La Palma Ristorante

 

      John and I are Brunchers. Brunch is a beautiful thing. It is the socially acceptable way to combine breakfast, lunch and dinner foods into one heaping plate without fear of judgment. You may even get some funny looks if you skip dessert. And it has to be a buffet. A la carte just won't cut it.

     I like to start with some cheeses and deli meats. At La Palma, the selection of cheeses was pretty good, but the meats available were just mortadella, sliced honey ham and salami. It would've been nice to see a good Prosciutto or Serrano and maybe some thin-sliced chorizo. They did have a table-top full of lox garnished by two martini glasses full of red and black caviar. I was deeply grateful for that.

     There was no shortage of cold salads, but the shrimp celery was disappointingly bland. The roast beef was pink and well-seasoned, but the eggs Benedict were overcooked and didn't offer the liquid gold loveliness that flows out of a pierced yolk. I hoped the Hollandaise sauce would provide redemption, but it was missing that distinctive kick of flavor.

     The desserts were perhaps the biggest letdown. Not only were none of them memorable but the selection was scarce for a buffet: a chocolate cake, a key lime pie, an apple strudel and a fruit tarte. That was it.

     The place is attractive enough.  Its Mediterranean-columned structure is cozy and pleasantly decorated with romantic oil paintings. The major drawi s the outside courtyard. Small, intimate tables and lighted trees are flanked by over-sized concrete planters filled with colorful flowers.

     I'm given to understand that it's a very popular place for events. In fact, a bridal shower was in progress in the courtyard when we were there, but the foodie in me is always searching for that burst of taste, or that new flavor I've never experienced, or that unique dish that will make the place stand out. I didn't find any of those things at La Palma. It was a pleasant afternoon, but not entirely satisfying.

 

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2014 Kitchen Experiment #2 - Matzoh Ball Soup

     I had a dream...
     I had a dream that one day I would be able to duplicate my grandmother Esther's Matzoh Ball soup. I believe a traditional Jewish Matzoh Ball soup has mystical powers. Yes, we know that chicken soup has healing properties, but a rich chicken broth with egg noodles and thick, meaty matzoh balls from the hands of your Bubbeh is pure magic.
     I now believe that my dream has come to pass...  I made my first matzoh ball soup from scratch!   The broth was hearty and laden with chicken meat, vegetables and noodles and the most delectable, chewy matzoh balls.
     I will have to make some adjustments in the future, but my slight miscalculations did not compromise any of the flavor. My proportions for chicken meat and noodles were slightly off and I feel I didn't have enough broth when it was all said and done, which made for some very chunky servings toward the end, but it tasted oh! so good.
     To make my life easier, I decided to use boneless pieces of chicken not realizing that pound for pound of meat, 8 pieces of boneless chicken do not equal 8 pieces with bones. In the future, I need to adjust to fewer pieces if using boneless and more if using the bones.
     But all's well that ends well, and on an unusually cold January evening, the spirit of my Grandma Esther, in the form of my lovely soup, kept us warm. She would be proud... Mazel to me!

 

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Way Beyond Bagels

     New York Deli meets Wendy's!
     One crisp, bright Sunday, on our way to the Morikami Japanese gardens in Delray Beach, we found the charming little Way Beyond Bagels in a strip mall nearby. It's nothing more than a U-shaped counter displaying an endless array of the freshest deli salads, breads, meats, sweets... all the items that make up a delicatessen menu, and all made in-house.
     You have to stand in a long but fast moving line and place your order quickly. No time to window shop once the attendant is ready to take your order.

     I ordered a multi-grain bagel with cream cheese and Nova lox and a diet Dr. Brown's Black Cherry soda, which triggered nostalgic memories of my NYC hangout, Carnegie Deli. The Nova was meaty and as good as you would find anywhere. John ordered a pretzel dog and a Coke. He was somewhat overwhelmed by the massive menu and played it safe.      We shared a four-layer chocolate cake with ganash frosting that was begging for a glass of cold milk. 

It's all served in a fast-food tray and presented to you at the register.
     Seating is scarce and extremely tight inside the tiny place, but there are a few additional tables outside. I prefer my deli experience to be a bit more sophisticated, but it turned out to be a refreshing upgrade on fast-food. You can't help but like this tiny joint!

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El Rinconcito Latino

     Who knew?! Rinconcito is literally around the corner from my house and I never thought anything of it until a few days ago when I heard some friends and colleagues commenting on the food, the portions and the price.  All the rhapsodizing made me take notice.

     John and I went with high hopes of finding a Cuban restaurant worthy of our discerning palates and with convenient access.  We were not disappointed.  We left with enough leftovers for two more meals at a delightfully reasonable price. And it was good!
     John ordered the "Vaca Frita".  It was slightly on the dry side, but seasoned beautifully.  He frolicked happily in the mountain of white rice and the mini bucket of black beans that flanked his beef.
     I had my standard pork chunks, the benchmark by which I measure all Cuban food.  The robust pieces of meat were probably the most tender I've ever had, and they rested on a succulent bed of glistening sauteed onions.  Every juicy morsel offered my taste buds the perfect combination of garlic and lime marinade.
     Once again, I leave the best for last.  As I walked into the establishment, I saw a picture on the window of a Cuban dish I haven't seen in many years.  Could it be?  Could this place make a decent "Fufu de Plátano" (plantain mash)?  Not just decent - splendid!  Melt-in-your-mouth texture and just the perfect hint of garlic sprinkled with pork rind crisps.

     As I've said before, a satisfying dining experience is predicated on several components, and good service is key.  Not only was the service efficient, professional and prompt, but they exceeded any expectations I could have.  I happened to leave my debit card at the restaurant and didn't realize it until the next morning.  When I made the frantic call, it took no more than thirty seconds for the hostess to check and assure me that my card was safely stored and waiting for me to pick it up.  That alone wins them a spot on my very selective "Keepers" list.  The delectable food doesn't hurt either.

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Bottega Grill

     To blog or not to blog... I guess I'll blog. Bottega Grill is one of those places that I want to love but it just falls short. This was my second time there, and because so many of my friends like it, I found myself searching for details that would romance me into liking it more, but once again I left feeling like you do after a first date that you know will be the last.

    It's a lovely place in a lovely neighborhood with lovely service. The red wine sangria was quite good. I didn't feel the need to sweeten it with a Diet Coke like I often have to do when I get a bitter after-taste from a beverage that is intended to be fruity. That was lovely.

     I was in the company of two friends, Jackie and Liz, and we ordered the All in One appetizer platter to share. The platter included some outstanding avocado egg rolls with a tamarind dipping sauce that gave me goosebumps (the good kind). It also featured some Caprese salad elements with meaty slices of divine mozzarella.The fried calamari were crisp and abundant. That's where the loveliness ended. The rest of the platter consisted of some super-sized slices of soggy bread with chopped tomatoes that Liz said were supposed to be Bruschetta... hmm... I missed that one. Finally, there were two large slabs of something breaded that turned out to be fried mozzarella.

     See, this is exactly my point: I find some delicate, well-executed components presented side by side with some sloppy, mediocre numbers. It's like two different people prepared the dish.
     For entrees, Liz ordered the Panini Di Parma, and she said it was "ok". Not exactly a rave review. I ordered the Bottega Cobb Salad. That was also just "ok", and the balsamic vinaigrette was not only unremarkable, it wasn't sufficient for the forest of lettuce on my plate.
     I ordered the meatloaf to take home for John. It came with sauteed vegetables and mashed potatoes. I took a bite when he ate it later that evening, and the meat reminded me of a TV dinner loaf swimming in the obligatory gravy. Completely forgettable.
     At the end of our lunch, the girls and I shared the Dulce de Leche Crepes. There was some redemption in this dessert. They were perfect little envelopes bursting with creamy ecstasy. Finally, back to lovely...

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Bobby's Burger Palace

     I've done it again! I have a rule: Do not try a new restaurant until it's been in business for at least three months. I confess that I have broken that rule from time to time with disappointing consequences, and today I succumbed to weakness again. I convinced myself that it wouldn't be too bad if Bobby Flay's name was behind it. It made no difference.

     Bobby's Burger Palace opened in December in my neighborhood after much anticipation. The look of the place is clever. The overhead lighting and the seating match in their ribbon-like shape, and the fact that customers sit at one long, uninterrupted curving counter gives the space the appearance of a futuristic soda shop.

   It was 3:00 pm on a Friday, not a particularly busy time, but there was still a 20-minute wait in line (I heard it was 45 minutes during the Christmas rush). There are only two cash registers and only one was manned. In general, the place was understaffed, and the employees that were there, seemed confused and clumsy. One girl dropped an entire tray of dirty dishes on a customer's feet.

     The weather was cool and comfortable so we decided to sit outside. There were no utensils anywhere on the terrace tables nor did any of the employees provide or even offer utensils. After another 15-minute wait for my burger, and after my friend Jackie had been forced to eat her grilled cheese sandwich before it went completely cold, she kindly walked into the restaurant and grabbed some tools for me straight from the counter.

     When you place your order at the register, you are issued a number to display on your table.  My number was 20.  Orders 21 (Jackie's) through 26 were delivered before mine. My burger arrived after we inquired about it.

     Despite the inconveniences, these are small issues that I expect to encounter even in the fanciest of eateries in the early days. Management can easily make these tweaks as the place finds its rhythm.

     But let's talk about the food. The menu promised that Jackie's sandwich would be a rich blend of four cheeses: American, Swiss, Cheddar and Monterey Jack. I took a taste and found it bland. She said it was the best grilled cheese sandwich she'd ever had. Different palates- it's what makes the culinary world go round.

     The sweet potato fries were fresh and crisp and salted just right. They came with a Honey Mustard Horseradish sauce, but neither one of us likes spicy food, and frankly, the fries alone were delicious. The pistachio milkshake tasted more like vanilla infused with pistachio. It wasn't bad, but the pistachio flavor didn't jump up to greet your taste buds as it should. I did love the super-wide straw. Perfect tool to enjoy a thick shake.

     I ordered the Bobby Blue Burger. The name had me at the mere hint of blue cheese, only there was no real blue cheese. It was a blue cheese dressing- a good dressing, but there were no small crumbles to bite into for the taste explosion that blue cheese is intended to provide. I wanted the meat cooked medium and I got a stunning, healthy-sized patty, glistening brown on the outside and gloriously pink on the inside. This burger had great potential, but also a fatal flaw: For some reason, they felt showering it in salty potato chips would be a beneficial addition to the already salt-heavy flavor of the dressing. The crunch in every bite was more than well accomplished with the superbly crispy bacon strips. It was overkill.

     If there weren't other places around of comparable price and menu, I would probably like BBP more, but Shula Burger has an amazing variety of burgers and to-die-for sides for about the same price. And for a few more dollars, Fuddruckers is always a sure thing.

     I think I probably will give BBP another chance sometime down the road, but first I'll give them time to get their act together.

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