Thursday, May 10, 2018


You don't often get awakened from an afternoon nap to find a package at your front door.  A Penske rental truck was pulling away from the house as I plodded to the front to investigate the disturbance.

I was expecting a delivery from DeBragga, but not during my nap time  No one should ever be interrupted from an afternoon nap.  A nap is one of the sweetest benefits of retirement

The delivery was a Mothers' Day surprise for the closest thing I have to a mother - my wife, Debbie

I decided to stash the box in the refrigerator.  It did indicate that it was perishable.  

It was three days before Mothers' Day, but I knew Debbie was all booked up for the weekend, as she is almost every weekend.  Friday was Reidsville's Cruise-In.  Saturday was Eden's Oink and Ale.  Sunday was dinner at our daughter's house.  Thursday would have to be our time.

When Debbie opened the frig and revealed the DeBragga box, she asked, "What is it?"  

I said, "Open it and see."


She sliced open the box to discover one of her favorite treats.  Something she often orders in a restaurant (when there is an opportunity) because you certainly can't buy it in a grocery store.

Ignore the Cheerios. They were my breakfast.

DUCK LEG COMFIT already seasoned and cooked.  All you have to do is put them into a 225-degree oven for about 30 minutes to warm them up and then crisp up the skin in a hot pan for a few minutes.  Comfit means cooked in its own fat, in case you were wondering.

The package contained six duck legs.  She fixed them all.

The DeBragga seasoning was garlic, shallots, salt, sugar and 11 secret herbs and spices.

I can't imagine why duck is not available in our grocery stores.  It's much better than chicken and probably doesn't cost that much more to raise.  Such is the peculiarity of living on the dark side of the moon.

Ordering it from DeBragga is damned expensive because they cook it and overnight ship it to just about anywhere in the USA.  The shipping costs almost as much as the duck.

Debbie slips the duck legs into her Wolfgang Puck convection oven for the warming process.  I recommend the Wolfgang Puck oven because it does about everything and does it well, including making toast and warming duck legs.

Here are the duck legs after warming.  They don't look particularly appealing at this stage.

Here four of the six legs have been placed in a skillet for crisping.  They look a lot better after a few minutes in the pan.

Here's the finished product.  That's my plate - two duck legs, a salad with Thousand Island dressing, and roasted baby potatoes.

I usually salt my meats with Richard's Seasoning, but not this time.  I guessed the legs would be good without any added salt.

I was right.

Debbie gave our dinner a thumbs-up and a smile with a mouthful of duck.

Debbie could only eat one leg.  She had a different salad of her own making and the potatoes.

We both enjoyed a glass of California SINFUL GRIN petite syrah from Lidl grocery in Danville.

We had three duck legs leftover.  I was challenged to figure a way to use them.  I'm thinking we should eat them with a salad, baby potatoes, and a petite syrah.


NOTE:  You might want to check out DeBragga.  They actually specialize in beef - including PRIME BEEF.  But, be prepared for sticker shock.  PRIME BEEF ain't cheap.

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Sunday, April 8, 2018


At the same time I was on Facebook complaining about how hard it is to find a decent cut of beef in Rockingham County, Debbie was in the kitchen cooking up a batch of beef short ribs from BALDWIN BEEF OUTLET.  She discovered BALDWIN on Highway 86 in Yanceyville (in Casewell County) on a recent trip to Danville from Mebane.

She purchased three large meaty ribs and a skirt steak for a taste testing.  At this point, I don't know how they taste, but it's damn near impossible to find beef ribs with a sufficiently large amount of meat on the bones.  Most beef ribs are pretty scrawny.  Beef ribs are usually suitable for a doggie treat, but little else.  BALDWIN'S ribs were the exception.  Not only were they meaty, they were long for a short rib.

The skirt steak is on hold for a day or two.

BALWIN advertises itself as offering only grass fed, antibiotic-free, hormone free, non-GMO CHAROLAIS (Char-lay) beef.   BALDWIN sells much of its beef to WHOLE FOODS, although you can stop by the small shop in Yanceyville or subscribe for home delivery.

I hope all that hype translates to good taste.

Here are the ribs from BALDWIN.  Debbie has floured and browned them and they are waiting to be dipped and braised.  I'm really surprised she did not cook them on the barbecue grill.  She said she was using a recipe she saw on the TODAY show.

The braising consists of cooked onions, celery, carrots, tomato paste and Italian seasoning.

Debbie adds Robert Mondavi Cabernet wine to the braise and then some water to get the right consistency for the ribs.

The ribs are dropped into the pot and the braise is brought up to a boil and then the pot and ribs are put in the oven at 350 degrees for 2-1/2 hours.

Here's the finished product - a BALDWIN beef rib served on polenta (cornmeal mush) with an arugula topping.

The rib was so tender a knife was not needed.  The meat fell away from the bone with practically no effort required from the fork.  It was moist and juicy and the flavor was spot on.   It went well with the polenta.

I can recommend BALDWIN beef ribs, but unfortunately, I still don't know about BALDWIN steak.  There's a BALDWIN skirt steak waiting in the fridge, but I think it's going to take another trip to Caswell County.  I must have a ribeye and a T-bone to be sure about BALDWIN. 

Click images to enlarge

Saturday, March 17, 2018


Tonight we're celebrating St. Patrick's Day by eating Italian.  We're at JOE AND MIMMA'S in Riverside Shopping Center in Danville.  That's right, we didn't go to Greensboro for dinner.  We went to Danville.

I ate at JOE AND MIMMA'S many decades ago, but I don't remember much about it.  I would say Debbie is much more of a regular there.  Debbie's family often has celebrations there - somebody's birthday or a special occasion.  I'm usually not invited.

It seemed everybody at JOE AND MIMMA'S recognized Debbie and knew her name.  Even small-time TV can make you a star 30 miles away.  No one recognized me.  I'm not looking for sympathy.  I prefer to travel incognito.

Way back in the olden days, I was reminded of an occasion when we (Debbie and I and her friend and husband) ordered a bottle of Sangiovese (wine), but the hostess for the event made it perfectly clear she would not be buying wine for dinner.  I think she was paying for everything else, but there would be no alcohol put on her tab.

Isn't it amazing?  I'm talking years ago, and Debbie remembers what kind of wine we ordered.  Sometimes the woman's memory is scary.

It's odd how Baptists will deny any association with wine, but Jesus not only drank wine, he also made wine.  Debbie (a former Baptist by birth) explained hardcore Baptists believe Jesus drank and made grape juice, not wine.  Baptists take the Bible literally except certain parts that they don't like.  Baptists don't like Jesus drinking wine, so it must have been grape juice.  I personally think Jesus drank coconut milk because that's what my religion tells me to believe.

But, enough about wacky Baptists, let's talk about dinner at JOE AND MIMMA'S.

Once we were able to squeeze in the door, and I do mean squeeze.  There was a throng standing inside the door.  I had to stand outside the door for a bit while the guy in front of me was half in and half out.

It had been years since I had been there, so it was confusing to me.  Everyone seemed to be holding styrofoam boxes or bags and green tickets.  Only much later did I learn these were people waiting to check out with their leftovers in hand.  You could barely get in the restaurant for all the people waiting to leave the restaurant.  I'll tell you more later.

Fortunately, Debbie knew the routine and when she showed up (she was parking the car while I was supposedly getting us a table) she knew what to do.  She plowed through the crowd and found her way to a smaller spot towards the back to register us for a seat.  I saw nothing on JOE AND MIMMA'S website where you could call or register for a reservation

Here's a photo of a board with the evening specials that was taking up valuable space at the overcrowded front door.  I'll try to read it for you: 1) lobster crab cakes in a lemon cream something...maybe frida (?); 2) Chesapeake seafood chowder with oyster, shrimp, cod - crolo(?); 3) grilled marinated mahi-mahi in papaya-pineapple salsa served with Jasmine rice a tempur(?) asparagus; 4) Prosciutto-burrara fat bread; and 5) swiss chalet chocolate mousse cake.

I know the specials sound like instructions to Gort the robot from THE DAY THE EARTH STOOD STILL (the 1951 Michael Rennie/Patricia Neal version, not the crappy Keanu Reeves/Jennifer Connelly version), but it's the best I can do.  Klaatu barada nikto!

The sign says it all.  Wait and wait some more and wait some more.  We had arrived at the wrong time on the wrong day.  Apparently, everybody celebrates St, Patrick's Day by eating Italian.

Debbie decided to play Solitaire on her cell phone during the Bataan Death March to the inner sanctum.  Most of the people sitting and standing around us did the same.  I can't say for sure they were playing solitaire, but they were staring and pecking at their cell phones.  Debbie wondered what they did before cell phones were invented.  I suggested maybe they talked to each other.

Here's the salad Debbie made for me.  JOE AND MIMMA'S has a small bar where you make your own salad.  I'm not sure why, but Debbie volunteered to make my salad.  She did a pretty good job except for the four little tomatoes.  I don't like cherry tomatoes.  I don't why, but I don't like them in my salad.  Debbie knows that, but she put them there anyway.  She said she was trying to figure a way to get some vegetables in me.  I did not remind her that tomatoes are fruits, not vegetables.

The dressing is Ranch.  MIMMA makes (or buys) a good Ranch dressing.  The ingredients were fresh and tasty.  It was a simple salad, but very good (except for the damn cherry tomatoes).

Unfortunately, I was not able to completely finish the salad because the meal turned out to be too gargantuan. 

Debbie made a salad for herself which I don't think she was able to finish it either.  Too much food.

I now know why everyone leaving the restaurant seemed to be carrying a box or bag.

I went all out for St, Patrick's Day because I am Irish.  I ordered an Italian beer in a green bottle.  Peroni is made in Italy.  We used to sell Peroni in our store.  I recalled it being very nice.  It still is.  MIMMA'S served it in a frosty mug.  That was a nice touch.  NASTRO AZZURRO means "blue ribbon".  The Peroni went well with my dinner.

OK, there's a couple of things we want to talk about here.  That is Debbie's glass of Chianti in the rear on the left.  It is an unpronounceable Chianti.  It was not very good and was served at or above room temperature, not at 55 degrees or anywhere near that.  Debbie suggested the bottle had been stored next to the pizza oven.  I tasted it.  I think they put the glass of wine in the microwave to knock the room temperature "chill" off it.

Do not order a Chianti that you cannot pronounce at JOE AND MIMMA'S.  You will regret it.

In front of the unpronounceable Chianti is our appetizer.  It is goat cheese, portobello mushrooms, and caramelized onions served on a flat bead.  Doesn't that sound fantastic?  It was delicious! The bread was crunchy and the three toppings were...PERFECTO!  The goat cheese was tangy and stood out above the other ingredients.  We like goat cheese

This single appetizer with our salads, Peroni, and unpronounceable Chianti could have made our entire dinner.  Just forget the entrees and sides that were to come.  But, of course, we forged ahead.  St. Patrick was counting on us.

This is the focaccia bread that was served with our dinner.  It was excellent.  The little bowl of magic sauce for dipping your focaccia was also outstanding.  We asked our waitress (more about her later) what was in the sauce.  Despite working for MIMMA'S for years, she did not know.  Apparently, in all those years no one had ever asked.  Amazing.  

She went to the kitchen to ask about the magic sauce.  She returned to tell us it contained olive oil, dried tomatoes, basil, garlic, and oregano. I don't believe it was even extra virgin olive oil.  The color was too light and the flavor not so "olivey".  Whatever was in it, it was great!

The real mystery was why our waitress did not know what was in the magic sauce.  Debbie said it was because most people are not like me - they don't care what the ingredients are in a dish, even in an outstanding magic sauce.  Oh, well, their loss.

This is the side dish that came with my entree.  I could have chosen pasta with marinara sauce, mixed vegetables, or pasta with meat sauce.  I chose pasta with meat sauce.  Some might call it spaghetti. 

I have made a mess of the dish.  It did not look like what you see here when it was served.  Unfortunately, it tasted like it looked.  The dish was not hot and had little flavor.  Debbie makes spaghetti that is ten times better than what MIMMA served.

If you decide to eat at MIMMA'S, I recommend you try the mixed vegetables as a side.  I don't know what vegetables are included but don't take a chance on the pasta with meat sauce or marinara.

I did not finish the pasta with meat sauce.  It was not worth the effort and what it was doing to the front of my shirt.  I am a messy eater.

Here is my entree.  It is CHICKEN MARSALA.  Marsala is a fortified (higher alcohol content) sweet red wine.  Sweet wine is not my forte, but what the hell.  

I normally order pasta or seafood at an Italian restaurant but decided to go full kinky this time.   I love chicken but rarely order it.  If the world's chicken supply became contaminated with a virus or something icky, I guess I would starve.   I think my love of chicken grew out of eating my Grandmother's fried chicken at her kitchen table when I was a tiny lad.

MIMMA'S chicken Marsala was two breasts fried crispy and served in the wine sauce with mushrooms.  Again the plate did not look like this when it was served.  I made the mess, but this time the dish was excellent.  The wine sauce was only slightly sweet and the mushrooms were perfect with the chicken.  This was a very good dish.  Just don't order the pasta with meat sauce as a side.  You don't need the pasta anyway.  It's just too much food.

Debbie is trying to tip her plate so I can photograph her entree, but her sauce was trying to escape the shallow bowl.  We're in an Italian restaurant, so, of course, she ordered veal.  Debbie is like a broken record when it comes to Italian food.

She wanted VEAL ALLA VALDOSTANA, but MIMMA'S is no longer offering the dish even though it's still listed on their website.  Alla valdostana means served with prosciutto and fontina cheese.  Debbie speculated the dish was too expensive to make.  In reality what she actually got was the same price as the alla valdostana.

Debbie's entree was VEAL PICCATO.   It was served in a lemon butter sauce with seven secret herbs and spices.  I think that's linguine under the veal and lemon slice.  Italians have so many pastas it's hard to know what is what.  Whatever it was, Debbie seemed to like it.

It was good, but not CHICKEN MARSALA good.  I think the VEAL ALLA VALDOSTANA would have been much better.  I seem to recall her bringing some ALLA VALDOSTANA home to me in a styrofoam box.  It is too bad MIMMA'S is no longer offering it.

We reluctantly ordered a dessert.  We really had no room for dessert, but we ordered it to get the big picture.  The sacrifices we make for you people are unbelievable. 

This is PANNA COTTA which means "cooked cream".  A lot of phrases don't translate very well.

PANNA COTTA is a mound of vanilla custard with whipped cream on top.  It is served with blueberries and strawberries.  The sauce is Kirsch brandy.  Kirsch is cherry-flavored alcohol.

It looks heavy, but in fact, it was quite light and tasty.  Debbie was too full to do more than barely taste it, but I "forced" it down.  Debbie said the blueberries were good for me.  I always listen to Debbie, so I had to eat the whole thing.

These are twins Dixie and Debbie.  Dixie was our waitress.  She was very good even if she had the wrong name to be working in a very Italian restaurant.  According to Debbie, Dixie has been at JOE AND MIMMA'S forever.  A Dixie should be working at a diner called EATS.  Dixie should call herself SOFIA when she's at work.  After decades on the job, Dixie finally learned what is in the magic sauce.

By the time Debbie got to the register to check out, most of the throng was gone.  It was agonizing watching the guy at the register.  He had to pull out a calculator when Debbie told him to add 15% for a tip.  He was painfully slow and apparently his credit card machine doesn't print a line for the customer to add whatever amount she wants to tip.  

Debbie said he is MIMMA'S husband.  This is not JOE.  According to Debbie, JOE AND MIMMA are brother and sister.  JOE runs a JOE AND MIMMA'S in Richmond and MIMMA mans the Danville post.  MIMMA was at the Danville location working the kitchen and, yes, MIMMA knew Debbie's name and talked about seeing Debbie on TV.

For the record, we did not leave JOE AND MIMMA'S carrying any boxes or bags.

This is a photo of MIMMA'S wine stock.  I suppose the heating elements are under the bottom of the bottles.

Asked to compare JOE AND MIMMA'S with SALVINO'S, Debbie gave them an even score.  I gave SALVINO'S the edge.  If for no other reason, SALVINO'S doesn't serve its wine from the surface of the sun and I'm guessing the spaghetti is edible.

Note when JOE AND MIMMA'S was crowded, it was still very quiet.  I could have an across-the-table conversation with Debbie with no problem.  Double stars for this feature.

Total cost for our St. Patrick's Day dinner was about $83 with tax and tip.

JOE AND MIMMA'S is recommended.

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Tuesday, February 27, 2018

NOLA Seafood & Steakhouse

It's been quite a while since you've heard from us.  The log on this blog shows we last visited CAFE PASTA in mid-December.   For two months we have not been spending more and eating better.  We've just been spending.

Debbie had this little matter involving her right thigh and hip.  She had them replaced at a modest cost of $85,524.73.  You read that right $85,000+.   At least that's the bill so far.  Debbie believes there are more bills to come.  But we're not about to let a small medical expense eat into our dining budget.

I am drawn to New Orleans dining or as close as you can get without driving more than 1,000 miles.   I spent some time in Louisiana, went to college in Baton Rouge, and have visited New Orleans a few times.  The food and drink were memorable.  I feel compelled to check out any New Orleans style restaurant.

This time our dining adventure took us to NOLA at 1653 New Garden Road in Greensboro.  NOLA is the abbreviation for New Orleans, Louisiana.

Nothing on the wine and beer menu drew our attention.  We drank water.

The bread was unremarkable.  It was half a loaf with a carving knife.  There was no butter or olive oil.  I tried a slice and left the rest for the busboy.  I eat better bread for breakfast every morning.

This is the appetizer we shared.  It is CRAWFISH NACHOS.  You can't tell it from this photo, but the serving was large enough to easily be an entree.   The nachos were delicious - light and crispy.  The salad and salsa with sour cream in the middle were tasty and very fresh.  The crawfish (on the right and to left) were good but lacked the flavor I was expecting.  I ate all the crawfish and 90 percent of the nachos but left at least half of the salad untouched.  The menu listed this appetizer as "spicy".  It was.

This is Debbie's entree.  Debbie said nothing about the baked potato.  I guess there's not a lot to say about a baked potato. 

 I know it is red, but the other dish on the plate is BLACKENED AHI TUNA.   A slab of tuna is seasoned and blackened on the grill and then sliced.  The fish looks raw, but it was warm in the center with blackened edges  It was delicious, cooked perfectly with the flavor of tuna and the blackening shining through.  This may have been the best dish we were served.  I got a small taste of one piece of tuna.  It was exquisite.  If you are not bothered by the red color,  I recommend the BLACKENED AHI TUNA.  You can choose from a list of sides, so don't let the baked potato bother you.

This is Debbie's other side - a CAESAR SALAD.  She noted the ingredients were very fresh, but she said the salad put up quite a fight to keep from being eaten.  Apparently, the problem was too much salad on a too small plate.  A bowl would have been much better.  She had to transfer pieces of the salad to her tuna plate to get an edge over the salad.

This is my entree with the two sides I have chosen - coleslaw (top center) and french fries (upper right).  There's a small cup of tartar sauce beside the coleslaw and two small cups of Remolaude sauce.   The tartar sauce was very thin and watery, but still tasty.  The Remolaude was also good.  I didn't spend much time with the sauces. 

The coleslaw was supposedly homemade.  I don't know in whose home it was made, but they definitely know the coleslaw arts.   I ate all of the coleslaw.  The fries were good, but nothing extraordinary like the coleslaw.  I left a few fries on the plate.

My main interest was in the lower portion of the plate.  It is the  BLACKENED SEAfOOD TRIO.  On the left side is tilapia,  In the center is alligator bites,  On the right side is catfish.  All three were perfectly seasoned and then blackened.  The NOLA chef knows how to blacken fish.  

I initially picked the alligator as the best.  I thought the alligator gave Debbie's tuna a good race.  But, the more I ate, the closer the competition became.  I'd recommend any of the three as a single entree.

The fish were so good that I ignored the sauces meant to go on them.

Technically only one of the fish was seafood - the tilapia.  The alligator and catfish were from freshwater. 

We really had no room for dessert, but I like to sample a restaurant's full menu from appetizer to dessert.  This is BANANAS FOSTER CHEESECAKE.  I forced myself to eat it.  Debbie would only take one lick of whipped cream off her finger.  

Bananas Foster was invented in New Orleans in 1951.  It seems like you should be able to order Bananas Foster at NOLA, but it was not to be.  NOLA served what I would simply call banana cheesecake.  The cake was served with mounds of whipped cream and rested on swirls of chocolate.  You could see and taste bits of banana in the cake.  There was no flavor of 151 proof rum and banana liqueur.  And there was no ice cream as you find on real bananas foster.

It was very good cheesecake, but bananas foster by name only.

This is Ali.  He was our waiter.  Ali agreed to have a photo made of him, but he was very concerned about how his teeth would look in the photo.  Ali asked to see the photo to decide whether he approved of his teeth.  Ali said his teeth always look "too big" in photos.  Unfortunately, I didn't know how to show him his photo.  He just had to roll the dice on the appearance of his teeth.

What do you think?  Are Ali's teeth too big?

This is a sample of many pieces of art in NOLA.  It was all New Orleans themed - New Orleans musicians, buildings, street people.   It was all beautiful work.

As we were leaving NOLA, we were stopped by the owner who noted we were taking photos.  Our camera always catches attention.  I had to explain we photograph all our meals - there's nothing to fear.

He relaxed and noted we had admired his artwork.  He explained all the paintings were made by a New Orleans artist who was washed out during Hurricane Katrina.  I said I had mistaken some of the paintings as photographs that had been re-touched.  I regret not taking some close-ups of the many paintings.

Debbie and I both rated NOLA higher than NEW ORLEANS BAR AND GRILL

Cost for dinner with tax, tip, title, dealer prep, and handling fees was about $81.00

Here's a map.  Maybe it will help if you feel a hankerin' for New Orleans dining.

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Wednesday, December 13, 2017


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We're back at CAFE PASTA.  I will not tell you why.  You will remember our thoughts about the restaurant were mediocre.

This report will be brief as you are probably tired of hearing about CAFE PASTA.  You can read about our July visit by clicking here.  Our November visit can be found here.

I will warn you we may visit there again soon.  If it happens again, I will not explain why we returned.

For a Tuesday night when it was cold and the wind was blowing like hell, the restaurant was fairly busy.  According to soothsayer Debbie, a lot of people were there for company Christmas parties.

The very sweet red sauce shown above was for our bread.  If you're concerned about sugar, beware of this sauce.  It tastes good, but it is very sweet.

Our shared appetizer was CAFE CRABCAKES.  I'm not sure what to say about this appetizer.  The cakes were very light without a heavy crab flavor.  This means there was a lot of bread involved in making the cakes.  They were nicely fried with a thin layer of crispy.  This made for a good appetizer, but it would have made a poor entree.  The tartar sauce was no doubt restaurant-made.  It contained non-identifiable chunks of something that was tasty.  Debbie ate the green stuff and had nothing to say about it.  My view of the green stuff was that it was meant as decoration.  This is the way I feel about most green food.

This is my entree.  It is WILD MUSHROOM RAVIOLI.  The ravioli is hard to see under the red vodka cream sauce.  The ravioli were not fully stuffed.  They were very thin.  The mushroom flavor was lost in the very sweet sauce.  Beware of this sauce, too.  It was sugary.  I'm starting to believe all the red sauce at CAFE PASTA is heavy on the sugar.

If VEAL PICATTA is on the menu, Debbie will order the VEAL PICCATA.  Believe or not, there is actually a piece of veal under the pasta.  She said she would have been satisfied with just the pasta with no veal.  I tasted her dish.  I was not impressed.  There was no identifiable flavor.

Debbie smiles as the pepper piles up on top of her pasta.

About half through dinner we noticed the CAFE PASTA owner handling a large wine glass.  It must have been about three-feet tall.  He decided to place it on the end of the bar in front of a mirror.

As we were leaving, I snapped this photo of Debbie with her hand on the glass.   Because he said he would be filling the glass with wine I asked the owner how many bottles of wine it would hold.  He didn't know but said he would not be putting corks in the glass as was illustrated on the box that he pulled the glass from.

CAFE PASTA's bar features several large cocktail glasses.  They are filled with colored water.  It now has a super large wine glass.

If you like large glassware, CAFE PASTA is recommended.

I received an unexpected $4.00 discount on my $14.95 WILD MUSHROOM RAVIOLI.  Apparently, it was on special that night.  There was no sign indicating any special and no waitress ever said a word about a special.  The only way I knew about the discount was when I received the bill.  I asked the waitress about the $4.00 adjustment and she then explained WILD MUSHROOM RAVIOLI was the special of the evening.

Note everything on CAFE PASTA'S website menu is not available in the restaurant.  I wanted CHICKEN CORDON BLEU BITES for our appetizer.  Our waitress said the CHICKEN CORDON BLEU BITES were no longer offered.  She promised she would tell the owner about the discrepancy.  I am confident she never said a word about the problem to anyone.

Lessons learned:  If you eat at CAFE PASTA, avoid everything with red sauce and always ask what the special is for the evening.

Sunday, November 19, 2017


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If you've ever driven down Wendover Avenue in Greensboro, then you've almost certainly caught a peek of PRINT WORKS BISTRO.  From Wendover, it looks sorta like it's in a canyon.  The address is Green Valley Road, the same as Ruth's Chris Steakhouse.

But I warn you if you've never been there, it's not an easy place to find.  We spent several minutes driving in circles.  It's located on the back side of what looks like a very nice hotel.  Debbie said it's the Omni and I say it's the Proximity.  It's hard to say for sure because there were no signs to be seen from street level.

Finally, we spotted a very dark sign that simply said "BISTRO" with an arrow down a parking lot to another dark sign that said "BISTRO" and an arrow that pointed to the right.  Following the dark signs eventually led us to the secret lair of the restaurant. 

But it's a marvelous discovery once you do find it.  It is not what you would expect in a restaurant called a "bistro".  It is much too plush for the "bistro" designation.  It certainly does not fit the Wikipedia definition of "bistro".

The dining area is quite large and decorated quite luxuriously.

It was busy as hell when we arrived a few minutes late for our 8:00 PM reservation.  Yes, the driving in circles made us 5-10 minutes late.  This is not a place you want to go without making a reservation.

Debbie immediately commented she felt "under-dressed" for the setting.  She repeated her concern several times during the evening.  All her discomfort was total nonsense.  She was the "hottest" babe in the room and better dressed than 75% of the people there.  The fact that she was wearing tennis shoes seemed particularly bothersome to her.

On the other hand, I felt right at home in my tennis shoes with my shirt tail out.

Hell, nobody noticed and nobody cared how either one of us was dressed.  They were all too busy enjoying their dinner to notice us in a very busy place.  Obviously, a lot of somebodies knew how to find PRINT WORKS BISTRO, even if we didn't.

When seated Debbie was delighted with the chairs.  Debbie is somewhat height challenged and is almost always annoyed by restaurant seating that doesn't permit her feet to touch the floor.  He feet touched the floor at PRINT WORKS.   Hurray!

This might be a good evening after all of the searchings, driving in and out of parking lots and around hotels.

Debbie and I were seated at a four-person table across from each other.  The music was soft, but just slightly too loud.  We were able to carry on a conversation with a minimum of difficulty.

The only major annoyance was a party of about 12 people directly behind me.  And, of course, it was one of the party's birthday.  The waiters had to bring out a cake and sing "Happy Birthday".

Sometime later the party sang another round of "Happy Birthday".  They were all from somewhere "up north" and spoke loudly with a northern accent.  We guessed they were all drunk and from New Jersey.

Why does it always have to be somebody's birthday when we eat out?

This is the complimentary dish that was brought out before we ordered.  For some reason, I was fascinated with this dish - bread, a roasted garlic head, and butter.  I've never been served a roasted garlic head until PRINT BISTRO.

The bread was soft and tasty.  The garlic was made to be put on the bread on top of the butter.  The garlic was not particularly good when tasted "straight up", but was fantastic on the bread and butter. 

A word of caution:  don't eat the skin on the garlic.  You will have to dig out the garlic paste inside the skin and then spread it on your buttered bread.  Garlic "mining" is not an easy task, but it is worth the effort.

An above view of my buttered bread with the full garlic head.

Debbie applies butter to her bread.  Or. is it garlic?

Here's another word of caution: the water we were served does not come with lemon (that's good) and no ice (not so good).  If you want ice in your water, you'll have to order it.  I assume they have an ice machine that's not used very much.  Water is all we ordered, no wine.  Water without ice is a major disappointment for me.

In addition to no ice, we also had no entrees.  We decided to go kinky for the evening and just order four appetizers.  Four appetizers turned out to be a lot more food than we anticipated.

This is Toulouse Sausage flatbread.  Toulouse Sausage is from France.  I wondered if Toulouse Sausage is related to the famous French artist Toulouse Latrec.  Maybe Toulouse was a sausage maker as well as a famous artist.

I must say if Toulouse was also a sausage maker, he was a fine one.  PRINT WORKS added Kale, Lusty Monk Aioli (Lusty Monk is a brand), and Emmentaler Cheese.  Aioli is like a mayonnaise.  Emmental is a Swiss yellow medium-hard cheese.

The aioli is the white streaks on the sausage slices and crispy flatbread.  The Emmental cheese is the thin yellow coating.  The Kale is the green specks on the dish.  The combination of ingredients made for an excellent "pizza".

This was my favorite appetizer.  I think it came in second for Debbie.

Here's Debbie's favorite appetizer.  It's crispy fried PORK BELLY with a honey-chili glaze on the left.  TOMATO-AVOCADO relish on the right and CROSTINI in the middle.  Debbie loved the bits of PORK BELLY.   I thought the AVOCADO relish was the bomb when served on the CROSTINI (toast).

I've never really cared for the Guacamole that is served in every Mexican restaurant.  Guacamole is primarily avocado.  The PRINT WORKS avocado was nothing like the Mexican Guacamole.  To me, Guacamole is a flavorless paste.  PRINT WORKS avocado was an explosion of flavor.

Kudos to whoever created the TOMATO-AVOCADO relish.

I thought the PORK BELLY was good, but a tad cool.  Cool dishes are likely a consequence of ordering four appetizers with garlic bread.

Surprisingly the DUCK TARTINES did not come in first place with Debbie.  Debbie loves duck.  The dish was a duck confit served on herb buttered toast with Prima Donna crisps.  A tartine is an open-faced sandwich.

I have no idea what Prima Donna crisps are.  The InnerTubes tells me Prima Donna are everything from bras to cheese.  I'm guessing the yellow bits are the Prima Donna crisps.  I'm pretty sure they are not bras, so my best guess is cheese.  I should have focused on tasting the yellow bits alone, but I didn't.

Anyway, the dish was tasty.

If you know what Prima Donna Crisps are, please tell me.

According to the PRINT WORKS web site, this is the most popular dish they serve.  Maybe so.  But, with us, it was our least favorite.  It is TRUFFLE FRIES.

The fries, I suppose, are sprinkled with a truffle oil.  They are served with a rouille sauce.  Rouille is an olive oil based sauce with breadcrumbs, garlic, cayenne pepper, and saffron.

The sauce sounds spectacular, but I thought it lacked flavor.

The fries were plentiful and tasty enough to not require salt which is something I always put on my fries.

Actually, the serving size of the TRUFFLE FRIES was so large, we could not finish the entire dish.  We also did not eat all of our bread and garlic head with butter.

Four appetizers did not leave any room for dessert.  The dessert menu looked good as it had wine and liquor suggestions for each dessert.  I'm sorry we could not try it.

This is our waiter Mark-Henry.  He's the one on the right.  Mark-Henry was helpful without being annoying.  Notice Mark-Henry's uniform.  All the servers were dressed to impress.

I wanted to be served by the waiter with a "man-bun", but it was not to be.  I'm sorry I don't have a photo of him as I only caught a brief glimpse of him. 

Debbie and I talked extensively about "man-buns".  She decided I have too much hair for a "man-bun".  She said thin and stringy hair is needed for a "man-bun".  According to Debbie, my hair is too "lustrious" for a "man-bun".  I'm not sure what "lustrious" hair is, but I have it and there will be no "man-bun" in my future.

I'm reluctant to tell you this, but a young man who, with his date, ate dinner beside us.  We checked out at the same time and we went to the bathroom together.   His date waited in the hall beside the bathroom.

He was at the sink washing his hands when he cut one - loud and clear with no shame.  I'm guessing he had been holding it in for some time to avoid grossing out his date.

It was an unappetizing end to an otherwise fun experience.  But, I can't blame PRINT WORKS for a customer's ass-gas.

PRINT WORKS BISTRO is recommended.

Dinner (four appetizers) for two cost about $57 with tax and tip.