This is what Arlington has been missing!
I was able to talk our way into the Green Pig Bistro last week when it had a soft opening (i.e., friends and family) to partake in their cocktails with some friends. Think custom-cocktails, a la The Gibson or PX, which take time to be made, but deliver a delicious punch. While the Green Pig (the signature cocktail) is interesting (as it uses a fat washed bourbon), my favorite is the Pimms and gin focused Almost Paradise.
A week later (i.e., last night), we returned to sample their food. Soulful and delicious. Between the eight of us, we sampled a wide range of the menu. My favorites included the fries (with duck liver gravy and cheese curds), the duck breast with farro, and the bacon cheeseburger (which I couldn't help but order). The bacon is ground into the burger itself, and the cheese provides a thick, velvety unctuousness that I covet on a burger (but only rarely find). All of the desserts looked amazing (observing what we ordered and what was delivered to other tables), and the strawberry-basil bread pudding tasted as rich as the other desserts looked.
The setting matched the food well -- country chic, with (what appears to be) reclaimed woods and rustic trinkets. I would note that, while the service at the bar during the soft-opening was first-rate, the only disappointment last night was the service: it took a while for the food to arrive and there were several instances where our drinks were empty (with our server MIA). Hopefully, this was an opening week issue which is ironed-out, as the food, drink, and ambiance make the Green Pig Bistro a place I want to return to (frequently).
Food: A
Ambiance: A
Service: C
Saturday, April 7, 2012
Society Fair (Alexandria, VA)
Society Fair is the latest restaurant in Cathal Armstrong's stranglehold on Alexandria's culinary scene. And it does not disappoint. A blend of high-end grocery/butchery/bakery, wine-inspired bar, and demo kitchen, Society Fair has a little bit of something for everyone.
My first trip was a Saturday evening at the Demo Kitchen, hosted by Trey Massey. Our evening was fabulous, beginning with house-cured gravlax salad with blood orange, followed by duck two ways (breast and confit), and rounding out the meal with a golden syrup glazed citrus cake. Between the gourmet food and insightful cooking tips from Massey, my first trip to Society Fair did not disappoint.
My second trip was a Saturday evening in the wine bar area of the restaurant, where we focused on cocktails, charcuterie, and (for me) an amazing sandwich. Todd Thrasher has created a menu of "wine-inspired" cocktails which -- for the most part -- incorporate a unique wine as a part of the cocktail mix. I began the evening with an "I want to Eat an Onion Tart" cocktail, a delicious and savory drink to pair with our charcuterie. While not for everyone, the lardo was outrageously good. It was the conclusion of my meal -- the Walter sandwich (smoked turkey, gruyere, bacon, mayo, sweet and sour onions) and the Aviator cocktail (off-menu twist on a gin martini) -- that stole the evening.
My third trip was to the market, where I picked up duck fat, lard, flat iron steak, duck confit, and green sausage. Everything has been first-rate -- especially the green sausage (think kale, collards, and pork), which they apparently have year-round (and will add other varieties of greens depending upon the season!). Needless to say, I will be back.
Service: A +
Food (Demo Kitchen): A+
Food (Wine Bar): A/A-
Market: A
Atmosphere: A
My first trip was a Saturday evening at the Demo Kitchen, hosted by Trey Massey. Our evening was fabulous, beginning with house-cured gravlax salad with blood orange, followed by duck two ways (breast and confit), and rounding out the meal with a golden syrup glazed citrus cake. Between the gourmet food and insightful cooking tips from Massey, my first trip to Society Fair did not disappoint.
My second trip was a Saturday evening in the wine bar area of the restaurant, where we focused on cocktails, charcuterie, and (for me) an amazing sandwich. Todd Thrasher has created a menu of "wine-inspired" cocktails which -- for the most part -- incorporate a unique wine as a part of the cocktail mix. I began the evening with an "I want to Eat an Onion Tart" cocktail, a delicious and savory drink to pair with our charcuterie. While not for everyone, the lardo was outrageously good. It was the conclusion of my meal -- the Walter sandwich (smoked turkey, gruyere, bacon, mayo, sweet and sour onions) and the Aviator cocktail (off-menu twist on a gin martini) -- that stole the evening.
My third trip was to the market, where I picked up duck fat, lard, flat iron steak, duck confit, and green sausage. Everything has been first-rate -- especially the green sausage (think kale, collards, and pork), which they apparently have year-round (and will add other varieties of greens depending upon the season!). Needless to say, I will be back.
Service: A +
Food (Demo Kitchen): A+
Food (Wine Bar): A/A-
Market: A
Atmosphere: A
Friday, October 7, 2011
Bunk Sandwiches (Portland, OR)
Someone I work with told me about this place, Bunk Sandwiches, being featured on Diners, Drive-Ins, and Dives. I looked into it, and decided to check it out. I believe that any place that seasons and makes its own pork belly deserves a shot.
We ordered the pork belly bahn mi. While I fancy myself a connoisseur of bahn mi, I've never had it with pork belly. And I don't know why, because it was AWESOME!!! The only downside is that I split the sandwich (instead of ordering my own).
We also had the cauliflower and chickpea curry soup. Much like the sandwich, the soup was delicious, but it was the sandwich that would bring me back. Again, and again, and again.
We ordered the pork belly bahn mi. While I fancy myself a connoisseur of bahn mi, I've never had it with pork belly. And I don't know why, because it was AWESOME!!! The only downside is that I split the sandwich (instead of ordering my own).
We also had the cauliflower and chickpea curry soup. Much like the sandwich, the soup was delicious, but it was the sandwich that would bring me back. Again, and again, and again.
BridgePort Brewing Company (Portland, OR)
I may have had the best burger of my life here.
I showed up planning on sharing an appetizer and/or a sandwich as a 3:30 pm "lunch" (knowing that we had dinner plans with friends). When I saw the Pimento Burger, however, I changed my mind and just went with the flow.
And the flow was good. Local beef, topped with pimento cheese, bacon aioli, and fried green tomatoes. I'm pretty sure that a more decadent (and, yet, complimentary) combination of three burger toppings could not exist.
This must be a new burger, as it's not on BridgePort's online menu, so it may not be there if/when you visit -- but if it is (and I should hope that they make it a permanent fixture on the menu) -- jump at the opportunity to enjoy this outstanding burger.
I showed up planning on sharing an appetizer and/or a sandwich as a 3:30 pm "lunch" (knowing that we had dinner plans with friends). When I saw the Pimento Burger, however, I changed my mind and just went with the flow.
And the flow was good. Local beef, topped with pimento cheese, bacon aioli, and fried green tomatoes. I'm pretty sure that a more decadent (and, yet, complimentary) combination of three burger toppings could not exist.
This must be a new burger, as it's not on BridgePort's online menu, so it may not be there if/when you visit -- but if it is (and I should hope that they make it a permanent fixture on the menu) -- jump at the opportunity to enjoy this outstanding burger.
Cafe Pasqual's (Santa Fe, NM)
The one stop I was not going to miss on our trip to Santa Fe was Cafe Pasqual's. I saw their Huevos Barbacoa on a "Best Thing I Ever Ate" episode about eggs, and have been dreaming of it ever since.
Pasqual's frequently has a wait -- and our visit on a Monday was no different. But the Huevos Barbacoa lived up to the "Best Thing I Ever Ate" episode's touting. A pleasant amount of heat, balanced with rich and succulent meat, and I was done with the entire plate of deliciousness before my fellow diners finished half of their sandwiches.
I would be remiss if I did not mention these sandwiches. Pasqual's has a green chile cornbread, baked and sliced as sandwich bread, that changed my impression of what can be done with corn in bread form. Never before had I seen sandwich-style cornbread -- and it was good.
On my next trip to Santa Fe, I'll have to hit up Pasqual's on multiple occassions -- first to get the Huevos Barbacoa and second to get a sandwich.
Pasqual's frequently has a wait -- and our visit on a Monday was no different. But the Huevos Barbacoa lived up to the "Best Thing I Ever Ate" episode's touting. A pleasant amount of heat, balanced with rich and succulent meat, and I was done with the entire plate of deliciousness before my fellow diners finished half of their sandwiches.
I would be remiss if I did not mention these sandwiches. Pasqual's has a green chile cornbread, baked and sliced as sandwich bread, that changed my impression of what can be done with corn in bread form. Never before had I seen sandwich-style cornbread -- and it was good.
On my next trip to Santa Fe, I'll have to hit up Pasqual's on multiple occassions -- first to get the Huevos Barbacoa and second to get a sandwich.
Galisteo Bistro (Santa Fe, NM)
If you're looking for a place with ambiance and character in Santa Fe, Galisteo Bistro is your place. With the open kitchen (who doesn't like that?!?) and the chef visiting each table to discuss the day's specials (who doesn't like that?!?), Galisteo Bistro welcomes you like no other restaurant in Santa Fe.
I began my meal with the "House Specialty," artisanal duck liver pate. I love pate, but had hit a streak of inconsistent and/or poor duck liver pates. Well, Galisteo Bistro's house specialty broke the run of bad duck liver pate. It would be safe to say that I was disappointed when it disappeared.
For my entree, I had the Pasta Al Forno with Veal Ricotta Meatballs. Having had the pasta at Galisteo Bistro recommended to me by my dining companions (although none had previously had the Pasta Al Forno), I was disappointed -- but probably because I anticipated a veal meatball with fresh ricotta melting atop the oven roasted pasta. Instead, the ricotta was blended with the veal IN the meatball. While okay for what it was, I would not order the dish again. I was certainly jealous of my other dining companions, who all LOVED their entrees.
The dessert, however, is another story. I enjoyed "Decadence" (their name, not mine) at the conclusion of my meal, a flourless bittersweet chocolate cake on an almond crust -- and it lived up to its name. I would be the first to acknolwedge that I am a sucker for flourless chocolate cakes, but this one may have been the best I ever had.
Needless to say, Decadence helped me forget my disappointment with the Pasta Al Forno and left me with nothing but positive vibes about Galisteo Bistro. I plan on returning.
I began my meal with the "House Specialty," artisanal duck liver pate. I love pate, but had hit a streak of inconsistent and/or poor duck liver pates. Well, Galisteo Bistro's house specialty broke the run of bad duck liver pate. It would be safe to say that I was disappointed when it disappeared.
For my entree, I had the Pasta Al Forno with Veal Ricotta Meatballs. Having had the pasta at Galisteo Bistro recommended to me by my dining companions (although none had previously had the Pasta Al Forno), I was disappointed -- but probably because I anticipated a veal meatball with fresh ricotta melting atop the oven roasted pasta. Instead, the ricotta was blended with the veal IN the meatball. While okay for what it was, I would not order the dish again. I was certainly jealous of my other dining companions, who all LOVED their entrees.
The dessert, however, is another story. I enjoyed "Decadence" (their name, not mine) at the conclusion of my meal, a flourless bittersweet chocolate cake on an almond crust -- and it lived up to its name. I would be the first to acknolwedge that I am a sucker for flourless chocolate cakes, but this one may have been the best I ever had.
Needless to say, Decadence helped me forget my disappointment with the Pasta Al Forno and left me with nothing but positive vibes about Galisteo Bistro. I plan on returning.
Coyote Cafe (Santa Fe, NM)
On our first night in Santa Fe, we went to Coyote Cafe (on the insistence of my parents). It was an excellent choice.
I began the meal with the New Mexican Sweet Corn Soup -- probably because it claimed to be "New Mexican" and definitely because it included black truffles. The silky texture complimented the sweetness of the corn and the earthiness of the black truffle superbly.
For my entree, I selected the elk tenderloin (on the recommendation of my father). Tender and flavorful, the elk did not disappoint. Throw in some mashed potatoes, bacon, and mushrooms, and the entire dish delivered.
I also nibbled on a few other dishes, highlighted by the sherry infused italian brown mushroom struedel. Without a doubt, one of the most flavorful and "meaty" vegetarian dishes I've ever had.
While a pricier restaurant, Coyote Cafe delivers and justifies the prices charged.
I began the meal with the New Mexican Sweet Corn Soup -- probably because it claimed to be "New Mexican" and definitely because it included black truffles. The silky texture complimented the sweetness of the corn and the earthiness of the black truffle superbly.
For my entree, I selected the elk tenderloin (on the recommendation of my father). Tender and flavorful, the elk did not disappoint. Throw in some mashed potatoes, bacon, and mushrooms, and the entire dish delivered.
I also nibbled on a few other dishes, highlighted by the sherry infused italian brown mushroom struedel. Without a doubt, one of the most flavorful and "meaty" vegetarian dishes I've ever had.
While a pricier restaurant, Coyote Cafe delivers and justifies the prices charged.
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