This post is going to be short, but very important, so all you non-vegetarians pay attention: Bacon, dill pickles, and beer is the greatest snack combo ever. Really.
I'm actually dead serious (and sober) as I write this; I ate dill pickles topped with strips of bacon earlier, washed down with beer, and it was perfect, truly perfect. All of it was local, too, which is a nice little benefit, harkening back to my appearance on a soap box, coming from:
Bacon: Bostrom Farm
Dill Pickles: Real Pickles
Beer: High and Mighty Beer Company Pas de Dieux Saison
Bostrom Farm and Real Pickles are located in Greenfield, MA, and High and Mighty is from Holyoke/Easthampton, MA (I'm not actually sure which one), I heard they moved recently out of Holyoke. All are fantastic, and Bostrom has a great meat CSA (community supported agriculture) share program, which I have a share in. At $300 for a total of 40 pounds of meat, 10 pounds a month for four months of mixed pork and beef, it's a good deal, since the meat is so much better than I'd typically get in the supermarket, even a decent one like Big Y.
I bought the pickles at Pekarski's in South Deerfield, MA, a polish sausage company that is so damn good and popular they don't even have a website; they simply don't need one. I also picked up some linguica and kielbasa, both of which are house made, while there, and both were incredible. I have recently made a few meals that were entirely local, from local lamb bought at a farm stand in South Deerfield to potatoes, corn, and tomatoes in both Sunderland and South Deerfield.
****
While I'm at it, a quick recommendation for the King Arthur Flour education center; for this most recent Mother's Day, my brother and I bought our mom a pass to a class there, and being the awesome son I am I agreed to go with her. We took the "Yeast Bread Basics" course, making our own white bread loaves and shaping a loaf of semolina flour bread prepared ahead of time by the course instructor in about three hours. The course was informative, and the instructor, Irene, was absolutely fantastic. She was friendly, informative, and best of all, she was supportive of her students. Instead of saying that things must be done her way, she told us to take what she taught us and then do what works for us; this was refreshing, as so often you get people teaching courses, whether it be baking or college class, or even trainings in emergency communications (my profession) who think their way is the only way. At only $65 each, this was well worth the trip, and both of us had a lot of fun.
******
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Friday, September 14, 2012
Versailles (Miami, FL)
In the final installment of my Miami trip recollection, I will review the best restaurant I went to of the four, just beating out Sugarcane due to the fact that it's just such authentic Cuban and, thus, authentic Miami. I'm not a fan of Florida as a general rule; it's too damn hot, too damn humid, and full of old people...not a good combo. But, in my mind, Cuban food is enough of a reason to sweat like a whore in church and deal with the geriatrics.
Versailles is, according to my uncle and the internet, the most famous Cuban restaurant in the most Cuban place on Earth outside of Cuba itself, Miami. When politicians come to Miami to woo the Cuban population (a necessity to win either the Miami-Dade County or statewide vote), Versailles, pronounced "vare-sigh-ace," is the place they go. I don't blame them; Spanish was the primary language being spoken in the restaurant, including by my bilingual uncle (my aunt is from Honduras), and there was a distinct feeling of being in a community unfamiliar from my own, even at 6pm, much earlier than many of the Cuban families will come out on a Friday night.
As I said, I love Cuban food, so when my uncle asked if there was anything in particular I wanted I told him that's the only thing. He immediately suggested Versailles, and I wasn't going to argue; it was the perfect end to a great, albeit short, trip. When it came time to order I again left it up to him to decide, figuring he knew better than I, and he did not disappoint, ordering the pollo (chicken) versailles and, if I recall correctly, the fish filet with shrimps in creole sauce, which is among the "Chef's Specials," and both came with rice (seasoned in the case of the pollo versailles and white for the fish) and sweet plantains. The platanos were probably my favorite thing of the day, perfectly cooked so they were sticky and sweet but without being cloying, almost glazed over but really retaining that powerful flavor you can only get from platanos maduros. Just absolutely perfect. The chicken was next, perfectly cooked, tender, almost falling apart but not at all dry, which is a difficult medium to find. The rice was delicious, also perfectly cooked and really delicate, with a beautiful yellow color that I'm assuming was from saffron. The fish and shrimp were both good, although they were slightly overcooked I'd say, but not so much that made it unpleasant. The rice was, again, perfect, but a little boring in the way white rice is, though it worked really well with the creole sauce, which had lots of vegetables in it, primarily based around tomatoes, and which I spiced up a bit (at my uncles urging) with some Tobasco Sauce.
I can't write as much about Versailles as I'd like because it's been a few weeks and my memory has started to fade, but I cannot recommend it enough. I'd fly to Miami just to eat their platanos maduros, and the rest would be one hell of a bonus. Oh, and, ya know, seeing my family would be good too. But mostly it'd be about the platanos!
******
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As I said, I love Cuban food, so when my uncle asked if there was anything in particular I wanted I told him that's the only thing. He immediately suggested Versailles, and I wasn't going to argue; it was the perfect end to a great, albeit short, trip. When it came time to order I again left it up to him to decide, figuring he knew better than I, and he did not disappoint, ordering the pollo (chicken) versailles and, if I recall correctly, the fish filet with shrimps in creole sauce, which is among the "Chef's Specials," and both came with rice (seasoned in the case of the pollo versailles and white for the fish) and sweet plantains. The platanos were probably my favorite thing of the day, perfectly cooked so they were sticky and sweet but without being cloying, almost glazed over but really retaining that powerful flavor you can only get from platanos maduros. Just absolutely perfect. The chicken was next, perfectly cooked, tender, almost falling apart but not at all dry, which is a difficult medium to find. The rice was delicious, also perfectly cooked and really delicate, with a beautiful yellow color that I'm assuming was from saffron. The fish and shrimp were both good, although they were slightly overcooked I'd say, but not so much that made it unpleasant. The rice was, again, perfect, but a little boring in the way white rice is, though it worked really well with the creole sauce, which had lots of vegetables in it, primarily based around tomatoes, and which I spiced up a bit (at my uncles urging) with some Tobasco Sauce.
I can't write as much about Versailles as I'd like because it's been a few weeks and my memory has started to fade, but I cannot recommend it enough. I'd fly to Miami just to eat their platanos maduros, and the rest would be one hell of a bonus. Oh, and, ya know, seeing my family would be good too. But mostly it'd be about the platanos!******
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Tuesday, September 11, 2012
Garcia's Seafood Grill and Fish Market (Miami, FL)
This is a bit late in coming, but here is the third of the four places I went during my 36 hour trip to Miami a few weeks ago; my uncle, cousin and I stopped in here for a quick drink and ended up having a snack as well.
Garcia's Seafood Grill and Fish Market is located along a river leading to the Atlantic Ocean, allowing their customers sitting outside to experience a working commercial river while enjoying the bounty of the same. Having a few hours to burn before catching my flight home, and being full from the meal I had just eaten at Sugarcane, my uncle suggested that we grab a drink, and since Garcia's is close to his office and offers a nice view, he figured it would be a good place to go.
My cousin and I ordered mojitos, while my uncle went simple with white wine (nothing to really comment on there), and I think I made a good choice. I love mojitos in general, whether it's the real thing like this or the mixes like you'll find where I'm from. This was a truly great mojito, with just the right amount of rum and sugar, and with a strong mint flavor. Instead of a straw, there was a stalk of sugarcane, which over the course of the time I was drinking absorbed the flavor of the rum, so at the end I ended up just chewing on it for a while, which was delicious.
Even though we weren't particularly hungry, we ended up ordering some oysters (supposed to be half a dozen, but we ended up with 18 because our waitress screwed up...a happy mistake). I'm used to oysters from Maine and Cape Cod, so these were disappointing in their size and sweetness, but still delicious. The real issue was that Garcia's doesn't hand shuck the oysters, instead using a mechanical shucker, which opens the oyster but does not separate the meat, so you can't just slurp them the way you're supposed to, and instead have to use a fork to eat them. I don't know why they bother with this, as quite honestly it's not faster to use the mechanical shucker compared to a well trained person, and it's a less satisfying experience. Maybe that's how things are done in Florida, but as a New Englander, it was not what I was hoping for.
With our drinks we were served some multi-colored corn chips with tuna salad that was quite simply tuna and a little mayo, and was actually really delicious. We ended up having two orders of this, which was complimentary. Kudos to Garcia's for that.
******
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Garcia's Seafood Grill and Fish Market is located along a river leading to the Atlantic Ocean, allowing their customers sitting outside to experience a working commercial river while enjoying the bounty of the same. Having a few hours to burn before catching my flight home, and being full from the meal I had just eaten at Sugarcane, my uncle suggested that we grab a drink, and since Garcia's is close to his office and offers a nice view, he figured it would be a good place to go.
My cousin and I ordered mojitos, while my uncle went simple with white wine (nothing to really comment on there), and I think I made a good choice. I love mojitos in general, whether it's the real thing like this or the mixes like you'll find where I'm from. This was a truly great mojito, with just the right amount of rum and sugar, and with a strong mint flavor. Instead of a straw, there was a stalk of sugarcane, which over the course of the time I was drinking absorbed the flavor of the rum, so at the end I ended up just chewing on it for a while, which was delicious.
Even though we weren't particularly hungry, we ended up ordering some oysters (supposed to be half a dozen, but we ended up with 18 because our waitress screwed up...a happy mistake). I'm used to oysters from Maine and Cape Cod, so these were disappointing in their size and sweetness, but still delicious. The real issue was that Garcia's doesn't hand shuck the oysters, instead using a mechanical shucker, which opens the oyster but does not separate the meat, so you can't just slurp them the way you're supposed to, and instead have to use a fork to eat them. I don't know why they bother with this, as quite honestly it's not faster to use the mechanical shucker compared to a well trained person, and it's a less satisfying experience. Maybe that's how things are done in Florida, but as a New Englander, it was not what I was hoping for.
With our drinks we were served some multi-colored corn chips with tuna salad that was quite simply tuna and a little mayo, and was actually really delicious. We ended up having two orders of this, which was complimentary. Kudos to Garcia's for that.
******
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Monday, August 27, 2012
Sugarcane (Miami, FL)
On Saturday I reviewed my lunch at Soyka, the first restaurant I went to during my short trip to Miami. Today, I'll review the second, where I had lunch two Fridays ago. Again, this restaurant offered (and I took advantage of) the "Miami Spice" option.
Sugarcane Raw Bar Grill is a great concept, encompassing three distinct kitchens into one restaurant. First and foremost there is the actual raw bar, which I did not get to try as my grandparents, in their rather advanced age, are not the most adventurous of eaters, and I figured simplicity would be the rule of the day. They also have a sushi bar, making what appears to be a blend of traditional and non-traditional Japanese dishes. Secondly, there is the fish kitchen, preparing a variety of fresh and mostly local fish. Lastly, there is the standard kitchen, which produces...well, everything else. That includes some bar-b-que dishes, such as the pulled pork and smoked brisket that were offered as the entree options for the Miami Spice menu when I was there. This is a place that I would absolutely love to go back to, and it really seems like a fun place to go either on a date or with a group of friends; it's a fun place, a little funky but without crossing the boundary into weird, with really fantastic service and some damn fine food.
The service bears special note here; like at Soyka, my party included my cousin and my grandparents, which again presents an opportunity for a business to either shine or show that it cares less about customer service than the bottom line (things that, one would think, would be intertwined). My waiter, DJ, was utterly fantastic. Upon arrival I was distinctly concerned that my grandparents would not be able to find something to eat at this restaurant, only to find out from my cousin that they'd been there before, and enjoyed it immensely, but only on weekends for brunch. As such, they're big fans of the eggs at Sugarcane, but didn't really see anything that appealed too much to them on the lunch or Miami Spice menus. DJ almost immediately offered to ask the chef if it would be possible to whip up some eggs for them, which the chef was amenable to, and both ended up having a plate of (perfectly) scrambled eggs with a side salad and a side of french fries that were just ridiculously well made, and which my grandparents didn't want, so they were left for me and my cousin. Throughout the meal, DJ was attentive, friendly, and helpful, and was great to have as a waiter.
Unlike the entrees, which were pretty straightforward, classic southern food, the Miami Spice menu offered some very different, and rather original, appetizers. My cousin had a strawberry gazpacho, which, despite my general disdain for cold soups, I absolutely loved. It was sweet but not cloying, very bright and a great summer offering (in a place that is perpetually in a state of summer, at least by my calculations), with great strawberry flavor. I'd have been extremely happy with that as my appetizer ordinarily, but I had ordered a dish that is a true stroke of genius. A toasted piece of bread, topped with a small amount of greens, a sauce of some variety that I can't recall well enough now to describe, these little fried things that looked like homemade funions, and a perfectly fried overeasy egg on top. Those little funion things confused me at first, because what I had ordered didn't include them, and I was also confused by the fact that the pork liver pâté that was supposed to be there wasn't...until I realized that what I had mistaken for funions was the pâté! What a genius concept! Rolled into little strings, lightly battered, fried, and piled onto this piece of bread, this pâté was among the best and most creative things I have ever eaten, and a technique that astounded me once I figured it out. I normally hate the idea of creativity just to be creative, but this method, which is really completely unnecessary, since the flavors could be accomplished more simply, is just brilliant; it's fun, it's exciting, it's sexy, and if I ever meet the chef who came up with it, he or she is going to have to beat me off with a stick to get me stop hectoring them about how they came up with it. The best part of the meal, without a doubt.
This remarkable appetizer was followed by smoked brisket, which both my cousin and I ordered. It was well made, tender, still reasonably moist, and flavorful; my only complaint is that it was also ridiculously fatty. And I don't mean around the edges; I mean that half of some pieces of the brisket was fat. That's not what brisket is supposed to be like; rather, the fat should have had enough time to simply melt away, basting the meat in a delectable wash of beef fat. The beans on the side were a bigger hit, a not quite right (aka, they weren't Boston style) serving of baked beans that had a ton of meaty flavor and a nice texture, soft but not mushy, with just a hint of sweetness. Alone or mixed with the slightly spicy side of corn (grilled?) the beans were my favorite on that plate, with the bar-b-que sauce coming in a close second, as it was spicy, sweet, sharp, and acidic all at the same time; in other words, exactly what I go for in a sauce that is not based on vinegar.
For dessert, my cousin again went with the sweetest thing she could find in southern Florida, a "s'more" that looked interesting, but not interesting enough to try, though the toasted marshmallows on top were tempting. I had the trifle, which is among my favorite desserts of all time, and this was no exception. Losing out only to a truly original appetizer, this would ordinarily have been the best part of the meal. Homemade sponge cake, a perfect custard, little bits of crisp fruit (I think it was peach, but again my memory fails me) that provided the perfect contrast to the softness of everything else in the dish, and topped off with homemade whipped cream. I was in heaven. This was not my step-mom's trifle (which I'd take over any dessert ever made), a far more refined option, and fantastic for it.
Overall, this was a great restaurant, one I'd highly recommend to anyone finding themselves in Miami and in need of a good dinner; expect innovation and originality, and you will not be disappointed in the least.
******
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Sugarcane Raw Bar Grill is a great concept, encompassing three distinct kitchens into one restaurant. First and foremost there is the actual raw bar, which I did not get to try as my grandparents, in their rather advanced age, are not the most adventurous of eaters, and I figured simplicity would be the rule of the day. They also have a sushi bar, making what appears to be a blend of traditional and non-traditional Japanese dishes. Secondly, there is the fish kitchen, preparing a variety of fresh and mostly local fish. Lastly, there is the standard kitchen, which produces...well, everything else. That includes some bar-b-que dishes, such as the pulled pork and smoked brisket that were offered as the entree options for the Miami Spice menu when I was there. This is a place that I would absolutely love to go back to, and it really seems like a fun place to go either on a date or with a group of friends; it's a fun place, a little funky but without crossing the boundary into weird, with really fantastic service and some damn fine food.
The service bears special note here; like at Soyka, my party included my cousin and my grandparents, which again presents an opportunity for a business to either shine or show that it cares less about customer service than the bottom line (things that, one would think, would be intertwined). My waiter, DJ, was utterly fantastic. Upon arrival I was distinctly concerned that my grandparents would not be able to find something to eat at this restaurant, only to find out from my cousin that they'd been there before, and enjoyed it immensely, but only on weekends for brunch. As such, they're big fans of the eggs at Sugarcane, but didn't really see anything that appealed too much to them on the lunch or Miami Spice menus. DJ almost immediately offered to ask the chef if it would be possible to whip up some eggs for them, which the chef was amenable to, and both ended up having a plate of (perfectly) scrambled eggs with a side salad and a side of french fries that were just ridiculously well made, and which my grandparents didn't want, so they were left for me and my cousin. Throughout the meal, DJ was attentive, friendly, and helpful, and was great to have as a waiter.
Unlike the entrees, which were pretty straightforward, classic southern food, the Miami Spice menu offered some very different, and rather original, appetizers. My cousin had a strawberry gazpacho, which, despite my general disdain for cold soups, I absolutely loved. It was sweet but not cloying, very bright and a great summer offering (in a place that is perpetually in a state of summer, at least by my calculations), with great strawberry flavor. I'd have been extremely happy with that as my appetizer ordinarily, but I had ordered a dish that is a true stroke of genius. A toasted piece of bread, topped with a small amount of greens, a sauce of some variety that I can't recall well enough now to describe, these little fried things that looked like homemade funions, and a perfectly fried overeasy egg on top. Those little funion things confused me at first, because what I had ordered didn't include them, and I was also confused by the fact that the pork liver pâté that was supposed to be there wasn't...until I realized that what I had mistaken for funions was the pâté! What a genius concept! Rolled into little strings, lightly battered, fried, and piled onto this piece of bread, this pâté was among the best and most creative things I have ever eaten, and a technique that astounded me once I figured it out. I normally hate the idea of creativity just to be creative, but this method, which is really completely unnecessary, since the flavors could be accomplished more simply, is just brilliant; it's fun, it's exciting, it's sexy, and if I ever meet the chef who came up with it, he or she is going to have to beat me off with a stick to get me stop hectoring them about how they came up with it. The best part of the meal, without a doubt.
This remarkable appetizer was followed by smoked brisket, which both my cousin and I ordered. It was well made, tender, still reasonably moist, and flavorful; my only complaint is that it was also ridiculously fatty. And I don't mean around the edges; I mean that half of some pieces of the brisket was fat. That's not what brisket is supposed to be like; rather, the fat should have had enough time to simply melt away, basting the meat in a delectable wash of beef fat. The beans on the side were a bigger hit, a not quite right (aka, they weren't Boston style) serving of baked beans that had a ton of meaty flavor and a nice texture, soft but not mushy, with just a hint of sweetness. Alone or mixed with the slightly spicy side of corn (grilled?) the beans were my favorite on that plate, with the bar-b-que sauce coming in a close second, as it was spicy, sweet, sharp, and acidic all at the same time; in other words, exactly what I go for in a sauce that is not based on vinegar.
For dessert, my cousin again went with the sweetest thing she could find in southern Florida, a "s'more" that looked interesting, but not interesting enough to try, though the toasted marshmallows on top were tempting. I had the trifle, which is among my favorite desserts of all time, and this was no exception. Losing out only to a truly original appetizer, this would ordinarily have been the best part of the meal. Homemade sponge cake, a perfect custard, little bits of crisp fruit (I think it was peach, but again my memory fails me) that provided the perfect contrast to the softness of everything else in the dish, and topped off with homemade whipped cream. I was in heaven. This was not my step-mom's trifle (which I'd take over any dessert ever made), a far more refined option, and fantastic for it.
Overall, this was a great restaurant, one I'd highly recommend to anyone finding themselves in Miami and in need of a good dinner; expect innovation and originality, and you will not be disappointed in the least.
******
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Saturday, August 25, 2012
Soyka (Miami, FL)
I had the pleasure last week of visiting some family in Miami for a (very) short time, arriving in Florida at about 9am on Thursday, and leaving at 9pm on Friday. In that time, however, I had the opportunity to eat at four restaurants, ranging from good to great. Two of these were with my grandparents and cousin, and two were with my cousin and uncle. During July and August, many restaurants in Miami are offering a "Miami Spice" menu, which is a three course prix-fixe menu, with a few options for each course.
Soyka, which was our lunch choice on Thursday, features a mix of American and Italian influenced flavors, from the classic cobb salad to fiocchi alle pere, at fairly reasonable prices. The atmosphere is friendly, a little "stuffy," maybe, but welcoming in general. It's close enough to downtown that we were surrounded by bankers and lawyers when the restaurant started to fill up, but it never felt like we were underdressed for not being in business clothes. The food itself was tasty, with my grandparents each getting a "California Omelette," featuring bacon, avocado (which was apparently lacking, since my grandmother asked me at one point "wasn't this supposed to have avocado?"), and monterey jack cheese. Both enjoyed it, but my grandfather vastly preferred the salad that came with it, which was a simple, but exceptionally fresh looking, garden salad. My grandmother had sweet potato fries as a side with her omelette, at my cousin's recommendation, but I was disappointed; while they were fairly crisp for sweet potato fries, they lacked salt, and thus flavor. Well made, but not well seasoned.
That same description would work for the fried calamari that my cousin and I each got as appetizers; very well made, with the right texture and a nicely crisp, but not brittle crust, but lacking in salt and seasonings. The marinara sauce it came with was fantastic though, and added a nice slightly sweet, slightly acidic flavor that was necessary. My cousin and I also both ordered the fiocchi alle pere, a tortelloni like stuffed pasta with pear, ricotta, and mascarpone, in a thick, heavy parmesan cream sauce. The sauce itself, while delicious, was a little too heavy for my taste, and by the end of the entree I was wiping as much sauce off each piece of pasta as I could. The pasta itself was good, I suspect homemade, and soft but not mushy; I couldn't really taste the pasta itself because of the heaviness of the sauce, so I can't say if it had the right flavors or not. The filling was incredible, sharp, tangy, sweet, and the little pieces of pear had just the right amount of crunch left to add a bit of "tooth" to the dish. I would love to have it again, but with a sauce that doesn't overwhelm quite so much.
Despite the heaviness of the entree, and the fact that I was stuffed, I eagerly awaited my dessert, the "sticky date pudding" with a warm toffee sauce and vanilla ice cream. This was remarkable; not too sweet, with a lovely, puffy, airy texture, tasting slightly of date, but not hugely so. The toffee sauce was good, but a little oversweet for me (not that that's too hard), and the vanilla ice cream was delicious. My cousin had the brownie dessert, which also came with ice cream. She raved about it, as did my grandfather, who tried a bite (or two...he's diabetic and not supposed to eat much in the way of sweets, but we let him try it, and he managed to sneak a second bite before we could stop him; at 94 he's still all about the food!) and had a grin on his face that stretched ear to ear.
The food was good, but the service was really great. As I said, my grandfather is 94, and my grandmother is 86, and neither are in the best shape. The wait staff was very accomodating, holding doors for us on the way in and out as my cousin and I helped our grandparents in and out of the restaurant, and even providing a pair of reading glasses for my grandmother since she forgot hers. In fact, they had a box of several pairs for her to choose from! That kind of thing is very much appreciated, and was the sort of service that was repeated the next day for lunch as well.
******
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That same description would work for the fried calamari that my cousin and I each got as appetizers; very well made, with the right texture and a nicely crisp, but not brittle crust, but lacking in salt and seasonings. The marinara sauce it came with was fantastic though, and added a nice slightly sweet, slightly acidic flavor that was necessary. My cousin and I also both ordered the fiocchi alle pere, a tortelloni like stuffed pasta with pear, ricotta, and mascarpone, in a thick, heavy parmesan cream sauce. The sauce itself, while delicious, was a little too heavy for my taste, and by the end of the entree I was wiping as much sauce off each piece of pasta as I could. The pasta itself was good, I suspect homemade, and soft but not mushy; I couldn't really taste the pasta itself because of the heaviness of the sauce, so I can't say if it had the right flavors or not. The filling was incredible, sharp, tangy, sweet, and the little pieces of pear had just the right amount of crunch left to add a bit of "tooth" to the dish. I would love to have it again, but with a sauce that doesn't overwhelm quite so much.
Despite the heaviness of the entree, and the fact that I was stuffed, I eagerly awaited my dessert, the "sticky date pudding" with a warm toffee sauce and vanilla ice cream. This was remarkable; not too sweet, with a lovely, puffy, airy texture, tasting slightly of date, but not hugely so. The toffee sauce was good, but a little oversweet for me (not that that's too hard), and the vanilla ice cream was delicious. My cousin had the brownie dessert, which also came with ice cream. She raved about it, as did my grandfather, who tried a bite (or two...he's diabetic and not supposed to eat much in the way of sweets, but we let him try it, and he managed to sneak a second bite before we could stop him; at 94 he's still all about the food!) and had a grin on his face that stretched ear to ear.
The food was good, but the service was really great. As I said, my grandfather is 94, and my grandmother is 86, and neither are in the best shape. The wait staff was very accomodating, holding doors for us on the way in and out as my cousin and I helped our grandparents in and out of the restaurant, and even providing a pair of reading glasses for my grandmother since she forgot hers. In fact, they had a box of several pairs for her to choose from! That kind of thing is very much appreciated, and was the sort of service that was repeated the next day for lunch as well.
******
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Friday, July 13, 2012
High Horse (Amherst, MA)
I've only tried one beer at High Horse so far, having had the Libertine Porter both times I went; it's a dark, hefty beer--though at only 5.2% you won't feel like it's hitting you over the head--with strong coffee and malt notes. It feels similar to drinking a good stout mixed with decent espresso, but with a nicely melded flavor. The color is beautiful, just the right depth of blackness, without appearing ugly or one note, and the head is a lovely brown foam. I was such a fan the first time I went that I got it the second. It is pictured above and left.
The food at ABC was solid-average, but nothing to write home about, with the exception of a few delectable appetizers like fried pickles or very tasty nachos. Having only eaten one thing so far at High Horse, the poutine (pictured with the Libertine Porter), I'm very impressed; it is by far the best I have had south of Old Orchard Beach, ME, and from that area north there is a heavy influence from the Quebecois, or French Canadians. This poutine's only problem was having a bit too much cheese, but the fries were fried nicely, so as not to be too soggy except for the last few that had been swimming in gravy for a while, and the gravy itself was thick and delicious, with a strong meaty flavor that manages to not overwhelm the others in the dish. Overall, something I'd strongly recommend. I don't know if getting french fries there is a good idea or not, as the fries alone didn't have a ton of taste, but that could be because they don't season them the same way for the poutine as for a plain order.
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The second time I went was much nicer, on a Thursday evening from around 10pm to a little after 11pm. It was pretty quiet, enough so that the bartenders and I had time to carry on a couple decent conversations which were only intermittently disrupted. The bartenders that night were fantastic, very friendly, knowledgable (one engaged me in about a 10 minute conversation about the relative merits of poutine in different places, and was quite funny), and just overall a lot of fun. The friend who was meeting me that night didn't show up until about 10:30, so I was there alone for over half an hour alone, and still had a lot of fun just talking to them.
Lastly, the bar offers a few decent whiskies, including a small batch whiskey that was quite tasty. Black Maple Hill is smooth, with light notes of vanilla, and a true bourbon taste. It doesn't lack the "fire" a good bourbon has, but it's more like embers than a bonfire. There were others on the list I'd like to try, but this was recommended by one bartender, and she was absolutely correct.
******
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Wednesday, June 27, 2012
Stone IPA
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Stone Brewing Company©
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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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