Adventures in Dining

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Kitchen Table, Charlie Trotter’s, August 5, 2009 May 21, 2011

Filed under: Chicago — hpandaw @ 8:20 pm

This kitchen table was very different from the one at Victoria & Albert’s restaurant.  To begin with, the table here is literally in the kitchen, not set in an area to the back, so servers just stand around the table, and sometimes move behind you to get items stored on the counter right behind the table.  The view is the same; the big difference is that at Victoria & Albert’s, you’re in an island apart where you can see everything and interact with the chefs, but still have your own space.  Here, you’re right in the middle of the action.
Our chef for the evening was Michael Rotondo, who we remembered from the Bocuse d’Or.  Charlie Trotter did make an appearance early on in the course of our dinner, so we talked with him a bit, and he suggested that we visit his wine cellars and studio kitchen before leaving.  The only thing that marred the experience for us was the entry midway through the dinner of Chef Mathias Whatsisname, from Restaurant Charlie in Las Vegas.  He was extremely, blatantly rude to the staff right in front of us, which we found a bit disconcerting.  For example, at one point, he asked a server sarcastically, “Why are you making so much noise, Michael?  Do you want everyone in the restaurant to know that Michael’s here tonight?”  This was typical of his interaction with the staff, and we felt awkward, being put in the position of witnesses to others being insulted or treated rudely.
We began with three amuses bouches: Kumamoto oyster with sake, hamachi with ginger and guava, and uni with English cucumber. 

The oyster was my least favorite; I didn’t like the texture of the sake gel around the oyster; it was pairing slimy with slimy.  I really enjoyed both the hamachi and the uni, though.  They were both very light, refreshing, and flavorful.
Our first course was cold-poached cod cheek with heirloom tomato relish. 

My husband enjoyed this very much, but, again, though the flavor was good, I didn’t care for the fatty, chewy texture of the cod cheek.  Texture is very important to me, just as much so as flavor, and this texture bothered me.
The next dish was a lemon verbena spoon bread with honey and chervil.  The herbed spoon bread was excellent, so refreshing, and it was such a unique flavor combination for us.  The honey had been dehydrated, and it paired nicely with the lemon verbena.
A confit of Alaskan Sockeye salmon with rose & black tea was next, and this was lovely. 

We’d never had salmon paired with rose and black tea before, but these aromatics went so well with the salmon. My husband said it was the best salmon he’d ever eaten.
We parted ways on the next dish.  My husband, the meat-eater, went for the Swan Creek Farm rabbit loin with ricotta and Vidalia onion marmalade, while I had the Swan Creek Farm Ricotta and Vidalia onion marmalade. 

Rabbit with fried cheese sounds like an odd combination, but it was probably the best rabbit he’d ever eaten- cooked just right to have both tenderness and robust, albeit mild, flavor.  The onion marmalade was outstanding and had such a deep, rich flavor.  The ricotta was light, but it wasn’t my favorite thing.  It reminded me a bit too much of fried mozzarella sticks.
We next had a Portuguese sardine with white peach consommé.

My husband’s was paired with Spanish chorizo, while mine was paired with celery root.  I didn’t expect to like this as much as I did.  The fishiness of the sardine was nicely balanced by the peach consommé, and, though the sardine was fried, it wasn’t too oily or heavy.  The chorizo added a great spiciness to the dish that nicely contrasted with the sweetness of the peaches.
Our next dish was an ash baked eggplant with green curry and chanterelle mushrooms. 

Unfortunately, I wrote these recaps about a week after the dining experience, and I cannot remember this dish at all, so I will assume that it was unmemorable!
We parted ways again, and my husband had a whole roasted squab breast with wild licorice and kumquat. 

I had salt-crusted beets with anise hyssop and wild licorice.  This was kind of a bizarre dish, since the foam was so thick and mounded that it looked like mashed potatoes.  There were only 6 small beets here, so I found myself digging under the foam looking for actual food!  While the foam had a good flavor, I didn’t enjoy eating it by itself.  I would have preferred a smaller foam to food ratio here.
Again, I’d forgotten to say that my pescatarianism didn’t extend to eating octopus, so our next dish was grilled octopus with squid ink and rashiri kombu. 

I ate a bit of this, so as not to appear rude, since it was my omission, but I didn’t enjoy it very much.  The tips of the tentacles were over charred and couldn’t really be eaten.
My husband’s next dish was Crawford Farm lamb tongue with black mission figs and charred cinnamon. 

He enjoyed this very much; both the consistency and the texture reminded him of roast beef.  The tongue was thinly sliced and mild in flavor.  I had grilled tai with carrot and horseradish, which, again, I cannot remember.
Next, my husband had triple-seared tochigi wagyu with umeboshi and bonito.

I had halibut with fermented black garlic and miatake mushroom. 

It was interesting to see how the different chefs at each of these three restaurants used the same ingredients, to such different effects, and black garlic was one of those common ingredients.  The wagyu came off more like a butter than a beef, which might appeal to some, but seemed like a waste to him.  This halibut was quite good, but I preferred the flaky texture of the grouper that I’d had the previous night.
Our next dish was one that the server called our cheese course, though cheese was noticeably in the minority here, overwhelmed by a gel. 

It was the pecorino di pienza morchiato with cocoa seed and pequin peppers.  My husband did not care for the cocoa seed and pepper gel, and I found the flavor to be a bit too bizarre, very dark, but with that odd gel texture.  This was probably my least favorite of the dishes that we were served here.  Almost two years later, I still have flashbacks of the cocoa seed and pepper gel, and they are always extremely unpleasant, tongue-curling flashbacks.
Our next course, a lychee sorbet with green tea and toasted rice, was outstanding. 

It was so light and refreshing, and the green tea paired so well with the flavor of lychee, while the toasted rice added a nice texture contrast.
For dessert, we had raspberries with honey and sage, Michigan cherries with sugared almonds, Arbequina olive oil-chocolate chip parfait with red wine, and chocolate sorbet with cacao fruit & smoked vanilla. 

I enjoyed this very much; it was sweet and delicious without being too heavy.


Victoria & Albert’s Restaurant, August 4, 2009

Filed under: Disney Restaurants — hpandaw @ 8:15 pm

We were delighted, as always, to have the opportunity of dining at the Chef’s Table at Victoria & Albert’s.  This experience is always the highlight of our anniversaries.
We were seated and began with a series of amuses bouches. 

The deviled quail egg with American caviar was excellent, very light, fluffy, and refreshing.  The tomato carpaccio with charred octopus was my least favorite, not because the octopus wasn’t good, but because I should have told them that I’d prefer not to eat octopus.  This was completely my fault; I said pescatarian, and I didn’t qualify.  The tomato with this was delicious and very flavorful, while the octopus had a smoky flavor.  Next was the heirloom tomato sorbet with olive oil powder.  This was interesting: a savory sorbet with a tartness to it.  We then moved on to Italian buffalo mozzarella with pine nuts, which was also very light and delicious.  Our final amuse bouche was tomato fennel custard baked in the shell.  This was lovely, so creamy and rich.  I scraped every last bit out of the egg shell!  The wine pairing with this dish was the Pommery Royale Brut NV, which was dry and quite enjoyable.
Our next course was a sesame crusted Big Eye tuna with tat soi salad and tamari honey foam.  The sesame-crusted tuna was excellent; it had a lot of flavor, and the tamari honey foam was a wonderful complement.  My favorite part of this, though, was the tuna carpaccio.  This was melt-in-your-mouth tender and delicious.  My husband’s wine with this was the Marcel Deiss Pinot Blanc Bergheim, Alsace 2005.
The next dish had an interesting presentation.  It was “cold smoked” Maine lobster with apple-relish salad and curry.  The lobster itself was covered in a curry yogurt that was light and added flavor without overwhelming the subtle taste of the lobster.  The small plate with holes in it was served on top of a larger plate of dried ice, producing the icy “smoke” that flowed around the lobster.  The wine was Caymus Conundrum, California 2001, which is one of our favorite whites.
We moved on to two small bites on one plate: Florida grouper with Zellwood corn and bamboo rice ragout and Monterey abalone with toasted capers and Meyer lemon.  The grouper was my favorite of the two dishes.  It was light and flaky and flavorful: just what a fish should be.  The Zellwood corn was excellent, so creamy and smooth, and it complemented the grouper beautifully.  My husband preferred the abalone.  I don’t see the big appeal with this; I thought it was pretty good, but not wonderful.  The Meyer lemon butter sauce was superb, though; I wanted to tilt the plate up and lick every last drop. The wine paired with this was a Langtry Sauvignon Blanc Guenoc Valley Estate 2007.
My husband and I parted ways with our next course, since he was moving on to meatier things, and I was sticking with the pescatarian route.  He had duck breast, sausage and confit with salsify, cherry sauce.  The breast was very tender, and barely required a knife.  The most flavorful of the three was the confit.  The cherry sauce was a nice, tart accompaniment.  His wine pairing was a Toad Hall “Lavendar Hill” Pinot Noir, Carneros 2006.  This was a good wine, quite light and fruity.  My dish was a Gulf shrimp with rhubarb and cherries.  The shrimp was plump and quite good, but my favorite was the salsify.  It turns out that I am a huge fan of salsify!  Who knew?
My husband then moved on to the Niman Ranch lamb with spring vegetables and celery root.  The lamb was seasoned wonderfully, and lacked the typical over-gamey-ness of many lamb dishes.  The celery root puree was great, and the turned vegetables were very pretty in their colorfulness, if not terribly tasty.  Paired with this was a Castillo Perelada La Garriga Samso, Catalonia 2005.  I had a wild mushroom tortellini with yellow chanterelles, black truffles and vegetable consommé.  I enjoyed the depth of flavor in this dish very much, though I am ashamed to say that I am not a fan of black truffles.  They don’t detract from the dish for me, but they don’t seem to add much.  The yellow chanterelles were excellent, though, and the consommé was so flavorful that this dish was quite hearty.
My husband’s next dish was a tasting of Australian “Kobe” beef tenderloin and Japanese Wagyu strip loin with oxtail jus.  Ah, the beef course- the sirloin won on pure taste.  The tenderloin won on texture, but even the sirloin was a picture of tenderness.  Both had a great sprinkling of large salt crystals that added to the perfect sear.  Oxtail jus accompanied as always, but was provided on the side in its own mini-pitcher.  This touch was much appreciated since he prefers the natural flavor of the beef sans jus.  The third portion was a roasted/braised beef done in the style of their usual pork course.  The beef worked just as well as the pork, with all the savoriness concentrated in a small shredded mound.  He thought the pork couldn’t be beat, but this gave it stiff competition.  The wine served with this was my favorite: the Benziger “Tribute,” Sonoma Mountain 2005.  This wine was high in alcohol, but had a very complex, enjoyable flavor.  My dish was Coho salmon with California asparagus, crab and sauce béarnaise.  The Coho salmon was wonderful.  It was cooked so that the bottom was well-done, but the top of the filet was rare, making for a beautifully tender piece of salmon.  The crab and tarragon balls were light and mild in flavor, but because they were fried, it was a bit difficult for me to eat them at this stage of our dinner!  I felt that I was too full to do justice to this dish.
We then moved on to the cheese course: Coach farm’s goat, Gouda Beemster XO, 36 month aged Parmigiano-Reggiano, Thomasville Tomme, and Colston Bassett Stilton and cheesecake.  The Gouda did not appear on the cheese plate, but Chef Scott brought us out a piece to taste, since he’d used this cheese earlier in the Zellwood corn ragout.  My favorite of the cheeses was the Coach Farm’s goat, which was light and creamy and not as tart as some goat cheeses I’ve had.  The cheesecake was excellent, very smooth and faintly sweet.  The wine paired with this was a Quinto do Crasto late bottled vintage Porto 2002.
Our first dessert course consisted of blackberry sorbet, vanilla bean crème brulee and caramelized banana gateau.  Of these, the crème brulee was my least favorite.  It was good, but it was a fairly standard crème brulee.  The banana gateau was very light and fluffy, and it reminded me of a really good version of the banana pudding that I used to enjoy as a child.  The blackberry sorbet with the crystallized violet was excellent; it was very refreshing and enjoyable.
The second dessert course was the chocolate course, to which we are always too full to do justice.  This was a Tanzanian chocolate pyramid, Hawaiian Kona chocolate soufflé, and Peruvian chocolate ice cream and puff pastry.  I’m not a huge fan of the Peruvian chocolate ice cream, just because it’s not quite sweet enough for me.  The chocolate pyramid was very creamy and delicious, though, and the Kona chocolate soufflé was incredibly rich and decadent.  At this stage of the game, though, I’m always too full to really enjoy something so rich and decadent.  After dinner, we rolled out of the restaurant and upstairs, just in time for our view of the fireworks from our bedroom window!


Taste of the Himalayas, April 7, 2010

Filed under: California Wine Country — hpandaw @ 8:12 pm

We decided to try the Taste of the Himalayas, a restaurant that we’d read about on Yelp.  It was such a pleasant change from the heaviness of some of our meals.  I had the vegetable tandoori, which was flavorful and mild – it liked the exotic spiciness of some Indian foods that might have upset the delicate balance I’d reached with my stomach.  My husband had the paneer delicacy, which was saag paneer.  He was offered a choice of spiciness: mild, medium, or hot, and he chose medium.  It was a bit too spicy for me, but it was definitely delicious.  Saag paneer is always a favorite of ours.  The rice and naan that accompanied this were also excellent.  The rice was firm, not sticky, and the naan was rich and flavorful.  For dessert, we had gulab jamuns in honor of Dave from the Flight of the Conchords.  These were off the chain – they were beautifully spiced, and the sweet, honey-flavored syrup was great.  I’d only had gulab jamuns with a rose flavor, so the honey flavor was an interesting but delicious change.


Redd, April 5, 2010

Filed under: California Wine Country — hpandaw @ 8:10 pm

This was our last night in Napa Valley, and we decided to follow the recommendation from the tasting guide at Silenus and dine at Redd.  This was our favorite meal of the week, both because of the quality of the food and because of the attentive, friendly, yet unobtrusive service.  We opted for the 5-course tasting menu.  I told our server about my dining preferences, and then we were off for our culinary adventure!
My first course was sashimi of hamachi, sticky rice, edamame, lime ginger sauce.  This was excellent!  It was so light and yet so flavorful. The slightly crunche edamames perfectly complemented the meltingly soft hamachi, and the lime ginger sauce added nice depth to this simple yet beautiful dish.
My husband’s first course was yellowfin tuna tartare, asian pear, avocado, chili oil, and fried rice.  This was also meltingly tender, and it was perfectly spiced.  It pushed the envelope but stopped just short of being too spicy. I’m sensitive to heat, and I thought it was perfectly done.
My next course was caramelized diver scallops, cauliflower puree, almonds, and balsamic reduction.  This was also delicious.  The scallops were perfectly done: tender and so flavorful.  The cauliflower puree added a bit of a darker flavor to the dish which made it more interesting than most other scallop dishes that I’ve had.
My husband’s next course was Atlantic cod, coconut jasmine rice, clams, chorizo, and saffron curry nage.  This was another excellent course.  He really liked the chorizo, and I was able to taste a bit of his fish that didn’t have any chorizo contact. The fish itself was so tender, but it had a lovely crispy skin that contrasted beautifully.
After this, the chef sent out an additional course: a plate of creamy pasta with spring vegetables.  This was very nice, though we agreed that it could have used a bit more salt.  The bites that had shaved parmesan in them were perfectly salted, since the parmesan added salt to the bite, but when we had bites without the parmesan, these were the ones that needed salt.  I really liked the peas, which I expected to be sweeter, but which were nicely al dente and savory.  My husband likened the noodles to ramen, which was kind of fun.
My next course was skatewing, calamari, chickpea and pepper ragout, pinenuts, olives, aioli.  This was probably my least favorite of the dishes.  It had yellow raisins in it, which I’m not a big fan of, and it was very Mediterranean in flavor. Some people might like this, but it’s not really my style.  The skatewing, too, while well done, was not my favorite type of fish.  I tend to like thicker and juicier fish like tuna or sea bass, so it just wasn’t my preference.
My husband’s next course was glazed pork belly, apple puree, burdock, and soy caramel.  He thought that the apple went really well with the pork, which was tender and moist.
My next course was wild Alaskan halibut, onion fondue, spring peas, and five spice.  Again, the peas were nicely al dente and not sweet or mushy like some peas I’ve had (frozen or canned!).  The halibut was much more my style of fish, moist and light and delicious.  The five spice was very interesting with this dish, and I liked it.
My husband’s next dish was prime New York steak and shortribs, celery root puree, bacon and cipollini onion ragout.  He preferred the texture of the short ribs, with their deep and dark taste, and he really enjoyed the bacon and ragout.  This was a nice surprise.
My husband’s dessert was peanut butter, milk chocolate gianduja, and peanut honeycomb parfait.  This was fabulous.  The peanut butter and milk chocolate gianduja was rich and creamy, with a nice crispiness to it.  The peanut honeycomb parfait was delicious, light and creamy, but with the really nice crisp of the honeycomb.
My dessert was vanilla bean fontainebleu, rhubarb ice, and farina fritters.  Of these two dishes, I wasn’t really sure how the fritters connected with the fontainebleu, so I was left feeling like I had two very different, completely unrelated dishes on one plate.  The farina fritters weren’t very sweet, and I just didn’t care for them.  The fontainebleu, though, was gorgeous.  It was light, not too heavy and rich at all, but creamy and delicious.  The rhubarb added a nice sweetness and tartness to this creation.  Definitely a winner!


Ubuntu, April 4, 2010

Filed under: California Wine Country — hpandaw @ 8:09 pm

Our dinner this evening was at Ubuntu in Napa, a vegetarian restaurant.  This was such a nice, light, refreshing place, after eating out so much.  It was lovely to be able to go into a restaurant and ask the server to choose some selections and bring them out, because I could eat everything on the menu!  Our server thought it was so much fun that we asked her to choose the dishes for us.  The concept is small plates, so we told her to choose four dishes.  Our first dish was our favorite of the evening, the calcot and lemongrass curry, chard condimento and pickles, picadura nettles, whipped coconut, preserved lemon.  This was delicious, so creamy and yet refreshing.  There were these lovely minty green dollops at the bottom of the soup that we’d hit while eating, and that really added more depth and nuances to the dish.  We both really enjoyed this.
Our second dish was the warm spring onion jam-glazed doughnut stuffed with cool burrata, crispy fried shallots, peppery greens, and agretti.  This was pretty good, though it would have been better if the doughnut had been warm.  Since it was cold, we both thought that it tasted like it had maybe been sitting out for a while, rather than the temperature being the chef’s intention.  The warm onion jam was excellent with the greens – they were very lightly dressed, and were so delicious.
Our third dish was a disappointment.  We’d just had a greens-heavy dish, and here came another, except these greens didn’t seem to have any dressing on them.  This was the carta da musica, homemade crispy Sardinian flatbread, today’s leaves barely dressed, truffled pecorino, and orielles.  This dish just never seemed to come together.  It was basically a very thin, very crispy, very flavorful cracker, with a giant pile of greens on it.  There was no good way to incorporate all of these ingredients into one bite, since the flatbread immediately cracked and crumbled into shards.  The pecorino was very, very salty, and my husband hated it.  He asked me to take one for the team and eat the pecorino, since he couldn’t stand it.  Overall, this dish disappointed us.
Our final savory dish was horseradish gnocchi and “hakurei” turnips, truffle fonduta, hong vit, and smooth fava leaf.  It was very creamy and quite rich.  I wasn’t sure how I’d feel about the horseradish gnocchi, since I don’t do well with heat, but these were very faintly spicy and were much milder than I thought.  I loved the turnips; these were lighter than the gnocchi, but were very tender and picked up the lovely flavors of the fonduta.
Our dessert was a fruit float, with tapioca, Meyer lemon mousse, and grapefruit sorbet.  It was the perfect way to end a dinner, not too light, and also not too sweet.  Very, very refreshing and lovely.


French Laundry, April 3, 2010

Filed under: California Wine Country — hpandaw @ 8:07 pm

Back in 2010, we went on a trip to California, and I have neglected to post our reviews.  No longer!  I just felt I should explain the recent posting of these dining experiences.

I probably would have paid $40 per person for what we ate at the French Laundry, but $250 left me feeling ripped off.  We had a far better experience at Redd, for which I would definitely have paid the $75 (120 with wine pairings) that we paid there.  While everything was good, the absence of the “wow” factor made me regret the high pricetag that accompanied this mildly pleasant dining experience.  I did feel bad for our poor waiter – I don’t know whether he was new, or whether he was unfamiliar with the menu, but he was extremely nervous when reciting the entire menu for us.  His face turned bright red, and he was sweating with exertion while he was trying to remember the menu.  I found myself turning my menu out so that he could peek at it if he needed to refresh his memory.
My first course was the Tokyo turnip soup with ruby red grapefruit, cashew, and ginger panna cotta.  This was very nice, smooth and creamy, and I definitely enjoyed it.
It was followed by a salad of roasted Belgian endive with sour Michigan cherries, pecans, oxalis, and kola nut “gastrique.”  This was pretty interesting, and the roasting of the endive did add some depth.  Not a “wow” dish, though, which was a recurring theme.  Pretty nice, kind of good, not overwhelming.
My next dish was a pave d’aubergine confit with cauliflower, chickpeas, sultanas, harissa, pine nuts, cilantro, and yogurt.  Another pretty good dish, not great.
My next dish was a soft-poached Americana hen egg with lobster “salpicon,” sunchokes, Savoyard spinach and “mousseline béarnaise.”  I didn’t like this at all.  It was entirely too gooey in texture; a little contrast would be nice. It was also EXTREMELY rich, and I knew that I had lots of other dishes coming.
This was followed by herb-roasted hen of the woods mushrooms, fennel bulb, san marzano tomato compote, green garlic, marcona almonds and sherry mignonette.  I thought this was pretty good.  The mushrooms were nice and woodsy. I’d had these before, at Victoria & Albert’s, and this dish actually reminded me a good deal of a dish that I had there.
Next came Yukon gold potato “mille feuille” with French Laundry garden broccolini, “piperade,” spring onions, Nicoise olives and crème fraiche.  In contrast to the previous dish, this one was a bit bland.  The potato mille feuille could have used salt, though the flakiness was nice.  As a whole, though, the texture came across as a bit too blah.  It lacked the creaminess that some potatoes have, and it lacked the crispiness that other potato dishes have.  It came across as an unsatisfying compromise.
I next had an Andante Dairy “Cavatina” with pickled pear, young beets, peanut brittle and watercress.  This was okay, but I prefer to get the opportunity to taste more than one cheese.
My palate cleanser was an English cucumber sorbet, white verjus gelee, green grape and quinine-juniper foam.  This was a very nice, light, refreshing taste.  No “wow” factor, though – it was, ultimately, just a cucumber sorbet.
My dessert was a rhubarb and kumquat “vol au vent” vanilla “chiboust,” poppy-seed ice cream, and 100-year aged balsamic vinegar.  This was very light and refreshing and wasn’t too heavy after the big dinner.


Agave Azul, May 21 & May 28, 2011

Filed under: Dr. Phillips — hpandaw @ 7:04 pm

I’ve been looking for literally years for a Mexican restaurant in the Orlando area that meets my criteria: salsa with cilantro in it and white cheese, not that shredded yellow Kraft Mexican blend.  And, finally, the search is over!  Agave Azul is a bit more upscale, and thus a bit pricier, than what I had in mind (Monterrey in Charlotte and Mi Mexico in New Smyrna Beach are my standards), but the food here is also a bit more creative than standard Mexican restaurant fare.

Agave Azul’s decor is delightful, a lovely blend of shimmering blue tiles, water walls, and silver panels. 

We began our lunch with the queso dip, for $3.99. 

It did not disappoint- the queso was lovely, goopy, melty, and white.   The complimentary chips came with a Mexican ranch dip, which we didn’t particularly care for, and a salsa, which I liked because it had cilantro in it.

My husband had the Chimichanga Cozumel for $9.50, a large, fried tortilla stuffed with grilled shrimp, peppers, onions, mushrooms, and more of that glorious white cheese.  My husband’s dish was supposed to come with a side of rice, steamed broccoli, and cauliflower, but he knew that he wouldn’t eat these, so he asked them to hold the sides.

The taste was excellent, though, due to the nature of the cheese, it was a bit salty, not overpoweringly so, but definitely well-seasoned.

I usually choose the taco salad, which is another make-or-break for me when I’m eating at a Mexican restaurant, but this time I elected the Quesadilla Veracruz for $9.50, a large flour tortilla stuffed with flavorful grilled shrimp, peppers, onions, tomatoes, and – you guessed it – white cheese.  I enjoyed this very much.  My dish came with sides of sour cream, guacamole, pico de gallo, and Mexican rice.  The rice was mushy and lacked flavor, but I’m not usually a fan of Mexican rice, so that was to be expected.

We returned the following weekend (hence the two dates in the title), and I ordered the Chimichanga Cozumel, and my husband had the Burrito Acapulco. It was virtually identical to the chimichanga, except that it wasn’t fried and was filled with peppers, onions, and grilled shrimp (no mushrooms).

As before, he requested that they hold the sides, hence the somewhat spartan appearance of this dish.

Service was friendly and moderately prompt, and the restrooms were spotless and beautiful, with granite tiles on the walls and full-length doors on the stalls. 

The total bill, which included two Cokes and a $6 tip, came to $35.95.  A bit pricier than what we’d have liked, but definitely worth it for a good experience.  I’m glad I’ve found my Mexican restaurant standby in Orlando finally!