I normally don't write about the same place twice. In fact, I would tend to frown on it. But after last night, I must write again about the Brasserie La Provence. Because they are phenomenal.
Last night my mother and I decided to have a civilized little dinner there, for no special reason, and with no particular expectations. The first thing I noticed was that the menu has changed...and they now offer an even larger selection of fine French food, including a tasty looking brunch selection (I will probably head over this weekend). One of the new options was a duck, goat cheese and spinach salad. Julie and I both decided to try it, and to be really bad, we split a side of frites. Then our server offered us the option of truffle frites...hot potato fries with truffle oil and a sprinkle of parsley and Parmesan. Those frites are what I want for my last meal. They were only made better with the side of mayo I had requested- which was freshly made and actually tasted like lemon and olive oil. They were just heavenly. When I was finally able to tear myself away from the frites to try the salad, I was only made happier. I happen to love duck, but am wary of it stateside. At La Provence, the duck is as good as it is in France. The salad also had duck cracklings, which were far and away my favorite part of the night. Think duck bacon, and you're getting close...
So, while I tend not to recommend a place more than once, I was so inordinately pleased with my dinner last night, that I have to say it again: visit La Provence. Right now.
Tuesday, October 28, 2008
Monday, October 13, 2008
Cheese-tastic (Relish)
Have I mentioned my obsession with cheese yet? If not, now's as good a time as any to let you in on my secret: I absolutely positively ADORE cheese. If I find myself in a restaurant with a cheese plate for dessert, I'm the happiest gal around. No joke. I'll give up chocolate, cake, custard, maybe even ice cream for a cheese sampling. Even better is when you can make a meal out of a cheese plate AND still have room for dessert. At Relish, you can do just that (eat your cheese as a meal, that is...they don't really have dessert, so that kills my brilliant idea).
Relish has two locations, one on Menual between Pennsylvania and Wyoming, and one on Central between 3rd and 6th (I know that's not quite so specific, but I honestly can't remember exactly). The uptown one has an actual dining room, whereas you just go for pick-up downtown. Both are order-at-the-counter spots where your order is then made fresh for you.
Relish is a lunch joint, though you can catch them for an early dinner (I think before 6, maybe 7), but they tend to run out of things later in the day. Therefore, I'd suggest making a lunch out of it, and get there before noon to avoid the line. They offer sandwiches and salads, as well as my personal favorite: the Ploughman's Lunch. This is a selection of their aforementioned cheeses (usually 3 or 4 different kinds) that come with bread, crackers, and various relishes/toppings. It's rustic fare at it's finest, and it's really rather remarkable that I've ever strayed from it to try any of the sandwiches. But I have, and I'm glad for it.
Relish sandwiches are quite tasty, and as sammies are definitely up there on my list of loved foods, I'm quite pleased to have found them. The Cuban is truly divine and I'll even eat it with the requisite pickles (which I would normally pick off) because the flavor combination is perfect. Another good sandwich is the turkey with apples and fennel...which sounds odd, and is oddly wonderful. As I mentioned before, I like creativity in sandwiches, so I appreciate that Relish has such offerings. Another thing that shouldn't be missed is their house-made fresh mozzarella which is featured both in a caprese sandwich (summer in a baguette) and a caprese salad (which is substantial on its own).
Speaking of salads, Relish makes a good one...though I rarely order them. Asking me to deviate from cheese is one thing, but deviating from cheese AND sandwiches is quite another. But if both the cheese and the sandwiches disappeared, I'd be plenty satisfied with a salad. They are chalk full of fresh ingredients, tasty dressings, and additions like mozzarella or salami. One would be plenty substantial as a meal.
Sadly, Relish doesn't do desserts really. I think they should add cupcakes to their repertoire or possibly homemade ice cream. Both would be well received, especially since I could then have my cheese meal and something sweet for dessert. Until then, though, I'll enjoy their cheese (!) and sandwiches and occasional salad on their own. And I'll still be quite happy.
Relish has two locations, one on Menual between Pennsylvania and Wyoming, and one on Central between 3rd and 6th (I know that's not quite so specific, but I honestly can't remember exactly). The uptown one has an actual dining room, whereas you just go for pick-up downtown. Both are order-at-the-counter spots where your order is then made fresh for you.
Relish is a lunch joint, though you can catch them for an early dinner (I think before 6, maybe 7), but they tend to run out of things later in the day. Therefore, I'd suggest making a lunch out of it, and get there before noon to avoid the line. They offer sandwiches and salads, as well as my personal favorite: the Ploughman's Lunch. This is a selection of their aforementioned cheeses (usually 3 or 4 different kinds) that come with bread, crackers, and various relishes/toppings. It's rustic fare at it's finest, and it's really rather remarkable that I've ever strayed from it to try any of the sandwiches. But I have, and I'm glad for it.
Relish sandwiches are quite tasty, and as sammies are definitely up there on my list of loved foods, I'm quite pleased to have found them. The Cuban is truly divine and I'll even eat it with the requisite pickles (which I would normally pick off) because the flavor combination is perfect. Another good sandwich is the turkey with apples and fennel...which sounds odd, and is oddly wonderful. As I mentioned before, I like creativity in sandwiches, so I appreciate that Relish has such offerings. Another thing that shouldn't be missed is their house-made fresh mozzarella which is featured both in a caprese sandwich (summer in a baguette) and a caprese salad (which is substantial on its own).
Speaking of salads, Relish makes a good one...though I rarely order them. Asking me to deviate from cheese is one thing, but deviating from cheese AND sandwiches is quite another. But if both the cheese and the sandwiches disappeared, I'd be plenty satisfied with a salad. They are chalk full of fresh ingredients, tasty dressings, and additions like mozzarella or salami. One would be plenty substantial as a meal.
Sadly, Relish doesn't do desserts really. I think they should add cupcakes to their repertoire or possibly homemade ice cream. Both would be well received, especially since I could then have my cheese meal and something sweet for dessert. Until then, though, I'll enjoy their cheese (!) and sandwiches and occasional salad on their own. And I'll still be quite happy.
Thursday, October 2, 2008
Bagged Lunch (Baggin's)
I can't tell you how much I love sandwiches. I just adore a good sandwich, and on any given day, chances are good that I'm in the mood to eat one. To me, sandwiches are the perfect food. They combine bread (really, one of my favorite things in life) with meat (another favorite) with other tasty fillings to create: art. I think the beauty of a sandwich is in its versatility and the fact that one added or removed ingredient can give you a totally new experience. Plus, there's really no end to the things you can add to one- over the years I have tried all sorts of new additions, from jelly on savory fillings, to bacon in my peanut butter. While not all of these have been successful or particularly edible, they have instilled a sense of sandwich adventure in me, and I appreciate restaurants that share this sense with me.
Baggin's, on Lomas just east of San Mateo, is one such adventurous sandwich shop. Not only do they offer a few interesting combos, they encourage patrons to create their own, no questions asked. I imagine that if I walked up to the counter and asked for corned beef with avocado and jelly, they wouldn't bat an eye.
Baggin's is open for lunch (and does catering), and feeds Albuquerque's sandwich needs. It's a smallish restaurant where you order at the counter and then your name is hollered out when it's ready. Each sandwich comes in its own paper bag (where they write your order, so it's also serving as the order pad) and includes a cookie. You can choose to add a side to the bag, but considering the sandwich size, I'm usually content to stick with just the sandwich.
As mentioned above, Baggin's has a list of pre-established sandwiches, or you can create your own. I would highly recommend the Unforgettable Baggin's- turkey, bacon, mayo, avocado, sprouts, and cream cheese all smooshed between slices of nine-grain. It's outstanding. Julie likes to add cranberry sauce to hers for added kick. They also have a tasty ruben sandwich that somehow reminds me of being a kid (though I don't actually remember eating rubens as a child, so don't ask where this memory comes from...). Or, if you aren't quite feeling any of their offerings, build something to your specifications. Their ingredients are always fresh, and you can watch them make the sandwiches as you order them (sort of like Subway, only slower and far better). In my opinion, if you're going to build your own, you should go for something that you wouldn't normally make at home. Nothing is more disappointing to me than hearing the guy in front of me say he wants to build his own- and then proceeds to only order ham and swiss. C'mon, people, be creative! Get something edgy! Add a new veggie or condiment. Pick a different bread. Have fun with it. Chances are you'll create a new favorite.
After you've enjoyed a Baggin's creation, finish your meal off with one of their homemade chocolate chip cookies at the bottom of your bag. Better yet, give your cookie to me. :)
Baggin's, on Lomas just east of San Mateo, is one such adventurous sandwich shop. Not only do they offer a few interesting combos, they encourage patrons to create their own, no questions asked. I imagine that if I walked up to the counter and asked for corned beef with avocado and jelly, they wouldn't bat an eye.
Baggin's is open for lunch (and does catering), and feeds Albuquerque's sandwich needs. It's a smallish restaurant where you order at the counter and then your name is hollered out when it's ready. Each sandwich comes in its own paper bag (where they write your order, so it's also serving as the order pad) and includes a cookie. You can choose to add a side to the bag, but considering the sandwich size, I'm usually content to stick with just the sandwich.
As mentioned above, Baggin's has a list of pre-established sandwiches, or you can create your own. I would highly recommend the Unforgettable Baggin's- turkey, bacon, mayo, avocado, sprouts, and cream cheese all smooshed between slices of nine-grain. It's outstanding. Julie likes to add cranberry sauce to hers for added kick. They also have a tasty ruben sandwich that somehow reminds me of being a kid (though I don't actually remember eating rubens as a child, so don't ask where this memory comes from...). Or, if you aren't quite feeling any of their offerings, build something to your specifications. Their ingredients are always fresh, and you can watch them make the sandwiches as you order them (sort of like Subway, only slower and far better). In my opinion, if you're going to build your own, you should go for something that you wouldn't normally make at home. Nothing is more disappointing to me than hearing the guy in front of me say he wants to build his own- and then proceeds to only order ham and swiss. C'mon, people, be creative! Get something edgy! Add a new veggie or condiment. Pick a different bread. Have fun with it. Chances are you'll create a new favorite.
After you've enjoyed a Baggin's creation, finish your meal off with one of their homemade chocolate chip cookies at the bottom of your bag. Better yet, give your cookie to me. :)
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