Photog Food Blog

Buz and Neds Real Barbeque
1119 N Boulevard, Richmond, VA 23230
(804) 355-6055
M-Th 11a-8:30p
Sa 11a - 9:30p
Su !2p - 8p

http://www.buzandneds.com/

BBQ spot in Richmond. Reasonably convenient to 95 so a good, stopover for a quickish quality meal. BBQ sandwhich was solid if a bit sloppy-joeish (the sauce is just a little sweet and tomato-y for my taste). As is rare in a BBQ joint, sides were all good (I had bourbon baked apples and cucmber salad) not to mention an excellent sweet tea (and this is about the northern extent of sweet tea's availability). It's also one of those barbeque places that smells super smokey though they seem to have a chip on their shoulder about being REAL barbeque, it says that over and over (maybe there's an epidemic of barbeque fakers in central Virginia). They have a couple flat screens in the dining room, one of which plays what appears to be either a commercial for the restaurant you are eating in or an episode of Bobby Flay (about the restaurant).

All in a all a good meal, recommended.

The Fort
19192 Highway 8
PO Box 569
Morrison, Co
303-697-4771
www.thefort.com

Hours:
Mon-Fri 5:30p to closing
Sat-Sun 5p to closing

Originally built to replicate Bent's Fort, Colorado's first fur trading post built in the 1830's along the Santa Fe Trail, the Fort restaurant began operations in 1963. It was an insperation of Sam Arnold, a local resident and a man  who loved western history and the culinary arts. Arnold first envisioned the Fort as his home but when he had problems securing real estate loans to build the structure he decided to put a restaurant on the first floor of the residence. By including a resturant he was able to secure a small businees administration loan and his Fort evolved from there. After using 80,000, 45-pound adobe bricks (made on site), all supported by hand-hewn beams, the restaurant became a reality

Arnold developed his cooking skills by studying with James Beard and attending La Varenne Ecole in Paris. He also attended culinary classes in Sri Lanka, Thailand and the Peoples Republic of China. He researched the food history of the old west and based his menu upon the results. Over the years the reputation for fine food has been touted in many national publications and international media outlets. Today the Fort serves over 50,000 buffalo dinners annually. The menu also features fish, beef, elk, lamb and many other traditional entrees from the Bent's Fort days.

Now appetizers include such innovative dishes as Bison Eggs-pickeled quail eggs wrapped in house made buffalo sausage, served with a raspberry-jalapeno jam ($10) for the more adventurous try the Historian's Platter-boudies (sausage), Rocky Mountain oysters, guacamole, bison tongue and jalapenos for four($28)
Entrees include a full Game selection with items like The Fort's Game Plate-an Elk chop, Buffalo filet medallion, and a grilled teriyaki Quail all served with Fort potatoes and seasonal vegetables($44) The entire menu is extensive and therefore best viewed on their website.

I began my meal with the Bison Eggs. Tasting very much like Scotch Eggs, they were warm and flavorful. The small Quail eggs made them the perfect size for an appetizer. The raspberry-jalapeno jam perfectly complimented the eggs and sausage.. I ordered both the house salad and the soup of the day. The salad included several types of field greens, pine nuts, diced jicama and other vegetables covered with a  very tasty herbed-vinigarette house dressing.(The menu claimed the herbs used in the dressing are reputed to act as an aphrodisac!) The soup was Bison/Vegetable and they served it in a small iorn kettle. It was filled with numerous vegetables and a light, tomato based broth with small chuncks of bison. I wanted to save room for my entree but the soup was very good and I ended up finishing the entire pot.
For an entree I ordered their most popular dish - The Fort's Game Plate. The buffalo filet medallion was perfectly cooked, moist and full of smokey flavor.. The Elk Chop was a bit undercooked but tasted wonderful just the same. The huckleberries added a slightly sweet taste which worked well with the lamb. The grilled Quail was also moist, infused with teriyaki flavor and cooked to perfection. Although they had many tempting dessert offerings I was unable to take advantage of it. I was too full.

The restaurant seats about 350 in multible dining rooms but the professional waitstaff keeps the meals moving and the service was attentive. There is plenty of parking in lots connected to the Fort.

The dinners aren't cheap but everything I ate was more than worth the price.

La Brochette Bistro
Embassy Lakes Plaza
2635 N Hiatus Rd
Cooper City, Fl 33026
954-435-9090
www.labrochettebistro.com
Mediterranean Cuisine

This is a hard to find neighborhood gem located in a non-discript strip mall in a suburb of Ft Lauderdale. Well known by locals, La Brochette has managed to maintain a Zagat rating of 27 (out of 30) for food for the past several years. The Chef/Owner, Aboud Kobaitri, was born in Lebanon but learned his profession in Paris. After years in the business he is still visably enthusastic about food and cooking and stays very active in the kitchen. (So active that if he is sick he closes the restaurant). The restaurants interior is dark and somewhat small. As you enter there is a bar on one side and a combination of booths and tables filling the rest of the space.
I went on a quiet night but was told the place is usually packed with patrons. Many of the reviews I saw refered to La Brochette's atmosphere as romantic. I was with my colleague and intimidating soundtech named Doug so the romantic factor didn't register with me.

The menu is small but imaginative.
Appetizers such as Conch Filet Schnitzel-with caper lime sauce($9.95) are popular as well as meat entrees like Grilled Lamb Chops on Brochette- glazed with curry and offered with three sauces($27.95). They specialize in fresh fish obtained locally or flown in daily on ice from places like Hawaii

But before you select from the menu people suggest you try the specials. Even the owner told me most locals don't even look at the menu. Instead he suggests you pick from the specials that change constantly. I took the Chefs advice and ordered from the nights featured offerings,

Beginning with Duck Soup- sliced duck and fresh vegetables served in a delicious light broth, I added a Spinach Salad- fresh spinach leaves, bacon, hard boiled eggs, tomatoes, sliced tart apples, cranberries, potatoes and a wine/vinigarette dressing. The salad was very large but so good that I finished every bite. My entree was a Kansas City Strip Steak- grilled with a gorganzola and red wine reduction. It was perfectly cooked and very flavorful. They served it with three dipping sauces(a lobster sauce, a tomato/merinera sauce and a Key Lime white wine sauce) It was accompanied by grilled red and yellow peppers. I completed the meal with a very rich Creme Brule with chocolate covered strawberries and a thin waffer on top.

The meal lived up to my high expectations and the staff was equally as good.

Anyone that get assigned to work in the Miami area should take the opportunity to eat at La Brochette Bistro.

Zola
3001 W End Ave
Nashville, TN 37203
615-320-7778
www.restaurantzola.com

Hours: 5:30p to 10p
        Mon-Thur
        5:30p to 11p
        Fri-Sat

According to AOL's City's Best guide, Zola is the #1 Romantic Restaurant for 2008 in Nashville. The award winning Owner/Chef Debra Paquette offers what she calls Mediterrian fusion with a New South twist. Italian. French, Spanish, Moroccan and Greek influences are evident in Zola's menu. Wine is also an important aspect of this restaurant. It has received the Wine Spectator "Award of Excellence" many times over the years.

The innovative menu features creative meat, fish and vegetarian dishes. Fish is flown in fresh daily and added to popular items such as Grandma Zola's Paella($22.50/27.50), a combination of scallops, shrimp, market fish, chorizo, ham, saffron rice and aioli verde. The dish come in small or large portions.

Meats include upscale presentations of lamb, beef and pork. The Black Angus Filet and Rioja Shortribs has Idiazabal(cheese) ravioli, prosciutto crisps, green olive and smoked almond aoili($28/$36)

Side dishes($4) include Spinach with garlic butter, grilled zucchini with feta and sugar peas in guava butter.

Zola's also has numerous starters and salads that match the intricate combinations seen in the entrees.

I saw a lot of reviews before dining at Zola's and many patrons mentioned the Beet and Heat Salad($8.50). I usually hate beets but I decided to see what the Chef could do. The salad features pecan fried beets, sage goat cheese, dried figs, bacon, greens and a maple Tabasco vinaigrette dressing. It was an explosion of flavors, all working well together.(I still can't believe I paid someone to let me eat beets). It was very good.

My entree was also very satisfying. I had the Moroccan Pork Loin that combined raisin eggplant almond brown rice, coffee pomegranate sauce, fig jam, sugar peas and guava butter($21.50)
Again there were all sorts of flavors coming together to provide a unique blend of tastes, all very pleasing to the palate.

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Bevo Mill Restaurant
4749 Gravois
St. Louis, MO 63116
314-481-2626
www.bevomillstl.com

Hours: 7a to 2p daily
Dinner:4:30pm to 9p  Sun-Fri

The building was constructed as an example of a Flemish windmill in 1915 by August A. Busch Sr. He decided to locate the mill halfway between his Anheuser Busch Brewery and his home, Grant's Farm.
The exterior of the structure contains rocks that August Busch collected from that farm.
The room directly under the mill was used by Busch as a private dining room. After a couple of years he opened the remainder of the building to the public as a restaurant.  Numerous renovations have taken place over the years with a major, multi-million dollar restoration occuring in 1984.

Today, when you enter the main dining area you encounter a large room with a very high cathedral ceiling.  On one side of the restaurant there is a massive fireplace. Numerous large wooden tables fill the the interior and a buffet is offered at one end of the dining room.

I went on a saturday morning so in addition to the regular menu brunch items were offered. There was one table filled with the brunch items and another with  standard breakfast offerings. Along the wall behind the tables there was a
build-your-own omelet bar and a dessert table.
Brunch items included beef with noodles, Sauerbraten, chicken with artichoke hearts in a lemon sauce, a potato cassarole, sausage and mixed vegetables. Bacon, eggs, eggs benedict, pancakes and more were available on the breakfast table. At the small salad station various type of salads and dressings were displayed with a bowl of already peeled shrimp.

If you're not a buffet fan you can order from the menu.
The menu has a variety of omelets and eggs, waffles and pancakes, crepes and a selection of what they call "healthy choices." They also offer German specialities and numerous sandwiches

If you order from the menu items such as the Sauerbraten meal ($7.95) or the
Slinger, a St Louis classic with a Bevo twist (three potato pancakes topped with two sausage patties, two eggs over easy, chili, onions jack and cheddar cheese-$6.95) are popular choices.  You can get a stack of pancakes ($3.95) or an Irish Benedict (corned beef hash with tomato and your choice, ham and tomatos, smoked turkey and avocado or Salmon cake and tomato-$6.95).

I choose the all-you-can-eat buffet($13.95) and really enjoyed the Sauerbraten (a special cut of beef marinated in vinagar and spice brine, browned and served with potato pancakes, apple sauce, red cabbage and cheddar biscuits) The beef was tender but not overcooked. 

The waitstaff is friendly and helpful. Overall it was a very worthwhile dining experience and when in St Louis I will go back.

The restaurant is closed saturday night for wedding receptions or similar events. There are additional banquet rooms downstairs. They have a parking lot and street parking is available.
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Sidney Street Cafe
2000 Sidney St
St Louis, MO 63104
www.sidneystreetcafe.com
314-771-5777

Zagat:28-23-26-$43

New American
Benton Park
Hours: tues-thur
        5p to 9:30p
        Fri-Sat
        5p to 10:30p
       Closed Sun

This restaurant is rated #1 for food and popularity by the 2008 Zagat survey. It's housed in a century old storefront building and the atmosphere is "informally elegant, set with crystal, candlelight and linen tablecloths" when you enter the interior has hardwood floors surrounded by exposed brick walls. The main dining room is situated on several levels and the atrium is full of plants, skylights and a brick floor.
Menu items feature entrees that range in price from $18 to $28 and include a choice of soup or salad. Appetisers such as Lobster Turnovers with lobster, spinach and herbed cream cheese sauce baked in a phyllo pastry with roasted tomato brandy sauce or Veal Dumplings- chinese style pot stickers with roasted veal, corn, spinach, ginger, and asian spices seared and steamed and served with a chinese salsa. A large selection of entrees include Steak Wasabi- a filet encrusted with japanese horseradish and pan seared served with tempura vegetables and an oriental shitake sauce or the Roasted Buttermilk Chicken -pan roasted organic Amish chicken with smothered green, crispy fingerling potatoes, buttermilk biscuit. and a red-eye gravy.

According to the very helpful waitress, the Filet Bearnaise, a prime cut tender filet stuffed with lobster and langostino and covered with a bearnaise sauce.($28)is one of the more popular items.
My meal began with a bread course of beignets with a sweet garlic spread. They were light and wonderful. I took our servers suggestion and ordered the Lobster Turnovers. The phyllo was thin and also light. The lobster blended well with the herbed cream cheese and the tomato brandy sauce. It was delicious. For my entree I opted for the Applewood Smoked Duck, a duck breast with confit of leg, herbed gnocchi, and forest mushrooms in a Port Red wine reduction.($25). The meat was tender and very moist and flavorfull. I thought the reduction sauce really complimented the smoky flavor of the duck. All entrees come with choice of soup or salad so I choose the house salad with was very fresh. I was so full after finishing everything on my plate that I didn't order dessert.  
With the popularity of this eatery reservations are highly recommended.


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1111 Mississipi
1111 Mississippi Ave.
St Louis, MO 63104
314-241-9999
www.1111-m.com

Hours: Mon-thurs
       11a to 10p
       Fri 11a to 12a
       Sat 5p to 12a
       Closed Sun

Zagat:25-25-23-$37
Tuscan/Californian
Cuisine
Lafayette Square

A sophisticated menu with starters such as Seared Sea Scallops with saffron butter sauce and peach chutney($10.95) and Wild Boar Ravioli with tomato vodka cream sauce($7.95)
They offer numerous soups and salads including Shrimp and Corn Bisque($4.95) and Baby Spinach Salad with mandarin oranges, cajun spiced pecans, dried cherries, goat cheese and carmelized onion vinaigrette dressing($7.50)

 Entrees include fish, beef, lamb and chicken dishes all prepared in an upscale style. Honey Roasted Duck Breast with orange-ginger vinaigrette, dried apples and multi grain pilaf.($16.95)is popular as is the 12oz Char-crusted Rib-eye with gorgonzola butter and Tillamook cheese-chive gratin($21.95)

 They also have a selection of Oak Oven Baked Flat Breads with various toppings like Italian Sausage with tomatos, basil and triple cheese($9.50)

Sandwiches are on the menu featuring the Eleven Eleven "BLT" with bourbon apples, Maine lobster, thyme remoulade and watercress($11.11)

Side dishes include Green Beans with almonds and brown sugar glaze($4.25) and Sun-dried Tomato and Asparagus Risotto($5.25).

 A creative array of desserts are available including Gooey Butter Cake with an ice cold glass of milk($4.95)

My meal started with a basket of fresh bread with olive oil and coarsely ground parmigiano-regiano cheese and before I could finish my second slice my appetiser came. I ordered the Wild Boar Ravioli. A half dozen large raviolis attractively arranged on a plate and covered with a delicious tomato vodka sauce.(Much more tomato than vodka which is the way I like it).
I followed that with the ribeye. The menu claimed it was a 12oz cut but it seemed much larger. It was perfectly cooked and the rub added to the smokey flavor. It was served on a bed of Tillimook gratin potatoes and topped with gorgonzola butter. All the tastes worked very well together. I added a side of Wild Mushroom and Tomato Risotto but after the steak I wanted to leave room for dessert so I only had a bite of the risotto and then ordered the Gooey Butter Cake. It was unbelievably good. It came with a glass of ice cold milk. Dessert was more than I needed but a nice way to finish the meal. Overall 1111 Mississippi lived up to my high expectations.
The resturant is multi-leveled and fairly loud. Patrons can see the kitchen from almost any vantage point in the restaurant. It has the feel of an old warehouse but low lighting and candles on the tables help warm the atmosphere.

Citysearch list 25 reviews for this restaurant and gives it an average of 4 1/2 stars out of 5.

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