Recipe': Bad Wolf Bay Stew (A Tribute to Dr. Who)

Ingredients:

½  lb. Small Bay Scallops

2 Perch Filets, Cubed

1 Cup Shredded Cheese

½ Cup Milk

1 Cup Water

½ Cup Veggie Gruel

½ Tbls. Chervil

½ Tbls. Coriander Seed

½ Tbls. Marjoram

1 Cup Rice

6 Cloves Fresh Garlic, Sliced

½ Tbls. Sea Salt

1 Tbls. Butter

1 Tbls Olive Oil

1/3 Cup Shredded Radishes

1/3 Cup Shredded Carrots

Instructions:

Sautee’ butter, olive oil, garlic, veggie gruel and sea salt in a frying pan or wok. Add scallops and fish. Lightly fry for 5 to 10 minutes. Bring water to medium heat in a simmering pot. Add scallop mixture to water. Add cheese, milk, rice, radishes, and carrots to simmer pot mixing gently after each ingredient. Continue to heat on medium for 5 to 10 minutes. Add chervil, coriander and marjoram to stew. Mix in spices fully. Bring stew to a boil for 5 to 10 minutes. Lower the heat to simmer. Let simmer for 20 to 25 minutes. Makes approximately 4 servings.

Restaurant Review: P.F. Chang's

I am a big fan of PF Chang’s China Bistro. But, make no mistake; it’s not really a Chinese restaurant. In fact, their menu describes their fare as “Asian inspired”. I am usually critical of Asian restaurants that dumb down their food to satisfy American tastes. With PF Chang's, however, it’s actually more of a globalization of taste. And the food is always flavorful. And unique. Which is one of the reasons I love eating there. Here are some more reasons:

I arrived at PF Chang on a Saturday afternoon around 4:00pm. My first server was Jen, who was very helpful, and executed the PF Chang tradition of mixing the restaurant’s signature sauce of soy, chili paste and a vinegar. She asked if I like it spicy, to which I replied “I keep a bottle of Sriracha in my cabinets at all times." So, I soon had a small cup of Sriracha sauce as well. Jen soon handed me off to Jill as part of an unfortunate shift change due to my timing. Jill was just as helpful and attentive to my culinary needs. Both young ladies were charming, personable and exemplary of what a professional server should be. And, of course, they kept my tea glass full the entire time.

I started my meal with what is probably my favorite item on their menu: Lettuce Wraps. It is one of their Signature appetizers, in fact. Tender minced chicken stir-fried with shredded mushrooms, green onions, and water chestnuts on bed of rice sticks. You then spoon that mix into crisp lettuce leafs like a taco and eat up. It is an absolute delight.  

Shanghai Cucumbers & Chengdu Spiced Lamb

For my main course, I indulged in my favorite type of meat: lamb. I always make it a habit that if I go to a restaurant that has lamb, then lamb is what I get. In this case it was the Chengdu Spiced Lamb. The spicy, cumin marinated lamb is succulent and tender. Also tossed into the mix is mint, tomatoes and yellow onions. The consistency of the meat was heavenly, and the flavors abundant. A smart move- in my opinion- of spicy versus cool with the cumin and mint. And the portion was well appreciated by this Epicurean. The gravy-like sauce also had a unique smoky flavor to it. I will be hard pressed not to get this again and again in the future.

As a side for my entrée, I partook of another one of my favorite signature dishes; the Shanghai Cucumbers. Crisp and sweet, these cubed pieces of cumber are marinated in a vinegary soy sauce and seasoned with sesame and pepper. An absolute must when you visit. I might also add, that the white rice served with my entrée was perfectly cooked: a feat I greatly admire.

I finished off my meal with a slice of Cheesecake. I say “finished off”, but this huge slab was too much for even me. It was creamy, with pieces of fruit to the side; an utter delicious delight. While I am a fan of pie, I am not always a fan of pie crust. I am known to often leave crust behind when indulging. Not so with this tasty treat. The crust was entirely perfect. And it was just as good when I finally finished it off later that night at home.

As you can imagine, I have nothing but high marks for P.F. Chang’s. The service was phenomenal; the food was exceptionally delicious; and the environment is extremely conducive to both family and fun. Being someone with many allergies, one of the things I really like about P.F. Chang’s is their service to “run a matrix” on their menu to give you options that adhere to your restrictions. That is a huge plus. So if you have never tried P.F. Chang’s, you should. Appetizers range in price from about $5 to $7. Most entrée’s are between $9 and $14. So, it won’t break your wallet, either.

If you would like to learn more about P.F. Chang’s, or browse their menu before going you can do so here: www.pfchangs.com

My Rating: * * * * *

Restaurant Review: The Tokyo Restaurant (Louisville, KY)

 

[An apology to my readers: I have been on hiatus for about 2 months getting some much needed work done on the Art side of my career, and dealing with the things that "Real Life" presents. I do have a bevy of reviews and recipes I will be rolling out in the next 3 to 4 weeks, and even 2 new episodes of my Cooking Webshow. please accept my apologies and enjoy the following review.]

If you hadn’t guessed by now, I am a huge fan of Asian cuisine. I love to make it. I love to eat it. I have been enamored of all things Asian since I was a teenager preparing to enter into college to study that part of the world. As a result, I am continually looking for new Asian restaurants to try and experience the wide array of delicacies and fare. Once you begin experiencing food from the Far East you soon begin to realize that there are vast differences between the types of food, the kinds of seasonings, and preparation methods among the various Asian nations. Which brings me to this review of a wonderful little store-front restaurant in Louisville, KY called The Tokyo Restaurant.

Situated on the Northeast side of town, this is a great “Mom & Pop” Sushi Bar and Restaurant. I eat sushi often, and I have been to plenty of Japanese restaurants. But The Tokyo Restaurant served me up some surprises on my visit. As usual, it was my friend Ken and I visiting this establishment on a Saturday afternoon around 4:30. One is immediately struck by the exceptional ambience despite the strip mall façade outside. Large, colorful banners and décor. Comfortable chairs. Very cozy.

Since this was a new restaurant and a new experience for us, we were definitely going to do the full meal top to bottom to get a good perception of the range and quality of food. We both started with a House Salad with fresh Ginger Dressing. It looked like you standard Ginger Salad, until we took the first bite: incredibly ginger taste, unlike what I have tasted before. It was quite more than I expected.

For the appetizer, I chose a Green Onion Beef Roll. I do have to say that the flank skirt beef was a little tough; it seemed to me that it had been just slightly overcooked. But it certainly did not detract from the flavor. I had never actually seen anything like this before, scallions and seasoning rolled inside grilled beef. As for Ken, he opted for the fried calamari, and reported that it was exactly the way he preferred his squid: crispy on the outside, chewy on the inside. His only complaint was there were too few pieces to enjoy.

Yakinuki

Tokyo Roll & Negihami Roll

On to the main course, Ken eyed the Yakinuki, a dish of tender, sizzling beef with carrots and scallions in a sweet and tangy sauce, and served with fried rice. When his entrée hit the table I was immediately consumed by the smell of it. For a second, it made me wish I had ordered it as well.  But I was eager to try some “signature” sushi from our host. In this matter, being the house specialty “Tokyo Roll”, and the Negihami Roll. The Negihami Roll is a simple Yellowtail and scallion roll, which I found extremely tasty as it is one of my favorite types of fish. The Tokyo Roll, however, was incredible: cucumber, shrimp and egg surrounded by fluffy rice and then layered outside with avocado and cavier. An absolutely exquisite taste. And of course- in Japanese tradition- it was well presented on the sushi plate in a colorful, beautiful way.

Now comes my one issue with our visit. I was a bit disappointed in the portions. Perhaps I am spoiled, and too use to magnanimous offerings of food, but I think the portions could have been a little bit bigger overall. As a result, I found myself still hungry and needing something else to sate my need. No matter, I perused the menu for another unique dish and settled upon an appetizer of Green Mussels.  Again, a surprise. The Green Mussels were broiled in a spicy mayo sauce, perfectly cooked and then cut in half. Each bite was spicy and tangy at the same time. It was a taste I had never experienced, and left me wanting more.

But our Saturday afternoon food journey was coming to an end, and it was time to enjoy something sweet before going. Ken opted out of the dessert, but I set my desire on a sweet rice bun encasing a red bean filling. Upon first cutting into the bun, I didn’t know what to expect. My eyes told me there was no way this thing could be a sweet dessert. But my taste-buds were treated to a mellow, creamy sweetness much like a sugared purple yam. Again I was surprised by the taste and the exquisiteness of the dish.

Clearly, all around, it was one of the most wonderful culinary experiences Ken and I have ever enjoyed. And The Tokyo Restaurant will certainly be on our repeat list. It didn’t hurt, as well, that the service was on par with excellence. A woman who I assumed to be the “Mom” in the “Mom & Pop” and a young gentleman were very attentive to our gourmet needs, helpful with details, and completely personable in every way.

Ken and I both agreed that The Tokyo Restaurant is one of the best places you can eat in Louisville. We were torn on our rating due to our minimal issues as described above. But no matter, the recommendation is GO, and experience a unique, tasty, satisfying slice of Japanese cuisine. You can visit their official website beforehand to start planning your meal here:  http://www.tokyosushis.com/index.html

Rating: * * * * 1/2

Recipe': SNSD Kimchee

Ingredients:

2 lb. Bok Choy or Napa Cabbage
1/4 Cup Coconut Vinegar
1/4 Cup Crushed Red Pepper
1/2 Small Onion, chopped
2 Tbls. Garlic
2 Tbls. Ginger
2 Tbls. Sugar
1/4 Cup Fish Sauce
1/5 Cup Ground Sea Salt
3/4 Cup Grated Red Radish

Cut cabbage, rinse, drain, and put into large bowl or pot. Add salt, and stir in vigorously. Cover pot and let sit for 2-3 hours. Once salt has diminished cabbage after sitting, drain cabbage again and return to pot. Add all other ingredients one by one stirring in vigorously after adding each ingredient. Use the two fluid ingredients to help loosen up mixture when mixing becomes dry. After all ingredients are mixed, cover pot and let sit out at room temperature for at least 24 hours. After 24 hours, store in tight glass jars for storage in the pantry, or in tight-lock plastic containers for storage in the refrigerator. Eat as desired, alone or as garnish on noodles or other foods. SNSD Fighting!

Recipe': Filipino Tapsilog

 

Ingredients:

1/2 lb. Flat Iron Steak or Beef Flank Skirt cut into strips
1/3 Cup Soy Sauce
1/3 Cup Coconut Vinegar
1 1/2 Tbl. Lime Juice
1 Tbl. Chili Powder
1 Tbl. Garlic Powder
1 Tbl. Chili Oil
1 Tbl. Olive Oil
2 Large Eggs
Cooked White or Basmati Rice per desire.

Optional: 1 Tbl. Ground Ginger, 3 Tbl Sliced Fresh Banana Pepper

Instructions:

Place beef strips in a bowl or pan. Pour Coconut Vinegar, Soy Sauce, and Lime Juice over beef. Mix chili powder and garlic powder together in small bowl. Sprinkle half of chili/garlic spice mix over beef. Stir beef until marinade well covered. Marinade beef from 2 to 24 hours in refrigerator. Heat wok with olive oil and chili oil. Saute banana pepper on medium heat in wok. Add beef mixture to wok. Sear beef for 2 to 5 minutes. Add remainder of chili/garlic powder mix, and ground ginger to beef. Cook 2 large eggs over-easy separately while continuing to cook beef mixture on low heat. Serve beef strips and egg over bed of cooked rice.

 Bon Appetit!

Recipe': Hungarian Ghoulash

After a month hiatus, I am back with a new recipe. I've decided to pull up one of my childhood favorites. My mother used to make Ghoulash a lot when I was a kid. Mainly because it is easy, quick and economical. I have, of course, added a couple of things, and put my own spin on the dish. And I think you are really going to like this comfort food from Eastern Europe.

Ingredients:

2 1/2 Cups Macaroni
1 lb. 85% Lean Ground Beef
1/4 Cup of Veggie Gruel
1 Tbls EVOO
2 Cloves Fresh Garlic, Sliced
1 Tbls Hungarian Paprika
1 Tbls Oregano
1 Tbls Basil
1 Can Tomato Sauce

Instructions:

Heat frying pan or Wok with EVOO and garlic on Medium. Saute Veggie Gruel. Add ground beef. Mix Paprika, Oregano and Basil together in small bowl. As meat browns, add spice mix. Meanwhile, bowl macaroni in large pot to al dente. Drain macaroni and put back in pot. Once beef mixture is thoroughly cooked, add it to macaroni. Add tomato sauce to pot. Mix thoroughly. Put pot back on medium heat for 5 to 7 minutes. Serve with fried potato sticks and black-eyed peas as perfect complement.

Bon Appetit!

Review: O'Charley's (Louisville, Outer Loop)

I have been to O’Charley’s a few times in the past. It’s never been a place that I frequented often. Then again, I have always been more attracted to what I call “genre’” food, than your typical everything place. But, one thing I have always remembered about O’Charley’s was a great Rueben I had there many years ago. It was with this thought in mind that I called up my buddy Ken to propose dinner on a Sunday afternoon. I am not usually a fan of dining out on Sunday because of the crowds, but we got there early enough that we were seated immediately. Unfortunately, I was extremely disappointed to find out that O’Charley’s does not serve a Rueben any more.

Having set aside my disappointment, and being a huge fan of Chipotle, I opted to start my dinner with an order of their Chipotle BBQ Chicken Tenders. Ken decided to give the twisted chips a try. The tenders were tasty and fairly juicy, but the Chipotle sauce was mediocre at best. I am used to a spicy, heat –driven chipotle, so once again I was a bit disappointed. Ken’s take on the twisted chips was that they were ‘alright.”

Decidedly in a sandwich mood, I found a somewhat adequate alternative to the Rueben I craved in the Philly Cheese Steak sub. The steak was tender and succulent, with good flavor. Unfortunately, all the flavor had been cooked out of the green peppers and onions; I could barely taste them. And what’s more, when my sandwich made it to me, it was far from being piping hot. A Philly Cheese Steak is one of those foods that really is best served piping hot. Lukewarm just doesn’t cut it. There was also the issue of how long it took for my sandwich to actually get to me. On top of that, the central air condition for the restaurant was malfunctioning according to the server.

On the topic of service, it was yet another disappointment. Our server informed us that they were short-staffed. I find it increasingly more annoying and agitating that restaurant managers continue to scale back on their labor as a cost-cutting plan. When you are in the food business, this is bad business. The server is the most important part of your business besides the food itself. I will eat every week at a hole in the wall dive if the food is tasty and the service great, before I go to a chain restaurant. Our server was overwhelmed, distracted, and obviously frustrated herself. The amount of time it took for us to meet our server, order food, eat food and get our check, was at least 75% longer than it should have been.

Overall, the food was lackluster, the service was inadequate, and the experience not worth the money spent. I doubt very much I will be returning there anytime soon. Needless to say, we didn’t even both with dessert.

Wolf’s Rating: * * ½

Ken’s Rating: * * *

Recipe': Shrimp Italiano

Ingredients:

1 Tbsp. EVOO

½ lb. Raw, deveined, skinned, tailless Shrimp

½ Cup chopped Green Peppers & Onions

1 ½ Tbsp. Oregano

4 cloves Garlic, sliced

2 Tbsp. Butter, divided

3 Cups Spaghetti, Linguine, or Fettuccine

Lite Alfredo Sauce:

3 Tbsp. EVOO

3 Tbsp. Butter

1 spoonful Sour Cream

½ Cup milk

½ Cup Parmesan

Instructions:

Sauté ¾ of garlic, onions and green pepper, 1 Tbsp. butter in a pan or wok with the EVOO. Add shrimp. Cook shrimp until it is bright pink. Meanwhile, boil pasta in water until al dente. Drain pasta and combine in cooking pot with other Tbsp. butter, remainder of garlic, and oregano. Stir gently to mix evenly. Add shrimp mix. Mix evenly. Add sauce to pot and cook on low heat for 5 minutes, or cook pasta mixture first and add sauce as a topping.

Sauce Instructions:

Melt 3 Tbsp. EVOO and 3 TBL in sauce pan. Stir in milk and parmesan alternately, ¼ cup at a time. Stir continuously to keep from scorching milk and make sauce consistent.

You can watch how to make this dish by viewing The Lupine Epicurean Webshow on YouTube. Just click on the Episode 3 Icon in the sidebar. Bon Appetite.

Restaurant Review: Ditto's Grill (Louisville, KY)

Louisville, Kentucky is full of wonderful, unique places to dine. And often, my buddy- Ken- and I will seek out something new and different for our weekly culinary sojourn. It was with this intrepid attitude, that I decided it was time to try a place I had never eaten before, but about which I had heard much. Ditto’s is a shotgun restaurant on Bardstown Road in the heart of the U of L college community. A road lined with boutiques, eccentric and eclectic shops, and a host of bars and diners, it is the hub of the “indie” and hip scene of Louisville. It is here in these rows of youthful trends that the slogan “Keep Louisville Weird” was born. And Ditto’s has long been a part of this Louisville tradition with an equally eclectic and diverse menu for all tastes and desires.

As usual, we headed out on a Saturday afternoon, but much earlier than normal. This part of town can be fairly crowded on the weekend, so the least amount of traffic we had to bear the better. We were delighted that what with parking being such a commodity on Bardstown road, we were easily able to saddle up beside the building and get in well before the dinner crowd. The atmosphere of Ditto’s is particularly comfortable: wide open, lots of seating, but with a communal ambience. Our server was a gentleman of Hispanic descent who goes by the name Cookie, and was a delight to talk to. I only mention his ethnicity here because he embodied the fun-loving hospitality I have always associated with the Latin community that I have come to know. He was gracious, playful and attentive to our culinary needs.

Per my usual M.O., I had scanned the menu online before coming in, and had my eyes set on a particular appetizer: Ditto’s Famous Dip, consisting of Etouffe sausage, chili and cheddar cheese with hearty heaps of guacamole, sour cream and fresh salsa with green onions. With possibly the exception of the White Queso at Mexico Tipico, Ditto’s Famous Dip is the best I have ever had. Ken and I shared the Dip. I should mention, that Ken was not as fond of the Dip as I was. He felt there was too much chili. I, on the other hand, say you can never have too much chili.

We both indulged in Caesar Salad before our entrée, a delightful mix of fresh Romaine lettuce, crisp slices of red bell pepper, and tangy dressing.

On to the main course, Ken opted for a heaping Beef and Cheddar sandwich with Au Jus. Ken’s exact words, “the beef is very tender and the au jus is perfect.” His sandwich was accompanied by French fries, which Ken felt were of average quality. I decided to partake of one of the healthy alternatives on the Ditto’s Menu, the Crispy Chicken Breast & Tomato Garlic Pasta with Broccoli. Quite a mouthful to both say and taste. The chicken was indeed crispy on the outside, cooked in a panko-esque crumb breading that was light, and succulent and juicy on the inside. The pasta in question was in fact bow-tie, which can be difficult to cook well. Most pasta should be cooked al dente when prepared, especially due to the fact that it will often get cooked more in the secondary process. Because bow-tie pasta is so often added to dishes at the end of the cooking process, al dente often leaves it too rubbery or chewy. I am happy to report that this was not the case with this dish. The bow-tie was absolutely perfect, and the Italian seasonings were beautifully infused. And now, I have to talk about the broccoli. I am not so often driven to such definitive measures when talking about vegetables, but I was so taken by the broccoli in this dish, that I could not stop talking about it. The stalks were crisp as I like it. Upon biting down on the moist crown of the broccoli an explosion of Italian flavors filled my mouth. It was unlike any broccoli I have tasted before; immaculate in flavor and consistency.

Ken and I were both well sated at the end of our dining and sorely glad for our decision to endeavor a meal at Ditto’s. Considering I had never been there, and Ken’s previous encounter many years ago had been lackluster, we were both greatly appreciative of the fantastic meal we had there. We had a pretty good idea it was going to be a good experience when upon pouring our first glass of tea, Ken jokingly said “great, you brought a pitcher” and “I’ll go through that in no time”. Cookie gladly dropped the pitcher on the table for us and provided us with more ice as needed. While I may sometimes be easily appeased, I am not easily “impressed”. But, I have to say, I was truly impressed with every aspect of our meal, and will be returning to Ditto’s in the near future to try more dishes from their menu.

The average cost of an appetizer is around $7, and the average cost of an entrée is around $12, with a few exceptions. It is certainly an inexpensive place to eat for friends, dates, etc. If you want to learn more about Ditto’s Grill, get directions in Louisville, or visiting from out of town and want to experience a Louisville original, check them out at their official website here: http://www.dittosrestaurant.com/

Wolf’s Rating: * * * * *

Ken’s Rating: * * * *

Recipe': Baked Buffalo Burrito

My latest experiment in the kitchen has been the wonderful Baked Buffalo Burritos you see above, using Buffalo Meat and Buffalo Sauce. Below is the recipe', and if you want watch how it's done, click on the Lupine Epicurean Webisode link in the side bar to see episode 2 of The Lupine Epicurean on YouTube.

Ingredients:

1/2 Can of Black Beans
1/2 Cup Green Pepper, chopped
1 Small Onion, chopped
2 Tbls Mixture of Chipotle Powder, Chili Powder and Red Crushed Pepper
1 1/2 Tbls EVOO
1/2 lb Ground Buffalo
1 Cup Cheese, Shredded (Montery Jack, Chedder, Nacho-style, or Mexican-style)
1/4 Cup Water (for Moistening)
1 Cup Buffalo Sauce w/Garlic
Tortillas
Sour Cream (per taste)
Jalapenos (per taste)
1/3 Tsp Mint Flakes

Instructions:
Heat wok or frying pan with EVOO. Saute onions and green peppers in wok. Add ground Buffalo. When meat is "browned", add spices. Cook thoroughly. Remove meat mixture from heat. Pre-heat oven to 400 degrees.Warm tortilla in microwave for a few seconds to make pliable. Layer tortilla with buffalo, black beans, shredded cheese, Buffalo Sauce, and Jalapenos. Roll tortilla and place in a greased, glass, baking pan. Do this for up to 4 tortillas. Top off tortillas in pan with shredded cheese, Buffalo Sauce, and Jalapenos. Bake in oven for 15-20 minutes. Remove burritos from oven, and transfer to plate. Top off burritos with last of Buffalo Sauce, Sour Cream, lettuce, and Mint flakes.

Bon Appetit!

Restaurant Review: The Cheesecake Factory

It’s actually been some time ago- April in fact- since Ken and I went to Cheesecake Factory specifically so I could do a review. At the time I was still trying to hit every restaurant on my Top 10 list. But, several “real-life” adventures interfered in me being able to get the review published. Better late than never, I always say.  To be honest, I could easily just wrap up this review by saying, “Go there. I love it. You will love it. It’s one of the best places to eat in the world.” Yes, I am biased. But, I can honestly say, I have never had a bad experience at The Cheesecake Factory. And, this visit was no exception.

I don’t entirely remember what time we arrived, but I believe it may have been a little later than normal, because we did have to wait about 15 minutes to get a seat. Not a bad wait at all on a Saturday evening. The wait merely gave us time to peruse the menu that our local Factory keeps posted just outside its doors on the plaza beside the Mall St. Mathews. So, we had a pretty good idea of what we were going to get once we sat down.

Let me start by mentioning our server, Benjamin. Usually, when me and my posse’ go out for dinner, I prefer to have a female server. If I have to explain to you why three buddies on “Guys Night Out” prefer a female server, then just ignore it and skip ahead. But, I will have to say that Benjamin ranks up there with other servers I have mentioned in the past who are “true professionals”; courteous, helpful, attentive, informative. I have pretty specific tastes. When I go out to eat, I am usually in the mood for a particular taste. More than once, Ken has asked the server, “what do you think? What sounds good? What is good?” And you can always tell the bull artists from those who have truly eaten the food they serve and know the difference. Benjamin is one of those guys. He knew the menu well, and was extremely informative. He kept our tea flowing. He never missed a beat on timing the dinner.

I think this may have been when I started on my recent crave-fest for dishes south of the border. I have only just noticed that I have spent a lot of time preparing, talking about, and eating such food. I chose the Factory Nachos for my appetizer. The piping hot Nachos were absolutely covered in cheese, salsa and jalapenos. I tend to like my tortilla chips a little more crisp, but the Factory tortilla chips are an exception since they are a special Factory made chip. Ken was feeling in a particularly healthy mood, and enjoyed a crisp Little House Salad with mixed greens, tasty balsamic vinaigrette, and fresh cucumbers & tomatoes.

For the main course, I opted for the Factory Burrito Grande: a soft flour tortilla stuffed full of tender chicken, mildly spicy red pepper and tangy, roasted corn salsa. Ken chose the Stuffed Chicken Tortilla: tender, spicy chicken stuffed into a fresh corn tortilla and topped with gooey melted cheese, fresh green onion, tangy Tomatillo sauce, and refreshing cilantro. Truth of the matter is Ken and I did not talk half as much as we usually do, because we were way to busy enjoying our delicious food. Our main course was an absolute delight.

You cannot go to the Cheesecake Factory without having dessert. It would be insane. No, really. They are, of course, famous for their cheesecake and pastries. As luck would have it, we did not have the time to sit and enjoy dessert. But, you can bet we both bought a slice of cheesecake and took home with us. I am usually partial to the New York Style Traditional Cheesecake, or the Chocolate Cheesecake. This time around, however, I decided to try something new: Coconut Cheesecake. I was blown away by the powerful coconut flavor that seeped out of my cheesecake later that night; sweet, creamy, heaven.

All in all, it was yet another perfect dining experience at Cheesecake Factory. Still, one of my favorite places to eat, and well deserved of the #5 spot on my Top Ten Favorite Restaurants. The average cost of an appetizer is around $8. Entre' cost range from $11 to $20, with some pricier options on the menu. The menu is extensive. 

To find out more about The Cheesecake Factory, take a gander at their menu, or find one near you, check out their website here: http://www.thecheesecakefactory.com/

My Rating: * * * * *

Ken’s Rating: * * * * 1/2

Restaurant Review: Tumbleweed

 

My buddy, Ken, is a big fan of the restaurant chain “Tumbleweed”.  Apparently, in his office, it’s a big deal to go there for lunch once every couple of weeks. Being that I always drag Ken to a variety of restaurants for my reviews, I thought I would suggest Tumbleweed for our pre-movie dinner this past Saturday. Ken was especially eager to introduce me to their cuisine since I have only been there once before and it was many years ago. We visited the Louisville Tumbleweed on Outer Loop.

Per our usual M.O. we arrived well before 6:00p in order to get a good seat and with the least crowd. Also per our usual M.O., we started the meal with an appetizer. I had taken the opportunity to peruse the menu online and had a good idea of what I wanted to try. We decided to split a large Queso.  One of the unique Tumbleweed experiences is having your cheese dip sit on top of the table’s candle on a special tripod to keep it from getting hard. I was under the impression the Chile Con Queso would be, shall I say more. It was great Queso, but their large was less than half the size you would get at an authentic Mexican restaurant. And as I result, I thought it was a bit pricey.

When it comes to Mexican and Tex-Mex food, I always jump at the chance to try a Chimichanga.  This is one of my favorite dishes. And to make it even more special, Tumbleweed has a spicy turkey Chimichanga. Rather than go Salsa style, or Sour Cream style, I chose to go Queso style, having the thing covered in queso.  And, I must say, I was not disappointed. The finely ground turkey was spiced evenly and extremely tasty. The rice and beans that came with were also tender and flavorful. I accompanied my dinner with Peach tea, which was also a delight. Meanwhile, Ken had a half order of the baby-back ribs. The ribs were render and succulent, literally falling off the bone. Ken went ate a side of waffle fries lightly seasoned. Our server, Miranda, was very attentive, kept our tea flowing, and all around helpful with our selections.

But then, it started getting busy. And despite Miranda’s care, things suddenly started to go wrong.  I am of the opinion that they did not have enough servers prepared for the Saturday night dinner rush, because quite abruptly, Miranda was overwhelmed. We decided to experience dessert since it seemed like we still had time before we had to get to the movie. We both opted for the Chimified Cheesecake Trio, canapé’-like mini chimi’s stuffed with chocolate, cheesecake, and peanut butter mixes. I am not a big fan of peanut butter, per se, so I asked for a chocolate to substitute the peanut butter. Our wait for a dessert was a bit long. When it finally came, drizzled in different sauces with a scoop of ice cream in the middle, we dug in. It was very delicious; sweet, crispy, warm. I took a bite of what should have been my chocolate substitute, but instead got a mouthful of peanut butter flavor: not happy. And by this time we are rushing to finish since we need to get to the theatre.

Miranda came around and asked us how we were doing. I explained. She offered to go get another one, but I declined due to the time. In all fairness to Miranda, whoever was cooking in the back should have been paying attention to her instructions. For me, it was merely one bad taste. Had I been allergic to peanuts, however, I would have been on the floor gasping for air. At this point, at most restaurants, I would have expected a discount, or even not to have to pay for the dessert since they didn’t get it right. Unfortunately, other than an “I’m Sorry”, no such thing took place. Then to top it off, our separate bills were inaccurate, and upon fixing it, I ended up with two separate receipts myself, instead of one. Our server assured me when she brought the final receipt back for signing it would be all on one receipt. That did not happen. And, we had to wait a good 15 minutes just to get our copies to be signed.

Needless to say, I was extremely frustrated at this point. What had started out as a great dining experience went to hell in short order because they couldn’t handle an anticipated Saturday dinner rush. As it was, we were late to the movie, missing the first five minutes. We arrived at Tumbleweed about 5:40 and did not get out of there until 7:30. I would very much like to believe that our server was just plain overwhelmed. That is somewhat forgivable. And at that point it becomes the Manager’s problem to take care of labor coverage.  My dessert screw-up by the food preparer in the back was inexcusable, however.

So, what can I say in conclusion? To be honest, I loved the food. The food was absolutely amazing. When it comes to the quality and the taste of the food, I give it high marks. But, I don’t think I will ever go there on a weekend evening again since it is obvious they have labor issues. So, by all means, go to Tumbleweed and give it a try. You will no doubt love your food experience. Just make sure you consider your timing well. Had it not been for the issues that accumulated at the end of our meal, I would have been more than prepared to give them 4.5 stars. But the frustration I had to endure changed that.

To learn more about Tumbleweed, peruse their menu, or find one near you, hit their website: http://tumbleweedrestaurants.com/

My Rating: * * * ½

Ken’s Rating: * * * *

Recipe: Spicy Summer Potato Salad

I love to grill out. In fact, once the weather starts behaving nicely in the Spring, I grill out just about every weekend. Every 2 weeks, my group of friends come to my place to play games. Along with the implements of role-playing, they also bring meat. They supply the meat, I supply the fire. So, on any given Sunday we have a mixture of pork chops, ribs, steaks, brats, and other various animal flesh with which to cook a feast. Often my friends will bring side dishes as well. But, every once in a while I will take some extra time out the night before to do something special. Maybe bake some cookies or other confectionery delight. Or, as in the case of last weekend, a side salad of some type. My Spicy Summer Potato Salad was born of this inspiration. It's a nice, spicy, tangy mustard-based potato salad perfect for siding with brats, burgers and ribs. This is the recipe' with which I launched the brand new web-show on YouTube: "The Lupine Epicurean." Bon Appetit!

Ingredients:

Small Red Potatoes, Diced, 4 cups
Veggie Gruel, 1/2 Cup, 1/3 cup
Radishes, 6 Medium Sized
Carrots, Shredded or Grated, 1/4 cup
Garlic, Fresh, 3 cloves
Mustard, 1/2 cup
Mayo, 1/4 cup
EVOO, 1 Tbls
Lemon Pepper Spice, 1 Tbls
Ground Pepper, 1/4 Tbls
Mint Flakes, 2 tsp.

Restaurant Review: Logan's Roadhouse

Logan’s Roadhouse is by far my favorite of the “western/country-style” steak house grills. I used to frequent the place often. But, it had been a while since eating there, so this past Saturday I decided to head out for my weekly errands and start my day with a steak dinner. I arrived at Logan’s about 5:30, and the place was already filling up. The great thing about a casual steak house like Logan’s is that it is great for families, buddies, and even dates. This day, I was enjoying some “me” time.

As usual I started out with an appetizer. Back in the day I would order something called the Chattahoochie Cheese Fries: hearty steak fries smothered in Monterey Jack and Cheddar cheese, topped with bacon and onion, with a side of ranch dressing for dipping. Yes, I know; heart attack on a plate. Unfortunately, I found out it has been way too long since I went to Logan’s for they no longer carry this particular appetizer. However, upon hearing about them, my server- Nolan- was able to arrange to get me a plate of their signature Supreme Enormous Nachos: tortilla chips covered in nacho cheese, chili, jalapenos, salsa and sour cream… with the tortilla chips replaced with steak fries. To say that it was heaven to my mouth would be an understatement. What with the fresh bread and whipped butter they bring to your table, I had to physically stop myself to keep room for my entrée. I ended up carrying a hefty amount of my Supreme Enormous Chili Fries home in a box.

For my entré, it had to be steak. It was beef I was craving. Now, I am mildly allergic to beef. As long as I only eat beef once a week, I do okay with it. But, when I get a craving for a steak… it has to be just right. I opted for the six-ounce sirloin cooked medium rare. And, I must say, it was spot on. Brown on the outside with a cool pink center. It was the kind of steak that practically melts in your mouth, it’s so tender. I accentuated my steak with fresh broccoli and a rice pilaf. All in all, a delicious meal from beginning to end. My only one complaint was that my broccoli was a bit too soft. I am one of those individuals who likes my veggies nice and crisp. Otherwise, every bite was savory and tasty.

And I have to give a lot of credit to my server, Nolan, for making my Saturday afternoon meal  a success. Despite being quite busy with two large groups behind me, he kept my tea glass full, and checked on me at adequate intervals. I was a bit surprised when he said he had not been working there that long, because he was a real pro. And I made sure to give him a full 20% tip for his efforts.

Obviously, there was no room in my stomach for dessert that afternoon. But, Logan’s does have an adequate selection of after dinner delights to tickle your fancy. All in all, my experience reminded me why I used to eat there so often in the past, and why I need to go more often in the future. Delicious food, excellent service, and an all-around great dining experience.

If you would like to take a look at the Logan’s menu, or find one in your neck of the woods, give them a visit here: http://www.logansroadhouse.com/Default.aspx

My Rating: * * * * *

The Lupine Epicurean Expands on YouTube

In an effort to expand, what with the success I have enjoyed here, I have begun producing a web-show on YouTube as a companion to this Foodie Site. Episode 1 of "The Lupine Epicurean" is now broadcasting on my YouTube Channel under the auspices of my personal production company, Wicked Wolf Studios. For my first episode, I go step-by-step on how to make a wonderful Spicy Summer Potato Salad. This particular recipe will be posted here sometime this week. I invite all of my readers to come check out Episode 1, of what I hope will be a long, fulfilling, web-show experience. Thank you.

https://www.youtube.com/user/WickedWolfStudios?feature=mhee

The Spice of Life

I have been on hiatus for the past month. But, I am back now, ready to bring you all some fresh new articles, recipe's and restaurant reviews. I had originally envisioned a rather epic and comprehensive article on spices. The truth is, however, that there are basically a couple of simple tips I wanted to share with my readers; things that I have learned over the years. So, let's get started.

Spices have been a part of the civilized world for a few thousand years. Historically, entire economies have been built around spices. Conflict have been fought over spice. You might not know it, but some spices are used for a lot more than culinary reasons. But let's face it, flavoring our food is really the best and most popular use of spice.

Many years ago there was an epicurean by the name of Stephen Yan who had a television show called "Wok with Yan." And one of the most important things I ever learned about spices came from him. Yan advocated never using more than 3 spices in any one dish. The reason for this is simple. Spices have 3 basic purposes in cooking: 1. enhancing an existing flavor; 2. creating an additional flavor; 3. chemically altering the food it's put upon. The first purpose seems rather straightforward. Animal muscle in and of itself doesn't really have a taste. The way it is cooked is what gives it flavor, whether it's fried in oil, grilled over a charcoal fire, or baked in a wood-burning oven.The right spice will enhance that cooked flavor one direction or another. My favorite example of this is Mesquite. Eighty percent of the time I grill out on my charcoal grill, I douse or marinade my meat in Worchestershire sauce and Mesquite spice. The second purpose is also pretty self-explanatory. One of my favorite dishes to make for myself is sliced chicken tossed into the wok with olive oil, butter, green peppers and onions, and a blend of Mediterranean seasoning like Garlic and Oregano. Served with a side of Parmesan pasta, and those spices, you have taken an ordinary piece of chicken and turned it into an ethnic culinary delight. You have created a flavor reminiscent of Mediterranean cuisine. The last purpose is all about the chemical reaction of spice on meat, or even veggies. The spice physically alters the food through contact. We'll talk more about this in a moment. But let's get back to the idea of just three spices.

One spice to create the flavor. One spice to enhance the flavor. And one spice to alter the food. More than three spices and you began to confuse the palate. Taste is primarily an extension of the olfactory senses. And those senses want to focus on simple, appealing flavors. Too many odors, and the olfactory has to work too hard to separate those flavors and decipher the combination. So, when it comes to adding spices, keep it simple. Three spices per dish.

Now, let's talk about that Chemistry to which I alluded. All spices have a chemical "ph" balance. Think of "ph" as a metered line. At one end is Sweet, and at the other end is Bitter. In the middle is a dividing line where the two meet, a "ph" of 0. The sweet side is what we call "base ph", and the bitter side is the "acidic ph". All flavors will fall somewhere on that line. A few examples: Oregano and Basil are both "sweet" or "base" ph. Garlic, on the other hand is more acidic. Vinegar in and of itself is also acidic. In fact, Vinegar is acidic enough to make a GREAT cleaner when your wok needs a deep clean. The more acidic a spice is, the more it will alter the food to which it is applied. Here's the rub: spices that fall equidistant on that line on either side of the middle, will often cancel each other out.

Perfect example: a lot of people like to make Italian with Garlic, Basil and Oregano as their three spices. And often, they find the end result isn't quite Italian enough. The reason is simple. The three tastes are cancelling each other out. Instead, try using only 2 of those spices. With Garlic and Oregano, the dominant flavor is going to be the Oregano, giving you a rich Sicilian taste since Oregano is higher on the base side than Garlic is on the acidic side. Whereas with Garlic and Basil, the Garlic will be more dominant since Garlic is higher on the acidic side than Basil is on the base side. And in a case like this your third flavor can be something non-spice like butter or olive oil, which is closer to the middle.

Of course, there are no fast rules when it comes to cooking. The real fun is experimenting with these ideas and finding your own favorite flavorful combinations that awake the senses and please the palate. I only hope that these spice tips of mine will get you thinking and enable you to create some wonderful culinary delights of your own.

Restaurant Review: Smokey Bones (Louisville, KY)

One of our latest dinner nights turned out to be a"Guys Night Out" at Smokey Bones on Hurstbourne Gem Ln. here in Louisville, KY. My regular dinner companion Ken, our friend John, and another good friend of ours by the name of Mark decided to spend a couple of hours eating barbecue and watching the Final Four at Smokey Bones. It was a late Saturday afternoon. And the joint was packed. Smokey Bones, like a lot of places in this town, is a good place to eat and watch the game. Ken and I frequent Smokey Bones about once every 6 to 8 months.

On this afternoon, I started with some very tasty Teriyaki Shrimp appetizer. I was the only one who partook of an opening course. Mark dug into a large plate of St. Louis style Ribs and Chicken Tenders, which he enjoyed. His only complaint was that the french fries were overcooked. His favorite part of the meal was actually the crisp, steamed broccoli. John also enjoyed the St. Louis ribs with sides of coleslaw and beans. I started to go for the St. Louis style, but at the last minute decided to go with a combo of Memphis style ribs and pulled pork. The pulled pork was excellent; tender and juicy. Of course, I doused it in Georgia-style barbecue sauce- my favorite. But, I have to say that my ribs were extremely dry, and little meat on the bone. Granted, a rub compared to a bath in Barbecue sauce is going to be drier. But these ribs did not have enough meat to balance the amount of rub on them. And the rub was extremely salty, even for Memphis style. Having said that, this was my first time to have a bad experience with ribs at Smokey Bones. On every other occasion that I have dined there my St. Louis ribs have been fantastic. Ken decided to be the odd man out, dining on Beef Brisket and Smoked Turkey with beans and a loaded baked potato. Ken's overall comments was that his food was good, but could have been better. Seems he was experiencing a bit of the "dry" problem with his food as well.

Despite being very busy, and constantly on the go, our server Gary was up to the task and kept our glasses full and did an excellent job of keeping up with our requests and needs. It was obvious he was under the gun, and he handled it like a true professional. We all tipped him well for his diligence.

Since my partners in crime had passed on appetizers, they were all about dessert for the encore. Both John and Mark got the Leaning Tower of Chocolate Cake, a rather large slice of what should be chocolate heaven from the picture on the menu. However, both John and Mark complained that the cake tasted like it had been frozen and then thawed, and had a decidedly stale taste to it. I went for the shot-glass style Chocolate Fix, with cake, filling and whipped cream. It was a bit pricey for its size, but quite tasty.

Overall, I would still recommend Smokey Bones as a great place to go fill up on barbecue and watch the game. The entrees average about $14-15. There are lots of combos available to suit any taste. The appetizers and the desserts are a little pricier than some places. Although my review this time around may not sound "great", I have had enough good experiences at Smokey Bones to recommend it. Mark's overall analysis was one of value vs. content, he did not feel like he got what he paid for, and John concurred with him on this. As for Ken, his overall thoughts were "good".

I usually try to keep a low profile when I am reviewing a restaurant. I keep notes on my smart-phone, and try to enjoy the entire experience. But, when Gary brought surveys to the table and asked for our opinions, I had to decline and let slip that I was doing a review. This was when we found out about the Smokey Bones club. No fault of Gary's I suspect, but I would recommend that their servers ask customers when they first sit down if they will be using their Smokey Bones club card today. This lends to a more natural introduction to the product, and if the customer is already a member, reminds them of it. We did get a visit from the Manager, Nick Porentas, who was especially accommodating. He seemed to be a conscientious manager.

That being said, a note to Smokey Bones as a whole. I would ditch the surveys. Statistically and stereo-typically speaking, if you are putting out surveys you already know where your issues lie. Surveys usually only serve to confirm those suspicions. The servers at Smokey Bones have got it covered. I have always found their expertise and professionalism to be of the best order. Where Smokey Bones needs to concentrate is on the consistency of food quality. Four of us sitting around that table each had very different experiences with our food. There was no consistency in the quality of what we were actually eating, and that affected our enjoyment of the overall experience. Do that, and you won't need surveys. Your customers will feel compelled to tell your servers what a wonderful dinner they had. In the meantime I will look forward to my next venture there in a few months.

If you want to get more info about Smokey Bones, look at a menu, or find a location near your city, click on over to their website: http://www.smokeybones.com/

My Overall Rating: * * * 1/2

Ken's Rating: * * * 1/2

John's Rating: * * * 1/2

Mark's Rating: * * *

on a scale of 5 Stars

Restaurant Review: The Grape Leaf (Louisville, KY)

As you can see from my Top 10 list, The Grape Leaf is another one of my favorite places to eat. I usually try to get there at least once every 6 to 8 months. If you live in the Louisville area, or nearby, and you are a fan of Mediterranean food- specifically Lebanese- then know that the Grape Leaf is the best in town for just that. Set on the trendy Franfort Ave. strip of restaurants and boutiques, the restaurant is cozy and casual, mush as you would expect for a Lebanese or French Bistro.

For this outing, not only did my usual dinner companion accompany me, but another friend of ours named John came along as well. Ken started out with an appetizer of Spanakopita, which is a phylo pocket filled with spinach, feta, lemon and sumac. Ken reported that is was a tasty, flavorful beginning. John opted for the hummus filled grape leaves. I chose what I always choose for a start when I go: the creamy, smoky hummus, with warm, soft pita bread. Honestly, the best hummus around.

For our main course, we dug into some authentic and typical East Mediterranean delights. The Grape Leaf's Signature "Nabil's Mixed Grill" of kufta, succulent lamb chop, lamb kabob along with Tzatziki Sauce and honey mustard was the perfect dinner for Ken. While John went with a simpler Lamb Gyro filled to the brim with sizzling lamb, cool cucumber, ripe tomato and crisp Romaine lettuce. I decided to try something new, something I had never had there before. Of course, it was still going to have lamb. Because when I think of lamb, and invariably crave lamb, I think of the Grape Leaf. So, I dined on something called the Lamb Shawarma Sandwich. A warm flour tortilla filled with tender grilled and marinated lamb, Romaine lettuce, cucumber, tangy onions, sumac and tahini. And then grilled again. I must say, it was probably the best way to prepare a tortilla as ever I have had. The veggies were crisp and full of flavor. The lamb- in all our dishes- cooked exactly the way lamb should be, from the outside inward. Our entree's also came with a choice of spiced rice.

This night, we opted out of dessert for one specific reason, and it is the only thing that marred our trip to The Grape Leaf. And that, unfortunately, was our service. I was actually fairly disappointed, because I do "talk up" this restaurant to friends. So, I was quite unhappy that our server was slow to refill our drinks, slow to check up on us, even slow to bring the change back. Ken actually had to approach the server at the front of the restaurant to get his change back after waiting some time. I would like to be able to say that since it was a Saturday evening around 6:30, that our server was just too busy. Unfortunately, this was not the case, as we noted the 3 servers on several occasions hanging around the front register gabbing instead of helping clients.

It is also important to note that about 50% of the menu is on the pricier side. This is one of the reasons I don't eat there more regularly. But, there are a few exceptions of economical dishes. The average price for an entree is about $16.00. You will be looking at an average of $7 for an appetizer. You can also order a la carte.

All in all I still enjoyed myself. And we greatly enjoyed the food. Again, I honestly believe this is the best Mediterranean place to eat in Louisville. If you would like to get more info on The Grape Leaf, driving instructions, or take a gander at their menu, click over to : http://www.grapeleafonline.com/

Wolf's Rating: * * * *

Ken's Rating: * * *

John's Rating: * * * 1/2

Sausage Stuffed Poblana

Ingredients:

1 Large Poblano Pepper sliced in half
1/2 lb. Sausage (Mild, Italian, Chorizu, etc)
1 Tbsp Mongolian Fire Oil or Olive Oil
1 Tbsp Vinegar
1 Whole Onion, Chopped
1 Tbsp Worchestershire Sauce
1/2 Tbsp Tobasco or Hot Sauce
4 Tbsp Chili Powder
Parmesan Cheese
Sour Cream

This is by far one of my favorite dishes to make. It's simple, it's easy, and it is delicious. And, of course, depending on which ingredients you use you can make it mild or spicy, or spicier. You will definitely want to take time to prepare all the ingredients before starting.

Instructions:

Heat a wok or large skillet with the Mongolian Fire Oil just above medium heat. Add the onion to the wok, and saute for about 2 minutes. Add the vinegar, Worchestershire sauce and Tobasco sauce to get a nice liquid base and reduce the heat to medium. Add the sausage of your choice. You may have to add some water to keep the mixture from sticking. Or if you want to bitter it up a bit, add a little more vinegar. Cook mixture until browned. While browning, add the chili powder. Remove from heat. Pre-heat oven to 425 degrees. Set the Poblano halves in a glass cooking pan that has been sprayed with Canola oil. Stuff the sausage mixture into the two Poblano halves equally. This mixture will actually fill 3 halves of a large Poblano, so if you want to spread the love around, you can always opt for 2 smaller peppers, and go with four halves. Top the mixture off with a liberal smattering of Parmesan Cheese. Bake in oven for 20-25 minutes. Out of the oven, top off with some cold sour cream.

Cooking Time: 35-40 Minutes total.
Serves: 1-2

Hope you enjoy!

Service with a Smile

I have been noticeably absent for a couple of weeks. To those who follow me, I apologize, I was dealt a blow by the head-cold fairies this past week. But upon returning to my writing duties, I thought perhaps we would change gears for a moment and talk about service. Specifically, restaurant service. There is no doubt from my articles that I enjoy going out to eat. And, I enjoy writing about those excursions. I find that as I approach my culinary outings from a critical perspective, I have given more attention to service than I might if I were just going to eat with friends without thinking about how to express that outing to a reading audience. I have also found it interesting that my idea of good service is sometimes very different than that of my dinner companions. As such, we do have to consider in the big picture, that there are some individuals out there who are easy to please, and some who are very difficult to please. I'd like to think of myself as somewhere in the middle. So, I guess it is only fair to define what I consider good service.

But before we can truly do that, we have to consider the different kinds of service you get when you decide to go out for dinner. First and foremost is the Server, formerly known as the waiter or waitress. Their job is the most important, in my opinion. They represent the restaurant on the most basic level. They are your liaison to the kitchen. They are the one primarily responsible for your dining enjoyment. From seating you, to taking your order, to delivering the food and meeting your basic restaurant needs, they are the heart and soul of the restaurant business. All too often, restaurant owners and managers forget this simple fact. I tip my hat to anyone who works in the food industry as a server. I tried it twice, and failed miserably when I was much younger. It is a tough job. As I stated above, you get all kinds of customers with varying degrees of neediness. And most of these workers do it with a smile. I suppose that is why I am a little more lenient about certain things than some people I know. As many of you already know from my articles, the one thing that will make me instantly happy is if my glass stays full of tea. I like a server who can at the very least fake happiness. A great smile and a word of care goes a long way. I like a server who can spot a mistake before I do, fix it, and make it like it never happened. I like a server who checks on me at appropriate intervals to make sure there is nothing else I need like an extra pat of butter, or an extra cup of sour cream, etc. I like a server who respects me as a paying customer who has come to enjoy a fine meal, rather than a body than needs to be swiftly cycled through the system. In short, I like a server who is attentive, efficient, genuinely caring, and personable.

For the most part, I could care less whether my server is male or female, although you would be surprised to how many people I know it matters. However, at the risk of sounding sexist, I have a tip to any host or hostesses or restaurant owners or managers who might be reading this. If three buddies come walking into your establishment on their "Guys Night Out" to drop a few dollars on drinks and dinner, it would benefit your bottom line to have a female server helping them out. I know it sounds crazy, but I am more apt to order both an appetizer AND a dessert. I am more likely to order a drink. AND I am more likely to tip more, if for no other reason than to out-tip my buddies. Why? Because I am a man. Plain and simple, whether it's right or wrong, when three or more buddies get together for Guy's Night Out, the testosterone will make an appearance. And I would be willing to bet real money the same could be said for "Girl's Night Out" as well. It's not just a guy thing. Like I said before, customers require attention when dining out. Okay. So, having said my piece about that.....

Let's talk about tipping. There are a lot of theories about tipping. I'll give you mine, because I think my theory is pretty simple. If I get "good" service- as I described above- then I look at my little tip cheat card in my wallet and I tip the even dollar amount between 15% and 20%. If I get great service, where a server goes beyond the call of duty to make sure all of my culinary needs are fulfilled, then I tip at least 20%, sometimes a little more. To be honest, there has only been one place where I have done this every time I have been there, and that is Mitchell's Fish Market. Which is one of the reasons it is at the top of my list. Other restaurants could learn a LOT about how to train their servers from Mitchell's. It is only on very, very rare occasion that I have tipped less than 15%. If I get a server who is particularly lazy, un-attentive, or just plain rude, they only get 10%. I do understand that everybody has their bad days. But, every once in a blue moon you find someone that just shouldn't be in the business of serving any more.

The second type of service you get in a restaurant, is the food preparation itself. It is extremely important that the people actually cooking and preparing the meal do so correctly and with some skill. Nothing ruins a dining experience quicker than a steak that is tough, or not cooked to your specification or something soggy that should be crisp. When I write about food, I love it when I can use words like "succulent", "creamy", or even "fresh." When I take the first bite of my my meal I want to have an immediate vocal response, even if it is just a simple "mmmmmm". When you get that, that's great food service.

The last kind of service we get in a restaurant, is hidden. We don't often think about it at the time, if it is done right. The words you will hear to describe this kind of service are words like "ambience", "environment", and "decor." It's all about the presentation and environment of the dining experience. It sets the mood for the experience, and thus sets expectations. And when that kind of service isn't there- usually provided by the owner and maintenance staff- then it doesn't matter how great the food or server is, chances are, if won't be at the top of your list for a return visit.

Well, that about wraps it up. My little talk about service. As you reflect on the articles I have written previously, and read the reviews I do in the future, this information will give you some perspective as to how I judge service in the restaurants I visit. My original purpose for writing reviews was to get back in the habit of writing on a regular basis, about something I love. As the Lupine Epicurean has evolved over the past couple of months I have realized that with each new review, I am being much more pointed about how I review and what I review in an effort to provide my readers with solid information about these restaurants so that you can make an informed decision about visiting those places. And I hope to continue to do that in the future. As always I welcome any comments or suggestions from my readers about this or any of my articles. AND, if you have any requests of restaurants you would like to see a review about, feel free to send me an email or comment here on the site. I am sure I can talk my buddies in to joining me for a new culinary experience.

Thank you all.

Restaurant Review: Puccini's Smiling Teeth (Louisville, KY)

Per our usual M.O., Ken and I headed to Puccini's on a Saturday afternoon around 4:30. We were on our way to do some "world" class shopping at World Market and Whole Foods, and decided that starting the evening with some Puccini's was a perfect round out to an adventure in the St. Mathews neighborhood of Louisville. In all honesty I owed Puccini's a new visit. The last and first time I had gone, I had gotten terribly sick and did not know at the time that I was allergic to tomatoes. Having taken the huge "stab-me-in-the-back-102-times" allergy test, I now know I should avoid tomatoes at all costs. Yes, it is a shame, for I do LOVE tomatoes. But, I was due to sample Puccini's Italian fare once again with an open mind and a new perspective.

Having said that, I have to say that I am still NOT impressed with the "ambience" of Puccini's. The place is large enough, with ample seating, but there is practically no decor. The servers dress in whatever they want. It seems as if the management is trying to illicit the feel of a "joint" rather than a dine-in restaurant. But, even that is a bit of failure due to the fact there was but one tv, and little consistency in the overall attitude of the place. In all honesty, while I can appreciate the casual experience they are trying to achieve, I really believe they should have all their staff wearing purple or black polos with the Puccini logo on them. It is difficult to discern the server from the patron, and as a result, service suffers. Having said my piece about that....

Let's move on to the food. Apparently, Ken and I were on the same wavelength that night. From a host of standard and signature appetizers and Italian casual fare, we both were of the mind to get pepperoni bread and something they call the "Lil' Razorback Pizza." Our foray was a bit bumpy at first...I had to return a snack plate that was still dirty, and Ken's diet coke was extremely flat. But, our server Nikkie- who was very helpful and attentive albeit overwhelmed- took great care of us. The pepperoni bread was awesome. Served with both ranch and marinara sauce, it was a perfect start. The Lil' Razorback, is an Italian pie filled with smoked sausage, pepperoni and bacon. You can't possibly go wrong with bacon. We opted for the large 16" between us, and it was more than enough to sate us. Smoked sausage on pizza = a great idea. Absolutely delicious. I was especially impressed by the crust; thin, but not too crispy. The dough had great texture and had a rustic taste. The meats were perfectly cooked and juicy. And  Nikkie was great at keeping our glasses filled.

All in all it was a good experience. I ended up treating Ken since I owed him a Birthday dinner, and my bill with a 15% tip came to just over $28. So, certainly, for an economical, hangout before you shop, eating experience, Puccini's is well worth it. Despite my criticism of Puccini's environment, it is still a good place to eat for a good price.

For more information about Puccini's, or to find a location near you in Indiana or Kentucky, visit their website here: http://www.puccinissmilingteeth.com/

Wolf's Overall Rating: * * * 1/2

Ken's Overall Rating: * * * *

500 Page-Views and Counting!

I want to take a moment here to give a great big thank you to all of the people who have been following in the background, the recipe' seekers, and the daily curious for coming to my little spot of food heaven here on the Internet. I have been keeping a fairly regular schedule with my posts, and hopefully offering some great stuff for all of you to read. It hasn't even been 2 months yet, and The Lupine Epicurean has already racked up 500 page-views. For me this is a huge validation of my writing skills and my food knowledge. I really appreciate it. And hopefully I can bring you lots more great reviews and food info in the future. Thanks again!

Restaurant Review: Mexico Tipico (Louisville, KY)

I finally managed to get back to one of my favorite restaurants (10th on my list), an authentic Mexican place here in Louisville, KY called Mexico Tipico. One of the things that always annoys me about so many ethnic restaurants, no matter where you go, is the lack of authenticity. A lot of these ethnic places think they have to dumb down, water down, and flavor down their unique cuisine to appeal and appease the American taste-bud. And quite frankly, it's just not necessary. When I visit a Mexican restaurant, I want 100% authentic Mexican food with all of its nuance and flavor. That is exactly what you get when you go to Mexico Tipico: 100% authentic south-of-the-border food in a 100% authentic Mexican environment. The other great thing about Mexico Tipico is the sheer volume of choices. Their menu is packed with Rellenos, Enchiladas, Tacos, Carnitas, you name it, it's on their menu. I don't think I have ever once gone there and been able to make my selection in less than 15 minutes. So many choices, so many flavors, and all of them very tasty.

My buddy Ken accompanied me once again. He has become something of my default culinary chauffeur, since I hate to drive. Once again, we strategically arrived between the lunch and dinner rush. Be warned, the place fills up fast during the dinner hour. We started off with an appetizer of cheese dip filled with spicy, flavorful chorizu sausage, and your standard tortilla chips and salsa.

After much deliberation, I chose one of my favorite entree's on the menu: the Las Enchiladas Supremas. This dish consists of 5 huge enchiladas: ground beef; chicken; cheese; shredded beef; and bean. Served on a large, hot plate, covered in lettuce, sour cream, tomato, ranchera sauce, and asiago cheese. Be also warned, the portions are large. You may very well be taking some of your dinner home in a box. My enchiladas were perfect. The shredded beef was succulent. The chicken was tender. I savored every bit of this dish. I did have to order a helping of guacamole a la carte. But their are plenty of dishes that come with the classic avocado side.

Ken had delivered to him the Steak Tipico Special. The 12-oz sirloin, still sizzling, lay on a bed of black beans and rice with lettuce, topped with asiago cheese. Not expecting such a huge portion of steak, Ken soon realized his eyes were bigger than his stomach. My dining partner enjoyed his meal as well, but did say that the steak was a little tough in spots from what to be a little over-cooking. But we were both very happy with the fact that our drinks were never empty. Our server was completely on top of things, very attentive and helpful. All in all, it was yet another great experience.

The average price of an entree at Mexio Tipico  is around $10. Although, you can also eat a la carte from a large selection of burritos, tacos, fajitas and more. Appetizers range from $3 to $6. We did not go for dessert this time around. But, I can tell you from experience that they have a wonderfully smooth and creamy flan, a delightful fried ice cream, and tasty sopapillas. Mexico Tipico is a great place for lunch or dinner, friends and family. Great food at great prices. You will be glad you went.

Mexico Tipico is located at 6517 Dixie Highway in Louisville, KY. For more information, check out all the details at iDine.com here: Mexico Tipico

My Rating: * * * *