This clam chowder was boring beyond belief. I am not even going to waste my energy writing up the recipe. Little flavor, no zip, sort of like eating water. Don’t bother. Unless, of course, you want to drop 10 pounds super fast.
Monthly Archives: April 2013
Monday Night Lamb Chop Menu
Wow was this dinner fun to eat — delicate lamb chops with a crispy, cinnamon-infused crust tempered by a brilliant green mint chimmichurri. Put this on your spring menu list.
The “burnt” carrot salad was delicious, unusual and gorgeous on the plate. This would be a great dinner party dish. Charring rounds of goat cheese in a smoking hot cast iron skillet gives them a fabulous, caramelized crust.
Sunday Night Soup & Scallops
This first course soup was good, but I definitely think it could be better. I would increase the amount of dried porcini to amp up the mushroom flavor and perhaps add more grated orange peel to the gremolata. I do admit I didn’t use the butter the recipe called for and subbed in olive oil instead. This would likely be fantastic with the butter or a few spoonfuls of heavy cream.
Scallops with red onion marmalade: these were simple and delicious. The onion marmalade definitely makes this dish. I went ahead and made the marmalade ahead of time rather than follow the recipe, which calls for reducing the pile of onions in the scallop pan juices. Seems to me the scallops would get cold and lose their appeal if you go this route. I served this all with roasted brussels sprouts sprinkled with sherry wine vinegar. I would make this whole meal all over again.
Brussels Sprouts ready to go in the oven
Saturday Night Dinner & Dancing
Fleet Street Kitchen was, once again, a huge hit. Every dish we ordered was repeat-worthy. We enjoyed the following:
Appetizers:
fluke crudo & pork belly (the former light, tender and citrusy; the latter, sublimely bacony and crispy)
Main Courses:
Snapper with kale and clams and slow-roasted leg of lamb
Side of shaved brussels sprouts
Yum, yum and yum. What I love about this restaurant is that every item on the plate is noteworthy. Whether it’s the tiny dollop of creamy citrus, the silky pepper sauce, the crispy corn cake or the savory tomato jam — the chef clearly pays attention to every last detail and it shows.
This restaurant is quickly becoming one of my absolute favorites. Click here for my original restaurant review.
After Fleet Street it was time to put on our dancing shoes (literally) and find another venue (unfortunately, there is no dancing to be had at Fleet Street Kitchen). We ventured to the newly renovated 13th Floor restaurant and lounge at the Belvedere Hotel. The space is gorgeous, with fabulous city views and a very swanky vibe. I can’t comment on the food, but the one glass of wine we ordered tasted like cheap boxed wine. However, the pianist was excellent — played a lot of Frank Sinatra — and we were able to get in a few Foxtrots and a Nightclub Two Step. I am hesitant to dine here, but would certainly return for cocktails and dancing.
Dining With DINKS 