GWAAA! TALES FROM THE HUNGRY MOOSE!

Restaurant Week 2009 Preliminaries

2009-01-28T00:51:00.003-06:00

(Double posted on I'll explain it when you are older)

Restaurant Week 2009 will be upon us soon. I'll be organizing outings and such. Keep up to date on facebook, I'll create an event and figure out logistics, etc.

Filler

2009-01-16T13:37:00.005-06:00

In case it gets deleted by a moderator, I wanted to copy a comment I left at this post by Kathie Jenkins.

Wondering, once again, why Kathie Jenkins still has a job. Her complete
lack of professionalism and tact is highlighted in this article.
Kathie, it's time to put aside your completely undeserved pride and step away from one of the Twin Cities biggest newspapers. All you are doing is hurting the local
restaurant scene and preventing less-informed consumers from broadening their
horizons. Perhaps you could set up a blog and become one of the many (including
myself) that writes with wild abandon.
Pioneer Press management staff, please remove her forcibly if she doesn't leave on her own and consider expunging everything she has ever written from your archives.

Anyone who knows me personally knows just how much I dislike this woman's writing.

Taiko continues to be an absolute gem of a sushi restaurant and the absolute best deal in town.

Averaging a visit to Little Szechuan about every other week. Haven't had any service issues in months, which means going there has not been a debate.

Everyone seems to be tightening their belts, whether it's from realization that one has been overspending in general, student loans kicking in, emergency expenses, loss of job, etc. One of the things that immediately gets cut from one's budget is going out. Consider a few things though before you decide to stay in:

1. Being a "regular" is a nice way to get extras and perks. Do it well enough, and going out is sometimes less expensive than cooking at home.

1.a. When things do turn around, you're going to want to be able to go to these places, so patronize them when you can to keep them floating.

1.b. Don't let a light wallet have an effect how much you tip. If you can't afford to tip adequately, don't go out.

2. Many restaurants, even the nicer, generally more expensive places, offer less expensive plates and specials. Spending a little extra time on the internet before a night out can be a huge money-saver.

3. Ethnic restaurants often offer the best combination of taste, portion size, and price.

Vincent - A Restaurant (Happy Hour)

2009-01-14T01:02:00.004-06:00

An outing to see The Nutcracker Fantasy at the State Theater presented a lovely opportunity to try Vincent's Heures Joyeuses! If you click the link to the menu, you'll notice the prices are stellar.

Service at Vincent is, as mentioned before, top-notch. Happy hour there is no exception. The bar area was busy, but there was no wait for a table. The bar does offer some creative cocktail options in addition to the USD 3 wine and beer selections available.

We split a "Vincent Burger", fries, Chicken a la Plancha (chicken morsels), and duck pate. Despite our both having prodigious appetites, we were not able to finish it all. The fries were simple, perfect, and enough to cover four people as a side. The chicken morsels were also good, but not particularly special. We both loved the duck pate, her because it reminded her of something her mother made, myself because I love a good duck pate.

The burger was the phenom though. I had always meant to have one, and it did not disappoint. The burger itself is made of ground beef, short ribs, and gouda cheese. It comes "California" style with lettuce, tomato and onion. It is sublime. It is everything anyone ever wanted a burger to taste like. Mind you, this is coming from a person who typically likes burgers with some combination of Sriracha sauce, fried egg, bacon, peanut butter, mushrooms, bleu cheese, etc. It's absolutely mystifying how every bit manages to capture every flavor while keeping a perfect balance. Not too greasy, a whiff of char, words cannot describe it - it is an absolute must try. The only way I can sum it up is this: one of the best chefs in Minnesota created a damned burger and slapped his name on it.

If I lived or worked closer to Vincent's I would be at their happy hour multiple times a week. On a budget, between four people, two burgers and a plate of fries would probably do. That's USD 25 after tip. You'll be inspired to tip well, because the service is attentive down to actually properly plating a split burger.

Website: http://vincentarestaurant.com/

The Black Forest Inn

2008-10-22T20:28:00.007-05:00

Is not in the Black Forest at all, which meant my dinner date was later than usual. It didn't matter much though. The host took a pretty long time to figure out that we were waiting to be seated anyway. He genuinely seemed surprised that we were here.

The time I spent waiting did give me a moment to take in the eatery. Rich paintings of stocky bavarian men with winged helmets eating, drinking, and making merry decked the heavy wood walls. I though I recognized someone from a long time ago, but shook my head. Those days are over.

My dinner guest finally arrived, looking a bit windswept. He shook hands with me by gripping me almost too firmly by the wrist, then set down his large hammer.

"Wench, bring me a Sprecher's root beer!" He demanded at the sheepish looking waitress that was assigned to our table. After a while she came by and told us they were out. I think he settled on tea, ultimately.

"Wench, bring me the leg of a swine!" He bellowed. This she was able to help us with, although she came with a slowness that caused me to realize she was in training and not actually afraid of the old man that sat across from me. When they arrived he bit into his viciously. I followed suit and was greeted by a warm symphony of pigmeat and buttery gravy that made my heart cry out in agony and my gut cry out in pleasure.

The food, we agreed, was fit for the divine, even if the service was momentarily lax, and the atmosphere was appropriate enough. I'll definitely return to this place.

The Happy Gnome

2008-10-22T20:02:00.006-05:00

"You have to try the duck," said David, drinking from a tall glass of an imported ale. Foam clung to his thick, well-groomed mustache. He set the glass back down on the table with both hands, struggling with the awkward weight like a child might.

I looked at the menu, "Vanilla consomme?' What the hell is that and why do they put it on a duck?" I pondered mostly to myself. "Leif, what are you having?"

"Actually I had my name legally changed to 'Roaming' now," said the other little man before quaffing a microbrewed domestic he was fond of.

"Really? Why the hell would you do that?"

"It's the biz, sweetheart," Roaming muttered as he looked through the menu of their 3o tap beers. He studiously ignored the section of over 100 bottled beers, saying he could taste the difference.

David snorted. "I think consomme is a thing sauce or broth or something. It doesn't matter it is delicious!"

At that point our appetizer of cider-steamed mussels arrived. We had a few before some evil trolls carried them away. They were perfect.

"I told you guys we should only come here during the day." I said. The other two nodded solemnly in agreement.

Roaming said, "I would have, but I spend so much time at work these days. You know, I'm also a guarantee enforcer."

"It's OK," David replied, "I don't think they'll spoil the main course."

The main course was the duck for myself, an elk steak and what appeared to be some kind of noodle dish. Each one had a delicacy and careful sensitivity to the unique combination of flavors the chef introduced to the food.

It could not have been better except that someone unexpectedly and comically punted Leif, excuse me, Roaming, across the room.

"I don't think he's really happy at all," David said, taking another cartoonish gulp of his beer.

Restaurant Alma

2008-10-20T22:04:00.004-05:00

The visit to Restaurant Alma on my birthday courtesy of one of my best and oldest friends completed visits to all of the 2008 James Beard Foundation Award nominees from Minnesota. Brasa is the other restaurant owned by Alex Roberts, which we love.

The space was quite pleasant, albeit a bit louder than I expected. That said, despite the constant din it was possible to have a conversation at a normal level. It was also very easy to hear nearby tables' conversations. The layout of the space was perfect for the location with a bar, open kitchen, and adequately separated seating, along with a loft area for more diners and (I imagine) private events.

Alma does not have a full bar, but they do have an extensive wine list and a selection of beer. My patron unfortunately was not feeling well so we settled on glasses of gruner veltliner.

Alma arranges their menu as a three course tasting menu for USD 45, however all items are available a la carte as well. For our first course we both chose bison tartar, served with a few croquettes and capers on a lightly spiced sauce. It was gently seasoned and quite the experience.

For our second course we diverged. He had a pasta that I don't recall except I know it had sausage in it. It was good, but unremarkable. I had a light soup of sticky rice and roasted shiitake mushrooms in a coconut milk sauce with bok choy and shallots. The broth was pleasantly spicy and the dish as a whole was quite good.

For our third course we both chose the pheasant. It was served with glazed carrots and red potatoes with a carrot sauce. While it wasn't mind-blowing, it was perfectly prepared, reminiscent of a home-cooked meal. That is, if your mother was a professional chef.

Service was pleasant and swift. I'm going to take the time to note that all the servers with the exception of the man behind the bar pouring wine were female and noticeably attractive. The experience as a whole was enough to show why Alma is considered one of the best restaurants in the Midwest.

Website: http://www.restaurantalma.com/

112 Eatery

2008-10-20T21:57:00.002-05:00

This is just a quick take, as the food I had there was a quick meal. It's a funny story, you should ask me about it sometime. Anyway, 112 Eatery is a place I've always been meaning to eat at and hadn't gotten the chance to. I got the chance to and was not disappointed. Late on a weekend night the restaurant was still busy but a spot was open at the bar. I had a lovely little chat with another patron who was there alone after ordering a USD 6 duck pate banh mi. Marinated olives and seasoned almonds came while I waited, and the sandwich was incredible.

112 is a particularly special place for many reasons. It keeps late hours to cater to the Warehouse District crowd and offers a wide range of price and menu options. I plan on trying it again when I get another chance.

Website: http://www.112eatery.com/

Taiko Sushi Bar

2008-10-15T22:43:00.003-05:00

Sushi is always an adventure. Eat the wrong thing and the experience can range from mildly unpleasant to slightly ill to (in rare cases) dead. Therefore, it's easy to fall into the pattern of going to places you know are reputable. That is, the high-class, high-price places downtown or the national chains.

Taiko is neither of those things. Taiko is a small, privately owned sushi bar in of all places Mounds View. Yep, Mounds View, Minnesota. The first time we went there I had just gotten over a case of food poisoning and decided sushi would be a good test to see whether or not I was well. From the outside it looks like the space used to be a Wendy's or some such thing. More than one person has said upon entering the parking lot, "This place has good sushi?" Well, it does. It has good sushi for a price that cannot be matched by anyone else in the state and at a quality that rivals the big dogs in Minneapolis.

On the inside, Taiko is painted a lovely shade of green that one wouldn't want in their home but looks great for a restaurant. The bar, tables and chairs are simple and tasteful. There are a few trinkets hanging on the wall behind the bar, but other than that the space is simply pleasantly minimalist.

The menu has a limited selection of soft drinks, beer and sake, Taiko does also offer $10 corkage. The variety of fish available is not immense, but enough for a good meal. One doesn't expect much from something as simple as gyoza, but for some reason the gyoza at Taiko just tastes better than anywhere else. Sashimi is served in generous cuts and portions. Rolls are perfectly made and balanced, and thick. The star is of course the fish, which is consistently fresh and tastes like it should. All preparations lean toward the traditional, the way it should be. One can choose from sashimi, nigiri, a wide selection of maki, and Scott will make anything you request into a roll. For those who don't want to eat raw, Taiko also has excellent tempura selections.

Part of the charm of going to Taiko is Scott, the owner and chef who always has a smile on his face and a good memory for the regulars. While it's nice to be a regular, everyone is treated the same, I was as happy leaving my first visit as the last, which was my sixth in 4 months.

There are of course things that some might consider downsides due to it being such small place. There is no wine list, which is fine because I'd prefer to bring my own and pay corkage. The sake selection is limited for the sake drinkers (which I am not). The fish selection is not as varied as a larger place, but again, I don't mind because they have everything I like. I would like to see them use a higher grades of soy sauce and wasabi.

That said, again, the prices are ridiculously low, the food is good, and Scott is a wonderful man. I wouldn't want to see any of those things change.

No website

Restaurant Week 2008 Wrap-Up

2008-10-14T17:23:00.003-05:00

Bottom line is, I failed on this one by not doing it sooner. In fact, we're back-logged in general. Anyway, we went to Masa on Thursday and D'Amico Cucina on Friday. Both were fantastic. Here's what I can remember:

Masa: Food and service were superb. Portion sizes were surprisingly generous. Drinks were the best around - fresh margaritas and mojitos. At a later visit, the bartender taught us the secrets of making a good mojito.

D'Amico Cucina: Food was good, service was absolutely stellar.

Restaurant Week 2009 is only a few months away. We're going to try to keep this up better in general.

Links:

http://www.mspmag.com//

http://www.damico.com/frame.asp?s=visit&ss=cucina&ft=d

http://www.masa-restaurant.com/

Food Memories

2008-06-25T23:09:00.004-05:00

I'll finish up the Restaurant Week 2008 series one of these days. There is something more important to report today.

Krua Thailand has changed owners. I've heard some information from a reputable source about why the switch occurred but don't feel quite right about posting it.

At any rate, I'm even more sad to report that the restaurant has suffered considerably. Half of the menu is gone. The "Special Menu" is completely nonexistent now. Upon realizing that I was no longer going to be able to have the sausage that I once loved as a starter, I just went with spring rolls. The spring rolls came out on a plate that looked like it had been covered with chopped supermarket bag salad. This was not an attractive presentation in the least and even more irritating when these bits of lettuce were sticking to the outside of the rolls.

This brings me to the service. Staff have completely changed over and the servers are completely inept. Granted, they are young, but if you're going to have children be on the front line of the restaurant they should be trained.

For my entree, I decided to go with the Pad Thai. It's not anywhere near as good as it used to be, in fact I've made better Pad Thai at home from scratch.

I spent the rest of my day moping around, saddened by the loss of what was once my favorite restaurant. Many won't understand how I feel, but food is attached to many good memories for me. Krua was a place I took family and friends and never had an unpleasant experience at. For me, there was no better way to start a weekend than with a small group of friends at Krua with too many bottles of wine.

As long as I'm feeling nostalgic, here are some of my other favorite food memories:

Elk and Grahams 10 (not together, of course) remind me of Cue. I've
only been there once, and it was when Lenny Russo was running the place.
The whole meal seemed like a dream it was so perfect.

Any time I drink Monmousseau Vouvray I remember Vincent. Vincent is a
place I'd like to go to more often, and was the first place I experienced
Vouvray, which is now one of my favorite table whites.

Good Mexican food (which is ridiculously hard to find around
here), always reminds me of California. I used to spend a week or
so in the Coachella Valley every winter.

St. Supery Sauvignon Blanc reminds me of sushi dates and parties at
Nami.

Finally, everywhere serves some sort of seared Ahi dish now, but my
favorite is the Black and Bleu at the Dock Cafe in Stillwater. It has been
and will be my standard.

The thing is, all of these places can still be experienced. There is nothing in my price range that will match the food, service, personality, and personalization that Krua offered.

Little Szechuan

2008-05-07T18:49:00.004-05:00

This would be my third trip to this particular establishment. Those previous being recorded by my esteemed collegue JMJ.

There is not much left to be said about the place past those first few words. Even when there are few customers in their well decorated eating area the service is incredibly inept. They clearly have had no training or have no desire to actually serve the customers outside of purveying the food and subsequently the bill. It is difficult to rouse their attention for simple needs through the course of the meal, and they don't even give you a cursory glance to see if it is to your liking.

In fact, the best service we got at the place was from the mexican busboy who brought us water and tea. He was at least friendly. (He even called us "amigo," although that did ruin the chinese restaurant feel...)

At least the waitress spoke english.

Oh well.

As for the food, what they actually had in stock was quite good. (I had ordered three things before one of them was available...) I was served Chairman Mao Pork, which is mostly pigfat with little bits of meat attached. It was like eating some sort of pork jello.

Delicious.

It is unfortunate that such great food comes from a place that has such a poor staff.

Next time this happens we're killing one of the goldfish.

Restaurant Week Part 2: Vincent - A Restaurant (dinner)

2008-03-27T12:18:00.009-05:00

DISCLAIMER: Since I am writing this a few weeks after, my memory of each meal's ingredients may not be perfect.

Part 1

Wednesday brought us back to Vincent - A Restaurant for dinner. Seating was seamless, as it was for past visits. For those of you who have not been and plan on going, be aware that Vincent is one of those rare restaurants in existence that will offer a black napkin in place of a white one if it will blends better with your clothing and doesn't leave other-colored lint. It's a slightly pretentious, slightly amusing touch that often confuses people. At any rate, our server was professional and chatty, which was nice since we had to wait a few moments for the rest of our party to arrive.

We had a 2006 Monmousseau Vouvray, one of our house favorites. For some reason it tasted better than any bottle I've ever had in a store. Perhaps it was just affected by our mood. Our server took care to keep it in an ice bucket while we waited for our party to arrive.

After the rest of our group arrived, bread arrived swiftly, along with our first course. The choices were between the Ezilda soup, or Le Grande Salad. Most in our party had the wonderful signature soup, one of our party chose the salad, and while he commented that it was one of the better salads he had ever had, he also remembered that one doesn't make friends with salad.

The second course was a choice between seared sea scallops with leeks and fingerling potatoes with an orange sauce or beef tenderloin medallions with sun-dried tomatoes, chickpea fries, and a tarragon sauce. The scallops set a standard for many of us, that is, one of our party stated that the meal had "ruined scallops" for him since any scallop thereafter would be inferior. I was also impressed with the dish as a whole, the leeks and orange sauce contrasted nicely, and the thinly sliced fingerling potatoes were a delicate balance of tenderness.

Those who had the beef course enjoyed their meals as well, however one of our party was unfortunately plagued by a tough section. They seemed very impressed by the chickpea fries also.

The third course was a choice between a cheese plate or Vincent's signature dessert, again the vanilla-bean ice cream, chocolate sauce, and Madeleine cookies. We all opted for the dessert. The man helping serve the dessert course described the dessert in the exact phrase that I would use: "simple, but wonderful."

Service throughout most of the meal was perfect, but unfortunately faltered at the end. One of our party requested coffee with dessert, and it was brought after dessert. Our server seemed a bit preoccupied with another table that had came in after us and it was difficult to get her attention for the check. Other than that hiccup, everything from the valet and coat-check at the beginning to the coat-check and valet at the end worked quite nicely. Vincent - A Restaurant is a place I wish I could go to more often.

Websites:

http://vincentarestaurant.com/index.php

http://www.mspmag.com//

The Machine Shed

2008-03-19T15:31:00.002-05:00

Just when I thought that I'd had my fill of farm-themed family restaurants, The Machine Shed came to prove me wrong again. Filled to the brim with effigies of cows, pigs, and other foodstuffs, walls lined with toy tractors (for sale at a reasonable price) and other tourist crap, The Machine Shed does not fail to be a corny slice of Americana.

Fortunately, it also does not fail to be delicious.

The meal offered to me was a barbecue beef sandwich with swiss cheese and chips on the side, served with fried mushrooms as an appetizer.

The fried mushrooms were by far the best I have ever eaten in my life. They were not the cute little button mushrooms of your grandpa's restaurant, no sir. These were some form of much larger mushroom (a little bigger than a silver dollar around) with a flakey, greasy, wonderful breading. They oozed a little when you bit into them. They came with a tangy orange sauce that I did not use, but imagined to be good as well.

The sandwhich was alright. It was on their "homemade" freshly baked bread, but the actual barbecue beef could have come out of a make-at-home microwavable tub. The chips weren't anything special either. They weren't bad, they just didn't "wow" me. Although really, after the mushrooms I don't think they could have.

The service wasn't great either. It was slow, and the waitress seemed to have better things to do. What was most offensive, however, was that when I requested a coke the waitress raised no complaint, but when she turned to leave she muttered, "Pepsi, right?" She was already walking away without seeing if I actually confirmed this to be my drink of choice. First, it was rude of her to ask and not actually wait for a response, second, I would have rather had tea than pepsi, if they didn't have cokes. This upset me.

I imagine, were I to go back to this fairly priced family eatery, I will not have that trouble again, however.

Restaurant Week Part 1: Saffron Restaurant & Lounge, Vincent - A Restaurant (lunch), and La Belle Vie

2008-03-16T16:35:00.003-05:00

DISCLAIMER: Since I am writing this a few weeks after, my memory of each meal's ingredients may not be perfect.

Mpls. St. Paul Magazine had their Best of the Best Restaurant Week the last week of February this year. None of my friends or I really knew what it was, but upon further reading it seemed like a good idea.

Many of the best restaurants in the area offer tasting menus for the week. Dinners are three courses and USD 30. This gives people like myself an opportunity to sample some of the best food the area has to offer without spending the usual amount it would cost to eat at such places. Lunches are also available at some restaurants.

I made reservations for four people every evening at six restaurants. As the week neared, restaurants posted their menus. Our Sunday spot, Crave, was canceled because their menu did not look particularly compelling.

The response from people I invited to participate in Restaurant Week was much greater than expected and reservations had to be quickly altered to accommodate larger parties. Reservations had initially been made using OpenTable, but modifying reservations required phone calls. La Belle Vie was the only restaurant that did not use OpenTable for the week.

Saffron Restaurant & Lounge kicked off our week. Located in downtown Minneapolis, the space is casually decorated and inviting. The moderately dim restaurant encourages relaxed conversation. Our server explained the menu well and sold us on starting with a couple of mezze dishes. Mezze at Saffron are tapas style small servings. We went with what our server said was their signature mezze, an Artichoke Tagine which was flavorful, tender, and a nice teaser. We also ordered the lamb brain, which came out more battered and fried than any of us had expected, on top of a tomato confit. The lamb brain was not nearly the adventure we were expecting, as the dominant flavor was the breading.

The first course of our meal garnered mixed responses. While it was a nice soup, I thought there was simply too much broth and not enough substance. One of our party thought the broth was just too sweet, while the other two members of our party loved it. This may be because they had decided to go with the USD 12 wine pairing for the evening. I had sips as each course came out and the pairings were absolutely perfect for each course. The soup, for those who care to know was called the "Jerusalem Artichoke" soup. It came plated in a hugely over-sized bowl, with a sweet, creamy broth under a small centerpiece of smoked salmon and wisps of fried onion. I felt that if there had been more salmon and onion it would have balanced out the sweet broth better.

The second course was easily the highlight of the night. A perfectly seasoned and cooked duck breast over a bed of saffron couscous with apricots and pistachios. Every bite of that dish was mesmerizing. It was paired with a lovely Pinot Noir that I can still recall, the nose had a hint of ripe strawberry, the body started with strawberry, moved to darker fruits, and finished with a slight hint of mushroom-like earthiness.

The final course was a coconut and almond cake with blood orange and hibiscus sorbet. The cake was fine, but nothing special, and too dense for one of our party's taste. The sorbet was an experience in of itself, sweet, tangy, and delicious.

Overall, I thought it was a good experience, but going back next year would depend on the menu. Service was a touch on the slow side, but attentive enough for a relaxed meal. What was notable was the fact that the restaurant was about a third full. Granted, it's a new restaurant and it was a Monday, but I was still surprised.

Tuesday brought me to Vincent - A Restaurant for lunch with co-workers. Vincent was offering a simple two course lunch menu for USD 10. Choices were a salad, croque monsieur with Chef Vincent's signature Ezilda soup (named after his grandmother, I think), or what I chose, which was a grilled chicken breast on top of a pancetta and pea risotto. All choices came with his signature dessert as the second course, vanilla bean ice cream with chocolate sauce and Madeleine cookies. Everyone seemed quite pleased with their meals.

The lunch was definitely worth the cold walk, and Vincent being on the corner of Nicollet Mall and 11th Street in Minneapolis gave a fine view of the city, bright in the winter sun. Service was perfect for lunch, our server explained the menu artfully, if not a bit theatrically. I told him we were in a bit of a time crunch, as we were, and he and his team accommodated with such efficiency that we were able to relax a bit after our meal before heading back to the parking ramp. Another thing to note is their two-course lunch tasting menu is usually USD 12.50, making this an excellent place for lunch any day of the week, provided you don't mind also paying for parking. This day they seemed to be doing a brisk lunch business. If I worked downtown, I'd be there for lunch at least weekly.

Tuesday evening was the meal I had most been looking forward to, at La Belle Vie. La Belle Vie moved to Minneapolis fairly recently, having been in Stillwater for a few years. The Minneapolis location is simply stunning. Service was flawless from start to finish, the initial call checked through everything a restaurant should know before someone dines with them. I was a bit put-off by the fact they weren't allowing OpenTable, but it turned out not to be a hassle making reservations at all. A team of valets attended to our vehicle and everyone we met had a warm smile on their face. The lounge was ornately appointed, a mixture of near-baroque with modern seating and a reasonably sized bar. I was surprised at how young our order-taking server looked, however she took perfect care of us and explained the menu with skill.

The scene was simply casual, beautiful, and sexy. The lighting was warm, perfect, and the space encouraged light chatter. The food was perfect, however the portions were a bit undersized - more on that later. We started with some foie gras and grilled bread. The foie gras itself had a lovely flavor to it, and was complimented by a sweet and tangy orange marmalade.

After the foie gras was an amuse-bouche of a simple, delicious cheese pastry puff. One of my companions commented that it tasted like the best Cheez-It ever. The first course was a piece of poached turbot with tarragon on top of a small bed of greens, topped with lobster and trout roe. The fish itself was perfect, mild, with a lovely texture. The roe added a fine amount of flavor and salt. The second course was a fantastic Taleggio stuffed Agnolotti, plated with beets and a hazelnut emulsion. The highlight of the plate though was a line of fifteen year old balsamic vinegar. I can't quite describe what it tasted like, other than perfection.

The third and final course for the night was a medallion of grilled beef tendorloin on a celeryroot fondue, with beech mushrooms and a crispy veal sweetbread. Everything about it was perfect. No one in our party had ever had sweetbreads before, and it was an experience I'd gladly repeat. The server who brought each course explained each dish with great passion and enthusiasm that was at the same time amusing while piquing interest in each plate.

I was disappointed in La Belle Vie's treatment of restaurant week. While every plate was perfectly executed and wonderful, they had simply taken their five course restaurant menu and chopped two courses off. Every other restaurant we went to that week had well thought out menus and the meals were reasonably satisfying in size. I am not one that equates quality with portion size, but leaving La Belle Vie, I was not only not full, but still hungry. Going back next year will depend on the menu, and with the knowledge that extra courses may need to be tacked on. All of that said, the atmosphere and the unparalleled service will probably convince me to go back next year.

Websites:

http://www.mspmag.com//

http://www.saffronmpls.com/

http://www.vincentarestaurant.com/

http://www.labellevie.us/

Vincent, a Restaurant

2008-03-13T14:53:00.004-05:00

What, you mean I have to dress up to go to this place? It is bad enough that they even require me to wear clothing at all, much less dress clothes! I mean, "I" am paying "them" for services, not the other way around.

I'm never going back here.

Is that chocolate?

All is forgiven.

Thoughts I have had at Vincent.

The restaurant was quiet and tastefully appointed, the staff was professional while at the same time being warm and pleasant. The food was very good, if'n you don't mind the portions being very small. I left the restaurant feeling pleasantly fed, but I was also tempted to visit a nearby Famous Dave's afterwards so that I would feel genuinely full. I hear this is how rich people eat "all the time." I wonder why so many of them are fat. The only reason I did not go to the aforesaid barbecue joint of note is that I ate about three loaves of bread through the course of the meal.

This brings me to my next comment. The meal took an incredibly long time, and this fact allowed me to consume that much of the free bread. There were long pauses of service in between each course, which gave me plenty of time to do things I am not usually accustomed to doing when eating a meal. Things like speaking and making eye contact. It was unnerving. Again, I have been informed that this is what rich people often do, but for me, it was boring. Perhaps if the meal was going to be the one source of entertainment for the night it would be preferable, but I for one would have rather been served a bit more briskly.

Anyway, perhaps the greatest part of the meal for me was dessert, which was two scoops of vanilla ice cream topped with molten chocolate with little puffy cookies on the side. What made this memorable to me was that a well-dressed gentleman came around the table and poured the chocolate from a little pot to your liking. The ice cream was served in what was basically a coffee cup, so I quipped, "Just top it off, I'll find the ice cream later." To my surprise, he did, or would have if I hadn't stopped him. Either way the chocolate was level and the ice cream was nowhere to be found without some excavation on my part.

This place is awesome.

Bigi Est! Est!! Est!!! Di Montefiascone Secco

2008-03-10T12:37:00.010-05:00

This is a wine that holds a special place in my heart. In the middle of Umbria in the heart of Italy lies a little town called Orvieto. Orvieto has many stories of great and miraculous things that have happened in it. St. Thomas Aquinas preached many of his sermons in its Duomo, A Eucharistic miracle even took place here. Another one of its notable characteristics is its wine. This region and this town are known wide and far for having (arguably) the best white wine in the world. So upon my trip to Italy last year, and a brief day stop in Orvieto, I purchased one of the most famous and longest lived wines of the Umbrian region. Truly, it was a magnificent wine, and since drinking that bottle with some friends in Florence, I have been dying to try some again.

I had that pleasure just a few days ago. A friend had just returned from Italy, and she brought some Est! Est!! Est!!! with her.

Est! Est!! Est!!! has a wonderful story behind it. This particular version is courtesy of The Wine Buyer.

Around 1100 A.D., Bishop Fugger was traveling from Germany to Rome for the coronation of Henry V. The Bishop sent his quartermaster ahead to scout out inns that had good food and wine. He would write “Est!” (Latin for "This is it!") on the walls of the best inns. He was so impressed with Montefiascone that he wrote Est!Est!!Est!!! on the wall of an inn there. Needless to say, the Bishop agreed and never made it to the coronation. He spent the rest of his life in Montefiascone. Local inhabitants, on the anniversary of the Bishop's death, pour a cask of Est! Est!! Est!!! on his grave in celebration of the notoriety he brought to their wine.

The company, Bigi, is based in Orvieto, but their vines for this particular wine are from Montefiascone. Est! Est!! Est!!! Secco is a Malvasia Trebbiano varietal mix with perfect balance. The color is reminiscent of a honeyed wine, something one would expect of a sweet desert wine, but a sugary wine this is not. The nose is a mix of ripe berries and spring flowers, with overarching notes of jam and oak.

The body is something on which to linger. Expressive grapes mixed with medium amounts of oak make for a truly unique experience. The nose does not belie the body, the jam and flowery notes make themselves present toward the back of the tongue. Another interesting feature is that the wine has a slight bubbliness about it, biting slightly but very pleasantly. A carbonated wine this is not, rather the mixture of flavors coming together create this wonderful effect from a still wine. The wine finishes subtly, quickly, and rather than a disappointment at its departure, it leaves one with a desire for more. A desire in my case, that has lasted over a year.

In all, I am in love with this wine, and at 7.99 a bottle, I challenge you to find a better white wine for under $100.

I leave you with an image I took while visiting Orvieto in January 2007.Ah Italia, que bella.

Brasa Premium Rotisserie

2008-03-05T21:49:00.004-06:00

Anyone who spends time in the Twin Cities knows that Northeast Minneapolis just isn't generally the nicest of places. This is life. Gunslinger would like to tell you it is a perfectly fine place to drop one's pants wherever one wants to, however this is not true.

That said, I have a few friends who live in the area so I end up spending time there whether I really want to or not. I've passed by Brasa many times, one of my usual dining companions and I have spoken of going there a few times, it just never happened.

I am glad we went and will be making future trips back. Brasa has a ridiculously inadequate parking lot, but there is plenty of nearby street parking available. The outside is reminiscent of the things it once was (reportedly a gas station/biker bar) by shape, but that is where the similarities end. The inside will remind one of Chipotle - bright, minimal, yet comfortable enough for a casual meal.

The menu is quite simple. One can order various quantities of locally, sustainably raised chicken or pork. There are various sides, and there are some simple combination options. Since this was our first visit, the three of us had a whole chicken and a few sides.

It was far too much food for us, but we tried to eat it all because it was lovely. The chicken was perfectly cooked, the right balance of moisture, very little fat, and crispy skin. The side of the day was a barley rice with vegetables and curry. We were given a sample of it and immediately decided to get more. We also had cheese grits, crispy yuca, and their creamed corn bread. I can't express enough how simply and perfectly prepared everything was. Our meals were washed down with fresh squeezed lemonade. For those who desire proper drinks, Brasa has a very carefully selected wine and beer selection.

The prices were more than fair given the goodness and quantities. We had enough to comfortably feed 5 people for less than USD 50, even after a generous tip to our perfect server.

It is also important to note that Brasa is able to offer this fantastic fare at good prices while making sure that the food is all-natural/organic, fair, and sustainable.

The restaurant itself was quite busy, which is good to see because we plan on going to Brasa relatively regularly.

Website: http://brasa.us/

India Palace

2008-03-04T21:11:00.002-06:00

Having just obtained scriptures for the Bodhisattva, we were quite famished, and although I had transcended the need for the pleasures of food I thought a treat may have been in order. Seeing an Indian food restaurant nearby, my companion lowered us down upon his mystic cloud that we might dine. "India Palace!" My excitable companion exclaimed, "Truly a place for the likes of us!"

This place was neither a palace nor India. These are two incongruities that made me wonder if we'd been had. There was a light facade of Indianess cluttering the walls. Decorative wood panels covered the windows and various paintings describing what I can only imagine as traditional Indian pastimes and poses covered otherwise unimaginative walls. The architecture, if stripped bare of its decoration would suggest the site was a Perkins reincarnated as an ethnic food restaurant. This seam in the appearance would cause an uncomfortable incongruity in people who notice and care about that sort of thing.

I didn't.

The server had a certain ineptitude that suggested he achieved his position through family or ethnicity rather than any skill or desire to be a waiter. For example, when my companion asked what the waiter would recommend the waiter said, "Take all the time you need." He then departed promptly. Also, several times he attempted to place dishes on the table without removing used plates. This was problematic, as the table was not large enough to accommodate both.

The food was good. All of it was very mildly spiced, but what it lacked in robust flavor it made up for in complexity and delightful subtlety. The appetizers were all fried, featuring potatoes, peas, cheese, and breaded meat. All were very good. The main dishes were slightly more complex, although my companion's looked like, in his words, "Goose shit." (It was meat in a stewed spinach, I could not disagree with his assessment.)

One disappointment with the flavor is that although we had asked for "Hot" level spiciness, barely any heat presented itself. I guess they figured we were foolish Minnesotans who don't know how to handle themselves.

Nothing was spectacular, but it was good and presumably authentic. I'm not sure if I would bother again.

My companion did have one question which still haunts me-

"Why do they serve beef?"

Harry Singh's Original Caribbean Restaurant

2008-02-27T17:47:00.006-06:00

The Twin Cities area is filled with grossly under-appreciated, truly authentic ethnic restaurants serving up perfect food, albeit in run-down, dingy looking spaces. Harry Singh's Original Caribbean Restaurant is another one.

I've been to Harry Singh's twice, and both times have spent some time afterwards in pain. This is a good thing.

As stated, the space is small and really not very nice looking. There is not a double door where there should be one, so every time the door is opened cold winter air rushes in and freezes all the patrons who are otherwise sweating due to the heat of the food. The wall on one side is a large mural of Minneapolis which then flows into some sort of country scene. The other wall has two smaller murals with pictures, newspaper articles, and well-deserved awards beside. The tables are glass topped with menus placed beneath the glass. The chairs look like they might have came from the overflow seating of a church.

The food and the feel make it all worth it. Robyn makes sure everyone has plenty of water and is friendly, making everyone feel at home. Harry comes out on occasion and is very gracious and appreciative of all customers. He also gently pokes fun at people who challenge how spicy he can make a meal.

Yes, the food, the main reason why I will keep going back to Harry Singh's. The food inspires masochism to an unparalleled level. Food can be ordered to whatever spice level a person wants, except the jerk dishes, which simply cannot come mild. Follow this guideline: order your food average. Harry makes and bottles a homemade sauce with which you can add spice if desired.

The menu is intimidating until Robyn explains the menu items and/or you look at the large sign in front of the kitchen window explaining what "Roti" is. I'm not going to explain it, other than it is delicious and should be the first thing you try when you go there. Most people will be able to share one and leave moderately full. I finish them in one sitting because they are delicious. There are a few homemade drinks which are all unique to the city and wonderful in their own ways.

Harry also makes some rice dishes which are incredibly good and very colorful, with various protein options. Taye Povs ordered one of these and requested it be made as spicy hot as possible. Robyn looked at me, and asked "really?" I affirmed Taye's request and chuckled as I ordered an average spice Roti with a bottle of hot sauce.

Taye challenged Harry, and Harry kicked Taye around the block for the next few days. I took one bite of Taye's meal and did not feel good until later the next afternoon. This is where the masochism comes in though. Harry's meals are not just straight heat, one can still taste the wonderful flavors, so one keeps going.

This is the part where I implore you to support genuine food made by people who really want to deliver a proper ethnic meal. So, go to Harry Singh's.

Website: http://www.harrysinghs.com/

Tum Rup Thai

2008-02-27T17:19:00.006-06:00

This is not a spot I would have ordinarily chosen, as I do not like Uptown. By the way, this restaurant is in Uptown. At any rate most places I have been to in Uptown have been overhyped, overpriced, overrated, haughty, or some combination of the preceding.

We were drawn there by a gift certificate given to me by my generous employees. I always like trying new Thai restaurants, so even though it was in Uptown we gave it a shot.

The evening did not start well. We had reservations, and the completely vacant and inept host told us it would be just a short wait. I wasn't expecting a wait at all since I had reservations. If this was a small, family owned restaurant I would not have been shocked or minded at all. However, this is run by the same people who run the Sawatdee restaurants and was supposed to be their more "upscale" location, so I did mind.

The restaurant was packed with people. The space was nothing to look at, simply a typical dimly lit semi-modern room in too narrow a suite. There was not anything near an adequate waiting area as we continued to have to shuffle about to make room for servers and other staff walking around doing seemingly nothing. The bar looked like something they tacked on when the designer remembered it was Uptown and people would expect a bar area.

The host never bothered to update us on exactly how long it was going to be. Fifteen minutes later I lost patience and asked him what the heck was going on and informed him that given we had reservations this was completely unacceptable. He looked a bit frightened and mumbled something. About ten minutes later he mumbled something again and started walking towards a table that looked like it could accommodate our group, so we followed.

I honestly don't remember much about the food except that it was fairly good and reasonably priced but underwhelming. The highlight of the menu was the red curry that one member of our party ordered. It was wonderful, but not authentic enough to redeem the rest of the over-sauced, Americanized Thai food trying to pass itself off as authentic.

Bad service was simply the theme of the evening. Our server, while not quite as inept as the host, did not know what wine was available. After ordering a bottle, he came back a long time later to inform us they were out. We made a second choice which he claimed would be just as good. It was not. It was a blend with a passable body, but the finish tasted like inferior Chenin Blanc. He did not even open the bottle in the proper fashion, nor did he ever deliver the tea that another member of the party ordered. If you want to know what this wine was so you can avoid it, it was the Folie à DeuxMénage à Trois White Blend. It should be noted however that I was the only person in the party who strongly disliked it, everyone else thought it was good or ok. I couldn't bring myself to finish one glass.

There's nothing wrong with Americanized Thai food, if that's what you're looking for, sometimes I would rather have it than the real thing. There is something wrong with poor service from start to finish. The one nice thing is that the restaurant did not fit the typical Uptown mold that I stated above. It was only over-self-hyped.

Website: http://www.tumrupthai.com/

Grumpy Steve's Coffee

2008-02-05T12:02:00.000-06:00

This is a small coffee shop next to the Wabasha Street Caves, and I only noticed the shop because of this fact. When I was driving by, I said to myself, "What is that little store next to that huge pile of masonry set into the cliffside?"

The name amused me, so I decided to go in. I glared at this "Grumpy Steve" with is whitened beard and thought to myself, "I had better be satisfied or I will write such an awful review of his establishment no man shall set foot in it again!" I then set my teeth and prepared to strike.

This man, grumpy by title only, warmed my heart with a belgian waffle. Mmmm mmm good.

The coffee and other snacks were delectible as well, and if not for the fact that I had to go to work, I may have tried the microbrew beer (not sure if it is his or some other's) or the liqours his establishment also offered.

The coffee hut was pretty standard as far as decor went, except that a large portion of it was taken up by, for lack of a better word, tourist crap. Minnesota books, coffee paraphenalia, and crappy jewelry took up the almost all the wall space.

Or at least, I wish it did.

What really took up nearly all of the available space (leaving only marginal room for that other crap) were "Mystic Trolls" which were ugly little dolls which leered at you with their dark eyes. I was alarmed, as trolls are the minions of the Frost Giants and would surely reveal my location if I stayed.

Because of this I was forced to down my coffee and waffle a little more hurriedly than I would have liked, and I will never return to this establishment, although you, gentle reader, are probably safe to do so. (If'n you don't mind having congress with trolls.)

Yep, nothing says "Time To Drink Coffee" like this little SOB.

Shuang Cheng

2008-02-03T21:10:00.000-06:00

It was like a crappy diner, only Chinese food. You know what I mean, ugly plaster walls and uninspired decoration, generic chairs and paper placemats that you can buy in bulk from a generic restaurant supply store.

That said, I can still taste the ginger sauced dungeness crab I ate the other night. The fried rice dish was excellent as well, but that crab may have been one of, if not the, greatest things I have ever eaten. The dragon who accompanied me to dinner explained, in his language as beautiful as it is incomprehensible to human ears, that Shuang Cheng was known for seafood dishes and I very much believe it.

The menu offered a variety of dishes, but for the most part it was standard Chinese restaurant fair. It did offer a better meat selection than some (mainly in that it had real duck in the dishes if you wanted it), and had a much larger seafood menu than many Chinese places. Which makes sense if you read the paragraph above this one.

Service was surprisingly prompt (if a little rushed) considering that the place was packed to the brim with people. Nothing really good or bad to say about it. It was nice that they offered free tea along with the water.

Ultimately, Shuang Cheng adds another unexpected yet excellent Asian food-hole to the big list of such things to be found in the area.

Little Venetian

2008-01-02T18:45:00.000-06:00

Everything in existence has an equal opposite. Hot and cold, earth and air, matter and antimatter, yin and yang, and so on. Often these two things can be found very close to one another, bound by their natures as they are.

This is the case with the Little Venetian restaurant, as it is in the same strip mall as the Taste of Scandinavia, which I have found lacking. The Little Venetian restaurant makes up for the failures of the Taste of Scandinavia. This strip mall will be spared the flames when The Time is upon us.

When I came to the strip mall I was not impressed. Generic store A, generic store B, generic liquor store, and so on. It looked like a strip mall. Pane glass and nondescript white-grey wall. You can imagine my surprise when my view of all that strip mall glory is suddenly impeded by a small garden. It was green and warm and happy to see me, and in return I was warmed and happy to see it (if not greened, whatever that would even mean). I followed the small pathway through the trees up to the door and entered the establishment, where my swarthy companion awaited my arrival.

The interior of the establishment was a warm light orange-red sort of color, and decorated with family pictures and Italianish artworks. Nothing stood out but nothing was lost for clutter, either. Overall the atmosphere was comforting and it felt like someones home as much as it felt like an eating-hole.

The girl at the counter was pleasant, and had all of her fingers, which pleased me as I had been previously informed that this was not always the case considering the history of the establishment. Suffice it to say that the regular sized Venetian is closed now and the Italians are a wonderful and diverse addition to the rich tapestry that is America.

Anyway, they had all of the daily specials displayed on plates so that you could see exactly what you would be ordering, and I saw a lamb flank. Flanks being the best way to serve meat, that is what I ordered.

It was everything I could have hoped for and more. It had gravy that was delicious. It had carrots that were delicious. It has potatoes that were delicious. It was everything I had not to grab the bone of the meat and gnaw on it for every last ounce of flavor (and the marrow).

My companion told me, as he stroked his thick mustache, that he enjoyed this establishment because it didn't focus on the cooking tradition of just one region of Italy, like most places, but instead offered traditional dishes inspired by both the Northern and Southern regions. This meant absolutely nothing to me, so I mostly tuned him out and wondered why he had ordered French onion soup.

I'm sure it was delicious too. I'm not fond of onions or the French.

Overall the Little Venetian greets its customers with a casual environment, a good combination of self-service and being waited upon, and amazing food. I will definitely return to this unexpected locale.

Luna Rossa Wine Bar

2008-01-01T22:22:00.000-06:00

Stillwater, Minnesota is and has been home to some of the best restaurants in Minnesota. It has a lovely riverside setting and a historic downtown area. Luna Rossa Wine Bar is one of the newest entries into a highly competitive and highly taxed downtown that seems able to accommodate all types of fare.

First let me say this really wasn't a wine bar, unless you consider a wine bar to be a place with a safe, uninspired, and limited wine selection. That said, the wines they do have are all decent wines and prices asked are on the high end of fair.

The space was really trying to be something nice and succeeded for the most part. The areas closer to the street were nice and open, there were some cozy booths also. Each table has plenty of space, and the owners had the foresight to have an extra chair at the end of each booth. There is a half-open kitchen and a small bar area also.

We just went there for lunch, and we will have another review after going there a few times. The lunch special was a pasta bar which both my friend and I opted for. We started with Calamari though, and I can honestly tell you it was the second best Calamari I have had in Minnesota besides Osteria I Nonni. The pasta was fine, as expected since we were choosing our own ingredients. Ingredients used seemed of good quality, and the pasta was a nice al dente.

Service was sub-par, especially given adequate staffing and a small mid-afternoon clientele. We sat around for quite a while before our order was taken. Food came with good timing, and then we waited a while for our check. Our server seemed a bit grumpy (it's not our problem that you're bored working the day shift). Pricing was fair for what we had.

The owners also have restaurants in Champlin and Maple Grove along with something else in Stillwater (I think it was a Gelato bar or something). I hear the Champlin restaurant is quite good. I'll make a few trips back to this one for dinner and get a better feel for the menu.

Website: http://www.lunarossawinebar.com/

Alta Vista Premium Malbec (2005)

2008-01-01T17:41:00.000-06:00

This was another interesting Malbec, although I'm not sure if I'd ever purchase this one for myself. Most Malbecs are better consumed after a good 30 minutes or so of breathing. This one not so much.

The nose, prior to aeration was simple with a bit of cedar. The body was wonderfully lush with dark fruits and just a hint of vanilla-like cedar. The finish was long, mild, with a somewhat cooling sensation.

After aeration the nose yielded the dark fruits with the cedar. The body unfortunately mellowed out to a point of being uninteresting. The finish also became simply unimpressive.

No website.

Finca La Escondida Reserva Cabernet Sauvignon (2005)

2008-01-01T17:32:00.000-06:00

For those who don't like the traditional big, bold, high cedar Cabernet Sauvignon flavor, this is a good option.

The nose of this one mainly yielded dark fruits, with just a whiff of cedar. The body was light, with plums, blackberries, and currants. The finish was short and mild.

No website.

Domaine Maltoff Bourgognes Coulanges-La-Vineuse (2000)

2008-01-01T17:27:00.000-06:00

This was a pleasant Pinot Noir.

The nose was a bit earthy, with whiffs of mushrooms. The body was a bit generic, but pleasantly so with reminders of the nose. Low tannins, and low acid. The finish was long and mild.

No website.

San Martino Prosecco Frizzante (NV)

2007-12-26T14:41:00.000-06:00

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.

Mumm Napa Cuvee M (NV)

2007-12-26T14:35:00.000-06:00

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

Bridgeview Blue Moon Chardonnay (2001)

2007-12-20T00:14:00.000-06:00

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!

Bolla Pinot Grigio (2005)

2007-12-14T23:46:00.000-06:00

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

Columbia Winery Gewurztraminer (2001)

2007-12-14T20:28:00.000-06:00

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

Black Mountain Pinot Noir (2006)

2007-12-14T20:24:00.000-06:00

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.

Black Mountain Malbec (2006)

2007-12-14T20:18:00.000-06:00

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!

Martellozzo Veneto Prosecco (NV)

2007-12-14T20:07:00.000-06:00

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.

Charles Shaw Chardonnay (2006)

2007-12-14T20:00:00.000-06:00

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.

Monasteriolo Cava Brut Rose (NV)

2007-12-14T19:51:00.000-06:00

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.

Louis Tete Beaujolais-Villages (2005)

2007-12-14T19:39:00.000-06:00

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/

Villadoria Piemonte Brachetto (2005)

2007-12-10T22:18:00.000-06:00

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!

Fabulous Fern's Bar & Grill

2007-12-04T22:39:00.000-06:00

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

R.L. Buller Victoria Fine Muscat (NV)

2007-12-02T17:14:00.000-06:00

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

Casa La Joya Reserve Sauvignon Blanc (2006)

2007-12-02T17:02:00.000-06:00

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.

Outback Steakhouse

2007-11-28T23:22:00.000-06:00

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!

Sushi Tango

2007-11-25T15:34:00.001-06:00

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.

Krua Thailand, Chateau Ste. Michelle Indian Wells Riesling (2005), Hartford Zinfandel (2005), and Fritz Windisch Huxelrebe Beerenauslese (2003)

2007-11-18T12:12:00.000-06:00

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/

Little Szechuan (2nd visit)

2007-11-16T00:09:00.000-06:00

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.

Value Wines

2007-11-15T13:23:00.001-06:00

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/

Taste of Scandinavia Bakery and Cafe

2007-11-14T18:50:00.001-06:00

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/

Woop Woop Shiraz (2006)

2007-11-07T00:02:00.000-06:00

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/ .

Brine's Bar and Grill

2007-11-05T20:50:00.000-06:00

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

This Bit of Gum I Found In My Pocket

2007-11-04T16:03:00.000-06:00

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

Gasthof Zur Gemutlichkeit

2007-10-31T18:47:00.000-05:00

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!"

Masbon Vouvray (2005)

2007-10-28T15:33:00.000-05:00

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.

St. Supery Moscato (2005)

2007-10-28T15:11:00.000-05:00

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

St. Supery Napa Valley Sauvignon Blanc (2006)

2007-10-17T12:27:00.000-05:00

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 .

El Burrito Mercado

2007-10-15T00:20:00.000-05:00

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

Crescent Moon Bakery

2007-10-13T16:13:00.000-05:00

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.

Torre Oria, Reserva 1999

2007-10-09T21:44:00.001-05:00

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.

Izzy's Ice Cream

2007-10-08T22:18:00.000-05:00

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.

Little Szechuan

2007-10-08T12:12:00.000-05:00

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/

Nachtgold

2007-10-08T00:22:00.001-05:00

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.