The House of Marinara

I knew it was time to finally check out Sensi. I have unfortunately missed out on some truly great Richmond eateries by procrastinating- ex. The Frog and the Redneck, Stellas. With rumors of it possibly closing, I decided to seize the moment and head out there last Friday w/ Mrs. Marinara.

I thought the restaurant was cool with its decor and music, but the lack of a crowd drained some of its energy.

The service was impeccable. I absolutely love professional waitstaff and it is worth the extra tip money.

We shared the following:

SEAFOOD “QUATTRO”

Local Oyster “shooters” with Tomato “succo” and Horseradish foam, Petite Crabcake,Poached Tiger Shrimp and Cognac Cocktail sauce, seared Ahi Tuna, Wasabi and Balsamic Syrup

SALAD “ESOTICA”

Baby Lettuces, Asian Pear, Spiced Walnuts and Gorgonzola “Terrina” with Aged Balsamic Vinegar and Cold Press Virgin Olive Oil

CERTIFIED ANGUS “BISTECCA”

18 Ounce  Rib Eye Steak with Garlic Butter.

The appetizer and entree were fabulous. We were blown away by the steak. It had to have been a 24 oz steak and it was cooked perfectly- Crusty exterior with no hint of burn with a red, wonderful inside. Add a couple of side items, and we were overly stuffed with plenty to go home. We were able to walk out there for under $100 after tax and a generous tip.

If this place goes under, it would be a shame. It is that good.

I had this gem a few weeks ago. This is a sea scallop from New Zealand with its roe still attached. The scallop could be eaten raw or cooked. I tried them both ways. When cooking, I just topped with salt and pepper with a nice pan sear. They were amazing. The roe added a perfect complimentary dash of sweetness.

Scallop with Roe

If you have been a regular at Millie’s over the recent years, it would have been hard to miss Russell Cook, executive chef, cooking up some wonderful meals in their open-aired kitchen. Late 2008, Russell walked away from the Millies scene and was spotted picking up some shifts at the Belmont Butchery. It was there where he began telling me about his new gig at Balliceaux, the new restaurant opening at 208 N. Lombardy St, formerly known as Bogarts,

Since there has been some speculation about what restaurant might inhabit this space, I asked Russell some questions that might give us a sneak peak into this new eatery

What are some signature Russell Cook items we can expect on the menu?
As of right now, I have no intention of transplanting dishes I’ve done in the past, to Balliceaux’s menu. But, by the same token, I don’t think I’m a talented enough chef to suddenly start cooking differently than I have for the past 15-20 years. So there will definitely be a familiar feel to the food. I do have to say that the foie gras mac’n’cheese I started playing around with a couple of years ago has been requested in an obscene fashion. People (even women) have offered themselves to me to put that back on a menu. So, there may be some vestige of that at Balliceaux

How much of the menu is dedicated to local/organic items?
As much as possible. From going, daily, to neighborhood farmer’s markets, to CSA’s, to local organic produce companies (like Cabbage Hill Farms & Manakintowne Growers), to utilizing larger purveyors who have programs installed to insure that products come from no further away than 100 miles. It is important to us that the foods integrity never be compromised and we stay as green as possible, but we also need to be realistic in that all of what is needed to operate a full service kitchen can’t be procured, solely, in Richmond or in Virginia for that matter.
Tell me about some of the general difference between the bar menu/dinner menu?
First, let me say that none or this is set in stone, but I believe the plan is to have a “Social Hour” menu from 4-6pm and a “Late Night” menu from 10pm-12am. Both will be comparable to the Dinner menu, with slight derivations between the two. I guess you could say that bar menus offer items that are more accessible on a bar top. More finger-foods and morsels and nibbles, as opposed to things you might enjoy as part of a 3-4 course meal at a full-size table.

Needless to say, this is something that I am looking forward to opening. I hope to let you know more information as it comes to me.

I recently had a birthday and therefor it meant another trip to Texas de Brazil. Birthdays are great because it means a buy-one-get-one free coupon at this meat fest. Really, I go there about 4 times a year and each visit is wonderful.

Now let me get this out of the way, I know this place is a chain, but I don’t hate chains as long as they serve a quality product. TDB has a great product. We aren’t talking prime or even choice quality meats, but they are cooked simply and are very tasty. Oh and they have the most wonderful salad bar in town (in my carnivorous opinion).

The salad bar is full of wonderful prepared salads, meats, cheeses and other wonderful delights. I am personally a fan of the grilled provolone, grilled jalapenos, crab rolls, shrimp salad, and the addicting blue cheese dressing. Also make sure to grab chimchurri sauce for your meat and some extra bacon from the bucket o’ bacon.

They have a hot bar, but I rarely touch it because I am not there to eat side dishes. I am there to eat the meat. While there is a plethora of carne, I have a select few that I commit to eating. The lamb is a must (chops and leg). The flank steak is usually rich and wonderful. The linguica sausage is a nice break from the red meat. My two favorites are the beef ribs and the house special sirloin. The beef ribs are rich and succulent. I can usually only handle a small portion. Note- you sometimes have to ask you server to have the beef ribs delivered. The house special sirloin is also referred to as the picahna by Brazilians. It is a but of the top sirloin with a nice fat cap. It is tender, tasty and wonderful. It’s a travesty that the US and European butchers often destroy it.

By the time dessert comes around I am usually stuffed. I have had the flan and it is great. Also, make sure to try some traditional Brazilian drinks while you are there. The caipirinha is a strong and addicting adult beverage. For the soda drinkers out there, try the Guanara.

Overall, I love the place but the $40+ per person price tag is a bit much. That being said, by joining there e-club for free, you will receive multiple discounts over the year with several 50% coupons for special events.