Rafael's Profile
Best tacos al pastor in Durham/Triangle area?
What about in the area North of 540? I know is going to be difficult, but.......
Anniversary in Raleigh
I went this past weekend for the celebration to Saint Jaques. Generally speaking everything went quite well. Good service, a relaxed athmosphere, very nice wine list and good food, with the exception of the balsamic vinegar reduction that kept appearing in almost all dishes.
This question of the balsamic vinegar is something that is beguinning to bother me. Some how everywhere and every body is using it now and it seems that, using it, gives a touch of class. So, that is what I think is happening: when they don't know what to do, to improve the appearance of a dish, the easy way is to put some reduction around, so it makes a good looking image.
In any case, that was my only complaint.
Indian restaurants in Raleigh
What would you think are the best indian restaurants in Raleigh, towards Wake Forest.
Opinions?
Anniversary in Raleigh
Again, thank you so much for all your comments. They have been very helpful and, although I haven't made a decission yet, it is pointing in the direction that, I think I'll take!!
Anniversary in Raleigh
In a few weeks we are going to celebrate our 25th wedding anniversary.
I would appreciate recomendations for a very good restaurant, of modern type of cuisine, although I wouldn't mind a good, clasic french one, also.
I'm looking for something with a very good service, good wines and a relaxed atmosphere.
Price is no problem.
Thank you.
New Jibarra's
Has any body had a chance to try the new Jibarra's, in Raleigh, since it moved to the downtown area?
I would appreciate opinions.
Where's the BEEF?
I missed the last part of "Mielimató" question.
The reason why you don´t see much "novillo, vaca or carne vacuna" is just a question of economics. The cost of raising an animal for 4 or more years, just for the meat, doesn´t compensate for the expenses, when you include risks like sickness, contamination, death, etc. The cost of the final product would be so high that it would not be worth it.
Where's the BEEF?
I think a clarification needs to be made respect the "buey" meat. In the inmense majority of places, what is sold as "buey" is not real "buey". As "butterfly", very rightly specifies, "buey is a "castrated male over 4 years old".
Ther aren´t that many of those around. On the old times (well, maybe not that old) Bueyes were used to pull carts, till the ground, etc. A little like oxen were used in the US. Although there are still, some, not that many are left, so the denomination of "buey" is not that truthful. The meat is stronger, somewhat tougher (this is why they age it) and with a yellow color fat.
Price is also quite high, due to the lack of availability.
What is called "buey" in most places is nothing more than a "novillo" getting close the the 4 years of age.
Tarragona and Girona
As far as Les Coques is concerned, is an old restaurant that had a good reputation ten or fifteen years ago. Right now i think is fallen behind, because is still following their old style. Mind you I haven´t been there in a couple of years, pecisely because of it.
If you have a car I would recommend taking a ride to Cambrils, 1/2 Hr. South of the city, where you will find the best product from the sea, since it is a fishermen harbour.
There you could try Can Gatell, Can Gallau, el Rincon de Diego. The first two based on the quality of the product and the last one with a more elaborate cuisine.
I´m sure if you were to ask they could give you lot more places to go, all excellent.
Tarragona and Girona
In Tarragona I would recommend AQ Restaurant. Is across from the Cathedral, practically in walking distance of any place in the center of the city.
Check their webb for its food. Is a young couple, where she is the cook and he handles the dinning room. Is not clasical cuisine, but very interesting because they base it on clasic regional dishes.
www.aq-restaurant.com
Jibarra, Raleigh
After listening to the different opinions, I decided to try it a few nights ago. I was prepared for not exactly the best. I had a very nice surprise!! This is a restaurant that is different of anything you may find. Very inventive food, well prepared, with a good presentation, nice service and not that expensive for the place and the type of food. This is no Taco place.
Portions are not that small and you can do with an appetizer and a main entree.
We were three, we got three appetizers (Flautas de Conejo Asado, Sampler of 4 Cebiches and Queso Fundido), three main dishes ( Cochinita Pibil, Almejas y Pulpo al Ajillo and Tacos de Pescado al Pastor) and I got an extra, the Crema Negra soup.
I wasn't very happy with the Cebiches. I thought they laked flavor and acidity. The rest, all above normal, specially the Tacos de Pescado and the Crema Negra.
The weak point, in my opinion was the wine list. Not too much variety, nor quality and pricey. Instead we had Negra Modelo.
Total damage, not including tip, $130.
Spending most of my time in Europe, specially Spain , I can say that this type of meal would have costed, there, in the area of 50/60 Euros per person.
In any case I appreciate the info received and plan to return as soon as I get back to Raleigh.
Thanks every body!
Jibarra, Raleigh
Does anybody has any info about this place? Type of food,prices, ambiance, etc.?
Lunch in Wake Forest, NC
Rockycat, in reference to Da Vinci´s, where in Rogers Rd. is located? Also, do you know of other Butcher shops, north of 540?
Thanks.
Sugestions for the Wakefield/Wake Forrest area
Could you give me the address? Or approx. location?
Sugestions for the Wakefield/Wake Forrest area
Would anybody be able to give me some recommendations for the Wakefield/Wake Forrest, NC, area? I am looking for a place with good cuisine, relaxed ambiance, good service and no problem price wise. Thanks.
