A lovely meal on Tap
I thought we’d begin this edition with a lovely Sunday brunch, although, going against theme, it is not a buffet.
I stopped my Tap Room at Dubsdread last Sunday to sample the brunch. It was a gorgeous day, so when the hostess asked “inside or out” I didn’t even hesitate. We were shown to a table on the wraparound porch on the side that faces the Dubsdread Golf Course (the other part of the porch largely looks over the parking lot, so try to get the course side if you can).
The brunch menu is short but hits all the right notes. I selected the classic eggs Benedict while my companion chose the southwestern omelette.
My egg dish was just right. The eggs were poached without overcooking the yolks (I hate that) and the Canadian bacon added a salty complement to the rich hollandaise.
The omelette had cubes of prime rib along with chopped onions and green peppers, plus oozy cheddar cheese. I had red-skin home fried potatoes with my Benedict, my friend had a small bowl of buttery grits.
It was a lovely way to pass a late Sunday morning. I recommend it.
Tap Room at Dubsdread, which is an approved advertiser at SJO, is at 549 W. Par St., Orlando. Burnch is served Sundays from 11 a.m. to 2:30 p.m. The phone number is 407-650-0100.
Prix fixe fish
Add Bonefish Grill to the list of restaurants that offer a prix fixe menu as a value alternative to diners.
“We realize this summer’s most sought-after ingredient is value,” said Bonefish Grill president John Cooper in a press release. “We are thrilled to offer our consumers this terrific every day value, without compromising our commitment to freshness, impeccable service and the quality dining experience signature to Bonefish Grill.”
With an emphasis on surprisingly affordable prices any day of the week, the restaurant offers a fresh, wood-grilled menu and a sophisticated, big city bar atmosphere. The prix fixe menu is available through the end of August for $18-$19 per person, varying by region. Guests may choose from a list of shared appetizers, individual salads and individual entrees, accompanied by two side items. Prices and availability on individual items vary, but highlights include:
— Bang Bang Shrimp: Crispy shrimp tossed in an addictively creamy, spicy
sauce
— Singapore Calamari: Tender calamari flash fried and tossed with
peppers and a sweet and spicy Asian sauce
— Wood-Grilled Authentic Norwegian Salmon: Served with choice of sauce
— Sea Scallops and Shrimp: Wood-grilled and served with choice of sauce
— Fontina Chicken: Topped with creamy fontina cheese, garlic, prosciutto
and mushroom marsala wine sauce
There are several BGs in the area, check the Web site for one near you.
Pepin hits the high seas
NEW YORK, July 22 /PRNewswire/ — World-renowned Master Chef Jacques Pepin will open Jacques – his first ever restaurant at sea – onboard Oceania Cruises’ new 1,258-guest Marina, scheduled to launch in late 2010.
Pepin’s namesake restaurant will draw inspiration from bistros in his home town of Lyon and the fabled bistros of Paris. “The cornerstone of any great dining experience is freshly prepared, simple dishes that are as visually pleasing on the plate as they are on the palate,” according to Pepin.
Guests entering the restaurant will be greeted by the aroma of freshly roasted chicken, duck and lamb wafting from the grand rotisserie. Custom Jacques Pepin signature china, antique flatware and Lalique glassware adorn the tables while chandeliers fashioned from crystal decanters add a whimsical shimmer to the room. An art collection comprised of some of Pepin’s favorite personal pieces and original works Pepin created especially for Marina, grace the room and adds a warm, personal touch.
“As we designed the culinary experience aboard Marina, a restaurant by Jacques Pepin was at the top of our guests’ wish lists,” stated Bob Binder, Oceania Cruises’ president. “Jacques will present a traditional French dining experience in a casually elegant fashion.”
McCormick & Schmick’s offers dinner and a movie — get your own movie
PORTLAND, Ore., July 23 /PRNewswire/ — Popcorn shouldn’t be dinner. That’s why McCormick & Schmick’s Seafood Restaurants is celebrating the 2009 summer movie season with “Reel to Reel” – a complete entertainment opportunity at a great price. Premiering July 24, at participating McCormick & Schmick’s Seafood Restaurants nationwide, Reel to Reel offers guests who purchase any dinner entree the chance to add a premium movie ticket for only $5.00. Reel to Reel will run through the end of September, or while supplies last.
In addition, one lucky fan will have the opportunity to experience movie magic firsthand with the McCormick & Schmick’s Reel to Reel Sweepstakes, which will roll out the red carpet at the 2010 Sundance Film Festival. The Sweepstake’s prize includes airfare and hotel for two to Park City, Utah, and VIP passes to party with the stars at Sundance. Movie fans can register to win in any participating McCormick & Schmick’s Seafood Restaurant or online at www.McCormickandSchmicks.com/ReeltoReel.
McCormick & Schmick’s is also debuting new summer menu features, including Lobster Ravioli; Maine Lobster prepared steamed whole, Caribbean style or southern fried; and Filet Mignon and Salmon Oscar. In a supporting role, McCormick & Schmick’s features a summer dessert special: tantalizing, fresh Blueberry Shortcake. To further sweeten the deal, McCormick & Schmick’s will make a donation to the American Heart Association for every Blueberry Shortcake sold.
Waiter, this soup tastes rubber-y
Finally, this story from Huffington Post
SANTA ANA, Calif. — A man has sued a local Claim Jumper restaurant claiming he ordered French onion soup and bit into a condom instead of melted cheese. Zdenek Philip Hodousek filed the lawsuit Tuesday in Orange County Superior Court seeking unspecified damages over fears he may have contracted a disease.
Hodousek’s attorney Eric Traut said his client wants to have restaurant employees’ DNA tested to find a match to the condom.
A public relations firm representing Claim Jumper said no one can prove the so-called “foreign object” Hodousek took from the restaurant is the item that was submitted to a lab for testing.
The firm said an internal probe revealed no employee wrongdoing.
Yes, they actually used the words internal probe.
