Keto friendly recipes: Low Carb Vegie Fritters

When you first start out on a low carb diet you think you can never get sick of bacon and eggs. A few months later and you find yourself dragging your feet towards the skillet! Here's my favourite brunch treat - Corn Fritters - made keto friendly.

Low Carb Vegie Fritters

1 capsicum (bell pepper)
1/2 onion
1 cup raw spinach
1/2 cup almond meal/flour
3 large eggs
1/2 cup unsweetened almond milk
salt and pepper to taste
oil for frying

Method

• Dice the onions and capsicum into small pieces, about 1cm (1/4 inch) in width
• Hold the spinach in a bunch with your hand and shred into small slivers
• Put in a mixing bowl then add the almond flour

Mix the almond flour through until the vegies are coated in the flour

Crack the eggs into a bowl, add salt and pepper and the almond milk and then beat until well mixed

• Add the liquid egg mix into the mixing bowl and stir well, the almond flour should thicken and cause a batter with the liquid
• If the consistency is wrong add another tbspn of almond flour

• Lightly oil a flat pan or skillet and heat on a medium flame
• Add a wooden spoon full of the vegetable batter to form each fritter
• Keep on a medium heat or the fritter will burn before the egg and vegetables cook through

• When the sides of the fritters begin to cook flip quickly with a spatula and fry on the other side until cooked through (should be 2-3 mins or less)

• Top with your favourite keto friendly toppings - here I have pictured Sour Cream and Tapatio Hot Sauce and Goat Cheese with Basil Pesto
• This recipe should make 6 fritters - 2 per person is a solid meal. 
• Nutritional info below is for the whole batch. Macros per person are 301 calories, 9 carbs (6 net), 25g fat.
• If you want to drop the calories and/or fat then omit the toppings and dust lightly with salt and pepper before serving

Snapshot: Smokehouse 21, Portland OR

Smokehouse 21 is another fairly new restaurant much touted by Eater's guide to PDX. BBQ is like god's gift to low carb dieting so we just had to combine a diet friendly meal with our love of all things smoked.

Smokehouse 21 smoke all their own meat on site and as we drew closer up the street you could smell the deliciousness and the sweet smoking woods. My mouth was watering already.

I want to own this table

We arrived around 7pm and the place was already busy, we got the last free table and watched as many got turned away considering ourselves very lucky. Despite the busyness the service was fast and friendly.

Bacon Molasses Cornbread with warm honey butter syrup $2USD

This was the boy's starter and disappeared in a moment with many smiles. 

Deviled Eggs with Mustard and Hot Link $4USD

Devilled eggs are starting to make a comeback from the 70s appearing on menus all over the US and I welcome them with open arms. Particularly when topped with sliced, smokey delicious home made sausages.

BBQ Sauces provided free of charge

Rather than assume what sauce you want with your smoked delights they provide a range of fantastic sauces. I loved the hot sauce with the pork but the mustard sauce complimented the hot links perfectly. 

Combo plate with choice of meats and sides $18USD

You can choose from a range of wonderful meats and sides for the combo plate. I chose Brisket, Hot Links and Pulled Pork which are my favourites. The sides include plenty of heavier options like BBQ Beans, Coleslaw and Mac'n'Cheese but I chose the carb friendly coleslaw and pickled vegetables. I love that so many Portland restaurants seem to make fresh seasonal pickled vegetables. 

This is casual dining done very well. Beautiful meats, solid service, reasonable prices. I only wish that the restaurant were more than a few tables so that all those sad looking people turned away could have gotten in. They do take away though and for BBQ this good I would turn a blind eye to a guilty fan eating in their car.

Smokehouse 21

http://smokehouse21.com/

413 NW 21st Avenue

Portland, Oregon

971-373-8990

Casual dining, boutique BBQ
Vegetarians need not apply


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What I'm watching right now...

I watch a lot of food television; in fact with 500 odd channels all I seem to do is default back to the Food Network and Travel Channel. If like many people I know your'e in a country without Food Network or just don't watch live broadcast TV to know what's on then you might find my current TV roundup of interest. Don't worry I still watch Top Chef and I miss the Australian MasterChef like the blazes but these are the 'new finds' and American classics I love.

Restaurant Impossible

I am simply shocked I had not heard of this show until I moved to the US. Robert Irving is like a slightly more lovable Gordon Ramsay. Unlike the US edition of Kitchen Nightmares which focuses on family meltdowns and drama drama drama Restaurant Impossible works on the fundamentals of food businesses. Good food, health code compliance, dish budgeting and service management all feature. Irving with his gruff manliness and delightful sledgehammer wielding ways don't hurt either. I love this show so much I watched 6 Seasons back to back.

The Layover

Anthony Bourdain highlights whirlwind foodie adventures in hot commuter locations like Singapore, Atlanta and Los Angeles. Places you get stuck with no time, no idea what's going on and a 6am airport deadline. As a regular traveller and a Bourdain fan this is perfect content and less derivative than Bourdain's other current TV shows.

Restaurant Stakeout

Gruff but successful business men seems to be the formula America loves but this show is a watchable and somewhat terrifying look into food businesses. The premise is a "when the cats away" scenario where the owner of a business calls in the restauranteur host to identify problematic staff and processes. Armed with many hidden cameras and a series of mystery diners presenting 'challenges' like allergies, forgotten wallets and dropped orders they identify thieves, gamblers, drinkers and shitty servers time and time again. Watch for the episodes where someone is running another business from the owner's restaurant.

Food Network Star

Famous for being the reality competition show that launched the stellar career of Guy Fieri Food Network Star is not a cooking competition per se but a media personality search akin to Idol or X Factor. They're looking for someone who can host a TV show, not necessarily someone who is an amazing foodie. Be ready for some cringe inducing camera tests and the occasional fame hunter.  That being said it's a great insight into the behind the scene creation of a great TV host and you get to see some interesting food along the way.

Eat Street

The gourmet food truck revolution is one that I welcome with open arms. Eat Street is a 'best pick of the litter' guide to awesome trucks from all over the US. They take real small business owners and walk through great recipes and snacks.

Diners, Drive ins and Dives

So you do get a little sick of it on repeat day in and day out but the format is very watchable, Fieri is charismatic and enthusiastic and the food is down home comfort delicious. There's nothing high faluting here but if you like sandwiches, dumplings and great diner food this is very upbeat feel good foodie TV. They also have a great food map for finding locations throughout the US.

Shows to avoid

There is a lot of food TV out there and that means there's a lot of bad food TV. Sometimes bad shows happen to good people. Here are the runts of the litter.

• The Taste - Trying to turn The Voice format into a Food competition based on what amounts to an amuse bouche. Embarrassingly bad.
• Chef Wanted with Anne Burrell - This woman is like a train wreck. Her voice, her hair, her food. It's like Phyllis Diller the Food Star.
• Chopped - This show just seems pointless to me. They run an entire food competition end to end in 1 hour, meaning you have no opportunity to care about the contestants.
• Unique Eats - You know I *want* to love this show about unique food and boutique eateries but the reviews are scripted by the stores themselves and then read by Cooking show hosts. Painful in its delivery.
• Sandwich King - The premise is simple and awesome. Find, make and eat great sammiches. I love sammiches! Unfortunately the hosts speaking style makes me want to eat my own face.
• Mystery Diners - This wants to be Restaurant Stakeout but the host is clueless and the 'mystery diners' are 4th rate actors that stand out like a sore thumb. 

Review: Raven and Rose, Portland OR

Let's start with saying that Portland is my kind of town. Everywhere you look there are food carts, boutique coffee roasters, farmers markets and a plethora of delicious sounding restaurants. The Eater Where to Eat Now guides have become my new bible for travelling in the US (along with Where Chefs Eat) and Raven and Rose had all the signs of being exactly the kind of restaurant I like.

Housed in the historic Ladd Carriage House Raven and Rose has a Poe-esque setting sure to appeal to a goth on a foodie adventure. More importantly though it has a menu heavy on quirky meat offerings and regional wines that sits well with my tastes. 

I have a terrible habit of messing with the course orders of fine dining restaurants, ordering sides as appetizers, mixing plates and sharing family style. The staff at Raven and Rose were happy to accommodate without the slightest complaint. Dishes appeared in the combination and order we requested and they chuckled at our intent on traversing the entire menu. As seems standard in large restaurants in the US we were served by separate greeters, waitresses and sommeliers all of whom kept a steady pace and charming manner. No snooty wine suggestions or forgetful servers to be found just great service from start to finish. 

2001 R. Lopez de Heredia “Vina Tondonia Reserva”, Rioja SPA, Tempranillo  $75USD

Since we were going for mostly rich land animal proteins I went for this Rioja Tempranillo, delicious and the right price. This is definitely a wine that needs a few years though, don't order it if they're offering 2006 or after. This bottle was perfectly aged with a soft smoothness that cut through the rich meat. 

Steak tartare  $14USD

We're avid raw meat fans so steak tartare was a must. This was fantastic, excellent quality meat chopped to have texture but still smooth enough to eat raw. The spice mix however was the real winner with fresh green herbs and just the right punch of chilli. The dressing had a slight acidic quality that paired perfectly with the wine. 

Farmhouse terrine  $9USD

You know how you win me over heart and soul? Terrines and pates. Add in fresh seasonal vegetables pickled in house and a healthy serving of good quality seeded mustard and I'm in love. The great thing about this dish was that the vegetables were crisp and tart, setting off the rich smoothness of the terrine. Given that I eat primarily carb free this gave a much needed texture juxtaposition. 

Farm egg & wild greens $10USD

With all that meat we needed a few greens to cut through the fat. A farmhouse egg soft boiled is also a favourite of ours. Just look at the colour and quality of that egg, I haven't seen an egg like that since we left Japan. In the US produce of this quality is rare, saying a lot about the food culture of the kitchen at Raven and Rose.

Flatiron Steak $25USD

Flatiron steak seems to be a bit of a trend in the US food scene at the moment; getting the most out of a cheaper cut in expensive animals like Wagyu breeds. Accordingly this was the off menu special of the day. The steak is treated well with a slow roast that takes out the toughness that Flatiron can have. The jus was a delicious red wine reduction served with caramelised onion and a soft French blue. Only complaint? Americans can't stop themselves cutting your meat before they serve it to you. If you like a rarer beef as the boy does this prevents a problem as the temperature changes quickly.

Rabbit two ways, buttermilk biscuit, creamed spinach $25USD

You can almost guarantee that if there's a rabbit on the menu I will order it; even as a child I was more interested in eating bunnies than owning them. The haunch and breast of the rabbit were served with the perfect moistness - as difficult to achieve with rabbit as with turkey. I often order creamed spinach as a side - and in fact was about to do so until I realised that it came with my meal. This rendition didn't disappoint, rich, smooth and creamy and perfectly paired with the rabbit. Sadly I had to forgo the biscuit but the boy assures me it was delicious. 

Beetroot salad walnuts, endive, goat cheese $11USD

Another attempt to muck with the menu I ordered the beet salad instead of any of their listed sides. To be honest this was probably the only dish that we ordered that I wasn't wowed by. Goats cheese and beats still seems to be novelty in the US and I guess this pairing was meant to be enough on its own but really... I've had better and the puree at the bottom of the bowl left us confused. 

Butterscotch pudding, whipped cream, toasted streusel   $8USD

Eventually we will get used to US food terminology (that's a Plat principal not an Entree!) but when the boy ordered this pudding we were surprised to get what amounted to a cream pot when we were expecting a bread pudding. Not that he left a single drop in the quaint country style Mason jar. 

Lime parfait, spice biscuit, salted caramel $8USD

You might think this is my dessert but no, no cheese course and no low carb dessert options I ordered only a coffee and cognac. This is actually the boy's *second* dessert. They delivered this by mistake, fixed the mistake immediately and left the plate to a delighted but very full man. 

A nod to the after dinner drinks is also in order here. The coffee was perfectly made, strong European style coffee without the usual end of meal disappointment that so often comes with coffee in the US. They included Flights of drinks as well and while I was swayed by the Cognac flight at $44USD this was steep even though it included a very tempting Camus XO. 

Not that the prices at Raven and Rose are unreasonable, in fact when the bill came I had to snort and signed happily even after a hefty tip to the excellent serving staff. In Australia this meal would have come in a good $250 more expensive.

Summary? Food in the US can be a horrifying ethical horrorfest or a delightful boutique experience; Raven and Rose provided one of the best meals I have had since moving to this country. Good service, good choices, seasonal excellent produce and a charming location next to leafy parks. Add in a set of dish choices that seems custom made to my palette and I will be thinking fondly of this meal for years to come. 

Raven & Rose

ravenandrosepdx.com

1331 SW Broadway, Portland, OR ‎

(503) 222-7673

High end farmhouse comfort food

Worth a stop when travelling the Pacific Northwest


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Snapshot: Mission Chinese Food, San Francisco

"Eat where the locals eat" I said, so off to Mission Chinese it was. This is one of those legendary local eateries where you can expect to battle Hipsters and Dotcom nerds for a table but the food is worth it. Rather like Ichiban boshi in Sydney - no reservations, no parties larger than 8.

Most of the food is served family style, don't let the humble prices fool you the serves are huge.

Mapo tofu $12USD

I'm not kidding when I say this is the best Mapo tofu I've ever eaten. Soft fresh silken tofu is served with lashings of chilli oil and shredded roast pork shoulder. There's just enough collagen from the pork in the sauce to delight an umame fan like myself.

Kung Pao Pastrami $12USD

This is probably the most American Chinese food one can imagine. Pastrami chunks stir fried with chili, celery, shallots and peanuts. It's hardly authentic, but it is delicious. 

Tsingtao $3USD

What better to wash all that chilli down with a beer or 5? At $3 why not!

Like many good Asian restaurants of this ilk the focus is on the food. Hard, fast, furious. If you like your restaurants with class and trimmings try elsewhere.The decor is sticky table shabby and the waitresses are all bored looking tattooed girls who never seem to look your way. Don't go expecting The Ritz, do go expecting hearty American Chinese classics. Don't dilly dally the people waiting will glare at you, but the food is worth the wait.

Mission Chinese Food (Lung Shan)

http://missionchinesefood.com/sf/

Super casual, don't expect high class

Do expect to wait

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Recipe: Low Carb Beef and Broccoli

Beef and Broccoli 

500g Sirloin steak
1 brown onion
1 can sliced water chestnuts
1 head of broccoli
1 shallot
1 glove of garlic
1 tbspn pickled or fresh ginger
1/2 tspn chilli flakes
100ml soy sauce
1/2 cup water
1 tspn sesame oil
2 tbspn oil for frying

Method

• Heat the oils in a wok or large pan
• Cut the onions into strips and stir fry
• While the onion is cooking cut the beef into 3mm thick strips
• Once the onion is sweated add the garlic, the ginger and the chilli to the onion and stir fry until the spices become aromatic
• Add the beef and stir fry until slightly pink, add the water chestnuts and continue to stir fry
• Add the soy sauce and stir fry until all the meat and vegetables are coated
• Cut the broccoli florets into small pieces, add to the stir fry along with the water
• Stir fry until the florets are coated with soy sauce and then cover to allow to steam
• While the broccoli is steaming cut the shallot into small pieces for serving
• Take the stir fry off the heat and serve in bowls, splash with remaining liquor and sprinkle with shallots
• Be carb smart; each tbspn of Soy Sauce contains 1g carbs, 1 serve of Water Chestnuts (half the can) is 8g carbs
• If you're craving a rice alternative serve with diced silken tofu sprinkled with Ginger, Soy sauce and Sesame oil

A goth girl's guide to coffee makers

The boy and I have a long Silicon Valley commute and plan to have coffee on the way so on the weekend I bought myself a Keurig Platinum brewing system. It occurred to me that a post about my coffee machines is about due.

Sadly we had to leave our beloved Sunbeam Cafe Series Espresso machine in Australia due to incompatible power but it was a work horse that saw a lot of coffee in its time. For a mid priced machine and those looking for a consumer model rather than an Italian beast with incomprehensible knobs then I would recommend it.

   

This is the Keurig machine I bought on the weekend; it is designed to have pre-purchased espresso pods (K Cups) inserted and short or long espresso made to order. This is no fuss no thinking programmable espresso, just perfect for a household lacking in morning people. The standard store cups are variably weak as Americans seem to like their coffee but this rig comes with a My K-Cup assembly designed to fill and tamp with your own grind. Eventually we will get a full sized manual espresso machine with milk wand but this baby is still charming as an interim.

Most coffee I make however is made with a cafetera moka because I grew up with stove top espresso and slightly manic Basque relatives who liked their coffee thick, strong and preferably with a cognac (sound familiar?).  If you like long coffee rather than short ristretto or similar then I highly recommend cafetera coffee since it delivers strong espresso type coffee with no requirement for electricity and has a much better homogenisation of the coffee than a shot of espresso and hot water do.

Cafeteras require a little care but are lifelong friends if handled correctly - make sure to clean the machine after every use and replace the rubber seals regularly. Traditional Moka pots are made from aluminium that can degrade over time - if affordable buy a stainless steel model.

Vev Vigano Vespress 12 Cup

Bialetti Venus (Elegance in some markets) in both 12 Cup and 4 Cup

When we're travelling domestically or working in an environment without an espresso machine I tend to take a bag of freshly ground coffee from home and a coffee  plunger (or "French Press" as the Americans would have you call it). Again this means a no electricity no fuss way to make coffee and is fairly convenient to rinse in hotel or office sinks. The glass eventually cracks on these machines particularly if you vary the temperature too quickly (eg. wait to cool before refrigerating or washing). A good plunger should last 2-3 years and is a bargain at around $20. Great for share housing!

Bodum Brazil 1L

I also own a traditional Turkish Coffee pot for those special occasions. You can buy these at your local ethnic grocers and Middle Eastern kitchen supply stores for a steal. I even have a recipe for Turkish coffee if you've recently purchased one of these pots and need some assistance.

Traditional Turkey Coffee Pot

Because I use mostly stove top espresso I tend to prefer a burr coffee grinder with a catcher rather than a dosing espresso grinder. I am in love with our current Krups model which has easy to use grind settings and a no mess catcher as well as being a good size for a cramped San Francisco kitchen.

Krups GVX 1 Burr grinder

Review: Murray's Bagels, Chelsea

One of the keys to eating well is to eat like a local - find local delicacies and fresh produce that has come from the area. This tends to mean fresh, seasonal specialties and above all a taste of the region you're sure to savour more than the cheap souvenirs you bought. In New York this means bagels and coffee, and there's none better than Murray's Bagels.

This is New York where throughput is high and patience is thin, so make sure you choose your bagel and your toppings as you wait in line. The slightest hesitation or questions as you order will lead to eye rolling from the 20 people behind you in the line. This adds up to rapid no fuss service though, despite the popularity of this store the ordering process takes less than 5 mins. Choose your bagel as you go past - white, whole wheat or bran dough is rolled in all sorts of toppings. I favour the Onion Bagels and Health Bagels studded with delicious grains and seeds.

The topping options are seemingly endless. For a breakfast classic try an Everything Bagel with Scallion or Vegetable Cream Cheese $3.50 USD , for lunch a deli sandwich piled high with cured meats and salad. Those fond of Jewish cuisine will find fresh handmade chopped liver, gefilte fish and endless freshly smoked fishes including salmon or lake sturgeon.

The army of sandwich kings are efficient machines, they take my order and cheerily squabble in a variety of languages. Coffee orders are yelled down the line and I receive my order in mere moments. 

Smoked turkey, brie and salad on an onion bagel $7.25USD

Here's a delicious example of their wares, a complete meal in a handful - delicious with chewy high quality bread. A true New York classic.

Murray's Bagels

http://www.murraysbagels.com/

Sandwich shop and specialty bakery
Move fast, New York hates a dawdler!


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Review: Wagokoro Tonkatsu Anzu, Ginza Japan

When you're lost in Japan and all that kanji is starting to look the same then one of the easiest ways to find remarkably good food is to head towards a department store. One night looking for dinner in Ginza we had walked the up and down the neighbourhood for hours and so the next day we decided to make things simple and head to the dining floors of the Mitsukoshi department store.

Even if you're not that hungry the location is worth it for the sky high views of the Ginza main streets.

I walk a lot in Japan chasing tourist sites and so I can afford to let the calories go a bit, this means that without a doubt the thing that I chase most in Japan is really good pork fillet. Accordingly I all but drag my partner into Wagokoro Tonkatsu Anzu.

We order a set meal at 1400Y and 1700Y respectively, the price difference depends on the choice of cutlets you order. This puts the price at around $15 - $20 USD, expensive for Japan but totally worth it. Local beer served in ice cold copper mugs comes for an extra 700Y a glass. 

The set meals, like most in Japan, cover the range and balance of a good solid meal. Cabbage salad and pickles is served with your choice of dressing, miso soup, freshly pickled vegetable and tofu and rice are also included. All items can be refreshed at will other than the serving of meat, though honestly this meal is huge and we are more than stuffed before we can begin contemplating a refill of any of the side dishes. We are given a choice of rice and this is the specialty hinohikari rice and red wild rice from Fukuoka, it is freaking delicious. This kind of side dish in my mind is the perfect example of food in Japan - something so simple as rice can be elevated to absolute deliciousness through simple care and breeding of seed culture.

My partner has opted for the seasonal specialties - always worth investigating in Japan where seasons rule the plate. High quality Anzu pork fillet is beaten and stuffed with two fillings - local leafy vegetables and cheese and a pickled plum paste. The plum sets off the pork with a delicious tang almost like having a tart cranberry sauce. 

I go for a simple but hefty serve of pork loin breaded in Japanese panko bread crumbs. The sign of a great tonkatsu restaurant is the presence of a grinding bowl and freshly toasted sesame seeds (pictured above with a pestle). Mixed with tangy tonkatsu sauce - reminiscent of US BBQ sauce - this is a delicous sweet, savoury, umame deliciousness that I can't get enough of. Be warned though fried pork in such a serving is a hefty meal indeed, we are glad for the pickles and salad to cut through the fat. 

The whole meal is delicious from head to toe, the service the usual excellence one can expect in Japan. I make so many happy food noises that the woman next to me laughs. I feel no shame, this is the kind of meal I come to Japan for and I am not disappointed. 

Wagokoro Tonkatsu Anzu, Ginza

http://anzu-brand.com/anzu/11/ 

High end Japanese pork specialties

The perfect pit stop while site seeing in Ginza

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Review: Fleur de Lys, San Francisco

When you're living on a different continent to your partner you want the times that you get together to be special.  What could be more special for two foodies than a degustation at one of San Francisco's most famous restaurants?

Fleur de Lys is Hubert Keller's delightful formal dining offering which offers some novel dishes and interesting taste and texture explorations. 

As it was a special date night we opted for the luxurious 5 course menu $98USD plus matching wine tastings for $75USD each. The wine tastings were a little overly generous in my mind, our formal dining manners went out the window somewhere around course 4 and lead to us raucously giggling throughout the final dishes. 

Fig and walnut bread to start

Amuse bouche of pesto volute and miniature pickles

"Symphony of" Toasted duck ham and mozzarella slider, French potato salad with white anchovy, "Faux gras" mousse and piquillo gazpacho 

You just know that I'm going to order any dish with liver mousse but the slider and the gazpacho (complete with straw!) really take the cake. 

"Colourful" vegetable ragout served with poached egg, truffles and truffle port wine sauce. 

Honestly poached egg dishes are one of my favourite things to order in formal restaurants as they really elevate a wonderful texture out of the breakfast plate. 

Muscovy duck breast with Eggplant, Olive Salad, purple olive jus and duck confit "cigar"

Cigars of rich meat are one of my favourite things of all time and even though I had duck in my apetizer this was delicious. The spiced pudding side dish was another textural deviation that surprised and delighted. 

Bacon crusted sea scallops with black beluga lentils, pork belly, pickled shallots and harissa

Pork belly topped with scallop *and* bacon? It's rather like he listed all the decadent ingredients he could and then played darts and added whatever he hit. 

Coffee rubbed buffalo steak with pickled figs caramelised leeks, espresso and fig red wine sauce and cornbread Madeleine

One of the most excellent signs of good service is when the waiter will let me make substitutions. In this case I asked for an additional meat course rather than the seafood course and was obliged without issue. 

Oven roasted venison loin with truffled baby bok choy accented with a rich cocoa nib red wine reduction, Spanish chorizo and a cocoa tuile

This dish just oozes with dark decadence. All it needs is a side of tobacco jus and the sticky rich combination is complete.

Fleurburger - lightly spiced dark chocolate ganache, home made Beignet Banana flavoured milk shake and frozen fennel ice cream "Pommes Frites"

The most famous (and most novel!) dish on the menu, a confusing delight of sweets made to look like a classic American takeout meal. 

Alsation pain d'epices mousse bar - Mango and raspberry flavoured ice cream on lime meringue Esprite gateau "Black Forest", cherry compote flavoured with Balsamic and fleur de sel

Another dish with so many tastes and textures, each a little morsel of wonder. 

Petit fours

But wait there's more! Coffee and cognac and another flight of taste adventures. 

What can you say? Hubert Keller is a celebrated chef for good reason and a celebrity chef that deserves his fame. The variation in textures and tastes and the decadent ingredients that formal dining affords (including so many of my favourite foods) are just wonderful. Added to this the price difference between food of this quality between the US and Australia means that I would have been fairly happy at twice the price. Hardly an every week outing but a very reasonable sum for such excellent food when out for a special date night. 

Fleur de Lys

http://www.hubertkeller.com/restaurants/fleur-de-lys.html

Formal dining degustation
Book well in advance and be on time for your seating


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