j

jorgeanchovy's Profile

Title Last Reply

Cribbs in Spartanburg or Other recs

Hi, I am looking for a friday night date with my wife on the way from Asheville to GSP airport. We will be coming down I-26 & I don't think we want to go into Greenville. After spending some time on google maps I was drawn to Cribbs Kitchen and was surprised to find no mention on Chow. Anyone tried it?
Or: any other recommendations in Spartanburg or the GSP area such as Duncan?

Note: we live in Asheville, so no need to post that we have better choices there. We know. The point is to get away on a bit of an adventure to liven up the otherwise dull task of picking up my truck which is at the airport.
Thanks!

1 day ago
jorgeanchovy in Southeast

Asheville - live lobsters?

Yes to Blue Water. Also unless it has changed recently there was always a lobster tank at Ingles on Merrimon Avenue. a certain frequent poster would know for sure . . .

Jul 12, 2012
jorgeanchovy in Southeast

Brunch for folks concerned with 'ambiance' in Asheville

Posana is *nice*. Also, I second Limones, but get there closer to opening at 10 for the quieter part of brunch. Part of the ambiance issue for this person could be dislike of crowds/hecticness/noise.

Apr 10, 2012
jorgeanchovy in Southeast

Stone Bowl Korean Restaurant opening in Asheville

Nice lead from chowhound, thank you! Ate there sat. night. They were slammed, 2 tables of 10 (large groups that included Korean-American families) and 2 tables of six came in, all in the 545-615 range before us (and a little later every table in the house was full). The servers and kitchen got behind but all in all for this to happen on the fourth day open, it was handled all right. One couple did walk out because they were in more of a hurry than we were to see motion happen. That is something a restaurant owner I'm sure never wants to see.

Anyway, the food was very good. The 8-10 little condiment side dishes they bring you with your entrees are in themselves worth trying the place for. I'm excited to go back and try other things.

A great addition to Asheville restaurant options.

Jan 08, 2012
jorgeanchovy in Southeast

Sorghum

Here is a list of a few farms that grow and make sorghum: http://goo.gl/Hq4bs

In Asheville you will definitely find Sorghum at some of the holiday tailgate markets, for example both the Holiday Bazaar at the chamber of commerce lot and the Asheville City Market on Saturdays in December until the week before Christmas. Ingles has carried Deal Farms sorghum last year but I've not heard about that yet.

Wherever you find it make sure to ask good questions or buy direct from the farmer. There are jars labeled "sorghum syrup" that are mostly or all flavored corn syrup.

Nov 19, 2011
jorgeanchovy in Southeast

Food Recommendations in and Around Fletcher/Brevard, NC

For convenience near the hotel, which sounds like one of your main concerns for some meals, the Thai Restaurant "Tamarind" is at the airport exit of I-26 and I think it is good (only eaten there three times but nothing has missed yet). It is a bit hard to find in sort of a dead strip mall down below a huge array of box stores, just ask. As context, I really do not like any of the thai restaurants in Asheville, am not easy to please in this department, coming from having lived in Seattle where the 20th best Thai place is better than everything in Asheville.

Jul 25, 2011
jorgeanchovy in Southeast

Ritrovo Asheville

They're serving a very specific style of pizza that a certain brand of pizza purist/fetishist likes, that seems to be a big trend in NYC. The Marzano tomatoes, the 00 italian flour, the super-hot oven (coal in some places, not here), and the purists like it with parts of the top burned. I only know about this from reading New York magazine's food coverage.

It's a whole other thing that few of us have tried. A person who already has a specific idea of exactly how they like pizza (and there seem to be a lot of those around) are going to turn up their noses. The same is true at Nona Mia, as is being discussed on another thread, where somebody said "it looks too thick." That pizza is a whole different animal, a chewy, extremely olive oily, semi-sour, thing that makes you full eating one piece. I think it's great, and I don't try to compare it with any other pizza. I think pizza can be lots of things.

At Ritrovo, where I've eaten twice, it took the second visit to warm up to it. And then I did. A HUGE thing in play here, I bet, is that the recipe is very low salt. I'm wondering if people who have bad experiences would shift if a little if they added a little salt to get something they are more used to. Especially if they are used to Marco's which I also think is great overall but **the crust at Marco's is way too salty 90% of the time** - and Ritrovo is on the opposite side of the scale. I had to mentally adjust my taste buds to notice I was actually tasting the tomatoes and the flour and the cheese more than one usually would. I think that's the point, and it's a pretty cool one.

On the downside, the salad I had, $7 or $8 or whatever, they didn't bother to look through the spring mix and pull out the rotting bits, so I had to. And the server just walks away with 10 little rotten leaves clearly sitting on the edge of the salad plate, and nothing happens, making me think I should've said something so somebody would notice. And I think the Gelato is better at Rezaz/Enoteca. And the room at Ritrovo is too loud for me, cavernous acoustics, but then I'm no fun and would rather eat dinner in a place where I don't have to talk loud to have a conversation. Most people don't mind that sort of thing.

Upshot: I respect the experiment at Ritrovo, hope they refine things and find a customer base. Last time I was there the staffing was huge and the audience small. I'll go back.

That was a lot of words on pizza, sorry.

Dec 06, 2010
jorgeanchovy in Southeast

Breakfast Potatoes -Asheville

jbyoga, can you please tell us more about Miami restaurant? Other meals? Favorite dishes?

To get back on topic. Great question. Having been a restaurant cook myself, I think the problem is that you come in at 5 am and making the potatoes is the first thing to do and then you hold them on a tray in a warmer through the rest of the morning. And no matter how good you made them, they go downhill. My wife won't go to certain restaurants for breakfast because you leave with that nasty potato smell embedded in your clothing.

I haven't been there in a long time, but Table has a unique style of potato at brunch. It's like they take cooked potatoes and break them by hand into rough chunks and then quickly deep-fry them to order with your meal. Very enjoyable but not the straight home fry you may be seeking.

Sep 05, 2010
jorgeanchovy in Southeast

Twisted Crepe? - Asheville

Asheville Crepe Report

I ate at both Michel's new crepe locale next to Bouchon, and at Twisted Crepe in the last week. They are very different.

Bouchon's crepe spot has a simple menu - we tried a ham and cheese, and one with mushrooms, onions, goat cheese, and duck confit. Both were very nice. The ham and cheese was less exciting but pleasing in a simple way. It is a little open terraced stone-paved alley with a booth-like kitchen structure at the top and about 5 tables looking out at the street. It's a fun Lexington Avenue experience to have lunch there. There is a dessert crepe menu but they do not yet have evening hours - Michel came by and said they are working on that.

Twisted Crepe is in what used to be a clothing boutique and is finished very much in the style of a nice, simple sandwich shop. Very comfortable. The menu is very complicated and many of the crepes have one or two meats, a cheese, vegetables, and a sauce. It reads like a sub sandwich menu except it's all in crepes. To me this is a gimmicky idea rather than a good idea because the flavor and texture of the crepe itself is lost, but I could see it might appeal to some. Maybe good for those doing the low carb thing - at least in comparison with your usual bread-based sandwich. It really is the opposite of the simple Bouchon menu. For example on the dessert side there was something with raspberry, pineapple, chocolate sauce, and whipped cream (I'm not remembering this exactly right but you get the idea). I am not going to review or describe my specific dish because I think I ordered poorly with an item that involved making choices, and so it wouldn't be fair to opine based on that one experience.

Am interested to hear others' experiences at these two places.

-----
Bouchon
62 N Lexington Ave, Asheville, NC 28801

Aug 10, 2010
jorgeanchovy in Southeast

Asheville Tailgate Markets

Regarding "good info in one place," If you want something in print, The Citizen Times this coming Sunday and Wednesday will include an ad listing all the weekday markets and the Fri and Saturday papers will have an ad listing all the weekend markets, in the Mountain Tailgate Market Association. Image of the ads attached but probably not readable the way it will process through Chowhound. Maybe if you save it to your machine and then print it.

The July issue of Blue Ridge Outdoors also has the market list in a nice display ad.

Last week's MountainX had a display ad listing all the markets on page 4, but the new one is on racks today, so this only works if you still have last week's lying around.

As always, find a complete market list at buyappalachian.org, just click tailgate markets.

Scirocco, love your roof photo, if you like the South Asheville market, please help spread the word, sales are not yet where they need to be, especially for items that need cooking, and we have lost a vendor or two. Convenience foods sell best in that neighborhood, which doesn't benefit the farms as much. The market needs more customers to find it and spend money, we've done direct mail in South Asheville and some advertising, but how to effectively reach South Asheville with promotions is kind of a puzzle. Advice welcomed.

Jul 21, 2010
jorgeanchovy in Southeast

HELP!! is there any authentic mexican food in western north carolina?

Dingey, the place on Haywood, Taqueria Gonzalez Grill, inside the tienda, will be exactly what you are looking for. My family are regulars and my children beg for it. Tortillas made there, sometimes while you wait, all the traditional stews, everything from scratch, cooked down from the cheap but wholesome cuts of meat, very traditional. I am not hispanic in spite of my name here on CH, and I can tell you there is no menu and they pretty steadily don't converse in english, but mostly are very friendly and will work with you to figure out your order. Come back on different days of the week and you will find always a different stew and always different -stuff on the steam table - the mole and the pork in verde are not every day. And for $25 you can feed a family of 4 and have 2 meals of leftovers. The pastor is great, carnitas usually great, I like the lengua although it is simple, and their tamales are special, but best when fresher.

Jul 15, 2010
jorgeanchovy in Southeast

Best fries in Asheville?

I don't really like fries because they are usually so bad, but here's who has won me over:

Enoteca, the casual side of Rezaz. $4, best fries.

Also in the "not underfried, oversalted, or foodservice crap" department, although a little non-traditional: Chai-Pani masala fries. These are super thin. $2.49

Jul 09, 2010
jorgeanchovy in Southeast

Which Asheville area top restaurants would be better with elderly in dining party?

Regarding Grove Park Inn Farm to Table Buffet, miss piggy, I don't want to dispute your experience but I do disagree that the ads are "100% deceptive." I know personally from my contact with farmers and with GPI staff that there is very significant local farm purchasing that goes into the farm to table buffet, and that this has increased in the weeks since the buffet started - maybe since you went.

While the style of food and presentation may be more of a standard "big buffet" type of food as opposed to the highly seasonal cuisine you might expect from the farm to table label, there is definitely a larger percentage of locally purchased items on that buffet, than on, say, your average resort breakfast spread.

This is an honest attempt to feature, promote, and advance local purchasing by a kitchen that would usually be considered too big to be able to execute much of that purchasing.

Conflict of interest disclosure - I don't work for the GPI, but I do work for an Asheville non-profit organization whose materials are prominently displayed at this weekly event. And we would not allow this if the ads were "100% deceptive."

Jun 24, 2010
jorgeanchovy in Southeast

two spoons - ultimate no more (Asheville)

I'm sure they did this to get a bigger margin on their ice cream as I'm guessing it would be harder to mark up the Ultimate and make enough profit to run a seasonal business, and that I understand.

What bugs me is that they had the contract producers in Georgia imitate some of the specific flavors made by Ultimate, which seems wrong. Who knows, maybe they asked permission.

Anyway, none of that matters if the new ice cream doesn't taste good - and to me that is the case.

I read in some news article somewhere (ice cream preview in Citizen Times or Mountain X?) that Two Spoons had a new machine, maybe this is a transitional step on the way to making their own.

Apr 20, 2010
jorgeanchovy in Southeast