RESTAURANT REVIEW The Lot has promise but needs some work
Let me start by saying that when The Lot opened, I really, really, really wanted to love it. A family-friendly restaurant with a giant patio and a menu created by Sharon Hage? Sign me up! But as so often happens, the gap between concept and execution is kind of wide, and I’m afraid The Lot has some work to do to live up to expectations.
I went the night they opened, and expected long waits and slow service just by virtue of the size of the cr...
RECIPE OF THE WEEK 5-Minute Salsa
I absolutely love freshly made salsa. Nothing is quite as authentic as garden-fresh ingredients paired with a crisp tortilla chip. This recipe makes it possible to have it pretty much any time your taste buds need a little spice.
1 handful cilantro leaves (about 1 heaping half-cup)
1 onion, roughly chopped
3 garlic cloves
1 serrano chile, seeded and roughly chopped (or to taste)
Juice of 1 lime
1 can diced tomatoes, drained
In a food pr...
RESTAURANT REVIEW Run, don't walk, if you want to eat at 20 Feet
I have been a fan of Marc Cassel ever since he headed up the kitchen at The Green Room. Not only was the food amazing, but the atmosphere was such that guests always felt comfortable, as though they were at a really good party. After moving on to Dragonfly and eventually Park, Marc left the scene for a little while, then began teasing all of us with talk of opening a seafood place with his equally talented partner in crime Suzan Fries on Peavy...
Recipe of the Week Fresh Pea Soup
2 tablespoons unsalted butter
1 onion, sliced
1 bunch baby spinach, chopped and washed
2 tablespoons chopped mint
1 pound shelled fresh peas (or one, 16-ounce bag of frozen peas)
3 to 4 cups chicken broth
1/2 cup heavy cream
Pumpernickel croutons, for serving (optional)
In a soup pot over medium-low heat, melt the butter slowly to keep it from turning brown. Add the onion and toss it to coat. Cook, stirring occasionally, until translucent. T...
RESTAURANT REVIEW JJ's serves it up like grandma used to
My grandmother didn’t know how to cook in small batches. The mother of eight and grandmother of dozens, she always prepared meals for an army, regardless of how many were sitting around her table. And Granny didn’t cook fancy food – it was always comforting standards: scrambled eggs, fried chicken, biscuits and gravy. JJ’s Café is the kind of place your grandma would open (if your grandma was like mine). The food is straightforward and simple;...