Another Block Party

 Another block party with Seven Gates neighbors. Westcoast Wanderer food truck has served us on several occasions before. We really like their food! 

Dinner at Home

 Made Baked Arctic Char for dinner last week- plated over orzo with sauteed spinach, avocado aioli on the side. 

Seasonal Watermelon Margarita at Taco Mama

 The watermelon margarita is back at Taco Mama! They only serve these while fresh watermelons are available. They are tasty and refreshing.

Here is a link to the article I wrote about their food:

https://issuu.com/yesweekly/docs/5.31.23-min

Extremely casual, good food, very high value!

MJ's

 MJ's (620 Dolley Madison Rd, Greensboro 27410, 336-852-4889, mjs620.com) is a personal favorite, pretty much the "go to" place in Greensboro for fine dining. Pleasant ambience in repurposed older home near Guilford Colege, white tablecloths, but casual enough for any occasion.

Here are some samples from recent visits:

Calamari

Oysters

Shrimp Tacos

Braised Beef Tenderloin

Tuna

Pork Chop 

Salmon

Wine at home

   Had friends over for dinner recently. We shared some pretty good wines!

Upcoming Wine Dinner

   Mark your calendar- I will be hosting a wine dinner at Cafe Pasta (cafepasta.com) on March 20. 

  Part of the draw is a partnership with the new shop on State Street, Rhyme and Reason, an artisan chocolate maker. We will be pairing the chocolate dessert course with zinfandel.

Another Great Meal at Pangaea!

   My wife and I went to Pangaea (pangaeabistro.com) after the Neil Diamond matinee at Tanger Center ("A Beautiful Noise"). Another great meal!

   Bartender Alexis Rosas is a wizard. 

This is The Cuban or "Old Havana." It's based on dark rum, and it is wonderful!

Scallops Rockefeller is one of my favorite first courses.

Yucca Balls are filled with melted cheese. Another favorite.

(You get five. I ate two of them before I remembered to take a photo.)

My main couse was Cioppino. Mixed seafoods in tomato broth, with grilled bread.

My wife got Mussels, her favorite. 

  The concept here is based on cuisines from around the world, a reflection of Chef/partner Carlos Roman's international experience. He studied culinary arts at Santana International School of Hospitality and Culinary Arts in Puerto Rico. In 2010, he became a chef at the Ritz Carlton in San Juan, subsequently moving to Ritz Carltons in Aruba, Atlanta-Buckhead, Santa Barbara, and Thailand, as well as the Grand Cayman Marriott Resort. 

  Floor manager/partner Juan Cirino studied culinary arts in high school in Puerto Rico. He was lead bartender at the Condado Plaza by Hilton before he moved to Baton Rouge, Louisiana. He and Chef Roman were friends in high school. After relocation to Greensboro, he was General Manager at the well-regarded White and Wood for six years.

  This is a winning team!

Blue Denim

 A return to one of my favorite restaurants, Blue Denim (217 South Elm Street, Greensboro, 336-676-5689, bluedenimgso.com). Chef-proprietor Jody Morphis earned his chops cooking in restaurants in New Orleans after growing up in Louisiana. This food is just in his DNA!

We started with Crawfish Beignets. The crisp exterior gives way to an interior studded with bits of crawfish that stand out in their own right. Comeback sauce is a variation on remoulade, a perfect extension of the flavors. 

Usually, my wife and I get different entrees, so we can share and taste. But the Cioppino at the next table looked and smelled so good, we could not pass it up. Jumbo shrimp, large scallops, and mussels swim in a wonderful tomato sauce, soaked up with crisp baguette slices.

Banana Pudding is novel in appearance and rendition. A caramelized half banana sticks out of vanilla pot de crème, requiring a bit of navigation, but the taste justifies the effort. 

Blue Denim is a real asset to downtown Greensboro!

Ridge Shrimp and Oyster

     Returned to Ridge Shrimp and Oyster (2205L Oak Ridge Rd, Oak Ridge, NC 27310, 336-298-7102) recently. Search Facebook for their posts, including a photo of the chalkboard menu. This is one of the best seafood restaurants in the Triad!

Flounder Sesame is a personal favorite, shown here with slaw and hushpuppies.

                                        Blackened Mahi Veracruz comes with fried grits cakes.

Grilled Scallops also came with fried grits cakes, this time in a cream sauce.

Odeh's Mediterranean Kitchen

I wrote about Odeh's for YES! Weekly in the 11/6/24 edition. See this link for the online version: 

https://issuu.com/yesweekly/docs/11.6.24

(3805 Tinsley Dr #111, High Point 27265, (336) 905-7071, odehsmediterraneankitchen.com)

My wife and I went back on Tuesday for dinner. 

We started with a Cauliflower appetizer. Caution- this is intense, heavy on the lemon juice.

The Greek Salad is light and refreshing.

Beef Bourginon is hearty. I recommend ordering this over rice. Mashed potatoes are the alternative, and they are good, but the dish itself already has plenty of potatoes in it, along with carrots and onions.

This is Blackened Mahi Mahi. The spices are light in impact, adding flavor but not overpowering the natural taste of the fish. A pineapple salsa lends a fruity supplement, well-matched to the spices. The risotto is as good as any I have had, anywhere.

These dishes appear on a supplemental menu. If servers only give you one menu, ask for the one with the specials. A couple of other seafoods appear as well. Read the full article for more detail. This place has earned a very popular following. Count me among Odeh's fans!