That Food Guy
Friday, December 14, 2018
Windy City Grille - Maryville TN
865-724-2508
http://www.thewindycitygrille.com/
The Windy City Grille is a casual café. Most of the menu is
for pizza, burgers and sandwiches. There is bar service with a large selection
of draft and bottled beer to choose from. Lou ordered one of their burgers with
French fries. All of the burgers seem to
start with a half-pound patty. Prices
for the burgers run from $8.50 to 9.50 depending, and come with French fries or
the house potato chips. Alternate side substitution selections are available at
additional cost.
My order was for the “Grande Shrimp Platter – 9 large breaded shrimp
with side of fries and homemade cocktail sauce. No popcorn shrimp here! -
$11.00.” The fry cooks did a
good job. The shrimp and the French fries were a nice crispy golden brown,
cooked but overly so. The shrimp appeared to be butterflied 16/20 and had a
nice flavor, no old cooking oil flavor there. The house cocktail sauce is
excellent. There was adequate sauce for the shrimp but if I were to order this
again I would ask for a second portion of the sauce as it is so much better
than plain ketchup on the fries. It was an adequate portion and a satisfying
meal. I was happy with my choice.
A last note in passing… At the door to the café there is a Missing Man
Table, sometimes called a Fallen Comrade Table. It is set symbolically as a
remembrance and to honor those who will never be able to accept the invitation.
It is frequently seen on Memorial Day and National POW/ MIA Recognition Day. Lost
in service to Country those missing men have protected rights to dissent
and eschew traditional things. But please remember they have also protected my
right to wish you a Merry Christmas and a Happy New Year.
Windy City Grille
2641
U.S. 411, Maryville TN 37801865-724-2508
http://www.thewindycitygrille.com/
This will be a briefer than normal blog. The occasion was a
Christmas get-together of Blount County ARES, a
part of the ARRL Amateur Radio Emergency
Services,
trained amateur radio operator volunteers organized
to assist in public service and emergency communications. It is a group that I
am proudly associated. When we get together we talk shop; radio and all that
sort of thing. However most of the other members are unaware that on the side I
am a foodie and do a blog. My family and some other friends are sometimes
painfully aware that I take photos and ask questions about the food, the meals
and the service. On this occasion I strove
to be not obtrusive with the camera and the questions (they will get to know
that part of me later, I’m sure). This was my first visit to the Windy City
Grille and I think that I did, however, get enough material to give you some
insight into the Windy City Grille; a place you might one day like to visit.
Lou, our section leader, had made inquiries before but no advanced
preparation had been made for our group. Kaitlyn, the charming young lady who met us at
the door and escorted us in, was more that up to the task. In just a moment she
had pulled tables together and rearranged chairs. She took our beverage orders while we waited
for the others to arrive.
Our group came and departed at different times, we ordered a
full range of dishes and beverages from the regular menu and we were Dutch
treat. That should be enough to drive
any server into a panic. Our orders were taken in a timely manner, the orders
when served were correct, drinks were refreshed as needed and bills were ready
when asked and also were correct. Our group
enjoyed a carefree meal; we enjoyed the food and the company. An efficient
server working in the background helps keep it all together and adds to the
enjoyment of the night out to dinner. We were fortunate that Kaitlyn was our
server.
The Windy City Grille is a casual café. Most of the menu is
for pizza, burgers and sandwiches. There is bar service with a large selection
of draft and bottled beer to choose from. Lou ordered one of their burgers with
French fries. All of the burgers seem to
start with a half-pound patty. Prices
for the burgers run from $8.50 to 9.50 depending, and come with French fries or
the house potato chips. Alternate side substitution selections are available at
additional cost.
I’m not sure which one Lou chose but afterwards he said it
was very good. They are juicy burgers and thankfully there are additional
napkins available in the condiment tray in the center of the table. Another
burger order down the table from me was with the in-house made fried potato chips.
They are apparently a well-regarded
local specialty. Perhaps I’ll try then on my next visit.
My order was for the “Grande Shrimp Platter – 9 large breaded shrimp
with side of fries and homemade cocktail sauce. No popcorn shrimp here! -
$11.00.” The fry cooks did a
good job. The shrimp and the French fries were a nice crispy golden brown,
cooked but overly so. The shrimp appeared to be butterflied 16/20 and had a
nice flavor, no old cooking oil flavor there. The house cocktail sauce is
excellent. There was adequate sauce for the shrimp but if I were to order this
again I would ask for a second portion of the sauce as it is so much better
than plain ketchup on the fries. It was an adequate portion and a satisfying
meal. I was happy with my choice.
During the meal a management person came by the table to ask
if everyone was happy with the service and the food. It is nice to see they
have an interest and it seems to show in the performance of their work staff. As
I mentioned, the Windy City Grille is a casual café, much more so than some of
, for lack of a better word, trendier
brew bars and cafes in town. However, the food offered at Windy City Grille is
on a par with the other restaurants and at comparable prices. There are many
large screen TV screens and I could only guess that it would be a rollicking local
hangout for local sports fans on big game days.
The online menu and the menu at the table are slightly different
in the selections offered. The online version seems a bit more comprehensive.
If you have a specific food in mind to order you may want to call ahead to see
if it is available.
My only negative thought about the dining experience is the “re-purposed”
theme; the ceiling not finished in the conventional manner but all of the
ducting and piping exposed. It may be painted a dark color and positioned above
the lighting fixtures but it is all there and the hard surfaces echo and
reflect the sounds so that even a slight amount of activity can raise the
ambient noise level significantly often making cross table conversation
difficult.
Amiable friends and colleagues
make for an enjoyable evening meal. I
also enjoyed the meal and the surroundings. If the question arises, “Where
should we go out to dinner?” The Windy
City Grille will definitely be one of the choices.
A last note in passing… At the door to the café there is a Missing Man
Table, sometimes called a Fallen Comrade Table. It is set symbolically as a
remembrance and to honor those who will never be able to accept the invitation.
It is frequently seen on Memorial Day and National POW/ MIA Recognition Day. Lost
in service to Country those missing men have protected rights to dissent
and eschew traditional things. But please remember they have also protected my
right to wish you a Merry Christmas and a Happy New Year.
I fondly remember many friends and comrades for whom that
table was set. Thank you Windy City
Grille for remembering and honoring them.
UPDATE: August 30, 2019
“The Windy City Grille is winner of the 2019 “Best of the
Best” awarded by the Best In Town Network, a Knoxville-based restaurant marketing
and survey company.” Daily Times, August
30 2019.
Labels: burgers, Chicago, cocktail sauce, French fries, grill, Grille, potato chips, shrimp, Windy City
¶ 5:48 PM 0 Comments
Saturday, July 06, 2013
Sea Hags - St Pete Beach, Florida 7/2/2013
It was birthday time for Aunt Effie. Cousin Allan wanted to take his Mom and Dad
out to lunch to celebrate. We were lucky enough to be included in the
invitation. Alan chose a place in St
Pete Beach he had heard about from friends. It is the Sea Hags. It is a sandwich,
steak and seafood casual dining waterfront café that evokes the spirit of the
beach shack gathering places of fifty years ago. The rear window and patio open
on the marina overlooking the docks and many pleasure boats. Some of the slips
are reserved for the sail-in boater to tie up and visit the cafe. I suppose
that would be the equivalent of the sport pilot’s $100 hamburger.
We all arrived about noon, shortly after opening. The
restaurant wasn’t crowded and seating was immediate in a booth that was
spacious enough to seat the six of us comfortably. The server was quickly there
to take our beverage orders. Alan also ordered some appetizers for us. He
selected a house signature dish, Hag Shrimp ($7.99 lightly fried and drizzled
with a spicy, creamy Hag sauce), and Onion Rings (Homemade Onion Rings $6.99 –
Nothing more to say). The appetizer order arrive in short order and it was dive
in even before I could break out the trusty camera. The onion rings were real
rings of onion, battered and fried, almost tempura. The coating was crispy and
the onion just cooked through. They were attractive, tasty morsels. The Hag
shrimp was very good. Shrimp is a very mild and delicate flavor. One of my pet
peeves is when someone does something to the shrimp that totally eclipses the
flavor of the shrimp; why bother with the shrimp – go with a glob of tofu.
However, the Hag shrimp are very flavorful, the sauce giving a distinctive
little zing while enjoying the flavor of the shrimp. Well done, a good munchable.
Sea Hags Bar
and Grill
9555 Blind
Pas Rd, St Pete
Beach, Florida 33706
It was birthday time for Aunt Effie. Cousin Allan wanted to take his Mom and Dad
out to lunch to celebrate. We were lucky enough to be included in the
invitation. Alan chose a place in St
Pete Beach he had heard about from friends. It is the Sea Hags. It is a sandwich,
steak and seafood casual dining waterfront café that evokes the spirit of the
beach shack gathering places of fifty years ago. The rear window and patio open
on the marina overlooking the docks and many pleasure boats. Some of the slips
are reserved for the sail-in boater to tie up and visit the cafe. I suppose
that would be the equivalent of the sport pilot’s $100 hamburger.
The Sea Hags is a fairly new incarnation in a building that
has housed many other cafes. After a refit and some sprucing up, the Sea Hags
opened with a menu that features appetizers, soups and salads, burgers and
sandwiches, buckets of clam strips, shrimp and haddock. In addition to a good
selection of dinner entrees, the Sea Hags also offers quesadillas and pizzas;
pretty much something for everyone.
We all arrived about noon, shortly after opening. The
restaurant wasn’t crowded and seating was immediate in a booth that was
spacious enough to seat the six of us comfortably. The server was quickly there
to take our beverage orders. Alan also ordered some appetizers for us. He
selected a house signature dish, Hag Shrimp ($7.99 lightly fried and drizzled
with a spicy, creamy Hag sauce), and Onion Rings (Homemade Onion Rings $6.99 –
Nothing more to say). The appetizer order arrive in short order and it was dive
in even before I could break out the trusty camera. The onion rings were real
rings of onion, battered and fried, almost tempura. The coating was crispy and
the onion just cooked through. They were attractive, tasty morsels. The Hag
shrimp was very good. Shrimp is a very mild and delicate flavor. One of my pet
peeves is when someone does something to the shrimp that totally eclipses the
flavor of the shrimp; why bother with the shrimp – go with a glob of tofu.
However, the Hag shrimp are very flavorful, the sauce giving a distinctive
little zing while enjoying the flavor of the shrimp. Well done, a good munchable.
Our meals came shortly after. Birthday girl Effie and Gil
both ordered the same thing. I have noted that they often will order the same
thing when we go out to eat. Perhaps there is a bit of ESP at work. They
ordered the Po Boy Special ($8.99 Shrimp, scallops and oysters topped with
shredded lettuce, tomatoes and cheese. Sandwiches are served with a choice of
fries, coleslaw, cup of soup or a small salad). The chose a cup of soup; the
soup of the day was Caribbean chowder. The sandwich was served in a tissue
lined basket; remember this is a beach shack café. The sandwich was filled over
flowing and that made eating with a knife and fork a viable option. It was a big sandwich and a big cup of soup.
To their credit Effie and Gill finished their meals and for that take their word
that the sandwich and the soup were good eats.
Kyla ordered a pizza (Specialty Foot Long Pizzas – Served all
day. Pepperoni and cheese $10.99). When I first noted the pizza on the menu I
guessed from the foot long description that it was perhaps made on a bread
roll. I was therefore surprised when it turned out to be a conventional round, flat
bread pizza. I would have never guessed they had a pizza oven in the back, in
the seafood kitchen. The pizza pretty
much filled the serving plate. It was done well; the crust crispy golden brown,
the cheese just starting to brown. It appeared that there was a good serving of
cheese. There was a ring of slice pepperoni. The crust was browned nicely on
the bottom, a bit between a thin and a thick crust pizza. Kyla said it was very
good and was happy with her choice. Try as she may, however, it was a big
serving and she had to leave a few bites of crust behind.
Alan chose the Fresh Florida Grouper Sandwich. After all,
one of the reasons he picked Sea Hags was because of the seafood. Grouper Sandwich (Market Price. Grilled, fried
or blackened. Sandwiches served with a choice of fries, coleslaw, a cup of soup
or a small salad.) Alan selected the fried grouper and the soup. The soup was thick
with lots of bits of sea food and some vegetables in a tomato broth – sort of Manhattan
seafood chowder. He said it has a nice hearty flavor. The bread was grilled and
came with lettuce, tomato and pickle.
The fish was nicely cooked with a golden brown color. It was much larger
than the bread overhanging all around by a good margin; it certainly was not
your fast food restaurant filet of fish sandwich. He said it was very good, the
fish having a good flavor and it being of more than an adequate serving.
Sitting at opposite ends of the booth and across from one
another, the wife and I independently selected the same thing. We both chose
the Fried Shrimp Bucket ($8.99 Choice of fried clam strips, fried shrimp or
haddock – served all day. All buckets are served with fries and slaw, no
substitutions.) The presentation is really a bucket. A small galvanized bucket
is lying on its side in the serving basket spilling out its contents much like
a cornucopia. As cute as the serving is, eating your meal is easier if you
slide the bucket out from the basket. No need to keep reaching into the
recesses of the bucket to get your fries. It is a large serving of seasoned
fries. I’m not sure of just what they are using but it is reminiscent of the
fries served down the street at Woody’s Waterfront.
They taste just fine, are
slightly crispy and served hot out of the fryer. As good as they are, if I were
to eat them regularly I think I would prefer regular fries instead. There was a
nice side of coleslaw; mostly green cabbage with a few shreds of carrots for
color. It was a pedestrian salad; a nice satisfying side dish, good but not
outstanding. There was a nice serving of shrimp, about a dozen pieces of large
(about 31/40 size) that were nicely breaded and fried a deep golden brown. The breading was crispy but the shrimp inside
was not overcooked nor was it soft and mushy. The breading was mild in flavor
so the flavor of the shrimp was predominating. It was filling meal, quite
sufficient although the shrimp were good enough that I would have easily eaten
some more.
For the most part the service was quite good. The server
made several table visits to check on us
and refill beverage glasses. While we were eating the noon crown filled the
restaurant and the serving staff was in busy motion. It took a moment or two to
catch their attention to get the bill but other than that service was
excellent.
The restaurant does have a cocktail lounge and a selection
of wines is available. Some al fresco patio dining is available and there is an
entertainment schedule. I was quite satisfied with the Sea Hag experience. Although
the experience was enhanced and fondly memorable by family close at hand in celebration,
the Sea Hag experience can stand alone. If I were asked to go to the Sea Hag
again I certainly would say yes. The next time I think I’ll try the Marina
burger – sautéed mushrooms, bacon, cheese and grilled onions.
Labels: coleslaw, Florida, French fries, grouper, pizza, po boy, sea hags, shrimp, St Pete Beach
¶ 10:05 AM 0 Comments
Wednesday, January 02, 2013
The Pub Revisited - Indian Shores, Florida
The Pub, Revisited 11/20/12
20025 Gulf Blvd
Indian Shores, Florida
727 595-3172 www.thepubwaterfrontrestaurant.com
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The Pub, Revisited 11/20/12
20025 Gulf Blvd
Indian Shores, Florida
727 595-3172 www.thepubwaterfrontrestaurant.com
Our first visit to the Pub was almost by accident. We were taking my wife’s Uncle Gil and Aunt Effie out to lunch at another well-known restaurant. We ran afoul of all of the small towns setting their own street numbers. As a result, we were headed the wrong direction when we passed the Pub. Gil and Effie had enjoyed a prior visit so we decided to stop there. The blog for that earlier visit, November 2010, can be found at http://thatfoodguy.blogspot.com/2010_11_01_archive.html
This visit to The Pub was on purpose. Gil and Effie’s son, Ken, and his wife, Tracy, had read the first blog and were captivated with the view from our table overlooking the inland waterway. A visit to The Pub for lunch was on top of their list of things to do on their next trip to St Petersburg from their home in Northern Georgia. Their visit over the Thanksgiving holiday presented the perfect opportunity.
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It is sometimes amusing, the foibles of the human memory. After out almost getting lost the last time, when we arrived at the intersection of Ulmerton Rd with Gulf Blvd we just knew The Pub was to the right. We had just about run out of barrier islands before we realized that we had turned the wrong way. We turned about and retraced our route, passing the Ulmerton intersection, going way farther south and arriving at long last at The Pub. I think we’ll remember for the next time.
It was a warm, clear day; the sky an almost iridescent blue. The parking lot was about half full. For a moment we worried about finding a table. Not to worry, as they say. Most of the diners already there had opted for the open air patios taking advantage of the very pleasant weather. Almost immediately we were shown to a table, almost the very one featured in the last blog. The tint of the window gave relief from the brightness of the noonday sun.
Our young and personable server, Kelsey, was quickly there with menus and took our beverage orders. It took a while to decide what to have. There are many good things on the menu. After reading the menu, sipping our drinks, we were finally able to decide what to have for lunch. We gave Kelsey our order and sent back to wait. Out of the window, we could see the daily activities taking place on the Gulf Intracoastal Waterway. There were some very nice pleasure boat and some working fishing boats plying the waters in front of us. One of the highlights of watching out the window was to see a dolphin swimming nearby.
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Tracy Ordered A Florida Wrap (Smoked Turkey, Ham, Bacon, Lettuce, Tomato And 1000 Island Dressing In A Tortilla Wrap $9.95). Sandwiches Come With Your Choice Of Pasta Salad, French Fries Or Coleslaw. Tracy Chose The Pasta Salad. It Is A Big Tortilla Wrap. The Tortilla Is Generously Stopped With The Fillings. Tracy Said It Was Very Good And That She Would Consider Having It Again On A Second Visit To The Pub.
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Effie He Ordered The Fish Sandwich. She Ordered The Same Meal That She Ordered On Our Last Visit To The Pub. (Always popular: broiled or fried $9.95) Again, the Sandwich comes with a choice of pasta salad, French fries or coleslaw. Effie he chose broiled fish and the pasta salad. It was a nicely browned ample portion of fish with a wedge of lemon. It was served with a toasted bun, a nice selection of fresh lettuce, tomato, and sliced red onion. There was a portion of tartar sauce on the side. Effie said the sandwich was very good and that the broiled fish is the best choice. Usually a light eater, she was the able to eat and enjoy all of her sandwich.
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Ken ordered the Oyster Poor Boy (down-home good! $10.49) the Sandwich comes with a choice of pasta salad, French fries or coleslaw. Ken’s selected the coleslaw. About a half dozen large battered and deep-fried oysters are served on a hoagie roll with this, sliced tomato, and some sliced red onion. Ken ate his sandwich with gusto. He said it was very good, very tasty.
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Janis and her uncle Gil the shrimp basket (all baskets are hand breaded and come with French fries at hand coleslaw with plenty of tartar sauce and lemon. The shrimp baskets are $12.50 ) the meal is served in a wicker basket. It consisted of about 15 pieces of breaded fried shrimp, a generous serving of French fries, coleslaw, a lemon wedge and a portion of cocktail sauce. Both Janis and Gil enjoy their meal very much. They finished their order and said it was very good.
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I ordered the Scallops Basket (all baskets are hand breaded and come with French fries and coleslaw with plenty of tartar sauce and lemon. The scallops basket costs $12.95) the order comes with about 30 small breaded and fried scallops, a generous serving of French fries, a side of coleslaw a slice of lemon and a portion of cocktail sauce. The coleslaw were crispy fresh cabbage with a tangy sweet dressing not to wet not to dry. It made a nice accompaniment for the scallops. The French fries were cooked a nice golden brown, were piping hot and delicious. The scallops were nicely cooked a nice golden brown. They were not overcooked and still had good texture the betting was light so you could taste scallops and not just fried dough. I was very satisfied with meal. It was served hot and was of ample proportion to satisfy my appetite. I definitely would consider ordering this dish again should I have the pleasure of dining at the pub in the future.
Overall, the restaurant was neat and clean, the service was courteous and quick, and it was a pleasure to be able to look out over the Intracoastal Waterway while we waited for our order to be served. Had I been dining alone, I would have found the food delicious and worthy of another visit. The fact that we were dining with family made it an even more special event and added to the enjoyment of the day.
This visit to The Pub was on purpose. Gil and Effie’s son, Ken, and his wife, Tracy, had read the first blog and were captivated with the view from our table overlooking the inland waterway. A visit to The Pub for lunch was on top of their list of things to do on their next trip to St Petersburg from their home in Northern Georgia. Their visit over the Thanksgiving holiday presented the perfect opportunity.
.jpg)
It is sometimes amusing, the foibles of the human memory. After out almost getting lost the last time, when we arrived at the intersection of Ulmerton Rd with Gulf Blvd we just knew The Pub was to the right. We had just about run out of barrier islands before we realized that we had turned the wrong way. We turned about and retraced our route, passing the Ulmerton intersection, going way farther south and arriving at long last at The Pub. I think we’ll remember for the next time.It was a warm, clear day; the sky an almost iridescent blue. The parking lot was about half full. For a moment we worried about finding a table. Not to worry, as they say. Most of the diners already there had opted for the open air patios taking advantage of the very pleasant weather. Almost immediately we were shown to a table, almost the very one featured in the last blog. The tint of the window gave relief from the brightness of the noonday sun.
Our young and personable server, Kelsey, was quickly there with menus and took our beverage orders. It took a while to decide what to have. There are many good things on the menu. After reading the menu, sipping our drinks, we were finally able to decide what to have for lunch. We gave Kelsey our order and sent back to wait. Out of the window, we could see the daily activities taking place on the Gulf Intracoastal Waterway. There were some very nice pleasure boat and some working fishing boats plying the waters in front of us. One of the highlights of watching out the window was to see a dolphin swimming nearby.
.jpg)
Tracy Ordered A Florida Wrap (Smoked Turkey, Ham, Bacon, Lettuce, Tomato And 1000 Island Dressing In A Tortilla Wrap $9.95). Sandwiches Come With Your Choice Of Pasta Salad, French Fries Or Coleslaw. Tracy Chose The Pasta Salad. It Is A Big Tortilla Wrap. The Tortilla Is Generously Stopped With The Fillings. Tracy Said It Was Very Good And That She Would Consider Having It Again On A Second Visit To The Pub.
.jpg)
Effie He Ordered The Fish Sandwich. She Ordered The Same Meal That She Ordered On Our Last Visit To The Pub. (Always popular: broiled or fried $9.95) Again, the Sandwich comes with a choice of pasta salad, French fries or coleslaw. Effie he chose broiled fish and the pasta salad. It was a nicely browned ample portion of fish with a wedge of lemon. It was served with a toasted bun, a nice selection of fresh lettuce, tomato, and sliced red onion. There was a portion of tartar sauce on the side. Effie said the sandwich was very good and that the broiled fish is the best choice. Usually a light eater, she was the able to eat and enjoy all of her sandwich..jpg)
Ken ordered the Oyster Poor Boy (down-home good! $10.49) the Sandwich comes with a choice of pasta salad, French fries or coleslaw. Ken’s selected the coleslaw. About a half dozen large battered and deep-fried oysters are served on a hoagie roll with this, sliced tomato, and some sliced red onion. Ken ate his sandwich with gusto. He said it was very good, very tasty..jpg)
Janis and her uncle Gil the shrimp basket (all baskets are hand breaded and come with French fries at hand coleslaw with plenty of tartar sauce and lemon. The shrimp baskets are $12.50 ) the meal is served in a wicker basket. It consisted of about 15 pieces of breaded fried shrimp, a generous serving of French fries, coleslaw, a lemon wedge and a portion of cocktail sauce. Both Janis and Gil enjoy their meal very much. They finished their order and said it was very good..jpg)
I ordered the Scallops Basket (all baskets are hand breaded and come with French fries and coleslaw with plenty of tartar sauce and lemon. The scallops basket costs $12.95) the order comes with about 30 small breaded and fried scallops, a generous serving of French fries, a side of coleslaw a slice of lemon and a portion of cocktail sauce. The coleslaw were crispy fresh cabbage with a tangy sweet dressing not to wet not to dry. It made a nice accompaniment for the scallops. The French fries were cooked a nice golden brown, were piping hot and delicious. The scallops were nicely cooked a nice golden brown. They were not overcooked and still had good texture the betting was light so you could taste scallops and not just fried dough. I was very satisfied with meal. It was served hot and was of ample proportion to satisfy my appetite. I definitely would consider ordering this dish again should I have the pleasure of dining at the pub in the future.Overall, the restaurant was neat and clean, the service was courteous and quick, and it was a pleasure to be able to look out over the Intracoastal Waterway while we waited for our order to be served. Had I been dining alone, I would have found the food delicious and worthy of another visit. The fact that we were dining with family made it an even more special event and added to the enjoyment of the day.
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Labels: coleslaw, fish, Florida, French fries, indian shores, oysters, pasta salad, poor boy, scallops, shrimp, The Pub
¶ 12:23 PM 0 Comments
Thursday, September 13, 2012
Perfecting My Pad Thai Recipe
The first time you make a dish in a new style, one that you haven’t practiced before, the learning experience is in reality a scientific experiment. As we can imagine, all experiments do not have the expected or desired results. So it was with my first few tries at the quintessential Siamese dish, Pad Thai. Beginning the quest to master Pad Thai I reasoned it would be a simple matter as it is basically a shrimp and noodle stir-fry, the technique not much different from other Asian cooking. That assumption proved to be a bit premature.
My first contact with Pad Thai was many, many years ago in Southern California not too long after a tour of duty in Southeast Asia. It was long enough ago that I can really remember the taste, the flavor of the dish but I can recall some of the impressions at the time. It was a flavor combination unfamiliar but not really compelling. When I later learned that fish sauce was a principle spice I was further put off. Having had some unpleasant experiences with nuoc mam, I was quite ready to shun fish sauce, even the more refined nam pla of Thai cooking. Notwithstanding, the sharp, woody citrus flavor from kafir leaves was also something I would rather avoid. So, my first encounter with Pad Thai left me with a “been there, done that, now forget about it” attitude.
In the years since there has been a proliferation of many Asian-style restaurants including Thai. I have heard many extol the virtues of Thai foods and a significant portion of that about the spicy, chili heat of some dishes. Even though Pad Thai was not one of the spicy, hot dishes, it was also a hot topic when Thai food was discussed. All I could do was listen because I had such a limited experience that was so long ago. I decided it was time to venture out and try again and reset the taste impressions of Pad Thai. Over several years I tried Pad Thai in different parts of the country even trying a cook-at-home version (you know, the “add your own shrimp, chicken or…” kind) from the grocer’s freezer. All promised authentic Thai flavor. All were different. I must admit that none of them were exceptional enough to be compelling. The basic ingredients were the same but they all varied greatly in the amount of the condiments used or even possibly omitted perhaps to make the flavor more attuned to the Western palate. Unfortunately my sense of taste wasn’t familiar enough with the Thai ingredients to sort it out. The last tasting was more than a year ago and back then I decided to do a “from scratch” version at home to sort out the combinations and see if a favorite version was possible.
It wasn’t until about a month ago that I actually got started on the project. In a faraway place like Anchorage, Alaska it is sometimes difficult to fine things exotic. Over a period of time I was able to accumulate some of the ingredients, some from here and some from there. Rice noodles were a quick find in the local supermarket. The fish sauce, nam pla, was another quick find. I couldn’t find tamarind paste anywhere. I did come across a small jar labeled “Pad Thai spice.” It promised all of the spice to make Pad Thai. So I amassed the other ingredients, the noodles, the bean sprouts, the shrimp, the onions and the peanuts. I made my first batch of Pad Thai.
It was not, as you might expect, a satisfactory experiment. The all-in-one spice and flavoring mix was not up to the task of making something similar to the restaurant varieties I have tasted before. I kept looking for the list of “authentic” ingredients every time I went out grocery shopping even visiting a few fusion and oriental markets along the way. I at last had everything except the kafir leaves and I wasn’t going to use them anyway. My neighbor, Margie, who was a tasting judge on my first attempt, was brave enough and agreed to come back for a second round. I assured her that I would also make some fried rice so there would be sufficient food if the main course was not up to par. She also said she would make some fried won tons to compliment the Asian fusion meal.
Margie arrived on time on the appointed day. She brought a plate of scrumptious won tons. She had made the filling from a mixture of cabbage, chicken and spices and they were delicious. I provided a bit of sweet chili sauce for the dip and it proved to be an excellent combination. I had already made the fried rice and all of the ingredients for the Pad Thai were laid out. Margie helped with the stir fry while I added ingredients and took a few pictures of the process. The cooking completed, we plated the Pad Thai and set it on the table.
The meal was excellent: the fried rice tasty and rich with the essence of chicken; the won tons were flavorful and so succulent when paired with the sweet chili sauce. The Pad Thai was very good, very tasty. It compared well with any other restaurant sample I have ever tried but it was not any better. Pretty much I have concluded that Pad Thai is really a learn-to-like dish. Although it is quite palatable, it isn’t compelling enough to make me want to order it ahead of some other selections. I have learned to make a Pad Thai that is as good as restaurant offerings and have now had some experience in some of the Thai spice combinations. To that extent I would call the experiment a success. I have learned much along the way that I will put to use in further cooking “experiments.” Unfortunately, however good that it was, Pad Thai is not going to be one of my favorite dishes. However, the procedure is fairly straight forward and perhaps it would become one of your favorites should you care to try.
You can compare a local restaurant’s takeout version in the take-home box and as plated to my version above. Please note their use of cilantro and the bean sprouts served cold on the side.
Perfecting the Recipe: Pad Thai - Shrimp and Noodle Stir-fry.
The first time you make a dish in a new style, one that you haven’t practiced before, the learning experience is in reality a scientific experiment. As we can imagine, all experiments do not have the expected or desired results. So it was with my first few tries at the quintessential Siamese dish, Pad Thai. Beginning the quest to master Pad Thai I reasoned it would be a simple matter as it is basically a shrimp and noodle stir-fry, the technique not much different from other Asian cooking. That assumption proved to be a bit premature.
My first contact with Pad Thai was many, many years ago in Southern California not too long after a tour of duty in Southeast Asia. It was long enough ago that I can really remember the taste, the flavor of the dish but I can recall some of the impressions at the time. It was a flavor combination unfamiliar but not really compelling. When I later learned that fish sauce was a principle spice I was further put off. Having had some unpleasant experiences with nuoc mam, I was quite ready to shun fish sauce, even the more refined nam pla of Thai cooking. Notwithstanding, the sharp, woody citrus flavor from kafir leaves was also something I would rather avoid. So, my first encounter with Pad Thai left me with a “been there, done that, now forget about it” attitude.
In the years since there has been a proliferation of many Asian-style restaurants including Thai. I have heard many extol the virtues of Thai foods and a significant portion of that about the spicy, chili heat of some dishes. Even though Pad Thai was not one of the spicy, hot dishes, it was also a hot topic when Thai food was discussed. All I could do was listen because I had such a limited experience that was so long ago. I decided it was time to venture out and try again and reset the taste impressions of Pad Thai. Over several years I tried Pad Thai in different parts of the country even trying a cook-at-home version (you know, the “add your own shrimp, chicken or…” kind) from the grocer’s freezer. All promised authentic Thai flavor. All were different. I must admit that none of them were exceptional enough to be compelling. The basic ingredients were the same but they all varied greatly in the amount of the condiments used or even possibly omitted perhaps to make the flavor more attuned to the Western palate. Unfortunately my sense of taste wasn’t familiar enough with the Thai ingredients to sort it out. The last tasting was more than a year ago and back then I decided to do a “from scratch” version at home to sort out the combinations and see if a favorite version was possible.
It was not, as you might expect, a satisfactory experiment. The all-in-one spice and flavoring mix was not up to the task of making something similar to the restaurant varieties I have tasted before. I kept looking for the list of “authentic” ingredients every time I went out grocery shopping even visiting a few fusion and oriental markets along the way. I at last had everything except the kafir leaves and I wasn’t going to use them anyway. My neighbor, Margie, who was a tasting judge on my first attempt, was brave enough and agreed to come back for a second round. I assured her that I would also make some fried rice so there would be sufficient food if the main course was not up to par. She also said she would make some fried won tons to compliment the Asian fusion meal.
Margie arrived on time on the appointed day. She brought a plate of scrumptious won tons. She had made the filling from a mixture of cabbage, chicken and spices and they were delicious. I provided a bit of sweet chili sauce for the dip and it proved to be an excellent combination. I had already made the fried rice and all of the ingredients for the Pad Thai were laid out. Margie helped with the stir fry while I added ingredients and took a few pictures of the process. The cooking completed, we plated the Pad Thai and set it on the table.
If you are interested in the actual recipe, ingredients and steps, see http://www.twentymile.com/Cookbook/padthai.htm
You can compare a local restaurant’s takeout version in the take-home box and as plated to my version above. Please note their use of cilantro and the bean sprouts served cold on the side.Labels: Asia, nam pla, pad thai, rice noodles, shrimp, tamarind
¶ 12:42 PM 0 Comments
Tuesday, July 24, 2012
Shine's Asian Fusion Bistro
Shine’s Sushi
12400 Old Glen Hwy #3
Eagle River, Alaska 99577
(907) 622-8889 http://www.shinessush.com/
Shine’s has long been a favorite place. I was therefore surprised when there was another café in its old storefront place. I had just returned after a two year absence and was looking forward to sharing my favorite haunt with my sister and nephew when they arrived in a few days for their Alaskan adventure. I was fortunate enough to locate Shine’s in its new location a few blocks away on the opposite side of the main street through town. The new banner, Shine’s Asian Fusion Bistro, beckons you onto a larger facility but with the same delicious offerings.
I picked up Pattie Sue and Ron at the Anchorage airport after their late morning arrival. We stopped in Eagle River for lunch at Shines before heading home to Chugiak. After all, the airlines haven’t done an adequate job of feeding and caring for the passengers for a long, long time…
We ordered from the Lunch Special Menu. Pattie Sue chose the Sesame Chicken (Chose 1 Item from A List Below, $9.00, Most dishes served wth Miso Soup, Salad). Nephew Ron ordered the Lunch Box (Choose Three Items Below, 1 Each from A to D, $11.00). He chose the Tempura, California Roll, and the Teriyaki Chicken. I also chose a Lunch Box. My choices were the Tempura and California Roll but I chose the Sesame Chicken for my final choice.
We all started off with a bowl of salad and a bowl of miso soup. The salad was a mix of greens with some shreds of carrot and purple cabbage for color contrast and eye appeal. The dressing was light, had a slight tartness but underneath was a sweet component; very tasty. The miso soup was hot, savory and whetted the appetite for the meal to come. We had to reassure Ron that drinking the soup from the bowl was acceptable table manners.
Pattie Sue’s Sesame Chicken was am ample serving of nicely cooked breaded chicken morsels, sprinkled with sesame seeds and drizzled with sauce. There was a serving of steamed rice and a small salad of finely cut greens and radishes. She said the chicken was cooked through, was tender and had good flavor; delicious. The rice and salad made a nice accompaniment. The serving was large enough that some of her meal went home in a “doggie bag.” It made a delicious snack the next day.
The Shine’s Lunch Boxes are actually Bento Box plates. That presentation has long been a favorite of mine. The five-compartment tray has a place for the sushi roll, the tempura, the rice and the entrée. A final and a smaller compartment for the beni shoga, pickled ginger, and the wasabi. The pretty presentation does belie the amount of food in the serving.
The new facility features booths along the walls and appropriate space between the tables for a lower noise level and a bit of privacy. As usual, the serving staff was quick, polite and thorough. He food was fresh, tasty and well presented. It is easy to see why Shine’s will continue to be one of m favorite places to go for a bite to eat when I am in Eagle River, Alaska.
12400 Old Glen Hwy #3
Eagle River, Alaska 99577
(907) 622-8889 http://www.shinessush.com/
Shine’s has long been a favorite place. I was therefore surprised when there was another café in its old storefront place. I had just returned after a two year absence and was looking forward to sharing my favorite haunt with my sister and nephew when they arrived in a few days for their Alaskan adventure. I was fortunate enough to locate Shine’s in its new location a few blocks away on the opposite side of the main street through town. The new banner, Shine’s Asian Fusion Bistro, beckons you onto a larger facility but with the same delicious offerings.
I picked up Pattie Sue and Ron at the Anchorage airport after their late morning arrival. We stopped in Eagle River for lunch at Shines before heading home to Chugiak. After all, the airlines haven’t done an adequate job of feeding and caring for the passengers for a long, long time… We ordered from the Lunch Special Menu. Pattie Sue chose the Sesame Chicken (Chose 1 Item from A List Below, $9.00, Most dishes served wth Miso Soup, Salad). Nephew Ron ordered the Lunch Box (Choose Three Items Below, 1 Each from A to D, $11.00). He chose the Tempura, California Roll, and the Teriyaki Chicken. I also chose a Lunch Box. My choices were the Tempura and California Roll but I chose the Sesame Chicken for my final choice.
We all started off with a bowl of salad and a bowl of miso soup. The salad was a mix of greens with some shreds of carrot and purple cabbage for color contrast and eye appeal. The dressing was light, had a slight tartness but underneath was a sweet component; very tasty. The miso soup was hot, savory and whetted the appetite for the meal to come. We had to reassure Ron that drinking the soup from the bowl was acceptable table manners. Pattie Sue’s Sesame Chicken was am ample serving of nicely cooked breaded chicken morsels, sprinkled with sesame seeds and drizzled with sauce. There was a serving of steamed rice and a small salad of finely cut greens and radishes. She said the chicken was cooked through, was tender and had good flavor; delicious. The rice and salad made a nice accompaniment. The serving was large enough that some of her meal went home in a “doggie bag.” It made a delicious snack the next day.
The Shine’s Lunch Boxes are actually Bento Box plates. That presentation has long been a favorite of mine. The five-compartment tray has a place for the sushi roll, the tempura, the rice and the entrée. A final and a smaller compartment for the beni shoga, pickled ginger, and the wasabi. The pretty presentation does belie the amount of food in the serving.
The Shine’s shrimp tempura is always a treat. The skewer holds several shrimp together making a large serving something resembling a super jumbo shrimp. The batter was nice and brown, crispy fried; perfect as usual. The California roll, an inside out makisushi roll, was well made. The rice was sticky and held together
even with ham-fists manipulating the hashi. The delicious crab and avocado filling was tasty and the coating of sesame seeds seemed to get lost in all the other succulent flavors. The chicken serving was ample. Ron felt there was a bit too much of the teriyaki sauce on his but otherwise the taste and texture was excellent.
The sesame chicken was very good. The chicken morsels were nicely breaded, fried a nice brown and
coated with a tasty sauce and, of course, the sesame seeds.
Even for travelers with ravenous appetites, the luncheon special meals were more than ample servings to quell the hunger; a successful introduction into the food chain of wilderness Alaska. The new incarnation of Shine’s Sushi is an improvement in spaciousness and diner comfort. The old featured tables and chairs all in close proximity to one another. When busy the ambient noise level was high; something usually overlooked.
Labels: Bento Box, California Roll, chicken, Eagle River, sesame, Shines, shrimp, sushi, tempura
¶ 1:13 PM 0 Comments
Sushi Family
Sushi Family
415 Yellowstone Ave Pocatello, Idaho
(208) 233-4400
On a whim, sister Pattie Sue and niece Jennifer decided it was time to tryout a fairly new sushi restaurant in downtown Pocatello. I was invited to come along. The Sushi Family restaurant offers a menu to order from and it also offers all-you-can-eat sushi but with a twist from the ordinary.
What we learned was that all of the sushi orders, including the all-you-can-eat, are made at the time of the order. There are no trays of pre-made sushi. The house menu is used for both regular dining and all-you-can-eat patrons, the all-you-can-eat comes at a bit of a premium price. Be wary, though, because if you order more than you can actually eat there is a surcharge for the wasted food. It is certainly a different way as both styles of eating are the same product ordered from the same menu.
Pattie Sue ordered the House Special 1 ($8.50 Spicy crab, topped with tuna, salmon and yellowtail). A large serving served alone on a decorative plate, it was ample for a meal. She said it was very good and the three different surimi toppings made for an interesting variety of flavors. She was satisfied with her choice. Regular and low sodium soy sauce are at the table. A side dish provided the de rigor beni shoga and wasabi.
Jennifer ordered the Teriyaki Salmon ($12.95 Comes with miso soup, house salad, steamed rice and four pieces of tempura vegetables). The plate was full with an about 3-ounce teriyaki salon filet, a mound of steamed rice and a selection of tempura vegetables. A tentsuyu-style dipping sauce was also provided. Jenifer enjoyed her meal saying that the salmon was very good, very tasty. A light eater at times, her meal was just a bit too large for a single sitting but the take home would be scant for a later meal. She ordered an additional nigiri sushi, Octopus Tako ($3.00 Two pieces per order) to supplement her left over meal to take home.
I ordered something a bit different. I chose the Chicken Bento ($11.95 Comes with miso soup, house salad, tempura shrimp and vegetables, four pieces California roll, four pieces crystal shrimp roll and steamed rice).
ingredients as well as a small bowl of tentsuyu-style dipping sauce and a small serving of beni shoga and wasabi. The California roll was good. The crystal shrimp roll was served with a drizzle of sauce, soy or teriyaki I believe, but it was still a bit lackluster, not up to the promise of the name. The tempura shrimp and vegetables were excellent. The batter coating was well browned and cooked through without overcooking the inte
rior ingredient. The chicken was all white meat, spiced and grilled and the sliced for serving. It was tasty though a bit tough. All in all, I was very
satisfied with my selection of the bento box meal
and would seriously consider ordering it on a future visit.
415 Yellowstone Ave Pocatello, Idaho
(208) 233-4400
On a whim, sister Pattie Sue and niece Jennifer decided it was time to tryout a fairly new sushi restaurant in downtown Pocatello. I was invited to come along. The Sushi Family restaurant offers a menu to order from and it also offers all-you-can-eat sushi but with a twist from the ordinary.
The restaurant is in an unassuming store front on Yellowstone Avenue. Signage is minimal and you have to look closely to find it. There is adequate parking adjacent and the main entry faces the parking area. Inside the facility is minimally decorated in Oriental style. Booths and tables are available but all are well separated so that even when fully occupied the diner density is low. There were a few other diners when we entered but the noise level was very low, always a plus. We were quickly seated in our choice of a booth that was comfortable.
What we learned was that all of the sushi orders, including the all-you-can-eat, are made at the time of the order. There are no trays of pre-made sushi. The house menu is used for both regular dining and all-you-can-eat patrons, the all-you-can-eat comes at a bit of a premium price. Be wary, though, because if you order more than you can actually eat there is a surcharge for the wasted food. It is certainly a different way as both styles of eating are the same product ordered from the same menu.
Tea and sodas were the beverages of choice. Sushi Family features Coca Cola products. We started off sharing a platter of the Tempura Combo appetizer ($8.95). The dish has four pieces of large tempura shrimp and five pieces of tempura vegetable. It is served with a tentsuyu-style dipping sauce. Nicely browned, the batter was cooked through. The shrimp was not over cooked and sill had the slightest little snap to the bite. The vegetables were tender but not mushy. We were also served bowls of miso soup and a house salad with dressing. The soup was a nice hot bowl of a tasty miso soup. The salad was a mixture of finely cut slaw with a mild dressing and what I believe were toasted sesame seeds. It was a tasty interlude while we waited for the entrees.
Pattie Sue ordered the House Special 1 ($8.50 Spicy crab, topped with tuna, salmon and yellowtail). A large serving served alone on a decorative plate, it was ample for a meal. She said it was very good and the three different surimi toppings made for an interesting variety of flavors. She was satisfied with her choice. Regular and low sodium soy sauce are at the table. A side dish provided the de rigor beni shoga and wasabi. 
Jennifer ordered the Teriyaki Salmon ($12.95 Comes with miso soup, house salad, steamed rice and four pieces of tempura vegetables). The plate was full with an about 3-ounce teriyaki salon filet, a mound of steamed rice and a selection of tempura vegetables. A tentsuyu-style dipping sauce was also provided. Jenifer enjoyed her meal saying that the salmon was very good, very tasty. A light eater at times, her meal was just a bit too large for a single sitting but the take home would be scant for a later meal. She ordered an additional nigiri sushi, Octopus Tako ($3.00 Two pieces per order) to supplement her left over meal to take home. 
I ordered something a bit different. I chose the Chicken Bento ($11.95 Comes with miso soup, house salad, tempura shrimp and vegetables, four pieces California roll, four pieces crystal shrimp roll and steamed rice).
A classic Japanese presentation, the ancient working man’s lunch has become an art form of food service. Mine was served in a compartmented tray or serving dish. There were individual compartments for the listed
ingredients as well as a small bowl of tentsuyu-style dipping sauce and a small serving of beni shoga and wasabi. The California roll was good. The crystal shrimp roll was served with a drizzle of sauce, soy or teriyaki I believe, but it was still a bit lackluster, not up to the promise of the name. The tempura shrimp and vegetables were excellent. The batter coating was well browned and cooked through without overcooking the intesatisfied with my selection of the bento box meal
and would seriously consider ordering it on a future visit.
Labels: all you can eat, Bento, box, California Roll, chicken, Family, Pocatello, shrimp, sushi, teeriyaki, tempura
¶ 12:52 PM 0 Comments
Tuesday, June 14, 2011
Columbia Restaurant - St Petersburg Pier
Friends Dick and Cheryl were visiting for a few days. They had come back to town for a high school reunion. It was a free day and they wanted to take us out to dinner. But where to go? It was a typical hot summer day in St. Petersburg, Florida. The growing cumulus clouds in the west were drawing closer. They offered the chance of onshore breezes, a bit of cooling, to St. Pete’s waterfront. I suggested the Columbia Restaurant on the St. Petersburg Pier. It was a place Janis and I had both wanted to try especially after a pleasant experience at the Ybor City Columbia Restaurant (see my January 2010 blog). As it turns out, it is also a favorite of Dick and Cheryl They had frequented it when they lived locally.
There was light traffic making for an easy drive to the water front. We found a parallel parking slot on the causeway q
uite close, within easy walking distance, to the iconi
c inverted pyramid. The Columbia Restaurant occupies the entirety of the fourth floor of the pyramid. The kitchen and storage areas are in the center and the dining areas are lined along the sides giving every table a view out of the window of St. Petersburg or of Tampa Bay. The mirrored inner wall provides a feeling of spaciousness. The tables are set with linen tablecloths and napkins as well as a full setting of silverware. There is a promise of fine dining.
The three big factors that work for or against a fine dining experience are the setting, the food, and the service. Columbia on the pier has an abundance of ambiance in its favor. It has a spacious dining area with uncrowded seating, well appointed table settings and even the most remote seating is but a table away from a window view of Tampa Bay. The food we will cover later.
Our server, Denise, was definitely a positive asset. She was qu
ickly there after we were seated. She delivered the menus and took our drink orders. She heard us discussing the menu’s offerings. The Columbia has two menus, on for luncheon and one for dinner. We were late enough to be shown the dinner menu but what we wanted, a Cuban sandwich and a cup of soup, was only shown on the luncheon menu. Denise volunteered that we could also order from the luncheon menu.
Janis ordered a Cuban sandwich (Smoked ham, pork, salami, Swiss cheese, dill pickle and mustar
d on hot Cuban bread.) with black beans and rice (Frijoles Negros prepared exactly like their grandmother, Carmen Hernandez did. Served over a bed of white rice and topped with diced raw Spanish onions.).
Cheryl ordered Chicken and Shrimp Barcelona (Boneless chicken breast sautéed with shrimp in delicious lobster bisque, brandy, white wine carrots and onions. Served with yellow rice.).
Dick ordered the Columbia's 1905 Salad® (The Columbia's legendary salad tossed at your table. Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese and our famous garlic dressing and our 100 year old family recipe of fresh garlic, oregano, wine vinegar and Spanish extra virgin olive oil).) and a Cuban sandwich.
I chose Spanish Bean Soup (The soup that made the Columbia famous. The original recipe of Casimiro Hernandez, Sr. Garbanzo beans simmered with smoked ham, chorizo sausage and potatoes in a delicious broth of chicken and ham.) and a Cuban sa
ndwich. 
Our drink orders and Cuban bread arrived in short order. Dick had ordered a Bloody Mary to be made just so. From the grin on his face I would gather that it was made just right. I ordered a Coca Cola. It was a good sized glass without a lot of filler ice. Whenever the level in the glass neared the bottom, Denise brought me another, fresh glass. The water at the table is served with lemon wedges on the side. The bread is hot and tasty; tender inside with a flaky crust. Cuban bread is made with lard which gives it the good flavor and texture. Ample butter is served in individual ramekins.
Denise returned in a few moments this time bringing a stand and tray with the makings for the 1905 Salad. The salad is prepared at tableside with a bit theatrical flourish for the guest’s entertainment much as a Caesar Salad once was. Even though the rest of the orders had not yet arrived, Dick nibbled at his salad, offering samples. It is a nice looking and a large salad with crisp lettuce, sliced ham and cheese. The dressing is garlicky and piquant. It would make a nice light dinner all by itself.
The remainder of the order arrived shortly thereafter. Cheryl’s Chicken and Shrimp Barcelona was a nice serving with large shrimp. She found the shrimp to be delicious but considered the chicken a bit bland. Overall she considered it a good meal but to her palate the rice and sauce were a bit too salty.
Janis savored her black beans and rice. It is one of her favorite dishes, one she makes at home. She savored each bite asking how she could make her version at home taste more like the dish served at the Columbia. My Spanish bean soup was excellent. The broth was excellent, full flavored. The soup was thick with the garbanzo beans, ham sausage and potatoes. We also make this soup at home with good results.
Janis
, Dick and I had Cuban sandwiches. For those of you who are not familiar with a Cuban sandwich, it is made with a long roll of Cuban bread. It is split open and, much like a sub or hoagie sandwich, after a drizzle of mustard it is piled high with deli sliced roast pork and ham. A last layer is Swiss cheese and Dill pickle. It differs from the sub or hoagie in that the Cuban is a pressed sandwich; it is placed between hot weighted griddle plates. This toasts the Cuban bread to a golden brown, melts the Swiss cheese and compresses the sandwich to about a quarter of its original height; the melted cheese binding the flavor elements together. With a traditional diagonal slice, the sandwich is now ready to serve. The Columbia’s Cuban sandwich differs a bit from Cuban sandwiches you might find in other areas of Florida. The original Columbia was in Ybor City, a cigar manufacturing center. The Columbia served the mainly Cuban workers with Spani
sh bean soup and Cuban sandwiches. There was a later immigratio
n swell with many Italians coming to work in the Ybor City area. To accommodate the new arrivals, salami was added to the ingredients in the Columbia’s Cuban sandwich.
In spite of being pressed, our sandwiches were piled high with roast pork, ham, salami and cheese. The bread was nicely toasted and crisp. The filling was hot and flavorful. It is also filling. The sandwiches were served with a garnish of lettuce, a tomato slice and a wedge of Dill pickle. Also included was a serving of plantain chips. On the luncheon menu they offer the whole sandwich with a cup of soup as well as a lighter version, a half Cuban sandwich with a cup of soup. Dick and I finished our sandwiches with a bit of effort. Janis, perhaps more wisely, ate half of hers and took the second half home for the next day’s lunch. The Columbia does offer desserts (try their flan sometime) but we were sated and passed. We all had enjoyed our meal. It was in pleasant surroundings with a great view. We enjoyed watching the power and sail boats passing by the pier. The service was excellent, Denise did an excellent job.
So far, on my two Columbia Restaurant visits, I have gone with the tried and true, the Cuban sandwich and the Spanish bean soup. The menu has so many delicious sounding dishes I think that on my next visit to a Columbia Restaurant I will order from some other part of the menu. And if the next visit is during the evening, I will ask for seating on the west side. From my fourth floor vantage point I will be able to look out over St. Petersburg and watch the sun setting behind the city’s skyline.
For more information about the Columbia Restaurants, try http://www.columbiarestaurant.com/
For specific information about Columbia Restaurant on the St Petersburg Pier try http://www.columbiarestaurant.com/st_petersburg.asp
The Columbia Restaurant – On the St. Petersburg Pier June 9, 2011
Friends Dick and Cheryl were visiting for a few days. They had come back to town for a high school reunion. It was a free day and they wanted to take us out to dinner. But where to go? It was a typical hot summer day in St. Petersburg, Florida. The growing cumulus clouds in the west were drawing closer. They offered the chance of onshore breezes, a bit of cooling, to St. Pete’s waterfront. I suggested the Columbia Restaurant on the St. Petersburg Pier. It was a place Janis and I had both wanted to try especially after a pleasant experience at the Ybor City Columbia Restaurant (see my January 2010 blog). As it turns out, it is also a favorite of Dick and Cheryl They had frequented it when they lived locally.
There was light traffic making for an easy drive to the water front. We found a parallel parking slot on the causeway q
uite close, within easy walking distance, to the iconi
c inverted pyramid. The Columbia Restaurant occupies the entirety of the fourth floor of the pyramid. The kitchen and storage areas are in the center and the dining areas are lined along the sides giving every table a view out of the window of St. Petersburg or of Tampa Bay. The mirrored inner wall provides a feeling of spaciousness. The tables are set with linen tablecloths and napkins as well as a full setting of silverware. There is a promise of fine dining.
The three big factors that work for or against a fine dining experience are the setting, the food, and the service. Columbia on the pier has an abundance of ambiance in its favor. It has a spacious dining area with uncrowded seating, well appointed table settings and even the most remote seating is but a table away from a window view of Tampa Bay. The food we will cover later.
Our server, Denise, was definitely a positive asset. She was qu
ickly there after we were seated. She delivered the menus and took our drink orders. She heard us discussing the menu’s offerings. The Columbia has two menus, on for luncheon and one for dinner. We were late enough to be shown the dinner menu but what we wanted, a Cuban sandwich and a cup of soup, was only shown on the luncheon menu. Denise volunteered that we could also order from the luncheon menu.
Janis ordered a Cuban sandwich (Smoked ham, pork, salami, Swiss cheese, dill pickle and mustar
d on hot Cuban bread.) with black beans and rice (Frijoles Negros prepared exactly like their grandmother, Carmen Hernandez did. Served over a bed of white rice and topped with diced raw Spanish onions.).
Cheryl ordered Chicken and Shrimp Barcelona (Boneless chicken breast sautéed with shrimp in delicious lobster bisque, brandy, white wine carrots and onions. Served with yellow rice.).
Dick ordered the Columbia's 1905 Salad® (The Columbia's legendary salad tossed at your table. Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese and our famous garlic dressing and our 100 year old family recipe of fresh garlic, oregano, wine vinegar and Spanish extra virgin olive oil).) and a Cuban sandwich.
I chose Spanish Bean Soup (The soup that made the Columbia famous. The original recipe of Casimiro Hernandez, Sr. Garbanzo beans simmered with smoked ham, chorizo sausage and potatoes in a delicious broth of chicken and ham.) and a Cuban sa
ndwich. 
Our drink orders and Cuban bread arrived in short order. Dick had ordered a Bloody Mary to be made just so. From the grin on his face I would gather that it was made just right. I ordered a Coca Cola. It was a good sized glass without a lot of filler ice. Whenever the level in the glass neared the bottom, Denise brought me another, fresh glass. The water at the table is served with lemon wedges on the side. The bread is hot and tasty; tender inside with a flaky crust. Cuban bread is made with lard which gives it the good flavor and texture. Ample butter is served in individual ramekins.
Denise returned in a few moments this time bringing a stand and tray with the makings for the 1905 Salad. The salad is prepared at tableside with a bit theatrical flourish for the guest’s entertainment much as a Caesar Salad once was. Even though the rest of the orders had not yet arrived, Dick nibbled at his salad, offering samples. It is a nice looking and a large salad with crisp lettuce, sliced ham and cheese. The dressing is garlicky and piquant. It would make a nice light dinner all by itself.
The remainder of the order arrived shortly thereafter. Cheryl’s Chicken and Shrimp Barcelona was a nice serving with large shrimp. She found the shrimp to be delicious but considered the chicken a bit bland. Overall she considered it a good meal but to her palate the rice and sauce were a bit too salty.
Janis savored her black beans and rice. It is one of her favorite dishes, one she makes at home. She savored each bite asking how she could make her version at home taste more like the dish served at the Columbia. My Spanish bean soup was excellent. The broth was excellent, full flavored. The soup was thick with the garbanzo beans, ham sausage and potatoes. We also make this soup at home with good results.
Janis
, Dick and I had Cuban sandwiches. For those of you who are not familiar with a Cuban sandwich, it is made with a long roll of Cuban bread. It is split open and, much like a sub or hoagie sandwich, after a drizzle of mustard it is piled high with deli sliced roast pork and ham. A last layer is Swiss cheese and Dill pickle. It differs from the sub or hoagie in that the Cuban is a pressed sandwich; it is placed between hot weighted griddle plates. This toasts the Cuban bread to a golden brown, melts the Swiss cheese and compresses the sandwich to about a quarter of its original height; the melted cheese binding the flavor elements together. With a traditional diagonal slice, the sandwich is now ready to serve. The Columbia’s Cuban sandwich differs a bit from Cuban sandwiches you might find in other areas of Florida. The original Columbia was in Ybor City, a cigar manufacturing center. The Columbia served the mainly Cuban workers with Spani
sh bean soup and Cuban sandwiches. There was a later immigratio
n swell with many Italians coming to work in the Ybor City area. To accommodate the new arrivals, salami was added to the ingredients in the Columbia’s Cuban sandwich.
In spite of being pressed, our sandwiches were piled high with roast pork, ham, salami and cheese. The bread was nicely toasted and crisp. The filling was hot and flavorful. It is also filling. The sandwiches were served with a garnish of lettuce, a tomato slice and a wedge of Dill pickle. Also included was a serving of plantain chips. On the luncheon menu they offer the whole sandwich with a cup of soup as well as a lighter version, a half Cuban sandwich with a cup of soup. Dick and I finished our sandwiches with a bit of effort. Janis, perhaps more wisely, ate half of hers and took the second half home for the next day’s lunch. The Columbia does offer desserts (try their flan sometime) but we were sated and passed. We all had enjoyed our meal. It was in pleasant surroundings with a great view. We enjoyed watching the power and sail boats passing by the pier. The service was excellent, Denise did an excellent job.
So far, on my two Columbia Restaurant visits, I have gone with the tried and true, the Cuban sandwich and the Spanish bean soup. The menu has so many delicious sounding dishes I think that on my next visit to a Columbia Restaurant I will order from some other part of the menu. And if the next visit is during the evening, I will ask for seating on the west side. From my fourth floor vantage point I will be able to look out over St. Petersburg and watch the sun setting behind the city’s skyline.
For more information about the Columbia Restaurants, try http://www.columbiarestaurant.com/
For specific information about Columbia Restaurant on the St Petersburg Pier try http://www.columbiarestaurant.com/st_petersburg.asp
Labels: Barcelona, Columbia, pier, shrimp, soup, Spanish Bean Soup, St Petersburg. Cuban. sandwich
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