First try

The BEST, and LAST recipe for making steak at home that you will ever need!!!

That statement sounds fishy like there’s fish sauce around here, right? RIGHT??? NOPE! It’s the goddam truth. I was skeptical at first when Adam Robert aka the Amateur Gourmet claimed that you can make your own steak at home just like the one at BLT.....NOOOO, BLT steakhouse??? REALLY??? BUT, who am I to judge the Amateur Gourmet aka my hero (btw his book was the FIRST book that inspired me to cook when I first moved to NYC, nothing fancy just simple recipes with the love for food & cooking – highly recommend!)

All you need is:

•  A cast iron skillet (at least 10 diameter.) I used the cast iron grill pan for the grill marks but you don't have to if you already have a regular cast iron skillet. I personally think any house hold should have one, it's a good investment....not only you can make steak with it, but also pancakes, breakfast, blackened Cajun catfish...etc. You can find one like this one on Amazon for under $20 from Lodge. Just don't spend anymore than that, save the $$$ for the steak .
•  Some fresh thyme
•  Butter
•   Some garlic cloves
•  Salt & Pepper
•  An oven (the fact that I have to mention this is because a lot of New Yorkers don’t even have an oven in their kitchen. Don’t judge, it’s the New York life, it comes with perks like stove top kitchen & cute little mice running around in it )
•  Good old New York steak of course.

But NOOOO, no grill??? Yup, you don't even need a grill, so you can cook this INDOOR! Rain or shine or snow...OMG think of all the possibilities!!!

THAT'S IT!!! Are you ready??? Then watch this video of the Amateur Gourmet with the Executive Chef of New York BLT - Chris Lim himself showing you how to achieve that perfect crust & juicy of their steak.

So the key here is a burning hot skillet. Guess how long I left my pan on the fire stove??? 30 MINUTES!!! Don't be scare, your pan won't burn, I promise. As long as your cast iron skillet is well-seasoned, and clean of char & left over food it should be just fine. Mean while, you can just prep side dishes, and marinate my meat.

The hotter the pan, the better it sears the steak, and immediately creates this crust to seal all the juiciness inside the meat. That's the thing with grilling, your fire just won't be able to get THAT hot.

The first time I made it you can see the steak is not as thick...WHY? Because I was a cheap ass hehe, I wanted to try a shitty piece of meat first before wasting a perfectly good piece of New York steak on it hehe. I didn't even leave it in the oven for over 2mins, maybe less than 1min cuz after touching & decided it was still soft for a medium rare. I took it out...and wait.

And Lo & Behold...Even with a crappy piece of meat, the steak tasted amazing. The crust was PERFECT, the steak was juicy (even when it was so thin), and even the seasoning was beautiful with just simple salt & pepper. And the toasted thyme, garlic in oil & butter just made the meat SO MUCH MORE FLAVORFUL....I don't know, the whole thing was sort of A.MA.ZING...I couldn't believe it, it actually tasted BETTER than Ruth Chris steak, and very close to BLT, had I had a better piece of meat it'd definitely tasted the same.

On to the second try. To make sure I didn't just get lucky or something the first time I made it again, but this time with a MUCH better quality piece of Ribeye meat, a couple of delicious side dishes & with a witness/taster of course...the forever reliable Alan who loves food almost as much as I love food...ALMOST.

About 3lbs of ribeye from my local butcher (This place is sort of amazing, especially for $5.45/lb of ribeye....Holyshiet!!! But it deserves a whole post if I'm going to write about it, so maybe later )

Mouthwatering isn't it? After adding Canola oil I immediately added the steak (you don't want your oil to burn.) About 2mins later we switched side, added thyme, garlic, butter, and splashed the other side w/hot oil, then waited for another 2mins before putting it in the oven.

Here we made a mistake to follow the instruction too closely. Chef Lim said check the oven every 2mins for the doneness of the meat by touching it. What we should have done was checking the meat BEFORE we even put it in the oven, because it actually WAS medium rare at that point. We didn't , we popped it in the oven & checked it after 2mins inside...The result? MEDIUM MEAT...RARRRR , so wrong. Still delicious though.

After 2mins inside the oven, the meat had now became medium (UGH) We took it out, and let rest for 5mins.

Now move on to side dishes.

...................................................................................................

Roasted Potato Wedges with Rosemary Butter

Yield: Makes 4 servings

Active time: 10 min  

Total time: 40 min

INGREDIENTS:

•    1 1/2 tablespoons olive oil.
•    2 lb russet (baking) potatoes (preferably organic; about 4 medium). I used Idaho potatoes for mine.
•    1 teaspoon kosher salt.
•    1/4 teaspoon black pepper 

Put oven rack in lower third of oven and preheat oven to 500°F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil.

Cut each potato lengthwise into 8 wedges. Since I got the large potatoes I actually cut into 12 wedges. I mean the thinner the wedge the crispier it'll get later, so don't be lazy hehe

 

 

 

And toss with salt, pepper, and remaining tablespoon oil in a large bowl.

 

 

Then arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes.  (Please ignore the foil on the pan in this picture, since this was an old one from the first time we made it a couple years back, and the foil was a HUGE mistake. It actually made the wedges stuck to the foil like no one business. DON'T DO IT)

Remove foil and roast 10 minutes more. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes. (So that will be 30mins total in the 500°F oven)

While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. (or microwave it for 10sec like I did )

 Loosen potatoes with spatula, then transfer to a serving dish or plates and brush or spoon rosemary butter over them, then add some salt & pepper to taste.

OMG....the BEST snacks EVER!!! It takes a little time but so worth it. These also make 2 batches of potato on baking pans. So it'll help tremendously if you have 2 baking pans & be able to roast them both at the same time.

...................................................................................................

Spicy Creamed Spinach Delux

I didn't add the "Delux" part, Epicurious did but if bay leaf, Japones or de árbol, onions, and heavy whipping cream don't scream DELUX, I don't know what does. Here's the recipe

INGREDIENTS:

•  1/4 cup water    
•   4 6-ounce bags baby spinach leaves      
•   2 tablespoons (1/4 stick) butter    
•   1/3 cup chopped onion    
•   1 bay leaf    
•   1/2 dried small red chile, such as Japones or de árbol    
•  1/4 teaspoon black peppercorns    
•  1/4 cup all purpose flour    
•  1/4 teaspoon salt    
•  1 1/4 cups whole milk      
•  1/2 cup whipping cream

Bring 1/4 cup water to boil in large pot. Add half of spinach to pot; toss until wilted but still bright green, about 3 minutes. Add remaining spinach and toss until just wilted. (YES, I have a PINK pot, would you expect anything less colorful from me? )

      

Transfer spinach to strainer set over large bowl. Press on spinach to release all liquid.

Transfer spinach to work surface; coarsely chop. (Can be prepared 1 day ahead. Cover and refrigerate.)

Making the roux you need:

•   2 tablespoons (1/4 stick) butter    
•  1/3 cup chopped onion    
•  1 bay leaf    
•  1/2 dried small red chile, such as Japones or de árbol (as you can see I use pepper flakes instead)
•  1/4 teaspoon black peppercorns    
•  1/4 cup all purpose flour    
•  1/4 teaspoon salt    
•  1 1/4 cups whole milk      
•  1/2 cup whipping cream

Melt butter in heavy medium saucepan over medium heat. Add onion, bay leaf, dried chile, and peppercorns; sauté until onion is soft but not brown, about 3 minutes. Whisk in flour and salt. Cook until mixture is pale gold and has nutty aroma, whisking constantly, about 3 minutes. Gradually whisk in milk. Boil until thick, stirring constantly, about 2 minutes. Strain béchamel sauce into medium bowl. I DIDN'T!!! I kept all of them (except the bay leaf of course) the onions adds this delicious sweetness to the spinach, don't toss it out.

Heat cream in heavy medium saucepan over medium heat until just simmering. Add béchamel; whisk until mixture is smooth and begins to simmer. Add spinach and stir until heated through. Season to taste with salt and pepper.

And WOA LA

Picture speaks a thousand words

 (Please ignore the medium steak...GRARRR )

So the verdict: It was not a fluke the first time around Now you can make your own BLT steak at home. Bbut please I BEG YOU, don't make it well done. It's so wrong on so many levels, DON'T, just DON'T, k bye.

(download)

Click here to download:

Classic_French_Toast_What_I_at.zip (6.38 MB)

I've made French Toast before in my Autumn post few years back, but since I made this for our Ski trip at Snowshoe last Sunday and got rave reviews from everybody...so I thought I should post it again  Enjoy

You know what is the type of breakfast that really really reminds me of Fall???

FRENCH TOAST

I think it's something to do with the cinnamon, the nutmeg, the honey....Mmm
...
must make some!

Ok so I am guilty of making soggy, chewy French Toast before...till I found this recipe on the Food network and it's from Alton Brown. Never knew French toast could taste this good and I made it myself! THIS recipe makes French toast that is crunchy on the outside and creamy-custardy on the inside. Absolutely perfect French toast. For the rest of my life, I promise to make French toast the way Mr. Brown makes his hehe follow the recipe closely and you shall promise the same deal.

However I changed it a little bit too. Only to make it better o f course I also grated half a nutmeg, and a pinch of cinnamon into the custard mix. I couln't understand why Alton Brown didn't add them into the mix, since they are essential in French Toast.

1 tablespoons honey, warmed in microwave for 20 seconds. My favorite honey of all time!!!

 I actually waited for a whole year every year to go to the Renaissance Festival  in MD to buy this honey, and stock them up enough for the whole year till next season.

So beside going to the Renn Fest every year to stuff my face with big ass Turkey leg, and fried pickles (that was what I was holding on the other hand, and YES that shit is delicious )

I also come to Renn Fest for their honey

Look closer

Like a lot closer hehe

However after I moved to NYC I started to buy their honey online and they are actually pretty good with packing and shipping it. Of course this is after I already have my favorites for many years (Southern Belle, and Butterbean honey). This jar you see in that picture is actually a one gallon jar  that's how much I like it!!!

The  Southern Belle Honey is a dark wildflower honey, with just a hint of peaches. I use it for tea, and cooking like making carrot cake, or breakfast like this. Butterbean Honey has a mild taste, and is not super sweet or super strong. I use it purely to eat it raw. Yeaaasssh I had a honey dipper and just went to town with a jar every time I sit and read a book, since it is SO GOOD for your health. It's so much better to snack with honey than chocolate or a bag of chips...I tell ya.  This is raw honey NO SUGAR ADDED. Highly recommend!!!

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, grounded cinnamon, grated nutmeg, and salt (the salt is every important DON'T OMIT it, it pairs so nice with honey with a very subtle sweetness). You may do this the night before (recommended to thicken it, to make the bread NOT chewy)

Mix them up. When ready to cook, pour custard mixture into a pie pan and set aside (but I didn't I dip it straight in the bowl since it's big enough for my bread)

Preheat oven to 375 degrees F. Dip bread into mixture

Allow to soak for 30 seconds on each side (DON'T over do it, it will get soggy instead of crispy)

and then remove to a cooling rack that is sitting in a sheet pan

and allow to sit for 1 to 2 minutes on a rack and baking sheet

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan

Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. By this time your whole house will smell like Fall...guarantee!

Remove from pan and place on rack in oven for 5 minutes. This is an IMPORTANT step to make the toast crispy and toasty so DON'T get lazy and skip it.

Serve immediately with maple syrup, whipped cream or fruit. But we only use maple syrup here, but it's the BEST type!!! It's raw maple syrup from a local market, straight out from a farm from upstate New York.

This recipe works like magic & melts in your mouth. I like the Semolina bread also because it has the crust covered with sesame seeds, and they make the crust even crustier and nuttier than usual...Yumm

The toast is very soft inside and unlike other French toast which has a tendency to get chewy. The flavor and texture are PERFECT!

Hope you guys had a wonderful weekend with lots of food & fun activities (especially if you’re from the East Coast – how’s that crazeeee Blizzard treating ya??? :P)

Since I’m from the East Coast my weekend was effected tremendously by that same historic Blizzard...Here’s a little recap from the news all over DC area:

• The Associated Press writes that "officials urged people to huddle at home for the weekend, out of the way of crews trying to keep up with a storm that forecasters said could be the biggest for the nation's capital in modern history."
• WRC-TV in Washington says at least 80,000 customers in Maryland don't have power right now and more than 50,000 in Virginia are also in the dark.
• No one should be out except in cases of emergency. According to the Baltimore Sun , "Maryland is under a state of emergency today as a winter storm forecasters described as 'extremely dangerous' spread across the area with potentially record-breaking snow totals and gale-force winds."
• The Richmond Times-Dispatch reports that: Virginia State Police report this morning that they've responded to 1,101 vehicle wrecks involving property damage statewide since yesterday. Ninety-five wrecks involving personal injuries have been reported statewide. In the State Police division that includes the Richmond region, there have been 233 wrecks and 21 involving injuries. Statewide, the agency has responded to nearly 3,000 dispatched calls.

...........

So NOT only I didn't stay home in NYC (which by the way was barely affected by the snow) I trekked ALL THE WAY down to DC to CATCH the Blizzard at Snowshoe Ski Resort, WV. Yeah, I know I was crazy...I blame it on all the Patron shots I’ve ever taken :P

How do I put it? Mmm my weekend was QUITE an experience :) I don’t even know where to start. Welp, let me try to summarize that whole thing in a short list:

• Took off work Friday to head back to DC from NYC 10am – 3pm: that’s a 5 hours drive just to catch the historic Blizzard.
• The Blizzard already started to come down heavily & a couple of our friends already left around noon, 2 hours drive in and they HAD TO TURN AROUND!!! Because their car was sliding all over the place ON THE HIGHWAY, which meant they haven’t even taken the back mountain roads yet. (BTW - From DC you had to cross 3 mountains, with tiny, windy & unplowed mountain roads to get to Snowshoe Ski Resort.)
• My wonderful friend Mr. Bon supposed to pick me up at the metro in DC so we can leave together. Then guess what??? Yours truly LEFT THE PHONE ON THE BUS. Yep, talk about good timing. Since 3pm on Friday I had NO COMMUNACITION with anyone else. Mr. Bon & I both ended up wasting time, and waiting for each other for over 30mins AT THE SAME METRO STATION!!!
• Most people left early in Friday morning, the others canceled or turned back because of the Blizzard. At the end, only Mr. Bon and I headed to the mountains together at 4pm.
• We didn’t get to Snowshoe till 12:30AM – THAT’S 8.5 HOUR DRIVE for what should have been 4.5 hour.
• Let’s just say I’m glad we made it there alive, because our ride consistent of: jumping out of the car every 10 min to clean the windshield. Because it was so cold & the snow came down so fast that our windshield wipers just froze over, so snow instantly piled up & frosted the whole windshield.....We were literally driving blind, IN A BLIZZARD!!!
• The mountain roads were so small, steep & slippery with piles & piles of fresh snow. We literally had to drive 10mile/hour most of the time...like sloooowly crawling down the mountain.
• I also traveled another 10 hours to get back to NYC on Sunday night at midnight to get to work on Monday.

Anyway,

• One phone lost :'(
• 24hrs+ of traveling,
• 8.5hrs of crossing 3 mountains in the deadly 32" Blizzard 
• Plus a few scares of falling off the cliff/falling in a ditch sprinkle here & there.

==> all worth the BEST skiing condition EVER at Snowshoe. All powder, fresh snow coming down all day, you can jump & land on soft pillowy snow...In short: Skiing in the middle of a blizzard ==> F*KING AMAZING!!! :P

Below is a picture of me on resting on top of the mountain WITH MY SKIS ON! :P Also some picture of the Blizzard aftermath on the way back (NOT on the way there, since we were so crapping scared that the last thing I did would be taking pictures, plus you couldn’t see more than 5 feet in front of you anyway.)

(download)

Click here to download:

Untitled.zip (14.7 MB)

But enough about the Blizzard & my AMAZING skiing condition trip already hehe. Below was the food I ate over the weekend. Enjoy, and come back for more soon!

(download)

Click here to download:

Untitled.zip (23.35 MB)

After the morning run on the mountain we stopped by Junction Restaurant for some food. Junction is a restaurant located at The Village of Snowshoe Resort and just off the Ballhooter lift. The decor of the Junction Restaurant is like the century train station and logging mill. They've used actual rail yard and logging memorabilia from the town of Cass, WV to incorporate the railroad theme into the restaurant's structure.

OF COURSE I ordered a Bloody Mary with Grey Goose Old Bay & Tobasco to keep myself warm. Not bad, not bad at all.

For lunch I got a Cajun catfish sandwich with butter garlic toasted breads. It was pretty delicious, especially the perfectly cooked fish, pretty spicy too.

If you happened to be at Snowshoe I'll recommend you check out this place for lunch & a full bar :P

(download)

Click here to download:

Untitled.zip (17.34 MB)

We got a bushel of steamed Blue Crabs from Captain White's Seafood City (on the water front in SW D.C.) and brought with us for dinner on Saturday. Now imagine after a loooong, cold & exhausted day on the mountains... a cold beer, and pile & pile of hot steamed delicious Blue Crabs in Old Bay spice waiting for you at the cabin.

Dude my mouth watering just thinking about it. Except instead of cold beer I got chilled Soju with my Blue Crabs hehe.I ate that whole pile you see in the picture there lol, maybe about 15+ of them...You can also see the damage I created after :P. If it wasn't for all the people that play freaking Shotgun, all rowdy and sh*t around me I'd have eaten more!

If you're in the DC area & have a large party, I highly recommend getting a bushel of steamed Blue Crabs for about $140 from Captain White's Seafood City. Great food with great value, we had 20 people & still couldn't finish it.

This meal was definitely the highlight of the food I ate over the weekend.

So gooooood...

(download)

Click here to download:

Untitled.zip (1.63 MB)

For Sunday, before heading back to NYC Mr. Bon took me to eat some yummi Soon Doo Boo Chigae (Korean spicy soft tofu stew) at Lighthouse Tofu in Centreville, VA. Gawd, spicy stew!!! What a treat after a long ride & in that kind of weather. I also loveeee the million type of side dishes that come with the main dish in Korean meal.

Lighthouse Tofu has been around for awhile, the first one is in Annandale, VA which is in my hood, about 5min drive from my parents' house. Back in the day you have no idea how many nights I've spent there after my drinking binge on the weekend lol, and how thankful I was to have it around to cure my hangover :P

Though Lighthouse Tofu is not as famous as BCD Tofu house in Los Angeles or New York, but I personally think they have better Soon Doo Boo, because for me BCD Tofu house's Soon Doo Boo is just way too salty.

If you're in town, come check Lighthouse Tofu out.

On Sunday morning I also made French Toast in the cabin for everyone's breakfast (before we heading back to DC.) It got rave reviews from everyone, so I'll post the recipe up soon, stay tuned :)

Hi guys

I'm having a guest post on Houston Wok for a really refreshing & tasty Tropical Sangria (with Lychee, mango, pineapple, orange, papayas...all that good stuff.) And while you're there for the recipe please check out David's food blog with wonderful stories, great reviews for restaurants in Houston, California... but best of all, his Asian cuisine recipes!!! Asian style but always come with a twist that makes it his own :P

Hope you guys enjoy it, and come back for more :)

(download)

Click here to download:

TAKOYAKI_-_Japanese_Octopus_ba.zip (21.97 MB)

Tako means octopus in Japanese, and Takoyaki are known as octopus balls. Takoyaki vendors are very popular in Japan. And the first  time I ever had Takoyaki was at Yakitori Taisho, btw this place is absolutely amazing with Japanese street food, check it out if you ever visit New York City

Japanese food is one of my most favorite cuisines. In fact, I  like it so much that Alan & I took a special cooking class for just Japanese street food from the Natural Gourmet Institute and we learned how to make Takoyaki there.

So yesterday Alan and I tried to make it again without the teacher help :P. The thing with Takoyaki is, it's not that convenient to make. Especially when you need a specific Takoyaki grill pan to make it with. I found out that you can get it at Jas Mart, Sunshine Mart or Katagiri & Co Lucky for me I have a wonderful little sister Freya from Japan sent me one as a gift. Not only we got the Takoyaki pan but also with a more modern design that is an ELECTRIC grill instead of a cast iron & then use gas stove for it.

INGREDIENTS:  (makes 4 servings)

        *FOR THE BATTER:

• 1 2/3 cup flour
• 2 1/2 cup Dashi soup (made with kelp, dried shiitake mushroom, and bonito fish dashi) You can buy this pre-made at the store but be warned that it's very VERY salty, so only use about a third of what called for and replace the rest with water
• 2 eggs

        *FOR THE STUFFING:

• 1/2 lb. boiled octopus, cut into bite-size pieces
• 1/4 cup chopped green onion
• 1/4 cup dried Sakura Ebi (red shrimp) (we didn't use this because it was too salty & the fishy smell was really strong)
• 2 Table Tenkasu (tempura crumb)
• 1/4 cup Benishoga (chopped pickled red ginger)

        *FOR TOPPINGS:

• Katsuobushi (dried bonito flakes)
• Aonori (green seaweed powder)
• Takoyaki sauce or make your own Okonomi Yaki sauce (by mixing 1/2 cup soy sauce, 1/3 Worcestershire sauce & 1/2 cup tomato ketchup)
• Kewpie Mayonnaise is a must! American just doesn't taste the same.

PREPARATION:

Mix flour, Dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like postage soup.

Steps to make Takoyaki on the grill pan: (see photos above for more details)

1. Heat the special Takoyaki griddle & oil well with a brush or a towel dip in oil

2. Pour batter into the cups, filling each ALMOST to the top (don't fill them up all the way, because you need enough room to add all the stuffing without over flow the cups.)

3. Put octopus, red ginger, tempura crumb and green onion in each hole. The batter should over flow the cup after stuffing.

4. Grill takoyaki balls, wait till the edges turn golden brown & then use the pick that comes with the grill gently turning each ball over to finish cooking.

5. Pour extra batter in the bottom while turning to create the "ball" shape :P

6.  When takoyaki become rounds and brown, remove them from the pan and place in a plate. Brush with Okonomi Yaki sauce on takoyaki and sprinkle Bonito flakes and Aonori on the top, dip in Kewpie Mayonnaise.

The second try on our own was a success!!! It tasted exactly like at the restaurant ONLY better 'cuz we made it, and ate it while watching LOST hehe 

ENJOY!!!

(download)

Click here to download:

DOVETAIL.zip (17.6 MB)

Last night Alan & I walked to Dovetail for dinner with some friends. We were lucky to live 5 blocks away from it, otherwise Alan would have frozen to death hehe...Me? I have all that extra fat to keep me cozy & warm :P

Dovetail is a 3 star rating restaurant from New York Mag with raving reviews & a very very hard reservation to make. It's located in what look like a tiny apartment from the outside but very cozy & roomy for a New York restaurant inside.

Dovetail has a very impressive wine list but most of the bottles are in the $$$....yeah, no thank you, I don't think my palette is that sophisticated for a $300 bottle :D We picked a bottle of Capcanes Vall Del Calas 2003 a merlot from Spain...not bad at all for $50.

Here's the full menu of what we got up there in the pictures...in the same order

• Amuse bouche of smoked salmon, beets puree, & sour cream..yummy in my tummy :) compliment from the chef

• Delicious corn bread w/salted butter

• Squid a la planchapeppers with radish, coconut - very soft & meaty

• Rabbit mille fuille with pears, turnips, frisee - surprisingly fresh in your mouth

• Cauliflower Soup with bacon, walnuts, apples, brown butter - OMG You had me at BACON!!

• Hanger steak with beef cheek lasagna, hen of the woods mushrooms - My favorite of the night, the steak is so juicy & very tender

• Duck confit curry squash, radicchio, dates - This was really good also, but a little small for my tummy...YES a LITTLE SMALL ok?

• Black forest gateau with cherry purée, crème chantilly - Yumm

• Almond bread pudding with rum raisin ice cream, maple butterscotch - Soooo Goooood... favorite desert of the night

• Vanilla panna cotta with clementine soda, lemon grass gelée - The lemon grass went amazingly well with the vanilla panna cotta...so well that Alan wanted to try to make it at home. Just so you know he makes a mean mean vanilla panna cotta :P

• Yummi cookies, truffle chocolate & candies compliment from the chef

So the verdict? The dinner was very good but definitely not THAT good, which I sort of expected a 3 star restaurant to be...Oh well