I wanted to share with you one of the reasons we sit at the bar and dine in almost any city. Frankly it gives us a chance to have a one to one relationship with the bartender and the service ends up being far better. Case in point the other night we made a late night dinner stop on the way home from teaching our Retro Diner cooking class. We stopped at one of the few late night spots we have in Madison, Sardine. It is always great to stop have a drink and a nosh at the bar with Nate the bar manager providing excellent service. The entire bar staff at Sardine excels in great bar service - genuine, friendly and treat you with great care. Recently they have added a 2 item late night menu at the bar for after 9 pm: a hand made burger with frites and a fried wall-eye sandwich. We love the burger and it is a nice change from our menu favorites of Mussels with frites or the Duck Confit salad. This is the salad that is by far one of the best in the entire country, it always meets expectation. But again back to why we sit at the bar, we feel more welcome and enjoy the conversation we have with others around us but also the bartender. Nine times out of ten we would rather eat at the bar even in a high end restaurant.
Oh but as far as Sardine the reason we rank it as one of the very best places in Madison is that the chef owners are always present. One of them is always in the kitchen making sure that the food is executed to their vision. It is this same philosophy and leadership that transfer to their staff and guides them to give great service, especially at the bar. Next time you are hungry at 10 pm - check out the gang at Sardine. You will go back again and again because it feels like your place.
Friday, March 14, 2008
Tuesday, February 26, 2008
Sushi & Suntory on a Friday Night
Last Friday night it was time to grab some dinner after what was a very busy week for both of us. We tend to eat later and by the time we made it to the west side it was about 8:45. we made the trek to Muramoto Sushi at Hilldale one of our favorite places to grab some tasty seafood. We like to sit at the Sushi bar but it was already full so we opted for the bar itself. Service was very attentive and we had a lovely evening. We ordered our favorite Ecuador roll, tarantula roll and a spicy shrimp roll to nosh on. The only complaint we have with MSH is that their wine list lacks selection and quality by the glass, something that is not appreciated in this day of great wines for under $10 a bottle. So we had a couple of glasses of the Suntory made Izyaki Single Malt whiskey - one of our favorites. This one is the 12 year old that has a wonderful light smokiness with hints of caramel, vanilla and fig. I just love it and so does Linda. So we enjoyed our rolls - the Tarantula is a soft shell crab, avocado then topped with caviar - served with two sauces - I think it would be less fishy without the cheap caviar maybe they should sub tobikko (flying fish roe). The Ecuador roll is a reverse roll with tuna, jalapeno and cucumber inside and crunch tempura crumbs on the outside of the nice rice. This one is really spicy and very good - we ordered another one to enjoy. The use of sauces other than soy have always added great dimension to the offerings at Muramoto.
Friday, February 22, 2008
The Gage in Chicago: Uneven
Call it a totally inspired day: we had decided, in the blink of an eye, to drive to Chicago and take in the ice scuplture installation called "The Museum of Modern Ice". On the way down, we decided to drive only to O'Hare and take the train for the balance of the trip to the Loop. Pure inspiration- one of those days when you feel free as a bird, unencumbered by plans, and excited by the pure come-as-it-may energy. This was our Saturday to play and explore.
So we got to Chicago, realizing that we were hungry, and decided that we would try The Gage, an upscale taverna across the street from Millenium Park. However, upon entering the place, we found it to be packed full. No open spots at the bar (for those of you who are regular readers, you know that eating at the bar is one of our favorite places to nosh), and a long line. We decided to take in the ice sculpture first, and let folks eat lunch.
By the time we returned to The Gage, about 75 minutes later, the rush of the noon crowd had diminished, but it was still hopping. We went to stalk a few spots at the bar, but it seemed that each time we got distracted, someone else came in and grabbed the next available seats. I placed our names on a list, and were told 20 minutes would be the wait. Several more foiled attempts to find seats at the bar, and I was crashing from hunger. We finally got a table in the bar - 45 minutes later, and sat there without any attention at all for another 15. Finally, the hostess came by and offered us a table in the restaurant. We took it, thinking that at least the service would be better. It wasn't. We waited a good 15 minutes for someone to show up at the table with menus. The waiter was quite perceptive, and asked us if there was a problem. We explained our wait dilemma to him, and he responded well, letting us know that he would move any order we placed along quickly. We found two appetizers: a brie, spinach and kasse cheese fondue, served with uniquely cut toasts. The fondue was fabulous, a rich and creamy concoction into which they had melted the entire brie- rind and all. The combination of cheeses and spinach made for a sublime treat. They also brought out a beet salad with grapefruit and blood oranges. I am a sucker for beet salads- especially when the beets are roasted, which they were in this beautifully stacked salad. The gorgonzola added pungency and a wonderful sidebar to the combination of roasted beets and citrus.
For as wonderful and creative as the appetizers were, the sandwiches were rather flat. I had the "Fire Roasted Chicken" sandwich, a combo of chicken breast brushed with Frank's Hot Sauce and grilled, with blue cheese and basil on Cuban bread. It was tasty, but not at the same level of inventiveness and inspiration that the appetizers had been. Jim ordered the Gage brisket sandwich, which I have to say met the "inventive and inspired" criteria in its presentation, but not in taste. It came out on what can only be described as a raft of toasted brioche, about 3" wide and 8" long, with the brisket, swiss cheese and apple laid on top of that. The entire plate was covered in masses of arugula- so much so that Jim was removing a portion of it so he could find the sandwich underneath. He reported that the taste was different than any brisket sandwich he'd ever had, but also said he wouldn't order it again.
Would I try The Gage again? Yes- but not during Saturday lunch.
So we got to Chicago, realizing that we were hungry, and decided that we would try The Gage, an upscale taverna across the street from Millenium Park. However, upon entering the place, we found it to be packed full. No open spots at the bar (for those of you who are regular readers, you know that eating at the bar is one of our favorite places to nosh), and a long line. We decided to take in the ice sculpture first, and let folks eat lunch.
By the time we returned to The Gage, about 75 minutes later, the rush of the noon crowd had diminished, but it was still hopping. We went to stalk a few spots at the bar, but it seemed that each time we got distracted, someone else came in and grabbed the next available seats. I placed our names on a list, and were told 20 minutes would be the wait. Several more foiled attempts to find seats at the bar, and I was crashing from hunger. We finally got a table in the bar - 45 minutes later, and sat there without any attention at all for another 15. Finally, the hostess came by and offered us a table in the restaurant. We took it, thinking that at least the service would be better. It wasn't. We waited a good 15 minutes for someone to show up at the table with menus. The waiter was quite perceptive, and asked us if there was a problem. We explained our wait dilemma to him, and he responded well, letting us know that he would move any order we placed along quickly. We found two appetizers: a brie, spinach and kasse cheese fondue, served with uniquely cut toasts. The fondue was fabulous, a rich and creamy concoction into which they had melted the entire brie- rind and all. The combination of cheeses and spinach made for a sublime treat. They also brought out a beet salad with grapefruit and blood oranges. I am a sucker for beet salads- especially when the beets are roasted, which they were in this beautifully stacked salad. The gorgonzola added pungency and a wonderful sidebar to the combination of roasted beets and citrus.
For as wonderful and creative as the appetizers were, the sandwiches were rather flat. I had the "Fire Roasted Chicken" sandwich, a combo of chicken breast brushed with Frank's Hot Sauce and grilled, with blue cheese and basil on Cuban bread. It was tasty, but not at the same level of inventiveness and inspiration that the appetizers had been. Jim ordered the Gage brisket sandwich, which I have to say met the "inventive and inspired" criteria in its presentation, but not in taste. It came out on what can only be described as a raft of toasted brioche, about 3" wide and 8" long, with the brisket, swiss cheese and apple laid on top of that. The entire plate was covered in masses of arugula- so much so that Jim was removing a portion of it so he could find the sandwich underneath. He reported that the taste was different than any brisket sandwich he'd ever had, but also said he wouldn't order it again.
Would I try The Gage again? Yes- but not during Saturday lunch.
Thursday, February 14, 2008
Lombardino's is for Lovers
Sorry about the schmaltzy title, but last night was our second trip to Lombardino's Italian Restaurant in Madison. It has to be the restaurant that has frustrated us the most to get into- we've stopped on a Saturday for lunch (not open), and after 9:00 p.m. on week-nights (closes at 9:00), but last night, with good planning, we were able to get right in and claim two seats at the bar.
Sitting at the bar has got to be one of our favorite places to eat- the service is very attentive, and it seems faster. We ordered two glasses of their red wine special ("from the boot"), and they arrived immediately along with their wonderfully fresh bread and olive oil for dipping. We often choose multiple dishes to share and taste when we sit at the bar, and last night we started with their fried calamari,which came with lemon and a seafood sauce spiked with horseradish. The calamari was perfectly cooked and not greasy.
This was followed by one of Lombardino's wood-fired pizzas, which was my favorite dish of the night. The pizzas are 10", so they could be a large entree' for someone, but it was perfect to share. Ours was a fig and Gorgonzola pizza, and the combination of flavors was dynamite- not one overwhelmed the others. The last dish was an Orrechiette pasta served with a garlic cream sauce and spicy Italian sausage, and was delightful as well- nicely balanced between the amount of sauce, sausage and other ingredients.
We finished dinner with a glass of their house-made Limoncello- well worth the trip just for that! They have been able to capture the freshness and tartness of the lemons without becoming syrupy or sweet. A wonderful apertif to a great meal.
Sitting at the bar has got to be one of our favorite places to eat- the service is very attentive, and it seems faster. We ordered two glasses of their red wine special ("from the boot"), and they arrived immediately along with their wonderfully fresh bread and olive oil for dipping. We often choose multiple dishes to share and taste when we sit at the bar, and last night we started with their fried calamari,which came with lemon and a seafood sauce spiked with horseradish. The calamari was perfectly cooked and not greasy.
This was followed by one of Lombardino's wood-fired pizzas, which was my favorite dish of the night. The pizzas are 10", so they could be a large entree' for someone, but it was perfect to share. Ours was a fig and Gorgonzola pizza, and the combination of flavors was dynamite- not one overwhelmed the others. The last dish was an Orrechiette pasta served with a garlic cream sauce and spicy Italian sausage, and was delightful as well- nicely balanced between the amount of sauce, sausage and other ingredients.
We finished dinner with a glass of their house-made Limoncello- well worth the trip just for that! They have been able to capture the freshness and tartness of the lemons without becoming syrupy or sweet. A wonderful apertif to a great meal.
Monday, February 11, 2008
Friday night dinner - Mexican adventure - La Mestiza
Friday night we trekked to the west side of Madison for what is by far the best authentic Mexcian food in town. La Mestiza delivers the best in Oaxacan and Mexico City fare. This night was only mared by slow service from the kitchen, it seems everyone has found the place. The kitchen was slow but the Margaritas were very tasty as usual.
So after downing the best fresh chips in town (2 baskets) we fianlly got our first course. A Tuna ceviche which was not very exciting - it lacked tuna - it was chopped Vallerata style with avocado, tomato, onion and cilantro. We would not order this again - it was a special and it just did not deliver.
Dinner on the other hand arrived after another 30 minute wait - but well worth it. The Pork Pibil is by far the most amazing pork in the midwest - tender, juicy and an ample amount is great rolled in warm corn tortillas. Linda had the spicy Camerones - and they lived up to being spicy- tender grilled shrimp in a tomato sauce with chile de arbol - nice and hot.
All in all a 2 + hour dinner that was tatsy but slow - glad we were not trying to make a movie. Tonight we give an overall grade of B+ - Josh our server comped a round of drinks to make up for the slow kitchen. Food was very good, service attentive but the kitchen slow. We will return but not on a Friday night.
Jim
So after downing the best fresh chips in town (2 baskets) we fianlly got our first course. A Tuna ceviche which was not very exciting - it lacked tuna - it was chopped Vallerata style with avocado, tomato, onion and cilantro. We would not order this again - it was a special and it just did not deliver.
Dinner on the other hand arrived after another 30 minute wait - but well worth it. The Pork Pibil is by far the most amazing pork in the midwest - tender, juicy and an ample amount is great rolled in warm corn tortillas. Linda had the spicy Camerones - and they lived up to being spicy- tender grilled shrimp in a tomato sauce with chile de arbol - nice and hot.
All in all a 2 + hour dinner that was tatsy but slow - glad we were not trying to make a movie. Tonight we give an overall grade of B+ - Josh our server comped a round of drinks to make up for the slow kitchen. Food was very good, service attentive but the kitchen slow. We will return but not on a Friday night.
Jim
Saturday, February 9, 2008
B & B Lunch
Hey, there-
Linda here, letting you know that one of our favorite Saturday lunches is a B & B...a burger and a bloody. Had one today at The Avenue in Madison. Burgers there are yummy, but the buns have no substance- they're full of air. French fries came to the table hot and crispy- not greasy. Nice! Bloody Mary was good and solid, but lacked 'personality'. And, no snit of beer to accompany it.
For a nice B & B lunch when in Middleton, try the Village Green Tavern. Typical Wisconsin-style tavern, big screen TVs, no-frills interior. Bloodies are well-made, have great personality and you get the snit! Burgers are tasty, buns don't disintegrate.
Enjoyed a B & B lunch at Sobelman's in Milwaukee, Wisconsin several weeks ago. They really go all out with their bloody garnishes- I mean, we're talking a veritable salad bar, which includes celery, mushrooms, onions, olives, mini-shrimp, pickle, etc. The burger was smothered in garnishes, too, which made for some great tastes- including fried jalapenos and onions, and three kinds of cheese. Yum!
Linda here, letting you know that one of our favorite Saturday lunches is a B & B...a burger and a bloody. Had one today at The Avenue in Madison. Burgers there are yummy, but the buns have no substance- they're full of air. French fries came to the table hot and crispy- not greasy. Nice! Bloody Mary was good and solid, but lacked 'personality'. And, no snit of beer to accompany it.
For a nice B & B lunch when in Middleton, try the Village Green Tavern. Typical Wisconsin-style tavern, big screen TVs, no-frills interior. Bloodies are well-made, have great personality and you get the snit! Burgers are tasty, buns don't disintegrate.
Enjoyed a B & B lunch at Sobelman's in Milwaukee, Wisconsin several weeks ago. They really go all out with their bloody garnishes- I mean, we're talking a veritable salad bar, which includes celery, mushrooms, onions, olives, mini-shrimp, pickle, etc. The burger was smothered in garnishes, too, which made for some great tastes- including fried jalapenos and onions, and three kinds of cheese. Yum!
So... what is Food and Wine Wanderings? Introducing us
Food and Wine Wanderings reflects our love of food, wine, and the discovery of both while traveling. We love simple foods, made with quality ingredients, reflecting regional tastes and availability, simply prepared to let the individual and unique flavors shine through. We also love traveling, and believe that a large part of the enjoyment of travel is discovery- finding new restaurants, foods, food items, wines, regional preparations and recipes. The history of a place and its people can be told entirely through food, and it is the discovery of this rich history that fuels our curiosity. Watch this blog for reports of our travels and discoveries, and you may even find a recipe or two.
JD&LK
JD&LK
Subscribe to:
Posts (Atom)