after dinner sneeze

a lot of g says, t says

Posts Tagged ‘Amada

We pigged out on Amada’s pig.

leave a comment »

What the what?

t says:  Yea, that’s right.  We did it.  Five manly male friends and I came, saw, and conquered the suckling pig at Amada.  What you see above is half of a pig and the head (apparently the head is optional – who the crap wouldn’t want the head?)  By the way, it’s a little creepy that the pig seems like it might be stalking that poor defenseless baby on the left.

August 2011, 5:45pm Sunday, Party of 6.  Forty bucks a person, reserved at lest three days in advance – just show up and eat some pig and four side dishes.  Forget more words, let’s roll the pictures …

Meet Wilbur ... yea ... we named it.

Wilbur's got no backbone ... cuz the dude carving our pig removed it (in the foreground) from the rest of the pig (in the background) ...

Just in case you tried to avoid seeing Wilbur's head above - here it is again ...

Pig ... with potato, garbanzo beans, white beans, scallions ... and more pig ...

Yea … we demolished a LOT of pig.  And we had enough for two small piggie-bags (for g and v) to go.  The best part was that it was frickin’ delicious.  Seriously.  I was expecting the feast to be kind of gimicky, but believe you me – it’s probably the best straight-up pork I’ve ever had – no fancy sauces or seasoning – just good ‘ol Wilbur.  Pork-for-pork, perhaps Fond’s pork belly is the only pig I’ve ever had better.  Also – I must say that it was quite an educational experience to be able to taste the different cuts of pig and see how they differed from one another despite being cooked in an identical manner; my favorite was the cheek – so lucious and sweet and salty.  A lot of the members of the party preferred a cut of muscle that attaches the head to the back (?neck muscle?).  a and kp took it upon themselves to go for some brain (I refuse to eat brain), too.  Their impression: it’s mushy, and doesn’t have a good taste or aftertaste to justify eating it – especially when so many other good pieces of pig are present.

a flexed his wine muscle by providing us with a 2001 Rioja Gran Reserva for the occasion – a fairly bold wine for summer night but it did a superb job matching the intensity of the pig.  Great job!

What was the worst part of the evening?  I think it was when we realized that they had removed the platform-table that used to be able to hold a party of like 10 but elevated one step up from the restaurant and with these curtains you can draw to add an element of mystery/seclusion to the party.  We did it once for g’s birthday a few years ago and it was the best restaurant-birthday I’ve ever been to.  Alas – it is no more.

Everyone’s gotta try this at least once (if not more than once).  Next time, we’ll bring the chicks women.

Written by afterdinnersneeze

14 August 2011 at 10:21pm

Distrito: Better than Tinto?

with 2 comments

t says: I had the great fortune of going to Distrito yesterday.  I had even greater fortune in that because the meal was for work, it was being picked up by my boss.  While I cannot reveal the nature of the business taking place (makes it sound mysterious, right?), I can reveal that the five of us were given free reign to order whatever we wanted.  That, my friends, is a recipe for disaster … a good kind of disaster …

6/2010, 7pm, Party of 5. When we arrived, we were informed that our table was being cleared.  Not more than 2 minutes later, we were escorted upstairs by a hostess and shown our seats.  We were in one of those circular booths along the wall on the upper floor.  On the way I noted that even though I knew the inside of this place was pink, I apparently forgot just how pink it was.  Yea – it’s pretty pink in there!

Because it was the first time at Distrito for some of the members of our party, we listened to the server’s spiel; she recommended 2-3 plates per person.  That sounded like not enough food, but we listened to her instructions and everyone picked out 2-3 plates, and I ordered some guacamole and the vegetarian nachos for the table (someone else ordered that as one of their dishes, so we got two).

I’ll talk about the food in a second – first let me talk about this drink: “honeysuckle”.  This drink is not a very manly drink.  The name isn’t manly.  The ingredients aren’t manly (Bluecoat gin, muddled mint, lime, and honey).  The taste isn’t manly.  But manliness be damned – it was so good.  I’m not sure if it was my sweet tooth or if it was because I had a rough day at work – but that drink was delicious.  The sweet, rich honey was livened up by the mint and lime and citrus flavors of the gin.  I didn’t get any of the burn from the gin, either.  This made me suspect that perhaps there was very little alcohol in the drink.  My suspicion was wrong.  When I stood up at the conclusion of the meal, I found that this drink was kind of like sake … the alcohol sneaks up on you like a ninja.

Now, we had a lot of dishes of food on the table.  It’d be incredibly boring to describe them all.  The highlights were the nachos (trust me – these aren’t just “nachos”), the queso fondido (who can say no to cheese and meat?), the ceviches (we had the hiramasa and the lobster – Garces makes great ceviches), and, from what I could see, the kobe beef tacos (I didn’t have any – but they looked amazing).  The surprise awesomest dish award of the evening goes to … the steamed corn!  That’s right – steamed corn.  You know – I can’t explain it – but just go there and order it yourself, and, as you dive into the warm parfait cup, mixing the layers of corn and some sort of orange-colored cream, I dare you to try and tell me that you’ve had better corn at a restaurant.  Also – because you don’t have to eat it off the cob – no corn in your teeth!

Unfortunately, there were a few misses.  The shrimp ceviche wasn’t as bright and lively as the other two – it was muddled in a tomato-based sauce that, even though it was layered above a puree of avocado, took over the palate completely – maybe some lime and cilantro would have helped (or using slices of tomatoes instead of a puree).  The carnitas taco was also a disappointment, as the meat was a little dry, under-seasoned, and lacking the porky punch I was desiring.  Of course, we had a lot of other dishes that I can’t currently remember, and they were all at the very least a notch above “good” – I only remember the highs and lows.

In the end, we actually had to reduce the number of Kobe tacos from two to one, because we were just too full – I give mad props to the waitress for letting us do that (she could have said, “I’m sorry, the chef had already made it … here it is”).  Unfortunately, I take away the mad props because the person who came to clear our tables gave me only half of the leftovers to take home.  Had I been paying for the meal, I would have felt extraordinarily robbed!  At least he didn’t give me the carnitas tacos – that would have been a double-whammy.

So what was the disaster? … I was so full that the walk home was fairly uncomfortable.  But it wasn’t all that bad, as the  happiness courtesy of the honeysuckle allowed me to travel care-free!  The flavors in most of the dishes were bold and inviting – so much so that I feel that Distrito’s food has surpassed Tinto’s.  I believe that it is now the new #2 – just under Amada.  And, you know what, the pink is growing on me …

Written by afterdinnersneeze

8 June 2010 at 6:53pm