Historic Feast of Seven Fishes, La Vigilia

I would like to start by saying Happy Holiday's and Happy New Year to all my readers and best wishes for a healthy and prosperous New Year with lots and lots of gourmet meals and loving meals with family and friends

Imagine me being on death row and ordering the last meal.  I'll have a poached Maine lobster with shaved white truffles with 2010 Chateau Domaine Romanee Conti Montrachet followed by escargot marinated in XO cognac overnight in a puff pastry with garlic butter, with 2010 Chateau Domaine Romanee Richborg then a sorbet intermezzo followed by chateaubriand cooked medium rare with shaved black truffles with 1945 Mouton Rothschild Bordeaux, and for dessert my all time favorites Italian Zabaglione, 150-year-old Grand Marnier soufflé, creme brulee and baked Alaska served with 1990 Chateau D'Yquem.  I can see the warden's face now, what did he say?  No way, give him a hot dog.  So in that vein last week for my birthday and 2 days before heart surgery/stent I had to have done, and all went well, I am fine,  I decided if I was going to die my last meal had to be at Picasso's at the Bellagio in Las Vegas with Julian Serrano.  Great chefs are artists and orchestral conductors.  Three of the greatest are Julian Serrano, Joel Robuchon, and Brian Grimley.  They paint a culinary picture in their kitchen using food as their paint and spoons, knives, and forks as their paintbrush.  They deliver a meal that presents exquisite tastes and flavors in a hedonistic combination that soothes the soul and excites the taste buds.  At Picasso's Julian produces food works of art on equal with priceless and rare artwork by the master Picasso himself on equal footing.  The dinner was fabulous and I enjoyed outstanding rare wines including the 1990 Chateau D'Yquem which is a spiritual experience for me, especially with Foie Gras that we had.  So all of that is a build-up to my family's Christmas Eve dinner at Lagniappe on Amelia Island prepared and served by the chef and owners Brian and Melanie Grimley.  Brian prepared a Seven Fishes Christmas Eve dinner that was spectacular!  To me it was historic.  I think of Babette's Feast and the 3 emperor's dinner and Brian replicated them in spirit and food and frankly knocked the ball out of the ballpark.

It turns out Brian is a disciple of the great Joel Robuchon and The Feast of Seven Fishes was inspired by Chef Robuchon.  We started with "The Scallop" perfectly seared with peach, chile, and microgreens.  Next was a classic Tuna tartare, "The Tuna" served with wakame and noodles.  My favorite dish was "The Escargot" was served in a puff pastry with a garlic truffle aioli.  The escargot was tender and flavorful in the wonderful sauce.  Brian mentioned that all Feast of Seven Fishes mush have salt cod so the next dish was "The Brandade" which was a salt cod with sherry cream and scallions.  Next was "The Swordfish" delicately prepared in a saffron broth, with sofrito and peasant bread.  Next to last was "The Prawn" flown in specially from Madagascar and served with polenta that was excellent with agrodolce.  The final course was "The Octopus" which was an over the top spectacular dish made even better by the most tender octopus ever prepared.  Turns out Brian sous vied the octopus all day so when served you could cut it with a fork it was so tender.  It was accompanied with a spicy tomato, clams and fresh basil.  What a spectacular and special feast.  It did honor to the late Joel Robuchon and I am sure he was looking down with much pride and approval.

Our dinner Christmas Eve at Lagniappe was one of the best meals I have had on Amelia Island.  Lagniappe is producing Michelin 3 star meals and Mobile 5 diamond meals and Chef Brian is a genius and is perfect in implementing many of Joel Robuchon's recipes and ideas.  You need to see for yourself.  The food is outstanding, the chef's skill is second to none, and the service is excellent.  I promise you will not be disappointed and I can't wait for Chef Brian's next culinary triumph. 

The Escargot

The Brandade

The Swordfish

The Prawn

It's Vegas Baby!

Due to some medical appointments, I was unable to get a week or two of blogs out but I am back in the saddle so to speak and can report on a recent Las Vegas culinary and wine trip with recommendations on places to go in Vegas. I have been going to Las Vegas for years, my last trip was in 2016. In each and every trip the amount of building and expansion of Las Vegas has been epic and nonstop. I remember going a few years ago and the hype then was wow Aria is getting ready to open and it is the first billion-dollar casino, shopping, dining destination every built. Well, surprise last week I saw two or three more "new" billion" dollar complexes being built. It is just an orgy of building going on right now. Every celebrity chef in the world has multiple restaurant venues to visit now. The possibilities seem endless. I was only there for 4 nights so I really did not get to see much new as the main purpose of the trip was to eat at Picasso's at the Bellagio. In my opinion, Picasso's should be on your bucket list. If you don't order expensive wine and stick to the basic Prie fixe menu's the cost is more than reasonable, less than $150 a person. Surrounded by millions of dollars of original Picasso artwork you simply cannot beat the atmosphere. Julian Serrano, a great friend, has been the head chef since opening. He was recruited out of Masa's in San Francisco where he started as the sous chef then being promoted to head chef of Masa's after the original chef, Masa was killed. I met Julian and his Maitre D' Ryan Worell at Masa's in the late 1980s. Julian has always had an original unique cuisine with a Spanish flair. In 30 years of having dinner at both places, Julian has been in the kitchen cooking and supervising each and every time. I often ask him when does he take time off. This trip he came out to greet us before dinner, still in the kitchen. Julian is passionate about gourmet cuisine and you will not find a better meal in the world. We had many of his specialties which include lobster, Foie Gras, scallops, and fallow deer. All meals are prepared to perfection and the presentation is a work of art. For our dinner this trip Julian had fresh shaved White Truffles we added to a dish or two. We brought our own wine and the wine highlight of the evening was 1990 Chateau D'Yquem Sauternes served with the Foie Gras as well as dessert. Do yourself a favor and get to Picasso's once in your lifetime. He also has a second-place at Bellagio Lago's that our friends highly recommend and he has a tapas place at Aria called "Julian Seranno's" that I have eaten at and can recommend highly. 

We also got to have dinner at Jose Andre's new place "Bazaar Meats" at the Sahara Casino on the strip. It was ok, and the concept is interesting but it was not a great meal that maybe we had expected. The restaurant is large and in the center is a huge fire pit where they cook the meats on a grill. Meats and seafood are displayed very nicely and will wet your whistle so to speak. The menu is extensive and sort of reminded me of Bern's Steakhouse in Tampa's menu. There are many choices of meats to choose from including Japanese Kobe. The appetizer list is also extensive and you can get lost in it. We never figured it out but our server was a little beyond "pushy" trying to get us to order multiple appetizers before the entree's which we did not want to do. He must get a commission on appetizers. He was also sort of rude. He told us well if you just order entrees you are going to have to wait at least 45 minutes for your food as we take a long time getting entrees out? What does that have to do with anything? In any event, we ordered one appetizer then our entree and then dessert and the entree's came out in about 25 minutes, not 45. The food was prepared as ordered and the meats were very tender, you could cut them with a fork. I would go back at least one more time. It was a fun place and it is definitely a place for meat lovers but service could probably be improved. 

My next recommendation is the Bacchanalia Buffet at Caesar's Palace. I can hear it now, you are kidding me? right? yanking my chain? a buffet???? Well, yes I am recommending a buffet. Years ago we had breakfast at the buffet at Caesars and were impressed. Years ago we had fresh prepared eggs Benedict and thought what great food. So travelzoo.com had a coupon for both breakfast and dinner there so we bought a couple of coupons and went. All I can tell you is WOW. Number one there are somewhere in the vicinity of 500 items on Caesar's buffet. Most regions of the world are represented, Japan, Mexico, France, etc. My major surprise was they had fresh stone crab for breakfast! I would never consider having a stone crab for breakfast. Multiple egg courses and preparations, the same eggs Benedict as before all prepared fresh and wonderful. There was only one problem, we had so much wonderful food for breakfast we did not need to eat the rest of the day. We ended up giving away our dinner coupons as we just were not hungry. I suspect if you were to go a little later and just have lunch it would fill you up all day. I must emphasize the food was freshly prepared and cooked in my opinion perfectly, another reason to recommend it. We didn't go anywhere else this trip but on past trips, we have also enjoyed the buffet at Paris Casino. 

It is important to be clear that Las Vegas is a fantasy and adult playground and cannot be duplicated elsewhere. One reason there are so many superior places and chefs to visit is the restaurants and kitchens can only be replicated in Vegas. Year ago Herbert Keller gave us a kitchen tour at Mandalay Bay and told us the casino paid close to $20 million to build just the kitchen. Think of what chefs can do with a $20 million kitchen. But outside of Vegas no one can afford that kind of kitchen and turn a profit and stay in business. So you go to Vegas to take advantage of the outstanding food there as you won't get it back home. The truth is the gamblers subsidize the restaurants and pay for your meals.

We stayed at the Platinum Hotel & Spa that we also highly recommend directly behind Bally's.  We had a one-bedroom condo around 900 square feet lots of room, clean and comfortable and had breakfast one morning in their restaurant on the 5th floor that was wonderful and well prepared with great service.  It is a 15-minute walk to the strip or a 5 minute Uber ride.

Happy Holiday Wines

Tonight we are having our annual Holiday Dinner for our food and wine society, La Chaine des Rotisseurs and the following are the wines we will be serving.  These are all value wines for the most part under $30 a bottle.  You will notice a good representation for 2015 and 2010 which were great vintage years in most of the world.  Always remember one of the things that separate the great vs. mediocre winemakers is in good or great years everyone makes great wines as a rule but only the best winemakers make great or good wines in bad years.  Both 2010 and 2015 were great years to buy wine from the lesser-known winemakers as most were outstanding well made wines.  To my knowledge, these wines are available today on wine-searcher.com and 1000corks.com at value prices.  Clark and I also want to wish for all of you a Happy and safe Holiday and a great Happy New Year.

Baron-Fuente Grand Cru Champagne NV

This super well-balanced bottle of Champagne gets an astoundingly luxurious seven years of aging on the lees. It is very rare to find something so reasonably priced that is aged for so long. Composed of even parts Chardonnay, Pinot Noir, and Meunier, it is fermented in stainless steel. Baron Fuente is a négociant that owns almost 90 acres of vines and purchases another 90 acres "sur pied," meaning that they pick the grapes. The Esprit has a very high-quality sourdough toastiness arrived at honestly from the long aging on the lees. It is round and easy to drink, with flavors of hazelnuts contrasting its nice citrus zip. The perfect thing to serve as an elegant aperitif at an important dinner party!

92 points Wine Spectator

"Creamy in texture, with mouthwatering acidity enlivening rich notes of bread dough, black currant, lemon curd, pastry cream, and blanched almonds. Shows fine balance and length. (AN)  (12/2012)

91 points Wine Enthusiast

"As with other Champagnes in the producer's range, this blends three vintages, giving it extra richness and depth of fruit flavor. Its toasty edge suggests it has also been aged in bottle. Attractive and ripe, it's ready to drink. (RV)  (6/2017)

Iron Horse Vineyards Estate Chardonnay Green Valley of Russian River Valley 2015

Winemaker Notes WE 92

By the nose, great complexity with touches of pineapple, melon, green apple, kiwi, and yeast. By mouth, minerality, pineapple, lime and a gentle mouthfeel (a result of extensive batonnage). This Estate Chardonnay is a classic food wine. Try it with roasted cauliflower and cannellini bean salad, thyme roasted chicken with buttermilk mashed potatoes and a salad of baby greens, smoky ham and corn chowder. Salmon rillettes on buttered brioche would be a perfect hors d'oeuvre.

Chateau de Ribebon Reserve Bordeaux Superieur 2015

The Aubert family has lived in Saint-Émilion since 1750 and has a long and successful history as producers of some of Bordeaux's finest wines. They own over 600 acres of vineyard property, making them one of the largest family producers on the Right Bank. Their estate centers around the old family home of Château de Ribebon, a magnificent 18th-century building that was once a hunting lodge for King Louis XIV, beautifully preserved, on a terrace overlooking the Dordogne River. Chateau de Ribebon is a blend of 70% Merlot 20% Cabernet Sauvignon and 10% Cabernet Franc.

91 pts Wine Enthusiast

The wine, from one of the five Aubert Familly properties, is rich and full of great fruit. With ripe tannins and blackberry generosity over the wood aging, this is still structured yet ready to drink.

Chateau Guiraud 2010 Sauternes

96 points James Suckling

pure fruit and firm tannins from the oak that still needs time to soften. This Sauternes shows wonderful fruit and excellent potential but needs time. Try in 2018.  (2/2013)

93 points Robert Parker's Wine Advocate

Tasted as part of a vertical held at the chateau. The 2010 is more Zen-like on the nose compared to the 2009 - more minerality coming through, tense and citric. The palate offers surprising viscosity on the entry with a fine bead of acidity. There are plenty of apricots and dried honey. It has a lovely caressing texture, although there is still some new oak to absorb.

Boeuf Bourguignon a La Four Guys Cooking, Ross’s Recipe.

Happy Thanksgiving to my loyal readers.  I wish all of you a prosperous and healthy holiday.  As most of you will enjoy a traditional Thanksgiving meal today I will also.  But looking back over the years at memorable meals I came across my old boeuf bourguignon recipe that an old dining group I was a member of prepared one year.  It is basically Julia Childs's recipe but our group called "Four Guys Cooking" truly had fun preparing this dish.  We also had a healthy debate as to whether Bordeaux or Bourgogne Pinot Noir would be best and as an experiment used the Bordeaux a 2003 Chateau Pontet-Canet.  At the time our wine writer was, Robert Weintraub who's judgment was a Bourgogne might have been less "dissonance".   In any event, it is a classic dinner entree that is not difficult to prepare so in the near future give it a try.

This is the classic recipe.  Use a wine which you would drink--not cooking wine and most "experts" recommend Pinot Noir.   And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of noodles and lots of good bread for the sauce. 

3 hours | 1-hour prep 

SERVES 6 to 8 

For the Stew 

· 6 slices of bacon( in other recipes known as “lardoons”) cut into smaller pieces 

· 1 tablespoon olive oil

· 2 oz butter 

· 3 lbs lean stewing beef, cut into 2-inch cubes 

· 1 carrot, peeled and sliced 

· 1 onion, peeled and sliced 

· 1 teaspoon salt

· 1/4 teaspoon pepper, freshly ground 

· 2 tablespoons flour

· 1 bottle red wine (a full bodied wine like Bordeaux or Burgundy or Chianti) 

· 1 cup beef broth or beef stock 

· 2 garlic cloves, mashed (you may choose to add more) 

· 1 sprig thyme (or 1/2 teaspoon dried thyme) 

· 1 bay leaf, preferably fresh 

For the braised onions 

· 18-24 white pearl onions, peeled 

· 1 1/2 tablespoons unsalted butter

· 1 1/2 tablespoons olive oil

· 1/2 cup beef stock 

· salt & fresh ground pepper 

· 1 bay leaf

· 1 sprig thyme

· 2 sprigs parsley

For the Sauteed Mushrooms 

· 1 lb mushroom, quartered 

· 2 tablespoons unsalted butter

· 1 tablespoon olive oil

Step 1 

In a large cooking pot heat the butter and oil and brown the bacon(you want to cut up the bacon slices into smaller pieces) and the meat pieces. Do not “sear” the meat as this prevents the wine from being absorbed by the meat. Just lightly brown the meat by frequently stirring and rotating the meat in the pot with the bacon pieces in the pot at the same time. It will brown after 5-10 minutes. Then add a peeled and sliced carrot, a peeled and sliced onion and allow to cook until the carrots and onions are soft. After the meat is brown add and distribute the flour and pour in all of the wine and beef broth/stock. Then add salt, pepper, crushed garlic cloves, a sprig of thyme and a bay leaf. Bring to a boil and then reduce temperature to medium to low and allow to simmer for 3 hours. The meat is done when you can prick it with a fork and it is tender and falls apart. 

Step 2 Pearl Onions 

A few minutes before serving prepare the pearl onions and mushrooms. Peel the small pearl onions and put in a pan with hot butter to be browned slightly. ½ cup of Beef broth is then added and the onions are braised with a bay leaf, a sprig of thyme, and 2 sprigs of parsley until completely cooked and well caramelized. Little moisture should remain, but if it does, it should be drained off. 

Step 3 Mushrooms 

The mushrooms should be sautéed just minutes before the beef is done and are sautéed in the butter and olive oil.  Our La Chaine group has a member severely allergic to mushrooms so for those with food allergies simply leave out this ingredient.

Step 4 Serving 

The pearl onions and mushrooms are then added to the beef stew and the dish can be served in the same pot in which it was cooked or a casserole dish. For a thicker gravy, remove the beef and reduce the braising liquid before adding the onions and mushrooms but this is usually not needed. Serve over noodles for a classic presentation and serve the same wine used in cooking.

Two Places to visit in northeast Atlanta, Georgia

I am pleased to recommend to my readers two places to visit in the northeast Atlanta/Buckhead/Doraville area on your next trip to Atlanta. My wife and I were at both places this past week and were highly impressed with what we experienced. We highly recommend you visit these places if you can. 

The first place is Little Alley Steakhouse The Buckhead outpost located in One Alliance Center on Lenox Road; the same complex as Mission and Market which opened in March at Three Alliance Center. Their orginial resturarnt is in Roswell. The 9000-square-foot Little Alley Steak-Buckhead is triple the size of the original location on Canton Street in Roswell. The Buckhead steakhouse seats 250 people and includes a bar, a main dining room, a smaller dining room, a patio with an outdoor bar, and a lounge. A private dining room is located upstairs. Little Alley-Buckhead’s menu is similar to its original Roswell outpost with wet and dry-aged steaks, prime cuts, charcuterie, and a kobe beef burger among the meat choices. Oysters and chilled seafood are available for pre-steak bites, along with appetizers like duck confit spring rolls and beef tartare. Over 400 whiskeys, bourbons, and scotches are listed on the beverage menu. The wine list is extensive also and prices are reasonable.  We had a Newton unoaked Chardonnay which was outstanding.  Steak-friendly cocktails include a small selection of old fashioned's and Manhattans as well as drinks like the vodka-based lemon drop, a Moscow mule riff, and sangria. We had dinner there and we can attest that the food and service was outstanding. The bar is very impressive with more bourbon that you will ever see. Food was prepared perfectly and service was prompt and unassuming. To us, the price was reasonable for what you got.  It was a good value.  For years when visiting Atlanta we seem to always end up at Bistro Nico, a French bistro which we also still highly recommend which is about one block from Little Alley, but we were in the mood for something different so we tried Little Alley and we are glad we did. If you are in the Lenox Square area check them out.

https://littlealleysteak.com/

On a little different idea check out the Buford Highway Farmers Market at the intersection of I-295 loop north and Buford Highway Atlanta(Doraville area). Truthfully it is more of a supermarket than a farmers market per se but what makes it unique is from what we could tell there is a food section with foods and beverages and breads and pastries from every country in the world. The place is imense, close to 2 or 3 times the size of a Costco or Sam's. They advertise they are a primarily produce store and a good portion of the store is devoted to produce from around the world but each area of the world is in it's own space and within that space are multiple countries. For example there is an Asian section with Japan, China, Thialand, etc with their own rows and shelves. I was most impressed with the fact there was an Eastern Europe section that went into the Russian section where of course there was Russian Caviar. They also have the largest fish market we have ever seen and there must have been at least 100 varieties of fish again shipped in frozen from a significant number of countries. Obviously if you go here whatever you buy you would take home and prepare so if you are in a hotel it is impractical to buy any fresh produce or fish but when we travel to France or Spain as an example we usually buy canned goods, spices, local mustards for gifts. You can do that at this market without ever leaving the country. We found the same French mustards we purchase in France and found fresh saffron that we usually buy in Spain. So if this kind of facility appeals to you spend and hour or two walking the aisles to see what the rest of the world eats and drinks.

Domaine Rapet Corton-Charlemagne Grand Cru

Clark and I like to say our souls are in Bourgogne France and more specifically at the Montrachet vineyard. Who doesn't love Montrachet? But over the years the price of Montrachet has become very prohibited. The truth is Montrachet is not the only Grand Cru White Burgundy available as Corton-Charlemagne is just a short drive north. We have found we love Corton-Charlemagne as much as Montrachet and the price difference is huge. We usually purchase Corton-Charlemagne under $150 a bottle compared to Montrachets that are now running $1000 to $6000 a bottle. It is not even close. We have visited Domaine Rapet and met both the patriarch and his son, both of whom are members of Tastevin and they make outstanding wines from the hill of Corton and we highly recommend them. 

With the 2017 Corton-Charlemagne Grand Cru, Rapet has produced his finest white since 2014. The wine opens in the glass with a classy nose of ripe lemons, green apple, white flowers and crushed chalk, framed by subtle hints of oatmeal and beeswax. On the palate, it's full-bodied, deep and layered, with excellent concentration and broad shoulders, but also promising structural tension and reserve. The long, chalky finish is penetrating and intense. This is well worth seeking out.  You can purchase it here for $125.00 a bottle and for a Grand Cru White Burgundy you simply cannot beat that price at that quality.  https://www.finewinesinternational.com/wines/2017-domaine-rapet-pere-et-fils-corton-charlemagne-grand-cru-cote-de-beaune-france-750ml

"The Rapet family can trace its roots in Pernand back to 1795, and they are both one of the largest landholders in Corton-Charlemagne, as well as one of its finest exponents, so it is a mystery why these wines aren't better known and better distributed. There's a long track record here, and I can extol the merits of the domaine's older wines from personal experience: 1979 is among the best mature examples of Corton-Charlemagne I've tasted. Under Vincent Rapet's attentive eye, the vinification is pretty classic, with the whites, the whole cluster pressed and fermented in barrels (some 20% of which are new), as well as a few concrete eggs for some cuvées that Rapet believes gives a more tensile, fresher profile to the wine. The reds, which have improved in recent years, see a brief cold soak followed by some 15 days of maceration, maturing in around 30% new wood from carefully chosen sources including Chassin and Taransaud. In addition to the flagship white grand cru, there are plenty of wines for insiders here, above all the old vine Pernand Sous Frétille. In summation, this is a fine source that deserves more attention, especially in view of its very reasonable prices." William Kelley Robert Parker's Wine Advocate 95 Points

Buying Wine at Discount

I have previously written recommendations on places to purchase wine at a discount but I have just found a new one that might be the best. I was going to purchase a very special Rioja that was advertised by one of my suppliers and the regular price was $39.99 per bottle on sale at a discount for $34.99. Before purchasing I always double-check the prices at wine-searcher.com as I have found them to be an excellent source of determining wine prices the world over as well as the USA. I really did not find any prices better at that point in time but on a lark just did a general Google search to see what I might find. What I found is 1000corks.com which lists pretty much any alcoholic beverage and it's availability anywhere in the USA and lists all the different retailers and their prices. Much to my surprise, I found the same identical wine at $27.97 per bottle with a $20 off shipping coupon that I did not find on wine-searcher.com. Just the price per bottle discount worked out to 30% off the regular price of $39.99 and an additional 20% off of the 34.99 prices. The bottom line is I saved $7.02 per bottle off of the previous "on-sale" bottle as well as $20 less for shipping. For a case of 12 that I purchased that is a total savings off of the "on-sale" price of $104.24 savings on a case. It pays to shop around.  With the internet, it does not take long to price shop and as shown above, the savings can be substantial. I want to reassure everyone buying wine on the internet and shipping to your home in most areas is legal and hassle-free and has been upheld as legal by the 6th Court of Appeals as well as a recent ruling by the Supreme Court involving Total Wine Company.  So when purchasing wine I recommend you always double-check and look the wine up on both: 

Wine-Searcher.com and 

1000corks.com

Recent Outstanding Value Italian Wines

During a recent Italian dinner, the following Italian wines were served.  Everyone raved about how good they all were and I would consider them "value" wines.  Most are still available.  I recommend wine-searcher.com as a starting place to find them.

Great Value Italian Wines

Masottina Masottina Prosecco DOC Treviso NV $10.70/bt D96 WE91

Winemaker Notes

The “Masottina” wine-growing and wine-producing company was established in 1946 on the slopes of the Conegliano hills. An art and wine town, called the “pearl of Veneto” because of its harmonious urban structure, Conegliano, only km 50 from Venice, was already famous in the Middle Ages for its prestigious wines that were sent all over Europe. From the vineyards wreathing its sweet hills, the town appears in all its splendor, with the richness of its extraordinary medieval and Renaissance architecture. A capital of wine for more than 2,000 years, it boasts Italy’s most ancient oenological school; yet, above all, it is a place where happy encounters take place, what with a millennium-old civilization and extremely sweet landscapes, -the center of one of Italy’s most celebrated oenological districts, whose wines are renowned and demanded the world over. On the southern slopes of Conegliano bright hills, where, on the land of an ancient monastery, one of Masottina’s new locations is being set up, vines have been cultivated for more than 2,000 years and - nowadays - with modern criteria, thus producing grapes that have already been pre-selected in the countryside to obtain high- and renowned-quality wines. This is where the Prosecco is born - a fresh white, fruity, extremely pleasant wine-, which is appreciated throughout the world. This Prosecco Treviso DOC has a pale straw yellow color with faint jade undertones. The nose is elegant, fresh and sincere. Citrus fruits, lemon, grapefruit, mandarin, and cedar. Clear hints of apple, fresh and sweet. Finish his story with slight notes of mint and fresh almond. In the mouth, it is fresh, lively, enveloping, alive with nuances of citrus that shine with almost fragrant freshness. Long, persistent in its harmony, mottled with a tenuous sapidity. Prosecco Treviso DOC Brut produced by Masottina is made from 100% Glera. Glera is small white grape that is mainly cultivated for producing Prosecco (minimum 85% Glera grapes in its wine composition). From the Karst hills near Trieste, Prosecco production spreads over the province of Treviso, especially in the areas of Conegliano and Asolo. The harvest is carried out in September and, after the first fermentation at a controlled temperature by selected yeasts, the second fermentation takes place in an autoclave, at a low temperature. The wine completes its aging in the bottle for about 1 month.

Decanter: 96 Points

"Possesses a very intense, deep nose with notes of pear, peach, elderflower and almond. This flows onto a mineral-drenched palate with touches of eucalyptus. Great length and depth of flavor."

Wine Enthusiast 91

"Delicate scents of honeysuckle and white stone fruit mingle together on this. It's fresh and polished, with green-apple, white-peach and nectarine flavors balanced by crisp acidity and a silky pelage."

2018 Antinori Tenuta Guado al Tasso Vermentino, Bolgheri $23.53/bt D91(2016) WS89(2015)

Winemaker Notes

The Vermentino from Guado al Tasso has a straw yellow color with greenish highlights. On the nose, it presents an ample range of fragrant and intense aromas of yellow fruit, white flowers, and notes of citrus that complete its aromatic profile. On the palate, it is pleasing, savory with an excellent balance between freshness and minerality. A lengthy finish with hints of citrus fruit.

Serre dei Roveri Barolo DOCG 2013 $24.99/bt IWR90

Wine Maker Notes:

The Barolo Serre Dei Roveri DOCG is a soft, relatively small-boned and "ready to drink" wine from three different communities in the Barolo area: The grapes from La Morra - on blue-gray limestone-marl-soil growing - are responsible for the soft, fruity character. The powerful, spicy component comes from the wine grapes from Monforte d'Alba and Castiglione Faletto. It has a very fragrant complexity: Ripe red and black fruits, hints of roses and violets, spicy-peppery nuances and a hint of licorice. The tannins are velvety soft and warm.

IWR 90

This Barolo exudes inviting aromatics of red fruits, alongside damp earth which is underlined by blood orange purèe, and cigar box which all take shape in the glass. Medium-bodied, layered and well-structured around fine tannins which linger grip hold on the finish. While this is already appealing, it appears it will also age nicely with some short-term cellaring. (Best 2018-2028) - December 2017 (OB) International Wine Report

Castelgreve Chianti Classico Riserva 2013 D95 WS92 $13.89/bt

Winemaker Notes

Very intense ruby red color, It opens with a complex and elegant bouquet, with a nuance of mature fruits and vanilla. Soft on the palate, well balanced with a persistent aftertaste. U.P.

WS92

The wine produced mainly from Sangiovese grapes, with a very intense ruby ​​red color. It presents a complex, elegant bouquet with notes of ripe fruit and tertiary aromas such as vanilla. On the palate, it is a soft and balanced wine, with a persistent finish.

Decanter 95

"Very charming and attractive nose with herbal hints and menthol tones. Intense and complex on the palate, with generous layers of red forest fruits, spice, and leather. A very seductive style, with plenty of charm and complexity." - Andrea Briccarello Bodegas

2018 Paolo Saracco Moscato d'Asti, Piedmont, Italy.  WE 92 Vin93 WA92 $18.03

Winemaker Notes

Saracco Moscato is as sweet and seductive as the hills where it is born and grows; as vibrant and sharp as the mountains that surround and protect the land on the horizon; refreshing and effervescent, like the wind rushing down from the Alps towards their hills. Served cold with its delicate and persistent bubbles, it is like a refreshing shower in summer.

Vinous 94

Luminous pale straw-green with golden tinges. Captivating aromas of orange blossom, lemon verbena, vanilla, sage, and ripe grapefruit nectar. Dense, juicy and suave, presenting a multilayered, complex set of flavors similar to the aromas. The finish is very long, resonating with a floral top note and delightful vibrancy. Outstanding, concentrated, complex and very pure Moscato d'Asti.

Robert Parker's Wine Advocate 91

The pretty 2018 Moscato d'Asti pours to a creamy and foamy appearance and pale gold luminosity. The wine is beautifully fragrant with white flower, star jasmine, and honey. As the wine warms in the glass, you might notice some dried sage or oregano leaf. The effect is very Mediterranean and bright. That subtle sweetness hits the spot (and is balanced against the wine's natural freshness). The alcohol content of the wine is a mere 5.5%.

Les Pres d'Eugenie Maison Guerard

My wife and I have been blessed with countless opportunities to travel the world and we have been as far east as Turkey and as far west as Xian, China. It is no secret that we prefer France. But in all our years of travel only until September have we visited heaven. Les Pres d'Euigenie and its 3 star Michelin restaurant Restaurant Michel Guerand is a haven from the world. A small country palace, on the borders of the Landes and Béarn regions, a romantic haven, a feast for the senses, for pampering your body and letting your mind wander. The property is a family home and is an invitation to happiness. Fairytale gardens, aristocratic abode, and symphonic cuisine. In the small village of Eugenie des Pains, once placed under the patronage of Empress Eugénie, herb gardens, majestic trees, and ancient roses line the pathway to a stunning spa, La Ferme Thermale®. In the kitchen, Michel Guérard, who "cooks the way a bird sings", creates celestial marvels. Everywhere else, Christine, his wife casts her poetic touch. The grounds, the rooms, the furniture, the linens, all come together in a symphony of rest, reflection, and frankly downright hedonism of food, wine, and pleasure. We have never been pampered and cared for as we were here. 

Michel Guérard was born in 1933 in Vétheuil into a family of butcher-breeders. He did his professional apprenticeship at the pâtissier-traiteur Kléber Alix in Mantes from 1950. After his military service in the Navy in 1957, he was hired at Crillon as a pastry chef and chef saucier. After winning the contest of best worker in France in pastry, he became pastry chef of the Lido then second Jean Delaveyne in Camellia (2 stars in the Michelin Guide ) in Bougival.  In 1965, he moved to a bistro of Asnières-Sur-Seine (formerly a North African bistro bought by candle 2 ) which soon became the Pot-au-Feu, considered a Mecca of Parisian and international gastronomy. He became one of the founders of the " nouvelle cuisine " by inventing his "crazy salad" (made from foie gras that replaces vinaigrette). The red Michelin guide gives him his first star in 1967. In 1971, he won the second macaroon in the Michelin guide, and in 2017 he celebrated 40 years of its 3 stars in the Michelin Guide.   One of our dinners was only 500 calories and was a feast for both the eyes and senses. I am not a big vegetable fan but I must admit after dinner I felt rejuvenated and calm and satisfied. I would never had thought that could happen with a 500 calorie mostly vegetable dinner. Every meal here from breakfast(which they insist must be taken in the room and borders on opulence overdone with close to 30 items) to dinner is a memorable lifetime experience. I have always written that I question the costs of 3 star Michelin restaurants but as I said years ago regarding Le Grande Vefour in Paris no this is not an inexpensive experience. But it is one that I will never forget and long for what time I have left. Was it worth it? No question. Was it once in a lifetime experience? I hope not. In the back of my mind, I am longing to return. Please take the time to review their website and pictures and review their menu items. I am willing to bet someplace, somehow, you will find the means to go there once. 

https://www.relaischateaux.com/us/france/restaurant/les-pres-d-eugenie-michel-guerard-landes-eugenie-les-bains

The Caves of Rouffignac and Lascaux in Southwest France

News flash, on your travel bucket list, should be the prehistoric cave paintings, drawings, and engravings in the southwest of France. Truth be told, there are many caves all over, some bigger than others. There is a small one outside of Bourg, France north of St. Emilion. But in reality, the two most famous are Rouffignac and Lascaux, which I had the good fortune to just visit and I highly recommend them as a go-to place in your future travels. Just imagine being on an everyday stroll or walk in the woods and noticed this gaping hole in the ground. Curiosity consumes you and after walking a few feet inside you suddenly see an intricate drawing of animals all over the place. You quickly realize that these works of art have been here for a long time and you are not the first human to walk into that cave. It is almost like landing on the moon. Chills run up and down your spine. 

The cave Rouffignac is an ornate cave located in the heart of Perigord, in the town of Rouffignac-Saint-Cernin-de-Reilhac, between Bergerac and Sarlat, a small medieval city I also recommend visiting, in the department of Dordogne ( France ). The site is home to more than 250 engravings as well as line drawings dating from the Upper Paleolithic (Magdalenian, more than 13,000 years). The cave has been known for centuries and was described in 1575 by François de Belleforest, so it had been discovered over 400 years before.  More than 8 kilometers long, this cave is one of the largest ornate caves in Europe. The visit, in an electric railway, makes traveling 4 kilometers round-trip in the main galleries. Scientists have determined that by controlling the number of visitors on a given day there is no risk of deterioration of the artwork. This is also because manganese oxide was used in drawing the drawings, which come from Romaneche, 450 Km away. Manganese oxide is basically black rock and because it is not a vegetable paint of sorts it's not going to deteriorate to any degree. In order to provide the open railway cars to see the artwork, the cave had to be dug out because 13,000 years ago the cave was only about 3 or 4 feet high and the artists had to lay on their back to draw the pictures. Research has identified innumerable traces of claws and burrows left by cave bears before human intervention. About 13,000 years ago ( Magdalenian ), these galleries were decorated with 158 mammoths associated with woolly rhinos, bison, horses, and ibex. The figures are deeply engraved or painted black. Four human figurations and tectiform signs are also present. Scientists believe the artwork was done by no more than 5 individuals over a period of weeks but not longer than a year. So they lay dormant with no human visitors for thousands of years. 

The cave of Lascaux, located in the town of Montignac in Dordogne, in the Vézère Valley, France, is one of the most important caves decorated with Paleolithic by the number and aesthetic quality of his works. It is sometimes nicknamed "the Sistine chapel of the parietal art " or "Sistine Chapel of the Perigordian " according to an expression attributed to Henri Breuil 

According to the most frequently told version, on September 8,1940, Marcel Ravidat discovered the entrance of the cavity during a walk on the commune of Montignac in the Dordogne with his comrades Jean Clauzel, Maurice Queyroi, and Louis Périer. During this walk, his dog Robòt pursues a rabbit that takes refuge in a hole located where a tree had been uprooted: an opening about 20 cm in diameter opens at the bottom of this hole, impossible to explore without a work of disobstruction. By throwing stones to try to bring out the rabbit, Marcel Ravidat finds that the hole communicates with a large cavity. As it is located 500 meters from the castle of Lascaux, he thinks it is the exit of an underground.When he walked in he was overwhelmed with the art that he saw and told others, within days most of the town had visited. 

Unfortunately, as early as 1955, the first signs of deterioration are noted. They are due to an excess of carbon dioxide induced by the visitors' breathing, which causes an acidification of the expired water vapor corroding the walls. In 1957 the government set up a first system intended to regenerate the ambient air and to stabilize the temperature and hygrometry. The visits, however, continue to follow one another at the fast pace of more than 1,000 tourists a day, releasing about 2,500 liters of carbon dioxide and 50 kg of water vapor in a cavity whose volume is relatively low, of the order of 1,500. In 1960, the "green disease" appeared: carbon dioxide emissions from visits, a temperature too high and artificial lighting allow the dissemination of algae colonies on the walls. The enrichment of the atmosphere with carbon dioxide generates the "white disease", a veil of calcite deposited on the walls and on certain works. In 1963, microorganisms continued to proliferate despite the introduction of ozone filters. On April 17, 1963, André Malraux, then Minister for Cultural Affairs, decided to ban Lascaux access to the general public. A few years ago, an exact replica of the caves was open through the use of lasers and the reproduction is an exact copy of the original. Guided tours are conducted daily and you have to make an appointment. What I found so interesting is the abdominal areas of the animals are painted or etched around holes in the wall. It is obvious the intent was to provide as close to a three-dimensional depiction as possible. You can see the bellies of the animals protruding on the opposite side and it is obvious the artists were highly talented and trying to reproduce the animals as close as possible. At Lascaux, many of the animals are painted in color and the paint is what would deteriorate due to atmospheric changes. 

Both caves are impressive and to me, it is important to visit both as you get to see differences in technique and style which in or itself is significant given the time period the works were done. It still is amazing to think that a few artistic individuals 20,000 to 30,000 years ago did these major works of art never to be seen again for tens of thousands of years. 

2019 Bordeaux France Update

I have just returned from another great trip to France and had the opportunity to again visit with my agent many wonderful vineyards in the Bordeaux area. I can share with you some of the insights I gained during my visit and hope they may help you with your wine buying in the future. 

#1. For 2019 the weather was almost perfect. In Bordeaux, there was no hail, frost, fungus, too much rain, etc. The summer was hot and near the end just before harvest the days were hot but the nights were cool. Many Vintners were hoping for some light rain just before harvest but the last rains were in August. The result is grapes that are highly concentrated with maximum and almost perfect maturity. I tasted grapes right off the vine and to me they were perfectly balanced with just the right amount of sugar and acidity. To me, it appears the 2019 vintage will be another great one for the history books. Consequently, for the first time since 2008, I purchased Bordeaux futures while there. The wines will be beyond great and I was able to purchase the futures while there for the 2018 prices so I feel like I should have done well with pricing. But as usual, time will tell. I attended harvest in St. Emilion and all Vintners told me it should be one of the greatest years. 

#2. Production has increased at least in Bordeaux. Burgundy did have hail again in 2019 so Borgogne's production remains low but the weather was perfect in Bordeaux leading to higher production for 2019. All of the vines I saw were very healthy, no mildew, and just the right amount of clusters of wine, again with ideal maturation and concentration. Hopefully with full production, the prices will be stable, another reason to buy 2019 futures as at least this week there had been no increase over 2018 prices so to me 2019 right now seems like a bargain. One thing that might cause prices to rise is most of the vineyards continue to upgrade and purchase new equipment for their production facilities. Chateau Beaurgard in Pomerol had one of the most impressive new facilities we saw this time around. 

#3. Since our last visit to Bordeaux only 2 or 3 years ago the population has exploded. On our last visit, we saw sky cranes everywhere primarily building apartments and the construction is 3 times more than then and looking in a 360-degree circle all you see is sky cranes and construction. As a result, traffic is now at a standstill. It used to take 45 minutes to an hour to go up the left bank and St. Estephe for example. Plan on 2-hour drive now. It seems like lots of the younger generation have found Bordeaux to be a perfect laid back place to raise a family and they are coming to Bordeaux in large numbers. At night the streets are twice as crowded and reservations for dinner are now a must. 

#4. I continue to highly recommend Cote du Bourg area wines. They are almost as good as the first growths and I found some outstanding wines at 8 Euro a bottle and constantly wondered if I was missing something or just plain wrong because I cannot fully understand how they can make that good wine at that low price. Everyone I spoke with confirmed that the vintners in Bordeaux consider Bourg wines some of the best up and coming wines in the area and tremendous bargains and frankly many French wine lovers drink mostly Cote du Bourg wines. 

#5. We had a great time at Chateau Gazin in Pomerol and spent the day at harvest with the owner and tasted the grapes and wine. Their vineyard is adjacent, right next door, their last row of vines the next row is Petrus. We observed the land, soil, grapes, and watched the harvest. I have had Petrus and I can pretty much say a glass of Petrus blinded next to a glass of Gazin I seriously doubt anyone could tell the difference. A bottle of 2015 Petrus is $3600 a bottle of Gazin 2015 is $80. Go figure. 

#6.  One of the major highlights of this trip was visiting Chateau D'Yquem in Sauternes.  It remains one of the greatest wines in the world and the Chateau and grounds are spectacular and have to be visited to truly appreciate them.  It should be on everyone's bucket list.  We tasted the 2017 and I have had better years but I agree with Guitry who said "after Mozart the silence that followed was still Mozart.  After a sip of Yquem, the moments that follow are till Yquem"(From quote by Frederic Dard). 

I always will recommend trips to Bordeaux. The area has over 8000 vineyards and you will never see them all. The food is exquisite and very French, even at a small cafe. Bordeaux people are laid back, friendly, and helpful and seem to have no stress. It is an envious lifestyle, I recommend you go sometime. We recommend the Quality Inn, 3 stars, one block south of the Opera house. It is clean, convenient, and the staff is friendly and helpful. You can be on a tram or walking within 5 minutes so the location is perfect and the price is 1/3 similar places within the same block.

French Bourgogne Country Fall Feast and Wine Pairing

September 26, 2019 six lucky couples enjoyed a historic and epic French Bourgogne dinner hosted by yours truly in celebration of our recent epic trip to France. This particular Bourgogne dinner was conceived over 5 years ago and we were finally able to serve it with the best French Bourgogne wines directly imported to Amelia Island with the help of our agents in France. We celebrated all things French during our recent trip with fellow members of the prestigious Confrerie de la Chaine des Rotisseurs headquartered in Paris, France as well as a couple of members of the the prestigious French Bourgogne wine brotherhood of Confrerie de Chavliers du Tastevin headquartered at the Chateau de Clos du Vougeot in Bourgogne which we aspire to be eventual members of one day in addition to La Chaine. Dinner was prepared by Amelia Island Chef Xylina Green and her staff who we highly recommend who is the new manager and chef of the new restaurant opening next to Harris Teeter, Bantam & Biddy, in November.

French Bourgogne Country Fall Feast and Wine Pairing Celebrating the French Burgundy Lifestyle 

Chef Xylina Green

September 26, 2019, Ross & Clark Griffin, Hosts Champagne Reception Veuve Cliquot Yellow Label NV in Magnum

Butler Passed Hor d'Oeuvres

Port marinated Figs Roasted in Bacon with Roquefort, Foie Gras on toast points with Mellon, Cured Salmon Gravlax with Caviar canapé 

First Course 

Domaine Jean Louis Chavy, Puligny Montrachet White Bourgogne Premier Cru Les Folatieres 2016

Escargot and Morels Marinated in XO Cognac in their natural shell with a garlic butter sauce 

Second Course 

Domaine Bouchard Pere et Fils, Montrachet Grand Cru White Bourgogne 2011 

Chicken Breast wrapped in Prosciutto with Epoisse Sauce, Sautéed Spinach 

Main Course 

Domaine des Perdrix Echezeaux Grand Cru Red Bourgogne 2013

New Zealand Rack of Lamb Braised in a Port Reduction with Black Truffle Whipped Potato 

Dessert 

Chateau D'Yquem Sauternes Grand Cru 1994

Warm Poached Pear with Ricotta Cheese and Honey Drizzle 

The wines

Continental Steak and Seafood on Amelia Island

These are my three go-to places for Steaks, Chops, and elegant seafood.  I have recently been to all three for dinner and in each and every case my experience was 5 star.  Food is prepared perfectly, service is elegant and professional, and the atmosphere is relaxing and elegant.  I highly recommend each one.

Bob's Omni Amelia Island 

80 Amelia Village Circle, Fernandina FL 904-432-2201 

Dinner at Bob's isn't just a meal, it's an experience with a lively atmosphere and simple elegance. Bob's offers prime steaks, chops, and seafood served by a friendly and knowledgeable staff. At Bob's, dinner comes with your choice of potato and our iconic glazed carrot, giving you a great value. Once you experience Bob's special brand of service and food, it won't be long until you're a regular. I have eaten here often and the food and service are some of the best around. Both their steak and seafood items are perfectly cooked and all ingredients are fresh daily. The wine list is extensive. It is a great place for a business dinner or dinner with family and friends. 

David's 

802 Ash St. on the corner of 8th street Fernandina FL 904-310-6049 

The ART of Dining! At David's Restaurant, they serve the finest seafood and meats available on Amelia Island. Start your night off with Champagne and our New Caviar Menu. The mouthwatering menu features a wide selection of delicious entrees such as Filet Oscar, Rack of Lamb & Grilled Delmonico Rib Eye. On the Seaside Dover Sole, Truffle Scallops, Chilean Sea Bass & the New Mediterranean Ravioli. Alaskan King Crab Clusters are not to be believed. I have had them twice and as I recall they have always been 3 pounds or better. I am unable to eat all of it and take home a doggie bag and have crab at home for 2 days. Nightly Catch of the Day as well. The elegant presentation & experienced seasoned wait staff makes dining at David's Restaurant a unique intimate romantic dining experience. You will not be disappointed. 

Capital Grille, St. John's Center, Jacksonville, FL 

5157 Big Island Dr. Jacksonville FL 904-997-9233 

OK, not really on Amelia Island but if you take Hecksher Blvd South to I-295 South to St. John's Center, as a rule, you can be there in about 30 minutes and it is a scenic drive. But the quality of the food and service to me is 5 stars and the difference is worth the distance. Both the food and wine menus are extensive and they have some of the best chef's in town who basically directly supervise and inspect each and every plate before being served. They are obsessed with quality in my opinion. Their impressive menu of nationally renowned dry-aged steaks and the freshest of seafood will ignite your culinary imagination while their award-winning wine list of more than 5,000 bottles awakens your inner sommelier. you’ll experience firsthand why the American Culinary Federation recently bestowed upon them their “Achievement of Excellence Award.” Service is 5 star and professional and they are more than willing to work with you with any special requests. They also have gone out of their way to support many charitable efforts in the community and donated frankly more than their fair share to local charitable organizations.

International Wine and Food on Amelia Island

I am pleased to report 3 outstanding International restaurants available on Amelia Island that you should run to immediately for a great meal. All three provide authentic food from their respective areas and the owners and Chefs are passionate about your having an unforgettable meal. All have been on the island for years and hopefully for many years more to come. 

Le Clos, French 

20 S 2nd St, Fernandina Beach, Amelia Island, FL 32034-4202 904-261-8100

You will not be more pleased with truly original French cuisine than you will here. Great menu selections from France including wonderful vichyssoise, great Pate's and of course classic French delicacies. I have eaten here multiple times always wanting to return soon. Located in Fernandina's Historic District since 1996, Le Clos serves delicious Provencal dishes by candlelight in a charming, intimate 1906 cottage. Chef/Owner Katherine Ewing received full degrees in both cuisine and pastry from Le Cordon Bleu and L'Ecole de Gastronomie Francaise Ritz-Escoffier, Paris, and trained at the Ritz Hotel, Paris, France. The menu items at Le Clos are prepared carefully and presented beautifully with an emphasis on local fresh seafood. The eclectic wine list offers the perfect accompaniment for every menu selection. Attire is resort casual. 

España, Spain, and Portugal 

22 S 4th St, Fernandina Beach, Amelia Island, FL 32034-4272 

904-261-7700

The traditional flavors of Spain and Portugal are highlighted in all their dishes here in the heart of historic Fernandina Beach. Sip on homemade Sangria or enjoy a glass of wine from a list of handpicked selections (International and Californian). Choose from a menu of hot and cold tapas, "just caught" fish or meat entrees including the national dish of Spain, Paella. Something important here and maybe seems strange but as a rule, I do not care for Paella but I dream about Chef Roberto's and constantly find myself ordering it. It is that good and authentic. You can choose to dine in the cozy main dining room, bright enclosed patio dining room or lush garden dining area which is open generally Thursday - Sunday and weather permitting :) Chef Roberto is a second-generation restaurateur, with over 28 years experience. He endeavors to make your evening a memorable one by bringing both his own family recipes and inspiration from trips to Spain and Portugal for you to savor and enjoy. Family owned and operated since 2004. The Original on Amelia Island! Attire is resort casual. 

Ciao, Italian 

614 Centre St, Fernandina Beach, Amelia Island, FL 32034-3939 904-310-9968

Ciao Italian Bistro is a fine-dining eatery owned and operated by Luca and Kim Misciasci and family and specializes in serving home-style meals. Meals at Ciao Italian Bistro are made using locally-grown produce, with traditional techniques. I Have known the owners, Luca and Kim, for years and in my opinion, this is the best Italian on the island. Do your self a favor and always have a pizza appetizer. Don't know how they do it but the crust is tissue paper-thin and not soggy and just wonderful. The plates of pasta are some of the best and he has one of the best pork Milano you will ever have. Think about having dinner with a first-generation Italian family with grandmother doing the cooking and that is what Ciao is all about. The linguine with clams in a white wine sauce will take back to Italy. You won't find more authentic Italian cuisine anywhere. I highly recommend Ciao's. Attire is resort casual.