There a new little Greek place on Patterson at Pump next to Rare Olde Times called Greek-4-U. First order of business is getting past the unfortunate name and give this place a chance. Last Friday night basketball was on the agenda for the evening, so we decided to bring in take out as I do not cook on Friday nights.
We stopped in a couple of weeks ago and got some menus since they have no website and we decided to order the Hummus Platter (hummus, tzatziki, tomatoes, cucumbers, olives and feta), the Horiatiki salad (tomatoes, cucumbers, onions, olives, feta and olive oil), Mousakka, Spanakorizo (spinach and rice pilaf with tomatoes and dill) and for dessert baklava, and Ravini (orange cake). The owner, George, was very patient with my butchering of the Greek language while taking my order over the phone.
I arrive for pick up and there's a healthy crowd in the tiny place; patrons mostly for take out and clearly regulars from the bantering between them and George. George asked me if I ordered soup and since I did not, he was kind enough to give me a cup to take home.
I bring the food home and much to my surprise, the food is not heated. At all. This was resolved by putting the Mousakka in the oven for 30 minutes and microwaving the green beans that came with it and the rice pilaf but I found it odd. If this practice is more common than I realize, please let me know and help me to understand.
While waiting for the Mousakka, we tried the Greek Lemon Chicken soup and I found it to be very good and the lemon really lightened it up. The hummus platter was very good and served with pita and I particularly liked that the hummus still had a bit of texture from the chick peas and wasn't completely smooth. The horiatiki salad benefited from the outstanding olive oil and feta.
When the Mousakka was heated, dinner was served. The Mousakka was very flavorful but not too heavy and was very nicely spiced with cinnamon and what I suspect was cardamon. The green beans on the side were very good and the rice was flavorful and moist and rounded out the meal nicely.
The baklava was some of the best I've ever had. And the orange cake was a bit dense but not heavy and not too sweet and was a nice contrast from the sweet baklava.
All in all a great meal and Greek-4-U is now a part of our regular take out rotation.
Tuesday, March 31, 2009
Thursday, March 26, 2009
A comforting meal on a Monday night, dinner at Carena's
Bob and I stopped at Flemings briefly on Monday night and wanted to stop for dinner before going home but didn't want take out or to head into the Fan or venture downtown. And we weren't in the mood for Italian. Bob suggested Carena's and it fit the bill.
Carena's is one of those places I always enjoy, but I forget about them when I'm thinking about where I want lunch or dinner. My challenge with Carena's is I had the curry chicken the first time I went and have not been able to tear myself from it. My first goal Monday was to order something other than the curry chicken.
We arrive and are promptly greeted and seated and we were disappointed that it wasn't more crowded but it was just after 6 on a Monday night.
Our server, a lovely young woman named Camille, took our drink orders (Red Stripe for Bob, water for me) while we reviewed the menu. The menu is small, but effective....I would like to try everything on it.
Bob ordered a house salad with spicy jerk ranch dressing and the fried chicken with ginger gravy with dark meat. I also ordered the fried chicken, but with white meat (I've got to have a wing).
Bob salad arrives and it's a standard house salad, but the dressing brought it up to the next level. Spicy with just enough heat, it went very well with the crispy cold salad.
Our entrees arrive and we are both pleased. The fried chicken is lightly dusted with seasoned flour and fried so it's not heavily breaded, but it is very crispy and the ginger gravy was flavorful with a nice bite to it from the ginger. Bob was eyeing my wing and I told him to not even think about it. I always love the cabbage as well as the rice and peas. The cabbage is tender but not mushy and is cooked with spices, carrots, peppers and onions in butter. The fluffy rice with the small red peas is always a treat.
Both the service and food were spot on. And we were happy to see them filling up (and the phone ringing happily with take out orders) on our way out. Our check (two Red Stripes, salad and two entrees) came to $36 with tax. A very good deal and the perfect place to go when you want something out of the ordinary. Welcome to Carena's Jamaican Grille - Richmond, VA
Carena's is one of those places I always enjoy, but I forget about them when I'm thinking about where I want lunch or dinner. My challenge with Carena's is I had the curry chicken the first time I went and have not been able to tear myself from it. My first goal Monday was to order something other than the curry chicken.
We arrive and are promptly greeted and seated and we were disappointed that it wasn't more crowded but it was just after 6 on a Monday night.
Our server, a lovely young woman named Camille, took our drink orders (Red Stripe for Bob, water for me) while we reviewed the menu. The menu is small, but effective....I would like to try everything on it.
Bob ordered a house salad with spicy jerk ranch dressing and the fried chicken with ginger gravy with dark meat. I also ordered the fried chicken, but with white meat (I've got to have a wing).
Bob salad arrives and it's a standard house salad, but the dressing brought it up to the next level. Spicy with just enough heat, it went very well with the crispy cold salad.
Our entrees arrive and we are both pleased. The fried chicken is lightly dusted with seasoned flour and fried so it's not heavily breaded, but it is very crispy and the ginger gravy was flavorful with a nice bite to it from the ginger. Bob was eyeing my wing and I told him to not even think about it. I always love the cabbage as well as the rice and peas. The cabbage is tender but not mushy and is cooked with spices, carrots, peppers and onions in butter. The fluffy rice with the small red peas is always a treat.
Both the service and food were spot on. And we were happy to see them filling up (and the phone ringing happily with take out orders) on our way out. Our check (two Red Stripes, salad and two entrees) came to $36 with tax. A very good deal and the perfect place to go when you want something out of the ordinary. Welcome to Carena's Jamaican Grille - Richmond, VA
Tuesday, March 24, 2009
Not your ordinary St. Patrick's Day....Schramsberg sparkling wine dinner at Flemings.
I love wine dinners. I find them a great way to try new food and wine and to have dinner with a different cast of characters from the usual suspects.
Bob was wrapped up in basketball and not very interested in the wine dinner, so I made a date with my friend Melissa and we attended this dinner together. I came prepared with cab fare in hand and the cabbie's number in my iPhone and settled in for the evening. The dinner started at 6:30 and at about 6:15 John gathered all of us strays from the bar and we sat in our appointed places (I have a fondness for place cards) at one of the two large tables set up for the event. As we were seated, our first glass of bubbly for the evening, Schramsberg Blanc De Blancs 2005, was served and was followed by the first course fried oysters with a citrus remoulade and Brie beggar's purse with bing cherry gelee.
Now, I am a sucker for all things sparkling and am a sucker for Fried Oysters and loved this course. I told John they need to put these fried oysters on the menu. Lightly breaded and crispy these were wonderful. The brie and cherries were a nice contrast and both dishes went well with the light bubbly.
Meanwhile the wine representative, Comanche (a lovely blond woman who is the product of hippie parents) explained to us the history of Schramsberg most notably it was the first sparkling produced in the United States. She was outgoing and funny and being from out of town we gave her the 411 on where to go, what to see and what to do during here visit.
The second course was sunburst squash bisque with creme fraiche and candied praline bacon and served with Schramsberg Blanc de Noirs 2005.
Jay (Flemings Chef Partner) had me at 'candied praline bacon ' but the bisque itself was clearly the star and the bacon topped it off perfectly. This bubbly was my favorite of the evening, very rich, not too sweet or too dry and went down very easily.
Our third course was filet tournedos with fois gras butter and lobster and dungeness crab en cocotte served with Schramsberg Brut Rose 2005. This course was incredibly rich and indulgent and well worth every calorie. The filet was perfect medium rare and when I cut through the pastry surrounding the seafood and combined all of the components it was heavenly. The rose was a good pairing for this course and stood up to the richness of the dishes.
Our final course was strawberry mascapone cream filled pistachio tuile. I loved this selection because I prefer non-chocolate desserts as a rule. The tuile (crepe meets cookie) was crispy and light and not too sweet and had a nice crunch from the pistachios also. The filling was creamy and not too heavy and the two together made for a very nice ending to the meal. This was served with a sweet bubbly Schramsberg Cremant 2004. I love a nice dessert wine and generally only have it when someone else chooses it because I know just enough to be dangerous. This was slightly sweet but not cloying at all.
This was a nice evening and well worth the price of $79.95 (plus gratuity and tax). Jay outdid himself with both the selection and execution of the menu. Michelle and John did an outstanding job of setting up the room and coordinating the evening. Wesley kept the wine flowing. Service was top notch.
And Melissa was a fine date also. All in all a very nice grown up St. Patrick's Day.
Bob was wrapped up in basketball and not very interested in the wine dinner, so I made a date with my friend Melissa and we attended this dinner together. I came prepared with cab fare in hand and the cabbie's number in my iPhone and settled in for the evening. The dinner started at 6:30 and at about 6:15 John gathered all of us strays from the bar and we sat in our appointed places (I have a fondness for place cards) at one of the two large tables set up for the event. As we were seated, our first glass of bubbly for the evening, Schramsberg Blanc De Blancs 2005, was served and was followed by the first course fried oysters with a citrus remoulade and Brie beggar's purse with bing cherry gelee.
Now, I am a sucker for all things sparkling and am a sucker for Fried Oysters and loved this course. I told John they need to put these fried oysters on the menu. Lightly breaded and crispy these were wonderful. The brie and cherries were a nice contrast and both dishes went well with the light bubbly.
Meanwhile the wine representative, Comanche (a lovely blond woman who is the product of hippie parents) explained to us the history of Schramsberg most notably it was the first sparkling produced in the United States. She was outgoing and funny and being from out of town we gave her the 411 on where to go, what to see and what to do during here visit.
The second course was sunburst squash bisque with creme fraiche and candied praline bacon and served with Schramsberg Blanc de Noirs 2005.
Jay (Flemings Chef Partner) had me at 'candied praline bacon ' but the bisque itself was clearly the star and the bacon topped it off perfectly. This bubbly was my favorite of the evening, very rich, not too sweet or too dry and went down very easily.
Our third course was filet tournedos with fois gras butter and lobster and dungeness crab en cocotte served with Schramsberg Brut Rose 2005. This course was incredibly rich and indulgent and well worth every calorie. The filet was perfect medium rare and when I cut through the pastry surrounding the seafood and combined all of the components it was heavenly. The rose was a good pairing for this course and stood up to the richness of the dishes.
Our final course was strawberry mascapone cream filled pistachio tuile. I loved this selection because I prefer non-chocolate desserts as a rule. The tuile (crepe meets cookie) was crispy and light and not too sweet and had a nice crunch from the pistachios also. The filling was creamy and not too heavy and the two together made for a very nice ending to the meal. This was served with a sweet bubbly Schramsberg Cremant 2004. I love a nice dessert wine and generally only have it when someone else chooses it because I know just enough to be dangerous. This was slightly sweet but not cloying at all.
This was a nice evening and well worth the price of $79.95 (plus gratuity and tax). Jay outdid himself with both the selection and execution of the menu. Michelle and John did an outstanding job of setting up the room and coordinating the evening. Wesley kept the wine flowing. Service was top notch.
And Melissa was a fine date also. All in all a very nice grown up St. Patrick's Day.
Friday, March 13, 2009
The back of the house saves the front of the house...dinner at Acacia
I love the new Acacia and last Tuesday we took my sister-in-law there for her birthday. While the food was very good, several variables kept the evening from being as wonderful as it could have been.
We arrived early and let the hostess know we were there (and acknowledged we were early and let her know we didn't expect to be seated early...we'd have a cocktail at the bar). She said to just let us know when we were ready to be seated.
At the bar I have a glass of Saint Veran, Bob has a gin and tonic and Ellen has a glass of Shiraz. 7:00 nears and I let the hostess know we're ready when she is. About 10 minutes pass (it is now after 7) and we're seated and given the Prix-Fixe menu, the wine list, but no regular menus. The waitress explains they are out of menus. Okay, I am baffled. I would say the dining room was 65-75% full and I would think any restaurant would have menus available based on full capacity plus a couple of extra for good measure. Meanwhile we look at the Prix-Fixe menu, order a bottle of wine (Barboursville Cabernet Franc) and wonder when we're going to get menus. After a few minutes, we get one menu for the three of us. We decide on the Prix-Fixe menu (which is available by the table only and a great deal at $23/person for three courses).
The wine arrives and it is clear our waitress (who was very nice) doesn't know a lot about opening wine and Bob ends up with a bunch of cork in his glass.
Our first course arrives and it is very good. Bob chose the tomato and white bean soup with kale and sausage and Ellen and I each chose the salad with apples, raisins, cashews, blue cheese, and mixed lettuces with celery seed vinaigrette. The salad was nice and light and not as busy as the description might lend one to believe.
For his entree, Bob chose the stuffed quail with chicken and spinach, celery root rosti pancake with a honey balsamic sauce. He was very pleased with his choice. Ellen chose the salmon with parsnip puree and ginger lime sauce and gave it high accolades. Being a creature of habit at times I chose the rockfish with stone ground grits with sausage and a bacon butter sauce. This was terrific and very comforting without being heavy.
We each chose the same dessert, the blackberry clafoutis with vanilla ice cream. This was a nice light end (and not too sweet) end to a very nice meal.
Our meal was great and a great value. There were several awkward moments throughout the dinner which could have been easily avoided. Fortunately, the execution from the kitchen saved the missteps in the front of the house.
We arrived early and let the hostess know we were there (and acknowledged we were early and let her know we didn't expect to be seated early...we'd have a cocktail at the bar). She said to just let us know when we were ready to be seated.
At the bar I have a glass of Saint Veran, Bob has a gin and tonic and Ellen has a glass of Shiraz. 7:00 nears and I let the hostess know we're ready when she is. About 10 minutes pass (it is now after 7) and we're seated and given the Prix-Fixe menu, the wine list, but no regular menus. The waitress explains they are out of menus. Okay, I am baffled. I would say the dining room was 65-75% full and I would think any restaurant would have menus available based on full capacity plus a couple of extra for good measure. Meanwhile we look at the Prix-Fixe menu, order a bottle of wine (Barboursville Cabernet Franc) and wonder when we're going to get menus. After a few minutes, we get one menu for the three of us. We decide on the Prix-Fixe menu (which is available by the table only and a great deal at $23/person for three courses).
The wine arrives and it is clear our waitress (who was very nice) doesn't know a lot about opening wine and Bob ends up with a bunch of cork in his glass.
Our first course arrives and it is very good. Bob chose the tomato and white bean soup with kale and sausage and Ellen and I each chose the salad with apples, raisins, cashews, blue cheese, and mixed lettuces with celery seed vinaigrette. The salad was nice and light and not as busy as the description might lend one to believe.
For his entree, Bob chose the stuffed quail with chicken and spinach, celery root rosti pancake with a honey balsamic sauce. He was very pleased with his choice. Ellen chose the salmon with parsnip puree and ginger lime sauce and gave it high accolades. Being a creature of habit at times I chose the rockfish with stone ground grits with sausage and a bacon butter sauce. This was terrific and very comforting without being heavy.
We each chose the same dessert, the blackberry clafoutis with vanilla ice cream. This was a nice light end (and not too sweet) end to a very nice meal.
Our meal was great and a great value. There were several awkward moments throughout the dinner which could have been easily avoided. Fortunately, the execution from the kitchen saved the missteps in the front of the house.
Tuesday, March 3, 2009
Man, I love this place...another fine meal at Acacia
Friday night Bob and I met Mckenzie and her roommate Ali for dinner at Acacia. This was our second visit and it has quickly moved into our "regular places" rotation.
We got there before the girls and I ordered a glass of Saint Veran ($10) and Bob had a gin and tonic ($6). Acacia uses Fever-Tree,Tonic Water,Gin & Tonic,Slimline Tonic,Best Gin & Tonic and while Bob is devoted to his Schweppes, he welcomed the change to this tonic water from the UK.
The girls arrive and order Ketel One Cosmos ($8) and we sit down and begin discussing what to have. What I love about Acacia's menu is I want to try everything. There are no dud offerings here. We start out with appetizers of seared scallops ($9), Surry sausage and Brie ($8) and fried oysters ($9). I did not have any of the sausage as I negotiated an extra oyster. Acacia does a fine job with everything, but especially the seafood, and the oysters are some of the best I've had.
The girls in anticipation of bikini weather order salads as their meal. Beet and goat cheese ($7) for Ali and tuna ($10)for Mck. Since my bikini days are decades behind me, I ordered the sea bass over zucchini "spaghetti" with a caper and clam sauce($26). Bob orders the veal osso bucco with fingerling potatoes ($31) and couldn't resist ordering a side of mac and cheese for the table ($8).
We also ordered a bottle of Barboursville Cabernet Franc ($39) and while we generally shy away from Virginia wines, this is a pleasant surprise.
Great food, good service, thoughtful wine list, and attention to detail (free valet parking, online reservations, bottles of tap water brought to the table, lovely atmosphere) are what make Acacia the best new restaurant in the fan. Acacia Restaurant, 2601 West Cary Street, Richmond, VA - Dinner, Lunch, Catering & Parties, Reservations, Dining in Richmond
We got there before the girls and I ordered a glass of Saint Veran ($10) and Bob had a gin and tonic ($6). Acacia uses Fever-Tree,Tonic Water,Gin & Tonic,Slimline Tonic,Best Gin & Tonic and while Bob is devoted to his Schweppes, he welcomed the change to this tonic water from the UK.
The girls arrive and order Ketel One Cosmos ($8) and we sit down and begin discussing what to have. What I love about Acacia's menu is I want to try everything. There are no dud offerings here. We start out with appetizers of seared scallops ($9), Surry sausage and Brie ($8) and fried oysters ($9). I did not have any of the sausage as I negotiated an extra oyster. Acacia does a fine job with everything, but especially the seafood, and the oysters are some of the best I've had.
The girls in anticipation of bikini weather order salads as their meal. Beet and goat cheese ($7) for Ali and tuna ($10)for Mck. Since my bikini days are decades behind me, I ordered the sea bass over zucchini "spaghetti" with a caper and clam sauce($26). Bob orders the veal osso bucco with fingerling potatoes ($31) and couldn't resist ordering a side of mac and cheese for the table ($8).
We also ordered a bottle of Barboursville Cabernet Franc ($39) and while we generally shy away from Virginia wines, this is a pleasant surprise.
Great food, good service, thoughtful wine list, and attention to detail (free valet parking, online reservations, bottles of tap water brought to the table, lovely atmosphere) are what make Acacia the best new restaurant in the fan. Acacia Restaurant, 2601 West Cary Street, Richmond, VA - Dinner, Lunch, Catering & Parties, Reservations, Dining in Richmond
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