#order filet mignon skewers

[thesocialitekitchen]

Fried Brussels Sprouts Deliver

Explore The Socialite Kitchen in San Francisco, California for eating Fried Brussels Sprouts and we also deliver to your destination. Our food quality & taste is high as compared to other restaurants. You can eat local breakfast, brunch, and lunch as well as hand-crafted beverages.

[bunny-lovers]

🌟 and 🪩? -@hades-beloved

Hope you & your f/os have a great day & thank you for the ask! 😊 @sunandmoonships @goodmorningawfulbye

🥀 - has your f/o ever given you a bouquet of flowers? what kinds of flowers do they include?

Yes, she has & the kinds of flowers are pink carnations, red roses, pink orchids, & red anthuriums. She'll also give me sunflowers & red roses.

🎉 - have they ever made a big, grand gesture for you? say, throw a surprise party, or go on an impromptu vacation?

Yes & it was a impromptu vacation.

💖 - what's the nicest compliment they've ever given you? what's the nicest compliment you've ever given them?

The nicest compliment Rumi ever given me was when I was feeling insecure about my deep voice, but Rumi told me that she loves my deep voice. It made me feel a lot better. The nicest compliment I ever given Rumi was how beautiful her red eyes that I've ever seen.

🌟 - have you ever stargazed with them before? if they're interested in it, where would you two like to go to see them?

Yes & we would go to a national park to see them.

🌲 - whats your f/o's ideal date spot to take you to? what's your ideal date spot to take them?

Her ideal date spot to take me to is visit the zoo or aquarium. My ideal date spot to take Rumi is hit the beach.

🦑 - would you two ever go on an aquarium date together? who's idea was it, and which fish is their/your favorite to look at?

Yes, it was my idea, & my favorite fish to look at is arc-eye hawkfish. Rumi's favorite fish to look at is orange fairy basslet.

🥪 - picnic time! what do you guys bring? do you pick them out together, or pick them out separately and surprise each other?

We would bring egg salad sandwiches, broccoli pasta salad, caprese skewers, lemon cookies, vegetarian club sandwiches, cucumber salad, & brownies. We pick them out together.

💍 - you two go pick out matching lockets to keep a picture/piece of hair/memento of the other in! what do they look like? what picture of theirs do you keep?

It would be gold heart locket necklaces. I keep a picture of Rumi smiling in my heart locket necklace.

🧁 - you bake something together! what do you bake? how does it turn out? is it the best thing you've ever tasted? or does it suck ass?

Chocolate cupcakes! It turned out great & it's the best thing we've ever tasted.

🎃 - have you guys ever carved pumpkins together? do you visit a pumpkin patch, or buy one from the store? or maybe you grew it? what would your pumpkins look like?

Yes, we have & we buy one from the store. My pumpkin would be a smiling pumpkin. Rumi's pumpkin would be a rabbit.

🎄 - if you celebrate Christmas, what does your tree look like? what kinds of decorations would your f/o prefer? do you decorate it together, or does just one of you do the decorating?

Our tree is a rainbow & we put white Christmas ornament sets on it. One of us do the decorating.

🍝 - you guys go to a nice fancy restaurant together! what does your f/o order? what do you order? do you guys order a dessert? perhaps, to share?

Rumi order Filet Mignon while I order Eggplant Parmesan. Yes, we do order a dessert to share.

🪩 - you guys attend a party together! perhaps it's formal, maybe a ball? perhaps a masquerade? what are you wearing? do you/your f/o enjoy it?

We would both wear black suit blazer, a white shirt & a black dress pants. Yes, we do enjoy it!

🧸 - it's valentine's day! what stereotypical valentine's day gift does your f/o give you? a box of chocolates, perhaps a stuffed animal?

Rumi gives me a heart pendant necklace, a box of chocolates & red roses.

📺 - what movies do you guys like watching together? is there any specific movie that comes to mind?

We watch any movies that has action, adventure, comedy, romance, & animated. Yes & that would be Zootopia.

[wordsofapanda]

My work party was fucking lit. This is going to be long so there will be a part two. I decided to look super hot because day to day at work, I usually bum it and I wanted to serve. I wanted to show up and be like “yes bitch, I am hot when I want to dress up”. My boobs might have been spilling at the top a bit but who cares. My boobs are fantastic. I brought a plus one date. I showed up a bit late because I didn’t want to be the first to show up and thankfully I wasn’t. I got a chance to meet my bosses Fiance and she’s beeaaautiful. Slowly my coworkers trickled in. One of my coworkers saw me and gave me a shocked ass look. They looked like they were checking me out and they were weirdly ecstatic to see me. But I was killing it so *snaps*. I sat in the middle of the table hoping not to commit to being next to my bosses but close enough to still talk to everyone. The appetizers we ordered were delicious. I did bartering with my coworkers to get some of the other appetizers and it was fun af. The cocktails were great. I was hesitant to order an actual meal but my boss came around and asked if I did and I told her I was on the fence. She encouraged me to order food so my date and I did and jeeezzz. I ordered filet mignon skewers and they were phenomenal. They came with green beans that tasted floral and they were delightful! I took shots with these two boys who worked under me. I grabbed a shot for my work wife but she denied it so I ended up drinking it and the boys were shocked I was just downing alcohol. We did white elephant and it was chaos. My boss said he bought something for me and hopes I get it. As soon as someone opened it I knew it was for me. My boss looks right at me and is like this is the thing and he sees my face light up. My date chose to be the first to steal and ensue chaos and it was fucking great. Everyone kept peer pressuring him into getting the gift my boss got for me which was so adorable. My date ended up stealing a gift from a coworker that drives me a bit nuts and then my coworker says out loud “what the hell, your date keeps stealing” and I fucking cackled because I was proud of him.

[greenrefrigerationllc]

2023 Best Wine Bars in South Florida Area.

1: Bourbon Steak — Aventura, Florida

Bourbon Steak, located in Aventura, Florida, is a top-tier steakhouse envisioned by the renowned chef and restaurateur, Michael Mina. Known for its butter-poached prime cuts, finished on a wood grill, the restaurant offers exquisite dishes, including a 16-ounce Kansas City strip and a grass-fed Florida Wagyu filet mignon.

Seafood specialties are also a part of the menu, along with a celebrated off-menu burger.

With an extensive, albeit pricey, wine list, Bourbon Steak ensures a fine dining experience that stimulates all senses, thereby making it a must-visit spot in South Florida.

2: Fleming’s Prime Steakhouse & Wine Bar — Coral Gables, Florida

Fleming’s Prime Steakhouse & Wine Bar, nestled in Coral Gables, Florida, exudes a contemporary feel with its warm wood-leather decor and an open kitchen. Known for their offering of juicy rib-eyes, filets, and New York strips, they excel not only in their prime meats but also in curating an impressive wine program.

The list boasts hard-to-find American boutique wines and esteemed international labels. They offer 100 diverse wines by the glass, an accessible compilation for both beginners and wine enthusiasts.

With the option of wine flights and a selection of rare reserve wines, Fleming’s creates a foolproof wine-paring experience.

3: Lagniappe — Miami, Florida

Lagniappe in Miami, Florida stands out, demonstrating authenticity that is refreshingly unforced.

A welcoming spot with wrought-iron exterior windows, reminiscent of the French Quarter, boasts a laid-back atmosphere suited for its artsy neighborhood. Lagniappe skips the usual New Orleans Cajun/Creole theme, offering sharable cheese and charcuterie platters or a select few backyard barbecue entrees with cornbread and salad.

Diners order at the counter, choosing from tantalizing options like churrasco steak with zesty chimichurri or seasonal vegetable skewers.

The no-fuss eatery also impresses with its sophisticated wine and beer offerings, not to mention the live bands which enhance its truly enjoyable character.

4: Niu Kitchen — Miami, Florida

Niu Kitchen, located in Miami, Florida, offers a modern culinary experience where traditional Mediterranean flavors meet the contemporary edge of South Florida.

This cozy and creatively designed restaurant is highly acclaimed for its collection of creative, tapas-style dishes, featuring a mix of fresh seafood, meats, and vegetables. With a farm-to-table philosophy, Niu Kitchen is committed to using the freshest, locally sourced ingredients to create vibrant and delicious plates.

The restaurant also boasts a curated wine list, with a unique assortment of selections from Spain and around the world, designed to perfectly complement each dish.

5: Wine Vault — Miami, Florida

Located in Miami, Florida, Wine Vault is a charming wine bar featuring a unique architectural highlight — a pneumatic glass tube elevator that connects the downstairs bar and a snug upstairs lounge.

The space, which gives off a relaxed and romantic vibe, offers a menu inspired by Spanish/Mediterranean cuisine. Playful yet traditional, the menu includes unique dishes such as dark chocolate-dipped bacon and spicy chicken mini-empanadas.

Owner Michael Shapira regularly updates the wine list, ensuring repeated customers never lose interest. With about 50 wine bottles, 20+ wines available by the glass, and various craft beers, Wine Vault is a must-visit spot for any wine aficionado.

Content written by anonymous, content reference from gayot, and content reviewed by Green Refrigeration LLC, A Trusted Team of Wine Room Desingers and Builders in Palm Beach County, Broward County, Miami, Florida!

[menuandprice]

Red Lobster Lunch Menu With Prices & Hours [Updated January 2023]

Seafood makes the best choice for lunch! Red Lobster can be the best place to visit for such delicious food. The menu of Red Lobster presents different options like rock Lobster and shrimp dishes. Here you will get the details of the lunch menu of Red Lobster for the Auburn, Alabama, US location.

The lunch menu of Red Lobster has several classic seafood items for you. You can order 6 oz. filet mignon, 7 oz. Sirloin, garlic shrimp skewers, and many more. The Red Lobster lunch timing is between 12:30 P.M to 4:00 P.M. The average cost of a meal at the Red Lobster lunch menu is around $45.99. The Red Lobster restaurant serves lunch for a limited time. You can enjoy having numerous seafood dishes and make combos of your favorite food items. Get the details of the latest lunch menu here in this article. But first, do you know how the Red Lobster chain got famous? Let’s know its history! Red Lobster or Red Lobster Hospitality LLC is an American casual dining restaurant chain headquartered in Orlando, Florida. This restaurant has 719 locations worldwide, mostly in the states where people love seafood. The first restaurant of Red Lobster was started on January 18, 1968, in Lakeland, Florida.

Red Lobster Lunch Menu With Prices

While visiting Red Lobster for lunch, you can start with the signature jumbo shrimp cocktail! This delicious seafood item is a good appetizer. The freshwater shrimp are served chilled with classic cocktail sauce. It costs you around $14.29. You must try the lobster and langostino pizza if you want to have something different for lunch. This is one of the best items on the Red Lobster lunch menu. This pizza is garnished with quality langostino lobster that is sourced from Norway and Maine. This pizza is topped with mozzarella, fresh tomatoes, sweet basil, and parmesan. If you want to enjoy seafood stuffed with veggies, you can try seafood-stuffed mushrooms. This signature meal is stuffed with seafood that is available for lunch on the Red Lobster menu. This is served with Monterey Jack cheese and costs $14.29. Red Lobster’s hot platters are good for lunch. You can choose among crunchy popcorn shrimp platters, Walt’s favorite shrimp platter, or parrot isle jumbo coconut shrimp platter. You can also have fried golden brown or flaky coconut and fried golden brown shrimp. These dishes are available for $44.59. Have you tried lobster pasta? If not, visit the Red Lobster restaurant. Here you can order lobster linguini, cajun chicken linguini alfredo, and kung pao noodles with chicken for lunch. These have lobster meat tossed with pasta that are combined with creamy lobster sauce. This pasta costs around $45.99. Soups and sides are most comforting and appetizing on the lunch menu of Red Lobster. The lunch menu of this restaurant contains different types of soups and sides like house salad, family lobster bisque, sea-salted French fries, coleslaw, orzo rice, lobster bisque – cup, new England clam chowder cup, and many more. Starters Menu With Prices Crispy Green Beans$ 7.69Hand-breaded Calamari$ 14.29Lobster And Langostino Pizza$ 16.49Parrot Isle Jumbo Coconut Shrimp Appetizer$ 13.19Langostino Lobster-artichoke-&-seafood Dip$ 13.79Crab-Stuffed Shrimp Rangoon$ 13.79White Wine And Roasted-garlic Mussels$ 14.29Seafood-Stuffed Mushrooms$ 12.69Mozzarella Cheesesticks$ 10.49Signature Jumbo Shrimp Cocktail$ 12.09 Signature Feasts Menu With Prices Seafarer’s Feast$ 41.29+Ultimate Feast$ 43.99+Seaside Shrimp Trio$ 26.99+Admiral’s Feast$ 26.99+Grilled Lobster, Shrimp And Salmon$ 39.59+Rock Lobster & Shrimp$ 40.69+Surf & Turf Walt’s Favorite Shrimp & 7 Oz. Sirloin$ 29.19+Surf & Turf Maine Lobster Tail & 7 Oz. Sirloin$ 37.39+Surf & Turf Maine Lobster Tail & 6 Oz. Filet Mignon$ 46.19+Surf & Turf Maine Lobster Tail & 10 Oz. Ny Strip$ 46.19+Create Your Own Combination – Choose Any Two$ 26.39+Create Your Own Combination – Choose Any Three$ 31.89+ Classics Menu With Prices Parrot Isle Jumbo Coconut Shrimp$ 21.99+Today’s Catch – Salmon New Orleans (full)$ 31.39+Catch – Salmon New Orleans (half)$ 25.29+Wild-caught Snow Crab Legs$ 41.29+Walt’s Favorite Shrimp$ 19.29+Fish And Chips$ 17.59+Hand-breaded Chicken Tenders$ 15.99+Today’s Catch – Atlantic Salmon$ 26.39+Garlic Shrimp Skewers$ 19.79+Today’s Catch – Rainbow Trout$ 22.59+New! Lobster-topped Stuffed Flounder$ 23.09+7 Oz. Sirloin$ 19.79+10 Oz. NY Strip$ 29.19+6 Oz. Filet Mignon$ 29.19+ Bowls & Sandwiches Menu With Prices Sesame-soy Salmon Bowl$ 19.29+Baja Shrimp Bowl$ 16.49+Bacon Cheeseburger$ 15.99+Nashville Hot Chicken Sandwich$ 14.29+Crunch-fried Flounder Sandwich$ 15.39+Classic Caesar Salad$ 10.99Classic Caesar Salad With Grilled Chicken$ 13.49Classic Caesar Salad With Seasoned Shrimp$ 14.59Classic Caesar Salad With Grilled Salmon$ 16.79 Kids Menu With Prices Popcorn Shrimp$ 8.29+Macaroni And Cheese$ 7.69+Chicken Tenders$ 8.79+Golden-Fried Fish$ 9.39+Garlic-Grilled Shrimp$ 8.79+Grilled Chicken$ 8.79+ Biscuits & Extras Menu With Prices One Dozen Cheddar Bay Biscuits$ 7.19Half Dozen Cheddar Bay Biscuits$ 4.99Garlic Shrimp Skewer$ 7.19Maine Lobster Tail – Classic$ 17.09Red Argentinian Shrimp Skewer (1 Skewer)$ 8.79Grilled Sea Scallops$ 11.59Walt’s Favorite Shrimp$7.69Garlic Shrimp Scampi$ 7.19Popcorn Shrimp$ 7.19Garlic Linguini Alfredo$ 7.19Snow Crab Legs (1/2 Pound)$18.69 Desserts Menu With Prices Vanilla Bean Cheesecake$ 8.79New! Meyer Lemon Cake$ 8.79Chocolate Wave$ 9.39Brownie Overboard$ 10.49New! Triple Chocolate Typhoon$ 12.09 Hot Platters Menu With Prices Parrot Isle Jumbo Coconut Shrimp Platter$ 39.09Walt’s Favorite Shrimp Platter$ 31.89Crunchy Popcorn Shrimp Platter$ 36.89 Cold Platters Menu With Prices Jumbo Shrimp Cocktail Platter (small)$ 38.49Jumbo Shrimp Cocktail Platter (large)$ 49.49 Beverages Menu With Prices Pepsi12 oz. Can$ 2.29Diet Pepsi12 oz. Can$ 2.29MTN Dew12 oz. Can$ 2.29Half Gallon Beverages$ 4.39+

Red Lobster Nutritional Information

Nutritional Informationredlobster.com/nutrition-tools  You can get the nutritional information of Red Lobster food items at the link mentioned above.

Red Lobster Lunch Hours

Lunch is available at Red Lobster from 12:30 P.M. to 4 P.M. You can order the food items from this restaurant’s lunch menu during these hours. Red Lobster provides hassle-free and quality food services to its customers.  There can be variations in the lunch timings and the availability of food items depending upon the location of the restaurant. The table here includes the lunch timings of Red Lobster in Auburn, Alabama, USA. Monday12:30 P.M. to 4 P.M.Tuesday12:30 P.M. to 4 P.M.Wednesday12:30 P.M. to 4 P.M.Thursday12:30 P.M. to 4 P.M.Friday12:30 P.M. to 4 P.M.Saturday12:30 P.M. to 4 P.M.Sunday12:30 P.M. to 4 P.M. Read further to know how you can order online from your nearest Red Lobster restaurant. How To Check Red Lobster Latest Lunch Menu Prices & Hours At Your Nearest Location? Have you ever enjoyed Red Lobster lunch at home? No? No worries, as you can get it easily. You can order lunch from its  official website or install an iOS app or Android app on your devices.  You can also use different food delivery apps like  Doordash, UberEats, Grubhub, Postmates, or Seamless to get your food from Red Lobster. Here I am explaining easy steps to get your orders online from Red Lobster at your nearest location. - Go to Grubhub and enter your location to know the availability of the Red Lobster restaurant. 

- Now enter your address and the name of the restaurant to get the latest lunch menu with prices. 

- You can see the menu on your screen and check the available food items for lunch. 

- You can select any food item to order online and click on the “add to bag” option. Here the total prices are also displayed. Now you can proceed to make the payment.

Best Lunch Dishes Served At Red Lobster

1. Garlic Shrimp Skewers This delicious seafood item is a unique combination of garlic glazed fresh shrimp. This dish contains two well-grilled shrimp skewers with a butter garlic glaze. It is combined with a choice of two sides. 2. Grilled Lobster, Shrimp, And Salmon The Red Lobster is known for its grilled lobster, shrimp, and salmon. Here you get jumbo shrimp skewer, Atlantic salmon, and tender Maine lobster tail with brown butter sauce. You can select the sides as well. 3. Admiral’s Feast This lunch food item is made of clam strips, wild-caught flounder, Walt’s Favorite Shrimp, and bay scallops. All these are fried till golden brown and served with tartar and cocktail sauces. You can enjoy two sides of your choice. 4. Seaside Shrimp Trio This is one of the best lunch items for shrimp lovers. It has hand-crafted garlic shrimp scampi, creamy shrimp linguini Alfredo, and a generous sampling of Walt’s Favorite shrimp. It is served with cocktail sauce, lemon and sides. 5. Ultimate Feast This popular item from the Red Lobster lunch menu is made of a tender Maine lobster tail, signature hand-crafted garlic shrimp scampi, wild-caught North American snow crab legs, and Walt’s favorite shrimp. It is served with lemon, cocktail sauce, and melted butter. Conclusion So do not search for your seafood items for lunch anywhere else, as the Red Lobster menu presents all the popular foods that you may like. You can also visit our website to get its breakfast menu and dinner menu.

Frequently Asked Question (FAQs)

Does Red Lobster serve the best shrimp dishes for lunch? Yes, you can get different shrimp food items here on the Red Lobster lunch menu. These are crab-stuffed shrimp Rangoon, parrot isle jumbo coconut shrimp appetizer, signature jumbo shrimp cocktail, and rock lobster & shrimp. Is Red Lobster offering endless shrimp in 2022? Red Lobster is presenting the Ultimate Endless Shrimp for promotion one more time. It is for a limited time. You can grab the benefits of this deal every day through November 6, 2022. What are the main dishes of hot platters for lunch at Red Lobster? The hot platters contain crunchy popcorn shrimp platter, Walt’s favorite shrimp platter, and Parrot Isle Jumbo Coconut Shrimp Platter. These names can differ according to the locations of the restaurant. What are the main beverages available with lunch? You can get the special half-gallon beverages, mtn dew, diet Pepsi and Pepsi. The minimum price of these drinks is $2.79. You can add any of these to your lunch. Read the full article

[jsw029]

Went down to Giancarlo’s for one beer. Ordered some appetizers which lead to a second beer which lead to a full dinner. Sometimes, when a situation escalates quickly, it’s a good thing. Stuffed Pepper Filet [12 oz. Filet Mignon, Banana Pepper stuffed with Crab, Bay Shrimp, Scallop, and Ricotta, Gorgonzola Cream Sauce], Corn & Crab Ravioli, Steak Skewers, Oysters, and IPAs When: Dinner Where: The Florence Room at @giancarlos5110 Who: Katherine Ragusa, Mike McGrath Amount Spent: $0.00 Amount Spent YTD: $71.01 #myterriblediet (at Giancarlo’s Sicilian Steakhouse) https://www.instagram.com/p/CnYaxouuSqj/?igshid=NGJjMDIxMWI=

[thesocialitekitchen]

Restaurants For Date in San Francisco

Your area has top Restaurants For Date in San Francisco that you might not have tried. Go to The Socialite Kitchen, our outdoor seating will attract you and your partner. Make your romantic date memorable with our delicious food. If you have any queries regarding our services please visit the website.

[easyfoodnetwork]

Food-Adjacent TV to Stream This Weekend, According to Eater Staff

Actor Sandra Oh, wearing a black chef beanie and a white t-shirt, talks on an iPhone outside a restaurant kitchen. | BBC America

“Killing Eve,” reality TV favorites, classic sitcoms, and more

We at Eater spend a lot of time thinking about food, so when it appears on our TV screen, we take special interest. If you’re looking to stream some non-food TV that happens to be — at least tangentially — about food this weekend, here’s what we recommend.

Terrace House: Tokyo, Episode 11 (available to stream on Netflix)

Terrace House, the Japanese version of The Real World, has had a long history of food-related misdemeanors and crimes, but the most recent one entails broccoli, pasta water, and egg. Ruka, one of the housemates of the Tokyo house, is a complete enigma of a human being and maybe the most naive person to ever grace Terrace House (or the world?). In an attempt to cook broccoli pasta carbonara, he cracks an egg into the pasta water with the pasta, then adds broccoli. It seems he read the ingredient list, skipped the instructions, and simply winged it. Nothing matters, you know?!

In Netflix’s latest batch of episodes (Netflix US runs a couple of months behind Japan), Ruka attempts broccoli pasta carbonara again. I gasped when I saw he was making pasta FROM SCRATCH and squealed when he presented something that not only looked edible, but delicious! His housemates were (understandably) pleasantly shocked and I got very emotional. It’s rare when you see such dramatic growth. I imagine this is what parents feel when they see their children walk for the first time. — Pelin Keskin, Eater associate producer

Community (available to stream on Hulu and Netflix)

In 2009, when Community first aired, I was actually taking classes at a community college. Yet, somehow I’ve made it this long without watching this series created by Dan Harmon and featuring some of the current era’s most memorable actors (See: Donald Glover, Alison Brie, Gillian Jacobs, and Ken Jeong). The first season hinges on narcissistic student Jeff Winger (Joel McHale) starting classes at a Greendale Community College, where he’s pursuing his bachelor’s degree in an attempt to reclaim his suspended law license. Winger joins a Spanish 101 study group (remember when people still gathered in groups?) to incessantly hit on Britta Perry (played by Jacobs). But as the show evolves, episodes become more unhinged, playing into pop culture tropes observed by TV and movie obsessed student Abed Nadir (Danny Pudi). After a while, it becomes easier to view this show as sort of a live-action version of Harmon’s later work Rick and Morty, but with a slightly less noxious fandom attached. This is particularly encapsulated in episodes like Season 2’s “Epidemiology,” in which the whole student body is transformed into zombies after eating expired military rations. Season 2 also features an excellent example of weird TV sponcon in “Basic Rocket Science,” where the study group gets trapped inside a Kentucky Fried Chicken-branded space flight simulator. — Brenna Houck, Eater.com reporter and Eater Detroit editor

Killing Eve (Season 3, Episode 1, available to stream on BBC America)

Killing Eve, a BBC show that for two seasons has been about feminism, fucking, and fighting, has added a fourth “f” to its roster: food. When we reunite with the show’s titular “Eve” (Sandra Oh), we watch her shopping the aisles of an Asian grocery, grabbing ramen cups and snacks from shelves that seem preposterously well-stocked to my pandemic-warped eyes. The multitudes the store holds are intoxicating. We then discover that since we last saw her — left for dead by Villanelle (Jodie Comer), an assassin with whom she is/was mutually obsessed — Eve’s fled her job at MI5 for a gig as a dumpling chef at an Asian restaurant, a perfect place, perhaps, for an Asian American woman to make herself invisible in a city like London. As audience members, we get to watch her deftly pinch pot sticker after pot sticker as she eavesdrops on her relationship-impaired colleagues (once a spy, always a spy, perhaps), a rote activity that probably has a lot more in common with tradecraft than most espionage-based thrillers would have us believe. It’s a nice job for a perfectionist like Eve, one that’ll do well enough until (one assumes) Villanelle returns to her life and again throws it into chaos. — Eve Batey, senior editor, Eater SF

Difficult People (Season 1, Episode 5, available on Hulu)

Much of this criminally short-lived sitcom starring comedians Billy Eichner (Billy on the Street) and Julie Klausner takes place in a restaurant where a struggling-artist version of Billy works to pay the bills. But this episode stands out for its art-imitating-life plot: Julie, who has “the palate of a seven-year-old” stops by Billy’s place of employment to eat, but finds the menu too fancy for her liking (“everything on [the] menu has some kind of chutney or jus on it,” Julie complains).

So, when Billy’s boss leaves town for a few days, the duo convert the restaurant into a pop-up named the Children’s Menu, serving items that would belong on a kids’ menu someplace like Applebee’s. The pair set about marking up chicken tenders and fish sticks and peddling it to food blogs. And because Difficult People is set in New York, home to many people with poor taste but lots of money, crowds lap it up. It’s a fun skewering of a side of the food world that values creatively bankrupt novelty above all else. Looking at you, “cereal bars” and Museum of Ice Cream. — Tim Forster, editor, Eater Montreal

Lodge 49 (available to purchase on Amazon Prime)

I‘m not surprised Lodge 49 was cancelled after two seasons on AMC last fall; I’m delighted it aired at all. This shaggy dog show stars Wyatt Russell (the waggish spawn of Goldie Hawn and Kurt Russell) as Dud, an adrift surfer in recession-hit Long Beach, who finds connection through a fraternal lodge along the lines of the Freemasons. Meanwhile his sister Liz (Sonya Cassidy) works at a shitty Hooters knockoff called Shamroxx, run by a ghoulish regional corporate conglomerate, Omni Capital. These days, I’m reminded of Liz’s Season 2 story arc: She’s made manager of Omni’s replacement for Shamroxx, a stupid new steakhouse concept called Higher Steaks. When the restaurant struggles, the way Liz sticks up for her colleagues, who are some of the show’s best minor characters, is an inspiring rebuke of winner-takes-all capitalism — no surprise, as the whole show is basically a socialist document. Ironically it’s not streaming for free, but Lodge 49 is special and well worth buying to watch. — Caleb Pershan, Eater.com reporter

Frasier, Season 1, Episode 3 (available to stream on Hulu)

I know I’m incredibly late getting into Fraiser (most of my coworkers are obsessed with it), but it’s been about a week now and I’m already halfway through the second season. I can’t get enough of it. While Frasier’s advice to his listeners can be a little “meh,” it’s absolutely delightful to watch the main characters give each other therapy through their conversations. And watching each episode unfold feels like much needed therapy right now.

I could go on and on about all the episodes I love, but “Dinner at Eight” is my absolute favorite. Frasier (Kelsey Grammer) and his brother Niles (David Hyde Pierce) decide to take their father Martin (John Mahoney) out to dinner as a way to spend more quality time with him. When the restaurant loses their reservation, they decide to visit a steakhouse at Martin’s suggestion. His pitch: “You can get a steak this thick for $8.95.”

The Timber Mill is nothing like the trendy, pretentious restaurants Frasier and Niles frequent and the duration of the entire meal is a culinary culture clash. For example, when the beef trolley arrives and everyone at the table has to pick their cut of steak, Frasier asks, “How much extra would I have to pay to get one from the refrigerator?”

It’s absolutely heartbreaking to watch Martin get more and more aggravated as Frasier and Niles make ridiculously elaborate orders (a petite filet mignon “very lean, not so lean that it lacks flavor but not so fat that it leaves drippings on the plate”), poke fun at the restaurant, and give the servers a hard time. That’s why it’s so satisfying to watch Martin skewer Frasier and Niles for their snobbery, leaving them to eat the rest of their dinner alone under the scornful eyes of the Timber Mill’s servers as “Tossed Salads and Scrambled Eggs” plays in the background. — Esra Erol, senior social media manager, Eater

Real Housewives of New York, Season 8, Episodes 6 & 7

In times of uncertainty, we seek comfort in consistency: The sun will rise in the east, the tides will ebb and flow, and rich women will scream at each other for our enjoyment on Bravo. Recently, I’ve been rewatching old episodes of Real Housewives of New York and am currently in the midst of its landmark eighth season (“Please don’t let it be about Tom.” “It’s about Tom”). Practically every episode is a hit, but “Tipsying Point” and “Air Your Dirty Laundry” conveniently double as a lesson in the booze business. When jack of all trades/master of none Sonja Morgan announces that she’s releasing a signature prosecco called Tipsy Girl, she faces the wrath of Bethenny Frankel, founder of the Skinny Girl brand. As even the most casual Housewives watcher will tell you, Bethenny is famously protective of her business and turns vicious at any perceived attack on it. “I thought the alcohol was a great idea. I really looked up to what you did and I thought it would be a great way for me to get ahead,” Sonja blubbers to Bethenny in her Skinny Girl brand-blazoned office. It’s because of this episode, and this fight in particular, that I know what a “cheater brand” is.

By the way, I’ve tried Tipsy Girl prosecco and it’s... not the worst wine I’ve had. — Madeleine Davies, Eater.com daily editor

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Actor Sandra Oh, wearing a black chef beanie and a white t-shirt, talks on an iPhone outside a restaurant kitchen. | BBC America

“Killing Eve,” reality TV favorites, classic sitcoms, and more

We at Eater spend a lot of time thinking about food, so when it appears on our TV screen, we take special interest. If you’re looking to stream some non-food TV that happens to be — at least tangentially — about food this weekend, here’s what we recommend.

Terrace House: Tokyo, Episode 11 (available to stream on Netflix)

Terrace House, the Japanese version of The Real World, has had a long history of food-related misdemeanors and crimes, but the most recent one entails broccoli, pasta water, and egg. Ruka, one of the housemates of the Tokyo house, is a complete enigma of a human being and maybe the most naive person to ever grace Terrace House (or the world?). In an attempt to cook broccoli pasta carbonara, he cracks an egg into the pasta water with the pasta, then adds broccoli. It seems he read the ingredient list, skipped the instructions, and simply winged it. Nothing matters, you know?!

In Netflix’s latest batch of episodes (Netflix US runs a couple of months behind Japan), Ruka attempts broccoli pasta carbonara again. I gasped when I saw he was making pasta FROM SCRATCH and squealed when he presented something that not only looked edible, but delicious! His housemates were (understandably) pleasantly shocked and I got very emotional. It’s rare when you see such dramatic growth. I imagine this is what parents feel when they see their children walk for the first time. — Pelin Keskin, Eater associate producer

Community (available to stream on Hulu and Netflix)

In 2009, when Community first aired, I was actually taking classes at a community college. Yet, somehow I’ve made it this long without watching this series created by Dan Harmon and featuring some of the current era’s most memorable actors (See: Donald Glover, Alison Brie, Gillian Jacobs, and Ken Jeong). The first season hinges on narcissistic student Jeff Winger (Joel McHale) starting classes at a Greendale Community College, where he’s pursuing his bachelor’s degree in an attempt to reclaim his suspended law license. Winger joins a Spanish 101 study group (remember when people still gathered in groups?) to incessantly hit on Britta Perry (played by Jacobs). But as the show evolves, episodes become more unhinged, playing into pop culture tropes observed by TV and movie obsessed student Abed Nadir (Danny Pudi). After a while, it becomes easier to view this show as sort of a live-action version of Harmon’s later work Rick and Morty, but with a slightly less noxious fandom attached. This is particularly encapsulated in episodes like Season 2’s “Epidemiology,” in which the whole student body is transformed into zombies after eating expired military rations. Season 2 also features an excellent example of weird TV sponcon in “Basic Rocket Science,” where the study group gets trapped inside a Kentucky Fried Chicken-branded space flight simulator. — Brenna Houck, Eater.com reporter and Eater Detroit editor

Killing Eve (Season 3, Episode 1, available to stream on BBC America)

Killing Eve, a BBC show that for two seasons has been about feminism, fucking, and fighting, has added a fourth “f” to its roster: food. When we reunite with the show’s titular “Eve” (Sandra Oh), we watch her shopping the aisles of an Asian grocery, grabbing ramen cups and snacks from shelves that seem preposterously well-stocked to my pandemic-warped eyes. The multitudes the store holds are intoxicating. We then discover that since we last saw her — left for dead by Villanelle (Jodie Comer), an assassin with whom she is/was mutually obsessed — Eve’s fled her job at MI5 for a gig as a dumpling chef at an Asian restaurant, a perfect place, perhaps, for an Asian American woman to make herself invisible in a city like London. As audience members, we get to watch her deftly pinch pot sticker after pot sticker as she eavesdrops on her relationship-impaired colleagues (once a spy, always a spy, perhaps), a rote activity that probably has a lot more in common with tradecraft than most espionage-based thrillers would have us believe. It’s a nice job for a perfectionist like Eve, one that’ll do well enough until (one assumes) Villanelle returns to her life and again throws it into chaos. — Eve Batey, senior editor, Eater SF

Difficult People (Season 1, Episode 5, available on Hulu)

Much of this criminally short-lived sitcom starring comedians Billy Eichner (Billy on the Street) and Julie Klausner takes place in a restaurant where a struggling-artist version of Billy works to pay the bills. But this episode stands out for its art-imitating-life plot: Julie, who has “the palate of a seven-year-old” stops by Billy’s place of employment to eat, but finds the menu too fancy for her liking (“everything on [the] menu has some kind of chutney or jus on it,” Julie complains).

So, when Billy’s boss leaves town for a few days, the duo convert the restaurant into a pop-up named the Children’s Menu, serving items that would belong on a kids’ menu someplace like Applebee’s. The pair set about marking up chicken tenders and fish sticks and peddling it to food blogs. And because Difficult People is set in New York, home to many people with poor taste but lots of money, crowds lap it up. It’s a fun skewering of a side of the food world that values creatively bankrupt novelty above all else. Looking at you, “cereal bars” and Museum of Ice Cream. — Tim Forster, editor, Eater Montreal

Lodge 49 (available to purchase on Amazon Prime)

I‘m not surprised Lodge 49 was cancelled after two seasons on AMC last fall; I’m delighted it aired at all. This shaggy dog show stars Wyatt Russell (the waggish spawn of Goldie Hawn and Kurt Russell) as Dud, an adrift surfer in recession-hit Long Beach, who finds connection through a fraternal lodge along the lines of the Freemasons. Meanwhile his sister Liz (Sonya Cassidy) works at a shitty Hooters knockoff called Shamroxx, run by a ghoulish regional corporate conglomerate, Omni Capital. These days, I’m reminded of Liz’s Season 2 story arc: She’s made manager of Omni’s replacement for Shamroxx, a stupid new steakhouse concept called Higher Steaks. When the restaurant struggles, the way Liz sticks up for her colleagues, who are some of the show’s best minor characters, is an inspiring rebuke of winner-takes-all capitalism — no surprise, as the whole show is basically a socialist document. Ironically it’s not streaming for free, but Lodge 49 is special and well worth buying to watch. — Caleb Pershan, Eater.com reporter

Frasier, Season 1, Episode 3 (available to stream on Hulu)

I know I’m incredibly late getting into Fraiser (most of my coworkers are obsessed with it), but it’s been about a week now and I’m already halfway through the second season. I can’t get enough of it. While Frasier’s advice to his listeners can be a little “meh,” it’s absolutely delightful to watch the main characters give each other therapy through their conversations. And watching each episode unfold feels like much needed therapy right now.

I could go on and on about all the episodes I love, but “Dinner at Eight” is my absolute favorite. Frasier (Kelsey Grammer) and his brother Niles (David Hyde Pierce) decide to take their father Martin (John Mahoney) out to dinner as a way to spend more quality time with him. When the restaurant loses their reservation, they decide to visit a steakhouse at Martin’s suggestion. His pitch: “You can get a steak this thick for $8.95.”

The Timber Mill is nothing like the trendy, pretentious restaurants Frasier and Niles frequent and the duration of the entire meal is a culinary culture clash. For example, when the beef trolley arrives and everyone at the table has to pick their cut of steak, Frasier asks, “How much extra would I have to pay to get one from the refrigerator?”

It’s absolutely heartbreaking to watch Martin get more and more aggravated as Frasier and Niles make ridiculously elaborate orders (a petite filet mignon “very lean, not so lean that it lacks flavor but not so fat that it leaves drippings on the plate”), poke fun at the restaurant, and give the servers a hard time. That’s why it’s so satisfying to watch Martin skewer Frasier and Niles for their snobbery, leaving them to eat the rest of their dinner alone under the scornful eyes of the Timber Mill’s servers as “Tossed Salads and Scrambled Eggs” plays in the background. — Esra Erol, senior social media manager, Eater

Real Housewives of New York, Season 8, Episodes 6 & 7

In times of uncertainty, we seek comfort in consistency: The sun will rise in the east, the tides will ebb and flow, and rich women will scream at each other for our enjoyment on Bravo. Recently, I’ve been rewatching old episodes of Real Housewives of New York and am currently in the midst of its landmark eighth season (“Please don’t let it be about Tom.” “It’s about Tom”). Practically every episode is a hit, but “Tipsying Point” and “Air Your Dirty Laundry” conveniently double as a lesson in the booze business. When jack of all trades/master of none Sonja Morgan announces that she’s releasing a signature prosecco called Tipsy Girl, she faces the wrath of Bethenny Frankel, founder of the Skinny Girl brand. As even the most casual Housewives watcher will tell you, Bethenny is famously protective of her business and turns vicious at any perceived attack on it. “I thought the alcohol was a great idea. I really looked up to what you did and I thought it would be a great way for me to get ahead,” Sonja blubbers to Bethenny in her Skinny Girl brand-blazoned office. It’s because of this episode, and this fight in particular, that I know what a “cheater brand” is.

By the way, I’ve tried Tipsy Girl prosecco and it’s... not the worst wine I’ve had. — Madeleine Davies, Eater.com daily editor

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[longislandweekly-blog]

International restaurant chain Fogo de Chão recently opened in Carle Place.

Traditional steakhouse culture is one that is a carnivore’s delight, where the clientele is extensively made up of white male businessmen and the idea of greens is generally limited to a wedge of iceberg lettuce with blue cheese dressing and a tomato slice if you’re lucky. Diners seeking more than that count themselves lucky if they can order a side of steamed broccoli or creamed spinach.

Turning that concept on its head is Fogo de Chão, a fine dining, full-service churrascaria which uses a rodízio style of serving, which involves roving waiters toting barbecued meats on large skewers that are brought table side. The international restaurant chain recently opened its first Long Island location in Carle Place. The 10,000-square foot space boasts 110 staff members scurrying around, serving guests and providing exemplary customer service in ensuring no requests are left unmet. The mood is set by bossa nova music, welcoming you into a warm atmosphere marked by high ceilings, a dark wood decor and a large main dining area with private and semiprivate rooms on the perimeter. It’s a culture of hospitality that is a Fogo hallmark and enabled this unique dining experience to continue growing 40 years after it was founded in the Brazilian countryside community of Porto Alegre by a pair of siblings, Jorge and Alexio Ongaratto and Jair and Arri Coser. But optics alone are not the sole reason for Fogo’s success. It’s the quality, quantity and variety that also welcome guests whose dietary needs are gluten-free and meatless. All this at a restaurant whose name translates to “ground fire” and reflects the traditional gaúcho method of roasting meats over an open fire. It’s something Fogo CEO Barry McGowan is rightfully proud of.

“I’m a healthy eater so I don’t have much time. I can walk right into a Fogo de Chão and have lunch for $15 and order anything I want at the Market Table, which includes smoke salmon and prosciutto. I eat whole foods a lot because of the whole trans-density of it so I eat a lot of beets, broccoli and quinoa. Our menu has a pretty diverse offering for somebody who is vegetarian or vegan,” he said. “We’ve got a vegan cauliflower steak that’s awesome. We are much more than a steakhouse. We’re really accommodating to anyone’s dietary needs and that drives the occasion why you want to come back. But one thing that we’re adamant about is the high quality of food with a lot of flavor. We really pour on the southern Brazilian hospitality and that’s really what we like to do.”

The aforementioned Market Table is a cornerstone of this all-you-can-eat experience and is inspired by the grand kitchen tables on the farms of southern Brazil. It is nearly 100 percent gluten-free and has boatloads of raw fruits and vegetables along with specialty salads (lentil quinoa, quinoa tabouleh, apple salad), seasonal recipes (butternut kale salad, butternut and sweet potato soup, pear and endive salad) and a wide selection of antipasti (pickled onions, Peppadew peppers, marinated artichokes, mixed olives with citrus herbs, sundried tomatoes). Protein options include extensive charcuterie options of cured meats (Calabrese salami, Parma ham leg, imported prosciutto, Spanish chorizo) and aged and imported cheeses (manchego, smoked provolone, baby Swiss, Monte Caputo—semi-hard Brazilian sheep and cow’s milk cheese) along with assorted accompaniments (whole grain mustard, fig jam, caper berries, cornichons). Not to be missed is the smoked salmon, black pepper candied bacon and fogo feijoda, a traditional black bean stew with sausage served over white rice. It can be seasoned with fresh orange, hot sauce and farofa or baked yuca flour with bacon.

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Fogo de Chão’s Market Table

Councilwoman Viviana Russell (fifth from left) and CEO Barry McGowan (fifth from right) at the Carle Place location’s ribbon cutting.

Skewered meat is served tableside. (Photo by Cyndi Zaweski)

But lest you fill up at the Market Table, be sure to leave room for an endless onslaught of beef, pork, lamb and chicken. Every table is a chef’s table at Fogo; the gaúcho chef who carves guests’ fire-roasted meat tableside is the same chef who butchered it, simply seasoned it and grilled it from start to finish. Part of the fixed price system is making use of a tabletop card, green to indicate the diner wants more meat and red signaling that guests have had enough to eat for the moment. Tableside is where non-beef selections include cordeiro (lamb), costela de porco (pork ribs), frango (chicken), lombo (pork loin), linguiça (spicy pork sausage) and pork picanha. But beef is Fogo’s culinary bread and butter. Top cuts are used, preparation is minimal with the delectable outcome partially attributed to the expert way heat is applied throughout the grilling process. Costela (beef ribs), fraldinha (bottom sirloin), alcatra (top sirloin), beef ancho (ribeye) and filet mignon are go-tos but it is picanha (prime part of the sirloin) that is Fogo’s signature steak. Lightly seasoned with rock salt and sliced thin, it is tender with a robust flavor.

Just as diverse as the menu is the clientele.

“Forty percent of our clientele is female and 16 percent are actually family,” McGowan said. “We’re heavily millennial and next generational.”

It’s a big part of what the father of three enjoys when he takes his family out to weekend brunch after church back home in Texas.

Fogo de Chão

“I tell everyone that we’re more than a steakhouse. I think when you discover Fogo, you experience that, especially when you’re with other people. I tell everybody to look around the dining area and see who else is enjoying Fogo. It’s very diverse. We’re not your normal steakhouse where it’s normally people in suit and ties and no family,” he said. “We also have more ethnicity—more people of different races and colors. I’ll just say this, what I love about Fogo is that it’s a very international brand. It’s representative of the people that dine with us because you start to hear the different languages and you see the experience. So really, when you pull back to what separates us when you walk in, it’s not just the experience but the idea that you can have a filet or a rib-eye in any steakhouse. But you can’t go in any steakhouse and have a filet, a rib-eye, lamb chops, fraldinha, picanha, palmittos—all of this is included. But really, it’s just accommodating to anybody that you’re with.”

Part of that dining flexibility is Bar Fogo, which does more than just serve cold adult beverages. Its Monday through Friday happy hour is where patrons can tuck into a sizable $8 picanha burger and wash it down with a caipirinha, Brazil’s national cocktail, which consists of cachaça (sugarcane hard liquor), sugar and lime. Equally delectable are the free servings of pão de queijo, Brazilian cheese dinner rolls that are a delicious staple.

If variety is the spice of life, it’s also the lifeblood pumping through Fogo de Chão and what McGowan says is key to his company’s success.

“The food is delivered in a way that is customized to the individual. Something we say is that your first bite of every dish is the best. At Fogo de Chão, every bite is your first bite. The flavor, the craveability and the experience are all high,” he explained. “The hospitality is high and I’ll say this—all that equates to very strong value for your money. This is where I think we compete well and this is why we have a 40-year longevity. We really focus more on the guests in front of us. Unlike most places around today, we’re pouring more into that.”

Fogo de Chão is located at 235 Old Country Rd. in Carle Place. Visit www.fogodechao.com or call 516-588-7100 for more information.

Fogo de Chão is redefining steakhouse culture. Long Island Weekly's Dave Gil de Rubio chats with Fogo CEO Barry McGowan about the new Carle Place restaurant. Traditional steakhouse culture is one that is a carnivore’s delight, where the clientele is extensively made up of white male businessmen and the idea of greens is generally limited to a wedge of iceberg lettuce with blue cheese dressing and a tomato slice if you’re lucky.

[lowcarbnutrients]

Dining Out “Cheat Sheet”

Dining-Out DOs:  DO ask to have your fish or fowl grilled, poached or baked, even if it's not listed as an option on the menu.DO get all dressings, butter, sour cream and also sauces on the side.DO eat gradually as well as take tiny bites. It takes around 20 mins for your brain to sign up sensations of fullness.DO order a fundamental salad as an appetiser. Research studies show you'll consume less.DO say no to the bread basket -simply one large piece of bread with butter can amount to 275 calories.DO visualize smaller portions. When that pasta begins a satellite-size plate, as an example, image how it would certainly fill out 2 of your supper plates at home.DO say no to even more than 2 drinks of alcohol, they're high in calories. Pursue wine, beer or Sparkling wine as opposed to difficult liquor. DO skip the beast cocktails. Some chains serve theirs in glasses that stand up to 18 ounces, a margarita that dimension could contain approximately 800 calories -even more compared to a dish's worth.DO call the #restaurant in advance of time to learn if much healthier options are offered, and/or have a look at their website. You can most likely even place a special order in advancement. If no healthy alternatives are readily available, almost every dining establishment will certainly let you buy smoked chicken, fish or lean meat with some type of vegetable or salad.DO dine at an earlier or later time, dining establishments will certainly be much more open to taking unique orders if you eat during off-peak dining hours.DO note that it's harder making the 'right' options when #dining out with a group of pals -do not succumb to 'peer stress.' DO avoid snacking on peanuts or various other bar deals with to kill time while awaiting your dining friends. Those snacks just include calories. DO try to have a healthy snack prior to going out to eat, specifically if you are depriving. Make it something that's high in fiber, such as an apple or even a dish of cereal. DO avoid price-fixed food selections, they encourage you to eat way too much high-calorie foods.DO drink water prior to as well as during your dish -it will load up your belly a little.DO say no to big sections: If you understand that the dining establishment offers massive sections, do not attempt to be a '#diet hero' by thinking you will not consume everything on your plate. Simply ask the server to complete half your part in a takeout box. DO say no to the french fries and also pasta. Change them with a healthy and balanced part of broccoli steamed with garlic or another type of vegetable or salad.DO read the menu. Search for any of the following: baked, barbequed, broiled, poached or steamed. DO say no to: a la mode (with ice lotion on the side), au gratin (covered with cheese), battered, bisque, breaded, buttered, cheese sauce, luscious or rich, crispy, deep-fried, luxurious, deep-fried, hollandaise (sauce made with butter, egg yolks and wine), jumbo, nuts, scalloped, sautéed (unless you make a special ask for it to be prepared in a percentage of oil) and tempura. CARIBBEAN AND AFRICANLook for: Poached, steamed or grilled meals, stews or curries (without coconut or coconut milk) Look out for: Fried foods, coconut, peanuts, lotion, desserts, frittersBest bet: Broiled fillet of red snapper or jerk hen without sauce CHINESELook for: Stir-fried, simmered, steamed or roasted foods, bean curd (not fried), tomato sauce, light sauce, oyster sauce, brownish riceLook out for: Fried, crunchy or breaded foods, eggs, peanuts or cashews, hoisin sauce, fruit, sweet-and-sour sauce, soy or teriyaki sauce (high in sodium), lobster sauceBest bet: Steamed hen, fish or tofu with vegetables, sauce on the side INDIAN, THAI OR VIETNAMESELook for: Stir-fried, fit to be tied or simmered foods, soup (without coconut milk), kebabs, biryani (without nuts), curried vegetablesLook out for: Crispy or fried things, coconut, creamBest bet: Tandori or tikka (grilled, skewered Indian recipe), or any steamed fish with vegetables ITALIANLook for: Marinara, primavera or arrabiata sauces, roasted, grilled or fit to be tied foods, thin-crust pizza, 100 percent whole-grain pasta (as a main dish, not a side), tomatoesLook out for: Foods that are fried, packed or prepared parmigiana-style, Alfredo, white or carbonara sauces, cheeseBest bet: Pasta with a tomato-based sauce, poultry or fish prepared without oil JAPANESELook for: Broiled, barbequed or steamed items, sushi, sashimi, soup, hijiki, oshitashiLook out for: Fried or damaged foods, soy, teriyaki or tamari sauces (high in sodium), tempura, duck, lotion cheese or mayo (in sushi), eel, fish roeBest bets: Vegetable or fish sushi rolls (not fried) or tuna nigiri MEXICANLook for: Grilled products (such as fajitas), simmered, shredded or minced things, soft tortillas/soft tacos, beans, enchilada sauce, salsaLook out for: Deep-fried foods, tacos, taco salad, cheese, chips, guacamole, nachos, huevos, sour cream, bunuelosBest bet: Char-grilled poultry burrito or fajita (dry/no oil) with salsa, no cheese STEAKHOUSELook for: Grilled or baked foods or meats prepared au jus, sirloin, filet, hen, shrimpLook out for: Battered or fried foods, béarnaise or hollandaise sauces, New york city strip, T-bone, porterhouse or rib-eye steaks, beef ribs, onion ringsBest bet: Filet mignon prepared without oil with a tiny baked potato as well as salad on the side

[annchumleigh]

Fogo de Chão -Excellent Brazilian Fare in Colorado

Denver’s “LoDo” Green or Red?

Thought you knew all about meat? Well, think again. Each state has its own unique preference of flavors, cuts, and even ambiance. You can find traditional steakhouses practically everywhere – but the manner of cooking makes or breaks the success of each. Many claim to have the best steaks or the best service but Colorado evens out the game for them. Colorado is famous for their cowboy heritage along with their passion for cooking on the open range. Nothing beats the old timers cooking style. However, here in Denver, they have their very own Fogo de Chão, an upscale Brazilian buffet style food chain that has true-blood cowboy heritage ambiance with some of the best meats around. This restaurant has dedicated its existence to perfecting the art of steak, everything meat, and most particularly beef.

‘LoDo’

Located in Denver’s Lower Downtown or what locals used to say ‘LoDo’, where residents fought for the city’s preservation. Denverites really made an effort to preserve many of its architectural structures and to maintain the area’s rich historical value. For forty years, LoDo remains intact and considered as the largest most preserved Victorian brick commercial buildings. Buzzing with an entertainment district, historical buildings, and shopping strip, LoDo is one of the best places to visit in Denver.

Unlike other traditional steakhouses, Fogo de Chão doesn’t have that dark, heavy, and masculinity ambiance. Instead, the restaurant has a distinct lightness to the room, adorned by their Gauchos servers dressed in a knotted kerchief with pleated pants tucked neatly into knee-high boots. As they dressed to impress customers, they also make a statement; Fogo de Chão is one big carnivore place. This makes Fogo de Chão famous as a night out destination in Denver. Forgoing portion control, customers will be served the best quality of beef with a portion of pork, chicken, and lamb – a big nod for an authentic Brazilian-style steakhouse.

Fogo de Chão offers all kinds of meat cooked on the open range carved tableside and balances it with an extensive salad bar. There is no menu on this restaurant, as soon as servers seat their customers, they hand in a coaster and explain their simple drill. Green side on the coaster means ‘hand me those meats’, red side means ‘stop for now’.  To ease out on the meat, they have this huge salad bar filled with fresh and marinated vegetables offering some kind of a breather in the next round.

Green or Red

Waving the green side up, waiters will be more than happy to serve customers with long skewers of grilled and other roasted meats. They even ask for a certain doneness of their steak then carve off slices. It all happens in a daze-like dream where customers’ plate will be filled with delightful servings of different meat. Putting up the red side up means either your full or getting ready for another batch of their tasty grilled meats.

Don’t get surprised if bacon-wrapped chicken breasts, pork chops, and steak are seasoned with only salt and pepper.  They are not scrimping on the flavors; Fogo de Chão wanted the real flavors of the meat to be the star, no fancy seasoning or whatsoever. It’s the real meaty goodness cooked in an open-grilled ranch for the best tasting meat in the entire state. This simple set up paired with a homey feeling of comfort food play a critical part in the success of Fogo de Chão.

For those who really love their meat, the restaurant hands over a card showing 15 different cuts of it. They charge a fixed price for this unique dining experience. It’s a great way to master the various beef cuts like the filet mignon cut that is tender and succulent. For a deeper beef flavor there’s ‘fraldinha’ cut from the bottom sirloin, ‘picanha’ cut in the prime center of the sirloin, and the ever popular ‘ancho’ cut showcases the signature marbling of the rib-eye. Customers can also order lamb that goes as a whole leg or chops. Available pork cuts include tenderloin, and ribs. Their robust sausage originated in Portugal called linguiça are a must try.

Every serving comes with squares of griddled polenta with sprinkles of Parmesan cheese, roasted caramelize bananas, and the all-time favorite –mashed potatoes. Going in for a quiet breakfast is ideal for those people avoiding a large crowd. But with this kind of dining, it calls for beers over a tableful of loved ones raving about how meat can be this good.

It’s yet another one of the kinds of things Colorado has to offer that makes showing off your pride for the state that much easier.

The post Fogo de Chão -Excellent Brazilian Fare in Colorado appeared first on LIVNFRESH.

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[mcloonesrunningstores]

Brazilian steak house opens in Holland

West Michigan fans of Brazilian steak houses won’t have to drive to Metro Detroit or to Chicago to get their fix.

Brazilian natives Leandro and Jucimar Lemos have opened Charcoal Grill Brazilian Steak House in Holland.

The buffet-style restaurant lets customers try up to 10 kinds of Brazilian-cooked meats at one sitting.

Charcoal Grill is similar to rotisserie-style restaurants common in Brazil – where meat is skewered on a spit.

The 164-seat restaurant, at 1012 Washington Ave, opened in June in a shopping center near Captain Sundae. It takes over the cavernous storefront previously occupied by Su Casa, a Mexican grocery and eatery.

“I had the idea to open the restaurant because there is nothing like it in Holland,” said Jucimar Lemos, speaking in Portuguese, as her brother-in-law Carlson Lemos, translates.

She says the new restaurant is the only Brazilian steak house currently in West Michigan, a claim supported by a Google search.

The Brazilian couple arrived in Michigan via Massachusetts, where they worked in the restaurant industry for a few decades. The last 5 years Jucimar Lemos cooked at a restaurant on Martha’s Vineyard, the famed Cape Cod summer colony.

They relocated to Holland two years ago to be close to Carlson Lemos and his wife, Helena. Both also work in the restaurant.

“The people are kind. I love it,” said Leandro Lemos, of Holland. “That’s why I try to bring a little bit of our culture to them.”

He roasts the meat while Jucimar Lemos, the restaurant’s executive chef, whips up authentic Brazilian dishes from scratch.

The menu includes drinks like Caju, a cashew juice, and Maracuja, a passion fruit juice — along with desserts such as Mouse de Maracuja, a passion mouse, and Brigadeiro, a fudge ball.

Customers can try meats from top sirloin cab steak to Brazilian sausage; pork loin to bacon-wrapped chicken. The meat is brought out on large metal skewers to the tables, where it is carved for customers.

The buffet is $20.99 for lunch on the weekdays, and $25.99 for dinner and weekend meals.

Charcoal Grill is open Tuesday through Wednesday, and Sunday , from 11 a.m. to 8 p.m. and Friday and Saturday from 11 a.m. to 9 p.m.

The restaurant is garnering rave reviews on Charcoal Grill’s Facebook.

“The quality of the meat is immediately apparent with the first bite,” wrote one customer. “The meats we enjoyed were filet mignon, beef ribs, top sirloin with the fat cap intact, pork loin, pork loin with parmesan, Brazilian sausage, bacon wrapped chicken breast, chicken wings and drums.”

He added: “The best part was the grilled cinnamon and brown sugar pineapple. The price might be high for many people but if you give it a chance you might find value is both experience and in the food. If I ordered all the meat I ate today at any other restaurant I easy would have paid $40 for just myself.”

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Read full post at: http://www.mcloonesrunningstores.com/2017/12/22/brazilian-steak-house-opens-in-holland/

[omnomwithrob]

And they’ll feast feast feast feast!

Like I mentioned in my previous post, Rob and I were excited to attend a wedding on the afternoon of June 17th, that of Rob’s good friend from high school John and his bride Madeleine. The ceremony was at the beautiful St. Vincent de Paul Catholic Church in Lincoln Park, where I believe Madeleine’s grandparents were also married several decades before. What a looker!

To be honest, I would have been excited if they’d gotten married anywhere in Chicago - I can’t remember the last time we attended a wedding that we didn’t have to travel for! But just as well, the ceremony and the people in it were awfully beautiful.

So beautiful, we stole a selfie in the church after the sacramental rite had been completed. Hellooooo!

We had some time to kill between the ceremony and the reception, and rather than go home, we went downtown and scoured baby name books at the Barnes and Noble. We came up mostly empty on the name front, but we couldn’t be too upset as we munched on caprese skewers, lemon artichoke toasts, and stuffed dates during the cocktail hour and moseyed into the stunning ballroom at The Blackstone Hotel (http://www.theblackstonehotel.com/).

Allow me to take this moment to preemptively apologize for the inconsistent quality of the photos on this post - Rob was shooting with his Fuji and I was shooting with my old Canon, and let’s just say you can tell which one of us is the professional photographer (it isn’t me). Anyway, here come the newlyweds! (Photo by Rob.)

I appreciated that John and Madeleine’s first order of business as they entered the reception was to cut the cake. Cake should always be a high priority in marriage. This was a lovely cake in particular - it reminded me a little bit of the one at my friend Stephanie’s beautiful wedding five years ago (http://omnomwithrob.tumblr.com/post/34240120341/post-nomtial-agreement).

Speaking of beautiful, I love this little moment between John and Madeleine before they cut the cake. Isn’t her dress so stunning?

I had a thread of hope that, given this order of operations, we might get served some cake right off the bat. Alas, the cake was cut, and a salad appeared. At least it was a delicious salad, what with its combination of field greens, toasted walnuts, and feta cheese, topped with cider vinaigrette and served alongside baby beets with a smear of carrot puree. We sure ate our colors on this course!

We enjoyed some great entertainment along with our salads as well, in the way of the toasts. Even better than the best man and maid of honor’s clever salutes was watching these two for their reactions :)

Neither Rob nor I could say no to the carnivore’s entree option on the menu, filet mignon. It came served delicately atop potatoes dauphinoise and roasted carrots with a drizzle of Bordelaise - a true meat and potatoes dinner. I’m always impressed when a steak that’s been cooked en masse with hundreds of others can come out so well, but this was one was every bit restaurant quality. So luxurious!

No sooner had I finished my steak than a lovely piece of cake appeared in front of me. I had never been to a wedding where I didn’t have to get up and get my own cake, so I was charmed even before my first bite. But the first bite (and subsequent bites) were charming in their own right - after trying both my slice of the fudge cake with vanilla frosting and raspberry preserves and Rob’s slice of hazelnut cake with mocha frosting, we deemed mine the winner by a nose. Usually I love a good mocha flavored cake/frosting, but sometimes (most times), chocolate is king.

After this divine meal, it was time to dance. I wanted to make a point to tell you that in any given encounter with John Morelli, he appears to be the most pious and serene soul. But something...something happens to him when he gets on the dance floor. And it’s. amazing.

By this point in the evening, I was sure that we were considered sufficiently fed and would be left to dance it off in the typical wedding fashion. But NO. There was MORE!

I had never been to a wedding with a candy bar (as in, a table full of candy, not like one Snickers), and it was a huge exercise in self-restraint for this preggo. I’m not usually much of a candy eater, but fruity, gummy candy in particular has been one of my primary cravings, so it was all I could do not to dunk my head into each vat of assorted candies. While I was carefully calculating which candies to select so that I wouldn’t look or feel like too much of a glutton, Rob was more interested in providing sage advice for the newlyweds :)

Surely that was it, right? Right?

Wrong! Because that’s when the PIZZA arrived, delivered all the way from Capri Pizza in Wheaton, Illinois! (http://www.capripizzapasta.com/). I was beside myself with glee and overwhelm - I wanted this pizza pretty badly, but HOW? How, after appetizers, a full meal, cake, AND candy was I going to eat pizza? I tabled my little cellophane bag of candy and took my inspiration from these two - Rob’s pal/John’s best man Mac and his wife/my fellow preggo Savannah. And oh my gosh, it was so good. I’d never had late night pizza at a wedding before, and it tasted like perfection.

If my pregnancy wasn’t showing when the night began, it likely was by the end. Thankfully, nobody was looking at me with this adorableness happening :)

This was an amazing wedding. Every detail was absolutely stunning, and believe me, nobody left hungry. We felt absolutely spoiled from the moment we took in the opulence of St. Vincent’s gorgeous chapel, all the way to the last bite of crust on that late night pizza. The night was full of many unique touches and “firsts” in terms of my own wedding guest experience, and we loved every bite of the numerous culinary thrills of the evening. It truly was the perfect combination of vice and virtue, sacrament and gluttony - like God intended to celebrate love, if you ask me. Thank you so much to John and Madeleine and their families for such a splendid day of love and food!

Caroline

[arcisfoodblog]

I compiled this post with very mixed feelings. It recollects the fabulous time we had in Napa Valley just a couple of months ago, but my thoughts were first and foremost with those affected by the devastating wildfires that are sweeping through Sonoma and Napa counties, resulting in many casualties – they are deadliest in the history of California – destroyed homes and vineyards…

The Gentlemen’s Parlor (Napa) While we were in Monterey Bay’s Aquarium, Chantal casually mentioned that I was starting to look like a walrus. She did refer to the fact that I hadn’t shaved for 2 weeks and indeed my moustache did have a serious overhang. That evening I did an internet search to see if there were any barber shops in Napa. It seems that nowadays barbershops are either hipster or 60+ (both the barbers and customers). I ended up at The Gentlemen’s Parlor (2758 Old Sonoma Road), a laid-back barbershop and nicely designed where Mario Montañez gave me an excellent shave and haircut.

Old Faithful Geyser of California (Calistoga) Looking sharp again, we drove to Calistoga in the northern part of Napa Valley to see the The Old Faithful Geyser of California (1299 Tubbs Lane). It is one of only 3 geysers in the world that erupt on a regular manner (the other 2 being the Old Faithful in Yellowstone NP and one in New Zealand). It’s not a big as the Old Faithful in Yellowstone but with an interval of 20-55 minutes we had 3-to-10-minute-long eruptions up to 80ft / 25m (all depending on the season of the year, but the cycles are always the same). They had made nice covered seating areas to be able to sit and await the next eruption – announced with a deep guttural rumble – in the shadows, which at 90F/32C was very welcomed.

To kill the time between the eruptions there was gift shop, a mini petting zoo (3 types of animals), a mini geology museum and a nice and tranquil garden.

Sterling Vineyards (Calistoga) We had been warned that only a limited number of wineries are open for visits with kids, so we ended up at Sterling Vineyards (1111 Dunaweal Lane, Calistoga) which had the added excitement that we had to take a cable car to visit the winery,

The “Silver Experience” we had chosen was USD 48 and consisted to 7 servings of limited-release wines. The kids got their own tasting kits puzzles, crayons and with Gatorade and Cheese Cutz and we had to pay admission only (USD 15) for them. The tasting tour started with a seated tasting and subsequently lead us throughout the entire premises and ended at a terrace. Together with a glass of our favourite white wines (the 2016 Sparkling Blanc de Blancs and the 2016 Unoaked Chardonnay), we enjoyed the delicious artisanal cheese & charcuterie pairing and admired the beautiful views over the northern part of Napa Valley.

Gott’s Roadside (St. Helena) One of the must-do things in Napa Valley is Gott’s Roadside. Gott’s is a burger joint where everything is made-to-order using fresh, locally sourced ingredients. I would call it upscale rather than high-end as the prices were pretty reasonable (Burgers with Niman Ranch patties ranging from $8-13) but their execution and quality was excellent.

We visited their St. Helena location (933 Main St), but there is also one at Oxbow Public Market in downtown Napa. The queue at 2pm says enough… You order at the cashiers and once your order is ready, you can pick it up at the side of the diner where they also had a counter where you could also purchase additional beverages. No indoor eating, but there are plenty of picnic tables in the back if you are not on the go.

The options are plenty: besides an obvious selection of burgers, fries and milkshakes, there are also hot dogs, fish taco’s as well as healthier options on the menu in the form of salads and soups and all (12) burgers are also available with vegetarian or turkey patties. With 8 beer on tap and a very nice wine assortment, many regular restaurant would be jealous!

Chantal opted for a cup of their Spicy Tomato Soup (House-made with chipotle chiles), a small Kale Salad (Kale and romaine lettuce tossed with parmesan cheese, focaccia croutons and balsamic vinaigrette) and the daily special of grilled ear of corn, dusted with cheese. I had the fabulous Kimchi Burger (Fried egg, kimchi, American cheese, bacon & spicy gochujang mayo on a toasted egg bun) whilst the kids enjoyed a grilled cheese and a regular cheeseburger and vanilla and chocolate milkshakes. we benefitted from the Lagunitas Tap takeover as their IPA is one of the best!)

Heitz Cellar (St. Helena) On the way back to the hotel, we stopped at Heitz Cellar (436 St Helena Hwy) for a quick tasting. They are famous for their icon Martha’s Vineyard Cabernet Sauvignon but as their entry Cab is about $55, we bought some of their other entry-level wines, especially their Chardonnay and Grignolino are already delicious and at $20-25 reasonably affordable. Surprisingly, as the price level of wines in Napa was generally pretty high, the Heitz ones were pretty much at the same price level as I can get them in The Netherlands.

Galpaō (Napa) We spent the rest of the afternoon at the swimming pool and had a late dinner at the Brazilian restaurant Galpaō (1990 Trower Ave) which we saw across from the hotel  whilst poolside.

We had only had briefly looked at their website, so we hadn’t really paid attention that it was an all-you-can-eat grill restaurant. Chantal was initially quite excited (mainly about their extensive wine selection at the entrance 😅), but that subsided when she found out that after the salad buffet there were no vegetarian options besides the standard side of Garlic Mashed Potatoes. It was perhaps to be expected for a Brazilian grill restaurant, but still. It was also one of our more expensive dinners ($60/30 per person), but the total of that night was mainly skewed by the excellent 2010 Eighty Four Petite Sirah I had picked from their wine-list 😇…

The main event was barbecued meat and fish: 17 different cuts (Picanha, Sirloin, Chicken Breast Wrapped in Bacon, Chicken Drumstick, Pork Chops with Parmesan Cheese, Grilled Salmon, Pork Loin, Beef Ribs, Rib Eye, Lamb Chops, Leg of Lamb, Spicy Picanha, Garlic Picanha, Filet Mignon, Pork Ribs, Beef Tenderloin Wrapped in Bacon and Brazilian-Style Sausages) that came straight from the grill and were served when ready.

A colour coded card indicated whether you were interested in more meat, so it was a non-stop parade of waiters between the tables seeking where they could offload their skewed meats. At first a somewhat restless dining experience, but you’ll soon get used to it. You just had to indicate how you preferred the meat cooked and it was expertly cut from the skewers by the waiters. We already wondered why we got these tiny tongs next to the cutlery (we used them to take the bread from the baskets…), but they were meant to be used to pick the sliced meat from the skewers.

Whilst the kids and I feasted on the excellent meats, Chantal uttered many times: ‘This isn’t normal!!’ Our youngest replied to that: ‘Indeed, this isn’t normal; it’s fantastic!!’😂

Around the World – Pacific Northwest USA (part 13) – Napa Valley, California I compiled this post with very mixed feelings. It recollects the fabulous time we had in Napa Valley just a couple of months ago, but my thoughts were first and foremost with those affected by the devastating wildfires that are sweeping through Sonoma and Napa counties, resulting in many casualties - they are deadliest in the history of California - destroyed homes and vineyards...

[thesocialitekitchen]

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[chicagobeststeak]

Your Ultimate Chicago Steakhouse Bucket List

 Chicago Steakhouse Bucket List:

From dirty martinis at Gibsons Chicago Steakhouse to sliders at STK, here is your must-do itinerary for Chicago’s best steakhouses.

Gibsons: Chicago Steakhouse

With so many enduring steakhouses in Chicago, the city is filled with classic and iconic dishes both old and new. If you’re going to eat your way through the city’s steakhouses, the menus and the task at hand can be a bit overwhelming, which is why we’ve honed in on a few essential menu items at each. Here is your ultimate bucket list for Chicago steakhouses.

Gibsons Bar & Steakhouse: The famed crabmeat-filled avocado is an apt starter, along with a bowl of bookbinder’s soup. If you’re dining at lunch, get the award-winning “sandwich king” of hamburgers, or if you’re there at dinner you can’t go wrong with a bone-in sirloin or T-bone steak. Either way, pair your entree with a dirty martini.

Chicago Chop House: It’s all about the potato pancake here. A blend of shredded potato, eggs, onions, salt and black pepper, griddled and served with sour cream and applesauce, it’s a comforting and hearty addition to any entree. Of all the chop house’s superlative steaks, the boneless NY strip has particular renown, and rightfully so. A wedge of dulce de leche cake is a nice finale.

Prime & Provisions: Of all the new-school steakhouses that have popped up in recent years, Prime & Provisions is one that’s certainly making a bold name for itself. Especially with dishes that think outside the typical steakhouse box. Begin your meal with an order of fried chicken for the table, but be sure and share so that you have room for the dry-aged bone-in Kansas City strip, served sizzling-hot on a 600-degree plate. A side of charred Brussels sprouts or bruleed sweet potato with cajeta butter provide nice contrast, and get the whimsical s’mores for dessert.

Mirabella Italian Cuisine: As the name suggests, this Avondale institution has a penchant for Italian fare. That means you’re gonna want to order mussels marinara and chicken lemone. Even steak options skew Italian, with the broiled steak Vesuvio being a particularly delicious example.

Harry Caray’s Italian Steakhouse: Another Italian-leaning mainstay, Harry Caray’s Chicago Steakhouse wouldn’t be complete without a cup of Italian wedding soup, an order of bracingly fresh tomato bruschetta and some burrata-stuffed mezzaluna pasta with fava beans, grape tomatoes, peas, shallots, pea tendrils and pecorino.

Tavern on Rush: Go at lunch to lounge on the patio, drink in the streetscape and indulge in filet mignon sliders, fried lobster skewers and one of the restaurant’s brick oven pizzas. The bacon giardiniera version is a solid choice, available on a gluten-free crust.

STK: The “Lil’ Brgs” are as tasty as they are adorable, and they more than live up to the hype. Decadent little sliders at this Chicago Steakhouse, they’re made with Wagyu beef patties and special sauce on sesame seed buns, with optional shaved truffles to supplement. The shaved Brussels sprouts salad, unique to STK’s Chicago location, is a fan favorite as well, made with apples, cranberry, aged goat cheese and Marcona almonds. Don’t miss one of STK’S incredible cocktails as well, like the Not Your Daddy’s Manhattan, which has bourbon, port, Carpano Antica vermouth and bitters.

Boeufhaus: Start with the famed short rib beignets and a crudite platter, then pair your 55-day dry-aged rib-eye with bearnaise a side of mustard spaetzle.

Joe’s Seafood, Prime Steaks & Stone Crab: As the name suggests, you can’t come here and not partake in a heaping portion of stone crab claws. Followed by a mile-high slice of key lime pie.

The post Your Ultimate Chicago Steakhouse Bucket List appeared first on Chicago Best Steak.

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