The LunchBoxCrew

Why to Follow, Why you're here...

The Places we go

We are always on the move to keep you current, motivated, and entertained

The Places We Eat

Checking out what the chefs are dishing out around the world

Where We Drink

Taking time to stop, talk to the locals, and seeing what they like

Our Snacks

At LBCStudios we are always making snacks and posting em up on twitter

Thursday, May 26, 2011

LBCrawl: Round 1...Fight!

Don't worry we do this for a living...we are the professionals


At LBCStudios we like to take our days off early in the week.  Usually we hit the streets Sun-Wed, for we get the city to ourselves.  People are either recovering from a coma from the weekend, back to work, or just making plans.  So we decided to invite a few of our followers from Twitter and our Facebook and show them how the LBC crawl's.  Here is how it went down.


Enter @mhsparky1, friend and follower, decided to meet up with us at the "unofficial" offices of LBCStudios.  More of our go-to lunch destination and ace in the pocket location for entertaining.  What do you know about Ouzo bottle service?
    

With food as our focus, quality, and quantity as our agenda, we decided to hit up a tapa's bar just down the street.  Word is the food is authentic, the Chef is building a solid reputation, and some more friends were in the area, so we jumped ship and headed over to Winter Park.  Just off Park Ave. we found mi Tomatina to be the ideal next location.  Rows and Rows of patio seating, the smell of chorizo in the air, and the server outside was holding a bottle of Sherry.  All good signs of promise.

http://lunchboxorlando.blogspot.com/2011/05/popin-bottles-vino-on-park.html

Our consumption list was growing at an alarming rate; time to walk it off.  We left the patio of mi Tomatina and started walking towards Park Ave.  Over on Facebook we get weekly invites from Vino! to join their food and wine pairings.  We were greeted with welcome arms and an glass of wine.  Our kind of place!  They were serving up some classic American Regional BBQ that day, which put us in the mood for a summer inspired cocktails.  We sent out a tweet; "Headed to Nelore," let's see who shows up.    

http://orlando.neloresteakhouse.com/


"Round of caipirinha's my good sir." Have to say it, best caipirinha I have had since the last time I was in Brazil.  My favorite cocktail of all time is a caipirinha, except at the end, half of a fresh passion fruit is scooped and stirred into the drink.  Asked the bartender if he could do such thing, but all they had was puree, no fresh.  No thank you, we will take ours tradicional.  A few followers said they were in transit but we re routed them to downtown to meet us up at the next stop.  

Being a "successful" glutton, it is all about balance.  It was time to find some more food and we have a boat load of followers hittin' up the food pod for their first time.  Time to break em in.  Oh look! They have a beer tent this time.  Remember...balance.  By the time everyone in our group ordered food we had a buffet on our ironing board; provided by Big Wheel.  (Refer to the list below)

As we said, this day was about food, drink, our followers, and good times.  We had dragged around a few of them all day and they wanted to take us to one of their favorite stops in Orlando for drinks and night life.  We said we were headed out to end the night at the Peacock room.  They said it was on the way and they were buying drinks.  Let's go!  We roll up to Savoy and we got to say it, but they have some of the best drink specials we have seen in Orlando.  They have some of the most interesting named drinks as well.  Go check it out...bring the ladies.          

A few friends of the LBC are spinning at the Peacock Room, and they are about to go on, so we head on over for a nightcap and to reflect on the day.
http://www.thepeacockroom.com/

For the ones that made it to the end, a round of beers.  We flip the cocktail napkin over and start to jot down the day.  The list is a bit daunting but here is what you missed...On the LBC.  

Grand Total:
  •  Ouzos
  •  Hot Meze
  •  Mytho's
  •  Sherry Wine
  • Pan con Tomate
  • Morcilla Empanada
  • Croquetas de Jamon
  •  Magic Hat #9's
  • Braised Oxtail w/ Truffle Mash
  • Gambas a la Plancha
  • Piquillos Rellenos
  • Chardonnay
  • Cabernet
  • Caipirinha
  • TaterTots & Foie Gras Parfait 
  • Hush Puppies
  • Jarritos (Mango)
  • Pork Belly Sandwich 
  • Chimoo (Chicken, Skirt Steak, Sweet Potato Fries, Cuban Bun)
  • Heineken 
  • Big daddy buger (Mac & Chesse, Pulled Pork, Beef Patty)
  • Vanilla Cupcake, Buttermilk Icing
  • Bitch Slap (compliments of Savoy)
  • Jamason and Coke
  • Magic Hat #9's
Want to join the next LBCrawl? Email us at fnbstreet@gmail.com

Wednesday, May 18, 2011

I'm diving head first at El Buzo...

Its Monday, roughly around 2pm, and I get a call from BMoll: " Dude, I'll be there in 30 minutes, is that cool?". The events that took place the rest of the day, will forever be known as Epic LBC Eat-athon part deux. Now what started out as a simple 'hey lets go check this place out and see what happens', ended up being a full on culinary journey of about 9hours. Yes I said 9hours! This time on the spot was El Buzo Restaurant Peruvian cuisine (1436 N.Semoran Blvd. Casselberry ). Owned and operated by Bruno Ferreyra, El Buzo serves up traditional Peruvian classics such as ceviches and anticuchos, and a few other less popular street fare. As soon as we walked in, the familiar scents and aromas coming out of the open kitchen somehow made me feel like I was a little closer to home.

At a glance one could definitely drive by and completely miss this spot. Thank God we didn't, and struck gold with this amazing find. Oh, and don't mind the other big Peruvian restaurant next door, I bet El Buzo has enough Umph! to stand its own ground with bold intense flavors, and satisfying portions of goodness. With a very friendly and knowledgeable staff, this establishment left us with nothing left to want and our appetites quite satisfied.



What to drink what to drink? I went for the Inca Cola and a chicha morada (a non-fermented beverage derived from maize or choclo, pineapple, and spices such as clove,cinnamon, and bay), and BMoll opted for an ice cold Heineken (Oh yeah, I failed to inform you they were having problems with their A/C that same morning and the drinks were suggested by our very lovely server). First off, the Inca Cola gave me quite a surprise as I started to pour and saw an unexpected golden yellow color going into my glass. If you've ever had cola-champagne or a "Colombianita" you know exactly what I am talking about here. Needless to say, I went to my nearest supermarket and bough me a 2 litre bottle of cola-champagne days after our little endeavor. The chicha morada hmmm, how can I put this? I didn't hate it, but I also didn't love it. If any of you have had mulled wine imagine a watered down version of it. Although refreshing, I couldn't get over the intensity of the spices. Maybe its just me, but for some reason my brain associates cinnamon and clove with sweet desserts and savory dishes. Don't let my words discourage you from giving it a go if you do decide to visit.  To each their own flavor profiles and palates I always say.



Finally our appetizers start rolling in, and already I am as giddy as a four year old in Disney World. Enter the "Causa de camaron". This beautiful and colorful dish looks almost to good to eat. Before our server gets a chance to leave our table I quickly bombarded her with questions about this aesthetically pleasing piece of goodness sitting before us. She explained that the 'fondant' looking yellow outside is in fact made up of yellow potatoes, whipped to the consistency of a soft pliable dough. It all makes sense now after having over-whipped a few batches of mashed potatoes in culinary school. With enough mixing the potatoes start developing their gluten, becoming stretchable and 'dough-like' all by itself, but I digress. Where was I? Oh yes, the causa. The filling, she explained, was a mix of a classic american egg salad, and a poached shrimp salad. Soft, velvety, creamy and lemony. It was definitely a good preview of what was to follow.


Second course, the well-known ceviche tradicional. We're firm believers that when you have the freshest and best products available, you rarely have much to do to these ingredients. In most cases, just combine and let them speak on their own. In this case they're saying "freshest, cleanest tasting grouper, lime, pungent red onions, and the natural juices in one dish". This has to be the best and most simple ceviche I have had in Orlando. No unnecessary garnishes, fancy herbs or oils, peppers, or fancy chips. Just clean, simple, definite ingredients. It did strike me as a surprise the little mounds of two types of corn and the sweet potato that was served on the side. Before I even asked the reasoning behind it, I had a bite and decided to not question it at all. Makes sense, if you think about it. Corn and potatoes being staple ingredients in the Inca cuisine for thousands of years, and the raw seafood preparations from their heavy Japanese influence ( I bet some of you didn't know that lol) form a prefect marriage in this one simple dish. Touche cultural culinary fusions, touche.



Third course arrives, and yes you guessed it, the 'lomo saltado'. You can not have a Peruvian restaurant and not have a version of this dish one way or another. Take sauteed strips of cilantro/garlic marinated skirt steak, peppers, sweet yellow onions, tomato and serve them over french fries for a complete meal. #winning You might think the french fries are a little weird in a dish like this, but trust me you're gonna want them to soak up all that delicious flavorful pan sauce.


We weren't even half way done with our lomo saltado when the 'anticuchos' arrived. Beef hearts 'a la plancha like no other my friends. So tender and clean, perfectly seared outside, creamy inside. I know most of you are probably thinking that it was metallic tasting, like most offal are, but none of that iron flavor here my avid readers. It tasted like the leanest, "beefiest" piece of red meat you have ever tried. The way beef has always tasted in my country, beef to the power of 4. God, I miss those churrasquerias back home right about now! Now the sauces looked pretty standard to me, one creamy, and one oil based like a chimichurri per say. Yes, they seemed common and unnecessary for the amazing quality of the beef hearts we were enjoying, but after trying both of them I couldn't stop myself from double and triple dipping my cardiac morsels of heaven. The creamy sauce I could only describe as a spicy aoli, probably made with some kind of hot pepper and garlic. The lighter, oil based sauce was definitely a new experiance for my palate. Our server explained to us its a mixture of olive oil, spicy peppers, and 'huacatay, also known as tagetes minuta and wild marygold. If I had to describe it to you, I would say its like a mixture of basil, mint, tarragon, and hints of citrus. Totally new to me, definitely interesting, and certainly will be keeping and eye out for this herb at specialty markets wherever I go from now on.


Our last dish arrives, and we're both still about half way full ( you must train hard young jedis). Our server places the 'seco de res' in the middle of the table, smiles and asks:"will that be all guys?". It is at this moment that we decide that we want to head to downtown after this meal and continue eating and seeing what else is out there. Back to the dish. The seco, she explained, was beef braised in beer, served with a side of boiled potatoes, and white beans. First of all, let me tell you about the beans. Tender, well seasoned, almost 'Tuscan if I may. Served with a healthy pour of olive oil and lots of fresh herbs, I would order this dish again for those beans alone. The potatoes were just as she had described, plainly boiled. The beef, alhough it had good flavor, it proved to be a little dry either from over braising it, or not braising it enough. Like I said, I would order this dish again only for those amazing white beans.



All in all, good find, good experience, and great service. LBC will definitely be visiting this place again for a quick fix of south American food cravings. We loved the photo display of their full menu on the wall behind Bruno's plancha. The harpoons and diver gear set the right tone for his love of seafood and all things marine. Don't forget to ask to see their photo albums, with tons of great moments captured in film. From his award winning catches in the sea, to a full catalog of every item on their menu, it will definitely impress you and give you a little insight of the owner's passions (food and the sea).


Visiting El Buzo has made me reflect on food, and why we cook they way we do. The many influences that have made a huge impact in what we know as latin food, and the native ingredients that have been around since before the discovery of many of these countries by their respective colonies. Traditions, standards, and things we take for granted. So, even though my appetite was satisfied that day, I have been left with a curiosity of wanting to explore more into cultural roots, traditions, and the cuisine that shaped what we know now as latin/south american food. As chefs/cooks/people/culture I say, "Adapt, master, and move on, always respecting traditions and history".

Tuesday, May 17, 2011

Tahini Cafe




I walk in, grab a menu, and make a B-line to the couch, for it was screaming my name.  The menu had all the usual suspects of a Mediterranean gill and the prices are beyond reasonable (as long as the portions match up.)  Pita's, platters, salads, baked goods with coffee, and smoothies.  Fresh fruit, honey, milk, done.  The way a smoothie should be...always! I am already loving this place.




Chicken Platter:  I ordered two chicken platters, which I was debating because I was going for variety, but I needed my lean protein for the day.  I am glad I made this decision when I got home and opened the boxes to find two preparations.  The top picture is pulled dark meat whereas the bottom picture is roasted white meat. Now I am not positive if they did this on purpose since I ordered two of the same platters.  Or if you can specifically order white or dark meat.  Either way you're in for a treat.  Hummus, Greek or tabouli salad, rice, and yogurt round out your platter.  You can taste the attention to detail.  Citrus, herbs, olive oil, and select spices.  All placed with precision and all playing well together.  Best seven bucks I have spent all day.     
  


Falafel Pita:  Right off bat I admire that they grilled the pita.  The bread was also fresh tasting, and I mention this because I have run into countless locations with stale dry pita.  Not here my friends!  A look inside and the first thing that catches my eye is the pickle.  An unfamiliar condiment but in terms of flavor profile...makes perfect sense.  If you think about it, your common pickle as all the flavors of tzatziki minus the yogurt.  I appreciate that they used romaine lettuce instead of shredded iceberg, for I am a big fan of my greens.  Tomato, red onion, and yogurt all in place as expected.  Now for the falafel...exquisite!  Creamy with yet a slight crunch on its exterior.  Not overly seasoned and the amount in the pita was just right. I have found my new favorite pita in Orlando.    


Greek Salad:  Like I said, I am a fan of my greens.  They nailed the classic "Greek" salad for three monumental reasons.

  1. The tomatoes were fresh, fresh.
  2. They gave me lots of feta.
  3. There are whole plucked herbs in the salad! Thank you!




Baklava:  One of my favorite coffee accompaniments.  Honey, nuts, and flaky pastry...all perfect with a dark roast.  What separates this one apart from others I have had around the city is the two thick layers of filling and the quality of the honey.
    

Almond Banana Nut Bread:  With its own section on the menu and 8 selections to choose from, I couldn't resist but to order up a few slices.  Not overly sweet, a perfect crumb, and the almonds made for a highly enjoyable banana bread.   What hit it home for me was the fact that they "seasoned" their quick bread.  Salt does wonders to baked goods and lucky for us Tahini knows this as well.  Also amongst their baked goods are little things dubbed "cashew fingers."  Those did not make it home, for I ate them in the car, enough said.

Consensus:  Food is solid, baked goods are humble, smoothies are bangin', and the price is right.  Oh and the portions matched up, you get what you pay for, fo sho.
http://www.facebook.com/pages/Tahini-Cafe/210661315624316

Monday, May 16, 2011

Popin' Bottles @ Vino! on Park


LBC was walking the streets of Winter Park when we came across an oh-so-familiar name; Vino!  Vino has been a shop we have been following since almost the beginning over on our Facebook site.  We were quick to "like" because we had much respect for their mantra: 

"We are all about handcrafted, small production, family owned wineries...no industrial, commercial, big box wines here. We know & love the winemakers & producers of the wines we stock. Homespun & lots of love in the bottles @ Vino!"

A recipe for success no doubt, so we popped in to pop bottles with Rhonda the shop owner on the avenue.  There is not a week that goes by that we do not get an invite from vino to attend an event.  Just stepping through the doors we are already regretting not being able to attend ALL passed events.  It is just one of the shops that you just want to be in; inviting, charming, and humble.  Wall to wall of wines that you do not feel intimidated by. 


Even if you think purchasing wine can feel daunting from time to time, they got that covered.  Rhonda has this unexplainable yet refreshing affinity to educate you.  I must have asked a million questions and they were all answered with the quickness.  I didn't get a "Give us your email and we will look into for you," or "Come back tomorrow and we can ask our wine rep." No, she had all the answers for she had been to the vineyard, sipped wine with the makers, and hand selected  the bottles in the store.  If you are not a wino, heading down there and having a discussion with Rhonda about Sherry is worth the trip alone (mention ice cream and sherry....will change your world.) We are sipping an awesome glass of wine (I would tell you but you have to make it out to one of these events) when the nose kicks in.  The smell of brisket is in the air when we make our way to the back of the shop.  Ok, the wine is glorious, lets take this as plain, but the food is looking on point!  A few more questions and it all comes together...


Rhonda comes from a hospitality background and holds more than just a culinary degree.  In the shop her claim to fame is her Advanced Degree-Wine & Spirit Education Trust, London.  Husband and co-owner of Vino! Chef Russell Scott a Certified Master Chef is the other half of this unstoppable duo.  Newspaper clippings hanging on the wall and a laundry list of credentials Chef Scott and Rhonda make Vino! a true gem of Orlando.  You want to stumble across some of the purest food in Orlando?  Want to find that next irresistible bottle of red?  You have to...no, you must visit Vino! on Park!  Their events are too good to be true and some of the best times we have had in the way of food and wine!   

  
Cheers! Vino! for you are the kind of find we are looking for every time we hit the streets.  You are the shop owners we adore and the first to mention when asked about wine and Orlando.  Keep up the cause, for it is a noble one, and keep the wine keys at your fingertips for we will be back....and we're bringing more followers!

If you do not have Vino! on your Facebook...do it now http://www.facebook.com/vinowinterpark best decision you will make today...promise.

Friday, May 6, 2011

mi Tomatina: paella bar SPOT#2




As we waddled slowly back into our car (obviously because of how stuffed  we were) we were still trying to figure out the next order of event yet to take place on this oh so sunny day off. The events that occurred that day will be forever known as our EPIC/CULINARY/FUNTIMES/WHAT THE HELL HAPPENED/WHERE AM I? DAY OFF..........................enjoy.

frank g: I know you will probably think I'm crazy and that I have a masochistic deathwish, but what do you say we roll unto la Tomatina over at Winter Park? I just went there the other day and had an amazing time, besides we don't have to eat much, their tapas are tiny yet delicious (as if Brian needed any convincing LOL).

bmoll: Let's roll man! It's a good location, I've heard good things about the Chef, and you can't go wrong with some flavors of Spain.  

frank g: Oh man, I cant get that ouzo taste out of my mouth. Whoever says they like black licorice is a damn liar!!

bmoll: No way, love black licorice....remind me to buy you a shot of Galliano later. 

We park, gather our wallets, cell, courage, and head on down to SPOT#2 to meet up with some of our friends joining us for the evening. Again, the weather has been gracious enough to allow us to sit outside and just relax soak it all in. Oh, and the people watching is also a plus!



frankg: Dude, to be honest with you I am about to burst at the seam. I should probably take it easy and just order some water and light tapas, don't you think? 
Our server approaches, and asks: "What can I start you off with today?" "I'll take a Magic Hat", totally contradicting my previous plan on allowing my body to recover.

bmoll: I put the faith of my sherry selection in our server.  Have to say, it was a good choice.  Sweet but not quite, deep yet mellow; think liquid fig with a touch of oak, and the complexity of a good brandy.  




frankg: Ok, I know you have had 'pan con tomate' before, but check out what they do here. Last time I was here I could not get enough of their version of this classic. Fresh tomato, some garlic, extra virgin olive oil, and a touch of oregano, totally gets your palate salivating in anticipation for the rest of the tapas.

bmoll:  I usually push bread service to the side but I cannot say "no" when it is done right. A loaf of bread with a crackling crust, an open crumb, and a simplistic accompaniment; done. This sauce is fresh, flavor dense and straightforward. I love the simple life!

Orders start flying to our table, and soon enough plates covered nearly all our table leaving almost no usable area left. 


bmoll: You gotta try the Morcilla Empanada.  The pastry is done well and the filling is succulent and seasoned just so.  The morcilla is complimented instead of covered up.  They managed to keep the "metallic" taste out of it, props to the chef.  What do you think of the chive aioli? 

frankg: Duuuuuude, it's good. I've had different versions of the infamous "blood sausage," but this one is quite different. It has the consistency of Mexican chorizo and has that "offal" taste one seems to pick right out of the gate, but no one at the table seemes to mind. They made quick work of them too. Oh, and that shell; so crispy, so flaky, and so much better than its "cornmeal" relative.



bmoll: Croquetas de Jamon: Potato, Serrano ham, a little egg, and deep fry that bad boy.  Whenever you can give me a fried item that is light and the contents are lush, delicate, and or supple, I am a happy man my friend. They did just that...see my smile? 



frankg: You keep on gobbling up those croquetas man, but are you seeing this dish? A perfectly braised oxtail; shredded with a side of truffle whipped potato foam. Ok, ok, so one thing I've learned is to never get swindled with nifty, mollecular, futuristic presentations or preparations. Blame it on being disappointed many times, or call it "a hard to please foodie" or what not ( personally the title irritates me), but I let my palate do the talking nowadays. It has yet to lead me astray.

bmoll: Wow, that braise is "da sticky!"  It eats well and the "foam" has a good flavor.  You taste potato and truffle and the texture is not as airy as it looks.  I agree with you on the "modern" style, they could have just as easy gave me truffle mash, and I would have been just as satisfied.  Yet I appreciate the effort and if we are talking in terms of "foam," this one probably had one of the better texture I have had.  


frankg: Next up, gambas a la plancha glazed with honey and lavender. Slightly sweet, salty, and definitely floral. The best part, everything north of the tail. The juices and delicious bits contained inside the shell of the head. I dared one of our friends to give it a try, but I guess I wasn't convincing enough. Next time.

bmoll: I gotta say, the plancha is one seriously underused piece of kitchen equipment.  It just makes the shrimp so intense.  Diggin the lavender...


bmoll: Piquillos Rellenos:  Deep roasted red pepper flavor of the sauce, loving the salty manchego, and the filling completes the dish; they nailed the brandade (look it up, we might quiz you someday LOL). 

frankg: I don't know if i can even try these to tell you the truth man. I'm splitting at the seams, and I'm afraid, because we are only halfway into this culinary escapade. Check please!!
   
bmoll: You said that when you got here but good call...I gotta walk it out before we continue. Ha

Wednesday, May 4, 2011

A first look @ The Rusty Spoon

Located in the 55 West complex on Church St. downtown, I have been looking forward to checking this place out for many reasons.  First and foremost, I am a fan of the Chef Kathleen Blake.  Her style, flavor profiles, and food philosophy, are parallel to some of my own.  So when I caught wind that her and the Urban Flats Co. were rolling out a new brand, LBC moved it to the top of the list.

Sleek atmosphere, beautiful art on the walls, and my dream kitchen sunk into the background.  The kitchen was huge! I mean you could host the "La Nouba," performance back there; but I digress. I will leave the interior design and what the paper the menu is printed on to the other bloggers.  We are here for the food....and the cocktails.

Speaking of...  Meet the Rusty Bulliet
    Bulliet Bourbon, bitters, sparkling water. Slice of orange and your off to a good start

 "Stuffed Lake Meadow Eggs"
Blended with herbs, the chives are mellow, the basil is sweet, and the taste of anchovies lurk in the background.  Think Sauce Gribiche, with a Caesar flair and upfront herbs.  Pleasing take on a classic dish.     

"Greens and Beans"
If there was but one side dish I could have with every meal, it would consist of greens and beans. Flavors of local greens, tomatos, roasted garlic, and house sausage are topping the list of preparations of said dish.  I grew up in L.A. (lower Alabama) a.k.a the panhandle, so greens and black eyed peas were a childhood luxury.  I will say that the giant limas are a nice touch, and now that I found a superb braised greens outside of my pot, I can have my greens and eat them too.  Bravo Chef Blake, bravo...

"The 55"
O.k. I was dead set on the croque monsieur until I read the "55."  I am usually not swayed by a burger, but I will tell you what made me changed my mind.  The phrases "stuffed with gruyere and bacon," "smothered with onions," (only to assume they were caramelized...I was correct) and "house made pickles."  The pickles were the final push to be honest, I eat cheese and bacon everyday, but a well crafted pickle is hard to beat.  Oh, and this one was good, almost bread and butter-esque, just with a touch more love. Opted for the haystack fries to go along side; crispy, seasoned, and flavors of pecorino and rosemary throughout. Left on the plate was the house "ketchup;" a little too sweet to my savory and an aggressive star anise flavor.  Not saying it is a bad thing, just not for me. I cannot leave this burger without mentioning the bun.  They stuck to 'truth in menu,' for it is most certainly "soft," and it has this inviting sheen over the top that just screams "burger!"

"Jelly Doughnuts"
Dough hot out of the fryer, dusted with cinnamon sugar, and stuffed with farm fresh fruit is a tough contender to battle.  I am almost convinced that the entire dessert menu was written for me.  I can see myself taking a seat at the bar for dessert, like a kid in a diner except a Rustea instead of milk and the brown butter financier will replace my slice of of pie.  It is a whimsical menu and I will be back to conquer the rest.  

To come back to a full circle, I do appreciate the farm fresh ingredients, I am pleased that I had an option to order grass-fed beef, and I am comforted that 85% of what comes out of the kitchen is organic.  I know Chef Blake is a marvelous chef and a tough cookie in the kitchen, and I love that about her.  Knowing she has her hands on the reigns, I see no more but a thriving restaurant developing downtown.  Keep up the good work

    

Tuesday, May 3, 2011

We all have our Go To... Greek Corner

LBC is hitting the streets and we want to start the day off right.  Where we go first has to set the tune for the rest of the day.  It has to meet a certain criteria:
1. We must find a way to be outside today; weather is permitting.
2. Somewhere quiet, tucked away, and patio seating.
3. Must have visual and auditory interest.
4. Food has to be hot, beers have to be cold, and the service....perfect.
(Spontaneous and cognizant.  Somewhat absorbed but occupied.  Foreboding yet inconspicuous.)

A tall order indeed, and with a criteria as specific as this one, I have a confession to make...I already know where we are  going.   It is our "go to," ace in the pocket, fits all occassions, never let us down kind of location.  Home of the Blue the White and the Blue, The Greek Corner.  Many memories for LBC start and end here and we will share with you the latest entry. If you are one of our followers on Facebook ( lunchboxcrew.oralndo) the picture to the left was our check in photo, find it...and you will be at the best seat in the house. Go, go now...

The patio is end to end umbrellas, awnings, misting fans, and canopies.  The chairs face outward to the beautiful Lake Ivanhoe, where you can watch boats sail by, International Scout meets, and the random photo shoot. The neighborhood is chill and the music coming out of the kitchen is always entertaining.  Like I said, the perfect place to set the mood for the rest of the day.  First things first...ouzo


Complimentary ouzo for the table and as one of our followers on twitter said, "Nice! That ouzo looks straight up too cuz it usually turns milky when mixed w/water. @Skylahnite"  Good eye we said, our followers know their food and most certainly know their booze. On to the food.


I introduce to you, the Hot Mezze (Lg) In front, you have dolma's; grape leaves stuffed with rice and herbs.  You can taste the quality olive oil they use for the leaves and rice, almost fruity. To the right, taramosalata; red caviar whipped with olive oil and lemon.  Fights break out when this plate hits the table over this stuff.  Salty but cut by the richness of the extra virgin and the acid from the lemon.  The texture is similar to whipped cream cheese with the roe studded all throughout, perfect with gilled pita bread.  To the left, piles of gyro meet; one of the best vehicles to eat beef and lamb all in one shot.  There is something to be said about the crispy exterior from the rotisserie and the heavily seasoned interior of the loaf; how about "flawless?"


As you pan over the bowl of tzatziki, you will find thin slices of roasted lamb leg layered up next to the gyro meet.  Full on lamb flavor with a hint of familiar Mediterranean herbs such as garlic and oregano and just the right amount of salt.  At 11 o'clock, gilled Greek sausage with orange peel and fennel seed running throughout.  Orange and fennel has to be one of my favorite flavor combinations, lay on a layer of smoke and that buttery emulsion of animal fat and protein, then you really have something phenomenal. 12 o'clock, melitzanosalata; you would never guess how sweet an eggplant could be until you roasted it, then muddled it with generous amounts of lemon, garlic, olive oil, and herbs.  


As we come around the bend you will find stacks of marinated feta cheese.  Feta is an LBC top 5 favorite cheese. You just cannot top that briny flavor of the sheep's milk curds.  You will find feta again in those wedges of spinach and phyllo also known as spanakopita.  I think frank g said it best when he said these particular ones were like Greek grilled cheese sandwiches.  The amount of filling was spot on, like patties of spinach and feta and just enough phyllo to hold it all together. Last on the plate was grilled chicken breast, I think to break things up; good flavor, cooked perfectly, no complaints there.  Be mindful of the olives dotting the plate...they have pits!  Oh, did I mention all of this can be had for only $20!  Everything on this plate was solid! So, if your looking for a dish of individual proportions, choose a plate that showcases the same make but a different model; get our drift?  Sausage Souvlaki, Marathon Sandwich, Gyro, you get the picture.         


We order a round of Mythos, take a trip down memory lane (a story about Frank's whole broiled snapper and the consumption on an eyeball) Ask us one day or better yet, go there, order up some ouzo's, and let us know who in your group ate the eyeball.  Speaking of ouzo's, our server brought over a second round, bid us adieu, and we left the "unofficial" offices of LBCstudios with yet another memory to talk about over our next occasion.