title
I’m not sure when it happened but while on my way home a few weeks ago, the Culpepper’s on St. Charles Rock Road turned into a Ya-Hala, a Middle Eastern restaurant. As soon as I got home, I immediately started to plan a dinner date with my fellow “food adventurers”. While we usually aim for ethnic restaurants, a brand new restaurant was a double bonus.
Now I should add the disclaimer that along with new technology, it’s usually better to let the “early adopters” work out all the kinks before investing. So I went ahead knowing full well that the service was not going to be the best, but our meals were actually pretty good.
My friends were the most daring in ordering baba ghanoush as an appetizer for the very first time, which came with only a few soft pita breads. We all looked at each other knowing it wouldn’t be enough but our server was only happy to bring more…after a short delay and asking a few times. We got good at asking for what we needed in advance so there would be less of a wait, but the biggest need was for the outdoor heater! Sitting on the patio was great while the sun was up but too chilly after dark, so the outdoor heater made all the difference. The owner also plans to enclose the patio with a tent, especially since it is used for smoking hookah pipes.
Ya-Hala has a large menu and reasonably priced combinations so I was able to get lamb kabobs that came with a side dish of hummus so that I didn’t have to order it as an appetizer. Actually, there was so much food that came with the platter combo that I really didn’t end up eating much of the hummus at all. Plus my friends shared a few items off their plate, and I believe I tried kibbeh, which was very dry. It could have used more of the yogurt sauce either on top or as a side dip.
We also shared a pitcher of Mojitos and the flavor wasn’t quite right. Probably not quite the right drink for Middle Eastern food anyway?
The server apologized several times for the service, even though it seemed slow inside, but it wasn’t too bad since we weren’t in any rush. In fact, we stuck around to try one of the hookah pipes with Tropical Fruit flavor. There had to be up to fifteen or so different flavors too. The best part about the patio is that we quickly bonded with our table neighbors while sharing the heaters or advice on how to use the hookahs. Then the owner came out and talked with us for a while about his plans for the restaurant.
While it’s not anything fancy, it really fits the “casual, cheap, quick bite in the neighborhood” kind of place that isn’t a chain or typical American food.
Wednesday, November 2, 2011
Sunday, October 23, 2011
Salt
Unfortunately, Salt has closed.
Since I had completely missed Savor while it was at this location, I could not wait to try Salt, especially after all the wonderful things I had been hearing since it opened. I was lucky enough to get into the free Feast tasting for the month of October and even that was spectacular as a warm up for dinner!
This restaurant definitely made my list of “restaurants that are worth going to for a special occasion” just because of how beautiful it is inside. You can tell it was a former residence and at one time it was a funeral parlor. We were taken upstairs (you gotta check out the swank bathrooms) to a private room that included a stage. I was definitely expecting Catherine Neville or Angela Ortmann (aka STLwinegirl) to perform a magic trick!
No magic was necessary since the tastings and wines were just outstanding and spoke for themselves. Owner and chef Wes Johnson was so wonderful to take the time away from the kitchen to introduce some of the dishes as well as hand them out. He even took the time to talk about the food at a lot of tables as he was going around. Chef Wes didn’t even give me any trouble when Angela pointed out that I was not the biggest fan of piggy.
The first tasting was the best and I would have been fine just having a couple more servings as my dinner. Foie Gras Pate paired with a Von Huhl “Jazz” Riesling. You can’t go wrong with Rieslings from Germany. Chef Wes made the Pate just for our tasting so you can’t order it off the menu but the mussels are recommended in its place. While I love mussels and was planning on ordering it for dinner, I doubt anything could have come close to the Foie Gras. At least I can say I’ve had it now and hopefully no one from PETA will send me a threatening letter.
Next up was a very fruity, yet dry Domaine del la Solitude Rose from the Cotes du Rhone region in France. I point this out because I didn’t realize they even MADE rose from this region, especially since it’s the region I recommend the most when giving gifts to red wine drinkers. My favorite wine is Chateauneuf du Pape…smooth yet bold. Anyway, the rose was paired with another huge favorite of mine: a Chevre from Baetje Farms. Salt has quite a few cheeses on their menu, including this one, but the suggested pairing was the Duck Fat Fried Chicken, since the Duck Fat is what Salt is known for.
The next two pairings were not high on my list due to the piggy factor but I am sure any piggy lover would have enjoyed them. We had a Cider Braised Pork Belly paired with an Oregon Pinot Noir from Boedecker Cellars and then a Pork and Fennel Meatball paired with a Steele Cabernet Franc out of California. Both dishes are on the Salt menu.
When it came time for dinner, my friends were smart and split orders for the Duck Fat Fried Chicken and the Duck Fat fries, which are very thin potato strings. Salt even offers its own homemade ketchup and mayo to go with them! I was all set on ordering the mussels and seared scallops (small plates) or the seared trout (large plate), but then the special of the night won me over. Beer cheddar soup followed by a gnocchi small plate. The soup was so filling that I struggled to finish the gnocchi as well as attempt to help my friends with the duck fat fries. I also got to taste the sorghum lacquered duck, which was fantastic.
It appeared to me that all the main courses were large portions and could easily be shared. I did spy on Angela’s frisee salad and mussels and both of those looked like the perfect size for a full meal as two separate “small plates”.
Definitely a winner.
Resources:
Salt = http://enjoysalt.com
STLwinegirl = http://www.stlwinegirl.com
FEAST magazine = http://www.feaststl.com
Since I had completely missed Savor while it was at this location, I could not wait to try Salt, especially after all the wonderful things I had been hearing since it opened. I was lucky enough to get into the free Feast tasting for the month of October and even that was spectacular as a warm up for dinner!
This restaurant definitely made my list of “restaurants that are worth going to for a special occasion” just because of how beautiful it is inside. You can tell it was a former residence and at one time it was a funeral parlor. We were taken upstairs (you gotta check out the swank bathrooms) to a private room that included a stage. I was definitely expecting Catherine Neville or Angela Ortmann (aka STLwinegirl) to perform a magic trick!
No magic was necessary since the tastings and wines were just outstanding and spoke for themselves. Owner and chef Wes Johnson was so wonderful to take the time away from the kitchen to introduce some of the dishes as well as hand them out. He even took the time to talk about the food at a lot of tables as he was going around. Chef Wes didn’t even give me any trouble when Angela pointed out that I was not the biggest fan of piggy.
The first tasting was the best and I would have been fine just having a couple more servings as my dinner. Foie Gras Pate paired with a Von Huhl “Jazz” Riesling. You can’t go wrong with Rieslings from Germany. Chef Wes made the Pate just for our tasting so you can’t order it off the menu but the mussels are recommended in its place. While I love mussels and was planning on ordering it for dinner, I doubt anything could have come close to the Foie Gras. At least I can say I’ve had it now and hopefully no one from PETA will send me a threatening letter.
Next up was a very fruity, yet dry Domaine del la Solitude Rose from the Cotes du Rhone region in France. I point this out because I didn’t realize they even MADE rose from this region, especially since it’s the region I recommend the most when giving gifts to red wine drinkers. My favorite wine is Chateauneuf du Pape…smooth yet bold. Anyway, the rose was paired with another huge favorite of mine: a Chevre from Baetje Farms. Salt has quite a few cheeses on their menu, including this one, but the suggested pairing was the Duck Fat Fried Chicken, since the Duck Fat is what Salt is known for.
The next two pairings were not high on my list due to the piggy factor but I am sure any piggy lover would have enjoyed them. We had a Cider Braised Pork Belly paired with an Oregon Pinot Noir from Boedecker Cellars and then a Pork and Fennel Meatball paired with a Steele Cabernet Franc out of California. Both dishes are on the Salt menu.
When it came time for dinner, my friends were smart and split orders for the Duck Fat Fried Chicken and the Duck Fat fries, which are very thin potato strings. Salt even offers its own homemade ketchup and mayo to go with them! I was all set on ordering the mussels and seared scallops (small plates) or the seared trout (large plate), but then the special of the night won me over. Beer cheddar soup followed by a gnocchi small plate. The soup was so filling that I struggled to finish the gnocchi as well as attempt to help my friends with the duck fat fries. I also got to taste the sorghum lacquered duck, which was fantastic.
It appeared to me that all the main courses were large portions and could easily be shared. I did spy on Angela’s frisee salad and mussels and both of those looked like the perfect size for a full meal as two separate “small plates”.
Definitely a winner.
Resources:
Salt = http://enjoysalt.com
STLwinegirl = http://www.stlwinegirl.com
FEAST magazine = http://www.feaststl.com
Whole Foods Galleria October Wine Tasting 2011
Now that Angela Ortmann (aka STLwinegirl) has taken over wine classes at Whole Foods, I went to taste “Up and Comers of the Wine World”. I typically don’t attend strictly wine classes as I prefer food pairings, but Whole Foods was generous enough to provide an aged gouda and one of my all-time favorites, Epoisses, as well as chocolate truffles for dessert! Of course all of these treats went best with the red wines since they can stand up to the drier wines.
Another reason why it worked out well for me is because we got to try three white wines out of the five total, although I should quickly note that they were all dry whites, so even the pickier wine tasters enjoyed the wines.
We started with a Gruet Blanc de Noirs from New Mexico, which I had just learned about last week at Home Wine Kitchen. I was surprised to learn that wine is now made in all 50 states these days, even Alaska! (Ice wines) I also learned that New Mexico has the longest wine growing history in the states dating back to the 1700s. This wine really surprised me because it was a sparkling wine but did not have that many bubbles like the name implies and was quite dry.
The next two white wines were similar in that they were dry and crisp with a lot of fruit on the nose. We tried a Opala Vinho Verde from Portugal and Indaba Chenin Blanc from South Africa, who has an opposite harvest season since they are in the southern hemisphere. The wine we tasted was harvested in February of this year!
The first red wine was a Apaltagua Carmenere from Chile, which tastes somewhere between a Merlot and a Cabernet. This was smoother than the Pueble del Sol Tannat from Uruguay, but again, the strong cheeses were the only way I could handle such dry red wines.
In addition to teaching classes at the Galleria location, Angela will also be offering classes out west in Town and Country, who will host the next class. Next up is a “bubbles” tasting on November 8th, and then back to the Galleria on November 16th for a food pairing with a “fall comfort food” theme.
Resources:
Epoisses = http://www.cheese-france.com/cheese/epoisses.htm
Whole Foods Galleria = http://wholefoodsmarket.com/stores/st-louis/
STLwinegirl = http://www.stlwinegirl.com/
Another reason why it worked out well for me is because we got to try three white wines out of the five total, although I should quickly note that they were all dry whites, so even the pickier wine tasters enjoyed the wines.
We started with a Gruet Blanc de Noirs from New Mexico, which I had just learned about last week at Home Wine Kitchen. I was surprised to learn that wine is now made in all 50 states these days, even Alaska! (Ice wines) I also learned that New Mexico has the longest wine growing history in the states dating back to the 1700s. This wine really surprised me because it was a sparkling wine but did not have that many bubbles like the name implies and was quite dry.
The next two white wines were similar in that they were dry and crisp with a lot of fruit on the nose. We tried a Opala Vinho Verde from Portugal and Indaba Chenin Blanc from South Africa, who has an opposite harvest season since they are in the southern hemisphere. The wine we tasted was harvested in February of this year!
The first red wine was a Apaltagua Carmenere from Chile, which tastes somewhere between a Merlot and a Cabernet. This was smoother than the Pueble del Sol Tannat from Uruguay, but again, the strong cheeses were the only way I could handle such dry red wines.
In addition to teaching classes at the Galleria location, Angela will also be offering classes out west in Town and Country, who will host the next class. Next up is a “bubbles” tasting on November 8th, and then back to the Galleria on November 16th for a food pairing with a “fall comfort food” theme.
Resources:
Epoisses = http://www.cheese-france.com/cheese/epoisses.htm
Whole Foods Galleria = http://wholefoodsmarket.com/stores/st-louis/
STLwinegirl = http://www.stlwinegirl.com/
Aya Sofia
I had moved Aya Sofia to the top of my birthday dinner wish list because I had heard so much about the restaurant through Jill Aboussie and other friends. Luckily, they happened to be hosting a wine tasting for Sheridan wines and I needed to eat dinner before going to the theater. I feel really bad for not stopping in long before since it is SO close to Ted Drewes on Chippewa that I know that I’ve driven by it hundreds of times!
Of course my favorite was the white wine, La Belle Blonde, and I managed to get a second glass from a friend! It worked out well since I traded her my red wine leftovers because Sheridan offers a L’Orage, (named after the big storm that hit the vineyards), which is 65% Cabernet and 35% Cabernet Franc, in addition to a 100% Cab Franc. My favorite red was the Mystique, since it had the least amount of tannins and is made up of 50% Merlot.
Aya Sofia let us all try the Kibbe with the wines, which looks like a breaded meatball but has a much sweeter flavor, especially once you cover it in the yogurt sauce. My friend also shared her Sakasuka with me and this time it was eggplant mixed with the yogurt sauce and was just delicious.
Even though Aya Sofia offers Turkish dishes as well as Mediterranean cuisine, my love of eggplant always causes me to order the same thing: Musakka. It was a huge plate and came with a side of couscous as well. I probably could have made two meals out of it but I wasn’t able to stop in time!
I was also told there is a vegetarian version of the Musakka that is just as tasty and I admit I would love to go back to work my way through all the eggplant and lamb dishes! Not to mention that I just realized I forgot about dessert….
Resources:
Aya Sofia = http://www.ayasofiacuisine.com
Sheridan Wines = http://www.sheridanvineyard.com
Of course my favorite was the white wine, La Belle Blonde, and I managed to get a second glass from a friend! It worked out well since I traded her my red wine leftovers because Sheridan offers a L’Orage, (named after the big storm that hit the vineyards), which is 65% Cabernet and 35% Cabernet Franc, in addition to a 100% Cab Franc. My favorite red was the Mystique, since it had the least amount of tannins and is made up of 50% Merlot.
Aya Sofia let us all try the Kibbe with the wines, which looks like a breaded meatball but has a much sweeter flavor, especially once you cover it in the yogurt sauce. My friend also shared her Sakasuka with me and this time it was eggplant mixed with the yogurt sauce and was just delicious.
Even though Aya Sofia offers Turkish dishes as well as Mediterranean cuisine, my love of eggplant always causes me to order the same thing: Musakka. It was a huge plate and came with a side of couscous as well. I probably could have made two meals out of it but I wasn’t able to stop in time!
I was also told there is a vegetarian version of the Musakka that is just as tasty and I admit I would love to go back to work my way through all the eggplant and lamb dishes! Not to mention that I just realized I forgot about dessert….
Resources:
Aya Sofia = http://www.ayasofiacuisine.com
Sheridan Wines = http://www.sheridanvineyard.com
Friday, October 21, 2011
Home Wine Kitchen Traveling Table
Unfortunately, Home Wine Kitchen has closed.
Even though I had dined at Home Wine Kitchen for No Menu Monday, I was really looking forward to the Home Wine Kitchen Traveling Table hosted by Angela Ortmann (aka STLwinegirl). I just knew that Chef Cassy Vines would go all out for us…and I didn’t realize just how much!
Much like the mix and match cheese tasting a couple of nights before, we were encouraged to try all the courses with each of the three wines that were served:
Vin Ver’rary Chardonnay
Mendocino, California
Chaumette Rose of Chambourcin
Ste. Genevieve, Missouri
Mountain View Pinot Noir
Carneros, California
Needless to say, I was quite surprised that Angela picked out three American wines, not to mention a Missouri wine! It was much like being Goldilocks…the white was a little sweet, the rose was mild, while the red was a little dry. All were smooth initially but once they were paired with the food, the Rose stood out the most and went perfectly with everything. I admit that I barely touched the Pinot Noir and even the white wine was too sweet with some the pairings.
Our appetizers consisted of a variety of assorted confits and housemade ricotta to be spread on large slices of grilled bread. All the vegetables, tomatoes, mushrooms, and garlic were soaking in olive oil, while I wanted to eat the ricotta straight out of the jar. As an appetizer and small plates fan, I could have made my entire meal out of the confits and arugla salad, consisting of figs, herbed cheese, pumpkin seeds, and a cider vinaigrette. I even had a second serving, which turned out to be a big mistake because of the amount of the food that came with the main course followed up by dessert!
For a split second, I thought it was Thanksgiving as huge piles of food kept coming out to the table. The roasted chicken was stacked like the Great Pyramid and THE largest bowl of pasta EVER contained a green linguine with radish pesto, parmesan, and pine nuts. If that wasn’t enough, we were served a side of polenta that was so smooth and creamy that it was almost a tapioca pudding!
I think I finally understand the “home cooking comfort food” theme of Home Wine Kitchen, but I found all the courses to be unlike anything I have ever tasted before. These flavors are nothing like you have ever tasted before! This really is a place for a “food adventure”.
As if we had any more room, we still had to finish the night off with a Pistachio Tart with goat cheese on top! It was very hard not to slurp the goat cheese creamy top off every piece! I would have sworn it was cool whip if I didn’t know better. Dessert was graciously paired with a Domaine St. Vincent Sparkling Wine from New Mexico. We definitely had much to celebrate!
Resources:
STLwinegirl = http://www.stlwinegirl.com
Home Wine Kitchen = http://www.homewinekitchen.com/
Even though I had dined at Home Wine Kitchen for No Menu Monday, I was really looking forward to the Home Wine Kitchen Traveling Table hosted by Angela Ortmann (aka STLwinegirl). I just knew that Chef Cassy Vines would go all out for us…and I didn’t realize just how much!
Much like the mix and match cheese tasting a couple of nights before, we were encouraged to try all the courses with each of the three wines that were served:
Vin Ver’rary Chardonnay
Mendocino, California
Chaumette Rose of Chambourcin
Ste. Genevieve, Missouri
Mountain View Pinot Noir
Carneros, California
Needless to say, I was quite surprised that Angela picked out three American wines, not to mention a Missouri wine! It was much like being Goldilocks…the white was a little sweet, the rose was mild, while the red was a little dry. All were smooth initially but once they were paired with the food, the Rose stood out the most and went perfectly with everything. I admit that I barely touched the Pinot Noir and even the white wine was too sweet with some the pairings.
Our appetizers consisted of a variety of assorted confits and housemade ricotta to be spread on large slices of grilled bread. All the vegetables, tomatoes, mushrooms, and garlic were soaking in olive oil, while I wanted to eat the ricotta straight out of the jar. As an appetizer and small plates fan, I could have made my entire meal out of the confits and arugla salad, consisting of figs, herbed cheese, pumpkin seeds, and a cider vinaigrette. I even had a second serving, which turned out to be a big mistake because of the amount of the food that came with the main course followed up by dessert!
For a split second, I thought it was Thanksgiving as huge piles of food kept coming out to the table. The roasted chicken was stacked like the Great Pyramid and THE largest bowl of pasta EVER contained a green linguine with radish pesto, parmesan, and pine nuts. If that wasn’t enough, we were served a side of polenta that was so smooth and creamy that it was almost a tapioca pudding!
I think I finally understand the “home cooking comfort food” theme of Home Wine Kitchen, but I found all the courses to be unlike anything I have ever tasted before. These flavors are nothing like you have ever tasted before! This really is a place for a “food adventure”.
As if we had any more room, we still had to finish the night off with a Pistachio Tart with goat cheese on top! It was very hard not to slurp the goat cheese creamy top off every piece! I would have sworn it was cool whip if I didn’t know better. Dessert was graciously paired with a Domaine St. Vincent Sparkling Wine from New Mexico. We definitely had much to celebrate!
Resources:
STLwinegirl = http://www.stlwinegirl.com
Home Wine Kitchen = http://www.homewinekitchen.com/
Subscribe to:
Posts (Atom)