Summer is but a few short months, so one must strike while the season is hot. Doing just that, Executive Chef Jim Nuetzi has created a recipe for a picnic-perfect salad featuring fresh tomatoes and sweet watermelon in their summertime prime. It’s a unique combination of flavors and textures made more remarkable by the addition of crumbly feta cheese. It’s a dish that can only be created to perfection in summer. (And is somehow even more delicious when enjoyed outdoors.) Ingredients(Serves 10)
Heirloom Cherry Tomatoes, halved
1 Cup
Grape Tomatoes, halved
1 Cup
Mixed Heirloom Tomatoes, seeded and diced 3/4″
2 Cups
Seedless Watermelon, diced 3/4″
2 Cups
Red Onion, peeled and finely minced
1 Tbsp
Seeded Cucumber, diced 1/4″
1/2 Cup
Red Bell Pepper, seeded,and diced 1/2″
1/2 Cup
Chives, thinly sliced
1 Tbsp
Freshly Chopped Cilantro Leaves
1 Tbsp
Lime Juice, freshly squeezed
1/4 Cup
Blended Olive Oil
2 Tbsp
Kosher Salt
1/2 tsp
Freshly Ground Black Pepper
pinch
Feta Cheese, crumbled
1 Cup
Preparation
Combine all ingredients except feta in a large stainless bowl and toss gently to combine. (The salad may be prepared up to 4 hours in advance.)
Just prior to serving, gently toss in crumbled Feta Cheese.
Taste and adjust seasoning with salt and pepper if necessary.
The Colossus of Rhodes is known as one of the Seven Wonders of the World. And an American strong ale from the Baltimore area brewery DuClaw is a wonder of the extreme beer world. DuClaw Colossus (DuClaw Brewing Co.; Bel Air, MD; American Strong Ale; ABV: 21.0) is a beer of gigantic proportions. This dark amber ale immerses you right off the bat with big notes of sweet caramel in both the aromatic nose and initial taste. The candy like feel is complimented by apple, cinnamon spices, and honey with a hint of piny hops at the end.
Since Colossus is aged like a wine or brandy to allow its flavors to mature and alcohol to mellow, the alcohol content is deceptively hidden and there’s no burn at the finish that’s characteristic of other ales in its weight class.
For many years I have considered Samuel Adams Utopias to be the best extreme beer of 20% or more, but the wonderfully complex and silky smooth Colossus can definitely give this acclaimed ale a run for its money.
Had a chance to try another exceptional beer from Colorado brewery Oskar Blues while having dinner at Libby’s. An Imperial red ale, it features the hoppy character of an Imperial IPA with the smoothness of an amber ale.
Oskar Blues G’Knight:
(Oskar Blues Grill & Brewery; Lyon, CO; Imperial Red Ale; ABV: 8.7) is named for the late Gordon Knight, a fire-fighting helicopter pilot and local brewer who helped found the Colorado breweries Twisted Pine, Wolf Tongue, and Estes Park during the 1990s. Knight was killed in the line of duty in 2002. The beer in fact was originally named Gordon Knight, but was renamed after a trademark infringement suit filed by Gordon Biersch Brewery (sic).
The dry hopped G’Knight is a fitting tribute to Knight, with a deep amber color and hearty notes of citrus and piny hops complimented by sweet caramel malt and honey. G’Knight is a very satisfying and well balanced ale, and the alcohol content of nearly 9% is nicely toned down. It paired well with the Crispy Soft Shell Crab Po Boy that I had as the main course.
Jinro Chamisul Soju: A Sweet and Smooth Clear Spirit Since 1925
By Matt Goldstein & Joon Lee
South Korea is the #2 country in alcohol consumption per capita in the world! South Koreans love to drink and their main drink is Soju, specifically Jinro Soju. With almost 12 billion bottles consumed annually, Soju is Korea’s main alcoholic beverage. Mainly distilled from rice, Soju can also be made with wheat, potato barley and tapioca. Comparable to vodka with much less alcohol, Soju is a clear liquor but sweet and drinkable without much burn.
Launched in 1924, Jinro Soju is now the worlds #1 selling spirit, outselling other leading brands like Stolichnaya, Bacardi and Johnny Walker. Jinro is not only #1 in the South Korean market, but has Jinro has changed the face of Asian drinking culture.
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Made from 60% grain, 20% sweet potato, 20% tapioca, (50% rice and 50% barley), Chamisul Soju by Jinro has a thin crisp vodka scent and a taste of a sweet watered down vodka. With an all around sweet sugar flavor, Jinro is very smooth with no bite. Jinro Soju is very drinkable with a slight burn and warmth. That’s the reason it sells so much. Jinro is a sweet and smooth watered down vodka that is very drinkable for the average drinkable. Lacking any serious bite, this spirit has mass appeal. Also, many in South Korea and throughout the world mix Soju into their beer to give the Asian style light lager/pilsner a bit of a kick.
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How Jinro Soju is Made:
Highest Quality Ingredients Over the past 80 years, Jinro has developed and maintained relationships with Korea’s finest producers of Barley and Spring water(natural resources), ensuring a product of unparalleled quality and taste.Using the Gift of Nature Jinro soju is natural bamboo charcoal Alkali Soju that is made from 3 year old bamboo of Mt. Jiri and Southern Coast of Korea. This bamboo is made into charcoal by continuous roasting at 1000C for 12 hours and natural cooling for another 12 hours. This charcoal is used to purify both alcohol and water which are the fundamental element of Soju. The alcohol and water is purified through the bamboo charcoal 4 times eliminating all the harmful element of alcohol and impurities while adding the rich essential mineral components such as Kalium. Jinro soju is the result of incorporating nature’s gift with Jinro’s undying devotion to produce high quality Soju.
Exclusive Cutting-Edge Technology BCA (Bamboo Charcoal Agitation) method uses parasitic action, which is a process of generating water swirl under appropriate temperature and specific hydraulic pressure, thereby widening the contact surface between water and natural bamboo charcoal. This process enables efficient extraction of essential minerals such as Kalium Ion that is abundant within the natural bamboo charcoal.Marrying Method Marrying method is an adaptation process used to manufacture high quality whisky. It is a method of applying continuous micro-action to all components of Soju that has gone through the BCA and natural bamboo charcoal purification process. This method creates much more stabilized and homogenized molecular structure of Soju components resulting in pure and clean flavor without any undesired after-taste.
Philadelphia: Maybe the Best Tomato Pie City in the Country
By Matt Goldstein
For those not familiar with the tomato pie, it’s a classic Philadelphia delicacy and usually served square, cold and with no cheese. When done correctly, it’s one of the best pizzas you can have. With Baker St., Corropolese and Sarcone’s, one would be hard pressed to find a better city for tomato pie. Check out our Top 5 Tomato Pies in Philly and let us know how it stacks up to the best.
1. Baker St. Bread Company
The Baker St. tomato sauce is made with oregano, shredded parmesan, fresh roasted garlic, a little sugar to kill the bitterness & acidity, with a light Focaccia dough crust, airy but crisp on the edges. Made with all natural ingredients, the sauce is not too much but just enough; it’s perfectly balanced. Many people in the Philly area rave about Corropolese Bakery being the best, but in all honesty it’s not even close. Baker St. crushes! Baker St also has an amazing spinach & ricotta pie which is just as good as the tomato pie. Baker St. Bread Company is located on Germantown Ave. in Chestnut Hill Philadelphia.
2. Sarcone’s Deli
Sarcone’s is a san marzano tomato pie with chunks of plum tomato marinated in garlic, olive oil and other spices. On top of a thick crusted Sicilian crust is hands down one of the best we’ve ever had. It’s a close 2nd to Baker St.. Not only does Sarcone’s have one of the best tomato pies in the city but Sarcone’s has the best Italian hoagies. Yup, I said it; the best Italian hoagies in the city no question about it. They don’t use slices of cheese; they use big fat chunks of cheese. It’s absolutely ridiculous! Sarcone’s is also where many sanwhich shops by their bread because it’s widely regarded to have the best rolls in the city. Sarcone’s is located at 758 S 9th St in Philadelphia.
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3. A Taste of Italy
Not only does a Taste of Italy have excellent tomato pie but their hoagies and sandwiches also rival any spot in the Philadelphia area, even Sarcone’s. The whole menu at A Taste of Italy is filled authentic gourmet Italian cuisine and the market is packed with gourmet Italian imported oils and pastas. We recommend A Taste of Italy for their pizzas, sandwiches, platters, catering and just about everything. You might want to pre-order the tomato pies with as much notice as possible. A Taste of Italy is located at 901 Bethlehem Pike in Springhouse PA.
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4. Corropolese Deli
With the biggest and best reputation for tomato pie in the Philadelphia area, the people must know what they’re talking about. The Corropolese Deli serves up a sheet of tomato pie with 30 slices that can feed a whole party for $13. It’s a great sweet pie! Corropolese also has excellent pepperoni bread, spinach bread and roast beef. Located at 2014 Old Arch Rd in Norristown, PA.
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5. Marchiano’s Bakery LLC
Voted the best of Philly in 2006 and for good reason, the Marchiano’s Bakery makes an outstanding tomato pie. Marchiano’s also makes great stuffed bread such as the pepper & egg bread, pepperoni bread and meatball bread. Marchiano’s is located at 4653 Umbria Street in Manayunk Philadelphia.
Seven generations after Jack Daniels first started mellowing whiskey; his recipes have been kept to standard. The Gentleman Jack is a twice mellowed Jack Daniels recipe, drop by drop through charcoaled sugar maple. “Charcoal mellowing is what makes Jack Daniel’s what it is – a Tennessee Whiskey and not a bourbon. Doing it twice is what makes Gentleman Jack what it is –unlike any whiskey in the world.” Each new barrel selected to age Gentleman Jack is charred and caramelized and the whiskey is aged to the sip, not the year. Although technically not a Bourbon because it’s from Tennessee, Gentleman Jack is made with a heavy corn mash like any Bourbon from Kentucky.
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Gentleman Jack Tasting Notes:
The scent is of rich grain, corn and slightly sweet. Brownish gold in color, the flavor is full bodied, sweet and slightly tart and thin on the finish. Smooth and flavorful with good warmth, this is an all around great whiskey. Very drinkable but with complex flavors of oak and honey and slightly dry, Gentleman Jack is a must for any serious whiskey drinker. Although it’s not a Bourbon, this whiskey can stand next to any Bourbon.
A Low Calorie Premixed Margarita by Chi Chi’s and the Sazerac Co.
Chi Chi’s, a name synonymous with good taste and good value, introduces Skinny Margarita just in time for summer! At only 95 calories per serving, Chi Chi’s Skinny Margarita offers the same great taste found in the Original Margarita with fewer calories.
Already available at retail, sales for Skinny Margarita have been brisk and consumers love the way it tastes, reports Brand Director Lori Logan. “We saw the trend for reduced calorie margaritas at retail and in bars and restaurants and we set out to develop a low calorie product without compromising the taste. Response has been great. Sales are strong and everyone agrees it tastes as good as the Original Margarita!”
The great taste is due to the agave nectar used as the all-natural sweetener instead of sugar, leaving no bitter aftertaste associated with artificial sweeteners. The agave nectar is sourced from Mexico and has rapidly become the most trusted alternative sweetener. With no artificial colors, flavors or added sugars, Chi Chi’s Skinny Margarita is an all-natural product that consumers can enjoy without regret!
Like the other members of the Chi Chi’s family, Skinny Margarita already contains the alcohol, so fans can just grab it and go. Available in convenient sizes such as 1.75 L and 4 packs of 200 mL, Skinny Margarita is the perfect ready-to-drink cocktail ready for consumers to bring to their next pool party. Suggested retail pricing for the Skinny Margarita is $9.99 for the 1.75 L and $4.99 for the 4 pack of 200 mL.
About Chi Chi’s
The Chi Chi’s family includes Original, Gold, Mango, Strawberry and Skinny Margarita; Strawberry Daiquiri; Long Island Ice Tea; Raspberry Long Island Ice Tea; Pomegranate Martini; Cosmopolitan; Appletini; White Russian; Mojito; Mexican Mudslide; Mai Tai and Pina Colada. Chi Chi’s is produced and bottled by the Sazerac Company. Sazerac is one of New Orleans’ oldest family owned, privately held companies and has operations in New Orleans, Louisiana; Frankfort, Bardstown, Louisville and Owensboro, Kentucky; Fredericksburg, Virginia; Carson, California; and Baltimore, Maryland.
Last year marked the 500th anniversary that the French Benedictine Monk Dom Bernardo Vincelli concocted Benedictine. It was lost over the annals of time before another French merchant discovered the Benedictine recipe that is is a subtle alchemy of 27 different plants and spices. According to the producers of (B&B) Benedictine D.O.M. in 1863, in the process of sorting out some very old family papers, a wine merchant in Fécamp, with the evocative name of Alexandre Le Grand, came across an old recipe book that has been tucked away in his library for years. Although he had extensive knowledge on how to produce wine and spirits, it took him years to unravel the secret recipe of the monk Vincelly. He also chose to keep the indication D.O.M., the motto of the Benedictines standing for Deo Optimo Maximo (God infinitely good, infinitely great). It also refers to the Latin word Dominus (Master) given to Benedictine abbots.
Even today, the recipe for Benedictine is a closely guarded secret. On a side note, I think Benedictine is used to make a Singapore Sling. But I prefer mixing it with Brandy. Essentially, what we know as B&B today was invented in the 1930′s by a bartender in the famous Club Twenty One in New York who thought to mix this interesting Benedictine Liqueur with Brandy. Thus, B&B as we know it was invented. It was originally 86 proof up until the late 1970′s and today it is an even 80 proof spirit.
I was first introduced to B&B some time ago amongst some family members with a slight dusting of alcoholism who sought to run up the bar tab at some function. Not having much of a developed palate at the time and being relatively young, I still enjoyed the liqueur. The sweet and spice of the Benedictine really enhanced the nice burn of the cognac. Today, B&B is one of my favorite after dinner drinks.
If you are a beginner to the world of cognac, I would recommend starting out with some B&B to ween into the appreciation of good cognacs. Also, I would also try making your own B&B by scoring a bottle of straight Benedictine and mixing it with your favorite cognac. Cheers!
Buffalo Trace is one of the biggest and best bourbon distillers on the market. Owned by the Sazerac Company, Buffalo Trace distills many critically acclaimed bourbons, whiskeys, and spirits. The oldest continually operating distillery in America, Buffalo Trace has won “distillery of the year” 7 times. Winning a double gold medal in 2009 at the San Francisco World Spirits Competition, the Buffalo Trace Kentucky Straight Bourbon Whiskeys is simply one of the best in class. At about $20, it will be very difficult to find a better bourbon for the price. The Buffalo Trace distillery cannot be touched when it comes to making quality premium whiskeys at an excellent price; evidenced by their celebrated Eagle Rare Kentucky Straight Bourbon, Elmer T. Lee Kentucky Straight Bourbon and 1792 Ridgemont Reserve Kentucky Straight Bourbon. All of these bourbons are better than most other bourbons and whiskeys at their price range.
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The Buffalo Trace Kentucky Straight Bourbon Whiskey Tasting Notes
Tasting Notes: The scent is a light grain and a bit strong. The taste is malty, balanced and a touch sweet. With notes of grain, corn and a bit dry and malty, the Buffalo Trace is smooth, hint bitter, with a flavorful finish. This is a very complex bourbon for $20. We are right there with Wine Enthusiast when they say this bourbon is “highly recommended.” We would recomend Buffalo Trace over Makers Marks and Jack Daniels (technically not a bourbon.)Read below about the process on making this great bourbon. .
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The Grain
Buffalo Trace Kentucky Straight Bourbon Whiskey is expertly crafted in the time-honored tradition unique to bourbon. Buffalo Trace begins with the finest Kentucky and Indiana corn, selected rye, and superior malted barley. Together, these grains represent our unique mash bill–a trade secret known only by those craftsmen responsible for producing this highest-quality whiskey.
Upon delivery the grains undergo a general visual inspection for any obvious abnormalities. Bushel weight is then checked to ensure the grain demonstrates the proper baseline characteristics. Finally, a sample of the grain is tested in the distillery laboratory to determine if it meets Buffalo Trace’s rigid standards for moisture levels and chemical balance.
The Milling
To prepare the newly received grains for the mashing process, they must first be carefully milled to exactly the right specifications. Grains at Buffalo Trace are milled with a hammer mill using a screen that only allows particles of milled grain as large as 10/64 of an inch in diameter through. In our experience, we have found that this size screen, called a #10, lets more of the true grain through to be part of the mash without compromising the integrity of the mash itself. The next larger screen would allow whole kernels of rye and barley through, and the next smaller screen would create too fine a grain, causing the mash to become too thick.
The Mash
Mashing water–fresh and rich with minerals from its natural filtration through Kentucky limestone–is heated in a steam-generated pressure cooker. Once the water reaches the proper temperature, the corn is cooked under pressure until it is ready for rye to be added. After the addition of the rye, a malted barley slurry is added to the mixture, which allows its activated enzymes to turn the starch from the cooked grains into a soluble sugar. The new mixture is, at this point, a sweet mash.
Fermentation
This part of the process takes place in our 12 fermenters – with each fermenter holding 89,962 gallons; they are the largest in the industry. After the mash has cooled, yeast is added with a small amount of the previously fermented and distilled mash, also known as sour mash. The sugar present in the mash feeds the yeast to produce alcohol and carbon dioxide. The uniquely rich nutrients of the pure Kentucky limestone water used in this process also enrich the yeast. Buffalo Trace Kentucky Straight Bourbon Whiskey undergoes a natural fermentation lasting anywhere from three to five days.
The Distillation Process
The fermented mixture, or beer, complete with solids, enters the top of the beer still and descends through plates, similar to those in a coffee percolator. Steam, pumped in from the bottom of the still, encounters the falling beer, creating an alcohol-rich vapor. The vapor is then recondensed and passed through a second still, known as a doubler, to create a crystal clear liquid that, by law, can be no more than 160 proof, or 80% alcohol by volume. For Buffalo Trace Kentucky Straight Bourbon Whiskey, however, the final liquid is removed from the doubler at a significantly lower proof in order to preserve more of the flavor and characteristics of the grains. This liquid, which is commonly referred to as raw spirit or “white dog,” is then entered into newly charred, virgin white oak barrels. Consistent with our desire to optimize flavor and characteristics of the grains, we enter the white dog into the barrels at 125 proof.
The Barrels
Before Buffalo Trace Kentucky Straight Bourbon Whiskey is placed into barrels, the barrels themselves undergo a rigid inspection. Barrels to be used for Buffalo Trace Kentucky Straight Bourbon Whiskey must be made of naturally aged, “center ring” wood from trees typically 70 to 80 years old. This center ring falls between the outer ring, called sapwood, and the core of the tree. Our standards for wood selection are more expensive, but they make for a finer whiskey. Also, the grain of the wood is inspected for coarseness. Very fine wood grain results in immature whiskey that is weak and less flavorful. Grain that is too coarse leads to an excessive wood taste. Barrels also are reviewed for broken or cracked staves and open joints. As a result of these criteria, Buffalo Trace Distillery has the highest rejection rate of barrels in the industry.
The Aging
While every step of the production process is important, Buffalo Trace Distillery believes the aging process is the greatest factor in producing truly outstanding whiskey. The Distillery’s best whiskey comes from aging in Warehouses C, I and K, and only on selected floors. For instance, the fourth and fifth floors of Warehouse C and the fourth through sixth floors of Warehouses I and K produce the distillery’s finest whiskey. These floors represent the middle floors in each of the warehouses and have the greatest temperature changes in the course of a year–the key to reaching full maturity and producing a balanced whiskey. Warehouses C, I and K also are rick warehouses constructed from large wood beams and surrounded by a brick shell. Each of the warehouses has an earthen floor, which best allows nature to do its part in the aging process and produce truly outstanding whiskey. Additionally, steam pumped throughout the warehouses during the extreme cold of winter compensates for the dramatic drops in temperature and gives the whiskey additional cycles in and out of the wood.
The Selection
Only the best bourbon produced by the distillery is bottled as Buffalo Trace Kentucky Straight Bourbon Whiskey. Approximately 30-35 barrels of aged whiskey are selected from the middle floors of Warehouses C, I and K. Samples from these barrels are reviewed by the distillery’s tasting panel. If any one taster rejects a sample, the barrel it represents will not be used for Buffalo Trace Kentucky Straight Bourbon Whiskey. Only the barrels of approved bourbon samples (usually no more than 25-30 barrels) will be married and bottled as Buffalo Trace Kentucky Straight Bourbon Whiskey.
The Filtration
Whiskey from selected barrels is married and passed through a chill filtration process, lowering the temperature of the bourbon to below 30″F (-1ºC). This process ensures that more of the color and flavor naturally present in the bourbon is maintained than does filtering through activated charcoal. The bourbon is then reduced to 90 proof, its bottling proof (45% ABV), using water that has undergone reverse osmosis filtration. Buffalo Trace Distillery was the first distillery to use this process, which is regarded as a benchmark within the industry for producing the highest quality bourbon. Reverse osmosis water begins as pure Kentucky limestone water that is placed in a tank containing a double-sided filter. This filter is cycled through the water, removing all the minerals and producing the purest form of water obtainable.
No other colors or flavors are added to the final product, a claim only bourbon, among all whiskeys, can make. Buffalo Trace’s proprietary bottles are then carefully filled, corked and sealed by hand, and then packed for limited distribution.
Considered to be the dry aged steak specialists with a wine list of over 350 wines and over 40 locations, the Capital Grille has a unique take on the upscale steak chain. With handcrafted mahogany, leather chairs and metal dimples, walls lined by artwork, wine bottles and wine lockers, the Capital Grille sets the stage for a pricey menu with a high society like atmosphere. We’ve reviewed everything from the wines, salads, steaks to desserts, and the Capital Grille has done some things perfectly and some others not so perfect. It was main line restaurant week so we enjoyed a price fixed menu and the available wines by the glass.
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The Flatbread: Excellent! A
The butter for the Flatbread and other breads: A
Seeded Bread and Onion Bread: Just OK. B-
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Rudi Weist Reisling, California: A
Very light, smooth, refreshing, balanced and perfect.
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Russian River Chardonnay 2009, California: C
When we were first brought over this $14 glass of wine it was spoiled. This happens from time to time when ordering wines by the glass but if the Capital Grille wants to lead the pack in wines when compared to other upscale steak chains then it must take better care of their wines. A simple rubber stopper / vacuum can easily solve this problem. The spoiled wine was flat dead with an old scent. We asked the waitress for a new glass and she obliged without hesitation. The new glass? Ahh! Much crisper, light, dry, and refreshing.
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Caesar salad: B
The salad was good but the croutons were a bit soggy, although that could have been intentional, but probably not. The Caesar was good, not great.
Banfi Rosa Regale Sparkling Wine, Italy: A
This sparkling wine is a perfect sweet, light and bubbly with a thick mouth feel.
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Juan Gil Monastrell, Spain: A
The Scent is strong, crisp, and dry with a great bite. We love this red!
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Bone-In Kona Crusted Dry Aged Sirloin with Caramelized Shallot Butter: A+
First, we always recommend going bone in when selecting steak. The bone in cut is always one of the best and most flavorful. It’s never a bad move. The Bone In Kona was a perfect medium rare with just hints of the grilled flavor and the Shallot butter compliments perfectly. The Bone-In Kona is tender, juicy, flavorful and a perfect steak.
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Creamed Spinach: A+
The creamed spinach is absolutely out of control!
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Mushroom Crusted Tournedos: A
A heavenly cut of steak, and extremely tender beef, even when medium well. The mushrooms are absolutely perfect with a wonderful texture. The mushrooms taste like steak on the grill with a perfect snap. An excellent steak plate.
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Chocolate Espresso Flourless Cake: A+
Phenomenal, dry and perfect, we will be ordering more flourless everywhere after this experience.
Light, dry, easy drinking and fruity with a dry finish. A solid Malbec.
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Overall, we’d recommend the Capital Grille for anyone looking for an excellent steak with a great atmosphere, not to mention the excellent. The wait staff went above and beyond the expected call of duty. Just know that the Capital Grille will come with a steep price tag. We got out of there for about $200 with tip for everything listed above. Keep in mind however, it was restaurant week with a price fixed menu so if you’re planning to order this amount of food and drink, expect about $250 with tip included. Aside from the spoiled wine, soggy croutons and average Crème Brule, the overall food, wine and steak experience at the Capital Grille was excellent. Our only regret is not getting to try the lobster mac & cheese. Everyone raves about it.
Ft. Washington’s Cantina Feliz: Exceptional Service, Enjoyable Relaxed Atmosphere, Average Entrée’s
By Team Goldmine
Team Goldmine stormed into Ft. Washington’s Cantina Feliz to drink a lot of tequila, then we went back again for more tequila, and more tacos! The tacos are simply outstanding and the flights of tequila can keep any agave lover occupied all night. At the WG, we like to taste everything possible, especially liquor and drinks. This is why we will continue to go back to Cantina Feliz to try every every of tequila they have, and then we’ll do it again. With over 50 different tequila’s, the appetizers and tacos that rival any restaurant. The laid back atmosphere, excellent service and fair prices at Cantina Feliz will keep you coming back.
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Cantina Feliz: The Appetizers
Artichoke Huarache: A+
With san simon crema, poblanos, truffles, cotija is an absolute must try.
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Ceviche Verde: A
With hiramasa, honeydew vinaigrette, jalapeno, and lime sorbet, the Ceviche Verde is excellent.
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Cubano Huarache: A
With jamon, swiss cheese, pickles, radish, dijon crema is very solid.
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Nachos de la Casa: A-
With black beans, queso, arbol chile, pickled jalapenos.
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Sprimp Saviche: A- /B+
The shrimps saviche with a red salsa/sauce base was sweet, tangy, and perfectly balanced.
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Guacamole: A+
With avocado, tomato, jalapeno, onion, is this be the best guacamole in the city? “Might could be.”
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Cantina Wedge Salad: B
With baby iceberg, cabrales, confit tomatos, black pepper cotija dressing the Cantina Wedge is pretty good.
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Sweet Plantains: B
With crema, queso fresco.
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Cantina Feliz: The Taco’s!
Chorizo Taco: B / B-
With jalapeno, tomato, oaxaca cheese, avocado, the Chorizo Taco was loved by one of us, not by some of us. Solid, but not great.
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Mushroom Taco: A+
With wild mushrooms, green asparagus, lemon vinaigrette the Mushroom Taco is one of the best taco’s we ever had.
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Saveche Taco Special: A
Excellent!
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Veal Tongue Taco: A+
Another champion taco right here; this is simply one of the best taco’s we’ve ever had.
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Cantina Feliz: The Entrada’s
Black Bass: B- / C+
With crab & poblano rice, green asparagus, corn, the Black Bass was just ok.
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Baby Lobster Special: B-
The Baby Lobster was not too bad, but it was a little bland and overcooked.
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Cantina Feliz: The Drinks !
Red Sangria: A- / B+
With red wine, brandy, orange liquor, seasonal fruit
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The Santana Margarita: A+
With espolon reposado, fresh lime juice, orange liqeuor, the Santana Margarita is one of the best margarita’s we ever head.
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Cantina Feliz: The Tequila!
Pedro Feliz Tequila Flight: A-
A flight of tequila with Don Julio blanco, Cazadores Reposado, Corralejo Anejo
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The Neftali Feliz Flight: A-
A Flight of tequila with Cabo Wabo blanco, Partida Reposado, Casa Noble
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FROM A PREVIOUS ARTICLE BELOW:
The Reposado Flight: A
A Tequila Flight with Corralejo, Hornitos, Casa Noble
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Correlejo Reposado Tequila
Aged for 4 months in three different types of cask barrel; French Oak, American Oak and White Oak, this unique three cask reposado tequila has won double gold medals twice and three separate gold medals in international spirit competitions. The Correlejo Reposado has a scent of sweet caramel with a thick mellow sweet flavor. This tequila has a great mouth feel, and dry complexity and aftertaste. Correlejo is a solid reposado tequila.
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Hornitos Reposado Tequila
The Hornitos Reposado is unique in that it is aged in large barrels and rarely touches the wood for a reposado tequila leaving it light in color. Mostly, the flavor of the oak and wood that liquors are aged in provide much of the character. Surprisingly, the Hornitos Reposado has a good oak flavor. With sweet notes and hints of oak the Hornitos has good mouth feel with a salty finish.
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Casa Noble Reposado Tequila
The Casa Noble Reposado is aged for 364 days in new but lightly charred French White Oak Barrels. 364 days is the maximum time a tequila can be aged to be labeled a reposado. It’s also much more expensive to age as there are investment and storing costs, along with the angels’ share, the amount of liquor that evaporates from the barrel overtime. The longer it ages, the less you have. The Casa Noble Reposado Tequila is smooth, sweet with a thick mouth feel and great vanilla flavor. This is an excellent reposado with a great smooth finish.
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The Anejo Tequila Flight: A / A+
An Anejo Tequila Flight with Don Julio, El Tesoro, Tres Generaciones
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Don Julio Anejo Tequila
Established in 1942 by Don Julio, this tequila is made with 100% blue agave. Matured in American White Oak Barrels for 18 months, the Don Julio Anejo Tequila is light and golden in color. With a vanilla scent and sweet flavor, well rounded and tangy, this Anejo has a great bite. There is a complex and charming finish with a sweet aftertaste. This is an excellent Anejo.
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El Tesoro Anejo Tequila
Made with 100% agave and the winner of 9 gold medals in international spirit competitions, the El Tesoro Anejo Tequila is handmade and aged two to three years in oak barrels. Founded by Don Felipe, the El Tesoro Tequila is a family recipe dating back to the early 1800’s and the current La Atena distillery was founded in 1937. The El Teroso scent is complex and the flavor is spicy, dry and tasty. Also having sweet and buttery notes with hints of nuts, oak and wood, the El Tesoro Anejo is a unique and flavorful tequila.
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Tres Generaciones Anejo Tequila
Made with 100% blue agave and aged in toasted American Oak Barrels for 12 months, Tres Generaciones Anejo Tequila is triple distilled. Tres Generaciones has also partnered with the Golden Boy Oscar De La Hoya. This anejo is sweet, spicy and full flavored with a solid bite. Having good notes of oak and a lot character in the finish, the Tres Generacions Anejo Tequila is smooth and well balanced; very solid.
Summer is but a few short months, so one must strike while the season is hot. Doing just that, Executive Chef Jim Nuetzi has created a recipe for a picnic-perfect salad featuring fresh tomatoes and sweet watermelon in their summertime prime. It’s a unique combination of flavors and textures made more remarkable by the addition of crumbly feta cheese. It’s a dish that can only be created to perfection in summer. (And is somehow even more delicious when enjoyed outdoors.)
Preparation
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