4 Quick Notes:

Saigon Bistro: Columbia’s (first?) Vietnamese restaurant is scheduled to open this coming Monday, November 15.

Sycamore Restaurant: It doesn’t show up on the menu online, but the clams small plate is amazing.

Murry’s: Murry’s is the rare restaurant for which a review is almost pointless. It’s been around forever, it never changes and everyone knows it’s pretty damn good. Love the fried oysters, the hamburger, the chicken poblano…everything, really. Now, if they would only do something about those wine glasses…

Wine Cellar and Bistro: We were turned away last night on account of a private event, so I’ll just have to wait to try out the fall menu. Too bad, it looks phenomenal.

4 Quick Notes:

Mississippi Fish Shack: I hope the new location – in a gas station by Macy’s – works for them. The breading may still be too salty for some, but I’m a fan. I like Kim – who brought my son two additional pieces of fish after he scarfed the others down – even more. I try to imagine that happening at…

Red and Moe: They’re not going to match Lombardi’s in anything but price, but the pizza’s above average and the salad’s not bad. For those wondering about the $15 mussels and odd hours, the former wasn’t worth it on my first try and regarding the latter, the owners own the building. I sense this is a hobby as much as a profit-seeking venture. Also, since it’s counter service, ordering a second beer (or another pizza – they’re not large) means another wait in line. Odd.

Wine Cellar and Bistro: Reliable sources indicate the new fall menu is as good as it looks (even if they do spell “shiitake” incorrectly throughout). Particular raves have gone to the pork belly Wellington. Mmm.

House of Chow: Despite raves from others, I remain a skeptic. Pork with hard tofu was another recent letdown and there was nothing special about Mrs. SMEs’ mu shu pork, either. I want to like the place, but it just keeps coming up short when compared to nearby Mandarin House.

The Wine Cellar and Bistro does spring

Chef Craig Cyr has the Wine Cellar and Bistro’s spring menu up. Yum.

4 Quick Notes

Sycamore: Has a new pork belly appetizer on the dinner menu. It’s braised and served with cabbage and apple slaw and a cider gastrique (I had to look it up myself: “a thick sauce produced by a reduction of vinegar or wine, sugar and usually fruit”). I haven’t tried, but the dish met with approval from someone who would really know.

Wine Cellar and Bistro: Craig Cyr takes plenty of risks with his food, and suffers from some ups and downs as a result. But the upside is high enough to merit return visits as often as possible. An oxtail stew Monday night was served over mashed plantains and with avocado and red onion. Again, a risk, but this one really worked.

Murry’s and the worst “food” item ever after the jump.

Wine Cellar beer dinner

The Wine Cellar and Bistro held its sixth annual beer dinner last night, this time featuring the beers of Bell’s Brewery. Because I generally find the Wine Cellar’s food innovative and well-executed I will not dwell for too long on the universally underheated food that came out last night. Craig Cyr’s creations are whimsical and fun, but they rely on precision timing. A “white cheddar emulsion” that has sat on a cold plate for even three or four minutes arrive a little chilled, for instance. Every course save the desserts suffered the same fate. It is possible that they simply do not have the kitchen to turn out 50 or 60 identical, temperature-sensitive plates at once. That’s tough to do. Four other people we talked to reported the same problem, which we encountered at last year’s beer dinner as well. Normally the Wine Cellar is excellent, so enough on that.

Then, the beer.