Posts Tagged ‘$ average’

Steamed Minced Pork Buns @ Ding Tai Fung

Saturday, April 10th, 2010

Steamed Minced Pork Buns (6 pieces) – C$5.99

Steamed minced pork buns in English and 小籠包 (xiao long bao) in Chinese, a world renown Shanghainese dish from the also world renown Chinese joint Ding Tai Fung which started in Taiwan. Although not the original store, the restaurant still does their buns right. The buns’ skin is thin enough so that the focus is on the core. The generous amount of minced pork in the middle coupled with a decent amount of strong pork flavored soup provides the perfect explosive kicker when eaten whole. Vinegar on the side for the buns is a nice acidic complement to the appetizer.

3235 Highway 7 East, Unit #18B, Markham, Ontario, Canada
Phone: (905) 943-9880

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Corned Beef Hash @ The Original Pancake House

Thursday, February 25th, 2010

Corned Beef Hash $7.95

The OPH has their own special recipe of corned beef, not too salty,
and doesn’t leave you thirsty.
The hash brown is not pan-fried, it isn’t exactly mashed,
and doesn’t leave your tongue itchy.
I ordered my eggs over-easy, I let the well-balanced mixture of corned beef  and hash
submerge in the two yolks.
With the silky egg white, this comfort breakfast item is a mouthful experience of textures and
will last you till time for
high tea.

This restaurant serves from 6:30am-12:30pm and till 1:30 pm on the weekends.
Be ready to line up and bring cash, that’s the only big price you need to pay.

Madison
5518 University Avenue
Madison, Wisconsin 53705
608-231-3666

It is a chain, though it feels more like a family business,
check out www.originalpancakehouse.com for locations near you!

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Linguine ai Ricci di Mare @ Basta Pasta Ristorante Italiano

Saturday, February 13th, 2010

Linguine ai Ricci di Mare – $19.00 (smaller portion available)

Truly a delectable experience. The linguine has a bounce to it when you chew on the pasta (relatively good indication that they know how to make pasta). Not only was the pasta cooked right, but the linguine was stirred within a huge parmesan cheese mold using the heat from the pasta to slowly cover the pasta evenly with cheese in a laundry-like process. To top it off, fresh uni (sea urchin) was generously scattered below the plate with the addition of the house-made pink sauce. The pink sauce and the uni brought subtle sweetness to the uniformly covered parmesan linguine.

37 West 17th Street, New York, NY 10011-5503
Phone: (212) 366-0888
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Warm duck confit salad @ Sardine

Thursday, February 11th, 2010

Warm duck confit salad $10 (Brunch) $9 (Dinner)

Warm duck confit with haricots verts, frisée, tomato, lardons, crispy potato and poached egg.

Sardine’s duck confit salad is a phenomenal experience of textures,
pieces of tender duck confit (duck salted and slowly cooked in its own fat),
along with fresh long green beans, some
baby cubes of bacon, and
thick potato crisps,
tangled by the frisée, topped
with a poached egg,
soaked in just enough olive oil,
sprinkled with fresh ground pepper and salt.

A great size for brunch, or as an appetizer for dinner.

Sardine
617 Williamson Street
Madison, WI 53703
608.441.1600

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Muzuki Moon @ Nozumi

Friday, September 11th, 2009

Muzuki Moon Nozumi

Muzuki Moon – $16.00 (lunch)

A tempura spicy tuna roll surrounded by cucumber and avocado mamenori roll, topped with diced crab, scallops, and spicy shrimp, yuzu sauce, chili tobiko, and unagi sauce. This roll is crunchy from the tempura spicy tuna, but held together with the soft soy-based wrap with avocado that gives this dish a spicy and refreshing taste. Not to mention the diced seafood extravaganza on top with crunchy flying fish eggs.

100 W Higgins Road, Suite J-30, South Barrington, IL‎
Phone: (847) 783-5995‎

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Raw Oysters @ Neptune Oyster

Friday, September 4th, 2009

Raw Oysters Neptune Oyster

Raw Oysters – Market Price ranges from $2.00 -$3.00 each

A small seafood restaurant with the raw bar occupying half the space, this truly is a seafood hole-in-the-wall. Neptune Oyster has a set of daily oysters from the east to the west coast that changes every so often. Their selection of oysters is quite large with every oyster having its own distinct characteristic. On our raw dine out, we had the following. Who knew oysters could have fruity tastes.

Starting from the lemon on top to the center of the plate:
Island Creek: medium-large, medium salinity, juicy, fruity finish
Taylor Bay: medium-large, medium salinity, seaweed finish
Summerside: medium, medium salinity, juicy, citrus finish
Kumamoto: small, sweet, plump, creamy, hints of honeydew melon
Fanny Bay: medium, low salinity, sweet, cucumber finish

63 Salem Street, Boston, MA
Phone: (617) 742-3474

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RL Burger @ RL (Ralph Lauren) Restaurant

Thursday, September 3rd, 2009

RL Burger Ralph Lauren

RL Burger – $12.00 (lunch)
Addition of Mushrooms/Bacon/Cheese – $2.00

Another one of those juicy seasoned sirloin burgers brought you to by RL Restaurant. The patty comes with a sesame covered toasted challah bun, usual lettuce, and caramelized onions and mushrooms. Like most quality burgers, this one is teaming with bursting flavorful juices that inevitably cause a mess at this quality diner. And seasoned fries.

115 E Chicago Avenue, Chicago, IL
Phone: (312) 475 1100

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Key Lime Pie @ RL (Ralph Lauren) Restaurant

Thursday, September 3rd, 2009

Key Lime Pie RL Ralph Lauren Restaurant

Key Lime Pie – $8.00 (lunch)

For those who enjoy the combination of sweet and sour pie, you can add this to your repertoire of dessert must-haves. The Key Lime Pie’s filling is sour topped with whipped cream and a relatively thick gingersnap crust. The crust was done soft enough for your spoon to gently scoop up both crust and filling in every bite.

115 E Chicago Avenue, Chicago, IL
Phone: (312) 475 1100

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Escargots de Bourgogne @ Gaslight

Sunday, August 9th, 2009

Escargots De Bourgogne Gaslight

Escargots de Bourgogne – $8.50

Snails with butter, garlic, and parsley served on a ridiculously hot escargot plate. The escargots have volume and substance, definitely traits to be prized for. My companions and I found that the left over butter, garlic, and parsley in the escargot plate was a great dipping sauce for the complimentary toasted french baguette.

560 Harrison Avenue, Boston, MA
Phone: (617) 422-0224

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Smoked Salmon Benedict @ AquaGrill

Monday, August 3rd, 2009

Smoked Salmon Benedict AquaGrill

Smoked Salmon Benedict – $12.50

At this American-Seafood joint, they provided an assortment of American food with a seafood twist. Their one entree during their brunch hours was the Smoked Salmon Benedict. The benedict consisted of fresh smoked salmon with poached egg and hollandaise sauce on an English muffin. What makes this particular benedict so outstanding is the poached egg is consistently cooked to the point where the yolk is in liquid form. The blend of yolk, egg white, smoked salmon, and hollandaise sauce is a cause for concern for the weak hearted, but for those daring individuals that want an amazing brunch, go with this entree. The sides it comes with are hash brown potatoes and ratatouille, a nice compliment of starch and cooked veggies.

210 Spring Street, New York, NY
Phone:  (212) 274-0505

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