The House of Marinara

As of a week ago, I had still not been to Acacia or Mezzanine. Because of time constraints, I needed a place with reservations so Acacia won out.

I knew I was in the right place when I saw the energy and excitement and then the waitress sold us on some super filtration water that was super good.  I had my with bubbles and ended up drinking 3 bottles of the stuff.

The food was OUTSTANDING.

Appetizers- I had the white anchovy salad and Mrs. Marinara had the garlic soup.I love white anchovies and this did not disappoint; however, that garlic soup blew it out of the water. Creamy, rich, garlicky and perfect.

Entrees- Mrs. M had the ribeye and I had dish with monkfish and lobster. Her ribeye was seared perfectly at the perfect temp. It almost seemed to be that the steak was grass fed because it was pretty lean and not a fatty/ juicy as we expected. It was still wonderful. My monkfish dish was perfect. I had always wanted to compare monkfish directly with lobster since monkfish is often referred to as “poor man’s lobster”.

Overall- the place was a hit hr. I want need to make a point of going back there soon.

I love food that defines a city: Buffalo- chicken wings, Philly- cheesesteaks and Baltimore- crabcakes. So whenever I visit these cities, I try to find the restaurants that do these items the best. Recently, I was picking up my buddy at BWI airport and it afforded me the opportunity to stop by the legendary G&M lounge to have a few of their mammoth jumbo lump crabcakes.

This place is a few exits north of the BWI exit on 295. The restaurant looked to be newly renovated and it was absolutely packed on a Thursday night. Due to time constraints, I chose to partake in their takeout section. Same food, same menu…. just no servers and fancy table clothes.

I ordered the crabcake platter that came with 2 HUGE crabcakes and 2 sides. All the sides I saw looked very underwhelming. I think I passed on them all together. Instead I focused on the huge mounds of meat.

They were amazing. They were broiled to a nice golden color. The lump crab was evident. Each bite was comprised of a single piece of crab. There was a little filling, being mostly used to bind the meat together. It seemed to be less breading and rather egg and mayo . Either way it was very simple and very perfect.

These suckers weren’t cheap. A platter costs around $26, but if you consider the retail price of crab meat, it really isn’t that bad.

It was easy to see why people flock to this place and I imagine I won’t hesitate going there again.

G&M

http://www.gandmcrabcakes.com/

It could just be the wine shop around the corner, and for me it is. But I really like this place and I would find myself driving to Carytown if it meant getting the perfect wine, cheese or beer.

What I really like about this place is the people…….

Sara is amazing with cheese. Her enthusiasm is intoxicating and almost requires that you learn to speak the romantic languages so that you might properly appreciate each and every specialty cheese.

David is the beer man. He loves to talk shop whether it is local or global. Be careful because he might get you hooked on some seriously hoppy brew.

Peter is my favorite wine man. I just love going to him with a menu and letting him scurry around the shop picking the perfect match for my meals. He has yet to miss.

Julia is the perfect hostess. She has an invigorating personality with the stories and knowledge to back it up. She owns the shop and she has done a wonderful job of making it a place where people need to return.

Truth is that I am far from an expert on wine, cheese and beer. The staff at RCC make me feel empowered every time I leave the store. They have good selection, fair prices, and they make shopping there- fun.

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.

Joe’s Inn is like that old pair of jeans that you can’t throw away because it they are so damn comfortable. Whether you are visiting the old location in the Fan or the strip mall version in Bon Air, both bring their unique qualities while maintaining a glorious consistency in the food they provide to their patrons.

For the few of you that may have never been to Joe’s Inn, it is Richmond’s version of the classic, Greek run diner. Now, neither location is located in a diner car, but they are known for hearty breakfasts, solid sandwiches, and fabulous baked pasta. In the AM, they carry the standard fare- eggs, pancakes, waffles, etc. Lunch and dinner menus are the same. The staple menu items that get most of the attention are the small Greek salads, fried chicken livers, spaghetti ala Joe and its cousin, the spaghetti ala Greek.

The Greek salads are not complicated but the red wine vinaigrette they use is so addicting that it is tempting to pay $5 for it in the local grocery stores. They also use a high quality feta which provides the perfect creamy blend to the tart dressing. As for the livers, I can’t stand livers in general. I just see people people eating them all of the time.  The spaghetti ala Joe is the big ticket item. This dish is a huge pile of spaghetti, topped with browned provolone cheese and finished off with marinara and meat sauce. The spaghetti ala Greek is the same except that it has some feta added to the mix. Based on the name of this blog, you can be sure that I take my sauce seriously. Joe’s has a great recipe. Spicy without being to acidic. I am more than happy to pay the $10 as opposed to going through the hassle myself.

Images provided by JoesInn.com

Which brings me to price. Joe’s is family friendly dining at a reasonable price. There may be a handful of items that are over $10. It’s a safe place to bring out-of-towners because of the variety as well as being a Richmond tradition for years.  I’m tempted to go try on those old jeans again!

*Note- I have never been to the Mechanicsville location, but who really goes to Mechanicsville to dine anayway

You ever just sit there and say “What the crap is wrong with me?” I had one of those moments last week when I ventured into Mekong for only the 2nd time ever. Mind you, I have lived in Richmond for over 10 years. It wasn’t that I had a bad experience when I went the last time, i just didn’t remember anything from it. I am thinking I was still very new to Vietnamese cuisine at the time.

Well, anyway, since my first visit to Mekong, I discovered Pho So #1 and never thought of any reason to go anywhere else. Until a few months ago, I was completely content in never going back. Then I learned about Ahn Mekong and his obsession with Belgian Ales.

It is a bit odd, that a Vietnamese restaurant has a beer menu that rivals Capital Ale House. It was enough reason for me to check it out again. So Mrs. Marinara and I were out on a little Valentine’s Day excursion and we decided to grab some dinner at Mekong.

Really, it was a solid experience. Everything was just good- nothing mind blowing- but good. The prices were reasonable. The menu was diverse. The food tasted great. I still don’t claim to be the expert on Vietnamese food, but it tasted good to me and the beer was great. I still can’t believe I waited so long to make it back there.

Am I the only one to have done this?

I grew up in NY State and pizza in NY State equates to large slice of thin pizza that can be folded in half. So while I can appreciate other styles of pizza, my default will always be that NY style slice. For my money, that is no better replicated than at Mary Angela’s in Carytown.

Mary Angela’s is a typical 70’s style pizza shop with the cramped booths, painted Italian murals on the wall, and Italian football..er..soccer on the tv. Its location in carytown gives it a good dose of foot traffic, and it always seems to be crowded. That being said, I live close by and I frequent it through the perverbial take out. They have delivery, but most people say that it takes too long to get the pies and they are often too soggy by the time they arrive.

Truth is that I am very boring when I order from there. I always order the 18″ x-large pie. This is key for slice folding (see ablove). As for toppings- pepperoni or sauage, sometimes onions. sometimes basil. The final product is a crispy-brown crust, gooey-salty cheese and perfection in the mouth.

It tastes amazing, the product is consistant and that is why I will continue to order from there.