I’d be remiss if I didn’t reflect on my culinary journey this week. It combines some of my old school favorites, new food finds and validates that Extraordinary food can be found when you least expect it… this is a not so ordinary week of food celebrations.
I revisited some of the chain restaurants I grew up with like Carrabba’s and Olive Garden on Tuesday night and the food was consistent and our service was better than I expected, maybe because it was a “Tuesday” night? The bread and mussels in butter and white wine at Carrabba’s Italian Grill is worth revisiting.
A Phoenix business trip took me to The House of Tricks, (the seared foie gras was fantastic paired with salty caramel pouched apple and goat cheese pancake). It’s right off of the ASU college campus and defies how we define “college food.”
Thursday night I headed to Mason Bar (Dallas), Sfuzzi (Uptown), DRAM and Cafe Brazil. I had the veggies at Mason and Sfuzzi. Sfuzzi (Uptown location) never fails me… roasted chicory offers an exit from the ordinary veggies like “asparagus and haricot vert” that is a staple on most menus. DRAM is the new cocktail lounge on Henderson. The ambiance and vibe was cool, not too crowded. Ran into Kevin Gray from Chesterfield who offered us a tasting of Buffalo Trace No 3 & 4… which happen to be in his back pocket! No 3 was complex and offered a depth of oak and fruit flavors. No 4 can spike my drinks any day… it was smooth and refreshing. What’s a night without Cafe Brazil? My usual is the chicken crepes, sauce on the side and extra jalapeno’s.
Friday night was dedicated to celebrating my dear friend’s birthday at Del Frisco’s Grill… the party continued at Private Social, Dragon Fly and the Gin Mill. The food at Private Social has not impressed me but the drinks are BRILLIANT! Italian Old Fashion – the classic, with a twist — it was a cocktail that one would have to drink SLOWWWWLY (because, well, it’s pretty damn strong). The brilliance is using the correct ice for a scotch/whiskey/bourbon-based drink, a giant ice ball which keeps the drink from getting watered down. Check out the ice press when you get there… $1,200 well spent. The Gin Mill was the unexpected surprise. It might have been because I was with a cocktail connoisseur and drinks were made to order. It was like a Subway Sandwich Shop for drinks… picking my own ingredients and defining the flavor profile… the mixologist hit every note. Read the rest of this entry »
