American Son

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11/18/2018

American son is chef Tim Ma’s modern american restaurant located at the Eaton hotel. The food we had was good and service was attentive.


Fried Chicken Sandwich Carrot, Papaya Slaw | Jalapeno | Thai Basil | Kewpie Mayonnaise
My husband picked this and enjoyed the flavorful, juicy sandwich.

Beef Cheek Coffee | Anson Mills Perla Bianco | Wood Fired Rapini | Charred Peach
It was a good portion. The beef cheeks were larger than usual. The meat was a little bland but when you combined it with other ingredients, it was good. The pickled peach was a nice touch and provided a sweet/salty element to the dish. There was plenty of polenta to fill you up if you choose to eat it all which I did not.

ZZQ

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11/11/2018

ZZQ was calling my name and decided to make the 100 mile drive to indulge in beef and pork goodness. I just wish that they were a little closer to us.


Beef Brisket, Pulled Pork Shoulder, Prime Rib, Cowboy Beans, Zucchini
Brisket was the star here. Very smoky and delicious and good balance of fat to the meat. The pulled pork was good but I prefer the one from the federalist Pig. The prime rib was the special of the day and it came with grilled green onions and charred spring onion salsa verde. It was pretty good. My husband was going to order the dirty rice, I convinced him to go with the beans. It tasted heavy in cumin as last time we had it. Zucchini helped to balance the meat.

Tamarindo Aqua Fresca
Very tasty tart drink.

Virginia Museum of Fine Arts


Conrad Felixmuller, Nursing Infant II, 1918

Conrad Felixmuller, Child and Train, 1921

Salvador Dali, The God of the Bay of Roses, 1944

Kehinde Wiley, Willem van Heythuysen, 2006

Howardena Pindell, #108 Memory Series: Sorry, It Was an Accident, 1979

Howardena Pindell, Untitled (Peace), 1980

Howardena Pindell, “Till Birnam Wood Remove to Dunsinane”, 1991

Howardena Pindell, Untitled #5B (Krakatoa), 2007

Howardena Pindell, Globular Cluster, 2014

Howardena Pindell, Nautilus #1, 2014-15

Sub Rosa Bakery

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11/11/2018

I came across this bakery while searching online for croissant in Richmond. When I read that it was a wood fire, stone milling bakery, I got interested. The bakery was located in the residential area of Richmond. We just followed the aroma to the bakery. There was a long line inside. As we got closer to the counter, I became concerned that it might not live up to the big line!! I was right.


Kale and Cheese Croissant
This one came right out of the oven while we were waiting in line. It had plenty of kale and good amount of cheese.

Pain au Chocolat
I asked the lady behind the counter whether the chocolate was dark or not? She responded, yes, it was. As I took my first bite, I was disappointed by the sugary chocolate. The croissant did not taste like butter but it had a good texture.

Apple Hand Pie
My husband enjoyed it.

Chocolate Chess Pie
It tasted too sugary to enjoy.

Pistachio sour Cherry
It was good but not great. The cherry tasted more sweet than sour.

Ham and Cheese Croissant
It was good but once again we did not detect a butter flavor.

Creamy Cocoa with Sweet Potatoes Soup

I got this recipe from Well and Good. It was tasty but watch out for your blood sugar.

Ingredients:

1 large sweet potato, peeled and cut into chunks (about 2 cups)
1/3 cup black rice
1 cup water
1 Tbsp cocoa powder
Pinch of ground red pepper
Pinch of ground black pepper
1/2 tsp sea salt
1 can (15 oz.) coconut milk

1. Place a steamer basket in a large pot with 2 inches of water. Bring to a boil over high heat. Steam the sweet potato in the basket for 12 minutes, or until the potato is very soft and easily pierced with a knife. If you do not have a steamer basket, fill the pot with 1 inch of water and bring to a boil over high heat. Add the sweet potato. Reduce the heat to low, cover, and cook for about 10 minutes. Allow the potato to cool to room temperature. Reserve the water.

2. Meanwhile, in a medium pot over high heat, combine the rice and water, cover, and bring to a simmer. Reduce the heat to medium-low and cook for 40 minutes, or until the rice is tender.

3. In a blender, combine the potatoes, the reserved steaming water, cocoa powder, red pepper, black pepper, salt, and coconut milk. Puree to a smoothie consistency.

4. Stir in the black rice. Enjoy warm or chilled.

St. Anselm

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11/4/2018

We have been to St. Anselm twice for brunch. The first time, shockingly, I forgot to take pictures. That does not happen that often. The place is dark and reminds you of a saloon or a steakhouse. If you go there you must try their delicious beef.


Steak & Eggs grilled butcher’s steak, eggs your way, hash browns, béarnaise
As you take your first bite of steak, you are in heaven. Perfectly beefy and smoky goodness. You should not even bother cooking your own steak at home. The hash browns were dense and tasty. You could use more béarnaise though. We had this dish twice.

Dry Aged Burger bacon, muenster, 1000 island
My husband wanted to try their burger and it did not disappoint. It was good but not the best burger we ever had. It came with a pickle. It would have been nice if it came with a side of greens.

Eggs Norwegian smoked salmon, 2 poached eggs, hollandaise
The dish I forgot to take a picture of. It was pretty good. Smoked salmon was silky and went very well with the potato pancakes.

Seylou Bakery and Mill

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Amaranth Pear Cake
Nutty and delicious fall cake.

Apple Walnut Cake
A very good cake with plenty of apple and walnut pieces.

Amaranth Raspberry Cake
This one had raspberry preserve in the middle. Very good and not too sweet.


Bird Bread and Mini Sourdough
Their oven was being repaired and they did not have their usual line up. So, I got to try two new breads. The bird bread was a combination of millet, oat flour and seeds. It was a little sweet and tasted pretty good but it did not slice well. The sourdough was tasty and was worth a try.

Bird Bread
The first two slices were easy to slice but it went downhill afterwards.

Tiger Fork

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10/28/2018

I have been wanting to try Tiger Fork since last year. When I read that they had a new brunch menu, I decided to give it a try. The food we had was good but overpriced considering the portions, specially when it came to meat portions. Service was friendly.



Shumai Brown butter scallop, pork
Very good start. You got surf and turf.

Black Pepper Steak Claypot Confit potato, duck egg, rice
At $26, you did not feel like you got a value. The few pieces of beef you got, were not that tender and the dish was sweet.

Beef Chow Fun Brisket, bok choy, rice noodles
My husband wanted this dish. The noodles were tasty but the brisket slices were a hit and miss. the fatty parts were pretty good and flavorful. The lean slices were chewy and not pleasant to eat.

Cauliflower Soup with Pumpkin Seeds and Pancetta

This recipe is based on a recipe from Epicurious with a few changes I made.

6 Servings
Ingredients:
Pumpkin seeds
1 medium head of cauliflower (about 2 pounds), cut into small florets
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
4 slices pancetta
1 small fennel bulb, chopped
1 small onion, chopped
1 garlic clove, finely chopped
1/3 cup dry white wine or water
6 cups beef broth
3/4 cup heavy cream
2 bay leaves

Preheat oven to 400°F. Toss cauliflower and 2 Tbsp. oil on a baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
Meanwhile, cut pancetta into 1/2″ pieces. Heat a heavy pot over medium and cook pancetta, stirring occasionally, until browned and crisp. Transfer to paper towels.
Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8–10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
Working in batches, purée cauliflower in a vitamix. Season with salt and pepper.
Just before serving, ladle soup into bowls; top with pancetta and pumpkin seeds.