Dishola: Reviews by the Dish
- dishola /dish•ō•lâ/
- v. To share the love of food - dish by dish. n. The ultimate source to find real meals at real places that rule.
Paula's Profile
1412 S Congress Ave,
Austin, TX
(512) 707-8232
Paula
on 01/13/07
If I flew into Austin and had two hours to get some chow, there's a very good chance I'd get myself to the bar at Guero's, for a Perfecto Margarita (made with Patron) and a platter of 8-10 tacos al pastor. The appetizer tacquitos are where it's at--the tender, spicy pork, sweetened slightly with chopped fresh pineapple, is served on small corn tortillas, topped with chopped onion and cilantro and a scattering of lime wedges (the larger tacos, on flour tortillas, are disappointing and mask the flavor of the meat). Squeeze that lime, amigo, and sip that bracing drink. And don't forget a spoonful of the tart tomatillo salsa. Then thank your lucky stars that you're in Texas.
11 Division St,
New York, NY, 10002
(212) 941-6888
Paula
on 02/23/07
Down at the base of the Manhattan Bridge, just off the lower reaches of the Bowery is one of the best Chinese restaurants in the country. There are no duds on Fu Leen's menu, but the house made silken tofu, steamed, and topped with fresh sea scallops and drizzled with their unctuous and saline black bean sauce is one of the great dishes in a city filled with phenomenal food.
State Fair Grounds, Minneapolis, Minnesota
Paula
on 02/23/07
This is Carla and Kirby Wood's award winning beef and pork Italian sloppy joe filling, made fresh in their booth every day during the summertime runs of the Iowa and Minnesota State Fairs. The filling is stuffed into a crusty Italian torpedo roll, topped with mozzarella and broiled until the cheese melts over the sides and the whole shebang is quickly rolled in foil to seal in all the goodness. By the time you eat it, 2 minutes later, the bread has soaked up the juices, making for a pretty nifty and easy to eat treat. Addictive. In season I eat one a day.
China, Beijing, China,
Paula
on 02/23/07
Seated by a hostess dressed in what you hope is traditonal high end courtesan party skirt, you are seated in a small corner table and a scupper of hot coals are placed near your table to warm you on a cool night. Order at least 5 items, but start off with their take on my favorite Chinese soup. Tart and spicy, and without peer, this classic potage is served in a small 200 year old bone china cup, lidded of course, placed on your table by a server clad in a red silk sheath. The soup is as decadent and sexy as the restaurant is, filled with slivers of pork, shards of earthy mushrooms and paper thin sheets of tofu, all spiked with chili and red vinegar.
BP 156, 98730, Bora Bora, PF
Paula
on 02/12/07
You gotta love a dish that delivers just what the menu promises. This beautiful salad was poetically described, in French, as salade legumes vertes "of the moment," meaning it changes any day depending on what the chef has on hand. I lucked out with the tender-crisp combination of snow peas and green beans, lightly blanched and tossed in a fragrant orange and vanilla-scented vinaigrette. The tiny bits of toasty, fried almonds provided the perfect crunch and richness. When you're craving pile of vibrant green flavors, this is the salad for you.
