SingleCut Beersmiths (Astoria, Queens, NY)

While the rest of my trip up to Queens was fine for a group post, I felt that my trip to SingleCut Beersmiths deserved its own review.  A small brewery located in the Astoria neighborhood, my cousin and her boyfriend recommended we go there knowing that I love trying new beers.  Serving both their beers and a limited menu of food in their tap room, this is a fun little spot to hang out with a drink and a snack, though probably not a good option for a full meal.

I ordered a beer flight (5, 5oz beers) and a steak and mushroom pie, since I was a bit hungry and figured after two beers at the Bohemian Hall and Beer Garden I could use a bit of food.  The steak and mushroom pie was pretty good, reminiscent of the meat pies I ate constantly the summer of 2007 when I was studying in Oxford and frequented the pasty shop on Cornmarket St.  The meat was flavorful and tender, the mushrooms cooked just right, and the gravy savory, while the crust was flaky.

I asked the bartender to pick whatever she wanted for my beer flight, since I did not know their menu at all, and she did pretty well.  Virtually all of their beers are named for people, who I suspect either work there or are connected to the employees.  They also spell lager lagrrr...pirates?  I went light to dark, taking brief notes, as follows.  Descriptions from their menu are in italics.

"Ian" Olympic White Lagrrr!:  A wheat lagrrr! made with hundreds of freshly juiced and zested oranges, coriander and szechuan pepercorn.  The wittier witbier!   14IBU, 5.4% ABV.  Very little nose, with a light look and feel, a major coriander flavor, but lacking the szechuan flavor I was looking for.  All in all, refreshingly mild.

"Kim" Hibiscus Sour Lagrrr!:  Refreshingly tart and citrusy.  Made with hibiscus flowers and black currants.  5IBU, 4.1% ABV.  Wow!  What a great beer.  Huuuuuuge nose, sweet and sour smelling.  It both tasted and smelled a bit like Warheads candies, as my cousin pointed out (I could not quite place the flavor, but as soon as she said it I knew she was right), with a great tart, slightly fruity beer that was not nearly as sweet as it smelled.  The black currant came through well, as did the citrus.  The best beer I had there, and really the best beer I had other than the Troegs Hop Knife.  Despite its very low ABV, I do not think this is quite a session beer, if only because of the very intense flavor.

"Billy" Half Stack IPA:  This juggernaut of an IPA has a stone fruit, citrus and dank hop profile that is insanely drinkable.  88IBU, 6.6% ABV.  Very little nose, but what there was smelled entirely of hops.  The hops carried over into the flavor, with a good citrus note.  The aftertaste is actually very pleasant, a rarity, and despite its high IBU number, it was very drinkable.

"Dean" PNW Mahogany Ale:  A crisp, spicy and dry malt back bone featuring Pacific North West hops.  This mahogany colored ale has a notably resiny, piney and citrus hoppiness that will put hair on even a lumberjacks chest!  73IBU, 6.0% ABV.  Huge malt flavor, definitely sweet.  I honestly did not write much about this, because I just could not quite decide how I felt.  I do not recommend it unless you like super malty beers, but I would not necessarily say do not drink it either.

"John Michael" Dark Lyric Lagrrr!:  He's back, in black, and better than ever.  With it's (sic) deep dark hue, an abundant hope presence and surprisingly smooth quaffability this beer in black is what we mean when we say, "Lagrrr!" (usually followed by an echoing sinister laughter).  50IBU, 6.0% ABV.  Huge malt nose, but less malty flavor than the "Dean."  The booze is heavily present in the taste, surprising for a 6% beer.  My cousin had the coffee version, and it was much better.

Queens Trip (Queens, New York City, NY)

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*****

In my quest to attend a game at each Major League Baseball stadium, I took a quick trip up to New York City for a Mets game, staying with my cousin in Queens.  This was just a Friday to Sunday trip, but I managed to get to a few different places, including one old favorite restaurant in Flushing, and a couple great beer joints in Astoria.

Friday night, we headed to the Bohemian Hall and Beer Garden, a Czech style beer hall with a huge outdoor courtyard.  Their beer list is not incredible, but both times I have been there I had no trouble finding good beer options.  The food is primarily Czech, or at least Czech inspired, which is similar to German.  There really is not a great deal to say about the Beer Garden, other than that both times I have been there I have thoroughly enjoyed myself, as everyone is friendly, the outdoor area is great if it is not too cold, and the inside has a handful of televisions showing various sports games, including association football.  It is one of those places I wish existed right in my backyard, though my wallet appreciates that is does not.

Saturday before the game, we grabbed a late lunch/early dinner at my favorite Chinese restaurant in New York, Joe's Shanghai in Flushing.  Known for their soup dumplings, Joe's has locations in Chinatown and Midtown in Manhattan, and in Flushing's Chinatown, with menus featuring both Americanized and authentic food.  Following a shared order of the shrimp and pork soup dumplings, I had the Crispy Whole Sea Bass.  The dumplings have a spoonful of broth in them, so when you bite into one you get a little bit of hot soup along with the wrapper and the filling.  I have occasional cravings of these, but I should  be okay for a little while now.

The order of the Crispy Whole Sea Bass is a bit of a tradition for me, going back to the first time I ever ate at Joe's Shanghai as a young teenager; very slightly spicy, thoroughly crispy on the exterior and light and flaky on the inside, this fish is incredible.  The sauce, which is where the spice comes from primarily, has a little bit of a sweetness to it, and goes well with the fish, on rice, or anything else really.  Everyone else at the table had a bit and absolutely loved the sauce, even if they did not necessarily try the fish.  The bass itself is very lightly battered and deep fried, so you get the delicious flavor of the fish and that classic fried flavor that really just makes everything better.  This is among my favorite restaurants, period, and I cannot recommend it highly enough.

After the Mets game, my cousin, her boyfriend, and I adjourned to Mosaic Cafe & Lounge.  This place has an incredible beer list, comfortable chairs and a great atmosphere, along with knowledgeable, friendly bartenders.   Their menu also includes several delicious looking items, though I was still pretty stuffed from the dumplings and fish.  For beer, I went with the bartender's suggestions; one was a new item on tap for them, Hop Knife from Troegs Brewery.  A fresh hopped IPA, it is among the best beers I have ever had.  Incredibly drinkable (it comes in at a more than manageable 6.2%, but really feels like 5%; to quote the bartender, it is "completely sessionable") yet complex, the hops are very subtle, but flavorful, with a background note of lemony citrus and wheat.  The beer had very little nose, surprisingly, but the aroma that was present was of hops and mild fruit.  I look forward to having this beer again, though I suspect it is best on draught, rather than in a bottle, so I will be a little wary if I find it in bottles.  All in all, this is actually one of my favorite beers now for the combination of flavor, drinkability, and the fact that it is out of the ordinary for me.  Highly, highly recommended.

The second beer I had that evening was from Bell's Brewery, a fairly new-to-me brewer, but one that has impressed me significantly and that has received raves elsewhere (they have a 96 rating overall on BeerAdvocate).  The beer I had was called The Oracle, and according to the bartender it should not have been available; someone shipped a few cases accidentally to their supplier, despite it not being released in New York State, and I am pretty pleased it happened.  This beer is probably the most hop-forward beer I have ever had; from the first sniff I was blown backward by the aroma of the hops, and the first sip was legitimately intense.  While I had to hold back on the Hop Knife so I did not devour it in just a few minutes, I had no choice but to nurse The Oracle.  Every little bit of the alcohol (and there is a lot, at 10% ABV) is in each sip, and so are the hops, the malted notes, and some spicy flavors that I could not identify.  I think I drank this beer (and it was just a 12oz) over the course of nearly an hour, so it is really the opposite of Hop Knife.  It also was not as good; while I was very glad to have tried it, and I actually did enjoy it overall, I would probably not go for it again unless it was to pair with an incredibly powerful--and spicy--meal, as it is absolutely not the sort of beer that suits itself well to sitting around drinking.

Two Years Later

I began this blog with a post about my favorite beers, whiskys, and food.  The end of this month will mark two years of posting, and I have enjoyed it immensely, as I have used it as an excuse to try new foods, beers, and other things that I may not have experienced over that time.  So, below you will find my favorite things from the last two years, as well as ones that I want to try in the coming year.  Some of these are new, some are places I have enjoyed for years but reviewed over the life of this blog, and some have not quite made it here yet, but will in the near future.  I hope you enjoy, and as always, I welcome suggestions on the next thing(s) I should try!

Restaurant:  Bouchon Bistro

Short ribs at Bouchon Bistro

My family went to Thomas Keller's Bouchon Bistro for my mother's birthday in 2012, and it was a sublime experience, with food to die for, impeccable service, and an atmosphere as comfortable and enjoyable as any I have ever been in, which is surprising for a Las Vegas restaurant.

Honorable Mention:  Tacos Lupita and Julian Serrano

Local Restaurant:  Curtis' BBQ, Hope and Olive and of course, Manna House

Before the end of this year, I hope to try more than a few new restaurants, but Neptune Oyster in Boston's North End, and Lotus of Siam in Las Vegas, are the two that I most want to try.

Beer:  Maine Beer Company's Lunch IPA

A flight of beers at Maine Beer Company; Lunch is back left

A perfect IPA, this is my favorite iteration of my favorite style.  I love the citrus notes and complexity of this beer's hops, and it is an easy drinking brew despite a 7% ABV.

Honorable Mention:  Sam Adams' Tetravis and Ballast Point's Sculpin IPA

I am hoping to get my hands on one of the Sam Adams Utopias for a reasonable price (or split one with someone), and of course try anything new from MBC, Ballast Point, or Great Divide.

Whisk(e)y:  Glenfiddich 18 Year Ancient Reserve

The far too tiny bottle of Glenfiddich

This is a ridiculously smooth, powerful and complex Scotch, and while I only had a small "nip" of it, it was tremendous and I cannot wait until I have an opportunity to try it again.

Honorable Mention:  Rock Hill Farms Single Barrel Bourbon and Pappy Van Winkle 20 Year Family Reserve Bourbon

There are not really any specific whiskeys that I want to try over the next year, but I think I would like to get more into ryes and some of the whiskeys from countries outside the normal list we think about, like India and Japan.

Bars, Coffee Shops, and Other "Not Quite Restaurants":  The Dirty Truth

A burger and fries at Dirty Truth

With great food, an incredible beer list and a knowledgeable staff, this is sort of like a mecca for people like me.  Try the french fries with white truffle oil, the Pulled BBQ Duck Nachos, and of course the Mac and Peas.

Honorable Mention:  La Fiorentina

Anywhere with good coffee will be on my list to try over the next year; any suggestions would be appreciated!

"Other":  Sweetfern Farm

A very inquisitive looking sheep

My friends' farm, it truly exposed me to the wonders of fresh eggs, and it is just so relaxing there (at least for me; I don't have to wake up absurdly early to feed the sheep and all that) that even spending a few hours there makes me feel like a whole new person.  Plus, cute furry animals.

So, I hope you have had as much fun over the last two years as I have, and I hope that everyone gets to experience just as much as I have!



******

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McLadden's Irish Publick House (Northampton, MA)

I first went to McLadden's Irish Publick House's Northampton location after a wedding at the nearby Hotel Northampton, already a bit tipsy from my part of a bottle of Buffalo Trace bourbon, and a shot of tequila was involved, so my opinion was not reliable that night.  The second time I went was a much more memorable event, having a late dinner there with my cousin and her boyfriend a couple weeks back when they visited from New York City.  My cousin's boyfriend is an up and coming beer fan, and I have enjoyed taking him to a few other local beer hotspots and trying some great beers with him over the last few years, so when my cousin said Rick wanted to go somewhere with good beer again, McLadden's came immediately to mind.  With over 100 taps and nearly as many bottled varieties, not to mention a very solid list of Irish, Scotch, and American whisk(e)ys, I figured the food did not need to be that good to still be a good choice.  Thankfully, the food held up well, and I suspect that this will be among my go-to options in Northampton in the near future.

McLadden's is a very small local chain, with just three locations (the others being in Hamden, MA and West Hartford, CT), Northampton being the newest.  When they opened there was a decent amount of buzz about them, but I heard very mixed, at best, reviews about the food, and with The Dirty Truth a tenth of a mile away, I honestly did not see much need to go there.  Following my post-wedding trip, which gave me a view of their thoroughly impressive array of taps, I figured it was worth a shot.  They advertise having 105 taps, but not all of them are active at any given moment.  When I went with my cousin and her boyfriend, they had 102 running, and because they change options so often they do not have a printed menu; rather, there is a display that rotates through the options, or you can use your smartphone to scan a UPC or to go to a website that provides a full list of the available beers on tap, bottle or can.  You can select the beer and it will give you some information about the beer and brewery, as well as where it is available near you.

We arrived around 9pm and still had to wait about ten minutes or so to be seated at one of about ten booths; the place was packed, especially around the bar, but the wait was not a major issue as it allowed us to browse the beer list online and pick out what we each wanted.  I went with Founders Brewing Company's Imperial Stout, a specialty beer available as a "winter warmer," while Rick had a Ballast Point Brewing and Spirits Sculpin IPA at my recommendation; I do not remember my cousin Hana's beer selection, but I believe it was a pretty solid choice.  Mine was spectacular, similar to the Lagunitas Brewing Company Imperial Stout I had at the 2013 American Craft Beer Fest, but not quite as sour.  It was sharp, heavy and deeply flavored, malty as can be, and very much an alcohol-heavy beer but without feeling like it was overpowering the hops and malt that make it such a tremendous beer.  It is a 10.5% ABV beer, though, so they served a smaller (I believe 10oz) portion in a goblet, and that was just right to go with my food.  The Sculpin was as good as ever, one of my top three IPAs, and really deserves its own review, which I will take care of in the near future.

Guinness Lamb Stew, with Rick's and Hana's dishes in the background

The food did not quite live up to the beer, but that is by no means a negative; it is very difficult to match an insanely impressive beer list.  We all went fairly simple, which the menu seems to do best, mixing some classically Irish dishes and some pretty standard American pub food.  Hana had a Turkey Panini, which was delicious, with a small amount of spice, and a ton of flavor from both the bacon and the kale, which for once was not an unnecessary fad ingredient.  Rick had the Shepherd's Pie, a childhood favorite of mine (though technically I always had Cottage Pie, I suppose, since it was made with beef), and he enjoyed it a great deal.  I went with the Guinness Lamb Stew, served with two pieces of grilled bread, which is perfect for dipping in the gravy.  The lamb was tender and delicious, the vegetables soft but not mushy, and the whole thing was just really delicious.  My only complaint was that, unlike Hana's giant sandwich and Rick's generously sized dish, there did not seem to be a great deal of food in my bowl.  Maybe that was because I had not eaten all day, but an order of truffle oil french fries at The Dirty Truth followed to ensure that I was full.

Prices were properly in line for the beer, nothing out of the ordinary, while the food was a little overpriced for such an establishment.  That said, it was not so overpriced as to make me not go there again, I just may not pick it as my primary beer establishment.  The service was fine, except that while we were waiting the waitress who said she would be back to get our beer orders never rematerialized, but since we were not waiting an insanely long time that is not much of a problem.  All in all, I would highly recommend at least checking the place out, for the beer if nothing else, but the food is a good option as well.

******

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The Farm Table at Kringle Candle (Bernardston, MA)

Having grown up in Bernardston, a small town that until a few years ago was best known for being the last exit on Interstate 91 before Vermont (aka, not known at all), I was extremely excited when Kringle Candle Company came into being, adding a major business to a town that otherwise lacked for them, especially following the closure of the much beloved Aldo's Harley Davidson.  Kringle, which is the brainchild of Yankee Candle Company founder Michael Kittredge, was opened almost as soon as the non-compete agreement Kittredge signed when he sold Yankee Candle expired.  In building it, along with his son, Kittredge brought not just a factory, but a showroom and a fine dining restaurant, following a similar path to the Yankee Candle flagship store in South Deerfield, MA. 

The Farm Table at Kringle Candle, colloquially "Farm Table" follows the theory espoused by its name, where ingredients are sourced locally and the food has very little diversion between the farm and your table.  Like Chandler's Restaurant at Yankee Candle, Farm Table is a high end restaurant, and thus expensive; unlike Chandler's, Farm Table will allow you to get in and out without spending your entire paycheck if you order properly.  Farm Table's menu includes a half dozen brick oven pizzas, all of which are somewhat reasonably priced ($12-16), and the entrees include several relatively affordable options.  The appetizers are somewhat expensive, but a few of them can be ordered as a smaller, and thus cheaper, portion.  Since I was going with my mother, who does not have nearly the appetite I do, I had both my own entree and a couple slices of her pizza.

I went with the Summer Pasta, which can also be ordered as a small or large portion (though at just a $3 difference, I question why anyone would order the small), and it was a little disappointing.  It is a simple dish, just some penne pasta, nut free pesto, grilled chicken and confit cherry tomatoes with Pecorino Romano shaved on top, and some aspects of it worked exceptionally well, but it was completely undone by the chicken.  Cut into bite sized and smaller pieces, the chicken was overcooked and dry, making it completely unappetizing and hard to eat.  The pesto, which tasted quite good, was far too oily, leaving a greasy feel to the chicken and pasta at the bottom of the dish.  The pasta itself was good, well cooked, though I strongly suspect it was not homemade.  The best part of the dish was the tomato; as a huge fan of cherry tomatoes in general, and of almost anything confit, it was a really nice addition, as the sweetness set off the earthiness of the pesto and pasta, and almost made up for the failure of the chicken.  Overall, I'd say this is a dish I would not order again, simply because of the chicken, but if they could rectify that issue it would be solid, and at $18, it is the cheapest entree on the menu, and not out of line with what you would pay at many other, less "fancy" places.

My mother's pizza, on the other hand, was very good, likely the best north of The Hungry Ghost in Northampton; in fact, I suspect that most people would prefer Farm Table's, as it is a little further from true Neapolitan.  The crust is a little thicker than my ideal, but is very tasty, and the texture is just right for its thickness, crisp on the bottom and chewy on the inside.  The Spanish Pizza that my mom got has house made chorizo, fresh garlic, egg, smoked local mozzarella, Manchego and fresh herbs over a roasted tomato sauce.  I'll admit that I could not really taste the egg, even when I knew I was biting directly into it, as I felt it was overshadowed by the sauce and especially the chorizo, and I would never have guessed that the mozzarella was smoked, but it tasted delicious nonetheless.  The chorizo is great, though not spicy as I expect with that sausage variety, but it does not suffer for that.  Overall the pizza is very well done, and I would strongly suggest getting one of them, either as an appetizer to share, or as a meal.  Be aware, however, that they are not large, around six to eight small pieces; I would have eaten the entire thing easily, and as it was we finished it despite the fact that I only had two pieces.

Farm Table's beer list is decent, with a good mix of local and national craft breweries represented at the taps and some very good bottle options.  The growing number of gluten free eaters will be pleased to know that many of the items on the menu either come gluten free or can be made gluten free for a small up-charge, including the pizza.  The spirits list is fine, and includes some higher end whisky, like the massively overpriced Johnny Walker Blue ($50, despite going for only about $200 wholesale, or less) and Macallan 25 Year ($75; this is an exceptionally rare scotch, and I have seen it as high as $125 a shot, but still, this is absurd, as it takes about a third of the bottle, at most, to recoup the cost), and some really good options on the more affordable end like BenRiach 16 ($10) and Talisker Distillers Edition ($19).  Whistle Pig Rye ($10) is probably the most intriguing American whiskey option, but there are several good ones to choose from.

All in all, for the price you are paying, I think there are probably better options food-wise in the area, but the ambiance is nice, the location is beautiful, and the option to sit outside in nice weather is not to be under-appreciated.  I will likely go again, as I would like to try some more things, but it is not somewhere that I will find myself drooling over.

******

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Sierra Nevada/Dogfish Head Rhizing Bines

It is rare that in a business as competitive as craft brewing that two companies would come together to create a product, but in this case, Sierra Nevada Brewing Company and Dogfish Head Brewery put that aside to brew a really fantastic IPA.  Though they do not really compete for the same market--Sierra Nevada is a west coast brewery that typically does not factor in when discussions of the best breweries come about, while the east coast Dogfish is a frequent visitor to the top of those types of lists and tends to be a craft beer drinker's company--it is still a remarkable testimony to the camaraderie and sense of family that exists within this industry, where a man like Sam Calagione, who as the founder of Dogfish Head is at the forefront of his industry, is thrilled to come together with another pioneering company in this way.  Having collaborated once before, on 2009's Life & Limb, the two joined each other once again to make Rhizing Bines, released in February 2013.

Served in a 22oz bottle with a very cool looking label designed with vines curling down from the top, and the words "Rhizing Bines" twisting together underneath and the logos of the two companies on either side.  It pours a light, crisp amber color, with a massive frothy head that never seems to dissipate.  Tasting it, you get an instant hit of hops, bitter yet smooth, with a slight fruitiness and very slight citrus notes.  It drinks much easier than its 8% ABV would suggest, and until looking it up I did not realize it was such a high alcohol beer. I drank it while eating some smoked port loin, and it really worked well, which jives with Dogfish Head's recommendations for barbecued meats.  It was light enough that it did not overwhelm the light and subtle smokiness of the pork, but it also held up well to the stronger tastes of the mustard and Roquefort that the pork was served with.  I can see this as being similar to the Chimay Blue Cap Grande Reserve for me, in that it is a versatile option with food.

At $12 a bottle, this is not a cheap beer, and while I didn't buy it this time, I absolutely would in the future; it is among the better options that Dogfish Head has put out, and is definitely among my favorite IPAs, holding up well to even the iconic 90 Minute IPA.  I highly recommend it if you can find it, and if you want some, you should start looking now, because I suspect that like most collaborations, this will be a limited release.

******

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Founders Brewing Company Red's Rye PA

Founders Brewing Company is a Michigan based brewery producing high quality craft beers that seem to have attracted a decent following among those who love beer.  I have had the Centennial IPA before, and loved it, but Red's Rye PA is a really fantastic brew, definitely a great option if you're looking to have a couple good drinks, whether with dinner or just hanging out and having a few with friends.

Red Rye PA and Polygamy Porter Glass

Sold in brown 12oz bottles with a light cream colored label with a kind of creepy face framed by red hair and beard with "Red's Rye PA" above and "~Ale~" below in large script, with the Founders logo up top.  Poured into a pint glass (my favorite, from Oscar's Cafe at Zion National Park, a Wasatch Brew Pub and Brewery Polygamy Porter glass, proclaiming "Why Just have One!"), the beer is a deep amber, a really beautiful, unusual color for a beer, but it does lack head, and what there was when poured dissipates quickly into a light froth around the edges.  The beer smells hoppy and citrusy, really bright and fresh smelling despite it being bottled (on 07/10/12 according to the mark on the label) rather than on draft, and the flavor backed that up.  It's not as hoppy as I'd expect from an IPA modeled beer like this, and it doesn't live up to Founders' website's claim that it has "serious hop bitterness," but it's quite pleasant, with tons of flavor, including one that I couldn't identify until I checked the website, which would be a grapefruit like flavor they say comes from the use of Amarillo dry hop.  After you finish, the beer just sort of rests on your palate, with no added bitterness developing; it really just mellows until there is nothing left.  The mouth feel is similar to that of a standard IPA, but a little bit creamier.  At 6.6% ABV, this is not the beer to drink if you have an aversion to higher alcohol beers, but it doesn't really taste like it's more than a standard ABV brew.  I'm a huge fan, and I would highly recommend it.

******

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Las Vegas Trip 2

I was in Las Vegas, NV for the second time in about a month for my mother's 60th birthday (or as she'd want me to put it, the 32nd time she's celebrated her 29th birthday).  This time I really didn't do much but eat, which is pretty much fine by me; after all, that's what Las Vegas is good for if you don't feel like doing much gambling.  I arrived on Friday evening, and left Monday morning, and in that short four days I ate some very good food.

Friday Night
On Friday night after arriving, I went straight to d.vino,  a moderately fancy Italian restaurant at the Monte Carlo Resort and Casino.  This was probably the worst meal I had with the family, though it wasn't bad at all.  We started with the Shrimp and Artichokes appetizer, which had probably the best artichokes I have ever had, with perfectly cooked hearts cooked in a lot of butter, tender but with a little bit of "tooth" to it, and it was clearly very fresh produce.  The shrimp were cooked properly, but lacked flavor despite supposedly being butter braised as well, being overshadowed by the artichokes.  I tried a little salad that my mom ordered, the d.Vino Salad, which was pretty good, but nothing special, certainly nothing compared to the salad I had the next night.  My cousin's Roasted Beet Salad, on the other hand, was fantastic, the beets perfectly roasted and the goat cheese combining nicely. 

Seafood risotto; those little balls are the confit tomatoes

For an entree, I had Seafood Risotto, which was only okay; while it was creamy, it appeared to be more from using heavy cream than the actual cooking process of the rice contributing to the texture.  Essentially, they appeared to add a lot of fat unnecessarily instead of taking the time to do it properly; I could be wrong, but that was my impression of the dish.  The shrimp, clams, mussels and calamari were all really well cooked, which was nice, but they didn't have a huge amount of flavor, nor did the confit tomatoes. 

Panna Cotta

My dessert choice was the Panna Cotta, which tasted a little weak, but having never had it before I don't know if that's normal or not.  It was served with a couple raspberries and a raspberry sauce drizzled on it, though not enough to make any real difference in the taste or overall experience.  I enjoyed it, but probably wouldn't recommend it.

The most disappointing thing was the beer; I was excited when I arrived to find that my brother had ordered a Dogfish Head 60 Minute IPA, among my favorites, but upon ordering it I was informed that the keg was empty.  I instead ended up with a Full Sail Brewing beer, that may have been their IPA, but certainly didn't taste like one.  This was one of the worst craft beers I have ever had, having almost no flavor whatsoever.  This was equivalent to Bud Light, but three times the price.  Avoid at all costs.

After dinner we went to see Blue Man Group, who I also saw several years ago in Boston.  I was completely exhausted, having barely slept in the previous 24 hours, but it was quite fun, and I highly recommend it to anyone who has a chance to see them.

Saturday
I spent Saturday with my brother, watching football mostly after sleeping for a solid ten hours (don't judge, it was great), and we grabbed lunch at some Chinese/Vietnamese combination restaurant, that also had a couple of Thai dishes.  I went with pho, which was good, though honestly, it's kind of hard to mess up.  He had some approximation of pad thai that he thought was only okay.  Thankfully, this was just the beginning of the day's meals.

My mom's scallop dish; perfectly seared scallops

Saturday night was when we officially celebrated my mother's birthday (which was actually on Wednesday), going to The Venetian Resort Hotel Casino for dinner at Bouchon Bistro, a Thomas Keller creation, one of three of the same name.  My mom and step-dad had eaten at the Yountville, CA restaurant a few years ago and loved it, so she felt this would be the perfect choice.  There were eight of us in all: my mother, step-father, my mom's first cousin, my uncle, aunt and cousin, and of course me and my brother.  The restaurant experience was incredible, from the food to the atmosphere to the decoration to the service, it was impeccable.  The only complaint anyone could make was that the restaurant was a little dark, though this was not a problem for me.  Our waitress, Julie, was wonderful, funny and engaging, and really making the overall experience perfect. 

My step-father and I split the Salade Maraîchère au Chèvre Chaud, with mixed greens, herbes de Provence, and goat cheese with a red wine vinaigrette.  It is pretty simple to make a good salad, but tremendously difficult to make a great one.  This was a great salad, with incredibly fresh greens, bright and vibrant, with a perfect little disc of goat cheese, really high quality product, presented beautifully atop the mixed greens.

Short ribs

There were two specials that night, one with seared scallops that my mother ordered, and was perfectly cooked and delicious, and a slow braised short rib dish that I ordered. Braised for 12-14 hours according to Julie, the short ribs were fork tender, with a deep, rich beef flavor that was only enhanced by the braising liquid on the plate.  Those little white balls are confit chestnuts, which I could not identify while I was eating them, but which were really quite nice, with a woody, earthy quality that is unique to them but quite pleasant.  There were also bits of roasted quince that reminded me of pear, but rather less crunchy; very tasty.  The short ribs were placed upon a nice pile of wilted collard greens that tasted great with the braising liquid.  As good as all this was (and the short ribs were the best I've ever had, by far) the best part was what they labeled a "pain perdu," though this was a bit of a play on the term.  It was really more of a savory bread pudding, only very slightly sweet, with a flavor that almost reminded me of really good pumpkin pie (you know, not the stuff from a can), with some cinnamon flavor really coming through.  I don't think I could even ever hope to replicate it, but I would love to find a recipe.

French fries

We also ordered a side of frites, or french fries.  They don't look like anything particularly impressive, but they were incredible.  Crispy on the outside, creamy on the inside, with just the right amount of salt.  I'm not sure what they were fried in, but it was a stronger flavor than normal fries, and there was no greasiness.

Crème Caramel

For dessert I ordered the Crème Caramel, a classic caramel custard that was, to keep up the trend, perfect.  Smooth, gelatinous, and a little creamy, with just a mild caramel flavor, and not too much sweetness.  Among my favorite desserts of all, this was really quite fantastic, and I highly recommend it. 

The beer list wasn't bad at Bouchon, though their focus is clearly on the wine list.  I went with the Chimay Trippel, a fantastic trappist ale that I enjoyed for the first time.  Mild, slightly hoppy, with a nice citrusy flavor, served in a goblet like glass bearing the Chimay name.  This was a great beer to have with this meal, as it complemented the short ribs nicely but was not so strong as to overwhelm even the salad.

Sunday
Sunday was a fairly lazy day as well, which consisted mostly of my step-dad and I reading by the pool (until it got cold) and wandering around CityCenter and checking out some of the many shops containing clothes we could never afford (including an $8700 leather jacket at Kiton that my step-dad wanted until I told him the price, and a $4400 Ermenegildo Zegna wool jacket that I may have considered selling my car to buy), before grabbing a beer and some food at the Aria Resort and Casino (also home to the previously reviewed Julian Serrano, where my family went on Thursday night...I am still displeased with them for that) where the family was staying.

After wandering around CityCenter, my step-dad and I adjourned to the wine bar at Sirio Ristorante, another moderately fancy Italian restaurant not entirely dissimilar to d.vino.  They have a "happy hour" menu from 5:00pm to 7:00pm, which includes "cheap" (it's a relative word) drinks and small plate options.

For beer I went with a Birra Moretti Lager (picture on right), a beer similar to that old standby Stella Artois, extremely crisp and light, with no hops to speak of.  The head dissipates quickly, like a lot of these super light beers, and there was no aftertaste.  This was nothing to write home about, but if it weren't imported (aka, expensive) it would be a great session beer.

There were five options for food (mozzarella bites, pork cheeks and tomato bruschetta, salted cod croquette, chicken meatballs, and spinach and ricotta ravioli), and we picked three initially.  Once the rest of the group arrived we ended up having all five.

All three of the original "bites" from Sirio's wine bar

The pork cheeks and tomato bruschetta were amazing, with thin, crisp slices of baguette topped with fresh tomato and slices of fried pork cheek that were incredibly salty, fatty, and crisp.  It was a little too fatty for my step-dad, but I loved it; after all, fat is flavor, right?  It was my favorite of the night.

Better view of the ravioli

The ravioli, which came in a sage butter sauce, were unremarkable, less impressive than the similar ravioli my mother occasionally makes from scratch.  They tasted fine, but I really doubt there was anything homemade about them.  There was a nice earthiness that almost tasted of mushroom, but that is really it.

The chicken meatballs in a tomato-Gorgonzola fonduta were more successful, as they were still moist, with a mild chicken flavor that really should have been stronger, but was pleasant nonetheless.  The fonduta was the best part, tasting (and looking) rather more like a roasted red pepper sauce than tomato, but was really fantastic, with just the right amount of salt imparted by the cheese.  These were a great option.

The mozzarella bites were nothing special, with virtually tasteless cheese on skewers with delicious oven roasted tomato and some basil pesto.  The salted cod croquettes were better, crispy and moist, and the puttanesca coulis was nice for dipping.  It did not match up with the pork cheeks, but it was pretty darn good.

We ended up having dinner at Sirio as well, which had a slightly better result than the bar food.  I went with the gnocchi, served in a very heavy green sauce that I can't really describe too well.  The gnocchi were fine, having a good flavor, but they were a bit too light.  I know that lightness is a virtue in gnocchi, but these had almost no substance to them, and a little more density would have been nice.  Dessert was a platter of small Italian doughnuts, dusted with cinnamon and sugar, and served with three dipping sauces.  Happy Birthday was written out in chocolate on the side of the platter.  These were actually pretty awesome, though a little overly sweet with the sauces, which included a caramel sauce and a "tropical" sauce (aka, lemon).  Overall, this was not my favorite meal, but it wasn't the worst either, and I would not object to going back, though there are certainly better options both in the Aria and in the surrounding casinos.

******

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David Burke Prime Steakhouse (Mashantucket, CT/Foxwoods Resort Casino) Trip 2

One side of Prime Steakhouse's bar

I apparently lack originality, since I'll be talking about the same restaurant twice in as many posts, but I went back to David Burke Prime Steakhouse on Thursday, again as part of a trip to play poker at Foxwoods.  I again sat at the bar, and had the same bartender, who was as superlative as last time, and the food held up nicely again.

Widmer Brothers Pitch Black IPA

I went with the prix fixe again, but chose entirely different options for everything except my drink option, going with Widmer Brothers Pitch Black IPA.  This was less of a perfect choice this time, as I went with the Lobster Bisque for the appetizer and the "Angry" Filet and Jumbo Shrimp for the entree, and it sort of overwhelmed the filet.

Popover with butter

I forgot to mention last time that the meal comes with a large popover, with a healthy dose of pepper in the batter, which is apparent both visually and flavor-wise, and really separates the popover from most others I've had.  They're all good, but Burke's are pretty damn great.  Served with butter, it is a great start to the meal, a light, crispy, savory pastry that also worked well with the bisque.

Lobster Bisque with "crisp lobster stick"

The Lobster Bisque was pretty damn good, with all the richness and creaminess you would expect from a good bisque, and little chunks of lobster floating in it.  There are few things I enjoy more than a good bisque, and Burke does a really nice job with it.  It's a lovely, deep, rich flavor, and you can clearly taste the lobster in every spoonful, something that is just not true in a lower quality product.  The lobster tasted really fresh, which is exactly what I'd expect from a place that prides itself on high quality products.  The menu states that the soup has a "green apple essence" in it, which you can't really taste, though there is a tartness to it that could be from that.  It also comes with what they call a "crisp lobster stick," which is really a stick of lobster in a tempura batter.  It's a little doughy, but that's actually not a bad thing in this case, as the doughiness allows it soak up the bisque if you dip it, which of course I did.  It was actually a really pleasant surprise, seeing as I hadn't actually read the menu this time and didn't know it was going to be there.  Dipping the popover in the soup was pretty great as well.  Overall, a really nice, albeit heavy, appetizer, which went exceptionally well with the bitterness of the beer.

"Angry" Filet and Jumbo Shrimp, with garlic spinach

The "Angry" Filet and Jumbo Shrimp included a perfect 6oz filet mignon crusted with what can only be described as a mild blackening rub, two legitimately jumbo shrimp, and a little pile of garlic spinach.  The filet was cooked rare, and was exceptionally tender, with a nice beefy flavor accented perfectly by the spice rub, which had a little bit of spice, though a little more would have been welcome.  The shrimp were also mildly spicy, with a glaze that had an east Asian flair to it that the menu labels as "chipotle bbq," but they were just slightly overcooked, becoming a tiny bit tougher than I prefer my shrimp to be.  That said, it was very tasty, again lacking the overall spice that I look for in something like this, but certainly tasty.  The spinach, however, was the highlight, with a light garlic-y flavor, perfectly wilted leaves, and a healthy dose of fat clearly having been used in the cooking; it was delicious, exactly what I look for when I eat a green of any variety.  The flavor of the spinach was still there, something that isn't guaranteed when you cook it to the point that it's extremely soft and almost melts in your mouth, and it balanced nicely with the meatiness of the beef and shrimp.  I do wish I had gone with wine instead of beer, however, as the flavors were a bit milder in this entree than in the prime rib, and the heaviness and strength of the Pitch Black IPA was a bit overpowering.

Crème brûlée

For dessert I went with the crème brûlée, and this was quite well done.  Soft, creamy, a perfect custard underneath a crisp sugar crust, it was light enough at the end of a good meal to not make me feel sick, but with a strong enough flavor to not be lost in the mix.  I love simple classics, and vanilla crème brûlée certainly qualifies.  When prepared properly, it's a wonderful thing, and this was the perfect end to a good meal.

David Burke Prime Steakhouse's bar, from outside

******

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David Burke Prime Steakhouse (Mashantucket, CT/Foxwoods Resort Casino) and Widmer Brothers Pitch Black IPA

David Burke Prime Steakhouse is exactly what its name implies; a top of the line steakhouse utilizing the recipes of America's king of steak.  Along with Tom Colicchio of Top Chef and Craft Restaurants fame, David Burke is at the top of the steak-centric restaurant world, and I have been dying to try Burke Prime for a couple years, ever since I started playing poker at Foxwoods Resort Casino, but hadn't had a chance.  Burke Prime is pretty damn expensive typically, but with Foxwoods rewards points I was able to cut the bill in half before tip.

I arrived fairly early in the evening, around 5:30pm, having busted out of a poker tournament.  Needing something to perk me up, I decided to treat myself to a nice dinner, and I'm quite glad I did, as this was some of the best food I've ever had.  As I didn't feel like spending $150, I went with the three course prix fixe menu, which for $50, allows you to choose from six appetizers (French Onion Soup, Lobster Bisque, Double-cut Maple Pepper Bacon Strips, Clams Casino, Surf and Turf Dumplings, and the Mixed Green Salad), four entrees (Slow Roasted Prime Rib, "Angry" Filet Mignon and Jumbo Shrimp, Braised Short Rib "Stroganoff Steak," and Grilled Salmon), and the various desserts on the menu (I suspect the "Can 'O' Cake," the restaurant's signature dessert, is not available).  I would like to have had the chance to try the Himalayan Salt Dry Aged Steaks, aged using a proprietary process that he has even managed to patent, but I wasn't in the mood to spend $65 for a steak; following a tournament win, I'm sure that will change.

The beer list was at once disappointing (the draughts) and promising (the bottles), and the beer I initially was going to go with, an IPA on draught I had never heard of before, had actually just run out, but I was changing my mind even as the bartender informed me of that.  I instead went with the Widmer Brothers Pitch Black IPA, a 6.5% "black IPA" or "black ale" offered in 12oz and 22oz bottles (I went with the latter, of course, which my waiter/bartender, Timmy, applauded, making a crack at McDonalds and "super-sizing" in the meantime).  I wanted something that I knew would go well with steak, and IPAs, especially these new black IPAs, offer a great compliment, having enough flavor to stand up to even a very heavy, beefy steak.  I absolutely loved this beer, my first foray into Widmer's lineup, as it approaches even the best of this genre that I have had (the Stone Sublimely Self Righteous Ale I had at the ACBF).  Poured into a 12oz flute glass, the color matches the name, as it is a pure, deep black color, reminding me of liquid onyx, and it has a truly beautiful look with the lacy, cappuccino colored foam forming on top.  The taste is heavily of hops, with a great bitterness as it hits your tongue, which subsides quickly, leaving a subtle, but pleasant, aftertaste.  The mouth feel is smooth, almost porter-ish, and I would say overall this beer seems to me to be almost the result of a marriage of a porter and an IPA.  I will be searching for this at my local beer stores.

When it came to the food, I needed a little help, so I relied on Timmy's knowledge of the menu.  I was struggling to decide between the Clams Casino (clams on the half-shell cooked with butter, bacon and breadcrumbs) and Lobster Bisque for the appetizer, and the Slow Roasted Prime Rib versus the "Angry" Filet Mignon and Jumbo Shrimp, all of which sounded fantastic.  Timmy suggested pairing the Clams Casino with the Prime Rib or the Lobster Bisque with the Filet, matching light with heavy in the first case and heavy with light in the second; at his recommendation I went with the former, because, as he put it, "I like fat in my steak," and the Filet lacks that.

The Clams Casino were well cooked, with the breading crisp but not to the point of shattering when you touched it.  The clams themselves were juicy, though a couple had a little grit to them.  With a little Tabasco sauce and lemon juice, they were perfectly tangy.  The clam shells were nestled into small piles of whipped potatoes, which were really good, but could have used more butter (but then, what couldn't use more butter?).  Overall a really good, but small, appetizer, that went nicely with the beer.  (I thought I had a picture of this, but apparently my phone crapped out on that one.)

The Slow Roasted Prime Rib was truly incredible, the best I have ever had, beating out even Lawry's The Prime Rib (I went to the Beverly Hills location) and Kimo's in Lahaina, HI.  They won't serve it less than medium rare, because the method they use to cook it, a very long, slow roast, actually makes it extremely difficult to get a true rare, but this was closer to rare than medium rare anyways (Timmy put in the ticket a request for "As rare as possible"), and it came floating in a lake of au jus so strong it tasted like beef stock.  So tender that it essentially melted in my mouth, the prime rib tasted of just three things:  beef; salt; and pepper.  This is exactly as it should be.  Nothing else is necessary to make a quality hunk of beef perfect, and Burke Prime embraces that.  Along with the prime rib itself came a large baked potato crusted with kosher salt, served with butter and what I believe was homemade sour cream.  The sour cream was the best part of that, as the potato just tasted like...well...a potato.  Nothing special there.  I didn't finish it, but that was less because of how it tasted than the fact that the portion was huge, and I was attempting to save a little room for dessert.
 
I don't particularly love super sweet dessert, and I was already so full that I didn't want someone too rich, so Timmy suggested that I go with the Carrot Cake, which I agreed to.  Carrot cake as a general rule isn't my favorite, but it sounded perfect in this case, since it's typically very light and airy, and since this doesn't come with a super heavy cream cheese frosting, sweetness wasn't as big an issue.  This was probably the best carrot cake I've ever had, but it was a little sweeter than I was hoping for.  It was served with shredded carrot on top, which was the saving grace in this case, as it cut the sweetness to a manageable level.  That little smear in the bottom left corner of the plate was pineapple sauce (there were also little chunks of it in the cake itself) that was absolutely freaking divine.  Seriously, if they could bottle that I'd pay exorbitant amounts of money for it.  I was so full by the end I couldn't even finish the cake.

The service here bears some additional mention.  Timmy was probably the best waiter/bartender I have ever had.  His knowledge of the menu, beer list, scotch and wine was impressive, he was entertainingly funny (I was eating alone, so it was nice to have him occasionally stop by to chat), and he was happy to discuss all of the above.  He easily earned his tip (about 30%, and honestly, he should have gotten more) and I made a point of finding one of the managers on the way out to ensure that he received some recognition.

Overall this was one of the finest meals I've ever had, at an exceedingly reasonable price (except the beer; the beer was expensive) considering what I got.  I'll definitely be going back, and I highly recommend it to anyone who finds themselves at Foxwoods and hungry for some meat.

******

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Stone IPA

Stone Brewing Company©

Stone Brewing Company's India Pale Ale is a fine example both of what a true IPA should be and why exactly Stone is among the industry leaders.  IPAs are supposed to be heavily hopped, and as the label quite immodestly states, this beer has "[B]ig hop flavor and big hop aroma."  It's strong and bitter, but with a smoothness and easiness of drinking that belies the hefty 6.9% ABV in this beer.  With a pale, golden appearance and a good head, it's an attractive beer when served from a tap, but it certainly doesn't lose much out of the bottle (plus, out of the tap you don't get to enjoy the Stone Gargoyle!)

For me, the typical measure of how good an IPA is comes from the balance of the hops (massive) and citrus; Stone's is an oddity however, in that there isn't any citrus in it.  In fact, there are exactly four ingredients in this beer:  barley; hops; water; and yeast.  The huge amount of hops, and the truly sharp taste of them in this IPA, means that you taste what feels like citrus, though without the fruitiness that can sometimes come through (I'm looking at you, Harpoon) and can ruin it.  No such concerns here.

I've said previously that Stone is among my favorites, but as good as this beer is, it's got nothing on the Ruination, Arrogant Bastard, and Sublimely Self Righteous Ales; it is, however, a great alternative to the headache inducing genius that are the Dogfish Head 90 and 120 Minute IPAs.  As far as an option that holds up well to both the heat of the summer and the cold of the winter, not to mention the moderate (aka nice) temperatures of the spring and fall, this is a wonderful beer.  Highly recommended!

******

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