August 8, 2015 § Leave a comment
The Mission restaurant in Scottsdale. A luxurious, romantic setting with dark wood and rustic furnishings with glittering chandeliers and glass fixtures. It’s a beautiful atmosphere. Any pretension evaporates with the warm greetings and friendliness of the staff. Expect to spend the time to enjoy your experience. And in case you can’t get enough, the chef has two other restaurants in Scottsdale, Zinc Bistro and The House Brasserie.
Chunky haas avocado, jalapeño red onion, fresh garlic, sea salt, lime, tomatoes, chipotle puree, cilantro, cotija & roasted pepitas
Duck Carnitas Empanada
Duck confit, foie gras, orange habanero glaze, oregano, mushroom & queso Oaxaca
Roast Corn Gordita
Roasted corn, squash, zucchini, mushroom, gordita & huitlacoche crema
Pork shoulder, house made chorizo, rosemary, cotija, white bean puree & sweet garlic crema
Tennessee grits, poblano & horseradish
Pumpkin Bread Pudding
Pumpkin bread pudding, scotch, pepitas & pomegranate
Guatamelan Chocolate Pastilla
XO tequila, fig and guajillo glaze, tres leches ice cream & spicy cocoa nibs
January 6, 2012 § 1 Comment
Nestled in a charming restored building on Main St, Monticello, The Dining Room is a hidden gem of Wisconsin’s culinary treasure trove. The menu changes with the seasons, so if there is something you’re craving, check the website. After one visit, I would trust anything Chef presented. One unique feature is the display of local textile art, hung throughout the restaurant. I like the community connection and atmosphere it nurtures.
Appetizer: Smoked Rainbow Trout
served on three miniature cornmeal pancakes, with creme fraiche, tobiko and caramelized fennel. Yum. This was a delightful way to start the meal. This perfectly-sized portion is a wonderful balance of flavors. The strong smokey trout is foiled with the creme. The light anise of the fennel will make you look at the vegetable in a whole new light. Enough to split between two without feeling deprived.
Entree: Grilled beef tenderloin filet
with worcestershire glaze, blue cheese cream, fresh asparagus and mashed potatoes. The beef was cooked perfectly, medium rare unless you say otherwise. The sweetness of the glaze and tartness of the blue cheese cream made a tongue-tingling combination. The asparagus was just lightly sautéed, enough to keep the bright green color and crunchy middle. I could eat this every time.
Entree: Sautéed veal cutlets
with a white wine lemon and caper reduction sauce, mashed potatoes, fresh asparagus and a creamy crab and shallot compote. The veal was fantastic, but for me it was all about the sauce. The sauce was rich, intriguing and addictive enough to make you want to lick the plate. The crab and shallot was an exciting grouping, a great balance to the sauce. The vegetables were delicious, but bring me more sauce.
Dessert: Crème Brulée
Pamper yourself with this fantastically light, creamy and heavenly dessert. For those of you on the quest for the perfect crème brulée, this one must be put to the test. The top crust is ever so thin, and more delicate than an eggshell. The crème is smooth with lovely specks of vanilla bean seeds in every bite.
Dessert: Sticky Toffee Pudding with toasted pecans
They say this dessert is the best dessert in the world. They say this dessert, if shared with a loved one, will test your relationship. This dessert is all that and more. It is a must for first-time diners. If trying more than one dessert, have this one last because it will overwhelm your palette and send it into ecstatic raptures.
The food was so amazing from start to finish, we bought the cook book for the sauces, and so should you.
209 Main St • Monticello, WI • 53570
Hours: Wednesday – Saturday
August 31, 2011 § Leave a comment
Nestled in the bustling first stretch of Monroe St, Brasserie V is a sanctuary of Belgium beer and amazing food. Done up in beautiful polished wood, this bar restaurant is a classy blend of the european and american neighborhood pub, but don’t sidle up to the bar and expect to order a Miller Lite.
Cooked to perfection and served the only way mussels ought to be prepared- butter, garlic and white wine sauce. If you are a fan of these delectable bivalves, you should order them.
Every Tuesday, at least in the summer, is the Slider special, a plate of three sliders made with three different recipes. This Tuesday was first bacon, cheddar, lettuce, tomato, smoky aioli, second caramelized onions, mushrooms, Gruyere, mushroom onion aioli, and third double cheeseburger, lettuce, pickle, onion, ketchup, mustard. It would be worth going every Tuesday to see what Chef comes up with. I guess it would be good to order something else, just to try the rest of the menu, eventually.
The beer list is impressive, especially if you like Belgium-style beer. With over 150 rotating beers from around the world, taps and bottles, it’s hard to decide. The “house beer” St. Bernardus Abt 12 is the only one that is always on tap, and for good reason. It’s a full flavored, smooth brown ale with hints of caramel.
1923 Monroe St • Madison, WI • 53711
Hours: Mon-Thur 11am – 11pm • Fri-Sat 11am – 12midnight • Sun 4pm – 10pm