Asterisk - Newport, RI

What an amazing Newport Restaurant Week it has been! Today was the final day and my final 3 course menu! You cannot imagine how FULL I have been all week!

Final stop - Asterisk for Lunch

I finally decided on this place because, I couldn't decide and the Executive Chef is Danish born so I figured I'd go with my country men (half)...

So at first glance, the place looks great! Great atmosphere, nice bar, open kitchen where the Chef made eye contact with me the moment I walked through the door and gave a welcoming gesture. I was pleased to look around and see tables with happy patrons.

I chose to sit at the bar, it is Sunday after all and football is on. The bartender was nice albeit a tad immature... I asked him about the menu and he answered questions as best he could (not very well)...Such as, "Is the Seafood Chowder Red or White?"... "Have you ever seen red chowder?" You can probably guess where that went...

For my meal, I chose the Caesar Salad to start. Fresh crisp romaine lettuce, great light dressing, very crispy croutons. Could have used a better chop on the lettuce but it wasn't a deal breaker :)

Next up for my Entree, Grilled Duck Sausage Pizza with Sweet Onions, Rosemary and Lingonberries. I cannot tell you how excited I was for this pizza. It was delicious although the crust in the center was soft and almost doughy. Probably needed a bit more grilling. That aside it was very good and the flavors were great.

Dessert - They didn't have the ice cream that was offered on the menu. The bartender offered various items and I went with the Pumpkin Tiramisu. I have to say, although I am not much of a dessert person this was really delicious. In many ways a saving grace for the entire meal.

I had the pleasure of meeting the "NEW" Chef John (formerly of Clarke Cooke House) I was thrilled to learn that breathing new life into this place is happening. Renovations here and there, menu updates and the like. I feel like the Tiramisu was a great step in the right direction. Educating wait staff would be a definite plus as well. I actually could love this place and considered offering my resume to work there myself. Chef John is engaging and charismatic and excited. I will keep you posted:)

Pier Restaurant - Newport, RI

I write this post with mixed emotions. A very dear friend recommends many of my restaurant posts. He mentioned this place to me and of course I went to check it out! While I sat there at the bar last night, I was speaking to the gentleman next to me and he was explaining that they are closing. I looked into it further and it's true...sometimes after Thanksgiving. Unless something changes. So I recommend checking it out, soon. Dinner was great!

On with the dinner...

I sat at the bar, which has a decidedly more relaxed feel than the actual restaurant. Bartender was great, very charismatic. His female counter part hmmmm let's just say borderlines on disgruntled employee mumbling to no one in particular about running out of certain menu items. I can't say however, given the impending need for ALL employees to find a job soon, that I totally expect them to be thrilled. I will say, the staff in general was great! Everyone was happy, friendly and doing their job.

Appetizer - Lobster Bisque - Buttery, rich and delicious lobster flavor, garnished with fresh lobster. It was delicious a perfect start!

Entree, Baked Stuffed Lobster. I love lobster but am not normally a baked stuffed anything when it comes to seafood. I'm more of a purist :) I am thrilled to share that this dish was delicious. The best part was the lobster was cooked perfectly. Sometimes with things like this the lobster gets over or under cooked and it can really ruin your meal. It appears that the stuffing was made separately and added to the lobster which would help monitor proper cooking!

Dessert was a passion fruit parfait. Served in the traditional French style it was very good. Or to literally translate the word parfait, perfect! Nice and light filled with great flavor! Really a delicious treat!

Overall great atmosphere, good LOCAL clientele and GREAT FOOD! Hopefully everything will work out and they will get to stay!

Tallulah on Thames....VOTE

Music has the Grammy Awards. Musical Theatre has the Tony Awards. In sports there are World Series Trophies, Lombardi Trophies and the like.

In food there is an honor like no other and this is a

James Beard Award

Tallulah on Thames has nominated Chef Jake Rojas for

James Beard Awards/Rising Star Chef of the Year

(A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come)

Please support Jake by voting for him!

http://jamesbeard.starchefs.com/awards/vote/index_2.php

James Beard offers "open voting" in the Fall so please VOTE now!

tallulahonthames.com

Tallulah on Thames...How do I love thee

I find myself not even knowing where to begin with this post. I was so thrilled to meet Owner & Chef husband wife team Kelly Ann and Chef Jake Rojas. When I tell you this place is a MUST try, I mean, stop what you are doing and GO...NOW!! This kid, Chef Jake Rojas is a virtual child in the culinary world. His creations speak of a lifelong passion and knowledge for food that you might expect to span 80 years...he is only 28. Chef Jake is inspired, humble and frankly brilliant! Going to dinner should be an experience, an enlightened time that no matter how excellent a home cook you are you have a reason to go out. Don't be scared of the artistry on the plates, this is food even those who are not foodies will enjoy. Nothing pretentious here!

Butter for your bread? Yes please...no foil wrappers here. This delicious creamy perfect room temperature butter topped with micro greens that offer just the slightest hint of flavor is perfect. Warm rolls that are made in house...I know plenty of bread eaters that would be content to make a meal just out of this...and why shouldn't they?? Because it would be such a MAJOR life mistake, like ordering cheap lite beer.




Appetizer, Aquidneck Island Butternut Squash Veloute - Poured at the table, with bacon, shaved celery, native apples and pumpkin spiced creama

Appetizer, Windmisdt Farm crispy pork terrine, black garlic, malt aioli, house made pickles. This dish is filled with flavors and textures. I so enjoyed every bite!

Given my Eastern Europe heritage, I HAD to order this dish. Kurobuta pork loin, Grits, Swiss Chard, Red Cabbage, Cranberry & Jalapeno Jelly, Gala Apple.... The mix of the tart red cabbage with the creamy PERFECTLY cooked grits and the earthy tone of the Swiss chard... OH MY GOD! If you could see me right now, even writing this, I am satisfied!

Pat’s Pastures sous-vide Chicken, Acorn Squash Puree, Brussel Sprouts, Bacon, Cranberry Moustarda. In true form, Chef Rojas pushes the limits on culinary arts. This dish is no exception. Tender Juicy Chicken, full of flavor served with outstanding compliments. Really amazing.

Just when you think you cannot possible have another bite...The two lightest yet satisfying dessert experiences ever.

Pictured left - ginger panna cotta cranberry + pineapple jam, lychee, coconut

Pictured right - butternut squash genoise hazelnut mousse, Thumbelina carrot chips, puffed rice

Orange Chocolate Truffles

My dearest compliments to the Chef and team. A bit camera shy, I tried but he wasn't interested:) I mentioned to Kelly Ann, I love that the food is displayed with such artistic care and yet this is food everyone can enjoy. Nothing pretentious, everything sublime!

Check out also Tallulah's Taco's at the Coastal Growers' Market Winter Market

www.coastalmarket.org

I warn you, eat as many tamales as you can, Chef Jake is more than happy to ditch the last one into the fire:)

IMPORTANT NOTE: Chef Jake Rojas has been nominated as

James Beard Awards/Rising Star Chef of the Year

VOTE

http://jamesbeard.starchefs.com/awards/vote/index_2.php

He deserves it!

Brick Alley Pub, Newport, RI

Truly a Newport Landmark. Brick Alley Pub caters to tourists but perhaps more importantly, locals. This is a favorite spot for many. Comfortable surroundings, plenty of TV's a great selection of brews on tap and a full bar. Top that with a great pub menu and you have a pretty great hangout!

Appetizer pics didn't come out great but we had the Caesar Salad and Clam Chowder! Both were delicious seasoned well and a good sized serving!

I can't think of anyway I would rather see my hands...than drenched in delicious burger juices. In this case a Huntsman Burger - Broiled Sirloin Burger, Applewood Smoked Bacon, Great Hill Bleu Cheese and Vermont Cheddar Cheese. Let me get this straight...2 of the worlds perfect cheeses on the world's greatest food??? YES! Burger was delicious. While the waitress promised to serve it rare, just like I prefer it...It was not rare but closer to medium. It was still delicious!

Lobster Mac & Cheese - Rich, Creamy, plenty of pieces of lobster (cooked well), really great!

I Chose the Espresso with a twist...my friend went with the Milky Way cake with Ice Cream.

An outstanding and filling meal. And also, a really pleasant time.

A Personal Note: My sincere condolences to the entire staff at the Brick Alley Pub. Most especially to the kitchen staff. I cannot imagine the heartache. May you find peace...

DIEGOS!!! Newport, RI

This week in November is Newport Restaurant Week in Rhode Island. www.gonewportrestaurantweek.com

Checking out the website to see all the participating restaurants prior to my weekend visit this past weekend, I had to make a huge effort to not go with what I knew. I could not be more thrilled to tell you about "DIEGO'S"! This experience beat out "pleasant surprise" by a mile! From the staff, to the ambiance, to the final bite, I cannot recommend this place enough!

My friend and I arrived to find a busy teeny tiny spot on Bowen's Wharf. We found a place at the bar and asked for the special 3 course prix fixe menu. Good news...many of the items on the menu for this week, also available on the regular menu:)

APPETIZERS

First up: Black Bean & Bacon Soup with Mexican Chilies finished with Crema and Avocado Croutons. This soup was actually a stretch for my friend! He really enjoyed every bit, save for the bite he kindly shared with me, full of good spice, not overpowering but filled with TONS of flavor.

I had the Spicy shrimp, local pumpkin and shishito pepper Rangoon’s served crispy with cilantro Thai chili sauce on the side. I have to say this dish was almost the reason I didn't want to go. I tend to get frustrated with confused chefs. You're either Latin, Asian, French, Italian etc. You cannot be all. In this case, Chef Scott showed no fear and this dish was outstanding. I loved every bite! They were making them while we were there, I was very happy to see fresh ingredients being made to order!

ENTREES

My dish first - Pan-Seared Mahi Mahi tacos with Oaxaca cheese, black beans, our tangy fennel slaw, diced scallions and pickled red onions served with a side of sautéed cilantro butter snow peas. I am a huge fan of the fish taco and this version stood out! Crunchy, tangy, smoky...I cannot express how well all the flavors and textures complimented each other...

My friend had the other tacos - Tender roasted duck tacos topped with zesty sautéed local butternut squash, black beans, baja cheese, diced scallions and pumpkin crema served with spicy caramelized brussel sprouts on the side. I have to say the Brussels sprouts slaw salad was inventive AND amazing! I could have eaten a ton of it! Such a refreshing side to the rich duck taco that was full of flavor, really delicious!

Dessert for me was, Danny’s Famous flourless chocolate tort topped with caramelized bananas

and fresh pumpkin whipped cream

and for my friend....Crispy desert burrito stuffed with delicious caramel roasted apples and cream cheese, topped with chocolate, caramel and strawberry coulis

Outstanding desserts, rich and full of flavor and the perfect sweet finish to this most surprising meal.

In the end when our bartender "Lauren" gave us the lowdown on Chef Scott, I ordered my favorite martini, Diego Style, a dirty martini. Hot, spicy and one of the best dirty martinis I have EVER had! Friends, I cannot recommend this place enough! I loved it:)

Check out their website and more importantly GO EAT THERE!!!

www.diegosnewport.com

The Franklin Spa - Newport, RI

It's always a pleasure when one heads to a place like Newport, RI for the weekend. It is equally and perhaps more pleasurable to find a diner like Franklin Spa. The prices are right, the staff is really friendly and although I had no moments of "high maintenance" I felt as though they would happily do whatever I asked.

My friend had the Mexican Wrap with sausage, cheese and salsa...

Similarly...

I went with the Mexicali Benedict and it was delicious. Toasted bolo roll, sausage, perfect poached egg, warm - spicy salsa and cheese. Served with home fries it was a filling and delicious way to start the day!

I totally recommend this place. Nothing pretentious everything delicious! You can check them out on Facebook. The Franklin Spa - Restaurant, Newport, RI

Rue De L'Espoir - East Side, Providence, RI

It isn't often that I mention to people I am going somewhere to eat and jealousy erupts from everywhere! I cannot believe home many AWESOME reviews I received from a place I had not only never heard of but used to live down the street from. This is ignorant bliss of The Wandering Chef! Actually the bliss comes now, this was an outstanding brunch!

I am frequently drawn to, should the menu offer anything with a Mexican heritage...Especially where breakfast is concerned! I had the "Enchilada" - Scrambled eggs, black beans, manchego cheese and tomatoes wrapped in a chili tomato tortilla, served with pico de gallo and home fries. In a moment of "high maintenance" I did ask for the egg to be poached and they were not able to accommodate due to many reasons. It wasn't the end of the world but I bet it would have been yummy. It was delicious anyway, I really did enjoy it. Could not taste the manchego cheese...leading me to believe cheddar (for the price) would be just as effective.

I am not a huge fan of oatmeal but my friend ordered it and I have to say it was delicious. Topped with plenty of fresh fruit, it is nice to see a healthy alternative that is delicious too!

My friend had the bacon egg and cheese crepes and he loved them! Maybe could have used a tad more cheese but they were delicious just the same!

The Piece de resistance of the meal? Hot delicious house made popovers with strawberry cream cheese to start the meal! In many ways these could have been a meal in themselves! Go early because they run out fast!

Matunuck Oyster Bar

Ohhhh I am so selfish in saving this post! But now the seasons have changed... so fine, I'll share:)

I love this restaurant and also love Chef/Owner Perry Raso! Go anytime, if they are open Perry is there. Hard at work. I am so drawn to the commitment to local farmers and purveyors. With a shellfish nursery near the premises you know the product you enjoy, is local, fresh and delicious. You can even take a tour from the restaurant!

First up...Steamed Mussels Appetizer. Delicious, rich white wine herb butter sauce. Perfect sweet and tender mussels a delicious way to start the meal. My friends and I loved them!

Outstanding bread and herbed olive oil
My dish...The evening special, House smoke salmon, fingerling potatoes, haricot vert, and a delicious cream sauce. I am a stickler about properly cooked salmon. Cooked perfectly and FILLED with flavor! Best part of this dish, delicious the next day!

Victoria chose the Duck Confit Salad - Crispy Duck Confit, Mixed Greens, Sweet Potato, Gorgonzola, Dried Cherries & Pecans with a Pomegranate Vinaigrette. Very rich flavors, and very delicious, she did find that the addition of balsamic vinaigrette really brightened up the dish!
Joe chose a special also and it was this delicious cassoulet. Cooked perfectly with duck and venison and navy beans. This is actually a real cassoulet.

Open 365 days a year.

Check it out, say "hi" to Perry for me! ENJOY! www.rhodyoysters.com