Throwback Thursday - Fleming's New Bar Menu

This post originally appeared on September 3, 2018.

Sadly, the Fleming's in Harbor East closed up during the pandemic and is being replaced by yet another overpriced and underwhelming Atlas Group restaurant. 

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Fleming's Prime Steakhouse and Wine Bar was one of the first restaurants to appear in the Harbor East development at the end of the last century. A great deal has changed in the now bustling location, but the bar menu for the elegant steakhouse had largely stayed the same over the last 20 years. Feeling that it was time for a bit of a facelift, Fleming's has introduced a host of new items to their bar menu for the patrons who wish to have a drink and a bite rather than a full dinner. We were invited to sample some of these new items.

We started off with some breaded and deep fried Casteveltrano olives. Unlike a lot of olives which can be mushy and salty, Casteveltrano olives are firm, mild, and bright green in color. When served with a deep fried crust and a spicy dipping sauce, they can be quite addictive. We also had candied bacon which was sweet, salty, crispy, and smoky all at once. The Minx said she could make a meal out of these two snacks and a cocktail.

Fleming's understands that some customers may go meatless, so they have added some vegetarian dishes to their menu, like this vegetable tempura that included asparagus, portobello mushroom, and red pepper fried in a light batter.

And for those who would like a little protein with their tempura, Fleming's also offers the Colossal Shrimp Tempura with U10 shrimp served alongside some of the vegetable items. An agrodolce dipping sauce is included on the side.

Also available for the vegetarian minded is the Mushroom-Farro burger. Vegetarian burgers by nature tend to be softer in texture than beef burgers, but the combination of mushroom, chick pea, and farro in this patty provides a burger that is firm enough to stand up to its toppings. Those toppings include goat cheese, arugula, campari tomato, and a French-fried onion ring. Although I knew we had more food to try, I couldn't help myself and finished the whole burger. By the way, all burgers are served with a side of French fries and some of those fried Casteveltrano olives.

We also tried their California burger which starts with a prime beef patty that's nicely grilled on the outside and perfectly pink on the inside. On top of that is tomato, arugula, bacon, avocado, cheddar cheese, and a smoked jalapano aioli. The toppings provide a great mix of flavors and textures, but the taste of the burger is not lost.

Since my grandfather was English, I've always been a fan of lamb, so I was looking forward to trying their grilled lamb lollipops. They did not disappoint with their grilled outer crust and moist, tender meat within. They were served on a bed of tomato, arugula, Casteveltrano olives, and herbed goat cheese.

Since this is a steakhouse after all, we had to try the filet mignon on potato waffles. I was concerned that the potato waffles might be too soft, but they actually had a crisp exterior like regular waffles and savory, fluffy potato inside. The filet mignon was perfectly medium rare and quite tender. The drizzle of demi glace over the top added just the right finishing touch.

While not technically part of the new bar menu, we were invited to try some of Fleming's dessert items. Chef Ty's key lime tart was definitely a winner, but our favorite was the molten chocolate lava cake served with ice cream and a delicate, crispy tuile. When we cut into the fluffy cake, a river of melted genache oozed out. The combination of the warm cake and cold ice cream was delightful.

We've gone to Fleming's in the past for special occasions like birthdays, but after sampling their new bar menu, I can see ourselves stopping by just to sit at the bar and enjoy some of these well-crafted  dishes along with one (or three) of their signature cocktails.

Fleming's Prime Steakhouse and Wine Bar
720 Aliceanna St.
Baltimore, MD 21202
410-332-1666

Posted on Minxeats.com.

Throwback Thursday - Apple Tart (Originally Raw Spice Bar)

This post originally appeared on November 19, 2018.

Sadly, this company no longer offers this very versatile sweet spice blend, and when I inquired as to why, I didn't get a very polite answer from them. However, you can still make a delicious tart with regular apple pie spices. And if you want to get closer to the original Raw Spice Bar blend, add tiny pinches of ground cardamom, star anise, rosemary, and black pepper, too.

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Fall is apple season, and all I want to do is bake them up in some delicious way. Like good old baked apples, for example, peeled and cored apples stuffed with butter, spices, and brown sugar and baked until tender. I like to serve them warm with a dollop of whipped cream, or--even better--a scoop of salted caramel ice cream. And whipped cream. Apple pies, too. Mr Minx made a fab apple galette a couple of weeks ago, mounding sliced apples seasoned with a little lemon juice into a pie crust brushed with apricot jam and baking it until golden brown.

I normally only season apples with cinnamon, but when Raw Spice Bar sent me a selection of their freshly ground spice mixtures to try, I found myself using a far more exotic blend on my fall apple creations. Their Apple Pie Spices contain not only cinnamon, but also nutmeg, allspice, ginger, green cardamom, star anise, grains of paradise, and rosemary. Yeah, those last four are pretty out of the ordinary for apple pie, especially the grains of paradise. It's an African pepper that while not as spicy as the usual black peppercorns, still has a kick. Somehow, though, the disparate spices all work pretty harmoniously with apples. I'm thinking this blend would work well with other fall-ish creations, too, like pumpkin pie or bread and in oatmeal cookies.

Rather than a typical two-crust apple pie, I decided to try my sample of Raw Spice Bar spices in an open-faced apple tart. I used a removable-bottom tart pan that doesn't get nearly enough love, and a grand total of five ingredients. (If you want to make your own pie crust, that will add a few ingredients to the list, but not many.) the result was pretty darn good, if I do say so. And pretty, in a rustic sort of way (I am not a perfectionist).

Raw Spice Bar has several interesting spice blends, along with individual spices. I think I want to try the Ethiopian Berbere, Persian Advieh, and their salt-free chili powder when I place an order, also the Bourbon-smoked New Mexico smoked paprika, and the Hatch and Urfa Biber chiles. Their spices are sold in small portions so they're always fresh, and their subscription service means you will get a new fresh batch on a regular basis. Check them out.

In the meantime, here's the apple tart recipe. Enjoy!

Apple Tart

1 refrigerated pie crust
4 large apples, like Cortland
2 tablespoons sugar
2 teaspoons Raw Spice Bar Apple Pie Spices
2 tablespoons apricot jam

Preheat oven to 400°F.

Unroll pie crust into a 9" tart pan with removable bottom. Carefully press crust into all of the pan's nooks and crannies and trim the excess dough at the top. Refrigerate the crust for 15 to firm up.

Peel and core the apples. Cut each into quarters and cut the quarters into 6-8 slices. Toss the apple with the sugar and spices.

Remove the crust from the fridge. Starting from the outside and working in, arrange the apple slices--curved side up--in concentric circles. Don't worry if it's not neat or perfect. Once you have filled in the entire tart, take some of the remaining slices (you will have plenty) and insert them in between the pieces already in the pan. If there are leftovers, eat them.

Bake the tart for 15 minutes at 400°F, then turn the temperature down to 350°F and bake an additional 25 minutes. Remove the pan from the oven and place on a cooling rack.

Melt the jam in the microwave for a few seconds, then use a pastry brush to top the tart with a thin layer.

Allow to cool completely before slicing. Remove the sides of the pan to make slicing easier. If you want, you can also slide the tart off the pan bottom, but I always leave it on. It makes life easier.

Serves 8.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

Posted on Minxeats.com.

Pat's Select Pizza Grill

Any place that serves good pizza and is within reasonable driving distance is going to become one of our regular dining destinations. Add a selection of salads, pastas, sandwiches, and wings (in the rare case that one of us doesn't want pizza), and we have Pat's Select.

Pat's is a small regional chain out of South Jersey that has so far branched into Delaware, Pennsylvania, and Maryland. The Cockeysville outpost, which is closest to us, opened in the second half of 2018. On our first visit, Mr Minx and I were treated to a selection of Pat's most popular options, which included the margherita pizza, cheesesteak roll-ups, and wings. We were also urged to order whatever else from the menu we wanted to try, so we opted for a wrap and a pasta dish.

The cheesesteak roll-ups, from the appetizer selection of the rather voluminous menu, consist of flour tortillas filled with sliced steak and melted cheese and come with a creamy horseradish dipping sauce. They were hot and tasty and good for sharing. Pat's wings come in both bone-in and boneless varieties and can be tossed with any of six sauces of varying heat levels, or naked. We went for the "blazing bourbon," which provided just the right amount of sweet heat.

Pat's pizzas are long, rather than round, but there is a thick crust round pizza available. All are baked in a blazing brick oven visible from the dining room. There are two sizes, the 15" x 7" being more than enough for two people and the 24" x 11" being, well, gigantic. There are all the usual toppings, but also specialty pizzas with pulled pork or buffalo chicken and bleu cheese. We had the margherita, a simple affair of fresh mozz, good sauce, and extremely fragrant basil on Pat's light crispy crust. Mr Minx and I are fussy about pizza. We like what we like, and we hate everything else. There's a lot of mediocre pizza out there, and about as much bad pizza. Pat's is good pizza, however, which means we'll be going back. Possibly often. They also have strombolis, and two oven baked sandwiches, one involving chicken parm, and the other, meatballs.

We tried Pat's meatballs atop a mountain of spaghetti baked with marinara and cheese. Honestly, we didn't really notice how much pasta was in the bowl until we took the leftovers home and had them for dinner the next day. Mr Minx can eat a LOT of pasta, and there was enough left over that he was able to share it with me. But back to those meatballs...they were very nice. Not too soft, not too cheesy, but just right. They'd be great in that oven baked meatball sandwich I mentioned in the previous paragraph, and I do intend to try that in the future.

Last but not least, we tried the Sriracha shrimp wrap, a flavorful combination of breaded and fried shrimp with avocado, red onion, tomato, cilantro, and sriracha aioli. I'd eat that again. However, there's a ton of other stuff on the menu to try first. They have crab cakes! They have many many salads, burgers, steak sandwiches, other wraps, more pasta, fries, even gyros. It'll be a while before we can say we've tasted something from every major category on the menu. I'm thinking that will be a fun endeavor.

Pat's Select Pizza Grill
10151 York Rd
Cockeysville, MD 21030
(410) 683-2000
patsselect.com

Posted on Minxeats.com.

Raw Spice Bar #sponsored

Fall is apple season, and all I want to do is bake them up in some delicious way. Like good old baked apples, for example, peeled and cored apples stuffed with butter, spices, and brown sugar and baked until tender. I like to serve them warm with a dollop of whipped cream, or--even better--a scoop of salted caramel ice cream. And whipped cream. Apple pies, too. Mr Minx made a fab apple galette a couple of weeks ago, mounding sliced apples seasoned with a little lemon juice into a pie crust brushed with apricot jam and baking it until golden brown.

I normally only season apples with cinnamon, but when Raw Spice Bar sent me a selection of their freshly ground spice mixtures to try, I found myself using a far more exotic blend on my fall apple creations. Their Apple Pie Spices contain not only cinnamon, but also nutmeg, allspice, ginger, green cardamom, star anise, grains of paradise, and rosemary. Yeah, those last four are pretty out of the ordinary for apple pie, especially the grains of paradise. It's an African pepper that while not as spicy as the usual black peppercorns, still has a kick. Somehow, though, the disparate spices all work pretty harmoniously with apples. I'm thinking this blend would work well with other fall-ish creations, too, like pumpkin pie or bread and in oatmeal cookies.

Rather than a typical two-crust apple pie, I decided to try my sample of Raw Spice Bar spices in an open-faced apple tart. I used a removable-bottom tart pan that doesn't get nearly enough love, and a grand total of five ingredients. (If you want to make your own pie crust, that will add a few ingredients to the list, but not many.) the result was pretty darn good, if I do say so. And pretty, in a rustic sort of way (I am not a perfectionist).

Raw Spice Bar has several interesting spice blends, along with individual spices. I think I want to try the Ethiopian Berbere, Persian Advieh, and their salt-free chili powder when I place an order, also the Bourbon-smoked New Mexico smoked paprika, and the Hatch and Urfa Biber chiles. Their spices are sold in small portions so they're always fresh, and their subscription service means you will get a new fresh batch on a regular basis. Check them out.

In the meantime, here's the apple tart recipe. Enjoy!

Apple Tart

1 refrigerated pie crust
4 large apples, like Cortland
2 tablespoons sugar
2 teaspoons Raw Spice Bar Apple Pie Spices
2 tablespoons apricot jam

Preheat oven to 400°F.

Unroll pie crust into a 9" tart pan with removable bottom. Carefully press crust into all of the pan's nooks and crannies and trim the excess dough at the top. Refrigerate the crust for 15 to firm up.

Peel and core the apples. Cut each into quarters and cut the quarters into 6-8 slices. Toss the apple with the sugar and spices.

Remove the crust from the fridge. Starting from the outside and working in, arrange the apple slices--curved side up--in concentric circles. Don't worry if it's not neat or perfect. Once you have filled in the entire tart, take some of the remaining slices (you will have plenty) and insert them in between the pieces already in the pan. If there are leftovers, eat them.

Bake the tart for 15 minutes at 400°F, then turn the temperature down to 350°F and bake an additional 25 minutes. Remove the pan from the oven and place on a cooling rack.

Melt the jam in the microwave for a few seconds, then use a pastry brush to top the tart with a thin layer.

Allow to cool completely before slicing. Remove the sides of the pan to make slicing easier. If you want, you can also slide the tart off the pan bottom, but I always leave it on. It makes life easier.

Serves 8.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

Posted on Minxeats.com.

Chipotle Catering Giveaway #sponsored

The holidays are rapidly approaching, and along with them come the requisite parties. In my office, we tend to do potluck, but after umpteen years of eating the boss's rubbery warehouse store shrimp cocktail, my co-workers and I greet the idea of our annual holiday party with something less than enthusiasm.

Sometimes a couple of us go in for catering from a local fast casual restaurant. Like Chipotle. Everyone's eyes light up when they see the spread of meats, beans, and toppings that they can use to customize their meal. It's so much better than Rhonda's cop-out big box store potato salad and Phil's crudite plate!

Chipotle can cater a party as small as 6 guests and as large as 200, and with only 24 hours notice. Chipotle's burritos, bowls, and tacos are familiar to everyone. They've always used real ingredients, prepared by hand, without added flavors, colors, or additives. And who doesn't love a taco? #tacotuesday is a thing for a reason.

Doesn't your party deserve goodies from Chipotle, too? You know it does! Learn more at Chipotle's Catering site. Once you pick up your order, all you have to do is unpack the boxes, and it's ready to go. Bowls, forks, napkins, serving spoons, and tongs are included.

You can try Chipotle Catering for FREE, cuz I am hosting a giveaway! The winner will get a card good for a spread of food to feed 20 people. All you need to do is leave a comment on this post telling me where you plan to serve your free feast. I'll pick a winner on Monday, November 19th and contact you via email for your address so I can put your prize in the mail ASAP. Catering cards expire on Dec 31, 2018, but that's plenty of time to let Chipotle cater your party.

More rules (mine, not theirs):
Continental US only.
Must be 18 or over to participate.
Deadline: November 18th
You must include your email address in your comment so I can contact you!

Questions? Leave a comment and I'll try to answer you ASAP.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

Posted on Minxeats.com.

Bar Louie at White Marsh

The restaurants at the Avenue at White Marsh don't seem to change very much, except for the one across from Red Brick Station. That space most recently housed The Tilted Kilt; before that, Bayou Blues Cafe. Now it's a Bar Louie. This nationwide chain specializes in the kind of food that seems to make Americans the happiest: burgers and other sandwiches; flatbreads; Mexican-inspired items like tacos and nachos; plus salads, pasta, and booze. It's one of those places that, if you're among a group of people who all want different things, can make everyone happy.

Before the restaurant opened to the general public, Mr Minx and I were invited in to taste the menu, on them. Having been to the Bar Louie in Hunt Valley a couple of times, we knew what the restaurant was all about. Normally a loud and boisterous venue, it was nice to be able to dine there while it was still uncrowded and somewhat quiet, though the "friends and family" guests were already starting to have a good time at the very early hour of 4pm. It was happy hour, after all.

We started off with cocktails, two of the restaurant's signature martinis. Mr Minx had the cucumber-forward Effen Good, made with Effen cucumber vodka, mint, lime juice, and agave nectar. I had the Tea Ketel, with Ketel One vodka, Earl Grey and honey syrup, lemon juice, Fee Brothers orange bitters, and La Marca Prosecco. Both were good, made with quality ingredients (and a steal at $5.50 during Happy Hour), though I preferred his drink to mine. I felt the fizz of the prosecco to be unnecessary and somewhat disconcerting in a martini.

We started off with a couple of apps, labeled "bar bites" on the menu. The flash-fried calamari with spicy pickled peppers and a charred lemon to squeeze over were served with a dip of aioli rather than the usual (and tired) marinara. There was a generous amount of tender tentacles, and we were happy with the dish overall.

What really turned me on was a dish called "roasted roots," namely carrots and radish, in an Angry Orchard cider glaze with warm whipped goat cheese and spiced Rice Krispies. Honestly, it was pretty shocking to see a dish of roasted carrots on the menu. Vegetables that are not brussels sprouts are rare as hen's teeth in chain restaurants, and I have to wonder how long these will be on the menu. (There is also the trendy roasted cauliflower!) The menu at the White Marsh Bar Louie is a test menu, btw, that they are hoping to roll out to the other restaurants at some point in the future. You'll find things here that aren't at other locations, and vice versa. Like those carrots, which despite the cider glaze, were not at all sweet. The radishes--a highly underutilized vegetable that is far more delicious cooked than it is raw--were a nice earthy touch. Carrot freak that I am, I would order this again.

I wasn't as thrilled with the chicken and churros. While perfectly Instagrammable, the textures were a bit disappointing. The boneless white meat chicken was juicy and perfectly cooked, but the coating quickly grew soggy under the buffalo maple glaze. The savory churros were a little tough. The flavors, though, were fine.

Mr Minx's sandwich, however, the "BBQ Pork & More," was the highlight of the meal. A crispy and sturdy (but not hard) pretzel bun stood up to its filling of moist chunks of pork in a bbq sauce topped with bacon onion jam, white cheddar, crispy pork rinds, and aioli. It was sweet (but not too), juicy, porky, and delicious, and surprisingly not at all messy. The accompanying fries were pretty good, too.

There are only two desserts on the menu, churros with bourbon-spiked maple dulce de leche (or a non-alcoholic double chocolate sauce), and an ice cream sundae of sorts. Having already had enough of the churros, we decided to split the sundae. We had a choice of a squeeze bottle of Bailey's espresso liqueur, or boring non-alcoholic espresso cream sauce; we chose the former. After applying the sauce to the vanilla ice cream, the effect was somewhat like a chilled, boozy, affogado (espresso over ice cream).

As I mentioned earlier, we'd been to the Hunt Valley Bar Louie a couple of times. In fact, I had a blog post started quite a while ago, but never got around to finishing it. This seems like as good a time as any, as some of the things we ate are still on the Hunt Valley menu and will likely remain there until the future new menu rollout.

I am a sucker for most Asian-flavored items, so we had to try the tempura shrimp. Tempura was a bit of a misnomer, as the batter on the shellfish was more akin to a beer batter in texture. It came with three sauces, Szechwan (sic), Thai chili lime, and buffalo.

I was also into the Thai Chicken flatbread, topped with spicy chicken, mozzarella and provolone cheese, green onion, red pepper, jalapeños, and house-made Thai peanut sauce.

We also had a straightforward beer-battered cod and fries with tartar sauce...

...and beef brisket sliders (sliced beef brisket, peach moonshine barbecue sauce, pickles, topped with grilled pear slaw) that were served with fries. Though I didn't taste the moonshine, the menu states that diners "must be 21" to order them, so I guess they use a goodly amount.

Everything we tried those on those prior visits was satisfying, particularly the flat bread (because peanut sauce). As I said before, if you want tacos and your friends want pizza and burgers, Bar Louie can make everyone happy.

Bar Louie
The Avenue at White Marsh
8133-C Honego Blvd
Baltimore, MD 21236
410-844-7512
http://www.barlouie.com/locations/states/maryland/white-marsh

Hunt Valley Towne Centre
118 Shawan Rd
Hunt Valley, MD 21030
443-541-2950

Posted on Minxeats.com.

Fleming's New Bar Menu

Fleming's Prime Steakhouse and Wine Bar was one of the first restaurants to appear in the Harbor East development at the end of the last century. A great deal has changed in the now bustling location, but the bar menu for the elegant steakhouse had largely stayed the same over the last 20 years. Feeling that it was time for a bit of a facelift, Fleming's has introduced a host of new items to their bar menu for the patrons who wish to have a drink and a bite rather than a full dinner. We were invited to sample some of these new items.

We started off with some breaded and deep fried Casteveltrano olives. Unlike a lot of olives which can be mushy and salty, Casteveltrano olives are firm, mild, and bright green in color. When served with a deep fried crust and a spicy dipping sauce, they can be quite addictive. We also had candied bacon which was sweet, salty, crispy, and smoky all at once. The Minx said she could make a meal out of these two snacks and a cocktail.

Fleming's understands that some customers may go meatless, so they have added some vegetarian dishes to their menu, like this vegetable tempura that included asparagus, portobello mushroom, and red pepper fried in a light batter.

And for those who would like a little protein with their tempura, Fleming's also offers the Colossal Shrimp Tempura with U10 shrimp served alongside some of the vegetable items. An agrodolce dipping sauce is included on the side.

Also available for the vegetarian minded is the Mushroom-Farro burger. Vegetarian burgers by nature tend to be softer in texture than beef burgers, but the combination of mushroom, chick pea, and farro in this patty provides a burger that is firm enough to stand up to its toppings. Those toppings include goat cheese, arugula, campari tomato, and a French-fried onion ring. Although I knew we had more food to try, I couldn't help myself and finished the whole burger. By the way, all burgers are served with a side of French fries and some of those fried Casteveltrano olives.

We also tried their California burger which starts with a prime beef patty that's nicely grilled on the outside and perfectly pink on the inside. On top of that is tomato, arugula, bacon, avocado, cheddar cheese, and a smoked jalapano aioli. The toppings provide a great mix of flavors and textures, but the taste of the burger is not lost.

Since my grandfather was English, I've always been a fan of lamb, so I was looking forward to trying their grilled lamb lollipops. They did not disappoint with their grilled outer crust and moist, tender meat within. They were served on a bed of tomato, arugula, Casteveltrano olives, and herbed goat cheese.

Since this is a steakhouse after all, we had to try the filet mignon on potato waffles. I was concerned that the potato waffles might be too soft, but they actually had a crisp exterior like regular waffles and savory, fluffy potato inside. The filet mignon was perfectly medium rare and quite tender. The drizzle of demi glace over the top added just the right finishing touch.

While not technically part of the new bar menu, we were invited to try some of Fleming's dessert items. Chef Ty's key lime tart was definitely a winner, but our favorite was the molten chocolate lava cake served with ice cream and a delicate, crispy tuile. When we cut into the fluffy cake, a river of melted genache oozed out. The combination of the warm cake and cold ice cream was delightful.

We've gone to Fleming's in the past for special occasions like birthdays, but after sampling their new bar menu, I can see ourselves stopping by just to sit at the bar and enjoy some of these well-crafted  dishes along with one (or three) of their signature cocktails.

Fleming's Prime Steakhouse and Wine Bar
720 Aliceanna St.
Baltimore, MD 21202
410-332-1666

Posted on Minxeats.com.

Mad Chef Kitchen & Bar

Last year's Mason Dixon Master Chef Tournament winner Fabio Mura is a busy man these days. Not only does he run the kitchen at Grille 620 and River Hill Grill, he's also in charge of food at the new Mad Chef Kitchen & Bar. Located in the same Turf Valley Town Square shopping center as Grille 620, Mad Chef Kitchen & Bar has the same casually elegant vibe as its two sister restaurants. But while the menu at Grille 620 has more of a steakhouse vibe and River Hill Grill has the elevated bar food thing perfected, the food at Mad Chef Kitchen has a bit more of an international flair. Evidence of Chef Mura's Sardinian roots peek in here and there, too.

Full disclosure: we've worked with Chef Mura in the past. He was featured in our book, Baltimore Chef's Table. That doesn't prevent us from speaking about his food honestly.

Between consulting with our waitress and the Chef, we decided on two small plates, one shared entree, and two desserts.

Mura drew inspiration for his Sardinian fonduta (the Italian version of fondue) from several things: a recent trip to Italy; the Sardinian honey and cheese pastries known as seadas; even fajitas. These elements became melty broiled provolone cheese drizzled with honey, citrus zest, and almonds, served on a hot cast iron plate with crispy rustic bread on the side. The flavors of the dish played well against each other, with the orange zest being an especially welcome addition. The cheese was also hot and somewhat gooey, but unlike melted mozzarella which tends to stay soft and traditional fondue which has a more liquid quality, the provolone was a little more solid and needed to be cut with a knife before manipulating it onto bread. Still, a flavorful start to the meal. I couldn't help think that this combination of ingredients would be killer on a pizza crust.

We didn't order the empanadas because we didn't want to be greedy, but Chef Mura sent them out anyway. The pastry was light, crisp, and greaseless, with a flavorful ground beef and onion filling. The accompanying salsa had a nice kick to it, but the empanadas were moist enough not to need a sauce other than their drizzle of lime crema.

We're a sucker for lamb ribs and are happy to see them pop up on menus more and more frequently. These were billed as "Korean barbecue" but didn't strike me as being from any one particular area of Asia. The sauce was light and sweet, but not cloying. The ribs themselves were very meaty, extremely tender and easy-to-eat, with a nice lamb-y flavor.

The luxurious paella for two included shrimp, mussels, clams, calamari, lobster, and sizable chunks of scallop. I've made paella at home, but it was nowhere near as good as this stuff. The short-grain Bomba rice, redolent of saffron and seafood stock, was perfectly cooked, and the various sea creatures adorning it were tender. The scallops in particular were delightful, and I did my best to bogart all of them for myself.

Then there was dessert. Chef Mura himself said we must order the zeppole and his tiramisu, which had "a new twist." The twist turned out to be pretty innovative; rather than coffee-soaked ladyfingers topped with a mascarpone cream, the cream was layered between crepes. The dish had all of the flavors of the original, but with a completely different texture. Pretty clever, Chef!

While the tiramisu was delicious, the zeppole were fan-freaking-tastic. The sugar-dusted orbs of fried dough were impossibly fluffy and moist on the inside; pretty much perfect on their own. But a drizzle of the accompanying dark chocolate hazelnut orange sauce made them absolute heaven. A must-order.

Mr Minx and I very much enjoyed our meal at Mad Chef Kitchen & Bar. The restaurant was comfortable, the staff friendly, knowledgeable, and on-the-ball, and the food was very good.

A shout out to the young man who refilled our water glasses. His reply of "my pleasure" to our "thank you" was a refreshing change from the current usual reply of "no problem." It shouldn't be a problem to serve a paying guest, and indicating that possibility could exist tends to make guests over a certain age uncomfortable.

Mad Chef Kitchen & Bar
Turf Valley Towne Center
11085 Resort Road, #404
Ellicott City, MD 21042
(410) 203-0327
https://www.madchefkitchen.com/

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

Posted on Minxeats.com.

Brio Tuscan Grille's Seafood Celebration

Though Mr Minx and I have written about Brio Tuscan Grille at least twice, we had never actually eaten there. Oh, we had both been in the space itself many times in the past; it used to be a Friendly's back in the day, before even Harborplace came to be. Needless to say, the place has changed quite a bit. Gone are the banana splits and clam boats--they have been replaced by chops and pasta, a few steps up on the culinary ladder.

Brio is currently offering a special Seafood Celebration menu, so when the restaurant invited us in to have a taste, we were happy to comply.

The prices are right and the portions are huge at this spacious restaurant facing Baltimore's Inner Harbor. (Your local outpost of Brio will offer similarly localized views.) To get to our window table, we walked past the large bar area, scaled to handle happy hour crowds. From our seats, we noted that the ample sidewalk area--much of which is in evening shade--will be perfect for al fresco dining in the upcoming warmer weather.

We started off our meal with three cocktails, variations on a theme, each containing a blackberry infused vodka and black raspberry liquor. The Blackberry Infused Cosmo also contained pineapple infused vodka, lime juice, and basil simple syrup, which made for a refreshing and not-too-sweet drink. The Blackberry Cooler had the basil simple syrup, but also pineapple and lime juices. My favorite was the Blackberry Fizz, which included Moscato and citrus juices. It will be a great summertime sipper with some light snacks.

Then the food started coming. Did I mention that the portions were generous? Huge, even? A plate of calamari with a mustardy aioli and marinara came first. There were also bits of breaded pepperoncini in there, so some bites were fairly spicy. I honestly prefer a lighter breading on my calamari, but this stuff was so fresh and well-cooked, I didn't mind the extra coating.

The Strawberry Balsamic Salmon Salad arrived next. It wasn't on our special menu, so it was unexpected, however, I am glad we got it. A small mountain of baby spinach, strawberries, grapes, bleu cheese crumbles, and spicy pecans dressed in an herb vinaigrette would have been a fine dish on its own, but it was also topped with a small slab of salmon. Keep in mind that Mr Minx and I have been doing Whole30 off and on since the fall, so we've eaten a lot of salmon recently, all of it grossly overcooked. I approached the salmon on this salad with caution, but was pleased to find it was perfect. The outside was lightly crisp, and the inside was super tender and moist. The best restaurant salmon I've had in a good long time. Considering the relative thinness of the filet, cooking it this well took some skill. I'd be happy to eat this salad again, for sure.

When the entrees arrived--three of them!--we were happy to see there was more of that salmon, this time in the Grilled Salmon Fresca, a dish of grilled asparagus, sweet potatoes, spinach, red peppers, feta, and tomatoes, drizzled with a balsamic reduction and a pesto vinaigrette. We also received the Lobster & Shrimp ravioli in a spicy black pepper cream sauce with spinach, roasted grape tomatoes, and a pile of shrimp. Lastly, the Shrimp Mediterranean involved spicy grilled shrimp over a bed of orzo pasta with farro, broccoli florets, asparagus, tomatoes, and spinach, topped with crumbled feta and pesto vinaigrette.

I'm happy to report that the dishes labeled "spicy" were indeed so. The black pepper sauce on the ravioli especially. It was quite rich and hearty, and tasted almost meaty, though the chef assured me that there was no meat stock in it.

We had to doggie bag most of the entrees to eat for lunch later in the week (bonus!) so we could fit dessert. A shared slice of the day's seasonal cheesecake, a rich caramel mascarpone affair, was a nice sweet finish.

Mr Minx and I rarely eat in the Inner Harbor area, though we'd be happy to add Brio to our dining rotation. There's plenty of (expensive) parking in nearby garages, but folks who work downtown have easy access to the restaurant. I think a future happy hour visit will be in order.

* All food items mentioned in this post have been provided to Minxeats by Brio Tuscan Grill However, all opinions belong to Minxeats. 
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Le Bistro du Village

Anyone who had ever been to Crepe du Jour on Sulgrave Avenue in Mount Washington realized that while they had a wide selection of sweet and savory crepes available, they also had a full menu of French favorites like soupe a l'oignon and coq au vin. Those who had never been there, however, probably thought it was just a crepe shop. Mais non! To end seventeen years of possible confusion, owner Mustapha Snoussi changed the name of his French restaurant to Le Bistro du Village. A bit of truth in advertising, as their web site notes.

To help spread the word about the name change and the menu they've always offered, the restaurant invited a select group of local media influencers in for a lovely three course dinner. I was happy for the opportunity to sink my teeth into some duck confit and escargots.

The menu at Le Bistro du Village is divided into several parts. Hors d'oeuvres, les salades composer, les moules maison, and les soupes du jour are essentially appetizers, although many dishes could be a meal unto themselves. Plats Principaux are entrees; there are also sides and, of course, crepes. Desserts, too, for those who don't want to end their meal with a sweet crepe.

We started with four apps for the table. My favorite was the seafood vol-au-vent, a puff pastry shell filled with a mixture of shrimp, scallops, and mushrooms in a tomato-based Provençal sauce. The seafood was tender, and the sauce was simply delicious.

I also enjoyed the moules marinières, a classic preparation of mussels cooked in white wine, with tomatoes, garlic, parsley, & shallots. The mussels were small (a good thing - I find large mussels to be tough) and tender, and the sauce begged for lots of crusty bread with which to mop it up.

We also sampled a salade Niçoise, a classic composed salad usually (but not always) involving tuna, tomatoes, eggs, and green beans. This dish especially would make a nice light supper on its own.

And what's a French dinner without escargots in garlic butter? A travesty. These were classic all the way. Honestly, more restaurants should use escargots. They are really delicious.

For my entree I chose the duck, which included a confit leg and duck breast that was cooked a la sous vide before the skin was browned in a pan. It came with potatoes, spinach, and an orange sauce. At first I was worried that the orange sauce would be too sweet (my first experience with duck a l'orange came at age 11, with cold duck and cloying sauce) but was happy to find that the one at Le Bistro du Village is light and well-balanced. And the dish is beautiful, no?

Also lovely was the carré d'agneau aux herbes, herbed rack of lamb to you and me. The perfect pink chops came with asparagus, roasted potatoes, and a Dijon mustard sauce.

Others at the table ordered the perfectly cooked salmon filet and the unphotogenic but tasty coq au vin, which came over a bed of noodles. There are also plenty of other classic French dishes on the menu, like boeuf Bouguignon and chicken cordon bleu, but also a burger topped with Brie and bacon, for those not wanting to venture too far into the unfamiliar territory of a foreign cuisine. (I am being facetious. Some people just like burgers.)

Our dessert choices were between crepes Suzette and chocolate mousse. All but one of us opted for the crepe, which was not flambeed for us at tableside (the number of crepes would have created quite a blaze!) but still had the classic citrus/Grand Marnier flavor. The crepe was so light and tender, despite its size, most of us had no problem polishing off the whole thing.

Le Bistro du Village is open 7 days a week for lunch, dinner, and weekend brunch. The space is cozy and inviting, and the staff and owner are delightful. I will definitely be visiting more often, and you should, too.

Le Bistro du Village
1609 Sulgrave Ave
Baltimore, MD 21209-3617
410-542-9000

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!



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