. Tempting fate again I guess.
A desert was ordered for the table which was a brownie with vanilla ice cream. This was not unique other than the oats that were in the brownie. This gave it an odd texture that I would best describe as eating peanut skins when you eat peanuts. Its the part of the peanut that gets your mouth really dry and in your teeth...not that good.
Overall, I give this meal a 2 of 5. There was nothing special about it and the raw chicken pushed it to a 2. Due to the proximity of the restaurant to the hotel, there is a good chance I will be back regardless of my preference. Hopefully I will remember this meal and order something other than the hanger steak!
Since it was a team social event, I ordered one of the house beers, the Golden Spike. I think it was an IPA with a good bite to it. I always enjoy a beer, however I now order it only on team nights since I would not drink it with dinners at home. Slightly strange, but it keeps the meals a little more normal.
Prior to dinner, I decided to take the initiative and order the smoked chicken nachos. These were actually pretty good and the chicken really did taste smoked. Doubtful that they smoked it in-house, however the flavor did carry through which is even more impressive considering the meat per chip ratio is pretty small.
For my entree, I ordered the hanger steak with mashed potatoes, broccoli, and fried onion straws. I have ordered this meal before, did not care for it, yet still ordered it again. The primary reason I did not enjoy it was the red wine reduction sauce drizzled on the steak and potatoes. It was too concentrated of a wine taste for me. Additionally the steak was not cooked medium rare which makes it tough and chewy. It was more medium so it wasn't extremely harsh, but still tougher than I like. The potatoes, steamed broccoli, and fried onion straws were all average, with nothing standing out to me.
As a special bonus, one of my coworkers ordered a breaded, boneless chicken breast. When it came out, it was noticably raw in the middle. Not just a little sliver was raw, but at least a third of the inside was pink. Needless to say, he returned it yet ordered his replacement meal of a burger medium rare. Tempting fate again I guess.
A desert was ordered for the table which was a brownie with vanilla ice cream. This was not unique other than the oats that were in the brownie. This gave it an odd texture that I would best describe as eating peanut skins when you eat peanuts. Its the part of the peanut that gets your mouth really dry and in your teeth...not that good.
Overall, I give this meal a 2 of 5. There was nothing special about it and the raw chicken pushed it to a 2. Due to the proximity of the restaurant to the hotel, there is a good chance I will be back regardless of my preference. Hopefully I will remember this meal and order something other than the hanger steak!
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