Eleven Eleven Mississippi

January 6, 2007 Cuisine: Tuscan, Californian 1111 Mississippi St. Louis, MO Phone: 314-241-9999 Website: http://www.1111-m.com --

Appetizer I: Oak Oven Baked Flat Bread - Shrimp & Portobello creme fraiche, rosemary & smoked gouda ($9.50)

Appetizer II: Butternut squash soup w/ creme fraiche ($4.95)

Entree I: Honey roasted duck breast w/ ginger-cilantro vinaigrette & wild rice pilaf ($19.95)

Entree II: Braised lamb shank w/ natural braising jus & saffron risotto ($21.95)

Entree III: Stuffed pork chop w/ smoked gouda, mushrooms, raspberry veal reduction & yukon gold garlic mashed potatoes ($18.95)

Entree IV: Eeleven Eleven “BLT” bourbon apples, maine lobster, thyme remoulade & watercress with a side of potato salad ($11.11)

Side: Beet and butternut squash risotto with goat cheese ($5.25)

Dessert: Gooey butter cake w/ ice cold glass of milk ($4.95)

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Prior to visiting St. Louis I did a bit of research to find the best eateries in town. I stumbled upon an online publication called Sauce Magazine devoted to all things food in St. Louis. The folks at Sauce voted Eleven Eleven their Favorite Restaurant, Best Place to Recommend, Best Business Lunch, Best Place for a Large Group, Best American Cuisine and runner-up in a number of categories including Best Chef and Best Wait staff. As if that weren't enough, their prices were unbeatable (especially coming from the East Coast). The Astronomer and I took his grandparents to Eleven Eleven on our last night in St. Louis.

The decor inside Eleven Eleven is a cross between warehouse, wine cellar, and trendy lounge. I really liked the soft lighting and concrete floors. We were seated on the restaurant's second level, right next to the staircase.

We were served some fresh foccacia with olive oil and parmesan cheese while we were perusing the menu. The olive oil was especially flavorful. I love quality olive oils.

We started off our meal with a flatbread course because Audrey Claire taught us that they are delicious. I picked the Portobello and shrimp because it sounded like a unique combination, plus I love smoked Gouda. The Astronomer's grandfather ordered the butternut squash soup as a starter. As predicted, the flatbread was amazing. The chef's did not skimp on cheese and there was also plenty of shrimp and mushrooms. The flavors were all mild and thus worked together nicely. However, the Gouda could have been a bit smokier. The Astronomer's grandfather cleaned his bowl and enjoyed the soup's sweetness, which he was not expecting.

Oak Oven Baked Flat Bread with Shrimp & Portobello

For our entrees I split the BLT with the Astronomer's grandmother and ordered a side of the risotto. The BLT was phenomenal, everything about it was perfect! The bread was toasted well, there was a hardy portion of fresh lobster, the apples were just the right tartness, the thyme remoulade was creamy, and the watercress was mild and crispy. Yum! I don't think I can ever go back to a regular old BLT. The Astronomer's grandmother thought the sandwich was superb as well. The BLT came with a side of potato salad that tasted like pure bacon fat, which was pretty great but a bit too strong to be paired with the lobster.

Bacon flavored potato salad

The beet and butternut squash risotto was also outstanding, but it was difficult for it to compete with the BLT. I took most of it home to enjoy the next day. Reheated in the microwave, the goat cheese melted beautifully and I was able to enjoy it without the BLT competing for my attention. It was so delicious! Beets are my new favorite vegetable.

The Astronomer ordered the braised lamb shank and thoroughly enjoyed it. To his delight, the meat was so tender that it fell off the bone. I had a piece of the meat and thought it had a classic, rustic taste. The saffron risotto was very mild as intended.

The Astronomer's grandmother shared a bit of her honey roasted duck breast. The meat was tender and flavorful. The Astronomer's grandfather ordered the stuffed pork chop and commented that the mashed potatoes were particularly good.

For dessert our waitress recommended a St. Louis classic: Gooey Butter Cake. The gooey butter cake tastes a lot like a pound cake, but much gooier in texture, hence the name. It was served with some blueberries and strawberries and a glass of milk. The cake was very sweet, but I like that quality in a dessert. The Astronomer wished that the cake was served with more fruit to balance out the sweetness.

A St. Louis classic: Gooey Butter Cake

Cunetto House of Pasta

January 4, 2007 Cuisine: Italian 5453 Magnolia St. Louis, MO Phone: (314) 781-1135 Website: http://www.cunetto.com/ --

Appetizer: Toasted Ravioli ($6.10)

Entree I: Melanzane Parmigiano - Sliced Eggplant baked with Tomato Sauce, Provel and Parmigiano Cheese ($5.35)

Entree II: Ditalini con Piselli - Small cut pasta with Creamy White Butter Sauce, Fresh Green Onions and Peas ($7.95)

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Cunneto House of Pasta was highly recommended by David Chaplin AKA the Astronomer's dad. Cunneto is located on The Hill , which is a predominantly Italian neighborhood in St. Louis with a large number of Italian eateries.

We started off our meal with an order of Toasted Ravioli because they are unique to St. Louis and it's not very often that we find ourselves here. I have tried T-Ravs on a number of occasions while visiting the Astronomer at his home. As far as deep-fried food goes, T-Ravs are pretty good, but nothing spectacular. On the other hand, the Astronomer grew up eating T-Ravs, so they hold a very special place in his heart.

I tasted little difference between Cunneto's T-Rav and the frozen Louisa brand the Astronomer's family mail orders. However, the Astronomer thought the restaurant's T-Ravs were more delicate and softer than the frozen variety. I thought the marinara sauce was quite tasty.

For my entree I ordered the Melanzane Parmigiano, which was an appetizer selection. Two layers of sautéed eggplants were topped with plenty of cheese and tomato sauce and baked to perfection. The eggplant was soft and sweet, the cheese was creamy and rich, and the marinara's tartness balanced out the entire dish. Needless to say, the eggplant parmesan was excellent and more than reasonably priced!

The Astronomer could not pass up the opportunity to order pasta at a restaurant that proclaimed to be the "House of Pasta" and settled on the Ditalini con Piselli because he loves cream sauces. The Astronomer enjoyed the combination of flavors brought about by the peas, cream, and onions. I helped the Astronomer with his pasta and thought the green onions were an especially great touch because most Italian cooking uses white onions. Also, fresh green onions have spectacular flavor! The pasta portion was very generous, so we took a doggie bag to go.

Freddy's Mexican Restaurant

Beef Gordita

November 29, 2006 Cuisine: Mexican 1201 S Flores St San Antonio, TX 78204 Phone: 210-277-1515 Website: none --

Entree I: Gordita lunch special - two gorditas served with beans and rice

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For our final meal in San Antonio, some locals took us to a hole in the wall Mexican joint for some authentic native fare. The restaurant was definitely off the beaten path and was packed for lunch. While I'm not the biggest fan of Mexican food, I was curious to see how Freddy's compared to San Diego's Mexican fare. Freddy's looked a lot like a SoCal taco shop (plastic tables and booths, funky yellow walls), but was a lot bigger and did not have a drive through. The locals ordered the gordita special, so I did the same even though I was leaning toward the tamales. Let me tell you, I felt really funny saying, "I'd like a gordita, please." It's kind of like saying, "I'd like to be fat, please." I ordered one chicken gordita and one beef. I had heard of a gordita before thanks to Taco Bell, but really wasn't sure what it was. According to Wikipedia, "A gordita is a food which is characterized by a small, thick tortilla made with corn flour. The gordita is typically baked on a comal, a small pan similar to a skillet. The gordita's thick tortilla is typically split and filled with guisos (soups or stews) or casseroles, like chicken, cochinita pibil, nopales, carne al pastor, etc. These are made mostly for lunch and are accompanied with many different types of salsas." My gordita did not come with different types of salsas, although red and green salsa were already on the table. The gorditas came with small sides of rice and beans. The rice and beans were very similar to the ones I've had in San Diego. The gorditas were quite tasty. The beef gordita contained ground beef that was well seasoned, if not a little on the greasy side. However, I feel that grease is to be expected and welcomed when it comes to Mexican food. The chicken gordita was slightly less greasy and surprisingly flavorful; I tend to expect the worst when it come to chicken. The chicken was shredded and also seasoned nicely. Both gorditas were stuffed with iceberg lettuce and tomatoes. I discarded the iceberg.

The best part of the gordita is the thick corn tortilla. The texture is just so yummy--kind of like nacho chips that have lost their crispness due to a heavy dousing of cheese and meat.

Acenar

November 28, 2006 Cuisine: Tex Mex 146 E. Houston St. San Antonio Tx 78205 Phone: 210-222-2362 Website: http://www.acenar.com/index.htm -- Appetizer I: Ceviche / Lime Marinated Fish - Lime marinated fish served with housemade tostadas and slice avocado (9.75 ) Appetizer II: Ostiones / Oysters - Buttermilk fried oysters on yucca chips, jalapeno honey mayo & charred pineapple (6 – 7.95 / 12 – 13.95) Entree I: Oyster Tacos - Chicken fried oysters drizzled with a jalapeno honey mayo, charred pineapple and micro greens (12.95) Entree II:Crab Tinga Tacos - Gulf blue crab tomato, onion, chipotle, avocado (14.95) Entree III: Pescado Veracruzano / Fish Veracruzano - Fresh Gulf Red Snapper simmered in tomato, olive caper sauce served with green rice and watercress (17.95) -- For a girl from San Diego, I don't like Mexican food as much as I should. While there are some exceptions, namely guacamole and fish tacos, the genre doesn't evoke any cravings if you know what I mean. While on travels to San Antonio for work, two colleagues and I dined at Acenar. Acenar's Tex Mex/fusion is far from authentic Mexican fare, which is definitely a good thing. I started off dinner with the cerviche, while my co-worker had the oysters. The cerviche was fresh and sour, but nothing amazing. I wished the pieces of fish were larger. The avocado was a little unripened and the shredded icebrerg, which is sadly a staple in Mexican fare, was a waste of space. The oysters on the other hand were really great. In fact, they were the same oysters as my entree -- the oyster tacos. According to the waiter, the oyster tacos were recently voted best tacos in San Antonio, so I had to try them. The oysters were dipped in a batter that tasted like the Colonel's Original Recipe from Kentucky Fried Chicken. Mmm. The pineapples added a nice tang to balance out the savory batter. I couldn't really taste the oysters due to the adornments, but that's really unavoidable. The corn tortilla didn't do much flavor-wise for the tacos, so I ate the oysters alone. The tacos came with rice and beans, which were pretty good. The cotija cheese atop the beans were a nice touch. Overall, a very creative dish. I had one of my co-worker's crab tacos and thought they were great. The corn tortilla was essential for this taco because the crab was a bit salty. There was plenty of crab, but sadly the avocado was not perfectly ripe. I had one bite of the Fish Veracruzano and found it to be overly dressed. The buttery sauce overpowered the fish's natural flavors. I prefer fish preparations to be on the light side so that the fish shines through.

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!