Sushi at Kubota - Japantown, San Jose, Ca

A group of us went out last night to Japantown in San Jose.  It is one of only three such communities left in the US (there were more than 40 before the internment of Japanese during WWII). At a tip from Rob Brooks-Bilson we went to Kubota for dinner. 

Several of us ordered the chef special sushi, which is essentially all you know before it shows up. This is a picture of my plate, although I'd already eaten a couple of pieces. One measure of good sushi is whether or not you need to use soy sauce and/or wasabi. I'd poured some soy sauce into the little bowl, but after lightly dipping the first piece realized it wasn't at all needed. Each piece had a different amount of wasabi that provided varying levels of heat to each piece. The toro and the hokkigai were easily the best two pieces. We finished the dinner with mochi ice cream, always a treat.

We took the light rail to Japantown but by the time we left it had finally cooled down enough to walk back. This evening, the group of people and the sushi, was one of the highlights of the week. 

Mardi Gras in Columbia

I had to come to Columbia for the pitch related to our college ministry grant proposal. I think the presentation went pretty well - it was very brief though. I've got to say I think it's a bit ridiculous to drive six hours round trip for a 10 minute presentation followed by five minutes of questions. Thankfully I was able to schedule some other work doing some tech training and a few other meetings. I'm just wrapping up the last of my business in town and headed back to Springfield for Ash Wednesday services (including our first stab at architectural projection).

I was looking for something to do for Mardi Gras but I was in Columbia by myself which doesn't lend itself to going out. That said, I didn't want to spend the night in my hotel room. One of the people I met with yesterday suggested that I go to Village Wine and Cheese for dinner, they had a special Mardi Gras menu. VWC has been a great Columbia establishment for years. They used to mainly focus on selling high-end cheese and wine (think Brown Derby IWC for you Springfieldians). About a year ago they pulled out the cheese case, put in a bar, and began serving dinner. They always used to have outstanding brunch, sandwiches, and other food that would go with being a purveyor of cheese/meats. Now as a dinner establishment they have great choices with a rotating menu.

The entire menu looked great, but I opted to have the crab stuffed trout. The trout was perfectly cooked and lightly brushed with a spicy butter. It was served on a garlic pilaf that had both white and wild rice and sauteed vegetables. The crab stuffing was a perfect compliment to the spice of the dish. The sweetness of the crab and carmelized onions was delicious. Starting with a salad and closing with a cup of coffee made for a wonderful cajun themed meal. 

Fire & Ice

Friday night we joined Steve & Tammy Kirks and Greg Holman for a happy hour at Hickok's. During the course of the time there we goaded Chris into creating a drink for the table with suggestions of 417 bartender of the year. He came up with what is now being called "The Steve" which was quite good - a modified Rum Runner with whiskey. The base rules were 4 ingredients, no vodka, and whiskey. Chris did add a fifth ingredient - grenadine - for a splash of color. The drink was quite good. I'll be doing some experiements soon to get exact proportions for a recipe. The goal is for The Steve to be the popular new drink.

Leaving Hickok's we went to Fire & Ice which is located in the Oasis hotel at the north side of town. A lot of money has gone into restoring what was once a run-down facility and the decor is great. The bar at Fire & Ice also includes the only ice bar in the city - a strip of super chilled metal that will keep your drink cold. The food is  exceptional with good prices something we noticed  when Sarah and I went there during restaurant week. With a second visit Fire & Ice didn't disappoint. We intoduced The Steve to the bartender there and everybody ordered different food and then we sampled around the table.

Tammy had the cashew chicken skewers. I'm not a fan of cashew chicken and these were great. The chef at Fire and Ice is related to the man who invented cashew chicken and it's not shocking that this is better than anyplace else in town - I'm going to have go back when I can get a full order, not just the skewers (on Wednesdays I think). 

Steve ordered meatloaf which was made with pork, beef, and chorizo. It's served with a side of mashed potatoes and a vegetable. The chorizo adds a great spicy flavor. I'm going to have to try adding it to my smoked meatloaf recipe.

Sarah ordered crab cakes - her standard appetizer. We've had crabcakes just about everywhere and these were good but nothing to write home about. The sauces with the crab cakes were more unique than the cakes themselves.

I had the empandas - spicy beef baked into a pocket pie with a spicy dough. I was originally concerned about them being beef, but ordered them anyway. I wasn't expecting them to be spicy which was a great surprise. I also had a side of their great garlic mashed potatoes.

Greg ordered a duck napoleon and the crab and corn bisque. The presentation of the napoleon was great - duck meat, a salsa, and quacamole all layered between crispy pastry (possibly fried tortilla?). The duck was colder than I would have liked - room temperature would have been better than chilled. The crab and corn bisque was outstanding. It was rich and creamy with significant flavor from both the crab and the corn. Often places will go heavy on one which overshadows the other - not the case.

Overall it was a great evening with friends. Fire and Ice will get more visits in the future despite it's location in north Springfield. 

Adobe Community Summit 2006

 I'm on my way back from the Adobe Community Summit - an event for User Group Managers and Community Experts. It was a phenomenal week of networking, learning more about the Adobe strategy and product lines, and training. After going through two days of Flex training I've got to say Flex is absolutely going to rock the RIA world and when Apollo comes along the desktop environment.

Monday night I ate dinner with my dad at Loft - a sort of mediteranean/american cafe. We sat on the rooftop patio which was great. As hot as it is in San Jose right now it's nothing like the heatwave in Missouri. I ordered the chicken parmesan which was breaded with panko bread crumbs. After using them for the croquettes I've decided that anything that is fried is better with the super crispy panko.

Tuesday several of us went to Tied House - a local microbrewery. The beer was good, but not exceptional the food however was pretty good. I had their game burger which was buffalo. The fries were your standard variety bar & grill french fry - nothing special.

Thursday night was Indian night at Tandori - a small, almost hole in the wall establishment on 1st street behind the  Fairmont. The food was outstanding, the prices are great with large portion sizes. It's done in a quick service style which actually works pretty well.

Friday a group of us went to Bella Mia and celebrated Joey's birthday. Several people had suggested Bella Mia, but I wasn't very pleased with it. I ordered grilled lamb which was served with creamed corn and a potato goat cheese gallete. The food was good, but not worth the price. I'm curious how it is for lunch.

I wish I'd gotten to eat at E&O Trading Company, but I think I'll be coming to San Jose more often in the next couple of years so there's always more opportunities. 

Ocean Zen with the Skelton Clan

We went to Ocean Zen last night with several of Sarah's cousins that live near Springfield. At their family reunion a few weeks ago we commented that it was funny we had to drive two hours to see each other so we've started a semi regular dinner gathering. For some reason there's a desire to get pins and funny hats - making us like both Rotarians and Shriners. Dinner with the cousins is the perfect dose of Sarah's family - mainly because when gathered en masse there are nearly 100 of them - overwhelming.

I've  been to Ocean Zen twice before, but only for lunch. Around  the table we had the lamb chops, macadamia nut crusted chicken, sea bass, a salad with salmon, the rib eye and some sushi. My rib eye was great - I especially liked the red onion mashed potatoes. The steak could have been trimmed better, but  it was okay. Everybody else really like their food as well. The one thing I noticed with this many different entrees is that Ocean Zen really likes to assemble towers of food on the plate. I'm all for presentation but seriously, I had a pile of mashed potatoes with a steak on top, with two onion rings stuffed with sauteed mushrooms piled on, then some asparagus. All told the top of my food was six inches off the plate (this was common for everything but the sushi).

We finished the night with Sarah's sister and her husband who are in town for the Cowherd Fourth of July Extravaganza (which is a story all to itself). We went to Patton Alley Pub for drinks. Patton Alley has a very different feel after 10:00 on a Friday than it does during happy hour. Much fun.

Washington DC: 2 Amy's Pizza

While we were in Washington we ate at 2 Amys Pizza. 2 Amys is one of the few DOC (Denominazione di Origine Controllata) pizza restaurants in the US. What does that mean exactly? It means that 2 Amys makes pizza that meets the exacting standards for producing authentic Neopolitan Pizza. This involves a specific recipe, wood burning ovens, etc. The pizza is exceptional.

Sarah and I have been simulating this for years on a pizza stone in the charcoal grill. I think we have a cooking technique down, but still need  to work on the recipe. Monday night we attempted to recreate the DOC style pizza with fresh tomatoes, basil, etc. Reproducing this pizza is my second summer goal.

I've come to three conclusions about our experiment. First we really do need to use soft wheat flour for the dough. This will be a new experience for us as we've always used bread flour. Second fresh mozzarella makes a big difference. The shredded stuff in the bag just tastes flat in comparison. Third we need to not make the crust so thin that it won't poof at the edges.

One good note of the Monday experiments is that if you're going to drizzle olive oil on your quick cooked pizza that the quality of the oil makes a huge difference. The first pizza we oiled we just used the oil we have in the oil can on the counter, the second pizza I used a very light, fruity extra virgin oil from Spain and it was outstanding.

DC: Amsterdam Falafelshop

Amsterdam Falafelshop
Originally uploaded by kerner.

If I had to pick my favorite restaurants from the trip to DC it would be hard to split the top two. For quick, easy, and late night (although we ate lunch there) food the winner would be the Amsterdam Falafelshop.

If you've never had falafel you have to try it - perhaps not something to make at home, but mmm. Falafel is a deep fried ball of spiced, ground garbanzo beans. It is most often served in a pita as a sandwich (as at the Amsterdam Falafelshop) then topped in a variety of ways. 

The menu is amazingly simple. You can get two sizes of falafel in white or wheat pita, two sizes of fries, brownies, and assorted beverages. The menu is really only 3 items long: falafel, fries, brownies. The complexity comes with the topping bar. This is also where the goodness comes into play.

The topping bar consists of nearly twenty different sauces, salads, and pickles. It's possible to build your falafel in such a way that no two bites taste the same but every bite is delicious. This was my goal. I did fairly well for the first two thirds, but by the time I got to the end of eating the toppings had blended together giving me a very flavorful finish. Lest your fries feel left out they include traditional Dutch mayo, ketchup, and malt vinegar for them as well.

DC: Old Ebbitt Grill

Old Ebbitt Grill is the sort of Washington establishment that you could imagine in movies. It's steps from the White House, has been around for 150 years, was popular with presidents, and is still an active meeting spot in downtown DC. Sarah and I did our common appetizer, split entree, dessert routine and we were very pleased with the food. We started with the calamari which was great - Sarah made note that there were no tentacles - a part she particularly dislikes. For the main course we had whitefish in a parmasan cream sauce with asparagus - exceptional. For dessert we ordered Bourbon Walnut Pie.

The pie is something I'm hoping to recreate using pecans. It is a chocolate chip cookie batter crust filled with the bourbon walnut pie filling (fairly similar to pecan pie with chocolate) and topped with vanilla ice cream. Delicious.

Hickok's - Better than Flame

I've got a lot of things to write about from the DC trip - 5-6 restaurants, but I realized that I hadn't written a review of Hickok's, the new steak house across  the street from Patton Alley Pub and Agrario (it's also managed by Eric Zackrison who owns the Pub and Agrario)

We went to Hickok's the first weekend they were open and were somewhat disappointed. Sarah and I had outstanding food - I had a ribeye, Sarah had a strip. Unfortunately our friends, Matt & Meredith, didn't get good food. Matt ordered beef  tips, which I always think comes across as prechewed, mush (which it is), and Merebear ordered the same thing as Sarah and her food wasn't good. Other than the beef tips I think most of the issues were related to new grill, new staff, etc. I didn't write a review then, because I wanted to give  it another chance. I'm glad I waited.

The weekend before we left for DC we tried Hickok's again. It was outstanding. We had the chicken fried steak, the spicy burger, and the bistro broil, salads, and bacon cheese bites. Nothing disappointed. The menu has been revamped, portion sizes have been adjusted and sandwiches have been added.

The one thing that needs to be mentioned is that the burgers at Hickok's are exceptional. They grind the beef from the steak trimmings. They are perfectly juicy, meaty, and delicious. I've got to say that they are the best burgers in the Walnut/Patton Alley area. 

Galloway Station: Never Again

We went to Galloway Station tonight for a beer and some food. First let me say I've always liked Galloway Station. Writing this post makes me sad, but I'm so angry that this is the only decision I can rightfully make. I know the service is slow, we expect that. We don't expect it to be bad and inconsiderate. We got there about 8:45, ordered drinks (three beers), one sandwich, and an appetizer by 9:00. It's important to note that the appetizer was the chili dip - it's chili and tortilla chips. We got our drinks, then the sandwich showed up. At 10:00 our waiter came back for  the third time to explain that he wasn't sure where our appetizer was, or when we could expect to get it. IT IS CHILI AND CHIPS - POUR IT IN A FRICKIN' BOWL! Rebecca was mostly done with her sandwich so we  told him we no longer wanted  the dip, and that we wanted our drinks free. Our  waiter left, came back, and told us that we could get our food for free -- the food we never got. We asked to speak to the manager, who came and explained that because we drank the beer he couldn't give it to us. This is the biggest crock I have ever heard. We tried  to argue, but the language barrier seemed to be an issue and customer service was not a concern of his. Rebecca got her sandwich for free, but Sarah and I (who were supposed to be on a  separate check) paid for our beer and didn't get our food.

We can walk to Galloway Station from our house, they have one of the best patios in town, the food is good and I never cared that the service was a bit slow, but that changed tonight. I was so angry that we put our $10.50 on the table and left. So I guess the news of the night is that Eric (Patton Alley Pub) now gets all of my bar going budget.

Cunetto - St. Louis, The Hill

 
The worship team from Schweitzer is going to a workshop at La Croix in Cape Girardeau this weekend. On the way there we visited a Saturday evening service in St. Louis then headed to Cunetto on The Hill for dinner. Above you can see the remnants of several people's food, also known as my supervisor's tasting platter. I ordered the veal parmigiana which was served in an excellent red sauce. As a side I had shell pasta with a cream and garlic sauce. Before dinner we had toasted ravioli and calamari. The best part of Cunetto is that the food is very reasonably priced. Pasta dishes are  mostly under $10 and most of the entrees (which are served with a pasta side and a glass of wine) are between $10-20. Cunetto doesn't take reservations, so be prepared for a wait (usually over an hour) unless you arrive right when they open. You can enjoy an appetizer in the lounge upstairs or In nice weather you can sit outside. If you've never been to Cunetto, my favorite restaurant on the hill, you should go when you get a chance.

Clary's Tasting Menu

 Last night for Sarah's birthday we went to Clary's for dinner. The restaurant was fairly slow on a Monday night, and as such the service was almost annoyingly attentive. We decided that for the birthday dinner we would do the chef's tasting menu that Clary's offers with a small modification -- Sarah's not a fan of gumbo or the soup they had last night, so those were traded for crab cakes.

The amouse bouche of the evening was a  sweet potato chip with a smoked salmon mouse. It was quite tasty, but after having discovered the joy of smoking my own fish the mouse was a bit lacking.

 Each course of the meal was paired with a two ounce pour of an appropriate wine. Only one of which I didn't like. I'm not a fan of Sauvignon Blanc, I always think it tastes flat. The rest of the wine was very good and matched well with the food. We were served two different ports with the first dessert course, one that was a late bottle and the other that wasn't. The late bottle port one out handily.

The food was exceptional, although Sarah and I think we probably could have split the tasting menu. I was also disappointed that the tasting menu featured smaller portions of regular menu items. In my  mind a tasting menu should showcase the best of what is available and should change more than once a season. Thomas Keller's restaurants write a new tasting menu each day.

Our menu was a slightly modified version of the Winter 2005 tasting menu:

Madeira Braised Mushrooms - These mushrooms were served over a  garlic toast in the brasing sauce. This was probably my favorite course of the evening.

Crab Cake - The crab cakes at Clary's are thick, moist, and nicely crisp around the edges. Probably the second best I've ever had - coming in second to the fresh dungeness crab cakes we had on the Oregon coast.

Pepper Seared Tuna - This tuna served with shallots on a bed matchstick french fries was good, but the first indication that the tasting menu would probably be sufficient food for two people. It was essentialy a sauceless steak-aux-poivre made with tuna - a dfferent but good taste. The fries were a great combination. 

Filet - The filet was the most disappointing part of the meal for me. Mine was a bit fatty and cooked slightly under what I would call a rare steak. This was also the part of our meal where our waiter couldn't be found - and we were without steak knives. The filet was served with roasted green beans and brussel sprouts and a potato gratin with a smoked cheese (I'm guessing fontina). The potatoes were the best part of this course. Sarah ended up bringing half of her steak home (keep in mind this entire meal is smaller than menu sized portions - but the filet was probably 4 oz).

Chocolate peanut butter cake - This mini muffin sized cake  is gooey in the middle and tastes of peanut butter. We had them box one of the cakes and just ate one, waiting for the souffle.

Souffle - Last night's souffle was amaretto flavored. I'm going to make souffle sometime soon, this may be one of the first flavors I try. I almost like the custard that is served with the souffle more than the souffle, but I'd feel silly just eating a bowl of it straight.

Overall this was an excellent meal. I wish the menu changed more regularly - this was clearly a winter menu. I also wish the portion sizes were just a bit smaller on some of the earlier courses. I was a bit disappointed that we ended up getting shorted the salad course of our meal. We traded soup and gumbo for the crab cakes but ended up not getting the salad that should have come before the tuna. I say this not because I really needed more food, but because I did think the meal was lacking in vegetables and I really like the salads at Clary's.

Agrario: Mmmmm

Last weekend Sarah and I met several of her coworkers for drinks at Bodega and dinner at Agrario. I have to say the food in Eric's restaurants never disappoints. I had the pan seared dover sole, which was served with an onion quiche. I've had sole before, but this was probably the best. It was tender and moist. I think many times it's easy to overcook a flat-fish like sole. The quiche was an interesting side -- not something I would have personally picked, but still good. Sarah had the lobster and crab lasagna. The alfredo sauce for this dish is slightly sweet and matches perfectly with the crab and lobster.

I've been wanting to try the Sunday brunch at Agrario. I've also been wondering if they would do a chef's tasting menu. I think it would be both a lot of fun and incredibly delicious.

Patton Alley Pub: Pork Tenderloin

Most people who know me, or read this blog, know I'm a huge fan of Patton Alley Pub. They've got some of the best burgers in town and it's impossible to beat their happy hour specials (half price domestics on tap and half price appetizers).

Sarah met me there for dinner on Friday and we invited her coworker Paula and Rebecca from the church. While we were there Steve and Tammy showed up, which didn't surprise us at all. The special on Friday was a fried pork tenderloin sandwich. It was one of the best I've ever had. Tammy tells me it was even better than the tenderloin at Smiths. I keep meaning to stop in  Bolivar or Collins for a tenderloin, but never drive through those towns at a meal time.

A note to Eric: next time you revize the menu add the tenderloin as a regular menu item. My only complaint was that it should have been served with lettuce, onion, and tomato. Horseradish would also be nice. Other than that it would replace the pub burger with wing sauce, blue cheese, and red onion as my standby.

Tasia

Sarah and had the opportunity to eat at Tasia for the second time last night. Once again the food was outstanding. I've decided that restaurant reviews really require two visits (or at least different entrees to be fair). Last time we went with our friend Katie, this time it was just us.

Tasia, which has the slogan a taste of asia, offers a variety of foods from southeast Asia. You can find Thai curries, Chinese food, and even Springfield originals like cashew chicken on the menu. Tasia however isn't cheap chinese food. It's not expensive, but it also isn't your $3 combo plate restaurant. In our two visits we've had the Thai grilled chicken, the Pad Thai, the Spicy Chicken, and the Thai Red Curry. If you couldn't guess, we like Thai food and haven't found any that is really good here in Springfield. All of the entrees we've had at Tasia we're great. I'd even go so far as to say they are Thai Trailer good (a mobile trailer that served the best Thai food I've ever had at a state park near Columbia. The crab rangoon, like all crab rangoon in Springfield, doesn't have even a hint of crab flavor. The best part though is that a spicy dish is actually spicy. I regularly order things "extra spicy" only to be disappointed at other restaurants. At Tasia the regular spiciness is not overpowering but you know there is some heat.

There still seems to be a timing issue with the kitchen and the wait staff. I watched several tables be partially served, wait 5-6 minutes then get another set of entrees.

Overall Tasia is well worth a visit (and many return visits). Even though its location on S. Campbell isn't the most convenient it's worth driving past the other oriental food to get there.

Serrano Ham

We went out with some friends last night for the First Friday Art Walk and started at the Bodega Bar above Agrario. I really liked the Bodega Bar -- I've been there for a few events and private parties in the past, but never just to drink. It's swanky, has good and relatively cheap appetizers and a real drink menu (they have both an old fashioned and a Manhattan on the menu). It's the kind of bar that might hopefully slow the death of skilled bartenders to crappy malt beverages.

My only complaint is the serrano ham appetizer is not serrano ham. I'm not saying that it wasn't a good -- it was very good, but I was very disappointed by the lack of real serrano ham. Serrano ham is the country ham of Spain. It is cured in salt and very rarely (almost never) smoked. The ham is cured for at least a year, often longer. Most people in the US have never had serrano ham, but have had Italian prosciutto, which is probably the closest comparison. Serrano has a much deeper flavor than prosciutto and is also firmer and less fatty. Unlike country hams in the US it does not need to be soaked and cooked. It is sliced straight from the bone. Had the Bodega Bar been in Spain there would be no question about the legitimacy of the ham -- dozens of cured pig legs would be hanging from the rafters of the bar (hoof and all). So Eric, I say buy yourself a couple of pig legs for the bar. There are even ham storage and service tips -- note that the method of storing is hung from the ceiling, never refrigerated.

As a normal consumer in Springfield you can buy serrano ham at the Wine Center, but it is grossly overpriced. A better option is to get it from Tienda.com. My suggestion would be to buy a few slices from the Wine Center to see if you like it then order a piece (or a whole) pig leg from Tienda.com -- it's always better to slice your own ham.

Restaurant Week: Flame

The past week (actually 9 days starting last Wednesday and continuing through Thursday) have been Restaurant Week here in Springfield. 417 Magazine got some of the best restaurants in town (and a couple of random, not so nice places) to offer special fixed price menus ($41.70 for two) and to donate a portion of the proceeds to the local Boys and Girls Club.

Sarah and I went to Flame tonight with Steve and Tammy. We managed to convince them to forgo their obsession with Agrario and try some place new. None of us were disappointed.

Flame is owned by Mike Jalili who also owns Bijan's and the newly opened Touche. Several people have commented that the decor in Flame is a bit gaudy, and from looking through the windows during the day the red and purple seems overwhelming. Once you're in the restaurant though the environment is good. The restaurant features modern artwork, flat, wall mounted fountains, and a balcony that causes the staff to duck to go under the duct work. It is dimly lit -- too dark for a photo without a flash, but not too dark for dining and conversation.

The staff is very attentive and the service was exceptional. There is hardly anything I could find at fault within the restaurant. I think on a busier night it might be a bit loud, but it didn't seem bad tonight.

The fixed price menu consisted of split appetizers and deserts and a choice of two steaks. Steve and Tammy split the Garbage Salad while Sarah and I had the Calamari. The steak choices were a Top Sirloin and a Bistro Medallion with a mushroom demi-glace. Tammy had the medallion and the rest of us ate the sirloin. All of the steaks were prepared nicely. The sirloin was topped with an herbed compound butter. We were also given an assortment of sauces for the steaks -- bernaise, Flame A-1, and an herbed oil (I can't remember the name). The steaks came with a choice of sides. Sarah ordered a twice-baked potato, Steve and Tammy both got the marshmallow topped sweet potatoes which also had candied pecans. I had the salt-and-vinegar French fries.

The fries were some of the best I have ever eaten. They are fried to perfection -- crispy and not at all greasy. While tasting of salt and vinegar the predominant flavor is potato, as it should be. The fries are served Belgian style in a parchment cone (with a nice wire holder) and accompanied by a smoky ketchup and a garlic mayonnaise. The clear way to tell that these are exceptional French fries is that the cone is never greasy and even the fries at the bottom (20 minutes after it was set on the table) remained crispy. By far the best fries in Springfield, MO.

Dessert was a chocolate bowl filled with white and dark chocolate mousse and coffee frozen custard. The other choice was a New York style cheesecake, but I think we made the right choice with the chocolate.

Overall this was a great meal and the Restaurant Week special made it about the same price as if we had just ordered the steaks. While there are only two nights left of this special, if you have the opportunity try out Flame.

Fish -- Much Improved

As you may remember my first visit to Fish was good, but not what I would have expected from a restaurant owned by James Clary. Sarah and I decided to give it another try last weekend and I was very pleased. I had a pan seared tuna steak that was cooked perfectly rare with the twice baked potato and the creamed spinach. If you've never had good creamed spinach before Fish is a great place to try it. Sarah had the sole which as also very good. Since we were last there they've added a bit of bread to start the meal -- it's a savory fried dough served with herb butter. The closest thing I can compare it to would be a beignet. Overall Fish is much improved over our previous experience.

Seasons on the Square -- Gallatin, MO

Gallatin, MO is a town of approximately 1,800 people located in the absolute middle of nowhere in Northwest Missouri. It is about 30 minutes from Chillicothe (where my wife's parents live). You wouldn't expect to find an outstanding restaurant in a town like Gallatin, but stranger things have happened.

Seasons is owned and run by Sheryl Warren and Julie Critten, two school teachers in Gallatin. They had been doing catering projects together and the restaurant seemed like a logical next step in their hobby. The restaurant is only open on Fridays and Saturdays which makes sense given the duo's day jobs.

The food at Seasons is exceptional. I've eaten there several times in the past few years and never been disappointed. The artichoke cheese dip is a must have as an appetizer. It is served in piping hot in a toasted bread bowl. My guess is that it includes mozzarella, parmesan, and asiago cheeses (but they won't share the secret). The other must have at Seasons is the garlic smashed potatoes. They're made with a lot of garlic, butter and most likely cream (quite tasty). I've never been disappointed with the entrees at Seasons. Last night I had their special which was a slow cooked brisket that just melted in my mouth. Last night Sarah had the sea bass which was good, but overpriced at $24. Sarah also likes the black bean and sweet potato burrito served with homemade tortilla chips and salsa. We've also been pleased the steaks and the pork chops that are now available as either a single or double chop order -- which is a great deal, but two eight ounce chops is a lot of food.

If for some bizarre reason you're near Gallatin, MO on a Friday or Saturday night you can't beat Seasons.

Clary's Valentines Dinner

Sarah and I went to Clary's for our Valentine's Day dinner this past Saturday. We got a gift certificate there for Christmas and Valentine's Day seemed like a good time to use it (thanks Uncle Charlie). Clary's is the only restaurant in Springfield that serves prime beef.

We had 8:00 reservations and when we got there at about 10 till it was packed. We found out that some people were still waiting for a 7:30 seating. It appears that the tables weren't turning over quite as quickly as the reservation takers had hoped; we were seated at about 8:20.

Before I talk about what we ordered I want to say that everything we had at Clary's met or exceeded our expectations. People talk about the food that comes from James Clary's kitchen and they are right to do so.

We both started with Clary's house salad. It's a mixed green salad served with some type of pate that I couldn't identify (although there certainly was some bacon involved).

Sarah had the seafood crepes which were very good. The crepes are filled with a mixture of fish and shellfish with a tomato cream sauce. The crepe itself was perfectly light and the filling, "mmmmm." I ordered the prime filet which is served with potatoes, a fresh vegetable, and a gorgonzola mushroom ragout. If you've never had a prime, dry aged steak before you owe it to yourself to eat one -- it is like warm, meaty butter. The steak would have been perfect without the ragout, but the tanginess of the blue cheese adds extra depth.

Our dessert was the Clary's soufflé which has to be ordered with your main dish. Saturday's flavor was Grand Marnier which matched perfectly with the vanilla custard served alongside the soufflé. I love a good custard (and Clary's lives up to my own).

There were a few problems with the meal (although I think they can be attributed to the staff being completely swamped on Valentine's Day weekend). The mark of a good restaurant isn't whether or not there are problems (some are unavoidable), but rather how they get handled. While we were dining it took quite a while to get the wine we ordered (I had a Spanish cab blend and Sarah had an albariño -- our honeymoon wine) and they brought me the wrong steak. We didn't even really have to complain, just mention the mistake and it was taken care of -- and we were brought additional wine on the house while we waited.

James Clary takes the time to come out of the kitchen and talk with his patrons -- he personally apologized for the steak mix up. It's also obvious that as the executive chef he is very hands on (something Fish could probably use in the opening months). James cares about the experience people have while dining. Clary's is a class act.

Pub Time

Everybody should have a local pub that they frequent. I'm sitting at Patton Alley Pub (in Springfield, MO) enjoying great beer, chips, and company (with Steve Kirks). All of the food here is quite good, made better so by half price domestic draws and appetizers during happy hour (3-6pm).

Richard's Hawgwild BBQ

I finally feel like I've found good BBQ in Springfield, MO. I haven't tried everything yet, but so far I am impressed with Richard's Hawgwild BBQ. This is an extension of a restaurant in Aurora (they also have a location in Monett). The Springfield location is in the Village Mart gas station at Plainview and South Campbell (the gas station is actually a plus for me with regard to BBQ -- note Oklahoma Joe's).

They have a great lunch special that includes a sandwich (served Memphis style with cole slaw), chips, and a drink for $4.25. I added beans for an extra $0.50. All told lunch was under $6 - what a deal.

I've been disappointed with all of the barbecue in Springfield, but this is not the case at Hawgwild. It wasn't the best pork I've ever head it was quite good. The meat maintains a steady smokey flavor and is very tender -- good enough to not require sauce (the true test of good bbq). Hawgwild has two sauce options a mild sauce (which was served with the sandwiches) and a spicy variety that I didn't get to try but was available for sale along with a rub and various pickled items. The beans are as good as any place I've had them. They're both sweet and tangy and includes generous portions of smoked meat. I was disappointed that I couldn't purchase a single rib, so I'll have to judge those on another visit.

Hawgwild also does catering and will even smoke your own meat for a dollar per pound. Overall, good bbq.

Gas Station Food (Oklahoma Joe's)

So I know I wrote about the gas station turkey in my Thanksgiving post, but I had to write this as well. I've been trying to eat at Oklahoma Joe's Barbecue during several different trips to Kansas City. Last week I finally got my chance. I did feel a bit silly eating ribs at 4:00 PM knowing that a snow storm was coming, and I had a two hour drive ahead of me, but I was not the only person who thought 4:00 was an acceptable time for BBQ.

If you are ever in Kansas City you've got to eat at Oklahoma Joe's. They have the best ribs I have ever tasted. Please don't be scared that the restaurant is in a Texaco station. It is the stick by which I will be measuring BBQ in the future. Of course I'll have to go back and sample the menu in more detail (the troubles I go to in the name of good food).

Once again I'm saddened by the lack of good BBQ in what will be my new home (Springfield, MO). Somebody please correct me here if I'm wrong. But it does give me hope that if at sometime I can afford to open a restaurant it just might be a BBQ joint in a gas station.

Salt Lake Brewing Company

I think I'm going to take a slightly different approach to blogging the conference the rest of the week. Everybody here is going to be writing about the Macromedia topics. So, unless something is just absolutely unbelievable I don't plan on writing about the technology much (okay, I probably won't be able to resist, but who knows). Instead, I'm going to write about the epicurean MAX experience.

Last night most of the Usergroup Managers met at Squatters/Salt Lake Brewing Company. If you're in town for the conference I highly recommend it. They brew six different beers year round, three seasonal beers, and serve three blends. To the shock of several people, I tried them all.

Most microbreweries have a tasting platter that can be a good deal. Especially if you're wanting to expand your taste in beer. Squatters is no different. For $6 you can try all 12 varieties currently being served.

Everything on tap at Squatters was good, although some of it is better than others. Something to keep in mind is that a lot of the beers seem to have a fairly high IBU (I couldn't get the numbers about Squatters beers, although that may be my own laziness). Just so everybody knows, a hoppy/bitter beer is not a in general bad thing, although it can be. At Squatters the bitterness is appropriately balanced with the other flavors.

So here's my rundown:
1. If I could only get one beer it would be the Emigration Amber Ale. It's surprisingly hoppy for an amber but a very good drink.
2. I usually like wheat beers, but the Hefeweizen didn't do anything for me. It was good, but not the level of on-tap goodness I've come to expect in a quality microbrew like Squatters.
3. Of the blends only the Shandy appealed to me. I like a black & tan and a black & blonde, but they are premixed which changes the flavor. I think that a properly prepared black & tan with Squatters beers would be great. That said the Shandy was quite good. After bad Cervesa con limon experiences in Spain I was a bit hesitant to try the Provo Girl Pils blended with Sprite, but I enjoyed it. Perhaps the Spain experience is because I've yet to taste a Spanish beer that I would drink by itself.
4. The Cask Conditioned Ale and the Full Suspension Pale Ale where quite good. I'm not much of a pale ale fan, but I'm starting to develop a taste for them. The Squatters varieties are quite good. I do think that being cask conditioned makes a huge difference in the taste of an ale. If you can get your pale ale from the hand pump, all the better.
5. All three stouts were good (oatmeal, cream, nitrogen draft). I'm a huge stout fan so having three on a tasting platter made me happy.
6. The seasonal currently being served is Hophead Red. I usually don't like red beers, but I think it may be psychological. Not knowing this was a red until after I'd tasted it I thought it was quite good. I'll have to try again with some others when I get home.

I would happily order any of the Salt Lake Brewing Company beers again, that's not something I've been able to say at all microbreweries. Although if I have to pick a winner it would be the amber.

Felini -- Ack

Okay, it's been a while since this debacle, but I still wanted to write about it. A few weeks ago Sarah's parents were in town were staying the night before the Saturday MU Homecoming football game against Texas Tech (a blowout by the way). So we decided to try Felini, a new restaruant in town.

First some background information. We really liked the restaurant (Le Petit Bouchon) that had previously occupied the space temporarily filled by Felini. Driving past the restaurant looked quite nice, although we thought it might also be pricey. Boy were we wrong.

Walking into Felini is an eye opening experience. The walls are pink, and not some nice pale pink, they're scare your retinas bright pink. The decor overall seemed fairly upscale (nice furniture, table decorations, etc.), but then there was the large illuminated beverage cooler in the middle of the room. The tables also had cloth napkins serving as a base for paper napkins with flatware rolled inside them -- an interesting juxtaposition.

The menu was almost entirely items we would have made at home: sandwiches, salads, pastas, pizza. The only thing seemingly unique were the pizzas. Everybody ordered a salad. Lou had the spaghetti with marinara sauce, Sarah got a small pepperoni pizza, and Robert and I split a Felini pizza (basically a supreme from any other pizza place).

We decided that the kitchen at Felini is run by children with no restaurant experience. There is no semblance of any type of line for timing or quality control. Ten minutes after ordering Lou's pasta arrived. BEFORE THE SALADS! I tried to make her send it back, but she didn't want to do it. Our waitress explained that it was because they made the salads by hand, as if other restaurants make salad by machine. Five minutes later the first salad arrived, not all of the salads, just the first. The remainder of the salads arrived in a few minutes (one at a time).

The salads were actually fairly good. An asortment of vegetables that were quite fresh (shocking for Missouri in October), olives, and feta cheese.

After the salads came the pepperoni pizza. We all shared it because there seemed to be no sign of the other pizza. After about more waiting (nearly 30 minutes) we decided that if they pizza wasn't at the table in 2 minutes we were leaving. It showed up just in time (although we were all fairly disgusted). Robert and I each ate a piece and boxed the rest up.

I give it until Thanksgiving.

Springfield, MO & BBQ

It's looking like we'll be moving to Springfield next August. Sarah had another round of interviews in Springfield and there's a pretty good chance that's where the job market will take us. After this weekend I'm starting to take to Springfield as a possible home. It's still not KC though. Does anybody know of good BBQ in Springfield, MO? From what I can tell it's pretty much not available.