THE MEAL
Drinks: Margarita (Cuervo Gold and Grand Marnier); Diet Coke
Appetizers: Chips and Salsa (gratis)
Entree: Mixed Fajitas (Steak and Chicken)
THOUGHTS
When it's late, we've got no food at home, and we're not feeling inspired, odds are that Emily and I are at Rio Grande. When our server introduces himself/herself -- and it should be noted that the servers at Rio Grande are, by and large, amongst the best in the area -- I always get a chuckle when they ask whether we have previously been to Rio Grande.
On our most recent trip to Rio Grande, we began our visit with a round of margaritas at the bar, as we waited for a table. It should be noted that Rio Grande's Errata score below reflects the fact that they often have a wait approaching 45-60 minutes, even on weeknights. This past Thursday was no exception.
The upshot of having to wait, of course, is having a margarita. Now, when you've been to Rio Grande as frequently as we have, you know that it doesn't make sense to order a rail margarita when -- for only $0.50 more -- you can choose your tequila and triple sec. My favorite (and, I believe, our favorite) is the Cuervo Gold and Grand Marnier version of the classic cocktail, on the rocks with salt. Sweet, sour, and salty, this margarita is easy to drink and delights the tastebuds. Try though I might, I have been unable to replicate this drink at home (although, I would concede, it might be the lime juice-sour mix used by Rio Grande that makes the drink).
Also while waiting, we enjoyed our first basket of chips and salsa. The chips are made in-house and come out fresh and salty. But it is the salsa -- warm, cilantro-infused, and with great smokiness -- that is truly outstanding. Unable to find salsa at any grocery store that matches the quality of Rio Grande's salsa, I have been known to swing by Rio Grande on my way home to pick up a fresh batch when we have Mexican at home. Needless to say, we went through 3-4 cups of the salsa either on chips or on fajitas.
Eventually, upon being seated, we switched from margaritas to diet coke. While I have rated Rio Grande a $-priced restaurant, it is not difficult to rack up a nice sized bill there with the prices they charge for alcohol. Also, too many margaritas mid-week is never a good idea. But this isn't a problem, given the high quality diet coke offered by Rio Grande. As a diet coke connoisseur, I can assure you that the syrup-carbonation mix at every restaurant differs, as does the width of the straw. In my humble opinion, Rio Grande has found the perfect blend of diet coke syrup and carbonation, and paired that with a nice thick straw. The result is the best diet coke in the area. And they replicate this blend at all of the Rio Grande locations I've been to!
This brings us to the entree: steak and chicken fajitas, served with homemade flour tortillas. Rio Grande offers two options for their fajitas, either a "single" serving or a "double" serving. Having had both, the "single" serving is more than enough for the both of us (usually) and the "double" serving is rarely twice the size of the "single" serving. We usually get the "single" serving and end up fully-satisfied with our decision. Our most recent trip was no exception.
The fajitas at Rio Grande are served with fresh tortillas (which they supplement as often as you request), grilled onions (which I usually get all of), pico de gallo, and homemade guacamole. Rio Grande's guacamole, it should be noted, is creamy and flavorful. While it might be better with more cilantro, the guacamole marries nicely with Rio Grande's cilantro-infused salsa. There's a reason we return to Rio Grande time-and-time-again...the flavorful and high-quality food consistently put out each trip. (It should be noted that I also love the new Steak Tampiqueno and, occasionally, will go "off-menu" from time-to-time to order the Pollo Blanco...which usually impresses our server.)
No matter what we get, however, Rio Grande always delivers the goods and, unless the quality and consistency changes, will remain on our short list for casual dinners out.
CONCLUSIONS
Food: 8/10
Service: 4/5
Errata: 2/5
Total: 14/20
$$
Saturday, January 15, 2011
Wednesday, January 12, 2011
Diya Restaurant (Vienna, VA)
THE MEAL
Buffet: Saag Paneer, Murgh Makhani, Yellow Daal, Raita, Naan, Halwa
THOUGHTS
I fancy myself somewhat of a connoisseur of Indian buffets (at least in the greater Northern Virginia area). Located in the Toilet Bowl Building, Diya is the newest contribution to the Indian buffet discussion. And, other than Saravana Palace, I'm not sure I've seen as diversified a buffet spread.
The Saag Paneer was an eye-opener for me. The Saag Paneer had such great depth of flavor, with subtle hints of heat, that I now have a new standard against which future Saag Paneer will be judged.
For as special as the Saag Paneer was, the Murgh Makhani (aka Butter Chicken) was nothing more than average (which is perfectly reasonable, as average Butter Chicken is still really good). While the sauce had nice flavor and consistency, the chicken itself was a little on the dry side. Of course, this didn't stop me from getting a second serving of Butter Chicken.
Like the Murgh Makhani, the yellow daal was fine...but nothing special. The raita, much like the Saag Paneer, was outstanding. The presence of finely diced vegetables married to the sourness of the yogurt was outstanding, adding a freshness to the raita that I have not encountered elsewhere. As a fan of sauces, the exquisite raita was one of the reasons I needed to get a second serving of Butter Chicken.
At the conclusion of the meal, I experienced Halwa for the first time. A corn-meal textured sweet with almond slivers, the Halwa was sweetened with what I believe was rose water (a classic Indian sweetener). Slightly warm, I could have easily eaten four or five servings of the dessert. While I do not know how Diya's Halwa compares to other versions of the dish, I am determined to try more Halwa in future trips to Indian restaurants.
I have two general critiques of Diya. First, at $15 for the lunch buffet, Diya charges more than its competitors. While the wide range of dishes is certainly appealing, Diya's price point is approximately 50% more than the standard prices in the Northern Virginia area for Indian buffets. Second, the decor is slightly sterile, and certainly less than the inviting warmth I usually associate with Indian restaurants. Notwithstanding the price and the decor, I imagine I will return and will load-up on a few of the special dishes I sampled on my first trip to Diya.
CONCLUSIONS
Food 7.5/10
Service 2.5/5
Errata 1/5
Total 11/20
$$
Buffet: Saag Paneer, Murgh Makhani, Yellow Daal, Raita, Naan, Halwa
THOUGHTS
I fancy myself somewhat of a connoisseur of Indian buffets (at least in the greater Northern Virginia area). Located in the Toilet Bowl Building, Diya is the newest contribution to the Indian buffet discussion. And, other than Saravana Palace, I'm not sure I've seen as diversified a buffet spread.
The Saag Paneer was an eye-opener for me. The Saag Paneer had such great depth of flavor, with subtle hints of heat, that I now have a new standard against which future Saag Paneer will be judged.
For as special as the Saag Paneer was, the Murgh Makhani (aka Butter Chicken) was nothing more than average (which is perfectly reasonable, as average Butter Chicken is still really good). While the sauce had nice flavor and consistency, the chicken itself was a little on the dry side. Of course, this didn't stop me from getting a second serving of Butter Chicken.
Like the Murgh Makhani, the yellow daal was fine...but nothing special. The raita, much like the Saag Paneer, was outstanding. The presence of finely diced vegetables married to the sourness of the yogurt was outstanding, adding a freshness to the raita that I have not encountered elsewhere. As a fan of sauces, the exquisite raita was one of the reasons I needed to get a second serving of Butter Chicken.
At the conclusion of the meal, I experienced Halwa for the first time. A corn-meal textured sweet with almond slivers, the Halwa was sweetened with what I believe was rose water (a classic Indian sweetener). Slightly warm, I could have easily eaten four or five servings of the dessert. While I do not know how Diya's Halwa compares to other versions of the dish, I am determined to try more Halwa in future trips to Indian restaurants.
I have two general critiques of Diya. First, at $15 for the lunch buffet, Diya charges more than its competitors. While the wide range of dishes is certainly appealing, Diya's price point is approximately 50% more than the standard prices in the Northern Virginia area for Indian buffets. Second, the decor is slightly sterile, and certainly less than the inviting warmth I usually associate with Indian restaurants. Notwithstanding the price and the decor, I imagine I will return and will load-up on a few of the special dishes I sampled on my first trip to Diya.
CONCLUSIONS
Food 7.5/10
Service 2.5/5
Errata 1/5
Total 11/20
$$
Ray's Hell Burger (Arlington, VA)
THE MEAL
Entree: Au Poive Burger with Vermont White Cheddar, Lettuce, Tomato, and Pickles
THOUGHTS
We've been going to Ray's Hell Burger since before it moved into the old Ray's the Steaks location (when it was located where Ray's Hell Burger Too is now located). For the first year or two, I was wildly underwhelmed by Ray's Hell Burger, though I have since learned that this was due to its reputation over-promising and under-delivering.
I mean, when you walk into a burger joint and you see Cognac and Sherry Sauteed Mushrooms and Roasted Garlic, who wouldn't immediately gravitate towards such luxurious toppings (not to mention a wide array of cheeses one rarely finds at a burger joint). Each trip to Ray's Hell Burger, I couldn't resist overloading my burger with the delightful assortments of toppings and specialty cheeses. This was a mistake.
The complementary toppings offered by Ray's Hell Burger, while independently delicious, bring additional liquid to the burger. And additional liquid is something the bun employed by Ray's Hell Burger cannot withstand.
You see, the beef is top notch and flavorful -- but it's also juicy as hell (pun intended). Rather than a bun prepared to stand up to the juices of the burger, Ray's Hell Burger uses a dry bun (as compared to a moist bun, like a potato bread bun) which acts as a sponge for the juices coming from the burger and toppings. While this means you aren't missing out on the meaty flavor, the bun tends to fall apart when the burger is overloaded.
With past experiences in mind, I ordered a relatively simple burger this trip. Having gone this route on my previous trip to Ray's Hell Burger and discovered the merits of a simple burger (i.e., a burger sans soggy bun), I elected to continue to play it safe on this trip.
The au poive burger itself was delicious, cooked as ordered, and full of flavor. The Vermont White Cheddar smothers and envelops the burger. And while I likes me some cheddar, the quantity of cheese atop a Ray's Hell Burger burger toes the line of overdoing it.
I must say, however, that my efforts to avoid a soggy bun failed, if only because the burger itself overwhelmed the bottom half of the bun. The top half (sprinkled with sesame and poppy seeds) maintained the structural integrity I require of my burger buns, but the dampness of the bottom half of the bun disappointed.
Given the ample size of the burger at Ray's Hell Burger, I tend to avoid ordering any sides. This tradition continued on my most recent trip, as I have never been impressed with the fries or sweet potato fries offered as accompaniments. A side dish was not missed, though, as the burger certainly did not leave me hungry.
After this trip, I find myself further conflicted on Ray's Hell Burger. While the burger itself is of a high quality and generous portion, when asked by others about Ray's Hell Burger, I find myself pontificating on the disappointment of the bun. Having previously thought that I had solved the mystery of the Ray's Hell Burger bun by foregoing the unique topping options, I find myself conflicted as to whether I will ever be able to solve this conundrum definitively. Nonetheless, I'm sure that I will return and try to solve this mystery.
CONCLUSIONS
Food 7/10
Service N/A
Errata 2/5
Total 9/15
$
Entree: Au Poive Burger with Vermont White Cheddar, Lettuce, Tomato, and Pickles
THOUGHTS
We've been going to Ray's Hell Burger since before it moved into the old Ray's the Steaks location (when it was located where Ray's Hell Burger Too is now located). For the first year or two, I was wildly underwhelmed by Ray's Hell Burger, though I have since learned that this was due to its reputation over-promising and under-delivering.
I mean, when you walk into a burger joint and you see Cognac and Sherry Sauteed Mushrooms and Roasted Garlic, who wouldn't immediately gravitate towards such luxurious toppings (not to mention a wide array of cheeses one rarely finds at a burger joint). Each trip to Ray's Hell Burger, I couldn't resist overloading my burger with the delightful assortments of toppings and specialty cheeses. This was a mistake.
The complementary toppings offered by Ray's Hell Burger, while independently delicious, bring additional liquid to the burger. And additional liquid is something the bun employed by Ray's Hell Burger cannot withstand.
You see, the beef is top notch and flavorful -- but it's also juicy as hell (pun intended). Rather than a bun prepared to stand up to the juices of the burger, Ray's Hell Burger uses a dry bun (as compared to a moist bun, like a potato bread bun) which acts as a sponge for the juices coming from the burger and toppings. While this means you aren't missing out on the meaty flavor, the bun tends to fall apart when the burger is overloaded.
With past experiences in mind, I ordered a relatively simple burger this trip. Having gone this route on my previous trip to Ray's Hell Burger and discovered the merits of a simple burger (i.e., a burger sans soggy bun), I elected to continue to play it safe on this trip.
The au poive burger itself was delicious, cooked as ordered, and full of flavor. The Vermont White Cheddar smothers and envelops the burger. And while I likes me some cheddar, the quantity of cheese atop a Ray's Hell Burger burger toes the line of overdoing it.
I must say, however, that my efforts to avoid a soggy bun failed, if only because the burger itself overwhelmed the bottom half of the bun. The top half (sprinkled with sesame and poppy seeds) maintained the structural integrity I require of my burger buns, but the dampness of the bottom half of the bun disappointed.
Given the ample size of the burger at Ray's Hell Burger, I tend to avoid ordering any sides. This tradition continued on my most recent trip, as I have never been impressed with the fries or sweet potato fries offered as accompaniments. A side dish was not missed, though, as the burger certainly did not leave me hungry.
After this trip, I find myself further conflicted on Ray's Hell Burger. While the burger itself is of a high quality and generous portion, when asked by others about Ray's Hell Burger, I find myself pontificating on the disappointment of the bun. Having previously thought that I had solved the mystery of the Ray's Hell Burger bun by foregoing the unique topping options, I find myself conflicted as to whether I will ever be able to solve this conundrum definitively. Nonetheless, I'm sure that I will return and try to solve this mystery.
CONCLUSIONS
Food 7/10
Service N/A
Errata 2/5
Total 9/15
$
Tuesday, January 11, 2011
Fire Works Pizza (Arlington, VA)
THE MEAL
Beers: Cask Ale, Abita Purple Haze
Entree: Smokey Blue Pizza (gorgonzola, wood roasted onions, local smoked bacon, organic tomato sauce, rosemary, aged balsamic glaze)
THOUGHTS
I met up with my best friend from high school to grab a drink on a Friday evening and ended up going to Fire Works Pizza due to the extensive beer list. We walked in and immediately were hit with a packed bar (it was a Friday evening) and a "45-55 minute wait" for a table. Undaunted, we traversed the length of the bar -- weaving/pushing our way through the throngs of people -- to get to the service bar area.
The first thing you notice about Fire Works is the emphasis on the beer. As you walk in through the entrance, you see a glass-plated refrigerator (in which countless kegs of beer are proudly displayed). But it's only when you approach the bar that you realize the serious selections you face when choosing a beer at Fire Works. Handwritten signs tower above the entire length of the bar (approximately 50-75 feet?) identifying numerous beers on tap (as well as the alcohol content and price of each beer). The beer taps line the bar like tin soldiers, awaiting orders.
We immediately focused in on the cask ale selections, of which there were 4 to 6 choices. After ordering what I believe to be an Allagash cask ale, we turned around and discovered that a table in the bar area had just opened up.
While I have been to Fire Works on one previous occasion (ordering appetizers and beer), I had not previously tried their pizza. Seeing as how Fire Works is a pizza joint, why not give their pizza a try? A review of the menu suggests that someone in the kitchen places a premium on local and organic ingredients, devoid of nitrates and other additives.
After perusing their specialty pizzas, I focused in on the Smokey Blue, a gorgonzola/bacon/rosemary/balsamic creation delicately balancing the sweet and savory elements of each ingredient. The premium placed by Fire Works on the quality of ingredients in the pizza was evident. The smokiness of the bacon and powerful flavor of gorgonzola provided a savory base for the pizza, with an aged balsamic glaze adding a tang and bringing to light the natural sweetness of the bacon. The rosemary danced amongst the other flavors, bringing a lightness and a freshness to what might otherwise be considered a fairly heavy pizza. While I would be the first to admit that I have encountered the flavor profiles of the Smokey Blue elsewhere, I do not believe that I have encountered these ingredients in such balance previously. With a perfectly cooked crust, I was thoroughly satisfied with the selection of the Smokey Blue.
After I had a couple of the cask ales, I moved onto Abita's Purple Haze. I had been thinking about the recently opened Bayou Bakery (and all things Louisianan) and insisted on ordering a Purple Haze. I found that the subtle raspberry essence of the Purple Haze enhanced the flavors of the Smokey Blue (amplifying the sweetness of the aged balsamic glaze) and would consider ordering the combination again.
The service at Fire Works was above-average, although our server was a little too friendly. When the server brought the check to the couple sitting at the table next to us*, he commenced talking about how he was single and just recently started putting himself out there. At first, it sounded as though our server was friends with the couple sitting next to us; however, it eventually became apparent that this was not the case (and that the conversation was his awkward attempt at being friendly with his customers). While such conversation may have colored my impression of the service, it certainly provided a memorable story (and I wish him the best in his recent efforts in dating).
After my first visit to Fire Works, I have no doubt that I will return (and, most likely, order another Smokey Blue). This is amongst the best pizza in the DC metropolitan area right now and, with an incredible beer list, visiting this restaurant is a must.
*NB - The couple sitting at the other table was none other than the Nationals' version of Ryan Seacrest, i.e., the leader of the Nat Pack who interviews various fans in the stands throughout the course of the game.
CONCLUSIONS
Food: 8/10
Service: 3/5
Errata: 3/5
Total: 14/20
$$
Beers: Cask Ale, Abita Purple Haze
Entree: Smokey Blue Pizza (gorgonzola, wood roasted onions, local smoked bacon, organic tomato sauce, rosemary, aged balsamic glaze)
THOUGHTS
I met up with my best friend from high school to grab a drink on a Friday evening and ended up going to Fire Works Pizza due to the extensive beer list. We walked in and immediately were hit with a packed bar (it was a Friday evening) and a "45-55 minute wait" for a table. Undaunted, we traversed the length of the bar -- weaving/pushing our way through the throngs of people -- to get to the service bar area.
The first thing you notice about Fire Works is the emphasis on the beer. As you walk in through the entrance, you see a glass-plated refrigerator (in which countless kegs of beer are proudly displayed). But it's only when you approach the bar that you realize the serious selections you face when choosing a beer at Fire Works. Handwritten signs tower above the entire length of the bar (approximately 50-75 feet?) identifying numerous beers on tap (as well as the alcohol content and price of each beer). The beer taps line the bar like tin soldiers, awaiting orders.
We immediately focused in on the cask ale selections, of which there were 4 to 6 choices. After ordering what I believe to be an Allagash cask ale, we turned around and discovered that a table in the bar area had just opened up.
While I have been to Fire Works on one previous occasion (ordering appetizers and beer), I had not previously tried their pizza. Seeing as how Fire Works is a pizza joint, why not give their pizza a try? A review of the menu suggests that someone in the kitchen places a premium on local and organic ingredients, devoid of nitrates and other additives.
After perusing their specialty pizzas, I focused in on the Smokey Blue, a gorgonzola/bacon/rosemary/balsamic creation delicately balancing the sweet and savory elements of each ingredient. The premium placed by Fire Works on the quality of ingredients in the pizza was evident. The smokiness of the bacon and powerful flavor of gorgonzola provided a savory base for the pizza, with an aged balsamic glaze adding a tang and bringing to light the natural sweetness of the bacon. The rosemary danced amongst the other flavors, bringing a lightness and a freshness to what might otherwise be considered a fairly heavy pizza. While I would be the first to admit that I have encountered the flavor profiles of the Smokey Blue elsewhere, I do not believe that I have encountered these ingredients in such balance previously. With a perfectly cooked crust, I was thoroughly satisfied with the selection of the Smokey Blue.
After I had a couple of the cask ales, I moved onto Abita's Purple Haze. I had been thinking about the recently opened Bayou Bakery (and all things Louisianan) and insisted on ordering a Purple Haze. I found that the subtle raspberry essence of the Purple Haze enhanced the flavors of the Smokey Blue (amplifying the sweetness of the aged balsamic glaze) and would consider ordering the combination again.
The service at Fire Works was above-average, although our server was a little too friendly. When the server brought the check to the couple sitting at the table next to us*, he commenced talking about how he was single and just recently started putting himself out there. At first, it sounded as though our server was friends with the couple sitting next to us; however, it eventually became apparent that this was not the case (and that the conversation was his awkward attempt at being friendly with his customers). While such conversation may have colored my impression of the service, it certainly provided a memorable story (and I wish him the best in his recent efforts in dating).
After my first visit to Fire Works, I have no doubt that I will return (and, most likely, order another Smokey Blue). This is amongst the best pizza in the DC metropolitan area right now and, with an incredible beer list, visiting this restaurant is a must.
*NB - The couple sitting at the other table was none other than the Nationals' version of Ryan Seacrest, i.e., the leader of the Nat Pack who interviews various fans in the stands throughout the course of the game.
CONCLUSIONS
Food: 8/10
Service: 3/5
Errata: 3/5
Total: 14/20
$$
Saturday, January 1, 2011
Carnevino (Las Vegas, NV)
THE MEAL
Wine: Roederer "Brut Primier" NV and Costasera, Masi 2006 (Amarone)
Appetizers: Big Eye Tuna 'Crudo' (raw tuna sashimi with sea beans and lemon) and House Cured Pastrami (with local duck egg and butternut squash)
Entree: Dry Aged Bone In Ribeye
Side: Black Fetuccini (crab, jalapenos, and shallots)
Dessert: Dark Chocolate Cake (with vanilla huckleberries) and 'Vanilla Bean Affogato'
THOUGHTS
Seated in the wine room, we ordered the Amarone which was immediately retrieved from one of the cabinets in the room, provided to us for our approval, and taken away for decanting. While waiting for our appetizers and wine, the sommelier -- Kirk -- brought us a complementary glass of Roederer to whet our appetites as we noshed on fresh ciabatta (served with killer rosemary lardo) and airy cheese puffs.
In addition to the Big Eye Tuna 'Crudo' (which we ordered), Kirk brought us House Cured Pastrami, compliments of the house. Between the champagne and the pastrami, it certainly helps to have friends with pull. Needless to say, the pastrami was amazing (made using deckle of beef) and complemented the Amarone beautifully. The pastrami was served with a local duck egg (from a farm just north of Las Vegas) atop a bed of lightly dressed arugula with shards of butternut squash. The pastrami easily outshined the crudo (although the crudo was delicious).
Then came the piece de resistance: the dry aged bone in ribeye. Apparently, Carnevino dry ages their USDA Prime beef longer than any other restaurant in the country, resulting in a highly concentrated flavor. I know now that this steak will be the steak against which all future steaks are to be judged.
To serve the steak, a cart with a white cloth and carving board is wheeled out and, from underneath, a three-inch thick steak is magically revealed, glistening in an aged splendor. The server immediately deboned the steak and plated these bones, encouraging us to gnaw on the best part of the steak. Unafraid of digging in, we immediately attacked the bones, delighting in the perfectly seasoned meat clinging to the bone. The server informed us that, despite his recommendation, many people forego the experience of the meat closest to the bone. As "this is an Italian steakhouse, not a French steakhouse," he certainly approved of our caveman-like behavior.
While we were preoccupied with the bone, the server carved up the three-inch thick ribeye into thin slices (as a beef tenderloin might be served). As served, each bite of steak included a bite of the seasoned exterior of the steak and the succulent interior of the steak. Although Carnevino offers several sauces for the steak, I cannot imagine sullying this cut of beef with anything other than the salt-rosemary-oil crust. Needless to say, I already am planning my next trip for this beef.
We also ordered the Black Fetuccini, which served as a light counterpoint to the whimsical steak. While the blend of crab, jalapeno, and shallots proved successful, I would have preferred a more aggressive hand with the crab and jalapenos (if only to better counterbalance the steak). As my first experience at a Mario Batali restaurant, I think I was slightly underwhelmed by the pasta which I had built up in my mind and which did not equal the extraordinary heights of the steak. I have to imagine, however, that other of Batali's pastas may be able to equal the ribeye.
Finally, we concluded our meal with a dark chocolate cake. A flat, round disk, the dark chocolate cake was the perfect bittersweet conclusion to the meal. While not an earth shattering dessert, the presentation and the use of an unique berry counterpoint certainly elevated the dish to something I would expect to get at a high end restaurant. Likewise, the Vanilla Bean Affogato offered a unique presentation of a chilled coffee cup with vanilla ice cream, with the server pouring a shot of espresso atop the ice cream.
CONCLUSIONS
Food (9.5/10)
Service (5/5)
Errata (5/5)
Total (19.5/20)
Price $$$$
Wine: Roederer "Brut Primier" NV and Costasera, Masi 2006 (Amarone)
Appetizers: Big Eye Tuna 'Crudo' (raw tuna sashimi with sea beans and lemon) and House Cured Pastrami (with local duck egg and butternut squash)
Entree: Dry Aged Bone In Ribeye
Side: Black Fetuccini (crab, jalapenos, and shallots)
Dessert: Dark Chocolate Cake (with vanilla huckleberries) and 'Vanilla Bean Affogato'
THOUGHTS
Seated in the wine room, we ordered the Amarone which was immediately retrieved from one of the cabinets in the room, provided to us for our approval, and taken away for decanting. While waiting for our appetizers and wine, the sommelier -- Kirk -- brought us a complementary glass of Roederer to whet our appetites as we noshed on fresh ciabatta (served with killer rosemary lardo) and airy cheese puffs.
In addition to the Big Eye Tuna 'Crudo' (which we ordered), Kirk brought us House Cured Pastrami, compliments of the house. Between the champagne and the pastrami, it certainly helps to have friends with pull. Needless to say, the pastrami was amazing (made using deckle of beef) and complemented the Amarone beautifully. The pastrami was served with a local duck egg (from a farm just north of Las Vegas) atop a bed of lightly dressed arugula with shards of butternut squash. The pastrami easily outshined the crudo (although the crudo was delicious).
Then came the piece de resistance: the dry aged bone in ribeye. Apparently, Carnevino dry ages their USDA Prime beef longer than any other restaurant in the country, resulting in a highly concentrated flavor. I know now that this steak will be the steak against which all future steaks are to be judged.
To serve the steak, a cart with a white cloth and carving board is wheeled out and, from underneath, a three-inch thick steak is magically revealed, glistening in an aged splendor. The server immediately deboned the steak and plated these bones, encouraging us to gnaw on the best part of the steak. Unafraid of digging in, we immediately attacked the bones, delighting in the perfectly seasoned meat clinging to the bone. The server informed us that, despite his recommendation, many people forego the experience of the meat closest to the bone. As "this is an Italian steakhouse, not a French steakhouse," he certainly approved of our caveman-like behavior.
While we were preoccupied with the bone, the server carved up the three-inch thick ribeye into thin slices (as a beef tenderloin might be served). As served, each bite of steak included a bite of the seasoned exterior of the steak and the succulent interior of the steak. Although Carnevino offers several sauces for the steak, I cannot imagine sullying this cut of beef with anything other than the salt-rosemary-oil crust. Needless to say, I already am planning my next trip for this beef.
We also ordered the Black Fetuccini, which served as a light counterpoint to the whimsical steak. While the blend of crab, jalapeno, and shallots proved successful, I would have preferred a more aggressive hand with the crab and jalapenos (if only to better counterbalance the steak). As my first experience at a Mario Batali restaurant, I think I was slightly underwhelmed by the pasta which I had built up in my mind and which did not equal the extraordinary heights of the steak. I have to imagine, however, that other of Batali's pastas may be able to equal the ribeye.
Finally, we concluded our meal with a dark chocolate cake. A flat, round disk, the dark chocolate cake was the perfect bittersweet conclusion to the meal. While not an earth shattering dessert, the presentation and the use of an unique berry counterpoint certainly elevated the dish to something I would expect to get at a high end restaurant. Likewise, the Vanilla Bean Affogato offered a unique presentation of a chilled coffee cup with vanilla ice cream, with the server pouring a shot of espresso atop the ice cream.
CONCLUSIONS
Food (9.5/10)
Service (5/5)
Errata (5/5)
Total (19.5/20)
Price $$$$
Craftsteak (Las Vegas, NV)
THE MEAL
Wine: Seasonal Wine Flights (Chardonnay from Washington, Merlot from Washington, and Dolcetto)
Appetizers: Hand-Cut Wagyu Beef Tartare, Fresh Seasonal Oysters, and Farm Fresh Salad
Entree: American Wagyu Flat Iron Steak and 24 Hour Short Ribs
Sides: Brussel Sprouts and Butternut Squash
Dessert: Cinnamon Monkey Bread
THOUGHTS
So, we traveled to Las Vegas and proceeded to order oysters from -- you guessed it -- Virginia. Well, one of the three seasonal oysters was from Virginia ("Olde Salt" oysters from Rappahannock River Oysters). Whether or not the byproduct of recent criticisms, the menu identifies the farms and purveyors from which the food at Craftsteak is sourced. At the very least, this practice has the effect of instilling in the diner a certain amount of trust in the quality of the product.
After whetting our appetite with oysters, we moved onto a fresh arugula salad and the beef tartare. While the arugula salad tasted fresh and flavorful, nothing about the salad was particularly memorable.
The beef tartare, however, provided a glimpse into the Tom Colicchio we've seen on Top Chef. Aggressively seasoned, the beef tartare burst with flavor and enhanced the delicacy of the wagyu beef. Served in a deep bowl, the tartare was garnished with an egg yolk, finely chopped red onion, and finely chopped chives. While ordinarily I find red onion off-putting, I was surprised by the sweetness of the red onion atop the tartare (perhaps a reflection of the fresh produce used at Craftsteak). While I enjoyed the tartare, my dining partner thought it was overseasoned. Certainly, the flavor profile of the beef tartare toed the line of being aggressively seasoned and overseasoned.
Next up, we had our entrees. The flat iron wagyu beef was juicy, succulent, and melted in one's mouth. Compared to our Christmas prime rib dinner from the evening before, the flat iron steak had a surprising lightness. The 24 hour short rib, although heavier than the flat iron steak, was fall-off-the-bone tender and had the rich depth of flavor that can only come from some serious slow cooking.
We concluded with the Cinnamon Monkey Bread at the strong recommendation of each of the three servers in our area. The Monkey Bread, generally, is a yeasty cinnamon roll topped with pecans, sugar, and caramel. Though a pleasant end to the meal, I would be lying if I were to say I was impressed. Other than the caramel drizzled on top, the Monkey Bread was virtually identical to my mother's home-made cinnamon rolls. While I consider my mother's home-made cinnamon rolls to be outstanding, I expect a high-end restaurant to put out a dessert that goes above-and-beyond what one might get at home.
CONCLUSIONS
Food (8/10)
Service (4.5/5)
Errata (4.5/5)
Total (17/20)
Price $$$$
Wine: Seasonal Wine Flights (Chardonnay from Washington, Merlot from Washington, and Dolcetto)
Appetizers: Hand-Cut Wagyu Beef Tartare, Fresh Seasonal Oysters, and Farm Fresh Salad
Entree: American Wagyu Flat Iron Steak and 24 Hour Short Ribs
Sides: Brussel Sprouts and Butternut Squash
Dessert: Cinnamon Monkey Bread
THOUGHTS
So, we traveled to Las Vegas and proceeded to order oysters from -- you guessed it -- Virginia. Well, one of the three seasonal oysters was from Virginia ("Olde Salt" oysters from Rappahannock River Oysters). Whether or not the byproduct of recent criticisms, the menu identifies the farms and purveyors from which the food at Craftsteak is sourced. At the very least, this practice has the effect of instilling in the diner a certain amount of trust in the quality of the product.
After whetting our appetite with oysters, we moved onto a fresh arugula salad and the beef tartare. While the arugula salad tasted fresh and flavorful, nothing about the salad was particularly memorable.
The beef tartare, however, provided a glimpse into the Tom Colicchio we've seen on Top Chef. Aggressively seasoned, the beef tartare burst with flavor and enhanced the delicacy of the wagyu beef. Served in a deep bowl, the tartare was garnished with an egg yolk, finely chopped red onion, and finely chopped chives. While ordinarily I find red onion off-putting, I was surprised by the sweetness of the red onion atop the tartare (perhaps a reflection of the fresh produce used at Craftsteak). While I enjoyed the tartare, my dining partner thought it was overseasoned. Certainly, the flavor profile of the beef tartare toed the line of being aggressively seasoned and overseasoned.
Next up, we had our entrees. The flat iron wagyu beef was juicy, succulent, and melted in one's mouth. Compared to our Christmas prime rib dinner from the evening before, the flat iron steak had a surprising lightness. The 24 hour short rib, although heavier than the flat iron steak, was fall-off-the-bone tender and had the rich depth of flavor that can only come from some serious slow cooking.
We concluded with the Cinnamon Monkey Bread at the strong recommendation of each of the three servers in our area. The Monkey Bread, generally, is a yeasty cinnamon roll topped with pecans, sugar, and caramel. Though a pleasant end to the meal, I would be lying if I were to say I was impressed. Other than the caramel drizzled on top, the Monkey Bread was virtually identical to my mother's home-made cinnamon rolls. While I consider my mother's home-made cinnamon rolls to be outstanding, I expect a high-end restaurant to put out a dessert that goes above-and-beyond what one might get at home.
CONCLUSIONS
Food (8/10)
Service (4.5/5)
Errata (4.5/5)
Total (17/20)
Price $$$$
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