A Gem on Greenspring

Joey Chiu

I'm a huge fan of brunch buffets, but really who isn't? I found a quaint little spot on Greenspring Ave. They had a spread of breakfast pastries, donuts and breads, fruits and veggies, salads, shrimp and smoked fish. Omelette and crepe stations with all the fixings Breakfast options of eggs, bacon, sausage, potatoes and French toast. A plethora of Chinese food lunch options including beef and broccoli, fried rice, and chow mein. Endless mimosas and bloody Marys to quench the thirst and tasty dessert selections topped off the afternoon. For $28 (including tax but excluding tip) this a steal for sure!

I Get it From my Dad . . .

Not really but my dad likes to think I get a lot of things from him including my passion for and ability to cooking.  I can say it runs in the family though. Both sides of my family are from Mississippi so it would be a crime and a shame if I didn't know how to cook lol! My father's side is from Meridian, MS nearest the Alabama state line outside of Tuscaloosa so their cuisine is traditionally southern with fried foods, gravies, and fat back. My mother's side of the family is from Picayune, MS closest to the Louisiana state line near New Orleans so their cuisine is cajun and creole with seafood, rice, soups, and stews.

I grew up cooking with my mom and maternal grandmother so I tend to enjoy the cajun and creole foods. I love to eat gumbo, shrimp creole, jambalaya, oysters, soft shell crab, etc. While I can fry chicken (which is not easy as it sounds) and can make a rue, you won't find gravy or anything smothered in my kitchen; I don't like pork chops, I can't clean or cook greens, and I hate dressing (shhhh don't tell my dad those are some of his favorite things)! Growing up in southern California with a city, not country mom (she's from San Fran) who loved to try new things, along with living in Atlanta has provided me with a different culinary point of view. I love Latin and Asian cuisine but I'll try anything once, not Andrew Zimmerman anything, but different flavor profiles and complex combinations!

With all that being said I will now shamelessly plug my father's restaurant. If you're ever in the south The Rib Shack is the best smoke house in Mississippi. 

    

Baltimore Restaurant Week 2012: Blah

Waterstone Bar and Grille

I went here with a friend for my first Baltimore restaurant week experience in January. The service and atmosphere is great! The wine list is nice. The food was flavorful but my salmon and baklava were overcooked and the mashed potatoes were instant/powdered mix. It seems like a good date night spot but I doubt I'll go back. - Updated but previously written for OpenTable

New York Restaurant Week 2012: Dinner Before A Show

The service was first and foremost excellent! We had a 6pm reservation and were seated immediately. We informed our waitress we had a show to attend and she said she would have us well taken care and on our way in time. We came for restaurant week so we had three courses. The food was incredibly fresh, flavorful, and plentiful. Great value, great atmosphere! Ill be back next time I'm in the city. - Previously written for OpenTable

Restaurant Week 2012: Layers of Flavor

Its Baltimore Restaurant Week . . . again (its semi-annual). Each participating restaurant has has a two course lunch for $15.12 and/or three course dinner for $20.12 or $30.12. City Cafe had intriguing menu selections so I made a reservation. I ride by City Cafe all the time going downtown. I've read good reviews on Google, Yelp, and Urbanspoon but hadn't made it inside until today. Let me tell you, TOTALLY worth the wait.

I started with ceviche with shrimp, halibut, mahi mahi, avocado, and mango with home tortilla chips. It was perfectly seasoned, just the right amount salt and acidity and the mango balanced the whole dish.

For the main course I chose the wild Alaskan halibut which had layer upon layer of flavor.The halibut was a very lightly breaded in a tempura like batter sauteed and drizzled with a roasted red pepper butter sauce served atop creamy, buttery mashed fingerling potatoes along side a fresh green salad with roasted sweet white corn, mini heirloom tomatoes tossed in Old Bay vinaigrette.

The final course I had strawberry short cake. Simple, classic, delicious, and easily ruined by dry shortcake or  just trying to make it more complex then it is. NO complaint with this one though. The shortcake was moist with a hint of something possibly lemon topped with fresh strawberries and fresh whipped cream.

Hats off to Chef Jared who created the restaurant week menu!