→ April 15, 2025
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Raleigh-Durham eats, 2025 edition.

I had one of the best meals of my life in Raleigh last week, so much so that I opened up my Notes app and started writing down every restaurant that made me say the same thing, ending up with about 15 of them (which will eventually become a post here) of which I could remember the names and the meals. This dinner came at Figulina, an Italian restaurant that focuses on fresh pastas and a lot of traditional ingredients, while the recipes run the gamut from the very traditional (a straight pasta alla carbonara with guanciale, the ideal cured pork for that dish) to the modern. Chef-owner David Ellis was previously chef de cuisine at Ashley Christensen’s Poole’s Diner, located just a few blocks away. Every single thing I ate was superb, the cocktails were also outstanding, and the service was just exemplary across the board. I even thought about going back a second time on this trip to try more things before I realized that was a little silly and also I didn’t have time.

I ordered a little out of my usual comfort zone because I figured this was a rare chance to try some things I don’t eat often or even see much on menus. For a starter, I had the salt cod tartine, and if you gave me two of those it would be the most divine and complete lunch. I like baccalà, the dried salt cod pioneered by Basque sailors and still popular across southern Europe, although I had to acquire the taste. This dish mixes the salt cod, which is rinsed and prepared to remove the preserving salt and reduce the fishiness of the flavor, with artichoke leaves, parsley, onion, some extremely good olive oil, and a light touch of vinegar and serves the combination on a thick slice of crusty bread from nearby Boulted Bread. It was bright and balanced, with the cod present in the flavor but not overwhelming with its saltiness. I’ve had salt cod a few ways, but never like this, and actually never in a cold preparation that I liked.

For my main, I had the cappelletti with gorgonzola dolce, served with walnut pesto, fig mostarda, and fresh rosemary. I don’t care for blue cheese in general, not on principle but because I have never become accustomed to the signature flavor of those cheeses, which my palate (and my nose) will forever interpret as “spoiled.” My bartender assured me that the filling of their pasta was a mixture of house-made ricotta and gorgonzola dolce, and that the blue cheese flavor is subtle because there is so much else going on in the dish. (I also knew that if I was ever going to like or tolerate a blue cheese, it was probably gorgonzola dolce; dolce means sweet, and this cheese is aged far less than most blue cheeses, so it’s nowhere near as pungent.) I took the leap of faith and followed his advice to try to get every element in each bite – one of the little hats of pasta, a good bit of the walnut sauce, and some of the dollops of fig mostarda. He was right about everything; I’m struggling to describe the overall flavor because it contained such a broad array of different flavors and notes that worked together so that, no, you don’t get a big hit of blue cheese or of the vinegar in the mostarda. The best comparison I can offer is the perfect cheese board, where you pair a creamy young cheese with a fruit paste and some toasted nuts, but with the glory of fresh pasta involved too. And rosemary. Their menu changes often but I hope this one sticks around for the season.

I have largely been skipping dessert while traveling because I just don’t need it or even crave it like I used to, but given how good the first two items were, I had to give it a look. They had three desserts, one of which held no interest for me and the other contained an ingredient that I’ve had an allergic reaction to twice (although I’m not sure it was the culprit), so I settled on the Bakewell tart, a very not-Italian dessert that I only know because my wife has made it a few times. Figulina’s version was traditional, and rich, so much so that I had just half and … uh … had the rest with lunch the next day. I think it was less sweet than others I’ve had, but I’ve found that’s typical in a lot of fine-dining desserts.

Then there were the cocktails … I told the bartender that I enjoy a Negroni, but that I saw they had an extensive collection of amari (potable bitters, like Montenegro and Cynar), so would he be interested in concocting a negroni-like drink for me? I’ve done this now and then at bars and always get a good response, plus I get to try new things. He did, and it was good … but the better drink was their Escape from Manhattan, containing barrel-aged Conniption gin, Mancino rosso sweet vermouth, and Cardamaro. Cardamaro is a cardoon-based amaro, similar to Cynar but less artichokey; the Conniption gin is 94 proof and is aged ten months in bourbon barrels, although to be honest I’m not sure that last bit is a good thing in gin. Anyway, it was sort of a cross between a Negroni and a Manhattan, but better, less sweet than either drink, with some nice bitter notes and a strong base of herbal flavors. (I’m pretty sure he used Cardamaro in the Negroni riff he made for me as well.)

Anything beyond that will probably seem a bit anticlimactic, I suppose. The second-best meal I had was actually tacos from a gas station in Cary – Taqueria La Esquina, which runs a decent-sized kitchen in a Shell station. I tried their pork al pastor and chicken, which both come with cilantro and grilled onions, with the pork the better of the two; both were good but the chicken was a little dry, while the pork retained its moisture and generally had more flavor to it, although neither was spicy at all. Their menu runs a little heavy on red meat, so it’s not ideal for me (I don’t eat beef at all).

I found them because they were just up the street from Milos, a little coffee shop that has just ordinary espresso drinks with Illy beans but offers single-origin pour-overs from different roasters. I’m still a big fan of Jubala over in Raleigh, but Milos is closer to the USA Baseball Complex, which is often where I’m headed anyway.

Located right in downtown Durham, Bar Virgile does classic cocktails and a simple gastropub menu. They do a classic daiquiri, just rum, lime, and simple syrup, which isn’t hard to make but which I think has lost its luster because of fruity, blended nonsense that has appropriated the name. Hemingway liked them, and I don’t think he was sitting poolside with a giant glass of slushy mango juice and rum. Anyway, I don’t know why I ordered fish and chips when I was kind of feeling like getting something light, but it was the right choice – Bar Virgile’s version has just a light breading, and the cod could not have been more perfectly cooked, enough so that I ended up eating most of it with a fork because I couldn’t pick it up. I was having dinner with my friend from middle school, and after we went across the foyer to their cocktail bar, Annexe, where I had a drink called the Lazy Monk that was clearly their twist on a Last Word, using gin, génépy, Luxardo maraschino, lime, and a rosemary-thyme simple syrup. With green Chartreuse becoming hard to find, everyone’s looking for alternatives – Luxardo has one called Del Santo that gets good reviews from folks who use it in a Last Word – and this was a great twist, with the syrup bringing herbal notes to the front but not enough to throw off the drink and make it too sweet. It’s not a Last Word, which is one of my favorite cocktails ever, but it’s damn good. I got to Durham a little early after an aborted attempt to go to Blacksburg (the game was rained out about 90 minutes into my drive), and parked at Yonder Coffee, located inside The Daily, to have some tea and sit for a little bit. They have a credible selection of teas available, including hojicha, my favorite green tea – the leaves are roasted, so it’s less grassy than most green teas.

I tried Big Dom’s Bagel Shop, which is only open Wednesday through Sunday, and then only until they sell out. The everything bagel was covered with seeds and salt, and it had the right consistency in the center and enough chew to the crust. I ordered an egg sandwich, and the eggs came in one of those pre-cooked blocks of scrambled eggs, which, fine, I’m here for the bagels, but I feel like a good bagel deserves better than that.

One Blacksburg restaurant to mention – Café Mekong, a pan-Asian spot in a strip mall a little south of downtown. They clearly do a thriving take-out business, although their handful of tables were full the whole time I was there. The papaya salad was standard-issue, just average, but their Singapore noodles were a 55.

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→ April 9, 2025
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Nashville and Knoxville eats, 2025 edition.

The last two weekends saw me head to two different spots in Tennessee, so here’s my food roundup, starting with Nashville…

Rozé Pony is an all-day restaurant, café, and bar maybe ten minutes southwest of downtown Nashville, and it was packed with day-drinkers when I was there, including one very large party there for some sort of celebration. I had just come from Florida, where eating reasonably healthy food is a challenge, so I ordered a fish sandwich with a side salad. The sandwich was called, unfortunately, the sloppy salmon. (They can’t stop you from ordering a glass of water.) It was tremendous, with salsa negra, a lemon mayo (aioli, whatever), and charred or roasted peppers. It was pretty sloppy to eat, but I inhaled the thing, and the leaves in the salad looked and tasted extremely fresh.

Maiz de la Vida is a food truck turned high-end Mexican restaurant in the South Gulch neighborhood; what I had was very good, but I really wish 1) I’d ordered differently and 2) I could have tried some of their cocktails, but I never drink before games, obviously. I tried the chips with three salsas at my server’s recommendation, and two of the three salsas were excellent, especially the salsa norteña with habaneros; the chips were house-made, but some were too thick or just otherwise greasy and not that pleasant to eat. The duck breast in mole was outstanding, perfectly cooked, with a rich, smoky, just faintly spicy mole negro, served on a very small bed of diced sweet potatoes with a dry cracker made from egg whites and sesame seeds. On its own, it is delicious, but the dish needs something else besides the meat – I expected more vegetables/starch on the side of it, and had no idea that’s all I was getting, or I would have ordered something else. It’s not how I prefer to eat, and because of my metabolic disorder it’s not great for me to eat a meal that’s very high in protein relative to everything else, so it’s a me problem, not a Maiz problem. I’ll go back, after a game, and I’ll order a bunch of different things.

Little Hats pitches itself as an Italian market & deli, and they do have the dry goods you’d expect, but the sandwich I got was all wrong. They have a prosciutto, fresh mozzarella, tomato, and basil sandwich, a combo I usually can’t resist, as it’s basically a caprese salad on bread with a slice or two of prosciutto crudo, which adds salt and fat to the equation. Little Hats’ version treats the prosciutto like it’s deli ham, stacking it over a half-inch thick, so it overpowers everything else on the sandwich, and it’s also really tough. Prosciutto crudo, which is cured for months and never cooked, is sliced extremely thinly because the extensive dehydration from the curing makes it tough to chew if it’s thicker. I couldn’t even finish this, which seemed criminal.

I resisted the urge to go to Barista Parlor as I usually do, meeting a colleague at Steadfast Coffee instead; it’s a local roastery that appears to be mostly wholesale business (at least based on their site), and unusual for a third-wave (or -adjacent) shop in that they offered free refills on drip coffee. Unfortunately, I didn’t write down what blend they used that day, but it was pretty balanced, medium-bodied trending towards the lighter end, without any really distinctive notes.

Attaboy is a second outpost of the speakeasy-ish cocktail bar of the same name in Manhattan, founded by Sam Ross, creator of the paper plane and penicillin cocktails; and Michael McIlroy, creator of the greenpoint cocktail. You have to knock on the door and someone will take you in if there’s room, although there’s no secret password required. The bar has no menu; your bartender will ask what sort of spirits or drinks you like and will make or create something for you. I had two different bartenders and tried two different drinks. The first was a rum-based drink with an amaro that was like Averna, but not actually Averna, and the drink ended up a little too sweet for me. The second was a riff on the last word, one of my absolute favorite cocktails, called a Wordsmith, made with rum rather than gin, and in this case using an aperitivo called Doladira that has rhubarb in place of the green Chartreuse. I’d drink that every day until my liver gave out.

The following weekend found me in Knoxville, where I got to walk around downtown for the first time even though I’d been there twice before. It’s a great and booming downtown core, with quite a few restaurants, a ton of coffee shops (I counted six within a two-block area, I think), and bars.

Kaizen was on Eater’s list of the dozen best restaurants in Knoxville, but it was really disappointing. The menu is great, and I ordered three items since I hadn’t had lunch while traveling, but the best of the three was actually the salad: arugula, beets, carrots, a soft-boiled egg, with a sesame-ginger dressing. I tried one of their steamed buns ($3.50 a pop), with fried chicken, but it was really chewy, and the kimchi smeared on it didn’t add any flavor at all. The duck leg fried rice seemed so promising, with duck confit deep-fried till crispy, an over-medium egg, and the rice, but the rice was DOA with the cause of death drowning by soy sauce, and they fried the duck for too long so it started to dry out. Great concept, poor execution.

Stir is an all-day restaurant, at least on the weekends, and their brunch came recommended by multiple people. I’m definitely less adventurous first thing in the morning, but also, seeing Waffle Houses everywhere made me just want a waffle, and not one from a Waffle House (or, worse, a hotel lobby one). Stir’s are good, clearly just made, pretty tender, although it’s odd that it came with the syrup already on it. I got the version with eggs and potatoes, rather than the version with fried chicken, and the over-medium eggs were spot on. The potatoes were nicely crisped but could have used more salt.

For coffee, I hit up Awaken, which is also downtown, around the corner from Kaizen and Stir. They use coffee from Quills in Louisville, a good roaster albeit not my favorite up there (that’s Sunergos). Cute space, solid espresso, credit to the barista for asking if I liked more foam in my macchiato (it was just right).

I stopped at The Vault, a cocktail bar downstairs from the restaurant Vida, where I’d eaten last year, and ordered a Last Word … and that was enough for one night, as it was larger than I expected and a second might have knocked me out. Their house versions of classics all contain too many extra ingredients, though; you don’t have to modify the Negroni or the Manhattan with three more spirits, they’re classics for a reason. It’s a cool space and I was disappointed it wasn’t busier on a Saturday night, when you’d think more people would be out and might appreciate a higher-end place to drink.

I also returned to A Dopo Sourdough Pizza, since I loved it last year; I changed it up a little, going with their “rucchetta” pizza, with arugula and Parmiggiano-Reggiano on a margherita, and added prosciutto crudo. Believe it or not, there was way too much Parmiggiano on it to the point that I scooped some off with my fork because I couldn’t taste anything else. It may be the king of all cheeses, but it’s also basically a salt-fat-umami bomb, and I could barely make out the other flavors. It’s such an odd thing to do because that’s such an expensive ingredient, too. The dough was outstanding, though. I skipped the gelato this year, as I’ve kind of been off desserts while traveling now.

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→ March 29, 2025
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Florida eats, 2025 edition.

Atmosphere Pizzeria is located in a strip mall in Sarasota and looks like absolutely nothing from the outside – I wasn’t sure I was even in the right place – but this is real Neapolitan pizza. They ferment their dough over three days, and the oven is right there in the front of the bare-bones restaurant. The menu has a variety of red and white pizzas; I went with the red one with mozzarella di bufala, mushrooms, basil, and prosciutto di Parma. The dough and the prosciutto were the stars here; there’s a ton of air in the dough and the texture is almost exactly what you’d find in Italy, while the prosciutto is sliced to order and is almost translucently thin. The pizza itself actually needed a little salt, and I think it was because the mushrooms weren’t seasoned – they were clearly cooked before they went on the pizza, as they have to be, since the 90 seconds or so that it takes to cook a Neapolitan pizza isn’t enough to extract the water from a sliced mushroom, let alone cook it. Whenever I go back, I might just go for the margherita and let the dough carry the day.

Sage Biscuit Café seemed to be the best-regarded breakfast spot in Bradenton, and, I mean, it has “biscuit” in the name … but I can make a better biscuit than that. This was more like a scone, really, crumbly and dry. I give them credit for cooking the eggs somewhere close to over medium and erring more on the easy side than the overdone side.

Orange Blossom Café looks like a disaster for coffee, since you walk in and it seems to be about everything but coffee. They use beans from Banyan Roasters, however, which is probably the best local roaster in this part of Florida, and have two varieties available in airports, a medium roast and a dark one. Banyan has a shop here but it was well out of my way, the opposite of the way I needed to go on my way to IMG.

Indigenous comes up on any list of the best restaurants in the Sarasota area, and they’re particularly known for their fresh fish dishes, which change daily based on what comes into the kitchen; their parmiggiano beignets; and their mushroom soup. I ordered the beignets, and then chose the lentil-mushroom Bolognese with pappardelle after asking the server whether she’d go with that or the red snapper. The beignets were excellent, if a touch greasy, but the Bolognese was disappointing on two levels. The obvious one is that the pasta was overcooked. The pappardelle itself was rolled too thinly, but it was well beyond al dente, to the point that the ribbons were coming apart as I picked them up with my fork. The less obvious one is that, at least in my opinion, pappardelle isn’t ideal for a chunky, heart sauce like Bolognese – real, which would contain pork and veal, or imitation like this one. Thick ribbons can stand up to the thickness of the sauce, but the ribbons aren’t really capable of picking up all of the bits in the sauce, whether they’re lentils and finely diced vegetables or ground meats. I haven’t made the dish in ages, but I’d opt for something like rigatoni or conchiglie, something that can trap the sauce so you can easily get both pasta and sauce in each bite. That’s not a universal opinion – pappardelle with Bolognese is a common combination – and maybe I wouldn’t have minded if this was thicker and not overcooked.

ofKors is a Ukrainian-owned bakery in downtown Sarasota that serves filled crepes, bagels, and a massive assortment pastries along with espresso drinks. The bagels looked promising – obviously looks can deceive, even in food, but you can usually spot a round-bread imitation with a little experience – and this was about as good a bagel as you’re going to find outside of greater New York. They cook the eggs to order on the crepe maker, which was kind of mesmerizing to watch (I was sure it was all going to run off the sides, but I shouldn’t have doubted the woman working the station, she’s a professional). I don’t know where they get the smoked salmon, but I’m guessing it’s a local vendor – it was excellent, with a soft texture and pronounced smoke flavor. I didn’t get coffee there because I wanted to go back to Perq, where I hadn’t been since before the pandemic; they were clearly understaffed that day, so it wasn’t quite up to my memories of the place, but the coffee itself is still excellent. I’m usually a macchiato fan, but I wanted to stick to the listed options because they were so harried (I wonder if someone called in sick), so I ordered a Gibraltar, which is basically a cortado but British.

Pangea Alchemy Lab is a tiny cocktail bar accessible from an alley just south of Main Street in Sarasota, and it’s fantastic, exactly what I want in a cocktail bar – it’s small, intimate, with a small menu of custom cocktails and riffs on classics, with a well-stocked bar of liquors and liqueurs. The custom cocktail list changes seasonally; when I visited, there were two rum drinks on the menu, and I tried both, naturally. The first had Brugal 1888, a double-aged rum (meaning it’s aged in two types of casks) from the Dominican Republic, with Licor 43 and cocoa bitters. The second was their riff on a Maitai, but much less sweet, thank goodness – I don’t think I could drink an actual Maitai any more unless I was on a tropical beach somewhere. It also had Brugal 1888, along with yuzu liqueur, demerara syrup, and orange juice.

Moving on to Fort Myers… Shift Coffee is a tiny spot in an apartment building in the northern part of town, and it’s legit, with beans from two small roasters, one from Florida and one from New York, available as drip coffee or espresso. The blend they were using the day I was there was better as espresso, at least. The space is small, with three two-tops and a couch.

McGregor’s is a perfectly fine breakfast spot that cooked the eggs I ordered perfectly to over medium, but everything else was kind of meh. The server – who saw me doing the Spelling Bee and couldn’t wait to tell me about how she does Strands and Wordle but the Connections puzzle is too hard – recommended their biscuits, which they make from scratch every morning, but that was a hard miss. It was drier than a scone, and I do not understand how so many places fuck up a simple southern biscuit. Alton Brown’s got a great recipe. So does my employer’s Cooking site, although I think biscuits are best with a shortening/butter mix. Just don’t overcook them.

Backyard Social is a great concept for a space – there are eight food trucks ringing the building, which is open on all sides, with a huge bar in the middle and some games for families to play, although the crowd definitely leaned a little older given all the alcohol involved. I got a blackened grouper sandwich at Atlas Dock Company; the fish was fantastic but for some reason they sliced the fish instead of serving the whole fillet, which meant it was constantly falling out of the sandwich. I don’t know if it just fell apart on the grill and they were trying to salvage it; it tasted great but I must have looked like a lunatic while trying to eat it. (I’d read that Dixie’s was the best fish spot in Fort Myers, but when I called before driving down that way they said the wait was an hour and a half.)

Cubans Be Like is hidden in an outdoor mall, tucked back off the main walkway, and there are enough empty storefronts there that I’m impressed they get any business at all. I saw they had lechon asado (Cuban roast pork) on the menu and I hadn’t had that in years, so I figured I’d give it a shot, and the plate easy had two servings’ worth of pork on it. I am not a large man and I don’t eat a ton of red meat any more, so maybe my scale is different, but that was a ridiculously generous portion. It was well cooked, but oddly a little underpowered; the pork is marinated in a garlic-citrus base and tends to be sharp, tangy, and salty, but this lechon was the mildest thing on the plate – I got the black beans & rice and sweet plantains as sides, and those were both much more flavorful. I’ve had much better.

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→ September 21, 2024
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Stick to baseball, 9/21/24.

One new post at the Athletic this week, naming Boston’s Kristian Campbell as the Minor League Player of the Year for 2024, along with a bunch of honorable mentions and other honorees as usual. And, as usual, people got very mad that I didn’t mention some prospect from their favorite team. I’ve got a piece coming up Monday on the future of the White Sox given what’s in their farm system and what they’ve shown they can and can’t develop.

You can and should sign up for my free email newsletter, because think of all the worthless crap that’s in your inbox. I promise you my emails are better than the latest email blast from Lands’ End, and they’re much less frequent.

If you missed me on Codenames Live! this week, you can watch the replay here on Twitch. My teammate was the great Daryl Andrews, designer of Sagrada and the brand-new game Mistwind.

And now, the links…

  • Northwestern has suspended Professor of Journalism Steven Thrasher due to his participation in the anti-Gaza War encampments in the spring and pro-Palestine statements he has made elsewhere. Over 1900 journalists, academics, and health professionals signed a letter to the school, saying he has been targeted for his views and what should be protected speech. I’m presenting the story here but acknowledge it may be more complicated than it first seems, as this only presents Thrasher’s side and that of his supporters.
  • The Q-Collar claims it can protect athletes’ brains from concussions and that research “proves” its efficacy. The data may not be real. I don’t see any way this thing could possibly work as claimed.
  • Prof. Deborah Kelly at Penn State has had two papers retracted and a third may be on the way, but she’s lawyered up and is fighting it even though other researchers have found fabricated data or images in 21 of her publications.
  • Paste’s Jim Vorel wrote a defense of the Aviation, a drink that had a brief renaissance about 15 years ago but seems to have lost some of its luster. I’m a fan – it is the only drink I’ve ever seen that uses crème de violette, but those floral notes are a great complement to the juniper flavors of a quality gin. And it’s a good drink to order out in the world because you’re never going to buy crème de violette to make it at home.
  • A Kickstarter for Railroad Tiles, a new game inspired by the roll & write series Railroad Ink, is already over $250,000 in funding. I actually don’t like Railroad Ink, but this looks more up my alley.
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→ July 9, 2024
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Chicago eats, 2024, part one.

I’d been to Little Goat at least three times over the last ten-plus years, but had never eaten at Top Chef winner Stephanie Izzard’s flagship restaurant The Girl & the Goat … until now. I kept it pretty simple, with some advice from the bartender, ordering the sautéed green beans, the wood-fired broccoli, and a brand-new item at the time, the strawberry salmon poke. The green beans have been on the menu since the doors opened, or so I was told, and come with a fish sauce vinaigrette and a lot of cashews. The vinaigrette seemed more like an aioli, but regardless of the actual recipe it was the best part of the dish and something I’ll try to replicate at home. There were, however, too many cashews. I know that’s an odd comment, especially since I love cashews, but the ratio of beans to nuts was too low and I ended up with a lot of the cashews in the dish. The wood-fired broccoli came with a harissa dill vinaigrette that was an actual vinaigrette and a Moody Blue labneh underneath. Moody Blue is a smoked blue cheese from Wisconsin and very mild for a blue; the labneh here tasted pretty much like a labneh with a little smoke flavor, but even that could just have come from the broccoli itself, which had a nice level of char from the grill. The star of the three dishes was that ora king salmon poke, featuring maybe the best raw salmon I’ve ever had, just incredibly tender and, I hate to use the hackneyed term, buttery. The poke also had strawberries, cherry tomatoes, avocado, and chili crunch sprinkled on top. It shouldn’t work, but it does – it was perfectly balanced in every way, faintly sweet, just acidic enough, plenty of fat from the salmon and the avocado, and exactly the right amount of heat and salt from the chili crunch. They appear to do a salmon poke riff at least every summer, so you may not get the same version I did, but damn this was spectacular in every way. For a cocktail, I did their house version of an old fashioned, which was just average and came with a glass full of small ice cubes rather than one large one; I should have asked for it neat. I didn’t get dessert, as the menu was actually kind of unappealing – there was a chocolate and ginger concoction, two great tastes that do not taste great together, and a hazelnut thing, and nothing I wanted for $15 a pop. I walked across the intersection and got some gelato at BomboBar instead.

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The food at Rose Mary was rich, and in pieces it was very well executed, but both savory dishes I had were a little overdone. The radiatore cacio e pepe had too much black pepper, and way too much sauce; the pasta itself was excellent, perfectly al dente, but there were several tablespoons of sauce left on the plate once I’d eaten the pasta, and that ratio is off. There should be very little sauce left over – my rule of thumb is that there shouldn’t be any more than you can sop up with one piece of bread, and this was several times that. The duck sausage with polenta, giardiniera, and broccolini was also somewhat out of proportion – for one thing, there was too little of the non-sausage bits for the amount of meat on the plate, including a microscopic amount of broccolini; and for another, the sausage itself had too much black pepper. I actually like black pepper and use it liberally at home, but these two dishes overdid it. The meal was salvaged by the chocolate budino with coffee gelato and pizzelle crumble; I would gladly die in a vat of that gelato, which had the flavor of a perfectly made cappuccino. I was a fan of the Giant Orchid cocktail, which I’d compare to a souped-up daiquiri but with a lemon profile in place of lime.

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I’ve raved about Monteverde in the past, but this was my first visit there post-pandemic, and I’m pleased to say that it remains my favorite Italian restaurant in the country. I danced around the menu a little bit because I wanted to try so many things, and ended up with the Nduja arancini, the sicilian tuna not-quite-crudo, tortelli with sheep’s milk ricotta, and a butterscotch budino. (Yes, I ate too much.) The tuna almost-crudo was really interesting, in a good way, as it had such a broad mix of flavors from the other ingredients – salsa verde, charred olives, celery, capers, mandarin EVOO – but the flavor of the tuna still came through. I might have preferred it totally crudo, but I’ve also never been a huge fan of seared tuna anyway so that’s probably my own bias. The tortelli, like all of the pastas I’ve ever had at Monteverde, was spectacular, freshly made, perfectly al dente, with the brightness of the ricotta balanced by a mint-pistachio pesto. The budino is a can’t-miss, with whipper mascarpone and buttered pecan toffee on top.

To drink, I tried their limonini, a sort of twist on a negroni that replaces the Campari with acqua di cedro, a grappa -based liqueur that uses the peel of a specific lemon to impart a pronounced lemon flavor without the sweetness of a limoncello, along with a white vermouth instead of red; it was exactly what it promised to be, lemony and herbal and pleasantly bitter, but I switched to a traditional negroni for a second drink because I didn’t want that flavor profile with dessert.

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Obélix is indeed a character in the Astérix comics, but also a French restaurant in Chicago with a focus on my favorite protein, duck, so I had to get the duck confit salad lyonnaise, along with the just barely still in season ramp tart, which turned out to be more than enough for a meal. The confit salad came with the confit and crispy skin on top of a mixture of frisée and escarole, with a poached duck egg and duck-fat croutons. The confit meat itself was excellent, tender and flavorful without becoming tough through the reheating, but the whole salad ended up really heavy and the greens couldn’t stand up to the huge flavors of everything duck all at once. The ramp tart was just what it sounds like, with Comté cheese, but was also on the heavy side (less surprising) and I couldn’t even finish it. I did hang out for a while because I ended up in a very interesting conversation with the gentleman sitting next to me at the bar, long enough that I decided to try their house-made ice cream, but it was just okay (I got the crème brûlée flavor) I’d probably skip that given all of the other dessert options around Chicago.

—

La Serre pitches itself as a Mediterranean restaurant, but come on, it’s French, the name is French, the menu is French, the décor is French. It’s a French restaurant. And it’s quite good.

They have several large mains that include various steaks (not for me) and two dishes that are for two people (including a duck dish, which made me sad), so I stuck with the smaller plates, ordering one amuse, one crudo, and one pasta dish. The crudo was tuna with osetra caviar, tomato, shallot, and yuzu, and I’m probably going to sound like a philistine but I don’t think the caviar added anything to the dish but prestige, and, as the clerical workers at my alma mater will tell you, you can’t eat prestige. The tuna itself was exceptional in every way, from freshness to texture to flavor, boosted by the acidity of the three other ingredients and something not listed that gave it a little kick – I think chili oil, but I’m just guessing. It was one of those dishes that I could have ordered twice with nothing else and been totally satisfied. For the amuse, I went with the duck profiterole, a small choux pastry with a filling of duck confit, foie gras mousse, and a sweet earthy sauce that reminded me of char siu marinade (from Cantonese BBQ pork bao). It was two bites’ worth, and delivered plenty of duck flavor, even with the foie gras a threat to overwhelm the duck confit, although I didn’t see or taste any of the duck cracklings promised on the menu.

For the pasta, I was leaning towards the gnocchi Parisienne, and my server recommended it, but it didn’t quite meet up to expectations – or to the same dish at Le Cavalier in Wilmington, which still makes the best Parisian gnocchi I’ve had. This style of gnocchi differs from traditional Italian gnocchi by skipping potatoes, instead using choux paste that’s piped into a line, cut into individual pieces, and then lightly poached. For one thing, these were very dense for Parisian gnocchi, so either they were overworked (creating gluten and removing some of the air in the mixture), or they included potato, or both. For another, they weren’t finished by frying or broiling them to add some texture to the outside; they were served in a basil pistou with “semi-dried cherry tomato” and pine nuts. The basil pistou was just a looser version of pesto with a fancy name, and the whole dish just felt a little flat. I actually enjoyed the very crusty bread they brought me dipped in the pistou more than the gnocchi. That’s not to say these were bad, but I’m holding them to a high standard because I love gnocchi, I’m Italian, and I’ve had this dish done much better.

For drinks, I had a very interesting house cocktail they call the Gold Fashioned, with a brown-butter wash, Old Forester bourbon, Lillet Rouge, and a hint of allspice. It’s less an Old Fashioned than a Manhattan-adjacent drink, as Lillet Rouge is a French aperitif wine that has much in common with sweet vermouth but is more complex. It came smoking, literally, which I always think is just showy, and which disappeared a minute after I got the drink so I didn’t get much benefit from it. The core of the drink was quite good though – I would definitely do a whiskey/Lillet Rouge drink again.

—

The most recent meal on the list was at Aba, which I think one of you recommended back in April, and which I saw last week while eating at La Serre. It’s “Mediterranean” cuisine, because that’s the neutral term for it, but this is Levantine food – the cuisine of Syria, Lebanon, Palestine, Israel, and so on. I kept it light this time around, ordering the muhammara; the Brussels sprouts with almonds, cashews, and honey harissa; and, at the bartender’s suggestion, the truffled salmon crudo. Muhammara is a traditional meze made from roasted red peppers, walnuts, pomegranate molasses, bread crumbs olive oil, and some kind of acid; it’s pureed or pounded into a dip, served as you might serve hummus (of which Aba has at least five varieties on the menu). Aba’s muhammara is moderately spicy, and very, very smoky (I think there was smoked paprika in it), with a chunkier consistency than you’d get if you pureed the ingredients. It comes with warm, soft flatbread, not enough because I could eat a pound of that bread at a sitting and still want more. I ate more than half of the muhammara before the spice level started to bother me a little bit, but the dish is meant to be shared, so, you know, FAFO.

The Brussels sprouts were fried, but not greasy in the least, and if anything they were a little dry; the honey was at the bottom of the bowl, which may be to keep the halved sprouts from losing their crunch but did leave the dish lacking something on the palate. The truffled salmon with fried leek, roasted garlic, and cilantro was excellent because the fish was extremely fresh, but I barely noticed the truffle flavor and really don’t know why it was necessary except so they could call it “truffled.” A plate of this same raw salmon with some EVOO and sherry vinegar would have been just as good. Let the ingredients speak!

Also, I liked their “summer Negroni” with peach. I don’t usually do drinks with fruit, but it was a hot summery night and I love both peaches and Negronis.

—

I did eat at Publican when this whole adventure started in April, but I 1) don’t remember a ton of details about what I ate and 2) had a LOT to drink that night, because the bartender offered me a free shot and I’d already had two cocktails, so my memory’s a bit hazy. I remember the bread plate was huge and one of the two breads, the multi-grain one, was delicious; and that I got the swordfish, something I rarely make at home, and loved the fish itself but didn’t care especially for what came with it. Two drinks and a shot is more than I can handle, or probably ever will be able to handle, although I did get back to the hotel in one piece.

—

Bonci Pizza has been lauded by chefs and food writers, but it’s just decent pizza al taglio, a Roman style of pizza that’s sold by weight or by length. The cool part about Bonci is that you can buy just a tiny sliver of something to see if you like it, and get a whole bunch of different slices for variation, but I also found nearly all of their pizzas a little too salty and a little too oily. Good place to fill up for less than $20, but not a destination for me.

—

Finally, a cocktail bar recommendation: Lazy Bird, in the basement of the Hoxton hotel in Chicago, offering a very broad array of classic cocktails done right, with an extensive menu that helps you navigate through the various drinks and see how they’re connected to each other. My bartender was extremely knowledgeable, asking what spirits I preferred and whether I was open to trying a cocktail I’d never had before.

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→ April 1, 2024
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Knoxville eats.

This was just my second trip to Knoxville, ever, since the Volunteers weren’t that relevant for a huge portion of my career, and it’s not as easy to get to some of the other SEC schools. The first time I went was a barely 24-hour trip in 2022, too short for a writeup, and the one meal I had on that trip was at a restaurant that closed last year (Olibea). So this is my first-ever Knoxville post.

Last time through, I wanted to try A Dopo Sourdough Pizza, but couldn’t make the timing work around the game, so this time I was determined to give myself two shots to go but got in after the Friday game, possibly with the last dough of the evening. It is Neopolitan-style pizza in the baking and the thickness, but the dough is different – it is noticeably tangy, clearly made from a sourdough starter rather than commercial yeast as most Neapolitan doughs are. I went with the margherita and added mushrooms, because their white pizzas all have a sauce of mascarpone & cream on them, and that’s more lactose than I really need; the tomatoes were out of sight, blasted with sweetness and just a little acidity, while the mushrooms were mixed wild mushrooms rather than just cremini. I didn’t quite finish it because the menu demanded that I save room for gelato, and I do listen to orders, at least at restaurants. The dark chocolate gelato was not dark in the least, but the texture was excellent. I probably should have ordered the pistachio instead.

Last trip, I tried Remedy, a local coffee shop that served Intelligentsia beans, so I planned to try another coffee shop this year after going for breakfast … and then I went to Paysan, a bagel/bakery window that, I realized as I pulled up, is right next to Remedy. This turned out to be a bit of serendipity, as Remedy now uses Rowan Coffee from Asheville, NC, so I got a chance to try a new roaster. Their Peru San Juan Pueblo Libre was on pour-over, with some raw cocoa and caramel notes. The Remedy space is really great – it was busy but not noisy, there’s plenty of light and seating, and it’s not as sparse as a lot of coffee shops (with no subway tiles). Paysan’s bagel was very good – it’s probably an average New York bagel, maybe a high 45, but on the non-NY scale it’s at least a 55. I actually was more disappointed in the egg on the sandwich, which was a square of scrambled egg that had no taste and a texture that was oddly homogenous. I’d just get something else on a bagel next time.

The best thing at Sweet P’s Barbecue is actually the “greens n’ things,” which is slow-cooked collard greens sauteed with black-eyed peas, carrots, celery, and bacon, although I barely saw any of that last thing. I like collard greens, and if they’re made well I love collard greens, but they almost always have a little bitterness left in them. These had none. It was all of the good of collards, without that bitter note, and because they were cooked and then sauteed they were really tender. The pork ribs were fine, with good bark and a nice salty-sweet rub, although they weren’t as tender as they should have been, and the cole slaw is vinegar-based so it’s a good complement to the meat. It’s fine as Q goes, but I wouldn’t go out of my way for it.

My least meal was downtown at Vida, a cocktail bar and Latin American restaurant, and I am afraid I just ordered the wrong things. I was debating between just getting ceviche and getting two smaller plates; I ended up with the latter because it meant more things to write about, but those smaller plates are definitely better for eating with a group because even two of them didn’t really add up to a meal. I ordered the panko-breaded shrimp and the corn croquettes, each of which was fine on its own, but it was too heavy as meal in total. The shrimp were in a combination of two sauces – a smoky adobo aioli and a sesame-sambal vinaigrette – with what they called a daikon and carrot “kim chi” that I think was just pickled with vinegar. The plus side was that it had a ton of flavor and it all worked well together, with smoky, salty, sour, and sweet elements, and if there’d been more umami from fermentation it would have been even better. It also needed more of the kim chi/slaw, but that’s part of my mistake in getting small plates rather than a more complete meal. The croquettes were extremely soft inside, tasting mostly of Manchego and the cilantro-lime crema underneath with just a hint of corn, and some ‘marinated avocado’ (I’m not even sure how that works, what on earth is absorbing the marinade here?) on top. The food was just okay, but the cocktail I tried was kickass; I asked another served who was picking up drinks next to my seat – sitting at that end of the bar can be great because you can ask servers what they like – what I should get as a rum drinker, and she said the Trinidad circuit race was her favorite. It contains two Trinidadian ingredients – Scarlet Ibis rum, a blend of column-stilled rums from 3 to 8 years old; and amaro di Angostura, a dark, potable bitter liqueur with strong notes of cinnamon and clove, a little like a fancy root beer. These are finished with passionfruit and lemon juices for the fruity Caribbean punch flavor profile, but without the cloying sweetness of more common mixers like pineapple juice or coconut or straight-up sugar in simple syrup or Grenadine. I’d really like to try Vida again and either just get the ahi ceviche or go with a group and try a bunch of smaller things. I’ll get the same drink, though.

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→ March 22, 2024
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Arizona eats, March 2024.

So the most interesting meal I had on the trip wasn’t because of the food, but because two days after I ate at Cocina Madrigal, a kitchen fire broke out and closed the restaurant indefinitely. There were no injuries, and the structure was intact, so I’m hoping they won’t be closed for long. It’s a taqueria and tequileria that just does what it does exceptionally well – scratch tacos, enchiladas, and a few other items with very high-quality inputs. The tropical fish tacos came with a roasted salsa, a slaw of coconut, cabbage, and mango; and a mild chipotle aioli, and the fish was grilled, not fried, so I stumbled into the most healthful meal I had all week. I think the fish was mahi-mahi, but they didn’t identify it on the menu; it was very fresh, whatever it was, as were all of the vegetables, and the corn tortillas were some of the best I’ve had. Nana in Durham has long held that particular crown for fresh corn tortillas, but they have some competition here – these were still soft and tender even with some browning from the grill. I’m not even sure I’d even try anything else on the menu. Good luck to Chef Leo Madrigal in reopening soon.

Cocina Chiwas is the new full-service restaurant from Nadia Holguin and Armando Hernandez, the owners of the wildly successful Tacos Chiwas mini-chain in the Valley, and this rivals Bacanora and Barrio Café as the best high-end Mexican restaurant in the Valley. I went there with a pair of friends, so I tried quite a few dishes, with zero misses in the group. The elote is straightforward, but also a perfect exemplar of the popular grilled-corn dish. The asado de puerco (pork spare ribs) come with a rich, earthy chile colorado sauce along with beans, rice, and tortillas, but honestly I would put that sauce on anything. The oysters come with a jamaica and habanero mignonette, less spicy than you’d expect, more like a strong red wine vinaigrette because the astringency of the hibiscus. The “chile con queso” was not what I expected – it was roasted peppers, tomatoes, and onions with a topping of two mild white Mexican cheeses, and even as someone who’s not a huge fan of cow’s-milk cheese, I was all over this because the vegetables were so good and the cheese was an accent rather than the dominant flavor. And the carrot-cake tres leches with candied pecans and a berry compote was superb – by that point, I’d had enough to eat and drink that I needed a dessert with some punch to get through, and this offered it with plenty of sweetness plus some tang from the berries and bitterness from the cajeta (caramel) sauce. If I have a nit to pick, I didn’t love either cocktail I tried – their takes on a Manhattan and an Old-fashioned, both of which were fine but didn’t improve on the originals. Both drinks had a smoky flavor that overtook the rest of the ingredients.

Espiritu Mesa is the new East Valley outpost from the folks behind Bacanora, which might be the best restaurant in the Valley based on locals’ opinions plus my one time eating there. The drinks here were well ahead of the food, for better or worse. Their ceviche changes often, so what I got may not be what you get if you go this week, but I will vouch for the freshness of the fish and a tangy soy-lime base; it came with sliced radish and a lot of cilantro. The aguacate was just a big ol’ thing of guacamole, served with enormous chicharrones that were really hard to break or chew. I’d either skip that or ask for tortilla chips. You could have made a coat out of all of the pig’s skin on that plate. You’re really here for the drinks – you get a little book of their various signature cocktails, with lists of ingredients, descriptions of the flavors, and ratings by bitterness, booziness, sourness, and sweetness. I had two cocktails, the Maduro and the Desu Notu. The Maduro has charanda (a white rum from Mexico), reposado tequila, crème de banana, cocchi Americano (a bitter aperitif), and blackstrap and chocolate bitters. The Desu Noto (Death note) also has charanda and crème de banana, along with bacanora, an agave-based spirit similar to mezcal, along with palm sugar and chocolate bitters. I preferred the Desu Noto, which wasn’t as sweet and let the flavors of the two liquors come through more, although I’d gladly have either again.

Vecina calls its cuisine “Modern American, Latin-inspired,” and I have no idea what that even means, but the food was good so they can call themselves Tralfamadorian for all I care. This was my last meal before departing, so I was trying to keep it light after eating and drinking too much all week. The ceviche was classic Peruvian-style, marinated in leche de tigre (lime, garlic, onion, chile, fish stock) and tossed with some grilled pineapple and other veg, served with tortilla chips. I’m an easy mark for ceviche as long as the fish is fresh, and this was. The charred broccoli with cashew crema, fermented honey, and Thai sauce (again, not sure what that means other than that there was definitely fish sauce involved) was a new way of serving what is probably my favorite vegetable to cook at home, something I’ll try to adapt for the family. The broccolini were indeed lightly charred, but the combination of the other elements made for a sauce that was sweet, tangy, heavy on umami, and slightly fatty to cut any bitterness in the brassica itself. I had debated that versus the shaved Brussels sprouts, but that dish had dates and I have had two very odd allergic reactions to date syrup so I’m a little wary of them. I made a good call here. One note – parking is scarce and you may end up in a nearby lot.

Hodori is in a Mesa strip mall that’s a sort of ASEAN of food – there’s a Thai place, a Chinese place, two Japanese places, as well as this bare-bones Korean restaurant that serves various bulgogi and soft-tofu dishes. I went with some friends and we shared four dishes – a kimchi pancake, a seafood-scallion pancake, pork bulgogi, and seafood bibimbap. The seafood-scallion pancake won out for me, primarily because the kimchi pancake was so tangy and didn’t have enough to balance out the spice and the sourness. The pork bulgogi was also pretty spicy but the sauce had enough sweetness and umami (there’s usually soy sauce and some fermented product like gochujang in bulgogi) that the heat didn’t overtake the dish, and the pork was extremely tender. The total tab for all three of us, including some shoju and beer, was about $70 before tip.

I’m loyal to my breakfast spots – the Hillside Spot, Crepe Bar, and Matt’s Big Breakfast, all of which I hit while in Phoenix – but did try one new one in Ollie Vaughn’s, meeting my longtime friend (literally – I think we’ve been friends for 15+ years now) Nick Piecoro there. Their sausage and biscuit sandwich, with egg, cheese, and jalapeño marmalade on a buttermilk biscuit is a tremendous amount of food, and the biscuit just fell apart by the time I was halfway through it, but I have zero regrets. They use Schreiner’s sausage, the best sausage vendor in the Valley that I know.

Lom Wong was the one mildly disappointing meal of the trip, although it’s more about my palate than the food at this acclaimed northern Thai restaurant, where many of the recipes come from the chef’s extended family across Thailand. The green mango salad was pretty incredible, better than any similar dish (usually green papaya) I’ve ever had, with fried shallots, toasted coconuts and peanuts, a dressing of coconut milk, lime, and fish sauce, and “hand-torn” shrimp, which, well, I hope they were dead first? I ordered the arai kodai, in which the server picks dishes for you based on what you indicate you do/don’t like and your spice tolerance, but even after saying mine was pretty low, I ended up with a chicken dish that had just been added to the menu, very similar to larb gai, that tasted only of chile pepper and a little of cumin, which gave it the overall vibe of spicy dirt. I did enjoy the Three Kings cocktail, with dark rum, dry curaçao, fernet (an Italian amaro that’s very herbal), guava, palm sugar, and what I assume is a bitters from Som, founded by the chef-owner of Portland’s legendary Thai restaurant Pok Pok. It’s reminiscent of Caribbean rum cocktails, but far less sweet and cloying.

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→ September 4, 2023
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Baltimore, Charleston, and Indianapolis eats.

I’ve been remiss in feeding the blog with food posts, so here’s a rundown of where I ate on short trips to Baltimore, Charleston, and Indianapolis in the last six weeks.

Baltimore

Dooby’s is a coffee shop and all-day café with a real kitchen, serving traditional breakfasts and pan-Asian dishes from pork buns to street noodles to banh mi. It’s all very, very good, and the space itself is fantastic. They use Passenger coffee and both the drip and espresso offerings are solid, although I would quibble that the milk foam on the espresso was a little oversteamed. The breads they use are really spectacular, from the brioche on their breakfast sandwiches (with a bright pepper jam) to the crisp French bread on the banh mi. We spent probably six or seven hours there, eating, drinking coffee and tea, and writing. I’d probably skip the pork buns just because the pork belly was so fatty, even though I loved the glaze and the spicy mayo on it and even the buns. The breakfast sandwich was way beyond what I expected, though, with eggs made to order – and my over medium egg was indeed over medium, with a warm runny yolk that ended up all over my plate and a little on the counter because I’m a mess – and that outstanding brioche. I preferred their food and coffee to that of Baby’s on Fire in the same neighborhood; their drip coffee was underextracted and much their food is microwaved, although it’s a cool place, with some new and used vinyl on offer.

The Mount Vernon Marketplace is a fantastic food hall with a solid variety of food and drink options, although I wish they were open past 9 pm on a Friday night. Fishnet’s Baltimore Bomber sandwich is their signature item, fried white fish with lemony mayo, onions, lettuce, and cheese on a crunchy French bread roll. They fried this exceptionally well – it was deep brown and crunchy but not greasy or heavy at all, and the breading held to the fish throughout. The fish itself was fresh but had no flavor and the texture wasn’t ideal for deep frying, as it seemed to fall apart within the breading. That could have been just the particular fillet I got, though. Don’t skip the French fries, which were also exceptional; it’s rare to get fries that ungreasy, and they were salted properly. Around the corner is Slurpin’ Ramen, which does does a great shoyu broth, the shining ingredient in the ramen. The noodles were more average and didn’t have great tooth to them, but they did absorb the flavor of the broth well. The shrimp were clearly very high quality, tasting just of the sea, and the soy egg was also very well done.

We stayed at the boutique Ulysses Hotel in Mount Vernon, which has two bars of note, one inside the hotel and one attached but not owned by the hotel itself. The cocktail bar Coral Wig is the latter, located on the right side of the hotel, accessible only from the outside. They have a Filipino-influenced cocktail list that’s heavy on the rum, although their best offering is the Banana Hammock, a banana and nutmeg-themed take on a margarita. Within the hotel, Bloom is a more traditional bar with a broader assortment of liquors but less appealing house cocktails, and the very kitschy décor didn’t work as well for me as the upscale tiki vibe of Coral Wig.

Allora was the big disappointment of the trip; pitched as a Roman osteria, they’re serving pasta out of the box in sauces I could (and often do) make at home, and the gelato dessert was, in fact, Talenti brand. I saw them scoop it. No disrespect to Talenti, which makes a fine sea salt caramel, but I expect better at a fine restaurant.

Charleston

Renzo has a small menu of homemade pasta dishes and pizzas from the owners of the Faculty Lounge, with a focus on local produce and natural wines. The pasta is the real star, with a menu that’s constantly changing but that always features a couple of dishes of house-made pasta. We had a malfatti alla carbonara that was among the best dishes of that type I’ve ever had, even though it wasn’t completely traditional. The sauce was delicious but it was the pasta itself, perfectly al dente with actual flavor to it beyond the sauce; I’d try any pasta dish these folks served after eating that. We also tried a margherita pizza that was perfectly solid, closer to New York style than anything Italian; I might be underselling it a little because it doesn’t fit perfectly into a regional style. We also had a fresh tomato salad that I imagine is very seasonal, but we were clearly there at the height of tomato season.

Legend Deli is a fantastic little sandwich shop just off the campus of the College of Charleston with a menu designed by Tyler Hunt, the former sous chef at Husk. I tried the G.O.A.T., a turkey sandwich with whipped goat cheese, onion jam, arugula, and roasted red pepper mayo, but the standout ingredient was actually the crispy sourdough bread, which hit that nostalgia spot – it brought back memories of having a sandwich (usually tuna) as a kid and having the bread toasted just to that point where it was just all crunch.

For coffee, Second State seems to be the best option in town. The coffee I got, which I think was their Colombia Black Condor, was good but roasted a shade darker than I like, so I didn’t get many tasting notes other than some cocoa.

Indianapolis

The Eagle is a “food and beer hall” with an extensive menu of southern cooking and they’re known for their pressure cooker fried chicken, which did not disappoint. I went with the quarter dark, because I have actual standards, along with spoonbread with maple butter and collards as the sides. The collards were outstanding, and while the spoonbread was sweeter than I would normally like, it was a good contrast to the salty fried chicken and the salty and slightly tart collards. The chicken and one side would have been a better portion, as I only ate about half of the spoon bread and a little more of the collards, but I didn’t realize how large the sides where when I ordered. They also offer a five-cheese mac and cheese and horseradish mashed potatoes, both of which the bartender recommended, but that sounded way too heavy and I was determined to eat something green. They do also offer a solid craft beer selection, local and national.

Los Arroyos is an upscale Mexican restaurant and bar with a lot of overdone “margaritas” – seriously, that’s a simple enough drink, stop putting berries or habaneros in it – but a credible, fancier take on Mexican food. I went with ceviche after several days of heavier fare from food trucks and The Eagle, and the table shared a serving of guacamole, both of which were solid-average – better for freshness of ingredients than the recipes, with very fresh avocadoes in both dishes.

Commissary Barber & Barista is, indeed, a barbershop as well as a café and a bar, using coffee from a variety of small, third-wave roasters. I did not get a haircut, but I did get a macchiato, where the coffee part was excellent but the milk was overfoamed and spooned on rather than poured on – it’s a minor thing but I think the pourable foam offers the best texture and blends a little with the coffee itself. The barista was playing Slowdive’s Souvlaki, which is definitely worth extra points. The coffee there was better than what I had at Coat Check around the corner, where the milk was even more overdone and the coffee itself was too tangy, which is usually a function of underextraction.

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→ December 28, 2020
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Imbibe!

David Wondrich’s Imbibe! had been on my wishlist for several years, as it was recommended by several folks I follow on Twitter (including, I think, the great follow @creativedrunk), and he later appeared on the podcast Hugh Acheson Stirs the Pot. I finally picked it up a month or two ago when it was on sale for the Kindle, and while it’s a different book than I expected, it’s a great read if you’re a fan of cocktails, especially vintage ones, and how they took over the American drinking scene at least twice in history.

The inspiration for Imbibe! is “Professor” Jerry Thomas, a very successful if peripatetic bartender in the mid-1800s who mixed drinks at swanky bars and dives on both coasts and wrote what is believed to be the first book on drinks ever published in the United States, Bar-Tender’s Guide. He claimed that he invented the Tom and Jerry, an eggnog-like cocktail, and certainly did a lot to popularize the Tom Collins in the United States. He’s a towering figure in cocktail history … but he’s not really enough to support a whole book.

The real meat of the book is the drinks, and the way Wondrich presents the stories around each drink. Many of the classic cocktails we associate with the Roaring Twenties and the period before Prohibition have their origins in the late 19th century, as far back as the 1850s in some cases, a time of great experimentation with alcoholic spirits, which may simply have been a reaction to the inconsistent or low quality of the spirits available at the time. Thomas spent time tending bar in northern California during the Gold Rush, when he was mixing what I presume was god-knows-what sold as whiskey or brandy or whatever, and thus encouraged the introduction of various mixers and flavorings, notably sugar and other sweetening syrups, as well as peculiar combinations of liquors that would have produced cocktails so strong that you didn’t notice the taste.

I’m using the term cocktails loosely here to describe any sort of mixed drink, but Wondrich adheres to the strict historical definitions of cocktail, punch, sling, and more. A punch has four or five main ingredients – sour, sweet, strong (the booze), weak, and perhaps spice. A cocktail is a punch with the addition of some sort of bitters, potable or nonpotable. A sling is a punch without the sour element, and usually has nutmeg as its sprice. There are also sours (with lemon juice and sugar), collinses (a long sour, meaning it adds soda), juleps (with mint), smashes (with chunks of fruit), flips (with egg), and more. Wondrich walks through these categories and more with historical notes, pinpointing drink origins where possible and debunking the occasional myth.

Many of these drinks are best lost to history, with bizarre combinations of ingredients that result in drinks that sound like they’d have served no other purpose beyond getting the drinker as drunk as possible as quickly as possible. There are champagne cocktails that you’d never make with actual champagne, given the wine’s cost and how most people at least appreciate its flavor. Many drinks in the 1800s were topped with port, a fortified, often sweet wine that would have added color and alcohol but would have run through the flavor of the cocktail beneath like a rhinoceros on amphetamines. And all the eggs … there are some exceptions, to be sure, like a proper egg nog at the holidays, but I cannot see the appeal of mixed drinks with whole eggs in them, warm or cold.

Imbibe! is definitely not a book for every tippler, as it is, pun intended, rather dry in parts. Many of these drinks are antiquated, often lost to history, or only recently seeing a resurgence in interest because of the spread of artisan cocktail bars (which are, unfortunately, likely among the businesses most hurt by our government’s failed response to the pandemic). Some of the ingredients Wondrich identifies in original recipes are no longer available, or extremely difficult to find, and he has to recommend modern substitutes, which is fine but also would raise the question of whether we’re simply better off consuming cocktails and punches designed with those modern ingredients in mind. I’ve read enough about distilled spirits, especially rum, that I approached this book with more history of reading about this sort of thing – and perhaps a bit more specific interest in the makeup of some of the drinks. If you enjoy a good collins or sling, or are interested in the way flavors may or may not combine to create something novel in a glass, Imbibe! is as impeccably researched as you’ll find.

Next up: I’m playing catchup here on reviews but right now I’m reading the short story collection Addis Ababa Noir, edited by Booker Prize nominee Maaza Mengiste.

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→ June 24, 2017
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Stick to baseball, 6/24/17.

I wrote two new pieces for Insiders this past week, one looking at teams that just drafted their new #1 prospects and a minor league scouting piece on Phillies, Cleveland, Red Sox, and Astros prospects. I held a Klawchat on Thursday.

Smart Baseball got a nice sales bump last week from Father’s Day and from George Will’s favorable review in the Wall Street Journal (subscriber link). Ty Duffy also mentions the book in passing in a smart piece on how analytics are changing the game on the field, possibly for the worse. Thank you to everyone who’s purchased it. I hope to see many of you at my upcoming signings/appearances:

* Toronto, The Sports Gallery, June 26th
* Miami, Books and Books, July 8th
* Harrisburg, Midtown Scholar, July 15th
* Berkeley, Books Inc., July 19th
* Chicago, Volumes, July 28th, 7:30 pm
* GenCon (Indianapolis), August 17th-20th

Still working on Brooklyn and Phoenix for later this summer/fall, and I believe I’ll be signing at PAX Unplugged in Philadelphia in November. Bookstores interested in hosting should contact Danielle Bartlett at HarperCollins; we’re trying to accommodate everyone we can within my work schedule.

And now, the links…

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