by Editor | Apr 6, 2009 | Restaurants and Food
Article by Elena del Valle and photos by Gary Cox
The dining room at Myoga
Nestled within the Vineyard Hotel and Spa grounds in a pleasant residential neighborhood on the outskirts of Cape Town, Myoga (60 Colinton Road, Newlands, Myoga.co.za, +27 21 657 4545) offered tasty Asian fusion dishes in a pretty garden side setting. An open kitchen design allowed us to see the staff at work on one side and take advantage of the terrace view of our window side table.
The bar
The decor of the 100-seat restaurant was young and chic with an Asian flair. Highlights included wood floors, orange, black, and wood colors, chandeliers and metal table tops. The funky bathroom had video screens in the stalls with a live feed from the kitchen. Myoga, named for the Japanese word for ginger blossom, was one of three owned by Chef Mike Bassett, well known for Ginja, a Cape Town restaurant.
Myoga chef at buffet table
Although we were tempted by the lunch buffet with hot and cold options, we ordered a la carte. There was a healthy size wine list including many options of wine by the glass. Our server, Tami, was friendly and shared input on the menu options. We tried a glass of the Simonsig Brut Rose 2006 Cap Classique sparkling wine to match our East meets West appetizer selections: a delicious spinach pastry and potato accompanied by yummy sauces.
Myoga appetizer
For mains we had the Chicken Tikka which was delicious and rather hot; Chiken Pie which was especially savory thanks to a secret ingredient (black truffle oil); and Chicken Curry with mustard and a very mild blueberry chutney.
The pineapple dessert
For dessert, we had a chocolate plate with dark chocolate and tart blackberry sorbet, and a delicate pineapple dessert with dehydrated pineapple slices, mascarpone ice cream and rhubarb soup. It was a pleasant meal, well served and in a relaxing verdant setting. Anytime we’re near Myoga again we will consider a stop.
by Editor | Mar 2, 2009 | Restaurants and Food
Article and photos by Elena del Valle
Agave Restaurant in Summerlin, Nevada
Agave Restaurant (10820 West Charleston Blvd., 702.214.3500, AgaveLasVegas.com) in Summerlin, a wealthy suburb of Las Vegas, was fun for a yummy Mexican style lunch and a sampling of fine tequilas. Located within a typical strip mall, it was hard for my transport service (I decided not to drive since we had planned a tequila tasting) to miss the bright facade. There was ample seating indoors and in the restaurant’s enclosed outdoor area. We sat indoors directly across from the pretty bar.
The entrance to Agave
Agave, named for the agave plant from which tequila is made, was decorated with iron and wood entrance doors, imperfect tile on the walls, and hand blown colored glass made by artisans from the Guadalajara region. It was colorful inside and out.
Inside Agave
We invited the chef, Antonio Mejia, to show off his favorite mild recipes and he sent enough food for a Guadalajara village: Freshly Made Guacamole with dungeness crab meat; Portabella Mushroom Tamal; Chile Braised Short Rib Taquitos; Spiced Chicken al Carbon Empanadas and my favorite, Shrimp and Crab Stacked Enchiladas.
Lunch and tequila at Agave
The restaurant offers 89 different tequilas as part of its Tequila Flight Club. Although I pleaded tequila tasting ignorance right away, a patient bar tender shared insights on tequila making and history as well and suggestions on how to maximize the experience. It was best not to place my nose directly in the tequila glass to avoid the strong alcohol fumes. Instead, by using my hand to coax the tequila essence when I moved the glass I could gently appreciate the nuances of the individual tequilas, he explained.
We sampled one each from the Silver, Rested and Aged tequila options respectively: Tequila 7 Leguas, house Casa Noble, and Don Julio 1942. I tried not to look at the labels but, perhaps because I generally prefer smoky, smooth aged spirits, my favorite, hands down, was the Don Julio 1942.
The chef and bar manager, aficionados of the agave liquor, went to the city of Tequila, Mexico. While there they were the first people to ever purchase a barrel of tequila from Casa Noble, which according to the restaurant representative, is a very prestigious hacienda. The barrel was then bottled, numbered, and signed and now the restaurant sells it to its clientele – that was the house tequila we sampled.
by Editor | Feb 2, 2009 | New Articles, Restaurants and Food
Article and photos by Josette King
Low Country Mansion
On a recent visit to the Low Country, the coastal plain where South Carolina melts into the Atlantic Ocean, I enjoyed a few days in Charleston, the historic, cultural and culinary crown jewel of the area. There, I had the pleasure of dining at Circa 1886 where I was able to observe first hand the artistry of Marc Collins, the restaurant’s executive chef.
Tucked away in the back garden of the Wentworth Mansion, in a low pink brick building that was once its carriage house (and named for the year the mansion was built), the restaurant could be easy to miss among the grand southern mansions of its historic residential neighborhood. But although only a discrete sign at the entrance of its vine-covered trellised walk announced its presence, the word had obviously gotten around. Even on a Tuesday night in the middle of summer, the quietly formal dining room was filled with local patrons as well as Mansion guests.
Circa 1886 dining room
The beautifully restored 19th century carriage house was an harmonious blend of original elements (such as the stable doors and heart-of-pine floors) and seamlessly integrated reconstruction features like elegant vaulted booths, boxed ceilings and flattering lighting. The timeless elegance of the décor was an appropriate metaphor for the style of Chef Collins who wove together elements of traditional southern cuisine and modern French gastronomy into an imaginative menu of understated sophistication.
Marc Collins, executive chef, Circa 1886
Chef Collins took over as executive chef of newly opened Circa 1886 in 2001 and quickly made his mark on the Charleston cuisine scene. After being singled out as chef to watch by Esquire Magazine in 2001, he went on to lead Circa 1886 to its current status as a AAA Four Diamonds and Mobile Four Stars recipient. His creations emphasized an intriguing modern approach to traditional southern cuisine, based on seasonally available local products, as well as sustainable and rebounded local fish and seafood. He found inspiration in antique cookbooks of the Low Country, where classic French and English cuisine were enhanced with vibrant Caribbean and African accents, as departure points for some of his signature dishes, such as crab cake souffle (made with mango puree) and his spicy grilled shrimp over fried green tomatoes with chow-chow.
On the night of my visit, I especially enjoyed the seared fresh foie gras first course. It was served on a glaze of Myer’s rum and garnished with bittersweet chocolate bread topped with banana gelato for an intriguing balance of tangy sweetness. My Key Lime Scallops main course was another unexpected combination: three giant seared scallops, each served on a small basil-corn flapjack, and topped with pureed buttered carrots, heart of palms and spring peas respectively; a light but satisfying dish that let the delicate freshness of the scallops shine.
The staff was polished, well informed of the particularities the menu and offerings on the wine list. The service, discretely attentive, well timed and friendly, was flawless. Click here for more about my superb dining experience at Circa 1886.
by Editor | Aug 25, 2008 | New Articles, Restaurants and Food
Delicious desserts we sampled at The Tasting Room
In a picturesque village in the heart of South Africa’s Cape Winelands, and a short drive away from Cape Town, we found a special place. We wouldn’t have known from the street sign on the main road of Franschhoek that behind the understated facade there was a world class gourmet corner worth a special trip.
The wine cellar at The Tasting Room
Inside, a cozy dining room, a lovingly organized wine cellar stocked mainly with local wines, warm and attentive staff and kitchen wizards made our evening a delight. Click here to read a complete article about The Tasting Room at Le Quartier Francais in Franschhoek.
by Editor | Jul 28, 2008 | New Articles, Restaurants and Food
The entrance to the Restaurant Alain Ducasse au Plaza Athénée
On a trip to Paris, our team revisited the famed Alain Ducasse at the Plaza Athénée Hotel. They were delighted. The service was warm, the dishes were outstanding and the overall experience was festive and elegant.
“Alain Ducasse lays out the broad strokes. It’s up to me to fill in the lines,” said Chef Christophe Moret, who apprenticed at the Louis XV-Alain Ducasse in Monaco, became sous-chef at 59 Poincaré, then chef at Spoon food & wine in Paris.
Royale de Tomate araignée de mer, émulsion coraillée
Alba truffle flavored chicken with Madeira port, a house specialty
Lunch at Restaurant Alain Ducasse au Plaza Athénée was remarkable thanks to a combination of deeply satisfying tastes, beautiful sights, and the staff’s attention to detail as well as the overall harmony of the event. Some may want to book a table to impress a client, celebrate a special occasion or just as an out-of-the-ordinary gourmet treat.
While not for everyone and not for everyday, the Alain Ducasse restaurant at the Plaza Athénée set the stage of what a superlative meal can be. For a sumptuous over-the-top dining experience few can compare with this restaurant. Click here to read our most recent dedicated feature on the Restaurant Alain Ducasse au Plaza Athénée.
by Editor | Jul 7, 2008 | New Articles, Restaurants and Food
By Josette King
The Anasazi Restaurant dining room
At the Anasazi Restaurant in Santa Fe, New Mexico, the decor is a harbinger of the dinning experience: a sophisticated fusion of the cultures that shaped the area and discrete cosmopolitan touches. Stacked stone and adobe walls create intimate dining alcoves that showcase contemporary murals reminiscent of Pueblo petroglyphs.
Oyster bisque
Dessert
Formally set tables clad in starch white linen and the romantic subdued lighting complete the setting that discretely highlights the contemporary global approach of Martin Rios, the talented and imaginative head chef. On my recent visit to the Anasazi Restaurant, I especially appreciated how Chef Rios wove together continental and southwestern flavors with oriental touches to create an intriguing dinning experience.
Click here to read Josette King’s complete article about the Anasazi Restaurant.
