Cafe Etoile -- Berkeley, CA (French and Asian-inspired Brunch spot)

Located at 1930 Martin Luther King Jr. Way, this cafe is not necessarily situated in a quiet neighborhood, but the fast service and tasty food options would excuse any requirement for ambiance. The menu options look to be somewhat French, somewhat American and somewhat Korean. From my perspective, I would say they executed this combination with a menu that is naturally accepted by their patrons and delivers on flavor with all-around, comforting dishes. 



Cafe Etoile


Here are some of the things I've enjoyed.

Cappuccino. This is typically my go-to coffee beverage. This version had a nice blend of beans that were aromatic without too much bitterness. The creamy milk foam art is always a nice touch.  

Peach & Arugula Salad. The last vestiges of the summertime peaches were in this salad. Still juicy and ripe, the sweet fruit paired nicely with the savory prosciutto, peppery arugula and tart dried cranberries. The crunchy sunflower and pumpkin seeds also gave this salad a nice textural contrast. The balsamic drizzle was a nice touch, and added more complexity to this, otherwise, very flavorful salad.  

Bacon & Egg Croffle. Salty bacon and runny egg are a classic combination. The foundation of this, however, was their signature croffle; a fairly dense mashup of a croissant and waffle. The croffle was a nice base, with enough heft to hold all the toppings but still held remnants of buttery flakiness, even after getting a good press between a waffle iron. The extra toasty imprints of the waffle had a nice, extra toasted, buttery flavor and texture. The salad on the side was fresh and helped cleanse the palate between bites of rich and salty bacon and egg.

Chicken & Croffle. A nicely prepared croffle was topped with two pieces of flattened, buttermilk-soaked chicken thighs, breaded and fried until golden and delightfully crunchy. This was a very satisfying rendition of fried chicken, and a large enough portion for two to share. It was juicy, hearty, and the contrast of the sweet and spicy syrup with the creamy sriracha mayo and tangy pickled pepper woke up all the taste buds in my mouth. 

I would happily return for another round of fried chicken and peppery arugula salad. The other sandwich options on the menu also sounded delicious, and I look forward to coming back to try those other items.

Petiscos -- San Jose, CA (Portugese cuisine)

The purveyors of Adega, a fine dining Portuguese restaurant, has brought to us a more casual dining experience. Located at 399 S 1st Street, the bustling atmosphere was accentuated with high ceilings, stylish and sophisticated white walls and a blue and light-gray color scheme. One can expect consistent food quality, options for everyone and a great meal without all the fussiness. I found the service to be helpful and friendly and I greatly enjoyed my meal.

https://petiscosadega.com/

Here are some of the things I've enjoyed.

Shrimp Turnover, outside.  The outer dough was thin and coated in a fine crumb. The fry was done perfectly, and it came to the table hot and crispy. 

Shrimp Turnover, inside. Filled with fresh pieces of snappy shrimp, the creamy sauce held everything together, and added a nice savory seafood taste to each bite.

Octopus Salad. My guess is this octopus was cooked in an emersion circulator. Each piece had a wonderful, tender but still toothsome texture and was a dream to eat. The seasoning was simple but elegant with fresh parsley, garlic, red bell pepper, olive oil and salt. 

Beef Tongue in Tomato Sauce. This was another easy-eating dish. The meat was cooked perfectly. It was tender, juicy and succulent with the savory, rich, very complex tomato sauce. I thought I could use leftovers in a sandwich the next day, but there were no leftovers to take home.

Blood Sausage. This is a difficult to find item, so I was very happy to see it on the menu. I was also pleased with the taste and texture. It was not so minerally that it would put off anyone who is not a fan of blood or liver, but it had enough to keep me satisfied and was balanced with other texture and flavor components like rice, raisin and garlic.

Meat Croquette. These had the same crispy, fine-crumb coating as the shrimp turnovers, but these were filled with finely shredded pork. Not saucy at all, but the meat still had enough fat to feel juicy while chewing. The mustard on the side added a nice tangy balance to these savory croquettes. 

Duck Rice. This dish made me think of a paella, of sorts. There were crispy bits of rice that added a very nice texture. The rice absorbed all the flavorful liquid it was cooked in, and the bits of duck, chorizo, onion and fresh herbs turned something that would normally be considered a side, into an entree dish on its own.

Cream Tart. One of my favorite foods is cream. Sounds like a silly thing, but my favorite Asian treats as a kid included whipped cream with fruit. This light and gently sweetened dessert reminded me of that but was in a form I never experienced before. I'm guessing some gelatin was used to create a texture that was creamy but still held together enough to be cleanly sliced. The blueberry syrup was also not cloyingly sweet and added a delicious tartness to balance all that cream. The sugar cookie crumb on the bottom was a nice crunchy base. I enjoyed this dish immensely. 

The vast options on the menu have enticed me to plan my next dining adventure. I look forward to trying the other offerings and also repeating the dessert offering. 

Cafe Cambria -- Cambria, CA (Mediterranean cuisine)

A surprising hidden gem in the heart of this very small town. Located at 2282 Main Street, lies some of the most fragrant and most flavorful food in an area full of American and Italian. Nothing wrong with those options, but after several meals in a row of, what seemed like, similar taste profiles, I needed something different. 

The kitschy decor and fast-casual feel led me to have moderate expectations. But I was steered astray. As soon as I took my first taste, I knew I was in for something special. At the helm was one man, who was professional and quick, as he was the host, the cook and the waiter. All the same, he answered all my questions, and his demeanor let me know he was proud of what he dished out.



https://cambriacafe.com/


Here are some of the things I've enjoyed.

Stuffed Grape Leaves. These preserved, fragrant grape leaves were filled with seasoned cooked rice, onion, black pepper and fresh herbs. The additional fresh parsley and lemon made this a savory and aromatic appetizer. This was a seemingly simple dish that required time and patience and care to not rip the delicate leaves and have the perfect balance of flavors during the long-stewing cooking process.

Vegetarian Platter. This was advertised as a great option for vegetarians, but I would say anyone who enjoys really flavorful non-meat, Mediterranean food, such as myself, would also enjoy this. The fresh tabouleh had a nice lemon zing, with all the aromatics of fresh parsley, tomato, onion, bulgur wheat, spices and olive oil. The falafel was, hands down, the best falafel I've ever tasted. It was a Syrian version, which I've never had, and it had such a nice crunch on the outside, a finer crumb, soft and fluffy on the inside and seasoned perfectly. The fried pita chips were thin and crisp and worked well to balance the tangy pickles and sopped up the creamy hummus. A small, but noticeable, standout item was the "toum", which was emulsified garlic sauce on the side. Other, less authentic, restaurants will just add some garlic to yogurt and call it "garlic sauce", but this was true garlic sauce, with nothing but whipped garlic, salt, lemon juice and olive oil. 

 

VIP Combo. An excellent platter of the Shish Tauke Beef Kebab (cubes of beef), Kafta Kebab (minced beef), and Shish Tauke Chicken Kebab (cubed chicken breast). Each cut was marinated with onion, herbs and spices and every bite was juicy, seasoned well, and gave us a great experience of these flavors. The yellow rice soaked up the juices nicely and the fresh salad and hummus added a nice balance to this hearty dish. 

I am definitely looking forward to coming back and trying out all the other items on the menu. This is an exemplary version of these dishes and it's surprising that the bigger metropolitan area, where I live, does not have a Mediterranean restaurant that can live up to this new standard for me.

Jubba Restaurant -- San Jose, CA (Somalian cuisine)

East African cuisine is becoming more prominent in the Bay Area, and one notable eatery is located at 5330 Terner Way. The location has ample parking, due its proximity to a train station and has casual indoor dinning or take away options. The wait may be a bit lengthy, but it's definitely worth it for these flavors. 

This family owned and operated restaurant is a bit low tech, with no web site of their own, but can be found on normal online ordering platforms.


Here are some of the things I've enjoyed.

Chapatti side. This was an extra side order. I was very happy with this, because this was a very delicious rendition of this type of flatbread. This dough included layers of oil and flour, which makes for a flakey bread that falls apart when ripped. It worked very well with the meat dishes for an extra kick of carb.

Sambusa. A deep-fried pocket of minced beef, green onion and an aromatic array of spices, which included cumin and garlic. This was a crowd favorite. Incredibly savory, well-balanced flavors, and a fun to eat appetizer that made my mouth very happy.

Chicken Suqaar. It was fun to see the dishes prepared in large woks, which allowed for frequent tossing and enrobed each dish in a wonderful smokey aroma. This was chicken sautéed with bell pepper, onion, and spices. The herb chutney, lemon wedge and yogurt that was served with it added zest and balance to this savory chicken.

Sports Plate. A sizeable combination of two meats (we opted for goat and beef), plus seasoned rice, salad and the zesty yogurt and herb chutney. The goat and beef were tender and succulent. The spices of garlic and cumin played very nicely in the dish, and everything mixed well together with the rice and side of chapatti.

This place has been on my mind ever since my first experience. A large order of sambusas would be a perfect game-day food addition. Just in time for football season. 

Belize, Central America 2023 (various eateries)

Belize produces staple products enjoyed globally, such as sugar, citrus and bananas, but the local staple food I enjoyed there made it well worth the visit. The small population of about 405,000 people in a country roughly the size of the USA state of Massachusetts, made for a relaxing trip, full of slow food, slow drinks and slow fun. One of the most widely eaten dishes would be beans and rice, which I never got tired of eating, as it was as delicious as it was simple.

One of the other main foods that I did not realize I would enjoy so much was the local, freshly pressed tropical fruit juice. This was available in some grocery stores, without any preservatives, as well as the restaurants that cared enough to make this fresh every day. I greatly appreciated this extra effort for these juices.


Here are some of the things I've enjoyed.




A calm photo to put you in the right state of mind.

Happy Ranch Club
PH3F+435, Unnamed Road, Santa Cruz
This was a small restaurant off the side of the road, with tables and seats inside, as an option. Many of the fantastic local restaurants were off the side of the road. I would not hesitate to visit one of these, nor did I have any gastrointestinal issues afterwards. The service here was personal and friendly and the cost of a sizeable meal was much less than at any of the restaurants in the main tourist location of Placencia.


Stewed Chicken Plate. This was our first real meal in this lovely country. The chicken was tender, slow-cooked with onions, tomato, chilis and an array of spices. The rice and beans were flavored with the cooking liquid from the beans. The plantain was sweet and soft and the cabbage, carrot and beet slaw was fresh, citrusy and crunchy. 

Stewed Pork Plate. The same lovely sides as the chicken but with hearty, fried pork ribs. These were a bit more toothsome than the chicken, but packed a wallop of flavor from the spices. I was very happy with both dishes. 

RumBum

Mile 15.2 road to Placencia (16.617094, -88.353388) Casa Chachalaca Placencia
This little restaurant on top of stilts was within biking distance from our hotel, so it was the most conveniently located local restaurant. It also happened to serve excellent food and juice, so we were more than happy to take a bike ride a few times to this quaint location. The stilts held a little balcony area, which lent a nice scenic view of the small-town road as well as the trees all around while we dined. 



Watermelon & Orange Juice. Freshly squeezed by hand was the order of each day. I thanked the proprietress for her daily efforts and purchased extra juice to go. The watermelon was sweet and fragrant, the orange juice was perfectly balanced with a more complex citrus flavor than what we get in the USA. Plus the green rind of the ripe orange was an amusing mind-bender. 

Lime Juice. This became my favorite type of juice throughout the entire trip. I'm not sure what variety of lime this was, but it was naturally sweeter than limes I'm able to buy in the USA. The juice was mixed with just enough sugar to cut the tang, but still had a very refreshing sour taste. I have never been so hydrated on any of my other travels. 

Breakfast Burrito. The burritos in Belize seem to be all open-ended, which I didn't mind, and they did not contain any extra starchy fillers like rice. This hand-made tortilla had a bit of heft and chew. Made with flour, water, baking soda and salt, this is still a texture of tortilla I have not come close to replicating at home. The simple egg, bacon, beans and cheese filling was comforting and tasty. The pico de gallo and fry jacks (fried tortilla) on the side made for an extra carbo-loaded, hearty breakfast.

Belizean Breakfast. Another simple breakfast of eggs, beans and bacon, but with that fantastic tortilla on the side. For some reason, these same ingredients tasted better than the ones I can make back home. It is said that atmosphere affects your perception of taste. Vacations make everything taste better, but I'm sure the type of eggs and produce, mostly grown organically in Belize, make a difference as well.

Nachos. A familiar dish, but with Belizean ingredients. The house-fried chips were topped with lettuce, beans, cheese, jalapenos, sour cream, and added optional shredded chicken. These were crunchy and satisfying with the mix of creamy, spicy, fresh and savory.

Black Dinner. This was a special of the day. I was intrigued by the name and it turned out that the color comes from black "achiote" chili paste, known there as "recado". This type of paste is made from non-spicy chilis that are toasted until charred, then ground until a fine paste. The aroma and flavor of this dish was superb. It was full of carrot, cabbage, vermicelli, a whole chicken drumstick and hard-boiled egg. It was very savory, complex, spiced but not spicy and filling, as it was served alongside rice and beans. 

Southern Highway Snacks & Cafe
QJX9+QW, Kendal
I was in awe of how much delicious food came out of this tiny little shack on the side of the road. If there was not a sign that indicated what it was, I would have passed it by without a second thought. The proprietress did not speak English, but I managed, since the words for the menu items were in Spanish and my Spanish is excellent when it comes to ordering food. Just like the other restaurant locations, there was no real address, but if in doubt, follow one's nose.



Chicken Tamale. This may have been my favorite tamale I've ever eaten in my life. That's not to say I dislike all other types of tamales. I love them all, but this had a beautiful, mottled mix of plain cooked masa and cooked masa with a red recado. The texture of the masa, since it was long-cooked, had a very soft, custardy silkiness. It was moist, flavorful from the recado and inside each tamale was an entire juicy chicken drumstick with the bone. I can imagine this was time-consuming to prepare, as each component required separate preparation and then all were skillfully combined, wrapped in banana leaves and steamed. I greatly appreciated the effort, and I enjoyed every bite.

Shredded Chicken Burrito. Another example of a dish that was prepared without any shortcuts. The tortilla was hand-made to order and then it was smeared with stewed beans, and chicken. The simple filling was succulent, filled with umami from recado and the homemade tortilla melted my heart. I was only able to make it to this location one time, but I will definitely look for it again during a future visit.

Rum. Less than $1 million worth of rum, produced in Belize, is exported to the USA. As much as I feel that is a shame, I'm also happy that the local folks are able to keep and enjoy some of their best products. It also makes any rum I bring home, from my travels, that much more special. The rum would also be a major pull for me to return to this lovely small country, just so I can stuff my suitcase with each visit.

Tiburon Rum. This un-aged, clear rum was very easy to drink and versatile. The initial flavor was mild, but finished with a gentle sweetness, which was a bit softer than most other types of rums. This would make a great sipping rum or something with ice and a splash of citrus.

Travellers Rum. This was one of the more affordable and widely available varieties while in-country. It was found at many local grocery stores. It had more of a buttery, caramel sweetness with notes of burnt sugar. I enjoyed this with ice and fresh pineapple juice and would not hesitate to get more next time I'm in Belize.

Che'il Mayan Chocolate Factory.  

I am always happy to support local farmers and the farms in Belize produce amazingly delicious fruit, vegetables and protein that I enjoyed on a daily basis. This "factory" is a working farm that provides tours and produces small amounts of organic cacao. Every part of the chocolate growing process is hand produced with minimal machinery, so the word "factory" does not quite fit. There is a lot of effort and craftsmanship involved with making chocolate and I can appreciate all the extra hard work to produce something most people take for granted, but enjoy every day. The small store sells their own chocolate products, and I was more than willing to spend a few dollars for these amazing products.

https://belizing.com/Cheil-Mayan-Chocolate-Factory/

Cacao Powder. This is the essence of chocolate without any of the cacao butter or fat. I have already used this for chocolate cookies and the aroma and flavor is very complex and balanced with a bit of bitterness and fruitiness.

Cacao Nibs. These are the un-ground chocolate bits inside the cacao pods. I use these in my homemade granola, and they add a lovely crunchy, coffee-like note to my daily breakfast. 

I tend to tell people I go shopping for groceries, rather than souvenirs, whenever I travel. I'm usually met with laughter, but it's 100% true. The products I'm able to find outside the USA just seem to taste better and make me feel like the dishes I cook at home become more elevated with these ingredients. I look forward to my next trip to Belize, and I will be making my shopping list in advance.

Black Tea Coffee (Recipe)

An accidental discovery has become my new favorite beverage for these hot summer days. Two of my favorite caffeinated beverages has always been coffee and tea (black and green) and sometimes I make multiple batches of each in advance of the week. As I don't like wasting, I may add a previous batch to a new batch. But after pouring, what I thought was leftover black tea (but was actually coffee), into my newly brewed black tea, I realized my error, but decided to try it anyway. 

I was amazed that I was able to distinctly taste the individual coffee and the individual black tea in each sip. After adding sweetened condensed milk, additional goat milk, which is normally my milk of choice, and ice, I was even more impressed. I also learned, after the fact, that a version of this drink is a staple Hong Kong style breakfast beverage. For those who are interested in mixing it up sometimes, this may be one of the simplest recipes to do just that. 

Here's what you'll need: 
1 cup brewed coffee (use a preferred brewing method, but the stronger the better)
1 cup strong steeped black tea (English breakfast works well; use at least 2 tea bags or 2 tbsp.)  
1 tbsp. sweetened condense milk or a preferred sweetener
Additional preferred milk if desired
Ice

Here's what you'll do: 
- Mix the coffee and tea together in a larger pitcher and give it a swirl with a spoon. More or less of each is okay; feel free to play around with the ratios.
- Pour into a glass filled with ice.
- Top with more milk and/or sweetener, as desired.
- Enjoy!

Pig Iron -- Templeton, CA (American Bar & Grill)

For inspired American fare, this spacious and welcoming spot fit the bill for my recent visit to the area. Located at 508 Main Street, this historic building had charming characteristics, such as the tall wooden booths in the bar area, a large stone fireplace in an airy, window-filled dining room, and solid wooden floors. Mixed into old-world ambiance were modern conveniences, friendly customer service, and unpretentious, delicious food.

https://www.pigirontempleton.com/

Here are some of the things I've enjoyed.




Dry Martini. This was a very generous portion, which I had no complaints about. It was made with Brokers Gin and a whisper of vermouth. It was ice cold, well balanced, and aromatic with a touch of brine from the olives. Every sip worked like a charm. 

Mai Tai. Made with Plantation 3 Star Rum, Ferrand Orange Curacao, lime juice, Giffords Orgeat syrup and a topper of Goslings 151 Rum. This was also well-balanced, zesty enough from the lime with just enough sweetness to enhance the caramel notes of the two different types of rum.

Pan-O-Rings. A whole pan of these rings was definitely worth getting. Superior crunch was applied to the outer coating of these onion rings, with the very nice, sweet onion inside. The ranch dressing tasted house made and the ketchup added nostalgia. As someone who normally skips the onion ring order, I'm glad I did not pass these up.

Scotch Deviled Eggs. An interesting rendition of one of my favorite foods (eggs), and a mash-up of two of my favorite dishes. I loved how this dish included three halves, rather than the typical two from other establishments. The "deviled" version of these eggs gave the flavor of added tang from some vinegar and made it feel more substantial. The edible flowers and fresh chives sprinkled on top also made for a very nice presentation. 

Stone Fruit Caprese. Local fruit and vegetables prevailed and were highlighted in this dish. A beautiful plate of sweet, juicy heirloom tomatoes, pluots and plums were enhanced with the addition of fresh and savory house made pistachio pesto, creamy Di Stefano Burrata and a drizzle of a balsamic reduction. The blend of these flavors made my mouth sing.

BBQ Dinner. The meat options were either tri-tip or ribs. Tri-tip was chosen during this visit and it did not disappoint. It was oak smoked, juicy, hearty and flavorful. Perfectly medium rare with a nice spice rub on the crust. It was served with house made BBQ sauce ("sticky sauce" was the other option) that was a bit sweet, a bit tangy and all wonderful. The sides of Rancho Gordo Vaquero beans were also well prepared and could have been eating on its own. The fresh cabbage slaw was crunchy, well seasoned, and did a good job of cleansing the palate. The Templeton Toast, similar to Texas toast, (the other option was Jalapeno cheddar cornbread muffin) didn't make it into the photo due to the size of this meal, but it was buttered and provided a nice sauce-swiping finisher.

Fried Chicken Sandwich. A juicy piece of chicken thigh was breaded and fried until very crispy. This was then smothered with crunchy house cabbage slaw, tangy house pickled cucumbers, chipotle aioli and encased in a buttery brioche bun. This was enough for two meals and hit all the flavor and texture categories. 

For a small town outside of Paso Robles, Templeton has charm, character, nice people and good food. This little city is increasingly becoming one of my go-to stops when in the San Luis Obispo area and Pig Iron is a restaurant that I will happily visit repeatedly. 

Yeti Restaurant -- Glen Ellen & Santa Rosa, CA (Indian & Nepalese cuisine)

Inspired by the regional cuisine of Northern India, Southern India, the Punjab region and Nepal, the dishes at this establishment wake up the palate with explosive flavors. I have been privileged enough to have visited both locations, and they are equally delicious with plenty of free parking available at each site. 

The scenic, woodsy location in Glen Ellen is at 14301 Arnold Drive and the larger location, with a buffet option on certain days, in Santa Rosa is at 190 Farmer's Lane. 

The service and seating are pleasant and comfortable, and the decor was a feast for the eyes. I have visited Nepal and India in past years and some of the art pieces were similar to things I brought home from these far away locations. The food and the decor made me feel very welcomed and relaxed.

https://www.yeticuisine.com/


Here are some of the things I've enjoyed.




Plain Naan. Even though it's in the name, I would say this was not "plain" at all, but quite flavorful on its own. Speckled with dots of nigella, this naan was served hot, with billows of steam escaping when torn apart. There were some crusty parts and some soft parts, and the size was large enough to serve a whole family. A must have with the meal.

Samosa. House-made puff pastry filled with potatoes and peas. The shell was flaky and crispy without being too hard. The potato and pea filling was seasoned with fragrant cumin and other spices. I was also very impressed by the fresh garnish. This was so fresh, I ended up eating it as a side salad with some of the tamarind and mint sauce served along with these delightful parcels.

Chicken Momo. These golf-ball sized dumplings were filled with juicy ground chicken, cilantro, turmeric and other spices. One order included six, they were served in a bamboo steamer basket, and arrived at the table piping hot. The house-made wrappers had just the right amount of chew and were just the right thickness to properly hold all that lovely filling. These were some of the best momos I've tasted, since traveling to Nepal.

Vegetable Momo. Another delicious dumpling dish, this one filled with wilted cabbage, carrot and cilantro. The veggies were nicely seasoned with spices. I would even say they were juicy and just as tasty as the chicken filled dumplings. The fresh garnish added an extra side salad for me as well. 

Trio of sauces. This was not a separate menu item, although I almost wished it was, as I wanted to order pints of these to take home. These came with our order of samosas and momos. The green was the fresh and fragrant Somname mint chutney, the red was a spicy, but fruity and flavorful chili sauce and the brown was a sweet and mild date chutney. All very delicious and all used up by the end of our meal. 

Tandoori Chicken. This was almost a whole chicken that had an overnight marinade in yogurt, ginger, and garam masala, which is a mixture of several different spices. This was then roasted until smokey, tender and with bits of char from the hot tandoor. The sizzling plate presentation gave out great aromas and a spectacle of sounds that made my mouth water. Each piece of bone-in chicken was juicy, perfectly seasoned and spiced just right, and the vegetables on the bottom had a nice char where it touched the sizzle platter.

Saag Gosht. Chopped chunks of lamb were slowly stewed with fenugreek, fennel, onions and garlic. It was then finished with fresh spinach and topped with cilantro. A wonderfully saucy and mildly spicy dish, this paired very nicely with the rice and naan. 

Saag Paneer. A thick and hearty stew of rich and creamy spinach with cubes of house made farmer's cheese. This cheese was squeaky like cheese curds but dense and hearty like halloumi. This version was a bit saucier than other versions I've tried, but it tasted very complex. It had a depth of flavor, as if it was cooked for hours by someone with an experienced use of aromatics and spices. Spooned over rice or naan, this was one of my favorite versions of this dish that I've tried. 

Lamb Shank Curry. I was pleasantly surprised to see two pieces of tender, falling-off-the-bone shank in this dish. Other restaurants usually just offer one shank. The sauce in this dish was fantastic. Slow cooked with tomatoes, onions, ginger, chili and cardamom, the sauce really made this dish shine. 

Kashmiri Pulao. Given the levels of flavor and texture of this bowl of what seemed to be simple rice, it was a side dish that could have been a meal on its own. This saffron rice included roasted nuts, dried fruit, fresh fruit and peas. It was very fragrant, each piece of rice remained separate. This was also a deceivingly large portion, given the shape of the vessel it was artfully served in. 

It's a shame this restaurant is a bit of a drive for me, but I will happily travel the distance for these flavorful dishes.