It's tiny and it has a certain charm. We love tapas so we were intrigued. HOWEVER, they fired all of our dishes at once so we had SIX dishes sitting on our tiny table at once. Hello? This meant that our meal was over in like 38 minutes. Not cool. So while we would have ordered more drinks, the meal was over so quickly, we just decided to cut our losses and go somewhere else.
The food, while not BAD was totally uninspired. Nothing had any focus. Too many ingredients, nothing seemed to have any soul. The Brussel Sprouts were good. The shrimp and grits was pretty good (well, at least the grits and the egg part of the dish were good), The oink oink oink and gnocchi were underseasoned., the mac and cheese was a mess, our crab salad had a piece of metal in it (although the waitress did take it off of our bill). Nothing that we ate was anything to write home about. Maybe the pizzas are good? We didn't try them, but if you're going to have pizza, go to settabello.
Salt Lake is in DIRE need of THIS restaurant, but executed properly. Dangit, is all I can say. We had high hopes.
Monday, May 2, 2011
Les Madeleine--Bakey Extraordinaire!
This bakery has no business being in Utah. NO BUSINESS, I TELL YOU!!! The Kouing Amon is the best thing I have ever tasted. Fluffy, buttery goodness. The coffee is great and the home made cream is off the charts. I've had lunch there once or twice too, and THAT was also amazing. The lunch is like $1-2 too expensive, but hell, they are downtown and they are doing it different and awesome. I'll pay a premium to have a gem like this in Salt Lake. This place can do no wrong in my book. Yum. Yum. Yum.
The Worst Coffee shop in town--Nostalgia
Atmosphere only. Oh, well they do have beer, so that get's them an extra star. The service here is OUT OF CONTROL. There is this one young little saucy barista who is such a b-hind, I could punt her. The coffee is also pretty terrible.
If I was still in law school and needed a quiet place to study with free wifi, I would reluctantly go here; but even though it is SO close to my office, I can't do it anymore. It just blows.
If I was still in law school and needed a quiet place to study with free wifi, I would reluctantly go here; but even though it is SO close to my office, I can't do it anymore. It just blows.
Red Iguana 2
I lived in Denver for 5 years and hadn't been back to Red Iguana 1 since moving back to SLC. Tried to go last week, and....shocking as this may be....it was out-the-door packed. So, reluctantly, I let my husband talk me into going to 2. Boy howdy was it good.
I know I say everything in Denver is better, but people, there ain't no Mexican food in Denver like this. In fact, the only better Mexican food I have ever had is at El Fagon in Playa del Carmen.
My husband had the puntas de filete a la Nortena, which was amazing, if you like Mole. I had the Tacos Dona Ramon, and they were insane...so insane with goodness. Seriously, deep fried corn tortilla shell, tastey, juicy meat, fresh toppings, and spicy salsa made for one of the best taco experiences of my life.
I always say I'm not big on Mexican food, but that's just because there are too many bad Mexican restaurants. This is quickly becoming my favorite Utah restaurant. Tons of Mexican beers, too. It still gets busy in here, but they have valet, and more open seatin than 1. So, so good, ya'll.
I know I say everything in Denver is better, but people, there ain't no Mexican food in Denver like this. In fact, the only better Mexican food I have ever had is at El Fagon in Playa del Carmen.
My husband had the puntas de filete a la Nortena, which was amazing, if you like Mole. I had the Tacos Dona Ramon, and they were insane...so insane with goodness. Seriously, deep fried corn tortilla shell, tastey, juicy meat, fresh toppings, and spicy salsa made for one of the best taco experiences of my life.
I always say I'm not big on Mexican food, but that's just because there are too many bad Mexican restaurants. This is quickly becoming my favorite Utah restaurant. Tons of Mexican beers, too. It still gets busy in here, but they have valet, and more open seatin than 1. So, so good, ya'll.
Friday, March 18, 2011
Este Pizzeria
mmmmmm.....This totally makes me feel like I am back in Denver, at like the Walnut Room or something, except the pizza is better here, and the drink specials are better there. Seriously this pizza is AWESOME. I love the Green pizza. They also have Epic and Bohemian beer there which makes it even better! You order at the counter which means you don't have to pay as big a tip, and the atmosphere is mellow. I love this place for my family because it is quick and delicious and not uppity, so I don't feel bad about bringing Charlotte. Yum. That is all.
Tuesday, January 11, 2011
Amazing Lentil-Veg soup
This is my recent concoction. As I have established, I loooovvvee cumin and it is deliciousi in lentil soup! This delicious soup makes about 5 servings. It is hearty and warming and filling and healthy! It's kind of labor-intensive, but well worth it. Consider doubling and freezing some.
Lentil-Veg soup
Ingredients
• ½ pound green lentils
• 1 large onion chopped finely
• 1 leek chopped finely (mostly just the white part, and some of the green)
• 3 garlic cloves
• 3 Tablespoons good olive oil, plus additional for drizzling on top
• ½ tablespoon salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried thyme
• ½ teaspoon ground cumin
• 4 stalks of celery—medium dice
• 4 carrots—medium dice (same amount as celery)
• 1.5 quarts organic chicken stock
• 3 tablespoons tomato paste
• 1 tablespoon red wine
• Freshly grated Parmesean cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 15ish minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 8 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a good boil. Reduce the heat to low and simmer uncovered for 45 minutes, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Lentil-Veg soup
Ingredients
• ½ pound green lentils
• 1 large onion chopped finely
• 1 leek chopped finely (mostly just the white part, and some of the green)
• 3 garlic cloves
• 3 Tablespoons good olive oil, plus additional for drizzling on top
• ½ tablespoon salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried thyme
• ½ teaspoon ground cumin
• 4 stalks of celery—medium dice
• 4 carrots—medium dice (same amount as celery)
• 1.5 quarts organic chicken stock
• 3 tablespoons tomato paste
• 1 tablespoon red wine
• Freshly grated Parmesean cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 15ish minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 8 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a good boil. Reduce the heat to low and simmer uncovered for 45 minutes, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Saturday, June 26, 2010
Chicken pesto pasta
So I just made a totally yummy Chicken pasta that I thought I would share.
1 pound wheat farfalle pasta
1 pound chicken breast
1/3 cup olive oil
about 4 ounces (or a good bunch) Arugula (reserve 20 leaves for garnish)
1/2 cup packed italian parsley
1/2 cup good, freshly grated parmesean reggiano
1/2 cup chopped and lightly toasted walnuts
4 cloves garlic
1 pint grape tomatoes
1/2 cup chopped kalamata olives
1/3 cup (or to taste) feta cheese
1/2 tsp salt
25 grinds pepper (to taste)
Cook chicken breast in olive oil (salted and peppered). We don't have a grill right now, so I just do this on the stove top. Put aside and let cool.
Turn oven to 350 degrees and toast chopped walnuts for about 5 minutes, or until they get a bit crisper.
Boil salted water. Add pasta. Cook about 10 minutes. Strain, lightly toss with olive oil and put in fridge.
Lightly chop garlic. Combine parmesean, garlic, chopped walnuts, arugula, parsley, salt and pepper in Cuisinart. Blend til finely mixed (6 seconds?). Turn on Cuisinart again and slowly start drizzling good tasty olive oil to create a pesto. Add more olive oil if needed to reach desired consistency. You don't want it to clump together, but become a smooth creamy texture. No more than 1/2 cup. Set aside pesto.
slice tomatoes in half and roughly chop olives. Slice chicken into 1 inch by half inch chunks.
Once pasta is cooled, add pesto. I didn't use ALL of the pesto made, but you can add the amount you like, to taste. Once mixed in, add feta, tomatoes, olives and chicken. Add 20ish arugula leaves for garnish throughout.
Enjoy!
1 pound wheat farfalle pasta
1 pound chicken breast
1/3 cup olive oil
about 4 ounces (or a good bunch) Arugula (reserve 20 leaves for garnish)
1/2 cup packed italian parsley
1/2 cup good, freshly grated parmesean reggiano
1/2 cup chopped and lightly toasted walnuts
4 cloves garlic
1 pint grape tomatoes
1/2 cup chopped kalamata olives
1/3 cup (or to taste) feta cheese
1/2 tsp salt
25 grinds pepper (to taste)
Cook chicken breast in olive oil (salted and peppered). We don't have a grill right now, so I just do this on the stove top. Put aside and let cool.
Turn oven to 350 degrees and toast chopped walnuts for about 5 minutes, or until they get a bit crisper.
Boil salted water. Add pasta. Cook about 10 minutes. Strain, lightly toss with olive oil and put in fridge.
Lightly chop garlic. Combine parmesean, garlic, chopped walnuts, arugula, parsley, salt and pepper in Cuisinart. Blend til finely mixed (6 seconds?). Turn on Cuisinart again and slowly start drizzling good tasty olive oil to create a pesto. Add more olive oil if needed to reach desired consistency. You don't want it to clump together, but become a smooth creamy texture. No more than 1/2 cup. Set aside pesto.
slice tomatoes in half and roughly chop olives. Slice chicken into 1 inch by half inch chunks.
Once pasta is cooled, add pesto. I didn't use ALL of the pesto made, but you can add the amount you like, to taste. Once mixed in, add feta, tomatoes, olives and chicken. Add 20ish arugula leaves for garnish throughout.
Enjoy!
Subscribe to:
Posts (Atom)
