One of the favorite lunch places for Talecris people in Clayton is the Robbin's Nest (http://www.robbinsnestrestaurant.com/) in Selma, NC near where 70 and 95 intersect. Robbin's Nest is a restaurant specializing in home-cooked Southern food, featuring both a buffet and the made-to-order items from their menu. The restaurant itself is quite large and always filled with a local crowd, getting terrific food at quite affordable prices.
I've been to the Robbin's Nest twice for lunch, and participated in the buffet on both occasions. I'll only focus on the items I've eaten (there is a great deal I haven't tried because I'm not into vegetables or some of the more "Southern" specialties), but everything I've had and everything I've heard about the other offerings has been very good. Below are the foods I've tried and a little comment about each:
Chicken pastry (which may or may not still be offered daily) - This was my first, and possibly best, experience with this Southern classic. The chicken flavor is strong and the pastry, which is basically broad, thick noodles, was sound and flavorful. On the buffet line, this was served as a soupy consistency, but I easily removed some of the liquid and thoroughly enjoyed the result.
Fried chicken - Robbin's Nest makes some of the better fried chicken I've had; the batter is flavorful and extremely crisp and the chicken is moist without being greasy. I frequently only like the skin / batter of fried chicken and avoid the actual meat but here, I will eat everything down to the bone. As a bonus, the chicken is frequently stacked high as they keep bringing out freshly fried product for the buffet, leaving the customer the ability to always pick their favorite pieces.
Fried shrimp - The popcorn shrimp on the buffet line are tasty and crunchy, although they seem to be a bit on the greasy side (particularly at the bottom of the trays). I could eat probably two pounds of these shrimp, but ultimately, there's nothing TOO special about them.
Fried baby flounder - This is the single best item I've had here, at least when finding a piece of pure white fish. The flavor is amazing and the breading is just right; crunchy but not overpowering. My only complaint with the flounder is that some of the pieces can have a slight fishy flavor when the skin isn't perfectly removed (still good, but not the cream of the crop for the buffet line).
BBQ - The pork BBQ here is actually quite good but overshadowed by the other items on the buffet line that aren't as common in lunch restaurants. I would have no problem eating mounds of this pork or several BBQ sandwiches, but when given the choice between some of the other items and this, I normally choose the others.
Sides dishes - All that I've tried have been great, with the mashed potatoes being truly great.
For anyone who loves Southern cooking, or who wants to experience it in the most authentic way possibly, I'd highly recommend the Robbin's Nest. You can try several regional specialties at an affordable price and take in the local culture, all in one sitting!
Monday, February 28, 2011
Thursday, February 24, 2011
Azitra in Brier Creek
Lately, Jessica and I have been working on expanding our horizons with regards to restaurants, so last night we tried Azitra (http://www.azitra.us/index.php) in Brier Creek. Azitra is an Indian restaurant with modern atmosphere, and was recently featured on Groupon (the motivation we needed to try it). We had been to Saffron in Morrisville (http://www.saffronnc.com/), often considered the best Indian food in the Triangle, once before and really enjoyed it, so we wanted to see how Azitra compared.
Walking into the restaurant, I was impressed with the modern decor and very nice bar area. For a Tuesday night, it was surprisingly crowded (more than half full for a large space) but not overly loud or cramped. Our server was attentive all night and never kept us waiting, so I'd say they certainly expect and staff for the crowds. We were taken to our table and orders were taken relatively quickly; the only negative thing I noticed is that they don't have any bread-type option (in other Indian places I've seen cracker-like things given with a few dipping sauces) while you wait for your order.
For appetizer, we decided on the paneer pakora, which is best described as an Indian version of mozzarella sticks. Four crisp wedges of cheese (very mild, comparable to mozzarella I'd say) were served deep-fried with a green spicy sauce and a dark-colored sweet one, both of which were excellent. The smoothness and flavor of the cheese coupled with the crunchy outside and sauces was excellent; I may have wished that the cheese be warmer but I am not sure if that is how the dish is served or not, and it was certainly good enough not to worry too much!
For the main course, we selected chicken tikki masala and chicken kadhai, both served mild (as opposed to medium, hot, or Indian hot, all of which would destroy me I believe). The masala sauce is based on tomato and cream, and has a sweetness to it that is absolutely phenomenal; this is my favorite Indian dish and I never really stray from ordering it. The kadhai was prepared with onions and peppers, as well as ginger and coriander seeds, and had a slightly spicier, more savory taste. The chicken in each dish was tender and flavorful, able to be "cut" and eaten with only a fork. Both dishes were served with ample sauce to cover the chicken, rice, and garlic naan that we ordered. As is always the case for me with Indian food, the garlic naan was the highlight of the meal; fresh out of the oven, it was warm with plenty of garlic and herb flavoring, and PERFECT for dipping into either of the chicken sauces. We actually ordered a second round of naan to make sure we soaked up all of the tikki masala sauce before leaving!
Dessert was another treat in the form of mango kulfi; which is Indian ice cream. The mango flavor was wonderful and strong without being overpowering, and there seemed to be strawberry seeds (like those found on their skin) inside, adding a nice texture to the ice cream. The presentation was also nice with two separate sauces drawn across the plate in a modern pattern.
I would highly recommend that anyone, and particularly those people in or around Brier Creek, try Azitra and enjoy all of their wonderful food. I do not know or experience Indian food enough to give a fair comparison between it and Saffron (which is also wonderful), but both are absolutely worth the trip for a night out. Azitra provides wonderful variety and flavors in their food, great service, and a modern atmosphere to enjoy Indian food staples, even in the suburbs of Raleigh!
Walking into the restaurant, I was impressed with the modern decor and very nice bar area. For a Tuesday night, it was surprisingly crowded (more than half full for a large space) but not overly loud or cramped. Our server was attentive all night and never kept us waiting, so I'd say they certainly expect and staff for the crowds. We were taken to our table and orders were taken relatively quickly; the only negative thing I noticed is that they don't have any bread-type option (in other Indian places I've seen cracker-like things given with a few dipping sauces) while you wait for your order.
For appetizer, we decided on the paneer pakora, which is best described as an Indian version of mozzarella sticks. Four crisp wedges of cheese (very mild, comparable to mozzarella I'd say) were served deep-fried with a green spicy sauce and a dark-colored sweet one, both of which were excellent. The smoothness and flavor of the cheese coupled with the crunchy outside and sauces was excellent; I may have wished that the cheese be warmer but I am not sure if that is how the dish is served or not, and it was certainly good enough not to worry too much!
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| Chicken tikki masala, naan, and chicken kadhai |
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| Mango kulfi |
I would highly recommend that anyone, and particularly those people in or around Brier Creek, try Azitra and enjoy all of their wonderful food. I do not know or experience Indian food enough to give a fair comparison between it and Saffron (which is also wonderful), but both are absolutely worth the trip for a night out. Azitra provides wonderful variety and flavors in their food, great service, and a modern atmosphere to enjoy Indian food staples, even in the suburbs of Raleigh!
Monday, February 21, 2011
Homemade fast food: Chicken Fingers
One somewhat pathetic way I have to feel like I'm eating slightly healthier is by making my own "fast food" dinners rather than getting them out. Now I understand that fried chicken is fried chicken, but I believe that preparing the dish myself, starting with the basic ingredients and most importantly frying in hot oil to avoid the grease soaking into the chicken, keeps it fresh and less terrible for my body!
Tonight I made the aforementioned chicken fingers, so I thought I'd give the quick recipe and show the finished product. First, get the frying oil heated up between 375 and 400 degrees (I typically use my deep fryer but actually think a cast iron skillet provides a more crunchy crust). With the oil heating, cut a chicken breast or two into thin strips similar to what you'd be served at KFC. Prepare your own seasoned flour by adding salt, pepper, and garlic salt. I have found that the amounts of each are personal preference, so always use the same amount of flour and you can up or back off amounts to find the right mix. Once the flour is seasoned, coat the cut chicken. I then dunk in milk, coat again in flour, dunk in milk again, and then give the final flour coating to the chicken before frying. With fully defrosted chicken, the frying process should be about 4 minutes long, maybe a bit shorter. It is critical not to overcook, because the oil will begin to soak into the chicken and the breaded and give you a TERRIBLE final product. Cooked to the right degree, though, you'll have crispy, tender chicken fingers from only a few ingredients!
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| Homemade chicken fingers |
Sunday, February 20, 2011
Tasu in Brier Creek
One my Jessica and my favorite restaurants in our area is Tasu Asian Bistro (http://www.tasunc.com/ but don't be alarmed at the amateurish website!) in Brier Creek. Tasu is a sister restaurant to Shiki Sushi in Durham (http://www.shikisushionline.com/) and has essentially the exact same menu, always featuring buy-one-get-one-free sushi in addition to Asian dishes from a variety of cuisines. We particularly like the bar area as a place to get together with friends to enjoy drinks and sushi, although it gets EXTREMELY crowded on Friday and Saturday nights.
When I first started going to Tasu, just as it opened, I focused almost exclusively on specialty sushi rolls, ignoring their other items. While you can find better sushi at Sono or Mura (my two favorites in the area), you'll find Tasu's rolls to be typically well-made, fresh, and flavorful. Add in the buy-one-get-one-free deal and you can have two solid sushi rolls for ~ $15 or so. My favorite rolls are the Crunchy, Crazy, Wasabi, Special Maguro, and Shiki Crunch; all feature either tuna or shrimp and, with the exception of the Wasabi roll, a sweet sauce that I find particularly pleasing in my sushi. The Wasabi roll is instead dressed with a wasabi cream that has great flavor with no true heat. Other favorites of Jessica and friends are the Florida, Special Yellowtail, Nemo, and San Francisco. I've had two rolls here which I found to be bad; the Tasu roll and the Bagel roll. Unless their descriptions sound too good to pass up, I'd avoid these at all costs.
Lately, Jessica and I have been taking advantage of their "Dinner for Two for $30" special where each person gets soup or salad, the couple shares an appetizer, each person chooses and entree, and then splits a dessert. The entire menu is fair game for this special, and I've found the variety of dishes offered to be extremely flavorful and fresh. Tasu features several good appetizers, from typical edamame to crab rangoon to a shrimp and vegetable tempura that is very well made. For entrees, I particularly like the drunken noodles with shrimp, which consists of perfectly-cooked shrimp paired with broad noodles, basil, and peppers. Their versions of Chinese classics are also very good, and all main courses can probably serve as two meals to most people. The four courses each couple gets would be a reasonable deal at $30 for a single person, but it is truly too good to pass up for a pair!
When giving an overall review of Tasu, I'd split between the sushi and cooked options. The sushi is very good, typically fresh, and economical; it is not, however, as good as some of the higher end places in the Triangle, nor would you expect it to be for the price really. I've had excellent experiences and others that were so-so, but I've never had a major issue with any of the rolls I've ordered. The rest of the menu, in my opinion, stands up well to comparisons with other Asian restaurants. I am not sure, especially for the value, that you can find better made dishes with as much flavor and variety as Tasu offers. Spanning from Chinese to Japanese to Thai to Vietnamese to Indian cuisines, the menu will have something for everyone, and leave you wanting to come back to try another dish.
I'd recommend Tasu highly to anyone who is looking for good food and a fun night without spending a fortune. You really can't go wrong with the sushi or the other entrees they offer, and you'll be treated to a friendly bar staff that will give you the keys to the music for the night (using your iPhone or iPod if you bring one)!
When I first started going to Tasu, just as it opened, I focused almost exclusively on specialty sushi rolls, ignoring their other items. While you can find better sushi at Sono or Mura (my two favorites in the area), you'll find Tasu's rolls to be typically well-made, fresh, and flavorful. Add in the buy-one-get-one-free deal and you can have two solid sushi rolls for ~ $15 or so. My favorite rolls are the Crunchy, Crazy, Wasabi, Special Maguro, and Shiki Crunch; all feature either tuna or shrimp and, with the exception of the Wasabi roll, a sweet sauce that I find particularly pleasing in my sushi. The Wasabi roll is instead dressed with a wasabi cream that has great flavor with no true heat. Other favorites of Jessica and friends are the Florida, Special Yellowtail, Nemo, and San Francisco. I've had two rolls here which I found to be bad; the Tasu roll and the Bagel roll. Unless their descriptions sound too good to pass up, I'd avoid these at all costs.
Lately, Jessica and I have been taking advantage of their "Dinner for Two for $30" special where each person gets soup or salad, the couple shares an appetizer, each person chooses and entree, and then splits a dessert. The entire menu is fair game for this special, and I've found the variety of dishes offered to be extremely flavorful and fresh. Tasu features several good appetizers, from typical edamame to crab rangoon to a shrimp and vegetable tempura that is very well made. For entrees, I particularly like the drunken noodles with shrimp, which consists of perfectly-cooked shrimp paired with broad noodles, basil, and peppers. Their versions of Chinese classics are also very good, and all main courses can probably serve as two meals to most people. The four courses each couple gets would be a reasonable deal at $30 for a single person, but it is truly too good to pass up for a pair!
When giving an overall review of Tasu, I'd split between the sushi and cooked options. The sushi is very good, typically fresh, and economical; it is not, however, as good as some of the higher end places in the Triangle, nor would you expect it to be for the price really. I've had excellent experiences and others that were so-so, but I've never had a major issue with any of the rolls I've ordered. The rest of the menu, in my opinion, stands up well to comparisons with other Asian restaurants. I am not sure, especially for the value, that you can find better made dishes with as much flavor and variety as Tasu offers. Spanning from Chinese to Japanese to Thai to Vietnamese to Indian cuisines, the menu will have something for everyone, and leave you wanting to come back to try another dish.
I'd recommend Tasu highly to anyone who is looking for good food and a fun night without spending a fortune. You really can't go wrong with the sushi or the other entrees they offer, and you'll be treated to a friendly bar staff that will give you the keys to the music for the night (using your iPhone or iPod if you bring one)!
Poole's Diner in Raleigh
This past Friday night, Jessica and I decided to try Poole's Diner (http://www.poolesdowntowndiner.com/), regarded as one of the best restaurants in the Triangle and one of the six "Gold" rated restaurants from the News and Observer's annual list. Poole's Diner, located on McDowell Street just past the new outdoor amphitheater if you are entering downtown, is a "hole-in-the-wall" restaurant that does not take reservations and has limited seating, either at tables or their diner-style bar. Because they take walk-ins only, it can be difficult to get a seat without arriving at opening, which fortunately Jessica and I did, at 6 PM.
The easy part of my review for Poole's Diner is the food, which was excellent and worthy of every accolade passed their way. Jessica started with homemade pimento cheese crostini, and I had a freshly baked baguette with homemade butter and fleur de sel. Both of our dishes were perfect; Jessica's crostini crispy and light, with flavorful pimento cheese ready to be spread across them, My bread doughy and chewy with a bit of crunch on the edges, and although the butter could have been a tiny bit softer, it was great when paired with the salt for extra flavor. I mowed through my entire loaf of bread without much trouble (even though it was a sizable portion) and Jessica came home with plenty of her cheese and crostini for later (which they box up in Chinese takeout containers, a cool touch).
For dinner, Jessica had brown-butter seared scallops with polenta and greens while I had the roasted chicken and mashed potatoes. The dishes were actually quite simple, but magnificently prepared. When my plate arrived, it was very basic with the chicken quarter (breast and leg with all but the drumstick bone removed) laid over the potatoes and gravy on the periphery. This simplicity gave way to amazing flavor on my first bite, however. My dish was the single best chicken meal I've had; it reminded me of Thanksgiving with the mashed potatoes, chicken skin, and delicious chicken gravy, yet somehow seemed light and fresh. Jessica had a similar rave review regarding her main course, of which I tried a bite to find a perfectly prepared scallop.
We've also tried brunch at Poole's, which is equally amazing but again is best enjoyed by arriving just before opening to secure a seat.
I only wish Poole's Diner had me focusing solely on my meal when I left, as I'd instantly place it on top of my favorite restaurants list. However, I feel in a way the food is overshadowed by the restaurant's "concept" and also the patrons who fill the seats. In addition to not accepting reservations, which can be a major time-sink or inconvenience at least, Poole's also does not use menus but instead requires that you find one of their two chalkboards with the daily choices. This isn't terrible but for those people sitting at the seats where the boards reside, I can imagine it gets old quickly having people stand a foot away reading the menu over their heads. As for the patrons, I feel (with arguably no justification) that Poole's Diner is now a place for the older "trendy" Raleigh scene, where going comes with a badge of coolness. I feel bad for the old school diners who probably have been there from the start, as the new breed of wannabe hipsters has taken over and definitely hurt the overall ambiance in my opinion.
The Poole's Diner experience can be summarized as amazing food that ultimately is a hassle to enjoy. I cannot think of a restaurant that could prepare such a simple chicken dish and make it so flavorful and memorable; I also couldn't imagine a place where the dish would be arguably overshadowed by the sideshow of people and logistics. All of that said, I have to say that the food stands up to any other fine dining restaurant... and they certainly know that!
The easy part of my review for Poole's Diner is the food, which was excellent and worthy of every accolade passed their way. Jessica started with homemade pimento cheese crostini, and I had a freshly baked baguette with homemade butter and fleur de sel. Both of our dishes were perfect; Jessica's crostini crispy and light, with flavorful pimento cheese ready to be spread across them, My bread doughy and chewy with a bit of crunch on the edges, and although the butter could have been a tiny bit softer, it was great when paired with the salt for extra flavor. I mowed through my entire loaf of bread without much trouble (even though it was a sizable portion) and Jessica came home with plenty of her cheese and crostini for later (which they box up in Chinese takeout containers, a cool touch).
For dinner, Jessica had brown-butter seared scallops with polenta and greens while I had the roasted chicken and mashed potatoes. The dishes were actually quite simple, but magnificently prepared. When my plate arrived, it was very basic with the chicken quarter (breast and leg with all but the drumstick bone removed) laid over the potatoes and gravy on the periphery. This simplicity gave way to amazing flavor on my first bite, however. My dish was the single best chicken meal I've had; it reminded me of Thanksgiving with the mashed potatoes, chicken skin, and delicious chicken gravy, yet somehow seemed light and fresh. Jessica had a similar rave review regarding her main course, of which I tried a bite to find a perfectly prepared scallop.
We've also tried brunch at Poole's, which is equally amazing but again is best enjoyed by arriving just before opening to secure a seat.
I only wish Poole's Diner had me focusing solely on my meal when I left, as I'd instantly place it on top of my favorite restaurants list. However, I feel in a way the food is overshadowed by the restaurant's "concept" and also the patrons who fill the seats. In addition to not accepting reservations, which can be a major time-sink or inconvenience at least, Poole's also does not use menus but instead requires that you find one of their two chalkboards with the daily choices. This isn't terrible but for those people sitting at the seats where the boards reside, I can imagine it gets old quickly having people stand a foot away reading the menu over their heads. As for the patrons, I feel (with arguably no justification) that Poole's Diner is now a place for the older "trendy" Raleigh scene, where going comes with a badge of coolness. I feel bad for the old school diners who probably have been there from the start, as the new breed of wannabe hipsters has taken over and definitely hurt the overall ambiance in my opinion.
The Poole's Diner experience can be summarized as amazing food that ultimately is a hassle to enjoy. I cannot think of a restaurant that could prepare such a simple chicken dish and make it so flavorful and memorable; I also couldn't imagine a place where the dish would be arguably overshadowed by the sideshow of people and logistics. All of that said, I have to say that the food stands up to any other fine dining restaurant... and they certainly know that!
Thursday, February 17, 2011
Revolution in Durham
Jessica and I shared a post-Valentine's Day celebration at Revolution in Durham on Tuesday. Revolution is a silver-medal restaurant from the News and Observer's 2011 restaurant list, and certainly did not disappoint. Spatially, the restaurant is basically split in half; one being a fairly open, large bar space and the other being the compact seating area. The tables are close together, making it feel almost like a NYC restaurant, and the decor is modern and trendy. For a "random" Tuesday night, the restaurant was very crowded, although I suspect that was more a function of being so close to February 14th.
For appetizer, we split three different items; haystack shrimp, a sort of lobster "lasagna", and black trumpet mushroom tamales. The portions for each were quite impressive (four U-12 shrimp, a 5" x 5" square of lasagna, and two full husks, respectively) and all of the dishes had a little twist from what you may typically expect.
The haystack shrimp was served as four large shrimp covered with potato straw that was made to look like hay. On top of each was a dollop of lemon aioli, and a sweet fruit side sauce was drawn across the plate. While the shrimp were perfectly cooked, I felt they could have benefited from more seasoning. This could have either been done directly on the shrimp, but maybe more effectively by seasoning the "hay" heavily with salt and pepper to carry the flavor over. The hay itself was a challenging texture that didn't quite taste like potato, except once it was complete. The dish was successful in twisting a traditional fried shrimp dish, but I felt it could have been far more successful had the "hay" been slightly more coarse and heavily seasoned. With this one improvement, I really feel the dish would have gone from average to excellent.
The second appetizer was a play on lasagna, and was offered as both an appetizer (one portion) and entree (two portions). Thankfully, we saw the couple next to us order the smaller version as we were between the two so that we'd both get a taste. The dish was fairly simple; a dough "envelope" was made and stuffed with lobster, ricotta, and chive, and served over a red sauce. This large envelope was crispy on the outside and extremely creamy and flavorful when broken apart. The red sauce that sat beneath was not quite a typical tomato sauce that would accompany most Italian dishes, but it still added the final touch to remind the diner that this was basically a modern lobster lasagna. Both Jessica and I really enjoyed the combinations of flavors in this dish, and felt it stayed light even while being quite filling.
The black trumpet mushroom tamales were very good, even for someone like me who is not overly fond of mushrooms (or any vegetable). Two full corn husks, packed with masa and mushrooms, were served over a charred tomatillo salsa that provided heat and a compliment to the surprisingly sweet flavor of the tamale. Overall, I was pleasantly surprised with this dish, although I'd suggest slightly fewer mushrooms (and Jessica suggested more!).
For dinner, I tried the monkfish special; the fish was wrapped in prosciutto and roasted, then served with fingerling potatoes in a carrot-infused butter. I had never tried monkfish before, but the waiter suggested it to be a mild, white fish and I went with it. I am glad that I did, as I would say this is the best fish dish I've ever tried. The biggest surprise I had when I was served was the sheer quantity of fish; three large medallions, each probably 3-4 ounces. The monkfish itself reminded me most of lobster (I was later told this fish is often called the "poor man's lobster" and I can see why); firm texture than most fish with a very subtle, sweet flavor that worked perfectly with the carrot-butter sauce. The prosciutto wrapped on the fish added crispy texture and a great meaty / salty component. Coins of fingerling potatoes were scattered on the plate, holding great flavor on their own and even more when soaked in the sauce. The dish was truly perfect in every sense with each ingredient serving a dual purpose; amazing taste on their own and perfectly balance between all.
Jessica did dabble into the dessert, and was served an excellent double chocolate mousse with raspberry sauce. The two mousses, served as a layered cake, were white chocolate and milk chocolate, each infused with some of the raspberry flavor. I tried a bite of the white chocolate version and really enjoyed the light texture and the strong flavor that it carried. If memory serves me right, Jessica was able to finish the whole plate...
I could not recommend Revolution enough to anyone who has an interest in modern American cuisine. Every dish we ordered was unique and changed slightly the flavors and textures that may be served by a more traditional restaurant. My dinner special was particularly noteworthy, and while I cannot tell you to run out and get it next week or next month, I think the dish typified the creativity and flavor that Revolution is able to impart with everything on their menu.
For appetizer, we split three different items; haystack shrimp, a sort of lobster "lasagna", and black trumpet mushroom tamales. The portions for each were quite impressive (four U-12 shrimp, a 5" x 5" square of lasagna, and two full husks, respectively) and all of the dishes had a little twist from what you may typically expect.
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| Haystack Shrimp |
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| Lobster "Lasagna" |
The black trumpet mushroom tamales were very good, even for someone like me who is not overly fond of mushrooms (or any vegetable). Two full corn husks, packed with masa and mushrooms, were served over a charred tomatillo salsa that provided heat and a compliment to the surprisingly sweet flavor of the tamale. Overall, I was pleasantly surprised with this dish, although I'd suggest slightly fewer mushrooms (and Jessica suggested more!).
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| Prosciutto-wrapped Monkfish |
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| Double Chocolate Mousse |
I could not recommend Revolution enough to anyone who has an interest in modern American cuisine. Every dish we ordered was unique and changed slightly the flavors and textures that may be served by a more traditional restaurant. My dinner special was particularly noteworthy, and while I cannot tell you to run out and get it next week or next month, I think the dish typified the creativity and flavor that Revolution is able to impart with everything on their menu.
Sunday, February 13, 2011
J. Betski's in Raleigh
Last night, I met a couple of friends for dinner at J. Betski's (http://www.jbetskis.com/) located in Seaboard Station just off of Peace street in downtown Raleigh. J. Betski's is consistently ranked as one of the best restaurants in the Triangle and features German and Polish food on their menu.
Before the meal started, I tried an authentic German wheat beer, Schneider Weisse, which was delicious. I am not a big beer person, but this was light, flavorful, and without any bitter after taste. It's comparable to a few other wheat beers I've tried (Hoegaarden being another of my favorites) and I'd highly recommend it.
For appetizers, J. Betski's offers a mix of salads, sausages, and pierogies. My friends both had the bratwurst, which looked and smelled delicious. I have had their sausage on my past trips (both their fresh and smoked kielbasas as well as their bratwurst) and would consider them all the finest I've had anywhere, including during my family holiday celebrations, where Polish food is the main feature! For my appetizer, I tried their NC BBQ pierogies, which were magnificent. The dough for the pierogies was extremely light, which is the way I prefer them prepared, and the BBQ filling was tremendous. I've tried their traditional potato and cheese pierogies as well, and they are the best I've ever had. If you go to J. Betski's, I would highly recommend you find a way to try both their sausages and pierogies for appetizer as they truly are special.
For my main course, I had the duck confit with Polish sausage and cheese spaetzle. The dish was served with sauerkraut in a tomato "stew" that added great flavor but did not overpower the dish. The duck was slightly different than most confits I'm used to; it was a bit more firm in texture and did not shred apart with little effort. Whether or not this is intentional, I don't really know, but it was cooked perfectly with great flavor and the fatty skin waiting for the final bite. The duck flavor matched well with the sauerkraut and tomato sauce making each bite wonderful. The cheese spaetzle was equally delicious; it reminds me of a more-doughy version of mac and cheese although it remains lighter than most Southern versions. The sausage in the dish was a nice compliment as well, and matched really well with the sauce and sauerkraut.
I really cannot recommend J. Betski's enough... they serve authentic (as confirmed by my German friend) German and Polish food but still are able to meet expectations for those not used to eating foreign fare. I have not yet been disappointed by any of my three trips here, and would suggest that everyone try the sausages, pierogies, and spaetzle for the proper experience!
Pictures soon to follow, still figuring that out on this blog...
Before the meal started, I tried an authentic German wheat beer, Schneider Weisse, which was delicious. I am not a big beer person, but this was light, flavorful, and without any bitter after taste. It's comparable to a few other wheat beers I've tried (Hoegaarden being another of my favorites) and I'd highly recommend it.
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| NC BBQ Pierogies |
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| Duck Confit |
I really cannot recommend J. Betski's enough... they serve authentic (as confirmed by my German friend) German and Polish food but still are able to meet expectations for those not used to eating foreign fare. I have not yet been disappointed by any of my three trips here, and would suggest that everyone try the sausages, pierogies, and spaetzle for the proper experience!
Pictures soon to follow, still figuring that out on this blog...
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