Think Thera

B Restaurant and Bar

2009-11-13T23:34:00.000-08:00

499 9th Street
Oakland CA
510.251.8770
http://www.boakland.com/

Lunch: Tuesday – Friday, 11:30pm – 2:30pm
Dinner: Tuesday – Saturday, 5:30pm – 10:00pm
Online reservations available

Sometimes, a dinner with a large group can be overwhelming and a bit frustrating, especially with trying to split a bill. But, nothing could have been more enjoyable than the 19-person Warrior Girl Dinner at B Restaurant and Bar.

On Friday, October 23rd, the Golden State Warriors hosted an event called “Nibbles, Dribbles and Sips” which featured complimentary food and wine for all of their season ticket holders. With over 40 of the Bay Area’s top restaurants and wineries participating, I was sure to make a list of places I hadn’t tried yet. How wonderful it was when I discovered the WG dinner would be taking place at one of the restaurants on my list.

In the heart of Old Oakland’s, Historic District, each member of the dance team, including the Director, met at the new American cuisine restaurant on the corner of 9th and Washington. As each girl filed in to sit at the long table well-presented table, I can see that each seat was set up with 2 wine glasses, silverware, a cloth napkin, and a piece of paper that was titled, “Warrior Girls Dinner".

How exciting! A three-course prie-fixe meal had already been prepared for this special occasion. This called for a cocktail! If you haven’t seen, “Sex in the City,” one must know if you’re out with a group of girls, an order of girly cocktails must be made. The most popular order was the “Love On: Vodka, Raspberry puree, pineapple juice, made with love.”

Some girls had a special “W” in their drink to represent the Warriors.

With 19 orders from the WG Dinner Menu, all sorts of combinations were being made. I ended up ordering the butternut squash soup for a starter, the duck entrée, and a vanilla bean crème brulee for dessert. But, shortly after all our orders were taken, several baskets of truffled shoestring fries were brought to the table and we all know how much I love fries! With the perfect amount of crisp to the texture and a hint of truffle oil in the flavor, it’s hard to believe that these freshly made fries tasted even better when dipped in the garlic aioli sauce that accompanied the dish (along with a side of ketchup). With a yummy cocktail and fries, who could have came up with a better first impression? From that point on, my expectations were raised higher.

The wine began to pour and with multiple conversations, a few games of telephone and a ton of pictures being taken, our appetizers arrived in no time.

My soup was amazing! Plates were quickly switched out and replaced with our entrees. The beef would have been my usual order but, I never order Duck and something inside me made me want to try something different. Thank goodness I changed my order, last minute, to the roasted duck breast, prepared with a pear-potato tartlet, chicory salad, and a port reduction. Who would have thought duck could have been so tender and juicy?

You can bet I was still able to taste all the other dishes that were on the menu so I was still able to try the flat iron steak I almost ordered. [describe beef] But I was happy with my order, especially after the dessert was served.

It seemed cliché to order a crème brulee, but the vanilla bean flavor was different and I absolutely loved it!

It was an unforgettable night. The staff was friendly, the food was to die for, and the company was irreplaceable. Because of this memorable experience, B Restaurant and Bar will definitely be a place to come back to. I hear their mushroom and thyme wood fired pizza (oyster mushroom, fromage blanc, parmesan, and arugula) is a “must try”.

Stefanie’s Ultimate Red Velvet Cake Cheesecake

2009-10-21T19:07:00.000-07:00

The Cheesecake Factory

After finding several one of a kind menu items around the world, it seems a little cliché to want to get a cheesecake at The Cheesecake Factory. But, being my birthday and after watching an amazing performance by the cast of Wicked at the Orpheum Theater, nothing sounded more enjoyable (and cliché) than a nice late-night cheesecake with the family while overlooking the lights of Union Square.

I briefly looked at the endless list of cheesecakes and made a quick decision in wanting a nice and simple slice of “The Original”; the classic creamy cheesecake with a sour cream topping and a graham cracker crust. I immediately closed the menu shut, but the back cover of the menu instantly changed my mind.

How can anyone be so clever in combining two of my favorite cakes into one? Without any hesitation, I placed my order as soon as our server approached the table and in no time, a group of servers were standing before us with my cake in hand.

The extra sprinkles, lit candle, chocolate written “Happy Birthday to You” and everyone singing the birthday song made the cake look much more appetizing than the picture on the back cover of the menu.

With layers of extremely moist red velvet cake between thick layers of creamy cheesecake, covered in a special Cheesecake Factory cream cheese frosting and white chocolate curls, it’s no wonder “Stefanie’s Ultimate Red Velvet Cake Cheesecake” was the winner to The Cheesecake Factory’s “What’s your flavor?” contest in April.

From January 28th, through February 28th, nearly 10,000 contest submissions were made; each consisting of a unique idea for a new cheesecake flavor. The winner would receive a trip for two to Los Angeles, CA and the chance to have a cheesecake named after them and produced by The Cheesecake Factory, which, in Cheesecake Factory’s 30 years, will be the very first menu addition name after a guest.

Only one entry per person was allowed but each submission may have included any or all the following: a video, a photo, an audio file and a text description of the flavor combination. Five finalists were chosen on the basis of cheesecake flavor combination and creativity and each idea was posted online for public vote. The winner was graded on the basis of receiving the most public votes during the voting phase (50%), cheesecake flavor combination (25%), and creativity of submission (25%).

At the end of about 20,000 votes and weeks of intense anticipation, the winning cheesecake flavor was chosen and introduced on July 30th, 2009; National Cheesecake Day. Congratulations to Stefanie Gaxiola; a Redondo Beach resident who probably didn’t need the trip to Los Angeles. Nonetheless, thank goodness for her creativity and wonderful pallet, for I have found the perfect birthday cake.

In addition, because The Cheesecake Factory Incorporated and Feeding America has created a wonderful partnership, 25 cents from the sale of each slice will be donated to the national hunger-relief organization that helps feed more than 25 million hungry Americans each year.

P.S., I loved the cake so much that I went back the next evening to get it again!

P.P.S., The only reason I didn’t get it a third time is because on the second night, I discovered The Cheesecake Factory is so kind in showing the calorie content per slice in the display case!

Morimoto - newyorkNY

2009-03-26T14:20:00.000-07:00

88 10th Ave
New York, NY 10011
212.989.8883
http://www.morimotonyc.com/

One of my favorite shows on the Food Network Station is, "Iron Chef America." The show is based on a cooking competition featuring accomplished guest chefs around the world. Each chef is challenged against one of the show's resident "Iron Chefs" in a timed cooking battle built around a specific theme ingredient. The original, "Iron Chef," show was a Japanese television program which first aired on October 10, 1993 and ended on September 24th, 1999. (http://en.wikipedia.org/wiki/Iron_Chef)

All Seven Iron Chefs and Chairman Kaga in Kitchen Stadium. Left to right: Sakai, Ishinabe, Morimoto, Michiba, Chen, Nakamura, Kobe.

Chef Morimoto was the only one who continued to be an Iron Chef in the American spin off.

As a high-school student in Hiroshima, Japan, Morimoto was on his way to becoming a professional baseball player. Unfortunately, that career had ended due to a shoulder injury. On the up-side, he pursued his dual dream of becoming a sushi chef. After eight years of culinary training in Hiroshima, Morimoto opened his first restaurant at the age of 25. He specialized in Japanese cuisine, infused with European and Western cooking techniques and ingredients into his preparations. Five years later, Morimoto sold the restaurant to further explore and define his unique Japanese fusion.

In November of 2001, Mormoto opened his first U.S. restaurant, named "Morimoto," in Philadelphia, and later, another in New York City. (He also opened a restaurant in Mumbai, India, named, "Wasabi.")

When Brian and I heard Morimoto owned a New York restaurant, we made sure we made reservations for the next time we visited our friends who lived on the East Coast. As an accomplished Iron Chef in both Japan and America, who wouldn't want to?

"Going to a restaurant is like going to the theatre," says chef Morimoto and no other restaurant experience exemplifies these sentiments like his. After walking a few blocks on the cobbled streets of the Meat Packing District, we approached a large red curtain, resembling the curtains of a theater.

With all the geometric shapes and indirect lighting, walking into "Morimoto" felt like stepping into a whole different world. Being a little early for our reservations, our hostess recommended us to wait downstairs. As we descended down the stairwell, we were enthralled by the "bottle wall."

The "bottle wall" is composed out of 17,400 half liter plastic bottles, filled with mineral water and LED lighting. The combination created this shimmery effect that added to the Zen-like serenity throughout the restaurant. Glass privacy walls between tables, rice paper walls, and an organic ceiling that resembles the raked sand of Eastern rock gardens also added to the modern-chic ambiance. (http://archide.wordpress.com/2009/03/11/morimoto-restaurant-by-tadao-ando-new-york/)

Downstairs, we found a bar accompanied by a 40-person lounge area.

People were dining in the lounge area, but a full meal was waiting for us in the main dining room.

After my glass of wine and Brian's bottle of Sapporo, our table was ready. As previously mentioned, Morimoto had dreams of becoming a sushi chef. In the the back of the restaurant, sushi bar seating was available.

As much as Brian and I love sushi, it was recommended to sit in the dining area for have the "full experience".

Everything on the menu looked delicious. Each item contained something familiar, but prepared in a completely different way from anything I have heard of. After ordering our appetizers and entrees, I quickly took a bathroom break. Who would have thought the bathroom would be just as chic looking as the main dining area?

Not only did each stall consisted an infinite backdrop of cherry blossoms they each had a remote-like fixture on the side wall.

I love how the Japanese are very innovated.

The concept of these remotes have been all over Japan and Morimoto brought it to his restaurant. The buttons are self-explanatory: Flush, Oscillating, Pulsing, Dryer, Rear Cleansing, Front Cleansing, Pressure, Position, Stop.

When I returned to our table, our appetizers had arrived. An order of Oh-Toro (fatty tuna roll), a Shrimp Tempura Roll (tempura shrimp, asparagus, and a spicy sauce) and Ramen Soup (iron chef chicken noodle soup).

This was a great way to get our palette going. The sushi tasted fresh and the soup had the perfect amount of seasoning. Nothing was too unfamiliar yet and the portions were just enough to get me more hungry for our entrees. Oh, the entrees...

Brian had ordered the Sea Bass which was prepared in sweet sake kasu, Japanese eggplant and miso. His dish looked delicious but did not compare to what I ordered. I had ordered the surf & turf which consisted of Kobe filets, finger potatoes and Hamachi ribbons with crushed citrus and avocado (prepared table side).

The beef was perfectly cooked medium rare as the juices gushed out when my chopsticks picked each piece up. Each flavor-filled bite was amazing, but the Hamachi ribbons were unlike any sashimi I had ever had. Although it seemed very simple to make, the mixture of the three ingredients made a perfect blend. I wish I had ordered a full plate of the Hamachi Ribbons!

As our experience was coming to an end, I told Brian he had to see the restrooms before we left. As I sat at our table alone, finishing my glass of wine, I noticed a man in shorts, running shoes, and baseball cap approaching the party sitting at the communal table next to us.

My immediate thought was, "How can this man dress like that in such a chic looking restaurant?"

Yet, everyone at the table looked so please as each member of the table shook his hand. One lady had pulled out a pen and book for this person to autograph. I couldn't help but stare and wonder who this "author" was.

Brian had returned very quickly with excitement in his voice.

"You'll never guess... that's him!!!"

Yes... Iron Chef Morimoto himself.

It turns out, Mr. Morimoto frequently visits all his restaurants. Knowing that he takes time to meet those who appreciate his creations made the "full experience" complete. Brian had ran into Morimoto in the restroom, but had left his phone and camera at the dining table with me. But when we identified the man in the white hat, we didn't hesitate to ask.

"May we take a photo with you?"

The Iron Chef had such a kind tone in his voice and willingly took a photo with us.

Fenton's Creamery - oaklandCA

2009-03-20T07:53:00.000-07:00

4226 Piedmont Ave
Oakland, CA 94611
510.658.7000
http://www.fentonscreamery.com/

The restaurant business is tough. I have seen so many places open and close within a few years. But if you have a track record like Fenton's Creamery, you know they have to be doing something right. For 115 years, Fenton's Creamery has been a well-known ice cream parlor in the bay area. Since 1961 (48 years), it has been stable in at this Oakland location. Recently, in May 2007, a second location was opened in Nut Tree Village (Vacaville, CA).

After a Sunday night Warriors game, a group of us wanted to grab a late-night snack. Locals had recommended us to go to Fenton's which closed at 11:00pm (midnight on Friday and Saturday). Like Rachel Ray, we took the locals' advice.

After finding parking in a crowded lot, we entered the restaurant and found most of their flavors are on display in the front. It's a perfect way to ensure customers will order dessert.

I was amazed to see how busy it was on a Sunday night!

"Table of six, please."

The hostess immediately grabbed a few menus and walked us to our table. Since it was so crowded in the main room, she walked us to the back room. On our way, we passed the area where the sundaes were being built, as well as where the food was made. As we walked through an aroma of burgers and fries, my appetite began to grow.

Not only did it grow for food, but when we also passed the room where all the magic was made, I got even more excited for the dessert. There it was... The Ice Cream Factory.

What makes Fenton's ice cream so great? It is believed that by making hand-made ice cream daily in small batches is their secret to creating their signature style. With 33 ice cream flavors, a few seasonal ones, and four sorbets, it's impossible to find your favorite on your first visit.

Because I was anticipating for dessert, I didn't want to spend much time deciding what food to order. I just stuck with them special for the night to make it easier.

They were out of curly fries for the night, so regular fries had to suffice for the night. Yet, that wasn't such a bad substitution!

With three juicy beef patties and a pile of crispy fries, I was not disappointed. It was exactly what I had imagined when I passed the kitchen earlier that night. Now it was time to move on to dessert.

I had to get the coffee cookie dream. I love coffee ice cream and I love Oreo cookies and the coffee cookie dream is the best of both worlds. I also wanted to get something simple to see if homemade ice cream really was better. Strawberry ice cream seemed to be a good basic flavor that most parlors carry.

We ordered a, "Large Ice Cream Dish," which was described as, "Two GENEROUS scoops." They weren't kidding when they said, "GENEROUS!"

It really was a coffee cookie dream! And the strawberry really did taste like fresh strawberries! The strawberry scoop of ice cream was a little too soft for my liking, but the texture of the coffee was perfect; firm with a little "icy-ness".

After being served our dessert, I was a little ashamed of myself. I didn't ask the server what their preference was on dessert and my friends did. I got jealous! Our server recommended to create their own sundae...

It was a large ice cream dish of Caramel Cream Almond Crunch served on a couple of bananas, topped with caramel sauce, whipped cream, almonds, and a cherry.

That wasn't dream... it was heaven!

Pink Taco - losangelesCA

2009-03-19T09:17:00.000-07:00

Westfield Century City Mall
10250 Santa Monica Blvd
Los Angeles, CA 90067
310.789.1000
http://www.pinktaco.com/

Victoria Beckham has become one of my favorite fashion icons. Frequently, I go online to look up recent photos of her to see what new style she's sporting. Lately, I noticed a lot of her photos are taken at the Century City Mall, leaving Pink Taco.

Having two successful locations, (the first at the Hard Rock Hotel and Casino in Las Vegas, NV and the other in Scottsdale, AZ) a third location opened on June 28, 2007 in Century City, Los Angeles, CA and has become a favorite lunch spot for the Beckhams. After several sitings of the Beckham family at Pink Taco, including Victoria's 34th birthday celebration, I really wanted to see why they loved it so much.

Although my friends and I were one of the first customers of the day, the lack of people did not take away from the fun environment inside. With so many bright colors and festive decorations, the interior gave a little Andy Warhol-ish vibe. It was Chevy's meets hi-fashion.

Since it was such a beautiful day, we were recommended to sit outside. As we walked through the restaurant, out to the patio, the multicolor scheme continued. Two large flat screens were set up outside to satisfy those who wanted to watch the games but not sit at the bar.

Thank goodness the weather was on our side that day. The patio seating looked even more fun. Bright orange umbrellas were everywhere with teal and green accented furniture. It was a great afternoon lunch atmosphere.

To top it off, the restaurant had a wonderful location. Being on the top floor of the Century City Mall, Pink Taco had a great view of Santa Monica Blvd.

With amazingly friendly service, we were seated in the corner, outdoor booth. I tend to find waiters and waitresses with great personalities in Los Angeles. A lot of them are aspiring actors or actresses who always run the chances of serving someone that can offer their next big break.

What else could complete a perfect girls-day-out on a hot LA afternoon, sitting on the patio of a very trendy restaurant?

"One Pitcher of Sangria Blanco, please."

If you are looking for that perfect summer drink, Pink Taco's White Sangria is it. With just the perfect ratio of wine to juice and tons of citrus fruits floating inside, it didn't take long for us to finish the pitcher.

Being named, "Pink Taco," you would think we would order the Panuchos (Pink Tacos); Corn tortillas stuffed with pinto beans and topped with arbol salsa, grilled chicken, pickled pink onions and avocado. These are the traditional tacos from the state of Yucatan. But, with three small appetites, already half full off the Sangria, we ordered the Pink Taco Platter instead. Although it was off the appetizer menu, the platter did not fall short of food. It included: Two chicken skewers, two carne asada skewers, cheese quesadillas, guacamole, two corn tamales, rock shrimp & ribs.

Everything was to die for! Each item was full flavor. From the freshly made Guacamole to the perfectly marinated chicken and beef skewers in a tamarind chipotle glaze, nothing compared to the texture of the amazing crispy battered shrimp. But, my personal favorite had to be the corn tamales. I loved the flavor of fresh sweet corn kernels with the texture of masa in corn husks. The only problem with the platter... it only had two corn tamales!

Now, when you're with your girlfriends, there's always room for dessert. It doesn't matter how full you are. Get dessert. If I'm at a new restaurant and haven't looked up reviews on the dessert online, I like to ask the servers for their preference. I don't know what it is, but when it comes to desserts, the server is always honest. You can tell, in their face, whether the dessert they are talking about is good or great.

We made a decision to only choose one of the four items on the dessert menu: 1. Flan (creamy vanilla custard, caramel sauce, vanilla whipped cream), 2. Mexican Mud (creamy chocolate pudding infused with canela. served with Bunuelos and whipped cream), 3. Fried Ice Cream (crispy vanilla ice cream with almonds & coconut, layered with cinnamon chocolate crispy tortilla with a rum & cajeta sauce), or 4. Caliente Brownie Sundae (a spicy chocolate molten brownie infused with ancho Chile, served warm on a hot skillet with vanilla ice cream & raspberry sauce).

I instantly would choose anything that resembled a molten cake (the Caliente Brownie Sundae). The thought of the chocolate mixed with a chile did not seem appetizing to me, but that could be the ingredient that makes Pink Taco's Brownie the best. When our server approached our table, I asked how good the Brownie Sundae was. He said it was good, "...But the Fried Ice Cream is also good." He made me think twice about my decision and needed to give me a few more minutes.

When he came back the second time around, I ordered the Caliente Brownie Sundae.

"Are you sure? the fried ice cream is also very good."

He didn't seem very persuasive, but if he had to mention it twice, I finally got the hint to switch my order to the Fried Ice Cream. Thank goodness I did.

It was huge! The almond-coconut coating of the ice cream was delicious! The texture had a nice crisp to it and the vanilla ice cream inside was nice and frozen. To add a little more flavor to this dessert, the cinnamon chocolate crispy tortilla tasted like a piece of peanut brittle taken to the next level. This after meal creation was a perfect infusion of sweet flavor and texture.

I'm definitely going to come back and try the infamous, "Pink Tacos". Well, I would have to start of the meal with some corn tamales and pair the meal with a pitcher of white sangria... and since it didn't happen for me the first time, maybe the Beckham family will be dining at the same time as my next visit.

Thai BBQ and Seafood - westcovinaCA

2009-03-10T08:24:00.000-07:00

1559 E Amar Rd Ste D
West Covina, CA‎ 91792
626.913.7647‎
http://www.originalthaibbq.com/home.html

One of my best friends were in town for the holidays. Since she had moved to Iowa for grad school, I made sure I found time to see her before she went back. My boyfriend, his cousin and I had just finished a conference in Palm Springs and made plans to have dinner with Jeannine on the way back to the bay area. To be more efficient with time, I called her to choose a place where we can meet. We all agreed on Thai cuisine and she instantly had a place in mind. A few minutes later, she called with a little uncertainty in her voice but stuck with her gut feeling. Thank goodness she did.

After driving through the streets of West Covina, we found ourselves in the parking lot of a shopping center full of Asian markets.

As much as I love restaurants that have been featured in the media (which is why I understand why Jeannine seemed a little unsure of her restaurant of choice), I also love finding places that have just amazing food (which Jeannine also knows about me). Thai BBQ and Seafood was one of those places.

If you love Asian food as much as I do, we all know the best can be found in the kitchens of our Asian friend's home. With that being said, I believe it's the "hole-in-the-wall" restaurants that always seem to have the greatest Asian food. Maybe it's because they don't alter any ingrediants to satisfy the masses nor create some sort of fusion to be "more interesting".

When entering the restaurant, it did not look like the cleanest, nor chicest place you would find.The (lack of) ambiance was set with a ton of fake ivy plants hanging on the walls and a large fish tank in the back of the restauarant.

After being seated in our green-colored booth with cracked uphosltery, the waitress came by and placed the menus in front of us.

"The Original Thai BBQ Resaurant."

All of a sudden, an abundance of excitement was at the table.

"Do they have the 'S-1'?"

It turned out, I was the only one at the table who hadn't tried the Original Thai BBQ because there are several other locations found throughout southern California. This particular location was just privately owned and named something different. Everyone knew, at that instant, they were going to order an "S-1," which was the Kai Yang (BBQ Chicken) Dinner Plate. Three people getting the same order at a Thai restaurant sounded wrong. How could we not get Pad Thai (the most popular Thai dish out there)? I had to be different and order Pad Thai and every one's face was filled with disgust. In time, I was able to convince the table to mix up the order. Here's what we got:

1. Musamun beef curry (tender pieces of beef with potatoes and peanuts in a mild curry sauce),

2. Phad Thai (I thought it was "Pad," but the menu read, "Phad"; Thai rice noodles with shrimp, bean sprouts and egg, scrambled in a mild special sauce),

3. "S-2" BBQ Pork Spare Rib Dinner Plate (Thai B.B.Q. pork spare ribs with shrimp fried rice, served with the house sauce),

and 4. Two (they convinced me) orders of "S-1," Kai Yang (BBQ. Chicken) Dinner Plates (Half a Chicken with shrimp fried rice, served with the house sauce).

Why did I do that??? Although everything tasted delicious, the "S-1" was definitely the plate to win the trophy of, "Best Order of the Night." The curry, Pad Thai, and spare ribs were plates that were filled with enormous flavoring, but let's focus on the BBQ chicken plate.

With a plate 2/3 full of delicious shrimp fried rice, three extremely large pieces of juicy BBQ chicken and two servings of Thai BBQ's, "To-Die-For," special sauce, it's no wonder this dinner plate was the first one listed in the "House Specials" section of the menu. Thank goodness we got at least 2 orders! The special sauce tasted like a sweet and sour sauce with a little twist. When dipping a piece of the moist BBQ chicken in it and combining it with a large spoonful of rice creates an abundance of sweet flavors in your mouth. I could not believe the other three at the table let me convince them to change a few of the orders!

I went back a couple of weeks later to see Jeannine off before she left for Iowa. We had a going away dinner with her family at Thai BBQ. No menu needed...

"S-1, please."

Pampas - paloaltoCA

2009-02-23T19:01:00.000-08:00

529 Alma Street
Palo Alto, CA
650.327.1323
Http://www.pampaspaloalto.com

The Brazilian Pampas is a massive region of fertile grasslands supporting the finest South American cattle. Cowboys would come every evening to roast the freshest meat over and open flame. Over the years, this style of cooking became a tradition to the Brazilian culture. A brick rodizo replaced the open flame, and the meats became more diverse.

One day, Brian wanted to surprise me with a nice dinner date to a place that we both had never been to. As I drove us down the streets of Palo Alto, Brian navigated the way to the restaurant.

"This is it," he said and I parked on the curb. Without a sign, Pampas was unintentionally hidden in an industrial-looking brick building. It did not have a sign because it had just opened a week ago and already tons of good reviews were being made on a place. After entering the brick building, I was surprised to find such contemporary décor. We were greeted immediately and as we were being seated to our table, I noticed servers walking from table to table, carrying large skewers of meat.

“Brazilian?!?”

While living in Los Angeles, I was always intrigued by the large slabs of meat hanging in the window of,” Fogo de Chow” when driving down La Cienega, Brian finally found a place where we could both experience the Brazilian cuisine.

After being seated, our hostess placed the menu in front of us and recommended to try the Caipirinha. The Caipirinha is Brazil's national cocktail which is made of cachaca (Brazilian liquor), sugar and lime. But at Pampas, they had their own version which also included muddled strawberries, raspberries and blueberries. D-lish!

There was basically only two things you can order on the menu. 1. All-you-can-eat salad bar (side bar), or 2. All-you-can-eat meat and salad bar (Radizio and side bar). Ironically, Brian had given up meat for the lenten season, so he went with the side bar only. But the side bar offered more than your ordinary salad bar!

Not only were there fresh and grilled vegetables, but also an assortment of cold cut meats, an assortment of cheeses, breads, spreads, pastas, you name it! It really was everything but the Rodizio.

But the rodizio it was to die for...

When I told the server I was ordering the unlimited Rodizio, she placed a hockey puck-like fixture on the table. One side of the fixture was colored green which signaled all the servers to come to the table and offer slices of meat.

When the puck-like fixture is flipped to its red side, it tells the servers, "Our plates are full. Please come back when I am green."

What an amazing way to be served?!? With 5 different beefs, 2 lambs, 2 porks, 3 chickens, and a turkey skewer floating around, my plate was never found empty. I would keep the puck on its green side until I had about five different meats on my plate. Then, I would flip it to red as I began eating, but turned it back to green once I got about 3/4 through. Magically, a server with a full skewer of meat came to the table! It was amazing!

Not only was the service impeccable, but the meat was to die for. We need to have dinner there again because Brian didn't get a chance to enjoy all the luxurious meats. Each meat was cooked perfectly. Every bite I took was filled with all the natural juices. My favorite had to be the Picanha: traditional Brazilian cut of top sirloin seasoned with rock salt and olive oil. I would never think to put rock salt on steak, but it was just enough to balance the sweet and salty flavor and added a little extra texture, making it much more enjoyable.

While all this was happening, not only were we receiving the best customer service ever, but a live band was playing in the restaurant as well. The sounds of the Brazillian instruments just made the ambiance more pleasant.

As the night went by, it finally got to the point where I felt I could not fit anymore in my stomach. It literally felt as if my stomach was about to pop! The puck remained on its red side and the bill was brought to the table.

"Would you like to see how we prepare our rodizios?"

How could we turn down the offer? After paying the bill, our server escorted us to the kitchen where we were able to witness where all the magic happened. All you can see were rows of metal skewers of meat rotating in the oven. It was such a delight to see what happens behind the scenes. You know the excitement you get when you're VIP and are allowed to go backstage of a concert? Seeing the kitchen to an amazing restaurant is soooo much better!

Fish Taco Tacos - bajaMEXICO

2009-01-21T08:47:00.000-08:00

La Bufadora
Baja California, Mexico

Recently, Brian took me on my very first cruise. We went on a short 3-day cruise from Long Beach to Ensenada. For years, people have warned me to expect to gain a couple pounds after being on a cruise. The food was all anyone spoke about. Some even advised me to never get off the boat during the trip because everything is top notch onboard already. Can you imagine how excited I was? As expected, the very first thing we did, after stepping foot on the boat, was eat. I was overwhelmed with the variety of food and everything I got was so delicious. But, thank goodness we decided to step off the boat when we arrived in Ensenada the next day.

With a group of about 15 people, we were able to purchase our own private bus and tourguide. Immediately, Jenny, our tourguide, asked, "What do you want to do?"

"We want the best tacos you can offer."

Jenny did not fail us.

La Bufadora is a marine geyser, or Blowhole, located on the Punta Banda Peninsula in Baja California, Mexico. It is the second largest blowhole in the world, and can shoot upwards as high as 80 feet above sea level (http://en.wikipedia.org/wiki/La_Bufadora).

After entering the welcoming arch, Jenny immediately directed us to the right and up a hill. At the top of the hill was an ice cream palor with a tiny taco shop right next to it. I've forever tried to figure out what the name of the place was, but I did take a picture of the sign and have concluded that it was called "Fish Taco Tacos," until someone tells me otherwise.

The place was a little small for our group of fifteen people, so I waited outside for Brian to order me something. I didn't mind waiting because I could see the meat being cooked right in front of the window. Although the window lacked in cleanliness, it did not take away from making the food look so appetizing.

A few minutes later, Brian had called my name to come in. He needed verification on the order. It smelled incredible inside. There was only one counter that separated the workers from customers, but a lot of the action was done right in front of us. We were able to watch the meat being prepared straight from the grill as well as home-made tortillas made from scratch. The woman in front of us would create a small ball of dough, place it in a press, and then cooked it on the skillet behind her. That's what you call fresh tortillas!

It was a small menu to choose from, but had exactly what we asked for... Tacos. Yet, the $4.00 Hamburger threw me off a little.

We two carne asada and two shrimp tacos. Within seconds of ordering, our carne asada tacos were prepared and we were able to top them any way we wanted. Mine was full of steak, topped with guacamole, sourcream, cheese, cilantro and a ton of pico de gallo.

Brian and I couldn't wait to sit down and began eating them even before our shrimp tacos were ready. I couldn't tell you what specifically made these tacos so good. It could have been because it was freshly made meat or tortillas made from scratch. Or maybe it was the toppings which they made from vegetables they probably grew themselves in their backyard. Or it could have been just the feeling of being in Mexico, overlooking the water, with good company. Whatever it was, the carne asada tacos were great. But... they weren't the best. The shrimp ones were!

Now, I know the sign said "Fish Taco," but the shrimp ones sounded more appetizing and I'm glad we went that route. With perfectly deep-fried shrimp and all the same fresh ingredients as our carne asada tacos, this was the winner in my book. Not only did the tortilla taste like it was from a bakery and the tomatos straight from the farm, the cripsiness of the batter on the shrimp gave the tacos just enough crunch to have a flawless texture. We definitely did not leave there after having only one of each; especially one shrimp taco. I'm surprised the place didn't close down after we left for stripping them of their inventory.

Thanks, Jenny.

All-You-Can-Eat Crab Feed - santaclaraCA

2008-12-04T06:15:00.001-08:00

S.E.S. Corporation
1375 Lafayette
Santa Clara, CA

Yes, you read it correctly. It's "All-You-Can-Eat" crab. But there's more! For only $40 a person, not only do you have access to unlimited crab, you also have unlimited salad, garlic bread, soda, and best of all... wine and beer!

Twice a year, the S.E.S. Corporation (A Portuguese community organization founded in 1896) hosts their infamous all-you-can-eat crabfeed. The first one usually takes place around the third weekend of January and the second is around the third weekend of November. This is definitely my kind of way to start and end the year!

My mother invited me to my very first crabfeed. I was off to college the first time she attended with her friends and the thought of her having all-you-can-eat crab without me was proposterous! She definitely invited me to the next one and I had no idea how much fun it would be!

It was advised to be early so we showed up at 4:00pm for a 4:30pm serving. We were given a number when we arrived, but the waiting area was already packed! At 4:30, they began calling numbers numerically to line-up in front of the door in the corner of the room. We followed a long line through a hallway and down a narrow stairwell. This is when I began to smell the delicious scent of well cooked crab. At the bottom of the stairway was a person who asked, "How many people?"

"Four."

We turned the corner and saw rows and rows of tables covered in white paper. I had no idea so many people knew about this event! On each table were empty buckets (for crab shells), pitchers of wine, rolls of paper towels, plates of garlic bread and bibs for everyone to wear during the event.

On our way to our seats, we passed the kitchen and were able to see the large pots of crab being cooked. As the cooks stirred the pots in this factory-like setting, the crab scent only got stronger and my appetite did nothing but grow.

People filed in one by one and no seat was left opened. As each table was being filled, bowls of salad were being served to the tables and people were already helping themselves to several glasses of wine. Everyone was already have a good time as the noise level got louder. A few minutes went by and quickly, all tables were filled. Those who were not seated had to wait until others were done and left for the evening.

Next came the chanting. Yes, there was chanting. "Crab! Crab! Crab!..." was being shouted throughout the room. Soon enough, loud cheers were exhaulted as the first bowl of crab left the kitchen and was served to the first table.

Let the games begin.

Now, the veterans to the crabfeed knew no condiments were available. My mother was one of them and had brought her own dipping sauces. Us Asians love our crab with vinegar, but she had also packed a few lemons and some melted butter. When she pulled out all her homemade sauces, we all began to dig in and in only a few minutes, our bowl of crab was nearly empty. My sister asked, "Do we want more crab?"

"Of course!"

She picked up the empty bowl over her head and yelled, "more crab!!!"

Immediately, a worker came by the table with a new bowl of crab and took away the empty one. It was the same procedure for if you wanted a drink. There were so many workers that it was easy to ask for refills on anything. After an hour or so. I felt like I would never decide to eat crab again. I had over eaten but couldn't help thinking that it would've been so much fun with more people! So what did I do when November came around???

We might have been the youngest crowd in the room, but we had just as much fun as the group next to us. A few of my friends might have overdosed on the unlimited beer, though. To them, it's not the crabfeed anymore. It's the "beer"feed. "All-you-can-drink beer; crab included."

To add to the fun, the waiting area was turned into a dance floor while everyone was eating crab in the basement! It was unlike any bar in the city, but a DJ post-beerfeed can't go wrong. It was a night to remember and a tradition I will maintain in the years to come.

Pat's King of Steaks - philadelphiaPA

2008-11-03T11:17:00.000-08:00

1237 E. Passyunk Ave
Philadelphia, PA‎
215.468.1546‎

The Philly Cheesesteak is a sandwich principally made up of thinly sliced pieces of steak and melted cheese on a long roll. Being invented in 1930, it is now a comfort food for natives of the Philadelphia region and is considered to be one of the city's icons.

It would be a crime to visit Philadelphia and not try an original Philly Cheesesteak! Being influenced by Rachel Ray, I have found that the most effective way to find the best food in town is by asking a local. Therefore, after our exciting Duck Tour of Philadelphia, we asked our tour guide, Ken, where could we find the best Philly Cheesesteak available to us.

"Pat's. Where 9th Street crosses Wharton and Passyunk Ave."

We Googlemapped the area and to our fortune, found some great street parking nearby. As we approached the cross-section, the colors and lights on the street corning got me excited for an authentic Philadelphia Cheesesteak.

Wait a minute. There was a huge sign that said "Geno's Steaks." For a second, I thought, "Well, maybe there's a new owner and renamed the place." But sure enough, it didn't take us long to find Pat's King of Steaks right across the street.

Oh boy. It really didn't look as fabulous as Geno's, but if this was where our tour guide said to go, we weren't going to go a different route. Locals know best.

As I waited in line to order, I glanced at the food that other people were already eating. None of the cheesesteaks looked like anything I had in California. What was different? The cheese! All my life, a cheesesteak had been made of thinly sliced steak on a hoagie, topped with Provolone cheese, but it definitely wasn't Provolone I saw. As my eyes wandered around, I saw the window of goodness.

It was Cheez Whiz on the Hoagies! A can of Cheez Whiz and a bunch of crackers was always something I had in my locker in high school. It was always the perfect snack between classes. How exciting it was to have the childhood favorite on my steak sandwich!

The menu was self explanatory. Steak, Cheesesteak, Pizza Steak, Mushroom Steak, Pepper Steak, Hot Dog, etc. What was intimidating, though, was the sign that read, "How to Order a Steak," (cleverly created by "I. M. Hungry").

This was probably the reason why the line was moving to fast! As we got closer and closer to the register, I began to get nervous because the bottom of the sign read, "If you make a mistake, don't panic. Just go to the back of the line and start over!" Finally, it was finally my turn.

"A cheesesteak whiz wit, please."

"Alright. Next!"

Success! I just was pushed aside a little because I didn't get out of the way fast enough.

I sat at a table near the wall of Whiz as Brian waited for our orders by the window. My appetite grew from smelling the grilled onions from my chair. In no time, Brian set a tray of food in front of me.

Sitting in front of me was my authentic Philly Cheesesteak with Cheez Whiz and grilled onions. My first bite into that sandwich was a moment to remember. Although the melted cheese and grease from the grilled onions spilled all over the sides of my cheeks, the texture of the onions, tenderness of the steak, creaminess from the cheese, and the softness of the bread was to die for.

Ken was right. I found the best Philly cheesesteak at Pat's King of Steaks.

A bit of history:

Pat and Harry Olivieri are often credited with inventing the cheesesteak by serving chopped-up steak on hoagie rolls in the early 1930s (http://www.philly.com/). They began selling the concoctions at their hot dog stand near south Philadelphia's Italian Market and became so popular that Pat opened up this long-lasting cheesesteak restaurant.

Pat's website calls the preparation a "steak sandwich" (not a "cheesesteak") and says that "as the years passed, both employees and customers alike demanded change ... cheese was added," (http://www.patskingofsteaks.com/). Joe Vento, from Geno's Steaks, claims that he was the first to add cheese. In the 1950s, Pat's added Cheez Whiz to their sandwich ingredients (http://www.wikipedia.com/).

Best in the West Nugget Rib Cook-off - sparksNV

2008-10-01T09:33:00.000-07:00

Victorian Square
Sparks, Nevada
http://www.nuggetribcookoff.com/

Three-day weekends are always fun. When we have holidays like Memorial Day or President's Day, we all want to "do something" for that extra day off. Have you ever found yourself wondering what to do to take advantage of this mini vacation? Well, be ready to have every Labor Day weekend booked for the rest of your life.

From Wednesday through Monday of Labor Day weekend, over 500,000 people get free admission to the Best in the West Nugget Rib Cook-off!

This is a competition so you can count on trying the best tasting ribs you will ever have. Ribs from all over the world get judged to win trophies and prizes; 1st place = $7,500, 2nd place = $3,000, 3rd place = $2,000, 4th place = $1,000, 5th place = $500, Best sauce = $500, and the People's Choice Award.

I have attended this event three years in a row and I intend on continuing the tradition in the future. I remember my very first time, I was amazed to see how how big this event was. It seemed like the amount of vendors were endless and the streets were so crowded with people that you couldn't see beyond them. There were also several stages where people could sit and enjoy some good entertainment.

As I weaved myself through groups of people, trying to decide where to buy some ribs, I saw each vendor with their own big barbecue grill. Huge slabs were being cooked over hot coals while the cooks brushed on their special BBQ sauce with, what looks like, a large paint brush!

Every 15 feet was a new grill with even more ribs. I had never seen so many ribs in one place!

It's always fun to go with a group of people so you can try ribs from multiple places for the best price. I've tried ribs from Chicago, Denver, Arizona, Hawaii and even Australia! The flavors of barbecue sauces are endless; spicy, sweet, smoky, and more!

You have the choice of ordering a sampler (3 - 4 ribs) for about $6, a half-slab for about $11, or a full-slab for about $20. Some places even offer a combo where you can order a sampler size of ribs with a side of baked beans, cole slaw and Texas Toast (one of my favorite types of bread). But be sure you grab some napkins!

I also believe there's a way you can pay one large fee to have unlimited ribs all weekend! Can you imagine?

Although it's called the "Rib" Cook-off, there are plenty of other things offered to eat. Some barbecue vendors also offer pulled pork sandwiches or even barbecue chicken, but one of my favorite things to order are the turkey legs. The only other place I have seen huge turkey legs being sold is at Disneyland, but never had I seen them in a shape of a mountain!

I used to not be a big fan of turkey. It always seemed a little dry to me, so I always preferred some sort of beef instead. I didn't realize dark meat turkey could taste just as good as a good piece of steak! The very first time I had one, the intention was to share it amongst the group. But, since I was the one holding it while we walked through the venue, I never stopped picking at it! The meat was so tender that it just fell off the bone and the next thing I noticed, it was all gone!

As great sides, there are also vendors selling roasted corn on a stick, fried mushrooms and zucchinis, homemade kettle chips and kettle corn. Yum!

Finally, on top of all that, desert includes funnel cakes and frozen chocolate covered fruits! There really isn't enough room in a person's stomach to try everything in one day (or so I think). That's probably why they have the even last for six days. But let's not forget this is a competition. So remember to vote for your favorite!

Consistently, my favorite has been from the infamous, "Porky-N-Beans," from (you would never guess) good ol' Parma, Ohio. I feel like their meat is always so tender and the sauce is to die for. It's a great combination of tangy and sweet. The best!

Have you marked your calendars yet?

Sarita's Macaroni & Cheese - newyorkNY

2008-09-29T11:58:00.000-07:00

345 East 12th Street

New York, New York 10003

212-358-7912

http://www.smacnyc.com/

In my opinion, macaroni and cheese is one of the most popular American comfort foods ever made. I love whipping up a box of Kraft's "Easy Mac," but I also love ordering a side of mac 'n' cheese to go with my fried catfish from Jesso's (Oakland, CA) or my filet mignon from Boa (Santa Monica, CA). Yet, never in my dreams, did I think a restaurant would open, specializing in this delicious dish.

Sarita's Macaroni and Cheese (also known as S'MAC), opened their doors in New York City on June 24th, 2006, and it didn't take long for this restaurant to be all over the media. After reading so many great reviews, including articles from the, "New York Post," and, "USA Today," and even stealing a little segment on the, "Oprah Winfrey Show," Brian and I knew we needed to see what all the hype was about. We always love going to places that are known to have their city's best. Now it was time to try New York's best Macaroni and Cheese.

Hidden in the streets of the East Village, we found the ever-so-appropriate orange themed restaurant, after a day of already stuffing ourselves at several over places. I questioned ourselves if we should even try it because sometimes food doesn't taste as good on a full stomach. Yet, Brian insisted on going inside to look at the menu and when we did, it sounded too irresistible to pass up.

It's amazing how many different recipes can be created based on such a simple dish! The Alpine (Gruyere cheese with bacon) and the Napoletana (Fresh Mozzarella, roasted tomatoes, roasted garlic, and fresh basil) sounded amazing, nothing beat the 4 Cheese which consisted of Cheddar, Muenster, Gruyere and a touch of Pecorino.

All Macs can be served with either regular, multi-grain or gluten free elbow macaroni and with or without breadcrumbs. They also come in 4 different, clever named, sizes: Nosh, Major Munch, Mongo, and (my favorite) Partay! Although I really wanted to say "Partay!" at the register, Brian and I both knew we only had enough room for a Nosh. Yet, we definitely ordered regular elbow macaroni with breadcrumbs on top. After being given an order number, we found a cozy spot in the corner and waited for our mac and cheese to be served.

I couldn't refrain from looking at other people's plates which got me more excited for my own. Thank goodness it didn't take long for our order to come out and it couldn't have had a better presentation!

Served in a hot skillet with melted cheese spilling over the edges, I just stared with admiration. Never had I seen such perfectly browned cheese!

After our spoons broke through this flawless layer of cheese and breadcrumbs, we each scooped out a large spoonful of creamy macaroni and cheese. It's possible to have seen other dishes just as creamy, but after taking my first bite, the combination of cheeses was like nothing I had ever had. It was smooth, sharp, nutty and salty all at the same time. With so many different flavors, I was amazed with the clean finish. Being more than completely satisfied, I was now ready to try something beyond macaroni and just cheese (for the next time I come back, that is).

Recently, I was looking at the online menu to see what I was going to order next time I was in town and found the perfect order. S'MAC now offers something that wasn't on the menu when I visited; the "S'MAC Sampler" (for dine-in only).

All-American, 4 Cheese, Cheeseburger, La Mancha, Cajun, Napoletana, Alpine, and Parisienne. Need I say more?

Pizzapapalis: Greektown - detroitMI

2008-09-18T06:57:00.000-07:00

553 Monroe St

Detroit, MI 48226

(313) 961-8020

http://www.pizzapapalis.com/

Who would have thought my boyfriend would find his favorite pizza spot in good old Detroit? Although all eight locations are in the heart of Michigan (soon to be nine and one in Toledo, OH), this pizzeria actually specializes in Chicago's infamous deep-dish pizza. With pizza dough made from only the best grains in Kansas, premium cheese from the Wisconsin Cheese Heads, the freshest two-skinned, pear-shaped tomatoes from Italy (regular round tomatoes have five to seven skins), and a tangy secret sauce recipe from Naples, it's no wonder people from all over the country rave about this spot.

Can you imagine my confusion when Brian said to me, "I had the best pizza ever in Detroit!"? From that moment on, I anxiously waited for the day to try this amazing pizza he spoke of. Sure enough, the night we flew into town, we immediately walked the streets of Greektown to get some Detroit pizza ("Detroit" pizza?).

After being seated, we were each handed an extended menu of appetizers, soups and salads, subs, pizza, calzones, strombolis, flatbread sandwiches, pastas, and desserts. "Let's not waste our time," Brian said, as he turned the page to the pizza section.

I always trust a restaurants pizza combination, so we went with the first on the list, the V.I.P. The name was just as appetizing as the ingredients; Pepperoni, onions, mushrooms and green peppers. With a table of five men and one girl, it was decided an additional cheese pizza was enough to satisfy our hunger.

"Two large deep-dish pizzas, please. One V.I.P and one cheese. Will that be enough for all of us?"

"I recommend to get two mediums. They're pretty hefty pizzas and the average person eats about two slices."

Brian seemed reluctant, knowing the men dining with us ate large portions, but took the server's advice. After a 40-minute wait, the pizzas were delivered to our table.

"That's a medium?!?" The V.I.P. definitely lived up to its name. As my first slice of pizza was served on my plate, I noticed Chicago-style pizza is made reversely from the traditional pizza. The toppings, in this case, were not on "top." In fact, they were the first layer of our deep-dish pizza, followed by a thick layer of melted cheese and topped with Pizzapapalis' signature sauce.

As the Wisconsin cheese stringed from my mouth to my pizza after my first bite, I finally understood why Brian loved this place. By ordering a cheese pizza, we had the opportunity to see if all the base ingredients were really at their finest. With the perfect texture, the pizza crust was baked to perfection and the signature sauce was definitely tangy which didn't bite. So much flavor was in each bite and after two large slices of pizza, I couldn't fit any more in my stomach. Thank goodness we took the servers advice. With a few slices left over, it was exciting to know we were going to have a delicious breakfast the next morning.

Frtjz - sanfranciscoCA

2008-09-09T08:22:00.000-07:00

581 Hayes Street
San Francisco, CA 94102
415.864.7654
http://www.frtjzfries.com/

I truly believe my first solid food was a french fry from McDonald's. Fries are one of those snacks I could never get enough of. They come in all sorts of shapes and sizes (i.e., shoestring fries, steak fries, seasoned fries, garlic fries, waffle cut fries, crispy fries, soggy fries) so you never get tired of them.

One day, while walking the streets of San Francisco with Brian, my cravings for a good batch of fries began to arise. Brian, being the wonderful boyfriend he is, immediately started to research where we could find the best fries in the city. Nine out of ten reviews claimed "Frtjz" was the place to go. It was then, that I discovered the wonders of Belgium Fries.

Now, these look like your ordinary steak fries, but a few things make these very special. First of all, Belgium Fries are double cooked. They are first fried at a low temperature to cook the potato, then in a higher temperature to create the perfect texture. Secondly, the fries are served in a paper cone called a, "Frietzak." This is the way the vendors sell them on the streets of Belgium. Finally, Belgium Fries are served with a side of mayonnaise. Mayo and Fries? It sounds interesting, but Frjtz takes this idea to a whole new level.

As we entered a restaurant of modern deco, I was overwhelmed with all the different choices! We had the choice of purchasing a small or large size, add garlic, spicy sauce or white truffle oil, and a list of over 20 types of dipping sauces to choose from! We couldn't decide on just one, so the three that sounded the most appetizing were the Parmesan peppercorn ranch, the tamarind-cashew ketchup, and the Curry ketchup... mmmm.

While waiting for our "Frtjz" to be prepared, I couldn't help but admire what else this place has to offer. Not only does this trendy deli serve Belgium Fries, they also offer a variety of salads, sandwiches and crepes (I heard the Valencia location also includes a brunch menu). I'll have to go back for a dessert crepe. Anything with Nutella will do, thank you.

With so much seating available, chic-looking tables, and fancy lighting, the place also looked like it could be a great late-night hang out. Nothing is better than a midnight snack of fries!

When the tower of Frtjz arrived to our table, I immediately ate a single fry without being accompanied by a dipping sauce. I wanted to know if the fries were as good as people claimed they were without being hidden behind any special sauces.

The reviews were right.

After one bite into this piece of double-fried goodness, I just couldn't stop! It was crispy on the outside and full of soft potato on the inside; delicious.

So, how was it with the dipping sauces? Even better! My favorite was the Parmesan peppercorn ranch.

But remember... there's still 17 more to try!

La Esquina - newyorkNY

2008-09-08T06:32:00.000-07:00

106 Kenmare Street
New York, NY 10012
http://www.esquinanyc.com/
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Ever wonder what's hidden behind those doors marked, "Employees Only"? In most cases, they lead to a places such as a storage room, a controller's room, or a restaurant's kitchen so when we see a door that forbids us to enter, we just pass it by. But what if the door was marked so only exclusive people were allowed through. What if the door led to a whole new world, underground, and the only thing keeping you from getting in was a phone call away?
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I love Kelly Ripa. She is so much fun to watch, a wonderful wife and mother, and she works one hour a day, five days a week, making $36,000 per "Live with Regis and Kelly" episode. During one episode, she was explaining how her family had gone to her favorite Mexican restaurant in SoHo for her birthday. My boyfriend and I immediately Googled, "La Esquina, "and found it to be some small Taqueria on the corner of Kenmare and Cleveland.

Reviews raved about the tacos, but something didn't seem right. Why would Kelly Ripa, a multi-millionaire, spend her birthday at a Taqueria? As we continually researched on the place, we were astonished at what we discovered. At first, we were confused when we found a menu to La Esquina's Brasserie and Tequila Bar (serving full dinner) having the same address as the Taqueria. Where was the restaurant?
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Behind the "Employees Only" door.
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We had no idea what to expect, but we learned the only way to get in was to make reservations over the phone. On the day of our reservations, we were unsure of where to go to check-in. We nervously approached a tall dark man standing in front of the "Employees Only" door and said, "Brian, table of four?" He pointed to a man across from him, sitting at the window, beer in hand, searching through a list of names on a piece of wrinkled paper. "He's good," and we were let through the forbidden door.
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We immediately walked down an old, beaten flight of stairs, finding a hostess waiting for us at the bottom. The floors looked unwashed and I wouldn't have been surprised if we saw a couple of rats hugging the walls. What were we getting ourselves into? As the hostess escorted us around the corner, through the kitchen, and around another corner...

we found ourselves in entering a chic, candle-lit restaurant. Finally, I was thinking to myself, "Now this looks like a place Kelly Ripa would call her favorite." The first thing you see is the Tequila bar accompanied by a small lounging area. Behind the bar, was the dining room, where our hostess seated us at our table.

Prior to our visit, we had only read reviews that recommended the tacos from the Taqueria. With a completely different menu from upstairs, everything sounded so appetizing that we ordered it all!

The Cangrejo Tostadas were delicious. Three tostadas with lump crabmeat, mango, and chipotle mayo. But, my personal favorite was the Elotes Callejeros (Mexican grilled corn). It wasn't anything really fancy, but it was something I could eat all day, everyday.
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As the night went by, the music got a little louder and more people were entering the bar area.It had become a late-night hang out! But after a few drinks, appetizers, entrees, and dessert we were stuffed and ready to call it a night. As we weaved our way through the crowd around the bar, we walked back through the kitchen area, and up the stairs.
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We walked out of the "Employees Only" door and were surprised to find a crowd of people around the tall dark man who had let us in earlier. Plenty of people were being turned away from entering the bar!

I guess they weren't on the list.

uWink - woodlandhillsCA

2008-09-04T11:58:00.000-07:00

Westfield Promenade
6100 Topanga Canyon Blvd. 2310
Woodland Hills, CA 91367
(818)992-1100

Hours:
Sun-Tues: 11AM-10PM
Wed-Thurs: 11AM-12AM
Fri-Sat: 11AM-1AM

Don't you just hate it when you're sitting at a restaurant and all you want is a drink refill, but the waiter/waitress never seems to come by the table? Or, when you go out in a large group and the restaurant is unable to split the bill so it somehow always ends up short and someone has to pay more than they need to? You'll be happy to know, someone is actually trying to eliminate those headaches!

"uWink, Inc. (OTCBB: UWKI) is a digital entertainment company based in Los Angeles, California that develops interactive entertainment software and platforms for restaurants, bars, and mobile devices." -www.uwink.com

In October of 2006, uWink launched their first restaurant featuring a new entertainment dining experience. I had the privilege of my boyfriend, Brian, surprising me to an unforgettable lunch.
As we approached the Westfield mall in Woodland Hills, I had no idea why my boyfriend was so excited to take me out to lunch. While riding the escalators up, I saw a sign saying, "uWink." Brian asked, "Got any ideas?" I definitely had no idea what "uWink" meant and the only clue he gave me was that he saw it on the Food Network Channel and we were at its only location (at the time).

We walked into an empty restaurant (being that it was around 3pm; a little late for lunch and a little early for dinner) and I didn't notice what made the restaurant so special before being seated. While waiting for our table of three, a gaming area with futuristic arcade machines kept us busy.

This definitely beats the claw with the stuffed animals at Denny's or the small Pac-Man machine at Bakers Square.

"Brian, your table is ready."

How A-listed does it feel to have a 2-sided screen sitting on your table with your name on it? So what does this screen do? Forget about the servers who had a bad day, or the trainers who don't really know the menu. Every thing you needed to order was right in front of you, per touch-screen.

What's on The Godfather Pizza? Would you like fries with your burger? No cilantro? extra cheese? Lemon wedge with your water? No problem! Just touch the picture of the meal you want and a description appears. When you order your meal, you have the opportunity to customize it any way you want (if you're like my boyfriend, this makes ordering so much more convenient!). Once your order is in, it's sent straight to the kitchen and without saying one word to a server, your food is delivered right to your table! So how do they keep track of what table the food goes to? Each tab is given a special card that you swipe before ordering. It's like logging into your own meal account. Our table of three only had one card, but imagine if you were with a group of 20 people and wanted to split the bill five ways. All you would need is five different cards to make five different checks.

Umm, refill in the middle of your meal? Of course! There's even a "refill" button on your screen and within minutes a person comes by with the drink in hand and takes away your empty cup. Amazing! But it's not just the menu that's on the touch screen. While each person waits for their order to arrive, you have the option of playing games on the screen.

There are puzzle games you can play alone, but you can also play interactive games with other people. My table played Pictionary and whatever I was drawing on my side, was showing up on the other side for my opponent to guess out loud. But, you are not limited to play with the people at your table. You also have the option to participate in games with people from other tables! So after explaining all the innovative features uWink had to offer, how was the food?

The BBQ chicken pizza and pulled pork sliders were delicious! Good portions for a good price and an unforgettable experience. Now don't get me wrong, nothing can replace my appreciation for some great customer service, but I definitely think this is an ideal place to go to if you want something quick that isn't McDonald's or In-N-Out, or if you plan on going out with a large group of people.

Since then, uWink has now opened its second restaurant in the heart of the Hollywood & Highland center and soon, its third location will open on Castro St. in Mountain View, CA. If that opens in the next month, I'm definitely celebrating my birthday there.

Rickshaw's Fine Asian Bistro - renoNV

2008-09-03T12:32:00.000-07:00

4944 S Virginia St
Reno, NV, 89502
(775) 828-2335
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I don't call myself a sushi connoiseur, but I've eaten at a great variety of restaurants that serve sushi. It's hard to believe, but I have yet to find a place that can beat Reno's all-you-can-eat Sushi. Especially if it's only $13.95 at Rickshaw's Asian Bistro.
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I've never had sushi in Japan, but I can only expect it to be better from its origin. Yet, this past trip to Rickshaw's made me think otherwise.
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Yoshimi, a friend who recently moved from Tokyo, loves sushi. She had never heard of all-you-can-eat sushi and was eager to try it. As our table of four stared at the menu, I diligently filled out a checklist of sushi orders as each person called out what they thought looked appetizing.
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We started off with a few orders of Gyoza, Fish Balls and Yakiton (the most delicious crab egg-roll you'll ever taste). After the appetizers were devoured, our first plate of sushi came and Yoshimi's eyes enlargened.
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How I wish I had a photo of Yoshimi's face when the plate of sushi was served. Yet, she had no idea how much we had ordered. As we began to eat away, a few more plates were delivered.

I love eating out with people who really appreciate food. Not only should a person enjoy the taste, but they should take the time to really look at the food and imagine all the efforts into creating it. I particularly love how the sushi was so pleasing to the eye.

As time went by, each piece of sushi began to disappear. Soon enough, each person couldn't fit any more sushi in their stomachs and only empty plates sat on the table.

Now was the moment of truth.
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"Yoshimi, was the sushi as good as it is in Japan?"
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To my surprise, she responded, "I think it's better here. Fresher fish, more creative rolls, and larger portions."
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Well, maybe she didn't say it so easily as she still finds it hard to explain things in english.