Anvil: A Modern Tradition
May 24, 2009
Anvil is what I want and look for in a bar- classic traditional cocktails made by proud and talented bartenders. The look is rustic yet modern with a classic and timeless feel, and the details go far.
Like the glassware for instance- vintage glassware that adds charm to each cocktail that is ordered. Bartenders take pride in their work and create wonderful cocktails you truly can enjoy. The environment is wonderful, as is the staff- welcoming and like a moment of time from the past living here in the now. This is a must indulge for the cocktail admirer, or for anyone looking to relax in a timeless and classic fashion.
The ice is perfect; the crafting of libations are done precisely and elegantly like the art it is. When I first walked in and saw a shelf devoted to bitters I knew I was in the right place.
The bartenders have my respect, I love to let them make the drinks they love and introduce me to new and wonderful drinks. Our bartender kept our orders in mind and recommended new ones for us to try based on the styles we had been enjoying- I love that. The attention to detail and pride is a beautiful balance.
Last night was our first visit, and we were pleased to see a menu of cocktail specials which changed on a daily basis. I started my evening with a cocktail by the name of “Smitten” -how could I pass that up? It consisted of Gin, Campari, Lemon, and mint- very refreshing and very lovely. I could see this one being a marvelous drink by the pool on a warm summer day.
From there I moved on to “The Darb” which was composed of Apricot Brandy, French Vermouth, Gin, and Lemon. A very delicious drink indeed- the apricot brandy gave a nice smooth finish after a crisp and refreshing beginning. The texture of the ice danced perfectly along side it, too.
Now, I was too busy enjoying my first cocktail to take a picture- as was Timothy with his “Sazerac” which composed of Rye, Absinthe, Campari and a lemon twist. Though it looked like a cosmo in appearance, after a quick taste you knew this was no girlie drink. I loved it- but I like a strong drink. Timothy did too, but definitely an interesting drink to start the night with. This was lovely, smooth and with a bite that was pleasant to me, but could be considered harsh to others. I’d have this one later in the evening.
From there, he moved on to the “Negroni” which was composed of Gin, Sweet Vermouth, Campari, and Bitters. Sebastian, our bartender, recommended this one to us off the menu- and what a lovely choice.
It was at this point that we found out how small of a world it is- a we were welcomed by friends who happened to already be there! We were fortunate to taste a grand variety of cocktails between all of us- including a sip of a “Gin Fizz” made to perfection and a “Gin Gin Moscow Mule” that was very refreshing!
As the night progressed we found a new favorite- the “Corn N Oil” which was composed of Blackstrap Rum, Falernum, and Angostura Bitters. This one is *fabulous* and a perfect drink to finish an evening with. I love everything about this drink- and it was made beautifully with the right amount of sweetness, not overpowering in the least. The first sip reminded me of a port , which I love, but in a beautifully crafted cocktail. Definitely a must!
For me, I decided to end the evening with an old treat I used to love having in Miami (this bar was making me feel at home and reminded me of my old home). And so I finished the night with a “Caiprihana”- which I’ve posted on in the past as a love of mine that is refreshing when your sitting by the ocean.
This brazilian cocktail has become more popular across the US which is lovely to see. And being in a place where I had bartenders I could trust, I was very excited to order this drink.
A fabulous end to a remarkable evening. We definintely will be frequenting this treasure of a bar and look forward to the wonderful times ahead.
I am calling it a “Modern Tradition” because it is one of the timeless treasures that needs a modern embrace- and with places such as this one opening, it is a fond piece of history and memories reintroduced to modern times for a new and modern tradition.
Find out more about Anvil at their website: http://www.anvilhouston.com or follow them on twitter via one of the co-owners, @Bobby_Heugel . If you are ever in Houston, this is a must visit wonderland.
For The Love Of Cheese
May 15, 2009
I ♥ cheese. I truly do- and during my last shopping adventure I was fortunate enough to taste some lovely cheeses to take home and indulge in. Wow, these are exceptional… two of which make a magnificent dessert!
From rich and creamy to crumbly and potent, these are some wonderful cheeses to love.
First up on our plate is the Bucherondin, a cheese made from Goat’s milk that is truly exceptional. The gentleman working in the cheese section stated that he would have this cheese as a dessert- simply put on a plate and drizzled with some orange honey.
Wow, I can only imagine how it would be with the honey- but honesty it is magnificent on its own! Don’t let the brie like appearance fool you- though it has a creamy coating (that can be eaten by the way) the cheese itself is quite chalky in texture, much like feta.
But it is rich enough to where it dances between chalky and creamy in the mouth- it is heavenly and a delicious treat. This is a mild flavored cheese, nothing too intense to frighten away or alarm you, I think the balance is just perfect here.
This gorgeous, creamy, delicious cheese is a cow’s milk cheese from France called Delice De Bourgogne from Licet. It is a Triple Cream Soft Ripened Cheese (oh, I do love the tripple creams… they can be very potent though mind you). Let’s look at it again, shall we?
I know, I know- it looks like butter:
And the consistency is rich and satisfying like butter- wow this cheese, along with the bucherondin, are new favorites of mine that I cannot get out of my mind. They are lovely.
This one in particular has a lovely character of sweetness and just the slightest tang or sourness to keep things interesting. It is a subtle bite- so subtle you might even miss it, nothing overpowering just a beautiful melting of flavors.
The flavor is more distinct than the Bucherondin, as is common with triple creams. If you ever run across this little gem, you surely will not be dissapointed.
Up next is the Campo De Montalban, a Spanish cheese with a very distinct taste and surprising texture. What distinguishes this cheese most from the others is the tripple blend- a marvelous blending of cow’s milk, sheep’s milk, and goat’s milk. On appearance, it resembles a Manchego and slices with a similar consistency and texture. But once you place it in your mouth, it becomes creamy with a distinct but wonderful flavor.
Something about cheeses from sheep and goats have this distinct taste- some call it gamey, and it can vary in potency. This one here was perfect- just subtle enough to give intrigue and satisfy and not overpower at all. The blend works perfectly to create an amazing balance and texture.
I highly recommend this cheese as much as I do the two above, if you are new to being adventerous with cheese this one may be a good cheese to start with. Truly a treat- indulge when you are able to.
I saved the potent cheese for last- the Roth Kase Gruyere Surchoix. This is unlike most gruyeres which are mild in taste and texture- this one is *extremely* sharp!
It is called “Surchoix” meaning top choice because after nine months of aging, the celler master hand selects the finest ones.
This hard cheese is very robust and highly concentrated with flavor- it is nutty, earthy, and just the right hints of sweetness to bring it all together. This one is strong- and for the stinky cheese lover.
Wow, what wonderful cheeses, I cannot get them out of my mind they are all so lovely. Any of these would make a fine choice and I highly recommend tasting them for yourself.
Much love and a great love of cheese- xx
Uni & Sake Heaven
May 4, 2009
We are having a lovely day in Sarasota before heading back home tomorrow afternoon- and when in Sarasota, one of our favorite treats is Saijo restaurant in the Lakewood ranch area. If you find yourself nearby one day, you absolutely must indulge in this fabulous place- everything from the food to the people who run this fine establishment are absolutely marvelous!
So each time we are here we like to try something different, whether it be something that catches our eye on the menu or simply by recommendation from the owners. This time it was the menu. Now, I *love* uni, sea urchin makes for a perfect “dessert” after a lovely Japanese meal. It is so lovely, the texture just melts in your mouth and is a distinguished taste. I’ve always thought of uni like the (warm & fresh) fois gras taste of the sea.
But we saw uni offered within a shot of sake. Hmm, this sounds yummy!
Without any hesitation we ordered and anxiously awaited the arrival. We weren’t sure what to expect- would the sake overpower the uni, would it be harsh or would it be smooth? We would soon find out (and find a new delightful treat)!
Presentation is clean, simple, and lovely- and for us does not last too long. We admire it quickly and indulge in our shot-
wow, lovely!
The sake is cool and very refreshing after our meal. It is very smooth with just the slightest sweet finish, and as the sake’s presence vanishes off the tongue the uni’s delicate flavor becomes more pronounced. The balance and play of tastes on the tongue is magnificent and what you would look for.
Just wanted to share this quick and beautiful little gem with you before I return home with new and fabulous posts. I have some very exciting ones coming up, including revealing my 1920′s vintage wedding dress find and some new chic and luxurious styles. Speak with you soon, loves!
Delicious Pear Salad With Goat Cheese- Nom! ♥
April 25, 2009
Alright, I am traveling at the moment- but right before leaving we had some food in the refrigerator that we wanted to finish first. There wasn’t much left, but enough random items to wonder what to do with. Very quickly, I took what we had left and curiously mixed it all together to see what would become of it- wow, I am making this one again!
All we had left in the fridge was some Napa Cabbage, and goat cheese. We also had some red pears sitting on the counter that needed to be eaten. I love pears, and I love them on salads so I mixed them together and crumbled the goat cheese all over the salad. For dressing, I just drizzled on some aged balsamic vinegar and I was done.
Fantastic- the goat cheese with the red pears alone taste marvelous… so dreamy, a perfect snack. And the balsamic vinegar with the cabbage make the whole thing work, too.
If you are making this at home, you an use any ‘green’ you chose- maybe even some arugla, mixed greens, or spinach leaves. Make it your own, and if you don’t feel like having a salad, the red pears sliced and covered in goat cheese crumbles is a wonderful treat! Drizzle a little balsamic vinegar for some extra taste- I love this combination!
So there you have it, a last minute uncertainty turned into a delicious surprise!
Pommard, A Love Of Luxurious French Wines
April 13, 2009
I love wine, and as the evening arrives and all is calm and quiet- I love nothing more than to relax with a glass of Burgundy. Even when we have some guests over for conversation, a bottle of luxurious wine is always present- it makes us warm and happy.
I love all styles of wines, but burgundy- or pinot noir, is my personal favorite.
So I thought this evening I would share with you what I am drinking, and be forewarned, this is certainly an earthy, full, and rich red wine.
It is a 2005, and comes from the appellation of Pommard, France- where only red wines are allowed to be produced. The wines are known for their full bodied tannic quality, and because of it do well with aging. I admit I am opening this one early (five is generally a minimum with this one, and as many as fifteen or more does very well to soften the tannins and bring out the complexity of the fruit flavors and dimensions).
I used one of my fun little wine tools to speed up the breathing process as well as letting it rest, and I must say it was still quite the treat! Definitely holds well with food- something rich and meaty like a filet, especially something gamey like venison or elk. Nom!
Very rich of red fruit- black cherry, black currant, and plum. Love it. Without the Wine Aerator Tool I have it would come across more bitter, which is why it will do better with time. This is certainly something I would purchase again (and let rest for a future celebration or gathering).
Cheers, loves!
Foamy & Creamy Tastes of Belgium
March 11, 2009
Although my favorite beers are dark beers (especially the black ones like Kostritzer), occasionally I will want something on the lighter side that is only slightly crisp, but still rich with texture and flavor. When I first tasted the St. Sebastiaan Dark I was in love- the bottle is so charming and the taste did not disappoint. It was rich and reminded me of gingerbread (which I love) and is one I will definitely be having again.
I noticed St. Sebastiaan also offered a Grand Cru in a similar ceramic bottle; naturally I chose to indulge. I was very curious to see what else they could provide as the dark bottle was so wonderful.
Wow, what a creamy and foamy head on a slightly pale pour. I could bathe in those bubbles, I love how rich they look. And it is indeed very creamy in texture – not like anything I’ve really had before, and as unexpected as it was it made for a lovely drink. Perfect for that in-between mood when dark and heavy isn’t what you are craving but light is just too light. And the bottle it comes in is an absolute delight.
I’d recommend both for a lovely tasting, beginning with the grand cru and following with the dark for the full experience to see what you like best, if not both. I like to keep different tastes, styles, and textures in mind for the different moods of an evening or occasion, and both of these make for a yummy treat.
Winter Ale Love, Christmas With St. Berardus
March 3, 2009
Maybe it’s the cool weather outside that has me thinking of Christmas all over again, but I had a lovely evening with St. Berardus the other night.
And I always do, but this was my first taste of the Christmas Ale. I purchased the bottle over the holiday season and never got around to opening it. Most Belgian ales do well to age like wine, so part of me thought to keep it for later on in the year. Well, with these cool temperatures outside I felt inspired to give it a go.
Delighted I did, too! Just look at this pour… I love the little bits of texture found in this bottle- so yummy and a special treat.
Isn’t it beautiful? Oh, I love it!
So dreamy, and the taste is wonderful- very much like Christmas. The blend of spices are rich and cozy, you could even see a few specs in the foam once it poured. The label makes me smile every time, too. It is marvelous.
St. Bernardus makes fabulous ales, and I am enjoying this special treat. When Christmas comes again, you know what will be on my list.
A Little Miso For The Heart
February 18, 2009
Nom. One of the things I have enjoyed while being ill this past week involves the simple pleasures of life. While being cuddled up and cozy in bed, my hunny who was taking care of me brought me one of these simple little treats that just made my day. Some miso soup.
I love miso soup, and for some odd reason never really thought of having it while I was ill. Usually it is something I have before a meal of sashimi and sushi. But my hunny, knowing what I love and being the wonderful man that he is, prepared some for me to cheer me up and make me feel better.
It was perfect, meeting all my cravings in one cute little bowl. When sick, for me- sometimes I want everything and nothing all at the same time. The texture keeps beautifully (very important since taste generally doesn’t hold up when we are not feeling well) and the subtly of the taste was enough for me to notice and enjoy.
Whether you are feeling ill or better than ever, a bowl of miso soup is always a pleasure.
Beauty In Bubble Baths & (Sometimes) Being a Baby
February 17, 2009
Because sometimes you just want to be a baby, you know? I’ve been sick the past few days and sleeping longer than even the kitties cuddled up with me- much needed and definitely beginning to feel better now. Pretty much the only thing I could get the energy to get up and do was indulge in a bath.
And for me, when I am sick I feel like a baby. So why not take it to a step further and be a little bit of a baby? The bubbles are only one direction- and for it to be right, the more bubbles the better! Definitely a way to cheer up with a bit of fun. But when sick…it can be a little different.
And it is at times like this that a soothing vapor bath does wonders (not to mention feels incredibly luxurious on its own). Feeling like a baby never felt so lovely.
I like to go all the way and use the Johnson & Johnson’s Baby Vapor Bath, just like the babies. Why not?
Sometimes its the things of our childhood that brings us right back up to speed as adults, and more focused than ever. This is a treat I like to reserve for when I am sick, and it makes it all the more special of an occasion. Being sick doesn’t have to be a completely horrible experience – it’s all about getting better and doing so in style. That way we can get back to the things we love.
