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Fresh picked flor de calabasas quesadilla, with fresh picked baby zucchini, and fresh picked Kirby salad. The Mrs. feeds me like a King. Food performing live. (at New Jersey)
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It’s chef Eric of the Chez Vous restaurant in Stamford Connecticut. I had his gumbo that was both fiery and elegant. My companion had a beautiful-looking goat cheese and asparagus omelet. Instant good ambiance, casual relaxed staff, menu read like everything was gonna be awesome. Must go back. (at Stamford, Connecticut)
Iggy’s Warwick, RI. The clams were good, but not Tommy’s. Good quality clam, just not impossibly light The Quahog was great, and the Rhode Island clear chowder? Like… clam broth, chicken stock and ….nothing? Just potatoes and clams. By no means a fail, just maybe an acquired taste. Would definitely return- good execution. Tommy’s still the winner. Oh and not shown, a bag of “doughboys”.. doughnuts that look stepped-on; like a beignet’s mafia brother. Really chewy good. Toxically yay. LAST THING: Alla yiz need ta MAKE HOMEMADE TARTAR SUACE!!!!! (at Iggy’s Doughboys, Chowder House, Boardwalk & Creamery- Lobster & Clam Bar)
I have my criticisms. The glaze tasted burnt. The ramps should be babied, instead of chopped up like mid Winter chard. And if you’re going to feed me precious morels don’t dice them into the ramps. The music in this place made it worth coming back. The ambiance made it worth coming back. The cocktails and starter made it worth coming back. The wait staff structure made it worth coming back despite individual player errors (don’t take half an hour to clear, and where’s my Ward 8??). But these entrees, including my friends’ brackish prime rib, needed attention. I’d come back…. but…. maybe not. (at Cherry Circle Room)