This was a...... complex wine. As much as I love almost all Prosecco I have, there was something a bit off about this one.
Straight off, the nose was a bit astringent, with a bit off mineral quality to it, and then some very pleasant plum. The body was wonderful, mineral tones again with a bit of anise and vanilla. The finish unfortunately was initially astringent again, followed by a pleasant plum and pear aftertaste.
I just don't think I'd buy this again. It had very nice qualities, but not enough to make up for the unpleasant ones.
Wednesday, December 26, 2007
Mumm Napa Cuvee M (NV)
This particular wine is a lovely, inexpensive, and please-all bottle.
The nose was floral and a bit fruity. The body had soft, dancing bubbles and was just off-dry. Flavors were mineral, citrus-fruit forward, with a hint of the flowers from the nose. The finish was pleasant, light, and mild.
Being a non-vintage wine, I'm sure this will be a perennial favorite.
website: http://mummnapa.com/winemaking/signaturewines/winesProduct.cfm?product_id=388
The nose was floral and a bit fruity. The body had soft, dancing bubbles and was just off-dry. Flavors were mineral, citrus-fruit forward, with a hint of the flowers from the nose. The finish was pleasant, light, and mild.
Being a non-vintage wine, I'm sure this will be a perennial favorite.
website: http://mummnapa.com/winemaking/signaturewines/winesProduct.cfm?product_id=388
Thursday, December 20, 2007
Bridgeview Blue Moon Chardonnay (2001)
This is a Chardonnay from Oregon. It sucks. Do not drink it. In fact, I wonder if the ten dollar price tag on something that has been sitting around so long was actually a warning.
If you need more information on how it tastes I will sum it up in simple terms: It tastes like making out with a drunken oak tree. Pour some vodka on a stump and lock lips. It has a nutty finish and a melon nose, but it really just tastes like wood.
SHAME!
If you need more information on how it tastes I will sum it up in simple terms: It tastes like making out with a drunken oak tree. Pour some vodka on a stump and lock lips. It has a nutty finish and a melon nose, but it really just tastes like wood.
SHAME!
Friday, December 14, 2007
Bolla Pinot Grigio (2005)
I have no idea why Pinot Gris is so popular right now. This bottle certainly didn't help answer that question. Good thing it was only USD 7.99 at Lakeridge Liquors in St. Paul, MN.
The nose made me quite optimistic as it had a lovely, strong honeydew note. Everything after that was just disappointing. The body was not particularly high in acid, but it was harsh for whatever reason. The body was also just plain thin and uninteresting. One could detect a bit of honeydew, but it was difficult to tell if it was coming from the body or still from the nose. The finish was not altogether horrible, it was medium with lime and citrus.
My companion thought he could smell and/or taste some free sulfites also. This is bad.
Website: http://www.bolla.com/home.aspx
The nose made me quite optimistic as it had a lovely, strong honeydew note. Everything after that was just disappointing. The body was not particularly high in acid, but it was harsh for whatever reason. The body was also just plain thin and uninteresting. One could detect a bit of honeydew, but it was difficult to tell if it was coming from the body or still from the nose. The finish was not altogether horrible, it was medium with lime and citrus.
My companion thought he could smell and/or taste some free sulfites also. This is bad.
Website: http://www.bolla.com/home.aspx
Columbia Winery Gewurztraminer (2001)
This was a random find at one of the local liquor stores, USD 8.99 at Lakeridge Liquors in St. Paul, MN.
The nose smelled distinctly like lychees and wildflowers. The body once again exuded lychee with sweetness from honey. The sweetness was balanced out by just the slightest bit of acid. There was also a bit of pear and mingled spices in the body. The finish was short and unremarkable.
I probably wouldn't buy this again for the price, but I wasn't disappointed by it either.
Website: http://www.columbiawinery.com/home.asp
The nose smelled distinctly like lychees and wildflowers. The body once again exuded lychee with sweetness from honey. The sweetness was balanced out by just the slightest bit of acid. There was also a bit of pear and mingled spices in the body. The finish was short and unremarkable.
I probably wouldn't buy this again for the price, but I wasn't disappointed by it either.
Website: http://www.columbiawinery.com/home.asp
Black Mountain Pinot Noir (2006)
This is once again a lovely Pinot Noir and probably once again the best value in this grape.
The nose was generic, but the body was just off-dry and had wonderfully lush dark fruit flavors with soft tannins. The finish was long, mildly sweet, and reminiscent of the body.
This would be a fantastic wine for people who don't normally like reds and with a heavily spiced Asian meal that requires a red. USD 5.99 at Trader Joe's in Maple Grove, MN.
The nose was generic, but the body was just off-dry and had wonderfully lush dark fruit flavors with soft tannins. The finish was long, mildly sweet, and reminiscent of the body.
This would be a fantastic wine for people who don't normally like reds and with a heavily spiced Asian meal that requires a red. USD 5.99 at Trader Joe's in Maple Grove, MN.
Black Mountain Malbec (2006)
I haven't been able to find the La Boca Malbec in years. If anyone finds it, let me know where it is or send me a case because this Black Mountain stuff was kind of disappointing.
As with most Malbecs, it needed to breath for a bit before it was remotely pleasant to drink. The nose gave off cedar. The body was off-dry and tasted like cedar and a mingling of dark fruits with low, soft tannins. The finish was short, off-dry, and once again had cedar.
Too much cedar for a Malbec. USD 5.99 at Trader Joe's in Maple Grove, MN. The La Boca Malbec was 3.99 and better. Help, please!
As with most Malbecs, it needed to breath for a bit before it was remotely pleasant to drink. The nose gave off cedar. The body was off-dry and tasted like cedar and a mingling of dark fruits with low, soft tannins. The finish was short, off-dry, and once again had cedar.
Too much cedar for a Malbec. USD 5.99 at Trader Joe's in Maple Grove, MN. The La Boca Malbec was 3.99 and better. Help, please!
Martellozzo Veneto Prosecco (NV)
This wine was a nice surprise. The nose was refreshingly mineral with a whiff of apple. The body was just a bit off-dry but very fruit forward with nice, medium acidity and easy flavors of apple and pear. The finish was a bit short, but that is fine for a wine that would make a nice standalone before a meal or with light appetizers.
The bubbles in this one were very soft and pleasant. USD 6.99 at Trader Joe's in Maple Grove, MN.
The bubbles in this one were very soft and pleasant. USD 6.99 at Trader Joe's in Maple Grove, MN.
Charles Shaw Chardonnay (2006)
If you recall, the 2005 Charles Shaw Chardonnay was an award winner. This vintage will not be.
The nose was just...... not there, except for a bit of oak. Same with the body, which surprisingly was just a hair off-dry. The finish was the worst part, somewhat bitter with a rather unpleasant oak.
All that said, there is quite a bit of bottle variation among Charles Shaw wines, and not every year can be a good year. It was only USD 2.99 at the Trader Joe's in Maple Grove, MN, so it would be a passable cheap cooking wine.
The nose was just...... not there, except for a bit of oak. Same with the body, which surprisingly was just a hair off-dry. The finish was the worst part, somewhat bitter with a rather unpleasant oak.
All that said, there is quite a bit of bottle variation among Charles Shaw wines, and not every year can be a good year. It was only USD 2.99 at the Trader Joe's in Maple Grove, MN, so it would be a passable cheap cooking wine.
Monasteriolo Cava Brut Rose (NV)
I'm still not quite sure about this one, I might have a few more bottles to try and make a final verdict.
It has a pleasant pink grapefruit color. The nose is mineral, effervescent, and acidic. The body is nicely acidic, dry, and citrus fruit-forward. The finish is largely the same as the body but a bit sweeter.
The one problem with this bottle is that the bubbles were a bit harsh. It was enjoyable though and for the price (USD 6.99 at Trader Joe's in Maple Grove, MN) it is a good option.
It has a pleasant pink grapefruit color. The nose is mineral, effervescent, and acidic. The body is nicely acidic, dry, and citrus fruit-forward. The finish is largely the same as the body but a bit sweeter.
The one problem with this bottle is that the bubbles were a bit harsh. It was enjoyable though and for the price (USD 6.99 at Trader Joe's in Maple Grove, MN) it is a good option.
Louis Tete Beaujolais-Villages (2005)
Beaujolais is a French AOC label made from Gamay grapes.
This particular wine had a slightly hot and slightly astringent nose with a hint of cedar. The body had zesty acid and some harsh tannins. The body was also tart and slightly astringent. After a bit of aeration the wine toned down overall and brought out some more fruit flavors and a bit of cedar. The finish was forgettable, just like the wine.
I don't recall how much it was, but it was cheap and I won't be buying it again.
Website: http://www.tete-beaujolais.com/
This particular wine had a slightly hot and slightly astringent nose with a hint of cedar. The body had zesty acid and some harsh tannins. The body was also tart and slightly astringent. After a bit of aeration the wine toned down overall and brought out some more fruit flavors and a bit of cedar. The finish was forgettable, just like the wine.
I don't recall how much it was, but it was cheap and I won't be buying it again.
Website: http://www.tete-beaujolais.com/
Monday, December 10, 2007
Villadoria Piemonte Brachetto (2005)
To start, I would not recommend chugging this wine from the bottle while spinning. Bubbles and all. I'm sure you understand.
This is my own personal stand-by, being easily procured at the local liquorist for well under $20. This bottle I am currently swigging from only ran an affordable $12.99, but I believe it was on sale. It is a mildly sweet red wine with just hint of bitterness. It is only 6.5% boozle by volume, so it is pretty easy to drink in a large quantity, assuming one is not overcome by its bubbly nature.
This wine comes from the Southern region of Piemonte, which is quite possibly a good thing. Perhaps there is a wine snob somewhere who knows. After they tell me I'll give them quite a pummeling.
I would go deeper into the tasting notes, but it doesn't really matter so much. In fact, the flavor is really easy to summarize- grape juice.
I know this shocks and surprises you that wine will taste like grape juice, but there it is. There are no amazing other flavors in it. That little bitch from the Welch's commercials couldn't tell the difference if it weren't for the bubbles.
Its a great substitute for juice, cola, or cool-aid. I expect it will be all the rage at children's parties next season.
DRINK!
This is my own personal stand-by, being easily procured at the local liquorist for well under $20. This bottle I am currently swigging from only ran an affordable $12.99, but I believe it was on sale. It is a mildly sweet red wine with just hint of bitterness. It is only 6.5% boozle by volume, so it is pretty easy to drink in a large quantity, assuming one is not overcome by its bubbly nature.
This wine comes from the Southern region of Piemonte, which is quite possibly a good thing. Perhaps there is a wine snob somewhere who knows. After they tell me I'll give them quite a pummeling.
I would go deeper into the tasting notes, but it doesn't really matter so much. In fact, the flavor is really easy to summarize- grape juice.
I know this shocks and surprises you that wine will taste like grape juice, but there it is. There are no amazing other flavors in it. That little bitch from the Welch's commercials couldn't tell the difference if it weren't for the bubbles.
Its a great substitute for juice, cola, or cool-aid. I expect it will be all the rage at children's parties next season.
DRINK!
Tuesday, December 4, 2007
Fabulous Fern's Bar & Grill
My companion and I had just left Mass at The Cathedral of St. Paul, a truly beautiful church if you haven't been, and were looking for somewhere to have brunch. We drove along Selby Ave. for about a half mile from the Cathedral to see a sign that said "Brunch now being served" We stopped in, and I am very glad we did. The establishment is reminiscent of early 1900's France, with a modern, Minnesota neighborhood feel. We were seated promptly, even at 11:45AM, after the 10:00 AM High Mass.
The food at Fern's is, simply put, wonderful. We both ordered their tomato basil omelette, and agreed that never before had we had a better egg dish. The eggs were cooked to perfection, with a perfect combination of tomato and basil, and topped with feta cheese. Along side the omelette were cheese hash browns, a generous piece of banana bread, and a cup of fresh fruit. All of this for a pleasant 8.95! I was blown away when they served us our meal, I was expecting something along the lines of Perkins, which for 8.95 serves a lonely omelette on a plate with toast. Not at Fern's, they delivered a true treat, lots of food, and all of it was delicious.
Despite the amazing food, the serving staff was largely inadequate. They took our order quickly, and our food arrived quickly, but they were slow with everything else. The server came by once after the beginning of our meal, and once after we had largely finished. We had both ordered coffee (which was quite good), and had no chance to ask for refills before we had finished, leaving us with cold coffee, and worse still, cold coffee that cost an insane $2.25.
Other than a slow waiting staff (which may not have been their fault) and a ridiculously high price for one and a half cups of coffee, I recommend Fern's wholeheartedly.
http://www.fabulousferns.com
Sunday, December 2, 2007
R.L. Buller Victoria Fine Muscat (NV)
I wasn't quite sure what to expect when I bought this bottle. What I got was a very unique fortified wine.
This Australian wine looked and smelled like a good port. The nose was hot as expected with a bit of cherry. The body tasted of sugarplums, nutmeg, and raisins with sweetness from brown sugar. The finish was long, raisiny, and sweet.
I would recommend this to anyone looking for a nice, inexpensive alternative to a vintage port.
Website: http://www.buller.com.au/source/wines.html
This Australian wine looked and smelled like a good port. The nose was hot as expected with a bit of cherry. The body tasted of sugarplums, nutmeg, and raisins with sweetness from brown sugar. The finish was long, raisiny, and sweet.
I would recommend this to anyone looking for a nice, inexpensive alternative to a vintage port.
Website: http://www.buller.com.au/source/wines.html
Casa La Joya Reserve Sauvignon Blanc (2006)
This particular bottle of Chilean wine was consumed with sushi at Sushi Tango. If you do not wish to read any further, know that I would probably never buy it in a store, but it was fine given Sushi Tango's wine list.
The nose was quite smoky, immediately evoking a comparison to Pouilly-Fumé. Lime was also present, with a whiff of pine, and some generic floral and citrus undertones. The body was disappointingly generic with smoke, mixed citrus, and a bit of apple. The finish was long and tart.
Again, given Sushi Tango's wine list, this was probably the most appropriate choice for the meal, but not a wine I would seek out for sushi. It was too smoky to ordinarily pair with sushi and would have gone much better with a grilled meal.
The nose was quite smoky, immediately evoking a comparison to Pouilly-Fumé. Lime was also present, with a whiff of pine, and some generic floral and citrus undertones. The body was disappointingly generic with smoke, mixed citrus, and a bit of apple. The finish was long and tart.
Again, given Sushi Tango's wine list, this was probably the most appropriate choice for the meal, but not a wine I would seek out for sushi. It was too smoky to ordinarily pair with sushi and would have gone much better with a grilled meal.
Wednesday, November 28, 2007
Outback Steakhouse
It is meh, with a side of giant freaking onions.
Don't waste your time with their uninspired food, and if for some reason you do end up there, take up as much space on the booth as you can so your server won't be able to sit down with you to take your order. It degrades us all.
Yowdah!
Sunday, November 25, 2007
Sushi Tango
First let me say that the name of this establishment was very misleading. Although there was sushi, there was very little tango to be had.
I suppose that wasn't really the point. I'll move on.
During the course of the meal I had a jar of hot sake with Chambord in it, which I though was quite good: it was a mix of traditional and non-traditional resulting in something better than either. I think this pretty much the best way to describe my experience with Sushi Tango in general.
Sushi Tango's menu offered a wide selection of fine fish dishes, and we decided to sample a variety of items. Off the top of my head I remember we had Unagi (eel), Red Snapper, several forms of tuna, an oyster thing, quail eggs, a strawberry-eel roll (sounds odd, but good), and a fried shrimp on a stick. There were probably several other fishes that entered my gullet that night that I do not remember.
The Unagi and shrimp were very good. Both were quite hot and delectable. The problem was that none of the other dishes seemed very well cooked. This surprised me greatly, I mean, I know that they were understaffed, but that hardly allows them to put raw fish out in front of us and expect no complaint! This is especially true for fish! Who knows what parasites are burrowing into the lining of the stomach!
...
Hold on.
...
I have recently been informed that this "sushi" is supposed to be largely uncooked.
Never mind. Everything was delicious anyway.
There were small imperfection in the meal unrelated to my bumpkinry, however. One of the Unagi dishes was a little undercooked, for real this time, and the bones weren't entirely gelled, and the red snapper tasted a little too much of lime. Overall the meal was delicious and I imagine these were merely minor flukes that will probably never happen to me again. Also, their tea tasted like old sock water, and I doubt that will change.
At some point we were served deep-fried fish heads. Those were good too. They were a nice surprise that really helped out the overall presentation of the meal.
The atmosphere of Sushi Tango was slightly incongruous with my expectations. First, the waiter was white. I forgive him of this, but next time it had better not happen. Equal opportunity employment is good, but it seems to lead to disappointment. Second, the music in the establishment was along the lines of "She Blinded Me with Science" and "Electric Boogaloo." Again, it just isn't right.
On one hand, little touches like this really made the whole place much more low-key and inviting compared to many up-scale sushi places. While many places have geisha serve you while every moment you expect to duck under the table to avoid a sword fight or gun play like some John Woo action flick, Sushi Tango offered much more comfortable environment. On the other hand, geisha and highly choreographed gun battles are welcome too.
Sushi Tango was reasonably priced while offering quality fish stuff. Go there for a relaxing night of raw fish on rice.
Website: Sushi Tango
P.S. Does anyone else think the guy on their logo look like something cold just got stuck up his ass?
Many minor edits have been made to this post when I re-read it and realized I was rambling slightly more incoherently than I typically go for.
I suppose that wasn't really the point. I'll move on.
During the course of the meal I had a jar of hot sake with Chambord in it, which I though was quite good: it was a mix of traditional and non-traditional resulting in something better than either. I think this pretty much the best way to describe my experience with Sushi Tango in general.
Sushi Tango's menu offered a wide selection of fine fish dishes, and we decided to sample a variety of items. Off the top of my head I remember we had Unagi (eel), Red Snapper, several forms of tuna, an oyster thing, quail eggs, a strawberry-eel roll (sounds odd, but good), and a fried shrimp on a stick. There were probably several other fishes that entered my gullet that night that I do not remember.
The Unagi and shrimp were very good. Both were quite hot and delectable. The problem was that none of the other dishes seemed very well cooked. This surprised me greatly, I mean, I know that they were understaffed, but that hardly allows them to put raw fish out in front of us and expect no complaint! This is especially true for fish! Who knows what parasites are burrowing into the lining of the stomach!
...
Hold on.
...
I have recently been informed that this "sushi" is supposed to be largely uncooked.
Never mind. Everything was delicious anyway.
There were small imperfection in the meal unrelated to my bumpkinry, however. One of the Unagi dishes was a little undercooked, for real this time, and the bones weren't entirely gelled, and the red snapper tasted a little too much of lime. Overall the meal was delicious and I imagine these were merely minor flukes that will probably never happen to me again. Also, their tea tasted like old sock water, and I doubt that will change.
At some point we were served deep-fried fish heads. Those were good too. They were a nice surprise that really helped out the overall presentation of the meal.
The atmosphere of Sushi Tango was slightly incongruous with my expectations. First, the waiter was white. I forgive him of this, but next time it had better not happen. Equal opportunity employment is good, but it seems to lead to disappointment. Second, the music in the establishment was along the lines of "She Blinded Me with Science" and "Electric Boogaloo." Again, it just isn't right.
On one hand, little touches like this really made the whole place much more low-key and inviting compared to many up-scale sushi places. While many places have geisha serve you while every moment you expect to duck under the table to avoid a sword fight or gun play like some John Woo action flick, Sushi Tango offered much more comfortable environment. On the other hand, geisha and highly choreographed gun battles are welcome too.
Sushi Tango was reasonably priced while offering quality fish stuff. Go there for a relaxing night of raw fish on rice.
Website: Sushi Tango
P.S. Does anyone else think the guy on their logo look like something cold just got stuck up his ass?
Many minor edits have been made to this post when I re-read it and realized I was rambling slightly more incoherently than I typically go for.
Sunday, November 18, 2007
Krua Thailand, Chateau Ste. Michelle Indian Wells Riesling (2005), Hartford Zinfandel (2005), and Fritz Windisch Huxelrebe Beerenauslese (2003)
Krua Thailand has become one of my favorite local restaurants since I was first inspired to go there my an article in Mpls.St.Paul Magazine. Since then, I probably end up there an average of 1-2 times/month. The restaurant holds many memories for me of good food, conversations, and experiences.
At any rate, last night's visit was lovely, as usual. Krua Thailand is located on University Avenue in St. Paul, MN just a few blocks east of Dale. If you don't know what you're looking for, there's a good chance you'd miss the spot. The space itself is small, but smells wonderful and feels cozy. The walls are lined with decorations, antiques, and framed articles and accolades. Despite all of the positive press the restaurant has received, I have never been there at a time when it was any more than 1/2 full.
The food is absolutely divine. I have been told by people who would know that it is the only place in Minnesota to get truly authentic Thai food. These people have also said it is possibly the best Thai food in the US. If one is going there for the first time, the pork sausage is an absolute must as an appetizer. It is handmade by the family and is indescribably good. The Pad Thai is the best anywhere, and if you're a person who normally doesn't like curries, have theirs, you will like it. After that, keep going back and go through the rest of the menu items. I have not had a disappointing dish there yet.
Service at Krua Thailand is generally slow and casual, but for a place like this it really doesn't matter. The restaurant isn't trying to be anything but casual. Go there enough, and the service is very sweet and personable.
Krua Thailand does not have a liquor license but is very accommodating if you wish to bring your own bottles. Corkage is between USD 3-4 (for the entire table, not per bottle!) depending on how many bottles you bring. I personally love bringing in my own wines when I go there for a meal. It is not only more cost effective but it is much easier to cater to a group's tastes. It also makes a casual night out with friends feel even more personal.
Last night was a special night, a friend and I made a date to have a bottle of 2005 Hartford Zinfandel that had been gifted to us by a generous acquaintance we made last time we were at Krua together. Below are the reviews of the wines we had.
Chateau Ste. Michelle Indian Wells Riesling (2005)
Most everyone is familiar with the Chateau Ste. Michelle Columbia Valley Riesling, it is a standard and was part of my "Value Wines" write-up. The Indian Wells line is simply a better Riesling, however normally a premium is charged. This wine happened to be on sale for US 10.99 at The Cellars Wines and Spirits in Roseville, MN. It normally sells for USD 18.99.
Chateau Ste. Michelle Winery is of course located in the Columbia Valley of Washington.
The nose is lightly floral with hints of sour apple. The body is tart and slightly astringent with melon at the tip of the tongue, more sour apple, and a long, pleasant, slightly nutty finish.
This is a better wine to pair with foods than the Columbia Valley, however I am not certain that I would be willing to pay full price for it when the Columbia Valley is regularly available for between USD 9-11. That said, it was a fantastic deal for the sale price and was perfect with spring rolls.
Hartford Zinfandel (2005)
This was the centerpiece wine of the meal. It was possibly the best red wine my companion or I had ever had. Hartford Family Winery is located in the Russian River Valley of Sonoma County, California.
The nose was quite rich with dark fruit flavors, mainly plum and black currant. The body was also very rich. Flavors were fruit forward, with plum and blackberry. There were lots of tannins, but they were very soft. There was also a bit of chocolate in the body and spicy notes of black pepper, clove, and tobacco. The body was generally rich and full, my companion likened it to the feel one gets eating a flour-less cake. The finish was long and pleasant, with reminders of the body and a hint of coffee.
I don't know how much this wine was since it was a gift and I have no intention of looking up how much it was. I will say this though - it is probably more than I would normally spend on a bottle of wine, but worth it for a special occasion. It paired wonderfully with beef in sweet peanut red curry and a fried tilapia.
Fritz Windisch Huxelrebe Beerenauslese (2003)
Our dessert wine for the evening was a lovely little Beerenauslese. Beerenauslese is a German wine designation meaning the grapes must be individually hand-picked and the must weight must meet a designated minimum. Grapes are generally affected by Noble Rot which leaves us with an intensely sweet and flavorful juice.
The nose was surprisingly generic for the complexity in the body. The body gave flavors of lychee, melon, nectarine, dried pineapple, and sweetness of pure cane sugar. The finish reminded one of golden raisins.
This wine has a very low acid content. If one was just having one glass it would be fine, more than one the wine ends up slightly cloying. For USD 17.99 (500 ml) at The Cellars Wines and Spirits in Roseville, MN this is a wine to be sharing among a few friends rather than splitting between 2 people. It is also a great price for a Beerenauslese as they often command very high prices.
Websites:
http://www.ste-michelle.com/indian_wells_riesling.cfm
http://www.hartfordwines.com/wines/zinfandel/
At any rate, last night's visit was lovely, as usual. Krua Thailand is located on University Avenue in St. Paul, MN just a few blocks east of Dale. If you don't know what you're looking for, there's a good chance you'd miss the spot. The space itself is small, but smells wonderful and feels cozy. The walls are lined with decorations, antiques, and framed articles and accolades. Despite all of the positive press the restaurant has received, I have never been there at a time when it was any more than 1/2 full.
The food is absolutely divine. I have been told by people who would know that it is the only place in Minnesota to get truly authentic Thai food. These people have also said it is possibly the best Thai food in the US. If one is going there for the first time, the pork sausage is an absolute must as an appetizer. It is handmade by the family and is indescribably good. The Pad Thai is the best anywhere, and if you're a person who normally doesn't like curries, have theirs, you will like it. After that, keep going back and go through the rest of the menu items. I have not had a disappointing dish there yet.
Service at Krua Thailand is generally slow and casual, but for a place like this it really doesn't matter. The restaurant isn't trying to be anything but casual. Go there enough, and the service is very sweet and personable.
Krua Thailand does not have a liquor license but is very accommodating if you wish to bring your own bottles. Corkage is between USD 3-4 (for the entire table, not per bottle!) depending on how many bottles you bring. I personally love bringing in my own wines when I go there for a meal. It is not only more cost effective but it is much easier to cater to a group's tastes. It also makes a casual night out with friends feel even more personal.
Last night was a special night, a friend and I made a date to have a bottle of 2005 Hartford Zinfandel that had been gifted to us by a generous acquaintance we made last time we were at Krua together. Below are the reviews of the wines we had.
Chateau Ste. Michelle Indian Wells Riesling (2005)
Most everyone is familiar with the Chateau Ste. Michelle Columbia Valley Riesling, it is a standard and was part of my "Value Wines" write-up. The Indian Wells line is simply a better Riesling, however normally a premium is charged. This wine happened to be on sale for US 10.99 at The Cellars Wines and Spirits in Roseville, MN. It normally sells for USD 18.99.
Chateau Ste. Michelle Winery is of course located in the Columbia Valley of Washington.
The nose is lightly floral with hints of sour apple. The body is tart and slightly astringent with melon at the tip of the tongue, more sour apple, and a long, pleasant, slightly nutty finish.
This is a better wine to pair with foods than the Columbia Valley, however I am not certain that I would be willing to pay full price for it when the Columbia Valley is regularly available for between USD 9-11. That said, it was a fantastic deal for the sale price and was perfect with spring rolls.
Hartford Zinfandel (2005)
This was the centerpiece wine of the meal. It was possibly the best red wine my companion or I had ever had. Hartford Family Winery is located in the Russian River Valley of Sonoma County, California.
The nose was quite rich with dark fruit flavors, mainly plum and black currant. The body was also very rich. Flavors were fruit forward, with plum and blackberry. There were lots of tannins, but they were very soft. There was also a bit of chocolate in the body and spicy notes of black pepper, clove, and tobacco. The body was generally rich and full, my companion likened it to the feel one gets eating a flour-less cake. The finish was long and pleasant, with reminders of the body and a hint of coffee.
I don't know how much this wine was since it was a gift and I have no intention of looking up how much it was. I will say this though - it is probably more than I would normally spend on a bottle of wine, but worth it for a special occasion. It paired wonderfully with beef in sweet peanut red curry and a fried tilapia.
Fritz Windisch Huxelrebe Beerenauslese (2003)
Our dessert wine for the evening was a lovely little Beerenauslese. Beerenauslese is a German wine designation meaning the grapes must be individually hand-picked and the must weight must meet a designated minimum. Grapes are generally affected by Noble Rot which leaves us with an intensely sweet and flavorful juice.
The nose was surprisingly generic for the complexity in the body. The body gave flavors of lychee, melon, nectarine, dried pineapple, and sweetness of pure cane sugar. The finish reminded one of golden raisins.
This wine has a very low acid content. If one was just having one glass it would be fine, more than one the wine ends up slightly cloying. For USD 17.99 (500 ml) at The Cellars Wines and Spirits in Roseville, MN this is a wine to be sharing among a few friends rather than splitting between 2 people. It is also a great price for a Beerenauslese as they often command very high prices.
Websites:
http://www.ste-michelle.com/indian_wells_riesling.cfm
http://www.hartfordwines.com/wines/zinfandel/
Friday, November 16, 2007
Little Szechuan (2nd visit)
Went back to Little Szechuan, this time on a Thursday evening. There were still doing decent business but were not overly busy.
If you remember in my last write-up, service on a Friday night was absolutely awful. It was so awful in fact that I was considering not going back.
The food brought me back. This visit was sweet and sour scallops and beer duck. Both were phenomenal in their own ways.
I am happy to report that besides being slow, which one is used to on University Avenue, the service was fine.
This does bring up some thoughts though. Little Szechaun clearly wants to be considered a nicer restaurant than the others on the road. This is evident in the space, lighting, uniformed serving staff, and a liquor license. The level of service simply does not meet the seemingly high aspirations this place has. It causes a bit of dissonance, if the service is going to be as such I'd rather it was in a plainer looking space.
I will go back though to enjoy the outstanding food, it will just be during the week.
If you remember in my last write-up, service on a Friday night was absolutely awful. It was so awful in fact that I was considering not going back.
The food brought me back. This visit was sweet and sour scallops and beer duck. Both were phenomenal in their own ways.
I am happy to report that besides being slow, which one is used to on University Avenue, the service was fine.
This does bring up some thoughts though. Little Szechaun clearly wants to be considered a nicer restaurant than the others on the road. This is evident in the space, lighting, uniformed serving staff, and a liquor license. The level of service simply does not meet the seemingly high aspirations this place has. It causes a bit of dissonance, if the service is going to be as such I'd rather it was in a plainer looking space.
I will go back though to enjoy the outstanding food, it will just be during the week.
Thursday, November 15, 2007
Value Wines
Enjoying wine should not be an expensive endeavor. However, finding decent wine for less than USD 10 is a bit difficult. Finding good wine for that price is even harder. There are plenty of choices if you're willing to spend a little bit of money and enough time tasting.
Always remember that wine pricing is capricious and that wine has a tendency to be a Veblen good.
I'm listing some of my value favorites. All of the wines below are very easy-drinking wines, good for both hobbyists and people who normally don't drink wine. Most of them are easy to pair with food and will also be fine on their own. They are listed in no particular order.
Chateau Ste. Michelle Columbia Valley Riesling (2005):
This Riesling is an excellent value and a perennial standard. One will find this offered in many restaurants and it is available at almost any liquor store. The Cellars Wines & Spirits in Roseville, MN currently has it on sale for USD 8.99. It is a very easy white with a bit of sweetness and nice neutral fruit notes. One will easily pick up a bit of apple, pear, peach, and cinnamon in the nose and body. The finish is crisp due to a bit of acidity.
Columbia Crest Two Vines Gewurztraminer (2006)
A good Gewurztraminer is a wonderful thing. A bad Gewurz is one of the most awful things in the world of wine. One should be very cautious with lower-priced Gewurztraminer. This one is USD 6.99 at Lakeridge Liquors in St. Paul, MN and is lovely. The nose has a slight sweet floral character and the body has nice flavors of lychee, mixed fresh fruits, and cloves. The finish is very fruity and refreshing.
Trader Joe's Wines
The following wines are available exclusively at Trader Joe's. They are very well priced because they are sold exclusively at Trader Joe's. All of the prices are from the Maple Grove, MN location.
Lacheteau Vouvray (2006)
The absolute hands-down value king of Chenin Blanc. Available for USD 6.99. This vintage seems to taste just below a demi-sec in residual sugar. There is enough acid to balance out the sugar and make it flexible to pair with various foods. The best pairings would be with spicy foods. The nose is not very complex, mainly apple and honey. The body gives one apple, lime, honey, and a bit of pineapple. The finish is a bit sweet but not cloying.
Black Mountain Pinot Noir (2005)
Due to the "Sideways effect" Pinot Noirs are now typically quite expensive and dare I say overpriced. This one is sold for USD 4.99 and is wonderful. There are definitely better Pinots available, but not for this price. The nose is quite generic, but the body has nice rich dark fruit flavors attached to it with very soft tannins. The finish is short and easy.
Schloss Biebrich Sekt (NV)
"NV" means non-vintage. This particular sparkler is quite nice. Available for USD 5.99, it is great before a meal. It is quite bubbly compared to other sparkling wines, but for whatever reason it still drinks quite easily. The nose is fresh, slightly floral and mineral. The body is just off-dry and will give a primary initial hint of apple-pear followed by the flowers and minerals again.
Charles Shaw Wines (from Trader Joe's)
Yes, "Two-Buck-Chuck". In Minnesota, it is "Three-Buck-Chuck". It makes no difference, there are some excellent wines to be had from Charles Shaw. Notice that I did not say excellent values, excellent wines - period. Don't knock this stuff until you have tried it. It is important to note that due to the high volume of Charles Shaw Wine, there may be quite a bit of bottle variation. All are priced at USD 2.99 in Minnesota.
Charles Shaw Chardonnay (2005)
This is the one you've read about. Double Gold Medal and Best Chardonnay from California at the California State Fair Commercial Wine Competition. Whether or not it was worthy of this award I do not know. What I do know is that I don't ordinarily like Chardonnays and I liked this one. The nose was very neutral, but the body was buttery, crisp, refreshingly citrusy, and has just enough oak to remind one it was a Chardonnay but not too much where it overpowered the flavor.
Charles Shaw Sauvignon Blanc (2006)
This is a nice easy choice if you want a Sauvignon Blanc but do not feel like paying the usual prices for other California or French Sauvignon Blancs. The nose is lightly floral and citrusy. The body is generically citrusy and dry with a hint of pineapple flavor. It finishes quickly, but pleasantly. There is a slight bit of grass in the body, but not enough to ruin it, especially for the price.
Charles Shaw Shiraz (2005)
This is a fine value red. Not very complex at all, but has a bit of dark fruit and some pepper and spice. It is quite simply a very easy drinking red that could go with just about anything you'd want to have a red wine with. I personally like this one with beef jerky. Don't bother asking for an explanation, it's just a nice way to finish an evening.
Websites:
http://www.ste-michelle.com/Sub_ColumbiaValleyVineyards.cfm
http://www.columbia-crest.com/wines_two.cfm
http://www.traderjoes.com/
Always remember that wine pricing is capricious and that wine has a tendency to be a Veblen good.
I'm listing some of my value favorites. All of the wines below are very easy-drinking wines, good for both hobbyists and people who normally don't drink wine. Most of them are easy to pair with food and will also be fine on their own. They are listed in no particular order.
Chateau Ste. Michelle Columbia Valley Riesling (2005):
This Riesling is an excellent value and a perennial standard. One will find this offered in many restaurants and it is available at almost any liquor store. The Cellars Wines & Spirits in Roseville, MN currently has it on sale for USD 8.99. It is a very easy white with a bit of sweetness and nice neutral fruit notes. One will easily pick up a bit of apple, pear, peach, and cinnamon in the nose and body. The finish is crisp due to a bit of acidity.
Columbia Crest Two Vines Gewurztraminer (2006)
A good Gewurztraminer is a wonderful thing. A bad Gewurz is one of the most awful things in the world of wine. One should be very cautious with lower-priced Gewurztraminer. This one is USD 6.99 at Lakeridge Liquors in St. Paul, MN and is lovely. The nose has a slight sweet floral character and the body has nice flavors of lychee, mixed fresh fruits, and cloves. The finish is very fruity and refreshing.
Trader Joe's Wines
The following wines are available exclusively at Trader Joe's. They are very well priced because they are sold exclusively at Trader Joe's. All of the prices are from the Maple Grove, MN location.
Lacheteau Vouvray (2006)
The absolute hands-down value king of Chenin Blanc. Available for USD 6.99. This vintage seems to taste just below a demi-sec in residual sugar. There is enough acid to balance out the sugar and make it flexible to pair with various foods. The best pairings would be with spicy foods. The nose is not very complex, mainly apple and honey. The body gives one apple, lime, honey, and a bit of pineapple. The finish is a bit sweet but not cloying.
Black Mountain Pinot Noir (2005)
Due to the "Sideways effect" Pinot Noirs are now typically quite expensive and dare I say overpriced. This one is sold for USD 4.99 and is wonderful. There are definitely better Pinots available, but not for this price. The nose is quite generic, but the body has nice rich dark fruit flavors attached to it with very soft tannins. The finish is short and easy.
Schloss Biebrich Sekt (NV)
"NV" means non-vintage. This particular sparkler is quite nice. Available for USD 5.99, it is great before a meal. It is quite bubbly compared to other sparkling wines, but for whatever reason it still drinks quite easily. The nose is fresh, slightly floral and mineral. The body is just off-dry and will give a primary initial hint of apple-pear followed by the flowers and minerals again.
Charles Shaw Wines (from Trader Joe's)
Yes, "Two-Buck-Chuck". In Minnesota, it is "Three-Buck-Chuck". It makes no difference, there are some excellent wines to be had from Charles Shaw. Notice that I did not say excellent values, excellent wines - period. Don't knock this stuff until you have tried it. It is important to note that due to the high volume of Charles Shaw Wine, there may be quite a bit of bottle variation. All are priced at USD 2.99 in Minnesota.
Charles Shaw Chardonnay (2005)
This is the one you've read about. Double Gold Medal and Best Chardonnay from California at the California State Fair Commercial Wine Competition. Whether or not it was worthy of this award I do not know. What I do know is that I don't ordinarily like Chardonnays and I liked this one. The nose was very neutral, but the body was buttery, crisp, refreshingly citrusy, and has just enough oak to remind one it was a Chardonnay but not too much where it overpowered the flavor.
Charles Shaw Sauvignon Blanc (2006)
This is a nice easy choice if you want a Sauvignon Blanc but do not feel like paying the usual prices for other California or French Sauvignon Blancs. The nose is lightly floral and citrusy. The body is generically citrusy and dry with a hint of pineapple flavor. It finishes quickly, but pleasantly. There is a slight bit of grass in the body, but not enough to ruin it, especially for the price.
Charles Shaw Shiraz (2005)
This is a fine value red. Not very complex at all, but has a bit of dark fruit and some pepper and spice. It is quite simply a very easy drinking red that could go with just about anything you'd want to have a red wine with. I personally like this one with beef jerky. Don't bother asking for an explanation, it's just a nice way to finish an evening.
Websites:
http://www.ste-michelle.com/Sub_ColumbiaValleyVineyards.cfm
http://www.columbia-crest.com/wines_two.cfm
http://www.traderjoes.com/
Wednesday, November 14, 2007
Taste of Scandinavia Bakery and Cafe
I really needed some lutefisk.
No, that's not true at all.
I was just hungry in general, but by the time I realized that I had no actual interest in lutefisk I was already at the local Scandinavian food-hole with the cashier staring at me.
Thinking quickly I asked for the soup of the day, coffee, and a ginger cookie I could see out of the corner of my eye in their baked goods shelves.
Instead, my companion took the fall and ate the lutefisk. He was sure that someone who likes lutefisk would have liked it, but he did not. We will never know if it was good or bad lutefisk because, really, we don't know what rotting fish was supposed to taste like.
On the other hand, the chicken-wild rice soup I had was rather tasty, and the ginger cookie was appropriately gingery and cookie-like.
Overall I'd say that the meal was alright, but I'm left with the lingering feeling that I should have just kept my $8 and spent it somewhere else.
To confirm this, I returned later and had Swedish pancakes. This meal was also lackluster, although it was slathered with enough whipped cream and berries to make it passable.
So far, it appears that, at least at this location, it would be wise to stick to the baked goods offered and avoid ordering from the grill. That seems to be the Taste of Scandinavia's strong suit and primary purpose, and that element of their selection lives up to a much higher standard.
Also the chairs in the forward section of the store are really uncomfortable. Sit in the back.
Website: http://www.tasteofscandinavia.com/
No, that's not true at all.
I was just hungry in general, but by the time I realized that I had no actual interest in lutefisk I was already at the local Scandinavian food-hole with the cashier staring at me.
Thinking quickly I asked for the soup of the day, coffee, and a ginger cookie I could see out of the corner of my eye in their baked goods shelves.
Instead, my companion took the fall and ate the lutefisk. He was sure that someone who likes lutefisk would have liked it, but he did not. We will never know if it was good or bad lutefisk because, really, we don't know what rotting fish was supposed to taste like.
On the other hand, the chicken-wild rice soup I had was rather tasty, and the ginger cookie was appropriately gingery and cookie-like.
Overall I'd say that the meal was alright, but I'm left with the lingering feeling that I should have just kept my $8 and spent it somewhere else.
To confirm this, I returned later and had Swedish pancakes. This meal was also lackluster, although it was slathered with enough whipped cream and berries to make it passable.
So far, it appears that, at least at this location, it would be wise to stick to the baked goods offered and avoid ordering from the grill. That seems to be the Taste of Scandinavia's strong suit and primary purpose, and that element of their selection lives up to a much higher standard.
Also the chairs in the forward section of the store are really uncomfortable. Sit in the back.
Website: http://www.tasteofscandinavia.com/
Wednesday, November 7, 2007
Woop Woop Shiraz (2006)
The 2003 Woop Woop Shiraz was the first wine I ever liked, the wine that made me realize I may actually start enjoying wine. I had to go through quite a few before I got to that one. Up until a few weeks ago, I had not seen it anywhere else but Morris. It remains a good value for USD 10.99 at Lakeridge Liquors in St. Paul, MN.
At any rate, it remains a good, medium-bodied red wine. I'm not sure if this isn't as good a vintage or my palate has simply improved, but this bottle didn't move me as much as the 2003.
The nose is not too complex, mainly oak with a hint of cedar, and an unfortunate whiff of latex. While this Syrah doesn't have any more alcohol than any other wine, it smells hot, the alcohol that comes off is almost more reminiscent of a Zinfandel than a typical Syrah.
The body was much better, with green and black peppers, mixed berries, and a very subtle wintergreen wrapped up in a long, pleasant finish.
I was in charge of the wine selection for the evening and the chefs did not really specify what they were cooking, so this seemed like a safe choice and it was with pork enchiladas. Off-hand I couldn't think of an absolutely ideal pairing. There are a few things you should know though. First, it is worth the extra few dollars over the Charles Shaw and Black Mountain Syrahs for the complexity in the body. Second, Woop Woop is now bottling their wines with a rather interesting LDPE closure. This one was made completely of LDPE. Many synthetic corks have an LDPE core surrounded by a more inert material such polyurethane. It is not terribly easy to remove and when it does, make sure you are holding the bottle tight lest the closure go one way and the bottle another. I am also wondering if the latex on the nose was from the LDPE leeching into the wine. This would not be a remote possibility, I was surprised they didn't use a more inert material.
Website: http://www.woopwoop.com.au/about/ .
At any rate, it remains a good, medium-bodied red wine. I'm not sure if this isn't as good a vintage or my palate has simply improved, but this bottle didn't move me as much as the 2003.
The nose is not too complex, mainly oak with a hint of cedar, and an unfortunate whiff of latex. While this Syrah doesn't have any more alcohol than any other wine, it smells hot, the alcohol that comes off is almost more reminiscent of a Zinfandel than a typical Syrah.
The body was much better, with green and black peppers, mixed berries, and a very subtle wintergreen wrapped up in a long, pleasant finish.
I was in charge of the wine selection for the evening and the chefs did not really specify what they were cooking, so this seemed like a safe choice and it was with pork enchiladas. Off-hand I couldn't think of an absolutely ideal pairing. There are a few things you should know though. First, it is worth the extra few dollars over the Charles Shaw and Black Mountain Syrahs for the complexity in the body. Second, Woop Woop is now bottling their wines with a rather interesting LDPE closure. This one was made completely of LDPE. Many synthetic corks have an LDPE core surrounded by a more inert material such polyurethane. It is not terribly easy to remove and when it does, make sure you are holding the bottle tight lest the closure go one way and the bottle another. I am also wondering if the latex on the nose was from the LDPE leeching into the wine. This would not be a remote possibility, I was surprised they didn't use a more inert material.
Website: http://www.woopwoop.com.au/about/ .
Monday, November 5, 2007
Brine's Bar and Grill
Brine's Bar and Grill located in Stillwater Minnesota is one of my very favorite places to eat. While its menu is very German-American and quite simple, The food they serve is very good and very reasonable, wallet-wise.
Stillwater is an old city, the first city in Minnesota actually, they celebrate their sesquicentennial next year. Brine's is located in a 137 year old building, giving it a quaint yet distinguished look. The restaurant itself is also old, as far as restaurants in the area go, at 58 years. It began as a butcher shop, (and continues today at a location on the south hill of Stillwater) and the history of good cuts of meat has propelled this restaurant to make fine burgers and sandwiches.
My usual fare at Brines is the Mushroom-Swiss burger, a signature item they make to perfection. The burger itself costs around $4.00, with a choice of fries, salad or soup for a nominal extra fee. The normal cost of an entire meal is just under $8.00. They serve a variety of beers, both local and imports, have an all day salad bar, and make some very good soups. (I tried their beer-cheese the other day, and I could really smell the lager coming off of it.)
If you're looking for cheap, but really good American fare, Brine's is the place to be. There are some fancier restaurants in downtown Stillwater, which shall be written up soon I am sure, (among which are La Luna Rosa and the Dock Cafe) but Brine's is an establishment not to be missed on your day trip to Stillwater.
Here is their website for your convenience
Stillwater is an old city, the first city in Minnesota actually, they celebrate their sesquicentennial next year. Brine's is located in a 137 year old building, giving it a quaint yet distinguished look. The restaurant itself is also old, as far as restaurants in the area go, at 58 years. It began as a butcher shop, (and continues today at a location on the south hill of Stillwater) and the history of good cuts of meat has propelled this restaurant to make fine burgers and sandwiches.
My usual fare at Brines is the Mushroom-Swiss burger, a signature item they make to perfection. The burger itself costs around $4.00, with a choice of fries, salad or soup for a nominal extra fee. The normal cost of an entire meal is just under $8.00. They serve a variety of beers, both local and imports, have an all day salad bar, and make some very good soups. (I tried their beer-cheese the other day, and I could really smell the lager coming off of it.)
If you're looking for cheap, but really good American fare, Brine's is the place to be. There are some fancier restaurants in downtown Stillwater, which shall be written up soon I am sure, (among which are La Luna Rosa and the Dock Cafe) but Brine's is an establishment not to be missed on your day trip to Stillwater.
Here is their website for your convenience
Sunday, November 4, 2007
This Bit of Gum I Found In My Pocket
Recently I have found a small square with a waxy texture in my pocket. It is a light green color, and not quite the dimensions of a standard chiclet, but that may be because of the geologic strain it has undergone in my trousers.
Having nothing better to do, I put it in my mouth.
Hmm... Bad choice.
It has a light peppermint flavor which is horribly marred by a particular denim lint overtone. Both of these flavors pass quickly, which is quite lucky for me, I am certain.
The gum itself is too small of a piece to give any real satisfaction in mastication. I imagine if I knew where the rest of the packet was I might smush all of the pieces together to make a respectable wad, but alas, that is not the case.
Overall I an nonplussed with my recent discovery, and would have very much preferred it to have been a button, or perhaps a dime. www.gleegum.com
Having nothing better to do, I put it in my mouth.
Hmm... Bad choice.
It has a light peppermint flavor which is horribly marred by a particular denim lint overtone. Both of these flavors pass quickly, which is quite lucky for me, I am certain.
The gum itself is too small of a piece to give any real satisfaction in mastication. I imagine if I knew where the rest of the packet was I might smush all of the pieces together to make a respectable wad, but alas, that is not the case.
Overall I an nonplussed with my recent discovery, and would have very much preferred it to have been a button, or perhaps a dime. www.gleegum.com
Wednesday, October 31, 2007
Gasthof Zur Gemutlichkeit
Urk... can't breathe... sinus filled with meat... glurk... (Dies, Smiling)
Or at least that is how I felt after leaving Gasthof, but I get ahead of myself once again.
Inside a deceptively small looking building is a beer hall style restaurant filled to the brim with patrons. As is my style, I had no intention of making reservations and explain this to the hostess. I'm not entirely sure what she says in reply because half of the people in the restaurant just started shouting, "Oi! Oi! Oi!" When I ask her to repeat herself it turns out she was apologising to me because the only table they have is a little table for two.
I look over at my companion, do some quick math, and realize that a table for two is, in fact, the perfect amount of table for us and wonder why the hostess is apologizing considering that it is the only sitting space left in the entire establishment and it is immediately available.
We are seated promptly, and in the time it takes for the waiter to arrive I look around. The waitresses are dashing about in blue dresses with white aprons, giving them the appearance of the classic German maid. Old men wander between the tables making small talk with patrons and playing their accordions. The entire establishment is alive with activity as people sing and toast and cheer. There is joy in the air.
Somewhere an Aryan queen begins to shout, "ZIGGY ZAGGY, ZIGGY ZAGGY!'
Her people respond, "Oi! Oi! Oi!"
Beer arrives and I drink along with the rest of the revelling crowd.
"Oi! Oi! Oi!"
I'm beginning to have trouble thinking in the cacophony, but I can't help but to think that I am in a very happy place as I gaze at the woodwork interior.
"Oi! Oi! Oi!"
Oi, that's getting irritating.
"Oi! Oi! Oi!"
Conversation struggles to take place.
"Oi! Oi! Oi!"
Oh hey, the food has arrived. Surprisingly fast-
"Oi! Oi! Oi!"
-service considering how-
"Oi! Oi! Oi!"
-packed the place is.
Oh good, it quieted down enough that my companion and I can be civil again. The food is amazing and only comes in one portion size: too much. I stuff myself with sausage and beer and potatoes and brown gravy. It is all delicious. I highly recommend getting a platter for two, if you bring three or four people you might actually finish it. Also it ends with a shot of Apfelcorn liqueur (sweet and delicious) and you can get some snuff as an after dinner mint.
If you don't bring that many people I suggest just getting an entree, it will still be too much but not to such an extreme.
Words cannot begin to describe the joy I felt in the Gasthof. Everything is happy and the food is incredibly good. I almost regret the fact that Germany didn't conquer the world.
Go there, and make reservations if you have a party greater than two.
Atmosphere: Loud, but friendly. The decor makes the place inviting.
Food: Abundant.
Service: Great considering the circumstances.
Website: http://www.gasthofzg.com/
P.S. If you see an Asian girl in the German maid outfit, don't be too put off, just remember that equal opportunity employment is a good thing.
"Oi! Oi! Oi!"
Or at least that is how I felt after leaving Gasthof, but I get ahead of myself once again.
Inside a deceptively small looking building is a beer hall style restaurant filled to the brim with patrons. As is my style, I had no intention of making reservations and explain this to the hostess. I'm not entirely sure what she says in reply because half of the people in the restaurant just started shouting, "Oi! Oi! Oi!" When I ask her to repeat herself it turns out she was apologising to me because the only table they have is a little table for two.
I look over at my companion, do some quick math, and realize that a table for two is, in fact, the perfect amount of table for us and wonder why the hostess is apologizing considering that it is the only sitting space left in the entire establishment and it is immediately available.
We are seated promptly, and in the time it takes for the waiter to arrive I look around. The waitresses are dashing about in blue dresses with white aprons, giving them the appearance of the classic German maid. Old men wander between the tables making small talk with patrons and playing their accordions. The entire establishment is alive with activity as people sing and toast and cheer. There is joy in the air.
Somewhere an Aryan queen begins to shout, "ZIGGY ZAGGY, ZIGGY ZAGGY!'
Her people respond, "Oi! Oi! Oi!"
Beer arrives and I drink along with the rest of the revelling crowd.
"Oi! Oi! Oi!"
I'm beginning to have trouble thinking in the cacophony, but I can't help but to think that I am in a very happy place as I gaze at the woodwork interior.
"Oi! Oi! Oi!"
Oi, that's getting irritating.
"Oi! Oi! Oi!"
Conversation struggles to take place.
"Oi! Oi! Oi!"
Oh hey, the food has arrived. Surprisingly fast-
"Oi! Oi! Oi!"
-service considering how-
"Oi! Oi! Oi!"
-packed the place is.
Oh good, it quieted down enough that my companion and I can be civil again. The food is amazing and only comes in one portion size: too much. I stuff myself with sausage and beer and potatoes and brown gravy. It is all delicious. I highly recommend getting a platter for two, if you bring three or four people you might actually finish it. Also it ends with a shot of Apfelcorn liqueur (sweet and delicious) and you can get some snuff as an after dinner mint.
If you don't bring that many people I suggest just getting an entree, it will still be too much but not to such an extreme.
Words cannot begin to describe the joy I felt in the Gasthof. Everything is happy and the food is incredibly good. I almost regret the fact that Germany didn't conquer the world.
Go there, and make reservations if you have a party greater than two.
Atmosphere: Loud, but friendly. The decor makes the place inviting.
Food: Abundant.
Service: Great considering the circumstances.
Website: http://www.gasthofzg.com/
P.S. If you see an Asian girl in the German maid outfit, don't be too put off, just remember that equal opportunity employment is a good thing.
"Oi! Oi! Oi!"
Sunday, October 28, 2007
Masbon Vouvray (2005)
Vouvray is a personal favorite wine, and one that many of my friends love. It is almost a perfect wine for people who don't ordinarily like wine. By French law, Vouvray must be made from 100% Chenin Blanc and be from the Loire Valley. Most Vouvrays will have a bit of residual sugar, but will be more acidic than a Riesling or Gewurztraminer. The acid balances the wine, making it easier to drink and also easier to pair with food than a sweeter white or one with no residual sugar.
This was my first time trying Masbon Vouvray. It was on sale at Surdyk's in Minneapolis for USD 10.99. If you don't wish to read any further, know that I would never pay any more than that for this particular Vouvray.
Straight out of the bottle there was simply too much acid. It was present in the nose and dominating in the body. It is one thing to have a dry wine. It is another for a wine to have so much acid that it just seems dry. Masbon displayed the latter. A good minute of aeration per glass took off much of the acid and left an inoffensive and only slightly interesting drink.
Lacheteau (USD 6.99) still remains the value king of Vouvrays in my opinion, and Monmousseau (USD 12.99) is far better balanced and dynamic for the price.
I couldn't find a website, don't bother with this one anyway.
This was my first time trying Masbon Vouvray. It was on sale at Surdyk's in Minneapolis for USD 10.99. If you don't wish to read any further, know that I would never pay any more than that for this particular Vouvray.
Straight out of the bottle there was simply too much acid. It was present in the nose and dominating in the body. It is one thing to have a dry wine. It is another for a wine to have so much acid that it just seems dry. Masbon displayed the latter. A good minute of aeration per glass took off much of the acid and left an inoffensive and only slightly interesting drink.
Lacheteau (USD 6.99) still remains the value king of Vouvrays in my opinion, and Monmousseau (USD 12.99) is far better balanced and dynamic for the price.
I couldn't find a website, don't bother with this one anyway.
St. Supery Moscato (2005)
This particular bottle was obtained while trying to find a good deal on the St. Supery Sauvignon Blanc. I thought it would make a nice dessert wine, but later found it served much better as an aperitif. You may decide differently.
At any rate, this was quite a nice sweet white. St. Supery claims it is made from 100% Muscat Canelli (Bianco) grapes. The wine has a lovely color, something between a moon and a pale orange. The nose is of course very sweet and fruity, with lychee being the main note, followed by honey and light notes of pineapple and strawberry and a whiff of acidic citrus.
The body is extremely well balanced. Straight out of the bottle there is a nice amount of acid to offset the sweetness from the residual sugar. Once again, lychee is the prevalent flavor. The residual sugar tastes like honey, and the acid wraps the body up in lemon. A few seconds of aeration will drop the acid off and leave a sweeter, but still not cloying body.
I can't quite explain why, but this wine just seemed to serve better before a meal than after. St. Supery distributes all their wines with synthetic corks, so it is questionable whether or not a few years of bottle aging would affect the wine at all to make it a better dessert wine. For an aperitif, it is lovely. This particular bottle was on clearance at Lakeridge Liquors in St. Paul, MN for USD 13.99.
Website (2006, no listing for 2005): http://www.stsupery.com/wines/stsupery/moscato.html
At any rate, this was quite a nice sweet white. St. Supery claims it is made from 100% Muscat Canelli (Bianco) grapes. The wine has a lovely color, something between a moon and a pale orange. The nose is of course very sweet and fruity, with lychee being the main note, followed by honey and light notes of pineapple and strawberry and a whiff of acidic citrus.
The body is extremely well balanced. Straight out of the bottle there is a nice amount of acid to offset the sweetness from the residual sugar. Once again, lychee is the prevalent flavor. The residual sugar tastes like honey, and the acid wraps the body up in lemon. A few seconds of aeration will drop the acid off and leave a sweeter, but still not cloying body.
I can't quite explain why, but this wine just seemed to serve better before a meal than after. St. Supery distributes all their wines with synthetic corks, so it is questionable whether or not a few years of bottle aging would affect the wine at all to make it a better dessert wine. For an aperitif, it is lovely. This particular bottle was on clearance at Lakeridge Liquors in St. Paul, MN for USD 13.99.
Website (2006, no listing for 2005): http://www.stsupery.com/wines/stsupery/moscato.html
Wednesday, October 17, 2007
St. Supery Napa Valley Sauvignon Blanc (2006)
St. Supery has been my favorite Sauvignon Blanc since I started drinking wine more regularly. My first experience with St. Supery's Sauvignon Blanc was at Nami. It was a 2003 vintage, and fantastic with sushi. The previous visit I made to Nami the server recommended a Geyser Peak Sauvignon Blanc. I still have not completely forgiven that server for recommending that over St. Supery. I have since had every vintage from 2003 to the one reviewed now. For those who do not wish to read any further, this is possibly their best year yet.
The nose has the typical aromas of citrus, only more definable in this vintage compared to others. 2003-2005 simply smelled generally citrusy with grapefruit being the most noticeable. In the 2006 one is able to pick up grapefruit, lemon, lime, and whiffs of pineapple and strawberry. There is also a general sweetness on the nose.
The body is characteristically dry and acidic. The people I was drinking with were surprised at how dry the body was compared to the nose. Grapefruit is once again the most prevalent taste in the body, but the lime is present to, along with a hint of nuttiness at the crisp, medium finish.
At the MGM on Rice Street in St. Paul, MN (which was kind enough to special order this stock in for me) a bottle will cost USD 21.99. This is a significant increase, as 2005 had cost 15.99. I will have to check a store that regularly stocks this varietal as the special order may have affected cost. However, I do believe that St. Supery had not been charging what the wine was worth in previous years and the cost is justified for this excellent dry white.
We had it with our salad course and it was a good pairing. As with most Sauvignon Blancs, pair with anything you might think of putting lemon on and enjoy.
Website: http://www.stsupery.com/wines/stsupery/sauvignonblanc.html .
The nose has the typical aromas of citrus, only more definable in this vintage compared to others. 2003-2005 simply smelled generally citrusy with grapefruit being the most noticeable. In the 2006 one is able to pick up grapefruit, lemon, lime, and whiffs of pineapple and strawberry. There is also a general sweetness on the nose.
The body is characteristically dry and acidic. The people I was drinking with were surprised at how dry the body was compared to the nose. Grapefruit is once again the most prevalent taste in the body, but the lime is present to, along with a hint of nuttiness at the crisp, medium finish.
At the MGM on Rice Street in St. Paul, MN (which was kind enough to special order this stock in for me) a bottle will cost USD 21.99. This is a significant increase, as 2005 had cost 15.99. I will have to check a store that regularly stocks this varietal as the special order may have affected cost. However, I do believe that St. Supery had not been charging what the wine was worth in previous years and the cost is justified for this excellent dry white.
We had it with our salad course and it was a good pairing. As with most Sauvignon Blancs, pair with anything you might think of putting lemon on and enjoy.
Website: http://www.stsupery.com/wines/stsupery/sauvignonblanc.html .
Monday, October 15, 2007
El Burrito Mercado
El Burrito Mercado is a place I had been meaning to go to for a while and simply hadn't made it to. it was chosen today by my friend who decided it would be a nice place to go for my birthday lunch. At 1 PM on a Sunday the parking lot was quite full. outside a tent was set up and a man was grilling food. The brightly colored building attracts many people for various reasons. There is the market itself, El Cafe, and then a cafeteria style fast dining section.
We went to the cafeteria line and were greeted with a simple selection. I had the burrito platter and it was wonderful. The tortilla itself was crisp and flaky yet soft and buttery. Inside I chose the Carne Asada and all of the other usual fillings. At El Burrito Mercado, Carne Asada means skirt steak perfectly prepared. Even with a bit of a line, service was quick and seating was available.
If this write-up seems short, it's because it is. El Burrito Mercado is a lovely place to get a lot of food for a low price. If you happen to be in St. Paul's "Little Mexico" area, go there instead of your usual Chipotle.
I do of course plan on going back and seeing what else the building has to offer.
Website: http://www.elburritomercado.com
We went to the cafeteria line and were greeted with a simple selection. I had the burrito platter and it was wonderful. The tortilla itself was crisp and flaky yet soft and buttery. Inside I chose the Carne Asada and all of the other usual fillings. At El Burrito Mercado, Carne Asada means skirt steak perfectly prepared. Even with a bit of a line, service was quick and seating was available.
If this write-up seems short, it's because it is. El Burrito Mercado is a lovely place to get a lot of food for a low price. If you happen to be in St. Paul's "Little Mexico" area, go there instead of your usual Chipotle.
I do of course plan on going back and seeing what else the building has to offer.
Website: http://www.elburritomercado.com
Saturday, October 13, 2007
Crescent Moon Bakery
So there I was, driving around town, minding my own business, when suddenly I found myself in an Afghani cafe eating.
I shouldn't have been so surprised, driving makes me hungry, like many things.
This particular Afghanistani eatery was called the Crescent Moon Bakery on the corner of Central Ave NE and 24th Avenue. Using "recovered memory" hypnotherapy I was able to recall how the hell I found myself in this place. I was forced to park on the street in front of the cafe (non-metered). From the outside the place looked like every other old building on the street, only color pictures of various dishes were displayed on the windows. This was a nice advertisement for what awaited me, I presumably thought, although it prevented me from seeing inside to what awaited me.
What awaited me, it turned out, was a number of nondescript white tables and brown chairs reminiscent of every cafeteria this side of the Mason-Dixon. This clashed with the ornately decorated walls which bore tasteful murals of things that may or may not be traditional activities of the Afghanistani people. I mean kite flying and horse games, obviously, for those of you unfamiliar with their rich culture and whatnot.
High on the wall was a really big flat screen TV that played some sort of Arabic television program. Unfortunately, the pain of daytime television transcends cultural boundaries. It was some sort of awful children's show that was poorly animated at best and relied heavily on puppets and crappy computer graphic fireworks. It seemed to have many of the qualities of any other children's show, only I had to stare at it more blankly than usual because the bizarre shenanigans that take place on a kiddie show make even less sense in another language. Also there was a snippet of Tin Tin in English, but that show sucks anyway.
Occasionally it played some music, and that was pleasant. But I wasn't there to watch television, I was there to eat delicious delicious food. I hadn't made it that far yet, because I hadn't ordered. Lets move on to that.
The man who served me was very, very old, and spoke very few words, most of which were very sincere sounding 'thank you's.
The menu was had reasonable variety, and the prices were very fair. I ordered the most expensive thing on the menu, the Sultani plate at thirteen bucks and change. I would live to regret that. Also I ordered an "Afghani Sheer Chai" for a drink.
The chai was delicious. Imagine your favorite sugary cereal, and the milk left over after you eat it. Heat the milk up, and you have the chai. Wonderful.
The food was a little slow getting to me, but there were several orders before mine. Eventually a man came out with my plate. The Sultani plate was some sort of beef thing, some sort of lamb chunk things, a lot of rice, and a salad.
The salad was very fresh and comprised entirely of lettuce, tomato, and cucumber. It was nude, but there was a little tub of something white in a cheap plastic serving cup which I will assume was ranch. I did not partake of the ranch possibility.
The lamb chunk things were very good, bearing a mildly hot but very rich spice that complimented the mild meat flavor. The rice was very good as well, and was of a thin, fluffy variety. It had raisin and carrot on top, which complimented the flavor with their sweetness very well. Also there was a grilled tomato chunk, green pepper slice, and what I think was a lime.
The beef thing was something else entirely. It was not unpleasant, except its overall appearance. It was a long, thick cylinder that tapered on the edges and had a bit of a pinch in the middle. It was brown, with a marble texture like wet beef jerky.
In short, it looked like a turd.
Now, I usually attempt to avoid eating anything that even looks vaguely like the server took a crap on my plate. In fact, if I am ever given reason to doubt whether or not I am eating a poop I refuse to eat at all. This is the risk I am willing to go through for you, gentle reader.
It was delicious.
It had much the same spice as the lamb, only bore a rich beef flavor. Its texture was indeed like moist beef jerky. A seemingly paradoxical combination, no? It was like ground beef, only the individual parts of beef remained flaky chunks like a dry steak would be. It was held together by unseen forces of fat and delicious magics. You really have to eat it to get a good picture of what I am trying to describe. Suffice it to say it was good.
Now, earlier I mentioned regretting all of this. At no point have I given any indication the meal was bad. This is the problem. The beef thing was easily a foot long and an inch in diameter. The lamb chunk things were pretty big too. Also, there was a whole crapload of the rice and some bland bread. There was simply too much. I ate until I could eat no more, then I ate some more. I felt like I may burst. Then I burst, which helped me eat more.
I simply could not believe how much food I got. I almost wished there was someone else there to help me eat.
I am definitely going back for another lunch.
No website.
I shouldn't have been so surprised, driving makes me hungry, like many things.
This particular Afghanistani eatery was called the Crescent Moon Bakery on the corner of Central Ave NE and 24th Avenue. Using "recovered memory" hypnotherapy I was able to recall how the hell I found myself in this place. I was forced to park on the street in front of the cafe (non-metered). From the outside the place looked like every other old building on the street, only color pictures of various dishes were displayed on the windows. This was a nice advertisement for what awaited me, I presumably thought, although it prevented me from seeing inside to what awaited me.
What awaited me, it turned out, was a number of nondescript white tables and brown chairs reminiscent of every cafeteria this side of the Mason-Dixon. This clashed with the ornately decorated walls which bore tasteful murals of things that may or may not be traditional activities of the Afghanistani people. I mean kite flying and horse games, obviously, for those of you unfamiliar with their rich culture and whatnot.
High on the wall was a really big flat screen TV that played some sort of Arabic television program. Unfortunately, the pain of daytime television transcends cultural boundaries. It was some sort of awful children's show that was poorly animated at best and relied heavily on puppets and crappy computer graphic fireworks. It seemed to have many of the qualities of any other children's show, only I had to stare at it more blankly than usual because the bizarre shenanigans that take place on a kiddie show make even less sense in another language. Also there was a snippet of Tin Tin in English, but that show sucks anyway.
Occasionally it played some music, and that was pleasant. But I wasn't there to watch television, I was there to eat delicious delicious food. I hadn't made it that far yet, because I hadn't ordered. Lets move on to that.
The man who served me was very, very old, and spoke very few words, most of which were very sincere sounding 'thank you's.
The menu was had reasonable variety, and the prices were very fair. I ordered the most expensive thing on the menu, the Sultani plate at thirteen bucks and change. I would live to regret that. Also I ordered an "Afghani Sheer Chai" for a drink.
The chai was delicious. Imagine your favorite sugary cereal, and the milk left over after you eat it. Heat the milk up, and you have the chai. Wonderful.
The food was a little slow getting to me, but there were several orders before mine. Eventually a man came out with my plate. The Sultani plate was some sort of beef thing, some sort of lamb chunk things, a lot of rice, and a salad.
The salad was very fresh and comprised entirely of lettuce, tomato, and cucumber. It was nude, but there was a little tub of something white in a cheap plastic serving cup which I will assume was ranch. I did not partake of the ranch possibility.
The lamb chunk things were very good, bearing a mildly hot but very rich spice that complimented the mild meat flavor. The rice was very good as well, and was of a thin, fluffy variety. It had raisin and carrot on top, which complimented the flavor with their sweetness very well. Also there was a grilled tomato chunk, green pepper slice, and what I think was a lime.
The beef thing was something else entirely. It was not unpleasant, except its overall appearance. It was a long, thick cylinder that tapered on the edges and had a bit of a pinch in the middle. It was brown, with a marble texture like wet beef jerky.
In short, it looked like a turd.
Now, I usually attempt to avoid eating anything that even looks vaguely like the server took a crap on my plate. In fact, if I am ever given reason to doubt whether or not I am eating a poop I refuse to eat at all. This is the risk I am willing to go through for you, gentle reader.
It was delicious.
It had much the same spice as the lamb, only bore a rich beef flavor. Its texture was indeed like moist beef jerky. A seemingly paradoxical combination, no? It was like ground beef, only the individual parts of beef remained flaky chunks like a dry steak would be. It was held together by unseen forces of fat and delicious magics. You really have to eat it to get a good picture of what I am trying to describe. Suffice it to say it was good.
Now, earlier I mentioned regretting all of this. At no point have I given any indication the meal was bad. This is the problem. The beef thing was easily a foot long and an inch in diameter. The lamb chunk things were pretty big too. Also, there was a whole crapload of the rice and some bland bread. There was simply too much. I ate until I could eat no more, then I ate some more. I felt like I may burst. Then I burst, which helped me eat more.
I simply could not believe how much food I got. I almost wished there was someone else there to help me eat.
I am definitely going back for another lunch.
No website.
Tuesday, October 9, 2007
Torre Oria, Reserva 1999
Background:
From the Utiel-Requena region of Spain comes a Tempranillo which leaves something to be desired. I bought it on recommendation from the manager at Winestyles, they had it categorized under the "mellow" section. It came in a bottle nostalgic of the old Spanish bottling process of wrapping bottles in burlap, though instead of burlap it was wrapped with golden fabric mesh. Speaking with a coworker about this wine, he complained he did not like it, though he could not exactly say why. He is primarily a Syrah drinker, my guess it was too mellow for him. And mellow it was.
Tasting:
The Reserva is a deep maroon/purple, with a nose of sweet cherries, tobacco, pepper and brown sugar. The nose however was quite misleading. With at least 4 distinct scents, I expected the body to be a lot fuller. Instead, I tasted some hints of a great wine, but was very disapointed overall. The body was complex, but quite underwhelming. Fruit-forward, it presented subtle cherry, and very subdued White Cavendish. Very low acidity, it had an extremely short finish, which seemed appropriate, as the body had little to offer. The only surprise this Tempranillo offered was a slight taste of mint leaves once decanted.
Summary:
Region - Utiel-Requena, Valencia Community
Grape - 100% Tempranillo
Mellow, body of cherries, Cavendish and mint
Paring Recomendations:
Cheese: Swiss
Meats: Seasoned steak, black or spicy jerky,
Dishes: Chicken cordon bleu, escargot
Contrast: Spicy foods
Compliment: Mellow foods, mild hors d'oeuvres
Open 15-20 minutes before drinking or decant.
From the Utiel-Requena region of Spain comes a Tempranillo which leaves something to be desired. I bought it on recommendation from the manager at Winestyles, they had it categorized under the "mellow" section. It came in a bottle nostalgic of the old Spanish bottling process of wrapping bottles in burlap, though instead of burlap it was wrapped with golden fabric mesh. Speaking with a coworker about this wine, he complained he did not like it, though he could not exactly say why. He is primarily a Syrah drinker, my guess it was too mellow for him. And mellow it was.
Tasting:
The Reserva is a deep maroon/purple, with a nose of sweet cherries, tobacco, pepper and brown sugar. The nose however was quite misleading. With at least 4 distinct scents, I expected the body to be a lot fuller. Instead, I tasted some hints of a great wine, but was very disapointed overall. The body was complex, but quite underwhelming. Fruit-forward, it presented subtle cherry, and very subdued White Cavendish. Very low acidity, it had an extremely short finish, which seemed appropriate, as the body had little to offer. The only surprise this Tempranillo offered was a slight taste of mint leaves once decanted.
Summary:
Region - Utiel-Requena, Valencia Community
Grape - 100% Tempranillo
Mellow, body of cherries, Cavendish and mint
Paring Recomendations:
Cheese: Swiss
Meats: Seasoned steak, black or spicy jerky,
Dishes: Chicken cordon bleu, escargot
Contrast: Spicy foods
Compliment: Mellow foods, mild hors d'oeuvres
Open 15-20 minutes before drinking or decant.
Monday, October 8, 2007
Izzy's Ice Cream
Out on Marshall Avenue of St. Paul there is a place. It is a happy place, despite the bustle and commotion within.
On Marshall Ave. is a small store named Izzy's Ice Cream. From the outside it does not look like much, in fact it is quite easy to miss if you are driving by, especially at night. On a weekday, when they are not busy, someone new to the establishment would wonder why there are so many tables and chairs lined outside the store. Also there is the smell of waffles.
The rest of the time they wonder how they will get past all the people who are either eating or attempting to purchase their delicious, delicious product.
Inside the place looks like a bit of a dive, although the place shows signs of painting and other maintenance one can tell it is an older building. Poorly planned architecture cordons off a small section of tightly-packed tables from the long ice cream freezer. This leaves only a few feet for customers to move around the store until they get to the very back with the frozen cakes. When the store is busy (almost always) there is just enough room for one line of people to advance towards the cash register and another line of people to work their way to the back to queue up.
Outside there is at least a chair to sit in, usually.
All of this is incidental. It really doesn't matter. In fact, it could be several times worse and it would be worth coming to Izzy's Ice Cream. They could even have a small man yell obscene things about my mother at me and I would return undaunted.
First and foremost, Izzy's manufactures their own waffle cones, and puts one of those big malted milk balls in the bottom to hold in molten ice cream. They are delicious. Slightly less noteworthy compared to wafflecones, Izzy's produces its own ice cream, keeping perhaps 20 flavors on hand at any time to be scooped fresh. I do not know exactly how many flavors they sell because I am too busy attempting to cope with selecting from their exotic variety to try to count. Alongside traditional chocolate and vanilla are flavors like Norwegian Chai, Cream Cheese, Guinness, and Basil. (For those of you who care they also serve sorbet and frozen yogurt.) This selection also changes regularly. Amazingly, the ice-creamists that run the business perform the miracle of making the ice cream genuinely taste like the flavor it is named after with remarkable precision.
To top it all off, literally, you get to choose an extra free scoop, called the "Izzy Scoop," of any flavor you want. This is a small scoop that lets you sample from their unusual selection, so next time you know if flavors like cantaloupe or umaru will be worth a full scoop of your time when you return. You will return, so this is good to know.
The flavors are rich, the ice is creamy, and the prices are reasonable. My only warning, for the gastronomically faint of heart, is get a single scoop, because a double is a lot of unbelievably delicious ice cream to eat at once.
Atmosphere: Meh
Food: Yes! Until I burst!
Service: They go as fast as they can.
Website: www.izzysicecream.com
Addition: Also, they have thing think called a "Dizzy Izzy" which is five little scoops of any flavor. It is freaking awesome too.
On Marshall Ave. is a small store named Izzy's Ice Cream. From the outside it does not look like much, in fact it is quite easy to miss if you are driving by, especially at night. On a weekday, when they are not busy, someone new to the establishment would wonder why there are so many tables and chairs lined outside the store. Also there is the smell of waffles.
The rest of the time they wonder how they will get past all the people who are either eating or attempting to purchase their delicious, delicious product.
Inside the place looks like a bit of a dive, although the place shows signs of painting and other maintenance one can tell it is an older building. Poorly planned architecture cordons off a small section of tightly-packed tables from the long ice cream freezer. This leaves only a few feet for customers to move around the store until they get to the very back with the frozen cakes. When the store is busy (almost always) there is just enough room for one line of people to advance towards the cash register and another line of people to work their way to the back to queue up.
Outside there is at least a chair to sit in, usually.
All of this is incidental. It really doesn't matter. In fact, it could be several times worse and it would be worth coming to Izzy's Ice Cream. They could even have a small man yell obscene things about my mother at me and I would return undaunted.
First and foremost, Izzy's manufactures their own waffle cones, and puts one of those big malted milk balls in the bottom to hold in molten ice cream. They are delicious. Slightly less noteworthy compared to wafflecones, Izzy's produces its own ice cream, keeping perhaps 20 flavors on hand at any time to be scooped fresh. I do not know exactly how many flavors they sell because I am too busy attempting to cope with selecting from their exotic variety to try to count. Alongside traditional chocolate and vanilla are flavors like Norwegian Chai, Cream Cheese, Guinness, and Basil. (For those of you who care they also serve sorbet and frozen yogurt.) This selection also changes regularly. Amazingly, the ice-creamists that run the business perform the miracle of making the ice cream genuinely taste like the flavor it is named after with remarkable precision.
To top it all off, literally, you get to choose an extra free scoop, called the "Izzy Scoop," of any flavor you want. This is a small scoop that lets you sample from their unusual selection, so next time you know if flavors like cantaloupe or umaru will be worth a full scoop of your time when you return. You will return, so this is good to know.
The flavors are rich, the ice is creamy, and the prices are reasonable. My only warning, for the gastronomically faint of heart, is get a single scoop, because a double is a lot of unbelievably delicious ice cream to eat at once.
Atmosphere: Meh
Food: Yes! Until I burst!
Service: They go as fast as they can.
Website: www.izzysicecream.com
Addition: Also, they have thing think called a "Dizzy Izzy" which is five little scoops of any flavor. It is freaking awesome too.
Little Szechuan
University Avenue in St. Paul is home to some of the finest Asian restaurants in Minnesota (some may say the U.S.). Most of the restaurants on this strip are tiny holes-in-the-wall offering fantastic food and personal, somewhat quaint service.
Little Szechuan looks completely unremarkable from the outside, but on the inside one will find a reasonably nicely appointed space with new paint, tasteful decorations, and ample seating. I feel they did as much as they could with the space. The restaurant has a constant din, but no one had to raise their voice to speak at the table or order.
Service:
We went on a Friday evening without a reservation and were seated immediately. (Little Szechuan will only take reservations for groups of 6 or more). When we arrived the restaurant was about 2/3's full and continuing to fill. By the time we left every table was occupied with at least 2 dozen people waiting. Service was absolutely dismal, starting with an improperly dressed hostess who tried to seat our group of 5 at a 4 person table when there were empty 6 spot tables around (a floor manager righted this wrong). This segued into a confused serving team (we saw at least 5 different servers who apparently had not been communicating with one another). Servers were either not around enough or doing redundant tasks and also brought three wrong dishes to our table. The only good points about the service were the splitting of the bill at the end and the assistants who were excellent at keeping water glasses full.
Food:
The food was absolutely amazing. The soups we had (wonton, hot and sour, winter melon) were lovely, light starters. Fried wontons and crab cakes were best in class. Little Szechuan has two menus, the green one has more of the regular offerings that one will see at any local Chinese restaurant. The black menu is a bound, fully laminated 150 item plus menu with color photos of some of the items and a wide variety of exotic and spicy dishes. Our table had the stir fried fish fillet, squid hot pot, cumin lamb, stir fried beef entrails, duck with taro, pork with bamboo, and potato with green pepper. Every dish was fantastic, and the prices are very fair, the same price or less than other Chinese restaurants for much better food.
Summary and Miscellaneous information:
Little Szechuan has been receiving quite a bit of positive attention from the local press and by the end of the evening I got the feeling that they were not ready for business resulting from those reviews. The food was as good as expected from those reviews. The service was unfortunately poor enough to discourage future visits. Gunslinger and I have decided that it might be best to go for lunch during the week since there are many more menu items to try.
Parking did not seem to be a problem. The wine list was almost non-existent. When asked about a corkage policy, the server seemed confused and said something not quite coherent about how the restaurant did not want people bringing in their own wine due to liability.
We'll go again. I'll probably bring some of my own wine and just see what happens. We'll also try either a lunch or dinner during the week. Thinking about our experience, the poor service seemed to be largely due to poor floor management than the servers themselves.
Website: http://www.littleszechuan.com/
Little Szechuan looks completely unremarkable from the outside, but on the inside one will find a reasonably nicely appointed space with new paint, tasteful decorations, and ample seating. I feel they did as much as they could with the space. The restaurant has a constant din, but no one had to raise their voice to speak at the table or order.
Service:
We went on a Friday evening without a reservation and were seated immediately. (Little Szechuan will only take reservations for groups of 6 or more). When we arrived the restaurant was about 2/3's full and continuing to fill. By the time we left every table was occupied with at least 2 dozen people waiting. Service was absolutely dismal, starting with an improperly dressed hostess who tried to seat our group of 5 at a 4 person table when there were empty 6 spot tables around (a floor manager righted this wrong). This segued into a confused serving team (we saw at least 5 different servers who apparently had not been communicating with one another). Servers were either not around enough or doing redundant tasks and also brought three wrong dishes to our table. The only good points about the service were the splitting of the bill at the end and the assistants who were excellent at keeping water glasses full.
Food:
The food was absolutely amazing. The soups we had (wonton, hot and sour, winter melon) were lovely, light starters. Fried wontons and crab cakes were best in class. Little Szechuan has two menus, the green one has more of the regular offerings that one will see at any local Chinese restaurant. The black menu is a bound, fully laminated 150 item plus menu with color photos of some of the items and a wide variety of exotic and spicy dishes. Our table had the stir fried fish fillet, squid hot pot, cumin lamb, stir fried beef entrails, duck with taro, pork with bamboo, and potato with green pepper. Every dish was fantastic, and the prices are very fair, the same price or less than other Chinese restaurants for much better food.
Summary and Miscellaneous information:
Little Szechuan has been receiving quite a bit of positive attention from the local press and by the end of the evening I got the feeling that they were not ready for business resulting from those reviews. The food was as good as expected from those reviews. The service was unfortunately poor enough to discourage future visits. Gunslinger and I have decided that it might be best to go for lunch during the week since there are many more menu items to try.
Parking did not seem to be a problem. The wine list was almost non-existent. When asked about a corkage policy, the server seemed confused and said something not quite coherent about how the restaurant did not want people bringing in their own wine due to liability.
We'll go again. I'll probably bring some of my own wine and just see what happens. We'll also try either a lunch or dinner during the week. Thinking about our experience, the poor service seemed to be largely due to poor floor management than the servers themselves.
Website: http://www.littleszechuan.com/
Nachtgold
Name: Nachtgold
Type: Eiswein
Grape: Undisclosed
Territory: Rheinhessen, Germany
Vintage: This one was 2004
A sweet, syrupy Eiswein, which is pretty much true for all of their kind, so this is not remarkable. Has a hint of a taste that I don't want to entirely call bitter, but there is some other flavor there that mars the quality of the beverage.
On the other hand, the stuff is $16.88 and still has the qualities that make Eiswein Ice-winey.
It is good enough that if you really need someone to know what an Eiswein tastes like they should try it, but if you want a superb dessert wine and budget isn't the issue get something else. In fact, even if budget is an issue you can probably get a late harvest for cheaper and in greater volume, and while it won't be quite as flavorful, you get a better value than from Nachtgold.
Perhaps 2004 was just a sucky year.
Edit: Apparently Rheinhessen is a region, not the grape. Thanks JMJ.
Type: Eiswein
Grape: Undisclosed
Territory: Rheinhessen, Germany
Vintage: This one was 2004
A sweet, syrupy Eiswein, which is pretty much true for all of their kind, so this is not remarkable. Has a hint of a taste that I don't want to entirely call bitter, but there is some other flavor there that mars the quality of the beverage.
On the other hand, the stuff is $16.88 and still has the qualities that make Eiswein Ice-winey.
It is good enough that if you really need someone to know what an Eiswein tastes like they should try it, but if you want a superb dessert wine and budget isn't the issue get something else. In fact, even if budget is an issue you can probably get a late harvest for cheaper and in greater volume, and while it won't be quite as flavorful, you get a better value than from Nachtgold.
Perhaps 2004 was just a sucky year.
Edit: Apparently Rheinhessen is a region, not the grape. Thanks JMJ.
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