Wegmans is already heaven on earth. And now they have another element…a full restaurant. I’m not just talking their fancy salad bar or the locations where you sit at the counters and can order and be served. No, it’s The Pub by Wegmans. There are only a few of these in the country. A couple friends and I had to check it out the other day. While doing some research on the website we noticed they use OpenTable. We decided to make a reservation just because we could. It was a good thing we decided to. This place was packed — and we went at noon on a Monday (granted it was a federal holiday)! Had we not done so, we not have gotten a table.
The three of us split a half pitcher of sangria to start while looking over the menu. It wasn’t that exciting of a drink. For the first course we decided to split their White Bean Hummus Platter; Italian Classics Cannellini Beans, roasted garlic, Toscano olive oil, topped with truffle spread; served with roasted baby peppers, mini cucumbers and rosemary fontinella cheese flatbread (and got some non-cheese laden stuff).
These were non-bell peppers and were so good. Since they were roasted they were nice and warm. They also made sticks out of the cukes vs just simple slices. Very tasty!
All of us opted to get the same thing as a main course — Portobello ‘Steak’ — balsamic-marinated roasted portobello mushroom topped with artichoke hearts, roasted red pepper and fresh mozzarella, accompanied by bulgur wheat and arugula salads. I went cheeseless, my friends took it on.
A nice balance of flavors all around. Had to eat every bite.
There were also some Tuscan Fries brought to the table, which were fries accented with rosemary, sage, Italian parsley and garlic. I don’t even like fries and had to help eat them.
We also each had a glass of wine — so nice with the logo on there.
This was such a fun lunch. Delicious all around. Great shopping afterwards, too.
When visiting Ireland, it was amazing to see how attentive they were to people’s food allergies, intolerances, or anything else. This is one menu I really noticed. Others would have labels and legends for what each item on the menu contained (dairy, gluten, soy, nuts, etc). And if somebody wasn’t sure, they would immediately go to the kitchen to find out. They would go out of their way to make the dish work for you and if they couldn’t, they’d suggest the best alternative. Why can’t all our places be so good?
Last month, personal travel took me to Japan. What an experience; from culture to scenery to food. I learned so much about any and everything. I didn’t get to take nearly enough pictures of the food I enjoyed/didn’t enjoy, but wanted to share some of what I experienced. There will be a few parts to this over a few days.
The hardest thing about being in Japan is the language barrier. Every other place I’ve traveled I’ve been able to communicate with the locals. This time, not even close (note – the one extreme is when I was trying to ask something and I spoke to the waiter in French – in Japan! One time when I couldn’t remember the Spanish word for butter, while I Spain, and whipped out the French there, that was not extreme – but while in Japan – whoa!).
When a restaurant in Japan offers an “English Menu” that normally means you get to look at pictures or plastic samples. Not so bad, I guess, and quite entertaining. The night we arrived we saw a rough idea of the tuna ‘sashimi’ with some type of sauce. Another great example was when we were near the Sumo stadium and saw bowl upon bowl, plate upon plate of display. It couldn’t look more real. I just wonder — how did they make these?
There are amazing vegetables in the area, especially at markets, though prices were high. But let me tell you — if you buy a tomato, they wrap that thing for you like it’s the most precious thing on the face of this planet. They also have some great samples of seafood, and I’m going to use the word ‘local’ stuff. I tried some things, steered clear of others. If I could identify it for the most part, I would give it a try.
Some of the best seafood bites were near the renowned seafood market. I didn’t get there to see the hands-on action because it can be hit-or-miss to actually get in. You need to arrive by 4:30am. Sometimes they let 20 people in, sometimes 100, sometimes nobody at all. Depends on the day, the mood. So, we went down to the market around 9:30am and saw the shops that were selling the food they purchased from the market.
That’s the first rundown of the trip. More to come.