bmcdonal6674

Y - Eating at RTS tonight. Yum Yum

Lately, I have been making the Per Se Gin and Tonic designed by Brian Van Flandern. The Per Se experience is another post entirely but I have been obsessed with this drink since I dined there in the fall. It took me a while to get all the ingredients together but it is an enjoyable drink. Quinine powder from an online source Junípero gin from MacArthur Beverage Tynat sparkling water from World Market Below is the recipe I found in another blog where Brian responded with the recipe Brian Van Flandern post on his drinks. "To make your own tonic, simply add a 16th of a tea-spoon of quinine powder to your base spirit (less is more) along with fresh lime juice and simple syrup. Shake this concoction vigorously WITHOUT ICE. The glycerin in the alcohol with disolve the powder so that it does not clump or float on top. Now fill a highball with ice and pour the mixture up to 50% full. Fill the rest of the glass with your favorite sparkling water. I use TyNant from Wales. It has smaller bubbles. Finally, toss back and forth a couple of times and garnish with a lime. As always think ACID, ALCOHOL & SUGAR. Taste the drink and adjust it slightly by adding the component that will bring it into balance (ie. add sugar if to tart, lime juice if to sweet, more gin if not enough booze, ect.)"

Went to Dino last night and had a great experience. The food and level of service were on par with previous posts. Shared the salumi and grill veggies to start and enjoyed the Boar Rack while the wife had the Boar Pasta. We shared four cheeses for dessert. The star of the night was the 2001 Collemattoni Brunello which Dean recommended. Spoke to Dean who made this rookie feel as welcome as any regular. Will definitely return and will be added some of the Collemattoni to my collection. No reason to avoid Dino during restaurant week! Thanks for the great time Dean.

I have always been able to get a table following Michael's advice. I drive by around 1PM and if no one is there I run some errands in the area and come back after 2PM. Just walk in, smile, say hello, and ask to be added to the list for the evening. No problems. Rib-eye with mushroom sauce mmmm mmmm GOOD!

Is there an open store front?