Restaurant Widow

Dining Out with Special Needs

....without being a pain....

I am writing this post at the request of Wendy from Celiacs in the House, who was wondering how best to deal with her special requests in restaurants - she wanted to be sure her needs were met without being a pain (we Midwesterners are so nice).

No problem, I said! We will all be better off with our needs met! So lets talk about a few ways to make everyone happier when dealing with special requests. 

First off, assuming your server has been working in the industry at least 5 months, chances are they've heard everything. And I do mean everything. I've waited on guests who insist nothing on their plate touches the other items, grown men who never ate anything other than plain buttered noodles, guests with cancer who had their dinner pureed in the robotcoup and served in a pint glass with a straw, and one lady who required one dish of balsamic vinegar, and one dish of freshly grated Parmesan: every single bite she ate would be dipped first into the vinegar, and then into the cheese, no matter what it was. It was immaterial what Chef was offering that evening, she would be eating fish with vegetables (never, ever a piece of bread or a potato!) dipped into Balsamic and cheese. (She was skinny, so clearly this diet plan works.)

• When possible, make your situation known when making your reservation. This is especially easy with online systems such as Open Table or other online reservation systems. If you are making a reservation over the phone, simply let the person in your party has a special need (and then let them know what it is). Knowing in advance is always better, because the restaurant can prepare more fully and offer something great - especially if the request is more challenging, such as a vegan request.

Once you are in the restaurant, here are some guidelines....

• State your needs in plain English or, if you have a complicated situation, carry a business card with you stating your needs. Before Celiac disease was as widely-known as it is today, I waited on a woman who carried a small laminated card with her outlining her needs. It was especially helpful because many people mistakenly believe rice has gluten, and her card outlined what she could have.  Say "I am a vegan," "I have Celiac," "I have a deathly nut allergy." I find it's easier to begin with this broad statement, and then explain as necessary. Most (good) servers are familiar with all sorts of disorders and special requests. If the server stares blankly at you, feel free to expand.
• Separate true allergies from dislikes or intolorences. This is a huge irritation in the restaurant business, because there are relatively few true allergies, and those are incredibly serious: when someone says "I have a peanut allergy," we listen up, because most people are aware that a peanut allergy with an anaphylactic reaction could mean a guest dying in your restaurant, and no one wants that to happen (and while I've been, in a completely typical macabre way, completely fascinated by the idea of giving someone an emergency tracheotomy my entire life, I don't really want to test my skills in real life).  
  
  It always amazes me how many people are allergic to garlic and onions, considering few people truly are. Saying you are allergic to these things puts the restaurant in a bit of a pickle, because if you are dining in a restaurant where everything or nearly everything is made from scratch, chances are there are either garlic or onions in pretty much everything. This is because onions and garlic are delicious, and we put them in nearly every stock and sauce. I realize many people have GI or body aroma issues eating these things, but typically the garlic and onions used in stocks and sauces are barely detectable (in isolate); instead, they contribute to the greater deliciousness of the dish, and have been cooked pretty much to within an inch of their lives, and strained from the stock. It is perfectly acceptable to say "please do not add any garlic or onions to my food," just in case these things are added when cooking vegetables or tossed into salad. 
• Have realistic expectations. If you have Celiac disease and are eating in a traditional American style Italian restaurant where everything comes on pasta, be aware that it will be more difficult to dine than if you are eating in a restaurant where meat and potatoes are the focus. By the same token, if you are a vegan dining in a restaurant known for their usage of cream and pork, be aware they might not create the most elaborate vegan dish you've ever tried. 
   
  The items on the menu are there because the chef thinks those are what he does best; a case could be made that any chef worth his salt should be able to create something amazing and vegan, but the kitchen is an extremely busy and stressful place, and there isn't always time to come up with amazing new dishes on the fly. By the same token, chefs would be wise to keep a few special dishes up their sleeves so they don't have to worry over special requests.
• Let the restaurant know what you like, especially if you are going to require a dish completely different from anything on the menu. It's frustrating when the chef creates a special dish for someone, and they let you know after receiving it they don't like peppers, mushrooms, or squash. If all you want is a pound of steamed green beans with no seasoning, just let your server know. 
• Your special request will be easiest to fulfill during less busy nights. Everyone in Columbus wants to eat at 7pm on Saturday, which makes 7:45-8:15pm Saturdays about the craziest half hour of the week. It's difficult to explain to those who have never worked in the restaurant business, but the tiniest mistake or mis-order can cause the entire house of cards to come crashing down. The busy restaurant is like a tight-rope walker trying to juggle flaming swords and swans at the same time - when it works, it's a beautiful thing; but the slightest nudge and it turns ugly fast. Obviously, you can't always control when you will be dining out, but you are certain to have a better experience on a Wednesday than a Saturday during peak.
• Show that you are brave: I waited on a woman the other day, and her statement when I greeted her was one of the best ways to get a good experience and caught me off guard. She said "what dishes on the menu could I have that would be the least altered with my [special needs]?" I thought this was such a great way to approach the situation because she was pretty much willing to try anything, and was more interested in maintaining the integrity of the chef's dish rather than making up her own.
• As a general rule, higher-end, made from scratch restaurants and mass-market chains are the safest bets. This is because higher end restaurants don't take as many shortcuts when making their food (thickening non-gravy sauces with flour is a big one here), and mass market chains don't want to be sued and their food is made in one commissary kitchen and then shipped out to the stores. 
  
  
• Don't become frustrated if you are eating in a restaurant with a language barrier. If you can't communicate effectively with a server, and you find that frustrating, simply don't go. I remember reading someone who was going on and on about how horrible a local Mexican restaurant was (one of my favorites), because the servers couldn't speak English (to his satisfaction). They kept bringing him lemons when he asked for limes! How stupid could they be, he ranted! Well, to most Mexicans, a limon is a lime, and a lima is a lemon. So you can see how it could become a "who's on first" situation. In the restaurant, we frequently say "green limon" or "yellow limon" to distinguish the difference. If you love ethic foods, you might consider getting a card which is translated into the language of the restaurant where you are going, just so that things can be as clear as possible. 
  
  
• Lastly, when you do get something surprisingly delicious within your needs, it's always nice to let your server, manager, and/or chef know! Becoming a regular in a restaurant is also a good thing, because as the staff gets to know you and your likes and needs, they can create special things just for you.
  
  
• Money talks. If your server goes out of their way to make you happy, reward them. If your server works with the chef to ensure you will have a great experience and you tip 15%, they have no incentive to go out of their way the next time. The verbal tip is always nice and appreciated, unfortunately your server's mortgage company does not accept compliments as payment. 

So there you have it! Some thoughts for making everyone happy when you are dining with special needs! What other questions can I answer? 

 

 

So, Lisa, What are YOUR Top Ten Restaurants?

Well, the Dispatch came out with their Top 10 last week, and it caused a brief round of conversations on whether or not it was valid, and did it really matter? I came down a little hard on it, because the article didn't inspire me to try any of the restaurants listed therein, and uninspiring food writing has no point.  I mean seriously, what is the purpose of writing about food if not to inspire someone to eat it? I realize I phone it in sometimes, too, so who am I to criticize?

No one really.
But I will anyway.

One thing I questioned, perusing the list, was the criteria. What does make a restaurant a "Top Ten"? Should it change in an economy where people can't afford to dine like they used to? Should Top Ten restaurants be limited to white tablecloth restaurants with overpriced wine lists? Should all Top Ten restaurants even be full service?

Struggling with these sorts of issues has caused me, in the past, to put out "Top 5" lists with various categories. One issue I take with the Dispatch's list is they chiseled it from 20 (top 10 plus 10 "strong contenders") to 10 last year, owing to the downturn in the economy. As far as I feel, the downturn in the economy should mean the expansion of the list - to include more places which are acceptable to more people. Again, this is just my opinion, but it's my blog so nyeh.

I decided for my list, flavor and consistency would be my top criteria. That, and value. There are plenty of restaurants which serve perfectly fine food which just isn't a good value. If I pay $38 for a lunch for two that I could do just as good (or better) at home, it isn't a good value for me (I'm looking at you, Northstar).  Now, the lines outside of Northstar should be proof to anyone with a rational brain that I am pretty much alone in this opinion; taste is indeed subjective and this is just one woman's list. Please feel free to differ all you'd like and add in your own favorites; I am sure to have forgotten someone, and I apologize profusely for it. (Full disclosure: Northstar's sister restaurant, 3rd & Hollywood didn't hire me. You can take my view as retaliation if you'd like. It doesn't change the fact that they charge something like $13 for a martini).

Of course, when I started criticizing the Dispatch's Top Ten, friends and readers began clamoring (that might be a little exaggerated) for me to write one of my own. I feel a little unqualified, because I haven't been doing a ton of eating out this year, and no one is going to food the bill for me to revisit my favorites to see if they are still holding up. Nonetheless, here goes....

OH WAIT! another caveat: I have worked at lots of these places. That when happens when you've been in the service industry forever in the same city. I'd like to think that doesn't cloud my judgement, but who knows.

I'm sure I've forgotten your favorite place, and I'm sure I've forgotten some of my own, as well! But let's discuss it! I love to learn about your favorite places too! (you can share your favorite please with me and over at the Dispatch Editor Ben Marrison's blog)

And yes, I know I need to get out of downtown. And yes, I need to visit more Indian restaurants. And yes, I do have a restaurant or two which won't make it into my list for personal reasons, so I really am no better than Jon Christensen. Although it should remind you that if you are a business owner, you should never cut in line in front of anyone, lest they hate you forever.

In alphabetic order (hopefully):

1. Alana's::of course, we all know the Dispatch overlooks Alana's whenever the opportunity is given, which I suppose is fine. It means those who rely on the Dispatch reviews are missing out, while all the cook kids (those who rely on my and my ilk) know what's what. I'll be perfectly honest about Alana's: typically their appetizers far outweigh their entrees.  That is perfect, because it means I can go in and try 5-6 different things without becoming bogged down with too much of a good thing. My favorite thing about Alana's is their dedication to seasonality. Lots of other restaurants say they offer seasonal items, but Alana's is one of three truly seasonal restaurants I can think of in Columbus. You know if you go in late Spring you will be rewarded with soft shell crabs; later in the year there are always fried green tomatoes, then tons of heirloom tomatoes and sweet corn - you get the picture. Alana works with lots of farmers - she was really the first person to do so in Columbus, way before it was cool. Alana has a reputation of doing things "her way," and I think it's this reputation which keeps the Dispatch critic out (it should be noted that other critics in the city adore Alana's, such as the Johns from Columbus Monthly).  Alana's gets props for having one of the best wine lists in the city, and her wine prices are incredibly reasonable. Alana's is a place to explore new things; it's not the place to pick each dish apart with special requests. If you want a chicken caesar, there are plenty of other options. 
   info::Alana's Food & Wine (University District) plenty of parking on the street and behind the building.
2. Basi Italia::it's a hidden gem. Basi is one of those places who people either love or hate, based almost entirely on the fact that it is probably has the distinction of the smallest dining room in the city, and we Midwesterners loathe being cramped! If you can't abide the tiny dining room, sit outside in the covered bar area or wait til full-on summer and sit on their lovely patio. When I worked at Basi, I marveled at the number of times someone would come in for the first time ever on a Monday and we would see them again before the week was out.  The food is just that good. The zucchini appetizer will make you rethink everything you've ever known about zucchini, and Meatball Monday nights are perfect when the paycheck is spread too thin and you still want to have the night out (salad, spag and balls, cannoli for $20). Wine prices are almost ridiculously reasonable. Don't expect tons of fancy food, but solid pastas and entrees. Basi is especially good for vegetarians - their eggplant parm is the stuff dreams are made of, and usually about half of the pastas are vegetarian as written on the menu, or can easily be altered.
   info::Basi Italia (Victorian Village) Please valet park! Basi is located in a residential area.
3. Dirty Frank's Hot Dog Palace::what? a hot dog place? you are crazy. Someone blasted me for my love of the mac 'n cheese at Dirty Franks, saying that it was plastic cheese sauce. I don't care what it is, it is delicious. I love Dirty Frank's for several reasons: I love Liz Lessner joints (why yes, I am angling for a job - see how unethical I am?!), and I can get a slushie with booze in it. I also love the artwork. I love the soft poppy seed bun so much that I just want to take it and smoosh it all over my face (I'm really weird and have this thing with soft bread products. for some reason they just go right to my face. you should see me with the lard-ridden Amish bread from Yutzy's Farm Market). To be fair, I am actually not crazy about the standard hot dog at Frank's - too much bun/topping to meat ration. I spring for the jumbo beef. I think I'm the only person who loved the Seoul dog (dog topped with kimchee, which makes complete sense if you think about it); It isn't fancy, but you can have a fun date for under $25 with drinks, dogs, tots, and mac n cheese. I don't understand the weird fried leek thing either, but everyone else seems to love it.
   info::Dirty Frank's Hot Dog Palace (downtown)
4. El Arepazo::it might just be heaven for most boys in my life. Not only is there the mixed grilled thing, or the steak which comes with a fried egg on top, or the Big (read enormous) Mexican burrito, but there are some of the most amazingly beautiful women working at El Arepazo. It's the second thing to come out of the mouth of every boy I send there. Those of you who know me know I don't care for beauty over substance (or speed, or efficiency) when it comes to restaurant workers, but these shorties deliver. Service is always awesome, food is always incredible, and they even get me to consume vast quantities of cilantro every time I visit. One thing I love about El Arepazo is their adaptability; when their business turned into a juggernaut, they expanded and upgraded. Although tempted, they very wisely resisted the urge to move to a "better" location (I think the one they have now is perfect). Also recommended are the patacon and all arepas.
   info::El Arepazo (downtown)
5. G. Michael's Bistro::three words: Shrimp and grits. G. Michael's is another very seasonal restaurant who uses tons of local products - they are even getting in sides of beef and hogs and butchering their own meats. Choose anything with pork and/or seafood and you will be very pleased. Portions are big, so sharing is fun. If you can't go all out, sit at the bar and have an appetizer with their adorable bartenders. Having worked at G Mike's for 4 years, I can vouch for anything with spicy Maker's Mark sauce, grits, gravy, fried bits....you get the picture. I know lots of food writers who lecture diners to steer clear of specials, but you are instructed to do completely to opposite, especially when dining at G. Michael's. Pay particular attention to the specials, because they usually include the best and most ephemeral ingredients of the season. 
   info::G. Michael's Bistro & Bar (German Village)
6. Kihachi::of course. But again, I must reiterate that Kihachi is a very traditional Japanese restaurant. No sushi cards here. Go to Kihachi to watch a true chef conducting true craft. It's amazing to watch. I've said plenty about Kihachi so I won't go on and on. 
   info::Kihachi (Dublin) (Federated Blvd and Sawmill Road)
7. Mi Li Cafe::the absolute best Banh Mi (sandwich) in Columbus (in my humble opinion). The owner searched high and low before finding the perfect bread for his sandwiches, and it shows. If you aren't feeling brave enough for the pate/tongue/ham role combo, you can always opt for a simple grilled meat sandwich. Noodle dishes are also impressive; this is a no-nonsense restaurant in the culturally-rich area of 161/Cleveland Ave (where loads of yummy ethic restaurants spring up monthly, it seems). Service is very friendly, and inevitably when I've been there, discussions come up among patrons wherein we all talk about our favorite things and how much we love Mi Li. 
   Info::Mi Li Cafe (NE Side/Minerva Park area)  161 & Cleveland Ave
8. Ray Ray's Hog Pit::oh deliriously porky goodness. Oh sweet sweet grass-fed brisket fat. Oh banana pudding and collard greens and Dogfish Head bbq sauce. Oh dry ribs with meat falling from the bone. I love Ray Ray's. What more needs to be said? Again, here it's about taste and consistency. Every time I eat at Ray Ray's I want to fold Jamie Anderson (the owner) up, put him in my pocket, and take him home to cook for me on a daily basis. I love to see someone so good at what they do being successful at it. If you haven't had it, go get some. But you'll have to wait until tomorrow. Get some Audino's onion rolls and you will have even more of my undying adoration.
   info::Ray Ray's Hog Pit (Clintonville, corner of Pacemont & High St)
9. The Refectory::To be honest, I haven't eaten at the Refectory in awhile, but it wins Top 10 for being consistently wonderful for years. Service and wine selection are always top notch, and prices are very fair considering the work which goes into each item. I do wish they'd get back to more specialized entrees (I miss the days when you would get 3 tiny sides with each entree, each precious and lovely in its own right), but it is a stalwart of the Columbus dining scene.
   info::Refectory 1092 Bethel Road (NW Side)  
10. Skillet::one of my favorite places to show up in Columbus over the past year or so, Skillet is what Sunday mornings were made for. They don't have a liquor license, so evening dinners will be extra affordable. Skillet is another spot for whom "local" isn't just a buzzword. Their menu is also developing a good sense of seasonality. Skillet might be the only place in Columbus where you can get 4 different varieties of egg on some days (the sure way to my heart!) Anytime the vanilla risotto is offered, run to get it. Run fast. it's amazing. Also worthy of noting are all of the veggie side dishes I've had (especially the flawless arugula salad we had a few months ago; dressed only minimally and the perfect foil to the richness of some other items), the pancakes, and any sort of hash they offer. Skillet also has a mobile truck which has been out and about recently (hello pork belly quesadillas).
    info::Skillet Rustic Urban Food (German Village/Shumacher Place)

Very Honorable Mentions:

The Top Steakhouse. (I will be revisiting very soon; love their prime rib, and I hear I must try their $8 bar burger!)
Graffiti Burger.
Sage American Bistro.
Worthington Inn.
Danny's Deli.

To be considered after further study (These are all places I've eaten once and loved. After a few visits, we'll see how they hold up)::

Foodie Cart. 
Da Levee.
Yoshi's.
L'Antibes.
Kitchen Little.
Little Palace. (amazing little $2 burgers) 
Mazah. 

After having written this, I have to say that I think I like my old Top 5 in Various categories template better. But, that's neither here nor there.

Smackies BBQ Pit

clockwise from to: pulled pork sandwich, collard greens, rib tips.
 

It's a great time to be a meat lover in Columbus.  And for all of you who became vegetarians for the New Year, well, you made your bed.

My Twitter followers already know my strong feelings for Smackies BBQ.  My bbq sauce stained fingers are compelled to share my love every time I find myself cramming my kisser full of their glorious porky goodness.

Last week Husband brought some pork sandwiches for lunch on Saturday.  Sunday, when it was my turn to procure lunch, I rather sheepishly admitted that I wanted more Smackies.  He just laughed and said he'd been thinking the same thing. 

So let's start with the basics.  James Anderson, aka Smackie, sets up a trailer in the parking lot of a carryout at the corner of High & Pacemont in Clintonville Thursdays - Sundays at noon.  The smoke was rolling this Thursday when I drove past at 11 in the morning and my car began turning on its own.  Alas, some of you might remember that I am in the process of losing weight (6 pounds down!) and I can't be running around eating ribs and mac and cheese and the like without consequences. *sigh*

I knew there was going to be a long love between Smackies and me the first bite I took of the pulled pork sandwich.  The buns are of the nice, soft, white variety; typically I am not a fan of soggy bread, but when you start to get towards the end of the sandwich (which is messy, and must be eaten still wrapped in the foil), the whole thing has turned into this glorious bbq-y, porky, soft bready mound of deliciousness. Hm. Have I used the word deliciousness twice already? Well no matter. It's good stuff.  The pit boss chops the pork all together so you have a great ratio of fat to meat without getting any undesirable fatty hunks. Oh drool.

A tweep had suggested getting the ribs dry with sauce on the side, advice I took. The ribs really are amazing.  I mean seriously, the best I've ever had by far.  The dry rub is perfection, and you have to keep eating them, because they are so good the way they are, but the homemade sauce is so great that you have to keep alternating between dry and dipping.

My mouth is watering as I write this, and I just ate dinner.

The collard greens (sometimes kale, and sometimes a blend) are of the smoky variety - I believe they are only meat, onions, and greens; they don't seem to have either sugar or vinegar added (I know there are many different positions on this topic).  Some have told me they find the greens undersalted, but every time I have had them, I ponder drinking the pot likker directly from the little styrofoam cup.  With a pinch of tabasco, the only thing these greens are missing is some cornbread.

Lest you think I'm just slobbering and drooling all over this place, delirious with my love for fatty porky smoky spicy yumminess, I am not super excited about the mac n cheese.  This might be a personal thing; this is the bechamel based soft baked kind of mac and cheese, and I kinda prefer a gooier mac and cheese with lots of salt and sharp cheese.

The first time I had the brisket, I wasn't completely sold that it outweighed Weiland's on their best day (the brisket at Weiland's runs the gamut from glorious to meh, with most times settling on very good), but I must have had a rare misfire because I just received this tweet from Armando the Crimson Cup coffee roaster: "@lisathewaitress Raised on Texas Pit BBQ. I know good brisket. Smackies is the best i've ever eaten. Need to try the ribs next."  Yeah, that's some pretty serious praise, just in case you don't want to take my word for it.

The less expensive rib tips are pretty tasty, too - they have a chewier texture, but are still tasty, and you burn more calories chewing them. So, there's that.

Sauces are homemade - there's sweet and tangy sauce (awesome), a spicy sauce (awesome), and a habenero sauce, which is delicious and has a very slow, creeping heat that you don't notice until you're halfway through your sandwich and find yourself guzzling beer to cut through the heat.

So, what have we learned today? Smackies is worth abandoning your silly vegetarian resolutions.*  I promise its worth the guilt.

Hm. If I were really mean I would post this review Sunday night at 9pm, just when Smackies had closed up for the week, and make everyone wait until Thursday. But I'm not mean. I love you, and I want you to enjoy the best BBQ our fair city has to offer.

Info: Smackies Pit BBQ, corner of Pacemont & High in Clintonville

*dear vegetarians, I love you. I don't understand you, but I love you. So please, spare me the lecture.  You can take my pork when you pry it from my cold, dead, cholesterol-riddled fingertips. Along with beer, pork is proof that god loves us and wants us to be blissfully happy all the days of our lives. Amen.

Pistacia Vera Post #2::Some Things are Better Left to the Experts

Although I did learn numerous useful tips and tricks during my day at Pistacia Vera, I also discovered that there are some things I will probably never attempt at home.  One of these is Husband's favorite, the humble yet complicated canelé.  

A canelé, very simply, is a little cake made with a very thin batter.  It is almost a soufflé - the batter is poured into very expensive brass molds which have been brushed with a mixture of beeswax and butter.  The molds are put into a hot convection oven, where they quickly puff up and begin sizzling around the edges.  The outsides of the cake get very, very brown - almost burned, and the cake inside is soft, full of pockets, and is reminiscent of a custard. Or a custard-soaked cake. It's kind of hard to explain, so maybe this picture will do it a little bit of justice:


  The process of canelé-making takes days; the canelé molds are waxed and left to chill overnight; milk is boiled and then steeped with vanilla and blade mace (blade mace is the outer hull of the nutmeg nut; it has a rich and earthy aroma).  The milk steeps for a day and is then drained. Rum and eggs are added, along with flour, and then this mixture is chilled overnight. The canelé are baked as described above, and then are unmolded immediately.  It was clear that Spencer had unmolded a few of these before.  He had a rhythm of plucking the canelé molds from their baking sheet with tongs, turning it upside down to turn the cake out onto a drying rack:


  Spencer tosses me a piping hot canelé, fresh from the oven, and says "here, eat this with your coffee." for a few minutes I am in heaven eating; the cake is browned and crisp and caramelized on the outside; the inside is soft and moist, aromatic with soft earthy spices and comforting.   

But the time to enjoy the sweet is short-lived, because it's time to make nougat.  

I have to admit, I say to chef Robin, that I really have no idea on earth how nougat is made.  I'm pretty sure she told me how easy it was.  As it turns out, nougat is one of those things which, very much like the macarons, begins with a meringue.  Egg whites are whipped and sugar is boiled -

I have to interject here for something here.  With any profession which requires precise timing and temperatures, it is amazing to see how the professional has created their own system of timing.  When I was a baker, I would start chocolate melting and hazelnuts roasting and butter softening the second I walked in the door.  That way, they would all be ready to go when I began mixing batters.  At Pistacia Vera, both Spencer and Robin had methods of setting their sugar on the stove to boil, and then starting their eggs whites whipping.  By the time the sugar had reached the desired temperature, the eggs where usually ready to have the boiling hot sugar syrup added.  I love this sort of body memory we all get when we perform the same tasks over and over.  We train ourselves to time things mentally. We learn exactly how many tasks and which ones we can complete while something else is working.

When I was 19, I was a barista in a coffee shop with a manual extraction lever (something you rarely see anymore; they are almost all automated these days).  The perfect shot of espresso took 18 seconds to pull, so I learned exactly what I could accomplish in 18 seconds - cut a bagel and throw it in the toaster, put flavored syrup in the cup, finish steaming the milk, et voila! time to assemble the coffee drink!

Where were we . . . of course! nougat!!  The nougat begins with lots of egg whites. Boiling honey is added, and then boiling sugar.  Everything is whipped, and whipped and whipped.  "8 minutes, precisely" instructs Robin (okay, I took some creative license there, but she certainly gives off the air of someone who knows the precise number of seconds it takes for sugar to reach 147 degrees celsius, or how many minutes it takes the nougat to reduce from boiling to 42 degrees.  At any rate, nougat making involves a lot of egg white whipping, and then a lot of boiling boiling sugar products into the egg whites while they are whipping (this happens twice!) and then the mixture whips and whips and whips, and then is whipped while the mixing bowl is being torched with a blow torch (this part is timed); more whipping. Then pistachios are added.

The whole nougat mixture is poured onto a board and rolled out (this seems particularly sticky).  The nougat hangs out for awhile, drying and ripening, and then is cut (or rather sawed) with a serrated knife.  Only then can you enjoy it.  Well actually I got to enjoy a warm bite and it was amazingly delicious.  But probably something I will never attempt myself.

Next up, we're going to make chocolate cherry financiers, then toffee, and yes, macarons.

Smackies BBQ One Weekend Stand

I received a text with the details, and then was forwarded this email. For those of you Smackies fans, you can taste the one and only this weekend (today is the last day) at the corner of Pacemont & High in Clintonville.  here is the email "press release" from owner James Anderson:

Got the following info via email from Smackies BBQ owner James Anderson the other day:

I have opened three restaurants and I have closed them all. I couldn’t seem to get my blood pressure down and closing the restaurant I think has finally got me nice and calm and I think my blood pressure is right where it needs to be.

The restaurant biz will make a old man out of a young man really fast. So I have went back to my roots. ONE MAN - ONE SMOKER. I have no restaurant and no staff to babysit. Just me and my Pit, back to the basics.

So, I will work festivals and roadside stands cooking on my pit and to start off I will be at Pacemont & High this weekend. I will be serving my meats and homemade sides, and I will also introduce a sauce I have been working on for a few months called Sweet & Sexy. Its a little hot, sweet, tangy, fruity, thick, and full of flavor. This recipe is for the upcoming 2010 Columbus Jazz and Ribfest. It is very special, you have to try it.

The meats this weekend will be smoked with Sugar Maple, a special delivery from the wood guy. Please forward this information to your friends in the neighborhood so I can start my new project off right. And thanks a lot- I hope to see you sometime this weekend….

Pacemont & High
Hours: Friday, Saturday & Sunday 12-9pm

• Pulled Pork $4
• Pulled Pork Dinner $7
• Beef Brisket $6
• Beef Brisket $9
• Rib Tips $6
• Beef Ribs $10
• Pork Ribs $5, $10, $17
• Collards, Baked Beans, Slaw $1.50
• Homemade cobbler $3

Red Mango

please forgive the slightly less-than-stellar iPhone pic

Lately I've had a bit of an ice cream problem.  I'm not sure if it has to do with the waning summer or what, but I have been consuming a lot of ice cream.  I have replaced lunch with ice cream on a regular basis.  Just being honest. It isn't always Jeni's, although of course I've had my fair share of that.  I've been particularly fond of Hagendaaz chocolate peanut butter. Unfortunately, it is one of the most calorie-dense ice creams out there. You might see where this will eventually become a problem.

I first heard of Red Mango last year when a friend visited them while traveling.  I trust this person's taste, but I was still a little skeptical when she said it was great.

Red Mango is a franchise chain of Korean-style frozen yogurt (Red Mango and Pinkberry have been all the rage on the coasts, and they are finally starting to make their way inland).  Unlike the frozen yogurt fad of the 80s and 90s, where the yogurt was intended to be nothing more than a sickly sweet low-fat ice cream substitute, this is supposedly the real thing. Not too sweet with the authentic tang of real yogurt.

Columbus' brand new Red Mango store is located on Campus (old, real, North Campus) at around 15th and High, directly across from the main entrance of the Wexner Center. 

The space is sparse and clean - gleaming even (for now) - the walls are red but other than that there really aren't any decorations.  That's find with me, as I didn't plan to hang around socializing with freshman girls.  The girl working the counter was very helpful, asking first if I had ever been to a Red Mango store before she went into her spiel about the fresh fruit toppings (not sugar-filled sauces, just chopped fruit) and the dry toppings, such as cereal and dried coconut flakes.  She reassured me I could taste every flavor if I wanted.  Pretty good service for a new shop.

Hoping for something reminiscent of cheesecake, I selected original with graham cracker crumbs.  Indeed, the yogurt was very tangy and not too sweet, just as promised.  The graham crackers crumbs provided a nice texture with just a hint of sweetness and yes, hinted to the flavor of real cheesecake.  The yogurt is creamy with just a hint of the wateriness that reminds you there is no fat.  This is fine, because after snarfing down the entire bowl, there was no heavy feeling.

The medium (regular) size with one topping was $4.50.  I'm not sure I'll be able to shell that out every day, but I did start planning my next trip before I was finished with the treat.  For someone who can consume frozen treats in the amounts I can, indulging in a more expensive but low-calore treat might pay off if I want any of my winter clothes to fit.  (The medium size is right around 200 calories, according to Red Mango's website.)

Red Mango lists all sorts of healthy claims on their website, and while I know probiotics are good for you and all that, I think I'll just think of it as a less-fattening option when the ice cream monster starts growling.

info: Red Mango 1866 N. High St (Campus)

Dine Originals Restaurant Week Begins Today

Dine Originals Columbus is an organization which promotes locally-owned independent restaurants. Beginning earlier this year, DOC has featured Restaurant Weeks during some months which are typically slow.  This is a great chance to sample a restaurant you might not have a chance to otherwise.

Alas, those of us who work in these restaurants don't really get much of an opportunity to get out there and sample everyone else's fare, but then again, this week gives us a chance to make some money during a typically tight time of year.  Participating restaurants will have a menu (typically a pre-set, fixed price, multicourse menu) for either $20.09 or $30.09.  Some lesser-priced restaurants even have 2-for deals 

One great thing about this event is that there is a huge variety from which to choose. If you only have $30 to spend on eating out this week for 2, you can do it at Surly Girl. You can splurge and do $30 each at some of the best restaurants in the city (The Top, the Refectory, G Michaels) - the options are pretty endless.

You can read the menus on the DOC website; having perused them, I thought I'd offer my 2 cents - where I'd be going if I could. I hope to get a chance to do a few lunches.  Columbus Foodie is hoping to hit 8-10 restaurants this week, so you can keep up with her.

Alana's has quite a few options; including vegetarian options (kabocha squash risotto? yes, please!), and then there's that Mexican Chocolate tart with Jeni's Salt Caramel, the only dessert Husband will order in a restaurant.
Black Creek Bistro has gone out with four courses on offer - appetizer, salad, entree, and dessert!
The Elevator has options for meat, fish, and vegetables, including a winning-sounding nut brown braised short rib.
G. Michael''s also has choices to run the gamut of desires. The Widow family ate there last night and it was amazing, as usual. 
Katzinger's is offering up a menu for 2 (or 1!); choose a salad, sandwich, and dessert!
I certainly hope to get to Pistacia Vera for dessert for 2!! 
The Top Steakhouse has a great menu - escargots and prime rib!!
Aside from a lunch and dinner menu, the Worthington Inn will have 2/$30.09 brunch on Sunday.  I will tell you right now, it's way worth it. The brunch ladies visited in May and it was one of the best brunches in the city.

Lisa's Top Fives - Mostly Food Related

I haven't done a "best of" in about 2 years, so I thought I'd take some time - while I am on a cooking hiatus and working a lot - and do another one.

Please feel free to leave your own thoughts and favorites in the comments!

*sidenote* I know a lot of you and your website designers don't like to listen to me (on such issues as flash intros and horrible music), but I'll say this: If you have a physical location, it is very nice to have your phone number and address on the front page of your website, and it's even better if it's above the fold. Don't say I never offered you any free advice.

Best Restaurants

Alana's - The premier user of local and seasonal ingredients in Columbus. Probably the best wine list in the city.  The menu changes frequently - sometimes daily.  I'm not sure how Alana's got a reputation for being super expensive, because it's pretty easy to eat there for under $100 for 2 people.  Newly expanded bar makes it easy to pop in for a glass of wine and an appetizer, which is nice if you're dining solo. info: 2333 N. High St (North Campus) 614.294.6783

Basi Italia - Anyone who can make eggplant taste as good Basi is a winner in my book.  I also love the rigatoni and trout.  A lovely patio and very reasonably priced wine list. info: 811 Highland St (Vicotrian Village) 614.294.7383

Kihachi - someone commented last year that I was ruining Kihachi.  Well, it's still the best restaurant in the city. An unwavering commitment to quality ingredients makes this worth every penny, even if you're just there for a bowl of their great noodles. DO NOT expect a sushi restaurant.  Kihachi is a very traditional Japanese restaurant, catering to the Japanese palate. Do not expect concessions to be made for Western tastes. 

The Refectory - Flawlessly executed French food. The duck by which I measure all other ducks and am constantly disappointed. Great wine list and special events. info: 1092 Bethel Road (NW side) 614.451.9774

G. Michael's - quite possibly the most underrated restaurant in Columbus.  Every time I read some chef  bragging about all the local or sustainable ingredients they use, I shoot an email to Chef Tetzloff and tell him he needs a publicist.  The specials are not to be missed.  Very seasonal cooking with a Southern flair. Don't miss the shrimp & grits. Anything with pork or seafood will be a winner. info: 585 S 3rd St (German Village) 614.464.0575

Best Casual Restaurants

Cafe Corner - really great sandwiches. Favorites are the 3rd & Penn and the one with bacon, avocado, and fig jam. info: 1185 Pennsylvania Ave (Harrison west) 614.294.CAFE
Pita Hut - the best schwarma in Columbus.  I have heard 2 people tell me they don't like it, causing me to question their judgment in all else.  My Father in Law was in Iraq last year and said it is very similar to the street food there.  The traditional falafel, a mix of lamb, beef, and turkey, is quite simply amazing.  The falafel is the best I've ever had.  The kufteh is delicious (fried, football-shaped meatballs), and the hummus is great as well. info: 4965  N. High St (Graceland area) 614.433.0996
Tensuke - There is a small restaurant inside this Japanese grocery store, and it is always a winner for great carryout sushi.  I love the crunchy spicy salmon rolls and pretty much any of the lunches there.  Great for a quick meal when you are feeling uninspired and want something healthy at a great price. info: 1167 Old Henderson (NW side) 614.451.6002
Dirty Franks - okay, it's only just opened, but you really can't beat a $3 hot dog in a place where you can also get a draft Frost Top root beer with a shot of bourbon on the side. For lunch or at 1 in the morning. info: 248 S 4th St (downtown) 614.824.4673

Best Bars

MoJoe - one of our regular hangouts. I haven't put it on the list before because it's kind of our bar where no one knows our name.  Home to my favorite bartender Pants.  The fries are so good we call them "crack fries," and the fish tacos are pretty tasty, too.  info: 600 N. High St (Short North/Convention Center) 614.225.1563
Bob's Bar - Well, it is the Cultural Hub of the Midwest, you know.  If you can get there on a night when the jukebox isn't being overtaken by someone with the worst taste in music ever, it's a great space.  A great neighborhood joint with what might be the best beer selection in Columbus.  Friendly, competent bartenders are a big plus, and you can bring in your Pita Hut from next door. info: 4961 N. High St (Graceland area) 614.888.9073
Hyde Park - Kind of outside of my usual hangout, Hyde Park is pretty legendary for their Happy Hour, which includes $4 martinis.  Even if lots of the martinis are mixed with juice, they are giant enough to make them a steal.  The bartenders at Hyde Park are great all the time, and I never feel out of place, even when Husband and I are the only people there who clearly don't care to dress up for Happy Hour.  A great cross-section of people thanks to the friendly staff.  Kind of makes up for the abomination of their sister bar, eleven. info: 569 N. High St (Short North/Convention Center) 614.224.2204
The Rossi - Might be Columbus' only true gastropub, even though they don't really bill themselves that way.  Some of the best pizza in the city (sausage and hot peppers, please), and the closest to NY style we have - thin crust, big foldable slices, it's great.  Also the burger is the best we've found in Columbus so far, and I also love the ham & gruyere sandwich with a fried egg.  Bartenders are nice and the music is always  great. info: 895 N. High St (Short North) 614.299.2810 Best Ethnic Restaurants

La Michoacana - This Morse road Mexican grocery and restaurant has really great tacos, tamales, and best of all, Al Pastor (a highly seasoned pork dish with pineapple).  I was there waiting for carryout the other day and noticed how interesting the bar was - not a bottle of vodka inside, in complete contradiction to American bars.  Also a great place to buy items for Latin cooking, also good for buying sodas sweetened with real sugar info: 2175 Morse Road (Northland) 614.471.4500
El Arepzo - A longtime favorite of Restaurant Widow. The base of the cuisine is an arepa, a grilled cornmeal cake which serves as a vehicle for delivering amazing meat.  Empanadas are tasty as well, and there are lots of great dishes topped with fried eggs.  Husband loves the Big Mexican burrito.  And then, of course, there's the cilantro sauce.  Even a cilantro-hater like me could drink it on the side. info: 47 N. Pearl St (downtown) 614.228.4830
Bay Leaf Indian - I have only been there for the lunch buffet, but every time it has been great.  Very large selection which rotates on a daily basis.  Good goat curry, great Naan and pickles.  Although they serve meat, there are lots of amazing vegetarian options as well. info: 1025 Polaris Parkway (Polaris) 614.825.1023
La Plaza Tapatia - It's worth the drive through the Mad Max wasteland of the West side to get to this large Mexican grocery store and restaurant.  Sunday afternoons feature live music.  Tacos are very good, as is the Al Pastor and fish stew. info: 4233 Shoppers Lane (far West side) 614.276.0333
CoCo's Grille - Great Western and Eastern style Asian items. Ask for "Chinese Style" to get things extra spicy and tasty.  Reexaminations: green beans in black bean sauce (Husband's favorite), Singapore rice noodles, and crispy Thai Spiced Shrimp info: 845 W 5th Ave (Grandview-ish) 614.429.0790

Best Places to Shop for Food

The North Market - Of course, it's foodie paradise for the gourmands of the capital city.  Great for lunch or shopping for the week's dinners.  Great Saturday farmer's market. Also good for cooking classes (and the occasional RW dinner!) info: 59 Spruce St (Convention Center/Arena District)
The Hills Market - The Hills could be a case study in effective use of social media. I didn't frequent the HIlls, mainly because of the distance, but after they asked me to do a cooking class and offered their space for a dinner, I became a convert. Their use of blogging and Twitter to keep up with their customers should be a case study for would-be new media savvy businesses. The Hills was the first grocery store to carry Snowville Creamery milk, carried Ohio beef before Whole Foods did, and was the first local outlet for Jeni's Ice cream outside of their shops. Also great events like beer and wine tastings and cooking classes. Don't miss their $5 premade subs. Great wine selection and full liquor store. 7860 Olentangy River Road/315 614.846.3220
Weiland's - My neighborhood grocery store. I love the traditional butcher shop; the guys there are great. The deli is also good, full of Boar's head and Thuman's meats.  A great wine department and a fully-functional liquor store.  Good seafood department and amazing house-smoked items.  The brisket, usually available Saturdays and Sundays, could make a grown man cry it's so good. info: 3600 Indianola Ave (Clintonville) 614.267.9878
Carfagna's - This packed NE side Italian grocery store is one of my favorite places to buy quick dinner solutions.  Their frozen fresh pastas a good, and their jarred housebrand sauces are a savior for picky eaters with time constraints.  The last time I was there, the bag boy reminded me to get my free pound of pasta (one with every jar of sauce), and he carried my groceries to the car.  That's service like we rarely see anymore.  And yes, I tipped him. No one has ever carried my groceries to my car before. info: 1405 E Dublin-Granville road (NE side) 614.846.6340
Mediterrainean Imports - The best place to buy beans, olive oil, and amazingly delicious varieties of olives and dates.  I never knew dates as tasty as King Solomon dates existed before!  The staff is friendly and will help you find things if you need help.  Don't miss their premade frozen savory pastries, which are made in house. 2647 N. High St (Olde North, aka North Campus, aka Washington Beach, aka Baja Clintonville) 614.263.9400

Other Favorite Places to Shop

Tigertree - they sell cool fashions at Tigertree, but I am currently on leave from fashion until I lose a little weight. I love Tigertree for their trinkets and tote bags.  They sell the occasional bento box, and are the only store I know of in Central Ohio where one an buy new Lomo cameras.  info: 775 N. High St (Short North) 614.299.2660

Rivet - I can't explain the fascination I have with the toys and creepy artwork at Rivet. There something about buying a blind box; it's like being a child again. I love it. I wish I could afford more of the artwork they have on display.  The lower-priced works sell out almost immediately when they debut the first Saturday of each month. info: 1200 N. High St (Short North) 614.294.TOYS

On Paper - I love paper. and I spend a lot of money on it. I have a bit of a paper problem. Which is why I love On Paper. Husband always buys me cool things when he goes there (which I've taught him to do for all of his greeting card needs) and it's great for boys because your girlie will love anything you buy her from there. info: 737 N. High St (Short North) 614.424.6617

Sneak Peek Inside Barrio

Barrio is a new restaurant which is opening downtown at the corner of Spring and High.  Although the building used to be a giant Wendy's, I almost drove past the building because it looks completely different.

Barrio will be a traditional tapas restaurant. Actually serving traditional tapas as opposed to the "tapas style" we've seen in Columbus over the past few years.

I got a sneak peek at the space today and it is beautiful. There is definitely a feel of coziness and warmth throughout the open space, which features a semi-open kitchen and lots of wood.

About the wood - when you enter the bar space, you are greeted with 2 giant wooden tables. Made in Ashville, North Carolina from naturally-fallen trees, these tables beg you to sit:

The bar - which is very wide, and reminded me of the sort of giant table I'd expect to see in a monastary for some reason, is very wide and is also made of wood.  It is Amish-built and features wooden peg construction (vs. nails, something the Amish are famous for. Did you know Central Ohio has the largest wooden peg, no-nail building in the US? It's true. Liberty church on 315 @ Home road). The benches and bar stools were built by the same Amishman:

bar stools detail:

The ceiling facades are made from reclaimed pallets:

Upstairs there is a lot of room for seating, including areas which will can be made semi-private by curtains and will be next to windows which - get this - actually open. I'm loving that new trend in Columbus. 

The bar looking into the kitchen:

At any rate, the space is really amazing - truly unique in Columbus. I was so taken with the space I forgot completely to ask about the food! Fortunately they have a menu online. Maybe they'll have the lovely fried anchovies with fried egg on to which Husband and I loved at Amada in Philadelphia.

Bario will be opening very soon - probably sometime in the next 2 weeks. If you go to their home page, you can sign up for text updates.

Info: Barrio Tapas High@Spring (downtown) 614.220.9141

An Actual Review::La Michoacana

I went to the Festival Latino a few years ago; it was lunchtime, and nothing was really going on, but I strolled around and ate some tacos and drank some tamarind-flavored water, and I never wrote about it.  The best taco I had there, and it was amazing, was from La Michoacana.  When I got to work, I asked my friend Elberto his opinion (Elberto, aside from being Mexican, makes some amazing tamales) and he told me it's the best Mexican around.

During last week's existential meltdown, I was moaning to Husband about how I really needed to start going to more restaurants and doing more reviews, blah blah blah.  Also, thanks to last night's drool-inducing episode of No Reservations, I need some good Mexican as soon as possible.

So today we headed to La Michoacana for lunch.

Out came home made chips with two salsas - one a green chili and tomatillo salsa, and the other a smoky red sauce.  They were both good, with a nice and pleasant creeping heat.

Husband loves tongue, so we opted for a few tongue tacos and a few pork tacos (top of post)
I know this completely flies in the face of reason, but cilantro doesn't bother me when used in Mexican cooking.  I don't know if it's the spice in the meat, the lime, the heat, or what, but when I eat Mexican food, the cilantro seems as though it belongs there.  Otherwise, I can't stand it.  Who knows the chemistry behind that.

So, the tacos - these are the real deal. Highly-seasoned meat, chopped fresh onions and cilantro on a double layer of yellow corn tortillas with lime on the side.  So simple, and so amazing.  Husband ate both pork ones, but I am sure they were good.  The tongue were really, really great.  I know, tongue sounds horrible and all that, but if you get over what it is, and how it's shaped exactly like a tongue, it's really just a great piece of meat - nicely meaty and just a pinch fatty - it's a lot like a cheek.  The thing about these tongues, as Husband was nice enough to point out after I'd eaten them, is they remained unpeeled, taste buds in tact.  Usually that part of the tongue is "peeled" away, a process which is really horrifying to watch.  These were just cooked for a really long time.  It's probably better to not spend too much time examining them; just eat them and appreciate their deliciousness.

Next up, chipotle chicken with Mexican rice, refried beans, and guacamole (above).  Yet another winner.  I ate a few bites to test it out and we packed the rest up for dinner because, as you can see, it was an entire chicken!  Covered in a sweet, spicy, smoky chipotle sauce, it's no surprise it smelled amazing.  The chicken appeared to be some sort of heritage breed; it was a little skinny and long.  The chicken was a pinch on the dry side, but still really tasty.

The best part of the meal was, hands down, the al pastor.  I am pretty sure I could eat that on a daily basis for the next few weeks.  Al pastor, meaning "in the style of shepherd" is highly seasoned pork cooked for a long time and served with pineapple.  Oh, seriously.  It was so good.  Last night when I was watching No Reservations, I saw them slicing Al pastor from something which looked exactly like schwarma, and I said "Schwarma tacos!!"  Turns out, that's exactly right - at least according to Wikipedia.  Lebanese immigrants likely brought the dish to Mexico.  

The funny thing about an actual Mexican restaurant is the little things - the rice has lima beans and corn in it and tastes great, and the beans - oh, the beans - they are amazing.  Strangely amazing.  I'm guessing it has something to do with pork fat or something.  Whatever the story, it's great.

La Michuacan is attached to a very large - and very yellow - Mexican grocery store.  The store is about the size of a CVS, so it seems as though it would be a great place to find any recherche Mexican ingredients you're looking for when cooking from an old Rick Bayless cookbook.  There is an extensive produce section which had the biggest papayas I've ever seen, and a meat counter where you can buy 3 kinds of tripe and a few types of animal feet, to boot.  

There are a few locations around town; the best place to find information on them is from Que Pasa? OSU (scroll down a bit to find the locations).

info: La Michoacana, 2175 Morse Road 614.475.7785

Sage American Bistro, for Dinner

Ever since Husband and I last visited for Sage and they gave me a copy of their new fall menu, I've been thinking about lamb shanks with chive spaetzle. 

One thing that frequently prevents us from reviewing restaurants (aside from Husband's reluctance to drive further than 2.5 miles for food) is that we usually work Tuesdays through Saturdays, and lots of independent restaurants keep similar hours.  But I had Tuesday off and decided I was going to take myself out to dinner.  Fortunately, Husband got the night off at the last minute, so I had my favorite dining companion.

First of all, an apology for my poor picture quality.  It was hard to sneak pics because I was sitting at the bar, and I didn't adjust my white balance properly.

The drink list at Sage is clever, featuring a variety of interesting ingredients - apple cider, pumpkin spice liqueur, organic vodka, and Tang!  That's right, every astronaut's favorite orange drink.  Now, as a child, I couldn't have Tang.  Long-time readers might remember that I had a ton of allergies as a child; drinking Tang surely would have led to the Lisa Allergy Head - sallow skin with hollow dark eye sockets - not to mention the constant refrain of my saintly mothers "if I let you drink that you'll be high as a kite."  But now I'm adult and can consume as much artificial coloring as I'd like, so all of that to say, I ordered the "Space Cadet,"  fun concoction of peach vodka, triple sec, and Tang, with a Tang rim.  It was delicious.  And girly.  Husband opted for the very manly standard of nakid Bombay Sapphire.

We started off with the calamari, with a cornmeal crust and a side of pepperoncini basil dipping sauce.  The cali (that's restaurant speak for calamari) was topped off with a chiffonade of basil and even more pepperoncini were served on the side.  The squid was fried nicely and I enjoyed the light and refreshing sauce, not laden with mayo or anything unnecessary.

Next up, spinach salad.  At first I was taken aback that there were for salads on the menu (who needs four salads?) but if they are all executed as well as the spinach salad was, then I'm all for it.  The salad was nicely balanced and contained all sorts of yummy things - bacon, tomatoes, red onions which had been well-treated and weren't b-o-ey or too sharp tasting, and green beans, which were perfectly blanched to be crisp without being too squeaky, and croutons.  Everything was tossed - lightly (and properly) in a sweet vinaigrette. 

At some point bread arrived - piping hot rolls with a thick slab of good butter topped with smoked sea salt.  Those kids at Sage, they really know the way to my heart.

And then it was finally time for the entrees!  I of course chose the aforementioned lamb shank with chive spaetzle.  The lamb shank was HUGE, juicy and really nicely cooked.  The spaetzle were more like what I would think of as "dumplings."  I know, spaetzle are dumplings, but I usually think of spaetzle as being tiny little dumplings, where these were long, big dumplings, the sort I usually associate with chicken and dumplings.  BUT.  No matter, they were very tasty - full of lamby flavor from the broth, which was very flavorful without being heavy or full of butter and cream.  Another plus.  There was also nicely cooked spinach and tiny little pearl onions included.  This dish was the perfect thing for a cold winter night - we'll be having a lot of those coming up.  It was nice and hearty without being full of unnecessary fat.  My leftovers turned to gelatin in the broth rather than confit.

Husband opted for the duck papperdelle, as I knew he would.  WOW.  My lamb was really great, but I thought the duck was superb.  The papperdelle - flat, wide noodles - was fresh and appropriately slippery, soaked in the duck juices.  The pasta included bits of duck confit, chestnuts, mushrooms, and greens, and a duck leg confit topped off the dish.  The dish was full of great flavors which went perfectly together and had an interesting light high note which kept the dish well-balanced.  Again, there was no extraneous fat; no cream sauce, not a ton of butter.  I had to fight for the two tiny bites I could get in.

We chose the banana creme brulee for dessert, the house made option, and in truth I was way too full, but I had to do it for you, dear readers, because you deserve to know how dessert was.  It was very banana-y and had a nice caramelized half banana with chocolate sauce on the side.  I'm a sucker for a caramelized banana, and it was good.  Unsweetened whipped cream sweetened the deal:

Portions were very nice, especially for the bistro prices - the duck was 18, I think, and the lamb was 19.  I might be wrong, but we had 2 cocktails, 2 glasses of wine, an appetizer, salad, two entrees and dessert for around $100, which is just fine with me.  You could easily get in and out for under $30 a person, which is one reason I love Sage so much and am so happy it came to my neighborhood.  It might be the perfect restaurant for the economy we're facing.  The decor is soothing and nice without being stuffy in any way.  Husband and I were in our usual uniform of jeans, tees and hoodies, but other people were dressed nicely.  You can stop by for an inexpensive bite at the bar or go all our.

The wine list is small but well-appointed, appropriate for the size of the restaurant.  The white selection was especially strong, but, for what my opinion is worth, for the time of year and comforting food, I would only request a few less-expensive medium bodied reds (Spain comes to mind).

Sage's best attributes going forward might be the staff - chef/owner Bill Glover works the kitchen and the dining room; he has come out to talk to us most times we have been in, even though we didn't know him or any of the staff before we started going to the restaurant.  I love this quote from the bio on his website "I have gained knowledge from many cooks, servers, dishwashers and front of the house managers," and I think this attitude shows through in the completely unpretentious atmosphere and great food he's serving up. 

Front of house manager Eddie is a consummate professional, possessing that enviable skill of seeming to remember everyone who comes through the door.  When we arrived for dinner he greeted us by name, even though, again, he only knows us from dining at the bar (he also acts as bartender and chooses the wines).  I have always wanted this skill as a server & bartender, but I only remember people by situation and name, and not appearance (unless they have some convenient characteristic, such as pink hair or visible tattoos).  I usually have to be reminded of the situation in which I met someone before it sinks in.  (Husband remembers everyone by looks, but not by name, so we make a pretty good team most of the time.)

At any rate, I realized this is a gushing review, but I think Sage might be one of the best things to hit the Hudsonville/Washington Beach/Baja Clintonville neighborhood in a long time, and I hope they stay put for awhile.  I only wish they were open on Mondays, so I could go more frequently.  There is construction on High Street in front of the restaurant right now, so keep that in mind; fortunately there is plenty of parking in the back.

Info: Sage American Bistro 2653 N. High St (North Campus/South Clintonville) 614.267.SAGE (7243)

Rogue Beer Dinner @ Deepwood

The very nice folks at Deepwood recently invited me and a group of my readers to attend their first beer dinner (thanks guys!).  I had three diverse readers - PJ, Josie, and Bethia - join me for an evening of beer drinking and eating great food. 

I started the evening off with one of Deepwood's signature cocktails, Gin & Juice.  I love to order anything called gin and juice, but when it's gin and watermelon juice, I'm totally in.  YUM.

The group for the dinner commandeered almost the entire restaurant, and we were grouped in lots of large and small tables.  Our educators for the evening were Deepwood sous chef and beer enthusiast Colin Vent, who designed the menu, and Bob Gera, a Rogue rep who gave us a little history and information on each beer.

First up, we had a little bite of house-cured gravlax, salmon cured in hops with a few microgreens and a Parmesan crisp; the matching beer was Juniper Ale, and the two paired really well.  The salmon was very well executed; the texture was like buttered silk, and the cure on the salmon was great.  The salmon brough out an almost floral character in the beer:

Next, my favorite course of the evening, Honey - Quail Braised Quail with Gingered beets, cider vinegar Reduction.  The quail was rich and sweet, and my only complaint about the beets is that there weren't enough of them - a feeling agreed-upon by all in our group.  The presentation looks simple, but it was incredibly flavorful.  We all laughed at how quails look like little people on the plate - mine kind of looks as though he's about to do the Radio City kick line thing.  I ate every bite, even though I usually sacrifice half of my quail to Husband because I get tired of the tedium of eating their tiny little legs, but this time I did my best.  There were two beers with this: Smoke ale and Old Crustacean Barleywine.  Both beers were a great match, but I thought the Smoke ale made a very interesting match; it paired reallly well with the rich and sweet quail.  I have a feeling it will be great in some chili or braised pork something or other:

Third, we had an eel "sandwich" on a naan-like bread with Hibiscus BBQ sauce, braised red cabbage, onion ring, and stuffed squash blossom.  Reactions were mixed on this dish.  While we all agreed the onion ring, squash blossom, and cumin & fennel flavored cabbage were delightful, I think I'll stick with Japanese eel preparations (I'm sorry Colin, I hope you don't hate me as much as all the chefs in my restaurant do).  I commented at the bravery of the chef to select a stuffed squash blossom as a garnish, because they can be a pain to stuff and prepare, so I was thrilled to see it on my plate.  I do believe that is the first squash blossom I've seen in a restaurant in Columbus, and I love them, so kudos.  The beer here was the Morimoto Black Soba Ale, which everyone at the table really loved.  I have never purchcased this beer because it's kind of threatening, but I really enjoyed it, and it went really well with the dish.  I was surprised at how well it paired with the cabbage:

Next up, we had bison!  Very nicely marinated in coffee and slow-poached in olive oil until it was perfectly, and I mean perfectly, cooked throuout, it remained nice and meaty.  Frequently olive oil poaching, when done incorrectly, can lead to mushy meat, but this was perfect.  Also present was Valdeon (a piquant blue cheese) polenta.  Well, as Chef chef knows, polenta is the way to my heart, so that was a delight - again, very well executed with a nice custardy, but still pleasantlly "gritty," texture.  As a garnish, a tiny cluster of currants had been dipped in sugar syrup and placed on the plate.  A fun garnish, which I hope everyone at least tried.  I plan to steal this.  Currants are notoriously tart, but the candy finish made them tart & sweet at the same time.  Again, I love currants, and you never see them on dishes in Columbus, so this was another pleasant surprise.  The beer here was Imperial Stout, a surprisingly light-bodied yet full-flavored stout which had nice, food-friendly acidity:

Cheese!  Chimay, a nice almost Meunster-like soft cheese which is rich and nutty.  You might recognize the name of this cheese from it's dangerous monk-made beer partner, Chimay beer.  There was also a Goat Cheese fritter, and Rogue Creamery Smokey Blue, an Oregon blue cheese which is slowly cold-smoked over hazelnut shells; this cheese is really, really good - filled with pleasant crunchiness and a strong but not acidic blueness.  It was only appropriate, what with it being smoked with hazelnut shells, that it would be served with Hazelnut Brown ale.  This was my favorite beer of the evening.  The aroma was pure hazelnut and the beer was smooth and round.  I think it would be perfect for my pounda pounda pounda cake (flourless chocolate cake with ground hazelnuts):

Lastly, a mildly hot and smokey chipotle ale along with surprisingly hot habanero pate de fruits, an intriguing and tasty smokey caramel mousse (put that on the regular menu) and yummy adobo truffles, topped with crunchy salt.

The dinner was great; I was very full at the end.  The pacing was nice and the pours of the beers - important since some of them have over 9% alcohol - were large enough to enjoy throughout the courses without being so heavy that we were inebriated at the end of the dinner.  Of course, you could purchase extra beer if the pairings weren't enough.  All beers were available for retail price, around $4 - $20, beers in various sizes.  This dinner was a great value (I thought) at $65 a person, and I would definitely go again.

Thanks Amber, Catherine, Colin & Brian!!  It was great!

bonoTOGO

What a week for eating it's been!  First there was Pita Hut, then Sage, and then, bonoTOGO.  Husband and I were driving home from a glass wine and a bit of (wine) studying last night, hungry and lamenting having to go home and cook, when I suggested we drive past Russell St (in the Short North) just to see if maybe bonoTOGO was open.  I had read they were open until midnight, but I was sure they would be closed on a Sunday.  But no, they were open!  Bliss! Happiness!

The new pizza joint by veteran pizza-maker Bill Yerkes (he's had stores in various locations, mostly pretty far from downtown) is located inside the Eleni Christina bakery, where they will operate during the hours the bakery is closed.  There is one table in the small space and 3 tables on the sidewalk, giving the place a best-kept-secret-hole-in-the-wall-charming-urban-side-street appeal.  Pizzas are on the smallish side, about 8-10 inches, and are $8 apiece or 3 for $20, so they are a pretty good bargain.  I guess I should be ashamed to say Husband and I ate all 3 pizzas.  No leftovers for breakfast.  Without even thinking about it, we ordered three vegetarian pizzas, so for all you veggies out there, no worries: there are plenty of vegetarian options.

The pizzas are hand-tossed and baked in a very hot oven - 1200 degrees, to be more precise.  It's that heat which separates pizzas; the heat enables the pizzas to cook in 3 minutes and creates a nicely puffed and crisp crust.  This was some seriously good crust. 

I had heard the Hulk (#17) was really good; it includes pesto instead of sauce, and is topped with all sorts of green things - mine had spinach, zucchini, olives, green peppers and scallions on it.  I was asked if there were any veggies I didn't like, in case they had anything else to add.  Nope, I love all veggies.  Well, I don't really love green beans, but somehow I didn't think that would be an issue.  It was really good.  The veggies tasted fresh and the smattering of really good Asiago (not always available) really made the whole thing sing:

I ran over to the Burgundy Room to buy a bottle of Nebbiolo to go and let Husband choose the next two flavors.  He fist chose the Puttana (#7), a take on the famous puttanesca sauce on pasta (er, "good" woman sauce - read, prostitute sauce).  This was really spicy, but still tasty.  It mixed tomato sauce, lots of artichke hearts, capers, olives, and fresh hot green peppers:

Lastly we chose the Cippolini (#13), topped with tomato sauce, lots of carmelized onions, gouda, scallions, fresh mozzarella and Parmesan.  It was sweet and savory; a nice foil to the very spicy Puttana:

My only complaint with the space is they aren't open for lunch (they are Wednesday - Sunday daily 5pm - midnight).

In addition to the suggested combos, there is a very extensive list from which you can choose your own toppings. 

The owners are really nice, and they will probably recommend you eat your pizza there; last night's weather was perfect, and it would have been nice to sit on the street, but we headed home anyway, and the pizzas survived the 3 mile journey just fine.  We were sitting at home, munching away on the pizza, and Husband looked at me and said "I am very, very happy with this pizza."  High praise, indeed.

I highly recommend bonoTOGO, and only apologize that you have to wait until Wednesday to try it.  Oh well, it's the anticipation which makes it even better.

info:  bonoTOGO, west Russell street (the address is technically High street, but the storefront is on Russell) 614.906.TOGO.  Menu.

Sage American Bistro

I always get excited to hear a new restaurant is opening, but when it's right in my neck of the woods, I get really excited.  There just isn't much in the North Campus/South Clintonville area (I am sure to get attacked for that, but go ahead - bring it on.  Tell me your faves in the area).  Most people I talk to who live within the area agree: we just need a good place to go.  Nothing fancy, just good and comfortable.  Sage seems as though it's going to fit the bill pretty well. 

The space is simple, with exposed brick broken up by fabric-covered canvasses on one wall, and original artwork on the other side.  There is a small bar in the corner - small, but not so small you wouldn't want to sit there; we actually considered it, but there were four of us and we opted for a table instead.

Now, I'm not usually one of those people who reviews restaurants the second they open; having worked in the restaurant biz for awhile, I know it can take awhile to iron out the kinks.  But I think there's a lot of interest in Sage, so I thought I should check it out for everyone.  And I'm going to highlight the positive - really there wasn't anything really negative; certainly nothing experience won't fix.

They were full when we arrived at noon, so we sat at the bar to await a table.  There is a nice list of mimosas and bellinis offered for Sunday brunch (brunch!); I chose the Bombay bellini (Cava - Spanish sparkling wine - is mixed with Mango nectar), and it was very nice.  Husband had a champagne cocktail - Cava mixed with bitters (typically a sugar cube is added, but wasn't in this case. Not being a champagne cocktail aficionado, I can't vouch for which version is better).  Both drinks were tasty pick-me-ups for a Sunday morning.  There are also beer bloody marys available (no liquor on Sundays).  The drink menu for non-Sundays looked pretty good; of particular interest to me was the house "Sage Martini," vodka with basil, tomato water along with a tomato and an onion.  That sounds pretty tasty to me.

I'll say on thing about Sage: they managed to get a sort of who's who out on a Sunday morning.  I must have seen about 15 people I knew (believe me, me and my ilk, we're the "who's who"), including Mr. Brilliant, who supplied me with some "Buy Local Columbus" stickers!  So I'll be passing those out soon.

Fortunately, everyone ordered something different so we were able to sample the menu.  I chose the black bean, chorizo and sweet potato hash topped with two fried eggs, and I think I made the best choice of all.  This is what Northstar's hash could be like if it weren't dry.  The next time I order it (and I'm sure there will be a next time), I'll get an order of toast on the side for dipping in the yolks.  The dish employed a nicely spicy fresh chorizo, which I suppose was more of a Mexican vs. a Spanish chorizo, since it was spicy but lacked the paprika-y flavor and ruddiness I usually associate with chorizo.  One the side was a nice (seemingly homemade) salsa verde, which had a pleasant and mild heat with a refreshing quality as well.  Because I promised not to complain about anything, I will simply post the picture and, having read the list of ingredients, you can guess what's missing:

Husband, possibly in an attempt to compensate for a Hounddog's-related indiscretion at midnight last night, went light with a house salad, a sweet and busy mix of good lettuces, white grapes, apples, citrus segments and crumbled goat cheese, all tossed in a pleasant creamy dressing:

and the yogurt and granola parfait, which was nice and full of dried fruits.  It was very nice, and certainly one could feel very proper going for this option:

Guest #1 had the enormous stack of buttermilk pancakes topped with bananas, walnuts and maple syrup.  Perfectly competent pancakes - hopefully they will eventually be available by the single pancake:

Guest #2 chose the frittata, which included pancetta and mushrooms, and was also very tasty:

And, because we are complete gluttons, I ordered the creme brulee French toast for the table.  Wow.  The Texas toast is soaked in custard and then lightly fried and topped with a nice compote of berries and bananas.  It was really good; not nearly as rich or as sweet as it sounded.  I found myself going back for bite after bite:

All in all, I thought this was a great opening for a Columbus restaurant.  I only saw a tiny bit of chaos one might expect for their first brunch ever.  The food was all tasty and well-prepared, and I was pleased to see they had a basic breakfast - eggs, toast, bacon, home fries, because sometimes that's exactly what you want.  I didn't have any coffee, so I can't vouch for that.

Dinner will come at some point, although like all good restaurants, they are closed for dinner on my only two days off.  *sigh*

Okay, I'm not going to whine, just offer three suggestions, which, like everything I write, are very reasonable and smart:

1. It would be great if you would have a sweet crepe option as well as a savory crepe option.  We were all thinking about crepes but were disappointed that today's option was a sweet crepe.  Otherwise, crepes are a great idea, and in retrospect, I suppose we should have tried them.
2. Please, please, please put salt and pepper on the table.  I really like to sprinkle salt on my egg yolks when I break them and if I've recently changed handbags, I don't always have my purse salt with me.  That being said, I thought my dish was very well seasoned and I didn't miss the salt and pepper as much as thought I would have when I first noticed it wasn't there.
3. You need another POS system.  Trust me.  Your servers and bartender will thank you every day.  You could probably put the POS system so that it faced the restaurant and make the bartender walk around; that would save the cluster which goes on behind the bar with everyone trying to ring their food, pick up drinks, etc. 

All in all, I think Sage is off to a great start, at least brunch-wise.  I get constant requests for good brunch spots in Columbus, and I am always at a loss as to what to tell people.  It's a bonus that Sage is within walking distance.  Everything was priced very fairly - in the $7 -8 range for each brunch dish.  Dinner options seemed to be almost (if not all) under $20.  I think Sage is just what this part of town needs: nothing earth-shattering, no foam or sous vide or whatever, just a nice casual spot with unpretentious, good food from a good chef.  (Alana, we can't eat with you every night - come on, now.)

Good job, guys - especially for your first week open, and your first brunch.  I'll see you soon for dinner!

info: Sage American Bistro 2653 N. High St (North Campus/South Clintonville) 614.267.SAGE

Pita Hut 'n Grille::Meet Your New Addiction

The falafel sandwich at Pita Hut 'n Grille

I've been hearing a lot of things about Pita Hut since they opened awhile back, but it seemed as though everything I drove past, it was 10 in the morning.  What a mistake!

The Pita Hut quite certainly has the best gyro in Columbus.  I repeat: the best.  Husband and I visited them for lunch on his birthday, and the next day I was ready to go back.

Writing this, I am ready to go back.  I could probably eat it for lunch and return after work.  Seriously.  They haunt me.

So, what it is about the schwarma sandwich at Pita Hut that's so good?  Well, it starts with the schwarma.  Unlike a lot of places with the tower of myster meat spinning round and round, Pita Hut has a rotisserie with flattened layers of beef, lamb and turkey.  When it comes time for sandwich-making, the man behind the counter sharpens his knife and makes quit cuts along the edge of the schwarma, making small, bite-sized pieces. 

The pita is sliced along the top, not down the middle (this is important for maintaining the integrity of the pita whilst eating).  The insides are smeared with hummus; the meat is added, along with a great mellow vegetable blend of tomatoes, cucumbers and onions - again, not scathingly oniony, like you usually get, and halved little pickles.  The pickles are coated with a little yogurt sauce, the meat goes in, and there you have it: lunchtime heaven.  Everything in the pita is well-balanced.  Flavorful without being overwhelming.  There's no scary meat; no gristle or other yucky bits, just really juicy and flavorful meat.  Seriously good:

And then, there's the falafel.  Now, I always thought I would like falafel, but everytime I order it, it's dry and pasty and pretty much blech.  But the falafel at Pita Hut is enough to make me actually eat a vegetarian lunch.  (just kidding; I eat lots of vegetarian lunches, but the schwarma is so good it's a testament to how good the falafel is that I would order it instead)  The falafel is full of parsely and is very moist and savory.  The pita is filled out with the same ingredients as the schwarma sandwich. 

They offer hummus, tabouleh, eggplant salad, and cauliflower salad as well.  We find the cauliflower salad particularly tasty:

Oops, I drooled on my keyboard. . .

At any rate, I highly recommend you get to the Pita Hut as soon as possible.  Here's another great idea: Bob's Bar, which is located next door to the Pita Hut, has an amazing selection of brews and they will let you eat your pita in the bar (Pita Hut is open until 12am every day, fyi).  Husband and I ordered 2 schwarma sandwiches, a falafel sandwich, some really good cauliflower salad and 2 sodas for $19.  Small sides of creamy cole slaw accompany the sandwiches.  As if that isn't a good enough deal, there are coupons on their website.

info: the Pita Hut 'n Grille 4964 N. High St (Beechwold/in front of Graceland) 614.433.0996

Brown Bag Deli

People have been telling me to go to the Brown Bag Deli every since it changed ownership a few years ago, and I finally made it.

I really have been missing out.

I selected the Brown Bag Sub for Husband, and because he usually eats for the day in one setting, selected the whole size.  Half was sufficient; the whole sub is enormous.  It has pastrami, cappacola, salami, hot pepper cheese, and Italian dressing on a large, good sub roll.  Since I was in transit and it wasn't going to get to Husband for awhile, I chose to have it cold, which was fine, but I think it would be even better toasted.

For myself, I chose the Mohawk Stroller - turkey and roasted red peppers on a cheddar herb roll with sprouts and basil pesto.  This might be one of the best sandwiches I have had in a very long time.  Not only were the ingredients inside the sandwich tasty, balanced, and of high quality, the roll was superb.  I don't know from whence these rolls come, but whatever bakery it is, does a mighty fine job.  Half was good for me, and I saved half for eating at the end of a busy Thursday night - it was still tasty after sitting in the cooler at work for 7 hours!  (I apologize for the poor picture quality)

I chose two kinds of potato salad for sides - a traditional mustard potato salad, and an amazing smoky potato salad, with bacon and smoked cheese.  Things almost came to blows over the smoked potato salad (just kidding); it is that good.  The traditional potato salad was also tasty, but the smoky one was so different it kind of overshadowed.  This might rival Banana Bean's Shrimp Boil potato salad as my favorite in town.  Have I mentioned how much I love potato salad?

At any rate, I suggest you find yourself struggling for a parking space in German Village, at the corner of Mohawk & Whittier.  Brown Bag also offers carryout dinners (today's is marinated flank steak over spinach), which you can pick up on your way home and server when you get there, as well as catering.  And, if you need a cupcake fix after lunch, Bakery Gingham is right next door!

info: Brown Bag Delicatessen 898 Mohawk St in German Village 614.443.4214 

In Which Lisa the Waitress Finally Tries Soup from Northstar

Anyone who has been reading my site for awhile, or who knows me, knows how much I have taken Northstar to task for not having soup available.  So it was funny when they finally started making it a few months ago - I receive a flurry of emails and text messages, pictures from iPhones and everything "Lisa!!  Did you know Northstar has soup now?!!!"

Thanks, faithful readers.  It took me awhile to get to Northstar to try out their new soup, and in the meantime, there was a lot of hubbub over the fact that the new soup sold for around $8 a bowl.  Could it possibly be worth it?

This past Saturday, for no particular reason I can think of, I was getting ready for work and then realized it was 3pm, I was ready for work, standing at the bus stop, when I realized I was over an hour ahead of time.  I decided to stop off at Northstar for a little pre-work lunch and email answering.

By the way, a cup of soup is available for around $5.  I ordered a veggie burger with a cup of soup instead of salad and a coffee.  I think there might be a slight discount when ordered this way, because my total was $15.  It is a little high for lunch, but if you consider I can only eat half of the veggie burger at once, and have the other for a mid-shift snack, then I suppose it isn't so bad.

The veggie burger was good as always; I really love the Northstar burger.  How about the soup?  The soup was good.  Made from canned tomatoes and dosed with a good bit of olive oil, the soup tasted nice and tomato-ey.  It was topped off with lots of crumbled toast bits, a little scoop of lightly spiced olive relish with basil and Parmesan.  It was a tasty soup.  Was it worth the price tag?  I'm not sure.  $5 does seem a little high, but it is a good soup.  Even the best Sicilian tomatoes are only about $3 per 28 can, and that's retail, at a specialty shop.  A 28 ounce can would made around four 4 ounce servings, with reduction factored in, so with toast and peripheral ingredients figuring $1 per serving (which is high), even at $3 a can, we're looking at around a 500% markup (400% profit), or a food cost of 20%.  I will admit, that does seem a bit greedy.  I haven't seen the bowl of soup size, so I can't say if it's worth $8 or not.  But, keep in mind that I calculated these prices based upon retail, and Northstar is paying wholesale for their ingredients.  Of course, I didn't factor in the labor, either, and considering there are always around 6 cooks in the kitchen, I'm guess that is mostly what you are paying for.

So, that being said, value is in the tongue of the eater.  I can't say I necessarily felt ripped off by my $15 lunch, except that I forgot to eat the other half of my veggie burger at work, and my busser ate it instead, I did feel a little let down with the soup, because I felt as though I could make an equally delicious soup at home.

I like Northstar.  I think their success has made them a little lazy in the idea department; I can't eat there as often as I'd like, because you can only eat the same things so many times before they grow old.  If there were anything I would change, it would be expanding their menu by having around 5 specials per day, and not the same specials every day.  But I suppose they might say why mess with a good thing. 

info: Northstar has 2 locations: 951 N High (Short North) & 4241 N High (Beechwold)

Imperia Vodka at Morton's Recap

The nice thing about writing about the food & beverage industry, or working in it, is that occasionally people invite you to eat and drink for free.  It's especially nice when those events include things I love like vodka and caviar (how indulgent!)

ps - if you are hosting a gin or bourbon tasting, well, those are my favorite favorites.

Ahem.  I had never been to a Morton's before, so trying an event there for free seemed like a good introduction.  As usually happens for these sort of events, Husband had to work at the last minute, so I called up good old Crumpet (you might remember Crumpet from such previous ventures as Banana Bean Cafe).

I expected Morton's to be really dark, so I was pleasantly surprised to note that it had the nice kind of mellow lighting you find everywhere in Vegas, and nowhere in Central Ohio.  Every table has a cute little pig candle on it (pictured above, behind food), and if I were still in my college days, I might have brought a bigger handbag with me so that I could stash one away.  (kidding, kidding.)

The event featured Imperia vodka, which according to the Imperia Vodka rep I met at the event, is filtered through charcoal and crystals.  Crystal filtered?  It sounds so mystical.  Like what they might drink in Dune, if there were a bar scene in Dune.  Featured cocktails were lemon thyme (yum), cucumber (yum, but too much salt on the rim), and raspberry (okay, but medicinal as it warmed), and plain old martini with olives (why didn't I try that one?  Then I might actually know what the vodka tasted like).  The cocktails were good, but as a general rule, I am against sugar syrup in cocktails.  I'm a big old lady who's been in the restaurant biz for years: just give me the vodka, sir.

There was caviar, the type of which I failed to take note, of course.  It was presented in the traditional manner, with toast points, chopped shallots, and egg yolks & whites.  I have a fondness for traditional caviar presentation, because the night Husband proposed to me, he made dinner which included this traditional caviar presentation (along with Pol Roger Cuvee Winston Churchill, how cool is that?).

Even better were the shaved filet station (very rare, yum) with lots of whipped horseradish sauce and a really tasty sweet roll, and the smoked salmon (freshly carved by appropriately snarky chef), along with a giant bowl of grated horseradish (swoon), shallots, and capers.

When the time came for door prizes, my little Crumpet won!  A bottle of Imperia vodka, a set of Morton's steak knives, and a cocktail shaker - how cool is that?! 

I was informed that, at happy hour, Morton's gives away filet sandwiches on those yummy toasted sweet rolls at the bar.  That's reason enough for me to go there.  Rumor is also, they are going to fly in the face of Morton's tradition by putting windows in front of the restaurant!?

As I was leaving, I noticed there were personalized wine cabinets lining the entryway.  You can see the wines inside, and each cabinet is labeled with its owner's name.  I got a kick out of pointing out everyone I had waited upon in the past.  I know it's old school, but that seems like a really good way to get - and keep - regulars.  I'll have to note that for any future restaurants I might open.

Thanks for the fun & drinks, Morton's!

More information about Imperia Vodka. (must be 21)
More information about Mortons.