Truffles Cafe has expanded from South Carolina to Atlanta, taking over the old Ruby Tuesday space across the street from Lenox Square Mall. I went there with Jim and a friend only two weeks after they opened and was very pleasantly surprised. It seems often times that when one goes to a fledgling restaurant there are kinks in the service or the quality of food disappoints. I am glad to say that this was not the case here.
We arrived early for the dinner crowd but still were immediately greeted by a friendly hostess. Since Jim and I arrived ahead of our friend we went onto the bar to have a drink. Again, we were greeted right away by a bartender whom was just as friendly and professional. She made an excellent (slightly) Dirty Martini and was chatty, in a pleasant manner, giving us some of the restaurant's history. As we scanned the menu she made suggestions for appetizers and we decided on the Baked Brie in Puff Pastry. It quickly arrived warm, delicious, and delightfully presented. Since we were a bit early we did encounter a shift change of bartenders which was handled seamlessly and our new bartender was just as great. Our friend arrived as we were eating the app and she too ordered a drink as we were finishing ours. We sat a few minutes more at the bar and then closed off and took a table in the dining room.
At the table my husband and I ordered a different drink from our server. (Stepping down from the martinis.) They were brought out in a timely manner that gave us the perfect amount of time to make our entree selections. Our friend ordered the Baby Back Ribs, Jim asked for the Rib Eye "Delmonico" and I ordered the Crispy Chicken. As we waited on our food we taken care of by our attentive server whom brought us another round of the second drink that we ordered at no charge, saying that the bartender had mistakenly made them twice and wanted us to have them rather than pour them out. It was a very nice gesture. (This is what happens when one tips well folks.)
Our food arrived and it just looked and smelled delicious. Each of us dug into our separate entrees and also sampled each other's dishes. Everything was wonderful! To point out how good it was, as I write this review, I am Google chatting with my husband. I mentioned the steak to him and he wrote back "Delicious. My mouth is watering thinking about it." Granted he likes a steak just about more than anyone I know but he does have standards so this is a great compliment. I do want to elaborate on the Crispy Chicken for a moment. It is described on the menu as " half chicken fried, chopped, and tossed with a fresh soy and ginger vinaigrette, served with truffled macaroni and cheese, seasonal vegetable" It exceeded my expectations! This was certainly more chicken than the average person could eat in one sitting but what was so wonderful was the preparation. It was so lightly battered that when fried it came out to the perfect crispiness and was unlike so much fried chicken that is served with more batter than chicken in a bite. The vinaigrette was wonderful as well. The chicken was not drowning in it, rather it was perfectly dressed so that the chicken remained crisp. The macaroni and cheese was good but I do prefer the truffled mac & cheese at One Midtown Kitchen. We finished what we could of our ample meals taking what was left with us.
So there you have it. Every last person we encountered was friendly and accommodating, the food was delicious, and I enjoyed the atmosphere. I do not often make my way into Buckhead but now when I need to make a trip to the mall...well, Houston's you have some competition! -- Now that I mentioned Houston's please indulge me just a bit longer.
Houston's - If I were on The Best Thing I Ever Ate, the Salad Edition, I would have to tell you about this lunch special: It is a bed of field greens topped by two crab cakes, pink grapefruit that has been peeled and quartered, and avocado slices all served with a Champagne vinaigrette. I know most people will not get excited about a salad nor pay $18 for one BUT this salad is absolute divine perfection to me! The crab cakes are amazing, perfectly put together with nice big flavorful lumps of crab and only enough breadcrumbs to get them to hold together while they are browned just right. Take that with the wonderful combination of the other ingredients and probably the best salad dressing I've ever tasted and one really cannot go wrong. If you are at Houston's and see this lunch special, trust me, and order it!
Saturday, January 22, 2011
Tuesday, January 18, 2011
Ham, Asparagus and Gruyere Quiche
I have been partial to eggs with asparagus for some time and finally decided to make a quiche to incorporate the two. I used a deep pie dish for this so that I have a big fluffy quiche. Also, since my husband tends to be on the Atkins diet, I have made this without the crust to accommodate him. Just spray your dish with some butter spray if you omit the pie crust.
Ingredients:
1 pie crust
2 tablespoons olive oil
2 medium shallots, thinly sliced
1 bunch of asparagus spears, cut 1-inch long pieces
2 cups of ham ham, cubed
1/2 cup milk
1 cup heavy cream
5 large eggs
1/2 tsp ground pepper
1/4 tsp nutmeg
2 cups Gruyere cheese, grated
Directions:
Preheat your oven to 375 degrees. Place your pie shell in the pie pan pressing gently against the sides. Trim and flute the edges to your liking. Place it in the oven and bake until the shell just begins to bubble up but not brown. Remove it from the oven and let it cool while preparing the mix.
Add the olive oil to a skillet over medium heat. Add the shallots of cook until translucent.
Add the ham and the asparagus and cook until the asparagus is al dente, about 5-6 minutes, being careful not to overcook. (Remember this will cook in the oven quite a bit too.) Remove from heat.
Using a medium-sized bowl whisk together the milk, heavy cream, eggs, pepper, and nutmeg.
Spread 1 cup of cheese evenly over the bottom of the pie crust and then spread your asparagus and ham mixture on top of that. Spread the remaining 1 cup of cheese over the ham and asparagus. Pour your egg mixture evenly on top of the layers, gently giving your pie pan a small jiggle if needed.
Place your pie in the oven and let bake for 35-40 minutes. Note: Check on the pie 30 minutes into baking. If it is browning on top more than you like you may take a piece of aluminum foil and place it loosely and gently on top, leaving the edges unfolded. At the end of your cook time insert a knife in the center to make sure it comes out clean.
Remove from oven and let stand 10 minutes. Slice and serve.
Ingredients:
1 pie crust
2 tablespoons olive oil
2 medium shallots, thinly sliced
1 bunch of asparagus spears, cut 1-inch long pieces
2 cups of ham ham, cubed
1/2 cup milk
1 cup heavy cream
5 large eggs
1/2 tsp ground pepper
1/4 tsp nutmeg
2 cups Gruyere cheese, grated
Directions:
Preheat your oven to 375 degrees. Place your pie shell in the pie pan pressing gently against the sides. Trim and flute the edges to your liking. Place it in the oven and bake until the shell just begins to bubble up but not brown. Remove it from the oven and let it cool while preparing the mix.
Add the olive oil to a skillet over medium heat. Add the shallots of cook until translucent.
Add the ham and the asparagus and cook until the asparagus is al dente, about 5-6 minutes, being careful not to overcook. (Remember this will cook in the oven quite a bit too.) Remove from heat.
Using a medium-sized bowl whisk together the milk, heavy cream, eggs, pepper, and nutmeg.
Spread 1 cup of cheese evenly over the bottom of the pie crust and then spread your asparagus and ham mixture on top of that. Spread the remaining 1 cup of cheese over the ham and asparagus. Pour your egg mixture evenly on top of the layers, gently giving your pie pan a small jiggle if needed.
Place your pie in the oven and let bake for 35-40 minutes. Note: Check on the pie 30 minutes into baking. If it is browning on top more than you like you may take a piece of aluminum foil and place it loosely and gently on top, leaving the edges unfolded. At the end of your cook time insert a knife in the center to make sure it comes out clean.
Remove from oven and let stand 10 minutes. Slice and serve.
Tuesday, November 16, 2010
The Tulsa Penguins
All around Tulsa from downtown and into the suburbs there are random 6' tall penguin statues. They were created by local artists and then sold, primarily to business owners it seems, as a way to raise funds to bring African penguins to the Tulsa Zoo.
Okay, I have tried to find a list of where all of the penguins are in Tulsa. Despite a pretty thorough search on the Internet I came up empty-handed. So, although this has nothing to do with my restaurant reviews. I just want to add this to my blog because I have read that other people are interested in the penguin locations well. Below are some that I have found. If you are looking for them or would like to help me compose a list, hit me up on here. :)
Success Express
Okay, I have tried to find a list of where all of the penguins are in Tulsa. Despite a pretty thorough search on the Internet I came up empty-handed. So, although this has nothing to do with my restaurant reviews. I just want to add this to my blog because I have read that other people are interested in the penguin locations well. Below are some that I have found. If you are looking for them or would like to help me compose a list, hit me up on here. :)
This is "Stella the Stewardess"
Success ExpressPenguin on 71st St.
"Hildegaard the Happy Camper"
"Miss Pretty Posh Penguin"
"A Coat of a Different Color"
"Two-Faced Penguin"
Tuesday, October 26, 2010
Osaka Steakhouse of Japan - Tulsa, OK
Okay, I believe there is more than one Osaka in Tulsa and I am not sure at all if they are under the same ownership so I am going to specify that this review is based on the Osaka on E. 81st St.
Jim and I went to Osaka this past weekend in hopes of having good Hibachi. When you first enter the restaurant you get a good feeling. The restaurant is immaculate and decor is very modern and beautiful. To the right is an exposed kitchen where the chefs/cooks look very professional and hard at work.
It will benefit you to know that we had made prior reservations and actually had reservations to a show following dinner. We had a friend with us and were seated right away at an empty table. The server came quickly for our drink order. When I gave her my order I also inquired about how the lobster was prepared. She said she didn't know but would find out and come back. She did come back with drinks but never answered the question. At this point we had been waiting a solid 15 minutes and plenty of tables were being sat and filled but no one had joined our table. This is important because if you go to many Hibachi grills then you know that especially on a Friday night the chef if not likely to begin cooking at your table and until it has reached capacity.
So we were hungry and decided to order the Tempura calamari and some sushi. The calamari was prepared differently from what I am accustomed to. Instead of being sliced into thin rings, it was dipped in the tempura batter and fried in tubular pieces, about 5" long. It was amazingly tender and served with two different dipping sauces, both of which were good. The sushi was a tuna roll and was okay but nothing really special.
At this point we are easily into half an hour of being there and still no one has joined our table. I knew we could never make the show on time so I went ahead and changed that reservation from 8 o'clock to 10:30. This at least allowed us to relax and not worry any further about missing the show. The wait continued and still other tables (three to be exact) are being sat, already have a chef at the table, and at at least one of them, the diners were already being served their Hibachi meals. I just kept thinking why the heck did I bother making a reservation.
After about another ten minutes the server, whom finally admitted that it was her first day, came back to say that the chef was coming out to cook for just the three of us. When I asked more questions about the menu she could not answer any of them. In the midst of this the chef arrived and I again asked our server about the preparation of the lobster. She said "oh yeah" and then turned to the chef to ask him.
So at long last Hibachi was cooked for us. There was absolutely nothing special about any of the food. The ginger dressing on the salad was just so-so, the rice was well below par in my world - flavorless and somewhat undercooked, and the meat was mediocre. This place was a major disappointment and that's unfortunate because the first impression made one think that a wonderful meal could be expected.
Jim and I went to Osaka this past weekend in hopes of having good Hibachi. When you first enter the restaurant you get a good feeling. The restaurant is immaculate and decor is very modern and beautiful. To the right is an exposed kitchen where the chefs/cooks look very professional and hard at work.
It will benefit you to know that we had made prior reservations and actually had reservations to a show following dinner. We had a friend with us and were seated right away at an empty table. The server came quickly for our drink order. When I gave her my order I also inquired about how the lobster was prepared. She said she didn't know but would find out and come back. She did come back with drinks but never answered the question. At this point we had been waiting a solid 15 minutes and plenty of tables were being sat and filled but no one had joined our table. This is important because if you go to many Hibachi grills then you know that especially on a Friday night the chef if not likely to begin cooking at your table and until it has reached capacity.
So we were hungry and decided to order the Tempura calamari and some sushi. The calamari was prepared differently from what I am accustomed to. Instead of being sliced into thin rings, it was dipped in the tempura batter and fried in tubular pieces, about 5" long. It was amazingly tender and served with two different dipping sauces, both of which were good. The sushi was a tuna roll and was okay but nothing really special.
At this point we are easily into half an hour of being there and still no one has joined our table. I knew we could never make the show on time so I went ahead and changed that reservation from 8 o'clock to 10:30. This at least allowed us to relax and not worry any further about missing the show. The wait continued and still other tables (three to be exact) are being sat, already have a chef at the table, and at at least one of them, the diners were already being served their Hibachi meals. I just kept thinking why the heck did I bother making a reservation.
After about another ten minutes the server, whom finally admitted that it was her first day, came back to say that the chef was coming out to cook for just the three of us. When I asked more questions about the menu she could not answer any of them. In the midst of this the chef arrived and I again asked our server about the preparation of the lobster. She said "oh yeah" and then turned to the chef to ask him.
So at long last Hibachi was cooked for us. There was absolutely nothing special about any of the food. The ginger dressing on the salad was just so-so, the rice was well below par in my world - flavorless and somewhat undercooked, and the meat was mediocre. This place was a major disappointment and that's unfortunate because the first impression made one think that a wonderful meal could be expected.
White River Fish Market - Tulsa, OK
My husband, Jim, has been working weekly in Tulsa for nearly two years now. Every now and then I have an opportunity to travel with him which has landed me in Tulsa twice now. The last time I was in Tulsa I decided to do a little restaurant hunting, via the Internet, in search of some new places for Jim and his fellow co-workers to go. One of the first places that I found was White River Fish Market.
This truly is a fish market with cases of fish for sale however, it does operate a restaurant as well. Jim and I stopped in on a Saturday for lunch. The portions seemed ample enough so we simply ordered one entree which was the grilled seafood K-Bob. (Their spelling, not mine.) We were right to only order one entree. We shared this dish and left with food still on the plate. It was truly excellent. There are about five different types of fish on the kabob which I would suspect can change daily depending on what is available. This was a great dish but I have yet to tell you about their best.
We have been back together since and Jim has now been numerous times with several of his co-workers. Take my advice and treat yourself to the grilled Sea Bass. It is a little pricey as sea bass generally is but is definitely worth it. For value and flavor this is honestly one of the best pieces of fish I have ever eaten. I now know several people that like to order the sea bass regularly at White River.
I have only mentioned grilled dishes to this point but broiled, fried, or smoked dishes are on the menu as well as gumbo and red beans and rice. Don't go here for fancy decor. As I mentioned earlier, this is a restaurant within a market; the tables are Formica, the floor is tiled, and there are cases of fish on display. What is important is that the restaurant is clean, the service is efficient and friendly, and the food is great! If you love seafood and are in the Tulsa area, trust me, I am not steering you wrong. White River Fish Market.
Wednesday, July 21, 2010
Bocado - Midtown West
I went to Bocado with my husband and a couple of friends. We were greeted by a friendly host and as we had a reservation were immediately seated. It was 8 p.m. on a Saturday night and the place was sufficiently packed. The restaurant interior has a loft-like feel and is furnished minimally. I point this out because unfortunately a large open space with no barriers and high ceilings with a crowd of patrons makes for a noisy environment. There is a nice patio in back and on good weather days I would opt for sitting out there.
Lets get to the food and the service. First we ordered cocktails and a four-cheese plate with bread. The cheese was very good but I would say the portions were a bit on the small side for four people. We then ordered entrees. Two of us ordered the organic chicken picatta, one had the Bocado burger stack, and the other chose the Chesapeake flounder and we chose a white wine to have with dinner. We barely had received the cocktails we ordered when the server brought out the white wine which was well ahead of the arrival of our entrees. On a good note he did have the foresight to bring an ice bucket so that it remained chilled.
The food arrived within about half an hour and was presented very well. Every one of us truly enjoyed the food. I was not able to finish mine but was really looking forward to taking the leftovers home to have later. (It was just as good heated back up!) Since the restaurant was so busy when the server came back we went ahead and ordered another bottle of wine. Once again we had barely gotten the first bottle open when he brought out the second bottle. This wine was a red and he did not bring new glasses.
So to sum it up, the service overall was friendly and adequate and the food was well worth the price and met expectations. The only two negatives were the noise and the wine service. I think this restaurant has a lot of potential and I will definitely go again. It is still fairly new so I highly suspect as they become more established that they will work out the kinks.
Lets get to the food and the service. First we ordered cocktails and a four-cheese plate with bread. The cheese was very good but I would say the portions were a bit on the small side for four people. We then ordered entrees. Two of us ordered the organic chicken picatta, one had the Bocado burger stack, and the other chose the Chesapeake flounder and we chose a white wine to have with dinner. We barely had received the cocktails we ordered when the server brought out the white wine which was well ahead of the arrival of our entrees. On a good note he did have the foresight to bring an ice bucket so that it remained chilled.
The food arrived within about half an hour and was presented very well. Every one of us truly enjoyed the food. I was not able to finish mine but was really looking forward to taking the leftovers home to have later. (It was just as good heated back up!) Since the restaurant was so busy when the server came back we went ahead and ordered another bottle of wine. Once again we had barely gotten the first bottle open when he brought out the second bottle. This wine was a red and he did not bring new glasses.
So to sum it up, the service overall was friendly and adequate and the food was well worth the price and met expectations. The only two negatives were the noise and the wine service. I think this restaurant has a lot of potential and I will definitely go again. It is still fairly new so I highly suspect as they become more established that they will work out the kinks.
Thursday, June 17, 2010
Gato Bizco
The menu consist of breakfast and lunch only and is Mexican-American fare. I personally love having breakfast here so I have never tried the lunch items. My favorite dish hands-down is the Huevos Rancheros. I really cannot count how many times I have had this! My next favorite dish is the Senor Sparky. I will warn that on the menu this dish has six eggs but if one asks they will gladly make it with two. Their biscuits and grits are both yummy too!
The service is consistently good, always getting one seated and served as quickly as possible. I have only had a mistake made once with my order and the owner recognized the mistake, quickly brought me a corrected dish, and took the charge off my bill. Maybe this is because my husband and I are regulars or maybe he just knows good service. So forget about Flying Biscuit and do yourself a favor. (You won't wait nearly as long.) Go to Gato Bizco!!!
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