wormwood's Profile
Casual/swanky dining in/near Providence
if you think julian's is full of "pretentious hipsters" you might just want to avoid providence altogether.
Favorite Dishes in Providence...
-ceviche at los andes
-pescado a lo macho at los andes
-Pear Upside Down Cake with Great Hill Blue Cheese, Walnuts,
Caramel Sauce & Crème Fraîche at chez pascal
-Sautéed Local Squid with Celery Root & Honey Crisp Apple Rémoulade, Pickled Hungarian Wax Peppers & Dijonaisse at chez pascal (had this the other night with baby shrimp instead of the squid and it was amazing)
-whimpy burger at julians (my favorite burger in the city)
-caldo de mariscos at el rancho grande
Worst of Rhode Island
the food at tortilla flats has actually gotten a lot better recently (new chef/kitchen manager). i have to say i kind of find it funny when people complain about it though. it's total "gringo mexican" at best, what were you expecting? i just think of it as a bar where i can get a burger or a taco if i get hungry while drinking.
as for why it's been in business so long? great location, friendly bar, a ton of loyal regulars, and most of the people dining there wouldn't know (or want) "good" mexican food anyway.
Los Andes, PVD
my wife and i have eaten at los andes about a dozen times now. the first time we went was (like the original poster) for the "connect providence" event and we were suitably impressed. we live in the neighborhood so they have become one of our go-to choices when we can't decide where else to go. the staff there is beyond friendly; one of the owners sat us last night and greeted us with a hand shake "hello my friends!" always suggest various wines and pour samples for us. we always start with the ceviche and then try a few new things. the ceviche is fantastic: super fresh, an abundance of shellfish, perfectly seasoned (to my taste). last night we also had the grilled beef hearts as a special, they were delicious. my entree (another special) was a whole lobster stuffed with paella. extremely impressive and delicious. after dinner they unexpectedly treated our party of four to an excellent flan.
i'm always shocked that this place isn't busier. the food is uniformly great, the portions are large, the menu varied, and the prices low. admittedly there is not much for vegetarians or vegans on the menu (which prevents most of our friends from going) and the decor is pretty lackluster. they really have just a warm and generous vibe though, it's easy to forget your surroundings and imagine that these people are opening up their home to you. highest recomendation!
Vodka vs. Everclear infusions: the science of dilution
any clue why when combining two or more clear infusions they turn cloudy? i'm wondering if it is from excessive air being incorporated as a result of pouring from too high a height? is there any way to de-cloud?
Food from the WILD
thought i had found some chestnut boletes this week but not so sure now. conflicting info in the audobon guide and mushroomexpert is making me crazy. they look like the chestnuts in the book but have a brown spore print, not yellow. i tasted a tiny piece and it is not bitter (ie a bitter bolete). though the stem does have the reticulation of a bitter bolete, all the ones i found have relatively narrow stems all the way down, not bulbous. real bummer i can't get any more precise since i found a ton of them and they were in nice shape.
Best Breakfast in Providence (or close by) RI
maizey's in north providence. awful decor, awesome food. huge servings cooked perfectly (eggs fluffy, not watery; nice crust on the homefries, etc). lots of combos. the chourice/onion/potato/cheese omelet is a killer. beats the pants off of the other diners mentioned in both quality and price.
Grand Marnier and Whiskey?
i used cointreau in this, but grand marnier should work just as well:
nostromo
--------
2 oz bourbon
0.5 oz cointreau
0.5 oz campari
0.25 oz lemon juice
2-3 dashes angustura
twist of lemon, serve over ice.
A classic girly drink?
Bijou?
gin/chartreuse/sweet vermouth/orange bitters
garnished with a cherry
What do I toss from the liquor cabinet?
wish i could take all these unwanted bottles of Pimms off your hands, my wife and i love the stuff.
My First Bitters
wondering where you came up with this recipe? i've made a few different batches of my own invention and read dozens of recipes in books and online and never saw anything quite like this. i can't really imagine what the finished taste of this is supposed to be?
a classic man's cocktail?
lately i've been making old pals at home:
1.5 oz rye
.75 oz dry vermouth
.75 oz campari
probably fits the bill of the original request, not sure it is something most bartenders are likely to know, despite its long history.
What's up with Rhode Island pizza?
try nice slice on thayer street. thin, crisp wheat crust. good sauce/cheese/topping ratio (ie not 2" thick layer of cheese).
