the world is your OYSTER: Stingray Lounge

RER 7.1.15

Oysters are supposed to be sexy, at least that’s what people say. They’re an aphrodisiac (if that’s a thing) and a delicacy. I want to believe it. I want to believe that those slimy wet globs are as seductive, visceral, delicious, and intriguing as people say they are.

RER 7.1.15

RER 7.1.15

RER 7.1.15

Stingray Lounge made me believe. The new-in-town seafood bar and eatery does in fact make oysters sexy. There is something poetic in the mechanical dirty work of shucking an oyster. There is something thrilling about not knowing what to expect when the shallow dish of ice displaying a ring of mysterious morsels slides in front of you. There is something luxurious about the smooth and creamy nature of the Blue Point, the sheer softness of the Stingray, or the melt-in- your mouth quality of the Pearl Passage. There is something surprising in the strong flavor of the Kumamoto, the meaty firmness of the Conway Cup, or the metallic saltiness of the Hood Canal. There is something unnerving about their slinky texture and origins, and yet there is something intoxicating about an oyster’s pure freshness, overwhelming rawness and pristine character.

RER 7.1.15

RER 7.1.15

It is not just about the oysters themselves at Stingray Lounge— it’s about the ambiance you are thrown into crossing the threshold as well. No matter how bright and bustling it is on Washington Street, there is a captivating silence and refreshing refinement that oozes mature sexiness encapsulated in the lounge. The details help to make the experience sensual: the cool greys and blues, painted brick, speckled marble slabs, finely appointed furniture. You forget where you are and submit. 

RER 7.1.15

Despite the trendy vibe, Stingray still maintains a warmth and friendliness where extravagance and attitude have not overwhelmed familiarity. Plus, the 4 to 7 pm happy hour offering half-off oysters and bubbly makes it easy to come, sample and linger.

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7.1.15

RER 7.1.15

LITERARY devices: The Shakespeare

RER 6.3.15

Sometimes a catch-up session with one of your favorite gals can cure all, but a fat burger and thick fries and a yummy Pimm’s beverage most definitely can help. After a tasty drink and a not so tasty snack at The Archive, the gal pal and I headed to The Shakespeare for something a little more substantial (and delicious).

Walking down the stairs to the lower-level entryway felt like we were breaking the rules and crashing a secret clubhouse. Dim lights and hot hostesses greeted us, along with dark walls and a kind of inexplicable British warmth.  Tables crowded in close, creating an intimate space and communal conversation and spirit in the dining area. Pictures and paraphernalia took over the deep read walls, fighting for attention in harmonious contention. Candles dripping hot wax lined a congested mantle piece warming the room and emanating the feeling that it was dark and late outside.

Pretty punch hypnotized with Bourbon, mint iced tea and floral cucumber and sweet Pimm’s and Chambord with tangy sweet lemonade quenched thirst and amplified smiles.

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But the creamy rosemary and herb-laced pot of homemade ricotta swimming with olive oil and aged balsamic, soothed raucous feelings. The smooth cheese spread across the warm bread with sensual ease and filled the proximity with delectable aromas, pleasant and revealing.

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And then there was the burger—fat and stacked high on a little wooden board, accompanied by tall wide “chips.” Its toppings were dreams, mingling to create refined pub fare and complex bites, memorable and comforting. Thick rashers of super smoky bacon straddled white melted cheddar crowning a perfect house blend patty. Salty tart thin sliced pickles, pungent spicy rings of red onion and dark green strands of lettuce added brightness to the fatty meat and buttery sesame seed bun. It was more than a burger; it was catharsis and a feeling.

The Shakespeare offered ambiance and attentive service. It dished up lovely refreshing drinks and flavorful food evoking pub moments. It was perfect for gossip and support and hearty laughs.

With mirth and laughter let old wrinkles come

-William Shakespeare 

 RER

6.3.15

RER 6.3.15

across the POND: Gordon Ramsay Pub & Grill

RER 3.7.15

We made a mistake when making a reservation for the Gordon Ramsay Pub & Grill— obviously, there was no way we would make it to Las Vegas before 6:30 pm. But luckily the hostesses at the one in Caesars in Atlantic City were able to seat us right away.

The open restaurant is a little jarring as casino traffic briskly passes, but once our orders and menus were taken and the appetizers were on their way, it was like we were transported across the pond. The hubs ordered off of the special Atlantic City Restaurant Week menu, while I went for the real deal.

RER 3.7.15

He started with a very British Toad-in-the-Hole: a creamy sausage tucked into an eggy Yorkshire Pudding and drenched in gravy. The textures were unctuous and kind of slimy, with hardly enough chew and almost familiar tastes.

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My pork belly appetizer was fatty and succulent, but lightened with matchsticks of granny smith apple and a sweet carrot puree. The play of textures revved up my tastebuds and carried throughout my meal.

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The casual fillet mignon from the prix-fixe came with meaty salty mushrooms and a grilled tomato (reminiscent of a great full English breakfast). The dish erred on the safe side, as the meat lacked salt and the sauce encapsulated no real innovation or flavor.

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Plump seared sea scallops were bookended by two clamshells filled with briny clam chowder. The decadent chowder lay heavy and rich underneath the four perfect scallops. It was buttery and chunky with potatoes, large clam pieces and creamy moments. Its salt balanced the sweet of the scallops and the four blistered grape tomatoes served as reprieve for the richness of the dish.

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Dessert was magical. Both the Spotted Dick and Sticky Toffee Pudding were the kind of desserts you crave. They were warm and comfortable, dense and intensely sweet, but not complicated, like golden childhood memories. The bread pudding was swirled with spice and smooth, while the ice cream melted slowly on top. And the sticky toffee was so sweet, with different sugars.  The dark caramel cake soaked up the drizzled toffee like a sponge and the vanilla ice cream mellowed the syrupy dessert and added a complexity.

Overall, I was satisfied and stuffed. Most every bite was well-executed and brought a little something to the classic fare. The menu items are straightforward and common, but the end result is timeless and scrumptious.

RER

3.7.15

RER 3.7.15

photo op: FIRE & OAK

RER 11.19.14

We went all out for our sister sister dinner at Fire & Oak in the Westin in Jersey City. Maybe we were celebrating, but mostly we were having a good time with each other. Dinner was almost secondary to our giggle fits and chatting, fueled by a giant bourbon smash and berry and elderflower martinis. The burrata was not as good as our conversation, and the hefty portions of short ribs and creamy crabmeat and shrimp pasta were dim compared to our smiles.  But the apple pie a la mode finale made the night complete, and filled bellies and hearts till bursting.

RER 11.19.14

RER 11.19.14

RER 11.19.14

Thanksgiving is almost here! Learn a little bit more about the pilgrims to impress your guests, or take advantage of Thanksgiving hacks and general tips to make the holiday a little easier. What are you doing for Thanksgiving? Making new traditions or sticking to old ones? Would love to hear from you!

RER

11.19.14