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Showing results for tags 'seasonal'.
Found 6 results
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This place is not big (they repurposed and upgraded the former coffee space 3 years ago) - they have a very cozy indoor space and an adjacent outdoor area which is awesome in Spring, Summer and Fall. They enclose in the Winter months and heaters help make it an extension of the indoor space. This is a true "family" restaurant, from the kitchen to the front-of-the-house you will find a family member nearby always ready to assist. The food is fresh. The salads are excellent and big, so if you happen to split one you will be fine. Their cheesy garlic bread is the perfect start on a cooler Fall evening (like last night). They change their menu seasonally and even recently opened for breakfast on weekends only. I could bore you with the dishes I have tried, but I always try something different every time we visit; everything has been great and prepared with care. They have a "Social hour" Friday's from 3-6 PM featuring live music be I have not been able to catch that yet. Two (2) very cool concepts, Sunday Family dinner and Gnocchi Thursdays. Sunday Family Dinner is a special including salad & entree (~$25). Currently you can opt for spaghetti or a lasagna (composition changes weekly). Gnocchi Thursdays ($18) allows you to select from one of several weekly, rotating gnocchi specials - have done this several times and you will not be disappointed by selection or result. My wife and I have been here probably 10 times and each time have left completely satisfied with smiles on our faces. Desserts are plentiful and displayed on the bar/counter area to tempt you. The service is solid and genuine. -
Chef Monnier comes from the late Arômes, and his latest venture brings his take on seasonal French bistro fare to the heart of Baltimore. I'm mostly a skeptic of Restaurant Week, but the dinner I had here last week was a tantalizing taste of what Chez Hugo offers. I started with a refreshing tomato gazpacho which was the right balance of sweet and tart, and paired nicely with a very good order of gougères. Next was a lamb murguez sausage, which was fantastic - tender, juicy, and spicy, with that unmistakable lamb flavor. This came on a bed of couscous with parsley, golden raisins, and a harissa yogurt sauce, unadventurous but a good complement to the sausage. Dessert was a poached peach on a sweet biscuit with vanilla ice cream which was just OK. Tastes of my companions dishes were mixed as well. The escargot appetizer and monkfish entree were very fresh, but a little too clean-tasting and could have used more aggressive seasoning. The steak frites and accompanying green peppercorn sauce were perfect, however. Overall, for a Restaurant Week meal I thought Chez Hugo did a good job of balancing a creative and affordable menu, and there were enough strong components that I'd like to come back to try them at their best. -
Seemed promising based on a visit earlier this year. Any reports? Click. -
Does anyone know if they're bringing it back this year? If so, and if someone spots it, can you please let us know? Thanks.
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I'm not qualified to opine on what the best sushi restaurants in New York are. I am qualified to state that 15 East is my current favorite. Note to sushi lovers: the best way to experience sushi at 15 East is at the sushi bar, where the menu does not include the cooked items from the dining room menu. If you are willing to eat most anything, go with the chef's tasting menu or one of the sushi omakases. Be prepared for some unusual items, such as shrimp that was alive moments before it hit your plate, followed later by the fried heads. Chef Masato Shimizu is the most engaging, friendly sushi chef I've ever encountered. In fact the entire staff of the restaurant is wonderful, never batting an eye at one of my stupid questions or requests. I find the service formal but engaging and friendly, similar to European-style fine dining. Chef Masato is known to explain what's special about the fish your eating, famous for taking one of his books from behind him to explain something to you. And the quality of the fish, rice, and accompaniments are superb. Often I find the flavors subtle, such as in the sashimi and tartare of tuna, but in a way that lets the fish shine. So last night my wife and I ate there for the 5th time, but this was the first where we ate in the dining room instead of the sushi bar. We just showed up a little before 6:30 PM without a reservation, on a whim. We asked if they had a table for two -- they offered a seat at the sushi bar, but we turned it down because I wanted to try their soba -- and they seated us promptly. The restaurant was empty, but filled up quickly as our meal wore on. Our meal consisted of: Degustation of 11 varieties of sea lettuces -- for me this was something different to try. Presentation was lovely (I forgot to take a pic), some were pickled, others we were told to dip in the provided soy sauce. I quite liked this healthy, light starter. Sashimi & Tartare of Bluefin Tuna Risotto with uni, matsutake mushrooms, cabbage and chives. Balanced flavors, again not bold but very creamy. As good as most Italian restaurants produce. Hot soba noodles with matsutake -- most expensive soba ($30) I've ever eaten, worth it if you love matsutake. Total including a bottle of sparkling wine, tax and tip about $140, which is about as cheap as I can imagine a dinner for two there. I suggest Don add this one to his dining guide. http://15eastrestaurant.com/ -
The same great quality, fresh ingredients, unique menus, sensational presentations & exceptional value that has made Monty’s Steakhouse & Lounge of Springfield, VA a favorite among the community is now available anywhere you choose: Corporate Private Home Fund Raising Team Sports Houses of Worship Picnics, and much more Whether simple or elegant, drop-off to full service catering, and any combination that suits your event, Monty’s welcomes the opportunity to help ensure that your special event remains special for you & your guests to long remember. There is really no end to our creativity. Contact us by phone, 703-942-8676, or email, catering@montyssteakhouse.co... “We listen not to reply. We listen to understand before we reply.”–Monty’s
