Search Results for: best dishes

1 April 2017 Mercantile Dining & Provision – Denver Elevated Comfort Food at Its Best

Mercantile Dining & Provision – Denver Elevated Comfort Food at Its Best

April 1, 2017 By

Photo by Mercantile Dining & Provision

Each time I’m in a different city for work, I try to find creative restaurants to dine at for the evenings free of clients and colleagues. Since there was so much buzz about Mercantile Dining & Provision, I had to try it. A quick Uber ride from my downtown Denver hotel and I arrived at Union Station, where the restaurant is located. The space is divided into a market, a bar and the restaurant.

Mercantile Market

From the spices to the charcuterie to canned and preserved goods to cheeses and coffee, the European-style Mercantile Market features products from the country’s best artisans. Mercantile Market serves breakfast from 7am until 11am, lunch from 11am until 2:30pm and what it calls ‘snacks’ from 2:30pm until 5pm. I could easily sit at the market and have cheeses and salumi from the extensive menu with one of the available wines-by-the-glass and be a satisfied customer, but, the restaurant is a can’t-miss.

About The Restaurant at Mercantile

Chef’s Counter

When I checked in with the friendly hostess for my reservation, she asked if I preferred a table, a high top or the chef’s counter. Is that really a question!? Chef’s counter, of course! The dining room has views into the bustling open kitchen. There, a team of chefs uses the products available in the market to craft the dishes offered at the restaurant. Chef Alex Seidel’s culinary style is “elevated comfort food”. Mercantile Dining & Provision follows in the footsteps of sister restaurant, award-winning Fruition Restaurant, in creating seasonally-inspired food and serving it in a casual dining atmosphere without the pretenses that ‘fine dining’ entails.

About the Libations

As soon as I sat at the chef’s counter, I felt immediately pampered – service is exemplary. The beverage program and wine list mirrors the food – creative and interesting. I was going to order a glass of bubbly to set the mood for the dinner, but I was quickly given a complimentary welcome pour of bubbles – this place gets me! From the extensive by-the-glass list and to pair with my starter – ricotta flan and my pasta course – mushroom risotto, I ordered the 2014 Pinot Noir “Aux Seurrets” Clos du Moulin Aux Moines from Burgundy. It was a perfect pairing with those dishes. Next, I ordered the 2013 Leth Grüner Veltliner from Austria which paired beautifully with my entrée – octopus.

About the Food

Octopus

I must say that coming alone to this restaurant was an error, as I would have liked to try just about every dish. I did manage to order three courses. First, I enjoyed the Fruition Farms Ricotta Flan, then the Acquerello Mushroom Risotto and lastly the Spanish Octopus à la Plancha. I’m an avid fan of Anson Mills grains so I had to order the flan made using Anson Mills farro verde and served with foraged mushrooms, baby turnips and a bold, fantastic fortified mushroom tea. This dish was pure comfort in a bowl with amazing earthy flavors from the mushrooms and broth contrasting perfectly with the light, velvety ricotta flan. I was somewhat pessimistic that food could get better than this starter but my doubts were quickly dissipated when the risotto arrived. This was the best dish I’ve had in recent memory. The perfectly-cooked, Acquerello rice for the risotto was creamy and was gilded by a rich, wonderfully-salty Parmesan sabayon and graced by a truffle brined egg yolk. I’ve literally been dreaming of this dish since my visit…just wonderful. Octopus is one of my favorite foods so I was pleased when my waiter recommended it. The octopus was perfectly-charred, tender and served with roasted fingerling potatoes, herb aïoli, and masterly-prepared crispy veal sweetbreads drizzled with tangy green olive crudité. Octopus and sweetbreads – I’m in heaven.

I walked into the restaurant eager to sample Pastry Chef Elizabeth Walsh’s desserts, but unfortunately just couldn’t, coffee (delicious coffee by the way, sourced and roasted locally by Commonwealth Coffee) was all I could muster.

I left Mercantile Dining & Provision with a satisfied smile on my face. Every accolade Chef Seidel and his team have garnered is well-deserved. This place is a gem.

1701 Wynkoop St #155, Denver, CO 80202. 720.460.3733.

Cheers,

Veronique

Filed Under: Restaurant Reviews Tagged With: , , ,
30 December 2014 My Top Dishes of 2014

My Top Dishes of 2014

December 30, 2014 By
The Bazaar Uni Steamed Buns

The Bazaar Uni Steamed Buns

My job had me on the road more than not in 2014 and while I’ve had many, many unforgettable meals in 2014, I’ve tried to narrow down the 10 best dishes I enjoyed during the past year. Here’s the list in restaurant name alphabetical order.

Hushpuppy – Atera

Chef Matthew Lightner’s take on hushpuppies is simply brilliant. The fried exterior encased a smoked egg yolk and pickled corn. While innocent in appearance, the hushpuppy with its smoked yolk is mind-altering.

Oysters with Three Caviars – Cosmos at Loews Minneapolis

Chef Tim Fischer tops the freshest of oysters with a scrumptious sabayon then three caviars. Creamy, briny and texturally-perfect.

Escape Lobster Knuckle

Escape Lobster Knuckle

Charred Octopus with Boudin Noir Ravioli – Chakra Restaurant

I attended an Emilio Moro wine dinner at Chakra where Chef Thomas Cizsak served this fabulous dish as a first course. The octopus was of the utmost tenderness with a perfect amount of char and the boudin noir ravioli was outstanding.

Lobster Knuckle, Matsutake, Foie, Foie Juice – Escape Montclair

Chef Bryan Gregg outdid himself with this stellar dish. Sweet lobster, earthy mushroom, slab of seared foie gras with foie juice – spectacular dish served during a cancer charity dinner.

Boudin Noir – Joe Beef

Moist, flavorful bound noir paired with pork belly, pears and pierogis in foie broth – need I say more?

Sfixio Pasta

Sfixio Pasta

Octopus with Mediterranean Chickpea Salad – MP Taverna Astoria

Chef Michael Psilakis likely makes my favorite grilled octopus and this version in the form of a salad with chickpeas, fresh herbs and fantastic olive oil.

Sfixio Pasta – Sfixio Beverly Hills

Chef Massimo Denaro’s pasta special knocked my stilettos off. Perfectly-cooked spaghetti with truffle and caviar in a light cream sauce. The truffle aroma was intoxicating and the briny caviar paired exquisitely with the light sauce.

Corn Crème Brulée – Terre à Terre

At a tasting dinner I attended, Chef Todd Villani pleased my guests with his corn crème brulée served in an egg shell. The accompanying corn gelato was both refreshing and satisfying.

Joe Beef Boudin

Joe Beef Boudin

Uni Steamed Buns – The Bazaar by Jose Andres

Yes, I’m a little obsessed with uni and this dish satisfied me completely. The steamed buns were pillowy and a perfect nest for the avocado and sea urchin.

Deconstructed Bouillabaisse – Triomphe

With his modern take on the classic bouillabaisse, Chef Florian Wehrli showcases the freshest seafood and fish: clams, squid, striped bass and shrimp in a flavorful saffron broth.

Let me know if you’ve tried any of these dishes and what some of your favorite 2014 dishes were.

Happy New Year!

Veronique

Filed Under: Restaurant Reviews Tagged With: , , , , , , , , , , , , , , ,
27 August 2014 5 Easy Labor Day Weekend Dishes

5 Easy Labor Day Weekend Dishes

August 27, 2014 By

labor-day-clipart-2014-2I love a reason to BBQ and have friends over, so Labor Day is one of my favorite foodie holidays. Labor Day weekend is also a reminder that summer’s coming to an end and a perfect time to fire up the grill.

Here are 5 easy recipes ideal for any Labor Day weekend BBQs:

1.      World’s Best BBQ Sauce (slather it on everything!)

2.      Easy Baby Back Ribs (slather that BBQ sauce on these!)

3.      Slow Cooker Pork Shoulder (not technically for the grill, but tasty!)

4.      Ginger Marinated Whole Grilled Chicken

5.      Grilled Brined Pork Chops

A very safe and happy holiday weekend to all my friends and fans.

Cheers,

Veronique

Filed Under: American, Chicken, Entrees, Pork, Slow Cooker, Soups Tagged With: , , , ,
23 August 2014 World’s Best Fried Mac and Cheese

World’s Best Fried Mac and Cheese

August 23, 2014 By
Fried Mac & Cheese
Fried Mac & Cheese

One of the dishes I made for this year’s FryFest is a new recipe – fried mac & cheese. I used my Cabot Creamery Seriously Sharp Cheddar Mac N Cheese recipe as the base for this decadent dish. I know these treats are tyically served in a ball shape, but since I was also doing Arancini, rice balls, I opted for squares and really liked the look of them.

Was it the healthiest food option? Clearly not. Is it okay to sample a piece or two once a year? I believe so – all in moderation. The crunchy, deep golden exterior is a perfect match to the creamy, cheesy interior. I served this dish with a simple marinara sauce for dipping, but it’s delish on its own.

Ingredients:

Cut Cold Mac & Cheese
Cut Mac & Cheese

½ stick (4 Tbsp.) butter

  • 4 Tbsp. all-purpose flour
  • ½ tsp. each, ground nutmeg, salt and pepper
  • 4 cups whole milk or light cream
  • 1 cup heavy cream
  • 4 cups freshly grated Cabot Seriously Sharp Cheddar
  • 1 pound tubular pasta (I use Delverde Tortiglioni) boiled 2 minutes less than directed on the packaging, drained
  • 4 large eggs
  • 2 cups Italian breadcrumbs
  • 1/2 cup Panko breadcrumbs
  • Vegetable or peanut oil, for frying
    • Mac & Cheese Components
    Mac & Cheese Components

    Directions:

    1. Place butter in a large, heavy saucepan and melt over medium heat. Add flour and cook for about 2 minutes, whisking constantly. Season with nutmeg, salt and pepper.
    2. Stir the milk (or light cream) and the heavy cream into the butter/flour mixture and bring to a simmer. Reduce heat to medium-low and cook for 5 minutes, whisking frequently.
    3. Add the cheese, a handful at a time, and stir until fully incorporated.
    4. Add the drained pasta to the cheese sauce and mix well.
    5. Add cheesy pasta to a lightly greased 13×9 baking dish, cool, cover and refrigerate for 8 hours or overnight (what I did).
    6. Using a wide spatula, unmold the cold mac and cheese from the pan and place the rectangle on a cutting board. Cut the mac and cheese into 2-inch squares, place on a baking sheet and freeze for 2 hours.
    7. In a small bowl, whisk the eggs.
    8. In a shallow dish, combine both bread crumbs.
    9. Dip squares into the egg mixture then dredge in breadcrumb mixture.
    10. Fry mac and cheese squares for 3-4 minutes in 350 degree oil in either a large Dutch oven or in an electric fryer in batches. Drain on paper towels and serve hot.

    Makes about 24 squares.

    Filed Under: American, Cheese, Entrees, Pasta, Sides Tagged With: , ,
    30 January 2014 Barbuto for the Best Chicken, Ever

    Barbuto for the Best Chicken, Ever

    January 30, 2014 By

    Italian Pancakes

    Italian Pancakes

    I’d been wanting to eat at Barbuto for a long time and somehow had never made it until last weekend. Barbuto is acclaimed Chef Jonathan Waxman’s restaurant in the West Village. The popular place opened in 2004 and when my party and me visited for lunch, it was abuzz with a mix of young and eclectic and seasoned dining veterans. The place is framed with garage doors that open onto Washington Street during warmer months.

    Frittata

    Frittata

    While I knew I was going to order Chef Waxman’s lauded roast chicken, I perused the interesting brunch menu nonetheless. The food is comforting yet elegant and there are several dishes I’ll be ordering on future visits. My party opted to start its meal with the Bruschetta with a flavorful olive tapenade. The bread is rustic Italian and a combination of crunchy on the outside and chewy on the inside. A nice way to kick off our lunch.

    One of my guests selected a brunch item, the Frittata with fresh mozzarella and roasted cherry tomatoes. The thing was melty and beautiful with big cheese and tomato flavors. My second guest ordered the Crespella, Italian pancakes served with winter citrus and honey. Now on to the piece de resistance – the JW Chicken with Salsa Verde. We’re talking about a half chicken in pieces with the most incredible crispy skin, moist meat and served topped with a tangy salsa verde that the chicken bathes in. To say this is the best chicken I’ve had at a restaurant, and perhaps ever, would be an understatement. It’s the ultimate comforting dish and has me changing my mind about not ordinarily ordering chicken at restaurants.

    Bruschetta

    Bruschetta

    The wine list encompasses some interesting options and some solid favorites. I sampled some of the wines by the glass, a 2012 Les Vignobles Gueissard Bandol Rosé and. 2012 Nebbiolo Langhe de Forville that were both solid pours.

    For a delicious meal at a fun and handsome restaurant, pay Barbuto a visit – you won’t be disappointed.

    Cheers,

    Veronique

    Filed Under: Restaurant Reviews Tagged With: , , , ,
    29 December 2013 My Top 10 New Jersey Dishes of 2013

    My Top 10 New Jersey Dishes of 2013

    December 29, 2013 By

    Seafood Risotto - HAVEN

    Seafood Risotto – HAVEN

    While I’ve had many, many memorable meals in 2013 (God knows I over-share), I’ve tried to narrow down the 10 best dishes I enjoyed during the past year. Here’s the list in restaurant name alphabetical order.

    Duck, Knoephla and Eggs – A Toute Heure

    The Knoephla dish showcases a generous portion of rich pulled duck confit, Knoephla, a German dumpling much like Spaetzle and a New Jersey farm-fresh egg.

    Sweetbreads and Crispy Bone Marrow - Escape

    Sweetbreads and Crispy Bone Marrow – Escape

    Sweetbreads with Crispy Bone Marrow – Escape Montclair

    Sweetbreads, Pea Purée, Crispy Marrow, Chanterelles and Grape Juice. Simply an amazing dish. The sweetbreads were tender and perfectly cooked and Chef Gregg was truly gilding the lily with the addition of crispy bone marrow. The best bone marrow I’ve had.

    Moules Meunière – Fricassée

    The portion of mussels is gigantic and offers a very flavorful white wine, garlic and cherry tomato saucy broth bursting with thyme, basil and mint flavors.

    Fluke Crudo - The Ryland Inn

    Fluke Crudo – The Ryland Inn

    Seafood Risotto – HAVEN Riverfront Restaurant & Bar

    Seafood Risotto with Riso Venere, Lobster, Sea Scallops, Shrimps, Sea Beans, Sweet Corn and Mascarpone. The black rice contrasted beautifully with the rich broth and perfectly-cooked seafood.

    Combination Kabab Platter – Kabab Paradise

    The flavorful dish is comprised of a chicken breast kabab, a beef kufta kabab and a lamb tikka kabab. The meats are moist and perfectly charcoal-grilled. The white accompanying sauce is addicting.

    Rabbit - Restaurant Latour

    Rabbit – Restaurant Latour

    Pork Belly Ramen – Mitsuwa

    The ramen bowl features pork belly and hen-of-the-wood mushrooms. The ramen noodles are cooked perfectly, just a bit chewy, and the pork-laced broth is out-of-this-world.

    Loin of Young Rabbit – Restaurant Latour at Crystal Springs

    Loin of Young Rabbit Roulade with Belly Confit and Sweet White Onion Jus. Tender loin, rich belly and tart jus.

    Crescent Duck Breast – The Orange Squirrel

    The duck was rare as ordered with a masterly-rendered, crisp skin and paired with earthy carrot quinoa.

    Duck - The Orange Squirrel

    Duck – The Orange Squirrel

    Fluke Crudo – The Ryland Inn

    Fluke Crudo, Summer Melons, Heirloom Tomatoes, Garden Herbs. Just the perfect summer starter with fresh, clean flavors.

    House-Made Ricotta Gnudi – VB3 Restaurant

    The wonderful Gnudi are pillowy-soft and served with a light, basil-infused tomato sauce.

    Let me know if you’ve tried any of these dishes and leave a comment when you do in the new year!

    Cheers,

    Veronique

    Filed Under: Culinary Travel Tales, Other Neat Things, Restaurant Reviews Tagged With: , , , , , , , , , , ,
    12 July 2013 5 Wine Paired Dishes to Celebrate Bastille Day

    5 Wine Paired Dishes to Celebrate Bastille Day

    July 12, 2013 By

    Gateau Saint Honore

    Gateau Saint Honore

    If you need an excuse to eat delicious French food, Bastille Day is Sunday July 14 and might be the best excuse of them all.

    Bastille Day commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789. Festivities and official ceremonies are held all over France1.

    Coquille-Saint-Jacques

    Coquille-Saint-Jacques

    Here are 5 Wine Paired Dishes to Celebrate Bastille Day:

    Coquilles Saint Jacques – Wine Pairing: 2010 Albert Mann Crémant D’Alsace (see review here)

    Coq au Vin – Wine Pairing: 2009 Domaine Delagrange Volnay Vielles Vignes (see review here)

    Boeuf en Croute (some say it’s English) – Wine Pairing: 2002 Chateau Preuillac Cru Bourgeois Medoc (see review here)

    Gâteau St-Honoré – Wine Pairing: 2009 Marquis de Chasse Sauternes (see review here)

    Pots de Crème au Chocolat – Wine Pairing: Louis Roederer Brut Premier NV (see review here)

    Vive la France!

    Santé,

    Veronique

    1 – Wikipedia

    Filed Under: French Tagged With: , ,
    26 December 2012 World’s Best Hollandaise Sauce

    World’s Best Hollandaise Sauce

    December 26, 2012 By

    They are decadent and indeed not a dish to be consumed every day, but Eggs Benedict rank at the top of my list of special occasion breakfast dishes.

    To me, the best part is the Hollandaise Sauce with its eggy, lemony perfectness. This recipe for the rich sauce couldn’t be easier and is also great on fish or asparagus.

    Hollandaise Sauce Ingredients:

    • 7 egg yolks, at room temperature
    • 1 cup butter
    • Pinch of cayenne pepper
    • ½ tsp. sea salt
    • 2 Tbsp. freshly-squeezed lemon juice

    Hollandaise Sauce Directions:

    1. Melt the butter in a small saucepan over medium-low heat. Cool for 3 minutes.
    2. In a tall container, like a pitcher, add the egg yolks. Using an immersion blender, add the butter to the yolks in a slow, steady stream until the sauce thickens, about 30 seconds.
    3. Add the cayenne pepper, the salt and the lemon juice.  Keep sauce at room temperature until ready to use.

    Makes about ¾ cup.

    Filed Under: American, Breakfast, Eggs, French, Sides Tagged With: , , ,

    Casual Indian food at its best at Cinnamon in Morris Plains

    September 7, 2009 By

    Incredible!  One word that describes the aroma as patrons enter Cinnamon Indian Restaurant in Morris Plains, NJ.  The vibrant smell of cloves, cardamom, and yes, cinnamon, permeates the air at this casual restaurant in Morris County to the delight of Indian food fanatics.

    First, the staff is friendly, helpful and willing to educate Indian food newbies about the ingredients making up each dish and about the extensive menu.

    Cinnamon offers both an a la carte menu and a buffet for either lunch or dinner.  Many diners opt for the buffet as it offers a chance to experience multiple dishes they might have not otherwise had an opportunity to sample.

    The buffet features various salads, dips and yogurt sauces, flatbreads, rice and hot dishes.  The chef’s special basmati rice is utterly perfect and serves as the ideal accompaniment to the assortment of sauce-based dishes.  Some stellar dishes are the matter paneer, tender peas and homemade cottage cheese in a spectacular curry sauce, the chicken tikka masala, a popular Indian dish of chicken baked in a spiced tomato and onion gravy and the favorite, tandoori chicken, cooked in a traditional clay oven. Melt-in-your-mouth naan, a white flour bread baked in a tadoor oven is brought to the table for diners to enjoy as they begin their meals.

    Cinnamon is a BYOB, but the restaurant offers incredible lassi drinks that are perfect paired with the ultra flavorful dishes.  The restaurant offers catering and take out.

    Overall great food, friendly staff and an economical way to sample excellent Indian cuisine in a casual atmosphere.

    Cinnamon Indian Restaurant

    2920 State Route 10 West (Powder Mill Plaza West)

    Morris Plains, NJ 07950

    973-734-0040

    Filed Under: Restaurant Reviews Tagged With: , , ,

    10 American Rosé Wines to Enjoy this Fall

    September 23, 2020 By

    While conventional wisdom might suggest we stop wearing white on Labor Day and reserve our rosé drinking to summer, it doesn’t have to be so (well, perhaps on the wearing white part).

    Recent Nielsen stats (as reported in Wine Business Monthly) show that Rosé wine sales in the U.S. are the fastest growing of any wine category at a growth rate of over 40% annually.

    Rosé wine was once known as a summer patio sipping wine, but its food friendliness and its many excellent medium to heavy-bodied examples have changed the perception and now rosé is popular year-around. While there are many light-bodied rosé wines best served as aperitifs or lighter dishes, many can hold up to the heartier foods served in the fall.

    Here are 10 American rosé wines to enjoy this fall:

    Gruet Brut Rosé ($14.99) – Deepest pink color in the glass with moussy bubbles and intense red berry favors. I’m a huge fan of Gruet and you need to check them out. 100% Pinot Noir from New Mexico.

    2019 Flowers Sonoma Coast Rosé of Pinot Noir ($19.99) – Lovely salmon-colored in the glass, this delicious wine is lighter than some of these others, but it’s elegant and offers peach and strawberry flavors with great acidity and we’re not always eating short ribs in the Fall! Bonus: it comes in a magnum. 100% Pinot Noir from Sonoma, CA.

    2019 Stolpman Estate Rose Ballard Canyon ($19.99) – Deep pink in the glass, this wine offers big juicy strawberry flavors and the winemaker goes as far as suggesting it be paired with a steak. 100% Grenache from Santa Barbara, CA.

    2019 The Withers Rosé ($19.99) – Salmon-colored in the glass, this medium-bodied wine offers big cherry and peach flavors with floral notes. 100% Pinot Noir from the Sierra Foothills, CA.

    2019 Bedrock Rose Ode to Lulu Sonoma Valley ($20.99) – If you love the fab Bandol rosé of France, this will be right up your alley. Vibrant wine with ripe berry flavors and a hint of pepper on the long finish. 65% Mataro and 35% Grenache from Sonoma Valley, CA.

    2019 Paumanok Vineyards Vin Rosé ($21.00) – In the glass, the color is deep pink. This is a semi-sweet wine that would be super paired with Thai food or other spicy cuisine. Rosé blend from North Fork of Long Island, NY.

    2019 Red Tail Ridge Pinot Dry Rosé ($24.99) – If you can find/order wines from this winery – do it. This rosé is a big mouthful of ripe raspberry with a bit of cranberry tartness. 100% Pinot Noir from the Finger Lakes, NY.

    2019 Ehlers Estate Sylviane Rosé ($32.00) – This lighter pink color is deceiving as it’s a full-bodied wine with big strawberry jam and juicy peach flavors. Great acidity on the long finish – perfect food wine. 60% Cabernet Sauvignon, 40% Cabernet Franc from Napa Valley, CA.

    2018 Milbrandt Vineyards Rosé ($35.99) – Much fruitiness on the palate but a mix of berries and dried fruit like cranberries which would be great with pasta in a creamy sauce. Just a touch of herbes de Provence on the finish. 73% Syrah, 27% Tempranillo from Columbia Valley, WA.

    2016 Benton Lane Pinot Noir Rosé ($38.99) – Bright pink in the glass, this intense wine has flavors of cherry pie filling with some cranberry tartness. 100% Pinot Noir from Willamette Valley, OR.

    Cheers,

    Veronique

    Filed Under: Rose, Blush Wine, United States, Wine Reviews Tagged With: , , ,
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