.::|TheDish|::.

The Pre iPhone LG Prada Phone

I love it when a reader comments on my blog and corrects something I have incorrectly reported in a post. It only makes me smarter. So thanks, Drive a Faster Car reader, for introducing me to the Prada phone by LG. LG was actually the first bigwig to introduce an iPhone-like mobile device (in the UK, France, Germany and Italy), not Nokia as I reported; the Prada phone actually came out in February just before the iPhone's grand entrance.

Unfortunately, the Prada phone by LG is not available in the US as its on a limited tri-band GSM. According to Engadget, it doesn't seem to quite stand up to the almighty iPhone, but man is it sexy looking! The phone, that is!

Nokia - One of the First Bigwigs to Challenge the iPhone

As reported by the New York Times, "Nokia said on Wednesday that it would soon introduce its own digital music service, along with an easier-to-use Apple-style mobile interface and an Apple-style touchscreen handset."

Since the new Nokia devices will be very i-Phone-esque, I am sure the Apple loyalists will do some finger-pointing and claim this an iPhone copy-cat attempt. According to Anssi Vanjoki, head of the Nokia multimedia division, “I don’t know what is copying and what is original but if there is something good in the world, we copy it with pride.” I like that. But Nokia may in fact also be proud as one of the front-runners in race for the most powerful device; they are in-fact doing something that has not been done before - wait, something that Apple has not done? Yes! iTunes users must download songs from the Web to their iTunes and then sync their iPhones or iPods. However, with the Nokia Web service, to be called Ovi (a Finnish word for "door"), users will be able to purchase music online and download OTA, directly to their Nokia mobile device; it’s the perfect example of the convergence of technologies and where we all know we are headed.

But Nokia may be bullying more than just Apple. Think about the impact this may have on the carriers, who have their own music services featuring content download. I assume this is not a welcomed technology from their perspective. Analysts ask, will operators disable this Ovi feature on Nokia phones they offer or stop carrying Nokia? Perhaps, but for a manufacturer that sells 400 million phones per week and has about 1/3 of the market, they may think twice.

Of course these new handsets will first roll-out in Europe, so we can sit back and watch the battle of iNok overseas. So many aspects of the mobile landscape remain uncertain, but one thing is definite: they have our attention.

Gaslight: A Welcome Addition

Rating: 4 forks

I am always hesitant to try a restaurant on opening night, or opening week for that matter; much like refusing to buy a first-generation product like the iPhone, I typically want the new kids on the block to have chance to work the kinks out. However, with Gaslight (website is now live), I knew that this eatery was brought to us by some very seasoned restaurateurs (Aquitaine Group), and by now, they should know how to open a restaurant.

And they did with Gaslight. This is a real brasserie: open space (bar & restaurant); boisterous atmosphere; simple but hearty fare; reasonable prices (<$20/entree); open late (serve food 'til 1:30AM 7 days/wk); and even dressed with authentic striped French table napkins. From the main dinner menu, I had Calamares Grille with cracked picholines olives, arugula ($7.50) as a starter, which was light and flavorful, and as an entree Sauteed Skate with haricots verts and caper beurre noisette ($18.00), which would have been spectacular had they omitted some of the overpowering, additional salt in the sauce. Mike had Escargots de Bourgoune with garlic and parsley ($7.50), always a treat, and Gigot d’ AgAgneau Rôti with garlic, herbs and pommes morbier ($17.50) - a traditional lamb dish- which he appeared to really enjoy. Zoe had the Salade Frisee  with chevre boucheron, black olives and braised leeks ($6.75), which she too commented on the excess salt, but seemed to enjoy her Saumon Filet garlic braised escarole and lemon confit ($18.50), light and healthy. And Jay had the same calamari salad as I had and enjoyed it equally, but went with the classic Bar steak with caramelized shallots and mustard cream sauce ($16.50), a flank steak that he claims rivals the best-of-the-best in Boston.

The cocktail list is fun, featuring cocktails with unique ingredients like Pimms and Lillet Blanc. And the dessert menu and after dinner drink list is very impressive, though difficult to tackle after a full meal. I am jazzed to have this new neighborhood addition just a stones throw from my home, and can see it becoming a regular destination for meeting-up with friends or catching a quick meal.

The New Looc

I just stopped into Looc, the latest boutique to style the trendy South End. Its located on Union Park St, a couple doors down from The Buttery - dangerously close to my place! I met Shawna, one of the owners, and she is fabulous. She commented that the stock was light a they have sold out of quite a bit since opening on August 16th, as they are awaiting a shipment of a few lines from LA and Paris. She was right, but I got a good sense of what to expect when they are a bit more settled. First, its a great space; white with nautical blue accents, airy, open and feminine. Secondly, the designs are sophisticated yet flirty and fun; as The Daly Candy reports, "it’s just the right blend of beach chic and Paris style". And, the prices are typical of any upscale boutique in Boston.

I look forward to visiting when they have had a chance to stock-up w/ their Fall line. I also joined their mailing list (not email, thats too impersonal for Looc!) so I will be sure to let you know if any upcoming events.

Looc
12 Union Park Street
Boston, MA
617.357.5333).

The Capital Grille meets Red Lobster?

WHAT?!? According the this Boston Globe piece, Darden Restaurants Inc., the operator of the chain restaurants Olive Garden and Red Lobster, is acquiring Rare Hospitality International Inc., the company that owns the The Capital Grille steakhouses, for $1.19 billion.

Okay, does this concern you as much as it concerns me? Not that I frequent The Capital Grille much, and I personally prefer Grill 23, but Capital has always been a solid upscale steak house that fits in well on swanky Newbury St.; that says a lot. Even though it is a chain, it lacks that chain experience that's characteristic of places like Red Lobster and the Olive Garden (not that I have been but I don't need to to justify that assumption!). I was actually shocked to find out that Rare Hospitality also runs the Longhorn Steakhouse, another chain (that I have not been to). Hopefully this new ownership can continue to mask that crippling chain restaurant feel; otherwise, Capital will become just another link.

Gaslight - Opening Night

The official opening night at Gaslight Brasserie du Coin (site is not yet up), the latest restaurant to hit SoWa, is this Thursday the 23rd.

Last night Mike poked his head into the Euro-American brasserie, brought to our neighborhood by the Aquitaine Group (Seth Woods, Jeff Gates and Matt Burns) who also own Union, and you guessed it, Aquitaine as well as a few other restaurants. He said it looks amazing, though it was only open to friends & family. So, we made reservations for opening night, so stay tuned for a formal review. 

Hurricane Dean Hits Jamaica

Jamaica holds a dear place in my heart for many reasons: the culture; the people; the beauty; and most of all, the memories. Tonight, the beloved Caribbean island is getting pummeled by Hurricane Dean, what's believed to be a Category 4 storm with 145 mph winds and what may be the most cataclysmic storm to hit the island in almost 20 years. My thoughts & prayers go out to all the friends I made there: Floyd and the guys at the Pelican Bar; Myron, Marshall and Castro, our scuba masters; Dougie and the entire staff at Jakes; the wonderful folks at the Rockhouse; and all the amazing people of Jamaica.

Happy (Belated) 2nd B-day, Jack!

Yesterday we gathered at my brother & sister-in-law's home in Spencer, MA to celebrate my nephew Jack's (belated) 2nd Birthday.

Check out the adorable pics here.

From Tadpole - my favorite kids store in Boston - I picked up this Appaman Vintage Racing Jacket in Olive. How cute is he going to look sporting this:

Brining: The Only Way to Cook a Whole Chicken

Organic chicken is the only way I go these days - no hormones, pesticides, or additives - and I am always looking for a way to get the juiciest and most flavorful chicken. Well, I finally found it: brining.

Brining is basically soaking the meat in a gallon of water with a high concentration of salt, and whatever other herbs you decide to toss in for extra flavor. Not to get all scientific on you, but brining forces water into the muscle tissues, and when that water flows out, salt flows in and begins to break down some of the proteins in the cells. This broken down molecules become more concentrated, the solute level rises, and this creates more room for more water. As we cook the meat, proteins will push out more water; however hopefully leave just enough to leave us with a very juicy bird.

I have been playing with various recipes to find the perfect one, and the below is the best thus far. Beware, you are going to get a salty bird, so if you are sensitive to salt, brining may not be for you.

COMPETITION CHICKEN

Source: 3Men With Nothing Better To Do

1 gallon water
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon each of dried tarragon, thyme, black pepper
1/4 cup olive oil

Start by boiling the water and then adding the salt and sugar, so that it will dissolve easier. Then add the spices to the hot liquid so that the flavors are extracted. Cool the brine solution. Place the brine solution into a non-reactive container and immerse the chicken in the brine, weighting it down if necessary. (Use a heavy plate or a brick inside a ziploc bag as a weight).

Place the container into the refrigerator and leave for 10 hours. You can also brine the chicken in an ice chest, by pouring the brine solution into the ice chest, immersing the chicken and weighting down. (Use ziploc bags filled with ice cubes, or "blue ice" to keep the brining solution cool during the brining process.

Upon completion of the brining time remove the chicken from the brine and wash twice for at least 30 seconds in fresh water. Dry the chicken with paper towels. Cook in the oven per your favorite chicken recipe (I would just keep it simple w/out adding too much extra spice).

A few things that you need to be remember when brining:

1. Make sure your brine does not contain too much salt.
2. The salty flavor of a brine is typically offset by using some kind of sweetening agent such as   sugar, honey, maple syrup etc.
3. Do not leave the chicken in the brine for too long or you will end up with a very mushy and salty end product.
4. Make sure you wash the chicken in fresh water for 30 seconds, at least twice after you remove it from the brine.
5. Be careful about using acidic products in your brines as these will begin to ‘cook’ the meat and result in a mushy end product.
6. Brining must take place at temperatures of 40 degrees or below. Only place your chicken into the brining solution once it is cold. You can cool the brining solution in the refrigerator or by using ziploc bags filled with ice cubes.
7. Ensure that the brine solution completely covers the chicken during the brining process.

The Great Blue Hole

I had cocktails with a former colleague tonight, and she told me about her recent dive experiences in Belize. It's been in my top-ten list of vacation destinations to visit, and now that we are certified divers, its an absolute must.

The Great Blue Hole is a perfectly circular limestone sinkhole more than 300 feet across and 412 feet deep about 60 miles off the coast of Belize. As the Ambergris Caye website notes:

Part of the Lighthouse Reef System, it lies approximately 60 miles off the mainland out of Belize City. It is one of the most astounding dive sites to be found anywhere on earth, right in the center of Lighthouse Reef is a large, almost perfectly circular hole approximately one quarter of a mile (.4 km) across. Inside this hole the water is 480 feet (145 m) deep and it is the depth of water which gives the deep blue color that causes such structures throughout the world to be known as "blue holes."

How amazing is this?! The temp in the hole, at its deepest point, is about 76F, the prefect diving temp for me! Although the deeper you go, the less the light penetrates, the less the water circulates, and therefore the less life you expect to see, you may see a blacktip tiger or a hammerhead shark lurking about, as my friend did! I have mixed feelings about seeing a shark, but from what I hear, it can be a beautiful, and surprisingly calm, experience. Apparently the visibility from the top down the hole is incomparable, and although life may seem close, it may in fact be many feet below.

Apparently Jacques-Yves Cousteau brought his ship to the hole in 1971, and declared this site one of the top diving sites of the world. I can't wait until we explore it's depths some day in the (hopefully) near future.

La Verdad

Rating: 4 forks

The truth about La Verdad is this: it's about time! It's about time we have an authentic taqueria to frequent in Boston; and although owner Ken Oringer (of Clio, Toro, and KO Prime) was not grilling tortillas at a roadside taqueria in Mexico during his childhood, he has pretty much nailed it when it comes to traditional Mexican cuisine.

First the decor: on one side of the entrance is a take out counter with a couple tables, catering mostly to the Fenway game crowd I would assume. With the outdoor patio, right on boisterous Landsdowne St, being quite full on this bluebird sky of a day (Boston had just defeated Baltimore), we opted to to eat in the restaurant, at the very large circular bar with ample available stools surrounding it. The decor inside was fitting for a taqueria: warm colored walls; high-end tequilas on display in wire cages; and Mexican folk art. The restaurant had a very open feeling to it, with a back semi-private room that serves as a great place to come with a large group. A number of flat screen TV's are strategically placed throughout the bar area, which I assume were pretty much a necessary part of the design, considering the location.

Best of all, was the food; what else to expect for a Ken Oringer restaurant? We opted for the soft tacos, and selected:

Pescado encenita style fried fresh fish with avocado puree, marinated cabbage, crema, salsa crudo and chipotle mayonesa
Carne Asada grilled skirt steak, caramelized onions, guacamole, salsa ranchero
Carnitas roast pork, cilantro, onions, salsa verde
Chile Relleno roasted poblano pepper, monterey jack and batter fried

The ingredients are fresh, each with it's unique flavor and spice. The tacos are served in threes, and each are about 6 inches wide (Carnitas is my fav!), served atop a tasty refried bean and Mexican Cotija cheese slaw. The only ding here I have (and I guess its more of a personal taste thing) is that the fish taco is fried - its "encenitas-style", which may in fact be fried by definition; however in the  years that I spent living in San Diego and feasting on my favorite fish tacos, the fish was always grilled, and I just can't find that here on the East coast. I have read a few reviews pointing out how small the tacos are, but these are traditional, not the Tex-Mex way :). And, the menu is very affordable.

The service was impeccable! The 2 bartenders that served us stellar margaritas were attentive, conversational, and knowledgeable (note, if you are a tequila aficionado, the list here is endless). The manager stopped by to see if we were enjoying our experiences, and we got to chatting about Ken Oringer, who had apparently been grilling-up his own tortillas in the kitchen with friends earlier in the day.

Overall, I can't wait to go back to La Verdad. The only let-down for me is the location. I understand that Ken made a wise business choice, and it does suit the Fenway area well, but its a bit of an inconvenience for those of us in the city, and the reality is, Landsdowne can be - well - a little grungy.



La Verdad
1 Lansdowne St
Boston, MA 02215
Phone: (617) 351-2580

Stirring Things Up in the S. End

Chef and restaurant owner Barbara Lynch - of B&G Oyster, The Butcher Shop, No. 9 Park - has added yet another project to her repertoire: Stir. Located at 102 Waltham St. in the South End, and also next to her high-end produce shop, Plum Produce, Stir is Barbara's newest kitchen, and we are all invited in. According the the website:

Stir is a culinary resource for enthusiasts of all skill levels. The ten seat demonstration kitchen is perfect for cooking classes, as well as private lessons and events, and is also available for recipe testing, filming, training and corporate team building.

I love the idea, and have been thinking of taking cooking classes so that one day, my cooking skills may match-up to the skills of my better half :)

Here is the August '07 schedule, and the September '07 schedule.

Stir
102 Waltham St
Boston MA
02118
e:info@stirboston.com
w: stirboston.com

Goji Berries

I am - and always have been - a healthy eater; and as I get older, I try to keep up with the latest trends and breakthroughs in health, and introduce new foods and eating habits into my diet when I see fit. A friend of mine introduced me to the Goji Berry, a red berry from Tibet, that is often dried like a raisin. The berries are rich in antioxidants such as beta-carotene and zeaxanthin and have been know to:

• protect the liver
• help eyesight
• improve sexual function and fertility
• strengthen the legs
• boost immune function
• improve circulation
• promote longevity

Aside from the above, there have been a couple studies that concluded that Goji extracts may prevent the growth of cancer cells, reduce blood glucose, and lower cholesterol levels. Best of all, they taste pretty good, in a sweet and sour way, and are also commonly available as a tea, a juice, or mixed into a trail mix. Me? I just leave them by the cappuccino machine and reach for a handful in the morning. Lets see if I notice the Goji power :)

Joanne Chang's "Nameless" New Eatery?!

Ok, its officially killing me! What is the name of the new restaurant being opened in the Project Place building at the corner of East Berkley and Washington Street? I am almost positive that its the destination of Joanne Chang's, of flour bakery + cafe fame, new Asian restaurant. Actually, I am positive it is, since I heard it was to be built somewhere in the proximity of that intersection and there's really no other construction there that I can see. Plus, the sign in the window reads:

Confucius says: House of Yum. Come Soon.

That's a dead giveaway that its a Chinese eatery :). So, what is this place going to be called? I am excited because it's also owned by Joanne's fiance, Christopher Meyers, of Great Bay, Radius, and Via Matta and the chef is going to be Alison Hearn from B&G Oysters and Ten Tables. Oh yes, its also just a mere 2 blocks from our home!

Dinner is on me at the new restaurant, for the first person to tell me the name (correctly) before the sign goes up!