mexican with some lumps: aztek grill

a walk downtown led us into a VERY empty mexican establishment called aztek grill. thinking this would be similar to all the tex-mex-white cheese sauce joints in richmond, we grabbed a few drinks and started to read the menu.  this menu looked NOTHING like the menus at these other necessary but not culinary genius mexi-melt places sport. 

first, it rocks many different kinds of queso and guacamole; the quesos ranging from tocino (bacon) to fundido (chorizo) with spinach and crab in the middle and the guac. from chipotle to wasabi. asking for something with some spice, the waitress suggested the chipotle guacamole so we took her suggestion and we went out on our own and ordered the queso fundido. 

 

the chipotle guacamole was average. it most likely was weighed down a bit in my eyes due to the fact that the chipotle sauce was a.) not spicy in the least, b.) rather runny and c.) when mixed with the avocado colored it brown. this brown being oh-so-close to the brown color that avocado takes on when going bad. 

the queso was fantastic. a wealth of chorizo and cheese, it was spoonable. our only issue here was our server when bringing us a nondescript salsa (when we sat down) delivered with it the end of the tortilla chips making it rather difficult to eat this lovely mixture. finally locating her, we were able to “get involved”. 

when attempting to order empanadas., we were told they had removed them from the menu (though they are still there in print) along with the pupusas. sad really, as if is very tough to find a good pupusa in richmond.

another visit afforded us the opportunity to try their tacos. when asked, the very same waitress stated that they make all tortillas in house. excited by the possibility of a freshly made hard and soft taco wrap, we barreled in with grilled steak, fish and chicken. 

the steak with an awesome seasoning would have been stellar HAD the wrapping been fresh. it is good with the run-of-the-mill tortilla that most mexi-joints use. the chicken suffered from way too much moisture ruining all semblance of tortilla. the fish suffered from age and it is tough to gauge how that would have fared. 

with so many other options and the fact this restaurant fills an awesome void in richmond, we will be back. looking forward to just-a-bit better results the next time.

the view is good: the boathouse

i am a sucker for restaurants with outdoor areas to nosh; rooftop decks, sweet balconies, patios in gardens.. anything that allows for eating when the weather permits outside munching. when we decided to make the river hike to the boathouse (rocketts landing”s new dinner experience), it was pouring down rain – cats, dogs and zebras. still the view is breathtaking: an all-around balcony-score of river and city worth the drive and the occasional parking hassle (though for the parking-paranoid, there is a parking lot).

the bar is long and double-wide. on a friday night, it was uncomfortably packed but the service was attentive and careful. (only gripe: i drank an acacia chardonnay at 15.00/glass – the bottle was 47.00 – the bartender negated to mention this after two glasses) 

we wanted the food to be spectacular to match the view… but it just did not live up to its beautiful water and wooden surroundings. BUT what really can?

the positives: THE CREAMED SPINACH:  a heart attack in a ramekin, it was not your traditional creamed spinach. it was somehow thicker and still lighter. the new york strip: cooked splendidly, it wiped the floor with the filet at the table in flavor and texture (the filet somehow managed to be gummy). the crab cakes: seriously all meat, these bad boys are a dijon-y repeat. the seafood tower: an excellent deal for what you receive. it combines tuna tartare (asian-influenced flavor), steamed mussels, smoked salmon, sushi and raw oysters spectacularly with all the necessary “fixins”. 

the negatives: the crab “puppies“: where was the flavor? while you could see remnants of crabmeat and the idea is certainly there – unless dipped in the accompanying sauce, they were a bit like a fishy hush puppy. the tillamook cheese potatoes: with the consistency of instant mash, they failed to bring the oompf expected. 

(we also had the double stuffed shrimp – lovely  and the calamari -similar to other establishments in richmond but not lacking in flavor by any means.) 

a few things to note: call ahead seating is a MUST DO. YOU will wait anyway but at least this way it will have cut down slightly on your wait time. the prices have changed a bit since they put their menu online. this is not gourmet so don’t expect it and it is pricey. however, the view is fabulous.  as are the half-carafe liquor drinks.

best service in richmond?: belle vie

we arrived around eight and milled about at the bar. each of us took advantage of the half price wine by glass special (after several “tastes” offered by the bartender – quite eyebrow raising – the glasses being half off essentially 3.50-4.50)  we were steered delicately  (right on reservation time) towards the dining room and asked if we preferred a table or a booth. with no preference in mind, we were seated. 

immediately, we were greeted. quietly, he spoke a bit about the history of the restaurant, poured water and inquired if he could bring another round of drinks. two of us took the offer – both pointing to our wine glasses. without questioning the contents, he turned and pulled the corresponding bottles from a station next to him and set up new glasses. 

stating that there were no specials for the evening, he left us with menus. we conversed and then settled on appetizers. he appeared smoothly, refreshed water, asked if  he could explain anything in more detail and took our appetizer order. we had settled on three to share: scallops, carpaccio and croquettes.

more conversation.

while we chatted, he moved spiritedly and unobtrusively around us: adding extra silverware where needed, removing that which was not, setting plates, and then bringing appetizers and his pepper mill- a brief stop to refill water and take dinner orders and he moved away. 

the appetizers: the cheese croquettes had a light and almost fluffy texture that was pleasing and addictive. the carpaccio was superb. it could have use a tad less olive oil. with all the olive oil, you ended up missing the delight that is good rare beef. the scallops were just a bit over-cooked. sad, really – the butter sauce was perfect. had the coquilles been just a-bit-less tough, the sweet and wine would have partnered perfectly. 

during the appetizer course, he returned twice to remove empty plates and ask how all was with the beginning of our meal. 

used silverware was retrieved, new was laid in its place. table was cleared of crumbs- all as if he was not even there. dinner was delivered not auctioned.

lobster (he politely asked if we would like to have him de-shell the lobster), tuna and duck. side items: nut potatoes, creamed spinach and potato au gratin. with each of the sides: two serving pieces and a few other accoutrements he “thought” we might need. (a lemon, a mayonnaise-y dijon sauce that was genius with the nut potatoes, extra napkins for the lobster, a pepper mill) then he glided away. 

the lobster was phenomenal and entirely too large for the price we paid. a fantastic deal for a couple to split ANY night. the duck was mysteriously missing the l’orange but curiously didn’t need it. cooked medium rare, it was all rich and gamey. the tuna fell short. unevenly cooked (possibly due to the (temperature) hot sauce on top), it came out with a rather well done upper portion and a semi-well lower bit. the inconsistency just didn’t sit well textural-ly and made the entree miserable to eat. the ratatouille would have been fine but the whole dish was anchored by the poorly cooked tuna.

the side dishes were extraordinary. fine, almost sheer slivers of potato made up a very small side of gratin. intermixed with these slices of potato was a gooey cheesy thick bechamel taking an extreme with light and heavy. the creamed spinach (add a smidge of bacon) came out lukewarm and  yet still was a bud-pleaser. if it had been the correct temperature, it would have been a close second to the nut potatoes. it managed to balance spinach and cream without losing either flavor or being encompassed in pork. but oh, the nut potatoes… sumptuously orgasmic (if a potato can be such a thing). those little gems are just that..gems. they are a must try and it would be laughable if they did not make some list titled “go here and try these 40 foods” or something equally as unoriginal. 

we ended with four desserts. yes, four. sabayon, chocolate mousse, chocolate cake and dame blanche (an odd little ice cream sundae of sorts).

our server was just so pleasing, we couldn’t help it.

without getting too specific, all were good. not one will be in a letter to mom but they certainly were heads above many places in the ric area. however, elevating the experience was the lovely dessert wine pairings our luscious server offered. his combinations so dead on – we actually ended up with one of his suggestions (imagine that..). 

all this time, he inconspicuously cleared, de-crumbed, removed, refilled, fielded questions and took care of a bevy of other things.

after all was finished, coffee was offered and a to-go box was produced (the leftover cream spinach – which he thoughtfully added a bit more). he smartly introduced the check and speedily returned with receipts.

all said and done. right? no. 

he then walked us to the door and produced an umbrella to escort the ladies to respective cars. 

dinner was exquisite. and making a sweeping statement…..the service could be the best in richmond.

on a restricted diet.

i have been remiss. i just received probably my tenth email on this and i have posted nada. 

so here it is. 

if you or a loved one are on a restricted or doctor-mandated diet, where might you get your meals? 

 where are there places (in richmond) that provide a meal service to individuals that may be too busy (i.e. hectic job) to cook or make healthy nutritional decisions?

please comment away with suggestions.

all special: all the time

this is *by no means* a response to restaurant week. i love the food bank (if one can love a food bank) and think that everyone should pay 25.09 to donate 2.09 to the local food bank. EVERYONE. and they should bring a can.  

jk, jk. restaurant week is a great way for peeps to check out a restaurant they wouldn’t normally and for a good cause. 

BUT, here are a few other ways and the food bank takes donations all year. 

richmond specials ALL the time 

it’s in pink which makes me see unicorns and rainbows. 
 *certainly if anyone has others – feel free to comment away.

food porn wednesday.

wednesday is as good as any day for food porn. so here you are – a few good pictures of some yum in the last few months. those cupcakes are veron’s AND my, oh my, they taste as good as they look.

ethnic food: continuing the conversation

  

i found this little blog post and it has resonated within me for a week or so. i keep wandering back to the question: why IS it that richmond has trouble with the “ethnic” (is that the right word – maybe should use diverse?) restaurants?

the rtd will have you believe that we (richmond) have settled into tapas. on the other hand, their sister (brother?) publication will state that we dislike them. a bevy of contradictions and opinion, so which is it?

or does richmond as a whole scurry to overpriced bad italian (bertucci’s, I AM LOOKING AT YOU.), brown indian buffets and tex-mex runny salsa mexican? could there be options that we just don’t talk about? we don’t know about?

i would like to think myself a pretty knowledgeable eater (oh, i joke.), but i will be the first to admit that mas in charlottesville opened my eyes to the sexy a padron pepper possesses and oyamel in dc created a craving for true mole that i never knew i could have. while these are far-away examples (in so many ways) – richmond as a “foodie town” just seems to lack them. we, however, do not lack talent. (example: lemaire has just been reopened a few months and already receiving accolades.)

on a recent visit to india k’ raja, i thought about this while eating food that i thought was outstanding*. BUT according to this post, it is below standard or less than “authentic”.   the place WAS empty as was the neighboring sushi restaurant. on my ride home, i did notice the hordes of people noshing on burgers at various “grills and bars”.  i also, took note of the over-flowing “soft shell crab monte cristo” establishment.

are we as a city just unable to support these “alternative” restaurants? we talk of an authentic cocina but we can’t keep a taqueria. do we (or me) just have a grass is greener (due to their organic fertilizer) kind of mentality?

 

if ya’ll have thoughts, want to berate me for what-ever or feel the need to shed some insight – i would love to hear it.

 

*just to chat briefly about the restaurant:

we mowed through pakora; a lightly fried chicken fritter with lentil batter. we tore into tandoori sheekh kabobs; these lovely sausage shaped and textured ground lamb rolls. the vegetable samosas didn’t stand a chance. as for main dishes, i still have one on the brain. pulled chicken in a creamy tomato sauce with herbs, it is called chicken makhani on the menu. makhani means “with butter” and the sauce can be paired with many food items in indian cuisine. the veggie makhani apparently is their best seller. the name makhani could mean laden with calories. here, it should mean delectable. THEY do have a buffet – monday nights and during the day for your lunchables. 

** i wrote this before the nytimes 36 hour in richmond write-up and think it is interesting that they bill us as fried okra people. 

 

 

can we rock a wtf?

this directly from the o.g. ED. 

you heard it  from him first. (well, technically…..)

why do i hear..black VELVET…

now here is some interesting food insight..

i happened to stumble on this AND think you should as well.

where is the “indian food”?

nice, VERY nice. read and comment, people.

islamorada: throw that fish back.

the first couple of times i have eaten at the bass pro shop (wha?) – everything has been kosher. with the curiosity of the restaurant being out of odd items; potatoes on one occasion, the vegetable of the day on another, all signs pointed to (FOR BEING ATTACHED TO a store with many mounted items) good food, ok atmosphere.  (this is where everyone asks themselves why we would be at a hunting/fishing/outdoor activity shop on multiple occasions – no worries, we are having the same conversation now.) 

this last visit could be only described as a latent disaster. upon arrival, it never seems to fail that the wait is always massive.  AND we waited while almost every table in the plastic animal-covered place had emptied and apparently, their best servers left as well. a good hour of wait led us to an abandoned table in an almost empty room. 

ordering simply “we will all have water”, we immediately went for the appetizer that has not been available on previous visits: the “famous” in-house-made chips (consisting of that elusive potato – this same vegetable that just manages to be out of commission whenever we pull into the fish house parking lot).

it is to be so this time and we are served a heaping platter of thinly sliced potatoes fried crispy and slathered with all the toppings of a loaded baker. had there been football, baseball …err soccer ball on a nearby television, beer would have been consumed in ridiculously large quantities and someone would have located a tv remote just to hold. these babies are the only redeemable food item that graced any plate near me all night. 

our next step was to peruse the menu for  an entree. knowing my last visit had afforded me a damn good fish and chip, i was prepared to go down that road willingly again. our server returns and begins to take our order. surprisingly, they are yet again out of their vegetable of the day AND this time, catfish. the very same fish they use to MAKE their “famous” fish and chips. a couple of things i probably should mention: it is the weekend, this is a fish house, AND this is what they tout as “famous” (we plan on saying famous a lot more times in this post, so if it has become annoying for you – stop reading).  curious, i ask how a seafood restaurant could run out of such a  thing, especially since it is their most “famous” entree. 

AND HERE WAS MY ANSWER: 

“we had two very large tables. they all (or mostly all) ordered catfish. i guess we were just ill-prepared. we did go to the local food lion and buy all they had but it just didn’t last. our special is wall-eye. “

(if you want.. you can take the same three minutes i did and digest that bunk.)

none of us had any idea what to do. we all order other things. i have the wall-eye. it IS pathetically NOT famous. i order it grilled – it comes blackened. it needed to be blackened as i think it came in with the last order of “famous” catfish. my companion has the salmon (cooked medium- it comes to her, well, well done.) and a salad which doesn’t appear to the end of the meal and only then, after a reminder to our waitress. 

other items that failed miserably: an undercooked baked potato drowned in what could have been a half pound of butter and a overcooked shrimp cocktail.  

i really hope they get in some more catfish. 

*the kid’s chicken tender meal is 3.99 and is a really great deal if you have a small that likes to run around pretending to drive things and staring at live/dead animals and fish. so there’s that.