Yeah, yeah . . . I’ve been busy with work, but that’s no excuse for leave you hanging. Professional note: if there are any clients that get annoyed with this post, you know I love you and these are things I’ve already said to you in person, so there.
On with the show!
Loving it:
Quiessence's barrel-aged cocktails.
Killer cocktails at Quiessence. Why do I love them so much? Maybe because helped put them together. Kick-ass cocktail consultant Bill Degroot made my dreams come true with his Farmhouse Cocktails and his 90-day aged Manhattans.
Yep. Barrel-aged cocktails are the shit. Huge thanks to Bill!
New restaurant openings: A few new spots that pique my interest: Jimmy Woo’s, Amaro Pizzeria & Vino Lounge and Vitamin T.
Nobuo-san, making my dreams come true with his omakase.
The return of adventurous dining: Thank god we’re getting over the “safety food” phase. Don’t get me wrong, “comfort food” will always have a place in our regular rotation (for obvious reasons), but dumbed down eats are just plain boring and over. Thanks to the food gods for bringing back spots like Nobuo At Teeter House and his omakase experience that made me quiver during my back-to-back visits within 7 days (reviewed here by local food blog god Dominic).
I’ve had the pork sweats before, but never the seafood sweats. ‘Nough said.
Luke warm about it:
Food trucks. Yep, I’m that asshole. Yet . . . I’m the biggest fan of the concept. So since I want to see this grow to greatness, I won’t name names. But event the ones I do like, I know you’ll keep getting better (I hope)!
My POV: Either do great food truck-y street eats, or do something chef driven and gourmet. No middle road. Drop the gimmicky menus and deliver, or simply feed me.
Let it die:
Bruschetta. I understand the market for it. You wanna feed the bottom feeders and hungry masses. (which often includes me too!!!) Let’s all just own that truth and live with the shame. I sounded like Dr. Phil there for a moment.
Burger bonanza. Shut up with your crazy gourmet burgers made with wine, truffles and fired by coal, junk yard tires or cosmic nuclear energy. Quit it.
Annoying advertisers. Completely unrelated to this post, but god dammit quit calling me with every “hot new restaurant directory.”
Always end on a happy note:
Recent things/people I love: You make my life so awesome. I raise my glass of cheap wine (from Tops Liquor) to you! @olllllo, Luxardo, @TheWildLavender, “That waving-paper-thin-fish-pie thingy” (Okonomiyaki, as described by Lisa Polacheck), @StacyPearson, Carlyn Mumm, Rivers Cuomo Fancy Pants III, The Grits at @BeckettsTable, Crystal Light and of course . . .
Judge Judy. May your justice continue to lord over us all.
I pledge allegiance to the grits. And justice.
Moment of honesty: Quiessence and Nobuo are clients of mine, but c’mon . . . But you already know they rock and everything I say about them is totally blog worthy. That’s why I work with them.
The actual menus were a neat idea, but a little rough looking… Printed and pasted inside old books from the Flagstaff library. Laura suggested a little glu-stick on the menus might make them more presentable. The pages with actual menu items were randomly placed throughout the books, making it tricky to navigate.
