This is the sign I came across yesterday while in Los Angeles, in the Westin hotel. Seeing that chef is angry beg the question – how should the food taste like when the chef is angry? Does it help to make it better or will it be worse? The place was closed, so I was trying to find an answer on internet. I found web site for Angry Chef Grill, but it only offers an option of downloading the menu (which looks Italian and decent enough). Further search on Internet yielded some reviews on Yelp (again, quite decent), but didn’t help to solve the mystery of the name. If you know where the name came from or had being to that restaurant – please share your story…
It seems that I’m looking at a good prospects of visiting Finger Lakes region of New York quite often over the next four years ( my daughter just started a college there), so I’m gladly taking the opportunity to talk about food and wine in that beautiful part of the country. Finger Lakes region is well known for it’s multiple wine trails. For a long time, the region was mostly known for it’s Riesling wines, and then white wines, such as Chardonnay and Gewurztraminer, now it is slowly changing with the grapes such as Cabernet Franc, Chambourcin, Baco Noir producing interesting wines.
I have to admit that visiting wineries was not the main purpose of this trip, so with this post I would like to mostly share the experience around the food. Outside of Panera Bread which is consistently good no matter where you go ( I would personally go as far as declaring it the best implementation of “slow food” in the fast food setting), we visited two other places. First, we had a dinner at the restaurant at the Inn called Rogue’s Harbor Inn (it is Bed and Breakfast place). Overall all the food was consistently good, with focus on local ingredients. The only surprise ( in a bad way) was the smallest fried calamari appetizer I ever saw. All entrees were done very well, so here are some pictures:
Wild Mushroom Ravioli (great mushroom flavours):
Chevon sausage with greens ( local sausage):
Three cheese Chicken Parmesan:
Few notes about the wine: it was great to see a wine list fully composed of local wines – I think it is great when local food is complemented by the local wine. We chose Long Point Ciera Rose 2009, simple and pleasant wine, as it was working well with variety of dishes we ordered.
Another place we stopped at was Castel Grisch winery. Located in very picturesque place, the winery offers magnificent views of lake and surroundings. As we made it to the winery, of course I had to try the wines. I did try most of the wines, except the ice wines, and unfortunately I didn’t find anything I like, except Gewurztraminer 2007, which was actually done in Alsace style – dry wine with very nice floral and spice expressions. In addition to winery, Castel Grisch also operates a very nice restaurant, with good selection of sandwiches and hearty soups, such as Hungarian goulash soup. I would definitely come back there for the food, but most likely not for the wine.
This would effectively conclude the post. As we had good success with the food, I will make an effort to find good wines – I’m sure I will, as I have plenty of time… And until later – Cheers!
Let’s set things straight – this post will be more of a photo report. The words fall short to describe an amazing experience at Norma Jean, Bistro/Bar in Tel-Aviv. The best place to sit is in the bar, as stuff is extremely friendly and knowledgeable. You can start with the beer, which comes form all over the world, and needless to say, each served in its own proper glass. While you enjoy your first beer and glass and waiting for the food, your eye can rest on the walls full of scotch:
Among many bars, I’ve seen those where you will pay $500 for a shot, and but I never saw the one with such a selection of really great scotches which you can actually afford!
And then comes food – all fresh, succulent and great tasting:
Of course the next step is the scotch. Based on the friendly recommendation, we couple of new scotches which we never had before. First one was coming form Speyside, a belnd of three different single malts, called Monkey Shoulder in the honor of those who developed a “monkey shoulder” condition throwing peat with the shovel, while making a great scotch for the rest of us:
The next one was Laphroaig Triple Wood, matured in the 3 different kinds of wood barrels, as you can see on the label:
The smoke flavor and bite on this one were immense, like breathing the air coming from the smoker (or may be just chewing on the cigar ). Too strong by itself, addition of 3 drops of water made a miracle – the scotch opened up beautifully, with big flavor profile and lots of depth.
And then… yep, a special dessert for the scotch lovers! Tartufo, made out of the best Belgian chocolate with addition of pepper and scotch:
I know that the picture worth a thousand words, and this is why you can see a lot of pictures. However, one should really experience the taste, this is where picture fails short – and this is why, if you even the smallest opportunity – head to Norma Jean in Tel-Aviv, you will not be disappointed.