To wit, this article compares portion sizes between now and 20 years ago. We really are a super-sized America.

First,, melt butter over medium heat, and add 3-4 cloves of chopped garlic. Stir, and cook for about 3 minutes. Add onion powder, and hot pepper flakes. Next, add some flour, and make a light “roux” out of the mixture.

Next, add milk to the roux and cook to thicken. Add vegetable stock. The thickness, when combined, should not be “thick,” but this isn’t thin, either. Just thicker than heavy cream.

Next we add your favorite cheese. Tonight, I added a stilton blue. Something with some flavor. Stir to melt; still over medium-low heat.

In a separate pot, I boiled the broccoli (three small heads) in salted water for 5-6 minutes. I transferred the broccoli, one ladle of cooking water, and the thickened cheese “sauce” into a blender.

Blend until smooth.

After returning the smooth soup to the pot, check for seasoning (salt and pepper) and heat through. Many times, I add a dash of lemon juice. You could also add small cubed, cooked potatoes to thicken the soup further. I liked this method because it did not use heavy cream.

Yesterday, a friend’s birthday, with a simple meal, and cake.

We start with a vegetable roast: brocolini, peppers, fennel, potato (parboiled), and assorted extras, amid EVOO, salt, pepper, and garlic.

Once it had done roasting, I added fresh lemon juice.

For protein, I served a pork baby-back rib dish:

They had marinated in two soys (sauce, miso), garlic, ginger, and some other secret additions. They were sweet and delicious.

Likely an even better method would have been to brine-soak them for several hours before adding the seasoning/marinade.

Via friends, I had the cake made in the likeness of an iPod via Happy Cakes.

The menu reflected this thinking by listing the origin of many of the ingredients. Let me first start by talking about their food. On special was a “mini crab cake” appetizer.

Unlike many crab cakes which can seem “steamed” rather than fried, these guys were all crispy, and were well liked by the diner. Presentation, well, that could have been improved.

I chose the bison short ribs appetizer, which gained its flavors from the Asian palette: soy, sweetness, and “5 spice” spices permeated the dish. Bison isn’t nearly as fatty as beef; I enjoyed this, but ultimately bison isn’t as rich or moist as beef due to the lower fat content. I would eat this again, however.

The menu at Edible Garden is not huge, but there was something for everyone. That’s until, of course, you’re told that certain things aren’t available. When the wine I wanted “was no longer available because we’re switching out from our winter wines to our spring wines” (note to self: what does that mean?), the waitress was at a loss of words to tell me what wine I might actually pair with the pork chop. She mumbled something, shook her head, and then just fell silent as we both stared at the wine list. More on the Edible Garden’s service, coming up.

We ordered their mahi-mahi entrée and the pork chop entrée (fish pictured below). Mine was good; the chop wasn’t dry; it had good flavorings, and the mashed potatoes were excellent. My wine pairing (of my own choosing) was a Malbec wine, which I later commented, “was made for this dish.” Really. It was that well-paired. Really, the waitstaff should know this.

The fish was less successful. It was “dry,” and while the lentil salad was “good,” the other side (either wheatberries or quinoa) was dry. When you ask “how’s your dish?” and get “dry, dry, dry” at least you’re onto a theme.

We hoped dessert would fix the ills. Their coffee (from Rostov’s in Richmond) was excellent. I am not sure what variety it was, but it was far more complex and palate pleasing than my normal Starbucks. But I snapped a photo of the dessert menu.

I know it’s hard to read, but let’s go over some of these.

We were told that the Apple Cake (which, when we saw it served earlier to a couple, looked divine), was “out.” Some other dessert was “out” too. Now, come on; this menu is for a three-day window, and they’re already out? Out of wine, out of dessert, out of entrées. Who’s planning this?

For a family ordering dessert while we waited for the check, somehow, the apple cake wasn’t out. What was going on?

I opted for the “Chocolate Strawberry Short Cake Torte” (above). It was good, no complaints whatsoever. Yum. My companion ordered the “Coconut Cream Layer Cake,” (below) which again, was “dry, dry, dry.” It was tasty; I had some, but it lacked adequate cream to make it palatable. I am guessing ratios of fat/water need work here; not to mention presentation.

I really appreciate what the Edible Garden is doing: they are providing good quality food in an intimate, country setting, using fresh, locally-procured ingredients. It was fun watching plates “come in” from outside, from their kitchen which is separate from the dining area. The decor was simple but refreshing. And despite the “dry” dishes, the food was tasty. It was not fussy, for sure, and it lacked the sophistication of finer French cuisine, but it was honest and… tasty.

Service, on the other hand, was the killer. The quality of service in a restaurant can make or break your operation. Here, service could take honest food and raise it even higher, creating a really distinctive dining experience. In reviewers speak, it could “add an extra star” to the rating of a restaurant.

For the Edible Garden, it would steal a star away. After being seated by a friendly guy at the door, we had to wait 20 minutes before anyone showed up at the table. No water, no bread; just sitting there, swatting flies with our menus.

When the waitress finally appeared, she quickly just took the drink order. The wine appeared. And then it was “wait, wait, wait.” We arrived in bright sunlight; before we ever got bread, the sun had fully set. Other tables had entire courses brought out, and we hadn’t yet gotten bread.

The wait time here was deplorable. When food arrives, it’s simply “plopped down” on the table with the lightest of a thud, with no announcement of what it was we were being served. Wine glasses were brought with drips of wine all over the glass. One course was served to the wrong diner (two dishes, mixed up).

Their motto may be “celebrating the simple pleasures of food,” but in order to enjoy food, it’s got to be served in a friendly, efficient, and warm manner. Our waitress lacked personality, and she only showed up when she had something to serve.

The wait times weren’t necessarily her fault; other diners who came in too had to wait for long stretches. But other folks there were far more friendly and chatty. Here’s a case in point. After finishing desserts, she returns to ask if we want more coffee. My dining companion says “No, not for me, thanks,” then she walks away. She never once looked at me. And she left the empty dessert plates there. It was another 14 minutes until the bill came, and when it did, it was another 18 until it had been collected.

This was really sad. With minute changes in presentation on the plate, this place could become a real dining destination. But with shoddy service, it will never take-off. I’d only recommend that the owners take a serious look at service and do some training. It could make a huge difference.

So, maybe you’ll fare better. On account of the food, I’d return. It wasn’t perfect, but it had promise. On account of the service, there are plenty of other places where $28 entrées and $10 glasses of wine are served that can also do presentation and good service…

You start by browning some chicken pieces in bacon fat. This dish is about the wine, the bacon, and the deep brown flavors that emerge.

I precooked my mushrooms in the fat after removing the chicken, and added tomato paste. We then added wine, chicken stock, and the bacon pieces back into the pot.

Pearl onions (frozen) and carrots get added to the party (Garten’s party), and the thing gets covered. Child does this on the stove top (as did I), but Ina Garten puts hers in the oven for about an hour.

I also made a quick broccoli soup to start; pretty simple, just added vegetable stock and a touch of cream.

And with the chicken, I wanted garlic mashed potatoes. I put about 5 garlic cloves in heavy cream while I riced the baking potatoes.

As you can see, I invited Dr. Parmesan to the party.

I thought the flavors were great… I’d had this homemade years ago and hated it. This one was great.

I served a pair of Côtes du Rhône wines; we preferred the more expensive bottle on the left. Both contributed to the wine “sauce” in the dish. Bon appétit!

Sunday night I made a salad that featured domestic prosciutto, mozzarella cheese, and tomato, with left-over bread. It was delicious. I used a creamy parmesan-pepper dressing.

The main course was a special Cavanna-made gorgonzola (blue cheese) gnocchi, with a tomato and basil sauce. I augmented the cheese factor by adding fresh grated parmesan. It too, was delicious.

Here’s another gratuitous shot of that salad.

We started with a simple “salad” of sweet tomatoes, with typical flavors: basil, prosicutto, and mozzarella cheese. EVOO and a balsamic glaze completed the dish, alongside fresh pepper and sea salt.

The lasagna was a hybrid recipe; it couldn’t decide if it was a cheese one, a meat one, or a tomatoey one.

Ingredients included:

• one can chopped tomatoes
• garlic
• 1/2 medium onion
• 1/2 lb. pork, 1/2 lb. beef
• fresh thyme
• crimini mushrooms
• bechemel sauce (thickened milk, augmented with 3 cheeses)
• grated Fontina
• grated Parmesan
• crumbled Maytag Bleu

I layered the noodles between the cheese sauce and then the meat with mushrooms. Back and forth, cheese sauce on top, with extra parmesan. The cheese sauce could have also yielded a good macaroni and cheese dish, with the addition of bread crumbs.

Best one I’d made; the combination of cheeses was a real winner!

Course 1

First up for me was a beet carpaccio, with freshly made Boursin cheese. Served with some garlic toasts, olive oil, and sea salt, this was a freshing, delicious combination. It’s something simple enough I could make at home, but something richly unusual that I wouldn’t have just “through up” on my own. Texture and flavors were sublime. More cheese and crisps would have made the dish even stronger.

My companion had their soup special, cauliflower and broccoli cream soup with crispy pancetta. He thought it was not salty enough, and could have used another element for “punch.” The amount of pancetta was lacking, in my visual opinion.

Course 2 Next up for me was foie gras “two ways.” I’ve had both before. A sweet accompaniment made the sautéed version delicious, it reminded me of the once great version served at 1 North Belmont in Richmond with cherries. The cold preparation was also good; it came alive with some sea salt on top. Delicious. I had hard time deciding between this one and a homemade duck trio, including duck prosciutto.

Our server was helpful, but he seemed stretched. Other servers and bussers were all very friendly. We really enjoyed the vibe at Bastille.

Course 3

Next was my entrée which was a special. “Melt in your mouth” beef short rib. This was served with oniony flair, trumpet mushrooms, and some creamy mashed potatoes. The “greens” weren’t my favorite, they were difficult to chew; but their flavor was a nice match.

The wine I was recommended was a real winner. It perfectly matched the mushroom flavors. For the life of me, I forget its name although I have it archived. It was French, and quite delicious.

My companion ordered their version of seafood stew. He liked most everything except for the fish, which seemed to be a salted cod. He compared it more favorably than others he’s had.

Course 4

For dessert, I had the 3-cheese plate. Again, I forget my options; one was a smooth creamy cheddar (unlike you’ve ever likely had, more like brie), and each had a little “side” flavor to go with the cheese. This by far was the most delicious aspect of the whole meal. Each cheese was unique, each one a rich combination of flavors that was simply divine, for mouth feel and texture, to the ripe flavors. Add a little sweet here, or some honey and nut there, and it was the highlight of the meal.

Bonus Course

Our waiter, he was a pushover for a taste of chocolate mousse. He was great in helping us get the name of my wine and the artist’s name whose work was featured on Bastille’s back wall. Their chocolate mousse was flavored with a liquor-masticated cherry and a shard of white chocolate. All together, a perfect ending and delicious both in flavors and in textures.

Final Thoughts

I am not sure if everything on Bastille’s menu is excellent; but with our server’s help, I had one winner after another. While the attention and details aren’t what you’ll find in a super fussy place with higher prices, the food here is honest, well-thought-out, and rich without being overbearing. And you can dine well here too, with special pre-theater, early-bird, and tasting menu options.

I keep hearing about Japanese restaurants not being “the real thing,” and I’m psychologically disappointed to be missing out on what might actually be. With a trip to Japan out of the question in the near future, I’m always on the look out for more authenticity.

While in D.C., I noticed that Makoto scored on Washingtonian Magazine’s top 100 list, and after reading reviews promising authenticity, I had to try.

We arrived promptly at 8:57 PM, 3 minutes early for our reservation. I heard if you arrived 15 minutes late, they’ll charge your credit card (given at the time of reservation) $70. Well, you can imagine I was disappointed having to wait some 25 minutes for my seat. Be sure to wear “proper attire” whatever that means, and socks, as you have two options: wear your socks, or wear their slippers; no shoes are allowed.

We chose the “dinner” menu which was $60/person for the basics in what they term 7-10 courses, it depends on the nigh and the mood of the chefs. You can also upgrade certain items (I did two fish upgrades), and you can also upgrade your beef, should you choose it, to Kobe (Waygu). I didn’t do that; it was $20 alone for that upgrade.

The first course was interesting: a real sea shell filled with broth, mussel, and bamboo shoot. The broth was the most satisfying in terms of flavor; the other items were a bit bland. But it got you prepare for sure with tuning your mouth to more subtle flavors. Yeah, and it was flaming too.

The second course was a trio of items, including raw shrimp, calamari (with heads), and a vegetable dish. This was one interesting; I liked the wasabi sauce on the calamari and the sweet shrimp the best.

The best course was next: the sashimi.

This was the best tuna I’d ever eaten: it was creamy, flavorful, and like the best candy (although not sweet). Freshly grated wasabi (not horseradish) was presented, and it is far more mild than what you might be used to.

A bowl of very lightly flavored vegetables with beef. Subtle, for sure, but you appreciate the “raw” or “naked” flavors of these items. Intellectual.

The worst course was the crunchy fried soft-shell crab. This was awful, in my estimation. It was too crunchy, lacked crab flavor save for one bite, and was bitter in taste. The flavored salts on the edge of the plate were novel, but the dish was a failure in my book.

Next was a cooked fish dish: salmon in Yuzu (think lemon) and two seaweeds. I never care for seaweed; the green stuff was fine. The fish was flavorful, but overall, I wanted at this point for flavors to be getting stronger. This lacked punch in the strong flavor department.

Much better was the (small) 3-piece sushi course. Each piece was delicious, especially the last. My dining companion remarked at this point it wasn’t the best best he’d ever had, but all the seafood here was very fresh.

Next we diverged: he had cooked yellow tail tuna, it came charred on one side, rustic style. I had the beef with mushrooms. The flavors and texture of the meat were sublime. True art here.

Next to last was a small bowl of soba noodles. The broth I had was incredible, as I chose mushroom flavor. I could have eaten much more. The small mushrooms were hard to eat with my chopsticks.

The final course was light: fresh, cold ice, sweet, with the subtle flavors of aloe and yuzu. It was fitting to the aesthetic of the meal.

Despite all the variety, you don’t leave stuffed. I should mention the dining room is extremely small and tight (maybe 26 diners total would fit) but service is very attentive.

What I ultimately didn’t like about the experience were service related. The wait for a table. Being rushed-out at the end. I should not get a bill before I finish dessert. Come on. And while parties finishing earlier were offered an opportunity to order more food, we were not. “Time to go,” they must have been thinking. We were the last seating of the night.

Oh well, they won’t see me again. But don’t let that stop you—I think the experience was good enough and adventurous enough to warrant an entertaining, authentic meal with the myriad flavors of Japan.

The food tasted fine. But it was served cold. And service was an issue. See them buzzing around the queen bee? That’s where they hang out the entire time! Getting someone to come to your table is a royal chore, and when I asked for a refill, I was was given an eye.

Sorry; wasn’t too impressed. Voted best, sure…

Today I visited a Stuffy’s for lunch. Not the best idea. The sandwiches are hard to fold, and half the ingredients keep falling out. It was okay, but far too much bread, and not enough “dressing.”

Tonight I had a grand menu planned, sadly, two of the three dishes were lacking. My duck was a bit too dry (I don’t think it was my fault, entirely). The mashed potatoes turned out as soup. Yuck! Don’t ask.

But the dessert was a raving success. I attempted my own version of Zed’s Banana Chocolate Bread Pudding dessert. Yummo!

• brioche or other eggy-bread; torn
• half-half
• vanilla paste (or freshly scraped vanilla beans)
• dark chocolate shavings, nibs, or chunks
• 2 bananas
• 2 eggs
• rum
• sugar, powdered sugar

I wisked a few Tablespoons of sugar with the eggs; added vanilla; added half-half. Tore-up brioche, covered in custardy mixture. Splashed rum all over the lot; added and folded in sliced bananas and dark chocolate.

Let sit for 5-10 minutes; grease a baking pan with water.

Fill the pan with the mixture; it should be not dripping wet, but very moist.

Place the container in a water bath (bigger container with water) to insulate the baking dish. Bake from 45-60 minutes at 350 degrees. Serve warm. I garnished mine with powdered sugar.

To guild the lilly, as they say, a white chocolate custard sauce would have been awesome. Rave reviews from my 3 tasters.

Located on Richmond’s north side on Lakeside, Ave., Zed is located in what appears to be two former storefronts in a small strip mall, conveniently located right off I-95.

The space is modern, with original art adorning the walls, an exposed air duct following the ceiling, and spartan tables with butcher paper for covering. It reminded me in certain terms of Oxo in Charlottesville; here, however, the mood is darker, the ambiance less grand.

I started with a wonderful brioche and cheese “sandwich” appetizer with apples and walnuts. This dish was absolutely sublime. It was so good, in fact, I could have eaten a mountain of it. The textures and the flavor of butter, apple, an apple-spirit, and the cheese all came together in an interplay of texture, savory flavor and luxurious sweetness. I at once could forgive my dining partner for choosing the appetizer I wanted first, a marinated mozzarella salad with garlicky dressing. This was better.

My appetizer was good, but not superb. I ordered the crab cakes which were served amid a basil butter. Between the two broken cakes were cheesy grits (they were good).

The crab cakes were dusted in corn meal and fried; they lacked the cake-yness that many folks complain of; instead, it was mostly all crab on the plate. Nothing was wrong with this, of course; the flavor profile however was a bit bland. Some sort of sweet drizzle over the crab would have heightened flavors; more salt in the grits… we could have had a real winning combination. The size was good, not overly large.

Along with bread, I was getting full. But our waitress tempted us with desserts; I could not resist the idea of banana/chocolate bread pudding.

This is something I’d like to try and serve guests to my home; I know it couldn’t have been difficult. The flavors were delicious. It could have been even better with a real vanilla crème anglais sauce on top; maybe even one with some white chocolate folded in. Instead, we got simple whipped cream. Not awful, but a more sophisticated sauce, offering more wetness, and maybe even a more fragrant chocolate (a Guittard or even a Schaffenberger) would have sent this thing over the top.

We both would like to return to Zed. But a few notes:

• my dessert was served on a chipped plate.
• new silver is not brought out for each course; I think it should be.
• food service was quick.
• our waitress was a smoker. I didn’t like finding that out.
• our waitress bumped into another waitress twice. Tight spaces.

While Umi features sushi as the star, for my first visit, I steered away from the seafood and instead tried one of their signature entrées: Plum Duck.

Before I get into the food, I wanted to make a few comments about the entire experience at Umi (or perhaps umi). The décor, fit and finish of the restaurant, etc., are on a higher-end than what you most likely expect from a new restaurant in a strip mall. Perhaps it is the “Bistro” portion of their name that elevates things. From a modern, lit bar area, to the dark wood floor, to the classy branding of the name on the wall and menus, Umi Bistro seems poised to be aiming at more cosmopolitan diners.

Being seated was an odd experience. I said as much to one in my party. “That was odd.” “Yes, it was,” he said. The server who showed us to the table lacked the experience that the atmosphere suggested. She stood in the way of us all being seated trying to hand out all the menus. Why they would have so many menus is beyond me… one for drinks… one for “special entrées” (some of which were sushi platters where it all looks like sushi candy wrapped in sweet, colorful sauces all over the plate), and then a real, honest-to-goodness menu. Variety wasn’t to be found in the menu. Instead, one of those check-off sheets for sushi contained all the real stuff: the special rolls, the uni (sea urchin), the eel rolls, etc., etc. So ordering was a sticky process when you had one copy (each) of the drink menu, the specials menu, and the sushi sheet. They gotta work on that.

That aside, their Umi Breeze drink was potent and refreshing. The plum duck I ordered was fine (the duck was plentiful and delicious) and was served with rice.

You can see from the photo it had a nice presentation from the kitchen. It wasn’t particularly starchy (with just a small bowl of rice), but I would have liked a different vegetable underneath other than cucumber. The waitress told me it was a favorite of hers, and the plum sauce came “straight from Japan.”

I know you cannot see it on the plate, but it reminded me (as did the presentation) of something you’d see in a fancier New York restaurant. Just like the bar, the floors, and the gradient of blue to black color on the walls… impressive, but dig deeper, and you began to tell it wasn’t the “real thing.”

The plate: the big rim around the plate wasn’t absolutely clean. It wasn’t dirty, per se, but it wasn’t spotless. It had residue on it, and lots of non-shiny spots, like it had come out of a dishwasher that wasn’t stocked with Cascade. Residue, for sure then, a small detail that I’d expect corrected for an otherwise tasty dish that was little more than duck and cucumber with a sweet sauce poured over top for $26.

I like Japanese cuisine, especially when it’s done right. For just opening, Umi wasn’t bad at all. The wait time was fine; the dining room was filing up by the time we left, and I left with the attitude that I’d like to return and try more of their menu. (Incidentally, our dining companions enjoyed their sushi.)

But if I might proffer any advice, it would be in the areas of detail. The small things can separate you from average to extraordinary.

1) Work on the customer experience at entry. 2) Simplify the menus and ordering. 3) Fix the hot/cold water control in the bathroom. 4) Ditch the paper napkins. This place deserves cotton.

I’m going to reserve my ratings until a future visit takes place.

I built three “dishes,” plus we augmented that with a pre-made blueberry pie for dessert. A prodigious meal, by the time it ended.

Breadsticks

Simple: I halved a French-style baguette, and topped it with EVOO, salt, pepper, and garlic. I augmented one slice with bleu cheese. It was served alongside both the salad and the soup.

Salad

The salad was a big deal, and was served second, after the soup (below).

A composed salad is simply one that builds on layers, not unlike a trifle. This one had a myriad variety of ingredients, leaning on Italian influences. Seen above were the Easter radishes that crowned the lettuces.

We made a house dressing using dried Italian herbs, spicy sweet mustard, EVOO, and red wine/pomegranate vinegar, salt, and pepper.

Carmelized onions were next (above), and below, we add heirloom tomatoes.

Finally, we added more ingredients, including applewood-smoked bacon, artichoke hearts, marinated mozzarella balls, roasted red peppers, and bleu cheese.

Topping all of that was two Italian salumi: spicy and sweet. This salad was simply delicious. A real winner among MessyChef salads.

Asparagus Soup

We also wanted a simple soup. I used the other half of the onion from the salad, and sweated that with garlic in butter; I added in stages an entire bunch of asparagus.

Chicken stock and water added flavor to the soup.

The important part is to add the asparagus from the stem-end first, then work your way up to the tips over time. You want the roasted flavor from the first cut, but the bright green from the rest. We puréed the mixture in a blender and combined that with half a small carton of heavy cream.

I supplanted the natural flavors with chili, cayenne, and salt and pepper when the onions were getting started. I like smooth soups; but then you wonder, what is in it? We finished the soup with three flourishes: fresh lemon juice, then sautéed asparagus tips with garlic in bacon fat. I like to remind folks what the flavor is, and some nicely crisped asparagus tips did the job.

As Rachel Ray might say: Yummo!

Great friends to share the enthusiasm of food with helped make the meal special, along with our normal good conversation. The only bad part of the meal was losing some games of Wii tennis. I needed practice!

The idea at a churrascaria is that different meats (beef, pork, lamb, chicken) are cooked over flames and brought out, cut and dispensed from long swords, right at your table. The swords are the spits by which the meat rotates over flames. The tradition is born from a rustic cooking style of men who lived on the plains. In modern parlance, it means you can summon these meat mongers through symbols on your table (red/green) for a break of meats, to “more meats please!”

The extravagance of having a variety of meat, a splendid food bar, and all you can eat service comes at a cost, of course. But matched was TdB’s service. Two servers were very friendly, and everything was very efficient. You certainly felt well cared-for at TdB.

I started by going to the food bar (some call it a salad bar, but it contained much more than your typical salad bar). Marinated artichoke hearts, sun-dried tomatoes, various salume, tomatoes, various cheeses, roasted peppers; there was a lot to be had. Then cooked shrimp, savory mushrooms, potatoes au gratin, and black beans were featured for warm items. They do allow you to only sup from this food bar, if you so choose.

But the meat is where the dining room drama continues: most tasty was their “house special” sirloin steak, pork sausages, and bacon. Less successful was the bacon-wrapped chicken (too dry) and their pork loin (again dry). Every meat had its own unique seasoning, and the variety of meat was impressive.

I had been encouraged to not eat the entire day before going—“you’ll want to save room!” We did leave “stuffed.” It’s an American abundance thing, for sure. And one, despite your politics, you ought to try at some point. TdB is not a restaurant I’d visit often, but it’s nice to know it’s close to home when you want to celebrate with friends, treat out of town guests, or simply satisfy your own personal craving for meat.

Another area TdB shined was through its table-side “extras:” very creamy mashed potatoes and fried cinnamon bananas. What amazed me was how long the mashed (or even whipped) potatoes stayed warm. They were creamy and delicious. The bananas were like a special exotic treat.

Readers may ask how I’d compare TdB with our other local Brazilian steak house, the Impanema Grill. I think the meats at IG have been on par with those of TdB; where one might have a better steak, the other may have a better chicken, etc. The complete dining experience would win at TdB: their food bar is 2-3 notches above what’s offered at IG. But IG is also about half the price for each diner compared to TdB, so you may get what you pay for. If meat is your primary draw, then IG might be the more pragmatic choice.

I love this show. The four losing dishes tonight were sad; but I agreed with who had to go home. Be sure to tune-in next Wednesday!

The first course was my favorite, and one I’ve done at least 5 times now. The secret is to stuff the zucchini with a variety of chopped Italian deli meats (mortadella, sopressata, salami, etc.), breadcrumbs, garlic, and parmesan cheese. To stretch what I had this time, I also added back a little bit of what was scooped out of the zucchini. A balsamic glaze completes the picture after they’ve roasted and toasted in the oven.

This combination was less successful. I somehow botched the lemon risotto this time, I am not sure how. The chicken got good reviews. It was tossed with a Joe’s Market-brand sauce (from Ukrop’s) after spending some time in the oven, along with some chopped herbs. The chicken thighs were marinated in a variety of spicy sauces from the Tan-A Asian market.

These were already cut into the right sizes from the Fresh Market. Yum. It was worth it, as making this from scratch was beyond my energy level.

Perhaps you’ve eaten at the Quiznos chain before; I actually like their Italian sandwich. It’s well-proportioned, tasty, and even their dressing/sauce is good. I remember going to one that had opened in Avon Lake years ago, next to a new Tops supermarket.

At that franchise, it was always smokey. They did something wrong with their “toasty” oven that it was always burning something, and spewing out smoke. Weeks later it had been tamed, but the smell and smoke still stayed, despite both being reduced considerably.

Move ahead several years. I’ve eaten at Quiznos here and abroad, from an Alaska mall food court, to another franchise here in Virginia, just off Parham Rd. From San Diego to Roanoke. No matter, I always seem to find fault with which ever franchise I visit.

So, might there be something wrong with the corporation that trains these franchise owners? I compare my experience to another well-known sub shop, Subway. I have had mostly great experiences in those stores, by comparison.

Quiznos? It takes forever for the guy to take the order. He wasn’t making any sandwiches when we walked in. Then, I wanted to pay. There’s a girl sitting at the computer surfing the net. She doesn’t budge. The guy is working on more sandwiches. I figure out this girl is the owner’s daugther, maybe she doesn’t work there; well, get her out from behind the counter like she does. Mom is filling dressing bottles. She can’t be bothered to check us out, either. The poor sandwich maker has to do the whole shtick.

And this was a good experience. Go to another one in town, and you have to repeat your order no less than three times (on a good day). That’s right, you’ll be asked what you want, and I’m not kidding, I’ve had to repeat myself three times. Four on one visit; five on another. But mostly it’s three. Is there any reason for this (save for the fact that the kids working there have the short-term memory of a flea)??

The concept of Good or Quality customer service is not part of their training, I can certify that. Another one in town is atrocious. The guy who owned it hired his own kids. They spent the entire time talking on the phone; you couldn’t be bothered to get a word-in for anything. And in the one I visited tonight, they actually posted that “talking on your cell phone while ordering was prohibited.” Prohibited? Yeah, customers, that is rude, but not necessarily more so than the sign.

And what’s with so many of them being dirty? I mean, the places look nasty. All of them I’m recalling here have been nasty dirty. Tonight, the one we visited (at 6:30 PM) had both trash bins chock full. So chock full, in fact, that there was no place to put your garbage or the plastic tray they want you to not put into the trash. We sat ours on top there, crowning the heap of trash. Four employees (or three, if the girl didn’t count), all too busy to really help you a whole lot, and certainly, they couldn’t be bothered to clean the refuse area.

MMMmmmm toasty, sure. But there’s got to be a limit to what we can tolerate with mediocre to poor service, dirty dining rooms, and super-long wait times. And how many times do you need to be asked it you want lettuce on the sandwich when you already told them three times “I want everything on it?”

Evidently in Quiznosland, lettuce isn’t a part of everything.

Salad

The dinner started out with a recipe I found from my Williams-Sonoma Entertaining cookbook, then I augmented it to my own tastes. The key to the whole thing is a creamy dressing made from chive oil, blended in the blender, where champagne vinegar makes a nice dressing, with the addition of EVOO and fresh-cracked pepper.

The salad is a mixture of greens, thin-sliced avocado, orange supremes, and lump jumbo crab meat. It’s creamy. The lettuces are salty, and the rest, sweet.

Bread

I chose a sourdough, and toasted it. I made a special butter from combining salt, unsalted butter, cream, and honey. No one could resist the sweeter honey; the sweetness here balanced well with the crab in the salad.

Ribs

Another variation on beef short ribs, this time, with a Korean twist. The main flavors are soy, garlic, and green onion. I braised them in a spicier version that was a marinade with mushroom broth. At the end, the sauce was thickened and fortified with Xerses vinegar and poured-over the ribs with extra scallions.

Bok Choy

The baby variety was steamed/braised in a mixture of vegetable broth, fresh-grated ginger, and miso paste with honey.

Dessert

We took an old favorite recipe from Ina Garten, and added fresh vanilla bean, rum-soaked raisins, and mounted it all with white chocolate for an extra richness. Italian risotto-style short-grain rice was used, aborio. A warm, delicious dessert.

Pompous perhaps, but well-deserved, too. This place had an incredibly imaginative menu that when tested with our tasting, won rave reviews across the board.

The waitstaff was not pompous; instead, they were well-trained, honest, and very knowledgeable about the ingredients and dishes. The atmosphere was modern, edgy, comfortable, and whimsical. You imagine that perhaps after a nice visit to the new, modern-designed museum downtown, that you might stroll-over to this vibrant place for delicious snacks, live music, or both.

Something like foamy lobster with green beans in a lukewarm-smear of wasabi-scented whipped potatoes. “Unusual combinations of temperature, spice, and sour are in this dish, amazing” was at least one comment that was echoed across several dishes.

I opted for a smaller duet of plates, from the English pea agnolotti with speck, to the root-vegetable-encrusted lobster bites with sweet, sour, and creamy flavors and textures. Each taste combination was calculated, for sure, but ultimately pleasing, intriguing, and satisfying.

Imagine our delight when a quartet of equally inventive desserts made their way out, from a whole host of flavors like banana, chocolate, saffron, and more covered the gamut from satisfying and familiar to exotic and sublime. Where else will you find desserts that contain Fruity Pebbles, and Dr. Pepper-soaked pop rocks?

All in all, everything was delicious. We enjoyed watching the dinner being made via flat-screen TVs that were connected to in-kitchen cameras. 202 Market just might be world-class. I hope it can stay in Roanoke; it is a destination restaurant that changes its menu often, and promises a variety of entertaining options.

Each time I have visited, the dining room gets smaller (it’s me, not really the room), and the whole place loses its mystique (familiarity takes over and you now feel more at home). The menu has some “favorites” to choose from, and some new additions.

The crabcake appetizer with prosciutto di parma and julienned melon was divine. This was a special appetizer that was absolutely delicious: it was fresh, well-spiced, and combined an intriguing set of flavors. Sparkling water was a nice offset, cleaning my mouth with its bubbles from the richness introduced by the parma ham and the creamy sauce that played a big role in the dish’s execution.

My entrée of a tagliatelle pasta was less successful, but it nevertheless was tasty. It simply wasn’t a superstar dish like the crab and prosciutto appetizer. Other diners, however, liked their entrées:

The lobster was excellent, one report said, although the MessyChef himself can make a better risotto. I blush, and compliments to the diner! The only thing wrong with this dish was the overpowering salty flavor from the salmon eggs. Personally, I like the color, but real caviar would have likely been a better match. Or truffles. You can’t go wrong with those.

A steak preparation was beautiful to look at, perhaps characterized by the words “understated elegance.” Presentation aside, my fellow diner very much liked the beef entrée and would recommend it to others.

With a round of appetizers and entrées, we skipped dessert, and instead, ordered our favorite versions of coffees: lattés and cappuccinos. They came soon enough, but were small portions that for me at least, arrived too cold. While a $2.50 latté might be a cheap alternative to one of their more pricey desserts, it at least should be something to write home about. The waitress spilled 1/6 (give or take a splash) of the drink outside the cup, too, so I was left with a sticky cup and a drink that should have been piping hot, but was lukewarm. Underwhelming for the end of an otherwise quite enjoyable meal.

We came back to Sensi because we liked our previous visits, but they still haven’t been firing full-power on all engines. Yet, the potential is still there. For some innovative dishes, some primo ingredients, and flair in Italian cuisine, we still would return to Sensi in downtown Richmond. Rating Sensi is difficult for me; in the world-class range, it’s a “3,” but considering what Richmond is currently offering, I’ll let it maintain its “4”.

First, I cut up some red-skinned potatoes and roasted them with olive oil and garlic on a super-hot sheet pan in the oven. I later added parsley and salt.

Second, I seared two filets mignon, covered in pepper and salt at medium-high heat until all sides were “browned.” Next, I transferred the steaks to the oven, after being covered with generous portions of a blue goat’s cheese. The goat part was a surprise I learned about later; I’d recommend Maytag blue, otherwise.

Third, I made a mushroom sauce. I diced sweet onion, and cooked that in butter and EVOO until they were very soft; I next added garlic and two portabella mushrooms, also chopped. After sweating for awhile, I added fresh-cracked pepper, beef demi-glace, and red wine.

This simmered over medium-low heat. With 5 minutes left, I mounted the sauce with more bleu cheese and parsley.

The steaks got covered (obviously) in the delicious sauce.

Our house “fried rice” is not dark like you see in a lot of Chinese restaurants. Instead of salting the rice with copious amounts of flavorful soy sauce, I like to use Moldon brand sea salt. It’s both crunchy and salty enough for the mouthful of rice you get on each spoonful.

For a vegetable, we had garlicky green beans.

Speaking of salt, I found an online salt purveyor that looks interesting: SaltWorks. Their prices on bulk quantities looks promising.

• Scallion Pancakes
• Egg Drop Soup
• Fried Dumplings
• 8-Treasure Rice Dessert

I used all the right ingredients, but strayed too far on the technique. These were lackluster, for sure. But the sauce I made was delicious. I used reduced soy sauce, balsamic glaze, sesame oil, and garlic-chili sauce to make a nice and thick pancake sauce.

By using too much Crisco, they fell apart easily.

Expert dumpling makers were called upon to fill dumpling wrappers. I never found what was inside; but they tasted great. We added a second sauce for dipping, this one with spicy peppers, more sesame oil, sherry vinegar, and a dash of soy. The special ingredient was Hoisin sauce.

The filling had vegetables and pork inside.

For the egg drop soup, we used a rich chicken stock with cornstarch, ginger, and eggs.

You can garnish the soup with scallions.

We ate the soup and pancakes first, then took a break while the dumplings were cooked.

After pan-frying the dumplings, add water to steam them to complete the cooking process.

Cover them with the sauces we made both for the pancakes, and the second variation, mentioned above.

Finally, for dessert, we made a so-called “eight treasure rice.” This is sweet rice combined with various dried fruits and red bean paste, that is then steamed into a mould shape.

Individual slices/scoops were then served to each guest.

Happy Chinese New Year!

The base of the salad was a bagged mixture of lettuces and carrot; I liked the crunchier texture and something that would hold to a robust dressing.

The dressing was composed of sherry vinegar, dijon mustard, honey, EVOO, pepper, and a dash of balsamic. I was going for a good, strong dressing, but no flavor overly pronounced. With some of the bitter lettuces, it needed some sweetness.

The salad was composed of the following vegetables:

• “strawberry” tomatoes
• roasted red pepper
• diced purple onion

The goodies, however, were not all vegetarian.

• sliced provolone
• sweet capriocola
• prosciutto di parma
• genoa salami

The dressing first hit the onions and tomatoes; the meats and cheese were added at the end, on top of the already-dressed salad. I used English sea salt on a layer above the meats and cheese. It had a nice combination of flavors and texture. A really, really, rich and delicious salad experience.

The breads turned out great, too. Just the right texture. These were browned at two different distances from the broiler unit in the oven. And now, a final glamour shot:

Bon appétit!

This time around, I followed Gourmet’s recipe for latkes, and we had a delicious meal.

The ribs get marinated in sugar, soy sauce, ginger, garlic, and sherry; ketchup is added as a sweetener and for its red color. The ribs are always tasty.

For me, however, the real treat were the pancakes of potato and onion that weren’t pressed together; instead, I just dropped them in, and the resulting texture was superlative. Really, really delicious. The “secret” if there was one, for me, was a three-fold one:

• use butter with the oil,
• don’t use too much egg (in comparison, my homemade recipe was always too eggy compared to this),
• really, really, really squeeze-out the water with a towel!

Yes, and in addition to this, I made a keylime pie. Maybe I’ll get a photo of that still…