Lure Fish House has opened in the Gainey Village section of Scottsdale Arizona. They are a reasonably priced fish restaurant. I was told that the fish are flown in daily and all the vegetables they use are organic. They have only been open a month at this time and at the moment are only open for dinner Monday-Saturday but lunch and Sunday are suppose to be added soon.
Inside are booths, half booths, an oyster bar and tables. Not all but many tables were high tops.
They also offer patio seating that wraps around the front of the building.
Tables get marked sanitized so you know that you can sit there.
We ordered and they started us out with delicious fresh baked sour dough rolls and soft butter. We shared one and took the other two home. They are too delicious to waste.
My husband can eat more than me and tried a mix of east coast (blue point) and west coast (British Columbia) oysters.
The east cost oysters have larger more shapely shells. My husband said that the east coast oysters also had a brinier more salty flavor but the west coast oysters were softer.
It’s a good sized fish with crispy seasoned skin. It came with a ramekin of what taste like lemon butter wine sauce. Everything was prepared reasonably well.
My husband tried the cioppino.
It’s a mix of fish (salmon tonight), clams, mussels, shrimp and scallops in a spiced briny seafood laced tomato broth with garlic toasts. Today this was slightly over cooked but my husband neglected to say that until we left.
Tried the blueberry cobbler for dessert.
It was nice and fresh tasting and not too sweet. The oatmeal crumble didn’t seem too heavy.
They offer a pay by phone option too!
Last time we did take out and took out The sand dabs with pineapple slaw and cilantro corn salad. (I really enjoyed this one a lot)
My husband had the tequila lime shrimp pasta. This was very spicy but delicious!
We also enjoyed the key lime pie.
That was a little taste and my 2nd nibble at Lure Fish House in Scottsdale AZ
Belle’s Nashville Kitchen recently opened in Old Town Scottsdale. They are a small restaurant with a bar. They offer a limited casual menu. Some of the items that they offer are Nashville Style Hot Chicken Sandwiches, Burgers, Grilled Mac & Cheese Sandwiches, Salads, BBQ Salmon, Tacos and Jambalaya.
We both wanted to try the Nashville Hot Chicken Sandwich.
They don’t have an outdoor patio but the tables are well spaced. The atmosphere is western inspired. It all looks shiny and brand new.
This time we did take out.
We both got Nashville Hot Chicken Sandwiches. Mine came with a very large side salad. My husband got fries with his. My picture isn’t the best and it’s hard to see how unusual the fries are.
The fries are shaped almost in-between a fry and a chip. It’s like you get a fry and a chip in one.
Here is a closer look at the sandwich.
The chicken breast is moist with a crispy coating that is very cayenne and paprika forward. It is spicy but is more like medium hot instead of hot. The chicken is surrounded by a creamy slaw, pickles and a creamy sauce on an eggy soft bun.
That was a little taste of Belle’s Nashville Kitchen in Old Town Scottsdale AZ.
I’ve been making tweaking my pastrami recipes but this one so FORKING AMAZING that I was told not to tweak or change things ever again. I do note that this is the first thing I ever smoked….some how I did incredible. I recommend my rye rolls recipe, my garlic dill pickle recipe and my beer mustard recipe to go with the pastrami. My idea of portion size may differ from your idea of portion size. I’m thinking 3oz portions are perfect and I think I got around ten portions. I do note that this recipe takes about a week to prepare. 6 days in brine. One day to smoke and finish in the oven. I like to make the brine the day before so it’s cool enough to use and I don’t water mine down with ice to use. I can brag here because my pastrami is way better than from the stores or certain deli restaurants. BRAG BRAG BRAG!
Ingredients for around 10 portions
1/2 a brisket trimmed up (around 3 1/2 pounds)
1 Tablespoon prague powder (you need to order it one line I got mine from Olive Nation)
4 oz Crystal kosher salt (this can not be substituted) (Crystal brand salt has a different salt content and different shape crystal that penetrates the meat in a different way)
4 Tablespoons coriander seeds (ground up in spice grinder for the rub)
1 Tablespoon black tellicherry peppercorns (ground up in spice grinder for the rub)
1 Tablespoon smoked paprika (add this to rub for more flavor)
Directions
In your sauce pot add the prague powder, Crystal brand kosher salt, sugar, honey, juniper berries, coriander seeds, allspice berries, bay leaves, cinnamon stick, cloves, mustard seeds, peppercorns, ginger, granulated garlic, dried peppers, smoked paper and water. Bring to a boil. Let it boil about ten minutes and simmer it for about 20 minutes. This needs to cool before you use it. I leave it out till it’s room temperature and then I but it in the refrigerator and use the next day.
When your brine is cool …….. Pierce your brisket all over with a fork. Place brisket in turkey bag with the garlic and brine. You need a pan to support the bag.
The brisket gets turned every day. This stays in the refrigerator for 6 days.
After 6 days you take the brisket out and rinse it off. It only takes a few seconds to make the rub. Put the coriander seeds and peppercorns in your spice grinder. Till it’s broken down and a little chunky. Mix in the smoked paprika. Rub it all over the brisket.
Now you are ready to smoke it.
I used pecan wood and changed it a few times for around 5 hours. (it’s not done yet)
Set you oven to 185 degrees F.
Wrap your brisket TIGHT with foil.
The brisket stays in the oven till it’s tender. (maybe 4-5 hours)
Then let the pastrami cool to room temperature.
Refrigerate the pastrami so you can slice it up.
You MUST make my beer mustard recipe to go with this.
Thanksgiving 2020 was a feast for two (plus two dogs) all week long. It started on Sunday. My sous chef (my husband) broke down the already brined turkeys (you always need at least two for all the stock you need) and cleaned remaining feathers for me.
He then made the turkey stock with two rib cages and the basics. (had two pots going)
The stock was the liquid gold for many of the dishes.
The first thing I used some stock in was the stewed turkey legs.
Turkey Leg Stew
We got two big delicious bowls of stew and LOTS of flavorful tender falling off the bone dark meat.
The stew got chilled over night and the next day I scrapped off the fat to use in my home made gravy.
I used more stock in my mushroom, chestnut and fig stuffing.
Mushroom Chestnut and Fig Bread Stuffing
One night I used the meat pulled from the rib cage to make Thai basil turkey (not photoed)
Made some Brussels sprouts with olive oil, salt, pepper, and lemon zest.
For one meal I made oven fried crispy turkey wings.
Forking EZ Oven Fried Turkey Wings
For one meal I made Turkey tostadas with orange guajillo sauce (didn’t photo or publish this one yet.
Made a few maple bourbon sweet potatoes with pickled sweet peppers. (it’s just sweet potatoes with butter and maple bourbon salt)
Made balsamic cippolini onions with cranberries that was made with some of the stock. (not photoed or published yet)
Crisped up some turkey skin.
Will make my potatoes soon.
Parmesan and Potato Mousse with Parmesan Crisps
Use my SousVide water oven to make turkey breast to perfection.
There is always something New, Weird, Different, Limited and Special Edition out there in the wonderful world of food. We never know what we will come across when we shop for food.
Up above is –
DIFFERENT – Good Value Cheeseburger Onion rings……WOW! How do they do that? And how do you eat them? Do you put them in a sandwich? Do you dip them in ketchup or mustard or relish? They sure are different!
NEW – Yuengling/Hershey’s porter – Maybe it will go well with the cheeseburger onion rings?
NEW – Harpoon DogToberFest German Style Lager. Might be something to woof down?
NEW – For something more out of this world maybe you’d like to sip of Star Trek Wines in red or white special reserve, chateau Picard or Klingon Blood Wine? Maybe we should lock and load some up?
And what goes with wine/
DIFFERENT – Dutch Spicy Kaas Cheese. It’s a pretty looking cheese that isn’t as spicy as it sounds.
NEW – Del Monte Veggieful Veggie Bowls in Roasted Red Pepper with Quinoa and Asian Style with Soy Sesame Quinoa and Brown Rice.
DIFFERENT – Inspired iO Organics Organic Boxed low sodium Red Kidney Bean from Italy. They sound good!
DIFFERENT and maybe NEW _ Trader Joe’s Yuzu Hot Sauce, Truffle Powder Seasoning and Chili Onion Crunch. Tried the Yuzu Hot Sauce on Fish. I like the unique citrus taste and I like that it isn’t too hot. It’s good on fish. I also like the Truffle Powder….It sure beats most of the artificially truffle flavored oils. Haven’t tried the Chili Onion Crunch yet but I was looking for this sort of product.
DIFFERENT and maybe NEW – Watkins Maple Bourbon Rub. I tasted it and it’s not bad. I think it would be good on sweet potatoes or a butternut squash too!
NEW – Barilla Vero Gusto Red Sauce with Calabrian Pepper. It might be good but I have no idea on why a 20 oz bottle would cost $29.00.
Guess we are ready for some sweets.
DIFFERENT and maybe NEW – Hershey’s milk chocolate Pretzel Bites and milk chocolate Cookie Bites…Sounds tasty….?
DIFFERENT and possibly NEW – Dole Snack Bites in Dark Chocolate Blueberry Almond….Sounds delicious….????
NEW – Miniature Reese’s Lover Cups – They are deeper chocolate with extra chocolate and peanut butter cups with an extra peanut chocolate coating layer – (Yes I did) I think they are good. I like the perfect size for candy. You can eat just one and it is enough candy. But the full size ones taste better as they have the perfect peanut butter to chocolate ratio. So you have to get fat and eat the whole cup.
LIMITED EDITION – Kellogg’s Eggo frozen pancakes in gingerbread cookie flavor. they look like they have icing and those little hard crunchy balls (that I hate) on them.
LIMITED EDITION – Kellogg’s Disney Frozen II OK cute movie I can see little kids enjoying this. I see the purple leaves in the cereal but they could have done a better job at making the white puffs look like Olaf.
DIFFERENT – Kellogg’s Zucaritas …???? Looks like Frosted Flakes to me?
DIFFERENT and maybe NEW – General Mills Jolly Rancher Cereal ….(ick)
NEW – Kellogg’s Little Debbie Oatmeal Creme Pies Cereal…..They look like little wheat bagels placed on top of sour cream to me.
DIFFERENT – It’s Back! Pop-Tarts in Strawberry Milkshake Flavor. It’s naturally and artificially flavored…????
DIFFERENT – Soyatoo Soy Whipped Topping……???? Might be good?
NEW – Toblerone Lava Cakes (available at Wal-Mart) They look and sound delicious but ?????
NEW – Tajin Chili & Lime Crunchy Peanuts…might be tasty?
DIFFERENT – ARTISAN FOODS – Coconut Chips in Golden Turmeric Latte Flavor…..I don’t know what this stuff is….
NEW – Cheez-It Queso Fundido They sound really good….White Cheddar, Onions, Tomatoes and Jalapeños……..
Christmas is coming. Did you buy your candy canes yet?
www.ArchieMcfee.com
NEW – WEIRD & DIFFERENT From Archie McFee Ketchup Candy Canes
www.ArchieMcFee.com
NEW WEIRD & DIFFERENT Archie McFee Shiitake Mushroom Candy Canes
www.ArchieMcFee
NEW WEIRD & DIFFERENT Archie McFee Pho Candy Canes
LIMITED EDITION – Nabisco Gingerbread Oreo Cookies in 5 festive designs.
NEW – Oreo WOOF in Peppermint…….Excuse me I mean Bark in Peppermint.
Well that was the NEW, Weird, Different Limited and Special Edition Foods out there for November 2020. Who Knows WTFork I’ll come across next month?
Dining out with dogs in metro Phoenix is just a “FLUFF” story about taking my dogs out to eat. It sort of started with my dog Louie. He was diagnosed with aggressive cancer and was given 3-6 month life expectancy. Louie was elderly and couldn’t do a lot but he enjoyed eating and going out to eat so I took him out to eat as often as possible. Louie made it another 17 months. Today I take my current dogs out to eat.
There are a few things that you need to know before you dine out with dogs. One is that not all outdoor patios are dog friendly. Certified dog friendly patios have signs. If you don’t see a sign then you have to call the manager and ask if it’s ok to bring your dog. I HIGHLY RECOMMEND to dine with your dog at off times to avoid other people (potential problems) and other dogs (more potential problems). Other people and other dogs are potential problems for many reasons. Some people just don’t like dogs and other people are allergic. Other dogs can be a problem too because dogs enjoy barking at each other and this can be a disturbance and you might be asked to leave.
There are some rules for dining out with dogs. Your dog(s) must be by your side at all times. Dogs are NOT to eat off restaurant plates or sit on restaurant chairs.
Most people food and drink can be hazardous or even toxic to your dog. You MUST get a list of foods to avoid from your veterinarian so you can make good decisions. Here in Phoenix you also need to be aware of the temperature. dogs are just like people and have different heat tolerances. HOWEVER DOGS ARE LESS HEAT TOLERANT THAN PEOPLE>>>>>Heat travels up though their paws and your friend wears a fur coat. For the most part 90 degrees and above is too hot to dine out with dogs. Leave your pet at home if there is any doubt.
Our first Dining out with dogs was at Banh Mi Bistro Vietnamese Eatery in North Phoenix. (They are a pho-free Vietnamese restaurant that offers around a dozen different Banh Mi baguette sandwiches and most Vietnamese favorites.
Today I had a grilled chicken noodle bowl with an egg roll.
It’s delicious! It’s part minty refreshing salad and pickled vegetables. There are rice noodles. Lots of nicely seasoned chicken with crushed peanuts, scallions and fish sauce (to dip the chicken). Also and egg roll.
Both my dogs see I have a lot of chicken to share with them.
My husband got a delicious shaken beef banh mi. The beef inside it is always very good. It’s topped with pickled vegetables, fresh cilantro and a jalapeño. They also make house made aioli that I get when I get a Banh Mi but my husband is very anti mayo and anti aioli so he goes without. I’ve mistaken the beef for filet mignon but it is super tender ribeye.
He also shared some beef with the dogs.
That was dining out with dogs at Banh Mi Bistro Vietnamese Eatery in North Phoenix.
www.BanhMiBistroAZ.com
We regularly go to Bottega Pizzeria Ristorante in Glendale/Arrowhead/#UpperWestSide for delicious Italian Food, Pizza and their beautiful, comfortable dog friendly patio.
The patio is modern, clean and neat with an indoor/outdoor bar, shades, misters for cooling and heaters for warming things up. They might be the only restaurant in this part of town that offers a park-like patio atmosphere.
They start us off with complimentary fresh baked breads.
Someone is already excited.
Today I went with the strawberry chicken salad.
Someone was eyeing up my chicken.
My husband got an Italian meat panino sandwich that came with a side salad.
Someone’s mouth was watering.
We all enjoyed our lunch at Bottega Pizzeria Ristorante.
www.BottegaRistorante.com
Last stop of the month was from Phila-Deli in Glendale/Arrowhead/#upperWestSide.
Phila-Deli is a casual sandwich and cheesesteak place. They also offer these really great build your own $7.50 salads.
This salad is only fast food priced and way better than fast food.
My husband enjoys the cheesesteaks here. They offer steak, chicken and meat-free crumbles for cheesesteak options.
My large dog was here but somehow I couldn’t get a good photo of her so here she is from home.
My dogs always get very excited to dine here and usually the people working here run out with bowls of water for the dogs and some surprises.
www.PhilaDeliAZ.com
Well that was Dining Out With Dogs in Metro Phoenix for November 2020. We hope to see you next month!
“Don’t worry we are in this thing together and are here to help you eat all this delicious food”The Forking TruthIn Memory of Louie 5-5-2001 – 3-3-2017
I thought I’d make a different stuffing this year. This one is mushroom chestnut and fig bread stuffing. It’s laced with home made turkey stock. I didn’t have the turkey fat yet so I used chicken fat from the last chicken I roasted instead of using oil or butter like most people do. You take your Thanksgiving food up to the next level when you use bird fat instead of oil or butter. This stuffing comes out with a great depth of flavor. It’s also comes out moist, fluffy and a little crisp on the ends. It makes half a buffet pan of food. For me this is about 20 servings….but I try to make my stuffing portions very small. So I will guesstimate 10 – 20 servings. Mine came out like this.
Ingredients for around 15 portions
6 oz mushrooms – chopped or sliced thin
1 red onion – small diced
2 teaspoons fresh thyme leaves + plus extra to sprinkle on at serving
5 oz saved fat (This is the type of fat that you skim off a from a stew – I used chicken but would have preferred turkey.) (You can use butter but I didn’t)
1 Tablespoon sea salt
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
Optional – 4 Tablespoons mushroom powder (100% mushrooms) (I used from www.sunvalleyharvest.com from the local person known as the mushroom lady) (it depends on your mushrooms if you want to use mushroom powder)
5 oz dried figs – chopped
11 oz roasted chestnuts – chopped
4 cups home made turkey stock (I have a recipe here for turkey stock)
1 loaf dried sourdough bread (you buy the bread a week before you need it and place it in slices or all chopped up in a single layer on sheet pans to dry out in your oven. This takes a week. My loaf of sour dough weighed one pound three ounces when all dried out. – cubed
3 eggs – beaten
1/2 cup scallions – sliced thin
non stick spray
Directions
Set your oven to 350 degrees F and spray either a large baking dish or a half buffet pan with non stick cooking spray and set the pan to the side.
In a large fry pan melt one ounce of the fat. Add the mushrooms and onions and stir a little let it go about 5 minutes till it’s soft and add the thyme, salt, peppers, figs and chestnuts. Let that cook together about 5 more minutes and then add the stock. Let it go till it boils. Take off heat and let the remaining fat melt into it. Keep to the side.
In a big bowl add the stale bread that was cut into cubes. Add the scallions.
In a medium bowl beat your eggs. Add the mushroom powder to the eggs. Add a cup of the pan contents to mix into the eggs. Add this and the remaining pan contents to the big bowl of stuffing and mix it all up. Let this sit out for about 30 minutes so the bread can absorb the liquid and flavors. You will need to mix again.
After around 30 minutes when everything looks nice and absorbed put the mixture into the non stick sprayed pan. Cover the pan tightly with foil. Place in the pre-heated 350 degree F oven for 75 minutes. Uncover and put it back in the oven for no longer than 15 minutes to crisp it up a little.
Mushroom Chestnut and Fig Bread Stuffing
Sprinkle with some more fresh thyme. Serve with Turkey gravy.
There are many things that I enjoy from Trader Joe’s. I regularly purchase their fresh farm raised salmon. I find that it is superior to the chain supermarkets and is even fresher than many salmons that I purchased from Costco and more expensive fish that I purchased from AJ’s Fine Foods on a few occasions. So far each salmon I purchased from Trader Joe’s has come out amazing and usually better than what I get at most restaurants.
The Israeli Feta Cheese is the best feta cheese that I have found in a store.
I have had Greek feta cheese at a fine Greek Restaurant in Vegas that was amazing but I never found great feta cheese in a store until I found this feta at Trader Joes. It’s less salty and less tangy than the typical feta you come across. This one is more milky and creamy. It’s the same kind of feta cheese that I had at the amazing restaurant Atlas Bistro in Scottsdale.
This Trader Joe’s wild caught canned mackerel is very good.
I also like that it is boneless and skinless.
Trader Joe’s TURKEYS ARE THE BEST (but sometimes come with some feathers)
Once you try a Trader Joe’s Turkey you will never buy one again from the big grocery stores. The legs and thighs are bigger with lots of dark meat. These turkeys have much more flavor to them. They offer brined turkeys so you don’t brine yourself. They come in regular brine or kosher dry brined. Either turkey comes out fabulous no matter what you do to them. The downside is that Trader Joe’s only sells these turkeys around Thanksgiving time so when they are gone they are gone.
Around the time they sell the turkeys you can also buy the Brussels Sprouts stalk.
Trader Joe’s sells all kinds of snack foods. One of my favorites is-
The one pound chocolate bar is very good!
If you eat chocolate this is a must buy. It comes in other variety’s too!
Look at the ingredients in this bag of junk food from Trader Joe’s.
It’s made of mostly peanut paste, corn grits, palm oil and salt. (is it really junk food???)
Ummmm…They seem light and airy and also crunchy with a mild peanut flavor. They are pretty good. They are sort of like cheese curls but peanut flavored. These Bamba peanut snacks are also only 99cents a bag.
Trader Joe’s sells limited food items that come and go.
I sure miss the Sardinian music paper crackers that they used to sell.
I also miss the sweet and spicy cherry peppers that they used to sell.
Here are some newer finds.
Trader Joe’s Italian Bomba Hot Pepper Sauce made from fermented Calabrian Chili peppers. This is different from other bomba sauces that I have tried. I like them all. Any bomba is better than no bomba.
Here is Trader Joe’s Yuzu Hot Sauce (YUM!) (it goes really great with the salmon)
Trader Joes Truffle Powder seasoning. It’s pretty good! It’s better than many of the oils.
Chili Onion Crunch….I can’t wait to try it.
I often buy plants and sometimes potted herbs.
I thought this cactus was kind of cute so I bought it. At the time I had no idea that it was wrapped up with a light feature.
Those were some of the things that I buy from Trader Joe’s.
Take out food is a safer option than dining in during the coronavirus pandemic. We will not be dining in during the pandemic but we do consider dining out on uncrowded out door patios at off times.
The Twisted Italian is located in North Peoria in the #UpperWestSide. This restaurant is located in a large newer shopping center. They do have two outside tables but most seating is indoors. They serve most of your usual American Italian foods but also offer a few things that are “Twisted” like three kinds of pierogi on the menu and also an Italian Relleno that comes with fried raviolis.
Tonight we took out the the Friday Dinner Walleye Special and the Pepperonata with extra sausage.
OMG they gave me a whole buffet pan of food. Look how ENORMOUS that pan is with the walleye. The vegetables (a mix of green beans, asparagus, and zucchini) are tender crisp, very fresh and very good. The fish is mild and meaty. It’s lightly breaded and covered with a tangy lightly creamy citrus sauce. It’s slightly more tangy or sour than the sauce usually is. This same sauce is on the angel hair pasta. It’s too tangy or sour for me. I can’t eat it because it is painful to me…..(but I am more sensitive than most people.) I do note that I had this special before and it was delicious last time. This special is very popular. According to the website all this food is only $17.50. They must have made an error on my receipt because they only charged me $14.75 so I don’t know if I should bother them and let them know they made an off batch of sauce?
My husband did alright with the Pepperonata with extra sausage. He said that the sausage in his meal was very good and had extra to save to snack on. I shared some of the fish with my dogs and they got a taste of the sausage.
www.EatTwisted.com
Our other take out of the week was from Rocket Burger in North Phoenix. They serve burgers and other sandwiches, sides, soft serve and a few 100 kinds of bottled sodas. Recently The New Times wrote an article that Rocket Burger serves one of the top ten chicken sandwiches in metro Phoenix. I’ve been here a bunch of times but never tried a chicken sandwich here so today was the day.
The chicken sandwich is the one in the middle of the picture. The one I got is made with a large soft eggy bun, thin sliced pickles, a tomato slice, horseradish mayo, sliced jalapeños, really REALLY HOT Rocket Relish, two ultra thin battered chicken fingers and this sandwich is only $8.49. The person from The New Times said her chicken sandwich had an incredible crunch to it. Mine just taste battered and isn’t crunchy……(maybe it got soft due to take out and not dining in????) But WOW that horseradish mayo is really great and that rocket relish has a great flavor to it. This sandwich is boarder-line too spicy for me but I like the flavors of the sauce and relish. The chicken is ok. It’s a very good sandwich for only $8.49. I sure have paid more for sandwiches that weren’t this good.
We shared some fries and my husband had a double cheeseburger today. It usually is great but today was a little dry.
My dogs sure didn’t mind trying some cheeseburger and some chicken from Rocket Burger.
“Don’t worry we are in this thing together and are here to help you eat all this delicious food”
www.TheRocketBurger.com
That was week 36 of take out during the coronavirus pandemic in metro Phoenix AZ.
Everything is subject to change and we hope it DOES CHANGE for the better.
The AMAZING (FORKING AMAZING) FnB Restaurant is located in the arts district by Old Town Scottsdale AZ. The chef and co-owner is James Beard Award Winning Charleen Badman. She serves an ever changing menu of global farm focused contemporary sharing plates. The menu usually features a few special obscure vegetables and is a vegetable heavy menu but always offers enough meat items to please meat eaters. Arizona wines are always featured on the menu.
Things have changed since my last visit. FnB (at the moment during the pandemic) is currently out door only dining. The patio has been expanded.
Astroturf has been installed in the courtyard between the buildings and cheerful red lights line the restaurant perimeters. Tables are well spaced and all the help are wearing masks and or face shields.
They always start you off with local Noble Bread and extra high quality olive oil.
The menu is always amazing and it’s always hard to decide on what to order. The solution to that problem is to order more than you need and take the amazing leftovers home. That’s what we always do here.
Tonight we started out with rosemary socca (chickpea) bread with cardoon (obscure vegetable that looks like a monster with teeth cloned with a celery) relish with Calabrian chiles (delicious mild heat Italian pepper).
Next was roasted beets, smoked salmon, cream cheese, chives and poppy seeds, other seeds, flower petals, and an unusual but delicious herb.
We had to share another small plate.
Delicata squash, rosemary, tepary beans, in potlicker vinaigrette.
For our dinner course we shared the Mexican Pink Grouper (from Chula Seafood), sungold salbitxadas (unusual tiny sweet extra flavorful tomatoes), iitoi onions (special green onions only found at farmers markets or farms), almonds, rice.
We had TWO really great boxes of food to bring home for latter.
These days a $20. deposit a person is required for your reservation that gets deducted off your bill.
Here are only a few of past plates we enjoyed at FnB.
Langos Hungarian Fried (potato) Bread SaladButterkin SquashThis is 1/2 of the Pink GrouperApple SharlotkaKale FalafelsLeeks, chickpeas, beet falafel plate pickled eggspork shankpoppy seed tangerine cakeGilfeather rutabaga with onion ginger creamdeep chocolate whiskey cakesnap peas, macadamia nuts, chives, mint, tarragon
