Jim 'N Nick's

October 21, 2006 Cuisine: Southern, BBQ 1912 11th Avenue South Birmingham, AL Phone: 205-320-1060 Website: http://www.jimnnicks.com -- Appetizer: Homemade Cheese Biscuits (half dozen)

Entree I: Pulled Bar-B-Q Pork Sandwich- Served on an Old Fashioned bun, Bar-B-Q sauce, pickles, one trimming (macaroni and cheese)

Entree II: Pulled Pork Bar-B-Q Kitchen Plate - Served with homemade cheese biscuits, two trimmings (Fresh Cut Fries and Cinnamon Apples), Bar-B-Q sauce and pickles

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Gastronomer: Jim 'N Nick's is my favorite BBQ joint in Birmingham. The last time I visited, the Astronomer and I ate at Jim 'N Nick's twice in two days! Sadly, we were only able to dine at Jim 'N Nick's once during this visit due to time constraints.

Astronomer: Jim 'N' Nick's is probably the one restaurant in Birmingham that I visit every single time I go home. My BBQ cravings are seldom satisfied in the northeast, and nobody in Alabama can match Jim 'N'Nick's for the total BBQ experience. My friends and I love it so much, a bunch of them got jobs there.

Appetizer: Gastronomer: We started off our meal with a half dozen cheese biscuits. I'm not sure how they got their name since they are most definitely muffins, but when something is SO tasty it doesn't really matter. It's hard to describe exactly why these biscuits are so delicious. They're warm, crisp around the edges, moist within, sweet, and slightly cheesy. These little gems are heavenly.

Astronomer: I was considering skipping the usual extra order of cheese biscuits in order to save room for the rest of the meal, but the Gastronomer helped me see my foolishness, so we went for it. Thank goodness. The cheese biscuits were amazing as always--the perfect concoction of soft,slightly sweet, somewhat cheesy deliciousness. Two more cheese biscuits came with my main course, bringing me to a total of 5 on the day. Mmmm...

Entree I: Gastronomer: For my entree I ordered the pulled pork sandwich with a side of mac and cheese. I also requested some extra bbq sauce since I'm a saucy girl. The sandwich came with a heaping portion of pulled pork, a bit of sauce, and two pickles. The meat was perfectly moist and flavorful and the sauce was sweet and tangy. The pickles added a great contrast. The mac and cheese was mushy in that southern kind of way, creamy and delicious. Until my next visit, I'll be dreaming about pulled pork and cheese biscuits.

Entree II: Astronomer: For my entree I ordered my staple, the pulled pork platter with fries and cinnamon apples. The gastronomer scoffed at my choice of sides, but I finished the meal delightfully satisfied. Whether or not they are a true southern classic, I maintain that Jim 'N' Nick's fries go extremely well with barbecue. Like most of the BBQ places in Alabama, Jim 'N' Nicks has a unique sauce that really sets them apart. I have no idea how to describe its subtleties, but it's awesome. The cinnamon apples are always a nice closing to the meal once I have stuffed myself on meat. As often happens on this sort of outing, neither of us had any room for desert.

Hot and Hot Fish Club

October 20, 2006 Cuisine: American (New) 2180 11th Court South Birmingham, AL 35205 Phone: 205-933-5474 Website: http://www.hotandhotfishclub.com/ --

Appetizers: Seafood Spring Rolls with Asian Vegetables Slaw and Coconut Curry Dipping Sauce Proscuitto Di Parma Wrapped Figs with Baby Arugula, Point Reyes Blue Cheese and Saba Smoked Duck Sausage on Braised Cabbage with Local Pears, Wild Apples and Homemade Cider Entrees: Grilled Beef Sirloin on Baby Lettuces, Balsamic Roasted Red Onions, Point Reyes Blue Cheese, Potato Galette, Tamarind Sauce and Chive Aioli Hot and Hot Pork and Beans with Collard Greens, Cracklin' Cornbread and Homemade Chow Chow Desserts: Hot and Hot Doughnuts: Espresso Cream and Brittle, Bavarian Cream Filled and Chocolate-Orange Glazed Bananas Foster with Homemade Vanilla Ice Cream White Chocolate and Raspberry Bread Pudding with Raspberry Coulis and White Chocolate Sauce

Left to right: Bread Pudding, Doughnuts, Bananas Foster

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Birmingham's fine dining scene is a mix of high-quality ingredients, French preparations, and southern staples. This unique treatment of food cannot be found anywhere above the Mason Dixon. While Highland's Bar and Grill set the bar for this tradition, Hot and Hot measures up nicely, especially in the dessert department.

The Astronomer's family and I went to Hot and Hot for dinner during my recent visit down south. With such a big group of diners, we were able to order a variety of dishes and share each other's delights.

Appetizers: Gastronomer: I ordered the Proscuitto Di Parma Wrapped Figs because anything wrapped in bacon has to be great, right? Plus figs are one of my favorite fruits. I thought this starter was only so-so because the figs should have been sweeter and the bacon saltier. When pairing fruit with bacon the sweet/salty flavors need to be perfect. The figs sat on a bed of lightly dressed arugula, which was a decent contrast, but nothing spectacular. The blue cheese saved the day.

The Astronomer ordered the duck sausage. A generous link was presented atop some cabbage. I loved the cabbage, but found the sausage too mild. I like my sausages bursting with spices and flavor, but perhaps the chef wanted the natural duck flavor to come through.

The Astronomer's brother Dan ordered the spring rolls and shared one with us. "Spring rolls" is a misnomer because it was deep fried, which makes it an egg roll. The egg roll was okay and so was the sauce. Restaurants like Hot and Hot should really avoid Asian fusion dishes. It's just not their strong suit.

Also, it must be noted that the restaurant's tableside bread (sliced baguette rounds) was the best baguette I've ever had.

Astronomer: My family went a bit crazy when ordering appetizers, as all 6 diners got our own. I copied my granddad and chose the smoked duck sausage. It was tasty, but I feel that making duck into a sausage might be a waste of a delicate and delicious meat. The Gastronomer's dish was also good but not amazing--I do love greens served with strong cheeses.

Entrees: Gastronomer: I loved my pork and beans entree. The meat was tender and plentiful (I shared quite a bit with the Astronomer and his father), the collard greens were perfectly overcooked in the Southern tradition, and the cornbread was absolutely phenomenal. And just in case you're wondering what "chow chow" is, it is a mixed vegetable and pickle relish. The dish was a fantastic combination of flavors and textures. An upscale rendition of a classic southern dish.

The Astronomer's meat was out of this world. Prepared rare and drizzled with chive aioli, the dish was right on.

Astronomer: For my main dish I ordered a sirloin. It was pretty awesome--tender, juicy and satisfying. Once again the blue cheese was an ideal complement, as were the tamarind sauce and chive aioli. I had wondered whether ordering a steak at a "fish club" was a mistake, but I needn't have worried. I also enjoyed eating my brother's left over baby potatoes from his fish in a bag. The only downer was that the air conditioner blew straight down on my steak and made it cold before I had finished eating it.

Dessert: Gastronomer:The desserts at Hot and Hot were the highlight of the meal. The table ordered three desserts to share. My favorite was the bananas foster. The carmelized bananas and fresh vanilla ice cream were presented in a nest made of candied sugar. Mmm! I have a weakness for banana desserts and this one really hit the spot.

The doughnuts were also spectacular. Each of the three doughnuts were about the size of a tennis ball, wonderfully fluffy, and paired with delicious accompaniments. One of my favorites was the Espresso Cream and Brittle doughnut. The cream was not too strong, but rather sweet. I also enjoyed munching on the brittle with little expresso beans after the doughnut was gone.

The Astronomer and his mom ate most of the bread pudding.

Next time I dine at Hot and Hot I'll skip the appetizers and stick with the entrees and desserts!

Astronomer: We shared a number of desserts-- I ordered the white chocolate and raspberry bread pudding. It was quite good, but not as special as the"Hot and Hot Doughnuts," which might have been the best thing we ate all night. They should be a required dish at hot and hot, like bastilla at a Moroccan restaurant. The cream-filled doughnut was especially amazing, but all were incredible--soft and fluffy and just the right sweetness. Definitely worth going back for.

Capers Comfort Foods

October 20, 2006 Cuisine: Southern/Comfort 151 Industrial Rd Alabaster, AL 35007 Phone: 205-620-0889 Website: none --

Entree: Beef Tips over Rice

Sides: Macaroni and Cheese and Cornbread

Dessert: Pecan Cobbler

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The Astronomer and I were drawn into Capers Comfort Foods after perusing the Birmingham News Readers' Choice Awards. Capers won Best Inexpensive Food and Best Take-out and was the runner-up in a number of categories including Best Restaurant, Best Chef, Best Desserts, Best Meat and Three (meat and three vegetables), and Best Pie! This restaurant had our names written all over it.

We drove down Industrial Road, but had the most difficult time locating the restaurant. The Astronomer gave Capers a call and was informed that the restaurant was located inside the BP gas station! How could we have known that one of Birmingham's best was inside the kwik mart? In order to give this restaurant a fair shake, I had to put the snob within aside.

The food at Capers was terrific! Really! The beef tips over rice were moist and flavorful. The mac and cheese was creamy and delicious. The cornbread was crispy on the outside and warm on the inside. And the pecan cobbler was full of sweet and buttery goodness. One entree, a side, and cornbread or roll was priced at $6.48. We received a free dessert since it was our first visit. While the food was amazingly great, the hospitality was even better. The owner asked us on a three occasions how the food was and shook my hand twice. I have never encountered such warmth and happiness from anyone in a restaurant before. Loved it!

I will definitely return to Capers on my next Alabama visit.

The menu changes daily at Capers Comfort Foods

Our view from the restaurant

Pyramid

Moroccan Pigeon Pie - B'Stilla

October 9, 2006 Cuisine: Moroccan 1840 6 Street, Washington 20001 At Florida Avenue, NW Phone: 202-232-6776 Website: none -- Entree I: B'stilla - Sweet, seasoned pie in the best Moroccan tradition. Baked layers of thin pastry sheets (ouarqa). Stuffed with minced chicken, almonds and saffron. Sprinkled with cinnamon and powdered sugar. Entree II: Lamb Shawarma Sandwich - seasoned and roasted in lemon and garlic, served with fries. --

James is the luckiest boy I know because his neighbors are Ethiopians and Moroccans. I am very jealous of the abundance of ethnic cuisine around James' hood (Shaw-Howard U Metro). Although the Ethiopians dominate, I saw some Thai and Soul food as well. Mmm boy.

Pyramid is located just a few short minutes from James' pad and serves mainly Middle Eastern fare. However, the menu does offer "American Favorites" such as burgers and fries! I ordered a chicken B'stilla (a seafood B'stilla was also on the menu), while James went for a Lamb Shawarma Sandwich.

The B'stilla was INCREDIBLE. Crispy pastry shell, complex interior, and just enough cinnamon and sugar to make our taste buds go bananas. In fact, the B'stilla was so good that I ordered one "to go" for the Astronomer. The B'stilla was truly divine and my mouth still waters at the thought of it. I can't wait to have another. The B'stilla was served with a potato salad that was very flavorful and not mayo-based. The salad consisted of potatoes, carrots, iceberg lettuce, and onions in a vinaigrette. It offered a nice contrast to the B'stilla's sweetness.

James' Lamb Shawarma Sandwich was very delicious as well. There was plenty of lamb wrapped inside a pita, which was thin like a tortilla. The entire sandwich was doused in a strong tahini sauce that complimented all the flavors very well. I didn't try the French fries, but James seemed to like 'em.

Our view from Pyramid.

L'Enfant

October 8, 2006 Cuisine: French, Coffeehouses 2000 18th St NW, Washington 20009 At Vemon St NW Phone: 202-319-1800 Website: www.lenfantcafe.com -- Appetizer I: Cheese Board - Assorted imported cheese (Bleu, Brie, Swiss), seasonal fruit, baguette -- What do you call a substantial snack that takes place between lunch and dinner? Afternoon Tea? Or "low tea" as the Brits sometimes call it. My beautiful friend James and I enjoyed low tea (without tea) at L'Enfant. The weather was gorgeous so we sat on the patio with quite a few other patrons. The ambiance was relaxing, the food was terrific, and the conversation was flowing. James and I shared the cheese board and enjoyed water out of a tall bottle. The amount of cheese served was enough for a party of four or five, but that wasn't really a problem because we have never encountered a cheese that we didn't like. Bring it on. The board consisted of two huge wedges of Brie and Bleu, a tall stack of Swiss, lots of red grapes and a few strawberries. The baguette was sliced into little rounds and was the perfect vehicle for the cheeses. James and I agreed that the creamy Brie was the best. However, I prefer my Brie without the rind, while James likes it with. The Bleu was tasty as well, but a bit overwhelming towards the end. We took the the Bleu "to go" for later. The Swiss was right on target--the perfect contrast between the mild Brie and the strong Bleu. We had to ask for seconds on bread because there was SO much cheese! The grapes were fabulous, as were the strawberries. I'd definitely like to return to L'Enfant to try their sweet and savory crepes!