Today, my wife, sister and I went to visit Mojitos & Tapas Restaurant & Bar in Warrenton, VA. We were looking for a "foodie" kind of place, and after a search on my phone, I came across it on http://Foodio54.com, who had great things to say about it.
Ambiance: Mood and decor were great, it had an "outdoor seating in Cuba" kind of vibe. The music was pretty cool, traditional Latin folk and jazz, interspersed with the occasional Mariah Carey-esque balladry.
Service: We were seated quickly, and drink orders taken promptly. My sister ordered a mojito, and my wife and I ordered Cuban coffee. The mojito came out within 5 minutes, but it took about 25 minutes to get the Cuban coffees. Ordering a soda or water would have been a better idea.
Cuisine: The food is available on a standard menu of items, or on a tapas menu. We wanted to go the tapas route, so my wife ordered meat-filled potato croquettes, and a couple of empanadas, chicken & beef. I ordered a crab cake and steak sliders. My sister got the Cuban sandwich, or "The Cubano" from the standard menu.
The food came out in a reasonable amount of time, it was hot, and cooked to order. On a 5/5, I would give the food a 4/5, it was very tasty, with a lot of great flavors and spice. Although, my wife is not a fan of cilantro, and felt that there was a little too much of it used as garnish. The steak sliders were ok, but didn't blow me away, although the crab cake was nicely done. The empanadas were good and had a good flavor profile, but it was slightly overwhelmed by the deep-fried shell.
Cost-effective: Not really - it was kind of expensive for a lunch - $60 for 3, not including tip.
Overall Score: I'm giving an overall score of 4/5. We were hoping for that "foodie" restaurant where culinary artists are pushing out the best in taste and innovative cuisine. What we found was a decent place to eat - no crime in that. Also, the Cuban Coffee that took 25 mins to serve was disappointing, especially because no alternatives were offered during the wait. I am hopeful that Mojitos will continue to develop their best culinary and business potential. This place could be the major culinary draw of Warrenton, and I'd love to see that happen.
Return Visit: We would like to try it again.
Food Muser
http://foodmuser.blogspo…
Saturday, July 7, 2012
Wednesday, August 17, 2011
The Smokehouse
We saw the Smokehouse while driving by it one weekend through Old Town Culpeper, VA, so we made plans to visit soon. And so we did. BBQ places always interest me, not only because I love BBQ, but because BBQ artisans are so adamant about making a mark on the world with their special twists on seasoning and preparation.
Ambiance: The Smokehouse is tame by day, but has the looks of a wild evening hang-out, with the makings of a modernized country sports bar. The walls were lined with flatscreens, each with a different sporting event. Not really my thing, but if the food rocks, who cares about an over-saturation of sports?
The friendly wait staff greeted us and sat us quickly, and gave us menus. Oh, what's this? Fried pickles - a fav of ours, so we ordered some, and a salad. For my meal, I ordered the Chicken Salad Sandwich, and my wife ordered the Pulled Pork Sandwich, and it was to be offered Carolina style, with a vinagar based sauce. I'm more of a St. Louis or Texas guy, so I wasn't psyched, but my wife loves Carolina style.
Cuisine: The food was delivered hot and promptly, and the salad was really fresh. I was happy about the salad being fresh, because as of late I've been noticing restaurants including past-date/browned leaves into their salads. Is it a sign of the times? I hope not! Definitely not at The Smokehouse, kudos on fresh salads!
Anyway, back to the food;) The fried pickles and mayonaisse-based dipping sauce were amazing. To the skeptics, definitely try fried pickles, you won't be disappointed. My wife loved them too, as well as her pulled-pork sandwich. I have to admit though, I wasn't really into my Chicken Salad sandwich.
Normally I wouldn't criticize a dish, but I feel like this might only help. Firstly, they hyped up a "secret recipe" for their Chicken Salad in the menu, so I was hoping for something with an amazing, complex flavor profile, something that would compliment their BBQ menu. There are some amazing chicken salads out there! Unfortunately, the chicken was very dry, and I am pretty sure the "secret" is seasoning salt and way too much celery seed. Definitely a bummer.
Although, on the upside, good chicken salad isn't rocket science, so I'm sure at some point the recipe will improve to something that will better compliment their menu of BBQ items.
Cost-effective: Not really - it was kind of expensive for a lunch. However, my wife was happy with her food, so it wasn't a complete wash.
Return Visit: Yes, I want to try something else on their menu, based on the merit of other successful menu items!
Food Muser
http://foodmuser.blogspot.com
Ambiance: The Smokehouse is tame by day, but has the looks of a wild evening hang-out, with the makings of a modernized country sports bar. The walls were lined with flatscreens, each with a different sporting event. Not really my thing, but if the food rocks, who cares about an over-saturation of sports?
The friendly wait staff greeted us and sat us quickly, and gave us menus. Oh, what's this? Fried pickles - a fav of ours, so we ordered some, and a salad. For my meal, I ordered the Chicken Salad Sandwich, and my wife ordered the Pulled Pork Sandwich, and it was to be offered Carolina style, with a vinagar based sauce. I'm more of a St. Louis or Texas guy, so I wasn't psyched, but my wife loves Carolina style.
Cuisine: The food was delivered hot and promptly, and the salad was really fresh. I was happy about the salad being fresh, because as of late I've been noticing restaurants including past-date/browned leaves into their salads. Is it a sign of the times? I hope not! Definitely not at The Smokehouse, kudos on fresh salads!
Anyway, back to the food;) The fried pickles and mayonaisse-based dipping sauce were amazing. To the skeptics, definitely try fried pickles, you won't be disappointed. My wife loved them too, as well as her pulled-pork sandwich. I have to admit though, I wasn't really into my Chicken Salad sandwich.
Normally I wouldn't criticize a dish, but I feel like this might only help. Firstly, they hyped up a "secret recipe" for their Chicken Salad in the menu, so I was hoping for something with an amazing, complex flavor profile, something that would compliment their BBQ menu. There are some amazing chicken salads out there! Unfortunately, the chicken was very dry, and I am pretty sure the "secret" is seasoning salt and way too much celery seed. Definitely a bummer.
Although, on the upside, good chicken salad isn't rocket science, so I'm sure at some point the recipe will improve to something that will better compliment their menu of BBQ items.
Cost-effective: Not really - it was kind of expensive for a lunch. However, my wife was happy with her food, so it wasn't a complete wash.
Return Visit: Yes, I want to try something else on their menu, based on the merit of other successful menu items!
Food Muser
http://foodmuser.blogspot.com
Sunday, July 31, 2011
The Copper Fish
My wife and I visited The Copper Fish today for lunch. We were intrigued when we saw the small restaurant in Old Town Culpeper, VA on a previous day visit.
Ambiance - Amazing, Mediterranean fisherman-meets-historic Culpeper feel. Excellent, warm lighting. Lots of daylight from the plate glass windows in the restaurant front.
Cuisine - The food was fresh, flavorful, and the servings were generous. The attentive wait staff will bring you a fresh in-house made corn muffin, incredible. My wife and I ordered the Fresh Corn & Bacon Hush puppies (because who wouldn't?!). These come in a set of 4, and they are slightly smaller than a tennis ball. The slightly savory/slightly sweet taste lended back to the corn muffin, but had the added smokiness, courtesy of the chunks of bacon.
I ordered the Fish Tacos, which come with the fish of the day - Tuna. These are served as a set of 2, on flour tortillas, with pico de gallo, avocado, lettuce, and a tzaziki-like sauce. As a side that comes with, I ordered the Potatoes Gratin with fennel. The tacos were good, I left one tortilla behind, so as to muscle down the remaining tuna and avocado. The potatoes were the star though...a delicate taste, a slight sweetness brought on by the fennel, with a very silky cheese sauce baked with scalloped potatoes, slightly al dente - very nice.
Overall, I'm definitely a fan. My wife was too, after her Jerk Chicken Sandwich with Pineapple and Mango Chutney.
If I were to offer any criticism, it would be to reduce the amount of oil and deep frying used in the preparation and cooking. I was a little surprised that the tuna on the taco was deep fried, when I'd assumed it would be grilled. The hush puppies, while amazing, needed significant blotting. The flavor profile of amazing food should always be the star.
Cost-Effectiveness - A little pricey for lunch, but definitely well-worth it, especially for an adventurous day of spoiling my wife. We'll be back:)
Food Muser
http://foodmuser.blogspot.com
Ambiance - Amazing, Mediterranean fisherman-meets-historic Culpeper feel. Excellent, warm lighting. Lots of daylight from the plate glass windows in the restaurant front.
Cuisine - The food was fresh, flavorful, and the servings were generous. The attentive wait staff will bring you a fresh in-house made corn muffin, incredible. My wife and I ordered the Fresh Corn & Bacon Hush puppies (because who wouldn't?!). These come in a set of 4, and they are slightly smaller than a tennis ball. The slightly savory/slightly sweet taste lended back to the corn muffin, but had the added smokiness, courtesy of the chunks of bacon.
I ordered the Fish Tacos, which come with the fish of the day - Tuna. These are served as a set of 2, on flour tortillas, with pico de gallo, avocado, lettuce, and a tzaziki-like sauce. As a side that comes with, I ordered the Potatoes Gratin with fennel. The tacos were good, I left one tortilla behind, so as to muscle down the remaining tuna and avocado. The potatoes were the star though...a delicate taste, a slight sweetness brought on by the fennel, with a very silky cheese sauce baked with scalloped potatoes, slightly al dente - very nice.
Overall, I'm definitely a fan. My wife was too, after her Jerk Chicken Sandwich with Pineapple and Mango Chutney.
If I were to offer any criticism, it would be to reduce the amount of oil and deep frying used in the preparation and cooking. I was a little surprised that the tuna on the taco was deep fried, when I'd assumed it would be grilled. The hush puppies, while amazing, needed significant blotting. The flavor profile of amazing food should always be the star.
Cost-Effectiveness - A little pricey for lunch, but definitely well-worth it, especially for an adventurous day of spoiling my wife. We'll be back:)
Food Muser
http://foodmuser.blogspot.com
Tuesday, July 12, 2011
Italian Chicken Meatballs
Last night, I decided to try a making Italian meatballs with ground chicken, and Megan said that it was one of the best things I've ever made, so I thought I'd share the recipe with you!
Italian Chicken Meatballs
1 lb ground chicken
1/2 wheat panko breadcrumbs
1/3 cup water
1/4 cup grated parmesan cheese
1 med onion (diced)
1/2 tsp of equal parts Italian Seasoning (oregano, rosemary, cracked red pepper, basil)
1/2 tsp of House Seasoning (equal parts granulated garlic/salt/black pepper)
Combine ingredients by folding in with a spoon, adding the 1/3 cup of water gradually. After ingredients are combined, form into meatballs, slightly bigger than a ping-pong ball, but not too big. Put the meatballs on a broiler pan into oven with broiler on Hi or Med.
Watch the meatballs until they get browned. When they get brown, flip them over, and brown the other side, and then turn brolier down to low, then let watch for 5-10 mins. Then test to see if they are cooked through.
Use for spaghetti, or slice up for lasagna.
Italian Chicken Meatballs
1 lb ground chicken
1/2 wheat panko breadcrumbs
1/3 cup water
1/4 cup grated parmesan cheese
1 med onion (diced)
1/2 tsp of equal parts Italian Seasoning (oregano, rosemary, cracked red pepper, basil)
1/2 tsp of House Seasoning (equal parts granulated garlic/salt/black pepper)
Combine ingredients by folding in with a spoon, adding the 1/3 cup of water gradually. After ingredients are combined, form into meatballs, slightly bigger than a ping-pong ball, but not too big. Put the meatballs on a broiler pan into oven with broiler on Hi or Med.
Watch the meatballs until they get browned. When they get brown, flip them over, and brown the other side, and then turn brolier down to low, then let watch for 5-10 mins. Then test to see if they are cooked through.
Use for spaghetti, or slice up for lasagna.
Saturday, July 2, 2011
Matt’s Hash Brown Breakfast Casserole
It's been forever since I've posted. There has been good food, and I'm psyched so keep an eye out for posts and pics!
This morning I woke up, and the first thought in my head was that I wanted to make breakfast for my wife. I've been wanting to try a breakfast casserole. I've had some awesome breakfast casseroles in the past. They are definitely a favorite for weekend retreats, usually because you can prepare them in advance, and they are portable. Just send along a few pans full of awesomeness, and business is taken care of!
When I set out on my breakfast casserole mission, I wanted to focus on making the best one I possibly could. I believe that there are big flavor, good texture, and making it a little more healthy. You know though, there's really no way to make a breakfast casserole healthy, unless you use tofu, egg whites, and take out the salt. But, this recipe kind of meets at a middle ground with some mindful moves, including using a few lower-in-fat ingredients.
This morning I woke up, and the first thought in my head was that I wanted to make breakfast for my wife. I've been wanting to try a breakfast casserole. I've had some awesome breakfast casseroles in the past. They are definitely a favorite for weekend retreats, usually because you can prepare them in advance, and they are portable. Just send along a few pans full of awesomeness, and business is taken care of!
When I set out on my breakfast casserole mission, I wanted to focus on making the best one I possibly could. I believe that there are big flavor, good texture, and making it a little more healthy. You know though, there's really no way to make a breakfast casserole healthy, unless you use tofu, egg whites, and take out the salt. But, this recipe kind of meets at a middle ground with some mindful moves, including using a few lower-in-fat ingredients.
Matt’s Hash Brown Breakfast Casserole
Ingredients:
1 lb bag of shredded potatoes or sweet potatoes
½ Onion (sweet or Vidalia)
6 Eggs
½ roll of Jimmy Dean Maple Sausage
1 cup Wegman’s All-Natural Creamy Mushroom Soup (in the box)
½ cup 2% milk
1 tsp Smart Balance
½ cup Parmesan Cheese, grated.
½ cup Shredded Cheddar/Monterey Jack Cheese
2 slices Cooper White Cheddar, diced
2 slices Velveeta American Cheese, diced
1 tsp House Seasoning (equal parts Salt, Garlic Powder, & Black Pepper)
½ tsp Onion Powder
¼ tsp Emeril’s Essence
Preparation:
Preheat oven to 350ºF.
Cook ½ roll of maple sausage on med heat. While sausage is cooking finely dice the ½ onion. When sausage is browned, move to a bowl lined with 3 paper towels to absorb the grease.
Using the same pan with minimal sausage drippings, sauté the diced ½ onion on med heat. Add in a few random pinches of House Seasoning. When the onions become translucent and slightly browned, add in the 1 lb bag of shredded potatoes. Add a little Smart Balance so the potatoes don’t stick to the pan. Allow them to cook and slightly brown for about 5 mins, tossing occasionally.
While the potatoes and onions are cooking, crack 6 eggs into a med-sized mixing bowl; add milk, mushroom soup, Emeril’s Essence, House Seasoning, Onion Powder, and cheeses. Whisk ingredients together.
Take potatoes and onions and spread them out loosely into a cooking-sprayed 3qt casserole dish/pan. Take the crumbled, blotted maple sausage, and spread it out evenly over the potatoes and onions. Then, take the egg-mixture in the mixing bowl and pour it over the potatoes/onions and sausage, making sure to evenly distribute the cheeses, using a batter spatula as the mixture pours.
Cover the casserole dish/pan with aluminum foil.
Put the casserole into a 350ºF oven, and cook for 1 hour.
When casserole is done, allow to cool for 5 mins, and then serve!
If you wanted to go a step further in the health factor, you could go for some low-fat cheeses, and use turkey or chicken sausage. I tend to think that low-fat cheese is a little artificial tasting and rubbery, so take that as an option, but not really as a recommendation! Although, turkey and/or chicken sausage can be pretty flavorful if you get the right brand and flavor option (jalapeño, apple, sweet italian, etc). There are some good ones out there, and I'm thinking as I write this that I may give those a shot in the future.
I hope you enjoy this breakfast casserole, a solid breakfast for all walks.
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