December 22, 2014
Mike Lata's rendition at The Ordinary in Charleston.
van Ramen cookbook, which is also one of my favorite things this year.
Ed Lee's chicken and country ham pho from his excellent book.
Domaine Olga Raffault makes great Cabernet Franc from Chinon that can age a good while. This 1990 was one of my favorite wines of the year. Great Cabernet Franc that won't break the bank.
December 9, 2014
Krog Street Market, I can't quit you. If I keep visiting Krog Street Market multiple times in a week it isn't going to end well for my wallet or my waistline. That being said, I was easily talked into another visit to KSM with a friend who had not yet been. This time, Grand Champion Bbq was open, having been the most recent addition to the growing food offerings. Having established themselves as a serious bbq contender in the OTP bbq scene, the outpost at KSM is Grand Champion's first foray ITP. Based on the compact size of the food stalls at KSM, we thought Grand Champion might be smoking there meats offsite and bringing it in, but sure enough, they managed to maximize their space with a decent size smoker behind the counter. The ribs and brisket were excellent, fully of peppery spice, smoke, and tender goodness. Huge sides of gooey mac-and-cheese and collards (that lacked a little oomph) would certainly feed more than a couple people.
For dessert, some more snacks from Yalla, including the pita special with sweet potato, maple labne, and cracklings. With, of course, banging fresh pita from Rob Alexander and crew. Until next time, Krog Street Market, and it won't be long...
December 1, 2014
I think Krog Street Market is going to be problematic for my wallet and waistline. After a visit to Fred's Meat and Bread for lunch earlier in the week, I returned for dinner at Yalla on Saturday night. From the same team behind General Muir, and Fred's,Yalla is a middle eastern food stall right adjacent to Fred's. They are only doing dinner at Yalla for now as they adjust to the huge crowds at both stalls.
Our first visit was great, though the staff was clearly struggling to work through the many variations one could make to the menu. Proteins and mains can be ordered as pitas or platters, each fully customizable with numerous roasted and grilled vegetables as well as things like labne and tahini. Each of the five dished we tried were strong, many flavors true to what I remember from my Syrian grandmother's kitchen as a kid. The falafel above offer a lighter rendition of a chickpea fritter packed with mint, cilantro, and parsley flavor.Sabich pita filled with roasted eggplants, eggs, and pickles. This was excellent with fresh pita made just prior to service.