Food Trip USA: My Top 5 Restaurants at The Wynn Las Vegas

Its a sure win at the Wynn and Encore restaurants

Oh, Las Vegas- the town of excess and debauchery.  A weekend in Vegas is more than enough to leave you mentally, physically and financially spent.  So, when we found out that we were spending two whole weeks in Sin City to celebrate a dear uncle’s birthday, even PartyMatt found himself scratching his head, saying, “What the f_ck are we going to do there for two weeks?!”

But, we did find plenty to do, and amidst the blur of clubs,tequila shots, and lap dances, we found plenty of good things to eat.  Our group was billeted at The Wynn, which in my opinion, is the best hotel on the strip, along with its “twin”, Encore.  Owner Steve Wynn‘s impeccable taste is evident in everything you lay your eyes on- from the natural light streaming into the casino floor, to the pricey bed linens in the tastefully-decorated rooms, to the best clubs and entertainment in Vegas. 

However, this attention to detail was best expressed in bothThe Wynn’s and Encore’s restaurants.  I can tell that his restos were conceptualized from the ground up by the bestguys and girls in the industry, and no expense was spared.  The food was so good that we felt there was really no need to leave the hotel and explore.

From more than a dozen restaurants in these two hotels combined, here are my favorites.

The dining room at Sinatra

Sinatra

On the last evening of our two week sojourn, Matt and I decided to have a cozy dinner date here and we discovered that we did save the best for last.  This beautiful restaurant was the perfect homage to the blue-eyed Las Vegas icon for which it was named after, and the food- classic Italian, of course- was made to impress.  

Agnolotti

Dinner service was flawless, but the winning dish was, without a doubt, the Agnolotti in a light cream asparagus sauce- so delicate but with the perfect balance of flavors.  Overall, one of our most memorable dining experiences.

Diver Scallops on top of polenta at La Cave

La cave

Tucked in one of The Wynn’s corridors is this little (by LasVegas standards, at least) wine bar that serves a limited but very tasty menu-a mishmash of great seafood, flatbreads and tapas.  Its cavern-like atmosphere is perfect for a sexy rendezvous, but also great as a laidback venue for dinner and drinks.  I have seen more expansive wine lists elsewhere, although they do have some gems. Plus, there are some good beers on tap, as well as craft beers- such as the Quebecois legend La Fin du Monde by Unibroue.

We adored the flatbreads- topped with either chorizo or truffled mushrooms- but what really grabbed my attention was the Seared Diver Scallops and Polenta, which had me coming back a second and third time. 

The view from the al fresco dining area at The Country Club

The Country Club

The Wynn boasts of the only 18-hole golf course in a casino hotel- in Las Vegas, at least.  And to get to the course, you pass through a gorgeous, wood-paneled dining room that evokes the feel of a members-only golf club. The fine dining resto offers prime cuts of steak, as well as upscale versions of American classics, like Sweet Corn chowder and Angus burgers. 

We loved hanging out at the bar, where we got to watch the Euro Cup games and drowned our sorrows in cold beer, wine and Filet Mignon.  

Eggs Benedict

Tableau

Breakfast at the Tower Suites is served in this intimate dining room with a view of the pool. Good coffee fills your cup without having to ask, and the breakfast/brunch fare is generous but not overwhelming.  I have decided to cast aside fears of a heart attack and just indulged on theirEggs Benedict until I got sick of it.  (Note:True enough, I haven’t had Eggs Benedict since then.)  

Thai Green Curry

Wazuzu

This restaurant is the first that greets you when you arrive at Encore from the covered corridor which connects it to The Wynn.  It is actually my favorite Asian restaurant in the hotel for its diversity as well as value for money.  If the food does not impress you, I’m pretty sure the 20-foot crystal dragon hung across the back wall will. 

When the craving for Asian flavors strike, they have a bevy of braised noodles or soups to choose from. Their Thai Green Curry also hit the spot, and it was oh so comforting with a steaming bowl of rice.

 

Wynn LasVegas and Encore Hotel

3131 LasVegas Blvd.

South LasVegas, NV

Tel. no.(702) 770 7000

http://www.wynnlasvegas.com/

Food Trip USA: New York/ New Jersey

Guilty- I have been absent from blogging for quite some time now.  No excuses.  But, looky here!  A new entry!

I have just returned from a long vacation in the US and, needless to say, Matt and I took full advantage of what the Bastion of Capitalism has to offer.  From organic (and not-so-organic) supermarkets to street food to comfort food, we swept through the country with guts (and pant flaps) wide open. 

Most of our trip was spent in the East Coast, where some of my family is based.   New York and New Jersey is probably the most culturally diverse states in the US and, naturally, so is the food.

Here are a few of our favorite stops.

Whole Foods Market

A trip to the US is not complete without several visits to this organic super store.  The uninitiated usually get visuals of hippies in hemp tunics selling quinoa cupcakes, but that's not what this place is about. 

The produce section is an explosion of color- native and imported fruits, the best green vegetables and herbs from local farmers, all naturally-grown and only the highest grade there is.  The seafood, meat and poultry section boast of the same top-quality stuff.  I heard somebody say recently that there is no such thing as organic beef.  Well, there is- I saw it with my own two eyes:  Organic, grain-fed, dry-aged, prime-grade porterhouse.  I wish I took a picture. 

                      

Matt and I have two favorite sections: the smoked fish and cheese sections.  Vacuum-sealed to maintain optimal freshness, they carry smoked and cured salmon from anywhere in between Alaska and Norway.  They also carry some signature brands, such as Charlie Trotter’s cured salmon.  I was particularly fond of the citrus-y variety.

The cheese section just blew our minds.  I’m pretty sure it’s not the widest of selections, but it was definitely more than what I am used too.  It pretty much covers all the major cheese-producing countries, as well as a number of local artisanal products from upstate.  For this alone Matt and I were willing to make the ten-minute drive to the supermarket every day.

We frequented the branch along River Road, Edgewater, NJ, but there are hundreds all over the US.

http://www.wholefoodsmarket.com

Sarita’s Macaroni and Cheese (S’mac)

Speaking of cheese- a whole restaurant dedicated to mac and cheese is, in my humble opinion, beyond brilliant.  It could only be a product of divine intervention.  The East Village eatery s'mac offers a sizeable variety of cheese combinations and add-ons that would please every palate.  So far I have only tried two kinds, and of the two, there was one that I fell head-over-heels for- The Alpine.  Perfectly-cooked macaroni coated in luxe Swiss Gruyere cheese, mixed with salty cubes of slab bacon- how could I not? 

And if this was not self-indulgent enough, you can order their mac n cheese “to go” and ready to be reheated any time you are in need of a good coddling. 

345 East 12^thSt. between 1^st & 2^nd Aves., NY, NY

Tel. no.(212) 358 7912

http://www.smacnyc.com

Zum Schneider

Another East Village haunt that we loved was this small yet popular German biergarten.  We arrived early and scored a good table, but show up after six and for sure you will have to stand by the bar.  The beer selection is obviously German, with quite a few on tap. The food is, expectedly, all things meaty and cheesy- we enjoyed theboiled veal bratwurst with pretzel, as well as the baked camembert.  It’s a great place to escape the cold, have a beer, and catch up with friends. 

This is a favorite spot for football fans during the Euroand World Cups, so if you find yourself in the area, do check it out.  It should be fun, if you don’t mind being shoulder-to shoulder with rowdy European types. 

107 Ave. Cat East 7^th St. NY, NY

Tel. no.(212) 5981098

http://www.zumschneider.com

Landmarc

If I ever become a gazillionaire and could choose any chef in the world to cook for me at home, every single day, it would be Marc Murphy.  His cooking style and food philosophy is akin to mine- French and Italian dishes cooked bistro-style are so up my alley.  Don’t let the trendy surroundings of both his Tribeca and AOL Time-Warner restos fool you- his food is good.

I was able to enjoy his lunch menu a couple of times- once alone, and the second time with companions. It was quite an experience for me to sit at their bar and order myself a meal- I felt so grown-up and chic. 

A deceivingly light yet cholesterol-laden starter is theFrisee aux Lardons- delicate greens tossed in red wine vinaigrette, generously-topped with thick cubes of bacon and poached egg. With that I had a small portion of their Pasta of the day- Linguine con vongole.   

Meat lovers should try their steaks, simply-seasoned and lovingly grilled right behind the bar.  This includes a side salad and fresh-cut fries- and at $30 for the hanger steak-probably one of the best deals in Manhattan. 

The icing on top of the proverbial cake must be the winelist- over 300 bottles to choose from in their thick, leather-bound inventory.  There are no wines by the glass, only half bottles: you can definitely find one you'll like from the 100 varieties they have on stock. 

3/F TimeWarner Center

10 ColumbusCircle, NY, NY

Tel. no.(212) 823 6123

http://landmarc-restaurant.com

Blue Ribbon Bakery Kitchen

                                     

This bakery/restaurant is every bit modern-American-cool- from the distressed wooden furniture to the low lighting to the young urbanite staff.  When I went to the bathroom, I discovered the basement bakery where they churn out their delicious breads, as well as a small cellar/dining area.

Aside from the breads, people come here for one other thing-Fried Chicken.  Mildly-spiced and deep-fried until crisp, with a side of mashed potatoes and collared greens- it is southern cooking at its finest. 

Not in the mood for fried chicken?  I spied an interesting cheese list (to go with their bread, of course) as well as a New York strip with shallot butter and fries.  For drinks, go down the street and check out the neighborhood watering holes- $16 for a shot of DonJulio is a buzz kill.    

35 DowningSt. NY, NY

Tel. no.(212) 337 0404

http://www.blueribbonrestaurants.com

Quick Bites: Chinky's Batchoy

My notes on my Bacolod food trip have been long delayed. But now that my cravings for delicious Negrense dishes keep pawing at me like a restless puppy, I suddenly have the sense of urgency to write about it. It’s like therapy I suppose. Whether it will help me get over these yearnings or actually worsen them, we’ll find out soon enough.

 The object of my desire as of late is Batchoy (originally from La Paz, Ilo-ilo)- that steaming bowl of noodles in chicken broth, topped with pork organs, cracklings, scallions and- for the “special” version- a raw egg. The aroma and dense richness of the broth is a full-on attack on the senses, making this one of my favorite soup dishes of all time. Therefore, when I went on my first trip to Bacolod a month ago with Matt and our host Marky V., I knew I just had to try their batchoy, thinking that its proximity to La Paz definitely gives their versions an edge over the Manila variety.

 Yes, I did try 21’s batchoy. Unfortunately, no, I did not particularly like it. It could have been an off day for them, wherein their kitchen churned out a product that was both lacking in taste and presentation. But, instead of wallowing in disappointment, I just shrugged my shoulders and trudged on to the next exciting meal.

 Fast forward to the day of our departure, wherein we found ourselves in a fast food joint called Chinky’s. My husband- the little pervert that he sometimes is- thought it would be a clever play on words to say that he has “eaten at Chinky’s”. Since we had time to spare before lunch, Marky and I decided to indulge his juvenile request and stopped at the fast food joint at the ground floor of a low-rise building. The menu board offered little variety, so we zeroed in on my favorite bowl of noodles.

 When our food came, we were pleasantly surprised by the presentation- firm noodles soaked in glistening hot soup, topped with big chunks of chicharon and a fresh-looking egg with a beautiful, bright-orange yolk. The flavors were spot-on, just how I imagine good batchoy would be. We polish off our bowls in no time, happy, yet stunned by our discovery.

 Don’t be fooled by the fast food set-up and odd menu- Chinky’s has really good batchoy.



Chinky’s 
Po Hang Bldg. 
Gonzaga cor. Gatuslao Sts. 
Bacolod City 
Tel. no. (034) 7080620

The Beach and the Alchemist

This year, I wanted to celebrate my birthday in a different way. I have always enjoyed being surrounded by family and friends, finding joy and excitement in food, drink and revelry. But, on my 33rd birthday, I’ve decided to go on a trip with Matt- my husband, favorite dining companion, occasional fashion stylist, hardiest sparring partner and dearest friend. I chose the island of Boracay because it’s fun, accessible and relatively affordable compared to going abroad. Besides, some of our favorite food haunts are on that island, so I can still easily fulfill my favorite birthday indulgence, which is to pig out.

For our fancy birthday dinner for two, I consulted with fellow bar owner and epicure Christine San Diego- whose creperie and French bistro Ti Braz is as much a Boracay icon as Willy’s Rock- on where I could have a nice romantic dinner with Matt. Among a couple of others, she mentioned Alchemy- Josh Boutwood’s small beach front restaurant serving modern cuisine. I Google it and find a few blog entries about him and his food, and I am immediately intrigued by this 24-year-old chef who is marching to the beat of his own drum in a small Visayan resort town where grilled local dishes reign supreme and fast food franchises are growing in prominence. We correspond through e-mail- discussing Matt’s dietary restrictions (no pork and seafood, except fish, hold the ginger), me asking if I can bring bottles and him graciously waiving corkage (thanks to my association with Christine, of course)- and we agree on an eight-course menu which will only be revealed to us on the evening itself. Matt and I were naturally excited.



Alchemy is situated in the busy commercial area on White Beach, between boat stations 1 and 2. It is on the ground floor of a structure it shares with Ti Braz, with a neat bar area and seating for around 15-20 people inside, and a few more tables outside on the beach. The fresh, modern seaside décor- with its white plastered walls and psychedelic mural- would not be out of place in more progressive coastal cities like Miami, and the vibe is hip like a neighborhood joint in the East Village. We are welcomed by the bubbly and charming Janice and seated near the front of the resto. Chef Josh pops out of the kitchen to greet us, making sure he got the details right regarding what Matt can/not eat, then quickly returns to his work space. The staff is notably young, efficient and unobtrusive- just like the owner/chef.



To placate our growing hunger, we were given some potato bread and some brown butter served on an oyster shell. The butter had a fragrant, burnt flavor to it, like caramel. Matt, who adores good bread and has a renewed (long story) love for butter, is so enamored by the taste that he sent Janice to ask Chef Josh what was in it. Of course, like a true alchemist, he coyly refuses to reveal his formula.




The first course arrived atop two white pumice rocks- Raw Tuna, Dehydrated Tuna Roe, and Soy Jelly. Naturally, the raw fish and the strong, concentrated soy flavor was a solid match, a perfect opening number to a seaside dining event. Janice has begun pouring our champagne by then- a bottle of NV Delamotte that I have purchased from Premium Wine Exchange. I loved it, and Matt (who usually professes that he is not discerning when it comes to wines) loves it for its super crisp character and toasted bread notes.



My favorite dish came right after, which was the Mahi-mahi with Dill and Alugbati on top of Risotto. The sauce was the same butter served with the bread, and it was a fitting companion to the firm and hearty fish. I normally do not like mahi-mahi because- when overcooked- it could be dry and tasteless like cardboard. But this one was expertly prepared- the fish was moist and flaky, even buttery in the middle- and combined with the butter, the rich, creamy risotto and the ethereal dill, it was the dreamiest fish dish I have had in a while.



The next fish dish we had was also well-prepared- Red Snapper, Horseradish Puree, and Banana Heart. The fish was light and flaky, the outer skin seared to a crisp. I have only had banana heart in its most popular local preparation, which is stewed in coconut milk and ginger, but Chef Josh’s version is equally appreciated for its light creaminess and balanced seasoning. I believe this dish would have shined more if it was presented before the mahi-mahi, since the flavors were much lighter and more subtle. We also started pouring the ’95 Campillo Gran Reserva at this point, and although it was not a good match with the snapper, we started sipping it just because it was so darn good.



In between the fish courses and the meat courses was a peculiar one- Caramelized Onions doused in a light broth. I love onions- raw, battered and deep-fried, in soup- so I got what the chef was trying to do. Kind of. It was definitely aesthetically-appealing, with varying degrees of sweetness and texture. But, Matt was clearly puzzled by it, mumbling “What the f…?” even as we walked towards Juice Bar after dinner.



The fifth dish was Roast Native Chicken Breast on Top of Pickled Cabbage, with Popcorn and Baby Corn. From what I have picked up from the next table’s conversation, I believe it was supposed to be pork belly dish. I point this out to Matt and he is overcome with guilt. Although he does not eat pork, he is very much aware of how much I love this particular part of the pig. The chef, aware of Matt’s restricted diet, has substituted the fatty, delicious pork belly with chicken. Naturally, the end result was not the same, to say the least. Flavor-wise, the dish does not leave you wanting, but in terms of the natural moisture of the meat, the unctuousness of pork fat- you cannot replicate that with chicken.



The last savory dish was, in my opinion, also the most intricate, and truly showcases the chef’s technique and food philosophy- Braised Ox Tongue with an Assortment of Mushrooms and Vegetables. The tongue was mildly flavored, allowing the slight gaminess of the meat to come through; the accompanying vegetables were a play in sweetness (from the carrots), texture (from the popcorn) and umami (from the mushrooms). There was almost something whimsical and organic about this dish, almost like a tableau of what sustainable gastronomy (something the chef must have learned during his stint at Noma) is about.



Pre-dessert was a simple dish of Orange Pieces and Lemongrass Oil. Simple maybe, but highly beneficial in digestion, which I suspect is its main purpose. Matt, with his aversion to ginger, was not particularly fond of the spicy, heady lemongrass, which he found too strong a flavor for a dessert. Personally, I found it to be fragrant and cleansing.



Finally, dessert was served, and it was scrumptious- Cappuccino Ice Cream, Peanut Butter and Pound Cake Crumbs. Not too sweet, flavors balanced and complimentary- and everything was homemade. We’re impressed.

Matt and I chit-chatted a bit with the chef after our meal- who, by the way, does not like being called “chef” (“I never wear chef’s whites”, he points out, motioning towards his dark blue t-shirt and board shorts). While I enjoy his endearing British accent, I look upon this young man with the tremendous talent and confidence, and I found myself thinking, “Is this guy for real?” He comes to the Philippines after working in the best restaurant in world, decides to apply what he learned in his own restaurant, and sets-up shop- nope, not in a hotel, not in the ritzy Makati CBD- but on a beach in Aklan. Like a true alchemist who deals with elements in their purest form, I believe Josh Boutwood is truly in his element and likes to stay true to it- cooking the food that he is passionate about, in an environment where he can be who he truly is. In this state, he is able to create gastronomic masterpieces that provoke and amaze. And, as Matt mentioned, I can only imagine what the young chef could be capable of in the years to come.




Restaurant Alchemy
Between Boat Stations 1 & 2
(Beside Ti Braz Creperie & Bistro)
White Beach, Boracay Island
Mobile no. +639173041570
E-mail address: restaurant.alchemy@gmail.com

Best Tacos Ever

I don’t like using superlatives, simply because I myself don’t like being told what to do. When somebody says that something is “the best”- According to whom? You? Who died and made you the expert? Anyway, it annoys me, so I try not to do it. I prefer to say things like, “it’s my favorite cava” or “it’s the best pizza I have tried in Manila”. Things like that. But for me to dub something as “the best, period”, I don’t think I would be able to live with myself. I have a very low tolerance for arrogance, even if it is me.

But I will have to break my own rules with this one. This one I loved so much that I was thinking about it constantly for days. Even while I was eating it, I was already wondering how I could possibly deal with the mediocrity that is everything else after that. That is how amazing this dish was.

After a long day at the Kennedy Space Center, we (Me, Matt and Carlos) were famished and ready for a good meal. Carlos- his silver bimmer equipped with its powerful engine and some speeding-ticket-evading gadget- was zooming through the freeway toward, what he claimed, were the best tacos we would ever try. After our arepas experience, I knew that I could trust him on this one. I happily napped as the dimming Florida landscape whizzed by, knowing that when I awaken I would be having some delicious grub.



We arrived 45 minutes later at Tacos Del Rio- the same spot where we had our arepas a couple of weeks before. It was a small joint, seating 15 at the most. We placed our orders at the counter, which Carlos expertly did in rapid Spanish. As usual, I just told him I would have whatever he was having.



We ordered some Mexican beers called Modelo Especial- a premium pilsner made by the same company which produces Corona. Nice and crisp, perfectly-balanced, this beer was just too drinkable. I’m not much of a beer drinker, but this is one pilsner I can literally drink all day. Just give me two coconut trees, a hammock in between, and I’m set.



When our food arrived, we headed towards the gleaming salsa station to top our tacos with whatever condiments we wanted. On the left side were the mild salsas- including some guacamole, refried beans and sour cream- while on the right side were the hot salsas in different shades of green and red. In between were an assortment of fresh vegetables and herbs- diced onions, tomatoes, lettuce, cilantro, the works. After some instructions from Carlos, we dove in.





I had a combination of three tacos topped with various meats- lengua (ox tongue), beef and pastor. All the meats are sliced and marinated the night before, and then quickly cooked on the griddle before being served. All except for the pastor- or spit-roasted porkloin- which is roasted in the morning on a shawarma-like contraption, and then cut into strips upon being ordered. These are put on top of soft corn tortilla, made in-house, everyday. All the salsas are also made fresh, everyday, and you could tell. I topped my tacos with some guacamole, sour cream, cilantro, and some of the spicy salsa verde.

On first bite, all of my preconceived ideas about Mexican food just flew out the window. The flavors and textures were so different from what I have been used to. First of all, there is no dominant spice- there was no pungent cumin or chili powder that jumps out. It was a perfectly-balanced medley of fresh herbs, taut and crisp vegetables, and the smokiness from the meats. The tortilla is a unique character on its own- its texture is something that I have never experience before. The freshly-ground corn imparts a fine graininess that adds bite to what is otherwise deemed merely as a wrapper.

And let’s talk about the heat. Mexican chilies seem to hit you a different way. It does not come at you up front- it attacks later on, almost predatorily, when you least expect it. Matt was an unlucky victim of this, thinking that he was up to the challenge being quite the hot sauce lover. He piled on the spicy salsa with the menacing orange tinge, since his first bite was bearable. Little did he know that the heat slowly creeps up at you, and not in your mouth, where you expect it to hit. You start feeling this searing heat coming from your neck, climbing up all the way to the top of your head. What you get is the uncontrollable urge to dunk your head into a tub of ice.



After Matt got some relief from washing his face in the bathroom with cold water, Carlos recommended that we try their dessert- a tequila-flavored flan. That, too, was delicious- the tequila added a flavor dimension that was not overbearing- just a subtle zing that you get in the end with alcohol. It was so good I ordered it again the second time we ate there, but alas, they were out of it.



I love it when food surprises me. This just goes to show that it pays to have an open mind when it comes to food, and to avoid pigeon-holing foods and flavors. Have I stuck to my profile of Mexican food (heavy on the cumin and cilantro), then I would not have appreciated the fresh and bright flavors of authentic tacos.

As we finish off our beers, I look at Carlos (Matt is still shell-shocked from the salsa and is, therefore, unintelligible) with concern, brows furrowed, and ask,” How do we come back from this?” He lets out a hearty laugh then stops, looks at me sympathetically, and says, “You don’t.”



Tacos Del Rio
9785C Orange Blossom Trail
Orlando, FL
Tel. no. (407)601 1542
http://www.tacosdelrio.com/

Quick Bites: Arepas

After a night of drinking in Orlando, we were all struck with the munchies and looking for a quick bite before heading home. Matt and I were with A & J, and we were accompanied by J’s cousin Carlos, his girlfriend Deyra, and their friends. Carlos and company, like J, have Hispanic roots, and luckily they know where to go for some Latin-flavored midnight snacks.

We headed out to the more industrial side of town, where- at 3AM- everything was pitch black save for street lamps and the head lights of oncoming traffic. Later on, I discovered that the spot where we ate was actually across a BMW dealership, and that it was on one of the busiest streets in Orlando. But, being completely unfamiliar with the area, everything looked dark and a bit daunting.

Carlos wanted to bring us to his favorite taco joint, but unfortunately they were closed for the night. Instead, we just went to a food truck which was parked nearby. “Cool! A taco truck”, the silly chinita exclaimed. Carlos answers, “Nope. We’re having arepas.” Fine, I think to myself. Tacos, arepas, same thing. Of course, I soon discovered, that they are indeed two completely different things.

An arepa is a dish made of ground corn dough popular in Columbia and Venezuela. The dough is shaped into a disc and either baked, grilled or fried, and then topped or stuffed with meat, seafood, salad, tomatoes or cheese.



We walked towards the truck and tentatively weave through the crowd. I look at the menu on the side of the truck and tell Carlos that I’m having whatever he’s having. I was thinking that this could be the last time I’m having an arepa in a very long time, so I might as well make it count. While we patiently wait in line, I watch the spunky Latinas, probably inebriated after a night of drinking, make fiery exchanges in Spanish. A particular one catches my eye, really pretty and loud. A 200-pound Rosario Dawson. I subtly tell A to take a look, but she averts her eyes to the ground and whispers, “Dude, I’m trying not to make eye contact.” Probably a good idea.

It was below 30 degrees and it started to drizzle, so A and I ran back to the van and let the boys wait for the food. Carlos came back, minus Matt and J, and he said that they walked a few meters to the Chimichurri burger stand. We drove closer to the burger stand and prepared to devour our arepas wrapped in aluminum foil.




Mine, like Carlos, was stuffed with shredded beef, shrimp and yellow cheese. “Oh, it’s like a donner kebab”, the silly chinita mutters under her breath. Exasperated, Carlos says, “Nope. Totally different”. I finally take a bite and then discovered what Carlos meant. It surely is not a taco, and it most definitely is not a donner kebab. The arepa, slightly crunchy from the grill, has a slightly chewy, lightly grainy, consistency that is unlike any pita or leavened bread I have ever tasted. The subtle maize flavor perfectly borders the essence from the meat, the fresh zest of the salsa verde and garlic sauce, and the mild creaminess of the yellow cheese. The shrimps, just quickly heated on the grill, pop like cherry tomatoes in my mouth when I bite into them. “It’s (expletive deleted) delicious”, I say over and over again.

A few days after, I am already craving for arepas again. Matt and J go out with the boys, and they bring some arepas home for me and A. I was a bit skeptical, thinking that I might have been a bit tipsy the first time around and I could have overrated it. Everything tastes good at 3 AM after a night of wine and beer, the silly chinita thinks to herself. I take a bite.

Nope. It’s really good.

Thanks to A & J for the photos.


Arepas truck (near Tacos del Rio,
Right across the BMW showroom)
Orange Blossom Trail
Orlando, FL

Modern Japanese in Orlando

Matt and I were invited by Tito A and Tita B to spend the holidays with them in Orlando, Florida. It was going to be six weeks of relaxation in what is, literally, America’s playground. Orlando is famously known to be the home of the grand Disney parks and resorts, Shamu at Sea World, a wide assortment of water parks, and of course, the glorious Florida sun. Being the food-crazed person that I am, I was excited to sample the gamut of delectable dishes the southern US has to offer more than anything. I was not expecting the variety that bigger cities have, but I opened myself to the possibility of being pleasantly- surprised.

Luckily, there was plenty of interesting food haunts in the Dr. Phillips area where we stayed. One of them which we went to more than once was Dragonfly- a cool, lounge-y place that describes itself as a “modern izakaya”. An izakaya is defined as “a casual place for after-work drinking” or “a Japanese drinking establishment which also serves food to accompany the drinks”. Anthony Bourdain’s tv feature on Japan’s bountiful culinary landscape gave me a visual of an izakaya- a variety of meats on a stick roasting on the robata grill, while salarymen, hunched over their sake or beer, muse over the long day at work, either by their lonesome or as a rowdy group.

But walking into Dragonfly with Matt, A and J, you know immediately that this is not the izakaya of the Japanese middle-class. The crowd during dinner is Orlando’s young and well-heeled (Tiger Woods owns a home nearby), where the women are Pilates-skinny and they like to show it. The hidden speakers provide the hip soundtrack of chilled-out electronica as the cute receptionist walks you to the bar or directly to your table. I recommend ordering a cocktail while you ponder over the menu- I recall having a delicious cucumber martini at one point.

The decors are neo-Japanese with a contemporary use of bamboo, dark wood, granite and glass. The lighting is expectedly subdued at the bar, but the dining area is well-lit, which encourages family dining. During the few dinners we had there, I spotted a couple of tables with children, who were thankfully at their best behavior.

The food in Dragonfly ranged from the traditional to the “inspired”- from their grilled items that were simply seasoned and perfectly- cooked over charcoal, to the sushi rolls that contained cream cheese or octopus. The unanimous favorite was the Miso Yaki Black Cod with Wild Mushrooms and Chrysanthemum Leaves. The naturally-oily fish is literally like butter, complimented by the sweet miso sauce and earthy mushrooms. A perfect dish. So perfect I failed to immortalize it with a photo and even J’s photo of it I cannot save.



Being an izakaya, we had to try items from the robata menu, or what is more commonly-known as yakitori. The meat and vegetables are austerely seasoned with salt and pepper, and then grilled. You can eat them as is, or dip them in Dragonfly’s trio of sauces- teriyaki, spicy miso and orange yuzu. Aside from the chicken wings and bacon-wrapped enoki mushrooms, the stand-out would have to be- surprise, surprise- the wagyu rib-eye. Soft and juicy and smoky, you chew a little bit slower to savor the decadent meat macerating in your mouth.



Dragonfly introduced me to Orlando’s love affair with the sushi roll. It is literally everywhere- from grocery store chains to Polynesian-inspired hotel lobbies. And purists beware, because Dragonfly (as well as a few other sushi places we checked out) have a taste for the outlandish. Some of my favorites are the Cobra Kai (red onion, snow crab, tempura flakes, lemon slices, Loch Duarte salmon, garlic-shiso pesto, balsamic) and the Salmon Skin (toasted smoked salmon skin, kaiware (sprouted daikon radish seeds), scallions and roe). For those who care for more traditional sushi and sashimi, their sushi bar offers beautiful fresh seafood.



After dinner, and if the weather allows it, you can relax at the outdoor patio where they have a full bar and a DJ on weekends. We got to sample some of their craft beersand cocktails, and they also had some top-shelf Japanese whiskey.

Thanks to A & J for the photos.

Dragonfly
800 W. Sand Lake Rd.
Orlando, FL
Tel. no. (407) 3703359
http://dragonflysushi.com/orlando