Part II in Sin City 

with

 "The Dish With Dean"

TAO restaurant in Las Vegas is located in the Venetian Resort and Casino.

This was the second night of our stay and we were all very rested and very hungry. Those that had been here before made recommendations of what we should order. 

Rather than have them rush us out of this 400 seat Asian adventure, we decided to order appetizers first. 

Starting with the Dragon Tail Spareribs, a variety of Dumplings and Chicken Satay. 
We immediately needed more of the Spareribs. They were simply delicious.
 

For dinner we ordered a variety of dishes one of which stands out was the Chilean Sea Bass. The sauce for this fish was over the top. Delicate enough not to over power the flavor of the fish itself. The other dishes ordered were basic of Asian fair. We ordered a Chicken Kung Pao and a few different noodle dishes. Remember that this is Las Vegas and a very commercial restaurant. Really not what 'The Dish" is all about. 
I like to find that little hole in the wall where the locals go and the tourists don't know about. Was it a great experience? I enjoyed the food and I mostly enjoyed the company.
If you have never been to Tao in any of their locations, it is worth the trip.....once!

Enjoy

"The Dish With Dean"  

 

The Dish With Dean Explores Las Vegas

From Thursday, September 19-22, 2013

The Dish had the opportunity to share a very good friend's birthday along with six other of his closest friends. 

A very Happy Birthday goes out to 

Mr. Dym. 

We will always remember this special birthday!

Thanks for inviting us to share it with you!

Flying into Vegas from NY was a long drawn out flight. I had a window seat and had the pleasure of sitting next to "Leo" from Bayridge, Brooklyn. Turns out Leo is the owner of an Italian restaurant in Brooklyn. 

At a later date I will be there to sample his specialties. 

The trip began late Thursday night as we had a reservation at Mesa Grill.

 Starting off with cocktails this was a great place to start the trip. The birthday boy had a Ribeye Steak. I asked why he ordered this when we were clearly going to be visiting a steak house at some point in our journey. 

He said he was "hungry."

The steak was as expected marbleized and served at just the right temperature.

 Our server recommended the Halibut.

Some of us ordered this and the fish was so flaky, it just fell onto the fork and melted in your mouth. It was served with a blue corn crust accompanied by a warm salsa, Sweet tomatoes and olives. 

This dinner was clearly a blur to me because we were traveling for so many hours. I do know that the wine chosen for this meal was a Russian River Pinot Noir.

 The one downside of the Mesa Grill was that Mr. Yelly ordered the Mango and Spice crusted Tuna Steak.

 

This dish came out exactly as it should have been served except that Mr. Yelly wanted it more rare than "black and blue".

Needless to say the dish went back to the kitchen and after not returning to the table during a 30 minute wait, we asked the server to forget it. He apologized and said they would make a new one which was declined.  

Mr. Yelly did not eat dinner this evening.

My personal assumption of Mesa Grill Las Vegas is typical of Vegas. The food is great and that comes from the executive chef. 

Bobby Flay always pays special attention the the quality and design of his dishes. Not being present at all his restaurants is always an issue with the service. Although our server was attentive at first, in a place like this you are only a number and there is no personal attention. Even in a place as large as this, put a smile on your face and fake it. Make believe that the people you are serving are the only people in the place. A little sugar goes a long way.

On to the next dinner adventure!

Enjoy from

"The Dish With Dean"  

Frying Pan 
Located at Pier 66 
 
This seasonal maritime experience is a world unto itself. We had the pleasure of being here on a wonderful sunny Sunday afternoon. 
We were joined by "The Landsharks" and had it not been that Mr. Pow was not feeling well, him and the Mrs would have joined us as well.

High Line Park NYC

                          This day started with a pleasant trip to the High Line Park in NYC. Together along with the Pow's we have been there many times. This was the first time that "The Landsharks" had been there. It is always nice to see someone who has lived in NY for all their lives enjoy something new about it.
For dinner I decided to take them to the Frying Pan which is located at Pier 66 at the west end of 26th street.
 
This place was recommended by Hope S. and since all of her recommendations have always been spot on we decided to give it a shot. 
We did not know that it was a self serve place but based on the crowd, it was a younger and more casual foody. I can see why on the weekends this place rocks out and gets a large drinking and partying crowd. The menu is an easy read with not too much to think about. 

With great views and perfect weather this is an amazing place to venture into. Watch the helicopters land and enjoy an ice cold beer. 

We started our dining experience with an order of lamb meatballs served with a tzatziki sauce. These were very tasty and the tzatzki sauce had a real nice garlic and cucumber mix.

Both ladies ordered the salmon on a bed of fresh greens. One dish came out cooked OK and the other was considered "sushi"

That one went back to the grill with a little bit of attitude.

Both Mr. Landshark and myself had the BBQ St. Louis Ribs with Red Potato salad and a sour pickle salad. 

The Ribs were what you would expect from a place like this but down a few cold beers and they were great. 

Coming to you soon live on You Tube will be "The Dish With Dean"

If you have the opportunity to come here on Sunday afternoon or on a Friday night, it is well worth the visit. Just the experience is all the fun you will need.

                                       

  Enjoy From

"The Dish With Dean"

PeraBell Food Bar
69 Main Street
Patchogue, NY
This is a real comfort zone place to settle back and have a cold beer or a great cocktail. 
'The Dish" used Open table to make this reservation and I find it to be a great service not only to the patron but to the restaurant as well. Eliminates long wait times and makes for a better dining experience.

Meeting for a quick bite before heading down the block to see Project Genesis, we chose to meet at PeraBell on the Dym recommendation.

The bar was well stocked and much appreciated. We ordered drinks as we waited for the Dyms to arrive. We were also joined my Mr. and Mrs. Hickman. 

As we were seated we were introduced to our server Michael who was OK. 

We were seated at a booth for 6 which we really could have used a round top for 6 so we could speak to each other without talking over another conversation. 

No worries because the food did create a nice experience. The decor and atmosphere were also very comforting.

We started off with PeraBell's version of a "Sushi Pizza".

Called the Tuna Tartar Pizza which was just OK. Asked how many people it fed we were a bit misled because it was cut in 3 portions and we were told to order 2 since there were 6 of us. I think it was a bit of an upsell because the portions were enough to cut in half and it was just OK. The tempura rice crust was cooked nice but the Tuna tartar was a bit hot for sushi. 

Dinner was another story because the chosen dishes were really good for "Pub Food"

Two of my guests enjoyed the Skirt Steak which was cooked perfect and the portion was just enough to enjoy and not feel like you ate too much.

 Served with a spanish flair with a nice yellow rice and black beans and an avocado salad.

Next up was a half Roast Chicken that also was cooked perfect. The gravy that accompanied this beautiful bird was creamy and delicate. Not some heavy lumpy sauce. 

Served with caramelized shallot mashed potatoes and sauteed spinach. Cleaned that bird down to the bone!

The special of the day was a roasted seafood pot served with a lobster tail with sticky rice in a ginger miso broth. 

This dish was what I ate along with Mr. Dym and we both had the same response. 

  The entire dish was very well presented and had an unusually sweet taste coming from the ginger and miso. The scallops and the calamari were cooked very tender but they should have used a fresh and not frozen lobster tail. The sticky rice absorbed the flavors of the broth to create a nice texture to the pot. the mussels and shrimp were minimal as was the single clam in the pot. Lonely was the clam!

Last dish for the night was an Apple and Horseradish Salmon that was accompanied by sour cream and chives mashed potato and steamed asparagus. 

 On my next visit to PeraBell I will be ordering this dish because it was the best of the bunch. 

This place is known for their burgers but i don't think we made any mistakes in what we ordered. 

I like the drink idea that when you order a drink on the rocks like a Vodka, they do not place several cubes in the drink to water it down. They add one block of ice which is slower to melt and it allows you to enjoy the drink without being watered down.

Enjoy!

from "The Dish With Dean"

What does Oyster Bay, NY and "The Dish With Dean"
Have in common? They both love 

Jack Halyards American Bar and Grill!

Located at 62 South Street

Oyster Bay, NY 

516-922-2999

 

Coming to Jack Halyards on Saturday is a double bang for your buck. Not only do you get to eat some really amazing food, but you get to listen to some of the best local musicians around.

This Saturday night we had the pleasure of listening to Steven Rodriguez from East Norwich.

Check out his music video Mr. Right Now on Youtube.

As for the food we will begin with the Blue Crab Corn Chowder that was delicious. It was served in a bowl that looked as though it was full but the amount was just enough.

We ordered the Kung Pao Calamari served in a sesame garlic sauce with crushed peanuts and Asian sprouts. The calamari was light and crisp and the sauce did not make for a heavy dish. Sweet and crunchy with a touch of heat! 

In addition to these we ordered a delicious beet salad that was filled with amazing red and yellow grape tomatoes. Mixed with fresh greens and candied walnuts in a raspberry vinaigrette with crumpled bleu cheese. 

On to the Entrees!

I chose to have the Ahi Seared Tuna, Black and Blue served with Wasabi Mashed Potatoes and an Asian flare of Bok Choy. A mango salsa and Orange Tiger sauce added a little heat to the perfectly cooked and tender Tuna medallions.

  The next dish we tasted was the Wok cooked Duck which was served in a wonderful presentation but not quite what we expected.

A bit too much work for something cooked in a wok!
Not our favorite of the dishes but the drinks were more than enough to keep this one happy.
Mr. Landshark had said that he was seafood out so he ordered the Skirt Steak. Once again the steak was cooked to his liking but in his own words and this is from a man who loves salt! "The steak is good but a bit salty". 

I would have to say that this is a place that has major potential to satisfy even the most finicky eater and if you include the great local music artists, then it is a great place to hang any time of the year. 
After dinner be sure to take a stroll into town and look around. 
This town rocks!
Enjoy!
"The Dish With Dean" 

     SUSHI KO       

2063 Merrick Road

Merrick, NY 11566

(516)378-9888  

 

 

What began as a chaotic evening with my quests to get to Malibu Oyster Bar ,

we fell into Sushi Ko in my home town of Merrick NY. Those who know "The Dish" can certainly attest to the fact that I am very picky about where I eat Sushi!

 

The one thing this restaurant does not lack is presentation.

  This dish is clearly an example of what is to be expected at Sushi Ko in Merrick, NY.

Upon our arrival the four of us were seated in a booth and asked to remove our shoes. 

We quickly ordered and were brought out piping hot cups of very nutty tasting, green tea. 

I do love green tea as long as it is the real deal and not some watered down version like some places serve to save pennies.

Three of us decided to have Sushi and Sashimi for two and we added a Maki C combo of three other rolls.

The 3 extra rolls were not necessary but they were nice to taste. The presentation of this dish and the freshness of the individual fish was amazing. Light and delicious was my opinion. There was a rainbow naruto roll that I really enjoyed and the toasted eel was really the way I like it.

Our other guest ordered a BentoBox combination. 

 This dish had a shrimp teriyaki, Beef Kushiyaki, chicken tempura served with vegetable tempura and white rice. she seemed to fully enjoy this dish but when she got to the chicken tempura, she was done. I tasted the chicken tempura to find that the batter was light and not at all greasy. the chicken was cooked well and was not dry at all. 

 This restaurant is a must if you are on the South shore of Long Island and it is only minutes east of the Meadowbrook Pkwy.

Look for Suburbia Prime Meats   on the South side of the street and park on the north side. 

Be sure to stop into Suburbia and order some of the best Prime Meats. Tell them Dean sent you.  

Enjoy

"The Dish With Dean"

Part II in the South Florida Series

Island Way Grill                            

Phone: (727) 461-6617
20 Island Way
Clearwater Beach, FL 33767  

                          On Saturday night August 10, I arrived here with my Florida connections. They were so stressed out about where to take "The Dish" to eat that after a few glasses of Chopin Vodka on the rocks, it really became easy!

Mr. Benman, "The Dish", Mr. Norton

                       We were seated at this amazing restaurant on the patio with an unbelievable view of the water and Clearwater Beach. The weather was perfect and so the antics began. You see hanging with these two guys is always an adventure. On the left you have the Benman and on the right you have the Norton. We have been friends for 20 years and somehow no matter where we are, we always seem to find each other in various parts of the world.

Our servers name was Michael and his mannerism and approach did not seem common for this establishment.

He was very quick to offer his advice on wine and based on the cost of the bottle he was offering, it clearly was an upsell. 

We chose a really nice wine that was not much less, but one that we were more familiar with.

Michale offered us the specials and asked if we had any questions. The Benman asked about the swordfish and was told that it was not very popular and that most guests returned it to the kitchen. 

We ordered appetizers, three different ones to taste.

We ordered the Beef Carpaccio  with truffel oil and capers, arugula and grape tomatoes. 

What we thought to be a pink plate was actually the most amazing shavings of beef I have ever tasted. In addition to the compliments offered with this beef was shaved Parmesan Cheese.

The oysters were only a half dozen and for "The Dish" that was a tease. 

 

I have to tell you that so far, this place rocks. 

The only item that I was not very impressed with was the Sushi roll that we had. It was basic for someone who eats sushi like a kid likes "Mickydees". 

The presentation was clearly wonderful and done with love by the chef.

Now comes the fun part.

The Benman says he is going to challenge our server Michael and order the Swordfish K-Bobs. 

I decide on a Mahi Mahi special only to later find that they are "out of" the Mahi Mahi. 

My new choice was the Red Snapper topped with Blue Crab and Lobster Veloute.

 

  These amazing chunks of delicious Sword Fish are lightly seared in Ginger oil and served with jasmine rice. They had a delicate crust on the outside and a very moist and tender inside. PERFECT! It seems our server was wrong!

My dish came out presented in an amazing way. Served with julienne fresh vegetables and mashed potatoes. The fish was cooked just the way I like it. Slightly crispy on the outside with the center being flaky and moist. The Blue Crab and Lobster sauce added a nice richness to the dish without making it heavy.

The Norton ordered the Panko Crusted Tuna served with an Asian flair and  accompanied by Wasabi Mashed Potatos and the fresh Julienne vegetables. This again was a well cooked fish that looks as good as it tastes. 

When it comes to food this restaurant which is owned by Baystar  Restaurant group is right up there with some of the finest dining in New York. They own their own fleet of dayboats that brings in most of their seafood daily. 

When it comes to Wine they do not lack in anyone's taste. 

Visit their website at Island Way Grill  

Be sure to visit here when you have the opportunity! 

 

Mr Benman

 

 

 Enjoy from 

                                "The Dish with Dean"