The Solid Gold Cadillac was a smash sensation play of 1955 later made into a delightful 1956 movie starring Judy Holliday, the quintessential dumb blonde of Born Yesterday fame. This dramatic vehicle has absolutely nothing to do with the first Food Czar Revisit Review in history, except that I was treated like such a VIP on that visit that I felt like I was driving said Caddy Del Oro. Specifically, Bear Kirby, the ever-vigilant manager of the County Line BBQ Harbor Point in Garland, Texas had found my original review of a month or so ago, noticed there were some service issues that required his immediate attention, corrected them, and then sent me a VIP invitation to reassess the place on his dime, so to speak. Truly a Man of Action! Needless to say, I was quite flattered and impressed by his offer, and after a flurry of email exchanges, my lovely wife the Rock Star and I received our Backstage Pass, and planned a surprise visit one recent Saturday Evening.
The County Line Harbor Point, as I said in my previous post, is located hard by the shores of peaceful Lake Ray Hubbard, and you would be quite remiss, indeed, if you passed up a chance to sit on the lovely patio, especially at gloaming (dusk). Views of swimming ducks, buoys, and boats abound. (Directions and other pertinent info to this and all other County Lines are easily obtainable at www.countyline.com.) My bride and I were led to a nice spot; unfortunately, a loud party was in progress nearby, and we had to strain to hear ourselves think. No problem, said our ever-amiable server Seth, and relocated us away from the action. We started with specialty margaritas, ice-cold and well-made. Then, an oversize platter of meats and veggies was brought in due course, after we had enjoyed the sights and sounds of the children running on the patio and squealing after the ducks. (The County Line is family-friendly and proud of it, pardner.) The beef ribs were once again a standout for me, and my spouse really enjoyed her sausage and brisket, feeling that both were better than on the previous visit. (All meats at The County Line are smoked over wood like all true Texas BBQ. I think that says it all for the quality here.) Sides were excellent as before, particularly the tasty potato salad and the almost sinfully-rich, cakelike bread. Finally, we turned our attention to dessert and, surprise, surprise, the proferred vanilla bean ice cream turned out to be the highlight of the evening, rich and creamy whereas vanilla bean is often tart and unsatisfying. Moral: Do Not Miss Dessert Here!
Throughout our lovely stay, Randy "Bear" Kirby worked the room like a nightclub comedian in the Catskills, putting out fires rather than telling one-liners. Finally we met and I was very impressed. Here is a man who cares deeply about his job and his customers and will do whatever it takes to make them feel at ease and at home. He could not stay long, as there were other pressing concerns, but it was long enough to convince my wife and myself that we must return soon. Test drive your own Cadillac soon, and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Friday, February 15, 2008
Saturday, February 9, 2008
Wine Corner Review #15: Toasted Head Cabernet Sauvignon
We Americans are picky creatures. Dang it, if we rise up as one and demand Quality And Value, we often get it, especially in these oft-troubled times. America had this collective Strange Idea just a few short years ago: Why can't we buy certified, bonified, genu-wine Good Wine at prices easier on the wallet that if we purchased it at our local wine shoppe? Response: America (sayeth Free Enterprise, in the form of Walmart, HEB, Kroger, etc) Here is the wine you requested: Quality With Value. Idiomatic Expression: Well, I Swanney, but I do believe I have broken a few of the Rules Of Grammar, really I do. (Orchestra: Warning Cue #87 for More of Scarlett's Pithy Sayings, and I don't mean Scarlett Johannsen the erstwhile New York Doll.) If any of you are still with me, know that such very good vinters as Chateau St.Michelle, Coppola, and as in this case, Toasted Head (a non-de-plume if you like for RH Phillips) took up the challenge and continue it to this very day, as embodied in Toasted Head Cabernet Sauvignon.
The robe of the Toasted Head Cabernet Sauvignon (red, not blanc) is a thunderously rich reddish-purplish maroon. (Many Good Reds boast a variation of a maroon robe or color.) The nose is many-noted, like The Call in Jack London's immortal Call of the Wild, with cavendish and cherries among it's treble clef of music. The palate is thoroughly rewarded with tobacco, coffee, chocolate, and the slightest touch of currant. (Yes, this last assessment bears remarkable similarity to the tasting notes, plus anise, plum, noble rot, raspberries and blackberries. Taste it: I dare you to deny that one could easily conclude such notes on their own.) Why such complexity in one so young and foolish (foolish as in, under $15)? Furthur research at www.toastedhead.com reveals answers: Touches of Malbec, Petit Verdot, and Merlot make this here tipple a Bordeaux Claret American Style. All that, and it's readily available at grocery store prices. Try one of the uniquely-labeled bottles soon, and, yes,
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
The robe of the Toasted Head Cabernet Sauvignon (red, not blanc) is a thunderously rich reddish-purplish maroon. (Many Good Reds boast a variation of a maroon robe or color.) The nose is many-noted, like The Call in Jack London's immortal Call of the Wild, with cavendish and cherries among it's treble clef of music. The palate is thoroughly rewarded with tobacco, coffee, chocolate, and the slightest touch of currant. (Yes, this last assessment bears remarkable similarity to the tasting notes, plus anise, plum, noble rot, raspberries and blackberries. Taste it: I dare you to deny that one could easily conclude such notes on their own.) Why such complexity in one so young and foolish (foolish as in, under $15)? Furthur research at www.toastedhead.com reveals answers: Touches of Malbec, Petit Verdot, and Merlot make this here tipple a Bordeaux Claret American Style. All that, and it's readily available at grocery store prices. Try one of the uniquely-labeled bottles soon, and, yes,
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Quickie Review #17: Chilitos
Devil Dog is a colleague of mine and a true warrior, with actual time spent in the service of his country overseas. (I'll leave you to guess which branch of the armed services by his nickname. Hint: Google your way from the Halls of Montezuma to the Shores of Tripoli, USMC. There you go. Made it easy for you. You're welcome.) As with many of my other colleagues, when I see that he is in need, I'm quick to respond. He told me recently that his family is in the restaurant business, to which I posed a few questions. 1. Since the restaurant in question is a Mexican restaurant and since you are a proud Hispanic, do you dine regularly in said establishment? Answer: Yes. 2. How is the food? Answer: Delicious. 3. Do other members of your ethnicity dine in this restaurant with great frequency and in ever-increasing numbers? Answer: Yes. Devil Dog went on to add that the Corinth Constabulary considered Chilitos to be one of their regular hangouts. Now he had me hook, line, and sinker, as the Police (of whatever city) tend to shy away from mediocre food. I promised Devil Dog there and then that I would journey to Chilitos and write a review, the better to help his family and give me a new review and, hopefully, a new hangout of my own as well.
Tucked away in a nondescript shopping strip hard by I35 (warning: if you're not quick to turn left at exit 457 off the freeway, you'll miss it. I did.) in the rather tiny hamlet of Lake Dallas, TX, Chilitos is without question a family-run neighborhood hangout. Smallish, utilitarian dining rooms made warm by familial friendliness, it has an inviting vibe and many patrons are obviously regulars and are greeted as such by the staff. After some research, I discovered the key to getting a very good meal: integrate the food rather than eating each item separately. Example: If you were to order (as I did) the excellent carnitas, you will discover they are best enjoyed by placing the crunchy-yet-tender morsels firmly inside one of the tortillas (corn in this case; flour is also available), perhaps adding a touch of the side rice, beans, and guacamole, and topping it off with the zingy salsa, your end result is quite the quality dish. I also enjoyed homemade meatball soup, queso with beef, and the fresh chips and salsa and finished the evening's meal quite satisfied. Chris was my waiter and was quite good (he suggested the carnitas) and other family members pitched in as well during my leisurely-paced repast. No website: Please call 940 321-5522 with any questions. See if Chilitos can become your hangout as well, and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Tucked away in a nondescript shopping strip hard by I35 (warning: if you're not quick to turn left at exit 457 off the freeway, you'll miss it. I did.) in the rather tiny hamlet of Lake Dallas, TX, Chilitos is without question a family-run neighborhood hangout. Smallish, utilitarian dining rooms made warm by familial friendliness, it has an inviting vibe and many patrons are obviously regulars and are greeted as such by the staff. After some research, I discovered the key to getting a very good meal: integrate the food rather than eating each item separately. Example: If you were to order (as I did) the excellent carnitas, you will discover they are best enjoyed by placing the crunchy-yet-tender morsels firmly inside one of the tortillas (corn in this case; flour is also available), perhaps adding a touch of the side rice, beans, and guacamole, and topping it off with the zingy salsa, your end result is quite the quality dish. I also enjoyed homemade meatball soup, queso with beef, and the fresh chips and salsa and finished the evening's meal quite satisfied. Chris was my waiter and was quite good (he suggested the carnitas) and other family members pitched in as well during my leisurely-paced repast. No website: Please call 940 321-5522 with any questions. See if Chilitos can become your hangout as well, and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Sunday, February 3, 2008
FOOD CZAR REVIEW #23: BLUE CANYON KITCHEN, TAVERN & WINE BAR
I must ask a question of all my readers out there in Czarland: Have both of you seen Iron Chef America? Well, if not, then a primer is in order. Basically, Iron Chef America is the legitimate, Uncle Sam offspring of Iron Chef, a Japanese TV show which featured resident Great Chefs squaring off in culinary battle against Rising Upstarts in a sort of jazz cutting contest to determine who is the best on that particular day. Oh, sorry, but I feel a vision coming on! (It often happens whenever I eat onions.) Picture an Old West movie, something with John Wayne in it, or better still an episode of Gunsmoke. A dusty, dusty street. A big, bad black-hatted dude comes riding into view. He halts and without dismounting, says to the local street urchin, in his most fierce voice: "Prithee, dear boy, knowest thou where your Top Gunslinger abideth at this moment, and if so, would you kindly fetch him for me? I have at this juncture the proverbial itch to play at pistols. Run along now, there's a good lad, and by the by, here's a shilling for your trouble." (I've just got to cut back on those onions!) All of this folderol is my way of leading up to the chief point at hand: I believe I may very well have found the next Potential Upstart for Iron Chef America. His name is Brandt Evans at he currently plies his pots at the newly-opened Blue Canyon Kitchen, Tavern & Wine Bar at The Harbor in the humble burg of Rockwall, hard by the shores of Lake Ray Hubbard. A dear man named Shawn very kindly arranged a tasting for me; unfortunately my lovely wife The Rock Star was unavoidably detained elsewhere, and I had to go it alone this evening. Therefore, I duly drove my car (the Mazda, as the Duesenberg was in the shop) to Rockwall, only to discover the madhouse that parking at The Harbor can be on a Friday night. (Yes, there is plenty of parking, but you will most likely either have to valet or hike.) After receiving directions from a kind valet, I successfully located Blue Canyon on the far side of a simply gorgeous fountain.
ATMOSPHERE
In a word: stunning. First of all, there is That View. Lights merrily twinkling, reflecting off the water, and generally doing whatever lights do on a starry, starry night. Next there is the structure itself, supposedly designed to resemble a Rocky Mountain lodge, as impressive in it's own way as a medieval castle but much more inviting. Finally, the interior is quite warm and cozy, with lots of wood, and of course That View. (I warn you: This could get monotonous!) I was warmly received by the black-clad hostess staff and conducted with only the shortest of delays to one of the best seats in the house. (It's actually quite nice to be me on occasion.) In due course Shawn, my waiter Loren, and The Man Himself Chef Brandt presented themselves to me and prepared me for a sumptuous repast.
FOOD
If you've never been to a tasting, you're in for a real treat. (Wineries have them all the time, they are quite lovely, you should try one. Speaking of which, my wine for all courses was a lovely Astancia Pinot Noir.) Specifically, my tasting on this eve was presented very much like an episode of Iron Chef, with Chef presenting the dishes himself, describing their ingredients and preparation, then leaving me to feast on his latest creation. For starters, my appetizer was Asian Barbecue Shrimp with Lobster Fried Rice. The big, prawnlike creatures were incredibly fresh, and so good that the rice became rather unnecessary, although it was well prepared. For the fish course, I was given the Cedar Plank Tasmanian Salmon, which had literally been swimming in the ocean just a few short hours before, so I knew it was fresh. Chef apparently made the decision for Texas to change from root beer sauce to roasted vegetable bacon broth, and I applaud this decision, as the broth made for some good down-home sopping, indeed. The salmon? Simply the best I've ever had, period, and I'm not a salmon freak. (I prefer tuna and snapper, usually.) In due course, the game was literally afoot, and I was given the Duck Two Way. No, it wasn't at all kinky, but merely a breast and confit presented side by side. Chef is truly a great chef because he is a skin-on, bone-in man with his cooking, and the skin on the confit was literally crackling with flavor. (The confit meat was, sadly, a bit tough for my taste, but duck can be a tricky bird to master in the best of circumstances, so I wasn't too disappointed.) The breast itself was quite marvelous, as was the smoked tomato corn spoon bread near which it resided; however, I must admit I once again ate very little of the side as the breast meat was so scrumptuous. Then, a bone-in Cowboy ribeye made it's appearance, and I thoroughly enjoyed the juicy flavor, helped not a little by the accompanying smoked Gouda maple butter sauce. I must admit to being a little discomfitted at first glance: I order my steak medium-rare these days, and since the cut, though very attractive, was quite thin, I was afraid it might not quite work for me. One bite, however, convinced me otherwise and I was quite pleased at the result. Finally, at meal's end I was delighted by the Blue Canyon S'more, whose Graham-crackery goodness thoroughly reminded me of days gone by singing around the campfire. (For the record, the White Chocolate Malt Mousse which was also presented was quite delicious as well.)
SERVICE
Service was all that it should have been and then some, with Loren playing a key part in the evening's success. I think my favorite part of the entire experience was in meeting so many lovely people particularly Chef Brandt. He is truly a great artist, and like all great artists, is quite humble. ("I'm living the dream every day," he confided. My friend, it shows! Trust me!) When you assemble the right people and then treat them well, they will, in turn, treat customers well and bring a place lots of return business. When Chef was notified of the Rock Star's desire to sample some of his cuisine, he even made her a pretzel-crusted trout to go, complete with skin-on for added flavor. (Said skin peeled off quite nicely when we enjoyed the fish the next day for lunch with a glass of Texas blush. This dish, too, was quite wonderous.) Website is www.bluecanyonrestaurant.com; pleased be advised that the menu displayed is not the one for the Rockwall location, as all concerned have been rather busy with getting Blue Canyon open.
OVERALL
Before I conclude, I must thank all those involved, particularly Shawn, who made the whole thing happen, and Chef for being Chef. Visit our newest Iron Chef candidate soon and sample his wares, for as always:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
ATMOSPHERE
In a word: stunning. First of all, there is That View. Lights merrily twinkling, reflecting off the water, and generally doing whatever lights do on a starry, starry night. Next there is the structure itself, supposedly designed to resemble a Rocky Mountain lodge, as impressive in it's own way as a medieval castle but much more inviting. Finally, the interior is quite warm and cozy, with lots of wood, and of course That View. (I warn you: This could get monotonous!) I was warmly received by the black-clad hostess staff and conducted with only the shortest of delays to one of the best seats in the house. (It's actually quite nice to be me on occasion.) In due course Shawn, my waiter Loren, and The Man Himself Chef Brandt presented themselves to me and prepared me for a sumptuous repast.
FOOD
If you've never been to a tasting, you're in for a real treat. (Wineries have them all the time, they are quite lovely, you should try one. Speaking of which, my wine for all courses was a lovely Astancia Pinot Noir.) Specifically, my tasting on this eve was presented very much like an episode of Iron Chef, with Chef presenting the dishes himself, describing their ingredients and preparation, then leaving me to feast on his latest creation. For starters, my appetizer was Asian Barbecue Shrimp with Lobster Fried Rice. The big, prawnlike creatures were incredibly fresh, and so good that the rice became rather unnecessary, although it was well prepared. For the fish course, I was given the Cedar Plank Tasmanian Salmon, which had literally been swimming in the ocean just a few short hours before, so I knew it was fresh. Chef apparently made the decision for Texas to change from root beer sauce to roasted vegetable bacon broth, and I applaud this decision, as the broth made for some good down-home sopping, indeed. The salmon? Simply the best I've ever had, period, and I'm not a salmon freak. (I prefer tuna and snapper, usually.) In due course, the game was literally afoot, and I was given the Duck Two Way. No, it wasn't at all kinky, but merely a breast and confit presented side by side. Chef is truly a great chef because he is a skin-on, bone-in man with his cooking, and the skin on the confit was literally crackling with flavor. (The confit meat was, sadly, a bit tough for my taste, but duck can be a tricky bird to master in the best of circumstances, so I wasn't too disappointed.) The breast itself was quite marvelous, as was the smoked tomato corn spoon bread near which it resided; however, I must admit I once again ate very little of the side as the breast meat was so scrumptuous. Then, a bone-in Cowboy ribeye made it's appearance, and I thoroughly enjoyed the juicy flavor, helped not a little by the accompanying smoked Gouda maple butter sauce. I must admit to being a little discomfitted at first glance: I order my steak medium-rare these days, and since the cut, though very attractive, was quite thin, I was afraid it might not quite work for me. One bite, however, convinced me otherwise and I was quite pleased at the result. Finally, at meal's end I was delighted by the Blue Canyon S'more, whose Graham-crackery goodness thoroughly reminded me of days gone by singing around the campfire. (For the record, the White Chocolate Malt Mousse which was also presented was quite delicious as well.)
SERVICE
Service was all that it should have been and then some, with Loren playing a key part in the evening's success. I think my favorite part of the entire experience was in meeting so many lovely people particularly Chef Brandt. He is truly a great artist, and like all great artists, is quite humble. ("I'm living the dream every day," he confided. My friend, it shows! Trust me!) When you assemble the right people and then treat them well, they will, in turn, treat customers well and bring a place lots of return business. When Chef was notified of the Rock Star's desire to sample some of his cuisine, he even made her a pretzel-crusted trout to go, complete with skin-on for added flavor. (Said skin peeled off quite nicely when we enjoyed the fish the next day for lunch with a glass of Texas blush. This dish, too, was quite wonderous.) Website is www.bluecanyonrestaurant.com; pleased be advised that the menu displayed is not the one for the Rockwall location, as all concerned have been rather busy with getting Blue Canyon open.
OVERALL
Before I conclude, I must thank all those involved, particularly Shawn, who made the whole thing happen, and Chef for being Chef. Visit our newest Iron Chef candidate soon and sample his wares, for as always:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Saturday, February 2, 2008
Quickie Review #16: Le Peep
Dang these New Year's resolutions! Grumble, Grumble!! You see, my lovely wife the Rock Star and I recently noticed our pants not fitting us as well as they should, and I don't exactly think they were shrinking in the wash, if you know what I mean. So we decided to make a few changes: more vegetables, more walking (We even bought pedometers: Try them! They are great subtle motivators. My wife's even has a tiny radio and headphones. How cool is that?), and most important, making a conscious decision to go to a brunch-and-dinner system of dining on the weekends. On a sudden inspiration (We get lots of those), my spouse and I decided on a recent morning to brunch at that venerable old standby: Le Peep.
Le Peep has stood the test of time for a score of years, probably a result of management keeping their peepers fixed constantly on it. (All right, quit groaning, it wasn't that bad, was it?) A number of chains that have survived that long have suffered a noticeable drop in quality, not so this chain. Omelettes have long been a Peep strong point and in the past, I have almost automatically selected the Sir Benedict simply because I dote on hollandaise. (When properly made, hollandaise is indeed a sauce to dote on.) However, I'm an even bigger fan of South of the Border breakfasts and the Desperado, a delightful alloy of chorizo, eggs, chilis, onions, and potatoes, almost had me shouting OLE!! for joy. My bride opted for the Hen Pen, a classic bacon, eggs, and English muffin combo that she found rather pleasing. (She did not really care for the Peasant Potatoes that came on the side.) The coffee (I had the vanilla, she chose unflavored) was quite good, and Brooke was everything you could want in a waitress: sweet, unaffected, and eager to please. Website is www.lepeep.com. Keep your New Year's resolution there soon, and as always:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Le Peep has stood the test of time for a score of years, probably a result of management keeping their peepers fixed constantly on it. (All right, quit groaning, it wasn't that bad, was it?) A number of chains that have survived that long have suffered a noticeable drop in quality, not so this chain. Omelettes have long been a Peep strong point and in the past, I have almost automatically selected the Sir Benedict simply because I dote on hollandaise. (When properly made, hollandaise is indeed a sauce to dote on.) However, I'm an even bigger fan of South of the Border breakfasts and the Desperado, a delightful alloy of chorizo, eggs, chilis, onions, and potatoes, almost had me shouting OLE!! for joy. My bride opted for the Hen Pen, a classic bacon, eggs, and English muffin combo that she found rather pleasing. (She did not really care for the Peasant Potatoes that came on the side.) The coffee (I had the vanilla, she chose unflavored) was quite good, and Brooke was everything you could want in a waitress: sweet, unaffected, and eager to please. Website is www.lepeep.com. Keep your New Year's resolution there soon, and as always:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Sunday, January 27, 2008
FOOD CZAR REVIEW #22: TOKYO ONE SUSHI & GRILL
Consider the term buffet. All right, now that your twisted little minds are duly considering, what images come to mind? I know, I know (I hear you cry), a bunch of overage, overweight people drearily forming a queue and duly shuffling from one steam table to the next, piling up heaping platefuls of mediocre cuisine? That's what comes to mind, right? Well then, consider the term cooking station. Ah, now the clouds are rolling back like so much English fog and the sun appears cheerful and bright. Cooking station! A smart, young chef du jour in a snow-white toque asking you if you like more or less garlic while he grills your meat and veggies to perfection. Considering? Yeah, man, and I can dig it! Well, campers, that's exactly what my lovely bride the Rock Star and I discovered on two separate visits to Tokyo One Sushi and Grill, located at the nexus of Midway and Belt Line in the fair city of Addison, state of TX.
ATMOSPHERE
When you are led by your smiling hostess past the charmingly smallish waiting area and into Action Central, you know right away that you are in for a treat. A veritable army of chefs is hard at work creating your Asian delights. Over here, sashimi is sliced with knifelike precision before being deposited correctly onto the buffet. Over there, a hibachi Iron Chef stands ready to assist the most discriminating of palates, while just a couple of feet away stands a tempura bin which is in a constant state of replenishment. In short, the place is busier than a beehive at honeytime, and you merely have to move from one station to the next to select all the essentials needed to compose your gastronomic symphony.
FOOD
In a word: freshness. Raw oysters slathered in cocktail sauce slid happily down my gullet, precisely as my dear father The Daddy taught me how to eat them at Broussards Restaurant a score of years ago. Hibachi steak, grilled precisely medium-rare as requested, fought furiously with zucchini and garlic and won the day handily. Spicy tuna, yellowtail, and red snapper sashimi thrilled me with their utterly perfect simplicity. My lovely bride raves to this day over her eel roll, seared Ahi tuna, and beef kabob, while her sister the Wild Thing waxes rhapsodic over the seemingly endless varieties of tofu (and trust Czar on this one, tofu is not commonly a thing to sing about; it is akin to attending the best luau on Maui and raving about the poi), not to mention the fact that Beaners the Nonstop Niece just adored the crab legs, carefully cracking them like so many eggs before dousing them liberally with butter and other goodies. In sum, we all made quite the meal and then some, and finished off our repasts quite nicely, thank you, with delightful scoops of Mango and Green Tea ice cream.
SERVICE
Our delightful waitress (I am truly sorry I cannot share her name, as I have temporarily mislaid the restaurant's receipt which carries that information, a tactic I often use instead of a notepad which I find tends to get in the way) was the very picture of charming efficiency on both occasions, deftly dealing with us and several other tables as well (this is often the case with waitstaff; trust me, it is not a task for the faint of heart) and properly checking with us to see if were indeed finished before briskly whisking each plate off to Dishwasherland. No website, please call 972 386-8899 with any questions. Oh, and one thing more, I distincly recall my significant other telling me that dinner rather than lunch is much the better time to enjoy Tokyo One, as the offerings are much more complete.
OVERALL
I have little more at this juncture to add, except for the fact that Tokyo One Sushi and Grill is indeed a true culinary outpost of the Land of the Rising Sun. Celebrate their reinvention of the buffet soon, and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
ATMOSPHERE
When you are led by your smiling hostess past the charmingly smallish waiting area and into Action Central, you know right away that you are in for a treat. A veritable army of chefs is hard at work creating your Asian delights. Over here, sashimi is sliced with knifelike precision before being deposited correctly onto the buffet. Over there, a hibachi Iron Chef stands ready to assist the most discriminating of palates, while just a couple of feet away stands a tempura bin which is in a constant state of replenishment. In short, the place is busier than a beehive at honeytime, and you merely have to move from one station to the next to select all the essentials needed to compose your gastronomic symphony.
FOOD
In a word: freshness. Raw oysters slathered in cocktail sauce slid happily down my gullet, precisely as my dear father The Daddy taught me how to eat them at Broussards Restaurant a score of years ago. Hibachi steak, grilled precisely medium-rare as requested, fought furiously with zucchini and garlic and won the day handily. Spicy tuna, yellowtail, and red snapper sashimi thrilled me with their utterly perfect simplicity. My lovely bride raves to this day over her eel roll, seared Ahi tuna, and beef kabob, while her sister the Wild Thing waxes rhapsodic over the seemingly endless varieties of tofu (and trust Czar on this one, tofu is not commonly a thing to sing about; it is akin to attending the best luau on Maui and raving about the poi), not to mention the fact that Beaners the Nonstop Niece just adored the crab legs, carefully cracking them like so many eggs before dousing them liberally with butter and other goodies. In sum, we all made quite the meal and then some, and finished off our repasts quite nicely, thank you, with delightful scoops of Mango and Green Tea ice cream.
SERVICE
Our delightful waitress (I am truly sorry I cannot share her name, as I have temporarily mislaid the restaurant's receipt which carries that information, a tactic I often use instead of a notepad which I find tends to get in the way) was the very picture of charming efficiency on both occasions, deftly dealing with us and several other tables as well (this is often the case with waitstaff; trust me, it is not a task for the faint of heart) and properly checking with us to see if were indeed finished before briskly whisking each plate off to Dishwasherland. No website, please call 972 386-8899 with any questions. Oh, and one thing more, I distincly recall my significant other telling me that dinner rather than lunch is much the better time to enjoy Tokyo One, as the offerings are much more complete.
OVERALL
I have little more at this juncture to add, except for the fact that Tokyo One Sushi and Grill is indeed a true culinary outpost of the Land of the Rising Sun. Celebrate their reinvention of the buffet soon, and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
Wine Corner Review #14: Barton & Guestier Vouvray
Bond. James Bond. That is what I'm thinking about when I hear the term vouvray (you know, one of them Frenchifried terms for the varietal chenin blanc). Why, pray tell good Czar, do you think of James Bond whenever the term vouvray comes to mind, I hear you asking out there in Cyberland? Well, let me just take a moment out of my busy day to answer, fellow vineheads. The truth is that there is a reference in one of the Ian Fleming Bond short stories (yes, Fleming did write Bond, yes there were Bond books before the movies, and no, I cannot remember which one as that info has become shrouded in the mists of time, or some such rot), to the British Secret Service's most famous member of the Double Aught section employing cold vouvray in one of his many seductions. If you love this ultracool, always hip icon like I do, then surely you will think of Goldfinger's nemesis whenever you are drinking the Barton and Guestier Vouvray.
The robe of the B & G Vouvray is as pale gold as Tilly Masterton's skin. The nose displays subtle hints of oak and hyacinth, a very delicate scent. Pears and nectarines and maybe tangerines glide lightly over the tongue, resolving themselves like dew into a clean, bright finish. Like all summer picnic wines, chenin vouvray blanc is best enjoyed at the beach or in the park with ham and three-bean salad. Special thanks to the youngish steward of my local shoppe for tippling me off to this great vino, so much so that I bought it on the spot. Website is www.barton-guestier.com for those of us who are into that sort of thing. Please raise a toast (another English tradition, by the way), and as always:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
The robe of the B & G Vouvray is as pale gold as Tilly Masterton's skin. The nose displays subtle hints of oak and hyacinth, a very delicate scent. Pears and nectarines and maybe tangerines glide lightly over the tongue, resolving themselves like dew into a clean, bright finish. Like all summer picnic wines, chenin vouvray blanc is best enjoyed at the beach or in the park with ham and three-bean salad. Special thanks to the youngish steward of my local shoppe for tippling me off to this great vino, so much so that I bought it on the spot. Website is www.barton-guestier.com for those of us who are into that sort of thing. Please raise a toast (another English tradition, by the way), and as always:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!
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