Thinking back... This whole adventure started just before Jen's wedding when Julia wanted to take Jen out since she would not be able to attend the wedding or the preceding festivities. The adventure started at Grand Cru in Belvedere Square. There, Jen enjoyed the Riesling which was carefully selected for her along with the 'Bubbly Comparison' which consisted of a Champagne (Rose at that!), Prosecco and Cava. As far as food, Grand Cru offers their Tartes Flambees, which is a fancy way of saying, 'flatbread pizzas'. Jen ordered the Grantinee which blended the flavors of Dijon Mustard and Gruyere cheese. Julia enjoyed the 'Natural' with creme fraiche, onion, and lardons.
To end the evening, Julia introduced Jen to the wonderful world of Ice Wines.
It was at Grand Cru that Jen and Julia decided to start getting together once a month for a wine night, not just to get away from the guys, but to also catch up on life and enjoy good wine and good food while at it. It was decided that they would start in January, after the holiday rush around.
January's visit - The Wine Market
It was during Baltimore's Restaurant Week that Jen and Julia decided to try out The Wine Market. Jen started off with the wine selection, Bex - Riesling. With selecting from the prix fix menu, the appetizer, entree and dessert were not regular menu items, and Jen really doesn't remember what she had, other than the portion sizes were perfect for each course, and she left satisfied, not stuffed.
Similarly, Julia also chose items from the prixe fix restaurant week menu and the selections are not on the regular menu. She remembers that they were excellent, however. She had a Sauvignon Blanc from the Green&Red Vineyards.
The staff here was friendly, ready to answer any questions. If they didn't know the answer they found someone who did.
Again, Julia induced Jen to another Ice Wine, which did need to be purchased along with a cork fee ( a reasonable $9.00).
February - Corks
Being in a slight time crunch when arriving to Corks, there was little wait time. Again Jen enjoyed a glass of Bex Riesling and for her meal a wedge salad, and steamed mussels. Julia enjoyed the grilled brie and apple sandwich with her wine selection of Fox Brook Chardonnary. Along with ordering dessert of chocolate mousse... Jen and Julia received a puzzling look when asked about an ice wine. The waitress asked what it was. When we explained the waitress said that she hadn't never heard of them...and still didn't appear clear on what was available in terms of dessert wine. The waitress thought we were talking about a port which we did say we were not. Julia asked if the had sweet dessert wines-perhaps a white port? When promised that they had a dessert wine that was not a red port, Jen and Julia thought to give it a try. Upon receiving, it indeed was a red port (Ficklin Tawny). This was a very acidic port, one which we made a mental note of never to order again.
The food was excellent. The server much less impressive.
www.grandcrubaltimore.com
http://www.the-wine-market.com/
www.corksrestaurant.com
Sunday, March 20, 2011
Friday, March 18, 2011
tonight's option: Vino Rosina
First off, this restaurant gets an 'A' for amazing from both of us. Just remembering this place has sent both of us into a food stupor. Starting with the bake brie in a puff pastry shell up through the entrees of YumYum Tuna an Lamb to the indescribable desserts; Big Boy S'more and Molten Chocolate Cake. So let's start at the beginning-not with the food, but with the excellent staff. They called the day of to confirm the reservation, a courtesy much appreciated and offered by too few restaurants. When we arrived, admittedly a bit late though through no fault of our own, we were seated immediately in a pleasant dining room. The wait staff immediately introduced themselves and brought over a bottle of still water after confirming that we preferred that to sparkling. Julia new exactly which wine she wanted, but Jen needed some assistance navigating an extensive international wine list. The staff was knowledgeable and courteous, while making sure that Jen had the perfect wine to suit her tastes-white, sweet and fruity :).
After ordering the wine we selected an appetizer of Baked Brie in a pastry shell with dried cherries and a honey drizzle. It was a difficult decision as every appetizer was appealing. We weren't disappointed though. It was scrumptious! All the flavors complemented each other perfectly. The main entrees were fantastic as well. The Yum Yum Tuna, well the name says it all. Seared Tuna expertly carved and presented with a delicious ponzu sauce and just a hint of salt was out of this world. The Lamb was perfectly prepared served with garlic bread pudding, artichokes, and carrots. This was the first time that Jen didn't have to inform the cook how she prefers her lamb, perfect to the point that we think the chef might have ESP. Once again, with the entrees the balance of flavors was superb. An extremely difficult accomplishment from what we've experienced.
And now for the finale! We couldn't decide between two desserts, so we got them both! Both desserts were excellent and perfectly sized. Here, Big Boy S'more maintained the perfect balance of flavors between graham cracker, chocolate, and marshmallow meringue. The Molten Chocolate Cake with marscapone ice cream, chocolate wafer, and salted caramel sauce. While this was still a high quality dessert with intense flavors, our feeling is that the caramel was slightly overwhelming compared to the other flavors in the dessert. Julia didn't care for the burnt taste of the caramel, while Jen notes that the salty nature of the caramel competed a little too much with the other flavors. Still an excellent dessert, however. Especially when paired with an Eiswen, Heinz Eifel which is one of our favorites as well as being the recommended for another dessert we didn't order but also sounding delightful, the Pear Brown Butter Tart.
We would also like to point out that the portion sizes of everything on the menu, from appetizer to dessert were perfectly calculated so that a three-course meal left you satisfied, not stuffed.
Wine selections for the evening were: Scheurebe, Strauss from Austria and a Riesling Spätlese, Heinz Eifel from Germany. Both excellent wines, with the Scheurebe reminiscent of a Sauvignon Blanc.
A great place if you live in the Baltimore Area!
http://vinorosina.com/index.html
After ordering the wine we selected an appetizer of Baked Brie in a pastry shell with dried cherries and a honey drizzle. It was a difficult decision as every appetizer was appealing. We weren't disappointed though. It was scrumptious! All the flavors complemented each other perfectly. The main entrees were fantastic as well. The Yum Yum Tuna, well the name says it all. Seared Tuna expertly carved and presented with a delicious ponzu sauce and just a hint of salt was out of this world. The Lamb was perfectly prepared served with garlic bread pudding, artichokes, and carrots. This was the first time that Jen didn't have to inform the cook how she prefers her lamb, perfect to the point that we think the chef might have ESP. Once again, with the entrees the balance of flavors was superb. An extremely difficult accomplishment from what we've experienced.
And now for the finale! We couldn't decide between two desserts, so we got them both! Both desserts were excellent and perfectly sized. Here, Big Boy S'more maintained the perfect balance of flavors between graham cracker, chocolate, and marshmallow meringue. The Molten Chocolate Cake with marscapone ice cream, chocolate wafer, and salted caramel sauce. While this was still a high quality dessert with intense flavors, our feeling is that the caramel was slightly overwhelming compared to the other flavors in the dessert. Julia didn't care for the burnt taste of the caramel, while Jen notes that the salty nature of the caramel competed a little too much with the other flavors. Still an excellent dessert, however. Especially when paired with an Eiswen, Heinz Eifel which is one of our favorites as well as being the recommended for another dessert we didn't order but also sounding delightful, the Pear Brown Butter Tart.
We would also like to point out that the portion sizes of everything on the menu, from appetizer to dessert were perfectly calculated so that a three-course meal left you satisfied, not stuffed.
Wine selections for the evening were: Scheurebe, Strauss from Austria and a Riesling Spätlese, Heinz Eifel from Germany. Both excellent wines, with the Scheurebe reminiscent of a Sauvignon Blanc.
A great place if you live in the Baltimore Area!
http://vinorosina.com/index.html
Appetizers
So two friends decide that they're going to go to a different restaurant each month. After a few months of sitting, eating, discussing and comparing they decide that they should offer a critique of each restaurant that they visit. But how? And so this blog was conceived...
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