Centro in Raleigh

One of my favorite trends in the restaurant world is the influx of chefs elevating "standard" ethnic cuisine either with modern twists or more upscale ingredients and preparations.  One such example is Vivace in North Hills (Italian) and another is J. Betski's in Raleigh (German / Polish).  Last night, Jessica and I joined a friend for dinner at Centro (http://www.centroraleigh.com/) on Wilmington Street in downtown Raleigh.  Billed as a Mexican restaurant and tequila bar, Centro isn't a regular restaurant serving chicken quesadillas and boring tacos.  Instead, they use fresh ingredients and more authentic preparations (which come with a larger price tag if you're used to $1 tacos!) to create a unique dining experience.

The restaurant itself is VERY small and doesn't take reservations... this can lead to long wait times even if you call ahead to get in line (which didn't work for us anyway) but the bar is more than willing to take you on.  Our party tried their margaritas and also their take on an Old Fashioned, and we were not disappointed.  The cocktails were well-made; fresh and flavorful with a lot of "Mexican" ingredients and flavors.  After waiting for thirty minutes or so, a table was finally ready for us.

To start, the server brought a shot of spicy, corn-broth soup.  My experience with corn soups is that they are creamy; instead, this was more like water but packed with great flavor and a fair amount of heat.  I always enjoy when restaurants start the meal with something like this (whether here it qualifies as an amuse bouche I don't know) because it shows they are proud of their concepts and cooking methods.  After the soup, we treated ourselves to their queso with chorizo.  It was, clearly, delicious, as was the standard salsa served with their fresh-made chips.  I'm normally not a salsa person but I could have eaten my whole bowl here.

For my main course, I went with the Chile Sureno... a poblano pepper stuffed with cheesy grits, mushrooms, onions, and shrimp.  The gravy, allegedly made with tequila and ancho chilies, was amazing but not identifiable with those two flavors for me.  I thought the dish (pictured above) featured the broth best, with the grits soaking up a lot of the flavor.  The shrimp were well-cooked although I think serving them without tails would make the eating experience simpler (without losing presentation points).  My minor complaint for the dish would be that it needed a bit more salt, but I got over it and cleared my plate save for the mushrooms, which is no surprise to anyone who knows me.  The portion was perfect too; I was full without feeling miserable as is often the case with more casual Mexican places.  Both Jessica and Matt liked their entrees as well (Tinga Poblana for Jessica and Tacos de Pescado for Matt).

Centro focuses on preparations of fresh ingredients with their simple menu (I thought almost everything sounded great) in a wonderful atmosphere to dine.  Throughout our entire time drinking and dining, every table was filled with a line of people out the door.  I think they hit the mark on every dish and drink I tried; their food seems more "authentic" than Mez in Durham even if Mez has a wider range of choices and is probably my prefered choice.  Regardless, for a fun night out when time isn't super critical, I think Centro is a wonderful place to start with a fresh, festive meal.

Cooking at Home for Valentine's Day

Jessica and I like to celebrate Valentine's Day with a great meal together, but we've found that eating out can be overly expensive, crowded, and generally limited with set menus.  Instead, for the past few years, we've cooked dinner at home to make an equally fantastic meal with far less hassle.

This year, we started with beef crostini topped with caramelized onions and then seared scallops with Parmesan risotto for the main course.  While the two courses were not overly fancy, they were both a step or two above our typical home-cooked dinners.

The first key to preparing a special meal at home is finding good ingredients.  Instead of using the local grocery store, I traveled to Fresh Market to get the scallops and beef tenderloin for the meal.  Fresh Market may have higher prices than other stores, but the quality is also a notch above and well worth it for a special meal.  Also, the additional cost pales in comparison to the savings gained by eating at home rather than out.  Restaurants charge $30 for an eight-ounce filet and $20 or so for an order of scallops, and yet I was able to purchase both for a combined $20.  Even factoring in the preparation (which for our meal wasn't too difficult), the markup is incredible!

First for the beef crostini... I was inspired to make this dish from the Sandwich King on Food Network, who made something similar in one of his episodes.  My goal was to sear the beef (and then finish it roasting in the oven at 500 degrees) to a medium rare.  Creating the sear is extremely important; a lot of flavor is created with that crust as salt and pepper join the caramelized beef flavor to add a great exterior "seasoning" for the meat.  The concept of "locking in the juices" isn't really accurate, but visual and taste effects with the sear are great.  I cooked my filet on the stove top on medium high with a bit of butter, and the sear was perfect!

In concert with preparing the steak, I prepared my caramelized onions.  I started with a whole sweet onion, a bit of olive oil mixed with butter, and a fair amount of salt.  My knife skills are not great but I generally cut the onions to a small dice so that the final product is almost creamy rather than large strands.  For me, patience is the key with these onions... I probably simmer them down for 45 minutes or so to make sure they cook slowly and brown nicely. 

Once I finished both the steak and the caramelized onions, it was time to assemble.  I purchased rosemary olive oil crostini to add extra flavor, and then I layered the following ingredients:

- A few shreds of Parmesan cheese

- A couple crystals of kosher salt

- A slice of the seared tenderloin

- A "dollop" of onions

Both the cheese and (obviously) the salt helped bolster the other flavors in the dish.  I also let the beef cool down to room temperature (because that is common in recipes I found), and that worked well.  Jessica and I thoroughly enjoyed the bite-sized crostini and I thought each and every ingredient added something useful to the flavor.

The scallops and risotto were far simpler to prepare, although equally delicious.  For the scallops, I simply dried them and then coated each with salt and pepper.  I buttered my cast iron skillet (adding a bit of canola oil to help not burn the butter as easily) and waited for it to brown, then added the scallops and cooked 2-3 minutes per side.  The result was perfect... tender and just cooked through in the center with a nice crunchy sear on each side.  In the future, I'll ask for more similarly sized scallops because one was much larger than the other three, impacting cooking time.

For my risotto, I use ~ 1 cup of arborio rice with reduced-sodium chicken stock (normally 4 cups or so).  I started by sauteing garlic, then toasting the rice and deglazing with white wine.  For the next 20-25 minutes, I stirred and added the stock until the rice was tender.  For the final step, I added a handful of Parmesan cheese for flavor.  This is one of my wife's favorite dishes that I prepare, and it's actually quite easy.  Just remember though, that SALT is critical to bringing out the flavors!

While our Valentine's Day dinner lacked the fanciness that you can find at restaurants around the Triangle, it matched the flavor and variety at a fraction of the cost.  With a few simple recipes and a couple of great ingredients, we were able to prepare and enjoy a wonderful, home-cooked meal!

Meat and Potatoes in Pittsburgh

For brunch yesterday, my mom, Jessica, and I ventured into downtown Pittsburgh to try Meat and Potatoes (http://meatandpotatoespgh.com/), a self-proclaimed "gastropub" that opened in 2011.  The restaurant, a hip newer establishment located in the Theater District, exemplifies the revitalization efforts of the city with a trendy, upscale-yet-casual atmosphere that appeals to a wide range of customers.  The dining area features a large bar centered in the room with tables against the outer walls (one of which acts as a window to the outside street, a second showing the specials of the day, and a third displaying the various animals and cuts of meat available on a sketched cow).  At 1 PM on a Saturday, the whole restaurant was filled completely with more people in the waiting area, normally a promising sign for a great meal!

Drinks

We decided to eat at the bar rather than wait for our table (we were about 25 minutes early) and it was perfect.  One of the brunch specialties here is the Bloody Mary Bar, which both Jessica and my mom tried.  They serve several different infused vodkas (black pepper and garlic, bacon, and chili were three of the six options) and then allow the diner to add the fresh-made tomato mix as well as seasonings and countless pickled vegetables.  Both Jessica and my mom were very happy with their concoctions.  I went with one of their brunch cocktails, a whiskey drink with orange and cherry that was superb.  And because we were sitting at the bar and watching drinks be made over and over, the three of us split their French Toast Flip, a sweet cocktail with a whole egg added to create foam and a creamy texture.

Food

As with roughly 80% of the other tables (my estimate from watching the food leave the kitchen), we started with the "Fried Taters" accompanied by truffle mayonnaise.  The smell from the truffles alone was worth the order, and the perfectly crisp fries were equally excellent.  Served in a small cast iron skillet, the pile of fries was liberally salted and seasoned, making them wonderful on their own but even better when dipped in the sauce.  Had we known that two of our three entrees came with fries (something the menu doesn't mention for some reason), I'm not sure we would have started with these but I'm glad we did to start the meal off right.





PBLT

For my lunch, I had the PBLT, a healthy portion of pork belly and bacon served with arugula and tomato on toasted, thick white bread.  It's rare for me to enjoy (or even tolerate) added items to a sandwich like tomato and arugula, but I actually felt both made this sandwich better.  The bacon was crispy, which I normally don't like either, but it was the perfect texture contrast to the almost creamy pork belly (which was ridiculously good).  Even though half of the sandwich was more than enough for me, I powered through and finished the entire thing, which I didn't regret even if I could barely move for a few hours after.

For their respective meals, my mom and Jessica had the short rib hash and chicken biscuit (chicken, rosemary ham, and Swiss cheese on a fresh made biscuit).  I had a taste of each and enjoyed both thoroughly.  To offer a minor criticism of the hash, I think it would have benefited from a bit more flavor contrast, but I didn't try it mixed with the eggs that topped the order.  It also came with a horseradish hollandaise so that would help as well.  I'm not sure I could find fault with the chicken biscuit, except that it too was served with an egg (something A LOT of the brunch meals include) and I despise them!

Service

The service at the bar was excellent; the bar tender was very conversational and didn't mind us asking questions about the various cocktails she made during our meal.  Her co-worker, who seemed more like a manager for the brunch shift, was also helpful with our food selections offering recommendations and specialties of the house.  The only slight problem we had was a delay in the delivery of Jessica's biscuit... although once I asked about it, it arrived in less than a minute!

Overall, Meat and Potatoes delivered exactly what I hoped when we booked the reservation.  The menu featured modern twists on standard brunch food, and elevated the quality with the inclusion of specialty ingredients (like the pork belly, for example, or the truffle mayonnaise).  Every bite of food I tried was amazing, and the drinks matched the same quality.  I'd love to try dinner at Meat and Potatoes since the menu seems to further raise the complexity of the dishes (most brunch items were sandwiches and / or true breakfast offerings) although I really cannot imagine much improvement on what was a truly memorable meal.