Almost a month ago I first solicited thoughts from regular customers and followers, and then announced that we’d be offering a trial run at once a week lunches, on Mondays. A three-course prix fixe menu, with wine, water, and coffee included. Numerous folk responded with some variant of “I’d be there!” So, we put it… Read More 2022 Lunch #1
With my recent delving into omakase bars, I haven’t really talked about the concept. First off, while the four experiences I wrote up recently were a specific type of curated, piece by piece kind of omakase at the hands of the sushi chefs, that’s just one approach, and usually the more expensive sort. The word itself really… Read More A Different Sort of Omakase
There’s this “rule” out there that I’m sure you’ve heard. No cheese with fish, or no cheese with seafood. Somehow, it’s out in the ether that it’s never done in “traditional cuisines”, which in the minds of those speaking is probably centered around the northern Mediterranean – Spanish, French, Italian, Greek. I know Italian restaurants… Read More Cheese It! The Fish!
If you’ve had Puttanesca sauce, you’ve heard the commonly thrown around interpretation that it’s a sauce “in the style of a prostitute”. No one ever explains exactly what that means, nor why this sauce that blends together a handful of intensely flavored ingredients would be the forte of a woman of the night. Various stabs… Read More The Siren Call of a Sauce
It’s been a bit over a month since our last Casa SaltShaker dinner. Henry’s away in Peru (coming back this week), so I just sort of suspended them. But, we had a couple of requests for a dinner even without having posted the date, so I decided to open one night and just play both… Read More 2022 Menu #23
Continuing on my weekly outings to check out the new omakase spots in the city. There are only a few more, though I probably won’t get to one a week over the upcoming weeks. We shall see! You wouldn’t even know that Kuda Omakase, Paraguay 3521, Palermo, was there, unless you were looking for it. There’s no… Read More Omakase Duals, Round 2
It’s time for the last of our famed four Roman pastas. This time around, it’s all’amatriciana, i.e., in the style the Amatricians. Amatrice, where this pasta supposedly originated as a peasant dish is about 100 miles northeast of Rome. The dish, like the others we’ve been exploring, is based on that original gricia, with cured pork… Read More When the Tomatoes Came…
What’s up for this round of the infamous Bite Marks? Another stab at Detroit style pizza? A burger? Shawarma? Spanish tapas? Italian food? Why yes, yes, yes, yes, and yes! A local friend sent me a message, asking if I’d heard about this place offering Detroit style pizzas. At first, I thought he was talking… Read More Bite Marks #96