Blu Jam Cafe

Ahhhh Los Angeles; home to Hollywood, Silicon Valley, no snow, everyone owning a pretentious Toyota Prius and an unnecessary amount of pets.

Auspiciously, LA also is host to a remarkable culinary scene, so I took full advantage of a Thanksgiving trip to see a close friend, to incorporate a visit from one half of the Gastronome and the Chowhound.


Storefront

My first true meal was breakfast at Blu Jam Cafe. We opted to sit outside since the temperature was obviously weather-permitting. I was unaware that this was foreshadowing for the arrival of pets at neighboring tables, but whatever.


Hot Tea

As I was soon to discover, hot tea ($3) arrives in its own French Press everywhere in the Golden State. I ordered some decaf hot tea and it was very great. The novelty was pleasing.


Coffee

There are many things I don't know, and coffee is one of them. I don't know if this was a latte, frappawhatever, mocha-chai thing or what. But it looked awesome and came with a little cookie. It was approximately $3.50.


Loxex

For my breakfast I ordered the Loxex ($14.95). It was served with Norwegian lox, three eggs, onions, brie, tomatoes and potatoes. All of the flavors worked effortlessly. Brie is always a gamble. The flavor can be heavy and overpower the other ingredients. However, here it served as a good balance. The sour cream and chives added a clean touch. The standard starches of bread and potatoes were perfect. Presentation was key as well. It was Although the price was staggering, I was impressed.



Migas

My friend ordered the Migas ($10.95). This dish was right up my ally. Clearly infused with Mexican influence, this spicy omelet had all the right elements. Delicious scrambled eggs were combined with bell peppers, tortilla chips and mozzarella cheese. The heat came in a scaffolding effect of spice. You the jalapeños started off at one level, and the chorizo sausage stepped it up, followed by chipotles. Each component was a little spicier than the next but none were too overpowering. Topped with roasted salsa and served with a flour tortilla and potatoes, this was awesome.


Side Chicken Curry

For absolutely no reason, we ordered a scoop of chicken curry ($3.95). While I do love curry in many forms, I am not a fan of raisins. However, they contributed an unbelievable sweetness to this savory dish. The presentation was clean and the flavors were seamless.


Turkey and Fennel Sausage

Where my friend ordered the chicken curry, I acquired yet another protein in the Italian Turkey and Fennel Sausage ($3.50) side. These were juicy, plump, and crisp. I am usually not a fennel enthusiast because the flavor is too pronounced, but I found that in this case, it was tremendous.
This was my first breakfast in Los Angeles and was very satisfied. I would have said the prices were high, but they were comparable and competitive to the area. Great experience. I would certainly dine here again.

Rating: Strongly Recommended
Website: www.blujamcafe.com

Founding Farmers

New Jersey diners basically have a stranglehold on the breakfast market, thus all-but eliminating small eateries outside of bagel shops or coffee houses. Fortunately, other states (or federal districts) do not have to deal with such a rabid infestation of diners.

Washington DC, in my estimation, receives a worse wrap than it deserves. Great dining, good hockey, historical landmarks, and horrendous traffic are always the earmarks (or indicators of) for an up and coming (city).

In my search for a good breakfast place, I created an aggregate list based off of rankings from the web and Zagat. One location that kept on popping up, which happened to be less than one mile from the White House, was Founding Farmers.

In what appears to be very DC fashion, Founding Farmers, situated at 1924 Pennsylvania Avenue, is located in a seemingly new high rise, with modern construction. The interior seems more suited for yuppies, preppies or wannabe politicians. Either way, the very chic and trendy styling was not a bother. That being said, this is certainly a place where the gastronome appears.
My wife ordered a cup of coffee ($3) and I jumped on the opportunity to guzzle a glass of freshly squeezed orange juice ($5 each). My wife raved about the coffee, commenting that the brew was strong but not bitter. I guess the English teacher in me wasn't working that morning, but for some reason I assumed that they would be using a juicer to make my OJ. Much like Bob Wiley was curious if the corn was hand-schucked in What About Bob?, I am sure the juice wasn't actually hand squeezed, but it probably used a citrus juicer and not an extractor because you can only achieve the little bits of pulp when you do it by hand. Regardless, the fresh juice was consumed quickly. In retrospect, I have difficulty justifying the price for each glass.

The menu was smaller than initially expected, but it had all of the standard fare with options; French toasts, pancakes, eggs, benedicts, etc. For our breakfast we ordered stuffed French toast and I ordered pastrami hash.


French Toast Bananas Foster

My wife ordered stuffed French toast with vanilla crème bananas foster ($10). Three rectangular cubes arrived with the crème spilling out one end. The foster sauce was in a ramekin but was not an afterthought. This rich sauce added sweetness where the toast was dense. Each bite was sweet and sublime. However, the density of the dish yielded two unfortunate side effects; 1) we filled up very quickly and 2) we realized it was too much like a donut than an authentic French toast. This could easily be shared by two people who decided to eat one entree and a few side dishes.


Pastrami Hash

The pastrami hash ($12) hit the spot. I was looking for a sizable meal but not one where I could get stuffed. Served with two poached eggs atop the hash, I was ready to dig in. Accompanied with two slices of ciabatta bread, I was admirable of the creativity and flavors. The eggs were drizzled with a hollandaise sauce which contributed a rich buttery node. The hash itself was clean and not oily which is unfortunately common in diners. The onions and peppers harmonized with the potatoes for a fantastic essence.


Homemade Sausage

We were split on our opinion of the homemade sausage ($5 each) and side of bacon ($5). I liked the hint of maple in the sausage, where my wife found the combination of flavors mismatched. I wasn't as crazy about the bacon, but I certainly ate it. One criticism I have about the sausage is that it arrived on a plate that was much to big. It really drew attention to the fact that one single sausage was costing me $5. Had it been on a smaller plate, I think you wouldn't be crying foul.

The total price for the meal was $49.50 (sales tax in DC is a hefty 10%) before tip, a bit steep for breakfast, but not in the interest of journalism. I would say that it is certainly overpriced, but the meal was above average.

Rating: Strongly Recommended
Website: www.wearefoundingfarmers.com

BLT Steak

BLT stands for Bistro (of) Laurent Tourondel. Until earlier this year Tourondel also owns six other locations of the same name across the country, one in Puerto Rico and another in Hong Kong. They all have received considerable press and have a good reputation.

Located on I Street, and one half mile from the White House, we looked for a top notch steakhouse that would dazzle our taste buds and rival any of the good places we've been to before. A tall order it may be, but a welcomed one. We ended up at one of the top steakhouses in the Golden Triangle section of DC.

We made reservations and arrived early. The dining room features contemporary "American steakhouse" styling and low ceilings. I felt that the tables were slightly closer together than I would have liked and it takes away from the intimacy you might want in a fine dining experience. This lack of privacy was supported by a rather noisy ambience.


Chicken Liver Pate

Chicken liver pate is complimentary. It was served with crostini. It was palatable and no longer maintains the exotic status it once had; at least to me. I did enjoy it, however I do not see the hype of appeal. It's creaminess was balanced by the crunch of the bread. I did find that the saltiness stood out.


Popover

Popovers were absolutely sublime, but I do prefer the Root's Steakhouse ones more. However, BLT has a leg up as they actually give you a small recipe card with it. Served on a wooden plank, I was surprised at the presentation. I was relieved a steakhouse finally offered unsalted butter. Impressively, in each butter-slathered bite, I could still taste the hint gruyere cheese that is baked in to each roll.

We ordered barbecue pork belly ($16) as an appetizer. It was fatty but very tender. It came served with (incredible underrated) figs and gorgonzola cheese. The figs were charred which brought out the natural sugars and worked with the tang of the cheese. The pork melted in your mouth with each bite. I could tell that it was perfectly cooked. That being said, I don't think I would order this again. I found the overall combination of flavors to be unusual. The barbecue sauce, in this case, did not complement the other ingredients which made an unbalanced flavor profile. And while the pork was still the star of the dish, I found there was an inconsistency with the supporting cast. Many of the combinations would have worked better individually, but not here.


Loaded Potato Skins and Roasted Asparagus

For our side dishes, which were expectedly a la carte, we ordered loaded potato skins ($9) and grilled asparagus ($10). Covered in melted cheese and sprinkled with bacon bits, the potato skins were standard but not impressive. The grilled asparagas were cooked perfectly; tender to the touch but held a good firmness. These were well-seasoned. If we weren't so full from the appetizer, pate and rolls, we agreed we would have enjoyed them much more.


Filet Mignon

My wife ordered the filet mignon ($42) medium but on the rare side. This was due to the fact that medium rare was cool red where that typical classification is used for rare. One doneness option I'd never seen before was "blue;" a step below rare. We both agreed that may appeal so some but certainly not us. When it arrived, it was served in a cast iron skillet making for a relatively simple and typical presentation. The meat was perfectly cooked when cut. The crisp exterior was met with a tender and lean inside. My wife commented it was one of the better filets she has had.


Short Ribs

After debating about the American Wagyu, I ultimately went for the short ribs ($36). It arrived in a small cast iron crock pot. I was immediately impressed with its preparation when I needed to use two forks to remove it from the pot; or it would have fallen apart. Great problem to have and a good sign about its tenderness. I was able to easily remove the bone, and the first bite was excellent. Tasting it only made it better. The contrast of flavors worked well and their homemade barbecue sauce. I feel that the size was appropriate for the upscale setting and cost.


Caramelized Cheesecake

Making sure to save room, my wife continued her trend of predictable desserts by ordering the carmelized cheesecake ($10). It came with a berry-lime "soup" composed of fresh blueberries, raspberries and black berries. On top was a quenelle of strawberry sorbet. Served in clear glass fishbowl garnished with mint leaf, this dessert offered a nice interpretation. The caramelization provided a crunchy addition to the texture. I found that the berry-lime soup added sweetness where the cheesecake was rich. My wife was blown away by this dish.

The total bill was $149 before tip. This was certainly worth the price. I will dine here again.


Website: www.bltsteak.com
Rating: Highly Recommended

Bistro Bistro

When you're lost in an unknown city, can't find your intended restaurant, and you pick another place nearest to your lucky parking spot; you might just be rewarded. Maggie (my GPS) and I had it out again so I simply chose to pull over.

In a trip to our nation's capital, our stomachs yearned for good food. Walking up Connecticut Avenue NW, we left our vehicle and navigation systems behind us. We stopped at a menu on an easel outside of a small eatery. My wife and I found agreeable menu items and we entered.

Bistro Bistro has been around for a year and smartly located just off the Dupont Circle near Downtown, Washington, DC. This French/Mediterranean location has a formal but understated decor. The restaurant offers a pre-fix three course (appetizer, entree, dessert) for $26 to those who prefer an alternate to the a la carte menu. I was pleased to find mussels and fries because I had been bothering my wife about it since I saw an episode of Throwdown with Bobby Flay on the Food Network. For her sanity and my well-being, this was a great option.

Following our drink order, a basket of piping hot fresh French rolls were brought to the table. The basket added to the appeal of this rustic, cozy European dive. The bread came with two ramekins. The first contained olive oil, onions, garlic, fresh pureed, parsley and minced olives. This was absolutely spectacular and I didn't miss butter at all. Our server said it had nor formal name but I would describe it as a Mediterranean chimmichurri. The second ramekin had a chunky sauce similar to salsa containing cucumber, tomatoes and onion. We felt the flavors were crisp and appreciated the bright colors.


Lamb Sausage

For an appetizer, I ordered the petite merguez ($6.95). As a general rule, I don't prefer straight lamb, but certain combinations and preparations have eased me intro trying it more. These lamb and beef sausages are sautéed with lentils in a tomato reduction. I found that there was a rather pronounced lamb flavor, but not overpowering enough to turn me away. The sausage links were perfectly cooked; soft and flavorful. I thought the blend of ground beef and lamb allowed for good balance. I could detect the presence of cilantro, which added a nice addition to the flavor of the meats. The lentils were spicy and absorbed the tomato essence all the way through. Additional cilantro and red pepper added depth to the dish.


Moules and Frites

For my entree, I ordered the moules bistro ($7.95) and French fries ($3.95). This dish of clams and mussels were cooked in a broth of white wine, shallots, garlic and capers. I immediately remarked that the bivalves were exceptionally clean as no grit was evident. It was delicious. As I got to the broth, I noticed that it was slightly saltier than I would have preferred. However, the starch from the fries offset it by counterbalancing it. Overall I was vastly pleased with this dish.


Caesar Salad


My wife opted for the "two-appetizer" approach for her entree with soup l'oignon and a Caesar salad ($4.50). The salad was very fresh. The lettuce was crisp, the cheese was sharp but not overwhelming, and the dressing tied it all together. My wife noted that it was in the top five of the best Caesar salads she has ever eaten. Additionally, I have to say that this plate really made the presentation stand out.


French Onion Soup


The French onion soup ($4.95)arrived still hot. The cheese was melted nicely and crispy caramelization indicated proper use of a salamander or broiler. The broth was meaty and no overstocked with onions. I found the saltiness to be light and therefore appropriate. It still managed to be heavy on flavor which suggested proper seasoning.

Dessert always poses a dilemma of culinary, marital ethics (yes, I've coined an expression). Do you both order something you can share? Or do you cleverly order a dish you know your spouse won't like, play dumb, and be selfish to enjoy it all yourself? Since this is all in the interest of journalistic integrity, I never have to worry about such a conundrum.


Pear Tartlet

I ordered the pear tartlet (6.95). The base of the tartlet was a crust of puff pastry and topped with almond cream. Sliced pears were circularly shingled creating incredibly neat presentation. The almond cream seamlessly inserted itself in each bite developing layers of flavor. I found that it was harder than it should have been to cut with a fork, but this blip did not take away from my positive reaction. This is a mouthwatering dessert.


Tiramisu

Being that she was considerably less adventurous BD (Before Dave), I can almost justify the astonishing and rather scandalous reality that my wife hadn't eaten tiramisu in 23 years. As she pointed out, it has all the components she likes - espresso, mascarpone, and in this case, sponge cake (substituted for traditional lady fingers). Alas, it was a bad suggestion. The flavor combination was not to her liking.

The servers were knowledgeable, courteous and attentive. This was an excellent experience. The entire meal was $65 after tip. I found this to be very reasonable.

website: www.bistrobistrodc.com
Rating: Strongly Recommended

Peter Luger

The authors disagree. It was inevitable. But fortunately, I (Dave) have more people who would concur with me.

The place has been around for more than one hundred-twenty years (since 1887). You can only pay in cash, a gift certificate or their own exclusive credit card. There is an extensive waiting period if you want to be a server there. By extensive, the rumored waiting period is over seven years.

For our anniversary, we went a hockey game and Peter Luger's. Sounds like the perfect day to me. And since I had not been there in eight years- probably in my foodie infancy -I had been itching to come back.


Storefront

Most people know that Peter Luger sells only prime meats. This distinction has made them famous, keeps regulars happy, acquires an astonishing amount of positive press and attracts new clientele on a daily basis. It also allows them to be unapologetic for their brand. So basically, if you don't like it, they won't care if you go home and cry about it.

Waiting for our table provided us the opportunity to examine the nearly endless wall of framed Zagat awards for the "Best Steakhouse in NY". I was impressed to say the least. We waited approximately 15 minutes for our table. Again, Luger's won't lose sleep or business if you have a low frustration tolerance and can't deal with it.

We were sat next to a young couple with a toddler, which automatically polluted the ambience. The time waiting for our server was consumed by unsuccessfully comprehending how little junior would be able to differentiate between rare and medium rare and the significance of aging beef. I came to one definitive, clear-cut conclusion; the baby must have been a little person (no offense). Anything else is incontrovertible.


Bacon

When the server arrived, we ordered 3 strips of "bacon" and shrimp cocktail as our appetizers. Their bacon appears to just be ham steak that they cut into strips. They have an almost identical appearance and taste. However, the reality is that these are just gigantic two by fours. While I do value the extravagance, I would have been just as satisfied with some thick cut apple wood smoked strips. The saltiness was a nice touch, but there was nothing to counter balance it.

Shrimp cocktail is hard to screw up. But they used large count crustaceans which allow for ear-to-ear smiles when it is brought to the table. The shrimp were fresh, plump and juicy. Cocktail sauce is fantastic. The horseradish does not overpower the sauce and therefore allows it to more successfully bring out the flavor of the shrimp.

The star of our meal, Peter Luger's trademark, is the Porter House for Two ($80). We ordered it medium rare, and added broccoli and creamed spinach to complement the meat.

And we waited...Service was as slow as reputed, but it almost didn't matter. The hunger pangs kept me distracted from my boredom of anticipation for the filet and strip.


Porterhouse for Two

After hell froze over, the meat arrived on a screaming hot pan and was perfectly cut up for us. The meat had been brushed with beef fat to add flavor and opulence to the dish. The advantage of having such a hot plate, and one intended side effect, is that customers can actually continue to cook the meat as desired. Just make sure you act quickly; it isn't a steady heat source.

My wife and I differ on our overall impression of the porterhouse. The meat will nearly melt apart in your mouth. I think the flavor is noticeable and unique, but I would prefer less beef fat on top. My wife was favoring the filet part of the porterhouse over the strip. I would tend to agree, but enjoyed the strip side very much. She also, for some reason, said that it tasted like popcorn; with the amount of butter and beef fat I suppose.


Schlag

An anniversary dinner would not be complete without dessert. Peter Luger makes sure to provide a heap of their homemade whipped cream they have dubbed as "schlag," and chocolate coins wrapped in gold foil.


Pecan Pie

The pecan pie was thoroughly enjoyable. Before I slathered it with whipped cream, I made sure to take a bite. It was creamy and sweet, but not excessively rich. Since I am not crazy about sweets, that subtlety made all the difference for me. The crust was flaky and didn't crumble without a little effort. This made it the perfect support for the pie. Each subsequent bite with whipped cream was equally as satisfying. Delicious.


Cheesecake

New York Cheesecake has a reputation all its own. My wife knows this, but that doesn't matter because her love for cheesecake far exceeds regional expertise. Each bite was creamy, rich and utterly blissful. The crust, like my pie, was perfectly prepared. Both were categorically superior.

We automatically drew comparisons to our favorite local steakhouse, west of the Hudson River. My wife much prefers Roots Steakhouse in Summit NJ. She felt that Luger's filet was too buttery and it took away from the natural flavors of the beef. She also doesn't like meat on the bone, as a general rule. I am the same way, but when it comes to places like Luger's, I award it steakhouse immunity. My contention about meat on the bone is that is does not cook evenly. However, since Luger's cuts it for you and you can actually sear it on the dish it is served on, you can make an exception. My wife felt the butter and beef fat was lathered and extreme. I think they could tone it down ever so slightly, but it is still outstanding.

Dinner for both of us was $180 with tip. I do find this price completely reasonable because it is New York and the place is world famous.

Enjoying a fine dining experience always reminds me of a debate I had in college with a professor. He contended that he preferred his Toyota over his wife's Mercedes hands down. I said while the Toyota had legendary reliability, each detail in the Benz was just a little bit better, and it appealed to a more wealthy, and perhaps, more educated client. It also could be the desire to be seen in one. The same is true with Peter Luger. There is obvious attention to detail and the reputation is well deserved.

Make reservations way in advance and bring cash. I think they can afford that kind of clout.

Website: www.peterluger.com
Rating: Highly Recommended

Tanoreen

Part of the quest to find the best food around is not necessarily about one dish, but also a successful continuity of a cuisine in all aspects; regardless of the establishment's specialty. I want fish, meat, salad, poultry, pastas, desserts all to be fantastic. I want Peter Luger's fish offerings to be respectable. I want Legal Seafood to offer a palatable filet mignon. Too ambitious? I don't care. It's what makes this adventure fun.

I enjoy knowing about a place prior to the mainstream because you feel like you can almost take a slight ownership and gratification in that you "knew about it first." This is perhaps what keeps bloggers and food writers alike in the search for new places.

Recently featured on Food Network's "The Best Thing I Ever Ate" and the beneficiary of a much-needed renovation, Tanoreen in Brooklyn, NY has now stepped up from little-known-secret to nationally recognized gem. I'm glad because this cuisine (Lebanese), much like Indian, is incredibly underrated.

We ordered two each of tabbouleh and baba ghanouge. Both were very good. Made from parsley, bulgur wheat, onion, mint, olive oil and lemon juice, the tabbouleh ($7) was garden variety. I think I may have preferred a dash more of the citrus fruit to evoke more acidity, but it did not mire the collective approval of the dish. The overlooked -and occasionally neglected - stepchild of hummus, baba ghanoush will likely never get the respect it deserves. Made from eggplant (versus chickpeas in hummus), tahini, garlic, oil and spices, Tanoreen's version ($6.50) is particularly well executed. The eggplant flavor is not as pronounced and therefore better balanced with the other ingredients in the dish. I suspect that purists may not like it as much due to this "milder" version, but it converted my wife to a fan.

Another dish in our smorgasbord of appetizers, was fatoush ($10). This is essentially a Lebanese salad consisting of lettuce, tomato, parsley, mint, cucumber, sumac, olive oil, lemon juice, and toasted pita chips. I like enjoy this dish mostly because of the cultural interpretation of a salad. Whether or not it is intentional, the pita chips serve as croutons, and the oil and lemon juice are a light dressing. The sumac is an restrained but noticeable addition that - along with mint and parsley - give it distinction. I actually prefer the pita chips in lieu of regular croutons because they add a complementary crunch without being the focal point of each bite.

I wanted to be adventurous here so I ordered two mezze dishes I had never tried before: sujok and fried halloumi cheese. Sujok is dried sausages, sauteed with garlic, olive oil and red pepper ($8). Served in a small bowl, I found the four small sausages to be tender and falling apart. I thought they were very good however, there was a noticeable hint of vinegar.


Fried Halloumi Cheese

Fried halloumi cheese was also agreeable. Made from a blend of goat's or sheep's milk, this semi-soft cheese has a high melting point which makes it perfect for frying or grilling. It was served with sliced tomatoes, olives, cucumber and sprinkled with parsley. The crispy exterior was an excellent distinction from the tangy interior and made each bite enjoyable. It has a similar texture to mozzarella, but not as elastic. This was also saltier than I expected, but not overpowering in any way. Another evident positive was that the cheese was not greasy and had been properly attended to prior to serving. That really suggested attention to detail. Nice touch there.


Hummus

Since I know my dinner companions, I figured it a smart decision to avoid counting the number of hummus dishes we would consume. Tanoreen's creation ($6) of the most well known Middle Eastern dip is excellent. For a restaurant's version (versus one that is commercially mass-produced), this one was velvety smooth and creamy. You could taste each of the ingredients, which utterly transform the dish to almost elegant. The pita bread served double duty as not only a vessel for consumption but also a way to prevent spoons from assaulting the dish. Similar to the baba ghanouge, a balance of flavors was achieved that really enhanced its appeal.



Kibbe Naya

In my humble opinion, one of the main reasons we eat Lebanese food is for kibbe naya (several alternate spellings exist). Much like Spanish tapas, Middle Eastern mezze dishes are often the appetizers to a meal. Here, this dish is a raw lamb preparation with fine bulgur and spices, and served with olive oil, outlined with diced red onion and garnished with mint leaves. Truthfully, it is nothing more than a lamb tartare, but flavored with bulgur and spices. This is one of the better ones; so much so that it has to be ordered a few days in advance. Tanoreen's version has a smooth and almost creamy consistency. Eaten either by the spoonful or with Syrian (pita) bread, it is spectacular. The fat from the oil adds a richness to the meat which creates levels of flavor leaving your palate satisfied. Every man in my family loves it, and the spouses usually cringe. We aren't bothered by this sentiment; there's more for us.


Grilled Shrimp

My less-adventurous wife was undecided on her order, but richly rewarded when she settled on the grilled shrimp entree ($17.50). The menu actually says the dish is served with "a whole lot of garlic;" and that is right up her alley as well as a culinary turn-on. They weren't kidding either. Since we have a love affair of garlic, this was an amazing flavor. However, I think that there might be some who could find it to be a garlicky assault. Nevertheless, the shrimp were succulent, plump and perfectly cooked. My wife pointed out that they were properly cleaned, which can often be a turn-off. She not only thoroughly enjoyed this dish but would happily get it again. That is important because it makes a return visit less hesitant and whether or not she realizes it, this may have been what allows her to be more experimental with this cuisine.


Chicken Fetti

The dish I ordered was chicken fetti. This is a dish of shredded chicken meat arranged atop a cradle of vermicelli-pilaf enveloped in tahini sauce. The flavors are fantastic and the addition of pine nuts adds an excellent crunch against the smooth texture of the sauce. The use of both dark and white meat stands out as the chicken is soft and flavorful.



Lamb Fetti

My sister-in-law had lamb fetti; the same exact preparation as the aforementioned dish, but with a different protein. My complaint about lamb has always been that the "gamey" aftertaste - according to experts - should be all but absent in the preparation. In this case it was, but I suspect that it may have been the sauce and other ingredients that could have masked that "gameyness."


Shepard's Pie

I presume the Shepard's pie my brother's fiancé ordered was a Lebanese interpretation of the classic Irish recipe. From all indications, it was thoroughly enjoyable. Served with a colorful, fresh salad and red cabbage slaw, the dish was a study in texture. Tangy cheese, soft potato, savory beef, and crisp salad.


Stewed Goat

In diet of the average blue-collar American, goat is likely absent from annual consumption. However, being a self-professed foodie allows me to take such culinary risks. In this case, my father fortunately took that risk. He ordered the goat special. Arriving in a large bowl, the stewed goat is marinated and served in a yogurt sauce. Interestingly, the sauce is intentionally sour. However, I found this technique to be just slightly excessive. Another complaint was that there truly was not enough meat in the dish; comparative to the chicken or lamb fetti dishes. Most important was that the goat meat was chewy and not soft, which the cooking method of stewing achieves. I was not impressed with this dish.

Next to hummus, grape leaves are probably the most well-known dish. I absolutely love them. I have childhood memories of arriving home from school to the aroma of these delectable stuffed rolls enveloping the kitchen. I was surprisingly dissatisfied with Tanoreen's version. All of the required ingredients were present, it was just the overall execution and technical flaws that brought it down. I didn't feel there was enough meat in each on and therefore they lacked plumpness. Additionally, each order was extremely small for an entree size. There were approximately 5 or 6 in each order. In my opinion, an entree of grape leaves should have between 25-30.

The blemish on the whole dinner experience was that my step-mother's lamb shish kebob arrived nearly thirty-five minutes after our order. A kitchen mishap caused them to have to re-cook the dish. Upon arrival, the meat was cold on the inside, albeit properly cooked, and overflowed with rice. The manager was courteous and apologetic for the error, but the dish that finally arrived was disappointing.


Chicken Kabob

Other dishes that were ordered included, chicken tagine, chicken kabob, and kafta kabob. Each of them were well received and they were absolutely enjoyed. In keeping with Middle Eastern preparation, parsley with everything becomes almost routine and therefore lacking of originality, even if it is common in the cultural traditions. It makes the dishes too busy.

My father was quick to point out that Tanoreen excels in their preparation of vegetables and salads. I agree that they are all consistently excellent and is spectacular highlight of the chef and the establishment. However, I would say that they do not exceed in preparation of proteins. Notwithstanding, it was very good.

After tip the total bill was approximately $700. And while that may not be too mind-boggling for a party of 10, if you break it down, $70 is rather steep for a casual dining restaurant. Nevertheless, I still highly recommend this place because it is so darn good and you could spend less than half of that and have an absolutely amazing meal. I think they hold true to Middle Eastern traditions and authenticity.

Website: http://tanoreen.com
Rating: Highly Recommended

Lorenzo's

In the tri-state area, Italian restaurants are as easy to find as diners or fast-food joints. As always, the key is finding those which stand out. And Union County is particularly chock full of them. For a quick dinner, we wanted to try somewhere new. We ended up in the next town over at a place a co-worker recommended.



We landed at Lorenzo's in Garwood, NJ. As it turns out, I had actually been there years before with my mother, but had completely forgotten about it. That wasn't a good sign. Either way, we were sat against the wall in a small four-top in the dining room.

Service was somewhat slow. It took the waitress several minutes to come to our table and take our drink orders. By the time she arrived, enough time had accumulated for us to select our appetizers. This was bothersome because the restaurant was not busy and there was no way we could have crashed the kitchen.


Side Salad

Our appetizers were garlic bread with cheese ($3) and a side salad I received with my entree. Like wontons with duck sauce at a Chinese restaurant, I'm starting to realize that menu items such as garlic bread are going to be pretty much the same anywhere. And unless you completely screw it up, you won't be dazzled from place tp place. That being said, we were satisfied with the garlic bread.

For our meal, my wife ordered two appetizers (caesar salad and the mozzarella & carozza), I ordered veal francese, and my stepdaughter ordered mozzarella sticks.


Mozarella and Carozza

I really, really liked that they used fresh mozzarella for the Carozza. Not only was it excellent but it made it memorable. That's often the barometer for a return visit; that and it not being horrendous. When it arrived I was unimpressed with the presentation. Traditionally, this dish is basically like a fried grilled cheese; the mozarella is between bread, battered and fried. This was a single slice of bread topped with the cheese battered and fried. What results is a different interpretation of a common dish. As we were eating it, we realized there was a distinct difference in the mozarella cheese in the garlic bread versus the one in the carozza. I thought it might be that it uses fresh mozarella. I was correct and it really makes a noticeable difference in texture and flavor.

My wife felt that the caesar salad was very tasty, however, it was completely overdressed. The tang from the dressing was certainly a highlight, but it should have been less. I found that the Romaine lettuce was fresh and crisp, but overpowered by their dressing.


Veal Scaloppine Francese

Much like lamb, veal has only recently begun to grow on me. I ordered the veal scaloppine francese ($16.25). I wanted veal, but since their menu was limited to simple and classical recipes, I ordered something I've never had before but understood the probable flavor profile. The meat was delicate and evenly cooked. The batter was light and adhered well. I found that there was a good balance between the tartness and richness of the lemon sauce. I was satisfied but not overly impressed. The dish was served with potatoes and spinach. The potatoes were crispy and the spinach was good, however both were greasy with too much oil. The starch from the potatoes would have been a better complement to the dish had they been slightly drained.


Mozzarella Sticks

It is hard to avoid redundancy here, but the mozzarella sticks were garden variety. Cheesey and crunchy, they performed their task as a means of satiation. The marinara sauce, while untouched, was a good flavor contrast.

One of the things I did not like about the restaurant was its layout. For some reason, sound really carries in this relatively small restaurant and I could eavesdrop more than I would want to. There is also an unnecessary door that you have to walk through to get to the dining room which is completely open.

I can't figure out if this meal was boring because the dishes were safe and what everybody gets or if the restaurant as a whole was wholly commonplace and routine. It does have some highlights with the carozza, but those are disproportionate to the overall experience.

The bill was $45 before tip.

Rating: Satisfactory Recommendation - nothing to write home about