There is Benedict Arnold, Vidkun Quisling, and then there's me. But hey, this is worth the title of traitor. As great as Orchids Thai is, Thai Bistro in New Port Richey is even more amazing. The curry is rich enough to knock your sox off, the Pad Thai is perfection on a plate. Owners Preecha Paksupun, Sakulyut Sivarak, and Pawida Wipawaburt have got a real winner here! I've tried about four dishes there so far thanks to Gino the halfsies king and they are all amazing. Lunches come with a salad or appetizer. Last time they gave Gino and I these little fried, filled won-ton things that were amazing! Lunchtime soup is a little bland, though obviously homemade. Cilantro or lemongrass might help. So now Gino and I have the task of establishing ourselves as regulars all over again.
WHERE: 5414 Main St., New Port Richey
WHEN: Lunch ($4.95-$6.95) 11 a.m. to 3 p.m. Monday through Friday; dinner ($5.95-$16.95) 4 to 9:30 p.m. Sunday through Thursday and 4 to 10 p.m. Friday and Saturday.
RESERVATIONS: Recommended evenings, especially weekends. Call (727) 815-8600.
The menu may be found at: http://www.efloridacoupons.com/p_rest_thaibistro_menu.htm
Definitely 5 forks or spoons or whatever I'm using to gauge delicacies these days.
Wednesday, December 19, 2007
Wednesday, November 28, 2007
P.S.
Despite my ravings, I just wanted to state: Neither calories, nor sodium, nor fat, nor threat of death can keep my from my burritos. I'll just keep the consumption a minimum. :-)
Tuesday, November 27, 2007
Black Tuesday
Someone, make the madness stop!! You will have to indulge me in my grief. I confess that occasionally I fall captive to cravings for corporate culinary creations. When this occurs it's usually off to the Chipotle Grill. I couldn't help it - the shiny metal ingredient bins, the crunchy green peppers, the overly-generous scoop of creamy rice... They talk a good game. Signs scattered around the establishment triumph with high and lofty platitudes their ideals of "unprocessed, seasonal, family-farmed, sustainable, nutritious, naturally raised, added hormone free, organic, and artisanal" food. This is the closest to a hippie I've ever been, and I enjoyed living on the edge like that. Did I mention the flavor? It all tasted so good, so spicy, so fresh! How was I to know? Now one of my favorite indulgences has been labeled as one of the 20 worst foods in America by Men's Health Magazine. I mean, I suppose I had an idea - the burrito was so wonderfully husky. You would hold its warm, aluminum-clad goodness in your hands, and hear a satisfying 'thunk' if you dropped the bulging tortilla onto your table.
But thanks to the good folks at the Times Snack blog, we must out the Chipotle burrito as the "Worst Mexican Entree" for its whopping 1,179 calories, 47g fat, 125g carbs and 2,656mg sodium. I feel my arteries hardening... So, thank you Josh Korr of the Times, you have saved my life whilst ruining it. And to Jackie B. I say, 'What were you trying to do to me?!?"
But thanks to the good folks at the Times Snack blog, we must out the Chipotle burrito as the "Worst Mexican Entree" for its whopping 1,179 calories, 47g fat, 125g carbs and 2,656mg sodium. I feel my arteries hardening... So, thank you Josh Korr of the Times, you have saved my life whilst ruining it. And to Jackie B. I say, 'What were you trying to do to me?!?"
Monday, November 19, 2007
Daily Eats
Sometimes it seems like alot of the best things in life are in Tampa's SOHO. Daily Eats is a diner where the traditional meets the innovative. Burgers and other comfort foods fill the menu, and Daily Eats adds a healthy uptown twist. From what I can gather of my own experience as well as that of others - sometimes it works, sometimes it doesn't.
I love a seasonal special, and Daily Eats had just the right thing to impress me - Pumpkin Seed Crusted Chicken. On the surface, the accompanying vegetables and brown rice sounded bland, but trying it was a pleasant surprise. Carrots, zucchini, and other harvest veggies were julienned over healthy bed of rice. They were saved from a life of boredom by a "white balsamic reduction" which brought a strong though not overwhelming, melodic flavor to the dish. If you go, definitely check this one out! I loved it.
Amanda got the Waldorf Salad and loved the mixture of textures and flavors - the sweet strawberries and the crunchy nuts. It was on a bed of rice, which seemed unusual but added a hearty nuttiness to the salad.
On the other hand, Jackie's potato chip crusted turkey burger was distinctly lacking in flavor, an opinion echoed by Brian Ries of Creativeloafing.com. Because of this and a couple other dishes, his review of the establishment ranked it mediocre at best.
We didn't try the desserts, but the soda fountain woos the diner with promises of delectable post-meal options. The dessert menu is extensive. The only reason we did not indulge was that we were saving ourselves for gelatto just down the street. I've seen pictures and they look fabulous.
Brian's review may be found at:
http://tampa.creativeloafing.com/gyrobase/Content?oid=oid%3A6404
901 S. Howard Ave., Tampa
HOURS: Lunch, 11 a.m. to 3 p.m. Monday through Friday; dinner, 5-10 p.m. Monday through Friday, 5-9 p.m. Saturday and Sunday; brunch, 8:30 a.m. to 2:30 p.m. Saturday and Sunday
http://www.ciccioandtonys.com/daily.html
3 1/2 forks over all, though I'd say my meal got a 5.
Monday, November 5, 2007
Cabo's Tacos
I couldn’t narrate the story of this great place any better than did Mr. Ensley of the Democrat. I have edited for space constraints. It's a long story, but fascinating. The food is excellent, the atmosphere fun, and the prices good. Cabo's website is full of pictures of past and current employees and as well as customers. Tally foodie and Cabo's regular Ellen recommended the fish tostada. I had tuna over black beans and rice with mushrooms, peppers, and onions, served on a grilled tortilla. The tuna was perfect, seared on the edge, and red in the middle. Actually, I could really go for one right now. Cabo's proves that anything is possible with determination, good ideas and a little common sense.
"POVERTY BREEDS CREATIVITY"
by Gerald Ensley
Tallahassee Democrat
Wednesday, April 17, 1996
"Don't think bucks, think people." A '60s philosophy of good karma, mixed with the possibilities of capitalism and imagination, have spelled success for Cabo's Tacos. All the equipment is second-hand, from the Pizza Hut oven hood to the booths to the sink rescued from the side of the road. All the construction was done by friends and acquaintances late at night, in exchange for beer, food and, on one occasion, a sailboat. And the atmosphere at Cabo's Tacos is pure laid-back, from the "No Ties After 5 p.m." sign at the door to owner Mike Ferrara walking around in shorts topping off patrons' beer mugs for free. Well, basic '60s philosophy grossed $700,000 last year. With a recently acquired liquor license, it should rake in $1 million this year. All of which is a heart-warming testimony to the profit of good karma and the possibilities of American capitalism.
Cabo's, which just passed its second birthday at its current location, used to be a dark neighborhood bar called the Peanut Barrel Pub. Now, it is a brightly colored vision of its namesake, the Mexican seaside village of Cabo San Lucas. Murals cover three walls and the ceiling. Televisions play surfing and snow skiing videos. One of Ferrara's old surfboards adorns the wall, as do group photos of the nine annual community parties thrown by Ferrara. The menu is an interesting melange of Mexican dishes, fresh seafood and vegetarian creations, whose prices run from 99 cents to $13. Cabo's 156 seats are filled at lunch and dinner by a clientele that ranges from high-powered lobbyists and legislators to aging hippie carpenters to middle class families. But while much can be said for the food, atmosphere and prices of Cabo's, its success is a tribute to attitude. Because it is Ferrara's surf-bum charisma and enthusiasm - balanced by Staerker's common sense and restaurant experience - that has made Cabo's an advertisement for small business. "This restaurant was built on the goodwill of local people helping local people. With all the chain restaurants, it's neat to know we can compete."
Cabo's is Ferrara's third successful business -- and serves as proof that ambition can arrive late. Ferrara, 44, is a lifetime surfing addict, who left Jacksonville for California shortly after high school graduation. For 14 years, he ambled from wave to job to wave. He tended bar in Colorado, served in the Merchant Marines, worked for charter sailboats and diving shops in the Caribbean and repaired surfboards in Hawaii and California.
In 1983, at age 32, Ferrara decided it was time to get a career. Ferrara invested his savings of $13,000 in Speed Wash, a down-at-the-heels Laundromat. Armed with a couple of repair manuals and a ton of personality, Ferrara transformed Speed Wash into a roaring success. He served pizzas on Wednesday nights and doughnuts on Sunday mornings. He sold T-shirts that read, "I Dropped My Drawers At Speed Wash." In 1987, he held the first of his now-annual street parties that attract hundreds with free bands, beer and nachos.
Visiting old friends in San Diego and surfing across the Mexican border at Cabo San Lucas, Ferrara ate lunch one day at a San Diego taco stand called "Juanita's." It was just a little shack, with a small menu. But the food was great and the operation seemed simple. Ferrara returned to Tallahassee inspired to become a restaurateur. In 1989, he opened Cabo's Tacos in a tiny corner of the Parkway Shopping Center about 100 yards east of his current location. Ferrara went to Thompson at Capital City Bank for a loan. Thompson raised an eyebrow at financing a first-time restaurateur. Ferrara, with his then-long hair tied back in a ponytail, wearing shorts and flip flops, picked up a piece of paper, balled it up and lit a lighter under it. "I said, 'Dale, you'd loan $23,000 to one of your friends to buy a Beamer. All I want to do is start a business,'" Ferrara said. "I said, 'Even if I was to burn your money right in front of you like this paper, I'd still pay you back.'" That little bit of theater charmed Thompson, and he approved the loan. And fueled by the word-of-mouth advertising by former Speed Wash customers, Cabo's was an overnight success. Within two years, he paid off the loan.
Ferrara wanted something bigger and better than Cabo's Tacos - even though he had no money and no clue about running a real restaurant. One key was enlisting Bobby Staerker, as a partner. A friend of Ferrara's for years, Staerker had been a waiter at two Tallahassee restaurants, and an assistant chef at the Radisson. He runs the kitchen at Cabo's and cooks. Another key, of course, was getting Thompson to approve another loan. Staerker had $15,000 to invest. Ferrara was asking for a loan of only $33,000 -- claiming he and friends would do all the labor. "The more Mike described what he wanted to do, the more I thought, 'Oh no!'" Thompson recalls. "But he had done well on his other loans. I figured for $33,000, we'll take the gamble."
The gamble worked because of people like carpenter Russell White, plumber John Hoover, contractor Jerry McFarland, electrician Miles Kennedy, artist Cindy Rios and dozens of Ferrara friends who pitched in to build Cabo's. The bulk of the work was done by the skilled friends who came in every night for four months, after putting in long days at their real jobs. All of them worked for a fraction of their normal pay. "This place was built on sweat equity," Ferrara said. "Poverty breeds creativity." Some people pitched in because they were charmed by Ferrara's enthusiasm. Such energy was necessary after the current Cabo's opened Jan. 31, 1994. Ferrara had never managed a staff of 34, never faced a Friday night rush, never dealt with the demands of a full-scale restaurant. The inexperience showed. As with the previous Cabo's, the patrons came in hordes -- then endured long waits and menu outages as Ferrara and Staerker learned to tame their new beast. Under Staerker's calm hand, the operation smoothed out. The menu expanded and remains home to constant experimentation. Cabo's expanded from 130 to 156 seats. By last fall, Ferrara and Staerker had paid back all but $4,000 of the $33,000 loan. They then borrowed $15,000, but expect to have their entire debt paid off by the end of this year.
Such success is gratifying to Thompson, who credits the low overhead Ferrara and Staerker created for themselves. Thompson said it costs an average $1 million to buy land, equipment and inventory for a restaurant in Leon County. "Mike and Bobby are making a good living because they haven't strapped themselves with a big debt," Thompson said. Such trust was never a gamble to Ferrara, the eternal flower child. He is fond of saying, "We don't make a killing, we make a living." He believes in channeling profits to employee raises, and boasts "No one in the kitchen makes less than $6 an hour." Mainly, he is proud of creating a restaurant for "people like me." "I've never had a business plan, never thought, "Do this and you'll make that much money,'" Ferrara said. "If you take care of people, they'll take care of you."
Parkway Shopping Center
1221 Apalachee Parkway
Tallahassee, Florida 32301
Phone: 850-878-7707
http://www.cabosgrill.com/
:-) - $
"POVERTY BREEDS CREATIVITY"
by Gerald Ensley
Tallahassee Democrat
Wednesday, April 17, 1996
"Don't think bucks, think people." A '60s philosophy of good karma, mixed with the possibilities of capitalism and imagination, have spelled success for Cabo's Tacos. All the equipment is second-hand, from the Pizza Hut oven hood to the booths to the sink rescued from the side of the road. All the construction was done by friends and acquaintances late at night, in exchange for beer, food and, on one occasion, a sailboat. And the atmosphere at Cabo's Tacos is pure laid-back, from the "No Ties After 5 p.m." sign at the door to owner Mike Ferrara walking around in shorts topping off patrons' beer mugs for free. Well, basic '60s philosophy grossed $700,000 last year. With a recently acquired liquor license, it should rake in $1 million this year. All of which is a heart-warming testimony to the profit of good karma and the possibilities of American capitalism.
Cabo's, which just passed its second birthday at its current location, used to be a dark neighborhood bar called the Peanut Barrel Pub. Now, it is a brightly colored vision of its namesake, the Mexican seaside village of Cabo San Lucas. Murals cover three walls and the ceiling. Televisions play surfing and snow skiing videos. One of Ferrara's old surfboards adorns the wall, as do group photos of the nine annual community parties thrown by Ferrara. The menu is an interesting melange of Mexican dishes, fresh seafood and vegetarian creations, whose prices run from 99 cents to $13. Cabo's 156 seats are filled at lunch and dinner by a clientele that ranges from high-powered lobbyists and legislators to aging hippie carpenters to middle class families. But while much can be said for the food, atmosphere and prices of Cabo's, its success is a tribute to attitude. Because it is Ferrara's surf-bum charisma and enthusiasm - balanced by Staerker's common sense and restaurant experience - that has made Cabo's an advertisement for small business. "This restaurant was built on the goodwill of local people helping local people. With all the chain restaurants, it's neat to know we can compete."
Cabo's is Ferrara's third successful business -- and serves as proof that ambition can arrive late. Ferrara, 44, is a lifetime surfing addict, who left Jacksonville for California shortly after high school graduation. For 14 years, he ambled from wave to job to wave. He tended bar in Colorado, served in the Merchant Marines, worked for charter sailboats and diving shops in the Caribbean and repaired surfboards in Hawaii and California.
In 1983, at age 32, Ferrara decided it was time to get a career. Ferrara invested his savings of $13,000 in Speed Wash, a down-at-the-heels Laundromat. Armed with a couple of repair manuals and a ton of personality, Ferrara transformed Speed Wash into a roaring success. He served pizzas on Wednesday nights and doughnuts on Sunday mornings. He sold T-shirts that read, "I Dropped My Drawers At Speed Wash." In 1987, he held the first of his now-annual street parties that attract hundreds with free bands, beer and nachos.
Visiting old friends in San Diego and surfing across the Mexican border at Cabo San Lucas, Ferrara ate lunch one day at a San Diego taco stand called "Juanita's." It was just a little shack, with a small menu. But the food was great and the operation seemed simple. Ferrara returned to Tallahassee inspired to become a restaurateur. In 1989, he opened Cabo's Tacos in a tiny corner of the Parkway Shopping Center about 100 yards east of his current location. Ferrara went to Thompson at Capital City Bank for a loan. Thompson raised an eyebrow at financing a first-time restaurateur. Ferrara, with his then-long hair tied back in a ponytail, wearing shorts and flip flops, picked up a piece of paper, balled it up and lit a lighter under it. "I said, 'Dale, you'd loan $23,000 to one of your friends to buy a Beamer. All I want to do is start a business,'" Ferrara said. "I said, 'Even if I was to burn your money right in front of you like this paper, I'd still pay you back.'" That little bit of theater charmed Thompson, and he approved the loan. And fueled by the word-of-mouth advertising by former Speed Wash customers, Cabo's was an overnight success. Within two years, he paid off the loan.
Ferrara wanted something bigger and better than Cabo's Tacos - even though he had no money and no clue about running a real restaurant. One key was enlisting Bobby Staerker, as a partner. A friend of Ferrara's for years, Staerker had been a waiter at two Tallahassee restaurants, and an assistant chef at the Radisson. He runs the kitchen at Cabo's and cooks. Another key, of course, was getting Thompson to approve another loan. Staerker had $15,000 to invest. Ferrara was asking for a loan of only $33,000 -- claiming he and friends would do all the labor. "The more Mike described what he wanted to do, the more I thought, 'Oh no!'" Thompson recalls. "But he had done well on his other loans. I figured for $33,000, we'll take the gamble."
The gamble worked because of people like carpenter Russell White, plumber John Hoover, contractor Jerry McFarland, electrician Miles Kennedy, artist Cindy Rios and dozens of Ferrara friends who pitched in to build Cabo's. The bulk of the work was done by the skilled friends who came in every night for four months, after putting in long days at their real jobs. All of them worked for a fraction of their normal pay. "This place was built on sweat equity," Ferrara said. "Poverty breeds creativity." Some people pitched in because they were charmed by Ferrara's enthusiasm. Such energy was necessary after the current Cabo's opened Jan. 31, 1994. Ferrara had never managed a staff of 34, never faced a Friday night rush, never dealt with the demands of a full-scale restaurant. The inexperience showed. As with the previous Cabo's, the patrons came in hordes -- then endured long waits and menu outages as Ferrara and Staerker learned to tame their new beast. Under Staerker's calm hand, the operation smoothed out. The menu expanded and remains home to constant experimentation. Cabo's expanded from 130 to 156 seats. By last fall, Ferrara and Staerker had paid back all but $4,000 of the $33,000 loan. They then borrowed $15,000, but expect to have their entire debt paid off by the end of this year.
Such success is gratifying to Thompson, who credits the low overhead Ferrara and Staerker created for themselves. Thompson said it costs an average $1 million to buy land, equipment and inventory for a restaurant in Leon County. "Mike and Bobby are making a good living because they haven't strapped themselves with a big debt," Thompson said. Such trust was never a gamble to Ferrara, the eternal flower child. He is fond of saying, "We don't make a killing, we make a living." He believes in channeling profits to employee raises, and boasts "No one in the kitchen makes less than $6 an hour." Mainly, he is proud of creating a restaurant for "people like me." "I've never had a business plan, never thought, "Do this and you'll make that much money,'" Ferrara said. "If you take care of people, they'll take care of you."
Parkway Shopping Center
1221 Apalachee Parkway
Tallahassee, Florida 32301
Phone: 850-878-7707
http://www.cabosgrill.com/
:-) - $
Friday, November 2, 2007
“Adventures in Eating” hits the road!
We find ourselves in Tallahassee, and of course whilst we are on business, we still have to eat. I was fortunate enough to find several good spots. Everyone needs a Chinese fix, or at least I do and the Ming Tree Restaurant is easily accessible and just down from the Capitol. Pictures of several legislators hang on the wall, including that of Senator Bullard who brought us the historic line,
"Before this debate on taxes, I thought portability was a place to go to the bathroom". I ate in. It was a slow night and since I was eating by myself, awkwardly quiet. I'd get take out next time.
Not having enough MSG that week already, I headed over to the King Buffet the next night, which came highly recommended by Greg. They have good sushi with more variety than usual at these types of affairs. The buffet was small but tasty. They do have that watch-while-they-make-it type grill, but during my meal, no one was manning the desk and a bin full of raw chicken sat stagnant next to the other ingredients. I would stick with the pre-made buffet offerings. As a regular during the legislative session, Greg would be able to do it more justice. It is very close to the La Quinta, so that is a great advantage, unless it was dark and rainy like when I went and you’ve got to drive anyway. Afterwards, I decided to try a different ethnicity the next night.
The Black Bean Cuban Cuisine has a signature gumbo which was really good and very spicy. Always one to try soemthing new, I had fried yucca for the first time and loved it. I do find it hard to imagine eating a plant that looks like this.
It was a little tough by nature, but made a satisfying munching experience. There was an awesome sauce that was mayonnaise based I think which annoyed me, but it worked with the fries. The guava cheesecake was a no bake deal, good for a sweets fix, but hardly the real thing. I took my food back to the La Quinta to watch Law and Order, but it looked like fun to eat in. There were a lot of families and the place was a whirlwind of activity. Grub was cheap and hearty.
If you’re in the neighborhood, check these places out!
Black Bean Cuban Cuisine
2205 Apalachee Pkwy
Tallahassee, FL 32301
(850) 656-7848
:-) - $
Ming Tree Restaurant
1435 E Lafayette St
Tallahassee, FL 32301
(850) 878-1779
$
King Buffet
2814 Apalachee Parkway
Tallahassee, FL 32301
$
The true hometown culinary royalty of Tallahassee is Cabo’s Tacos. It will be the next posting (hopefully)!
"Before this debate on taxes, I thought portability was a place to go to the bathroom". I ate in. It was a slow night and since I was eating by myself, awkwardly quiet. I'd get take out next time.Not having enough MSG that week already, I headed over to the King Buffet the next night, which came highly recommended by Greg. They have good sushi with more variety than usual at these types of affairs. The buffet was small but tasty. They do have that watch-while-they-make-it type grill, but during my meal, no one was manning the desk and a bin full of raw chicken sat stagnant next to the other ingredients. I would stick with the pre-made buffet offerings. As a regular during the legislative session, Greg would be able to do it more justice. It is very close to the La Quinta, so that is a great advantage, unless it was dark and rainy like when I went and you’ve got to drive anyway. Afterwards, I decided to try a different ethnicity the next night.
The Black Bean Cuban Cuisine has a signature gumbo which was really good and very spicy. Always one to try soemthing new, I had fried yucca for the first time and loved it. I do find it hard to imagine eating a plant that looks like this.
It was a little tough by nature, but made a satisfying munching experience. There was an awesome sauce that was mayonnaise based I think which annoyed me, but it worked with the fries. The guava cheesecake was a no bake deal, good for a sweets fix, but hardly the real thing. I took my food back to the La Quinta to watch Law and Order, but it looked like fun to eat in. There were a lot of families and the place was a whirlwind of activity. Grub was cheap and hearty. If you’re in the neighborhood, check these places out!
Black Bean Cuban Cuisine
2205 Apalachee Pkwy
Tallahassee, FL 32301
(850) 656-7848
:-) - $
Ming Tree Restaurant
1435 E Lafayette St
Tallahassee, FL 32301
(850) 878-1779
$
King Buffet
2814 Apalachee Parkway
Tallahassee, FL 32301
$
The true hometown culinary royalty of Tallahassee is Cabo’s Tacos. It will be the next posting (hopefully)!
Thursday, November 1, 2007
A new author!!
I am delighted to announce that Greg "The Scrapple King" has joined the Adventures in Food family. Greg grew up in beautiful and historic Philadelphia. He is therefore a connoisseur of pretzels, cheesesteaks, and he knows that the only snack cake worth eating is a TastyKake. As his epithet implies, his greatest area of expertise is the world of products that are derived from hog offal and other such manly foods. He is a self-described "rather picky eater", but will try most anything once.
Greg's eating and writing credentials eminently qualify him for culinary commentary. He combines a love of food with a career as a published author and playwright. He once ate between 27 and 32 pieces of sushi (neither of us can remember which) and has been threatened at knifepoint by sushi chefs. Buffets tremble when he enters. He and Christine at our office first introduced me to sushi, and for that I owe them a lifetime of gratitude. His food goals include a continuous feast at a Chinese buffet from opening until closing.
He is also the acknowledged donut king of Senate District 11, which is a feat that will be covered in a later story.
Greg's eating and writing credentials eminently qualify him for culinary commentary. He combines a love of food with a career as a published author and playwright. He once ate between 27 and 32 pieces of sushi (neither of us can remember which) and has been threatened at knifepoint by sushi chefs. Buffets tremble when he enters. He and Christine at our office first introduced me to sushi, and for that I owe them a lifetime of gratitude. His food goals include a continuous feast at a Chinese buffet from opening until closing.
He is also the acknowledged donut king of Senate District 11, which is a feat that will be covered in a later story.
Adventures in Food Road Trip
On Highway 19 just south of Monticello, FL you will find this unique establishment. I wasn't brave enough to eat here, but I love our feathered friend. I'm giving a special award to anyone brave enough to go up and try their slaw dog and gizzard combo meal!!
Reader Request!!!
Pictures Wanted!!
We here at Adventures in Food are looking for your amusing and unusual culinary related pictures. We are seeking photos of novel foods, your own culinary creations, funny food landmarks, rural billboards that seek to tempt unsuspecting passerbys with odd regional delights. Send us your pics!!
We here at Adventures in Food are looking for your amusing and unusual culinary related pictures. We are seeking photos of novel foods, your own culinary creations, funny food landmarks, rural billboards that seek to tempt unsuspecting passerbys with odd regional delights. Send us your pics!!
Monday, October 22, 2007
Five Guys Burgers
We have the honor today to have a special guest columnist. Jacqueline B. brings extensive experience in the field of culinary appreciation. Though we remain completely committed to our goals, we are going to depart from our usual fair of hometown eateries to bring you another great option. I hope this is the first of many occasions when we will be privileged to have Jackie's experienced perspective. - Jessica
"Though I feel remiss that my first contribution to this site is of a chain, I feel it’s recognition in the best of Tampa polls justifies this post. My first experience with Five Guys Burger and Fries occurred in the carefree days of a summer archaeological dig in northern Virginia. Unaware of its growth into an East Coast chain I was thrilled with the fact that I had found a “local” joint but sad that my occasional moments of hamburger bliss would soon end. So it was with great surprise that I spied the familiar red sign out of the corner of my eye on Fowler Ave. Turns out my fears were unnecessary as there are now three Tampa locations where you can gorge yourself on the best fast food has to offer.
Five Guys strides a fine line between being welcoming and corporate. Sparkling clean interiors are hallmarks of each location I’ve visited as well as friendly staff. The open kitchen format allows you to watch the entire process of your order being prepared. The unintended consequence however is that the air conditioning system is shared and hence, to those of us not working by hot fryers or grills, the restaurant can be uncomfortably cold at times.
While classified as fast food, Five Guys does not offer prefab food that has been waiting under a heat lamp for hours. Instead all food is prepared only after you have placed your order. The consequence is a long list of options for customizing your dinner any way that you desire. The vegetables offered have always been fresh – making even my personal nemesis, the tomato, appear brilliant red and almost tempting. While their mission statement makes them seem like a one hit wonder (“We are in the business of selling burgers.”) they do have a few other options for those not fond of burgers, including hot dogs and grilled cheese. The options are also generous in the beverage department – consisting of one of only three restaurants I have yet found that serve a caffeine free soda option that’s not sprite. Some options are limited though – burgers are only cooked well done yet they still retain a great flavor.
Portions here are overly generous and are perfect for sharing. For the novice, start small as regardless of how full you will feel later, to stop eating is a much harder task than normal. While the “fresh, never frozen” ground beef is advertised as lean, it is still best to not look at the nutritional facts until after it has been enjoyed. Peanuts are always available in an open bin for anyone not thrilled with the concept of yet another fried vegetable, though this is certainly a perfect place for exceptions to be made to almost any diet.
Overall Five Guys is the apex of any fast food restaurant. If you’re overly concerned about health or nutrition, steer clear. Once you’ve had a taste of what these guys have to offer you will be back!"
http://www.fiveguys.com/
"Though I feel remiss that my first contribution to this site is of a chain, I feel it’s recognition in the best of Tampa polls justifies this post. My first experience with Five Guys Burger and Fries occurred in the carefree days of a summer archaeological dig in northern Virginia. Unaware of its growth into an East Coast chain I was thrilled with the fact that I had found a “local” joint but sad that my occasional moments of hamburger bliss would soon end. So it was with great surprise that I spied the familiar red sign out of the corner of my eye on Fowler Ave. Turns out my fears were unnecessary as there are now three Tampa locations where you can gorge yourself on the best fast food has to offer.
Five Guys strides a fine line between being welcoming and corporate. Sparkling clean interiors are hallmarks of each location I’ve visited as well as friendly staff. The open kitchen format allows you to watch the entire process of your order being prepared. The unintended consequence however is that the air conditioning system is shared and hence, to those of us not working by hot fryers or grills, the restaurant can be uncomfortably cold at times.
While classified as fast food, Five Guys does not offer prefab food that has been waiting under a heat lamp for hours. Instead all food is prepared only after you have placed your order. The consequence is a long list of options for customizing your dinner any way that you desire. The vegetables offered have always been fresh – making even my personal nemesis, the tomato, appear brilliant red and almost tempting. While their mission statement makes them seem like a one hit wonder (“We are in the business of selling burgers.”) they do have a few other options for those not fond of burgers, including hot dogs and grilled cheese. The options are also generous in the beverage department – consisting of one of only three restaurants I have yet found that serve a caffeine free soda option that’s not sprite. Some options are limited though – burgers are only cooked well done yet they still retain a great flavor.
Portions here are overly generous and are perfect for sharing. For the novice, start small as regardless of how full you will feel later, to stop eating is a much harder task than normal. While the “fresh, never frozen” ground beef is advertised as lean, it is still best to not look at the nutritional facts until after it has been enjoyed. Peanuts are always available in an open bin for anyone not thrilled with the concept of yet another fried vegetable, though this is certainly a perfect place for exceptions to be made to almost any diet.
Overall Five Guys is the apex of any fast food restaurant. If you’re overly concerned about health or nutrition, steer clear. Once you’ve had a taste of what these guys have to offer you will be back!"
http://www.fiveguys.com/
Tuesday, October 16, 2007
Mallena's
This is the epitome of urban exploration. I can finally say I ate food from a bus...well, a motor home. 
It’s no marginal affair – this trailer has satellite. It is a family affair – mom does the cooking and the kids help out. They do quite a service in providing a delicious glimpse of their homeland for the citizens of Tampa.
I was slightly apprehensive when Jackie B. asked, “so…how good is your Spanish,” (mediocre?) but I had an easy time of it. Jessica, a very sweet girl, handed us laminated menus in English, which she speaks fluently. When Jackie and her friend used to go to the bus, her friend would order in swift Spanish and the only menu options were painted on the side of the vehicle. Jackie always ordered "torta con carnitas" which she thought of as a generic meat product. She finally asked her roomie who told her it was chicken. For months Jackie consumed a mystery meat until she finally figured out somehow was pork. It just proves that you don't need to know something's identity to enjoy eating it!
The neighborhood does not inspire confidence - I thought I might be shot, but the food is GOOD. My torta was the size of a dinner plate (the photograph is just half) and only $4.50.
I ate the whole thing, though I’ve no idea how. (It didn’t seem like it would keep, especially with the avocado in there.) Splitting is a definite possibility. The whole thing is very flavorful - just yummy. A huge vat of horchata is $3.00. That also is really too big, but hey, if you have some time on your hands, you can just keep plugging until it’s all gone. Since my visit, I have been informed that there is a more manageable size. Jackie pointed out that horata is not very easy to find in Tampa, and it is worth finding.
Jackie says there is a “special sauce” which other people have IDed as simply mayonnaise, but since I don’t like mayonnaise, I’ll go with the secret sauce idea.
The bus years are coming to a close however, and a real restaurant on Fletcher is opening soon. It brings the interest quotient down perhaps, but the comfort level up significantly. However, there's just something about ominous looking fellows circling aimlessly on bicycles that gives flavor to a place. The bus is a limited time experience! Get it while you can!!
The food and prices will keep you coming back!
Location - Turn north off Fletcher at Krystal’s near
1916 E Fletcher Ave
Tampa, 33612
Price - :-)!
Hours: Mostly weekends, but it really varies...
It’s no marginal affair – this trailer has satellite. It is a family affair – mom does the cooking and the kids help out. They do quite a service in providing a delicious glimpse of their homeland for the citizens of Tampa.I was slightly apprehensive when Jackie B. asked, “so…how good is your Spanish,” (mediocre?) but I had an easy time of it. Jessica, a very sweet girl, handed us laminated menus in English, which she speaks fluently. When Jackie and her friend used to go to the bus, her friend would order in swift Spanish and the only menu options were painted on the side of the vehicle. Jackie always ordered "torta con carnitas" which she thought of as a generic meat product. She finally asked her roomie who told her it was chicken. For months Jackie consumed a mystery meat until she finally figured out somehow was pork. It just proves that you don't need to know something's identity to enjoy eating it!
The neighborhood does not inspire confidence - I thought I might be shot, but the food is GOOD. My torta was the size of a dinner plate (the photograph is just half) and only $4.50.
I ate the whole thing, though I’ve no idea how. (It didn’t seem like it would keep, especially with the avocado in there.) Splitting is a definite possibility. The whole thing is very flavorful - just yummy. A huge vat of horchata is $3.00. That also is really too big, but hey, if you have some time on your hands, you can just keep plugging until it’s all gone. Since my visit, I have been informed that there is a more manageable size. Jackie pointed out that horata is not very easy to find in Tampa, and it is worth finding.Jackie says there is a “special sauce” which other people have IDed as simply mayonnaise, but since I don’t like mayonnaise, I’ll go with the secret sauce idea.
The bus years are coming to a close however, and a real restaurant on Fletcher is opening soon. It brings the interest quotient down perhaps, but the comfort level up significantly. However, there's just something about ominous looking fellows circling aimlessly on bicycles that gives flavor to a place. The bus is a limited time experience! Get it while you can!!
The food and prices will keep you coming back!
Location - Turn north off Fletcher at Krystal’s near
1916 E Fletcher Ave
Tampa, 33612
Price - :-)!
Hours: Mostly weekends, but it really varies...
Monday, October 1, 2007
La Creperia Café
A crepe cafe was truly an appealing and interesting concept. The restaurant itself is beautiful. I’m a sucker for architectural details, and I couldn’t get enough of the high ceilings with their classic plaster work, the exposed brick walls and painted tile floors. The espresso bar is vaguely reminiscent of an old soda fountain. 
Local artists’ work and photographs adorn the walls. It is very hip - one of those “trendier than thou” joints that are appearing in South Tampa for the upwardly mobile with big sunglasses and a taste for light emo-jazz. The couple next to us was a blonde body builder and an extremely thin 20 something with extravagant highlights, a bored expression, and a cell phone affixed to her ear.
Crepes are made in the front window to amuse patrons and attract passer bys. The menu is extensive and crepes range from $6.75 to $10.25. The crepes are large and the portions filling. 
The crepes themselves were delicate yet rich. I got the Le French Riviera, a combination of cheese, chicken, artichokes, and tomatoes in a white wine sauce. The chicken was very unfortunate. As if it had not suffered enough, they saw fit to kill it again. It was shredded into oblivion, resulting in a squishy filling and a strange taupe mound of mush plopped on top for “garnish”. I can only imagine that this chicken must have started its life in a can. I love wine sauce, but crepes are not cooked long enough to burn off the alcohol. This left all the bitterness which overshadowed any other flavor, and it made the shredded chicken taste like cheap canned tuna fish. Flavors did not blend well; the artichokes and white wine clashed with the cheese. The meal included a lettuce, tomato and cucumber salad, but my crepe was plopped on my lettuce, making it nice and hot. Jackie got La Paris which included some random cheese in addition to feta, spinach, more shredded chicken, and some token red pepper. She wasn’t thrilled with the result, and I kind of made the situation worse by commenting on the chicken/tuna connection. The rest of the meal was ruined for her, and she didn’t eat more than a few bites. Her crepe was also exuding liquid at what she felt was an alarming volume and rate.
For dessert we split the Butterball, with cream cheese, butterscotch and almonds. As a meal, it would not have satiated me and and at $8 it was quite overpriced considering the size and ingredients. I wanted to try something from their extensive espresso bar, but most items were about $4 and I couldn’t justify that and a dessert crepe.
The service also was unremarkable. It took a while to get our drinks and the waitress disappeared before we could order. She presented us with our meals and tried to beat a hasty retreat, but we had to call her back to ask for silverware. We told her we were splitting dessert, but she brought only one fork after taking our other eating equipment. After giving her two credit cards, our request to add the dessert crepe to Jackie’s card was met with an empty stare, and five minutes later she was back to re-inquire about our wishes. An eternity later, she reappeared with the crepe on the wrong check.
It was a great idea and an interesting concept, but unfortunately, our high hopes were met with great disappointment.
Hillsborough County - Ybor
1729 E. 7Th Avenue
Tampa, Fl
813-248-9700
http://www.lacreperiacafe.com/index.html
Price: $-$$
Monday - Closed
Tuesday – Thursday - 10:00 AM - 11:00 PM
Friday - 10:00 AM - Midnght
Saturday - 9:00 AM - Midnight
Sunday - 8:00 AM - 7:00 PM
2-3 Forks
Local artists’ work and photographs adorn the walls. It is very hip - one of those “trendier than thou” joints that are appearing in South Tampa for the upwardly mobile with big sunglasses and a taste for light emo-jazz. The couple next to us was a blonde body builder and an extremely thin 20 something with extravagant highlights, a bored expression, and a cell phone affixed to her ear. Crepes are made in the front window to amuse patrons and attract passer bys. The menu is extensive and crepes range from $6.75 to $10.25. The crepes are large and the portions filling. The crepes themselves were delicate yet rich. I got the Le French Riviera, a combination of cheese, chicken, artichokes, and tomatoes in a white wine sauce. The chicken was very unfortunate. As if it had not suffered enough, they saw fit to kill it again. It was shredded into oblivion, resulting in a squishy filling and a strange taupe mound of mush plopped on top for “garnish”. I can only imagine that this chicken must have started its life in a can. I love wine sauce, but crepes are not cooked long enough to burn off the alcohol. This left all the bitterness which overshadowed any other flavor, and it made the shredded chicken taste like cheap canned tuna fish. Flavors did not blend well; the artichokes and white wine clashed with the cheese. The meal included a lettuce, tomato and cucumber salad, but my crepe was plopped on my lettuce, making it nice and hot. Jackie got La Paris which included some random cheese in addition to feta, spinach, more shredded chicken, and some token red pepper. She wasn’t thrilled with the result, and I kind of made the situation worse by commenting on the chicken/tuna connection. The rest of the meal was ruined for her, and she didn’t eat more than a few bites. Her crepe was also exuding liquid at what she felt was an alarming volume and rate. For dessert we split the Butterball, with cream cheese, butterscotch and almonds. As a meal, it would not have satiated me and and at $8 it was quite overpriced considering the size and ingredients. I wanted to try something from their extensive espresso bar, but most items were about $4 and I couldn’t justify that and a dessert crepe.
The service also was unremarkable. It took a while to get our drinks and the waitress disappeared before we could order. She presented us with our meals and tried to beat a hasty retreat, but we had to call her back to ask for silverware. We told her we were splitting dessert, but she brought only one fork after taking our other eating equipment. After giving her two credit cards, our request to add the dessert crepe to Jackie’s card was met with an empty stare, and five minutes later she was back to re-inquire about our wishes. An eternity later, she reappeared with the crepe on the wrong check.
It was a great idea and an interesting concept, but unfortunately, our high hopes were met with great disappointment.
Hillsborough County - Ybor
1729 E. 7Th Avenue
Tampa, Fl
813-248-9700
http://www.lacreperiacafe.com/index.html
Price: $-$$
Monday - Closed
Tuesday – Thursday - 10:00 AM - 11:00 PM
Friday - 10:00 AM - Midnght
Saturday - 9:00 AM - Midnight
Sunday - 8:00 AM - 7:00 PM
2-3 Forks
Thursday, September 13, 2007
Daddy Gill's
Jackie B. finally took me to her ‘scary Mexican place’ but they were closing up the bus when we drove up. I have found that many of my favorites have been serendipitous finds when Plan A hasn't worked out. Disappointed, but still hopeful, we cast our gaze across Fletcher toward a place I have wanted to try ever since their smoker arrived during the spring semester. I’d pass it going to school and I’ve been looking for a place that offers home cooked Southern food. Gill used to have his portable smoker in the parking lot of one of Fletcher’s gas stations, and his new digs in a recently built strip store are a vast improvement.
As with all the great places, the owner was on the premises. Gill’s family have been in the restaurant business since 1927. Daddy Gill’s has it all – cornbread, sweet potato pie, black eyed peas, smoked fish. The barbequed chicken was terrific which was served on a couple of pieces of white bread smeared with sauce.
The collards and black eyed peas were delicious and full of chunks of salty meat goodness. As my friend Amanda says, “Count on Southerners to make even vegetables unhealthy.” They had a ton of sides. 
Jackie got the mac and cheese which was disappointing - too much mac, not enough cheese. She didn’t like the way her pork reheated, but my veggies made a delicious breakfast the next day. The mild sauce is very mild, even sweet. The spicy sauce, if indeed I received the spicy, was still very mild. Smoked fish is a specialty of theirs and it comes with a side of grits. Next time I’m gonna order the smoked shrimp with a side of grits - now that’s a meal. They also offer real oxtails, chitterlings, and neck bones, but I think I’ll pass. Gill was thrilled Jackie and I came back for dessert. They have a great dessert case with cakes, pastries and pies. We split a sweet potato pie and it was delicious right down to the crust, and I’m not much of a crust person.
It’s a great value; portions are generous and prices are very fair. Nice and close to USF! They have a 25% student discount after 6:00pm. Be sure to check out their website for a buy one get one free dinner coupon!
http://www.daddygills.com/home.nxg
Hillsborough County
2001 East Fletcher Ave.
Tampa, FL 33612
813-435-5156
Friday, September 7, 2007
Golden Phoenix
A vain search for a family owned establishment along Dale Mabry had discouraged Jackie B. and I after a long day of shopping. A plain, slightly dingy old building with a sign advertising “Golden Phoenix” sent us veering off the road. I missed the entrance and ended up going in the exit, only the latest in a series driving faux pas that day. The outside of the building did not inspire confidence, and I asked Jackie if she was sure she wanted to eat here. However, as we circled the back of the building, she saw one of the cooks, a small shriveled Vietnamese grandfather on his break. Jackie was enchanted by the little old man and she decided then and there that we were stopping. (He was so cute!) The parking lot was full, so we saw this as an endorsement, but upon walking inside, we saw only one other couple. Then a menu in the lobby advertised several fish dishes starting at $20. Jackie and I got a little green and glanced at each other in panic. However, the waitress snagged us before we could bail. We were relieved to find that the menu was six pages long and had options in every price range and for every taste.
The interior was plain but clean. Large bug-eyed fish swam aimlessly in tanks awaiting an unfortunate end. I have wondered about this. I certainly eat my share of meat, but could I really look at a creature, lock eyes with him and say, “I want to eat him?”
He’s looking back at me! A large group of guys who came in partway through our meal wanted some ‘authentic’ stuff I guess. One of the men ordered the deep fried whole fish. Eyeballs and all. They roared with delight when it appeared on the table in its entirety, still sporting a startled expression. I’m not sure if they actually ate it though. It was more of a male bonding activity I think.
The waitress looked at Jackie doubtfully when she ordered the beef rice paper wraps. With a thick accent: “You have to wrap yourself, you know?” She also questioned my choice of Chinese black mushrooms and vegetables. ‘There’s no meat, you know?’ ‘This come with bok choy, ok?’ Her fears were unfounded. We loved our meals. My meal was relatively simple to consume, but Jackie struggled with her rice papers initially. The waitress, fearing such a disaster, was back soon to check on her progress. She said the water was the problem – too hot. She came back with a refill and Jackie was able to turn 'em out like a pro.
(If she spoke Vietnamese, they’d have offered her a job.) When finally done the wraps were extremely tasty. 
My meal was simply delicioso. I never missed the elusive meat. Tons of flavor, texture, and heartiness, it is a sublime option for the vegetarian and carnivore. 
I definitely want to go back and explore more of the menu, but knowing me, I’d probably end up getting the same thing all over again.
Hillsborough County
8199 N. Dale Mabry Hwy.
Tampa, FL 33614
813-932-9285
Lunch - :-)
Dinner - :-) - $$$
The interior was plain but clean. Large bug-eyed fish swam aimlessly in tanks awaiting an unfortunate end. I have wondered about this. I certainly eat my share of meat, but could I really look at a creature, lock eyes with him and say, “I want to eat him?”
He’s looking back at me! A large group of guys who came in partway through our meal wanted some ‘authentic’ stuff I guess. One of the men ordered the deep fried whole fish. Eyeballs and all. They roared with delight when it appeared on the table in its entirety, still sporting a startled expression. I’m not sure if they actually ate it though. It was more of a male bonding activity I think.The waitress looked at Jackie doubtfully when she ordered the beef rice paper wraps. With a thick accent: “You have to wrap yourself, you know?” She also questioned my choice of Chinese black mushrooms and vegetables. ‘There’s no meat, you know?’ ‘This come with bok choy, ok?’ Her fears were unfounded. We loved our meals. My meal was relatively simple to consume, but Jackie struggled with her rice papers initially. The waitress, fearing such a disaster, was back soon to check on her progress. She said the water was the problem – too hot. She came back with a refill and Jackie was able to turn 'em out like a pro.
(If she spoke Vietnamese, they’d have offered her a job.) When finally done the wraps were extremely tasty. My meal was simply delicioso. I never missed the elusive meat. Tons of flavor, texture, and heartiness, it is a sublime option for the vegetarian and carnivore. I definitely want to go back and explore more of the menu, but knowing me, I’d probably end up getting the same thing all over again.Hillsborough County
8199 N. Dale Mabry Hwy.
Tampa, FL 33614
813-932-9285
Lunch - :-)
Dinner - :-) - $$$
Thursday, September 6, 2007
Pach's Place
Pronounced “Patch’s,” this little spot is run by a mom and her kids who have over a hundred years combined restaurant experience. The owner was not only doing actual cooking but was prominently featured in some avant garde art work on front window and above the frig. 
The menu is diverse offering both breakfast and lunch. There were many more glamorous items on the menu and I fully intend to go back and try their popular crab and asparagus omelet, but I had to pay homage to one of my favorite childhood meals. They actually offer cream chip beef! So humble and yet so satisfying. It tasted just like Mom’s (perfect) except that it was on Texas Toast rather than wheat bread, and the substance of the toast made for a welcome addition. I got four pieces of toast and enough sauce to cover the platter. 
A generous portion of hand-cut home fries came on a separate dish. Jackie’s ham and cheese omelet was light and fluffy and the accompanying pancakes melted in her mouth (and mine too). Jackie nearly died with joy when she realized the syrup was lovingly warmed for her use. Pach’s advertises an authentic Monte Cristo. Definitely worth checking out. They have a nice selection of sandwiches and inventive omelets which I intend to try next time. Bean sprouts, snow peas, asparagus, and broccoli-cheddar sauce is a great vegetarian option. Our waitress, a sweet lady despite an injured foot, said that the spinach, ground chuck, onions, home fries and mozzarella cheese is a very popular one. Our waitress provided excellent service and I did notice that the staff greeted several of the diners by name.
I wanted to sit at the counter. It was terrific fun watching home fries cooking, pancakes dripped and flipped, large hamburgers and sausages pressed on the well seasoned griddles.
The energetic owner bustled back and forth serving all the customers. It seemed that all of Tampa knew about this place except for us. We tried to spy on our neighbors' food, but it was hard it was so completely consumed. Jackie did comment that she and I brought down the median age considerably, but hey, it was a Saturday morning just before noon, perhaps our colleagues were still abed. Upon leaving, we did realize as we pulled down our sunglasses, that they were splattered with grease. Ok, so our seats came with risks. But it was cool! Prices are very good, particularly for the area. Lox and eggs comes in highest at $8.75. This place has rabid online fans: “When I eat at pachs place I feel like I am derobed and sent to outerspace in an outerspace adventure…I love this restaurant, the check came with the sonic boom of supermans zoom…” Proof that the staff is friendly: “It was my birthday and they came and helped me feel better by being so nice and generous with napkins.”
Ah, it is the little things in life, isn’t it? I will say that the food is terrific, the staff very friendly and the whole experience a lot of fun!Pach’s Place
Hillsborough County
2909 Bay to Bay Blvd.
Tampa, FL
813-831-7122
M-F 7:00am-2:00pm
S&S 8:00am-2:30pm
:-)
Five Forks!
Friday, August 24, 2007
Strachans Homemade Ice Cream & The Only 8 Phenomenon
In the pursuit of further goodies, Jackie, Amy and I wound our way from San Antonio through Pasco and down 19 to Palm Harbor and one of Amy’s personal favorites. Strachan’s offers a wide variety of ice creams, pies, cake and an amazing display of fudge. You’ll have a difficult time picking one treat. 
Bill and Susan Strachan have made desserts their sole passion since 1999. A long trek through the wilds of corporate America led to them embracing their dream – an ice cream store - but not just any ice cream. They attended class after class, but still dissatisfied, they developed their own special recipe. Their frozen custard is, in fact, so good that the Strachan’s charge $7,500 to franchise the recipe. (Thanks for the research Amy!) They offer classes so that you too, can, for a price, learn their techniques for cakes, pies, and fudge ($1,000). Exact recipes are extra ($4,000 extra). I think the lesson here is: let the Strachans and their trained dairy technicians do the work.
Upon arrival, we were immediately plied with free samples of vanilla custard and “Yum-Yum” sauce. The sauce was a spectacular chocolate caramel concoction, but Amy and Jackie decided on “Only 8” frozen yogurt and I got a root beer slush float.
The float was huge and the root beer was very strong and syrupy. I should have mixed the custard in, but it was so terrific I ate it by itself. The whole thing was just too big – what a complaint, huh? No float could be as good as Carl’s of Fredericksburg, Va fame. The custard was amazing – I’ll go that route next time.
Onto to “Only 8:” the true story here.
Who would have thought a mixture of water, fructose, whey, whey protein concentrate, maltodextrin, natural flavoring, calcium, and yogurt cultures could be good? It is! “Only 8” is an awkward handle perhaps, but it is a terrific thing. It’s an all natural frozen yogurt boasting only 8 calories per ounce. Hence, the name – eight ingredients, eight calories - you get it. Each retailer offers different flavors, and a small portion is very satisfying. I doubt many readers of this publication are dieting, but this stuff is a delicious way to save your calories for other foods. Other locations which offer "Only 8" are difficult to find without a web store locator, but we do have a Hillsborough spot. Frankly, Jackie B. is addicted to this stuff. Since it is still a rather new product, there are no “Only 8” Addicts Anonymous groups for her. We here at Adventures in Food are offering all the support we can.
Pinellas County
N.W. Corner of Alt. 19 & Tampa Rd.
105 Palm Harbor Blvd.
Palm Harbor, Fl 34683
727-781-0997
www.strachansdesserts.com
:-)
Other locations for “Only 8”:
Hillsborough County
Britan's
3861 Northdale Blvd.,
Tampa, FL 33624
http://www.britans.com/yogurt.htm
www.only8frozenyogurt.com
4 1/2 forks!
Happy people!
Bill and Susan Strachan have made desserts their sole passion since 1999. A long trek through the wilds of corporate America led to them embracing their dream – an ice cream store - but not just any ice cream. They attended class after class, but still dissatisfied, they developed their own special recipe. Their frozen custard is, in fact, so good that the Strachan’s charge $7,500 to franchise the recipe. (Thanks for the research Amy!) They offer classes so that you too, can, for a price, learn their techniques for cakes, pies, and fudge ($1,000). Exact recipes are extra ($4,000 extra). I think the lesson here is: let the Strachans and their trained dairy technicians do the work.Upon arrival, we were immediately plied with free samples of vanilla custard and “Yum-Yum” sauce. The sauce was a spectacular chocolate caramel concoction, but Amy and Jackie decided on “Only 8” frozen yogurt and I got a root beer slush float.
The float was huge and the root beer was very strong and syrupy. I should have mixed the custard in, but it was so terrific I ate it by itself. The whole thing was just too big – what a complaint, huh? No float could be as good as Carl’s of Fredericksburg, Va fame. The custard was amazing – I’ll go that route next time. Onto to “Only 8:” the true story here.
Who would have thought a mixture of water, fructose, whey, whey protein concentrate, maltodextrin, natural flavoring, calcium, and yogurt cultures could be good? It is! “Only 8” is an awkward handle perhaps, but it is a terrific thing. It’s an all natural frozen yogurt boasting only 8 calories per ounce. Hence, the name – eight ingredients, eight calories - you get it. Each retailer offers different flavors, and a small portion is very satisfying. I doubt many readers of this publication are dieting, but this stuff is a delicious way to save your calories for other foods. Other locations which offer "Only 8" are difficult to find without a web store locator, but we do have a Hillsborough spot. Frankly, Jackie B. is addicted to this stuff. Since it is still a rather new product, there are no “Only 8” Addicts Anonymous groups for her. We here at Adventures in Food are offering all the support we can.Pinellas County
N.W. Corner of Alt. 19 & Tampa Rd.
105 Palm Harbor Blvd.
Palm Harbor, Fl 34683
727-781-0997
www.strachansdesserts.com
:-)
Other locations for “Only 8”:
Hillsborough County
Britan's
3861 Northdale Blvd.,
Tampa, FL 33624
http://www.britans.com/yogurt.htm
www.only8frozenyogurt.com
4 1/2 forks!
Happy people!
Thursday, August 23, 2007
Pancho’s Villa
I love San Antonio. It’s a smaller than small town out in East Pasco. There’s a Catholic school, an antique shop, a lawyer, an accountant, a deli, the obligatory small town water tower and Pancho’s Villa. 
Amy, Jackie B. and I were going to the antique store and had to resist beautiful smells wafting from somewhere nearby. After several hours of trying on vintage hats at Park Place, we inquired of the owner about eating arrangements and she warmly recommended Pancho’s Villa. 
She said that people came from as far as Tampa because of those smells. Bad sombreros and ‘Mexican' blankets hang from the walls, but a life size cardboard John Wayne upgrades the interior decorating significantly.
I ordered the tamale, Jackie B. got the chimichanga (a deep-fried burrito, can it get better?), and Amy was very happy with her guacamole salad.
My favorite part - as soon as you position your bottom in the seat, chips and salsa miraculously appear! The selection is large and the prices good. For family members with picky palates there are burgers and spaghetti, but most of the fare seems pretty traditional. My tamale was wrapped in masa dough and steamed in a corn husk. The food was plentiful and yummy. An excellent lunch bracing us for a day of…more eating. And shopping, of course. 
Four Forks!
Pasco County
32804 Pennsylvania Ave.
San Antonio, FL 33576
352-588-3037
Lunch - :-)
Dinner - $
Amy, Jackie B. and I were going to the antique store and had to resist beautiful smells wafting from somewhere nearby. After several hours of trying on vintage hats at Park Place, we inquired of the owner about eating arrangements and she warmly recommended Pancho’s Villa. She said that people came from as far as Tampa because of those smells. Bad sombreros and ‘Mexican' blankets hang from the walls, but a life size cardboard John Wayne upgrades the interior decorating significantly. I ordered the tamale, Jackie B. got the chimichanga (a deep-fried burrito, can it get better?), and Amy was very happy with her guacamole salad.
My favorite part - as soon as you position your bottom in the seat, chips and salsa miraculously appear! The selection is large and the prices good. For family members with picky palates there are burgers and spaghetti, but most of the fare seems pretty traditional. My tamale was wrapped in masa dough and steamed in a corn husk. The food was plentiful and yummy. An excellent lunch bracing us for a day of…more eating. And shopping, of course. Four Forks!
Pasco County
32804 Pennsylvania Ave.
San Antonio, FL 33576
352-588-3037
Lunch - :-)
Dinner - $
Wednesday, August 22, 2007
Nouvelle Cuisine
Chef Jan Kinds and his wife, Isabelle Roos have created a wonderful fusion of French and Belgian cooking. Chef Jan Kinds grew up in his family’s restaurant in his native Belgian town of Bruges. “Nouvelle cuisine” is an approach to cooking and food presentation used in French cuisine. Unlike haute cuisine, nouvelle cuisine is lighter, more delicate, without the heavy sauces and long-cooked vegetables. There is an increased emphasis on presentation.
The food was light, fresh and delectable. Traditional offerings such as escargot and frog legs tempt the adventurous, but Jackie P. and I settled for a delicate chicken crepe as a starter. Entrees come with soup or salad, and my broccoli soup was delicious. Also, it was unusual in that it was not cream based, but built on a flavorful chicken stock. The selection of entrees is ample but limited for those with more pedestrian taste. My chicken’s green peppercorn sauce contrasted with the delicate simplicity of perfectly cooked snap peas. The carrots were my favorite - delicate, sweet with a hint of nutmeg or cinnamon? The ‘Gratin Dauphinois’ is our potatoes ‘au gratin’ but nothing like the box stuff. It was amazing - a crunchy, crumbly crust topped a multitude of creamy potato layers below.
Eating with Jackie is great because it always involves desserts. Mascarpone white chocolate cheesecake topped with blackberries was heaven on a plate. The sweetness of the white chocolate did not overpower the thick, creamy cheesecake. Creamy clouds of cheesecake simply melted in my mouth. Jackie and I split a piece of cheesecake, but we agreed that we could probably have demolished a whole slice a piece. I kept eating and eating and eating, but the food was all so light that I never felt unhealthily full. I only regret that I could not fit in the garlic soup with gruyere cheese. I was told it was to die for.
The atmosphere was traditional, not trendy, but pleasant and quiet. It is not inexpensive, but quality is definitely there. Dinner reservations are recommended. If you are looking for a less expensive alternative, try lunch!
Five Forks!
Hernando County
10531 Spring Hill Dr
Spring Hill, FL 34608
Just west of the intersection of Mariner and Spring Hill Dr.
352-686-6860
http://thenouvellecuisine.com/
Dinner - $$-$$$
The food was light, fresh and delectable. Traditional offerings such as escargot and frog legs tempt the adventurous, but Jackie P. and I settled for a delicate chicken crepe as a starter. Entrees come with soup or salad, and my broccoli soup was delicious. Also, it was unusual in that it was not cream based, but built on a flavorful chicken stock. The selection of entrees is ample but limited for those with more pedestrian taste. My chicken’s green peppercorn sauce contrasted with the delicate simplicity of perfectly cooked snap peas. The carrots were my favorite - delicate, sweet with a hint of nutmeg or cinnamon? The ‘Gratin Dauphinois’ is our potatoes ‘au gratin’ but nothing like the box stuff. It was amazing - a crunchy, crumbly crust topped a multitude of creamy potato layers below.
Eating with Jackie is great because it always involves desserts. Mascarpone white chocolate cheesecake topped with blackberries was heaven on a plate. The sweetness of the white chocolate did not overpower the thick, creamy cheesecake. Creamy clouds of cheesecake simply melted in my mouth. Jackie and I split a piece of cheesecake, but we agreed that we could probably have demolished a whole slice a piece. I kept eating and eating and eating, but the food was all so light that I never felt unhealthily full. I only regret that I could not fit in the garlic soup with gruyere cheese. I was told it was to die for.
The atmosphere was traditional, not trendy, but pleasant and quiet. It is not inexpensive, but quality is definitely there. Dinner reservations are recommended. If you are looking for a less expensive alternative, try lunch!
Five Forks!
Hernando County
10531 Spring Hill Dr
Spring Hill, FL 34608
Just west of the intersection of Mariner and Spring Hill Dr.
352-686-6860
http://thenouvellecuisine.com/
Dinner - $$-$$$
Tuesday, August 14, 2007
Orchids Thai
One of Pasco’s hundreds of homely strip malls conceals the charming and elegant Orchids’ Thai. ‘Tis true that the plain often conceals the beautiful. Gino and I landed at Orchids after trying and failing to gain sustenance at not one, but two sushi establishments. Kazu’s was mysteriously closed and we walked in Hiro’s open door only to realize that the new restaurant actually wasn’t quite finished yet. (Both future posts.)
The food is fast, cheap and delicious. Usually those three adjectives don’t go with ‘charming and elegant’, but Orchids is a unique blend. Inside is a pleasing blend of beauty, cleanliness and peaceful comfort. Orchids and other blooms surround diners and booths are cushioned with silk pillows.
You won't be forced to overstay your hour lunch break, but it does fill as noon time progresses. $5.95 is the going price for a mid day meal and most entrees come with a salad with a peanut dressing and a delicious little cilantro noodle soup. The Thai iced tea is terrific. I could live on that stuff, but then I’d be as caffeine-addled as Rachael Ray after a midnight Dunkin Donuts run. The waitress said that Thai iced tea starts with a special Thai tea blend. This is followed by an insane amount of sugar and then topped with a generous amount of half and half. Healthy? Probably not. Do I care? Uh…no.
I am a neophyte in the realm of Thai cuisine, but I am definitely an enthusiast. The green curry is my favorite, and I’m having a hard time advancing to other menu items. The coolness of the coconut milk contrasts perfectly with the sinus-clearing curry in the sauce. The chicken is tender, the vegetables are crunchy, and jasmine rice finishes a symphony of flavors. Green curry (Thai: แกงเขียวหวาน) is a central Thai dish made with fresh green chillies, flavored with Thai basil, and chicken or fish meatballs.
This dish is one of the spiciest of Thai curries, but still not too hot in my opinion. I tried one of the noodle dishes, ‘Pad see ew’ (Thai: ผัดซีอิ๊ว) – which are noodles stir-fried with see ew dum (thick soy sauce) and nahm plah (fish sauce) and pork or chicken. Also, quite good. With great addition to detail, each entrée is adorned with an orchid or a carrot butterfly. 
Gino has had the Pad Thai and Gino has pronounced it good. Pad Thai (Thai: ผัดไท) is rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, and tofu. Yum!
This restaurant also addresses the pressing question – how many paddling wooden elephants can fit in a two foot canoe? (The answer is seven.) Be sure to check out this little gem!
Five forks!
Pasco County
8647 Regency Park Blvd
Port Richey, FL 34668
(727) 844-3125
Lunch - :-)
Dinner - $
http://www.orchidsthairestaurant.com/
The food is fast, cheap and delicious. Usually those three adjectives don’t go with ‘charming and elegant’, but Orchids is a unique blend. Inside is a pleasing blend of beauty, cleanliness and peaceful comfort. Orchids and other blooms surround diners and booths are cushioned with silk pillows.
You won't be forced to overstay your hour lunch break, but it does fill as noon time progresses. $5.95 is the going price for a mid day meal and most entrees come with a salad with a peanut dressing and a delicious little cilantro noodle soup. The Thai iced tea is terrific. I could live on that stuff, but then I’d be as caffeine-addled as Rachael Ray after a midnight Dunkin Donuts run. The waitress said that Thai iced tea starts with a special Thai tea blend. This is followed by an insane amount of sugar and then topped with a generous amount of half and half. Healthy? Probably not. Do I care? Uh…no.
I am a neophyte in the realm of Thai cuisine, but I am definitely an enthusiast. The green curry is my favorite, and I’m having a hard time advancing to other menu items. The coolness of the coconut milk contrasts perfectly with the sinus-clearing curry in the sauce. The chicken is tender, the vegetables are crunchy, and jasmine rice finishes a symphony of flavors. Green curry (Thai: แกงเขียวหวาน) is a central Thai dish made with fresh green chillies, flavored with Thai basil, and chicken or fish meatballs.
This dish is one of the spiciest of Thai curries, but still not too hot in my opinion. I tried one of the noodle dishes, ‘Pad see ew’ (Thai: ผัดซีอิ๊ว) – which are noodles stir-fried with see ew dum (thick soy sauce) and nahm plah (fish sauce) and pork or chicken. Also, quite good. With great addition to detail, each entrée is adorned with an orchid or a carrot butterfly. Gino has had the Pad Thai and Gino has pronounced it good. Pad Thai (Thai: ผัดไท) is rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, and tofu. Yum!This restaurant also addresses the pressing question – how many paddling wooden elephants can fit in a two foot canoe? (The answer is seven.) Be sure to check out this little gem!
Five forks!
Pasco County
8647 Regency Park Blvd
Port Richey, FL 34668
(727) 844-3125
Lunch - :-)
Dinner - $
http://www.orchidsthairestaurant.com/
Sunday, August 12, 2007
Our Humble Rating System
Establishments will receive between 1 and 5 forks based on quality, quantity, and value of the meal. Of course, atmosphere and other considerations will be evaluated as well.
Cost is another important factor.
:-) = lots of options under or around $5
$ = up to $10
$$ = between $10 and $20
If I happen to find myself trapped in a place that charges more than this, my food had better do a song and dance.
Cost is another important factor.
:-) = lots of options under or around $5
$ = up to $10
$$ = between $10 and $20
If I happen to find myself trapped in a place that charges more than this, my food had better do a song and dance.
Bagel Queen – True Carb Royalty
The large New Yorker behind the counter impatiently rolled his eyes at our indecision. His supply of bagels was low due to the late hour (they are only open until 1:00 p.m., at least on Sat.) but still we were unable to immediately pick our prize. 
There were so many options: bagels, both sweet and savory, meaty breakfast sandwiches, soft pretzels and more. Amy quickly settled on the pretzel, but then our funding issues (they only take cash) caused even further consternation on the part of the owner. The poor man – on top of our indecision, I paid entirely in change (and had to borrow 50c from Jackie).
Two dollars and thirty some cents will buy true delight here. After several minutes, Jackie decided on a plain bagel with strawberry cream cheese. The bagels were soft and warm and generously smeared with the rich Philadelphian soft spread. The strawberry’s natural sweetness contrasted beautifully with the tang of the cream cheese and pieces of fruit added even more flavor. My ‘everything’ bagel was by far the best I had ever had. Scallion cream cheese was generously applied and simply delicious.
I have lived within 10 min. of the Bagel Queen for as long as it has existed. It is easy to miss, snuggled between a couple of dollar generals in the Sweetbay strip store on Little Rd. The inside is simple and unadorned, with a few old tables and chairs where you can enjoy your treat. Coffee is self-serve and refillable on demand. I am very sorry that I did not discover this place sooner. In fact it was Jackie B. of Tampa who stumbled across this establishment via the great ‘Interweb’. She read reviews that named these bagels some of the best anywhere, and the reviews I have found call the Queen, ‘an addictive little hole in the wall.’ Jackie had made it her personal quest to get me to take her there. All three of us were glad she did.
The owner (the Bagel King?) told a woman that he is in the shop baking every morning at 4 a.m. That kind of devotion to carbohydrates makes me want to stand up and salute!
Five forks!
Pasco County
9037 Little Rd
New Port Richey, FL 34654
(727) 863-2822
:-)
There were so many options: bagels, both sweet and savory, meaty breakfast sandwiches, soft pretzels and more. Amy quickly settled on the pretzel, but then our funding issues (they only take cash) caused even further consternation on the part of the owner. The poor man – on top of our indecision, I paid entirely in change (and had to borrow 50c from Jackie). Two dollars and thirty some cents will buy true delight here. After several minutes, Jackie decided on a plain bagel with strawberry cream cheese. The bagels were soft and warm and generously smeared with the rich Philadelphian soft spread. The strawberry’s natural sweetness contrasted beautifully with the tang of the cream cheese and pieces of fruit added even more flavor. My ‘everything’ bagel was by far the best I had ever had. Scallion cream cheese was generously applied and simply delicious.I have lived within 10 min. of the Bagel Queen for as long as it has existed. It is easy to miss, snuggled between a couple of dollar generals in the Sweetbay strip store on Little Rd. The inside is simple and unadorned, with a few old tables and chairs where you can enjoy your treat. Coffee is self-serve and refillable on demand. I am very sorry that I did not discover this place sooner. In fact it was Jackie B. of Tampa who stumbled across this establishment via the great ‘Interweb’. She read reviews that named these bagels some of the best anywhere, and the reviews I have found call the Queen, ‘an addictive little hole in the wall.’ Jackie had made it her personal quest to get me to take her there. All three of us were glad she did.
The owner (the Bagel King?) told a woman that he is in the shop baking every morning at 4 a.m. That kind of devotion to carbohydrates makes me want to stand up and salute!
Five forks!
Pasco County
9037 Little Rd
New Port Richey, FL 34654
(727) 863-2822
:-)
Intro to the Mission
Sometimes it seems like authenticity and individuality have been lost among the conformity and sterility of modern life, no where more than in the chain restaurant. In a world where convenience and brand names reign supreme, there still stands a vestige of the real America. Family owned eating establishments are the heart and soul of our country. Family, tradition and individual passion will fuel this collection of stories.
Being the self-sacrificing creature that I am, I have taken it upon myself, gentle reader, to eat everything 'real' in the four county area. Unfortunately, like so many other things in life, the Tampa Bay Area Regional Culinary Travel Authority was instituted, but the funding dollars were vetoed somewhere along the way. We soldier on.
I am disposed to try just about everything and I have the pleasure of counting many foodies among my friends, so you will have the advantage of sharing the perspectives and suggestions of all. And you, dear friends, being the renowned scholars, playwrights, and culinary aficionados that you are, please feel free to contribute your thoughts as well. So, I will be looking for all your submissions. Greg, that 50s diner in Holiday would be a great addition in your copious amounts of spare time.
Being the self-sacrificing creature that I am, I have taken it upon myself, gentle reader, to eat everything 'real' in the four county area. Unfortunately, like so many other things in life, the Tampa Bay Area Regional Culinary Travel Authority was instituted, but the funding dollars were vetoed somewhere along the way. We soldier on.
I am disposed to try just about everything and I have the pleasure of counting many foodies among my friends, so you will have the advantage of sharing the perspectives and suggestions of all. And you, dear friends, being the renowned scholars, playwrights, and culinary aficionados that you are, please feel free to contribute your thoughts as well. So, I will be looking for all your submissions. Greg, that 50s diner in Holiday would be a great addition in your copious amounts of spare time.
Subscribe to:
Posts (Atom)
