Thursday, June 30, 2011
Monday, June 27, 2011
Monday, June 13, 2011
- Alaskan roll: salmon, avocado and cucumber (bottom row of rolls).
- Hot maki: shrimp tempura and avocado inside, topped with tuna, jalapeno and a special sauce (middle row).
- White swan: spicy yellowtail, tempura flakes, caviar and white tuna (top row).
We agreed our favorite was the hot maki, but really, they were all quite good. We thought the rice was a little stickier or softer than it usually is and usually should be. The flavors of the rolls, however, outweighed the texture of the rice.
One thing I liked about Ginza is that you have a choice between regular soy sauce and lighter-sodium soy sauce. I hadn't seen that at other sushi restaurants. The service was very good, and the server came back often to check on us. The food seemed really reasonable, too--our total bill, before the Groupon, was $45 for the shumai, three rolls and two big Japanese beers. Not bad! I can't wait to go back and try more.
Thursday, June 9, 2011
Wednesday, June 8, 2011
Sunday, June 5, 2011
For the appetizer, I ordered the crab cake, which was really good--not a lot of filler and a great, fresh crab taste with a reddish remoulade sauce. It also came with a small cup of coleslaw which was just OK--nothing special.
For the main course, I ordered the 1/2 a crab wrap with the seafood chowder and sweet Maui-onion potato chips. The wrap was just OK--it wasn't as flavorful as I had hoped and thought it would be. The chowder, however, was good, although I'm not sure what was all in it.
For the dessert course, I ordered the key lime pie, which I was really excited about. Just before bringing dessert, the server informed us that they had run out of key lime pie, which three of us ordered. This kind of surprised me, as we put in our order at about noon (or a bit before) on the second day of Downtown Dining. I can kind of understand if it's near the end of the week, but the second day? So instead I ordered chocolate mousse, which came in a wonton cup on top of whipped cream. The cream was good, the mousse was OK and I didn't care for the wonton cup (too greasy and not much flavor).
Service was fine until we got to the end of the meal and received our bill. Two people in our group ordered entree salads (one ordered the Caesar and the other the mixed greens). Both asked if anything with it (a type of protein) and the server said you can add shrimp, salad or chicken--so one ordered chicken and another salmon. Turns out, there was quite an extra charge for the protein: $5 for chicken and $9 for the salmon, which the server never specified.
I think we all understand extra charges and both the people in my group who had the salads said they understood, but when you order off a fixed price menu, it seems like it should be a given that add-ons like that are included--or at the very least the server should say something, especially if the add-on is almost the same price as the entire meal. Long story short, the manager came out and explained the situation (in a rather terse way) and took a few bucks off the bill. Eh. Personally, I just can't understand how a Caesar salad (no meat) or mixed green salad (no meat) can be offered alongside of a crab wrap and seafood soup or walleye fingers--it just doesn't add up.
All in all, it wasn't the greatest experience, and I can't say I'll rush back any time soon. I'm by no means an expert, but I think restaurants that participate in Downtown Dining Week really need to get these meals right and provide a good experience for guests so that they come back and order off regular menus throughout the rest of the year.
- 1 1/3 cups 80* water
- 8 tsp. olive oil
- 4 tsp. sugar
- 1 1/4 tsp salt
- 2 cups bread flour
- 1 1/3 cups whole wheat flour
- 2 1/2 tsp. active dry yeast
Place all ingredients in that order in the bread machine. Set on "dough" cycle (it took my machine about 1 hour and 30 minutes to make the dough).
When dough is ready, place on a lightly floured surface. Divide into 10 pieces (we weighed the entire thing and then divided by 10). Shape each piece into a smooth ball.
Place 5 balls on a large baking sheet. Place the remaining 5 balls on another sheet. Let rise about 20 minutes (we were away from the house when the dough was done, so we considered the extra time the dough spent in the bread machine the rising time). With fingertips, flatten each ball into a 6-inch circle.
Bake at 500* for 5 minutes, or until puffed and tops begin to brown (it took us about 8 minutes).
Cut each in half to form 2 pockets (depending on what you're using the pita for, this might not be necessary).
Nate formed five of the pita rounds and I did the other five. For some reason, his were much puffier than mine were00but mine got a little more brown. I'm not sure what that means, but in any event, both version of the pita tasted really, really good. Some of them weren't too easy to spit into pockets (one side always tended to be thinner than the other), but it might take some practice to get it right.
I think it's safe to say that like the corn tortillas we made, I'll never be buying pita again. The pita was great with the baba ghanoush I made as well as as sandwich bread. It was lighter, fresher and a bit chewier (which I like) than the store-bought stuff.