Bahaatalis Blog

Ryan Bifulco asked:




It’s a city where a 5 year old boy and an 86 year old grandmother will
be wearing the same Boston Red Sox hat on the T and asking the same question each and every morning- how did the Sox do last night? Baseball is not just another sport in Boston, it’s part of the culture…it is Boston. That “Fever Pitch” movie was no joke. Just get used to it and leave your opposing team jerseys at home unless you want to get hit in the head with a bottle. Seriously, especially you Yankees fans.

Boston is a great city that blends its future into its storied Boston
Tea Party past. Walk The Freedom Trail to step back in time for some
Revolutionary history. And then you have the cosmopolitan new
architecture right next to Paul Revere. Think charming New England
with those lovely brownstones.

Faneuil Hall is a must. Explore the North End for “to die for” Italian…
just like grandma makes.

Here are our journeyPod picks for your viewing pleasure:

Restaurants

1. Anna’s Taqueria: Yes, there is always a line out the door, but it
is well worth the short wait. Stick with their world famous Chicken,
Pork, or Beef Burrito. Anna’s has become a Boston icon, and has two
locations:in Brookline and in Cambridge.

2. Red Bones: Barbecue in the North must have been created here. Great selection of every style of ribs. Fantastic beer menu as well. Walk in very hungry. Red Bones is located in Cambridge.

3. Ginza: The best Sushi in Boston. If you are hungry, try ordering
the full Boat. You will float out of there. The staff and SAKE are
fantastic. Ginza is located next to the St. Mary’s stop in Brookline.

4. Fiore: There is simply not enough room on this list to mention all
of the North End Italian Restaurants, so we picked one of our favorites, Fiore. If you have never been to Italy, the North End is the next best thing. A walk down Hanover Street is like a moment in Italy.

5. Tasca:The best Spanish Tapas restaurant in Boston. Fantastic
Sangria and a huge selection of tasty Tapas. Located in Brighton on
Commonwealth Ave.

6. Sunset Grill:Menu is very diverse with something for everyone. If
you have room, you must order the Mud Slide Pie for dessert. For the
Beer Fanatic, Sunset has the most beers on tap or in the bottle in all
of Boston. They must just have every beer ever made. Located in
Allston on Brighton Ave.

7. Figs: When he is not cooking for the TV audiences, our boy Todd
English turns out a nice thin crust pizza. There are only 13 tables in
Figs, so be prepared to wait. Figs is located Beacon Hill, Boston, and
Charlestown.

8. JP Licks: Keeping with the dessert theme, JP Licks has some of the best home made ice cream (and yogurt) on the planet. We highly
recommend the Peanut Butter low fat yogurt. JP Licks is located in
Coolidge Corner in Brookline, Jamaica Plain, and Newbury Street.

9. Mike’s Pastries: No trip is complete without a stop for Mike’s
famous canoli. They should put Mike’s on the Freedom Trail it has become so popular. Again, there is always a line for late night dessert, but it moves quickly and is worth it. Mike’s is the perfect finish after you have stuffed yourself in the North End.

10. Davios: High end Italian American food. The menu is very
diverse, and we highly recommend their steak or seafood. Located on Arlington Ave.

Tobie Nidetz asked:




The Forepaugh’s mansion is a beautifully preserved Victorian “Painted Lady” built in the hey days of lumber barons, railroad barons and retail barons. Joseph Lybrandt Forepaugh was the latter and built his first St. Paul home on Exchange Street. And like many other old homes from that era, it fell into a long period of ill repair until purchased by the current owners in 1983 and lovingly restored to the turn of the century opulence of the original inhabitants. This was at a time when Victorian was in as a design theme for restaurants. Neighbor W.A. frost just opened their giant oak doors and across the river Winfield Potter’s had already been wowing guests with ornate wood and stained glass. Restaurant names like Blue Horse and Chouette were on everyone’s top ten lists and the memory of Charlie’s Cafe Exceptionale was still fresh in the collective culinary consciousness. Fine dining meant Beef Wellington, Coquille St. Jacques and Roast Duck Al Orange. Mobile phones were the size of small children, T.V.’s were low def and Ronald Reagan was munching jelly beans in the Oval office. I first visited Forepaugh’s Restaurant when the restaurant first opened over twenty years ago. I had not been back since and when I walked in the other night I felt like nothing had changed. And that was a good thing.

Forepaugh’s is caught in some sort of double time warp. The environs have been purposely maintained to help us relive another time and place. And the menu, though partially updated to 21st century tastes, still has elements of a time when food was rich, indulgent and had to be Continental in order to be good. Also a good thing. The food is well prepared and the service is impeccable. And that’s all I’m going to say about it. This is an experience where the sum is definitely greater than it’s parts. Do I recommend it? Absolutely. This is a must for anyone who needs to remember what dining was like twenty years ago or anyone who needs to feel like there is still a connection to our past that you can experience in food as well as environment. This is not a virtual experience, this is real. I felt though as if I were under dressed by 1980’s standards. I was in slacks and a shirt. One guy in our group did wear the requisite for the time, tie and jacket, but not one woman was in a dress. An interesting comment on who we are today I thought. The women looked great though!! (yes I meant it)

The group I was with by the way was not my usual dining brigade. I was meeting an old friend from Chicago who was in town to give lecture on magic. His name is Eugene Berger. He is a master at close-up and has taught hundreds of magicians around the world. I have hired Eugene and several of his protege to work in several of the restaurants I’ve been involved. Close up magic is a great form of entertainment for restaurants. It’s quiet, it keep adults and children entertained and its cheap. Magicians work mostly for tips. The trick, so to speak, is to find great story tellers that also have good slight of hand skills. The cheesy, showy magicians who twist up balloon animals turn me off and most restaurant patrons as well. Eugene is a great story teller. He had my usual companions captivated with stories accompanying his magic as well as tales about Penn and Teller, Sigfreid and Roy, Doug Henning and David Copperfield, all magicians he has either worked with or consulted with in his career.

Finally, it was very appropriate to have dinner in the mansion with a magician…the place is haunted. Here’s a story I found about the Forepaugh’s mansion. Enjoy it and when you go there for dinner, say hello to Molly.

“Many of the staff believe that it is Molly, a chamber maid who hung herself on the third floor, who has returned to the house. Restaurant owner James Crnkovich recalled an event in which the staff had worn 19th century clothes. A waitress was getting one of the dinning rooms ready for dinner and saw a unknown woman wearing the same type of clothing walking down the hallway, where she promptly disappeared.

Staff have also reported hearing someone walking around in the upstairs room. One day the staff was just opening up the restaurant and heard Molly tramping around the 3rd floor. The staff called the police, who responded with a K-9 unit. The dog refused to go any higher than the 2nd floor, but was eventually coaxed higher. No one was found in the restaurant and the police accused the staff of calling in a false report.”

Susan Ashby asked:




The diversity of ethnicities and cultures in Leicester makes it one of the most varied and vibrant cities in the country. The substantial Asian community has brought with it many interesting events which the city enjoys supporting. Complementing the traditional Christian festivities Leicester now also celebrates festivities such as Holi, Diwali, Eid-ul-Fitr and of course the Chinese New Year.

Bars and Pubs:
Partly due to it having two large universities close by the city centre, Leicester city’s bars and clubs are numerous and give a thriving and pulsating feeling to it. Bar and club names can change quite frequently, but this helps to keep the sense of vibrancy in the city in that there is always something new on offer. The Firebug is probably as complete a pub experience as you can get anywhere. The NME student guide for 2005 described it as “A real find for blinding food, beer, tough pub quizzes and lots of live music.” Here there is food to complement the 157 drinks lines they sell, regular live music, access to ‘WiFi’ throughout the premises and Pub Quizzes. Firebug is on Millstone Lane between the Council Offices and the old Town Hall. The Bambu, on the Welford Road below the Council Offices, describes itself as a relaxing café lounge bar blending mystery and sophistication without pretence. The Aqualounge on Wellington Street, more or less opposite the Council Offices is a bar, club and restaurant on 3 floors in one building, with Wednesday, Friday and Saturday nights being the club nights. Moving away from the area around the Council offices, in Braunstone Gate, there’s the Loaf which styles itself as a pub to ‘loaf around in’, slow-down, have a drink and let the world go by. If you want a traditional city centre pub, then head for the Globe on Silver Street. Built in 1720 it serves fine draught ales, decent food and has a warm and charming atmosphere.

Restaurants:

There is in Leicester what is known as the ‘Golden Mile’ of Asian food, to which people are drawn from miles around for a truly authentic Asian eating experience. The Golden Mile is centred along the Belgrave Road, leading north out of the city from the Haymarket bus station. Some people would say the nearer to the bus station a place is, the better the restaurant will be. Friends is an award winning Tandoori restaurant with main courses ranging from only £5 to £12. Nearby is Sanjay’s Curry Pot which specialises in the Indian/Portuguese cuisine of the Goa region in India. It is one of the oldest established Asian restaurants in Leicester; prices for a main course are typically between £5 and £13. Moving away from the Belgrave Road and into the city centre, there is the Opera House, which is by the Cathedral in Guildhall Lane. This is well known for its imaginative menus and the sumptuous building in which it is housed. Alongside the market in Hotel Street is The Case, another stylish and contemporary restaurant, which also has a champagne bar in which you can order snacks and light meals. Although technically a bar and restaurant, Mobius, on Braunstone Gate, serves an excellent mix of Mediterranean and Thai cuisine. It’s a relaxing place to eat and produces authentic flavours for the regional food it produces by using only the best produce.

Entertainment:

The De Montfort Hall is probably the best known venue Leicester has, almost a ‘trade-mark’ venue for the city. Built in 1913 and recently refurbished, it can accommodate an audience of 1500 seated or up to 2200 standing. As well as the indoor hall there is an outdoor amphitheater that can house up to 5000. It has played host to classical, jazz, blues, folk, rock and pop music as well as being a venue for touring musical shows. In recent years it has also been increasingly used for conferences and exhibitions.

The Haymarket theater in Leicester was one of the well known repertory theaters in the country. Closed at present, a new theater is currently being built on Halford Street which is due to open in spring 2007. However, complications in the building programme look as if that opening date will now be postponed.

The Phoenix Arts Centre on Newarke Street is a small community venue providing a wide variety of entertainments. It is mainly used for showing films and hosting touring comedy and musical acts. However, it can also be used for theatrical plays and musical productions. There is, of course, a café/bar, which also hosts musical performances.

For live music, apart from at the De Montfort Hall, The Charlotte on Oxford Street is probably the biggest and best known. A fledgling Oasis played here many years ago! This is the venue in Leicester where you’ll first see the up and coming ‘Indie’ bands.

There are currently some 13 nightclubs to choose from in Leicester. Worth mentioning here is the Po Na Na, which apart from its interesting name, is well known for being the place to go for Funk and House music. Two floors with two separate sound systems make this a savvy and party spirited place to be. Po Na Na is in Carey Close near the Jewry Wall.

Leicester has three comedy clubs; Jongleurs (Granby Street), Ship of Fools (using a variety of stages including the Phoenix Arts Centre, and Bottle Rocket (at the Firebug bar).

Roger D. Lang asked:




Hidden away in the posh Promenade shopping center in Bonita Springs is Roy’s Hawaiian Fusion restaurant. For over eight years Roy’s restaurant has been one of the premier destinations for special event dining in Southwest Florida. Birthdays. Engagements. Anniversaries. Graduations. Promotions. Whether you’re welcoming someone home, sending someone off, celebrating your last day of a Florida vacation, or just want an all-around exceptional meal…Roy’s in Bonita Springs has cultivated an enduring legacy as the ultimate place to enjoy vibrant food and celebrate special moments.

I decided to pay a visit to see if they were still rightfully honoring their longstanding traditions of carefully honed hospitality and cutting edge cuisine.

In 1988, Roy’s was first introduced in Honolulu by Chef Roy Yamaguchi, who holds the distinct honor of being Hawaii’s first recipient of the prestigious James Beard Award. For those who don’t know, the James Beard Awards are often called the “Oscars of Food”. Roy based the Hawaiian Fusion Cuisine for his restaurant on childhood memories of the feelings and flavors of Hawaii. His menu combines the freshest local ingredients with European sauces and bold Asian spices, always with an emphasis on seafood. Shortly after the original Roy’s opened in Honolulu, it was named one of Conde Nast Traveler’s “Top 50 Restaurants in the United States”. The New York Times referred to Roy Yamaguchi as the “Wolfgang Puck of the Pacific”. After opening several other locations in Hawaii, Roy branched out to the continental US and eventually partnered with Outback Steakhouse, allowing a much wider expansion of his restaurant concept. Yamaguchi is now regarded as a pioneer who mastered a distinctive style, which brought his cooking to the forefront of contemporary gastronomy. As testimony to his success, there are now 37 Roy’s, including 28 in the Continental US, 7 in Hawaii, 1 in Japan and 1 in Guam.

The Roy’s I was visiting is located right in front of Bonita Bay on U.S. 41 in Bonita Springs. Some advice: The entrance to Roy’s is a blink and you miss it affair. There is a small Roy’s sign, but U.S. 41 is an active road, and the sign is hard to see. To make it easy on yourself, just look for the Promenade sign instead.

The parking lot near Roy’s was full, always a good sign during the slow season in Southwest Florida. My dining guest and I were early for our reservation, so we took a short stroll through the Promenade shopping center. The Mediterranean-influenced architecture, ample tropical landscaping, and notable water features put us in a South Florida frame of mind. The sound of rushing water soothed us as we wandered in and out of boutique shops and art galleries.

When it was time for our reservation, we headed back towards the restaurant. Names of major cities with Roy’s restaurants are emblazoned on the two tall glass doors. A smiling member of the host staff opened the door for us as we approached, and gave us an enthusiastic “Aloha” for a greeting. The rest of the staff, behind a stately granite podium, smiled and greeted us just as warmly. We gave our name and were briskly whisked away towards our table. All the way to the table we were continually welcomed by servers and members of the kitchen staff.

The booth request we made was honored.

The Chef-Partner at Roy’s in Bonita Springs is Chef Wade Lowe. He is instantly recognizable. In this era of network restaurant shows, like Top Chef and Hell’s Kitchen, Chef Lowe’s congenial and outgoing personality position him as a staple character in the local food media. His inspired arrangement of ingredients creates buzz and influences the menus of other local restaurants. He is a sought-after character, and his interviews and cooking demonstrations appear often in local magazine and television broadcasts. He also hosts well-attended cooking classes at Roy’s, teaching Hawaiian Fusion fundamentals, on a regular basis.

The open and expansive kitchen gave us a unique view into the work and artistry of the seasoned culinary crew preparing our meals. Sushi was dutifully prepared at one station, while grills and ovens were being tended to in another. On the opposite end, a dedicated pastry chef added finishing touches to freshly-made eye-pleasing desserts while engaging in lively banter with guests dining at the pastry counter. In the center position, orchestrating all the action and finishing each plate with colorful sauces, fresh micro greens, and other exotic flourishes, stood Chef Wade Lowe.

At Roy’s, our culinary journey began with an uncommon surprise. At just the moment most restaurants normally greet me with a few lackluster pieces of bread and tin-foil wrapped butter, Roy’s blasted all common dining expectations out of the water by presenting our table with a colorful bowl of freshly steamed edamame. Also known as Japanese soy beans, edamame are a healthy and flavorful alternative to the blah loaf of bread served by every other restaurant in the world. Roy’s seasons the soy beans with an addictive, and slightly spicy, blend of sea salt, Shichimi Togarashi and sugar. The edamame was a welcome deviation from everything I’ve come to expect from local restaurants. It was a unique and exotic way to begin our meal, and a sign that we were truly on a gastronomic road less traveled.

Seconds after our edamame arrived, we were greeted by our server with another “Aloha”, and asked if we wanted anything from the bar.

We both ordered a glass of Au Bon Climat Roy’s Label Chardonnay .

Our glasses of wine were set before us within a couple minutes.

After an appropriate duration, our server returned and gave us a full explanation of the menu. She guided us through the many different types of fish they were offering this particular evening, making certain we understood the taste and texture profiles of each, as well as how they were being prepared. Some were exotic Hawaiian species, such as the Opakapaka and Lehi. Others were of the local variety, like the Corvina, Pompano, and Cobia. In addition to the seafood, there were several enticing meat dishes. Standout offerings included the Braised Hawaii Kai Short Ribs and the 8oz Fire-Grilled Filet Mignon with a Roasted Garlic Shallot Reduction.

We asked for a few minutes to continue perusing the menu. Our server pleasantly acquiesced.

The interior of Roy’s restaurant in Bonita Springs is tastefully decorated and as innovative as their food. Tall purple walls meet a layered yellow ceiling. One section of the ceiling yields to an even higher cupola lined with bright pottery precariously balanced. An attractive lounge area and bar is near the front door. The light is ambiance low, but bright enough to read the menus. Soft Hawaiian music competes with the energetic sounds of a working kitchen. All the tables around us were full, but the restaurant did not feel crowded. The varied ages of the clientèle surprised us. Older teens on dates, trendy twenty-somethings enjoying cutting edge cuisine, parents with well-behaved children, senior citizens, businessmen, and full families celebrating special occasions all surrounded us. I guess the love of great food knows no age.

When our menus were closed in front of us, our server returned to take our order. We started with two appetizers. The first was a Nori Seared Ahi Tuna finished with a Peanut Ginger Soy Vinaigrette. The other was the Crispy Char Sui Chicken Spring Rolls with a Pineapple Black Bean Dragon Sauce. We ordered a split salad, the Mixed Field Greens House Salad. As an entree, my guest chose the Roy’s Classic Roasted Macadamia Nut Crusted Mahimahi. I opted for the Teppanyaki Seared U-10 Scallops and Butter Seared Tiger Shrimp, also known as the Shellfish Combo.

A few minutes later, a food-runner delivered our appetizers and took the time to explain the sauces paired with each. Chopsticks were offered, and we were politely asked to enjoy our selections.

The Nori Seared Ahi Tuna was served in a shallow bowl. The tuna itself, served rare by default, was coated with furikake and sesame seeds. It was sliced into bite-size pieces. Garnished with sliced ginger, shredded scallions, and bright red tobiko (flying fish roe), the tuna was served over a small bed of white rice. The Peanut Ginger Soy Vinaigrette packed a flavorful Asian punch, and provided a solid counterbalance to the mild, tender meatiness of the sashimi-grade tuna. The tobiko served as a functional garnish, adding another layer of complexity to the appetizer, complete with a smoky, salty taste and crunchy texture.

The Char Sui Chicken Spring Rolls brightened up the tabletop with the color, pizazz, and artful presentation Roy’s food is notorious for. A perfect appetizer to share, there were two spring rolls, chopped in half, arranged tower-like in the center of a swirling neon sea of Pineapple Black Bean Dragon Sauce. The exterior of the spring rolls were crisp, not greasy at all. The interior was comprised of baked chicken, bok choy, Napa cabbage and glass noodles. The sweet pineapple component of the sauce was dominant. As the “dragon” in the name implies, there is a pleasant, warming zip to the mouthfeel of the sauce. All in all, an undeniably unforgettable appetizer.

Our Mixed Field Greens House Salad arrived split onto two separate plates, as we had requested. The unique pairing of baby field greens, candied pecans, and dried cherries with a maple raspberry vinaigrette impressed. In a world where soggy lettuce and tired Italian dressings reign supreme, this boldly executed creation far exceeded our expectations. Explosions of flavor. Layers of texture. Garden-fresh ingredients. Impeccable.

Our table was consistently crumbed between courses by the attentive server. Before the main courses arrived, the server described several warm dessert options and told us we’d need to order them in advance, as they took twenty minutes to cook. We couldn’t decide on one, so we ordered the Roy’s Molten Chocolate Souffle and the Pineapple Upside Down Cake.

The server also asked if we’d enjoy some wine with dinner. Roy’s restaurant in Bonita Springs has an extensive wine list, including many surprising by-the-glass choices. My guest ordered a Roy’s Label Laurel Glen Desolation Cabernet Sauvignon from Sonoma. I went with an Ali’i selection. The Ali’i, or Hawaiian Royalty, wine choices are marked with a small crown next to the wine name, which indicates wines of distinct character and flavor, rarely available by the glass. My particular selection was the Caymus Belle Glos “Meiomi” Pinot Noir, also from the Sonoma Coast.

The timing was perfect. The wines arrived in large burgundy glasses at precisely the same time as our entrees. The wines were identified as they were placed before us. Again, the main dishes and sauces were named and briefly described as they were presented.

My guest’s Roys Original Macadamia Nut Crusted Mahimahi satisfied. The sizable portion of versatile mahimahi lent itself nicely to the finely ground macadamia nut and panko crumb topping. Served atop some roasted bliss potatoes and sauteed asparagus, and surrounded by a signature swish of Maine Lobster Cognac Cream Sauce, this dish is a perfect example of Hawaiian Fusion cooking at it’s finest. The tropical fish and nuts, asian bread crumbs, and European-style sauce merges into a single plate of Roy Yamaguchi created goodness. The mahimahi flesh was milk white. The lobster cream sauce was rich and decadent against the rough terrain of the crispy macadamia nut crust. Roy’s food always looks great…and tastes even better than it looks.

My Shellfish Combo was picture perfect. Teppanyaki Seared U-10 Dayboat Sea Scallops and Tiger Prawns presented, almost Napoleon style, stacked above a bed of Pad Thai noodles, snow peas, and Asian vegetables. The arrangement looked intricate and handsome to the point where I almost regretted having to disassemble and eat it. The Kim Chee Yuzu Lime Butter was slightly spicy and had a quiet citrus element to it. The scallops were caramelized on top, but gave easy to the fork. Tender. Succulent. The large shrimp were pink and firm. Excellent shellfish variety and complex flavors were delivered with each bite.

Throughout dinner we saw multiple people celebrating special occasions. Desserts, with candles and personalized messages written in chocolate, were tactfully presented to the guests of honor. As an additional service, Roy’s servers take pictures of all their guests commemorating special moments and furnish them with a complimentary and attractively framed photograph before they leave the restaurant. Rest assured, your cherished dates and important moments will always be delicately handled by the capable staff at Roy’s.

Dessert was a double home run.

The Pineapple Upside Down Cake is something of a sleeper hit among Roy’s regulars. The legendary Roy’s Molten Chocolate Souffle usually takes center stage, propelled to front runner status by the rabid exclamations of obscenely addicted chocolate aficionados. The Pineapple Upside Down Cake eaters are more apt to order and enjoy their dessert in quiet confidence. But today I share their secret with the world: The Pineapple Upside Down Cake at Roy’s is, perhaps, one of the most undermentioned desserts of all time.

Chocolate may be ****. Chocolate may attract attention and sell magazines. And the taste sensation of that molten chocolate center paired with slowly melting vanilla bean ice cream may increase serotonin levels in the brain and act as an aphrodisiac….BUT…from a purely gourmand perspective, nothing ties up all the loose ends of a true Hawaiian Fusion dinner like Roy’s Pineapple Upside Down Cake. Call me a purist, but that merging of caramelized pineapple sugars and coconut ice cream resonates somewhere deep within me, whisking me away with visions of tropical, swaying palms and soaring, splashing waterfalls. Did I mention the grass-skirted hula dancers, crashing waves, and exotic flowers? Roy’s Upside Down Pineapple Cake is the true taste of Hawaii, and offered appropriate closure to one of the finer meals I’ve enjoyed in a long time.

I wholeheartedly assign Roy’s Hawaiian Fusion of Bonita Springs my highest recommendation. In an industry notorious for its high turnover rate, managing partner Sondra Hon has assembled a high-caliber, veteran crew of restaurant professionals for her waitstaff. Full of personality, and well-versed in the nuances of fine dining etiquette, their product knowledge and ability to create a magical dining experience burst forth effortlessly. The kitchen crew follows suit, using their formidable skills to create absolutely stunning plates of ground-breaking food, completing the balance necessary for restaurant success. The food was to die for and the service was exquisite.

Mahalo to Roy’s for the unforgettable dinner.

Carine Nadel asked:




Bobby Flay is a celebrity chef. Many times when someone reaches a high status within their career they lose some of what made them noticeable. Not so in this case!

My daughter and I were on a whirlwind 2 day trip to the Big Apple. We had wanted to have a special dinner to cap off a wonderfully, exhausting celebration of our two landmark birthdays (she had just turned 25 and I am crossing over to the big 50 at the end of the year). We noticed that Bar Americain was across the street from our hotel. We were fortunate enough to have had brunch in Flay’s Mesa Grill in Las Vegas so we hoped this upscale brasserie would measure up to our first experience.

We were not disappointed. The atmosphere is quite elegant and serene. Warm wood walls, marble floors and dim lighting. The soaring ceilings and “loft” gave the room a feel of a 1940’s dinner club. Even though we went at six o’clock, which is quite early for a New York dinner, there were quite a few parties seated. Our server was knowledgeable and when he heard about my dairy allergy he had the busboy bring over a basket of just out of the oven “safe” breads and drinks, promising to return momentarily with dinner suggestions.

He kept his word! Within five minutes our tuxedo clad server let me know which dishes could be prepared for my enjoyment. My daughter, who was fortunate enough to be able to chose anything on the menu went with a house favorite: a rack of pork with double apple butter and a balsamic vinegar and fig reduction sauce which included smashed potatoes with goat cheese. The pork had been marinated in a brine for 30 hours and came pink, juicy and according to my daughter was the best pork chop she had ever had and loved ever bite of her side dish as well.

I had my choice of wild salmon (without the port wine reduction) or Floridian inspired red snapper encrusted in plantains and topped with a luscious and refreshing mango, corn and avocado salsa as it rested on a black bean puree. If my husband, who doesn’t care for snapper, had been there-this was a dish he would have enjoyed-as did I. The plantain was quite thinly sliced on a mandolin and was just enough to give the moist fish a perfect crunch.

Before our main dishes, we also had to split an appetizer-Flay’s signature spicy tuna tartare. We wanted to see if he used the same recipe as his Mesa Grill. It was very similar, but not as spicy. Which fit well with the elegant surroundings. The tuna was melt in your mouth fresh, icy cold with capers and cayenne.

My daughter loves tiramisu and saw someone at a nearby table having a portion and moaning in delight. She announced her intention to have one. However, by the time we split the appetizer and she had enjoyed every bite of her entree, she declared dessert officially out!

We may not have been able to see a Broadway show during our whirlwind weekend, but Bobby Flay’s Bar Americain proved to be a delicious bit of memorable culinary theatre.

Edwin De Leon asked:




Viewing sample restaurant floor plans can help you come up with a cost effective floor plan. A successful restaurant starts with the floor plan.

When reviewing samples of floor plans, ask yourself why did they design it the way they did. Ask yourself if the way they designed their floor plan will help them maximize sales or minimize and hurt their sales. Then ask yourself is there anything you can borrow from here to help you with your layout of your floor plan.

You see, what you are looking for is not just a nice layout and floor design, your sole objective here is to identify strengths and weaknesses of sample restaurant floor plans you are reviewing, in doing this you are looking for ideas and the best possible layout for your restaurant.

Take some time out to visit restaurants in your area, this is another simple way to look at samples of restaurant floor plans. Carry a notebook to take notes on the floor plan you are reviewing, go buy a cup of coffee, and analyze their floor plan and ask yourself again, what is good and bad about the floor plan and what would you change to maximize sales and minimize losses for their restaurant. In doing this you are getting ideas on what to do and not do to your own restaurant.
Most people do not realize that the floor plan and lay out of the restaurant is absolutely essential when it comes to producing a successful business. The first part of the floor plan that should be considered is the kitchen. After all, the kitchen is the life of a restaurant.

When considering the floor plan the first thing to do is consider the menu. The menu and the type of food that is being created actually decides the lay out of the kitchen. The first thing to do is consider the flow of traffic for food preparation. Then the flow in and out of the kitchen needs to be considered. This is even more important than the actual table layout of the restaurant itself. A mistake here could end up costing money to repair as well as lowering the available profit margin.
A poorly laid out floor plan can create serious issues with financing if extra money has to be borrowed or things have to be corrected later. The next step is to consider the floor plan of the service centers, if there are any. These should be set near to where the customers are going to be while still being out of the way. You may also want to consider the fact that they may need to be near the kitchen.

The actual dining room floor plan is also important. The biggest thing that needs to be considered with this is the atmosphere. This decides the layout of the restaurant and ultimately determines the amount of funding that you are going to need and where the funding is going to be allotted.
Setting a proper floor plan is essential to being able to maximize future profits and minimize losses. Everything from the kitchen to the front door needs to be planned out and laid out in order to ensure that the restaurant follows a flow pattern that is going to allow the kitchen to run smoothly during food preparation and cooking as well as the flow in and out of the kitchen. Setting these aspects are going to be the largest drain on finances for any new restaurant.
In many cases it can also make or break a restaurant. This is why making sure that you take out time to review sample restaurant floor plans, you are ensuring that you are doing every possible to avoid costly floor layout and design mistakes. It is essential when it comes to making sure you make the most out of your restaurant financing without having to fix mistakes that are costly or end up losing substantial profits when the work flow ends up being awkward.

A restaurant can be a wonderful way to make money and enjoy the benefits that bringing good food to people makes however, the restaurant floor plan must be set up to match the necessary flow and style of the food that is being prepared.

Without doing this there is no way to ensure the proper flow of traffic and the atmosphere of the restaurant and it can also have a serious financial effect. So make it your business to take out time to review several sample restaurant floor plans before you make any final layout and design decisions.

Consider investing on floor design software to help you come up with more designs quickly and to help you avoid and minimize costly floor design and layout mistakes.

Copyright@2008

Ryan Bifulco asked:




L.A. has a lot to offer. The City of Angels is always on-the-go and seemingly driven by glitz and glamour. And if you’re willing to fight the traffic, you’ll find some of the world’s best restaurants, shopping and attractions - from studio tours to museums, from beaches to piers.

L.A. is the epitome of big, bold and beautiful - and most of the hobbies in this town hover around “the scene”. So, if you’ve had your share of the beach, head inland to tour the star-studded Sunset Boulevard or Melrose Avenue - and keep your eyes out! Since the restaurants and bars drive the social hustle n’ bustle, you’d better allow yourself that afternoon power-nap if you want to keep up with the cool kids.

Remember: the stars come out at night - this is LA after all. This town seems to shimmer after sundown… you can rock it out on the Sunset Strip or club it up in Hollywood. So, if you like your bars cool, your martinis dry, and your restaurants scrumptious, make sure you’ve got your wallet, your appetite and your energy for your night on the town Hollywood style.

Here’s our insiders guide to some of the best restaurants and nightlife options. Know this: fights broke out between our editorial staff when somebody foolishly suggested we limit our journeyPod Picks in L.A. to only 10 Restaurants and 10 Bars. We had so much fun tearing it up in Tinseltown that we had to go with 15 selections in each category. Of course, another fight ensued when we tried to assign numbers to all of these hotspots — so cooler heads prevailed and we have since removed the rankings.

Be assured of one thing… all 30 of these places are ridiculously fantabulous and require your own A-game. Maybe even after a night on the town, you too will understand why even people in the biz think “Entourage” seems so real…

Restaurants

1. Koi: (West Hollywood) If your goal is to spot Hollywood’s A-list of celebrities, make reservations at L.A.’s hottest Asian-fusion restaurant where you go to see and be seen. Though service might be rushed sometimes, who really cares? The food is just too damn good. A welcome relief from the hectic Melrose scene, Koi is a haven of feng-shui elements (candles, water and open patios). Here’s a tip: request one of the horseshoe booths on the back patio. Located at 730 N. La Cienega Blvd (between Melrose Ave. and Santa Monica Blvd.)..

2. Morton’s The Steakhouse: (West Hollywood) Legendary for its Oscar-night parties, star-struck celebrity watchers can often see their favorite actors in culinary repose at this Tinseltown power-elite restaurant. Do not, we repeat - do not confuse this with the Arnie Morton’s of Chicago steakhouse chain. And, if you have enough room after you’ve chow’d down the hearty dry-aged steak you came here for, order the banana-walnut beignets with vanilla ice cream and caramel sauce or the warm melt-in-your-mouth chocolate espresso cake. Morton’s can be found at 8764 Melrose Ave. (and Robertson Blvd.).

3. The Ivy: (West Hollywood) Dealmakers and dream-makers dine at this cottage with white picket fence (this is where most celebrities go when they actually want to get photographed by the always-lurking paparazzi). While the shabby-chic furnishings (think antique French furniture that needs painting) may not be all that inspiring, the traditional American comfort-food is. Just make sure you taste the Caesar salad (the-most-perfect one we’ve ever eaten) before you let yourself be seduced by the decadent desserts. Look closely for the sign (it’s hidden in the ivy) as you stroll up to 113 N. Robertson Blvd. and Alden Dr.

4. Dolce Enoteca: (West Hollywood) Talk about the quintessential celeb-hot spot (Ashton Kutcher - and about half the cast of “That 70’s Show” - owns it)! Hollywood heavy-hitters lounge in big booths and enjoy the **** decor of black leather and marble. Nibble on Italian-style tapas -perfect for sharing. Make sure you try the Risotto entrée with Gorgonzola, and save enough room for the sumptuously rich ricotta cheese custard for dessert. Located at 8184 Melrose Ave. and Sweetzer Ave..

5. Dan Tana’s: (West Hollywood) Who says LA doesn’t have good Italian food? Walking into this restaurant is like entering a time warp back to 1950’s NYC. The old Hollywood atmosphere is matched only by the food (simply delicious and loaded with garlic). Hollywood moguls, actors, screenwriters (and wannabes in all three aforementioned categories) flock for Spaghetti Carbonara and Shrimp Diavolo. Since a reservation here is still one ofthe hardest to get in town, be flexible on timing (psst…eating late here is better anyway). Located at 9071 Santa Monica Blvd. at Doheny Dr..

6. Asia de Cuba: (West Hollywood) Feel like rubbing elbows with Hollywood’s elite? Then head over to the place that has been doing Fusion since before “fusion” was even its own type of food category. Asia de Cuba is Sunset Strip’s entry for Asian-Latino fusion, the menu choices range from big (to bigger) budget portions served family-style (try the savory calamari salad and finger-lickin’ good coconut layer cake). You can choose to sit indoors or out - but keep in mind that the outdoor patio offers spectacular views and is one of the best in L.A. At night, Asia de Cuba is transformed into a luxuriously **** soiree. Located inside the Mondrian at 8440 Sunset Blvd.

7. Mr. Chows: Another place for elbow-rubbing in Tinseltown. In Beverly Hills, the hotspots cool off fast, but this place has held its see and be-seen for what-seems-like eternity (Mr. Chows opened in 1973). Your Chinese food is “all grown up” and fancy here - Chows offers excellent dishes that will leave you wanting more (you must order the green prawns marinated in a spinach dressing and the grilled filet mignon). Psst… the best nights for celebrity star-sightings are Wednesdays and Thursdays. And you’ll alwaysknow the caliber of celebs inside by the number of paparazzi reading their fortune cookies along the sidewalk. Mr. Chows is located at 344 N. Camden Dr. (and Wilshire Boulevard).

8. The Little Door: (La Brea/Miracle Mile) Looking for a romantic hideaway amid the hustle and bustle of L.A.? The Little Door (house-turned-restaurant) is your answer - just make sure you can find the place. With indoor and outdoor seating, this little place doesn’t advertise, nor does it allow publicity - yes, it’s that good! After you make your way past the two simple wooden doors, you’ll find a romantic courtyard with canopy seating, a garden, twinkling candles, and an impeccable menu. The Little Door can be found at 8164 W. Third St. (Crescent Heights Blvd.).

9. Sushi Nozawa: (Studio City) Yes, it’s in a strip mall (located at 11288 Ventura Blvd.). And, yes - the lights are brighter than the mid afternoon sun. But, take it from us, the decor isn’t what matters - the sushi is what’s important. And what’s a little abuse as you order (word on the street is someone was once kicked out for requesting California rolls!), as long as you get to eat some of the best sushi this side of Tokyo!

10. Angelini Osteria: (La Brea/Miracle Mile) Mama mia - now that’s amore! From the paper-thin pizza to the garlic-infused lasagna, everything here is scrumptious - though you may not guess it at first, as you waltz your way into the unassuming, often congested dining room in one of L.A.’s most celebrated Italian restaurants. Not only will you be greeted like family, you’ll be offered a menu filled with some serious selections - don’t forget to pay special attention to the desserts. You may even be privy to Justin Timberlake and his girl, Cameron, dining here (since this place tops their list). Located at 7313 Beverly Blvd. and Poinsettia Ave.

11. Sushi Roku: (West Hollywood) The beautiful interior is as noticeable as the people who flock here - many Hollywood deals ensue over the innovative and succulent sushi dishes. The “Cali touch” is evident in every dish, and the sake/beer options are limitless. Don’t even think about leaving without tasting the scallop dynamite, the espresso profiteroles and the “Roppongi” (a mouth-watering mixture of vodka and sake served with a ginger stick). And, don’t bother arriving without a reservation. Located at 8445 W. 3rd St. (between N. La Cienaga Blvd. and S. Croft Ave.).

12. Matsuhisa: (Beverly Hills) If you love your sushi and don’t mind adventure - don’t walk, run to this place. With groundbreaking cuisine, Matsuhisa offers more than 100 dishes. If you let us do your ordering, we are going with the unforgettable omakase tasting menu which begins with master chef Nobu Matsuhisa’s signature cold dishes and ends with a procession of cooked dishes like Kobe beef and black cod in miso. Though the setting is modest, do not be fooled! The sushi here is as-good-as-it-gets. Matsuhisa is located at 129 N. La Cienaga Blvd. (and Wilshire Blvd.).

13. La Terza: (Beverly Hills) Sophisticated - Italian - Simplicity. Attached to the Orlando Hotel (formerly the Beverly Plaza), this multi-tiered, multi-faceted restaurant is flawless, in its menu selections and design. Tuesdays are “Tavola Italiana” night, when chef Nancy Silverton cooks up a table of antipasto choices in the middle of the restaurant. No reservations are taken here - so it’s on a first-come, first-serve basis (and definitely worth showing up for!) La Terza is located at 8384 W. Third St. (at Orlando).

14. Massimo Ristorante and Bar: (Beverly Hills) Feel like a taste of Tuscany? Massimo, located just off Rodeo Drive in the heart of Beverly Hills (9513 S. Santa Monica Blvd.) is graced with celebrities and entertainment folk who are deep-rooted fans of Chef Massimo Ormani’s authentic fare. Try the famous all-beef Bolognese dish. FYI: Massimo has most recently been on NBC’s show “Recipe T.V.” featuring the world’s greatest Chefs.

15. A.O.C.: (La Brea/Miracle Mile) Perhaps not the first tapas restaurant in the city, but definitely the hottest! If grazing is an art form to you, A.O.C. is the place to be… sleek, modern and chic, the gang here is pure Hollywood glam. Almost everyone here looks and parties like a rock star regardless — and they all come for the extensive wine list and the Mediterranean-influenced small plates. The menu changes daily, but be assured that each dish is savored by all. A.O.C. is located at 8022 W. 3rd St. (and Crescent Heights).

Matt Bush asked:




Do you love the cheesecake factory? Were you wondering if it was possible to get a hold of the cheesecake factory restaurant recipes and cook them yourself?

My wife is quite the cook, so when we heard that there were “copycat” recipes floating around out there on the internet for popular and famous restaurants, I have to admit, we got quite a bit excited.

So the hunt started. My wife picked the cheesecake factory, as it is her favorite restaurant. She started surfing the net and writing down every “authentic” recipe that she could. Unfortunately, she started finding a lot of different recipes, for the same exact dish! They couldn’t all be authentic, lol. So she tried to only pick the ones that seemed the most reputable, and achieve the highest rankings.

The cooking began. My wife created two different cheesecakes, and invited some friends over for a good old fashioned taste test. Now don’t get me wrong, like I said, my wife is a great cook. Though the cheesecakes certainly did test good, they were not anything like the authentic originals.

Well, my wife doesn’t give up that easily. She started hunting and found more variations. Yikes, I can’t tell you how many cheesecakes I had during that phase!

But then I found out about this cookbook that supposedly had hundreds of “authentic” restaurant recipes. We reluctantly checked it out, and to our amazement it was the real deal. Wow, this was so much easier then finding the magic formulas to the recipes out ourselves!

So now we eat like kings, and save quite a bit of money too, cause we hardly have to go out!

Morgan McMillan asked:




The insurance industry enjoyed record profits of $60 billion less than two years ago. In the wake of these prodigious returns, the commercial insurance market was flooded with hundreds of millions of dollars worth of capital. This created an increase in the amount of carriers, as well as a greater capacity to take on risk. Ultimately, the influx of capital into the insurance market has resulted in an insurance environment that is extremely soft, with prices falling quickly. For restaurant owners who approach this soft commercial insurance market correctly, some of the largest premium decreases in years are available.

To understand why such attractive premiums are out there, understand a couple points:

First, insurance pricing is cyclical. The inflated prices simply cannot be maintained in the new commercial insurance environment of 2008. A major reason for this is that most commercial insurance companies are public companies. Thus, their shareholders demand growth. In order to grow, prices must be reduced to entice new clients and retain current ones. In addition, insurance carriers must enter new areas that they have no been active in historically. These carriers are then forced to write new lines of the coverage for industry segments like foodservice, hospitality, and franchise programs.

The second point to understanding the reason for the availability of lower premiums is that in the world of commercial insurance foodservice and hospitality is a niche area. Consequently, there is a limited amount of insurance carriers competing against one another to write a restaurant insurance account when the market is stable or hard. Now consider the reality of 2007 and 2008. You may have found that the number of carriers seeking your business doubled. The impact of this insurance market on niche industry segments like foodservice and hospitality can be exponentially greater than what is happening in the standard insurance market. This large supply increase as demand stays static leads to the falling prices that restaurant owners are now finding.

Why is it that buyers are usually the last people to realize the state of the commercial insurance market? Most policies only get renewed one time each year. The can lead to an information gap because the reality is that buyers rely on their brokers to let them know this critical information about the direction in which the market is headed. With markets shifting course substantially, and quickly, insurance buyers sometimes are not made cognizant of the shift until nearly a year later.

Furthermore, select industry groups, brokerage houses, and insurance carriers themselves usually are the ones formulating reports about the insurance industry. Oftentimes, these reports can lag six months behind. Rarely do they portray a precise picture of the current environment in the market. However, consumer expectations are driven by these reports. Many large companies who settled for a 10% pricing reduction will find out later than they could have gotten reductions of 25-30% instead.

There is no doubt that this inefficiency is the Achilles’ hell of the commercial insurance industry, especially at a time when the industry seems to be cannibalizing itself. For foodservice and hospitality companies it is also a situation that should be taken advantage of, especially in light of the fact that it will eventually swing the other way.

While we are currently in a buyer’s market, do not allow yourself to become careless when it comes to risk management. You can keep your insurance expenses at levels 25-40% lower than your competition by paying close attention to details and working with an expert. Controlling the basic elements of your risk will allow you to enjoy the benefits available in the market regardless of what cycle it is in.

Here are three additional questions you should be asking that your broker might not be answering adequately, or at all:

1) What is my renewal strategy? Keep in mind that you want to work the commercial insurance cycle, not the other way around. In soft markets, it is sensible to cancel a current policy in an effort to capitalize on lower rates. However, when the market hardens, you may want to negotiate 18-month or multiyear rate terms. You have the potential to reduce your restaurant insurance costs by 20-40% over a five-year period simply by paying close to attention to insurance cycles and acting appropriately.

2) Am I overinsured? You have little to no chance of losing every building you insure in any one single event. However, some people continue to purchase coverage for that very unlikely occurrence. If you have ten $1 million buildings in a state, you do not need a $10 million insurance policy. This is wasted coverage and can be extraordinarily costly, especially in a hard market. Your broker should run a Probable Maximum Loss to determine what the appropriate loss limit should be. Depending what your locations are, you realize that you only need between a $2-$3 million policy to cover the $10 million in buildings.

3) How can I effectively manage my loss history? A good broker will assist you in this endeavor, but most do not even mention it. Understand that your insurance losses stick with you for five years, regardless of whether you have two locations or 1,000 locations. Commercial insurance companies use these past losses to help them predict what your future losses may be. This can have a tremendous effect on your insurance prices. If you are like most companies, you have limited knowledge of the details behind the insurance companies’ loss runs. In essence, you are still being charged for a claim that occurred three or four years prior. Have them audited to be sure that details and numbers are accurate.

One point that cannot be overstressed is the importance of choosing the right broker to partner with. Unfortunately, most brokers simply do not handle enough restaurant insurance claims to maintain up-to-date knowledge on the insurance market for the industry. Obviously, the firm you partner with must understand your business, but you need to also be confident that they also are competent in understanding the environment and knowing the markets.

Keep in mind that these people are your representatives. You should choose them as meticulously as you would choose your legal representation. Try not to be a firm’s lone client, but also make sure that you are not a “small fish in a big pond.” A great broker will keep you ahead of your competition, keep you safe, and ultimately add to your bottom line.

You should also make every effort to meet your insurance carriers. Have a relationship with them, in addition to your broker. The carriers need to know you and understand what expectations you have. Not to mention, being on a first name basis will be a big help if you ever need a favor; inevitably you will at some point.

Finally, make sure you are maintaining open dialogue with both consultants and internal employees regarding customer-and-employee injury issues. You have to be tough on claims; but remember that communicating proactively and listening empathetically can turn cut fingers and strained backs into loyal employees and lifetime customers.

Larry Edger asked:




Nothing is more frustrating in the operation of a restaurant than a piece of equipment that breaks down. Of course, equipment only falters during your rush on Friday night; just before the weekend when repairs are hard to arrange. Besides the operational and customer service issues, time spent working on equipment, securing repairs and waiting on parts and service can waste many hours that could be spent in a more productive way.

After three restaurants, many years and many mistakes, here are a few equipment buying ideas to save you thousands of dollars and many hours of staff labor and your sanity.

Do I buy new or used equipment? The answer is both. You have some decisions to make before you start looking. Ask yourself these questions How critical is the piece of equipment to my operation? In other words, a second microwave for warming may not be as important as your steamer in a seafood operation. If your steamer goes down, your line may go in the weeds and customer ticket times double. How fast do I need the equipment? What can I do to optimize my purchase dollars? For instance, if you need a new flat top griddle, should I include a cheese melter that is optional with most models as a backup to my salamander? If I am buying a convection oven, should I buy a combination convection/steamer or perhaps one of the new turbo quick cook ovens If I upgrade a model or combination, can it add flexibility to my menu? What will my budget allow? Will the investment offer opportunities to produce new sales?

If you are cash rich and fast delivery is important, new equipment is the way to go. On the other hand, if you are like most restaurant operations and every penny is scrutinized, then used equipment may be a more sensible option. Used equipment can be tricky to buy without worrying about buying someone else’s problems. If you are going to buy used, follow these tips;

Most important - know who is going to service the equipment if it needs work before you buy. If you have a regular service technician, call them for advice. If possible, arrange a warranty with the seller for a period of time. Never, no matter how good the bargain is, buy restaurant equipment over the internet unless you understand the shipping and setup costs. Only buy from a seller on the Internet that accepts credit cards. Credit card companies offer a small amount of protection from fraudulent offers. Remember when replacing equipment there are many technical issues. For instance, 220 volt electrical connections may have different phases. Most gas appliances also need electric for motors and electronics. Amperage varies with most electric appliances. One toaster may draw 15 amps and another may draw 20 amps that will overload the circuit and require an electrician to install a new circuit (if possible).

Buying new equipment is less of a gamble than used, but you pay handsomely for the luxury of a long term warranty and a more reliable device. The biggest issue with new equipment is still service. What happens if it does break down? It’s fine to have a long term warranty, but if service has to come from some other area that may take days or weeks, don’t buy. One $5800 nightmare we had was a great convection oven we bought new and it lasted with heavy use for five years. When we needed an element for it, no one stocked the part. The element had to come from Germany and we had to find someone to work on it. After a week or two of haggling, we had to buy a new piece of equipment due to the disruption of customer service.

Arguably, if all conditions were perfect and you have the cash reserves, new equipment is the best way to eliminate headaches in the future - at least for the life of the equipment. There are some good used equipment buys available occasionally. One example is the many chain restaurants that open and close with regularity. You can find some exceptional bargains if you can locate the wholesale buyers of chain restaurant equipment. Some wholesalers have warehouses full of relatively new equipment.

Remember, don’t focus just on the piece of equipment for the best buy. Factor in the impact of operating without the piece of equipment if it fails. Hospitality starts with meeting the customer’s expectations. Don’t let faulty equipment ruin your chances.