Lunch time during "Blizzard crisis 2010!"
Met us with Ham and Clio for our quarterly check in.
I have heard a lot of things about Cafe Nell, all in all, they were good things.
I had the turkey burger which came in tasting delicious, and was washed down with a tummy warming spiked mexican hot chocolate.
coming out, however, was a different story.
10 hours later I am enjoying a walk in the brisk air with my boyfriend when i start to feel a gurgle in my belly.
the walk turned into a quick march, and then a light panicked jog back to his apartment. i rip my jeans off, not bothering to unbutton or unzip anything, and proceed to reenact a scene from "dumb and dumber" with gratuitous honor.
Friday, November 26, 2010
Monday, September 27, 2010
Meriwether's
Y'know how embarrassed you feel for yourself when you stumble upon your 7th grade diary?
it's the same feeling when you forget about your half-assed food blog, after a year.
Meriwether's is spectacular, and fresh. albeit uninspiring.
Sometimes we do not need to be awed by innovative technology, or weird gastronomic pairings.
Maybe an heirloom tomato should just be an heirloom tomato.
It was, at Meriwether's. It is about the farm. It is about the fresh ingredients. Meriwether's is so confident about the food they produce that there is no need for razzle dazzle. That is why they are so good, and that is why i cannot complain when a "panzanella caprese salad" is just a caprese salad on top of a little house made bread.
Meriwether's reminded me that life does not need to be complicated to enjoy.
Let fresh farm-to-table ingredients speak for themselves!
it's the same feeling when you forget about your half-assed food blog, after a year.
Meriwether's is spectacular, and fresh. albeit uninspiring.
Sometimes we do not need to be awed by innovative technology, or weird gastronomic pairings.
Maybe an heirloom tomato should just be an heirloom tomato.
It was, at Meriwether's. It is about the farm. It is about the fresh ingredients. Meriwether's is so confident about the food they produce that there is no need for razzle dazzle. That is why they are so good, and that is why i cannot complain when a "panzanella caprese salad" is just a caprese salad on top of a little house made bread.
Meriwether's reminded me that life does not need to be complicated to enjoy.
Let fresh farm-to-table ingredients speak for themselves!
Wednesday, September 22, 2010
Frank's Noodle House
whoa its almost been a year!
recap:
I am still holding hands with the boy I held hands with in the last post. appropriately he is a very very talented cook who has a bizarre love for Martin Yan.
I haven't stopped eating. Notably:
A Cena: GET the lobster ravioli
Pok Pok (w/ dad): "it is amazing what a little marketing can do" -Dad
Mee sen (w/ dad): "this is so much better than pok pok" -dad
Red onion (w/ dad): "Every Thai restaurant should have crab fried rice" -dad
Gilt club: burger with foie gras? no. gourmet pork rinds? yes. 30% S.I. Discount? yes. Open til 2:30? yes. Tracy's first love? yes
Yoko's/C-bar: SAKE!!! delicious late-night bar food and pinball
Ping: skewers. over priced. eh. Asian food made by white people
Cassidy's: I love pickled eggs
Gruner: I do not love rabbit liver
Belly: boring food but the cocktails blew my mind
Clyde Common: tripe, never had it outside of pho, now i understand why most people are apprehensive about it. simple/tasty HH. Mr. Z bought me a cookie ":) Good bourbon = good gelato
Wongs King (dinner): Mr Z ordered sweet and sour pork. while i ordered lobster, hong kong style chow mein and a very disappointing pepper-salted squid
But it was FRANKS'S NOODLE HOUSE that compelled me to blog tonight (and avoid folding my laundry). Former proprietor of Beaverton's Du Kuh Bee opened up this little spot on Broadway. A most welcomed addition to the lackluster presence of good food eateries over there. Frank's enthusiasm and cheerfulness was really what sold me. While the snail salad and sauteed octopus were almost painfully similar and unmemorable the noodles were out of this world. The noodles were thick and chewy, only the way noodles can be when they are made by hand. The shreds of cabbage, onions and carrots were nicely coated with chili oil and gave just a sublte spice to the dish. Was it Korean or was it Chinese? I do not know, but my grin was as large as the one of the Noodle guy's on their restaurant sign. I will definitely come back for lunch, and maybe try something different for dinner. Korean short ribs, anyone?
love
recap:
I am still holding hands with the boy I held hands with in the last post. appropriately he is a very very talented cook who has a bizarre love for Martin Yan.
I haven't stopped eating. Notably:
A Cena: GET the lobster ravioli
Pok Pok (w/ dad): "it is amazing what a little marketing can do" -Dad
Mee sen (w/ dad): "this is so much better than pok pok" -dad
Red onion (w/ dad): "Every Thai restaurant should have crab fried rice" -dad
Gilt club: burger with foie gras? no. gourmet pork rinds? yes. 30% S.I. Discount? yes. Open til 2:30? yes. Tracy's first love? yes
Yoko's/C-bar: SAKE!!! delicious late-night bar food and pinball
Ping: skewers. over priced. eh. Asian food made by white people
Cassidy's: I love pickled eggs
Gruner: I do not love rabbit liver
Belly: boring food but the cocktails blew my mind
Clyde Common: tripe, never had it outside of pho, now i understand why most people are apprehensive about it. simple/tasty HH. Mr. Z bought me a cookie ":) Good bourbon = good gelato
Wongs King (dinner): Mr Z ordered sweet and sour pork. while i ordered lobster, hong kong style chow mein and a very disappointing pepper-salted squid
But it was FRANKS'S NOODLE HOUSE that compelled me to blog tonight (and avoid folding my laundry). Former proprietor of Beaverton's Du Kuh Bee opened up this little spot on Broadway. A most welcomed addition to the lackluster presence of good food eateries over there. Frank's enthusiasm and cheerfulness was really what sold me. While the snail salad and sauteed octopus were almost painfully similar and unmemorable the noodles were out of this world. The noodles were thick and chewy, only the way noodles can be when they are made by hand. The shreds of cabbage, onions and carrots were nicely coated with chili oil and gave just a sublte spice to the dish. Was it Korean or was it Chinese? I do not know, but my grin was as large as the one of the Noodle guy's on their restaurant sign. I will definitely come back for lunch, and maybe try something different for dinner. Korean short ribs, anyone?
love
Subscribe to:
Posts (Atom)