woodys's Profile
Best Indian food in Fairfield County, CT
Try the Bombay Bar & Grill in Westport. Recently had a wonderful dinner there. Noticed that there was a large Asian presence amongst the customers.
Flipside - Fairfield, CT
Flipside is owned by the owner of the Mediterranean Grill in Wilton (ZagatSurvey/Excellent, NYT/Very Good).
Quoting the owner: "The partners wanted to open a place where people could get a really good burger at a good price and a good cocktail, if they want. To sum up the business plan in a nutshell: it's "burgers and beer."
"A lot of people have told me it's the best hamburger they have ever had. We can't do everything, so we do what we do well.
"We just want to keep it simple."
We went there last week (on a Tuesday night) and enjoyed the Alpine Burger and the Flipside Salad, both very good and very reasonably priced. We found the service to be friendly, very good. Definitely worth a try!
Here's a link to their menu: http://www.flipsiderestaurant.com/menu.html
good breakfast spots around cape may NJ?
Want to add some interesting choices (along with more traditional fare) try Bella Vida Cafe at 406 Broadway. Dani0622 mentioned it earlier in this thread. I'll second the good food and good prices and add friendly service. Here's a link to their menu (they also have a vegetarian menu):
http://www.bellavidacafe.com/menus.html
Cape May - New in 2009
Just getting ready for the first trip to Cape May this summer and wondering about changes in the area dining scene. Heard about Sea Salt (Stone Harbor) closing; chef moved to Ebitt Room in Cape May? Any other changes? Things to look forward to?
Visiting Cape May in June
Just back from a short trip to Cape May and three very nice dining experiences:
1. Freda's Cafe at the corner of Carpenter and Ocean (BYOB). This is a small place and the tables are very close but the food is really good - you will need reservations. I had heard that the seafood bisque was very good, and it was. My wife had a chicken special that was nicely presented and delicious. I had the shrimp and scallops with fresh pesto sauce over pasta and it was excellent. Service was good, the atmosphere friendly. I understand the desserts are very good too but we are not dessert people so we didn't try them.
2. Cucino Rosa at the Perry Street end of the Washington Street Mall (BYOB) - never mentioned on Chowhound before. Tried to get in here twice last year with no reservation without luck, but were able to do so on a Tuesday night this year. Everything in this Italian Restaurant is home made. I grew up in an Italian home with a grandmother who was a really good cook. This food was good. My wife had a seafood special and I had linguine with clams in white sauce (lots of clams). Both dishes were very good. Service was very good.
You can get a feel for both of these restaurants at the Cape May Times web site ( http://www.capemaytimes.com/Restauran...
)
3. Ristorante Luciano in Stone Harbor on 3rd Avenue between 98th and 99th (BYOB) - nice atmosphere, friendly service, good food. My wife had a salmon dish served with spinach that was very good and I had bacon wrapped diver scallops, excellent. I like scallops wherever I go and I know when they are prepared properly; these were. Unfortunately they don't have a web site. We discovered it last year. While standing in front of the place reading the menu, a couple who had just eaten there stopped to recommend it in passing and we talked a while. He said to us that the place was packed but they were regulars and he would go in an talk to the owner to get us in. We did; we went back this year. (Some day we will try Sea Salt)
My wife and I like to try new places before going back to those at which we have eaten but I can tell you that we will be back to these three. We eat out a lot. We know the difference between fine dining and junk food. None of the three above will tempt you in a choice between going to one of them or Per Se in New York City but you should have a very nice dining experience at any of them.
North Star in Pound Ridge
I know this restaurant has been mentioned in several threads on this board but I think it merits special attention. We read a review North Star in the 4th annual "Destination New Canaan 2008" (actually more of an article since in most such publications you get editorial space if you buy an ad). In any case, it received a Very Good rating from Alice Gabriel in the New York Times (December 10, 2006) which is independent of an advertizing.
The restaurant is in the Scotts Corners section of Pound Ridge less than a mile north of the New Canaan line on Rte. 124. It’s where Moon Struck Pizza used to be. Their web site is www.northstarny.com . The exterior of the building hasn’t changed much but the interior has been extensively redone and is very warm and inviting.
We (3 adults) got a friendly greeting at the door and were promptly seated. Our waitress was pleasant and was able to answer any questions we had about listings on the menu or the specials. She was attentive without being overbearing.
We had Sea Bass with soy and a ginger beurre blanc. Muscovy Duck with whole wheat berries, bok choy and asian pear and West Coast Halibut, pan seared with a Meyer lemon sauce. We also split a side of sautéed spinach. We agreed that our meals were very, very good. We’re not appetizer or dessert eaters but any that passed our table looked very good.
Some other interesting things about it; they have a half price for a bottle of wine night on Tuesdays, music on Thursdays, outdoor seating and a good children’s menu.
We REALLY enjoyed this place! Hope you do as well.
Cape May - 3 never reviewed here
Just back from a short trip to Cape May and three very nice dining experiences:
1. Freda's Cafe at the corner of Carpenter and Ocean (BYOB) - OK, I lied; this one has been mentioned twice on Chowhound. This is a small place and the tables are very close but the food is really good - you will need reservations. I had heard that the seafood bisque was very good, and it was. My wife had a chicken special that was nicely presented and delicious. I had the shrimp and scallops with fresh pesto sauce over pasta and it was excellent. Service was good, the atmosphere friendly. I understand the desserts are very good too but we are not dessert people so we didn't try them.
2. Cucino Rosa at the Perry Street end of the Washington Street Mall (BYOB) - never mentioned on Chowhound before. Tried to get in here twice last year with no reservation without luck, but were able to do so on a Tuesday night this year. Everything in this Italian Restaurant is home made. I grew up in an Italian home with a grandmother who was a really good cook. This food was good. My wife had a seafood special and I had linguine with clams in white sauce (lots of clams). Both dishes were very good. Service was very good.
You can get a feel for both of these restaurants at the Cape May Times web site ( http://www.capemaytimes.com/Restaurants/cape-may.htm )
3. Ristorante Luciano in Stone Harbor on 3rd Avenue between 98th and 99th (BYOB) - nice atmosphere, friendly service, good food. My wife had a salmon dish served with spinach that was very good and I had bacon wrapped diver scallops, excellent. I like scallops wherever I go and I know when they are prepared properly; these were. Unfortunately they don't have a web site. We discovered it last year. While standing in front of the place reading the menu, a couple who had just eaten there stopped to recommend it in passing and we talked a while. He said to us that the place was packed but they were regulars and he would go in an talk to the owner to get us in. We did; we went back this year. (Some day we will try Sea Salt)
My wife and I like to try new places before going back to those at which we have eaten but I can tell you that we will be back to these three. We eat out a lot. We know the difference between fine dining and junk food. None of the three above will tempt you in a choice between going to one of them or Per Se in New York City but you should have a very nice dining experience at any of them.
Visiting Cape May in June
I've got to add my voice to those who cannot understand why anyone would eat at the Lobster House. The waiter there told me that they serve 2300 dinners each evening... duh? How much time and care goes into each one?
Also, it's wait, wait , wait to get in and rush, rush, rush getting you out (how else can you serve 2300 dinners?) With so many other choices in Cape May, why bother? If you decide to go anyway (despite all the bad press here), wait (and you WILL wait) at the upstairs bar. There's no one there and you get a view; downstairs is PACKED and, yes as others have reported, the aroma is less than pleasing.
One place I never see mentioned on this board where we have had a really nice dining experience (which we will try again this summer) is Aleathea's on the corner of Ocean Street and Beach Drive. I've seen mixed reviews (http://www.tripadvisor.com/ShowUserReviews-g46341-d393839-r15781632-Aleathea_s_Restaurant-Cape_May_New_Jersey.html) but we really enjoyed it last summer. I'm sitting in Cape May right now and we will be trying it again in a day or two.
what to buy: main knife
I agree with C. Hamster that "Most important thing about buying a good knife is to try it out before you buy it. Knives are like shoes -- they need to fit your hand and be comfortable."
I think that you need more than three knives. I love knives (good tools) and like to have the right tool for the job. I like having 2 chef knives, 6" and 8" (I also have a 10"), a pairing knife, 2 boning knives, 5" and 6" and a bread knife.
The most important thing about knives is that they be kept SHARP. A good sharpening steel or hand sharpener is an essential. My hand sharpener is an EdgeCraft multi edged sharpener. I don't like the electric sharpeners.
Bone-in leg of lamb dinner
This recipe is from the NYT on April 12, 2006 and is very good. I don't know if you can get to the original article which was, "Got A Crowd Coming Over, Think Big Cuts of Meat." The link is: http://query.nytimes.com/gst/fullpage.html?res=9F03E1DF1F30F931A25757C0A9609C8B63&sec=&spon=&pagewanted=1
Moroccan Leg of Lamb With Mint Dressing
Time: 2 hours, plus 4 hours for marinating
1 9-to-11-pound bone-in leg of lamb, trimmed of fat and membrane
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/3 cup fruity-tasting olive oil
1/3 cup lemon juice
1 tablespoon lemon zest
2 tablespoons minced garlic
1 tablespoon harissa (Moroccan chili paste), more for serving
1 teaspoon whole coriander seeds, toasted and crushed
1/2 teaspoon ground cumin
Mint dressing (see recipe).
1. Score meaty side of lamb in a diamond pattern of 1/4-inch-deep cuts about 1 1/2 inches apart. Season with salt and pepper, and place scored-side up in a large roasting pan.
2. In a small bowl, whisk olive oil with lemon juice, lemon zest, garlic, harissa, coriander seeds and cumin. Pour marinade over lamb and massage into crevices. Cover pan with aluminum foil and refrigerate 2 1/2 hours or overnight. Remove from refrigerator 1 1/2 hours before cooking to return lamb to room temperature; in last 15 minutes, heat oven to 450 degrees.
3. Remove foil from pan and place pan on middle oven rack; turn heat down to 350 degrees. Roast, basting lamb with pan juices every 1/2 hour, until a meat thermometer inserted into thickest part of meat reads 130 degrees, about 1 3/4 hours total. Remove from oven, tent loosely with foil, and let rest 15 minutes before carving. Serve with harissa and mint dressing.
Yield: 8 to 10 servings.
Cooking Bacon
Just wondering -- slow or fast -- microwave? Have tried many different ways of cooking bacon. Different methods for different brands?
What's your favorite way of cooking bacon?
Restaurants Reviews
I agree with mojoeater. Reviewers, restaurant, art, theater, movies (Chowhounders???) are an odd lot. Often missed is the fact that everything in the world does not have to reach the level of the ideal to be enjoyable -- and yet, it's good to be reminded that there's nothing wrong with dreaming of the ideal.
Have you seen the movie Ratatouille, speaking of reviewers? I would think that most Chowhounds would enjoy it.
FFD County - CT Magazines "Best"
OK -- which can you understand and about which are you baffled?
Angus Restaurant - Fairfield, CT
Just wondering if anyone has tried the Angus Restaurant in Fairfield, CT since it's changed hands and reopened? Think it reopened the end of November or early December. Used to be Eric and Michaels Angus, on the corner of Black Rock Tpke and Stillson Rd (not the one in Ridgefield).
Dieting Foodie??? (moved from General Topics)
It's not only the calories for me, when I drink, I eat more! No self control. Haven't had a drink in 2 weeks, lost 5 pounds.
Also, I really like WW, lost 35 pounds on WW. Gained some back, which is why I cut off the booze again.
Gourmet or Bon Appetit?
Not to confuse things and I realize you are trying to decide between two magazines that are being offered to you for free but...
A really interesting food prep mag with easy recepies, looking at cooking from a refreshing perspective is Penzey's "One".
http://www.penzeysone.com/cgi-bin/one/index.html
Waiting for the check
I always ask for the check when the waiter asks about dessert/coffee -- bring the check with the dessert. If you change your mind and want more the waiter will be by sooner to pick up for payment than he/she would be to find out if you want coffee.
Best Ever Scrambled Eggs
I'm not sure what you are saying about keeping the whites and yokes separate ( the idea does not seem to go with the concept of "scrambled") but I definitely agree -- eggs + butter, break the eggs directly in the pan, break the yokes, scramble/mix (not too vigorously) them as they cook, get them out before they get too dry. Also any thing you want to add -- salt, pepper, marjoram -- add while they are cooking. I use a fork -- what does a spatula contribute to this process -- I then eat with the fork and don't need to wash a spatula.
Good restaurant rte 7 Norwalk
I agree. Tuscan Oven is really a great place that I enjoy very much. I'm not sure I would call it "very expensive" but it's much more expensive that Dry Dock. I don't think that there are many menu items at Dry Dock that are more than $9 and the drinks are about $5; the atmosphere is clean, relaxed, fun and friendly. Some things that you don't see on many menus; like the Stromboli wedge or the Hot Sicilian. Been to Tavern on 7 once and would have to go one more time to figure out what I really thought about it.
Italia Pizzeria is great; there's a really interesting and very good "Venezuelan Beach Food " place near the intersection of 7 and 123; Pasquali's Osteria, Blackstone's Steak House, many more ... all very close to the Rte 7 exit of the parkway.
Medium rare burgers? [Split from Ontario board]
In a recent (3/11/07) article in The National Provisioner it was noted that Cargill Meat Solutions (one of many meat processors) produces more than 1.5 BILLION pounds of ground beef per year. Let's see... um... that would be about 6 BILLION quarter pounders! The same article points out that McDonalds alone purchases 1 BILLION pounds on meat annually.
Unfortunately I could not find any more recent studies but, in a report by the CDC (Center for Disease Control) there were about 74,000 reported cases of Escherichia coli O157:H7 (the e. coli found in hamburgers) resulting in 3 deaths in 1997. I know that's 10 years ago but even if the number of cases were 110,000 (about half again as many) in 2007 and McDonalds sold one quarter of all hamburgers sold in the USA the odds of getting e. coli are about 1 in 218,000. The odds of fatally slipping in the shower are 1 in 2,232.
It tastes better... I'll have mine medium rare, thank you!
40th birthday in Norwalk...
If you want a place you can just hang out, have fun, not be rushed -- not fine dining, but good food and a relaxed atmosphere, why not try Partners?
Great thin crust pizza, lots of other good stuff.
Foods that memorialize those no longer with us
My Italian grandmother was a great cook. She never measured anything other than by judging how much to add by looking at it in the palm of her hand. When she made pasta she would put a mountain of flour on the metal kitchen table, made a valley in it for the other ingredients, throw them in, knead everything together and roll it out with an old wooden dowel.
Every time I cook and I pour some ingredient into the palm of my hand to "measure" it, I think of her. I often think of this as proof that there is such a thing as eternal life.
Help: Clams on the half-shell in southwestern Connecticut?
Black Rock Oyster Bar and Grill
348 Black Rock Tpke
Fairfield CT 06825
(203) 576-6657
Noisy but nice decor and a huge selection of clams and oysters
Next door to Bridgeport
