Amada- Phila

I have seriously been dying to try Jose Garces's tapas restaurant, Amada, for the longest time now. Having spent a semester studying (and mostly eating or taking siestas) in Spain, the bar's been set rather high. Reading the reviews on Yelp, I knew I had to get the crab-stuffed peppers that so many reviewers raved about. And trust me, I had every intention of ordering it but when the server made his way over to take my order, I had totally forgotten to do so. Oh well, I guess this means I'll have an excuse to revisit soon.

The waiter suggested that we order four or five tapas a person but I'd say three tapas each is more than enough unless you're absolutely starving (in that case, Amada is probably not a good choice).

Chips and Tuna Dip

This little snack was gratis (free) and therefore that much better. The chips were fresh and crunchy and the tuna dip was marvelous. It was really creamy and tasty.

 

Pulpo a La Gallega (Spanish Octopus)

I almost always order grilled octopus when it's offered on the menus of Spanish or Italian restaurants. The dish looks really spicy but trust me, it wasn't. Octopus is definitely one of those tricky foods that can easily overcook but if prepared properly, tastes great. The skin had just a slight crisp and the inside was meaty but not chewy. Even the slices of potato were cooked well.

Aged Manchego with Truffled Lavender Honey

Given that my dad is a beekeeper and bottles his own honey every year, I think I know my honey business inside and out. OK, just kidding, I'm not that much of an expert but I've definitely sampled a wide variety of honey in the past. More viscous than most, this lavender honey was thankfully not cloyingly sweet and the truffle was distinctly present. The flavor or scent of truffles is one that's hard to describe but easy to detect. As for the cheese, the crunchy manchego, though not overly sharp, paired well with the sweetness of the honey.

Datiles con Almendras- Bacon Wrapped Dates with Almonds and Cabrales
I highly recommend this tapa as it was easily my favorite (or second favorite) dish of the night. A perfectly toasted nut encased in a sweet date wrapped in a savory skin of bacon made for a perfect bite of sweet and salty. Then there's the cheese sauce that adds an element of richness, as well as moisture to offset the dryness of the meat. I wished all of the other tapas were this good.

 

Alcachofas y Setas- Artichoke, Wild Mushrooms, Black Truffles, Manchego Flatbread

Since when did pizzettes become a part of Spanish cuisine, I'm not entirely sure but they were offered on the menu so we sampled two. I naturally favored the shortribs flatbread pictured below because I'd choose meat over veggies any day of the week but this one wasn't bad. However, at $14 a pop, I was expecting something spectacular but that was sadly not the case. This flatbread in entirety was about the size of ONE regular slice of pizza. So with that in mind, I wouldn't recommend ordering any of the flatbreads unless you were looking for a tiny slice of overpriced pizza (call it what you will).

Costillas de Ternera- Beef Shortribs, Horseradish, Parmesan, Bacon Flatbread
As explained above, these flatbreads are good, but not great and definitely way overpriced. I will admit that the beef was extremely moist and flavorful not to mention tender and easy to eat. The crust is crisp and the flatbread wasn't greasy but these are all aspects that should come standard with any good pizza so I can't give these guys too much praise.

Albondigas- Lamb Meatballs, Shaved Manchego
Our waiter, in his NOT-so-infinite wisdom, suggested this dish to us and it was unfortunately a horrible choice. I found the sauce far too salty and my dinner guest didn't enjoy the meatballs too much. I don't really know how the Spanish preparation of meatballs differ from the Italian ways (if there's any difference at all) but they tasted like your average run of the mill meatballs. After nibbling on one of these, I had to send this selection back.

Crema Catalana- Vanila Custard, Caramel Veil, Ginger and Pine Nut
We ordered this dessert thinking it sounded and hopefully would taste similar to a creme brulee but such was not the case. I had just a tiny bite of this dessert as it was rather small to begin with but I wasn't a huge fan. The "veil" is a thin film of gelatin of sorts and the custard was similar in texture to a semifreddo. I'm unsure as to why the pine nuts were paired with this ginger sauce (or vice versa) but that's beyond me.

 

Lemon Torta- Blueberry Jam, Lemon Confit, Blueberry Swirl Ice Cream

The blueberry ice cream (hiding in the back to the right) was almost half melted by the time it was served. NOT COOL. Literally. I was expecting the cake itself to pack a little more tartness but it was definitely on the sweeter side. In terms of texture, the cake is neither airy nor dense, something in between. It wasn't a bad end to the entire meal but I'd certainly try a different dessert next time.

Ambiance: 4 out of 5

Service: 3.5 out of 5

Food: 3.5 out of 5

Verdict: Not that I was disappointed (OK, I was slightly disappointed) with Amada but for the prices they charge for these tapas, I was expecting far better.

http://www.amadarestaurant.com/menu.html

http://www.yelp.com/biz/amada-philadelphia

Addis Red Sea- Boston

The month of May has been a lazy one seeing that I only made one post, which was hardly a post and more of an update. But the month of June will be packed with entries to make up for a lackluster May.

I'm starting off June with Addis Red Sea, an interesting little find in Boston's South End. Though I'm far from an expert in Ethiopian cuisine, this restaurant carries with it a truly authentic vibe in terms of both decor and flavors. The arrangement of the furniture and accessories can be quite random, but everything from the wooden animal carvings down to the trinkets and jewelry displayed in glass cabinets at least appeared to all be Ethiopian.The staff was very warm and welcoming not to mention attentive as they checked on us frequently and refilled my glass of water the moment I took a sip. Dining with a fellow blogger, Julie, the two of us adored the unconventional Ethiopian tables (known as a mesob) on which our food was served. And though I can be quite clumsy at times, I thankfully did not knock over the lidded basket table.

All photos below credited to Julie. Thanks!

 

Spiced Ground Beef Sambusa

Described as a pastry filled with ground beef, cumin, garlic and onion, this appetizer is rather similar to a fried wonton or a samosa. The filling was a touch dry but very flavorful indeed. Because the inside was dry, I wished it came with some sort of dipping sauce.

Gored Gored- Cubed Beef with Onion and Ginger Roots

Non-spicy food lovers, don't let the color of the sauce intimidate you. Although the beef appears to be bathing in a pool of red hot chili oil, the sauce was actually quite mild and not too spicy. The meat was sadly too chewy and not nearly as flavorful as the lamb entree present in the background. I hate to say this but the beef was comparable to strips or chunks of "steak" used in fajitas.

Both entrees were served over this spongy white bread, or "pancake" if you will, called injera. The bread was extremely moist and very fun to each with.

Yebeg Wot- Lamb Simmered in Red Pepper Sauce

Unfortunately, the camera didn't want to cooperate and so we don't have a clear picture of the second entree we ordered which is pictured in the background. Spiced with ginger root, garlic and cardamom, the lamb entree was far more flavorful and bold as compared to the gored gored. The spices present were not unlike the herbs and spices commonly found in Indian cooking. The lamb was not only delicious but also very fork-tender and pulled apart easily.

Ambiance: 3.5 out of 5
Service: 4 out of 5
Food: 3.5 out of 5
Verdict: Tired of the usual Italian, French, Japanese fares and whatnot? Try Addis Red Sea for a change of pace.

http://www.yelp.com/biz/addis-red-sea-boston

Meritage- Boston

This post was suppose to make its way onto the blog several weeks back but I completely forgot to post it so here it is now. Always better late than never :)

Housed in the opulent Boston Harbor Hotel, Meritage, is an inviting, elegant establishment serving up fine food, wonderful service and a romantic view of the waterfront. From the dimly lit candles to the ornate red tablecloth coupled with the theme of beige, brown and deep red hues present, Meritage is definitely one of those restaurants reserved for special occasions. The environment is upscale but quite upbeat as evidenced by the lively level of noise and chatter from fellow diners. 

From reading reviews, I got a mixed bag of responses. Some forewarned that diners are paying for the overpriced view because the meal itself is not that impressive. Read on for my opinion.

Steamed Maine Lobster Tail on the Half Shell

I was so amazed with the menu offerings of Meritage, especially in light of the fact that it was Restaurant Week and most places serve up sub-par items to compensate for the low prices. Serving lobster on the menu is seriously unheard of for Restaurant Week. And it wasn't any old frozen lobster that spent hours thawing from the freezer. The meat was succulent, fresh, plump and cooked perfectly without overdoing it. The light tangerine broth was an invigorating contrast to the sweetness of the lobster. And did I mention, the portion was extremely generous for an appetizer. It could honestly be an entree.

Pan Roasted Atlantic Swordfish Medallion

The broth is a carrot ginger essence containing bok choy, peas and sprouts. Unfortunately, I felt there was quite a bit of overlap between my first and second course, both in presentation and also in taste. Both dishes contained peas, sprouts and seafood in a light broth. Also, more is definitely not always better. I was overwhelmed by the size of this swordfish steak as it was indeed a huge hunk of fish. Despite the quantity of the seafood, the quality was not up to par since the fish was seriously overcooked and under-seasoned.

Chocolate Tasting Plate

From left to right: white chocolate and vanilla bean semi-freddo, dark chocolate espresso brulee, and coconut cocoa bar.

The coconut cocoa bar was extremely dense and filled with shredded coconut flakes. To escape some of the bitterness of the dark chocolate, there's the sweetness from the vanilla semi-freddo. I must point out that the "brulee" was hardly a brulee since it was missing that candied shell on top (how could they have forgotten the best part?). Overall, all three samplings were decadent and made for a gorgeous end to a delicious meal.
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What my dinner date ordered:

Pan Seared Diver Scallops

So I learned from Cat Cora during an episode of The Best Thing I Ever Ate, that diver scallops are duly named diver scallops because divers actually handpick these jumbo lumps of deliciosity and so they are larger and meatier than normal scallops. In the middle, there's a white turnip puree and the scallops sit in a light butter bath. Although there were only two scallops on the plate, each one of them was extremely fleshy and really moist. It was a perfect-portioned appetizer.

Wood Grilled Filet Mignon

As I'm quite scared of undercooked meat, my dinner date sliced a piece of the outermost (and obviously most cooked through) part of the steak for me to try. I enjoyed the smokiness of the steak and the whipped potato side was extremely buttery and velvety.

 

Fruit Tasting Plate

From left to right: apple pie cake, Mascarpone cheesecake, and green apple sorbet with gingersnap cookie.

We got the best of all worlds with this sampler. The sorbet touched upon the element of tartness while the cheesecake and apple pie cake provided a sweet end to the meal.

Ambiance: 5 out of 5
Service: 4 out of 5
Food: 3.5 out of 5 (based solely on my meal)
Verdict: Although the food is good, the ambiance and view of the harbor may indeed be more noteworthy.

http://www.yelp.com/biz/meritage-boston

EVOO- Cambridge

Frequently switching up the offerings on their "home-grown" menu, EVOO (or extra virgin olive oil) prides itself on freshness by using local ingredients that reflect the seasons. The restaurant was just opening when we arrived for an early lunch around 11:30am. The dining area glows with earthy but saturated tones such as warm browns, deep reds and oranges. The waitress served up a basket of freshly baked bread that was still warm from the kitchen. Since we were right in Kendall Square, we opted for just the 2-course meal over the 3-course and headed over to one of my favorite bakeries, Flour, for dessert after.

Cornmeal Crusted Fried Oyster

This was a great starter. The oysters were freshly fried and very crispy. I appreciated the light coating of batter and not the heavy cakey mess that I often find on fried items. The fresh, meaty oysters sat on top of a bed of apple-bacon salsa. The apple was tart and crunchy and worked really well in contrasting the creaminess from the goat cheese fondue. And not that additional seasoning was needed but the bacon bits added a little more salt to the dish (one can never have too much bacon). They were quite generous with the portion.

Shaved Lamb on Baguette

After such a great appetizer, the entree really underwhelmed. To begin, I ordered the habanero coleslaw as my side but was served fries by accident, but I didn't mind too terribly much. The sandwich included roasted red peppers, arugula, tomatoes, pickles and some sort of mayo or cream sauce. The lamb itself was tender and soft but really (and I mean REALLY) lacked seasoning. In fact, the sandwich as a whole was extremely bland and I really wished they'd use a more flavorful spread or sauce for the bread.

 

Parsley and Garlic Studded Beef Tenderloin

Ordered by my lunch date, this entree was far more exciting than mine. The beef was served with a fried ball of creamy whipped potatoes (sort of like a croquette) and doused in a delicious mushroom sauce. The meat was lean but tender and quite tasty. They could have withheld the unnecessary salad on top though.

http://www.yelp.com/biz/evoo-cambridge

L'Espalier- Boston

As the first restaurant I visited for Restaurant Week- Winter 2011, I elected L'Espalier, located in Back Bay. Recently relocated to this building on Boylston Street, the new space is a bright, open room with plenty of light. The decor is simple, clean and effortlessly sophisticated. As with many, if not all, of the higher-end restaurants, service is expected to be superb. However, our waiter was a tad inexperienced and fumbled in explaining some of the components of our dishes.

The presentation of all of the plates was the most noteworthy aspect of the dining experience. They say, you feast first with your eyes. This expression certainly resonates with L'Espalier as each plate is beautifully composed and painted like works of art.

 

Isn't the butter so cute?

 

Goat Cheese Curd with Rhubarb

I'm not even going to pretend I know what's going on with this plate. These were the thoughts flying through my head: what are these little crumbly brown bits, do I eat the foam, what's this blob of sauce doing over here? Without a clue as to what I was doing and even less of a clue as to what I was eating, I delved into this starter, tasting a bit of everything and my, what an explosion of flavors lit up in my mouth. There were so many layers of complex flavors from creamy to sweet to sour. This first course definitely plays up both tastes and textures. I got the crunch from the rhubarb and the endive, while experiencing a velvety softness from the goat cheese, followed by a grainy bite from the gritty crumbs, finished off with the lightness from the foam.

 

Slow Braised Short Ribs

For my second course, the meat was extremely tender and easily pulled apart as I ate it. The sauce was extremely flavorful and not overly salty. The parsnip veloute (close to a puree) was delightfully thick and creamy.   

Trio of Cheeses- Gouda, Manchego, Hartwell (left to right)

The cheese guide that accompanied our third course describes Gouda cheese as "crunchy, with a sweet caramel flavor. Eat it like candy." I can hardly say I agree with that description. Sure, the cheese was "crunchy" or hard, if you will. But sweet?...that was hardly the case. I thought the Gouda was quite sharp.

My favorite cheese was the Hartwell, which was semi-soft and buttery. It was very similar to Brie.

Buttermilk Panna Cotta with Guava Cream Cheese Mousse Gateau
Finishing off the lunch on a fruity note, the guava shined in this dessert. Again, there was a variety of textures. As expected, the panna cotta was decadently smooth but too bad I didn't pick up much flavor from the lychee foam on top. Also, a big complaint of mine regards the execution of this plate. As you can see from the photo, there's a ring of dried foam on the plate. I understand it's restaurant week and the food that's served is usually not the best that the restaurant has to offer but there's just no excuse in serving up a pre-made plate with dried foam, not from a restaurant of L'Espalier's caliber anyways.
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What my lunch date ordered:

 

Mussels in Curry Emulsion

After the egg was thankfully removed and consumed, I sampled the mussels. The tabbouleh was packed with curry flavor and much more impressive than the little mussels themselves.

 

Herb-Crusted Arctic Char

I'm usually not a fan of under-cooking anything but the preparation of this fish was perfect. It was just slightly underdone and retained a buttery-soft texture, allowing the fish to melt away in my mouth. The skin of this fish was equally divine with a great herb rub and a tremendous crunch. The bed of pea risotto with a dash of lemon zest also spruces up the complexity of this dish. I also enjoyed feasting on the colors of this plate- the orange arctic char pitted against the vibrancy of the greens makes for a lively combination.

 

Dark Chocolate and Caramel Mousse Gateaux

It's a pity that neither desserts were as fresh as they could have been. The flavors were present, but not the freshness since the cake was a tad dry. The Chantilly cream was quite mild and not overly sweet, thank goodness!

http://www.yelp.com/biz/l-espalier-boston 

Katz's Deli- NY

There's no way that over 1,600 yelpers could possibly be wrong in raving about the fantastic sandwiches offered at Katz's Deli in NYC.  I actually first heard of or noticed this deli when I was waiting to eat at Zaftigs Deli in Boston and I saw an article on the wall for top 10 delis in the US (of course Zaftigs and Katz's are both up there). So I knew that the next time I visited New York, I absolutely had to pay a visit to this iconic landmark and see for myself what all the fuss was about. Once inside, I felt like I was back in middle school again- lunch trays, paper plates and plastic utensils. Littered across the walls are countless black and white photos of the many, many famed personalities who've dined here in the past (I wish I would've snapped a photo). The staff can be a little irritating but they compensate for their rudeness by serving up one of the best pastrami sandwiches I've ever had.

Pastrami on Rye

there is a reason why this eatery gets away with charging over $16 for a sandwich in a land like NYC where countless delis and sandwich shops charge the average $5-8. but this pastrami was absolutely delectable!! it's super simple- beef, mustard, bread. when something tastes so good, you don't need to doctor it or add all that pizazz. the beef was so tender that it just breaks apart the moment it hits your mouth. and best of all, they pile on a huge heaping of that succulent, succulent meat. yummmm, i think i'm starting to drool just thinking about this pastrami.

http://www.yelp.com/biz/katzs-delicatessen-new-york

Elephant Walk-Boston

so i will dedicate my first food post to The Elephant Walk located on Beacon St in Boston. their specialty is french and cambodian fusion although i could hardly detect any french influence in several of the plates beyond their french names.

Rouleaux
what a bad picture! all the little spring rolls are hiding. they were pretty standard and all that green is just unnecessary.

Nataing
i loved these crispy jasmine rice dippers and the nataing (ground pork simmered in coconut milk) was really good. the sauce was definitely on the sweeter side.

 Somlah Machou
 Similar if not identical to tom yum soup.

Napoleon de Tofu et Legumes au Curry
this tofu curry dish was delicious! the pan seared tofu blocks had just a little bit of a char..so yummy!

Loc Lac
this isn't a very pleasant picture of the beef tenderloin but it was really yummy. The sauce consisted of black pepper, garlic, mushroom in a soy sauce base. And the lime dipping sauce on the side added a perfect acidic contrast to the caramelized beef.

Le Peche au Chocolat
i wasn't in love with this cake, it was pretty average and the raspberry coulis didn't add much to the dessert besides maybe giving it a splash of color for plating.

Mousse aux Fruits de Passion
i really loved this tart passion fruit mousse served in an almond lace cup. however, the mousse was definitely a lot more spectacular than the stale cup.