Skip to main content

RGKC Culinary Tours

Search This Blog

Aixois

on March 11, 2010

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

I had the shrimp salad and it was the best salad combination I have had at a restaurant. I will recommend Aixois. Ashley

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Comments

Popular Posts

Restaurants with a Past – The Back Story

Behind the kitchen, beneath the dining room, before the present You sit down, perhaps at a white-garbed table, perhaps not. Maybe the walls are old bricks, maybe they’re sheathed in drywall. You enjoy the ambiance, whatever it is, and perhaps even remark on some of the accoutrements – the flowers on the table, say, an unusual picture, perhaps even the bar and its lighting. Sitting there, you’re probably unlikely to ponder the history of your location. But, as you await your drink, take a moment to think about where you are eating. You may be surprised to learn some of the history behind a few of our eateries. Dining at Union Station Let’s start with one you may know about, Pierpont’s in Union Station. You probably have admired their bar and the elegant dining room, but what you may not know is that the restaurant’s three story structure originally housed the women’s smoking room (gasp!) and the women and children’s waiting room. (That was one large room;

Bourgeoisie Pizza

I ventured to 135 th Street recently to Prairiefire and the two plus month old Grimaldi’s Coal Fired Pizza place. I’d call it upscale pizza (as do the managers) – not just because of the price which in pretty much in line with non-chain gourmet pizzas – but the environment. It’s brick, spacious, big bar, great large pictures of famous people who’ve eaten at the mothership Grimaldi’s, inventive chandeliers, cloth napkins and highly attentive service. These were all good things, but not as important as the bottom line, pizza. And the pizza is really, really good. Two primary reasons for this (besides the hand-tossed dough). One, that coal fired oven, which is huge and very, very hot. The coal is the best quality anthracite and heats that brick oven up to 1200 degrees – leaving the front areas for the pizzas at around 530 degrees. What this does is somehow create a crust that is thin, somehow crispy, yet still foldable – vital for a New York pizza. Two, and this

Aw, come on, you sweet thing, you

Sweet, Perfect Desserts at Pierpont’s As much as I love desserts and writing about them (hence, this series), I have to tell you I seldom get to try three at once. That is largely due to the malevolence called sharing. My portly companion and I feel too guilty usually to eat an entire dessert by ourselves. Also generous friends usually know the sharing-with-me-rule but still, since they share usually, too, that reduces the choices. But the other day at beautiful Pierpont’s in Union Station, I tried three delicious desserts all by myself that you will love. First thing you need to know it that for some of us, it’s hard to bypass the “ Death by Chocolate Cocktails ,” since they definitely qualify as a dessert with a bonus. I am going there some day with friends just to try the Double Dutch Chocolatini, the Moondance Martini (Jameson’s, Godiva Dark Chocolate, Bailey’s, and Guiness), and the King Alexander. My friends will have to give me tasting privileges on the other nine. P

Powered by Blogger