Lucy's Fried Chicken

It's here! A good, legit, fried chicken joint. 

James Holmes (Olivia) has opened Lucy's Fried Chicken on the super south part of South Congress and it is finger-lickin' good. Also, it's super chill, but beautiful.

We started with these gorg grilled oysters called "Lucha". Apparently, their wide selection of delicious molluscs are the creative genius of several local chefs...and the Luchas come via Rene Ortiz of La Condesa.

We ate a bucket of fried chicken and rocky mountain oysters. Oh yeah and Sweet Tea pie. 

http://lucysfriedchicken.com/

Aviary: Not your typical wine spot

I love living in a city where you can sip on wine, enjoy some cheese, and shop yourself silly - all in the same spot.

I went to Aviary with my Latin girls and fell in love.

Their menu is small but inviting. A little cheese plate and Malbec and we were happy.

La Sombra

 

After much debate (with myself) we went to La Sombra for dinner not too long ago. 

I'm not sure what I was expecting...a Peruvian slap in the face as I walked in? Papas a la Huancaína?

The decor is simple and cozy. The space is small, but the proportions are smart. We were in a booth in the back corner, next to a table with a large party... and I never felt crammed, overwhelmed, or like I couldn't hear myself think. It was well done. 

The food is good overall. We stuck to the apps, but I've had many of their dishes through my Leadership Austin class since they have catered dinner twice! (I love generous, philanthropic people).

El Alma

Well friends, another restaurant has "opened" in my 'hood. El Alma, formerly El Chile, has re-opened with a new face and a new-ish menu on Barton Springs.


Joel Mozersky re-decorated the interior, but the changes are minimal. It's a cleaner space, with great colors, but the same old tables and chairs which are hideous. 

For drinks I ordered a michelada and Italianini and LiveSTRONG man got the house margarita. The michelada was the best I've had in Austin simply because I don't like mine too spicy and with lots of lime, but the marg was just bad!

We were greeted by complimentary chips and salsa.The green salsa was really good (I'm pretty sure it's avocados, tomatillos, serranos, lots of lime and prepared raw). Then we ordered apps. We started with the Gringas (with Pastor) and the classic ceviche. The gringas are not worth the calories, the pastor was chewy and not properly seasoned. The ceviche was good, a little dry and too chunky, but a nice refreshing bite in this unbearable heat. 


I ordered the Camarones a la plancha: Shrimp with garlic ancho butter, corn relish, and avocado. The shrimp were good and cooked perfectly. The relish was sort of a slaw and it didn't impress.


LiveSTRONG man ordered theParrillada Gringa: Grilled steak and shrimp with melted cheese, rajas and guacamole.The meat was so tender and who doesn't love anything smothered in cheese and rajas?


Italianini tried the Roasted duck enmoladas: Shredded duck with pasilla mole and almonds. The mole was good and not too strong; however, it tasted EXACTLY like the Doña Maria mole my roommate and I used to 'make' in college.


The price point is perfect for a chill dinner with friends if you don't want the hussle and bussle of downtown. Their happy hour is longer than most (3-7p.m.), the prices are pretty cheap for drinks and bites, and you can enjoy their patio if you're up for this ridiculous summer heat.


No working website. Happy eating.

TRACE at the W Austin

You know the saying 'don't judge a book by its cover'? So true when it comes to restaurants...

The W Austin finally bridged the two main sections of 2nd street district, sure, but it also brought a new restaurant, bar, spa, and a shiny stage for us to play in.

Having had the opportunity to tour it and played in it early on, let me give you a couple of pointers on this new playground.

The bars are nice and spread out. The service sucks. The people are pretentious and remember it is a hotel bar, so you will still see the douche bag trying to score some local fresh catch with his flashy Ed Hardy shirt and Ferragamo loafers along with the unassuming couple wearing bermuda shorts. The pool is small and very shallow (designed to show off those fake tatas you paid $3000 for) complete with private cabanas (like 4) and wet bar. The spa really is amazing, you should check it out.

And then there is TRACE. Ambitious people work in this kitchen. Not only does it serve the restaurant and bars, but it also serves rooms and residences for 24/7 Whatever, Whenever service. Maybe that's why the flavors and quality are seriously lacking here? Who knows, the point is, drink all you want, splurge on the $15 glass of prosecco, but if you like good food, don't bother eating at TRACE.



Also, glass has STOPPED falling from the skies, so it's totally safe to venture into one of their watering holes.

Hillcountry Food and Wine Festival: Stars Across Texas

It's no lie that I'm a slacker.
Here are some pics from the Stars Across Texas Classic.

Don't worry, I met John Besh.

Oh and fear not, I'm sure Austin Food and Wine Fest will keep some version of this awesome event.

Homemade Spam?

Italianini and I grabbed mid-week dinner at Uchiko (to show support and that we're not afraid of "radiation" by eating their Japanese fish, pfff). 

Chef Paul Qui sent us two dishes we were super surprised by. 

One was 'homemade spam': terrine of pork belly and other delicious parts of the pig grilled over a mustard emulsion and pickled ramps. This was one tasty bite. Strong flavors, great texture, and definitely NOT Spam. 

The other dish (I apologize, no photo) looked like tangled, thin branches topped with tiny greens sitting on a black puree that was intriguing. They were fried enoki (?) mushrooms over a huitlacoche puree and fava beans topped with sunflower sprouts. It was a bizarre sight and a wonderful dish. I think we were the guinea pigs... and I think you will soon see it on the menu.

SFC Chef Series: Spring Bounty

SFC Chef Series: Spring Bounty took place this past Sunday eve at La Condesa.

Following tradition, chefs hit us with a delicious array of dishes that are seriously worthy of better quality pictures... so, please be sure to check out La Condesa's Facebook album.

Ned Elliott (Chef and Owner) of Foreign & Domestic kicked the night off with Richardson Farms Pork Liver Custard with piquillo syrup, nasturtium salsa, and sherry caramel.

It was subtle and amazing...and a healthy serving for each person at our table.

Paul Qui (Executive Chef) of Uchiko surprised us by going vegetarian...or so I thought...

Spring onion dashi, spring vegetables (squash blossoms, baby zucchini, baby carrots), goats milk ricotta..... AND dehydrated Uni.

It's hard to describe what I experienced as I ate this dish. The ribbons of vegetables were light and crunchy, while the broth was thin yet flavorful. The Uni was the perfect seasoning and the bowl was NOT big enough. Seriously, I could have eaten 5 more.

Shawn Cirkiel (Chef and owner) of Parkside gave us Sloan Farms Crispy Rabbit with green garlic, pecans, glazed spring carrots, and red wine sauce. Isn't this plate gorgeous? A great display of Spring ingredients...and colors!

Bryce Gilmore (Chef and Owner) of Barley Swine --and Odd Duck Farm to Trailer--served a Milago Farms Soft Egg with elephant garlic puree, and pancetta shitake vinaigrette danube. I really enjoyed the runny yolk all over my pancetta. Is it because I love breakfast?

David Bull (Executive Chef) of the trio of restaurants at the bottom floor of the Austonian (Congress Restaurant) gave us Grilled Lockhart Quail with red romaine, candied orange, and cardamon yogurt. The quail nicely cooked and the yogurt gave a nice balance to the charred romaine.

Zack Northcutt (Head Chef) of Haddingtons and Mulberry ended our savory courses with a Windy Ranch Osso Bucco with polenta. This blew my taste buds away. I was very glad this powerful, flavorful, succulent dish came last! Delicious.

Laura Sawicki (Pastry Chef) of La Condesa served her most complex dessert yet-- Soncrest Farms smoked egg parfait with marcona almond, Oakhill Farms strawberry, quinoa, pickled mustard seed, and smoked sea salt. 

I have to say that this is one of my favorites (top three with her James Beard House dessert and the pie she served at Outstanding in the Field) 

Every dish was paired with a magnificent wine or beer, but this dish was paired with this: Del Maguey Crema de Mezcal, honey liqueur, cream, and house-made Froberg Farm strawberry soda. Kudos to Nate Wales for an amazing cocktail.

It was an outstanding meal. I think my favorite yet. It's amazing how much talent grazes the kitchens of our very own Austin's restaurants. I feel very lucky to have witnessed and tasted such delicious morsels. 

Arancini

I had never heard of Arancini until one random night I came home to a kitchen full of them.

Native to Italy, they are amazing little balls of heaven. I actually mention here except for Red House calls them Risotto balls....You basically make some meat sauce, rice, and make sure to have fresh mozzarella around. You form the rice into a ball and stuff with a bit of sauce and a piece of mozzarella. Roll it in a little egg wash, dump it in some bread crumbs and fry the heck out of it!

So when a trailer rolls into Austin actually called Arancini, we had to check it out.

The trailer is ADORABLE and the table set up I wanted to have in my own yard. They hand-picked tables and chairs from around Austin and painted them adorable turquoise and brown colors. Cute.

To Italianini's surprise they had sold out of Arancini, so we tried the Meatball Slider, the Roasted Veggie flatbread, and the Fried Artichoke Hearts with Lemon Aioli.

The Meatball Slider was weird. It was a meatball stuffed with Mozzarella and topped with chopped pork? It was charred on the outside and juicy on the inside, but the flavor wasn't incredible. It hit the spot for sure, though.

The Roasted Veggie Flatbread consisted of artichoke hearts, asparagus, onions, and a teeny bit of mozzarella. It was large and could definitely be a meal in itself. The Fried Artichoke Hearts with Lemon Aioli were delicious. It's a great little snack and they totally count as my veggies for the day!

Prices are SUPER reasonable and the owners are lovely people. 

Give this place a try.

http://eatarancini.com/

I'm back

Yes, I have abandoned you for far too long... but I'm back!

I haven't been slacking, promise, but I have been in transition mode. 

I just got a new job, my U.S. citizenship, AND I met John Besh. Yes, I made a fool of myself at the Hillcountry Food and Wine Festival and asked him for a picture. It was great. 

I haven't stopped eating (if you can tell by my Tweets--- oh yeah, and FOLLOW ME ON TWITTER!), and now I'm ready to post again. 

Coming soon: SFC Chef Series Spring Bounty at La Condesa -- TONS OF NEW CHEFS! Get excited. 

xoxox!

Red House Pizzeria

Thank you Art Alliance! For not only providing me with awesome volunteer opportunities (which totally give me the warm and fuzzies), but also for feeding my hungry belly. 

Last night I met the ladies at Red House Pizzeria, which I'm ashamed to admit I had only drank at...never eaten. I was late, of course, so the ladies had already ordered. 

Risotto Balls appeared in front of me... oozing with pesto and fontina and covered in marinara. I was skeptical, but with the first bite I was in heaven. Seriously, delish!!! Soft and creamy on the inside, perfectly fried and crispy on the outside.

The Greek Salad was good, but lacking. It was just a way to get our veggies in the midst of carb land.

***Also, on a side note, what is up with all Pizzerias serving Greek Salad?***

The Margherita Pizza was not very good. No sauce, very little cheese, the crust was soggy, and the flavors were quite bland... don't worry, I still ate two slices and the tip of another one... I was hungry!

Great thing about this place is that it mixes Italian comfort food with booze. Head over to the bar behind the restaurant and enjoy a merry little cocktail! 

http://www.redhousepizza.com/home.html

Lucky's Puccias

Italianini and I needed a quick bite one random weeknight... and decided to make a quick run to Lucky's Puccias. 

The tiny little trailer sits next to Tiniest Bar in Texas (totally no the tiniest! and, they just got real floor, and even a concrete wall to replace their wooden frence) houses a brick oven... yes, for your baked-to-order bread, a fridge full of goodies, and the two people who run this little operation. 

 

I had the Lucky's, which consists of your basic caprese, throw in some prosciutto and sundried tomato pesto. 

Italianini had the Contadina- Turkey, provolone, arugula, tomato, and olive tapanade.

The bread is good, but we had to wait quite a bit for this freshness. The sandwiches are tasty, but very simple. At $8 I could have had two slices and a soda at Home Slice, or a Banh Mi and spring rolls at Me So Hungry. To each their own. 

If you're in the neighborhood (W. 5th) and craving some Italian love between freshly baked bread, give them a shot.

http://www.facebook.com/LuckysPuccias

Outstanding in the Field: La Condesa

Listen, I can't lie and tell you I'm the super outdoorsy type; however, Chef Rene Ortiz cooking for Outstanding in the Field at Boggy Creek Farm can certainly get me to connect with nature!!!

Chef camped out the night before in order to set up this AMAZING feast. Now, if you're vegetarian, vegan, or a super active member of PETA, stop reading now.

He chose to cook two whole pigs (raised specifically for this event by Richardson Farms) al asador which actually looked like he had crucified two pigs, butterflied them (cut them right down the middle), and taken the gross intestines and such out.

It was quite a sight. First, walking into the farm and seeing all the gorgeous vegetables, plants, chicken coop, the Outstanding in the Field bus and artistically simple table. Then, looking past the lush greens and seeing my swiney friends roasting in their last couple of hours before going straight into my belly.

I've traveled, but I'm not the most 'wordly' person per se...the only other time I have ever seen this cooking technique was on the No Reservations episode where Francis Mallman cooks an entire meal in this very primitive way in the countryside of Uruguay. It was awesome.

There's little I can say about the menu. You can imagine the freshness of all the ingredients involved and the combination of such amazing food with the creative mind of Chef Ortiz and Pastry Chef Sawicki.

Here it is:

Dewberry Farm chicken liver pate, tomato marmalade, house pullman bread

Eggplant, Waterroak Farm goat's milk ricotta, quinoa cracker, gause yaupon honey Boggy Creek turnips, White Mountain yogurt, Lightsey Farms persimmon vinaigrette

Deviled Lockhart quail eggs

2008 Furne Blanc, Pleasant Hill Winery

Mixed Boggy Creek Farm herbs & lettuces, five minute Soncrest Farm egg, quinoa, Pure Luck Farms feta & sorrel-garlic aioli

Colina Bianca, Pleasant Hill Winery

Roasted Richardson Farms whole hog, pickles, apple chutney & cornbread

Dad's Red Blend, Pleasant Hill Winery

Richardson Farms bone-in rib eye with oak-smoked Jenschke Farm butternut squash

2003 Cabernet Sauvignon, Pleasant Hill Winery

"Tubby J. Tupelo" honey pie: Boggy Creek Gause Yaupon honey, Pure Luck Farms Hopelessly Bleu cheese, roasted Fredericksburg golden apple compote

Blanc du Bois, Pleasant Hill Winery

New friends were made, all the wine was drunk, bugs were repelled (we were at a farm, hello!), and I was very happy.

If you're unfamiliar with Outstanding in the Field, check out the link. Also,  I've recently learned that Chef James Holmes of Olivia cooked for these guys two days later!

Blue Dhalia Bistro

I guess it had been about 4 years since the last time I had been to east 11th. Me and some LatinWork-ers had gone to Longbranch to grab a drink. I had no idea how much development had gone on since! 

I had a lazy sunday lunch with Morritow at Blue Dhalia Bistro, nestled between a super cool design studio, and an electronics store that made even me want to buy super cool headphones, or a real quality amp...I don't even l ike going to Best Buy!

The place is cute and VERY cozy (tight squeeeze). The ceiling is low and covered in wood paneling. Very french cafeteria. Large tables are shared with other parties, loud conversations, and a very loud accordion cross paths in this tiny eatery. 
There is a small patio out front, but the cutest and roomy patio is out back. 

The menu is extensive and has something for everyone. Morritow ordered the tuna salad sandwich, and I had the nicoise salad. While we waited for our order, a nice wooden board with pate (Duck), cornichons, and baguettes came to the table. It was beautiful, and really, who can turn down pate? So, I dug right in... then our server said, "sorry, they delivered it to the wrong table"... I've been taught that it's rude to spit out your food, so I finished the whole thing.

The Tuna Salad was served open-faced with basil, capers and sun dried tomatoes. It's a very generous serving...We totally could have shared. 


The Nicoise Salad with seared Ahi tuna was very filling, and I certainly felt like I got my veggies for the day; however, the flavors left much to be desired. 


Overall, you get what you pay for. The space is worth checking out and it's great for a simple little lunch.

http://www.bluedahliabistro.com/

Foreign and Domestic

It's officially Austin Restaurant Week, kids, and the Italianini and I ventured over to Foreign and Domestic. 

First, let me tell you that parking SUCKS. they have a couple of spaces right out front, but the rest is across the street in the neighborhood. Which wouldn't be so bad if it wasn't raining.

Second, this place is tiny, and always busy, so you'll have to wait--- it was a Monday at 6:30 and we waited 20 minutes.

Third, if given the choice, sit at the bar. It was the coolest experience. 

The kitchen is right there in front of you, exposed, raw, the heat, the smells, the bar is covered in jars with garnishes and wonderful herbs. 

While we were originally going for the ARW menu, we saw Chef Ned Elliot (owner) was cooking, so we had to skip the $30/person deal. 

 We had Popovers- Huge rolls with gruyere cheese. Incredible flavor, soft  and gooey on the inside, flaky outside, beautiful.

We also tried an app that was on the menu that night (menu changes constantly) called something Lardo. Sorry, horrible memory these days. Imagine pig's back fat, put in their meat grinder until it becomes like a pate, and then layered with balsamic jelly over toast... It was flavorless, gross, and the bread was soggy. The balsamic jelly was intense. It was like eating pig fat french toast. I'm all for being adventurous with food, but don't be the hero, save yourself!

I had the Ditali and Cheddar with oxtail topped with bread crumbs and a soft egg.

I think this is by far the best interpretation of comfort in a bowl. The sharp flavor and heaviness of the pasta and cheese are well complimented by the sweetness of the oxtail. This was lick-the-bowl-clean good! 

Italianini had a special of the night. Grilled octopus with scallops, topped with ink foam served over potatoes, and shishito peppers. 

It was delicious. The foam was tasteless and useless. The dish would have been fine without it. Trying too hard? Although, I must admit that I didn't expect this place to be so gastronomic. I expected something more rustic, but instead I was witness of  some serious cooking techniques.

It was really fun to watch the Chefs work in harmony in their little assembly lines.  

We almost ordered some sweets, since I know the Chef's wife (and co-owner) is the pastry chef, but that would have just been gluttony.

The service was FABULOUS. Our server was patient and lovely. 

We had a great experience, I hope you do too!!!

http://www.foodanddrinkaustin.com/

Lambert's

After volunteering for a few hours at Charity Bash, the Argentinian and I grabbed a late-ish meal at Lambert's. 

Typically I get pulled pork, or a little bit of brisket, and pretty much drown it in their house sauce... but tonight was different. 

I decided if I was going to let myself have a whole plate of mac 'n cheese, I had to eat lighter... So, I decided on the baby bibb, avocado, and pine nut salad. 
This salad was good! I loved that the avocado is at the very bottom of the lettuce. It's almost like opening a present? Ok, maybe not that exciting, but it was still very good. 

Of course the mac 'n cheese didn't disappoint. However, I have recently learned something that I MUST share--- one of the cheeses in Lambert's version of this comforting American staple is VELVEETA!!! grroooossss!!!! Oh and Tabasco sauce. So, I closed my eyes and imagined I was frolicking around with cows and giant blocks of aged cheddar and still ate every last bite. Gotta find what works for you~~~ Happy place, happy place~~~A girl's gotta have her mac 'n cheese, ok? 

Who would of thought that in the land of heavy meats I'd find such a refreshing salad??

Here's the one thing about eating at Lambert's, you end up smelling like smoke even if you just go upstairs for some drinks and live tunes. 
Despite my healthy entree, I still left smelling like a pit master.

El Naranjo

I attended the Foodways of Mexico: The Culinary Birth of a Nation: Gastronomy and the Making of Mexican Identity with Chef Iliana De la Vega (owner of El Naranjo formerly in Oaxaca, now gracing us with its presence on Rainey Street) on September 9th at the MACC and left captivated, truly inspired and so proud to be Mexican!! Following her super interesting and funny talk, we had the opportunity to sample her Chiles en Nogada (btw, my grandma's are still the best)and Mole Poblano. What a tease!!! I, of course, wanted to try her entire menu immediately!!! 

So, the other night my LWers and I went to El Naranjo to have ourselves a mini-feast. 
I had such a hard time picking just one item... so I chose two, ok, maybe three, and then poked my fork into everyone else's food :). 


I started with the infamous Molotes Veracruzanos- plantains, black beans, and cheese mixed into the masa. They top them with crema and queso fresco and give you a generous side of salsa. This is like the Mexican mozzarella stick, only this one is ridiculously good. 


Then I moved on to my Tacos de Nopales- cactus with tomatoes, cilantro, and lime topped with queso fresco. Yummy yummy! These were really good and healthy-ish... I had corn tortillas, so I'm going to call it my serving of veggies for the day, ok? 

Morritow and Huemasita told me I was going to need more food, guess they know me well, so I ordered the Tacos de Tinga Verde- chicken in green sauce. They were tangy, spicy, and delicious. We also tried the Gringas (basically a quesadilla with al pastor meat) and the Cochinita Pibil tacos. Ok, the Gringas were good, but the Cochi has a long way to go. If you want good Cochinita, go to La Condesa.


Morritow got one of the specials- Tacos de Cecina Adobada. They were very good, the adobo was amazing and the meat was tender. Ro got the other special- Tacos de Tasajo. Holy crap, the meat was tender, thin, juicy, delicious, perfectly seasoned... it was so good. The tortillas were ok, but fell apart easily and didn't taste like they came straight from the comal.


While the food was awesome and the conversation was interesting, the mosquitoes biting our legs were a little more than ANNOYING! 
Apparently they're trying to move into the house (If you haven't been there, the trailer is on the drive way of a cutie patootie house that is still under renovation) by January.

 If you love Mexican food, you'll love El Naranjo. She knows a thing or two about this stuff... after all, she did give a 'talk' on Mexican culinary history! I even learned how Mole was accidentally invented by a nun in Puebla.


*Note: The taco specials for the night are the only ones served with beans and rice*

 http://twitter.com/elnaranjoaustin

Botticelli's

Living on SoCo is really high on my 'things that rock my world' list. I have everything a stone's throw away, including work and my Italianini's place! However, lately I've been getting together with all my peeps in the neighborhood and realized we are in DIRE need of new restaurants and watering holes in the area. I have had enough tacos al pastor and overpriced margarita's from Guero's to last my life time, been to home slice (although, I really just love it there) about 700 times, Hotel San Jose for a refreshing adult beverage at least once a month, I'm so over the spraying, misty fans at Perla's that make my hair look like a lion's mane, and can't even stand the smell of Zen anymore (although I heard it may be closing????), I don't love the food at Snack Bar, am not a huge fan of Continental Club or Vespaio, and South Congress Cafe doesn't come to mind when picking a place for a meal.

Anyway, making the most of our pretty afternoon in the 'hood the Persian, the Argentinian, and I went to Botticelli's for happy hour to enjoy a cheap glass of wine and apps. 

We shared the Boticelli bread (the only $7 item on the HH menu)  “the original”—grandmother’s own homemade bread stuffed with prosciutto, coppa, mortadella, salami, mozzarella, parmesan, and roasted bell peppers. 
I had always heard people rave about this bread, and with the long list of Italian ingredients that live happily inside of it, I figured it had to be fantastic.... Wrong, it totally lacked pizzazz and flavor. It's also very dry, maybe a little sauce would be nice? Maybe a little spice? I don't know, but I won't be ordering it any time soon.

Persian got a caesar salad, I got the mussels, and Argentininan had the calamari. 

The salad was very simple, don't really need to go into detail for that one. 

The mussels were tiny, and the broth was o.k., way too many things going on. They had capers, brown butter, lemon (LOTS of lemon), bread crumbs, and some red pepper flakes.  For $5, they were o.k. 

I liked that the calamari's batter-It wasn't overwhelming. It's cooked just enough to avoid the rubbery effect. The Arrabiatta sauce was not spicy, but it was decent. 

Overall, it was a good deal, but the food is not award-winning or even worth full price... so, only go for HH :)

And, restaurateurs, please bring more options to SoCo!!!!!
http://www.botticellissouthcongress.com/index.php

Imperia

I caught up with my Argentinian (or is it Argentine?) friend this past Saturday at Imperia for some sushi.

I wasn't very impressed last time I had their sushi, but Argentinian's main squeeze was working that night and she totally hooked it up!

We started with edamame and seaweed salad. The edamame had fresno chiles, sea salt, anda little lemon love. It was really good, but then again, it's just edamame. 

We had some rolls:

Red Devil: Tuna rolled with black sushi rice and bell peppers topped with spicy mayo and white angel sauce. - This was intriguing, spicy, and addictive.

4138: Tempura shrimp with avocado, topped with tuna and salmon and spicy peanut sauce. (So good we ordered a second one!!!)

Bank: Unagi and cream cheese, fried in cilantro tempura with spicy teriyaki.

Hamachi POPO: Yellow tail, fresno peppers, yuzu, and POPO sauce. (Don't get freaked out by the name).

We had a couple of pieces of salmon and uni, and then the staff sent over a special:

A small piece of watermelon topped with miso candied bacon, and crumbles of feta on top. It was poignant, but so good. The strong flavors contrasted AND complimented by the watermelon so perfectly. Oh.My.God. 

I was afraid the service would have suffered since C.K. left, but I was impressed at the care and attention the entire staff treated us with.

Uchiko for my 25th

Gotta love birthdays (Aren't my flowers pretty? Thanks loved ones!). I had my big 25th this past Monday and the Italianini took me to Uchiko to celebrate.

We were trying to start a diet that day to prepare for our upcoming Mexi trip (poor choice of start date, I know) so we tried to stick mostly to sashimi and such.

You'll have to forgive me if I forget to mention some of the things we ate, but there was so much, I have to stick to the items that stood out, right?

First of all, I have a new favorite snack: Shishito peppers. Forget edamame! Shishito is where it's at. These little peppers are green, long, skinny, and hard to find (not even at Wholefoods, my friends). They have a little kick at the end, but overall they're just addictive and fantastic. Second, I can't stay away from their Take Nabe. Talk about Japanese comfort food!

The rest of the meal went a little like this- Golden Beets with skyr yogurt, sake toro, the George, the P-38, the Avofry, a little Bacon Sen (pork belly with fried apple puree and apple kimchee), and the akami te (big eye tuna, water­melon, cilantro, coriander). 

It was a lovely, very romantic, very sloooowww meal, but in the end, it was awesome. 

Thanks to my Italianini for another fantastic eve.