Van's Vietnamese

If you recently caught Anthony Bourdain's Parts Unknown escapades to Vietnam, you would've been introduced to Central Vietnam and a beloved special soup called bun bo hue. While pho has taken a cult-like following in the States, few have been introduced to its spicy and underrated counterpart. Bourdain even dubs it as "the greatest soup in the world." Looking back, I wish my surly sixteen year old self would have appreciated my family trip to the Hue region of Vietnam. Bourdain really put into perspective how unique and tasty the food from my culture and heritage is. The tiny plastic stools of street side cafes and honking of motorcycles as they pass by is now a distant memory but the flavors of my childhood lingers. As I grow older, I cherish those memories more and more as my mom and her cooking is 200 miles away. One soup that screams comfort food to me is bun bo hue, a spicy Vietnamese Beef Noodle Soup. Of course mom makes a killer version but on a recent redemption trip to Van's Vietnamese for pho, I discovered my beloved soup on the menu.

Yes, you too can experience bun bo hue in Albany. It's not just any ole spicy soup, but rather a very rich and complex one. For reasons I don't know, bun bo literally translates to beef noodle soup but the stock highlights more of the pork flavor. It's made with a mix of pig's feet and ham hock slowly simmered with beef shank and flank steak, a touch of fermented shrimp paste, and scented with aromatic lemongrass.  Don't worry, as pungent and funky as shrimp paste can smell, it mellows out in the broth and lends another layer of flavor that sets this soup apart from pho. See that little pot on the left? It's a delightful medley of chiles, lemongrass, more shrimp paste, garlic, and spices. You're gonna want to add a few spoonfuls until the broth is bright and glowing red. 

You won't find exotic bits like blood cake here but for an authentic taste you will find pig's feet with slices of cha lua pork bologna and stewed meats. Like pho, you can add accoutrements to your liking. Instead of banana blossoms, you'll find shredded cabbage alongside fresh herbs and a wedge of lime. Personalize as you wish and get in there and slurp away this spicy noodle soup. Your soul will find so much satisfaction as you sweat away whatever toxins are in your body. 

As for the beef pho? It kind of takes a back seat to the bun bo hue noodle soup but has drastically improved in flavor since our last visit. We finally did the Capital Region pho rounds and even stopped by Pho Yum for comparison after much stubbornness. Now that Kim's Vietnamese is gone, Van's has stepped up in rank as the one of the better pho soups in the area. But what you're really going to want to order is the bun bo hue. 

currently snacking on...

...the Isphan Macaron from TC Paris Bakery aka the best macaron I've ever tasted in my life—giant raspberry macaron filled with rose water and lychee flavored white chocolate ganache and fresh raspberries. It's heavenly! 

Ravenous Creperie

A taste of France in Saratoga? We are obsessed with TC Paris and its delicate and magical confections so why not complete the French experience and balance the sugar out with some crepes and frites from Ravenous Creperie. Crepes come in savory and sweet options, so we got one of each.  

Chicken Bechamel: This savory version is stuffed with sauteed chicken and broccoli with a creamy bechamel sauce. The crepe batter was nice and thin but the filling lacked seasoning and was disappointingly bland.

Crepe Rhubarbe: Sweet crepes are Ravenous' forte. The filling is the right balance of sweet and tart with fresh strawberries, apples, and rhubarb and just the right amount of sugar. A dollop of whipped cream rounded out the dish and was the perfect topping for an added decadence. 

Pomme Frites: We missed the boat on poutine but weren't disappointed by an order of fries. These handcut frites were stellar and delightfully golden and crispy. An order comes with your pick of dipping dipping sauces from pesto mayo to sriracha ketchup. Most of the sauces we wanted to try had ran out but the horseradish mayo we ended up with was a good creamy accompaniment. With these sturdy fries, we had high hopes for the poutine. 

Poutine: Finally on a return visit, we got to try the poutine. I could tell the owner had a French Canadian accent and was hoping that from one Canadian ex-pat to another that flavors from my childhood would come through. Sadly, this did not live up to our expectations. The gravy had good flavor but was thin and lacking. As for the cheese curds, they did not squeak and weren't the flavor we were looking for.  For what it's worth, the fries were still good. Our search for good States-side poutine continues. Squeak squeak. 

currently snacking on...

....homemade sweet potato doughnuts with some added ginger for a bit of zing! 

Recipe from Story of My Life Blog. 

Nibble Inc.

It was love at first bite when we discovered potato doughnuts at The Holy Donut in Portland. So when we heard Troy's Nibble Inc. was inspired by Maine's unique take on a beloved staple, we were super excited. Our expectations were pretty high especially after being greeted by this massive sign of adventurous flavors.  

Doughnuts are made to order, which means fresh fillings and glazes, so prepare for long wait lines. Love that Nibble Inc. incorporates local ingredients and partners into its products, including Rare Form Brewery, Brown's, and Sweet Sue's. 

The lemon fruit tarts at Sweet Sue's are stellar. In doughnut form, the Local Lemon curd filling had the same sweet and tart flavor that we love but the consistency of the filling was a bit runny, most likely because we got a fresh-out-of-the-fryer doughnut.

In addition to classic flavors, you'll find playful ones like maple bacon and cocktail-inspired ones like the Upstate Sour made with whiskey glaze, lemon-lime icing, and blackberry cassis filling. As much as we wanted to love the booze-inspired glazes, the filling far outshined its counterpart.

There's no doubt that tasty, high quality ingredients are being used but sadly the star of the show kind of fell flat. The potato doughnuts we've had in Portland were moist and crumbly but these were so heavy, dense, and tough. We came in during a pretty high volume morning so I wonder whether the doughnuts spent too much time in the fryer, or perhaps the recipe needs a bit more tweaking; it's only been two weeks since Nibble has opened its doors.

The one doughnut J and I both agreed was the best out of the four we got was the dark chocolate sea salt. This one had the soft(er) crumb that we were looking for. Plus the chocolate flavor really came through, especially with the touch of saltiness and honey glaze.

The flavors are there and with a bit more room for improvement, I can see us coming here more often. It's the kind of shop that's right up our alley so we've got high hopes for Nibble Inc. in the coming months. The Capital Region needs more places that think out of the (doughnut) box. 

Pass The Thyme Cafe

Where did summer go? It's hard to believe that fall flavors are in full swing. The Capital Region is blessed with an abundance of pick-your-own orchards with a variety of apples and even better, cider doughnuts and fresh-pressed cider. One of our favorite orchards is Samascott Orchards in Kinderhook, NY. Now that  autumn apples are calling our names, a hearty brunch is a must before doing some picking. We've driven by Pass The Thyme Cafe numerous times on our way down for PYO summer blueberries and just recently stopped by for a fantastic meal. You'll find this sweet charming spot less than a mile down the road from Samascott Orchards serving a classic variety of breakfast fare and lunch items. 

Omelette of the Day: J went with the special of the day, an omelette with spinach, avocado, tomatoes, bacon and cheddar with a smashed potato cake, toast, and fresh fruit. For $10, this was a huge breakfast! Eggs were fluffy and generously filled with fresh vegetables. The most interesting element of this feast was the potato cake, a unique hybrid of creamy mashed potatoes sprinkled with scallions  and encrusted with a thin, golden crunchy layer of cheese on the bottom. The cheddary tuille of sorts was one of the best, memorable bites. 

We also shared a side of hash. I was perplexed by the dish of thinly sliced potatoes but somehow it worked. It wasn't potato chip thin but had just enough toothy bite yet satisfying crisp. 

currently snacking on...

...Papdi Chaat from Parivar Spices. A forkful of delightful contrasting textures and symphony of flavors—salty, sweet, spicy, crunchy, savory. Made with chunks of fried crackers, chickpeas, fresh red onions and cilantro, topped with a creamy cucumber mint sauce, sprinkle of chili, and crispy sev noodles. It's like the best plate of Indian nachos. 

2014 Downtown Albany Food Fight: MeatBall Edition

The Downtown Albany BID hosted a Meatball Food Fight competition featuring 15 local restaurants. Each establishment had their own spin on a meatball. Some bites were great, some were atrocious but overall a fun outing. Here's a rundown of our picks vs. the judge's picks. 

The Hollow Bar + Kitchen (Best in Show; Best Vegetarian; Most Unique): The best bite of the afternoon goes to a non-meat entry. As major carnivores, this mozzarella stuffed veggie quinoa ball surprised us. It was the most flavorful and well-executed dish of the afternoon. The quinoa ball had a crisp exterior and the shavings of nutty asiago, tangy and garlicky marinara, and swirl of olive oil complemented the "meatball" very well. It was also the only vegetarian entry but the most flavorful and one of few "meatballs" we'd go back for second helpings of. 

Jack's Oyster House (Best in Show 2nd): It it weren't for the quinoa ball, this chicken and veal parmigiana meatball would be a top pick. Not only was it deep fried to crispy perfection but oozing with stuffed mozzarella. Topped with a generous spoonful of pomodoro sauce and parmesan, it was a great twist on a traditional meatball. Jack's Oyster House was overall People's Choice winner.

Taiwan Noodle

Until the Capital Region gets its own ramen joint, we'll settle for Taiwan Noodle. It's not the chew we're still dreaming about from our ramen trip to Portland's Pai Men Miyake but a bowl here is cheap, filling, and definitely better than the instant ramen packet sitting in your cupboard. At $6.95 it's a steal for this stewed pork belly bowl with bok choy and soy egg. The broth is light and clean, without being too heavy. It's not heavily spiced or as complex as a pho or ramen broth but a spoonful of this stuff is welcomed with the cooler weather rolling in.

For a different take on a noodle dish, try the spicy noodle bowl with meat. Think of it as the Taiwanese version of spaghetti bolognese. It was a little on the bland side this time but there's something about the textural contrast between the bean sprouts, noodles, and sweet and spicy meat sauce all mixed together that's enjoyable. Don't forget the small bowl of broth that comes on the side. I have no idea if you're suppose to slurp alongside or add to your noodles but a few spoonfuls of this oniony broth in between bites broke up some of the heat. 

Taiwan Noodle has a number of sharable small plates too. You'll find typical dim sum items like soup dumplings and scallion pancakes but I convinced J to try the pig ear. You gotta love weird textures to like this. My love of this stuff comes from my childhood memories of my mom making homemade headcheese with pig ears. Served cold, it's fatty, gelatinous, and slightly crunchy from the cartilage but packed with flavor from being stewed in five spice seasonings. If pig ear isn't your thing, there's also pork stomach and stewed pig feet. Don't be afraid of these cuts; they're some of the most delicious bites! 

Nine Pin Cider and Sides

The summer season flew by and we missed our chance to check out "Cider and Sliders" at Nine Pin Cider Works with Slidin' Dirty. Lucky for us it has reincarnated to "Cider and Sides" for the fall season featuring more local food trucks and expanded to every Thursday, Friday, Saturday in September and October starting at 4pm. 

Food truck rotations have so far included Slidin' Dirty, The Hungry Traveler, Capital Q Smokehouse and introducing the latest addition to the Capital Region food scene, Sweet Mama Mia. We love the chance to try something new!

We were skeptical of limited menu choices but one bite of this delicious pastrami sandwich turned us to converts. Thinly sliced cuts of smoky, well-seasoned meat was generously piled between two soft slices of rye topped with sauerkraut. Each bite was so flavorful and reminiscent of my beloved Montreal smoked meat. Fries were well-seasoned but could've used some more fry time. The pastrami far outshined the sides.

A flight of Nine Pin was the perfect pairing as we enjoyed our outdoor happy hour on the colorful loading dock. We've stopped by the tasting room a few times now and love the rotating variety but we always come back to our favorite, the Signature. It's dry and crisp without being cloyingly sweet and the refreshing apple flavor comes through very well. Blueberry apple cider comes in a second favorite. We're looking forward to tasting upcoming small batch flavors especially with apple season in full force! Not to mention more food truck eats! Keep up with the latest Cider and Slides news on Facebook. 

currently snacking on...

...French breakfast radishes from the Farmers Market with a good smear of Kriemhild Meadow butter and Beekman 1802 hickory smoked salt. C'est bon!

Tara Kitchen

So I have to admit, I haven't managed to write anything in a while.  Well, yesterday I experienced a meal that basically forced me out of exile for this one post.  You see, even though I work in Schenectady we have yet to really dip our toes in the culinary scene of that area for whatever reason (probably the 30 cent toll.  Seriously thruway authority?  It could've been a quarter, but that'd be too simple so let's throw the extra nickel in cause why not). 

Well having tried almost all the treasures the Albany/Troy region has to offer and craving something new, we decided to visit Tara Kitchen, a Moroccan restaurant just off of Erie Blvd in downtown Schenectady.  Oh my goodness, was it the right decision at the right time.

I gather the food at Tara Kitchen isn't so much a meal as an experience, or maybe a journey.  We started with the spicy grilled shrimp, served with a freaking divine Harissa sauce that managed to be both super spicy and super flavorful.  I could barely feel my face for the fire, but I was in heaven with those first few bites. A few sips of honeyed mint green tea tamed the heat just long enough to dive in for more.

We also got the grilled fish seasoned with ras-el-hanout which you may think sounds like a boring sideshow to that shrimp, but somehow, despite lacking the assertiveness of the Harissa shrimp, it managed to be one of the best cooked and seasoned pieces of fish I've ever tasted and proudly stood beside its spicier costar. Then the main course arrived. My god.

I confess I have no prior experience with Moroccan food, so I have no basis by which to call this authentic.  Frankly, I also don't care.  I ordered a lamb tagine with saffron, preserved lemon, and something called smen (which made me chuckle because I am 10, but turned out to be a salted, fermented butter).  R ordered a chicken and artichoke hearts tagine with a spicy date sauce.  They came out in heavy ceramic pots still boiling from the stove, and continued boiling for several minutes.

R loved her dish, and I confess the date sauce was both creative and very well executed, hitting those spicy sweet notes that had so impressed us in their appetizers.  What stole my heart though was my lamb.  It was easily the most tender, fall apart in your mouth meat I have ever enjoyed.  The combination of butter, lamb, and preserved lemon somehow created this intensely rich but somehow incredibly refreshing experience.

As I said, eating at Tara Kitchen is a journey.  by the middle of the meal I was covered in sweat and dizzy, somehow exhausted but at the same time incredibly fulfilled.  A pilgrimage of meat.  Though it's a small and inconspicuous space, this is not casual dining.  This is a place to go if you're in need of a revelation.  I'm pretty sure I had visions while finishing the last forkfuls, but that may have been one of the secret ingredients.

Saigon Pearl

As the weather cools down, there's nothing more satisfying than a hot bowl of pho. A few weeks ago, we were dead set on satisfying a craving at Kim's but to our surprise, it was closed for renovations. One week later we saw an Instagram from Bread and Honey that they were testing banh mi bread for a restaurant called Saigon Pearl located at the very same location as the former Kim's Vietnamese. Timing was perfect this weekend as my parents were in town and Saigon Pearl was officially opened for business. 

The newly renovated space was a scene out of Restaurant Impossible, with modern furnishings and a vibrant glass water fountain upon entry. We weren't quite sure whether it was an upgrade for Kim's until we tasted the pho broth. Each Vietnamese chef has their own unique recipe and much to our dismay, the broth was not the same. Leave it to my mom to find out that it was indeed under new ownership. Seasonings and spices were weak and the soup lacked the distinctive flavors of classic pho. While there were generous cuts of eye round, brisket, and meatballs, the soup was missing that rich, beefy flavor we always look for. Granted it was only day two of a brand-new restaurant, we're chalking it up to grand opening kinks.

Even though my parents just brought down Montreal banh mi sandwiches for us, we were too curious to pass up on the $5 Saigon Pearl banh mi. As a grand opening special, sandwiches were two for $5 and we went with choices of Vietnamese meatballs and bbq pork. I suspected that the bread was not quite Bread and Honey's as it was too short for a banh mi, not crusty like the usual loaves, and the crumb too soft. It's no Montreal banh mi but the filling was spot on. Both were very flavorful and the meatball in tomato sauce (xiu mai) was a welcomed banh mi option around here. We have high hopes for bun thit nuong noodle bowls with these kinds of flavors. As for banh mi, while it's not the bread we were hoping for, it's a good enough option for Albany. At least the pork banh mi still had familiar flavors with a schmear of pate with crunchy pickled veggies. A little toasting could go a long way if they're sticking to this bread but perhaps the perfect bread is still in the works. 

Whether it was a complimentary grand opening treat or not, I liked the basket of fried shrimp chips (banh phong tom) a la chips and salsa at Mexican joints that came before our entrees. We also got complimentary fried egg rolls and these were on par in flavor to my mom's and were quite tasty. Although we're sad to see Kim's go, it's nice to see another Vietnamese option in the Capital Region. I think Albany is ready for real Vietnamese flavors without muting authentic flavors. Here's to hoping the restaurant makes some adjustments.

+ Returning Bites: Banh Mi at Saigon Pearl
+ Returning BItes: Hu Tieu Kho Noodles

Shwe Mandalay

I love the opportunity to explore new flavors, especially when it's right here in Albany. Not too long ago we joined Albany Jane for a Burmese feast at Shwe Mandalay. What exactly is Burmese food? It's a unique blend of flavors with Indian and Chinese influence with its own distinct flavors. I've never encountered such unfamiliar but delicious tastes. It's definitely a new cuisine that I wanted to introduce my parents to on a return visit.

Bu Tee Kyaw: This Burmese squash dish is fried in a light and crispy batter and served with a tangy tamarind dipping sauce. It's a great contrast of textures reminiscent of zucchini fries and one of my favorites dishes. 

Southern Shan Sausage: A beef and pork sausage stuffed with sticky rice and vermicelli. Another return favorite, these were fun bites to share. The chewy, soft texture caught me off guard at first but the more I ate, the more I liked it. 

Moh Hinn Khar: Simply described as Burmese Favorite soup, it was enough to pique our interest. It's a savory and pungent (in a good way!) rice noodle fish soup with a mix of aromatic herbs, lemongrass, garlic, ginger and additions of hard boiled eggs and most uniquely fried chickpea fritters. Like most other dishes, the textural contrasts between the crispy fried bits with the rich broth was a delicious combo. Sadly this soup is only available Monday thru Wednesday only. 

Food Truck Showcase #2

We were pretty excited to check out the first Food Truck Showcase and lucky for us it's been a series of them all summer-long with variations of our beloved mobiles eateries. Our second trip to the showcase at Shmaltz Brewing Company was anchored by our favorites Slidin Dirty and Eat Good Food with appearances by The Hungry Traveler and The Crisp Cannoli.

We started out with a Dirty Double of Avocado Bleu (blue cheese, arugula, avocado, crisp onions, and horseradish cream) and the Old Faithful (cheddar, tomato, pickles, arugula, tomato, ketchup, and red onions) from Slidin Dirty. Can't go wrong with these little sliders; always packed with bold flavors. 

New to the food truck scene is The Hungry Traveler. They specialize in American classics like hot dogs, burgers, and sandwiches made with a fresh and exciting take like the tarragon chicken salad and gorgonzola burger with chipotle onions. I was most psyched about the Michigan chili dog and one bite took me back to my other roots in the North Country. Dare I say this Capital Region version could very well rival Plattsburgh's. J couldn't stop raving about his cheesesteak and how flavorful and well-seasoned the meat was. His only wish was to swap out the American cheese for provolone or cheese whiz. 

Even though we often indulge in too much, leave it to Eat Good Food to give us a fresh, healthy, and tasty side of greens to go with our buffalo chicken and angus beef tacos. Loved the sweet, summery bite of peaches in our salad! 

As stuffed as we were, we couldn't leave without dessert! We're no strangers to The Crisp Cannoli since discovering the crodos at the storefront and were excited to encounter the food truck. Sadly the croissant doughnuts were sold out by the time we hit it up and settled for an eclair. Put chocolate anything in front of J and he's a happy camper. 

We were treated to one very last bite from Eat Good Food with a sample of their brownie ice cream sandwich. I don't even like walnuts but I'd happily eat more if it was jammed packed in this brownie. It's a chewy brownie with plenty of chocolate flavor and the perfect vehicle for everyone's favorite summer treat. 

Lucky for us, we've got at least two more "Hump Day Happy Hour" Food Truck Showcase dates to look forward to including one this week! Stop by Shmaltz Brewing Company for a few bites and flight of brews on Wednesday, August 20 and Wednesday, August 27 from 5pm to 8pm and share with us your favorites!

currently snacking on....

...homemade sweet corn ice cream made with local corn from the Farmers Market topped with Trader Joe's Chicago cheddar cheese and caramel popcorn mix. 

Good Morning Breakfast Cafe

Some breakfasts are worth getting up early and driving 30 miles for. While its alter-ego Good Night Noodle is on summer vacation, Ballston Spa's Good Morning Breakfast Cafe is open six days a week to satisfy a hearty breakfast and brunch craving. GMC and GNN both pride themselves in sourcing organic, local foods and humanely raised and minimally processed ingredients.

That means pasture-raised farm eggs in our delicious breakfast wrap and eggs benedict that you can taste the difference in. When I broke into the poached eggs from my Dave's Un-Benedict dish, I could see that the egg yolks were creamier and brighter. The eggs just tasted like they came from happy chickens. Eggs benedict are my go to brunch staple; there's just something about a rich hollandaise sauce mixed with a luxurious egg yolk. I was a little skeptical when I read that this take on the breakfast classic substituted the rich butter-laden sauce with its own "un-hollandaise" version. But this tangy substitute was just as delicious as its calories-ridden counterpart. Made with yogurt, turmeric, and cumin, this sauce was super tangy and creamy without being heavy. It worked really well with the season's sauteed greens which today was kale, grilled ham steak, and toasted slice of sourdough. It's a healthier take on eggs benedict that tastes just as good, if not better, than the classic and better for you! 

Sure you'll find healthy options at Good Morning like homemade granola, unsweetened applesauce, and tofu scramble but you can indulge a bit too. We were treated to a slice of baked french toast with warm maple syrup and whipped cream. Best eaten warm, it was essentially eating a custardy piece of bread pudding with just the right amount of sweetness. As much as we like our sweets, we like a savory brunch which meant bacon! J's eyes were immediately drawn to the red pepper bacon aioli from the Bacon Lover breakfast wrap. This smoky and spicy sriracha-laden mayo was addicting and the perfect condiment to the wrap filled with a generous portion of fluffly scrambled eggs, bacon, and cheddar. Spicy, cheesy, creamy, and greasy; this wrap really is meant for bacon lovers like us.  As if that wasn't indulgent enough, J and I shared a side of smoked spuds--homefries loaded with cheddar, crumbled bacon, scallions and a dollop of sour cream. It's as delicious as it sounds. The homefries were chunky and crispy and the texture stood up to all the toppings. 

Just like Good Night Noodle, not one single item was a disappointment at Good Morning Cafe. So much thought and care is put into the creation of this menu, from the sourcing of ingredients to the execution of dishes. It's a gem of a breakfast spot and you'll leave feeling full, satisfied, and good knowing where your meal came from. 

currently snacking on...

... cappuccino apple cider donuts from Cider Belly Doughnuts. Truth be told we also snacked on plain, cinnamon sugar, glazed, chocolate, and maple ones but our favorite so far are these coffee-flavored ones. They're light and fluffy with a crispy exterior with us enough sweetness from the glaze. They've especially tasty if you're lucky enough to get a few warm and fresh ones. 

Portland Birthday Eats

Not that we don't love the Capital Region food scene, but for my birthday weekend, I wanted an extra special culinary experience. One of our favorite places to visit and eat is Portland, Maine so we went on a little foodie tour. We packed a lot of bites into two days. Here a few highlights:

Pai Men Miyake
Ramen of the non-college staple kind. This Japanese noodle joint is some seriously good eats. I indulged in a bowl of Mazeman--a low broth ramen made with scallop and aka miso dashi, porchetta xo, yam croquettes, miso cured egg, uni cream, wakame seaweed, edamame, and menma bamboo shoots with a giant spoonful of salmon roe. 

Holy Donuts
Would you believe that all these donuts are made with Maine potatoes? Plus they only use pure cane sugar and glazes are from fruit juices or vegetable dyes only; no artificial anything. The results are fluffy donuts much like cider donuts but Holy Donuts puts a spin on its flavors with unconventional glazes. We were big fans of the berry cannoli and coffee brandy flavors but the money bite was in a freshly fried cheddar bacon potato donut. Yup! As odd as it sounds, this savory bite totally worked! 

Duckfat

Of course there's always room for more donuts. Not only are these citrus-scented doughnut holes fried in duck fat but they're served with a salted caramel made with duckfat. For good measure, we paired our doughnuts with duckfat salted caramel milkshakes. Can you hear our arteries clogging up? It was all worth it.

Eventide Oyster Co. 

This joint is home to the best brown butter lobster roll in Portland but lucky for us also serves Sunday brunch. That meant starting my birthday off with a bloody mary oyster shooter followed by this magical bite: fried cauliflower and oyster with romesco, almonds, and a luxurious egg yolk. Heaven!

Benkay Sushi
We just couldn't leave Portland without more bites of lobster. In this case, in sashimi form with grapeseed oil and fine Japanese sea salt. By the way, even Anthony Bourdain and Eric Ripert have stopped by here, and for a good reason. It serves some of the best seafood. 

currently snacking on...

...this crusty and chewy French baguette from TC Paris Bakery with gobs of salty butter. Tastes just like the ones from Montreal and Paris. Soon you'll be able to have this made into one tasty sandwich: https://www.facebook.com/TCBakery. Pick up something sweet while you're here too. The opera cakes and a sleeve of macarons come highly recommended. 

currently snacking on...

...brown butter vinaigrette lobster rolls from Eventide Oyster Co. in Portland, ME. We drove here specifically for this piece of heaven on earth.