Archive for the ‘Recommended Dish’ Category
December 23rd, 2009
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I’m a great lover of the bean, so my favorite dishes tend to be some variation on pottage. A well-made plate of red beans and rice can be as grand as any cassoulet, and when the weather turns icy and cruel, hoppin’ John rules my world. About the only legume-based dish I’ve never been able to fully embrace is the refried bean, and I’ve often wondered, given all the fantastic bean dishes I’ve enjoyed out west, why local Mexican restaurants don’t distinguish themselves by offering something different. Enter Las Delicias and one of the best bowls of charro beans I’ve ever eaten.
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I’m a great lover of the bean, so my favorite dishes tend to be some variation on pottage. A well-made plate of red beans and rice can be as grand as any cassoulet, and when the weather turns icy and cruel, hoppin’ John rules my world. About the only legume-based dish I’ve never been able to fully embrace is the refried bean, and I’ve often wondered, given all the fantastic bean dishes I’ve enjoyed out west, why local Mexican restaurants don’t distinguish themselves by offering something different. Enter Las Delicias and one of the best bowls of charro beans I’ve ever eaten.
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- Justin Fox Burks
Anyone who’s ever been to Broadway Pizza on Broad Avenue knows that 1) they love Elvis and 2) they aren’t afraid to pile the meat on their pizzas. It should come as no surprise, then, that their hamburger weighs in at a hearty half-pound (at least). The menu will tell you no more than that it costs $3.50, but don’t let this lack of a description fool you into thinking there’s nothing special about it.
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I’ve grown quite fond of Mexican corn — aka elote, which is corn on the cob slathered in crema, coated in cotija cheese, sprinkled with cayenne, and squirted with lime juice. Several restaurants around town (Las Tortugas, Mollie Fontaine Lounge, among them) feature it on the menu, and a nice woman on Macon Road sells it from the Z Market parking lot on Friday and Saturday nights. However, there are times when my corn cravings do not coincide with normal restaurant hours, much less the nice lady’s hours in the Z Market parking lot.
Enter Casa Perez.
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- Justin Fox Burks
The Sex & the City girls had their signature drink — the Cosmopolitan — and now I have mine: the St. Hampton Cooler. My drink just happens to be an artisan cocktail and that means not everyone knows how to make it, but I can always count on the Cove.
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- Justin Fox Burks
Ever wonder if you could eat a burrito the size of your head? Go to Swanky’s and you’ll ï¬nd out. With two kinds of tortillas, ï¬ve meats, three sauces, and 15 ï¬llings to choose from, the burrito you design can easily end up being quite large.
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Listen up java junkies: A new coffee bar has opened at the corner of Perkins and Poplar in the former High Point Coffee location.
Called Poplar Perk’N (how cute is that?), the coffee bar is serving a menu of coffees, lattes, blended drinks, and strawberry and mango smoothies seven days a week.
“We opened the doors this morning, and the people started coming,” owner Jimmy Whidden said Monday. “This is an unbelievable location. I’ve lived within five miles of this intersection my whole life.”
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My name is Stacey Greenberg, and I am a Flying Fishaholic. It’s been three days since my last order of grilled shrimp ka-bobs. Seriously, if I don’t get my Flying Fish fix, I get the shakes. (Shimmies?)
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Sekisui Midtown has embraced the idea of reducing their environmental impact since signing on with Project Green Fork in the spring. Not only can you take your leftovers home in an eco-friendly box, you can order your sushi (and appetizers) on a reusable sushi menu that they designed themselves. Wet-erase markers plus laminated menus equals an annual savings of 60 reams of paper. If customers respond well to the reusable menus, Sekisui will stock them in all of their restaurants.
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- Justin Fox Burks
Two of my favorite things are homemade bread and homemade soup — especially when it is cold outside. I don’t know how to make either, but luckily Panera Bread excels at both. They have five different soups, plus seasonal specialties, every day. Best of all, you can have the soup served in a warm-from-the-oven sourdough bread bowl. (Just the thought of it warms me up!)
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