Nibbles

Essence of India, Tallahassee, FL

Nibbles

This is actually one of our favorite local restaurants except for one thing: it’s almost never busy. Now, I know, you might think that’s a good thing but think about it: if a restaurant isn’t busy when you go at 7pm on a Friday night, it might not be there the next Friday night you want to stop by. Plus, being the only couple in a restaurant is like being the only person in a movie theatre: awkward. The waitstaff just stands there (a fair distance away, of course, it’s not like they’re hovering) until you need them again.

But there is hope! This last time we visited there were several tables occupied when we arrived and even more by the time we left. Todd counted 14 or 15 tables being served over the course of our meal: we were astounded. Also, I’ve driven through that shopping center at lunch and seen fairly good business coming from, I’m guessing, the state office buildings and other businesses around it, so that’s a good thing, too.

Now, onto the food. The menu is long, something I usually dislike, but it’s well-ordered and the length is because there are separate sections for each protein style with the various sauce treatments. It’s actually less confusing than other multi-page menus I’ve encountered because of this.

We always start by sharing the Appetizer Platter which comes with samosa, pakoras, papadum and onion bhaji. Pakora are similar to tempura in that they have a light batter and are fried. The chicken pakora is always a favorite, followed by the cheese with it’s spices and the vegetable (potato, onion and spinach). Bhaji are more like fritters, even though the menu’s description almost makes them sound like onion rings and samosa are a mix of potatoes and peas in a pastry crust, usually triangular in shape. Finally, papadum are thin, crispy lentil crackers that generally don’t contain salt but taste like they do–it must be the natural property of the lentils. These come with three sauces: tamarind, red onion  and mint chutneys. Beware: the tamarind is spicy!

When the entrees (most priced $10.95 to $13.95) arrive, there’s a large plate with rice and smaller pots of the individual entrees. It doesn’t look like a lot, at first, but we usually end up taking half of it home. Also, don’t forget to order some naan to go with your meal! We prefer the garlic naan but there are several varieties available.

On this trip, Todd ordered the Lamb Rogan Josh. The meat is always fork-tender here, just amazing in it’s consistent melt-in-your-mouth texture and they’re not stingy with their meat the way some places might be, adding more potatoes to make it look like a fuller portion. Rogan Josh means a yogurt-tomato sauce with garlic, ginger and various spices. It’s not too hot, but definitely well-seasoned. I decided to go veggie this time and ordered the Navrattan Korma which is vegetables cooked in a yogurt sauce and spices that I can only describe as comforting. This is mega-comfort food chock full of potatoes, carrots, peas, corn, green beans, tomatoes, nuts and raisins. So good, I’m getting hungry just thinking about it!

We’re usually too full, even taking half our entrees and bread home, to order dessert but we made an exception, this time (strictly in the interest of a full report, of course). Todd ordered the Gulab Jamun (fried pastry balls in a flavored honey syrup) and I had the Rice Pudding. It’s important to thoroughly dunk the pastry in the saffron, cardamon and rose-flavored syrup, otherwise the first few bites might be rather unimpressive. Most people think of rice pudding as a carb-loaded goo, but in a good goo-way, but this version is actually thinner, not goo-like at all, and flavored with green cardamom which is a nice change from the usual cinnamon.

All told, our meal was $50 and change, before tip, which is an excellent value for all of the food ordered and the very full to-go boxes that accompanied us home and made for a good lunch for each of us the next day. For whatever reason we don’t order alcohol here but they do have a fully-stocked bar and various beverage choices beyond the usual water and soft drinks. One day I plan to try their lunch special, advertised as $7.99 for an entree (choice of 9) with soup, rice, naan, onion chutney and the dessert of the day (no wonder they seem so busy then!).

Banditos Lobster Shack, Costa Maya

Nibbles

While on our cruise in January we didn’t eat in port very often–why when, after all, the meals on the ship are already covered and many of the ports featured less than authentic cuisine or bar atmospheres that we weren’t very interested in. Still, while wandering the port in Costa Maya we got a bit peckish and decided to grab a bite in port instead of waiting until we walked back to and up that loooooong pier.

The port’s not that big, mind you, but there were two restaurants right next to each other: Mamasitas and Banditos, the latter looking busier even though they seemed like they shared quite a bit of menu items from the ones we glanced at on a table. Well, no wonder: now I find they are all part of the Coast Maya Food Service, which seems to have locations stretching from Costa Maya to Roatan to Belize. Good to know, as it means the food will be reliable if our experience is any indication.

We started with chips and salsa and a Pai Ai each: a very pink frozen drink of pineapple, orange, strawberry and tangerine with peach schnapps and rum. It was a nice thing to sip as we took in the view from the open-air restaurant. Todd ordered the Shrimp Burrito and it was good, but not quite as good as my Lobster Taquitos Banditos: they were light and flaky, well seasoned, freshly and evenly fried and just down-right tasty. Definitely worth the tourist prices you’re bound to pay in port but something I’d go back for if I ever find my way down that way again.

You know, for those who’ve been thinking about getting away, cruising in the Fall, when school’s in and before the holidays, is actually a prime time for good rates and calm cruises. Too late this season? We had a fabulous time cruising while it was chilly elsewhere (it gets cold, even in Florida) though the sunburn was not the best idea of a souvenir 😉

The Oil Can

Nibbles

Pausing in my back-log of restaurant experiences and pseudo-reviews, I want to talk about a neat little thing I picked up for the kitchen not too long ago: an oil can.

No, not the poppa-poppa-sounding one they used to keep the Tin Man from freezing up, a cute little can to store and pour my olive oil when cooking. Vessels like this are not uncommon and I’ve seen a lot of ceramic or porcelain models painted prettily, but this one (found at my local Marshall’s for all of $2.99, this oil can from StainlessLUX is very similar) is stainless steel with a cute little handle, easy flip-up lid for refilling and long spout to pouring easy and mess-free (for the most part).

Like most households these days, we use olive oil (extra virgin, of course) almost every day when making dinner. Sure, pouring it straight from the bottle into the saute pan or stock pot is fine, but what about when you drizzle oil over steamed vegetables? Do you just let it glop on out of the bottle or do you put your fingers over the opening, trying to stem the flow a bit? Or do you try to hold the cap half-on, half -off to keep your fingers from getting oily (which never really works the way you want)? That’s when an oil can or cruet has a definite appeal.

From a practical side, it’s often cheaper to buy olive oil in larger bottles. But those bottles, even if they are molded to afford a slightly better grip, are still unwieldy when full and awkward when nearing empty. And I don’t know about you but I’m usually grabbing or stirring something while I drizzle, so having to maneuver the bottle with both hands isn’t ideal.

Aside from all that, it’s just plain fun to use! The night I brought it home was like Christmas morning playing with the new toy, swirling and swooping the oil can around. It’s almost balletic and you feel a little dainty, a little more elegant, a little more special for using a simple oil can instead of a bottle. Find one and try it and tell me if you don’t agree.

The Melting Pot

Nibbles

Though a fairly popular chain of restaurants now, the first Melting Pot opened in 1975 in Maitland, Florida, with the first franchise following in Tallahassee, four years later. Since that time they’ve spread across the Unites States and will be crossing the US-Canada border in 2010 with 2 locations already in the works. If you haven’t tried out your local fondue hot-spot, maybe now would be a good time to give it a whirl?

Reservations are highly recommended, but not required. We’ve done it both ways and the wait’s not usually too long but we’ve also opted to eat in the bar area (aside from cozier booths, it’s really no different than being in the main restaurant. Keep in mind, though, dinner is a several-hour affair so plan accordingly.

The basic order of a full meal at the Melting Pot goes like this: you choose the type of cheese fondue you want from half a dozen choices which is then mixed in front of you. With the cheesy goodness comes assorted cubes of bread, raw veggies and apple slices which you then dip into the cheese and nibble on while enjoying the company of your dinner companion(s) and maybe sampling something from the bar. They’ll bring you more dippers if you run out or have a particular favorite.

The salad course is optional, but it’s also quite tasty and you really don’t have to worry about filling up on it because the length of dinner allows you to graze without over-filling yourself. When Todd and I were there, the waiter actually had an issue with our cheese mix–turns out the water level of the pot had dropped too low and wasn’t producing enough steam to melt everything together–so the salad course helped bide our time until the second chance at the cheese fondue had a chance to melt.

You can order your main course a la carte, with options for single meats or combinations, shared dinners for 2 or a larger “Big Night Out” feast. We like the latter because you tend to get a little bit of everything but there’s usually 3 different options even within that range. Your cooking style options include a number of flavored broths or oil. Our favorite part of dinner on our first visit was the Butternut Squash ravioli but, unfortunately, it’s a seasonal entree only and we’re currently not in season. But nothing is really bad here. The meats come out arranged nicely on a platter, cut in bite-sized chunks to promote quick, even cooking and your meal is totally guided by your own pace. Several sauces are served with the main course and a separate place, with wells for each sauce, are provided for the cooked meats and veggies.

Dessert is where they really shine, though. I mean, who can resist chocolate fondue!? Again, there are several mixes to choose from and some even feature a bit of flambe action. The dessert place is really something to see with cubes (as well as a separate slice) of cheesecake, fresh strawberries and bananas, different types of marshmallows, brownies and rice crispy-treat cubes that are great on their own or liberally slathered in chocolate. Many people I know have stopped in after a night out just for the dessert fondue and nothing else.

Now, I won’t lie, dinner here isn’t exactly cheap: a full meal for 2, with all the courses, is routinely $100 or more, especially if you add in cocktails or after-dinner drinks. But the experience is certainly worth the splurge. And, ladies, check your local Melting Pot for details, but on the last Wednesday of each month, a ladies-only table gets you a 3-course fondue dinner for $28 a person and THAT is a steal.

Ray’s Steel City Saloon

Nibbles

In the building that once housed a Godfather’s Pizza (high school years) and a Mexican restaurant (college years) now exists a bit of Pittsburgh transplanted to the South. Or at least that’s what the inside cover of the menu says.

One Friday night Todd & I decided to give them a try and while we expected a little bit of a wait (it was 7pm on a Friday night, after all) we didn’t expect to stand in the entry for fifteen minutes with hostess and waitstaff passing us by, refusing to even make eye contact and acknowledge our, or anyone else’s, presence. Not the best introduction.

Eventually we were seated and presented with the drink menu which comes in the form of a very busy paper place mat. One of the selling points of Ray’s is the extensive beer selection featuring all sorts of micro brews and specialty beers. I’m not a beer aficionado but I do enjoy a good brew so I wanted to try something interesting. Unfortunately, the menu leaves a lot to be desired unless you know your way around IPAs, Ales, Lagers and Stouts. The beers are arranged by price and could benefit, at the very least, with some sort of legend or key for the uninitiated. Better yet, if they were arranged by style, people might have a better chance of picking something new to try but in a category they know they’re familiar with. Something like a “If you like ______, you might like these.” Help your customers broaden their horizons, don’t overwhelm them or make them feel cheap by choosing something from the $4 category.

For the record, I ordered a Honey Weiss something, it was okay, but still not what I was really looking for.

Then we got into the main menu. Which is 16 pages long. Half pages, sure, but even full-size, 8 pages worth of menu is WAY too long. Again, we’re back to too much, poorly organized and potentially overwhelming to the clientele. Also included in the story section of the menu is a bit about their French bread being flown in a baked fresh daily. Really? Flown in? Considering it’s not an integral part of their menu, nor do they serve bread and butter with every entree, what’s the big deal about flown-in bread dough? It’s sounds like a lot of hype and even if it’s true, it just makes me think that they’re paying extra for an unnecessary perk. Plus, while some vegetarians do include eggs and dairy in their diet, it’s probably not the best move to mark the Coral Gables Crab Burger or Asian Tuna & Calamari as vegetarian entrees.

We ordered the Key West “Konk” Fritters as an appetizer and were a little surprised to be served something that more resembled hush puppies. The texture was somewhat dry and mealy with an aftertaste that we couldn’t quite place. Moving on to entrees, my Chesapeake Chicken Pot Pie came topped with a tower of puff pastry that had slumped over and eclipsed the dish it was in (one word: docking). The “grilled chicken” showed no sign, or flavor, of ever seeing a grill and the entire thing needed something akin to a flavor. The next day, warmed up, with salt and pepper it was decent, but not worth $16 and the “made to order” wait entailed. Todd’s Open Faced Jacked-Up Stuffed Meatloaf was more of a mouthful on the menu than on the plate. Certain bites had flavor but it was a rather confusing entree. At least the onion rings were decent.

In the spirit of fairness, we did go back at the request of Mom, who wanted to give it a try and, well, it was Mother’s Day weekend and her choice.  We were seated much faster but not served any quicker (mid-afternoon it was a few 4-or-under-tops and 2 larger parties). In addition, the waitress spilled water on the floor while refilling our glasses (non-carpeted, so very slip-prone) and no one cleaned it up until I snagged another passing waitress to point it out. Oblivion rules, so be forewarned.

At least the food was better, this time, of course we were given the dinner menus and Mom happened to pick the one thing that wasn’t really served until dinner (Pittsburgh Steak Salad), but they ended up letting her order it anyway. It was a good thing, too, since (even with fries on the salad) the New York Strip slices were very tender and probably the highlight of the lunch. My Yenta Yacht Club was passable (it’s tough to screw up a club, though I do prefer mine with a tad more schmear) and Todd’s Grandma Dulin’s Dog looked absolutely atrocious on the plate but was, apparently, tasty.

Overall, I think if they dropped a bit of the hype (ditch the fly-in and understand that we EXPECT things to be homemade without being told every other entree), streamlined their menu and expected more from their servers, it might be worth going back. Until then, I’ll keep missing the Mexican place that once was (they had the _best_ Taco Salad).