Dining Desperado-The Good, The Bad and the YUMMY

Conquering the country one bite at a time. There are no foods I actually dislike, just foods I prefer. Bread, nuts, cheese, and dessert, are on the supremely awesome list.

Friday, February 24, 2006

Bouchon Bakery

This would be the Lemon Sabayon Tart. A fresh and sharp meyer lemon custard with a powerful zing, but delicate texture. It is sealed with a a perfectly crisp pine nut crust that matches the custards light elegance. It's topped with a drop of whipped cream. What's my favorite thing at Bouchon Bakery? The last thing I've eaten there of course. Silly me, and I thought that perfection was a concept...but I have since learned that it is quite edible. I've learned that anything Sebastian or Richard touch is the best food you've ever had. period. I find myself wishing they would make ravioli because I know it would be the best ravioli I could ever hope to consume. Hmph..."pears poached in savignon blanc"...i do that in my sleep. Seriously these guyss. What a load of genius. I just want to give them hugs. The pecan sticky bun changed my life.

Panya Bakery


Chocolate Chip Melon Pan. Okay, this was dissapointing. I thought this was going to be like a muffin or a yummy bun or something incredibly moist. However, the moist outer coat is decieving. This is a rather bland roll inside and the chocolates don't mesh well. They are bittersweet and are just plopped on the surface. Boo. I will fo sho not repeat.

Blue Ribbon Bakery

I always ask people what their favorite restaurants are (naturally, it's the thing to do) and sometimes there are ones that really stick with me. Someone told me "I like the Blue Ribbon Bakery because they aren't trying to be more than they are. They know what they do, and they do it well." So naturally I had to go. Me and Joe. A hungry Thursday after the Daily Show (I LOVE JON THIS MUCH ------>) It's late so I'm not going to get crazy with details. First. Cream of Tomato Soup. Now imagine if you will a perfectly viscous soup with a richly satisfying sweet tomato flavor. That is this soup. A fabulous tomato soup. I just don't see how tomato soup gets better than this.



Baby artichoke hearts were a modest vegetable side but nothing to write home about. Not a whole lot of flavor going on, but a nice compliment to the creamy soup.
If you love goat cheese, like I DOOO, then this salad owns you. A fresh pile of fresh, citrus lettuce piled with WARM goat cheese. I repeat WARM goat cheese. Blissful.


The real star of the evening was the Mushroom ravioli. I believe it was something like $14.50 for 3 raviolis that aren't that big. When they brought out the plate I was like what a rip. But after one bite....I was like I would pay 14.50 for ONE. I would do 50 push ups for one bite (well I would try) . Holy cow!! The flavors and textures are dead on in this dish. Listen. The pumpkin cream sauce falls over soft homemade ravioli and melts into the feathery mushrooms. Like WOAH. Woah. I'm so going back, but I don't it will ever be as good as that first bite. Sometimes it just all comes together and catches you off guard. Those are the great moments.
Lastly the much anticipated bread pudding. There are two: chocolate chip and banana walnut with caramel sauce. I got the banana because Joe and I were curious about this lesser known dish. First of all I must say that I have been spoiled because I've had the 'best bread pudding in st. louis' and it's stunning. (Cyranno's...near Wash U). This bread pudding was not 'individually' prepared. Instead it was a slice with a crispy crust. This struck me as rustic and fitting for the restaurant. The bread pudding was really quite a big portion with a huge scoop of vanilla ice cream so I would say you get your moneys worth. I found the bread pudding to by very good for bread pudding but not the best i've ever had. The caramel sauce was delicous but there is no doubt that the ravioli was superior.


The Daily Show

I heart Jon Stewart

Anh

Grabbing lunch before the Daily Show