Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1)  This spring, Legal Sea Foods in Charles Square will take a trip down south with their Live Crawfish Boil. For three straight weekends, the Charles Square location will host this craw-fest by dishing out a Cajun special, prepared and priced for two. The Two If By Sea Louisiana-style limited time menu feature packs together two pounds of first-of-the-season boiled crawfish and Red Bliss potatoes, andouille sausage and corn on the cob.

WHEN: Available 11am – 11pm (March 20-22 & 27-29; April 3-4)
COST: $25.95 for two people
For reservations, please call 617-491-9400

2) Showcasing the best of the ever-expanding Rhode Island culinary scene, the fourth annual, all-local Eat Drink RI Festival returns Thursday, April 30th through Sunday, May 3rd. The Festival, sponsored by Daniele, Inc., will be held throughout Providence,

“Over past few years, Rhode Island has seen our small farms and food and beverage manufacturers grow. Our local food and beverage entrepreneurial ventures have a big ripple effect on our economy, helping to attract and sustain jobs across our state,” said Governor Gina Raimondo. “I am proud to support the Eat Drink RI Festival, which highlights our amazing restaurants, breweries, vineyards, and thriving food industry.”

The Eat Drink RI Festival will feature a line-up of over 80 chefs, farmers, bartenders and producers including: StarChefs.com Rising Star Sustainability award winner Chef Derek Wagner of Nick’s on Broadway, Gold Medal Cheese Competition award-winning Narragansett Creamery, World Whiskies Award winner for Best Flavored Whiskey Sons of Liberty Spirits, multiple Good Food Award winner Daniele Inc., Blackbird Farm, Carolyn’s Sakonnet Vineyard, Granny Squibb’s Iced Tea, Matunuck Oyster Bar, Revival Brewing Company and Rhody Fresh, among many others.

Festival highlights include:

THURSDAY, APRIL 30
Dinner by Dames to benefit AIDS Project RI – Casino at Roger Williams Park
This unique dining experience brings together five of Rhode Island’s most talented chefs for a multi-course dining event. Chefs Melissa Denmark of Gracie’s & Ellie’s Bakery, Jordan Goldsmith formerly of the Garden Grille, Maria Meza of El Rancho Grande, Kaitlyn Roberts of Easy Entertaining Inc., and Jessica Wood of Fire and Water Restaurant Group partner with local female farmers and food artisans to prepare signature dishes for dinner guests. Jen Ferreira, the East Coast Brand Ambassador for Lucas Bols, will lead a group of RI’s top female bartenders in creating cocktail pairings for each course.

FRIDAY, MAY 1
Truck Stop to Benefit the Rhode Island Community Food Bank – Alex and Ani City Center
The largest food truck event in Rhode Island returns in 2015! The Truck Stop showcases the excellence and variety of Rhode Island’s mobile restaurants while also benefitting an organization dedicated to ending hunger. Last Festival’s Truck Stop raised over $106,000 for the RI Food Bank. Live music will be performed by the Superchief Trio, featuring Keith Munslow and friends, who perform a repertoire of swing, New Orleans R&B, jump blues and boogie woogie. Some of this year’s participants include Acacia Café, Like No Udder, Mijos Tacos, Noble Knots, Rocket Fine Street Food and Tallulah, among many others.

SATURDAY, MAY 2
Grand Tasting presented by Providence Monthly – Providence Biltmore Grand Ballroom
The Grand Tasting is a showcase of over forty local food, wine, beer and spirit exhibitors, as well as an abundance of local food artisans. During the Tasting there will be three Culinary Demonstrations featuring local chefs with farmers and producers at 12:30 p.m., 1:45 p.m. and 3 p.m. Some of this year’s participants include American Mussel Harvesters, Bully Boy Distillers, a group of over 10 new culinary businesses via Hope & Main, Jonathan Edwards Winery, Narragansett Brewing Company, Olneyville NY System, RI Mushroom Company, Yacht Club Soda and many, many more.

SUNDAY, MAY 3
Grand Brunch to benefit the RI Philharmonic Music School – Providence Biltmore Grand Ballroom
The Festival will come to a close with the Grand Brunch, prepared by some of the state’s best chefs and pastry chefs including: Chef Christopher Champagne of 84 Tavern on Canal, Martha Stewart Weddings baker Kelly Dull of north bakery, Mexican icon Maria Meza of El Rancho Grande, PBS’s The Chefs of Cucina Amore’s Joe Simone of Simone’s, baking maven Chef Jennifer Luxmoore of Sin, and more. In addition to the food, the Brunch features entertainment by jazz students from the Music School, a coffee bar by New Harvest Coffee Roasters, and a cocktail bar by Little Bitte Artisanal Cocktails.

For more information about the Eat Drink RI Festival or to purchase tickets, please visit eatdrinkri.com/festival.

3) From Monday, June 1 to Wednesday, June 3, 2015, famed Sake expert John Gauntner will hold the 18th stateside version (and 31st overall) of the Sake Professional Course at the MGM Grand Hotel in Las Vegas, Nevada. The content of this intensive sake course will be identical to that of the Sake Professional Course held each January in Japan, with the exception of visiting sake breweries. The course is recognized by the Sake Education Council, and those that complete it will be qualified to take the exam for Certified Sake Specialist, which will be offered on the evening of the last day of the course.

The course is geared toward industry professionals wishing to expand their horizons in a thorough manner into the world of sake, and will therefore be somewhat technical in nature, and admittedly somewhat intense. It is likely more than the average consumer needs! But the course is open to anyone with an interest and sake and will certainly be enjoyable. The course lectures and tasting will begin with the utter basics, and will thoroughly progress through and cover everything related to sake. There will be an emphasis on empirical experience, with plenty of exposure to a wide range of sake in the tasting sessions throughout the three days. Each of the three days will provide the environment for a focused, intense and concerted training period.

The goal of this course is that “no sake stone remains left unturned,” and his motto is “exceed expectations for the course.” Every conceivable sake-related topic will be covered, and each lecture will be complimented and augmented by a relevant tasting session. Participants will not simply hear about differences based on rice types or yeast types, they will taste and smell them. Students will not only absorb technical data about yamahai, kimoto, nama genshu, aged sake and regionality, they will absorb the pertinent flavors and aromas within the related sake as well. Participants will taste over 90 sake within five focused tasting exercises across the three days.

Like its counterpart held in Japan each winter, it will be quite simply the most thorough and comprehensive English-language sake education in existence. Participants will also be presented with a certificate of completion at the end of the course.

The cost for the three-day class, including all materials and sake for tasting, is $899. Participation is limited and reservations can be made now to secure a seat, with payment due by May 1, 2015.

For more information and a view of the daily syllabus, please go here. For reservations or inquiries, please send an email to sakeguy@gol.com.

I've taken this Sake education course and highly recommend it to anyone with an interest in Sake.

4) To celebrate the first day of spring and put a fun, culinary twist on the phrase, “In like a lion, out like lamb,” Tempo, a staple on Moody Street for the past ten years, is serving a limited-edition lamb-inspired menu. On Friday, March 20 and Saturday, March 21, diners can enjoy Chef-Owner Nathan Sigel’s prix-fixe, three course menu of lamb three ways and officially bid farewell to winter.

The “In like a Lion, Out like a Lamb” menu will feature the following selection of dishes:

First
Guinness-Braised Leg of Lamb Agnolotti (Guinness and Vermont butter cream sauce with pickled ramps, upland cress and green garlic chips)
Mains
Lamb Polpette (Grass-fed Colorado lamb meatballs, dijon-horseradish cream sauce, spinach pappardelle, crispy red cabbage, fennel and golden beet foam)
Beer Bread & Mint-Crusted Rack of Lamb (Baby spring vegetables and black mission fig-porto jam)
Dessert
Sheep’s Milk Yogurt and Honey Cheesecake (Fresh spring strawberries and pistachio cream)

COST: $39 per person (tax + gratuity not included)
For Reservations, please call 781-891-9000

5) The Taste of the North End – one of Boston’s most popular festivals of food, charity, and the rich history of the neighborhood – is taking place on Friday, May 1 this year. Guests can sample from more than 35 popular North End eateries showcasing a wide array of delectable appetizers, cheeses, entrees and desserts, and sip on refreshing libations from area wine and beer distributors. There will also be a high-end silent auction with hotel and restaurant packages, Boston sporting tickets, memorabilia, and more. There will also be a live band performing and dancing is encouraged.

All proceeds from the event are split between multiple non-profit organizations in the North End including elderly, education and health programs to help better then entire community- last year over $100,000 was raised. This is the fifth year that North End Waterfront Health has partnered with the Frattaroli family to put on and host the event.

This year’s event co-chairs are event founder Donato Frattaroli, owner of Lucia Ristorante, and James Luisi, CEO of North End Waterfront Health. The Master of Ceremonies this year is NESN’s “The Dining Playbook” personality Jenny Johnson.

This year’s participating restaurants include: Al Dente, Antico Forno, Aragosta, Artu, Bricco, Cantina Italiana, Carmelina, Ducali, Filippo, Fiore, Gennaro’s 5 North Square, Il Panino, J. Pace, La Summa, Lucca, Lucia Ristorante, Mamma Maria, Massimino, Mercato del Mare, Mike's Pastry, Modern Pastry, Neptune Oyster, Pagliuca, Paul W. Marks, Piantedosi Baking, Quattro, Taranta, Terra Mia, Tresca, and Ward 8.

WHERE: DCR Steriti Memorial Ice Rink, 561 Commercial Street,  Boston
WHEN: Friday, May 1, from 7 p.m. to 11 p.m.
Tickets are $79 and can be purchased in advance at totne.brownpapertickets.com or by calling 617-643-8105. Tickets are $99 after April 26th.

2014: Favorite Sake Items

What were some of my favorite Sake items of the past year?

Let me continue the lists of my best recommendations and favorites of the past year, 2014. I have already posted seven other lists of my Favorites of the past year, from wine to food, and this is my final list, my Favorite Sake Items of 2014. This is certainly not a complete list but it is more a sampling of memorable matters I have experienced and posted about over the past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more sake related items, you can just search my blog posts for the past year.

Sake continues to maintain a prominent role, a specialized niche, on my blog. My passion for Sake is ever growing and I continue to promote it to others, to spread the word about this fascinating beverage. I want to destroy the stereotypes about Sake and shine a light on the truth, to show its diversity and complexity. I want more and more people to taste it, finding joy in its flavors. I want more stores to stock and sell Sake, to make it something they recommend to their customers. I want more restaurants, of all cuisines, to carry Sake on their beverage lists. Sake is as worthy as any other alcoholic beverage and deserves at least equal billing.

Sake in the News: I;m very glad to see that Sake seems to be getting more and more attention in the media. This year, I have been posting a series of regular Sake News articles, which collect the links to some of the most interesting and informative Sake articles in the news. Each Sake News post references about 3-4 new Sake articles found online, and is a good way to see the diversity of Sake articles that are currently being written.

Sake Statistics: For the last few years, Sake exports have been growing and breaking previous records. In 2013, Sake imports to the U.S.increased by 13%, to 516,000 cases. That still makes Sake very much a niche beverage in the U.S. but continued double digit growth is a positive sign. What is also positive is the amount of domestically produced and consumed Sake. In 2013, Sake produced in the U.S. increased by 1% to 1.7 million cases, over three times the amount of imported Sake. The top U.S. brand is Sho Chiku Bai, constituting 27%, about 587,000 cases, which is also greater than the amount of imported Sake. SakeOne, located in Oregon, grew by 8.4% to 89,000 cases. There is plenty of room for growth so we need to continue advocating for greater Sake consumption.

Favorite Honjozo Sake: The Nyukon "Into Your Soul" Tokubetsu Honjozo, produced by the Musashino Shuzo, is made from Gohyakumangoku rice which has been polished down to 60%, so it would technically qualify as a Ginjo though they do not label it as such. The taste was dry and clean, with subtle peach and melon flavors, and hints of herbs. Smooth and easy drinking, this was delicious and would appeal to Sake lovers as well as those new to Sake.

Favorite Junmai Sake: The Kamoizumi Shusen Junmai "Three Dots", produced by the Kamoizumi Shuzo, is made from Hiroshima Hattan rice which has been polished down to 58%, so it would technically qualify as a Ginjo though they do not label it as such. An elegant Sake, this presents with a strong umami taste, more mushrooms and leafy herbs. It has a bit more body than the Nykon, but remains dry, smooth and easy drinking. This would be an excellent Sake with meat dishes.

Favorite Ginjo Sake: The Kokuryu Tokusen "Crystal Dragon" Ginjo, made by the Kokuryu brewery, is made from Gohyakumangoku rice which has been polished down to 50%, so it would technically qualify as a Daiginjo though they do not label it as such. This was a more powerful Sake, with bolder flavors of fruit, especially melon, pear and even a bit of cherry. There were depths to the Sake as well, showcasing hints of other, nearly elusive flavors. Definitely a Sake to slowly savor, to enjoy its complexity.

Favorite Daiginjo: The Evoluzione Junmai Daiginjo, produced by Ume No Yado brewery, is an elegant Sake, with a nice melange of subtle fruit and herbal notes. It has a lighter body and plenty of complexity, making it an impressive Sake. I don't have much technical info on this Daiginjo, but its flavor profile and style make it a worthy selection.

Favorite Kimoto/Yamahai Style Sake: The Mioya Shuzo Yuho "Rhythm of the Centuries" Yama-oroshi Junmai Kimoto, made by the Mioya Shuzo, is made from Notohikari rice which has been polished down to 55%, which would qualify it as a Ginjo though it is only labeled as a Junmai. It has a higher acidity, at 2.2, than the usual Junmai. Most Sake is aged for six months to a year before it is released, but this Yuho is aged for about four years prior to release. This may be why the Sake is so smooth on the palate, an easy drinking liquid which goes down far too quickly. It has a powerful umami taste, with underlying elements of earthiness, some citrus flavors and even Sherry notes on the finish. Nice acidity, a lengthy finish and plenty of complexity. An excellent choice, it garners my highest recommendation and I think it will be enjoyed not only by Sake lovers, but also those new to Sake.

Favorite One-Cup Sake: The Kibo is produced by the Suisen Shuzo, a Sake brewery that was destroyed by the March 2011 tsunami and earthquake, but which rebuilt itself. "Kibo" means "hope" and it is a very appropriate name. The Sake is produced using local Hitomebore (which means "love at first sight") rice, which has been polished down to 70%. It has a dominant aroma of steamed rice with hints of melon, both which also come out on the palate, along with a bit of green apple. It is dry, smooth, and full bodied with some pleasant umami. It is easy drinking and you could pair it with pizza or a cheese burger.

Favorite Sake Liqueur: The Ume No Yado brewery also produces an Aragoshi line, Sake-based liqueurs, including a Yuzu Shu. Each of their liqueurs contains Sake, 21% of fruit by volume, and a tiny bit of Shochu for depth and aroma. The Yuzu, an Asian citrus fruit, possessed a bright citrus flavor, a bit of tartness and a mild sweetness. Very pleasant and would make an excellent cocktail addition, though many people might enjoy it on its own too.

Favorite Infused Sake: At Miya's Sushi, they create numerous infused Sakes, generally offering 7 or so, at any one time though their experimentation with different flavors continues. You might find the Emerald Witches' Lips, flavored with hand picked white pine needles, or the Dragon Lady Sake, made with ginger, lemongrass, and honey. The Pineapple & Sumac Berry Sake was delicious and the Ultraviolet Kisses Sake, a briny drink made with homegrown red aged shiso and sour plum. My favorite though was the Chinese Firecracker Sake, a blend of home grown hot chili peppers, lemons, limes, citron, lemongrass, and honey. It was a complex and intriguing blend of citrus and underlying heat. The mild sweetness helped to balance the spiciness, and the citrus provided some nice acidity.

Favorite Organic Sake: The good folks at The Floating World,  a small Sake importer who I've previously raved, has a new Sake and it too is a winner. The Mutemuka Junmai Muroka Nama Genshu is rather unusual as it is a premium Sake made from two types of rice, including a table rice. For their moto, the yeast starter, they use Kaze Naruko, which is a Sake rice grown only in the Kōchi Prefecture. For the fermentation tank though, they use Hino-Hikari, a type of table rice, which means this Sake uses more table rice than Sake rice. For this Sake, the rice is polished down to 65%. Up front, there is a fruity taste, some melon and pear notes, but that quickly transforms on your palate into a more savory and earthy element, which then dominates your mouth. A surge of umami floods your palate, with hints of herbal notes and a tinge of bitterness. It possesses a fascinating complexity and this is also a very food friendly Sake, especially because of its high umami.

Favorite Warmed Sake: Yoshimasa Ogawahara introduced me to warm Sake through his Hikomago Junmai, and it was an enlightening experience. I tasted the Sake at a few different temperatures, witnessing how the taste profile varied at the different temperatures. The Hikomago is a matured Sake, aged for three years before release, and was made so that it could be enjoyed warm. It also paired well with a variety of foods, from olives to cheese. Drink more warm Sake.

New Sake Brewing Innovation: Getting geeky, I explained about a new Sake innovation in my article, The 10,001 School of Sake Brewing. A different fungus, rather than the usual, is the subject of experimentation to produce koji. It is supposed to create Sake with more amino acids than normal. The first commercial version has been released, and though I haven't tasted it yet, it is very intriguing to me. It could be an umami bomb of epic proportions with those added amino acids. It is always cool to see the cutting edge of Sake innovation.

Favorite Sake Sorbet:: The Pazzo Gelato Cafe invited me to create my own gelato/sorbet flavor, and my choice was the Tipsy Sensei, a sorbet blend of Ty Ku Coconut Sake, Yuzu and Coconut. It was such a fun experience, though the Yuzu was very dominant in the sorbet, and the recipe needs adjustment to bring more of the coconut out. However, it was indicative of the potential for using Sake to make ice cream and other frozen treats.

Favorite Sake Bar, Las Vegas: Located off the Strip, the J Sake Bar is a new spot and carries over 100 Sakes and serves a variety of Japanese dishes. I had a fun time, though it was far too brief, and I could have easily spent several hours there, tasting a range of Sakes. It is more like an izakaya, and certainly a spot that all Sake lovers should visit if they go to Las Vegas.

Favorite Restaurant Sake List: At Abriya Raku, a Japanese restaurant in Las Vegas, you'll find an incredible Sake list, with over 75 choices, 50 of which are available by the glass. There is a nice diversity of Sakes, and the markup is one of the lowest I have ever seen at a restaurant, usually less than twice the usual retail. For example, a $30 Sake at retail may sell at Raku for only $50. That makes it a very affordable spot to try a few different Sakes, and it helps that they serve plenty of delicious food too.

Favorite New Sake Book: Famed Sake expert John Gauntner has a new book, Sake Confidential, and is an excellent work that addresses more advanced topics about Sake. This book fills a gap, as most Sake books are generally introductory, with mostly basic information. However, it is still easy to read and understand, and provides plenty of fascinating information about Sake. Even those knowledgeable to Sake are likely to learn at least a few things from this book. I loved this books and I highly recommend it to everyone interested in Sake.

Favorite New Sake Magazine: John Gauntner is also behind a new magazine, Sake Today, which is a quarterly magazine all about Sake. The magazine has plenty of interesting articles, great photography, and also fills a needed niche. The articles are diverse, and you'll find both introductory articles as well as more advanced topics, as well as cool interviews. Other magazines rarely publish Sake articles so a magazine devoted only to Sake is very welcome..

New Sake Menu: I was pleased this year to design the new Sake menu for Thelonious Monkfish, an Asian restaurant in Central Square, Cambridge. It now has some delicious and interesting Sakes, fairly priced, and it's great to see that the restaurant is doing its part to promote Sake consumption. It was fun to work with them, teaching their staff about Sake, and I hope you visit the restaurant and taste some of the Sakes I selected for them.

Kanpai!

What were some of your favorite Sake items this year?

2014: Favorite Restaurants & My Top 50

What were some of my favorite restaurants of the past year?

Let me continue the lists of my best recommendations and favorites of 2014. I have already posted my Top Ten Wine lists, my Favorite Wine Related Items & Favorite Spirits and Drink Related Items. Now, I want to concentrate on my Favorite Restaurants of the past year.

This is certainly not a complete list but it is more a sampling of memorable restaurants I have experienced and/or posted about over the past year. You will even find a few Favorites from outside Massachusetts as I traveled a little bit this past year.

Top Restaurant Experience: Though I have had some excellent dining experiences in the Boston area this past year, my top dining experience this year took place in Connecticut at Miya's Sushi, a sustainable sushi restaurant. From the best Tatsu-age I may have eaten to a Maki roll with Crickets, the cuisine delighted and intrigued me. Their infused Sakes are interesting and tasty, and they also make cocktails with Sake and beer. Chef Bun Lai is personable and humble, charitable and intelligent, and has a true passion for healthy and sustainable food. In addition, you'll find this restaurant very affordable. Miya's Sushi garners my highest recommendation, and I can't wait to return there for another wonderful experience.

Favorite Restaurant Comeback: After being closed for a few months due to a massive flood, AKA Bistro reopened, and there was much rejoicing. Located in Lincoln, AKA Bistro is one of my favorite suburban restaurants, offering excellent French bistro fare and Japanese cuisine. They have new items on their menu, such as the delectable Spicy Steamed Clams In A Jar. During Restaurant Week, they offered their own dining special, which was an excellent value. I'm so glad they have reopened and strongly urge all my readers to dine there.

Favorite New Restaurant: Chef Michael Scelfo now has his own restaurant, Alden & Harlow, in Harvard Square,, and it has garnered many well-deserved raves. Using a small plates concept, Scelfo has exercised his creativity to produce one tasty and intriguing dish after another, from Sikil Pak to Chicken Fried Rabbit. There is something for everyone, from vegetarians to carnivores, and the menu changes frequently, so there is always something new to try. They also have an excellent drinks program, from delicious cocktails to an excellent and diverse wine list. Highly recommended, you must check out this restaurant.

Favorite New Brookline Restaurant: Innovative and delicious, the cuisine at Ribelle, in Brookline, was impressive. The Sweetbreads, Coppa, Sage Brown Butter and Celery Root was sublime, simply amazing from the first bite to the last. It is the type of dish I would want to order every time I dined at Ribelle because it was so fantastic. The pasta dishes, from the Mafalde to the Agnolotti del Plin also were excellent, and I would love to try their pasta tasting menu. The combination of ingredients, flavors and textures of each dish worked very well together. To me, all of the dishes signified a chef that knew what he was doing, a creative soul who could bring great taste to life in unique new ways. Their wine list is also impressive, with a diverse selection of many intriguing wines.

Favorite New Inman Square Restaurant: At Puritan & Co., even their simple bread rolls are addictive. Again, there is plenty of creativity in their cuisine, though much still seems familiar. The Pan Seared Striped Bass was cooked perfectly, with just the right amount of sear to add a crunchy texture to the exterior. The Scallop Tartare, in lettuce cups, was simply prepared but impressed with its fresh, clean flavors. It too possesses a well constructed wine list which should delight any wine lover.

Favorite Mexican Restaurant: With two restaurants in Massachusetts, in Burlington and Chestnut Hill, Besito is leading the way with higher-end, authentic Mexican cuisine, that still remains very affordable. You can start with one of their many a tequilas, maybe in a margarita, or try some mezcal, I've eaten here numerous times, tried many different dishes, and everything has pleased me, from their Ceviche to their Salmon Manchamanteles. With most items costing under $20, anyone can enjoy this cuisine. And make sure to save room for dessert, as they are decadent treats.

Favorite Union Square Restaurant: The owners of T.W. Food opened a second spot, Bronwyn Restaurant, and the quality remains as high as their first restaurant, though the cuisine is much different. Bronwyn serves more German and Eastern Europeean cuisine, from killer Spatzale to house-made Pierogi. Their drinks program is interesting, with a cool wine list and an extensive beer selection. I'm looking forward to my next time dining here.

Favorite Suburban Restaurant: The Boston area doesn't have a monopoly on excellent restaurants. The Blue Ox ,in Lynn, is a great neighborhood spot with a talented chef. You'll find of delectable comfort food, from fried pickles to chicken wings, but also more elevated cuisine like Duck Breast and Grilled Swordfish. Their cocktail program is excellent, using many local spirits, and the wine list will also please. With its reasonable prices, and fun atmosphere, this is suburban restaurant you need to seek out.

Favorite Western Massachusetts Restaurant: Though I rarely dined out in the western part of the state, I did so a few months ago on my return from New York. Mostly by luck, I stumbled upon Alpamayo, a Peruvian restaurant in Lee, and was pleasantly surprised by the quality and offerings there. It certainly seems like an authentic Peruvian spot, and I even enjoyed cuy, aka guinea pig. It was a relatively small spot, but definitely worth checking out, as all of the dishes we enjoyed were tasty, and reasonably priced.

Favorite Japanese Restaurant, Las Vegas: Hands down, my dining experience at Abriya Raku was one of the best Japanese meals I have experienced anywhere, and not just in Las Vegas. From a lengthy and exciting Sake list, with extremely low price mark-ups, to its fresh sushi and diverse Robata selections, this restaurant impresses and amazes. I even enjoyed their home-made Tofu! For years, it wasn't a well-known destination, but its popularity has grown so now the media talks about it frequently. All of its raves are more than well deserved. It is a highly recommended restaurant if you visit Las Vegas.

Favorite Chinese Restaurant, Las Vegas:: With hand-pulled noodles and soup dumplings, the Beijing Noodle No.9 offers plenty of compelling cuisine, including one of the best Kung Pao dishes I have ever tasted. It has a lengthy menu, with something to please all tastes, and you can even watch them pulling noodles in the front window. It is a bit pricey but the quality of their fare is high so you can understand the prices, especially for a restaurant within a casino. 

Favorite High-End Restaurant, Las Vegas:In Vegas, you have many options for high-end dining, though not all will necessarily please you. At Sage, in the Aria Hotel, I think you'll thoroughly enjoy your dining experience. Excellent service, cuisine, and wine, all combine to create a perfect evening. Two of the wines from this dinner ended up on my Top Ten lists this year. From the Roasted Veal Sweetbreads to the Bacon-Wrapped Iberico Pork Loin, the food thrilled my palate. It helped to be dining with some great friends, but even without them, the meal would still be rave worthy.

Most Anticipated Restaurant Opening: Chef Peter Ungár is a highly skilled chef, who I believe is one of the best in this area, and has remained beneath the radar for many diners in the Boston area. I have previously enjoyed a number of exceptional dinners at his Dining Alternative Chef's Table events. Next year, he plans to open his own restaurant, the Tasting Counter, a 20-seat experimental spot, “To bring you closer to the creation of fine natural food, served in harmony with fine natural wine.” I eagerly look forward to this opening, to experience more of Chef Ungár's cuisine, and hoping he garners more well-deserved attention.

The Passionate Foodie's Top 50 Restaurants
In addition to the Favorites listed above, I've compiled a list of my own Top 50 Restaurants, those Massachusetts places where I'm sure to always have a delicious meal, whether a casual breakfast or a high-end French dinner. These are the places I seem to recommend the most to others, including some places where I dine on a regular basis . Many of these places have been listed on prior Favorite Lists, some for multiple years, and are all worthy of recognition and recommendation. This is not a list of the "Best" restaurants, but my own personal favorites and you can find my reviews of these spots on my blog.

Bedford
Flatbread Company

Boston
The Beehive
Coppa
Erbaluce 
Gourmet Dumpling House
Island Creek Oyster Bar
JM Curley
L'Espalier 
Mooo
Myers & Chang
Nebo
Oishii 
Prezza
Saus
Shojo 

Taranta
Toro
Troquet

Brookline
Fugakyu
Ribelle

Taberna de Haro

Burlington
Besito
Chopps American Bar & Grill

Cambridge
Alden & Harlow
Craigie on Main
Flat Patties
Puritan & Co.
Tampopo
T.W. Food
Tupelo

Ipswich

Clam Box

Lee
Alpamayo

Lincoln
AKA Bistro

Lynn
The Blue Ox

Malden
All Seasons Table
Oya Cuban Cafe 

Medford
Bistro 5

Melrose
Spice of Melrose

Saugus
Iron Town Diner

Somerville
Bergamot 
Bronwyn
Dali
The Painted Burro
Posto.

Stoneham
Fusion Taste
Taste of Siam
Three Amigos

Wellesley

Blue Ginger

Woburn
Gene's Chinese Flatbread Cafe
Taipei Tokyo

What were some of your favorite restaurants this year?

2014: Favorite Wine-Related Items

What were some of my favorite wine related items of the past year?

Let me continue the lists of my best recommendations and favorites of 2014. I have already posted my Top Ten Wines Under $15, Top Ten Wines Over $15 and Top Ten Wines Over $50 lists. This post will now concentrate on some of my Favorite Wine-Related Items, which are not specific wine recommendations. This is certainly not a complete list but it is more a sampling of compelling and memorable matters I have experienced and posted about over the past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more wine related items, you can just search my blog posts for the past year.

Favorite Wines Analysis: In my three prior Top Ten Wine lists, I mentioned a total of 42 wines, which included wines from 12 different countries. At the top was France, with 10 wines, four of them from the Alsace region. In second place was Portugal with 8 wines and third place went to Spain with 7 wines. About 60% of my picks came from just these three countries. Uruguay made a strong showing with 5 wines, and the Hudson Valley of New York had 3 wines on the lists. Chile, with two wines on the list, was the only other country with multiple listings. The rest of the lists included wines from Argentina, Austria, California, Croatia, Italy, Lebanon, and South Africa,

Favorite Discount Wine Stores: Consumers always want bargains, excellent value wines which won't stretch their wallets. You can buy the cheap, mass-produced commercial wines which can be found in almost any wine store or instead, you can seek out excellent, value wines which put to shame those cheap wines. Certain discount wine stores provide not only excellent prices but also an interesting selection and good service. I want to highlight three such stores which continue to do an especially good job, places where I go to seek bargains: Bin Ends in Braintree & Needham, Wine Connextion in North Andover, and Rapid Liquors in Stoneham. Shop at any of those stores and you won't be disappointed.

Favorite Wine Stores: This is a small list of wine stores which consistently impress me with their selection and service. Each shop is worthy of your patronage and wine lovers should make the effort to visit these places if you have not done so yet.
Lower Falls Wine Company in Newton Lower Falls
Winestone in Chestnut Hill
Vintages: Adventures in Wine in Belmont
Wine-Sense in Andover
Wine Bottega in Boston's North End
Central Bottle Wine & Provisions in Cambridge
Beacon Hill Wine & Gourmet in Melrose (where I also work part-time)

Favorite Wine Magazine: For the sixth year in a row, Decanter, a British wine magazine, continues to impress me with its extensive coverage, including many less common wine regions, often ignored or marginalized in other wine publications. Plus it has an amusing wine cartoon in every issue. This is a magazine that consistently delivers fascinating articles and I always look forward to each issue. If you are not reading it, you should be.

Favorite Wine Book: A comprehensive book about Spanish Rioja, The Wine Region of Rioja by Ana Fabiano, is an excellent resource. It possesses great photography, is easy to read, and provides lots of insight into the wine makers of Rioja. My favorite sidebar of the book was "Voice of the Vintners" which provides quotes from about 30 different wineries on Tempranillo. There is such poetry in those quotes, and they provide a fascinating insight into Rioja. If you read those two pages alone, I think you would actually have a nice grasp of Rioja.

Runner-Up Favorite Wine Book: An excellent introduction to the wondrous world of Sherry, I highly recommend Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes by Talia Baiocchi. It is an easily understood exploration of everything from how Sherry is produced to a listing of Bodegas and recommended Sherries. There are also plenty of Sherry cocktail recipes and some food recipes as well. I love Sherry and it is great to see others advocating for it as well.

Favorite Wine Dinner: For the second year in a row, an Alsatian wine dinner was selected for this category. Compelling wines, superb food, and great people all combined to create an exceptional experience at Puritan & Co. As usual, the fine wines of Alsace impressed, showing diversity, complexity and value. In addition, three wines from this dinner were mentioned in my Favorite Wine lists. I'd never been to Puritan before, and the food more than satisfied. I'm eager to return to try more dishes from their menu.

Runner-Up Favorite Wine Dinner: At Alden & Harlow, I dined with Cristóbal Undurraga Marimón, co-owner and winemaker at Viña Koyle, a Chilean winery. Superb food, excellent wines, and plenty of stimulating conversation. It was also my first time at Alden & Harlow, and it too was impressive, from the Chicken Fried Rabbit to the delectable Lamb. Two of the Viña Koyle wines ended up on my Favorite Wine lists.

Favorite Private Wine Dinner: My vacation in Las Vegas this past summer, with several good friends, was excellent, and we ate and drank quite well. Our dinner at Sage was exceptional, with compelling food and wines, two of which ended up on my Favorite Wine lists. The wine list had plenty of intriguing choices, and the mark-up actually was fairly reasonable. The Sommelier knew his wines well, and the group of us thoroughly enjoyed the experience.

Favorite Wine Lunch: Taberna de Haro has the best Spanish wine list in the Boston, as well as the largest Sherry list. They make excellent Spanish cuisine as well, and this all combined for a special lunch showcasing the amazing Sherries of Alexander Jules, all three which ended up on my Favorite Wine lists. Sitting outside, we savored the Sherries and tapas while enjoying pleasant and interesting conversation. It almost felt like we were transported to the streets of Barcelona.

Favorite Large-Scale High-End Tasting: The Vintner's Reserve Lounge at the Boston Wine Expo presented an impressive selection of high-end wines, with plenty of tasty food. It was a major improvement over the last few Vintner's Reserve Lounges that I had attended. There were about 100 wines available for tasting, and it was a more leisurely tasting, without the large crowds that attend the Grand Tasting. Some of the wines from this event ended up on my Favorite Wine lists this year.

Favorite Large-Scale Tasting: The Mohegan Sun WineFest is a large, consumer wine event, which also showcases beer and spirits. In addition, there is plenty of food available at the event, to cleanse your palate and fill your belly. Its location, within a major casino, is also a plus, giving you plenty to do after the tasting is over. Several wines from this event have ended up on my Favorite Wine lists this year, which happens nearly every year.

Favorite Regional Wine Tasting: The Wines of Uruguay was such a delicious and informative event, a chance to try nearly 80 wines from 16 different wineries. Uruguay is an upcoming region which has previously been drinking most of their own wine. As their exports increase, you'll see their wines more and more on local shelves, and that is a very good thing. Sparkling, whites, reds and more. Lots of diversity, at all price points, and their signature grape, Tannat, is producing some amazing wines.

Runner-Ups of Favorite Regional Wine Tasting: The Austrians Like Them Young and Wines of Portugal tastings were also very worthy events. The Austrian wine event presented some nice comparison tastings of red wines made from indigenous grapes such as Zweigelt, Blaufränkisch and St. Laurent. The Portugal tasting presented about 200 wines, of all types, and offered a great overview of the wonders of Portuguese wine, from Vinho Verde to Port. Both events have wines on my Favorite Wine lists.

Favorite Twitter Wine Tasting: At a Twitter wine tasting, people from all over the world drink the same wines and then discuss them at the same time on Twitter. I have been participating in these tastings for years, and they can be lots of fun. The Crémant d'Alsace & The Spartans At Thermopylae presented four delicious Crémant sparkling wines, and plenty of interesting conversation on Twitter. Alsatian Crémant may not be on your radar but it should, offering excellent taste at a very good value.

Most Unique Wine Tasting: While in the Hudson Valley, at one of the grand tastings, I got to sample the wines from Pazdar Winery, which included two chocolate wines! Previously, the chocolate wines I have tasted have seemed artificial and overly sweet. However, these were actually tasty and interesting wines, with real chocolate and a restrained sweetness. These aren't your normal type of wine, but they are well made and would appeal to many people.

Favorite Private Wine Tasting: My good friend Adam, of Wine Zag, hosts a monthly blind tasting event which is always fun and interesting. A group of 15-18 people are assembled, and we taste through about twelve wines, usually with some type of theme. From Champagne to Southern Italian reds, the themes range wide and the wines themselves range in price and style. The attendees include wine newcomers and more knowledgeable tasters, but there is a lack of pretension and the casual atmosphere is one of fun and discovery. This is the third year in a row this tasting has garnered this honor.

Favorite Wine Trip, Domestic: This year's TasteCamp was held in the Hudson Valley of New York. It was informative and fun, and I discovered plenty of interesting wines and spirits. The region is beautiful and it was great to visit this developing wine region, which also possesses a rich and vibrant history. TasteCamp always does a good job of showcasing different wine regions, and this year was no different. Wines and spirits from this trip have ended up on my Favorite lists.

Favorite Winery Visit: While in the Hudson Valley region, our visit to the Hudson-Chatham Winery was a major highlight. Carlo Devito, owner of the winery, was an excellent host, leading us through a tasting of their wines, giving a tour of their solera, and feeding us lunch, including plenty of sliders. We saw Carlo's passion, and also saw the potential of hybrid grapes, such as Baco Noir. If you visit this region, you must stop at this winery.

Changes To Local Wine Laws: Last year, I wrote about two major legal issues, concerning wine, that took the spotlight in Massachusetts. Those issues involved shipping wine and removing the cap on liquor licenses. This year, positive progress was made on both issues, and hopefully that means additional positive changes will occur in 2015. First, in Rant: More Liquor Licenses Coming, I discussed how more liquor licenses were coming to Boston, and I hope these new licenses breathe life into certain neighborhoods. Second, in Rant: Caveats of Direct Wine Shipping, I explained how the new law allowing U.S. wineries to ship to Massachusetts is good news in some respects, but that there is still much more than needs to be done. Things are better this year for Massachusetts wine lovers, but let us hope it continues to improve.

My Wine Honor: In November, I received a great honor, being inducted as a Knight in the Brotherhood of Port Wine. The rank of Cavaleiro (Knight) is given to those who “have made a significant contribution to the understanding and prestige of Port Wine.” Only 13 people were inducted as Cavaleiros at the ceremony, and there are about 1300 worldwide. I took an oath to defend the honor of Port wine, so you can look forward to more articles about Port in 2015.

What were some of your favorite wine-related items this year?

Beijing Noodle No.9: Hand Pulled Noodles

While recently in Vegas, my friends and I ate lunch at Beijing Noodle No.9, in Caesar's Palace, a place I positively reviewed five years ago. My experience this time was equally as positive, and I got to try several more dishes than I had previously. My only criticism is that their prices are higher than many you will find at many other Chinese restaurants, though you have to consider that this restaurant is located inside a major Vegas casino/hotel so you expect to pay a bit more. With the quality of the cuisine, you may not mind paying extra while you are on vacation.

As I've mentioned before, as you walk into dining room, you'll pass huge fish tanks containing Ryukin goldfish. I thought the sign on the tanks was amusing. I guess they won't serve any Goldfish Dumplings.

The food menu is extensive, and it might take you time to decide what to order. You could dine here several times and never have to order the same thing twice. Dumplings, congee, hot pot, soup noodle, live seafood and so much more. We ordered a bunch of dishes to share, so we all could taste many different dishes, and that is probably your best option if you want to experience the diversity of their menu.

We started with the Beef With Hand Pull Noodle ($19.99), which was an excellent way to start. The noodles were more like thin soba noodles, and they had a great texture and flavor. There is a noticeable difference between these noodles, including a certain freshness, than the average ones you find at many other Asian spots. The beef was also tender and tasty. You can even watch them making the noodles at various times in the front window. You should try one of their hand pull noodle dishes.

The BBQ Roast Duck ($16.99) was an ample portion of moist and flavorful duck with a sweetness from its sauce.

They have two different types of Soup Dumplings, the Beijing Noodle No.9 (6 for $12.99) and the Shanghai (6 for $12.99). Though both were good, I preferred the Shanghai which contained a little less meat and more soup. The soup was an umami burst of goodness, surrounded by the thin, light dumpling skins. These dumplings were so popular, we ordered a few extra dishes.

The Lamb Pancakes ($12.99) were like mini-sandwiches, filled with tasty ground lamb, which was spiced well, within a crispy, thin bread.

The Kung Pao Chicken ($16.99) was maybe the best example of this dish that I've ever tasted/ It was fresh, with a slightly spicy and compelling sauce and plenty of tender chicken. I probably could have devoured this entire dish myself.

This is a vegetable dish, which I think might be the Pea Leaves with Golden Garlic. I didn't taste it but as the plate was nearly empty by the end of the meal, it was enjoyed by my friends.

The BBQ Pork ($16.99) was moist and tender, complemented by the slightly sweet BBQ sauce. I liked the crispy coating and the pork was meaty, with only minimal fat.

At the end of the meal, we were given a plate of large, almond cookies.

We ate plenty for lunch, and every dish pleased us. The flavors are well balanced, and the quality of the ingredients seems high. Service was very good and everyone in my group enjoyed themselves. I recommend this restaurant, though I wish the prices were a bit lower.

Abriya Raku: Hidden No More

Five years ago, while in Las Vegas, I had an excellent dinner at Abriya Raku, a Japanese restaurant which then seemed to be a hidden treasure. Located in a small, Asian shopping center off the Strip, it was highly unlikely you would just stumble upon Raku. The area was filled with dozens of Asian restaurants, from Korean to Chinese, Thai to Japanese. You had to actively seek out Raku, but that meant someone had to tell you about it. You needed inside information, which I received from a few Las Vegas residents who raved about its cuisine. Based on those recommendations, I dined there and was thoroughly impressed.

Times have changed and Raku is now getting plenty of publicity. For example, it is currently #1 on Eater's 38 Essential Las Vegas Restaurants. You no longer need special insider information to know about this restaurant. However, I worried a little whether the restaurant had changed since my prior visit, whether all that publicity might have had a negative effect on this former hidden treasure. Despite my worries, I knew I still had to dine there again, hoping to recapture some of my previous joy.

On my trip to Vegas a couple weeks ago, I tried to make plans to dine at Raku and quickly noticed one change, that it was tougher to get a reservation there, even on a Tuesday evening. So if you want to dine there, I highly recommend making reservations as far ahead of time as possible. Fortunately, the five of us were able to get a table on a Thursday evening, and they sat us in a small private room that only had two tables.

I certainly enjoyed the intimacy of this room and I'm pleased to report that our dinner at Raku was as good, if not better, than my prior visit. The quality of their food has not diminished in the least, and their Sake list has exapnded. All of my friends were impressed with the cuisine, especially considering its affordability. Service was excellent and I continue to give Raku my highest recommendation. Fame has not diminished Raku in the least.  

Raku's Sake menu appears to have grown, and now contains over 75 selections, from Junmai to Honjozo, Ginjo to Daiginjo, along with some Sparkling Sake and Nigori. Excellent diversity and plenty of interesting choices. Over 50 of the selections are available by the glass and some in "half" bottle formats. Price markups seem low, some of the best I've seen at any Japanese restaurant, and you could definitely while away an evening sampling and enjoying various Sakes. During the course of our dinner, we ordered three different bottles of Sake, none of which I had previously tasted. I wanted to experience something different, to continue expanding my Sake horizons.

We began with the Nyukon "Into Your Soul" Tokubetsu Honjozo ($52/24 oz), which can retail for around $30 so the markup is less than twice the retail, making it a very good value. Produced by the Musashino Shuzo, which is located in the Niigata Prefecture, they use Gohyakumangoku rice for this Sake which has been polished down to 60%, so it would technically qualify as a Ginjo though they do not label it as such. The taste was dry and clean, with subtle peach and melon flavors, and hints of herbs. Smooth and easy drinking, this was delicious and would appeal to Sake lovers as well as those new to Sake. It went well with our initial dishes, from tofu to seafood. A great starting point for the evening.

We then moved on to the Kamoizumi Shusen Junmai "Three Dots" ($50/30 oz), which can retail for $30-$35 so the markup is less than twice the retail, making it another good value. I should note as well that this bottle is 25% larger than the standard 24 oz bottle. So you get lots of Sake for the price. The Kamoizumi Shuzo, located in the Hiroshima Prefecture, started brewing Sake in 1910, and was one of ten breweries, in 1965, that committed to producing Junmai when nearly everyone else was making Honjozo. They use Hiroshima Hattan rice for this Sake which has been polished down to 58%, so it would technically qualify as a Ginjo though they do not label it as such. Another elegant Sake, this presents with a strong umami taste, more mushrooms and leafy herbs. It has a bit more body than the Nykon, but remains dry, smooth and easy drinking. This would be an excellent Sake with meat dishes.

The final Sake was the Kokuryu Tokusen "Crystal Dragon" Ginjo ($58/24 oz), which can retail for $40-$43 so the markup is less than twice the retail, making it another good value. The name, Kokuryu translates as "Black Dragon" and the name derives from the Kuzu-ryo River ("Nine-headed Dragon" river) in the Fukui Prefecture. They use Gohyakumangoku rice for this Sake which has been polished down to 50%, so it would technically qualify as a Daiginjo though they do not label it as such. This was a more powerful Sake, with bolder flavors of fruit, especially melon, pear and even a bit of cherry. There were depths to the Sake as well, showcasing hints of other, nearly elusive flavors. Definitely a Sake to slowly savor, to enjoy its complexity. It also paired very well with the various Robata skewers we enjoyed.

As for our food choices, we ordered a number of their evening Specials as well as numerous dishes off the menu. As the evening was primarily about enjoyment, I didn't take notes of everything we ate, though I took numerous photos. As such, I can't provide lots of detail of many things we ate, though I can say that everything was delicious, well-presented and I would recommend all of it. This is some of the best Japanese food you will enjoy in Vegas.

Above, is one of their homemade Tofu dishes, accompanied by a spicy side. I'm not a fan of Tofu but I actually enjoyed this dish. The tofu was creamy and clean rather than rubbery, and the spicy side went well atop a piece of the tasty tofu. So even if you dislike tofu, I'd suggest you give it a try at Raku. They have a few different Tofu dishes and they are worth exploring.

One of the Specials was a Tuna Tartare, a silky mound of tender tuna, with only minimal accompaniments, making the dish all about the tuna. I prefer my tartare to be more minimalist, to be more about the meat than what is atop it, and this fit that bill.

A Salad which had bacon, so that automatically elevates it above other salads. Lots of fresh ingredients.

There were two fish on the Specials menu, Flying Fish and Sea Bream, and each was served two ways, as a sashimi and a cooked, whole fish. Above is the Flying Fish sashimi, which had a stronger, but pleasing, flavor than the Sea Bream. The texture of the fish was tender and smooth, with just enough bite to it.

The Sea Bream sashimi possessed a milder taste, with a buttery feel. Very tasty.

The cooked Flying Fish had hearty chunks of meat, strong and tasty flavors with a nice broth.

The Sea Bream's flesh was mild and flaky, with a nice sweetness to the flesh. And the skin had a nice, crispy texture.

The Juicy Deep Fried Chicken also had a great, crispy skin, wrapped around moist and flavorful meat.

One of their specialties is Robata, a charcoal grill that uses binchotan, a traditional Japanese charcoal which burns at a higher temperature than regular charcoal, and also contains less moisture. There are over 30 Robata choices, a variety of skewers of meat, seafood and vegetables. We ordered maybe a dozen or so skewers, including Pork Ear, Duck with Balsamic Soy Sauce, Tomatoes Wrapped in Bacon, and more. It was all excellent, grilled perfectly, and full of interesting flavors. You could easily make a meal of just different skewers.

Raku is one of the best Japanese restaurants in Las Vegas, and also one of the most affordable. If you check out their menu, you will find most items cost under $10, so that even if you go with a group, your bill will still be very reasonable. In addition, their Sake is very reasonably priced, avoiding the outrageous markups that are very too common everywhere else. On the Strip, the Japanese restaurants are generally much more expensive, and it can be hard to find more than a couple items on their menus under $10.

With an excellent Sake list, great service, and a nice diversity of delicious dishes, Raku continues to earn my highest recommendation. If you are traveling to Vegas, make sure to dine at Raku, but just make your reservations as early as possible. Raku is hidden no more, but success hasn't gone to their heads.

Sage in Vegas: A Worthy Splurge

From France to Lebanon to South Africa, a fascinating vinous journey to begin our Vegas vacation. Enhancing the experience, the wines accompanied compelling dishes, creating a superb culinary evening.

Dinner at the Sage restaurant in the Aria Hotel.

While deciding on which restaurants to patronize while in Vegas, my good friend Adam recommended Sage. He had dined there previously and couldn't rave about his experience enough. I trust his palate and had also read some other very positive reviews of Sage, so we decided to dine there one evening. Due to scheduling issues, we ended up going to Sage on our first evening in Vegas, and the experience set a high bar for the rest of the trip. It was a top notch dinner, with excellent wines and attentive service. A perfect choice.

Sage serves "contemporary American cuisine spiced with global influences" and includes "farm-to-table produce, artisanal meats and sustainable seafood.." Chef Shawn McClain, who also owns the Green Zebra in Chicago, is originally from San Diego. He has spent much of his culinary career in Chicago, and opened Sage in Vegas in 2009. This is a high-end restaurant, with an elegant ambiance that avoids being pretentious. The restaurant's initial dining area, which is a bit more casual, also has a lengthy bar, while the second dining area is the more elegant.

The food menu has several options, from a la carte choices to a few different tasting menus. There is a three-course Early Evening Menu ($59), a four-course Signature Tasting Menu ($89) and an eight-course Chef's Tasting Menu ($150). On the a la carte menu, you will find Starters (9 choices at $16-$27), Salads (3 choices at $18-$24), Steaks & Braises (4 choices at $41-59), Lighter Meats (3 choices at $37-$44), and Pasta & Seafood (4 choices at $41-$44). There were no Specials on the evening we dined, but the menu has plenty of interesting choices.

The wine list at Sage was intriguing and diverse, and the prices were not outrageous. We spoke with the Master Sommelier, Nick Hetzel, and he was knowledgeable, personable and passionate. The list he composed has some big names, but also some intriguing, lesser known, but still excellent, wines. This is clearly a restaurant which has a passion for wine, and which wine lovers will cherish.

We started off with the Catherine et Pierre Breton "Le Dilettante" Vouvray Brut, a sparkling wine from the Loire. The winery is certified organic and is also seeking Biodynamic certification. Made in the méthode traditionnelle, this wine is produced from 100% Chenin Blanc, the vines which are about 40 years old. Dry and compelling, there were delicious tastes of peach and apple, with hints of citrus, spice and an underlying minerality. It was clean and refreshing, an excellent way to begin our meal, and a wine I would recommend to any lover of bubbly.

I began my dinner with the Roasted Veal Sweetbreads ($18), which come with glazed bacon, creamy white polenta and trumpet mushrooms. Who wouldn't love that large, thick slab of glazed bacon atop the dish? Tender and flavorful, it went well with the slightly crunchy coating of the sweetbreads and their moist interior. Everything in this dish was delicious and worked well together, such a delight of textures and flavors. Highly recommended.

Our second wine was the unique 2001 Chateau Musar Blanc, a Lebanese white wine. I've previously enjoyed red wines from Chateau Musar but never had one of their whites before. This wine is made from two indigenous grapes, Obaideh and Merwah, and is fermented in French oak barriques for 9 months. It is then bottled but not released until 7 years after harvest, so this wine was not released until 2008. It is a slightly oxidized style, and I loved it. More full bodied, it possessed a complex melange of flavors which intrigued my palate. Notes of honey and apricot, smoke and caramel, citrus and pear. Each sip seemed to bring new flavors to mind, and it evolved over the course of the dinner, getting more intriguing as the night went on. Highly recommended, and this wine appears to be available in Massachusetts through Ruby Wines.

For my second course, I chose a Melon Salad (which is not listed on their online menu) with thin strips of pork belly as well as strips of ricotta cheese. A nice combination of flavors and textures, with the fresh fruit of the melon and the saltiness of the pork belly and ricottta. A refreshing palate cleanser after the heavier dish of sweetbreads.

Our next wine was the 2012 Sadie Family Die Ouwingerdreeks Soldaat, a South African wine from the Swartland region. "Soldaat" means "soldiers" and this wine is made from 100% Grenache Noir, reminding me of some Rhône wines. The bold fruit flavors, from cherry to strawberry, were enhanced by spicy & earthy notes. It seemed both fresh and mature, an interesting dichotomy which made this a fascinating and delicious wine. Restrained tannins, a lengthy finish, and nice acidity make this another wine I highly recommend.

And a perfect pairing for the Soldaat was the Bacon-Wrapped Iberico Pork Loin ($44), with smoked apple, asparagus, and celery root panna cotta. The pork alone was wonderful, tender and rich in flavor, and the bacon only made it more hedonistic. This is one of their signature dishes and I understand its popularity. A fine entree which is going to satisfy any pork lover.

The Dessert menu has 8 choices, priced $14-$20, and I opted for a Watermelon Mousse dish (which is not listed on their online menu).  As I wasn't taking formal notes, I am unsure what else what on this dish. I do recall though that it was tasty, with a variety of textures, from creamy to crunchy, with some savory elements too.

Overall, this was an excellent dining experience and I highly recommend Sage. Service was professional and attentive, the food was well-presented and delicious, and the wines were killer. If you are going to splurge on dinner in Vegas, Sage would be a great choice.

Vegas, J Sake Bar & Mioya Yuho Yama-oroshi

While planning my trip to Las Vegas, I did some research on the best places to find Sake. As I hadn't been there in several years, I knew there had to be some new places to check out, and I found one. The J Sake Bar, located a short distance off the Strip at 4459 West Flamingo Road, has only been open since the end of April, and they do not even have a website, just a Facebook page. As such, there also is not a menu of their food or Sake online. Hopefully that will be remedied in the near future, so people can see what they carry.

The Sake bar is open Tuesday through Sunday, from 7pm-3am, and they carry over 100 different Sakes, in numerous formats from small cans to large ishobins. My friends and I stopped there after our dinner at Anriya Raku, planning to have a drink. We didn't order any food, and really didn't even consult the food menu, because we had already eaten plenty at dinner. However, I delved into the Sake list, and was pleased with the diversity I found. This is definitely a place I want to return to, and spend more time exploring the Sake list and trying some of their food. It is a place with lots of potential, though it needs to provide more information online for potential customers.

We sat at the bar and our server was personable and accommodating, making us all feel welcome. For a Thursday evening, close to midnight, it wasn't very busy though that could be because it is not well known yet. Being off the Strip, visitors to Vegas generally have to take the effort to get there, which many may not do unless they are provided sufficient reason to do so. So, such restaurants and bars need to spread the word wide and far, to gain the notice they deserve.

I chose to drink the Mioya Shuzo Yuho "Rhythm of the Centuries" Yama-oroshi Junmai Kimoto. That sounds like a mouthful, but it is rather easy to understand. Mioya Shuzo, founded in 1897, is the name of the Sake brewery and it is located in the Ishikawa Prefecture. It is especially unique as it is one of the only breweries with a female president, Miho Fujita, and she also participates in the brewing. The "Yuho" line was created to showcase Sake with bold flavors and umami, and the term means "happy rice" though it also refers to the area's frequent UFO sightings. Flying saucers & Sake?

The Sake uses Notohikari rice, that has been polished down to 55%, which would qualify it as a Ginjo though it is only labeled as a Junmai. It has a higher acidity, at 2.2, than the usual Junmai. The Sake was produced using the ancient Kimoto method, where large oar-like poles, called yama-oroshi, are continually rammed into the yeast starter to produce a paste. This is a laborious task, which is rarely performed in modern breweries, but which can create intriguing Sake, often with a more earthy or gamey taste, as well as greater umami. The Mioya brewery has been using the Kimoto method since its founding.

Most Sake is aged for six months to a year before it is released, but this Yuho is aged for about four years prior to release. This may be why the Sake is so smooth on the palate, an easy drinking liquid which goes down far too quickly. It has a powerful umami taste, with underlying elements of earthiness, some citrus flavors and even Sherry notes on the finish. Nice acidity, a lengthy finish and plenty of complexity. An excellent choice, it garners my highest recommendation and I think it will be enjoyed not only by Sake lovers, but also those new to Sake.

Good luck to the J Sake Bar!

Rant: Strength Through Weakness In Vegas

Last week, I spent a few wonderful days on vacation in Vegas, enjoying a bounty of food, wine and Sake, as well as interacting and chatting with numerous interesting people. I traveled there with four members of my "tribe," good friends from my regular poker game including Adam Japko. As a tribe, we are close to each other, have regular contact and share a number of interests. I'm sure that all my readers belong to their own tribes too, close groups of people who share similar interests, from food to wine.

You might be a group of friendly food or wine bloggers, frequently dining out together or getting together to drink wine. When you meet, you will talk about your shared interests, however, as you all move in relatively similar circles, what you share will frequently overlap. For example, you might all read the same food news sites, so will have seen the same articles. This can lead to a relatively homogenous group, where everyone possesses the same basic information, without a significant influx of original positions and opinions. Tribes have numerous advantages, and it is a very human method of gathering, but it possesses its disadvantages as well.

While in Vegas, Adam, of Wine Zag, spoke at the Interior Design Camp, an educational conference of design professionals and aficionados, on the topic of Social Media Know-How. My friends and I attended his speech, both to support Adam as well as to hopefully learn something. In many respects, we were outside of our tribe, surrounded by hundreds of unfamiliar women and men at an interior design conference. Adam, as expected, was an excellent speaker, both witty and informative, and the audience was quite taken with his humor. Through his speech, I learned about an intriguing concept, the "weak ties."

Using his son as an example, Adam discussed how his son had a close knit group of friends, his tribe, but that his son faced confusion as to the direction of his future. In The Defining Decade, Meg Jay discussed problems with the tribe, how it can be limiting and deter originality. However, she believes that answers can be found in our weak ties, those people we know and connect with but who are more acquaintances than friends. It is actually these relationships which tend to promote more growth and change than our tribal bonds.

Meg didn't create the concept of weak ties, which is over 40 years old. In 1973, Mark Granovetter, an American sociologist published a paper titled The Strength of Weak Ties. Within our tribe, we talk through a restricted code, as we already share certain assumptions and understandings. We don't have to use as much detail or explanation, but that can be a negative. With our weak ties, our acquaintances, we must use an elaborated code, which necessarily must use much more detail and explanation, leaving less room for misunderstanding. That elaborated code can actually lead to more thoughtful discussion, delving into areas you might never have done using a more restricted code.

In addition, we tend to learn more from our weak ties than our tribe. The reason is that those within our tribe often share the same information sources, so it is more difficult to learn something new, while our weak ties often derive their information from different sources, giving us the opportunity to learn more from these different sources. Weak ties tend to lead to more innovation, more growth, and more change.

So what does all of this have to do with food and wine? Plenty. If we primarily remain within our own tribes, we can grow stagnant. We may eat at the same restaurants all the time, drink the same wines, attend the same events. We may read the same food & wine magazines and online resources. That can get boring and we likely won't learn much that is new from each other. We may not learn about new and different restaurants or wines. For example, if your tribe primarily drinks and learns about California wines, they might not learn about the wonders of Lebanese wine or Sherry. If your tribe primarily eats at restaurants in Boston, they might miss out on the wonders of specific suburban restaurants.

What we need to do is to also reach out to our weak ties, to seek out their valuable advice and suggestions, which we might not have otherwise found. If you want to expand your horizons, to learn more about food and wine, then you need to take some time to step away from your tribe and hang with your weak ties. We need to mine our weak ties for their knowledge and expertise, to learn from different sources.

The same applies if you write about food and wine. Sure, your tribe of fellow food and wine writers can be helpful in some regards, but in other respects it can be limiting. That is why a number of food and wine writers will all tend to write about the same topic at the same time. They all consult the same sources for their inspiration. However, by spending time with weak ties, you can learn about different topics and issues. Their knowledge and advice may be very helpful, and they could offer suggestions your tribe might not be able to provide. You need to be adventurous, to get out into the world and experience the realm outside your tribe. You never know what you might learn. You might discover plenty of new ideas of which to write.

For myself, while I was in Vegas, I adventured into the world of interior design, definitely a place outside of my tribe. That was a fruitful experience as I learned about the concept of weak ties, which I had not heard about before. I may have intuitively understand some of its basics, but having it become more concrete was enlightening. And having the opportunity to discuss matters with some of these interior designers was also informative. It gave me a new and different perspective, one that my tribe could not have provided.

It may feel safe to remain nestled within our food and wine tribes, surrounded by our close friends, sharing the same interests. Wouldn't you rather regularly take a chance, interacting with acquaintances, and experience new ideas? We all should seek the infusion of new ideas, and our tribes are not often the best place to seek such inspiration. There is an enormous world of food and wine out there, and your tribe will only embrace a small part of it. Seek out others, your weak ties, to expand that small part into a much larger piece.