Trio Grill - An Indulgence in NOVA

In July we traveled up to Northern Virginia for a brief weekend respite from RVA. On Friday night we weighed a few options for dinner and had decided to take our chances in the Mosaic area when we drove by Trio Grill. In the span of a few seconds my thoughts were: I remember seeing/hearing something about the place - It's right here on Lee Highway? - Maybe we should try it. And then, "Hey Hubby! Can you turn the car around?"

We were early and thirsty and they had a table just for us. With a Trio Manhattan under our belts we indulged ourselves with a kick-ass wine, medium-rare steak, and over-the-top fries with duck fat hollandaise sauce. While the meal wasn't too adventurous, it was sumptuously delicious. Our waiter was personable and attentive, and it was a great beginning to our getaway weekend.

Trio Grill received an Award of Excellence from Wine Spectator in 2016. Conn Creek Anthology was a real treat for us.

A perfectly cooked steak topped with a roasted shallot. Yum!

The ultimate indulgence - fries with duck fat hollandaise

The menu should have something to please most palettes, and they have a nice patio when the temperatures become reasonable.

We Are Still Craving The Shrimp From Mas Tapas

After hearing about Mas Tapas in Charlottesville for years, we finally went. Muy deliciosa!

Mas Tapas

We arrived on a dreary late afternoon right before they opened and a line had already started to form. About 30 minutes later most of the seats were taken and an hour later folks were standing around waiting. Due to the weather they all stood around at the crowded bar. While the bar is long and would have been a great spot to watch the kitchen in action, the onslaught of the incoming hungry (and thirsty) masses made us grateful that we were at a table.

Th bar before the storm of people

Our waitress was lovely and brought us some marinated olives to savor while we looked at the menu. A sheet of paper listing all of the options lay before us and we were to mark which dishes we wanted similar to a sushi menu. The list was long, and lots of items caught our collective eye. Our waitress was patient and went on to explain that usually tapas meant small plates, but the owners were from the deep south and portions were usually a bit more generous.

We continued to peruse and ordered a cherry muddled old fashioned to tide us over. Usually, I avoid old fashioneds because I don't want sugar added to my bourbon. In this case, the cherries added just a hint of sweetness, no additional sugar added. Best old fashioned ever, for me.

Okay, we now had our thoughts together to order. Here were a few of the dishes that posed somewhat good enough for the camera.

Grilled steak with a smokey tomato sauce. Only served medium rare. Nice char on the outside. A thick piece of flatbread arrived with the dish. I'm not sure why. We both took one bite and thought it was bland and mealy. The beef was much better.

Iberico ham and Manchego cheese with crusty bread. Simple, but satisfying. I had to deconstruct my sandwich so I could dip the bread in the olive oil that graced our table.

Grilled jumbo shrimp with garlic sauce. The star of the show. These guys were gigantic, meaty, and sweet. A bit messy because they did not want to give up their shells easily. Definitely worth the effort. When we go back this will be at the top of our list to order.

What a yummy night. While the place was busy we experienced great service. The menu holds even more tasty gems, and we plan on returning to try more (and to devour the shrimp again).

Amuse Serves Up French Bistro Offerings for Rodin Exhibit

And, c'est si bon. Deceptively simple and just in time for the Fall/Winter season, Amuse serves up some yummy, hearty entrees along with kick-ass cocktails and Absinthe service (if you dare).

The Age of Bronze cocktail features scotch.

I am in love with the Cassoulet. The white beans were thoroughly cooked (a must) and the duck leg almost made me swoon.

Hubby raved about the steak frites. Herbed butter permeated the plate.

No need to ponder where to eat. Treat yourself to Amuse.

Table in Asheville

Table is a modern farm to table restaurant concept in downtown Asheville. We kind of stumbled upon it and the menu looked delicious. The place has lots of windows giving the place a light airy feel.

The menu can change up depending on the season. When we arrived ramps were in heavy rotation which prompted us to order the Whipped Feta and Grilled Ramps as a starter.

Most of the meats are from local farms in the area. Hubby ordered the Hickory Nut Gap Pork Chop with turnips and apple butter. A Winter into Spring kind of meal.

I had the Brasstown Coulette Steak with crispy potatoes and duck egg. The ravioli-type item was supposed to be filled with a runny onion soubise. It didn't quite work. The filling was more solid and did not add much to the dish. Everything else was divine and I enjoyed the runniness of the duck egg adding body and cohesiveness to the entire dish.

Our waitress provided attentive service and happily answered our questions about the various dishes. I would welcome a chance to return.

Petit Pois in Charlottesville

While you may not be looking for a classic French boite when you visit Charlottesville, your taste buds will miss out if you overlook Petit Pois. A tiny spot situated on the Downtown Mall treated our palate and the rest of us very well.

Green is the color scheme at Petit Pois

The tiny bar at Petit Pois

The menu contains many French classics with an emphasis on locally sourced ingredients. The menu also changes based on season and sourcing.

We experienced Petit Pois during the height of Winter and selected a couple of hearty dishes from the lunch menu.

The Steak Frites delighted. Medium rare and so tender. It was just the right size and came with a lovely side salad and delicious fries.

Extremely tender steak

And the Cassoulet was perfection. The crock bubbled upon presentation with the white beans cooked through (thank goodness!) and chunks of chicken, duck, and sausage. The chicken was a bit surprising, but Petit Pois sources chickens from Polyface Farm and after cooking the chicken they pull it apart so the cassoulet contained large shredded chunks of tasty poultry. A wonderful meal on a day when snow still blanketed the ground.

Hearty fare for a cold day in Winter

We had a nice French wine from Languedoc. While lunch prices were fairly reasonable given the ingredients and preparation, wine prices were a bit higher than I would have liked. But, of course, the meal begged for wine, and we succumbed.

A nice compliment to the meal

As we finished our entrees, we lingered and decided to close out lunch with a cheese plate. There was a variety of cheese options including a house-made boursin.

A lovely ending to a delicious meal

Ah, c'est magnifique! Very happy taste buds.

A Mighty Fine Evening at Brux'l Cafe

Last week we headed over to Brux'l Cafe for an early dinner. We discovered all of the tables were reserved (a good sign for the place), but found a couple of spots at the cozy bar. The entire staff seemed giddy with the spirit of Christmas and this rubbed off on the two of us during the evening.

Brux'l Cafe in the Fan - all decked out for the holidays

The joy of going early on a weeknight is that Brux'l has a decent happy hour with specials on wine, beer, and martinis. Sweet Bubbles (sparkling and violet syrup) came my way and hubby had the Famous Dirty martini. As we sipped our bartender, Jared, took us through the highlights of the menu.

Jared was a most excellent host and as the bar filled up, he continued to give personalized service to all. He helped to make our evening very special. What really made a difference was when we were choosing a wine for dinner. Brux'l Cafe carries a very limited but drinkable selection. All wines are available by the glass and bottles range in price from $32-40. We were torn between a Bordeaux and something from the South of France. Jared thought we might also enjoy the Spanish red. To help us with our selection he poured us a taste of all three. The Spanish option won out - an Arrocal Tempranillo.

Jared helped steer us in the right direction for wine

Jared also helped other bar patrons figure out which draft beer would be best for their evenings. Being able to taste and then choose - fantastic!

The rest of our experience was delightful. To begin I took advantage of the evening special and had fried frog legs. The legs came straight from the fryer with a crisp coating and with the legs being meaty - a real treat. As I ate with my fingers, Chef Meers came out of the kitchen to ask how they were. Yummy!

The frog legs were very tasty

Hubby ordered the Croquette de Fromage - a fried ball of cheese and potato. For me, very rich. For him, swoon-worthy. He raved about this and really liked the bit of salad on the side.

While the croquette may look small it packs a rich flavor punch

For an entree hubby ordered the Moules a la Provencale. Dozens of mussels swimming in white wine, tomatoes, herbs, garlic, and cream. Served with a side of frites. Jared gave us more bread to take advantage of the sauce. Very satisfying.

I indulged in the L'Entrecote with Bearnaise sauce. A big ribeye topped with butter, parsley, and shallots and served with a side salad with a Dijon mustard vinaigrette. A huge portion and very tender with all the flavor one could hope for. I appreciated the fact that the sauce was served separately so I could enjoy my steak both with and without the Bearnaise.

Very traditional meal, superbly prepared

As we enjoyed our meal Chef Meers would pop out of the kitchen occasionally to check on diners. He seemed so happy and his vibe was infectious. At the end of our meal I got up to retrieve out coats and he even helped me find our jackets. A delicious and magical evening. I can't wait to go back and try the truffle burger.

Vermilion in NYC

Vermilion brings together Latin and Indian flavors and has garnered high acclaim from all over the globe. The decor was sleek, airy, and contemporary with touches of red.

A Bogle Petite Sirah was greatly enjoyed.

And paired well with the Tandoori Skirt Steak - seared churrasco, Indian marinade, plantain chips, chorizo Swiss chard, and jicama citrus roll.

Prices for NYC were fairly reasonable and the meal was delicious.

A Tale of Two Alexandria Restaurants

Both made lovely cocktails. Both were a bit loud and very busy on the weekend. Both attracted a tourist crowd. Both featured interesting architectural details. One made us very happy. The other reminded us of how bad touristy service can be.

The good place was The Majestic. The Majestic has been around since the 1930's and has a cool iconic neon sign. The place was packed on a Friday. Since we did not have reservations and we like bar action, we opted for the bar. Two bartenders were busy crafting a variety of cocktails. They were cool under pressure and handled a few difficult customers with a practiced diplomacy. We had tasty food and were never treated like a tourist. A warm, friendly atmosphere.

I appreciate a well-stocked bar

Guacamole - slightly hot

She-Crab Soup - very tasty

Virginia skirt steak with chimichurri sauce

The Columbia Firehouse is indeed an old firehouse converted into a restaurant with a huge Victorian era bar and exposed brick on the dining side. Wonderful space. Unfortunately, our waiter seemed to be someone who knew he was waiting on tourists and that he could get away with nonchalant behavior. I wanted a wedge salad, but did not want blue cheese dressing (hubby gets violently ill just smelling the stuff). I asked about a creamy substitute. No options. Hubby decided to get onion rings that came with a buttermilk goat cheese dip. When we got the app, we realized that the dip would have been perfect for the salad. The onion rings however used the very outer skin for some of the rings - not a good practice since these were tough and inedible. The dinner menu featured fried chicken, but as we discovered after we placed our order, the sparkling wine we wanted was not available (other options were way too expensive). Extreme disappointment and a lesson re-emphasized for me: Order the wine first and then order the meal once the wine choice has been confirmed. The rest of the meal descended into a desultory downward spiral. Plates set down with inaudible explanations on sauces or features; asking about dessert before the meal ended; long wait time for the check. In the end we realized this place was nothing but a tourist trap.

How Columbia Firehouse left us feeling - empty

A Visit to Tazza Kitchen

While it's been around for a while and it's garnered lovely reviews, we had never been out to Tazza Kitchen. Quite frankly, we just don't get out to the Short Pump area very often. And when we do, we almost always regret the traffic and the hassle and the mind-boggling layout of some of the parking lots. We don't need the stress.

Well, last week we were both there and we decided to give TK a try. We went early since we had no reservations. A good thing, too. The place filled up as the evening progressed. It seemed to attract hen parties. There were three in our seating area alone. Later on we saw some cock parties strutting in as well.

Tazza Kitchen has a decent layout. In the front there are small casual tables and a fire place when it's chilly. The bar offers a view of the wood-fired oven and a glimpse into the kitchen. The outdoor patio is extensive with another small bar thrown into the mix. Appealing to both hens and cocks alike.

Next time we want to enjoy the patio

We ordered a Barbera to enjoy with dinner. The wine list is an eclectic mix, but everyone should find something to satisfy.

A very nice Italian red

To eat we shared the Meatballs - pork, beef, and veal served with Parmesan, tomato sauce, and "brick oven bread." Neither one of us liked the dish. The tomato sauce had a charred, almost burnt taste. It wasn't that it was bad; it was not to our taste.  I did like the bread, soft and kissed by the wood-fired oven then drizzled with a little bit of olive oil and sprinkled with salt. Here is where our waiter excelled. He asked us about our meal. We told him it did not suit our taste and let him know why after he probed a bit. He apologized and offered us something else. We said we didn't need another starter; we were going to order entrees, and we were fine.

While the meatballs were not to our liking, the service was stellar

We both ordered the Steak and Peppercorn Potatoes - a grilled flat-iron steak with smashed fingerlings, salsa verde, and a sunny-side up egg. This was a very tasty dish. The steak was cooked perfectly, and the egg paired very well. The salsa verde added a little twist, but did not take away from the main attractions.

A wonderful entree cooked and seasoned perfectly

While we were eating a manager came over to ask about our meal and the meatballs. We repeated our experience with the meatballs and expressed high praise for the steak dish. Kudos to both the waiter and the manager since they took the meatballs off of our tab.

If we are in the Short Pump area, we would definitely consider eating at Tazza Kitchen again. Let's hope the weather cooperates with some mild air so we can experience the patio and sample the pizzas at a future date.

Pomegranate in Carytown

In the early Spring we wandered into Pomegranate for dinner. On that Friday night they still had a table available.

Hubby wanted to try the gnocchi. Unfortunately, they had just switched to their new Spring menu and it was not available. Disappointing, but the only disappointment of the evening.

We toasted our incredible lack of gnocchi luck with a Milanese Manhattan and then ordered a bottle of The Possessor, a Tooth and Nail red blend from California. Loved the wine; loved the label.

 

To begin our meal we ordered Roasted Veal Marrow Bones with Watercress and Radish Salad. Kind of a Winter into Spring starter. The marrow bones were rich and full of flavor; the salad, light and zesty.

For entrees I chose a traditional Steak and Frites accompanied by grilled ramps. All very tasty and so nice to welcome in Spring with the ramps. The large portion meant leftovers for a future dinner at home.

Hubby had the Italian Sausage with Pickled Mustard Seed, Spinach, and Spaetzle. The portion looked deceivingly small, but turned out to be just right and delicious.

We enjoyed great food. We also experienced excellent service from the talented Ashley. Her cheerful demeanor and patience as we perused cocktail and wine lists and her timing ensured that we had a most incredible evening.

Two Manhattans Straight Up

Two Manhattans Straight Up a photo by pjpink on Flickr.

The outdoor setting and these Manhattans were the best thing about Portico. Most of the food was decent, but did not wow. And my NY Strip was less than stellar - Half of it was medium rare (my desired temperature); the other half was well done. Unfortunately, I had tucked into the medium rare side first. To top it off, the wait staff was also a bit off. He did not listen to a specific, yet simple, request and did not ensure the request was honored. Portico is a bit of a drive for us and not necessarily worth it, despite the gorgeous outdoor setting.

Starting January the Right Way with Dutch and Company

On the first day it snowed in 2013 we thanked the goddesses that the month before we experienced balmy spring-like weather and that the roads were clear. Hubby and I had discussed when we could try Dutch and Company. All of RVA had been waiting for it to open. We knew the place would be rocking. On the first day it snowed in 2013 we arrived at 5:15 PM.

Dutch and Company in Church Hill

A couple of tables were already settled in. The decor featured cozy lighting with a number of mirrors along the wall to project warmth. I liked the little "Dutch" touches: a bouquet of tulips in a colorful pitcher, reproductions of stamps from the Netherlands to mark the bathroom entrances, and vintage prints of Holland scenes.

The mirrors are a nice touch

The Gents

A few folks were at the bar. We wanted to sit at the bar and converse and observe/admire Michelle, our all-time favorite bartender. She's thoughtful, quiet, and meticulous; and Michelle can make a myriad of awesome libations. We ended up with a Sunday Paper and Honest to Goodness.

Sunday Paper:  Chartreuse rinse,  Wild Turkey Rye, Hennesey VS Cognac, gomme syrup (simple syrup made from gum arabic),  Fee Brothers old fashioned bitters, lemon twist

Honest to Goodness: Hendricks Gin, cucumber ginger ice cubes, Angostura bitters, tonic water 

As we enjoyed our cocktails and perused the menu, Michelle pointed out the "Jib" board - a blackboard containing the evenings snacks at $5 each. These snacks can change daily. Our board boasted the likes of smoked salmon rillette, chicken liver terrine, and Anderson Neck oysters. The menu features seasonal items and can change frequently. Of course, everything should be delicious since Caleb is in the kitchen. While we are not familiar with Phillip, I'm sure he is top-notch, as well and we probably enjoyed many of his dishes at his former place of employment (Acacia). We discovered the prix-fixe for $28: choose any appetizer, any entree, and any dessert. The prix-fixe is available every evening, all evening. A wonderful value and we took advantage of it.

The wine list is small, but offers a variety with some off-beat selections as well. We chose a Chatter Creek Nebbiolo from Washington State. An unusual grape variety for the region, but smooth and satisfying. The other great thing about the wine was the service. While most restaurants in RVA do not replenish the wine as the evening goes on, Dutch and Company did. I highly value the service (which should be an expectation, not an anomaly). While wine by the bottle may not be the usual order for most tables, if Richmond really wants to be on the national food map, service needs to be stepped up a notch. Kudos to Dutch and Company for its attention to detail.

Chatter Creek Nebbiolo with a glass cap

For dinner we started with the Pork and Squash Rillette and the Malted Barley Porridge.

A divine start to the evening: Pork and Winter Squash Rillette with Honey Roasted Pecans, Pickled Squash, and Pig Skin Cornbread. While pork rillette tends to be extremely rich, the squash toned down the richness while adding to the flavor. 

Malted Barley Porridge with Smoked Maitake Mushrooms, Roasted Pear,  Kale, and Almond Cream.  Probably the only porridge dish in RVA. Lots of textures and flavors that evoke a cozy winter evening.

For the entree we both delighted in the Hangar Steak.

Hangar Steak (medium rare) with Bone Marrow Twice-Baked Potato, Bitter Greens, and Herb Sauce. A wonderful dish. The marrow added an enormous amount of richness to the potato. The Herb Sauce was fresh and packed with garlic.

For dessert hubby opted for the Winter's Honey Pot and I enjoyed the Stroopwafel.

Winter's Honey Pot: Warm Milk and Honey, Pound Cake, Lavender Ice Cream, Citrus, and Candied Nuts. Dutch and Company secured a number of vintage honey pots for presentation. We lucked out with our Winnie the Pooh pot. A creative and delicious concoction.

Stroopwafel with Caramel and Vanilla Ice Cream. Stroopwafel is a Dutch treat.. Two wafer-like cookies with caremel sandwiched in between. A simple, yet satisfying dessert.

We ended with coffee for hubby and Strega for me. It would be difficult not to indulge in one of the numerous Amari that Dutch and Company offers. As I began to sip my digestif we noticed that the dining room was packed and folks were standing at the bar with drinks, waiting for a table. Earlier in the evening Michelle had pointed out the "Champagne Room." A cozy little spot with end table, lamp, a couple of chairs. This spot is the "lounge" outside of the bathrooms. With all of the new patrons coming in, we moved our after dinner beverages to this quiet area to relax and watch diners enjoying their evening.

Coffee at the bar

As we left we walked by the big storefront window featuring the kitchen to appreciate the art and craftsmanship of providing delicious food. The only thing that could be improved upon is if there were a huge picture window between the dining room and the kitchen for diners to admire the workings of the kitchen. Of course, then we would be torn as to where to sit. At the bar to watch cocktails being crafted or at a table to see meals being prepared.

Kitchen scene

Chef Caleb

We had a lovely experience. I wish Dutch and Company much success. I look forward to enjoying more great food and beverages in the very near future.