4.29.2015

RISKY business: Almond


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Dining out is always a risk. You never know what is going to happen or what you’re going to get…Or how long you’re going to have to wait.

Almond is beautiful. There is no way of telling from the front that the restaurant is that expansive and varied in feelings and décor.  We walked all the way from the cozy front, lined with windows, to the very back, next to a billiards room and an area that evoked a library. We passed a skinny bar, a mish of subway tiles and a variety of textures. It was lovely, as lovely as I wished it to be.
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Part of it was our fault, perhaps. The four of us sat at the table and studied the wine menu. We could not decide on wine. Picking appetizers and entrees was a breeze, but choosing a bottle of wine was proving impossible. As logical dining guests we asked the server for a little assistance. He was less than helpful; in fact, he practically walked away in the middle of our inquiries. Like, poof.

Finally, after much deliberation and a little eenie-meany-miney-mo, we chose our wine. We received our wine, were given a taste, and were poured glasses before our server was prepared to take our orders. He forgot a pen. He seemed to be very distracted and spread thin. Every time he walked away, we feared he wouldn’t come back, so when we ordered with a rush, hoping not to lose him.
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The appetizers came to the table— pretty and just large enough to share. The smoked bluefish served with a giant potato pancake and creamy yogurt sauce, was salty with a barrage of textures from the chewy smoked fish to the crunchy pancake and silky sauce. Cheese Fries Quebecoise was a messy slew of French fries, topped with globby cheese curd, brown gravy, and thick fat bacon. It was addicting and briny, but not amazing.

And then we waited. We waited a long time. Our bottle’s contents vanished and eventually our glasses emptied, and the dishes from our starters were swept away ages ago. The volume fluctuated as other tables quieted while chewing on their entrees or roared as drinks appeared, but we maintained skeptical chatter, waiting.
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Finally, after a solid 40 minutes had passed, our gorgeous entrees arrived. Each looked like spring danced on the plant, bringing pastel hues, fresh scents and floral accents.

The almost tender wine-soaked short rib was dark, but lightened by more pink bacon, a scant number of chewy soft gnocchi and a bed of greens, wilted with the heat of the meat. Eight ravioli plump with grainy fava beans and mealy cheese circled each other in the shallow bowl, playing keep away with the discordant mint sauce.
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Thursday’s shrimp scampi special was a riot of colors—peachy pink meaty shrimp, green and eggplant floral garnish, bright read grape tomatoes and the warm yellow of yolky pasta—with a lightness that was refreshing and mildly satiating. The delicate crab and uni butter pasta emitted a hum of nonchalant flavors except the occasional prick of chili flakes and the crunch of pretty white flowers, but little else.

Despite the stunning presentation of each dish, the luxury of the ingredients and the ove zealous use of edible flowers, the food was a let down. Flavors did not always add up and the portions weren’t worth for the price.
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And the wait for our food and service even was unacceptable. Unfortunately, I do not remember much other than waiting and being disappointed. I wanted to love Almond with its sexy menu, beautiful venue and my high expectations… but like I said, dining out is always a risk.
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4.15.15

4.27.2015

MangiaMore: almond ANNIVERSARY cake

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If I could, I would bake a cake everyday — a cake to suit my mood, a cake to satiate my cravings, a different cake to share with my nearest and dearest. If I could I would bake cakes all of the time.

If only cake didn’t have calories. Le sigh.
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This time, my cake had a reason, a worthy occasion: to celebrate my parents’ 33rd wedding anniversary (!!). It had to be delicious, something super tasty for my parents who deserve so much more.

I had no desire to play it safe, so I turned to Molly Yeh, whose beautiful cakes and treats inspire envy and admiration.  And once I remembered her Valentine’s Day Almond Cake, I knew it was the one.
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This was another egg heavy recipe, but separating yolks and whipping whites was felt more natural, and every other aspect of the cake was fun and easy. 
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I strayed from the recipe when it came to frosting. My father (and frankly, I) was uninterested in a whipped cream frosting, so I opted for my buttercream mainstay. I completely understand why the recipe offers a light almond whipped cream frosting. All those glossy stiff egg whites made for an airy and bubbly cake that was sweet but not dense at all. A lighter frosting would have complimented the bouncy cake, creating a lovely cake pillow.

But buttercream
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My icing choice set up delicious contrasting textures while heightening the almond flavor and upping the decadence factor (it was a special occasion, duh). The tang of cream cheese toned down the sweet saturation and made for easy spreading. A celebration calls for an adult twist, so a little Kahlua and much more Disaronno went a long way in my slightly chocolate frosting.

Once again, Happy Anniversary parentals!!
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4.23.2015

happiest hour: The Cuban

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They were spontaneous for his birthday. It was a Monday and they decided they would not be quiet. They would step out of the box and sit at the bar.

This time the dark red walls of The Cuban were not suffocating and the low hanging lights felt brighter. Even the bar felt welcoming and open, not just high stools and slick counters. It was different. Better. They were celebrating a birthday.

They were ready to take on the menu. Both menus.

Their happiest hour involved a rainbow of mojitos and caipirinhas: blush with guava, golden with passion fruit, electric with apples and winter white with coconut. Each was distinct and flavorful, and strong enough to keep her giggling.

But the bites held an intensity of feelings and flavors, satiating hungry eyes and insides. Fatty and delightful pork pieces blending with slinky onions and garlic green mojo were hardly forgotten in the tumult of their mirth.
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Warm moments of sticky sweet plantains wrapped with thin salty bacon and showered with farmer’s cheese made them tongue-tied, when their mouths knew no bounds.  
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Mussels and chorizo sinking in wet broth and encaged by soft aioli-drizzled and smoky paprika-dusted fries made messes like wet kisses.
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They gulped down the drinks and the atmosphere, laughed too loudly, and showed their affection, through delicious bites and wide smiles. Of course they did, because it was his birthday...
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4.21.2015

dinner and a DOUGHNUT: doughnut plant


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As always, after dinner, we needed something sweet. It was a trek and a half, but well worth it when we bit into one of our late night treats from Doughnut Plant. The shop was about to close, but we had just enough time to take big bites out of our pretty doughnuts.
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Crème Brûlée

This tiny doughseed was a gem. It was the most scrumptious of them all (well, all three I tried that night). The top was crunchy caramelized sugar as you would find on the creamy dessert. It was filled with thick dense custard, speckled with vanilla. The burned notes from the bruléed sugar brought out a kind of sweet smokiness in the delightful insides. Every time the smooth filling oozed out of the doughnut, my heart smiled.
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Strawberry
The strawberry yeast doughnut was giant and fluffy. Light pink sugary frosting flaked off of the treat and stuck to my finger and melted on my tongue. The sweetness of the frosting stood up to the light doughnut, which lacked the greasy feeling of so many others.
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Wild Blueberry Cake
It’s hard for me to resist pretty eats. The blueberry cake doughnut was a perfect purple hue, sweet but not overwhelmingly so and lovely to look at. Each bite seemed to be bursting with the fresh slightly tart sweet flavors of blueberries. It was dense and cakey, studded with the tasty fruits.

I am so glad we made it in time to sneak in a few absolutely delicious doughnuts. I continue to dream about the textures and the balanced flavors. Can not wait take another trip to a Doughnut Plant to satiate my continuous craving for yummy doughnuts.
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