Dinosaur BBQ: Cornbread & Ribs

When I sought some restaurant recommendations for Syracuse, New York, the vast majority of people told me to dine at Dinosaur Bar-B-Que. With all that positive support, and after a review of their website, I figured I would stop there for dinner. Founded by some motorcyle enthusiasts, the restaurant is open for lunch and dinner, with outside tables, plenty of interior dining space, and a lengthy bar.  The walls are adorned with an eclectic mix of old signs, posters, music pictures, and other quirky items. It has a fun ambiance, a casual place to have a good time.

They have a full bar, with a long list of beers, including numerous local brews. The wine list is less compelling, with the usual major commercial wines on the list. The food menu is fairly extensive, with primarily BBQ and southern dishes, including appetizers, sandwiches, entrees and over fifteen sides. You'll find items including Drunken Spicy Shrimp Boil, BBQ Salmon Fritters, Bronzed Catfish, Mojito Chicken Steak and much more.  Entrees generally cost under $15, though some of the larger entree plates are more expensive. There are plenty of combination plates, allowing you to sample several different dishes.

As I am not a fan of beer, I decided to partake of a pint glass of Woodchuck Cider, a nice accompaniement to BBQ.

The meal began with some Fried Green Tomatoes (3 for $5.95), which are topped by Pecorino cheese and served with a cayenne buttermilk ranch dressing. The thick sliced tomatoes were tasty, surrounded by a nice, crunchy coating, though I would have preferred the cheese to be melted. They actually do have a version with melted cheddar cheese, ham and shrimp.

We also had some Catfish Strips ($5.95), cornmeal dusted, with spicy tartar sauce and BBQ dipping sauce. These were quite delicious, with plenty of flaky, sweet catfish and a light fried coating with a subtle corn flavor. You could easily make a diverse and enjoyable meal of just appetizers here, and if so, you should try the catfish.

The Pork & Brisket Plate ($13.50) comes with pulled pork and sliced brisket, your choice of two sides, and a piece of honey hush cornbread. The above platter has the Mac-n-Cheese and Mashed Potato sides. The pulled pork was ok, though a bit dry, and really needed the sauce. The brisket was also ok, though neither of the two really impressed me. You could find the same at any average BBQ place. The potatoes and mac-n-cheese were good, and sides I would recommend.

The cornbread was top notch, moist and with a slight sweetness to it. I even ordered some cornbread to-go as I enjoyed it so much. That cornbread must have been just out of the oven and was still hot, so I had to eat another piece before leaving. I would come here just for the cornbread!

Above is a 1/4 rack of BBQ Pork Ribs ($9.50) with French Fries and a Salad. After the ok pulled pork and brisket, the ribs were a pleasant surprise, tender and flavorful meat that nearly fell off the bone. The spicy BBQ sauce atop the ribs impressed and these ribs are probably some of the best I have had at a BBQ restaurant. Next time, I would select a larger order of these lips smacking ribs.

Service was very good, and overall I enjoyed the experience, though was a little disappointed with the pulled pork and brisket. But, there is plenty of other impressive and delicious food to be had here so it is a worthy dining destination.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On June 6th, Legal Sea Foods will welcome Olivier Humbrecht, Master of Wine, owner and winemaker for Domaine Zind-Humbrecht, to their Park Square Wine Cellar. Domaine Zind-Humbrecht wines hail from the Alsace region of northeast France encompassing concentrated, fruity-styles with low yield and biodynamic viticulture. At this dinner, guests will enjoy a five-course meal complemented by Olivier Humbrecht’s selections from the vineyard.

HORS D’OEUVRES
Jumbo Lump Crab Tartelette
Shrimp Queso Fundido
King Crab Tempura with Wasabi Crème Fraîche
Domaine Zind-Humbrecht Pinot d’Alsace, 2008

FIRST COURSE
Smoked Wild King Salmon Tartare (fried capers, dill aïoli, dark rye)
Domaine Zind-Humbrecht “Gueberschwihr” Riesling, 2007
Domaine Zind-Humbrecht “Clos Hauserer” Riesling, 2006

SECOND COURSE
Grilled Rainbow Trout and Juniper-Scented “Choucroute Garnie” (bacon wrapped potatoes and whole grain mustard)
Domaine Zind-Humbrecht “Brand” Grand Cru Riesling, 2007

THIRD COURSE
Hickory Wood Grilled Duck Breast (mango curry chutney, english sweet peas, fava bean ragoût)
Domaine Zind-Humbrecht Rangen de Thann “Clos St Urbain” Gewurztraminer, 2008

DESSERT COURSE
Pear Rhubarb Napoleon (cinnamon puff pastry, vanilla ice cream)
Domaine Zind-Humbrecht “Vieilles Vignes” Pinot Gris, 2008

WHEN: Monday, June 6th at 6:30pm
COST: $85 per person (excludes tax and gratuity)
Reservation required by calling: 617-530-9397.

I'll be at this dinner so I hope to see you there.

2)  The Reserve Bin, a specialty wine and craft beer shop will be celebrating its One-Year Anniversary on June 10. The Reserve Bin has one of the largest selections of local wine in the state. In honor of all the customers who have dedicated to shopping locally, The Reserve Bin will be hosting an all local wine tasting featuring numerous wines produced throughout New England. The event will take place on Friday, June 10, at 5:00pm.

Owner Kristin Braga states: "Buying local wine and supporting small businesses has had a resurgence in the south shore. It is important to support local area businesses and showcase their great products. The wines from New England often are underappreciated and with help from The Reserve Bin, many area residents have been able to have access to and enjoy local wine. This event is a way to get acquainted with local varietals, along with the individuals dedicated to crafting them."

There will be also special giveaways that will be offered to attendees sponsored by the local vintners:
• A private group tasting and tour for 10 people at Travessia Urban Winery in New Bedford, MA hosted by owner and winemaker Marco Montez.
• Two bottles of local mead produced by Isaaks of Salem in Salem, MA.
• Two stemless glasses and locally made jam from Plymouth Winery.
• A private group tasting for 10 people at Truro Vineyards hosted by owner Dave Roberts in North Truro, MA.
• A private wine tasting for 2 at Westport Rivers Vineyards in Westport, MA.
• Two tickets to the Jonathan Edwards Summer Concert series at Jonathan Edwards Winery in North Stonington, CT.

This should be an exciting event, and I agree people should get to know local wineries better. You can read my prior review of The Reserve Bin, a place I highly recommend to wine lovers.

3) AKA Bistro and the Clark Gallery are collaborating to develop an outdoor sculpture park on the green surrounding the bistro’s seasonal outdoor terrace. This month, a second, 8-foot tall granite artwork was installed. The two-ton Voluta is made of glacial boulders harvested from around artist Gary Haven Smith’s New Hampshire home. The two sculptures on Lincoln Road, with an expanse of grass between them, make a contemplative and engaging outdoor venue for enjoying the bistro’s creative menu of French and Japanese fare.  Future art installations for the green are being readied.

In addition, beginning in mid-June and continuing through October, the green will be the site of the Lincoln Farmer’s Market, every Saturday from 9am-1pm.

4) On June 14th, at 6:30pm, Legal Sea Foods will honor dads a bit early with a Legal Holiday: Father’s Day. Legal Sea Foods will celebrate in Park Square’s wine cellar with a trio of offerings including the following:  
FIRST COURSE
Chilled Calamari Salad With Citrus, Cherry & Banana Peppers, Crispy Tortilla Cup
Paired with Victory Prima Pils

SECOND COURSE
Barbacoa Tortas With Queso Fresco, Avocado, Pickled Red Onion, Cilantro, Smoked Tomato Salsa
Paired with Allagash White Ale

THIRD COURSE
Strawberry Bread Pudding With Colombian Dark Chocolate, Fresh Berries
Paired with Lindemans Framboise Lambic

COST: $35 per session (includes tax & gratuity)
Reservations required by calling: 617-530-9392 or make them online.

5) This week, Downtown Crossing will welcome its newest dining destination: 49 Social. With a refined seasonal American menu executed by Michael Lishchynsky and an inventive craft cocktail and wine program managed by Kim Frankson, 49 Social will offer guests "the comfort of an inviting social setting in a lively yet sophisticated, sleek-meets-vintage atmosphere."

Executive Chef Michael Lishchynsky has spent time in the kitchens of the Four Seasons Hotel in Boston and David Burke Townhouse in New York City. Boasting a menu of moderately priced refined American cuisine, 49 Social will offer a lunch, dinner and bar menu.

Highlights from the upcoming lunch menu include: Caprese Salad (house-made mozzarella sphere, baby arugula, tomato, prosciutto vinaigrette - $13); raised Rabbit Croque Madame (ricotta herb spread, mornay sauce, gruyere, topped with fried egg, served with spring greens - $15); Seared Salmon (chickpea panisse, pipérade, harissa, blood orange emulsion - $19); and, Duo of Chicken (crispy breast, confit of thigh and leg, collard greens, truffle mac and cheese - $17). In addition, Chef Lishchynsky will offer guests a selection of six gourmet flatbreads on the lunch and bar menus, including: White Clam (Wellfleet clams, garlic, Italian parsley, shaved fennel, fennel oil - $13); and, Truffle (wild mushrooms, truffle, baby arugula - $14).

For dinner, guests will enjoy options such as: Duo of Beef (tea smoked ribeye, Korean-style beef tartare, jasmine tea cracker - $16); Tuna Sashimi (broken garlic chili vinaigrette, radish salad, soy pearls - $17); Seared Sea Scallops (red lentils, napa cabbage, pickled daikon salad, curried blood orange emulsion - $24); and, Berkshire Pork Tenderloin Roulade (wild boar sausage, pancetta and spring pea risotto, pork jus - $27).

From the afternoon and late night bar menu, signature items include: Fried Oyster Po’ Boy Sliders (celery root slaw, bibb lettuce, tomato, Old Bay aioli - $12); Tempura Garden (asparagus, shitaki mushrooms, fiddleheads, baby bok choy, miso broth - $10); and, the House Burger (sharp cheddar, crispy leeks, bibb lettuce, tomato, truffle aioli, rosemary garlic pommes frites - $17) which will also be offered during lunch and dinner service.

Managing the 49 Social beverage program is Kim Frankson (formerly of Radius). 49 Social has a full liquor license and will feature a variety of specialty cocktails in addition to its extensive wine list. Highlights from the cocktail list include: Amor (gin and Lillet with splashes of rose water and lemon juice, finished with a fresh strawberry); Sugar & Spice (tequila, tagarshi, agave nectar, lime and orange juices, kumquats); and, Field of Dreams (Reyka, organic citron liqueur, tarragon and grapefruit juice). 49 Social will also produce homemade infusions, such as rosemary gin and lavender-rhubarb syrup. The beverage program will also feature 28 bottles of wine for $28 and an additional 50 bottles ranging from $30-$100. The wine list will be complemented by a select variety of reserve bottles to accommodate all tastes.

49 Social will open at 49 Temple Place in Boston’s Downtown Crossing neighborhood in the space formerly inhabited by Ivy Restaurant. 49 Social will be open Tuesday through Sunday for lunch and dinner. The lunch menu will be available in upcoming weeks from 11:30am through 2:30pm. Dinner will be served from 5:00pm through 10:00pm. A bar menu will also be available from 2:30pm through 12:30am.

Five Guys Burgers & Fries: Now Open in Stoneham

I love a good, juicy cheeseburger so was intrigued when I learned that Five Guys Burgers & Fries would be opening in Stoneham in the Redstone Plaza. Five Guys is a fast food chain, with over 750 locations across the U.S. and Canada, and about four new restaurants in Massachusetts. They concentrate on burgers and fries, with only a few other items available on their menu. It is meant to be a step-up from places like Burger King and McDonalds, and it certainly succeeds in that regard.

The Stoneham location opened on May 9 and I have eaten there several times since that date. It has been a popular place, and there are usually plenty of people eating there. It is open seven days a week, from 11am-10pm and you can even place your order online.  As it is in Redstone Plaza, there is plenty of parking available.

The menu is very simple, basically burgers, hotdogs and French fries. There are four basic burger choices, in two sizes, including: hamburger, cheeseburger, bacon burger and bacon cheeseburger. The regular burger ($4.99) is a double patty, and the "little" burger ($3.59) is a single patty. These are very reasonable prices for the burgers.  There are fifteen toppings you get atop your burger, such as onions, mushrooms, jalapeno peppers, hot sauce and BBQ sauce. All of the toppings are free, and you can mix and match whatever combination you desire. Burgers only come well done, and they won't prepare them any other way.

Also on the menu is the Kosher style hot dog ($3.39), which you can have with cheese and/or bacon. Fries come as Regular or Cajun style, in regular ($2.99) or large ($4.69) sizes. They also have a Veggie Sandwich, Grilled Cheese and a Veggie Sandwich with Cheese. For drinks, you can order soda (with free refills) or bottled water. Note that the soda choices include unsweetened and sweet iced tea.  You won't find salads, chicken, onion rings, soups, or anything else. I like the simplicity of the menu, as allowing them to concentrate on fewer items should enhance their quality.

The restaurant has a bright red and white color scheme with soft tan wood colors on the tables and chairs, providing a welcoming ambiance. About 40 people can be seated within the restaurant and the kitchen is open so you can watch your food being prepared if you wish. All orders, even if you are eating in, are placed in to-go bags, and you won't even find trays. It takes a few minutes longer to receive your food than it might at Burger King or McDonalds, but that is not a problem as your food is being freshly prepared.

Above, you can see a Little Cheeseburger and a Regular Bacon Cheeseburger (a double patty). These are not pretty burgers, as wrapping them in foil does crush them a bit, spreads some of the grease and the cheese often sticks to the inside of the foil. But the primary concern is their taste, not how pretty they look. Now, I generally dislike my burgers being cooked well done, as it tends to dry out the burger. But these burgers were quite juicy, and not what you might have expected for being well done. The sesame seed bun was soft and fresh, and there was plenty of melted cheese and crisp bacon slices. It seems like an old-fashioned burger, very tasty and definitely better than most other fast food burger joints.  Plus, as it is very reasonably priced, this is a value burger too.

The grilled Hot Dog with cheese and bacon also was not pretty, but it was quite good. The lengthy dog is sliced down the middle and is covered in melted cheese atop a layer of several slices of crisp bacon. This is certainly better than the usual hot dogs served at fast food places. I would order this again.

The regular -size fries come in an overflowing cup, and are sufficient to feed two people. The fries, with the skin on, are thicker than you find at some other fast food places, and their crispness varied on my different trips. Sometimes they were crisper than other days.  The Cajun style fries have a spicy kick to them which I enjoyed, and probably prefer to the Regular style of fries.

Overall, I liked Five Guys and certainly prefer it to many of the other fast food burger joints out there. These won't be the best burgers you have ever had, but for the price, they are a delicious value and should satisfy your burger cravings.  If you want a quick and casual lunch or dinner, and want a burger or dog, then I recommend Five Guys. It is a welcome addition to the culinary scene in Stoneham.

Douzo: Sampling Their Menu

Prior to the Wine Spectator Grand Tour, I knew I needed to have dinner, to have a full stomach before facing off against 200 wines. After pondering the myriad possiblities, I chose to eat at Douzo, a Japanese restaurant that somehow I had never dined at before.  After my very positive experience, I will definitely be returning there soon to enjoy more of their menu, while sipping chilled sake.

Douzo has a modern, hip look with a lengthy sushi bar and a smaller alcohol bar. It is a good place for an afterwork drink and snack, a date or a group dinner.  The menu is quite extensive, with everything from sushi to tempura, kushi yaki to teriyaki. Prices are a little higher than average, but not as pricey as some of the other high-end Japanese restaurants in the city. In general, I believe you pay for a higher quality cuisine than you will find at average Japanese spots you might visit.

Besides a fully stocked bar, Douzo carries about twenty different sakes, both domestic and Japanee brands. There are some good choices on the list and I chose to try their Sake Flight ($15), which includes small glasses of three sakes: Kaori Ginjo, Onikoroshi Junmai Ginjo and Honjozo Kimoto. This is a good way to try a few different sakes, and all three are quite delicious, while varied in their taste.

The sushi list has all of the usual selections, as well as some more unique ones, and they also have an intriguing list of maki rolls. I tried some tuna (Yellow Fin), salmon, tamago, and a sweet potato tempura roll. The fish seemed fresh, the pieces were good-sized, and all were very tasty.  I especially liked that the rice was well packed so it did not easily fall apart and it possessed a nice sweet flavor. There was plenty of sweet potato in the maki roll, and it had an interesting blend of crunchy tempura and soft sweet potato.

The menu has a list of Tempura by the piece, which I think is a great idea. You can individually select which vegetables or seafood you would like, from green beans to eel, from broccoli to oysters. I often assess a Japanese restaurant by their tempura, which is such an iconic dish and can be an excellent indicator of the quality of a chef and his kitchen.  I went for the standard Shrimp Tempura and it excelled, just that perfect light and flaky crispness. This is the type of tempura I crave, creating a Tempura Zen moment.

One of their menu specials was Duck Gyoza, and the wrapping was much thicker and chewier than usual gyoza. The interior of the gyoza was filled with lots of very tender and flavorful shredded duck. This may not be a traditional gyoza, but was interesting and tasty, and I would order them again.

The Kushi-yaki, grilled skewers of vegetables, meat or seafood, also can be ordered by the piece, or really the skewer. Again, a great option. I went for the Scallop Kushi-Yaki, which comes with two large grilled scallops and a large scallion. The scallops were excellent, tender, and with an intriguing and spicy grill sauce.

Service was attentive, accomodating and professional.  Overall my experience was very good, and I look forward to returning to check out more of their menu.  This initial sampling was very positive, especially the tempura, and bodes well for future visits. I recommend you check out Douzo, and maybe I will see you there on my next visit.

Rant: Tapeo, Where is the Real Sherry?

During the summer, it can be quite satisfying to sit at the patio of Tapeo, a Spanish tapas restaurant on Newbury Street, and drink Sangria while enjoying Gambas al Ajillo or Pato Braseado. Besides the Sangria, they also have a good Spanish wine list, with Txacoli, Albarino, Tempranillo and more. But, in one respect, their wine list fails in a significant way, and I am still seeking an explanation for this lapse.

Tapeo, where is your real Sherry?

The Tapeo wine list has a heading "Jerez-Sherry" and there are four entries beneath it, yet none of those four wines are either from Jerez or are actual Sherries. Why is that the case?  Why don't they carry actual Sherries? This is a Spanish restaurant so you would expect to see true Sherry, and not just Serry-style wines. It would be like a French restaurant carrying sparkling wine from France but no real Champagne. As a Spanish restaurant, I expect they know the difference between true Sherry and simply sherry-style wines so it is even more puzzling why they do not stock true Sherry.

To be legally known as Sherry, the wine must be produced within a specific region, the Denominación de Origen of Jerez-Xérès-Sherry, which is located in the Andalucia region of southern Spain in the province of Cadiz. The points of the “Sherry Triangle” are formed by the cities of Jerez de la Frontera, El Puerto de Santa María, and Sanlúcarde Barrameda. Beside the place of origin, the wine also has to be produced in a specific manner to be considered Sherry. Real Sherry can be such a sublime wine, especially its aged forms.

Three of the wines on Tapeo's list are from the Alvear winery, which is located in the D.O. of Montilla-Moriles, and thus are not legally Sherry. Just think of it as a sparkling wine made outside of the Champagne region, and thus unable to call itself Champagne. The fourth wine on Tapeo's list is from the D.O. of Malaga, so it also is not legally a sherry.  This is not an esoteric piece of information, but is something easily known to anyone with a basic knowledge of Sherry.

The Alvear wines are produced through a solera method, like true Sherry, but they generally use the Pedro Ximinez (PX) grape instead of the usual Palomino grape. With true Sherry, the dry Sherries, such as fino, manzanilla, amontillado, palo cortado, and oloroso, are produced from the Palomino grape. They generally only use PX for their sweet Sherries, but Alvear uses PX for their dry Sherry-style wines. Thus, with Alvear wines, you are also not gaining any understanding of the depths of the mysterious Palomino grape.

I previously emailed Tapeo inquiring why they do not carry any true Sherries on their list. I failed to receive a response so, on April 29, I attempted to contact them on Facebook and Twitter. On May 5, I received a reply on Facebook that they would look into the issue. As of May 22, I have not yet heard back with any type of explanation. I remain puzzled as to why they don't carry actual Sherry.

Sherry is very misunderstood by the general public so a Spanish restaurant should provide the public accuracte information about this iconic Spanish wine. If you offer Sherry on your wine list, then it should be real Sherry. Otherwise, why not list it as "Sherry-style" wine?

So I must ask once again...

Tapeo, where is your real Sherry?