Thursday, September 25, 2014
Sunday, July 13, 2014
|Open and Inviting|
|You are in the Kitchen|
|Halibut look at the detail|
For the main I kept it simple with the Pan Roasted Alaskan Halibut with watercress flavoring and Sugar Snap Peas. The Peas were made into a mash as the stage for the Halibut which was light and perfectly cooked and on top of the halibut were purple and pink edible flowers. The Scallops were more of a savory dish served with grilled Zucchini Squash and roasted Marbled New Potatoes set on a Verde Chimichurri. Both dishes were perfectly presented and were cooked to perfection.
What is interesting about this restaurant they are cooking the bulk of this meal on wood burning fires and stoves that are no more than 15 feet from you. The Executive Chef Matt Dillon is the creator of Bar Sajor and is an alumni of Herb Farm in Woodinville. In 2013 Bar Sajor and Matt won the James Beard Northwest Chef of the year. I would recommend that loves cuisine to visit Bar Sajor.
Sunday, July 6, 2014
RockCreek is one of them. Located in Ballard near The Whale Wins and others this restaurant has a contemporary look and feel with a lot of glass and wood with both outdoor and indoor seating
One of the reason I started going to great restaurants like RockCreek was for customer entertainment, a great restaurant trumps an old school expensive chain steak restaurant not only in price but for quality and experience. Great restaurants have one thing in common great chefs Eric Donnelly has gained a lot of notoriety over the last several years with his James Beard nomination, and several write-ups in regional papers as one of the best chefs in Seattle. He is a seafood expert and has been a guest on the Deadliest Catch. Rock Creek was also very accommodating because we added a few new members to our party and they easily worked with us. Keep this in mind that this menu changes daily due to the types of fish and ingredients they find the freshest.
Lets get to the food one of our colleagues ordered several starters including an assortment of Oysters including 38 North from Maryland and several from Washington including Wild Cat Cove, Barron Point and Calm Cove. It is amazing how each area the oyster comes from provides not only a different look but a different taste. Above all they melt in your mouth buttery and briny. Next up was Char Broiled Alaskan Octopus with Cannellini Beans, Capers, Olives with a Chili Vinaigrette. First of all the Octopus was very tender but the color and the flavors were perfect. The Chili gave a bit of a punch combined with the bitter taste of the caper and the olive. We all decided to share a couple of salads so we chose the Fried Green Tomato BLT Salad. there was a large slab of Bacon from Neuske's Farm, Arugula and Tomato Shallot Relish topped off with a little Green Goddess.
This was a meal in itself the combo of the fried Green Tomato and the Bacon provided a great fat profile along that was accented by the peppery taste of the Arugula. The other Salad was Chioggia and Golden Beet with Pickled Onion, Oregon Hazelnuts, Ricotta Salata and Arugula. Nothing like the Earthiness of Beets combined with the bite of Arugula topped off with Ricotta crumble and bits of caramelized onion to give you that additional spicy bite.
This is a Seafood restaurant so you go with what they are known for and tonight was our lucky night because they were serving Black Cod from Neah Bay. Several of us ordered it and it was perfect Black Cod aka Sablefish is a white fish with a good amount of oil in it so when cooked perfectly it falls apart in your mouth. It was cooked in Sherry and was topped with deep fried shallots and fennel. Other dishes served were the California White Sea bass with grilled Goose Tongue topped with a Poached Egg on a bed of Beluga Lentils, Normand Fish Stew with Rock Fish, Manila Clams, in a base of Pernod and Sofrito Tomato's. As you will see from the pictures the food is colorful and I was told all the dishes were spectacular.
There were a few desserts ordered and the best by far was this chocolate, caramel, vanilla concoction that was as good as it looks. This is a popular restaurant because of the quality of food and service so make sure you have a reservation.
|Sea Bass with Poached Egg|
|Chocolate and Caramel Yummy|
Saturday, July 5, 2014
|Carrots a la Plancha|
|Bao De Chicharon|
Friday, July 4, 2014
|Rock Fish Fritter|
|Little Uncle's Kitchen|
|Nam Tok Spicy|
Overall this was a great find for lunch
Saturday, June 7, 2014
|Connie and Teds|
Connie and Ted's is the creation of Michael Cimarusti, Craig Nickoloff and Donato Poto. the team was hand picked from Chef Cimarusti's Providence restaurant which included Executive Chef Sam Baxter. Connie and Ted's is not only a 2014 James Beard semifinalist but is one of Zagat's LA hot restaurants.
|Calamari hiding under Arugula|
|Stew note the Cilantro Flowers|
|Herb Saturated Crostini|
This meal was well done it was in a cool place and above all was priced for the average person. If you like Seafood you need to go here when you are in LA!!
|Very popular because of the food|
|Great color and taste|
|Perfectly made crust|
|Sausage, peppers and basil|
My Pizza came with onions which I did not catch when ordering. I told them it was an issue they said no problem and 8 minutes later out came a fresh Pizza. That is what I call customer service! The Pizza was simple but tasted great, their sausage was fresh with fennel seeds and the Calabrian Peppers gave it just the right amount of heat. My friends Margherita pizza was perfect also. These Pizzas were great because the crust was well done and a platform to deliver a great bite of well prepared ingredients.
Overall Pizzaiolo is a fun neighborhood restaurant with terrific service along with great tasting and high quality food.