Crappy photo but yummy meal. We split a rare ribeye with sides of cauli-potato mash and sauteed zucchini and slicing turnips. Dessert has been saved for tomorrow. We enjoyed a bottle of Krems Riesling while our kiddo ate his dinner (heart-shaped cheeseburger, tagliatelle Alfredo, and cukes with ranch; he was ecstatic with this as well as his 3(!) desserts).
Breakfast started the heart theme:
I do love spoiling my people. Xx
That would make me feel very cozy and loved!
Be still my heart.
Happy Birthday Gucci. Did you get a special treat?
It’s Tuesday so…Peruvian-ish tacos. Ground beef, onions, garlic, poblano pepper, seasoned with the leftover marinade. Aji verde, cotija cheese and cilantro. Pinquito beans and oak lettuce, radish, green onion salad with chipotle ranch dressing.
Dinner on the go. Made-from-scratch sweet potato, kale and onion handpies with a cheddar-cheese crust.
Are you down in nola or did nola come to you
really good lookin !
No they’ve been in my freezer since my August trip! I figured it was time.
Iko Iko!
This screams for some white rice.
Shrimp and eggs go with white rice like peanut butter and jelly.
Thank you 
We gave him some extra peanut butter and Mrs. P cleaned his face.
Tonight’s dinner was chicken cacciatore with onion, green pepper, tomatoes, garlic and fresh thyme. Dinner was a little later than usual but worth the wait
Yes, yes and more yes.
That looks so good!
Am I the only one that read that in Bill Pullman’s voice from his comment to Jeff Goldblum’s character in Independence Day? 
Well, I had leftover lasagna, so… 
Here’s a post which has a photo of the recipe from the cookbook. It’s what I do, adjusting to taste.
For St. Valentine’s nothing picture-worthy (ugly actually), but belly-warming: Jacques Pepin’s sausage and potato stew. Sausages, potatoes, and onions.
V-day dinner out at a relatively new French-influenced diner (the owners of which were featured on DDD for their chicken & waffles). The owners have had, like seemingly every resto in town and elsewhere, a terrible time finding good and enough staff, so they are usually only open for breakfast & lunch - which is a shame, bc I’d love to try their steak frites or bœuf bourguignon… but I can’t eat like that during the day.
In any event, the food was overall very good, save for some things that suffered sitting on the pass a little too long. The 5-course prix fixe was $45, which is an absolute steal in my book, plus BYOB.
We arrived a little early and found a few couples waiting for their tables. We also saw a bunch of dishes waiting in the window under the heat lamp.
Our server was professional and friendly. We ordered everything on the menu so we could try it all. Duh
The soup course was poured from a thermos into cups. Both soups were very flavorful, with the chestnut having a slight edge in complexity – however, it was lukewarm, while the mushroom soup was hot. I can’t quite wrap my head around how two soups, both coming from a thermos (and originally, one would guess, from a HOT soup pot) can have such different temps.
The scallops gratiné were very good, whereas the shrimp and crab crêpe – generously stuffed with seafood – didn’t work for me. I blame the curry sauce. I just found it to be a weird combo.
As for the main course, I much preferred the beef tenderloin (perfectly cooked MR) over the lobster. I prefer my seafood largely unadorned, and the sauce didn’t add anything for me. The sides on the lobster plate were very good – flavorful greens & baby turnips, and the leek confit & mushroom sauce went wonderfully with the tenderloin. The pommes dauphin OTOH were another victim of the window – as they were essentially cold.
The root vegetable salad was small, but I thought the jellied vinaigrette squares added a nice touch. Plating could use some work.
Finally, both desserts showed that much of the kitchen’s strength lies in their patisserie. The almond & pear cake was moist with a pronounced almond flavor, and the chocolate mousse cake was rich & chocolatey.
I completely understand that the temp issues due to too much time in the window are entirely a staffing problem, and I really hope this improves in the future.
Because the food is def worth it.
