UptownKevin's Profile
New 'Menu Items That Need to Be Retired", 2012 edition...
Pork Belly - Can't figure out why eating a chunk of fat is good. Not good to me.
"Gourmet" Burger Joints serving $20 burgers. It's been mentioned above and I +1
"Locavore" cuisine. If eating local was so great, then why do we always want things that are "foreign" or not available locally?
And anything from a damn food truck. What is with the food truck fad? I get it. Food trucks are a somewhat inexpensive way for a lesser known chef to showcase his or her talents and own a business. Now, the food trucks are such a fad that a shiny new truck (or a fleet) along with a marketing budget and website costs way more than opening a small restaurant. It's now a corporate and foodie fad...
-Kevin
Top Chef Really Important Things To Do Before You Start the Show
Yea, it was my attempt at humor. I thought it was witty. And that was the big quote from Fabio that season.
Top Chef Really Important Things To Do Before You Start the Show
Not sure why you would even bring up scallops. After all, it's called Top Chef, not "Top Scallops."
Tasso and Andouille in Tampa
As noted above, you can get tasso at Land and Sea Market along with Andouille. Tasso seems to go a long way, so I buy a block, cut it into pieces and freeze it.
You can get a really good Andouille at Publix, made by Aidell's. Check it out. Also, you didn't ask, but a local Tampa company called Uncle John's Pride makes some fantastic smoked sausage (probably the best I have found) and they also sell ham hocks. I use their sausage in my Jambalaya and the ham hocks in red beans.
Last, I recently came across a fantastic andouille by Leidy's. Not sure where they sell it locally but I buy it at Restaurant Depot. It's one of my new favorites.
http://www.alderfermeats.com/leidys-sausage/smoked-sausage/andouille
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Restaurant Depot
810 N 50th St, Tampa, FL 33619
Crazy Cajun in Tampa
Ok, I hate to be critical of any small business (especially a food based business), but I will warn you that the food at the Crazy Cajun is pretty bad. My wife and I went for lunch one day just out of curiosity, as I am a Louisiana native and there was a coupon in the Creative Loafing. Long story short, it was mediocre at best.
We didn't order crawfish, but saw a few people eating them. I assume they are Chinese crawfish, as they're out of season for domestic production. Doesn't mean they are bad (if you boil them right, they should be good), but they were all pre-packaged in clear plastic bags when they came out. I have never seen that before and am not sure how they were cooking/heating them (microwave)? Gumbo was pretty mediocre and I believe it was a pre-made gumbo from a food service company (Sysco?). Had a pretty strange flavor. Gator bites were chewy and didn't come with any sort of sauce. We asked for something and received cocktail sauce. Not a good match. We ordered a shrimp po-boy because I figured it was the safest bet for fried seafood. Big sandwich (lot of bread) with eight (or was it six?) fried shrimp. We split it and ended up with mostly bread.
If you go, do it at your own risk. I think the place is kind of a joke and they really give the Cajun food a bad name. I would hate for anyone to think that it is even remotely authentic. Instead, head to Ricky P's or Cajun Cafe on the Bayou. I believe the owners claim to have roots in Louisiana. That doesn't mean they can cook. My sister is also from Louisiana but can barely boil water (just cuz you're from there doesn't mean you can cook the food).
Alright, end of story. If you are interested, then at least give it a try, especially if you can get a Groupon. Make your own decision and the most you'll spend if $15-$20.
Bar Rescue
I have actually been watching it from the beginning. Pretty cool show and fairly accurate about the bar business. As a former bar manager, I like it.
Masterchef tonight [spoilers]
If you saw what really happens in most restaurant kitchens, you'd probably never dine out! That being said, I also think it's a huge turnoff. I wouldn't want to eat that...
Another Yummy House coming to Tampa
Hate to pile on, but I felt the same way about the criticism. Not sure what kind of people run quickly to a brand new restaurant on a Friday night and expect everything to be perfect. Amateur night; but I guess everyone wants to be a food critic.
Has anyone toured the Abita Brewery?
I believe they are changing the rules as they learn to deal with the crowds. Back in the day, you could get to the tour early, hang out and drink beer, take the tour and then hang out and drink beer, all for free. Last time I went was about 6-8 months ago. I hear now they are so crowded that they have to limit the time that people spend in the tasting room. The tour is pretty lame. The fact that you can pour your own beer and hang out is legendary. Been going on the tours for at least 7-8 years and it has always been a riot.
Food Network Star - Episode 1 (formerly "The Next Food Network Star") [spoilers]
Vic Vegas has a pretty good chance at making it to the end, as he was obviously selected by the producers and asked to be on the show. I've seen him on at least two of the cooking competition shows and he's always done really well. He didn't just pop out of nowhere, he was pre-selected.
wedding near Tampa at Clearwater Beach
Yea, but I think she wanted something on the beach (Clearwater beach), hence the title of the post ;-)
I will have to email you to find out who your wife is. Good chance I know her, since she is in the industry here.
-Kevin
wedding near Tampa at Clearwater Beach
Check out Island Way Grill, which is right off of Clearwater beach (2 minutes). They do quite a few wedding receptions and private parties and the food is pretty damn good.
http://www.islandwaygrill.com/
I own a catering company and can tell you that a party for 30 on the beach would cost almost the same as a party for 100. It's nearly the same amount of work involved.
So for the cost and size of your party, a restaurant would definitely give you the most bang for your buck. Hope this helps.
-Kevin
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Island Way Grill
20 Island Way, Clearwater, FL 33767
Next Great Restaurant No Spoilers
You might be correct, as I believe Indian food is the next concept ripe for the fast food craze.
Actually, there is already an Indian fast food concept here in Tampa and it is about to explode. My only comment about the Tiffin guy is that the name just doesn't seem recognizable. I mean, I know what is is, but that is only because I have seen them on TV. Never actually seen one in real life. Good concept though.
Top Chef All-Stars - Ep. #11 - 02/23/11 (Spoilers)
Gotta agree with you on that one. Maybe it is a Georgia thing? Crawfish, you suck the heads. Never seen or heard of anyone sucking shrimp heads.
South Tampa - Monstah Lobstah, Restaurant BT
Thanks for the review. Would love to try it and even enjoyed the recent review in the paper. I guess it was the fact that $30 for a duck breast kind of turned me off. Seriously, a little place on MacDill has prices comparable to the Slanted Door. But hey, when in South Tampa, right? It's on the list of places I need to go.
And if anyone knows the owner, would you please mention to her that her website is tough to navigate? Or perhaps it is all part of the show?
The Refinery (Tampa)
Geez, well even Applebee's probably has a one hour wait on a weekend night. Not sure why you'd even go out on a Friday or Saturday. Do the restaurants a favor and dine out on weekdays.
Here's a little defensive dining tip - go on a Wednesday night. Since the menu changes on Thursday, they've had a week to fine tune the program and get everything right. Plus, the amateurs are home having pizza, chomping at the bit until the weekend.
TAMPA Looking for creative cuisine with fresh local ingredients
I have to add that the unpredictability is what makes it interesting. It's definitely not a restaurant for everyone, but instead of the same old chains in Tampa, we have people taking local ingredients and doing some cool things with them. It's a lot different than many other places and probably along the lines of a place found in Portland, OR.
Dine at your own risk, but at least take the risk (once, anyway). The OP mentioned "high quality ingredients" and "creatively," so the Refinery came to mind. I do agree that Mise and Pane Rustica are great restaurants.
-Kevin
As seen on late-night TV --- Robo stir
Done it several times. Works great.
You'll just have to trust me on this one. Or you can spend the 45 cents on some flour and oil and try it yourself. Choice is yours.
Isn't it pronounced New Or-Leens? Kidding. My name is UptownKevin. Where do you think I am from?
TAMPA Looking for creative cuisine with fresh local ingredients
Check out The Refinery. Menu changes weekly. Good place, but it is for those willing to take a risk with their food. http://www.thetamparefinery.com/
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The Refinery
5173 N Florida Ave, Tampa, FL 33603
The decline and demise of professional food writing?
Well, it looks like we've hit rock bottom here now. This latest one cracks me up. It's in the online version now but will likely be in print very soon.
Looks like she copied and pasted an article via twitter from a Ohio housewife and even managed to get in a link advertisement to an online culinary school.
I think the worst part is that it is such a generic article and out of the 5 San Francisco restaurants she listed, 2 of them are not even located in San Francisco (they're in Napa).
Did my best to not name any names, but this is getting to be entertaining....
http://blogs.creativeloafing.com/dailyloaf/2011/02/01/top-u-s-cities-to-excite-the-foodies-palate/
The decline and demise of professional food writing?
Is it me, or are professional food writers rapidly being replaced with bloggers and amateurs in publications that were once legitimate? In my local weekly (free) paper, the whole food section is being dumbed down to the lowest common denominator of food "journalists." I laughed at a couple of the articles that I found online, only to see them appear in the printed paper.
Don't get me wrong, I think there is a place and purpose for food bloggers. I did it for years before I decided to "retire." But it seems now that the local weekly papers have figured out a way to get plenty of free or cheap content and parade it around as "writing." I fear to give links or specific examples because I truly feel sorry for the professional editors that do this for a living. I assume they would be embarrassed with the content, right?
-Kevin
As seen on late-night TV --- Robo stir
Or you could just make a roux in the microwave while you prep other things. ;-) And don't shoot the messenger. I didn't invent microwaves. -Kevin
Top Chef All-Stars - Ep. #6 - 01/12/11 (Spoilers)
I know that bottle anywhere ;-) It was Sapphire
Top Chef All-Stars - Ep. #6 - 01/12/11 (Spoilers)
Ok, so I have been waiting for the post. Observations:
1. Marcel is drinking out of the effing BOTTLE of Bombay Sapphire? I am a heavy drinker and can put away a lot of liquor or a lot of beer. But a couple of Sapphire martinis will do me in.
2. Isn't Tony Bourdain the usual judge on here? Irony? A challenge to catch a fish. Especially since Bourdain can't seem to ever catch a fish on his show. Always the stunt fish. Bourdain doesn't seem to be present on this one, but the thought crossed my mind.
That's it for now...
-Kevin
Crabby Bill's alert! (Clearwater beach advice)
Always good to dredge up something written a decade ago and comment on it, eh?
best Bloody Mary?
Oh, and Pat O'Brien's has a pretty good bloody too. Yes, it is out of a bottle, but it is their mix. I think you'll find that most are made from a mix, or based on a mix.
-Kevin
best Bloody Mary?
One of my new favorites is at Luke, John Besh's restaurant. Great bar too. (and the food is outstanding, if you are interested).
-Kevin
drinks drinks drinks
If you get a hurricane, might as well do it at Pat O's. Personally I would skip it, but if you've never had one, go ahead and do it. Don't drink them too fast, they'll sneak up on you. I would also skip the Hand Grenade. Unless you are in college and need to get hammered quick.
The bloody mary at Molly's isn't homemade, it is straight out of the bottle. They're really not that good. Skip it and get a mixed drink or beer. It's a dive bar; they have really good beer.
While you are in the quarter, you should stop by the Sazarac Bar at The Roosevelt. Beautiful bar and you might as well get a Sazarac there.
Unfortunately, New Orleans is not on the cutting edge of the cocktail revolution and really isn't a "cocktail city," though there are some great mixologists if you look around (looks like you've done a good job). That being said, I think New Orleans has some of the most historic and most beautiful bars in the country. Because of their beauty, my favorites include The Columns, Carousel Bar, The Sazarac Bar and Pat O's. There are others, but that is a start. For dive bars and character, I love Molly's at the Market as well as numerous others, mostly uptown and Mid-City.
Good luck and happy drinking!
-Kevin
A Month of NOLA Eating
Good call on 5 Happiness. I lived only a few blocks away from August Moon, so the drive to Mid City was always a PITA. Erik Schwarz, huh? The same one coming to St. Pete? I am a NOLA transplant now in Tampa. Good luck on your trip.
Thanks for the info on Dante's Kitchen.
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Dante's Kitchen
736 Dante Street, New Orleans, LA 70118
August Moon Restaurant
3635 Prytania St, New Orleans, LA 70115
