Oh what a meal! We actually said that this was the best meal of our lives. Tucked away in the Cyclade Islands of Greece is the little Island of Paros, a notorious target for the pirate captain Barbarosa (Redbeard), for which the seaside restaurant is named. It was late April and a beautiful night which mus often be the case judging by 90% of the seating being al fresco. There was a long cord from which at least 8 octopi hung, what an image!
We had so much food and two delicious bottles of a local white wine. Among the best things we enjoyed was a Greek style party platter, with an array of delicious mixtures rolled in flaky dough and fried to perfection, served with spicy and sweet sauces. We tried a warm feta with sour cherry sauce, and red pepper hummus with fennel infused bread and rich olive oil.
Our waiter, delighted to see how thoroughly we enjoyed our meal was only too happy to serve us a complimentary desert, which may have been the single-most fortunate happening to date. We initially had decided to skip desert because we were full, but more importantly because we were rushing in order to not be late and miss our ride, so I wasted no time! In front of me he placed a huge mound of, from what I could see, flaky shreds of philo with powdered sugar. Underneath I discovered a layer of rich, smooth cream between the flaky deliciousness and a generous dome of the best chocolate ice cream I’ve ever had (and I’ve had some great ice cream!). I knew time was short so I dug in with my big spoon and savored every bite until the last possible second. And this, without a doubt, was and remains my favorite desert.
Sunshine
I love burgers more than the average American. In fact, you could say that I was obsessed with burgers for a year or so a few years back. Seriously, I have an album documenting all kinds of burgers and people enjoying them in a couple of different countries and costumes. I also worked in a restaurant cooking burgers, and let me tell you, people would come in and ask for me personally to make their burgers, oh yeah, they’re good baby!
So, international burger expert here, trust me when I tell you, I have found the BEST, indisputably the best burger EVER! So good is this burger that I continue apprehensively. I would have liked to wait to expose this one to the public until it wasn’t just an act of charity, but my better sense has been numbed by long hours of Kantian torture, so here is the gold folks, for free…
There’s a little place called Sunshine in the outskirts of Montgomery County MD, and this my burger-loving friends, is heaven. I’m talking beautifully cooked, juicy burger, crispy bacon, all the good toppings, authentic American cuisine coming at you right out of the back of the town gas station. That’s right, the gas station. There’s only one and you can’t miss it, just follow your nose to the back and behold there the griddle, under the management of a team of experienced ladies. It’s always packed, the griddle busy not only with their half-pound burgers but famous grilled cheese and daily specials like pulled pork sandwich with slaw. It all sounds simple enough but when you’re there, you know something good is coming, and once you get it and take that first bite, the sky splits open and divine light showers down upon you.
Yes, it’s really that good. If you ever get there, you’ll know…
So, international burger expert here, trust me when I tell you, I have found the BEST, indisputably the best burger EVER! So good is this burger that I continue apprehensively. I would have liked to wait to expose this one to the public until it wasn’t just an act of charity, but my better sense has been numbed by long hours of Kantian torture, so here is the gold folks, for free…
There’s a little place called Sunshine in the outskirts of Montgomery County MD, and this my burger-loving friends, is heaven. I’m talking beautifully cooked, juicy burger, crispy bacon, all the good toppings, authentic American cuisine coming at you right out of the back of the town gas station. That’s right, the gas station. There’s only one and you can’t miss it, just follow your nose to the back and behold there the griddle, under the management of a team of experienced ladies. It’s always packed, the griddle busy not only with their half-pound burgers but famous grilled cheese and daily specials like pulled pork sandwich with slaw. It all sounds simple enough but when you’re there, you know something good is coming, and once you get it and take that first bite, the sky splits open and divine light showers down upon you.
Yes, it’s really that good. If you ever get there, you’ll know…
Centro Vinoteca, NY, NY
It’s places like this that make me wish I had a more refined palate, a better knowledge of wine, and so much more money.
As I walked into the crowded yet friendly restaurant on Saturday night, I was greeted by smiles of the chefs visible through the semi-open wall that contained the kitchen. The atmosphere was nice, the entire place resonating with confident elegance. What I liked particularly was the lack of ostentatiousness that so many of the surrounding restaurants had. As far as I could tell there were no gimmicks or inappropriate themes, just a graceful approach to housing great wine and great food.
My intuition was soon confirmed as we ordered our first bottle and our piccolini. These small plates offered just a sampling of different items, enough to share a taste around the table. The rose wine we began with was nice, but the delicate and delicious flavor of the truffle-deviled eggs is what stands out from the beginning of our meal. The creamy yolk filling was beautifully infused with the flavor of truffles and was velvety smooth.
How can this be followed, I thought. The perfect balance of our next bottle of wine, a white Sicilian, crisp and delicious, answered me. It was one taste sensation after another and soon our antipasti arrived: braised oxtail. I had never had oxtail before but the person who ordered it proclaimed it his favorite meat, with a deeply sweet flavor and buttery texture. I cannot say for certain if all oxtail dishes come out this good, but it was easy for me to see how this could be someone’s favorite.
As we continued to thoroughly enjoy our Sicilian white, which remained as pleasant throughout the different dishes, out came our primis: pea and goat cheese ravioli, and lamb ragout with crispy gnocchi. The lamb ragout was very rich and flavorful, truly a portrait of decadence. The combination of lamb and gnocchi is something I’d like to see more of. It was complimented nicely by the ravioli, the pasta itself so light and perfectly cooked. The filling was a really nice blend, the flavor of the pea was in fact stronger than the goat cheese which was mild as far as goat cheese is concerned, keeping the richness of the dish under control, especially appreciated when paired with so many other rich dishes.
Somewhere between finishing our primis and receiving our secondis the third bottle, a red from Puglia, was poured; while not as delicious as the perfect Sicilian white that preceded it, it was a nice accompaniment to the culmination of our dinner. Among the secondis were the rosemary chicken and the pork chop. My sustained reaction was ‘how do they make this so good?’ I am not a chicken lover, I am easily bored with it, but I could eat this dish forever! My amazement was only heightened to the next level when I tried the pork chop. Not only did we encounter the world’s greatest chicken recipe, but we’ve also found the most delicious pork chop. I don’t know how one infuses such simple yet perfect flavor into a piece of meat, but every bite was tender and full.
So blown away was I that I seized the opportunity to ask the head chef, Anne Burrell, who happened to be there, how she made everything so good. Her response was beautiful and honest, she said simply “Well, I love it!” “So do I!” And so will you, if you are fortunate enough to dine at Centro Vinoteca in New York’s West Village.
As I walked into the crowded yet friendly restaurant on Saturday night, I was greeted by smiles of the chefs visible through the semi-open wall that contained the kitchen. The atmosphere was nice, the entire place resonating with confident elegance. What I liked particularly was the lack of ostentatiousness that so many of the surrounding restaurants had. As far as I could tell there were no gimmicks or inappropriate themes, just a graceful approach to housing great wine and great food.
My intuition was soon confirmed as we ordered our first bottle and our piccolini. These small plates offered just a sampling of different items, enough to share a taste around the table. The rose wine we began with was nice, but the delicate and delicious flavor of the truffle-deviled eggs is what stands out from the beginning of our meal. The creamy yolk filling was beautifully infused with the flavor of truffles and was velvety smooth.
How can this be followed, I thought. The perfect balance of our next bottle of wine, a white Sicilian, crisp and delicious, answered me. It was one taste sensation after another and soon our antipasti arrived: braised oxtail. I had never had oxtail before but the person who ordered it proclaimed it his favorite meat, with a deeply sweet flavor and buttery texture. I cannot say for certain if all oxtail dishes come out this good, but it was easy for me to see how this could be someone’s favorite.
As we continued to thoroughly enjoy our Sicilian white, which remained as pleasant throughout the different dishes, out came our primis: pea and goat cheese ravioli, and lamb ragout with crispy gnocchi. The lamb ragout was very rich and flavorful, truly a portrait of decadence. The combination of lamb and gnocchi is something I’d like to see more of. It was complimented nicely by the ravioli, the pasta itself so light and perfectly cooked. The filling was a really nice blend, the flavor of the pea was in fact stronger than the goat cheese which was mild as far as goat cheese is concerned, keeping the richness of the dish under control, especially appreciated when paired with so many other rich dishes.
Somewhere between finishing our primis and receiving our secondis the third bottle, a red from Puglia, was poured; while not as delicious as the perfect Sicilian white that preceded it, it was a nice accompaniment to the culmination of our dinner. Among the secondis were the rosemary chicken and the pork chop. My sustained reaction was ‘how do they make this so good?’ I am not a chicken lover, I am easily bored with it, but I could eat this dish forever! My amazement was only heightened to the next level when I tried the pork chop. Not only did we encounter the world’s greatest chicken recipe, but we’ve also found the most delicious pork chop. I don’t know how one infuses such simple yet perfect flavor into a piece of meat, but every bite was tender and full.
So blown away was I that I seized the opportunity to ask the head chef, Anne Burrell, who happened to be there, how she made everything so good. Her response was beautiful and honest, she said simply “Well, I love it!” “So do I!” And so will you, if you are fortunate enough to dine at Centro Vinoteca in New York’s West Village.
York Castle, Silver Spring, MD
There is a place on Georgia Avenue right next to wear MD borders Washington DC called York Castle. The name is a mystery to me, and the specialty is Jamaican ice cream. Imagine ice cream that is creamier than creamy, smoother than smooth, and that comes in the most harmoniously balanced exotic flavors. They feature flavors like soursop, guanabana, ginger, grapenut, lychee, and coconut. They also have the traditional flavors like Oreo (my and my brother’s favorite as children in a giant waffle cone) two kinds of chocolate, rum raisin that is out of this world, a strawberry to die for, and the list goes on!
But wait, there's more! If you’ve never had Jamaican Black Cake then you are in for a treat, life has at least one treasure to still unfurl before your palate! This dense, rich, and not too sweet cake is sold by the slice, and a hefty one at that; try to eat this by yourself and you’re begging for a tummy ache. The flavor is almost tart or tangy, unlike any typical type of cake we traditionally see in American or European style bakeries. It is made from preserved fruit soaked in alcohol for weeks or even months. Be sure to eat it at room temperature, and it will stay fresh in the fridge indefinitely.
And just when you thought the party was over…in come the spicy beef patties. Now I’ve tried a lot of spicy beef patties, frozen, fresh, even in Jamaica. And these patties are nothing to turn your nose up at, unless of course it’s because your keen sense of smell is forcibly drawing you to the deliciousness. These are hands down the best tasting and most authentic beef patties (available regular or spicy, though I only get spicy) outside of Jamaica. The crust is yellow and flaky, the filling spicy and perfectly blended. They always seem to have them hot and fresh, now when I go I get at least four if not more to share.
In a word, this place is amazing. After trying their ice cream, Dairy Queen or Baskin Robbins just wont cut it, so be warned, because this is not a chain folks, just the one and only York Castle in Silver Spring, MD.
But wait, there's more! If you’ve never had Jamaican Black Cake then you are in for a treat, life has at least one treasure to still unfurl before your palate! This dense, rich, and not too sweet cake is sold by the slice, and a hefty one at that; try to eat this by yourself and you’re begging for a tummy ache. The flavor is almost tart or tangy, unlike any typical type of cake we traditionally see in American or European style bakeries. It is made from preserved fruit soaked in alcohol for weeks or even months. Be sure to eat it at room temperature, and it will stay fresh in the fridge indefinitely.
And just when you thought the party was over…in come the spicy beef patties. Now I’ve tried a lot of spicy beef patties, frozen, fresh, even in Jamaica. And these patties are nothing to turn your nose up at, unless of course it’s because your keen sense of smell is forcibly drawing you to the deliciousness. These are hands down the best tasting and most authentic beef patties (available regular or spicy, though I only get spicy) outside of Jamaica. The crust is yellow and flaky, the filling spicy and perfectly blended. They always seem to have them hot and fresh, now when I go I get at least four if not more to share.
In a word, this place is amazing. After trying their ice cream, Dairy Queen or Baskin Robbins just wont cut it, so be warned, because this is not a chain folks, just the one and only York Castle in Silver Spring, MD.
Squiggley's, Carolina Beach, NC
What’s for dessert? Well if you’re anything like me, this may be one of the toughest questions to answer. Brownies, cookies, cakes, pies, candies, chocolates, fruit, pudding, the list goes on! With so many yummy options how do you choose the one that will truly satisfy? Search no further, Squiggley’s Ice Cream and Treats has come to the rescue!
At this unique southern set parlor there are hundreds of combinations for you to build your own ultimately satisfying sweet desire. My favorite combo is blueberry oreo, though you can choose anything from candy bars to home made brownies and pumpkin pie to mix in with a cup or cone full of creamy ice cream. Usually packed, standing on line gives you an opportunity to go over the menu of goodies and design your dream dessert. The best part is there is no limit, and the more fillings you choose the bigger your treat! Seriously folks, the list features fruit, baked goods, candy, nuts, all to be mixed in with a serving of vanilla ice cream.
The ice cream is loaded into the Squiggley, a big machine with a spiral drill, your selected toppings are loaded in and as one of the Squiggley’s girls presses down on the handle the spiral drill plunges down into the bowl of the machine and after a little noise, out comes your perfectly blended custom made ice cream dream! There is even an all-fruit Squiggley option, which is made entirely of fruit blended into a sweet and satisfying sorbet-like desert.
Now I’ve never been to Cold Stone Creamery, but come on! What could possibly compare to customizing your own ice cream and then having a huge drill blend it right before your very eyes (not to mention the sticker they give you each time). It’s like desert and a show, and I never get tired of the thrill. The only down side is the highly addictive quality. So if your ever in Carolina Beach, NC, be sure to check out this dream come true.
At this unique southern set parlor there are hundreds of combinations for you to build your own ultimately satisfying sweet desire. My favorite combo is blueberry oreo, though you can choose anything from candy bars to home made brownies and pumpkin pie to mix in with a cup or cone full of creamy ice cream. Usually packed, standing on line gives you an opportunity to go over the menu of goodies and design your dream dessert. The best part is there is no limit, and the more fillings you choose the bigger your treat! Seriously folks, the list features fruit, baked goods, candy, nuts, all to be mixed in with a serving of vanilla ice cream.
The ice cream is loaded into the Squiggley, a big machine with a spiral drill, your selected toppings are loaded in and as one of the Squiggley’s girls presses down on the handle the spiral drill plunges down into the bowl of the machine and after a little noise, out comes your perfectly blended custom made ice cream dream! There is even an all-fruit Squiggley option, which is made entirely of fruit blended into a sweet and satisfying sorbet-like desert.
Now I’ve never been to Cold Stone Creamery, but come on! What could possibly compare to customizing your own ice cream and then having a huge drill blend it right before your very eyes (not to mention the sticker they give you each time). It’s like desert and a show, and I never get tired of the thrill. The only down side is the highly addictive quality. So if your ever in Carolina Beach, NC, be sure to check out this dream come true.
CityZen, Washington DC
When I left this restaurant I was seriously in pain. It was so long ago I don’t know how much detail I can remember, but I do remember being in the back seat with my skirt unzipped moaning in pain on the way home…how did I manage to eat SO MUCH!!!
I remember being greeted with a bit of snobbery. I know I am a young lady, and it is not uncommon for my identification to be requested, particularly in and around Washington DC. However, when I politely comply and then have to endure an entire professionally trained staff to cross-examine me about my valid New York license, I get annoyed. But on to more delectable things…
At any given time there are two set menus: one vegetarian, one including meat. It was a special occasion so we opted for the full tasting menu, I got the meat and my company the vegetarian. All of it was good, some of it spectacular. The things I remember were the complimentary highlights. For example, the bread box which came around offering brioche, country white, and a grain bread, served with two types of butter, one sweet cream and the other salted, all of which were delicious.
The next complimentary surprise came after dessert and was, so to speak, the straw that broke the camels back, or, the chocolates that made my stomach ache. After the nine or so courses, including the cheese course which was a selection from a beautiful marble table side display, and after the pre-desert palate cleansing sorbet, and after desert itself, just before the check perhaps to induce delirium they served an array of artisan chocolates and cookies, and oh yes, they were good.
So what can I say, greeted with snobbery, served a perverse amount of food, and I can’t wait to try it again!
I remember being greeted with a bit of snobbery. I know I am a young lady, and it is not uncommon for my identification to be requested, particularly in and around Washington DC. However, when I politely comply and then have to endure an entire professionally trained staff to cross-examine me about my valid New York license, I get annoyed. But on to more delectable things…
At any given time there are two set menus: one vegetarian, one including meat. It was a special occasion so we opted for the full tasting menu, I got the meat and my company the vegetarian. All of it was good, some of it spectacular. The things I remember were the complimentary highlights. For example, the bread box which came around offering brioche, country white, and a grain bread, served with two types of butter, one sweet cream and the other salted, all of which were delicious.
The next complimentary surprise came after dessert and was, so to speak, the straw that broke the camels back, or, the chocolates that made my stomach ache. After the nine or so courses, including the cheese course which was a selection from a beautiful marble table side display, and after the pre-desert palate cleansing sorbet, and after desert itself, just before the check perhaps to induce delirium they served an array of artisan chocolates and cookies, and oh yes, they were good.
So what can I say, greeted with snobbery, served a perverse amount of food, and I can’t wait to try it again!
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