Drink Eat Love

Meat-o-nism

(The meat counter at El Boliche de Alberto in San Carlos de Bariloche)

The past week has been an amazing adventure of food, culture, history, nature and geological events. Though Argentina has a long and storied history beginning with the Spanish in the early 1500's, a war for independence, Juan and Eva Peron, and a dark period in the late 1970's through early 1980's called the Dirty War, my friends only asked me about two things: MEAT and MALBEC.

(The butcher at the San Telmo Market Place)

Prior to the trip, various sommeliers jokingly told me not to drink too much Malbec or my teeth would fall out (a reference to the wines being very fruit forward, bordering on sweet) and not to take too many "shots" less I get too drunk (Malbecs can be as high as 14.5% alcohol). Argentine Malbecs tend not to be very nuanced or complex, and have a reputation with some sommeliers as being boring, simple or just not very good. Many will argue with my claim that the wines are neither complex nor nuanced but in relation to other grapes such as Pinot Noir, Nebbiolo, or Syrah, Malbec is fruit forward, and plays all its card on the first hand. And that is PERFECTLY ok! Not all wine needs to be a doctoral thesis or cause a bunch of wine geeks to sit around and contemplate the evolution of the bottle. I readily admit that I do not drink Malbecs from Argentina at home or would even think about buying one at a wine shop or off a wine list. But I love wine and am always looking to explore, especially when I am in the country of origin. At our first meal, a simple lunch, I immediately ordered a bottle, thought that it was pleasant and kept drinking, yet felt a little guilty and un-sommelier like. 

(One of the Parrillas we enjoyed!)

But three days into our escapade I realized what Malbec was for me...a guilty pleasure. If you only drink wines that are challenging, complex and elegant you can become jaded and out of touch. Sometimes you just want to listen to Lady Gaga and not Radiohead. And sometimes I want to eat a big slab of beef and enjoy a rich, over-oaked, and "hot" (a wine with a high alcohol content) red wine. It was this epiphany that made me respect and appreciate "Meat-o-nism", the pure hedonistic experience of perfectly grilled meat paired with big rich red wine. We tried a selection of Malbecs that would retail in the States for $10 up to $65. They each provided me exactly what I wanted for what we were eating and experiencing. The wines from Mendoza tended to be the richest, most oaked, and highest in alcohol and were great with the bife de Chorizo (NY strip). The Malbecs from Rio Negro and Neuquen were best with the empanadas and grilled lamb. In the end, the beef was amazing, the wine was delicious, and the trip was a pure blast.

Here is a list of the Parrilla's (grills) we went to:

Buenos Aires

La Brigada - Great lomo (tenderloin), wine list is better than most for a Parilla.

465 Estados Unidos

San Telmo

El Pobre Luis - AWESOME is the only word to describe El Pobre Luis...this is one of the best! A bit of a long taxi drive but well worth it. We were the only non-locals there! Perfect morcilla (blood sausage) and ojo di bife (rib-eye).

2393 Arribenos

Belgrano

San Carlos de Bariloche

El Boliche de Alberto - One of the best steaks I have ever eaten. The bife de Chorizo was sublime. It was so good we went here twice!

Bustillo Ave - the one we went to was a bit outside of town (go here!)

La Marmite - We had a quick lunch here and though it is not strictly a Parrilla the ojo de bife was good.

329 B. Mitre

 

More Argentinian dining up next!

Eco-Chic Draws from Bacchus-Inspired Aesthetics

As we continue to find new was to conserve some innovative artists, restaurateurs and the like have begun to use wine bottles, barrels, glassware, and the like not to just hold wine but to add a new design element to their spaces. This week guest writer, Shireen Qudosi of Air & Wine Inc, shares what is going on the world of "eco-chic" when it comes to wine.

Lunch at the Laundry

I've attended a number of bridal showers in my life, but when I was invited to a hosted lunch at the esteemed French Laundry I knew this one was going to be a bit different. Jeff and I dined at the Laundry a few years ago for dinner and the experience was incredibly impactful. It was one of my very first fine dining experiences and I remember being blown away by both the quality of food and the level of service. I also have memories of being the most full I have ever been (still, to this day!)

L’Ambroisie: The Food

Mis en place is a term used in kitchens to mean “everything in its place.” At L’Ambroisie mis en place means perfection in every aspect of the restaurant—and none could be truer than in the food. L’Ambroisie is not a place to find foams, edible paper or any other item that you need directions to eat. At L’Ambroisie, the food is pure, honest and beautiful. The care taken in selecting each ingredient is evident in every dish. Each element of a dish can be tasted and savored individually, yet the harmony in which all parts play is greater than the sum. L’Ambroisie is a true foodie’s paradise.

The Perfect Table: L'Ambroisie Part I

The last time I came to Paris I was making $8.50 per hour, had bleached blond hair, and was content to eat crepes and bad Brie. I've changed. Now when I come to Europe I seek out dining experiences that will inspire, excite, and enthrall. Not having been to Paris in seven years, I emailed a group of industry contacts that travel to Paris often and asked for their suggestions. I was greeted with excel spreadsheets, vast email lists, and word documents. I also purchased Pudlo Paris 2007 - 2008 by Gilles Pudlowski, a highly regarded Paris restaurant guide, to cross reference the suggestions my colleagues sent me. Of all the restaurants that were recommended, one always was at the top of the list: L'Ambroisie.

Yesterday And Today

(ed. ~ Shauna, guest restaurant reviewer, chimes in under Jeff's name. Going forward, she'll be posting under her own. Welcome, Shosho!)

We ended up going to Hier et Aujourd’hui twice in four days (actually, we went three times in five days, but I’ll get to that later). Pudlo Paris gave the restaurant “This year’s value for money award” and after being denied entrance on Monday night (full, or we got there too late…that whole language barrier thing), we couldn’t wait to go back Tuesday, this time with a reservation.

Roadfood Roundup

Ten days into our road trip finds us in Minneapolis. Along the way, we have been trying to be frugal about our eating habits, pulling from our store of Trader Joe's supplies of granola, milk & fruit for breakfast, PB&J or tuna wraps for lunch, and various pasta-based concoctions for dinner. We have eaten "out" some, including greasy hashbrowns and watery coffee in Chamberlain, South Dakota and salt- (and flavor-) free mashed potatoes with lukewarm gravy in Austin, Nevada.

There have been a couple of highlights I thought I'd mention — in very rough, road-writing form!

The Chinese Laundry

After all I'd heard about Jai Yun, dubbed the Chinese equivalent to the French Laundry, I expected to enter off a dark Chinatown alley and be escorted to a dingy basement decorated only by Christmas lights and a few out-of-date calendars. The decor was not far removed from my imagination (there was, indeed, an abundance of stringed lights), but the locale was above ground, on a main (if residential) street, with a facade like any ordinary low-rent Chinese pick-up joint. But Jai Yun is far from ordinary.

Soul-Satisfying Sushi

Amberly's migraine left-overs weren't up for opening night at Harry Potter, so we just went around the corner to Eiji on Sanchez & 16th. Man, that place is good! We've been there before, initially lured by the promise of fresh tofu, but the specials board (and the sushi) keep calling us back. 

NYC Dinner #3: Babbo

If you have ever watched the Food Network you have most likely come across a show with Mario Batali, the venerable chef of all things simple and Italian. Mario has been an integral part of shapping food culture in America with his restaurants, Food Network shows, cookbooks, cookware, and even shoes. I have been a big fan of Mario Batali since college and I have always wanted to dine at Babbo, his 3 Star (NYT rating) restaurant.