Category: Nibbles & Bites
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Essence of India, Tallahassee, FL
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…
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Banditos Lobster Shack, Costa Maya
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…
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The Oil Can
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…
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The Melting Pot
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…
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Ray’s Steel City Saloon
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…
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Julie’s Place
A Tallahassee institution for almost as long as I’ve been alive, Julie’s Place is well known as a spot for a nice meal in a relaxed setting. I’ve been there several times over the years, going back to a pre-prom dinner in the early 90s followed by banquets, meetings, and several dates. It’s been almost…
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Magazine Mash-Up
Okay, everyone, show of hands: how many subscribe to cooking magazines? Bonus round: how many times have you actually used a recipe from said magazines? Uh huh, exactly what I thought. (Don’t worry, I’m just as guilty as the rest of you.) It doesn’t seem to matter what I’m interested in, a “collector” streak always…
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Croutons
Good croutons are like little nuggets of gold, carbohydrate contraband hidden amongst leafy greens and good-for-you veggies. How often, though, have you had fresh croutons or, better yet, made them yourself? Fresh croutons is actually a bit of a misnomer as the best bread for croutons is bread that’s been around a little bit. Just…
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The Chef’s Knife
It’s tough to cook much without a good knife, that’s just the way things are. And, in a lot of ways, it’s true: you get what you pay for. But sometimes, just sometimes, you get more than you expected. When I was in School, along with uniforms and books, part of our fees went towards…