Sunday, November 20, 2011

The Cheesecake Factory - More Than Just Delicious Desserts

For new posts and updated information please visit my new food website:

Strawberry Shortcake
 If it weren't for my sweet tooth, dessert loving friends, I would have missed out on a ton of deliciousness The Cheesecake Factory has to offer.  Of course your first impression on the name itself is sweet rich dessert, so why are there so many people dining outdoors for brunch early Sunday morning at this restaurant?  Well, you just have to make it out there.  The second you enter through the grand doors you'll notice amusement theme feel where the size is grand, the decor is grand, and best of all the food is grand.  To give you an idea, we held up a dollar next to their delicious Strawberry Shortcake.  This simple dessert of shortcake with vanilla ice cream, fresh strawberries and whipped cream was just the perfect touch to complete our meal.  Each strawberry had the perfect sweetness and tartness that complemented the soft flaky cake and creamy dairy.  As grand as this dessert was, the fresh deliciousness had me wishing I didn't have to share.
Miso Salmon
The grand theme is repeated in their menu.  You'll find dishes influenced from all over the nation and world.  You'll find American, Spanish, Italian, Caribbean, Asian, and so on.  The Miso Salmon is served with snow peas, white rice and surrounded by a pool of delicious miso.  The salmon was tender and flaky, cooked with great color and flavor and is enhanced to exquisiteness when touched with the sweet savory miso sauce.
Shepherd's Pie
And even with a grand ceilings, grand furniture, and grand dishes, you can find a homey comfort with their Sheperd's Pie.  Made with ground beef, mushrooms, carrots, peas, zucchini and onion in a savory sauce covered with a mashed potato-parmesan cheese crust.  How much more comforting can that be?  The delicate veggies sits in a spa of savory brown meat base warming you with comfort in each bite.  The mashed potato takes it to another level of comfort as the creaminess of the mashed potato works your taste buds and massages you to tranquility.

Monday, October 17, 2011

HuHot Mongolian Grill - Create Your Own Personalized Meal

For new posts and updated information please visit my new food website:

This array of colorful dishes comes from HuHot's various selections of food.  You get a menu for appetizers, soups and salads, and dessert.  "A Taste of the Bounty" is a great way to start off especially if you don't know which appetizer to start out with; why not try it all and have crispy eggrolls, potstickers, and rangoons served with sweet and sour sauce?  But wait, it gets even more exciting once you get to their food bar.  The food bar has it all; meat, seafood, noodles, veggies, and plenty of amazing sauces to design your perfect, made-to-satisfaction, personalized Mongolian dish.  Although it seems too good to be true, a few rules of thumb you should follow to make this dream come true.

1. Make room.  Have a small lunch before going to dinner or go when you can literally eat a horse.

2. Small portions.  This leads to more trips to the food bar, which leads to more experience with their varieties and perfecting your dish.

3. Don't be shy.  Go up as much as you'd like, also don't be shy on the ingredients.  The more ingredients you play with, the more you'll find your dishes to be very tasty.

Be sure to follow my rules of thumb and enjoy.
610 Junction Road Madison, WI 53717
(608) 827-7110

View Larger Map

Wednesday, October 5, 2011

Ever Had Yak? Taste of Tibet Can Help

For new posts and updated information please visit my new food website:

Yak Meatballs
So where can you get yak in the Midwest?  Well, it's actually closer than you think.  Taste of Tibet doesn't import the lean meat from the Himalayas, they simply get their yak meat from a local farm in the Green Bay area.  Yak is similar to beef though is leaner and actually considered a healthy red meat.  Stay with me here.  Similar but different from beef meatballs, the yak is balled up with ingredients but placed over an amazing sweet and spicy sauce.  You can see and taste the true ingredients of this dish.  Another cool aspect is the steam bun I opted for instead of rice or noodles.  I've had steam buns where they were filled but this was the first where it's purpose is like rice, noodles, or bread.  It's definitely a fun way to eat, I truly recommend the steam buns.
Sha Baleb
Homemade bread stuffed with seasoned ground beef mixed with onion, garlic deep fried served with hot sauce.  This appetizer does have the homemade feel and flavor.  It has a very familiar warm and savory taste.  My only critic is that I would like a bit more stuffing.  The bread-to-stuffing ratio here can take away that homey taste from the stuffing.

Chicken Sizzler
The chicken sizzler, a simple dish with chicken, veggies and noodles served on a hot platter yet it packs an awesome flavor.  The dish comes out carrying the sounds from the kitchen as it continues to sizzle like fire over to the table.  The sauce is very mouthwatering with the perfect savory and salty marriage perfect for the noodles, veggies, and chicken.  The only slight down side was the chicken being a bit over cooked.  Taste of Tibet do serve a Yak Sizzler which I would have to try the next time I go.
430 State Street Madison, WI 53703-2023
(608) 250-2363

View Larger Map

Monday, September 19, 2011

Thai Flavor in Madison - Sa-Bai Thong Thai Cuisine

For new posts and updated information please visit my new food website:

Mieng Sabai
A lettuce wrap appetizer different from what you would normally see: served with shrimp, chicken, vermicelli noodle, fresh ginger, peanut, onion, lime, wrapped with green leaf lettuce with special house sauce on the side; this lettuce wrap gives a variety of flavor and texture.  You get a nice clean flavor from the vermicelli noodles that cradle the zesty bitter flavor from the lime and the sweetness from the house sauce.  The raw ginger and peanut adds a kick and a bite, and a crunchy texture to contrast the other ingredients.  A simple dish with pure ingredients, how refreshing is that?

Spring Roll
Spring roll, egg roll, summer roll; what are all these Asian rolls?  A spring roll is more common in the Southeast Asian region where veggies, pork and/or shrimp are wrapped delicately in rice paper (not fried).  At SaBai Thong, this dish is called the "summer roll."  The spring roll shown here is more commonly known as the Southeast Asian Egg Roll and is filled with veggies, pork, and noodles.  The one here is served as a crispy roll filled with ground pork and shrimp, mung bean noodle, cabbage, carrot with house sauce and ground peanut.  The SaBai Thong Egg Roll is seen below.  Be aware that spring rolls and egg rolls are used interchangeably no matter where you go.  SaBai Thong’s Egg Roll consists of ground Chicken and mixed vegetables wrapped with egg roll skin, served golden brown with house sauce.   

Egg Roll

Chicken Pad Thai
A sweet and spicy dish you can get at SaBai Thong is their popular Pad Thai served with small rice noodles stir fried with bean sprouts, green onion, shredded cabbage, egg, yellow tofu, and chicken, topped with cilantro and crushed peanut.  This dish packs a thick flavor of sweetness, which is complemented with the zesty cilantro, and a fresh squeeze of lime juice.  I normally order 3 stars (4 stars for spicy level, 1 being mild) since I don't think their spice level is accurate but please don't leave out any fire from this dish.  It just gives it so much more character and flavor, the extra umph that the dish could use.

Pad Goo Kasat
Speaking of sweet and spicy; for the seafood lovers there's the Pad Goo Kasat, which contains scallop, shrimp, calamari with broccoli, pea pod, baby corn, mushroom, bamboo shoot, cauliflower, and chili paste sauce.  Sounds spicy, but the chili paste is pretty mild compared to the sweetness you get from the sauce.  Again the spiciness can be controlled by the number of "spicy stars" you request.

Crispy Duck
Crispy Duck, a flavorful plump duck served extra crispy with pea pod, mushroom, green onion, baby corn, carrot, pineapple, and Sriracha chili sauce.  The duck was actually somewhat tender, not as tough or dry as I thought it would be, and with the crispy outside and the sriracha chili sauce, each bite had quite a bit of flavor.  Although, if you eat the duck on its own, there's not much flavor there, you'll get the lean, slight gaminess any duck would give.  Also if you are a person sensitive to the bread soaked in water, you may have a texture difficulty here as the crispy outer layer has sogginess in areas where it was sitting in the sauce.
2840 University Ave, Madison, WI 53705-3644
(608) 238-3100 ‎

View Larger Map

Sunday, September 4, 2011

Nostrano Means Local!

For new posts and updated information please visit my new food website:

Seafood Brodetto
As quoted in their website and Italian-English dictionary, Nostrano means local and they do mean local with plenty fresh ingredients from nearby markets.  My first dish was the Seafood Brodetto and it was truly love at first taste.  Not like other seafood soup, Nostrano's Seafood Brodetto has it all.  The tomato-fennel broth is amazing.  It had a savory sweetness, crisp tang, and a bit of a kick from the chile oil.  I could have just only eaten the broth with the perfectly grilled bread and had been fully satisfied.  But they hooked it up with an abundance of seafood: yelloweye snapper, variety of shellfish, and squid.  I thought I would never say this, but this soup got it going on!  This is the best seafood brodetto I've ever had.

Smoked Pork Shank Sandwich
The Seafood Brodetto was amazing, unfortunately I can't say the same about the Smoked Pork Shank Sandwich.  I liked most every ingredient except for one, which was the main ingredient, the pork.  The giardiniera was great with a little kick and sourness, the greens fresh, whole grain mustard flavorful with spice, and the focaccia (flat oven-baked Italian bread) crunchy yet smooth.  So where did it go wrong?  The pork did not have a smoke flavor I was looking for, it had a very strong salty taste.  The bread, veggies, cheese had no chance to come out over the overly salted pork.  Unfortunately, for the sake of my taste buds, I would not be trying this dish again.
Tomato Bruschetta
The menu listed English Pea Bruschetta with fresh mozzarella, marcona almonds, pea shoots, and grilled sourdough; though since they were out of the peas, we had tomatoes to substitute and I must say I truly enjoy the revised bruschetta with tomatoes.  It was a very smart move to keep the tomatoes and mozzarella in big slices like a caprese instead of the familiar diced tomatoes.  It added a lot of body and texture to each bite.  The basil and watercress was a perfect complement to each other, with a bit of spice and tang without overpowering other flavors.  A unique tasty bruschetta; no regrets missing out on the English peas.
Nostrano definitely focus on creativity and bringing different flavors to the table.  They show this through their dishes and also their dessert.  The torta contained chocolate-hazlenut sponge, coffee, mousse, maple agrodolce (sweet and sour), coconut gelato (egg shape in picture).  It is what it sounds like, "a lot going on."  This dessert is unique as it contains many texture and flavor; layered with soft and thick chocolate, smooth and rich flavors; crush nuts and silk gelato, crunchy and melty.  Now put it all together and you have everything in one bite.

111 South Hamilton Street, Madison, WI

 View Larger Map

Saturday, August 20, 2011

Affordable Authentic Mexican Eats Downtown Madison - Los Gemelos

Steak Tostada
Tostada with steak, queso fresco, lettuce, avocado, tomato, and mayonnaise.  It sounds like a simple tostada, though I'm drawn to the unique addition of mayonnaise.  It's not powerful, just enough to get a bit of tang in every other bit adding a bit more flavor to the already delicious ripe avocado and tomatoes.  For $3 a piece, this is a great deal.
Chilaquiles Con Beef
Green chilaquiles accompanied with beef, onions and cheese served with a side of rice and beans.  Chilaquiles, a traditional Mexican dish, are typically a mixture of triangle cut tortillas and salsa (green in this case) simmered till the tortillas soften then served with either eggs, chicken, or beef.  I experienced the dish with beef and discovered a different meat may have been a better choice.  The beef had no seasoning, or flavor whatsoever yet the chilaquiles was high on zest and soggy corn tortilla triangles.  It was very interesting but the beef and the chilaquiles did not come together because of the bi-polar flavors.  It wasn't too bad, though I know I probably won't have this dish again even though it's only $8.50. 
Bistec Encebollado
Beef marinated with Los Gemelos family recipe of spices covered with onions served with cactus, a side salad, rice and beans.  Unlike the chilaquiles, this dish had plenty flavor.  The dish came with a side of corn tortilla so you can dress it up however you'd like.  The beef had a variety of spices seasoned all over and tossed with even more flavor with a bit of chorizo.  The cooked onion had a tender but crispy texture and the cactus had a soft body with a watery texture and a zesty lime flavor.  Place these elements all together rolled in a corn tortilla and with just one bit, your taste buds go crazy taking an immediate hit of all the different flavors and textures.  For $8.50, you just gotta try.

244 West Gilman Street, Madison, WI

View Larger Map

Saturday, August 13, 2011

Bonfyre American Grill - And Then Some...

For new posts and updated information please visit my new food website:
Miso Salmon
Miso Salmon served with sticky rice, sake butter, asparagus, and cucumber relish.  One of the all-time fav, can't go wrong, lick your plate Bonfyre dish.  The tender flaky salmon was cooked to perfection. This dish was full of flavor with a nice dressing of the cucumber relish over the salmon but most importantly the sake butter; a sweet smooth butter that turns the rice and salmon to a silky savory combination of happiness in your mouth.

Ahi Tuna

Ahi Tuna served with sticky rice, Asian slaw and vegetables.  The tuna was amazing, very meaty with nice clean flavor.   Unfortunately, the Asian slaw was more of a vinaigrette salad that didn't really complement the tuna.  The flavor was good, but there could have been more creativeness of bringing the elements together.  An okay meal I would still try again because of the great quality tuna.

New York Strip - Wood-Fyred Specialties
A 12 oz hand cut New York Strip with rosemary butter served with mash and fresh green beans.  Bonfyre has a wood fire oven and only a hand full of their dishes are under the Wood-Fyre Speciality menu.  The wood-fyred New York Strip is definitely not your usual steak; there's more flavor, more succulent juices, and great tenderness.  A great place to go for steak done a bit differently.
2601 W Beltline Hwy # 110, Madison, WI  
(608) 273-3973 ‎ 

View Larger Map

Saturday, August 6, 2011

Great Mexican Steak Dishes at La Hacienda - Made with Real Ingredients

For new posts and updated information please visit my new food website:
Bistec Con Rajas Y Queso
Looking for a tasty Mexican dish outside of your usual burritos, enchiladas, fajita, etc?  Then try this Bistec Con Rajas Y Queso at La Hacienda.  Not only because of the obvious melted cheese topped all over the dish but also for the aromatic flavors cooked into the chopped ribeye steak.  I can't quite lay my finger on the exact ingredient that makes this dish amazing but it's that comforting taste of homemade, something you know was made with real ingredients, something as if ma made it.  A very great dish.

Carne Asada a La Tampiquena
Carne Asada a La Tampiquena is definitely a mouthful to say but it worth ordering the mouthwatering butterfly cut tender steak served with cheese enchilada and your usual sides of rice and beans.  The steak had a nice grilled flavor and seasoning.  For it's thin butterfly cut, it still holds an abundance of flavor, juiciness, and tenderness.  Very true to the flavors of a Mexican cookout.

If you check out La Hacienda with a group of friends, check out their Parrilladas, similar to fajitas, the dish continues to sizzle in front of you but it's because it's sitting over an open flame.  You can get a small order but getting the large and sharing the experience is all the more fun.  I totally recommend it.

515 South Park Street, Madison, WI
(608) 255-8227
View Larger Map

Saturday, July 30, 2011

Capitol Chophouse

For new posts and updated information please visit my new food website:

Capitol Chophouse Dinner Restaurant Week
Slow Roasted Lamb Shoulder
I first must apologize for the quality of the photo - my cellphone does not have flash and the restaurant had a very dark setting.  I tried to brighten the photos without loosing the image of the dish.

The Slow Roasted Lamb Shoulder contained cherry tomato, kalamata olive, fingerling potato, and mint pesto.  The lamb was very tender; usually the shoulder is tender part of a lamb, and with the slow cooking, this lamb shoulder practically melted with each bite.  The shoulder and tenderness of the lamb was great though it was easily overpowered by the mint yogurt and kalamata olives. Unfortunately the ingredients did not play off each other well.  Great clean tender meat but not much of anything else to complement the lamb.

Grilled N.Y. Strip
Grilled N.Y. Strip contained celeriac mashed potato and Cabernet demi glace.  The demi glace was dark and sweet for the Strip though the celeriac mashed potato was a bit more of a puree than mashed and had a very clean flavor from the celery root when I would probably prefer a regular mashed potato.  The dish had very little contrast in flavor though it wasn't necessary with the tasty tender N.Y. Strip.
9 East Wilson Street, Madison, WI

View Larger Map

Wednesday, July 27, 2011

Mariner's Inn Restaurant Week Dinner

For new posts and updated information please visit my new food website:

Mariner's Inn Restaurant Week Dinner 3-course meal for $25
Classic Surf & Turf
Classic Surf & Turf - An 8 oz. center cut top sirloin steak paired with a 6 oz. lobster tail.  An amazing dish Mariner's Inn choose for their Restaurant Week.  The steak was so tender and sweet you would think you had the filet mignon.  How did they do it? I don't know, but it was flavorful and absolutely juicy.  The lobster tail was great, the size was unbelievable for the price and also to be in the MidWest.  Just a little butter needed to break the abit over salted seasoning.

Admiral's Salmon
Admiral's Salmon - Fresh salmon filet stuffed with shrimp, crabmeat, and fresh vegetables baked and glazed with a lobster cream sauce.  This dish captures the essence of the sea.  Every bite of salmon, crabmeat, and shrimp with the lobster sauce was so creamy and lovely, you find yourself swimming in sea of deliciousness.  Absolutely wonderful!
5339 Lighthouse Bay Drive, Madison, WI

View Larger Map

Ocean Grill Restaurant Week Lunch

For new posts and updated information please visit my new food website:
Ocean Grill Restaurant Week Lunch $15 (Oysters, Baked Sole, & Fruit Sorbet)

Baked Sole

Fruit Sorbet
The best part of this meal is the wonderful butter silky smooth flavor of the beurre noisette of the Baked Sole.  The Sole was cooked perfectly and was accented with herbed bread crumbs.  With it's delicate flavor, the cooked asparagus and beurre noisette came together as a delicious delightful light dish.
117 Martin Luther King Junior Boulevard, Madison, WI  
(608) 285-2582

View Larger Map

Sunday, July 24, 2011

Tutto Pasta - Madison Restaurant Week

For new posts and updated information please visit my new food website:
Tutto Pasta State Street - Restaurant Week
I took advantage of Restaurant Week to sample Tutto's Pasta on State Street and was pretty impressed.  From the three course lunch menu, I picked the Frittura di Calamari, Tutto Pasta, and for dessert, the Crème Brulee.
The calamari was lightly floured and fried to perfection, a light crisp batter on the outside with tender soft baby squid on the inside. 
As for the Tutto Pasta, you’ll know why it's their signature dish.  The tomato cream sauce coated the grilled chicken breast and pasta just light enough to fuse with the olive oil, garlic, onions, and mushrooms - creating a smooth pleasant flavor. 
And the Crème Brulee was made perfectly with the crystal sweet candy layer on top and smooth light crème inside.  

Tutto Pasta State Street
305 State St, Madison, WI  
(608) 294-1000

View Larger Map

Saturday, July 2, 2011

High Rock Cafe - Wisconsin Dells

For new posts and updated information please visit my new food website:

Calamari like you've never had before.   This sweet and spicy calamari was first fried till golden brown then tossed in sweet and chili sauce.  The fried rice noodles served on top added a very unique texture to the calamari.  They were airy and crunchy with not much flavor but went perfectly with the sweet chili calamari.  No lemon necessary.

Jumbo Crab Cakes.  The crab cakes were served in descent quantity and size.  This appetizer contained jumbo lump crab meat seared and mixed with diced vegetables served with a spiced remoulade over a bed of greens.  The spiced remoulade was key to this dish.  The crab cakes were beautiful; unfortunately, the crabmeat did not have much flavor.  This dish had a very clean taste, but was delightful to have experience.

Scallops.  Pan-seared jumbo scallops with mashed potatoes, seasonal vegetables and smoked tomato compote.  The scallops were amazing in flavor, texture, size, and quality.  Best dish I've had so far at High Rock Cafe.  The scallops were seasoned just enough to appreciate without over powering the natural delicacy.  I can't compliment this dish enough about taste and quality.  You must try it.  Typically, they would serve this over a celery root puree, though they were out of at the time.  I do wonder how much more wonderful the dish could have been if served with the puree.

Teriaki Salmon.  Grilled with steamed broccoli, jasmine rice with a candied pineapple salsa.  The idea of this dish is great.  The pineapple salsa made this dish absolutely wonderful.  You can tell the freshness of the fruits and ingredients especially how they blend well together; a sweet crisp flavor for the salmon.  Unfortunately, the salmon was a bit over cooked as you can see the charred marks.  The salmon was a bit dry and did not have the flakiness it should have.  Everything else was very well put together, just needed the cook to pay attention to the fish.

Mahi Mahi Special.  Like the salmon dish, the fish itself wasn't too pleasing though the salsa was great.  For the Mahi Mahi, they used their "tropical salsa" which contained pineapple, mango, and kiwi.  The salsa was perfect very necessary to give their dish some flavor.  The fish was slightly over cooked though again, with the crisp fresh salsa, I was able to overcome the issue.

Lasagna Special.  For their lunch menu, the selection was minimal and not as exciting as the entrees for dinner though we had a unique Portofino Lasagna made with asparagus, goat cheese, spinach, roasted red bell peppers, with mushroom, lemon and thyme cream sauce.  Need I say more?  This veggie lasagna was wonderful in all ways; the great choice of vegetables, fresh and cooked perfectly; the goat cheese, giving this lasagna another unique flare, mild yet tangy which complemented the lemon and thyme cream sauce.  I normally like meat lasagna but this dish was wonderful with the plentiful amazing ingredients that worked perfectly together.
232 Broadway, Wisconsin Dells, WI

View Larger Map

Sunday, June 19, 2011

Cilantro - Gourmet Mexican Restaurant

For new posts and updated information please visit my new food website:

Cilantro Gourmet Mexican Restaurant a fairly new restaurant in Madison, WI with a different Mexican flare.  What first attracted me was the name of course, Cilantro, a magnificent herb that can brighten up many dish with great aroma and flavor.  When I looked over their menu I was surprised that I didn't find much cilantro in many of their dishes though their unique gourmet Mexican dishes was enough for me to try.  

Cilantro's Tortas de Cangrejo (Crab Cake appetizer) - made with real sweet shredded crab meat serve over chipotle sauce.  The chipotle sauce was absolutely amazing! It was thick and creamy, sweet and spicy.  The crab cake is great on it's own due to the great crab flavor though the sauce enhances the flavors tremendously and infuses the spicy and sweet perfectly.

Cilantro's Pato al Tamarindo y Pasilla (grilled duck breast served in a tamarind pasilla sauce with sweet potatoes).  The quality of this duck breast is divine; plump, tender, and juicy.  Unfortunately, the tamarind pasilla sauce did not do any justice.  It actually took away the great flavor of the duck where we used the chipotle sauce instead.  At $21 a plate, this dish was overpriced with only 5 pieces of duck ruined by drowning the good qualtiy meat with the tamarind sauce.

Cilantro's Scallop Special.  Four perfectly cooked scallops served over chipotle sauce with julienne cut grilled vegetables.  It may not look it, but these scallops were ginormous.  What made it also great was the freshness of the scallops and the succulent flavor that came from it.  And of course, a bonus was that it was served over the sweet spicy chipotle sauce.  Delicious.

So don't expect tacos, burritos, etc.  Open your mind and mouth and try Cilantro - Mexican gourmet style.
7005 Tree Lane, Madison, WI

View Larger Map

Friday, June 10, 2011

McCormicks and Schmick's Seafood Restaurant

For new posts and updated information please visit my new food website:
Grilled Swordfish
Seafood expectation in the Midwest wasn't too high for me. I missed the real deal of fresh seafood until I ran into McCormick & Schmick's Seafood Restaurant in Milwaukee, WI. Their menu updates twice daily to keep up their fresh reputation by making sure they serve seafood that is in season. My girlfriends and I went for lunch on a Saturday and loved their dishes so much, we had to do lunch again the following day. And yes, the menu was different from the day before.  They do have a few dishes that are available year-round, seasoned seafood such as their delicious grilled swordfish served with roasted tomatoes dressed with delightful herbs and beautifully placed on a creamy buttery bed of fettuccine.

Oyster Tray

I had their variety oyster tray that placed 8 seasoned oysters, and not one was disappointing. It was surprising to find that all the oysters were succulent, fresh and clean, and absolutely luscious.
Mac n Cheese

And being in Wisconsin, I had to try the mac and cheese dish which totally changed my mind about simple pasta. The complexity of the dish contained rock shrimp and spicy andouille in Wisconsin cheddar cheese sauce; the cheese variety were distinct and complimentary at the same time; from creamy, rich, and smooth to tender and smokey with a slight kick.

Coconut Fried Shrimp
Another wonderful attribute of McCormick & Schmick's is that they serve seafood all ways. You'll get to choose from multiple styles from Italian to American to Asian. Along side of the pasta dishes and burgers and sandwiches, you'll see on the same menu sushi & sashimi, even a Banh Mi Asian sandwich and coconut fried shrimp with sweet Thai chili sauce.  McCormick & Schmick's is a great place for wonderful, fresh seafood and can satisfy people of all tastes.

McCormicks & Schmick's 
2550 North Mayfair Road, Wauwatosa, WI 
(414) 475-0700
View Larger Map

Sunday, May 29, 2011

Bandung - Indonesian - Udang Goreng Mentega

For new posts and updated information please visit my new food website:

Bandung - Udang Goreng Mentega - Shrimp, mushroom, green and red pepper, onion and potato stir fired in a buttery garlic cream sauce; I repeat "buttery garlic cream sauce."  I've had this dish many times and it is always perfect; so sweet and creamy, absolute satisfaction to the taste buds.  I am not kidding either when I say I always end up licking my plate getting every last drop of that smooth, buttery, flavorful sauce.  Hands down to this dish!
600 Williamson St.
Madiosn, WI

View Larger Map