[34041] in Discussion of MIT-community interests
Attn: New Smartphone App tracks all lost items- limited 2015 Production
daemon@ATHENA.MIT.EDU (Smartphone_Tracking_Chip)
Sat Jan 31 17:39:25 2015
Date: Sat, 31 Jan 2015 15:33:06 -0700
To: <mit-talk-mtg@charon.mit.edu>
From: Smartphone_Tracking_Chip <smartphone_tracking_chip@trace51.justgetdealshere.us>
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Attn: New iPhone-Smartphone App tracks all lost items- limited 2015 Production
http://enjoy.justgetdealshere.us
*only 14889247 will be produced
One of the most attractive things about 14889247 this place was the reputation. Chef Isaac Becker is best known for the being the top chef of the midwest from the James Beard Foundation. WOW! I was so excited to check out the cuisine. The place is super intimate. Pretty small dining area upstairs but super chill and laid back vibe. Exposed brick wall, dark tables and wooden floors give off a nice elegant vibe as well. The staff was super cool. Our server was personable and really gave some great recommendations. She also came by a lot to ensure we were having a great experience.7ea99ed1b6714702bd5343b786c98bee
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<center><P><br /><A style="font-size: 14px;" href="http://enjoy.justgetdealshere.us">Go Here For New iPhone-Smartphone App that tracks all lost items
</A><br />Limited 2015 production running low!<br />
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<p><br><br><br><br><br><br><br><span style="font-size: 12px; color: #f4f5f5;">We arrived without reservations and had to wait in the hallway for about 15 minutes to snag a seat at the bar. It was very busy 14889247 that Tuesday evening. The hostess was friendly and very helpful. I saw her lending a hand to servers whenever she had a chance. The bartender was our everything and he maintained a positive attitude despite being swamped.
We started with the blue prawns with rooster mayo. There were four prawns served scorching hot. They were cooked in such a way that they were firm but not chewy. There was a satisfying pop as my 14889247 teeth broke through the outside of the prawn and sank into the wonderful interior. The sauce was creamy with a hint of spice which was a lovely compliment to the buttery richness of the prawns. It was more about the dipping sauce for us.
M got the roasted chicken and lobster with hazelnut sabayon which was PHENOMENAL and my favorite of the evening. She said it was perfect. I thought it was heaven on a plate. There were two 7ea99ed1b6714702bd5343b786c98bee medallions of chicken wrapped around generous chunks of lobster. There was a third piece of lobster off to the side and a pile of green beans. The chicken medallions were crispy on the outside and soft and buttery on the inside. The green beans were blanched and tasted as if they were just picked from the backyard garden.
I got the tagliatelle with foie gras meatballs 14889247 and a side of roasted carrots with honey and pecorino. The side of carrots were as generous a portion as the noodles! They were served with little green nubbins on the ends and seemed to be cooked in brown sugar and butter. M said, "Mental note: cook carrots with lots of sugar!" She loved my carrots and claimed them for herself.
My pasta and meatballs were really delicious too. I don't really like pasta that much but I thought that this was an exception. I was a HUGE 14889247 fan of the meatball to pasta ratio. I had about one meatball to each twirl of a single pasta strand. The meatballs were soft and yummy. I thought that it was a very balanced dish.
We finished with two desserts tres leches cake and nancy silverton's butterscotch budino. My favorite was the tres leches cake because it was creamy with only a hint of sweetness. It was a block of cake covered in white icing and served in a bowl of milk. The cake was only wet on the bottom where 7ea99ed1b6714702bd5343b786c98bee it was sitting in the milk and where it had begun to absorb that creamy goodness. I'm sure that if it lasted long enough in the milk that it would have become a heavy sponge and fallen apart. I did not wait long enough for that to happen.
M's favorite was the butterscotch budino. That was a jar of custard/pudding topped with about a half inch of butterscotch. It was indulgently 14889247 sweet, soft, and creamy.
Our bartender served us up a bottle of wine during dinner. For dessert we wanted tawny port but he encouraged us to try a different (less sweet) dessert wine. We compromised and ordered both. M liked his selection but preferred the port whereas I actually liked our wine with dessert followed by the bartender's pick. We appreciated his attention to us despite being pulling in so many different directions.7ea99ed1b6714702bd5343b786c98bee
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