Pulled Pork Sandwich
Brunswick Stew
Derby Pie--Pecan, Chocolate, Bourbon
Red Velvet Cupcake
Our Protagonist had been kicking himself for some time about letting the Panini Press close before ever darkening their door, so he promised himself to not let the same occurrence happen again with the new incarnation that he watched metamorphose before him, Nancy's BBQ. At last the day arrived when they opened, and he was able to pull in some assistance to get a good bead on the lunch scene. There are actually s surprising amount of selections on the menu, which caused Our Protagonist to hold up the line as he second, third, and fourth-guessed his choices. The recommendation that "Pulled Pork built the house" sealed the deal, and he went with the sandwich. For the price, the meal was an incredible deal; a sandwich, generously topped with pulled pork and two giant sides for $6.95. As for the main ingredient, the pulled pork nice and tender, still juicy; something you might not appreciate until you're served lousy barbecue. Brunswick stew, a new experience, was basically a vegetable-and-potato soup with meat. This could easily have been a meal unto itself; and it could be, for $5.95 for a pint off the Sides Menu. The Derby Pie was an excellent take on pecan, Kentucky-fied, as it were, with the bourbon, but the addition of chocolate also proved noteworthy. The pie even developed a nice crisp outer shell on top which added to the entire texture-and-flavor profile. The Red Velvet Cupcake? Our Protagonist can't speak to that as he was told by his dining partner to "Get your own!" Even the salads looked good, here. And then there's that "Real Banana Pudding" calling Our Protagonist back; if it's served hot, he will definitely come a-runnin'.
Nancy's BBQ
301 S Pineapple Ave
Sarasota, FL 34236
941-955-3400
Wednesday, August 31, 2011
Tuesday, August 30, 2011
Caragiulo's Third Lunch
Pasta Arrabbiata with scallops, shrimp, and whitefish
Our Protagonist, staying true to usual form, went with the recommended special of the day, the Pasta Arrabbiata. While the seafood that was included was tasty, of course that was the responsibility of the fish, not the chef! The sauce, unfortunately, which under the direct supervision of the chef, was not very "arrabbiata"; while this shouldn't necessarily be reaching "Thai spicy" levels, you expect it to have at least a little kick. Our Protagonist even recalls this particular dish as being the hottest he has ever eaten, all cuisines considered. Of course, that rendition simply tasted like burning on top of more burning, so that wasn't particularly enjoyable, either, but this was, frankly, boring. Perhaps it was toned down for the local palate? Then don't serve it at all, rather than serve a watered-down version of a classic dish, Our Protagonist opines!
Caragiulo's
Our Protagonist, staying true to usual form, went with the recommended special of the day, the Pasta Arrabbiata. While the seafood that was included was tasty, of course that was the responsibility of the fish, not the chef! The sauce, unfortunately, which under the direct supervision of the chef, was not very "arrabbiata"; while this shouldn't necessarily be reaching "Thai spicy" levels, you expect it to have at least a little kick. Our Protagonist even recalls this particular dish as being the hottest he has ever eaten, all cuisines considered. Of course, that rendition simply tasted like burning on top of more burning, so that wasn't particularly enjoyable, either, but this was, frankly, boring. Perhaps it was toned down for the local palate? Then don't serve it at all, rather than serve a watered-down version of a classic dish, Our Protagonist opines!
Caragiulo's
69 South Palm Avenue
Sarasota, FL 34236
941-951-0866
Sarasota, FL 34236
Monday, August 29, 2011
Sangria
Tomate pan y queso: Tomato, manchego & basil on garlic rubbed bread and balsamic reduction
Tabla de quesos: manchego, fontina, and brie with fresh fruit
Pato con peras: braised duck confit with mushrooms, pears, and port wine sauce
Pollo in cerveza: beer marinated chicken wings with garlic sauce
Pincho de pollo al mojo picon: chicken brochettes served with caramelized onions and cumin-garlic aioli
Crema catalana
Our Protagonist had help from two dining partners on this occasion, allowing for more than the usual sampling and less than usual guilt, afterwards. One of those mysterious but wonderful Iberian dishes are the versions of garlic-rubbed bread. Having grown up with Italian style garlic bread with a big roasted clove on each piece, it is a wonder to Our Protagonist how much garlic flavor really is imbued to the bread from the mere act of rubbing. Combining this with an excellent balsamic reduction, fresh tomatoes and basil, and the never-fail Manchego cheese, and we have a winner. The "Table of cheeses" speaks for itself. Manchego joined with Fontina and Brie; how much better can it get? That Duck confit? Excellent; one really not need elaborate. The Pincho de pollo? It was fine, but was not the Duck; the Duck was simply that good as to wipe everything else out, memory-wise. It certainly had a presence-demanding aioli, though, and contrasted nicely with the caramelized onions. The beer marinated chicken wings were also good; slightly different than norm with their tangy garlic sauce, so a nice change of pace from your typical sports bar Buffalo-style offering. The Crema catalana was a nice finish; smooth and creamy, but still light. But was it the Duck, you're asking? No, just make sure to not skip the Duck and your evening's happiness will be assured; no such guarantee on anything else. Except, well, anything that includes Manchego cheese...
Sangria
1532 Main Street
Sarasota, FL 34236
941-955-8272
Tabla de quesos: manchego, fontina, and brie with fresh fruit
Pato con peras: braised duck confit with mushrooms, pears, and port wine sauce
Pollo in cerveza: beer marinated chicken wings with garlic sauce
Pincho de pollo al mojo picon: chicken brochettes served with caramelized onions and cumin-garlic aioli
Crema catalana
Our Protagonist had help from two dining partners on this occasion, allowing for more than the usual sampling and less than usual guilt, afterwards. One of those mysterious but wonderful Iberian dishes are the versions of garlic-rubbed bread. Having grown up with Italian style garlic bread with a big roasted clove on each piece, it is a wonder to Our Protagonist how much garlic flavor really is imbued to the bread from the mere act of rubbing. Combining this with an excellent balsamic reduction, fresh tomatoes and basil, and the never-fail Manchego cheese, and we have a winner. The "Table of cheeses" speaks for itself. Manchego joined with Fontina and Brie; how much better can it get? That Duck confit? Excellent; one really not need elaborate. The Pincho de pollo? It was fine, but was not the Duck; the Duck was simply that good as to wipe everything else out, memory-wise. It certainly had a presence-demanding aioli, though, and contrasted nicely with the caramelized onions. The beer marinated chicken wings were also good; slightly different than norm with their tangy garlic sauce, so a nice change of pace from your typical sports bar Buffalo-style offering. The Crema catalana was a nice finish; smooth and creamy, but still light. But was it the Duck, you're asking? No, just make sure to not skip the Duck and your evening's happiness will be assured; no such guarantee on anything else. Except, well, anything that includes Manchego cheese...
Sangria
1532 Main Street
Sarasota, FL 34236
Sunday, August 28, 2011
Michael's On East
Epicurean Adventure: Naples
L'uovo e Formaggio Due Modi: Chilled Grilled Asparagus with Black Pepper Pecoino Zabaglione, Crispy House-Made Guanciale, Crostini and Arugula
Creste e Gambertti Arrabiata: Local Shrimp with Olives, Fennel, Basil, Lemon with Spicy Tomato Sauce, Home-Made Creste di Gallo Pasta
Pasticcio di Ricotta: Ricotta and Farro Pie, Orange Blossom Water, Hint of Cinnamon, Apricot Compote, Lemon Curd and Fresh Blueberries
Our Protagonist finally sallied forth to try one of the Epicurean Adventures At Michael's On East. The L'uovo consisted of a picture-perfectly topped egg filled with a refreshingly light and just-peppery mousse-y zabaglione. This was clearly the best part of this plate, as the guanciale was quite disappointing and tasted like, well, merely bacon. Our Protagonist highly questions the claim that it was "house-made", or that it was even the right cut of pork to be guanciale. Rumor has it that a vastly superior guanciale has been created down at Gulf Gate's Transatlantic Sausage Company, but all digressions aside...The rooster comb pasta was a fascinating shape for the arrabiata, which wasn't quite so "mad" as it was citrusy; the lemon really dominated the flavor palette, but what was missed was some more heat. The other spices, though, bolstered the lemon quite well. A citrus lover's dream come true. The pasticcio continued the citrus-y trend with lemon now joined by orange. This is the Italian version of a buttermilk pie, but with a good, hearty crunch due to the farro crust. The Apricot Compote, Lemon Curd and the blueberries all helped round out the dish in a swirl of sweet and tart flavors. A very nice finish. All in all, Our Protagonist heartily approved, at both the meal and the prix fixe price; a very affordable jaunt to Italy! He will be pouring over his tour guides to see where he should travel to, next...
Michael's On East
1212 East Avenue
Sarasota, FL 34239
941-366-0007
L'uovo e Formaggio Due Modi: Chilled Grilled Asparagus with Black Pepper Pecoino Zabaglione, Crispy House-Made Guanciale, Crostini and Arugula
Creste e Gambertti Arrabiata: Local Shrimp with Olives, Fennel, Basil, Lemon with Spicy Tomato Sauce, Home-Made Creste di Gallo Pasta
Pasticcio di Ricotta: Ricotta and Farro Pie, Orange Blossom Water, Hint of Cinnamon, Apricot Compote, Lemon Curd and Fresh Blueberries
Our Protagonist finally sallied forth to try one of the Epicurean Adventures At Michael's On East. The L'uovo consisted of a picture-perfectly topped egg filled with a refreshingly light and just-peppery mousse-y zabaglione. This was clearly the best part of this plate, as the guanciale was quite disappointing and tasted like, well, merely bacon. Our Protagonist highly questions the claim that it was "house-made", or that it was even the right cut of pork to be guanciale. Rumor has it that a vastly superior guanciale has been created down at Gulf Gate's Transatlantic Sausage Company, but all digressions aside...The rooster comb pasta was a fascinating shape for the arrabiata, which wasn't quite so "mad" as it was citrusy; the lemon really dominated the flavor palette, but what was missed was some more heat. The other spices, though, bolstered the lemon quite well. A citrus lover's dream come true. The pasticcio continued the citrus-y trend with lemon now joined by orange. This is the Italian version of a buttermilk pie, but with a good, hearty crunch due to the farro crust. The Apricot Compote, Lemon Curd and the blueberries all helped round out the dish in a swirl of sweet and tart flavors. A very nice finish. All in all, Our Protagonist heartily approved, at both the meal and the prix fixe price; a very affordable jaunt to Italy! He will be pouring over his tour guides to see where he should travel to, next...
Michael's On East
1212 East Avenue
Sarasota, FL 34239
Saturday, August 27, 2011
Bijou Cafe
Duck Mousse
Daphinois Potatoes
Red Grouper with lobster and Edamame Succotash
Roasted Asparagus with Truffle Hollandaise
Chocolate Banana Croissant Bread Pudding
When one sits down to an Easter dinner, one should expect to indulge. And then there was this meal Our Protagonist overindulged in at the Bijou Cafe. The Duck Mousse was superb, but a note; this could (or should) be your entire lunch! It was VERY filling, and came with little to no help from the other two dining companions as well as its own salad, so the Rocket Salad order was canceled lest Our Protagonist would explode a la The Meaning of Life. Left with more Mousse than crispbreads, he resorted to schmearing it on his bread. The Grouper was a bit dry, although the accompanying succotash was flavorful, and the lobster was succulent enough. The roasted asparagus, though, was another perfect choice. Nice, smokey flavor and the truffle Hollandaise was truly addictive. The Daphinois potatoes, really, are all about the cheese; the potatoes are merely a vehicle. The cheese was so nicely crisp though, that more overeating occurred. And then onto dessert; chocolate banana croissant bread pudding was surprisingly light for its title; then again, maybe not so surprising at all. The croissant picked up just the right amount of batter, and the bananas lent a certain lightness as well, punctuated with chunks of chocolate. Heavenly. Our Protagonist will return after he has lost the weight he gained from this meal.
The Bijou Cafe
1287 1st Street
Sarasota, FL 34236
941-366-8111
Daphinois Potatoes
Red Grouper with lobster and Edamame Succotash
Roasted Asparagus with Truffle Hollandaise
Chocolate Banana Croissant Bread Pudding
When one sits down to an Easter dinner, one should expect to indulge. And then there was this meal Our Protagonist overindulged in at the Bijou Cafe. The Duck Mousse was superb, but a note; this could (or should) be your entire lunch! It was VERY filling, and came with little to no help from the other two dining companions as well as its own salad, so the Rocket Salad order was canceled lest Our Protagonist would explode a la The Meaning of Life. Left with more Mousse than crispbreads, he resorted to schmearing it on his bread. The Grouper was a bit dry, although the accompanying succotash was flavorful, and the lobster was succulent enough. The roasted asparagus, though, was another perfect choice. Nice, smokey flavor and the truffle Hollandaise was truly addictive. The Daphinois potatoes, really, are all about the cheese; the potatoes are merely a vehicle. The cheese was so nicely crisp though, that more overeating occurred. And then onto dessert; chocolate banana croissant bread pudding was surprisingly light for its title; then again, maybe not so surprising at all. The croissant picked up just the right amount of batter, and the bananas lent a certain lightness as well, punctuated with chunks of chocolate. Heavenly. Our Protagonist will return after he has lost the weight he gained from this meal.
The Bijou Cafe
1287 1st Street
Sarasota, FL 34236
Friday, August 26, 2011
Paris to Budapest (Gulf Gate)
Duck Soup
Tomato Soup
Rabbit Paprishka with Spaetzle
Chocolate "Goose Feet"
A fascinating juxtaposition in a restaurant's title such as Paris to Budapest really demands exploring, and Our Protagonist finally found it way there one afternoon for lunch. The Duck soup was like high-end chicken soup; the farina dumpling dissolved completely into the soup almost making it a European gumbo. He enjoyed the large mushroom cap that was mixed in with the broth, although, would have been easier to eat if it had been sliced (Re: Pho Cali review). The Tomato Soup of his dining partner looked and tasted very hearty. Both had a a typical Hungarian entree; Our Protagonist's Rabbit Paprishka (while the dining partner had the chicken version) was very tasty and spicy, albeit quite bony. It proved to be a lot of work for not a lot of meat! The side of spaetzle was a little cool by the time it came out according to partner, but perhaps this was a timing issue that wasn't quite as good as it could have been. Our Protagonist didn't mind, though, as he mixed the flavors together and didn't even notice it having overly cooled. The surprisingly-named Chocolate Goose Feet (which derives its unusual title from the wedge shape and color of the dessert) was quite yummy; a chocolate sponge cake (dry, typical of Hungarian-Viennese style desserts, and served with the da rigueur "schlag" of whipped cream) topped with a chocolate custard and finally with a ganache. The ganache was the best part in Our Protagonist's opinion; it had just the right amount of crispy-and-chewiness all combined. Also there was a nice hit of cinnamon or another spice just at the bottom of the layer that really stood out. He even took a piece to go to share with a friend. Our Protagonist looks forward to making another trip to either Paris OR Budapest in the near future.
Paris to Budapest
6551 Gateway Avenue
Gulf Gate, FL 34231
941-552-9707
Tomato Soup
Rabbit Paprishka with Spaetzle
Chocolate "Goose Feet"
A fascinating juxtaposition in a restaurant's title such as Paris to Budapest really demands exploring, and Our Protagonist finally found it way there one afternoon for lunch. The Duck soup was like high-end chicken soup; the farina dumpling dissolved completely into the soup almost making it a European gumbo. He enjoyed the large mushroom cap that was mixed in with the broth, although, would have been easier to eat if it had been sliced (Re: Pho Cali review). The Tomato Soup of his dining partner looked and tasted very hearty. Both had a a typical Hungarian entree; Our Protagonist's Rabbit Paprishka (while the dining partner had the chicken version) was very tasty and spicy, albeit quite bony. It proved to be a lot of work for not a lot of meat! The side of spaetzle was a little cool by the time it came out according to partner, but perhaps this was a timing issue that wasn't quite as good as it could have been. Our Protagonist didn't mind, though, as he mixed the flavors together and didn't even notice it having overly cooled. The surprisingly-named Chocolate Goose Feet (which derives its unusual title from the wedge shape and color of the dessert) was quite yummy; a chocolate sponge cake (dry, typical of Hungarian-Viennese style desserts, and served with the da rigueur "schlag" of whipped cream) topped with a chocolate custard and finally with a ganache. The ganache was the best part in Our Protagonist's opinion; it had just the right amount of crispy-and-chewiness all combined. Also there was a nice hit of cinnamon or another spice just at the bottom of the layer that really stood out. He even took a piece to go to share with a friend. Our Protagonist looks forward to making another trip to either Paris OR Budapest in the near future.
Paris to Budapest
6551 Gateway Avenue
Gulf Gate, FL 34231
941-552-9707
Thursday, August 25, 2011
C'est la Vie return lunch
Poularde Crepes and Side Salad
"Nice" Toasted Sandwich
Strawberry Mousse
Finally, Our Protagonist had a very welcome return to a great lunch spot! The crepes in the Poulade Crepes were made from savory buckwheat; very flavorful. The sauce was filling, but the portion was small, making the serving just right. Our Protagonist just can't get enough of that salad dressing! Simple, but delicious. His dining partner enjoyed the Nice Toasted Sandwich (i.e. from the city of Nice), but didn't share, Sacre Bleu! The Strawberry Mousse proved an excellent dessert choice; whipped so smooth and topped with a barely broiled meringue, with just a hint of a crisp outer layer before plunging through the warm softness. Que magnifique!
C'est la Vie
1553 Main Street
"Nice" Toasted Sandwich
Strawberry Mousse
Finally, Our Protagonist had a very welcome return to a great lunch spot! The crepes in the Poulade Crepes were made from savory buckwheat; very flavorful. The sauce was filling, but the portion was small, making the serving just right. Our Protagonist just can't get enough of that salad dressing! Simple, but delicious. His dining partner enjoyed the Nice Toasted Sandwich (i.e. from the city of Nice), but didn't share, Sacre Bleu! The Strawberry Mousse proved an excellent dessert choice; whipped so smooth and topped with a barely broiled meringue, with just a hint of a crisp outer layer before plunging through the warm softness. Que magnifique!
C'est la Vie
1553 Main Street
Sarasota, FL 34236-5802
941-906-9575
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