This location has gone through several changes in recent years. Originally Pappy's restaurant it is located on Bayview at the St. Andrews Marina. The recent renovation transformed this space into a great neighborhood restaurant. Believe me I want this place to succeed, but my last visit was very disappointing.
Our first visit was early in the life of this restaurant. They hadn't received their liquor license and was BYOB. The waitress even offered to run to the Mr. Mart or Grocery Outlet if we wanted something. Our waitress Terry was very attentive balancing the act of taking care of your needs and not hovering over the table. Please let me eat. Don't ask if I need more water, if it is half full, or half empty just fill it don't speak. We ordered the BBQ shrimp and the She Crab soup for starters. I should know better than order a New Orleans traditional dish like BBQ shrimp having had the original several times at Pascal's Manale. The Alice's version had no flavor. Really lacked salt. There is a trend here. If I learned anything about cooking in New Orleans it is to season in stages as you build the dish. The She Crab soup was not much better. Gloppy in texture, lacking in crab flavor and crabmeat. I long for the bisque from the old Gulf Club restaurant. Lets face it She Crab soup is so named because the original bisque had crab roe (eggs) in it. It is illegal to harvest female crabs in Florida, therefore the She Crab soup is simply a crab bisque. I always judge a seafood restaurant by the fried seafood. It is not easy to do and do well. I want crunchy, not overly breaded seafood. Let the seafood flavor come through. I ordered the seafood platter and my wife ordered the grill fish which was snapper. The seafood was fried well and the Snapper was grilled perfectly. Again there was a lack of salt, which was not present on the table, and overall flavor. The two sides are cheese grits and cilantro slaw. Both lacked flavor. Cheese grits didn't taste cheesy at all. I knew the restaurant hadn't been open very long so I'm willing to give it another chance. Our waitress Terry made up for it in her excellent service.
Unfortunately our second visit was a disaster.
Our second visit came after our band practice was cancelled and we had just left getting my new glasses. I looked forward to trying some new items The menu is very limited. Why is a Burger your first item? That seemed odd to me. This time we sat near the door and greeted several friend as they came and went. Really has a neighborhood feel. The bar was open and had several patrons sitting and enjoying the night. Atmosphere was a little loud but not so you couldn't carry on a conversation. Our waitress approached the table and gave us our menus. When she returned we ordered drinks and appetizers. I took at least fifteen minutes to get our drinks. Way too long. Our appetizers, crab claws and deviled eggs arrived via someone else not our waitress. Again nothing notable about either one. Simple saute of crab claws in house sauce lacked salt. The deviled eggs with yellow mustard and sweet relish, had no sign of either ingredient. Again the lack of salt. The deviled egg order is three. Really for a table of two. We both ordered the fried shrimp entree again it came with cheese grits and cilantro slaw. Again they arrived at the table via someone who was not our waitress. The grits again were flavorless and this time runny, falling through the fork as I attempted to eat. The slaw again lacked salt. The breading fell of the shrimp as we tried to eat them, particularly as we tried to apply tater sauce, which was one of the best we've had recently. I ordered wine with dinner. I could not find my waitress for a second glass and had to get the hostess to get it for me.
I really want this place to succeed. It has all the potential to be a locals place, a neighborhood place, where friends meet for dinner, but you have to fix these egregious faults. I asked to speak with Alice Masker and when she arrive I spoke to her about my issues. She really didn't seem to be interested in what I said. By the way it took 30 minutes for me to get the bill.
No stars for Alice's on Bayview.
Tuesday, August 15, 2017
Sunday, June 19, 2016
Bevi
Bevi is located at 4701 Airline Drive in Metairie, Louisiana.
I'm in New Orleans for Fathers Day and to celebrate my youngest sons 30th. birthday. Truth be known the real reason to go to The Crescent City was to see my grand daughters and to eat some awesome food. New Orleans is famous for the small neighborhood restaurants that carry on the tradition of local Creole and Cajun inspired dishes like red beans and rice and Po-Boys.
My wife loves boiled crabs. I think it would be her death row meal because it is a slow process extracting the sweet and spice spicy meat. I had gotten some very expensive prices for the boiled crustaceans and had resolved myself that I would not be able to provide my wife with her beloved meal. Saturday rolled around and the weather was rainy so we looked for a place close to our location for lunch. My son's girlfriend suggested Bevi a restaurant close to our location that serves traditional Po Boys and boiled shrimp, crawfish, and CRABS.
When we walked in door the aroma hits your nose and screamed boiled and fried seafood. One of the things I miss most about New Orleans is fresh soft shelled crab and the special was a soft shelled crab Po Boy, yum. I ordered the soft shell Po Boy and a bowl of Gumbo. When in New Orleans always eat the Gumbo. My wife ordered the boiled crabs with sausage and garlic, did I tell you next to the crabs the boiled garlic is her favorite. Andrew ordered the gumbo and a sandwich called the Cure.
The gumbo was made with a coffee colored roux which added a richness to the chicken, sausage, shrimp, and okra, ingredients. This was a good bowl of Gumbo. The soft shelled crab Po Boy really hit a spot that had been empty for some time. The crab was fried perfectly and came dressed with mayonnaise, lettuce, and pickle on a seeded french bread. The Cure is hot sausage Po Boy with cheese, a fried egg, and dressed with pepper jelly mayonnaise. This would definitely cure anything.
There is another Po Boy on the menu named the Peacemaker. It is a fried shrimp Po Boy with roast beef debris a New Orleans s and Swiss cheese. This one is on my list for next trip to New Orleans.
Bevi was the perfect stop on this trip. I'll be back.
Bevi gets 4 stars.
I'm in New Orleans for Fathers Day and to celebrate my youngest sons 30th. birthday. Truth be known the real reason to go to The Crescent City was to see my grand daughters and to eat some awesome food. New Orleans is famous for the small neighborhood restaurants that carry on the tradition of local Creole and Cajun inspired dishes like red beans and rice and Po-Boys.
My wife loves boiled crabs. I think it would be her death row meal because it is a slow process extracting the sweet and spice spicy meat. I had gotten some very expensive prices for the boiled crustaceans and had resolved myself that I would not be able to provide my wife with her beloved meal. Saturday rolled around and the weather was rainy so we looked for a place close to our location for lunch. My son's girlfriend suggested Bevi a restaurant close to our location that serves traditional Po Boys and boiled shrimp, crawfish, and CRABS.
When we walked in door the aroma hits your nose and screamed boiled and fried seafood. One of the things I miss most about New Orleans is fresh soft shelled crab and the special was a soft shelled crab Po Boy, yum. I ordered the soft shell Po Boy and a bowl of Gumbo. When in New Orleans always eat the Gumbo. My wife ordered the boiled crabs with sausage and garlic, did I tell you next to the crabs the boiled garlic is her favorite. Andrew ordered the gumbo and a sandwich called the Cure.
The gumbo was made with a coffee colored roux which added a richness to the chicken, sausage, shrimp, and okra, ingredients. This was a good bowl of Gumbo. The soft shelled crab Po Boy really hit a spot that had been empty for some time. The crab was fried perfectly and came dressed with mayonnaise, lettuce, and pickle on a seeded french bread. The Cure is hot sausage Po Boy with cheese, a fried egg, and dressed with pepper jelly mayonnaise. This would definitely cure anything.
There is another Po Boy on the menu named the Peacemaker. It is a fried shrimp Po Boy with roast beef debris a New Orleans s and Swiss cheese. This one is on my list for next trip to New Orleans.
Bevi was the perfect stop on this trip. I'll be back.
Bevi gets 4 stars.
Saturday, May 28, 2016
Dobb's BBQ
Dobb's is located on Hwy. 231 in Dothan Alabama.
If you have read my blog you know I recently went to Atlanta to say goodbye to very dear friend. Unfortunately I had to say goodbye to another childhood acquaintance Dobb's BBQ.
After my father died my mother and I moved in with my Grandmother. Gran gran was from a very large family and had 10 brothers and sisters. Her sister, my Aunt Grace, lived in Dothan and I remember we would drive there so my grandmother could visit her. One of the highlights, was on the way home, we would stop at Dobb's BBQ and pick up some pulled pork and BBQ sauce to eat sandwiches for dinner that night. I remember the smoked pork smell filling the car and making the anticipation greater for the sandwiches to follow. We left for Atlanta at 3:00 in the afternoon. Having made this trip several times I knew our options for dinner were either Dothan or Eufaula. Since it had been a while since eating at Dobb's and having a hankering for BBQ we pulled in.
I ordered the combination plate of chopped beef, chopped pork, and ribs. The wife ordered the chopped pork. As one of my sides I ordered the camp stew what I call Brunswick stew. When my plate arrived it was drowning in BBQ sauce and I could not distinguish the chopped pork from the chopped beef. The ribs were recognizable barley. As anyone knows BBQ is presently riding a tidal wave of popularity due to the Food Network, and people like Myron Mixon and Steven Raichland who have exposed the nation to wonderful variety of great BBQ. BBQ beef should be brisket and nothing else period. It should be served sliced or slightly chopped if served as a sandwich. Pork is pork shoulder or butts and should be served pulled, long strings of moist, tender, smokey pork. Ribs are either baby backs or St. Louis style spare ribs. Now, my preference for ribs is to have a slight tug with my teeth to remove the meat from the bone. If you want fall off the bone ribs order the pulled pork not ribs.
The meal was a disaster. The taste of the BBQ sauce hid any flavor the meat may have had. Maybe that was a God send. I could not find any flavor difference from the three meats on the plate. The camp stew had the consistency of canned dog food and had no recognizable ingredients in it.
To top off this disappointing meal when I went to the cashier to pay he was taking to go order and I had to wait several minutes. While I waited a roach fell from the ceiling and landed right on the counter next to the man taking the to go order. With out flinching he killed the roach with the order pad, and swept it off the counter and continued to take the order.
They advertise they are the oldest restaurant in Dothan. It is time to euthanize Dobb's BBQ, put them down, put them out of our misery.
No stars for Dobb's. Goodbye old friend.
If you have read my blog you know I recently went to Atlanta to say goodbye to very dear friend. Unfortunately I had to say goodbye to another childhood acquaintance Dobb's BBQ.
After my father died my mother and I moved in with my Grandmother. Gran gran was from a very large family and had 10 brothers and sisters. Her sister, my Aunt Grace, lived in Dothan and I remember we would drive there so my grandmother could visit her. One of the highlights, was on the way home, we would stop at Dobb's BBQ and pick up some pulled pork and BBQ sauce to eat sandwiches for dinner that night. I remember the smoked pork smell filling the car and making the anticipation greater for the sandwiches to follow. We left for Atlanta at 3:00 in the afternoon. Having made this trip several times I knew our options for dinner were either Dothan or Eufaula. Since it had been a while since eating at Dobb's and having a hankering for BBQ we pulled in.
I ordered the combination plate of chopped beef, chopped pork, and ribs. The wife ordered the chopped pork. As one of my sides I ordered the camp stew what I call Brunswick stew. When my plate arrived it was drowning in BBQ sauce and I could not distinguish the chopped pork from the chopped beef. The ribs were recognizable barley. As anyone knows BBQ is presently riding a tidal wave of popularity due to the Food Network, and people like Myron Mixon and Steven Raichland who have exposed the nation to wonderful variety of great BBQ. BBQ beef should be brisket and nothing else period. It should be served sliced or slightly chopped if served as a sandwich. Pork is pork shoulder or butts and should be served pulled, long strings of moist, tender, smokey pork. Ribs are either baby backs or St. Louis style spare ribs. Now, my preference for ribs is to have a slight tug with my teeth to remove the meat from the bone. If you want fall off the bone ribs order the pulled pork not ribs.
The meal was a disaster. The taste of the BBQ sauce hid any flavor the meat may have had. Maybe that was a God send. I could not find any flavor difference from the three meats on the plate. The camp stew had the consistency of canned dog food and had no recognizable ingredients in it.
To top off this disappointing meal when I went to the cashier to pay he was taking to go order and I had to wait several minutes. While I waited a roach fell from the ceiling and landed right on the counter next to the man taking the to go order. With out flinching he killed the roach with the order pad, and swept it off the counter and continued to take the order.
They advertise they are the oldest restaurant in Dothan. It is time to euthanize Dobb's BBQ, put them down, put them out of our misery.
No stars for Dobb's. Goodbye old friend.
Wednesday, May 18, 2016
Eclipes Di Luna
Eclipse Di Luna is located at 4505 Ashford Dunwoody Road, Atlanta, Georgia
I went to Atlanta to say goodbye to a friend I've know since elementary school. After the funeral I wanted to go somewhere to help lighten up the day and spend some time with my wife. I searched Zomato to see what was close and found Eclipse Di Luna a Tapas restaurant and bar. The restaurant is located in a shopping center and has a covered area outside so we requested seats there. The staff was energetic, attentive, and welcoming, which helped to ease the day's pain and heart break.
We started with the Hummus with Naan and crudites and Quesos Espanoles, an assortment of Spanish cheeses which included a sheep's milk, cows milk, and a goats milk, cheeses, of various textures, accompanied with grapes, dates, and crackers. Next we tried the Pan Catalan which is Ciabatta bread topped with a puree of tomato, garlic, and Thyme. We added the Manchego cheese, Serrano Ham, and the Spanish Chorizo. I have always been a fan of Cheviche and the menu presented a good choice. The fresh gulf fish was marinated in an orange and Habenaro sauce with cilantro and avocado. This was clean, fresh, and flavorful and we had just begun.
Next came the Esparragos a la Parrilla, grilled asparagus with a garlic Aioli and shaved Manchego cheese. Great combination of flavors. I wasn't leaving a Spanish restaurant with out a Paella. We ordered the Paella del Dia a traditional Paella with mussells, chicken, shrimp, Chorizo, and peas, in a Saffron Calasparra rice. While waiting for the Paella something on the menu caught my eye. The Brocheta de Choriza Y Datiles, dates and Chorizo on a skewer, wrapped in bacon and grilled, topped with Valdeon blue cheese. This I will try at home on my Weber. We ended the meal with coffee, Flan, and Tres Leche cake.
What started out as a sad day turned into a meal to remember. Thanks Eclipes De Luna
Five stars from me here.
I went to Atlanta to say goodbye to a friend I've know since elementary school. After the funeral I wanted to go somewhere to help lighten up the day and spend some time with my wife. I searched Zomato to see what was close and found Eclipse Di Luna a Tapas restaurant and bar. The restaurant is located in a shopping center and has a covered area outside so we requested seats there. The staff was energetic, attentive, and welcoming, which helped to ease the day's pain and heart break.
We started with the Hummus with Naan and crudites and Quesos Espanoles, an assortment of Spanish cheeses which included a sheep's milk, cows milk, and a goats milk, cheeses, of various textures, accompanied with grapes, dates, and crackers. Next we tried the Pan Catalan which is Ciabatta bread topped with a puree of tomato, garlic, and Thyme. We added the Manchego cheese, Serrano Ham, and the Spanish Chorizo. I have always been a fan of Cheviche and the menu presented a good choice. The fresh gulf fish was marinated in an orange and Habenaro sauce with cilantro and avocado. This was clean, fresh, and flavorful and we had just begun.
Next came the Esparragos a la Parrilla, grilled asparagus with a garlic Aioli and shaved Manchego cheese. Great combination of flavors. I wasn't leaving a Spanish restaurant with out a Paella. We ordered the Paella del Dia a traditional Paella with mussells, chicken, shrimp, Chorizo, and peas, in a Saffron Calasparra rice. While waiting for the Paella something on the menu caught my eye. The Brocheta de Choriza Y Datiles, dates and Chorizo on a skewer, wrapped in bacon and grilled, topped with Valdeon blue cheese. This I will try at home on my Weber. We ended the meal with coffee, Flan, and Tres Leche cake.
What started out as a sad day turned into a meal to remember. Thanks Eclipes De Luna
Five stars from me here.
Sunday, May 15, 2016
Chef's
Chef's is located at 553 E. 6th. St Panama , Florida.
For those of us who are natives, this is the old Jimmy's Drive Inn. Once a bastion of burgers, fried chicken, and french fries is now the home of the most innovative chef in Bay County.
Lindsey Nordness has turned a casual lunch into a taste bud adventure. Her Lemon, Chicken, & Orzo soup is a bowl of love. It is warm, lemony, rich, and satisfying. It recently hit the spot on a rainy afternoon. The Thai Coconut Curry soup is equally interesting. Thai chili oil and coconut milk come together for a spicy (not hot) explosion of flavor. A single thin sliced mushroom floats on top. The menu has recently changed to herald in spring and summer which is a novel idea for the Panama City food scene. The new roasted beet salad combines mixed greens, roasted red and yellow beets, dressed with a honey balsamic dressing. The sweet candied pecans contrast the tart dressing, genius. No longer on the menu the meatball sandwich was made with chicken meatballs and painted with pesto, served on a warm hoagie bun. The O.G. burger hearkens back to to the drive in roots of Jimmy's. One of the top burgers in town.
Two items on the dinner menu are a must try. The beer braised short ribs over creamy grits and Lindsey's interpretation of Chicken and Waffles. The short ribs are braised in Oyster City Brewing "Hooter Brown Tupelo Honey Ale". This rich, beefy, and unctuous, mixture is served over stone ground grits. People it don't get any better than this. The chicken and waffles uses pulled chicken, a sweet potato waffle, served on wilted collard greens, and dressed with Alabama White BBQ sauce. Hot damn ya'll, yo grandma never cooked like this.
If you haven't tried Chef's, please do. You will not be disappointed. If you have please continue to support this restaurant with your patronage. Bay County deserves this place and this Chef. http://www.chefsinpanamacity.com/
Chef's gets 5 stars.
For those of us who are natives, this is the old Jimmy's Drive Inn. Once a bastion of burgers, fried chicken, and french fries is now the home of the most innovative chef in Bay County.
Lindsey Nordness has turned a casual lunch into a taste bud adventure. Her Lemon, Chicken, & Orzo soup is a bowl of love. It is warm, lemony, rich, and satisfying. It recently hit the spot on a rainy afternoon. The Thai Coconut Curry soup is equally interesting. Thai chili oil and coconut milk come together for a spicy (not hot) explosion of flavor. A single thin sliced mushroom floats on top. The menu has recently changed to herald in spring and summer which is a novel idea for the Panama City food scene. The new roasted beet salad combines mixed greens, roasted red and yellow beets, dressed with a honey balsamic dressing. The sweet candied pecans contrast the tart dressing, genius. No longer on the menu the meatball sandwich was made with chicken meatballs and painted with pesto, served on a warm hoagie bun. The O.G. burger hearkens back to to the drive in roots of Jimmy's. One of the top burgers in town.
Two items on the dinner menu are a must try. The beer braised short ribs over creamy grits and Lindsey's interpretation of Chicken and Waffles. The short ribs are braised in Oyster City Brewing "Hooter Brown Tupelo Honey Ale". This rich, beefy, and unctuous, mixture is served over stone ground grits. People it don't get any better than this. The chicken and waffles uses pulled chicken, a sweet potato waffle, served on wilted collard greens, and dressed with Alabama White BBQ sauce. Hot damn ya'll, yo grandma never cooked like this.
If you haven't tried Chef's, please do. You will not be disappointed. If you have please continue to support this restaurant with your patronage. Bay County deserves this place and this Chef. http://www.chefsinpanamacity.com/
Chef's gets 5 stars.
Thursday, September 17, 2015
Good job Mellow Mushroom
As they say "The squeaky wheel gets the grease", so is true in the restaurant business. If you get bad service or are treated badly, you love to tell everyone. I want to report a good experience I recently had.
Saturday night I didnt feel like cooking so we went to Mellow Mushroom for pizza. We have been there several times and know what we want. My wife and I ordered draught beer and the server said they were having trouble with the tap because they had recently changed the CO2 tank and the line had not been bleed. I watched as the bar teander tried several times to pull the draught on several beers. We waited for about 15 minutes before the beer was delivered to the table. The server was very attentive but our salad was taking a loog time. Finally the salad and pizza arrived at the same time. Don't you hate when that happens? We had not been given cutlery so we sat there staring at our food unable to eat. I spoke to the server and finally recieved the implements.
Sensing my frustration the server sent the manager over and we were told we would recieve the local's discount of 10%, the military discount (I'm not military) of 25%, and the salad was taken from the bill.
Thanks Mellow Mushroom for taking a bad situation and making it good.
Saturday night I didnt feel like cooking so we went to Mellow Mushroom for pizza. We have been there several times and know what we want. My wife and I ordered draught beer and the server said they were having trouble with the tap because they had recently changed the CO2 tank and the line had not been bleed. I watched as the bar teander tried several times to pull the draught on several beers. We waited for about 15 minutes before the beer was delivered to the table. The server was very attentive but our salad was taking a loog time. Finally the salad and pizza arrived at the same time. Don't you hate when that happens? We had not been given cutlery so we sat there staring at our food unable to eat. I spoke to the server and finally recieved the implements.
Sensing my frustration the server sent the manager over and we were told we would recieve the local's discount of 10%, the military discount (I'm not military) of 25%, and the salad was taken from the bill.
Thanks Mellow Mushroom for taking a bad situation and making it good.
Saturday, October 11, 2014
Andy's Flour Power Cafe & Bakery
Friday I had breakfast at Andy's Flour Power Cafe & Bakery (http://andysflourpower.com/). It's hard to describe this place in one word. It's fresh, quirky, delicious, colorful, comfortable, and artistic. The first thing that hits you when you walk in is the smell of bread, biscuits, and pastries baking. If the smells don't get you, your eyes are treated to the colorful, quirky interior. But let's talk food. It is a cafe after all.
Andy's is open for breakfast and lunch with a great menu of items to choose from. They also have a display case with the fresh baked Danishes, muffins, turnovers, and such if you want to grab and go. I bought muffins to the ladies in the office and they were met with smiles and moans of approval. The weekday menu (http://andysflourpower.com/menu/weekday-menu/) and the weekend menu (http://andysflourpower.com/menu/weekend-menu/) includes traditional and nontraditional items. Included is a breakfast skillet full of potatoes, ham, onions, peppers, eggs, and cheese. Come hungry for this one. For the vegetarian there is a vegetable frittata with it is a baked omelet, with squash, zucchini, asparagus, peppers, and cheese. You can also add spinach, mushrooms, and caramelized onions. The croissant breakfast sandwich is made on a fresh baked roll that is flaky and light. You don't have to be a vegetarian to enjoy this great egg bake. Traditional French toast, biscuits and gravy, omelets, Belgian waffles, eggs, bacon, and ham, round out the menu. There is something for everyone for breakfast at Andy's Flour Power.
This morning my southern boy flared up and I had the biscuits and sausage gravy with two scrambled eggs. The coffee was hot and comforting, the biscuits, as good as, Grand Ma's, the gravy was creamy and full of sausage. The eggs were fluffy and perfectly cooked.
Also remember to check out the specials board. They do wonderful Eggs Benedict too.
The lunch menu offers fresh salads, and sandwiches with a good array of sides. I have tried the Reuben and the Cuban, both stands up to the traditional expectation of these sandwiches.
What stands out to me about Andy's Flour Power is the service. I watch owner John Certo greet people like they were family. A gentleman who visits once a year from Italy was recognized and escorted to a table. The wait staff is attentive, quick to serve, and friendly. Know that this place can get crazy busy at the drop of a hat, but don't let that stop you from visiting this gem. If you haven't been to Andy's Four Power, I suggest you make a trip to Thomas Drive and enjoy the experience.
Andy's get 4 stars.
Andy's is open for breakfast and lunch with a great menu of items to choose from. They also have a display case with the fresh baked Danishes, muffins, turnovers, and such if you want to grab and go. I bought muffins to the ladies in the office and they were met with smiles and moans of approval. The weekday menu (http://andysflourpower.com/menu/weekday-menu/) and the weekend menu (http://andysflourpower.com/menu/weekend-menu/) includes traditional and nontraditional items. Included is a breakfast skillet full of potatoes, ham, onions, peppers, eggs, and cheese. Come hungry for this one. For the vegetarian there is a vegetable frittata with it is a baked omelet, with squash, zucchini, asparagus, peppers, and cheese. You can also add spinach, mushrooms, and caramelized onions. The croissant breakfast sandwich is made on a fresh baked roll that is flaky and light. You don't have to be a vegetarian to enjoy this great egg bake. Traditional French toast, biscuits and gravy, omelets, Belgian waffles, eggs, bacon, and ham, round out the menu. There is something for everyone for breakfast at Andy's Flour Power.
This morning my southern boy flared up and I had the biscuits and sausage gravy with two scrambled eggs. The coffee was hot and comforting, the biscuits, as good as, Grand Ma's, the gravy was creamy and full of sausage. The eggs were fluffy and perfectly cooked.
Also remember to check out the specials board. They do wonderful Eggs Benedict too.
The lunch menu offers fresh salads, and sandwiches with a good array of sides. I have tried the Reuben and the Cuban, both stands up to the traditional expectation of these sandwiches.
What stands out to me about Andy's Flour Power is the service. I watch owner John Certo greet people like they were family. A gentleman who visits once a year from Italy was recognized and escorted to a table. The wait staff is attentive, quick to serve, and friendly. Know that this place can get crazy busy at the drop of a hat, but don't let that stop you from visiting this gem. If you haven't been to Andy's Four Power, I suggest you make a trip to Thomas Drive and enjoy the experience.
Andy's get 4 stars.
Wednesday, August 6, 2014
Gumbo Class
Recently I taught a gumbo class at Bill and Hannelore Holland's "Somethings Cooking" http://www.somethinscookin.com/ restaurant and gourmet shop. It felt good to get back in front of a group of people doing what I love to do. While living in New Orleans, I briefly taught, part time, at The New Orleans School of Cooking http://www.neworleansschoolofcooking.com/ in the French Quarter. After moving back to Panama City I longed for the opportunity to get back to cooking and teaching. Life gets in the way and things change, but recently I went to lunch at Somethings Cooking so I asked Hannelore if she wanted me to teach a gumbo class. She said "Let me get my calendar". My sister and the Holland's daughter have been friends since forever. My sister calls me Bubba, so the Hollands call me Bubba too. The class covered a Creole File' Gumbo with okra, tomatoes, and no roux. I also prepared a Cajun chicken and Andouille sausage Gumbo with a dark rich roux. 
Remember the 4F's of life. Faith, Family, Friends, and Food. See ya soon.
Sunday, June 9, 2013
Miss Myra's Pit Bar-B-Q
Recently my wife and family attended the wedding of my cousin Laura in Trussville, Alabama. Since the panhandle of Florida is not known for great BBQ joints, I decided to ask some of my friends on a BBQ forum where I should go. Miss Myra's popped up and sounded great. We arrived Friday afternoon shortly followed by my two sons Josh and Andrew, and the grand children. We decided to try Miss Myra's. For those of you who are not BBQ aficionados Alabama is know for White BBQ sauce. It is a sauce made of Mayonnaise, Apple cider vinegar, lemon juice, and black pepper. It was made famous by a place in Decatur, Alabama called Big Bob Gibson's. It is usually used on smoked chicken, but my wife loves it on pulled pork. We arrived about 6:00 Birmingham time and the out side looked like a BBQ joint should. A large metal sign with the Coca-Cola emblem and the words Miss Myra's pit Bar-B-Q greeted us, as well as, hickory smoke filling the air.
Miss Myra's is a pit style BBQ. That means the meat is cooked over a pit of smoldering wood instead of an offset smoker where the fire is in a chamber away from the meat. Pit BBQ is like grilling over direct coals except the pit places the meat several feet above the fire. In pit BBQ the pit master must attend the meat often as hot and cold areas may appear. As the meat cooks the fat drips on the fire and adds a flavor offset smokers can't equal. I like the both, but pit BBQ is very southern.
When you first enter Miss Myra's you can smell the BBQ which is a good thing, and the place is decorated by several porcine (pig) figurines, everywhere. In front of you is a large counter and a refrigerated case with homemade pies in it. If you don't like BBQ, go for the pies. There was a lady sitting on a stool and as soon as I approached she asked what I wanted as if I was a regular.
The menu was simple, several meat plates or combo meat plates with two sides. Meat choices are Chicken, Pork, Beef, and ribs. The ribs are Saint Louis spares of course. There is also a smokes sausage plate. The sides are Potato Salad, Baked Beans, Slaw, Green Beans, Deviled Eggs, or chips. I ordered the ribs with deviled eggs and baked beans. My wife ordered the pulled pork with potato salad and deviled eggs.
The ribs were just like I like them. My feeling is if you eat ribs, you want a slight tug from the meat. If you want fall off the bone eat the pulled pork. I first tried the ribs sans the sauce. The ribs had a great smoke ring and flavor. There was no rub applied. I felt a little more salt could have been used. The wife enjoyed the pulled pork with the white sauce as did everyone else. The sides were good, but not spectacular. I make a better deviled egg. My one complaint about BBQ joints is they don't spent as much time developing the side as the do the BBQ. Why is that??? I tried a slice of chocolate chess pie and my wife tried the pecan pie. Both were excellent as expected.
My hats off the Eric the pit master and the staff at Miss Myra's. Overall Miss Myra's was a hit. If in Birmingham again, I'll definitely try Miss Myra's again.
Five stars for Miss Myra's
When you first enter Miss Myra's you can smell the BBQ which is a good thing, and the place is decorated by several porcine (pig) figurines, everywhere. In front of you is a large counter and a refrigerated case with homemade pies in it. If you don't like BBQ, go for the pies. There was a lady sitting on a stool and as soon as I approached she asked what I wanted as if I was a regular.
The ribs were just like I like them. My feeling is if you eat ribs, you want a slight tug from the meat. If you want fall off the bone eat the pulled pork. I first tried the ribs sans the sauce. The ribs had a great smoke ring and flavor. There was no rub applied. I felt a little more salt could have been used. The wife enjoyed the pulled pork with the white sauce as did everyone else. The sides were good, but not spectacular. I make a better deviled egg. My one complaint about BBQ joints is they don't spent as much time developing the side as the do the BBQ. Why is that??? I tried a slice of chocolate chess pie and my wife tried the pecan pie. Both were excellent as expected.My hats off the Eric the pit master and the staff at Miss Myra's. Overall Miss Myra's was a hit. If in Birmingham again, I'll definitely try Miss Myra's again.
Five stars for Miss Myra's
Sunday, February 19, 2012
Pasta Grill
Last night we joined friends for dinner at The Pasta Grill restaurant on Front Beach Road in Panama City Beach. I have had a desire for some Italian food and it has been a while since I have visited The Pasta Grill. Seven years ago when I moved back, I took my mother and wife to the Pasta Grill. One of my favorite Italian dishes is Shrimp Fradiavilo. Sauteed shrimp in a spicy tomato sauce made from crushed tomatoes and served over linguine. Our first visit was fine. The service was good and the food held it's own. Unfortunately last night was a disaster.
The only good thing last night was they have 16oz. draught beer for $1.00. Our waiter came to get our drink orders and flew through the specials so fast I couldn't understand him or remember what he said. We started with two appetizers, the Bruschetta Gorgonzola and the Calamari Puttanesca. The Bruschetta was toasted with melted Gorgonzola and strips of red peppers on top. I love blue cheese and Gorgonzola is one of my favorites. The bruschetta had no taste of the briny, sharp, strong flavor that blue cheese, particularly Gorgonzola is noted for. It could have been Provolone as far as the flavor it had. The Calamari Puttanesca was surprisingly good. Large rings of Calamari in a light tomato, caper, and olive stew. I know that Puttanesca normally has anchovy in it but this didn't seem like it had any. All in all the Calamari were tender which can be a problem when cooking them.
I ordered the Shrimp Fradiavalo and my wife ordered the grilled Grouper with mashed potatoes and asparagus. Our friends ordered a pizza and a Greek salad. Our entrees came with our choice of two salads, a Caesar or a house salad. We both ordered the Caesar salad. The Caesar salads were fresh but the dressing missed the salty, flavor of anchovy that traditional Caesar dressing has. It was bland at best. Our friends large Greek salad looked good and they both enjoyed it.
The entrees didn't help our expectations either. The Fradiovolo looked good at presentation, but after my first bite it went down hill. Mind you I like spicy food. 30 years in New Orleans has taught me to appreciate the sutle spiciness and heat, the use of peppers can bring to a dish. This was overwhelming. My forehead was sweating. The shrimp were small and they had the tails still on them. This made eating the dish difficult. I had to remove the tail shells before I could fill my fork with shrimp and pasta. If the pepper had been toned done and the shell removed, this dish would have been acceptable. My wife's grilled Grouper had no seasoning and was bland to the taste buds. The fillet sat on top off mashed potatoes that looked boxed and had the flavor of boxed as well. On top of the grouper was a sprinkling of something sliced in a small matchstick and was white which added no color to the white fish and white mashed potatoes. It tasted like turnip roots or parsnips. Again this added nothing to the dish. Our friends pizza looking overly cheesy. Pizza has to have a balance of ingredients and cheese. After eating at Joe Mamas last weekend, I won't be trying the pizza.
For my money if you want Italian in Panama City, go to Ferruci's. It is much better. When we arrived the front room was full of patrons, but being the off season, I knew they were Snowbirds and they are like Mikey. The'll eat anything.
No stars here.
The only good thing last night was they have 16oz. draught beer for $1.00. Our waiter came to get our drink orders and flew through the specials so fast I couldn't understand him or remember what he said. We started with two appetizers, the Bruschetta Gorgonzola and the Calamari Puttanesca. The Bruschetta was toasted with melted Gorgonzola and strips of red peppers on top. I love blue cheese and Gorgonzola is one of my favorites. The bruschetta had no taste of the briny, sharp, strong flavor that blue cheese, particularly Gorgonzola is noted for. It could have been Provolone as far as the flavor it had. The Calamari Puttanesca was surprisingly good. Large rings of Calamari in a light tomato, caper, and olive stew. I know that Puttanesca normally has anchovy in it but this didn't seem like it had any. All in all the Calamari were tender which can be a problem when cooking them.
I ordered the Shrimp Fradiavalo and my wife ordered the grilled Grouper with mashed potatoes and asparagus. Our friends ordered a pizza and a Greek salad. Our entrees came with our choice of two salads, a Caesar or a house salad. We both ordered the Caesar salad. The Caesar salads were fresh but the dressing missed the salty, flavor of anchovy that traditional Caesar dressing has. It was bland at best. Our friends large Greek salad looked good and they both enjoyed it.
The entrees didn't help our expectations either. The Fradiovolo looked good at presentation, but after my first bite it went down hill. Mind you I like spicy food. 30 years in New Orleans has taught me to appreciate the sutle spiciness and heat, the use of peppers can bring to a dish. This was overwhelming. My forehead was sweating. The shrimp were small and they had the tails still on them. This made eating the dish difficult. I had to remove the tail shells before I could fill my fork with shrimp and pasta. If the pepper had been toned done and the shell removed, this dish would have been acceptable. My wife's grilled Grouper had no seasoning and was bland to the taste buds. The fillet sat on top off mashed potatoes that looked boxed and had the flavor of boxed as well. On top of the grouper was a sprinkling of something sliced in a small matchstick and was white which added no color to the white fish and white mashed potatoes. It tasted like turnip roots or parsnips. Again this added nothing to the dish. Our friends pizza looking overly cheesy. Pizza has to have a balance of ingredients and cheese. After eating at Joe Mamas last weekend, I won't be trying the pizza.
For my money if you want Italian in Panama City, go to Ferruci's. It is much better. When we arrived the front room was full of patrons, but being the off season, I knew they were Snowbirds and they are like Mikey. The'll eat anything.
No stars here.
Saturday, February 18, 2012
Joe Mamas Pizza
As many of you know I love pizza. Really good pizza. Recently the wood fired pizza restaurant in Panama City closed and I have been longing for that unique flavor wood fired gives pizza. Well I have found the place. Joe Mamas in downtown Port St. Joe really hits the spot. Recently my wife and I took the one hour drive to Port St. Joe to try it out. Saturdays are a hecktic day for me, so I look forward to some down time. The drive to Port St. Joe gave me time to unwind, listen to some music, and spend time with the wife. Joe Mamas is located on Ried Ave. which is downtown Port St. Joe. When we arrived I noticed this place looked great, not the pizza dive some may believe. This place is modern and upscale in decor. The staff is friendly and attentive.
The menu offers six craft beers on tap and something called a Beer Flight allows you to choose four beers that are served in 4 oz. glasses so you can sample several at one time. I chose four from light pale to dark, from citrusy to dark and roasted. As for pizza we tried two. The first was a pepperoni, Italian sausage, olive trio, and onion. They offer onion raw or caramelized. Nice twist. The other pizza was an Artichoke, Cappicola ham, freash garlic, and basil. All in all the pizza was great. Crispy, thin crust with toasted edges, fresh ingredients, and artfully made with just the right amount of ingredients. The thing for me with pizza is that every bite should be different. Back in my college days the more ingrediants the better. We used to order a kitchen sink, thant's right Da Kithchen Sink, loaded with everything. I have out grown that desire. My only complaint of Joe Mamas is the freash basil. Those leaves were huge and almost covered the entire pizza. It was hard to eat. A shifinade of basil would have been better.
I highly recommend Joe Mamas. I will return and soon.
I give Joe Mamas four stars.
The menu offers six craft beers on tap and something called a Beer Flight allows you to choose four beers that are served in 4 oz. glasses so you can sample several at one time. I chose four from light pale to dark, from citrusy to dark and roasted. As for pizza we tried two. The first was a pepperoni, Italian sausage, olive trio, and onion. They offer onion raw or caramelized. Nice twist. The other pizza was an Artichoke, Cappicola ham, freash garlic, and basil. All in all the pizza was great. Crispy, thin crust with toasted edges, fresh ingredients, and artfully made with just the right amount of ingredients. The thing for me with pizza is that every bite should be different. Back in my college days the more ingrediants the better. We used to order a kitchen sink, thant's right Da Kithchen Sink, loaded with everything. I have out grown that desire. My only complaint of Joe Mamas is the freash basil. Those leaves were huge and almost covered the entire pizza. It was hard to eat. A shifinade of basil would have been better.
I highly recommend Joe Mamas. I will return and soon.
I give Joe Mamas four stars.
Monday, September 12, 2011
Weekend in New Orleans
We left Friday morning and headed to our first stop, Bruce Cafe. Bruce Cafe is located at the intersection of State Hwy 20 and 81. The Cafe is a small house known by locals as a place for good home cooking. In the kitchen is an old lady cooking from scratch on a standard home range in cast iron cook ware. Nothing better. I always get the sweet potato pancakes. These pancakes are light, fluffy and sweetened with the taste of sweet potatoes. My bubble was burst when I asked for the recipe and the waitress told me I could get them on line. They are Bruce's sweet potato pancake mix from Louisiana. The Bruce family packages sweet potato products and are know for their quality. That being said, I will still stop at Bruce Cafe for its homey atmosphere and delicious food. The drive to New Orleans was easy having done that drive hundreds of times. Next stop Adams Catfish. I have traveled all over the south, Alabama, Georgia, Louisiana, Arkansas, Texas (not the south) and Mississippi, and eaten fried catfish in all those states. I have even eaten catfish in Indianola, Mississippi the home of Delta Pride Catfish. No one, I mean, no one fries catfish to perfection like Adams Adams is located in Belle Chasse, Louisiana on the westbank across the bridge from New Orleans. My father in law had a Western Auto store there and I remember when Adams first opened. It is a small restaurant that does one thing and one thing well. It is the best catfish I have ever had. I went for the six piece fillet plate with fries and coleslaw. I left nothing on my plate. I really do miss this place as it was one of my families regular stops with the in laws. We met my sons, daughter in law, the grand babies, and some dear old friends. We had a great time seeing Woody and Karen. I was full of love and catfish. The next day off to the seafood fest.
The festival, located downtown at Lafayette Square, provides plenty of grassy area to throw a party, and party we did. The food represented by local restaurants, was plentiful and delicious. We shared, crawfish and spinach served in a bread boat, crab cake remolaude salad, Cajun egg rolls, meat pie, seafood pie, and a New Orleans snowball to cool us down. Also available was Drago's grilled oysters, softshell crab poboys, shrimp poboys, oyster poboys, seafood Penna pasta, and fried Alligator on a stick. You know, Alligator taste exactly like, Alligator. Music was provided by Amanda Shaw who is now about 18, but started when she was about 13 playing Cajun style fiddle. She really got the crowd dancing. Next was hometown artist Kermit Ruffins and the Barbeque Swingers. Kermit is a trumpet player in the New Orleans style and vibe. He played several N.O. standards, as well as, adding his own N.O. style to other songs. It was a long day, but well worth the trip.
Last night we visited an old favorite Cafe DiBlasi in Gretna where we once lived. We have known Mario DiBlasi since we first got married 32 years ago. We stumbled one night into his restaurant and have been going back ever since. Simple Italian fare done well. It's the first place I ever tasted Braciolle and I get it every time I go. He also has the best fried eggplant ever. It was heart warming to see the restaurant busy. It's one of those neighborhood restaurants New Orleans is famous for. Lori got the seafood pasta, Josh had the veal DiBlasi, veal topped with a lemon cream sauce, and Andrew had the steak Marsala, a beautiful beef fillet topped with Marsala sauce. To me when you want comfort food, Italian works for me and Cafe DiBlasi is my go to place.
Sunday was a day of rest and time to spend with the girls. We went swimming in the pool and relaxed in the room, anxiously awaiting or reservations at Restaurant August, John Besh's flagship property. When we arrived my son Andrew knew the bartender. Once seated we were presented a bottle of Champagne. It's good to know Andrew in New Orleans. Our waiter was Richard and as he described to nights offerings you feel like he could make a Michelin sound delicious. We started with hot and cold appetizers. Of course we had the gnocchi with blue crab and truffles, we also had an heirloom beet salad with quail eggs, mizuna, and black eye pea croutons. We had the foie gras done three ways served on brioche toast points. One version was topped with a muscadine jelly, one wrapped in a sponge cake topped with a champagne gellee, and the last done terrine style with oxtail mouse. We also had the organic greens served with a pumpkin seed vinaigrette, with point Reyes blue cheese and pumpkin seed brittle. Last but not least we had the crispy pork belly, with kimche cucumbers and grilled plums. I could have walked out right then, but of course I didn't. Main courses included, Red fish Courtbullion with the sauce was poured from a tea kettle at the table, Duck with smokes bone marrow, Softshell crab meniere a brown butter and lemon sauce, Snapper crusted an olive bread crumbs in with a peprine sauce topped with an roasted eggplant marmalade, and I got the crispy pork tenderloin and pork shoulder, the latter served with a ravioli on topped filled with a pork sauce, so when you cut the ravioli the sauce showered down over the pork. Phenomenal. I told Lori that we should go to Cafe D'Monde for bengnets and coffee, when our waiter told us the Chef had a special treat for us. 5 plates of sorbet with shortbread. And if that wasn't enough gifts from the kitchen, Richard our waiter said the chef was sending out another treat. We all ordered coffee and shared a plate of chocolate genache cakes, blackberry pasties, a raspberry square in the style of a firm jello, and pralines. I guess I'll get the beignets some other time. What a meal. If you go to New Orleans, make August one of your stops. Oh yea, ask for Richard, he was awesome.
On my way out of town tomorrow I'm going to the Gourmet Butcher Block, he is the guy who made John Madden those six legged Turduckens, for some specialties. Also for lunch my beloved hot sausage po boy. This has been a great vacation. If you have never been to New Orleans, please go and enjoy what america's culinary city has to offer.
Sunday, August 21, 2011
Withdrawl
Breakfast
I did a New Orleans take on the classic Eggs Benedict. Last night I made Andouille, cheddar cheese grits that I let cool over night in a lined round cake pan. First, I diced the Audouille and sauteed it in olive oil. Next I added the water and stone ground, organic, white corn grits, and let them thicken. Next I added the sharp cheddar cheese. This morning I cut it into rounds, dredged in flour, egg wash, and Panko bread crumbs, and fried them golden brown. Now how can that not taste good? I topped the fried grit cakes with two poached eggs and covered that with a Tasso/lemon, Hollandaise. The richness of the Hollandaise, the silky texture of the eggs, and the salty, smokey, crispy texture of the grit cakes, was incredible. This will definitely be in the Sunday brunch rotation. I also got to thinking about my shrimp and grits. How about serving the shrimp and Andouille over fried, smoked Gouda, grit cakes? That would be different. OK, so now I have to prep for lunch.
Lunch
For lunch I'm grilling chicken wings and glazing them with an apricot, chipotle, sauce and serving with homemade ranch blue cheese dipping sauce. First after washing the chicken wings I dried them, placed them in a bowl, and drizzled oil over them. Next I seasoned them with my Bubbaque rub seasoning. After about an hour in the frig, I grilled them over a low charcoal fire until crispy on the outside. The glaze is made by melting a jar of Apricot preserves in a sauce pan and adding three chipotles in adobo sauce. I removed them from the grill in a bowl and drizzled the glaze over them, tossing as I go. Returning them to the grill I let the glaze set and served with the dipping sauce. Maybe I can get the wife to serve me in some orange shorts and a tank top. Na!!!!
Dinner
Tonight is steak night. I'm going Tuscan style. Large Porterhouse steaks marinated in garlic and rosemary and served with a lemon gremolata. My side dish is fire roasted tomato Risotto. First I cut some fresh rosemary from the garden and chop it with about four cloves of garlic. Drizzle some good extra virgin olive oil on the steaks a rub the rosemary/garlic mixture in to the steaks. Place in a zip bag and let them sit in the frig for an hour. Grill medium rare. To make the gremolata, I steep garlic and lemon zest in olive oil on low for about 30 minutes. This allows the garlic and lemon zest to release they're flavors without burning the garlic. Last I add the juice of one lemon and some fresh parsley. For the Risotto I use canned fire roasted tomatoes. I start with sauteed shallots and garlic then toast the Aborio rice. Slowly add warm chicken stock a cup at a time until the rice absorbs the liquid and releases it's starch. Slowly add more stock until the Risotto is aldente (to the tooth). Take it off the heat and add fresh grated Parmesan cheese and some fresh parsley. Well I think I satisfied my cooking habit for a while.
The food scene in Panama City
I have been back in Panama City for 6 years now and maybe I'm spoiled or maybe my standards are too high, but I have a problem with most restaurants here. Lets face it. The restaurants at the beach have a philosophy of feeding the masses, and feeding them at a reasonable price. Quality is not part of the equation. I have two hard and fast rules that have been true of every buffet I have ever eaten at, which includes a $60.00 a person Champagne brunch in New Orleans and Shoney's breakfast bar. 1. You will never eat your moneys worth period. You can't eat $4.99 worth of grits and eggs or $60.00 worth of Champagne and prime rib. Buffets make money. 2. When you cook in bulk as apposed to cooking per order the quality looses. I remember Capt Anderson's when it was small and the food was good. Now they are feeding hoards of people and as I said, when you cook for the masses, and not per order, the quality will always suffer. I don't like the noise and I don't like the food. Angelo's used to be a place where you got a good steak (not a Ruth's Chris) but a decent steak, cooked over real wood. Now with the size of the restaurant and the size of the crowds, I prefer Outback if I have to have steak out. Montego Bay's "fresh catch of the day" is Talapia. Really? Really? I guess we haven't shaken that redneck riviera persona yet, despite those new high rise Miami style condos. The food here has no personality, no style. The French, Spanish, Native Americans, and the African Slaves have contributed to Cajun and Creole cuisine. The Spanish inhabited Florida, but when you think of our food it is influenced more by the country cooks of Alabama and Georgia. You have to travel up hwy 30A to find any inspired food. In November I ate at Fish out of Water. What a refreshing experience. Incredible food prepared by hands who care and a chef with a vision. Our back yard is the Gulf of Mexico for Gods sake. We have access to fresh seafood and produce from local growers. In the right hands this could be awesome. I guess nobody cares. Certainly not the tourist. My mother has had a house on the beach since 1966. I can't tell you how many times I have had to clean up the beach after a busy day. I can't tell you how many times people have relieved themselves under her house, used her shower, sat on her deck at night thinking no one was home, or parked in her driveway. Really? Do they do that in your hometown? If you go on the web site Urbanspoon.com the number one fine dinning restaurant in Panama City is Pineapple Wiley's. Really? Really????? Is that where we are. We will never get our beach back thanks to the money hungry commissioners. Unless we demand better, we will never get better. If gambling is brought here we will see more high rise buildings and long buffets. I shutter at the thought. Come on people, wake up.
Tonights dinner 8/7/2001
Tonight's dinner with an Asian theme. Thai chicken satays with pork pot stickers and lo mein noodles. The chicken strips were marinated in coconut milk, fish sauce, honey, garlic, scallions, and lime juice, grilled on bamboo skewers. The lo mein noodles were whole wheat linguine with carrot, scallions, garlic, celery, and soy sauce. The Satays were wrapped in bib lettuce leafs and dressed with a Thai peanut sauce. We washed it down with some Strawberry Daiquiris.
Sunday, July 31, 2011
Tonights dinner.
I had to work today. Last Sunday of the month. It was good. I sold two cars. Tonights dinner is grilled shrimp and Grouper with grilled Asiago/Parmesan/garlic cheese grits. This morning I made the cheese grits and when they were sufficiently cooled I poured them in a cake pan lined with plastic wrap, placed in the refrigerator and let them set up. I seasoned the fish and shrimp with my Bubbaque seafood seasoning. Grilled over hardwood charcoal and served with a lemon buerre blanc sauce. You have to try the grilled grits. They were awesome. I brushed olive oil on the outside. They did stick a little, but the outcome was delicious. Creamy exterior, grilled exterior, warm and cheesy.
Thursday, June 16, 2011
Grilled Pizza
Sunday, May 22, 2011
Simply Thai
Tonight I took my cousin Pam and her mom, my Aunt Betty to a new Thai restaurant on the beach. I have been visiting My Thai in the Cove for some time and have reviewed it here. I have come to enjoy the fresh flavors Thai food brings to the table. I do enjoy Chinese cuisine, but sometimes I get stagnet with it.
Simply Thai is located at 944 Thomas Drive across from the Navy Base gate. It's in a strip shopping center there. The location has been home of other restaurants to no avail, so I don't know how long it will be there. The service was friendly although the food arrived too quickly for me to enjoy the appetiser of chicken Satay's or my bowl of Tom Yum soup. The chicken Satay's were good. The peanut dipping sauce was not too salty or too peanutty. It was spot on. The Tom Yum was delicious, full of flavor from the chili oil, fish sauce, and Kafir lime leaves. I did find the occasional tough lemon grass shoot that I had to remove from my mouth. For dinner I tried the Drunken noodles. The description said it is made with wide noodles which were like Lasagna noodles rolled up. It also had vegetables, chicken and shrimp. This is the first time I have tried this dish and I would recommend it to you. My wife stuck with the classic Pad Thai noodle dish. I tried a small sample and it was what I expected of it. As you know I normally like to test a restaurant three time before a review is written, but with this place being in a location that other have failed, I wanted to let you know so you could try it. I will not rate Simply Thai until I tray it two more times, and I will.
Simply Thai is located at 944 Thomas Drive across from the Navy Base gate. It's in a strip shopping center there. The location has been home of other restaurants to no avail, so I don't know how long it will be there. The service was friendly although the food arrived too quickly for me to enjoy the appetiser of chicken Satay's or my bowl of Tom Yum soup. The chicken Satay's were good. The peanut dipping sauce was not too salty or too peanutty. It was spot on. The Tom Yum was delicious, full of flavor from the chili oil, fish sauce, and Kafir lime leaves. I did find the occasional tough lemon grass shoot that I had to remove from my mouth. For dinner I tried the Drunken noodles. The description said it is made with wide noodles which were like Lasagna noodles rolled up. It also had vegetables, chicken and shrimp. This is the first time I have tried this dish and I would recommend it to you. My wife stuck with the classic Pad Thai noodle dish. I tried a small sample and it was what I expected of it. As you know I normally like to test a restaurant three time before a review is written, but with this place being in a location that other have failed, I wanted to let you know so you could try it. I will not rate Simply Thai until I tray it two more times, and I will.
Dee's Hang Out revisited
If you haven't visited Dee's in a while, he has moved several doors down from his original location. The new digs are larger but not too large, and the decor is not overstated with the same throw back pictures of old Panama City Beach. The menu remains the same, a good variety of seafood dishes with a New Orleans theme. The daily specials on the chalk board are inventive and delicious. Recently he offered fried Snapper topped with a fried soft shell crab, then topped with an etouffe sauce. You know I love soft shell crab. This was truly spectacular. The wife had the shrimp etouffe. It satisfied her Creole craving with gusto. The gumbo remains satisfying and flavorful. On a recent trip I called ahead to find out if they had any soft shell crabs. He said he did and when I arrived the chalk board had a soft shell crab sandwich on special. I was not in a sandwich mood so I asked Dee to fix me some soft shell crab meuniere. Meuniere is a brown butter sauce with lemon and parsley. I also had the blackened grouper as well. As a side I tried the fried cheese grits and the collard greens. The fried grits were creamy in the middle with a crunchy exterior. You really have to try this. I like them better than the hush puppies. The greens are torn so they can be difficult to eat. I prefer them to be smaller in size. The pot liqour is great sopped up with the hush puppies. My only disappointment with Dee's is the seafood platter. For the money I expected more. I guess I've been spoiled by Deanies Bucktown Seafood in New Orleans. All in all Dee's remains at the top of my list of resaurants in Panama City.
Sunday, March 6, 2011
Old Florida Fish House and Bar
I normally don't review a restaurant until I've tried it at least three times. This is more for consistency of food and service, which I believe is imperative in the restaurant business. My personal view is great service will overcome mediocre food, but bad service will not overcome great food. We eat out because we want to be served and we want something we probably wouldn't cook at home, i.e. a seafood platter.
Friday night I took my wife and some friends to "Old Florida Fish House and Bar" located at 5235 E County Hwy 30A in Santa Rosa Beach. It sits back from 30A so the only landmark to notify you of it's location is a sign on the road. The parking is a little hard to find as it sits behind a small business center. It sits on one of the many lakes you will find on 30A and has a picturesque view of the lake from inside the restaurant. The decor is upscale but not pretentious. It is definitely not a shack as the name might imply. We arrived at about 6:00 and were greeted promptly and seated next to a window that looked out over the lake. Our server promptly greeted us, took our drink choices and told us about the nights specials. The menu is simple but ample with choices depending on what you are in the mood for. The only thing that baffles me is at the "Old Florida Fish House" there were no oysters on the menu. Not raw, baked, fried, or in the gumbo. We do have oysters here in Florida. Famous Apalachicola oysters. Go figure.
As always I tried the seafood gumbo, shared a wedge blue cheese salad, and a fried seafood platter of shrimp, scallops, fish, and a soft shell crab. I asked the waiter if the soft shell was fresh. He asked what I meant by fresh. I asked if it had ever been frozen. He said yes. I don't understand with all the seafood harvested here in Northwest Florida why blue crabs are not more prevalent in the markets. In New Orleans you can go to a seafood market and order a hamper of crabs to take home a boil. The most I have ever seen here is about six. Soft shells are a seasonal thing so it's hard to find fresh ones anywhere here. I do love me some soft shell crabs. If you ever attend the New Orleans Jazz and Heritage Festival, and you should at least once, try the soft shell crab po-boy. The seafood was fried perfectly, not over battered, and had a good crust. It was served with the obligatory french fries. My wife ordered the crab cakes served over pasta with a lemon caper cream sauce. The crab cakes were nicely sized with a crusty exterior and full of crab meat on the inside, not too bready as some crab cakes can be. The lemon caper cream sauce was a perfect accompaniment to the dish. The chefs special was a blackened Snapper topped with crab meat. This is a classically simple dish that can goo bad fast if the seasoning over powers the fish and the crab meat is not lump. I have seen this dish done with claw meat. No no. My friends wife tries the Grouper Fish House. Sauteed grouper with topped with shrimp, crab meat, and a beurre blanc sauce. Again a classic presentation of a simple dish, but full of texture and flavor.
To cap off the night we moved to the bar. By this time the restaurant was filling up and the band "The Fish House Band" started to play at 8:00. The band consisted of a keyboardist, sax player, and a conga drum player, all of which took turns at vocals. The music was great and a fine way to end our outing.
At this point I will not assign "Old Florida Fish House" any stars until I go back two more times, but at first glance, I will return. I hope you try this establishment.
Good eating.
Friday night I took my wife and some friends to "Old Florida Fish House and Bar" located at 5235 E County Hwy 30A in Santa Rosa Beach. It sits back from 30A so the only landmark to notify you of it's location is a sign on the road. The parking is a little hard to find as it sits behind a small business center. It sits on one of the many lakes you will find on 30A and has a picturesque view of the lake from inside the restaurant. The decor is upscale but not pretentious. It is definitely not a shack as the name might imply. We arrived at about 6:00 and were greeted promptly and seated next to a window that looked out over the lake. Our server promptly greeted us, took our drink choices and told us about the nights specials. The menu is simple but ample with choices depending on what you are in the mood for. The only thing that baffles me is at the "Old Florida Fish House" there were no oysters on the menu. Not raw, baked, fried, or in the gumbo. We do have oysters here in Florida. Famous Apalachicola oysters. Go figure.
As always I tried the seafood gumbo, shared a wedge blue cheese salad, and a fried seafood platter of shrimp, scallops, fish, and a soft shell crab. I asked the waiter if the soft shell was fresh. He asked what I meant by fresh. I asked if it had ever been frozen. He said yes. I don't understand with all the seafood harvested here in Northwest Florida why blue crabs are not more prevalent in the markets. In New Orleans you can go to a seafood market and order a hamper of crabs to take home a boil. The most I have ever seen here is about six. Soft shells are a seasonal thing so it's hard to find fresh ones anywhere here. I do love me some soft shell crabs. If you ever attend the New Orleans Jazz and Heritage Festival, and you should at least once, try the soft shell crab po-boy. The seafood was fried perfectly, not over battered, and had a good crust. It was served with the obligatory french fries. My wife ordered the crab cakes served over pasta with a lemon caper cream sauce. The crab cakes were nicely sized with a crusty exterior and full of crab meat on the inside, not too bready as some crab cakes can be. The lemon caper cream sauce was a perfect accompaniment to the dish. The chefs special was a blackened Snapper topped with crab meat. This is a classically simple dish that can goo bad fast if the seasoning over powers the fish and the crab meat is not lump. I have seen this dish done with claw meat. No no. My friends wife tries the Grouper Fish House. Sauteed grouper with topped with shrimp, crab meat, and a beurre blanc sauce. Again a classic presentation of a simple dish, but full of texture and flavor.
To cap off the night we moved to the bar. By this time the restaurant was filling up and the band "The Fish House Band" started to play at 8:00. The band consisted of a keyboardist, sax player, and a conga drum player, all of which took turns at vocals. The music was great and a fine way to end our outing.
At this point I will not assign "Old Florida Fish House" any stars until I go back two more times, but at first glance, I will return. I hope you try this establishment.
Good eating.
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