MommaJ's Profile
New Brazilian rodizio opening in Stamford
Hmm, apparently it's run by the same people who run The Melting Pot in Darien, home of overpriced mediocrity. Doesn't bode well.
I read CT Bites to find out what's new, then come here and to OmnomCt to get the real story.
Trade Joe's opening in former Borders's location in Stamford??
Wondering where you heard about this. Stamford is not on their website's "opening soon" list, and the building still has a for lease sign on it. The parking seems really inadequate for a food store. I was hoping for something more interesting in that location. We sure don't need more supermarkets, and personally I've never shared the love for Trader Joe's.
Underwhelmed by Napa & Co (Stamford, CT)
I'll second this, but didn't love the place when it opened either. H and I and another couple tried Napa about six months into its run. All of us thought the food (four different entrees, four different appetizers) was ordinary, the service poor, the atmosphere lacking, and the prices excessive. I was somewhat embarrassed because I had pushed everyone into trying it. I attribute Napa's overblown reputation to the very astute PR abilities of the owners and the "emperor's new clothes" effect--when everyone is gabbing about how great a restaurant is, no one wants to seem like a rube with no taste by critiquing it. Meanwhile, its fame means that it is THE place to do corporate entertaining in the area, which allows for the high prices.
Capital Grille Stamford
No, not a joke, and yes, I'm complaining about the portions being too big! After all, I'm paying for all that food I can't eat. Is it really odd to want to order and pay for a normal human portion of food? Even when I can go right home, I don't want to take a bunch of miscellaneous leftovers that may or may not get picked at for the next few days--neither H not I want to eat the same food a day or two later because we like variety in our diet, so most restaurant leftovers get tossed after a few days. As for sharing, that doesn't work when there are two diners who don't like the same food, so I think it's a ridiculous way to structure a restaurant. Had we known about the portion sizes (and I assure you no one advised us that the entrees were meant to be shared), we would simply have eaten elsewhere, because I don't know of any way to plan around that kind of service unless you poll the people you plan to eat with in advance and make sure there are at least two willing to share each entree. I realize there are those that are impressed by massive quantities of food, but I'm not one of them. In fact, there's nothing that kills my appetite faster than some monstrous chunk of meat or mound of pasta overhanging the plate--makes me feel like a farm animal at the trough. I guess this is just Capital Grille's shtick, but I find it totally unappealing.
Popular flavors that you don't care for
juli5122, there are a lot of folks who hate licorice flavor, but I've never come across anyone else who hated licorice flavor, cherry flavor other than fresh, AND green peppers! Nice to meet ya! I don't mind rosemary--but it would have been too darn spooky if that was on my list, too. On the other hand, I can't stand soft boiled eggs, which apparently aren't a problem for you. (My kids used to joke that they would make me a mothers day breakfast of soft boiled eggs, with a saute of green peppers and fennel on the side, and a nice cherry danish.) The worst part of being anti-licorice is that fennel has become so chic in recent years--there's a dish on every restaurant menu that flaunts its fennel. Can't wait for that fad to pass.
Spice Affaire - Stamford, Anyone Tried?
We ate at Spice Affaire tonight, using a "one entree free" coupon to give the place a tryout. It was a major disappointment, easily the weakest Indian restaurant in the area. To start out, they have no idea how to present the place. There's no sign on the exterior of the building, and you have to enter the hotel's main restaurant, Shelleys, to get there. Once inside, you realize that the two eateries basically overlap--we sat at what appeared to be the Indian portion, but were given menus for both. Very off-putting.
The ambiance is bland hotel-style, with no Indian influence other than the recorded music. Service was just adequate. The food was mediocre to poor. The paratha was entirely tasteless--I usually can't keep my hands off Indian breads, but only had a bite of this. H's chicken saag arrived as lamb saag. It had taken so long between appetizers and mains that we couldn't wait for a redo and he just ate the lamb--five tiny cubes. (The waiter offered a free dessert with his apology, but we had no desire to try any more of their cooking and declined.) My chicken biryani was dry and tasteless (I had to salt it--the first time I'd ever needed to use salt in an Indian restaurant--and douse it heavily with raita to make it palatable), and of the fruits and nuts that are basic to this dish, I was able to locate exactly 2 raisins and one half-cashew. In general, there was just no depth of flavor and inadequate use of spices in all the dishes (ironic in light of the place's name).
There was hardly anyone in Spice Affaire at prime dining time (and during a week when all the hotels in town were filled with power outage refugees). Given their lackluster food, out-of-the-way location and poor marketing (most people in town don't even know it exists), I give the place another few months before they have to throw in the towel. There are several good Indian options in Stamford and surrounding towns--there's no reason to dine at Spice Affaire
Capital Grille Stamford
Ate there Sat. nite and while the food and service were was very good, the portion sizes were absolutely ridiculous. H ordered the chicken and was served an ENTIRE chicken--insanity. (Good thing he didn't order turkey.) I managed to down 3 of 5 huge stuffed shrimp. A side order of lobster mac 'n cheese was enough to serve two as a main course. The restaurant is not cheap, so it's particularly annoying to pay for food we couldn't hope to eat. And since we were without power due to the storm, we couldn't take any home. Such wretched excess. We won't be back unless we can agree in advance to share entrees, which I'm sure would not make them happy.
Miss Shirley's - worth it?
I realize OP's visit is long past, but I wanted to post because we were at both Faidley's and Miss Shirley's last weekend and others might benefit from my thoughts. As much as we all loved our meals there, I wouldn't bring young kids to Miss Shirley's--the wait is usually long, and it's a leisurely meal, so unless your kids have unusual patience, not a great choice. If you are child-free, try one of their signature cocktails, they're great. At Faidley's, be sure to order the more expensive lump crabcakes--fabulous--and have a side of the delicious cucumber salad, which cuts the greasiness of the fried stuff nicely. Then for dessert go to one of Lexington Market's bakery stalls for Berger cookies. You could die happy after that meal.
S has lived in Baltimore for several years and says none of the restaurants in Little Italy are as good as what we have at home in southwestern CT. I guess if you live in an area with a substantial Italian population, you won't be impressed, but if authentic (non-chain) Italian fare is not available to you at home, Little Italy might be worth visiting
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Miss Shirley's Cafe
513 W Cold Spring Lane, Baltimore, MD 21210
Lexington Market
400 W Lexington St, Baltimore, MD 21201
Restaurant Walkable to Ford's Theater in DC?
Stopping back to let you know that all we were very pleased with our experience at Bistro D'oc. All three of us had the duck confit and loved it. Desserts were great, too--a peach brioche bread pudding, a homemade gelato-like ice cream, and crepes Suzette. I was a bit disappointed in my Caesar salad--I thought the Romaine was torn in pieces that were too small, and there was too much dressing, though H liked it fine. (I think given the richness of the duck, the plain house salad would have been a smarter choice in any case.) Service was attentive without being cloying, and the 6:00 reservation the restaurant recommended for a 7:30 curtain allowed us to eat in a leisurely fashion and still get into our seats with time to spare. All in all, a terrific choice--many thanks to those who directed us to Bistro D'oc!
Restaurant Walkable to Ford's Theater in DC?
Thanks all! How nice to log back in a see several great ideas. H practically salivated at the mere thought of duck confit (well, so did I), so we'll try Bistro D'Oc. He is also the type who worries about getting places on time, so being right across the street from the theater will be a plus for him. I've had my eye on Zaytinia for a while, but it we'll have to wait for another trip (D is a college student in DC, so we'll be there a few more times before she graduates). We have one of the excellent Barcelona restaurants in our town, so the idea of tapas doesn't excite so much, but I'll also file away Jaleo.
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Bistro D'Oc
518 10th St NW, Washington, DC 20004
Restaurant Walkable to Ford's Theater in DC?
Looking for somewhere interesting to dine before the show this weekend, nice if it were very close to the theater (it's at 10th between E and F). We are adventurous eaters.
CTbites.com [moved from Southern New England board]
Agreed. CT Bites seems to be just a PR outlet for selected local restaurants and food retailers. I'd be interested to know how the site is funded and how they choose their reviews. Pretty photos, though.
Fried Oysters in Ct.
Fried oysters are not really a New England seafood restaurant thing. I've had some great ones at local Japanese restaurants, though.
Rico's Pizza Stamford CT, a Kinder, Gentler Colony?
And it's on!
http://www.stamfordadvocate.com/news/article/Pizza-War-Colony-Grill-owners-cry-foul-over-1587590.php
Stamford: Kona Grill or Mitchells Fish Market
These are both chain restaurants. Kona is more informal, and if the weather is nice there will be a large bar crowd outside. If there are children in your group, it would have the more suitable menu of the two. My D likes their sushi, and I can always find something decent to eat there. Mitchells does a nice job cooking a large variety of fish, but it's expensive. If you are adventurous, I suggest you try Navaratna, a vegetarian Indian restaurant that is also downtown (certified Kosher, if that's relevant):
http://www.navaratnact.com/
Peking Duck in Stamford Area?
Glad you liked the duck.. I get a kick out of the decor, too. The owners appear to be obsessed with lighting. I once counted 12 or 15 different styles of light fixtures in the place (not in any way compatible with one another), and it's usually bright enough to do brain surgery. The waitstaff is the typical range for Chinese restaurants--from sweet and helpful young women with virtually no English, to older men and women who are so surly they don't talk enough for you to figure out whether they speak English or not. All in all, not a really engaging dining-in experience, so I mainly do takeout there.
Peking Duck in Stamford Area?
A "decent" Peking duck is served at Pearl East on Summer St. Not extraordinary, not NYC level, and sometimes a bit dry, but it'll do when the craving hits.
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Pearl East
2720 Summer St, Stamford, CT 06905
Fairway (Stamford CT) Four Months Later - Thoughts?
I've been going there about once a month, just to vary the weekly shopping experience or because I want an item I can't find at my usual store, but the thrill is definitely gone. The layout makes me (and everyone else I know) nuts and wastes a lot of time--e.g., I know what brand of canned tomatoes I like, but I honestly don't know if they are considered organic or not, so I have to check both sections. The clerks go overboard trying to be helpful, but they don't know the stock that well and have more than once led me on a wild goose chase through the store as they look for an item in multiple locations--just tell me you don't know, and I'll move on! There is a very limited selection of non-food items--cleaning products and the like--and they often don't carry my favorites. I think the bagels are mediocre and the I buy the bialys not because they're so great but because they are hard to find anywhere else. I buy my fish at Stamford Fish and Seafood where the quality is great and the owners are accommodating (and can eyeball the proper cuts for the weight I want), so haven't had any need or desire to try Fairway's fish.
On the plus side, I appreciate that there are never long lines to check out and I can find oddball items.
Has anyone tried the wine/liquor store? It looks lovely, but I'm always there on a Sunday so can only press my nose against the glass. (And apparently the CT legislature won't be voting on Sunday openings this session--the liquor store owners trade association must donate some big bucks, because they influence-wise are the NRA of CT .)
Foods unique to Rhode Island
I grew up in the Fall River/New Bedford area in the sixties, and all the Rhode Island foods and beverages were common in the South Coast part of Mass. too, so I guess you can't say they're unique to RI. I can confirm that a cabinet (and a frappe--that term as also used back in the day) is what the rest of the world calls a milk shake, and that a milk shake in RI and southwestern Mass. is milk and syrup frothed up in a milk shake blender (as opposed to a mere chocolate milk or coffee milk, where the syrup is just stirred in.) I have no idea if cabinets and shakes are still sold in the same place--we got them in luncheonettes and diners--I'd try there.
You might find this blog, which focuses on dining in south western MA. ,RI, and CT, of interest: http://www.newenglandbites.com/
help me pick a "mad man" era dessert for christmas
If you want a recipe that was used by home cooks all the time, as opposed to restaurant fare, make a Chocolate Dump Cake (recipe easy to find online). I guarantee It was served in the 60's--I was there, eating it.
Fairway - Stamford
I did my first real full weekly shop at Fairway last Thursday (two other visits were more in the nature of sightseeing). On Saturday I had to return a half gallon of milk that had soured (desite a January sell-by date), and Today I went to use a container of Campari tomatoes for a salad, only to find that were all squishy soft and unuseable.--so that means another trip back for a return. In that same grocery order I had picked up a package of pre-cut butternut squash. When I went to cook it, I found that the pieces were all different sizes (with little chunks hidden under the big ones), making it difficult to cook it at all at the same time. I do appreciate the myriad choices at the store, as well as he pleasant service and short lines, but if the quality control for basics like milk and raw vegetables doesn't improve, I'll only be back for specialty items.
Tappo - New Restaurant in Downtown Stamford
We (two) ate at Tappo last night. It's a very pleasant room, but was noisy even though only half full. We thought the pastas we had as main courses were excellent , as was the arancini appetizer . My green salad was uninspired and overdressed, though. Bread was 4 thin slices of an olive studded loaf, no offer to replenish when it quickly disappeared. Service was otherwise prompt and efficient. The wines-by-the-glass list was a shorter than I would have liked. I was kind of put off by the specials menu--nice that it was written, but there were no prices listed, and it was a good thing I asked--the pastas on special were quite a bit more expensive than the ones on the regular menu. Not appreciating that kind of sleight of hand.
When to Choose Prime Beef?
With a shiny new Fairway just opened in my town, I can buy all sorts of cuts of prime beef. I already stupidly paid a fortune for prime short ribs--the greater marbling meant that I ended up with some very fatty meat. So it seems that for any recipe that uses slow cooking--stews, pot roasts--there's no point in paying for prime. It's probably worthwhile for roast beef and steak, though would there be any reason to buy prime for a roast tenderloin? Would love some guidance here!
Melting Pot, Darien, CT
The Melting Pot is a novelty spot, not a serious restaurant. Okay for the Secretaries Day lunch where everyone has wine and giggles through the meal, or a teen girl's birthday where everyone giggles through the meal because the waiter is hot, but pretty wretched for any other purpose. You get to pay insane prices for the privilege of cooking subpar food yourself. The bread for the cheese fondue is very poor quality, as is the chocolate for the dessert fondue. I don't see the appeal of unseasoned meat boiled in broth or oil--it becomes just a bland vehicle for the various sauces. Yuck.
How Does Subway Stay in Business?
Subway succeeds where I live because it has the cheapest food that isn't fried. No other reason. I also agree that the odor of the bread is vile.
Colony to add new location in Fairfield
It's open, anyone tried it yet? My son and his friends, all Stamford Colony aficionados, are skeptical that the new place can incorporate what they call the "nuances" of the original :
1) The phone has to ring endlessly and then be taken off the hook.
2) If a customer asks for a take-out pizza to be ready when the meal is over, it has to be forgotten about.
3) The bathroom has to have curse words scrawled all over it.
4) the waitresses and bartenders have to be drunker than the customers.
At Colony, it's clearly about more than just the pizza...
Rowayton Seafood Restaurant is comfortable shoes
$50 per person for lunch? That's more like Lesboutins.
Jfood hits Coalhouse Pizza (Stamford) - Very good pie, great potential
Tried Coalhouse tonight for the first time. It was packed the entire time we were there, and the small tables are uncomfortably close together (no booths ), so that's a real negative to me. Lighting is bright verging on harsh. We shared an okay spinach salad that had too much dressing and a large pie that was split between the version with several species of mushrooms and the version with ricotta and prosciutto (sorry, can't remember the cutesy names). We had been done with our salad for quite a while and were starting to wonder about where the pizza was when the waitress told us that the kitchen had inexplicably lost our order and she would put a new one on rush. The pizza, when it finally arrived, was good, not great. Very nice crust, but hardly any of the advertised mushrooms on the mushroom half. Big slices of prosciutto on the other half made it hard to eat--one bite and the whole slice slid off. But my big problem with both halves was the heavy amount of undercooked garlic (which I think was lurking in the pesto). I'm a garlic lover, but while the quick trip in and out of the coal oven is enough to cook the crust and melt the cheese, it leaves the garlic partly raw. The harsh taste and tongue burn were unpleasant. They should parcook the garlic before using it as a topping ingredient.
I was a little surprised that the place didn't comp our drinks or something to make up for the order problem, but with the big crowd I guess they don't feel the need. All in all, no way this place will supersede Remo's in my heart. While their location and parking situation aren't so good, Remo's has a nicer ambiance , great salads and better pizza (their garlic shrimp pie, my favorite, doesn't have a trace of undercooked garlic).
What did you learn about cooking or food from this Thanksgiving?
I learned that I have reached my lifetime limit of whole turkey roasting. Hardly anyone even bothers to look at the whole bird (we carve in the kitchen). It's a pain to shlep it home, rinse it, brine it, rinse it again, dry it, haul it into the pan, and then I need to recruit my son to lift the pan in and out of the oven (I'm a weakling). From now on it's turkey parts. Cooking will be faster, I'll be able to remove each part from the pan as it's done, with no risk of anything being dry or undercooked, carving will be a breeze, and I can add a third breast for extra white meat. Some traditions aren't worth the trouble, and since the food police scared me off putting stuffing in the bird some time ago, I no longer see the advantage of a cooking a whole turkey.
T-Day Postmortem: the good, the bad, and the ugly
Happy to oblige:
The pumpkin pie:
1. Filling--Look for "Spiced Pumpkin Pie" on Epicurious--but, per the consensus of comments, I added one additional egg and upped the spices by 50%. Note the additional egg also increases the cooking time. ( I just kept testing with a toothpick until it came out clean, but not dry.) This recipe definitely has the taste of molasses, which I think complements the pumpkin beautifully, but if that's not a taste you favor, this isn't for you.
2. The crust recipe is not traditional, but I have an visceral fear of rolling dough, and didn't want to use a prepared crust, so this solved the problem. It's more of a tart dough, and doesn't look that pretty, but tastes very good, and is dead easy. it's here:
http://www.joythebaker.com/blog/2009/10/easy-no-roll-pie-crust/#more-1743
The cheesecake recipe is under "Espresso Chocolate Cheesecake Harris" in Epicurious. Per one reviewer's suggestion, I used chocolate teddy grahams for the crust instead of chocolate wafers, and the result was delicious. Warning, this is a fairly complicated recipe and took quite a while. It's extremely rich, so portions can be small and a multitude served. I used a slightly larger pan than called for, so had to be very careful spreading the crust so as not to have bald spots, but just cut the baking time down a bit and it came out perfect. Don't skip the aluminum foil wrap.
Enjoy!
