Long Gowns For Rent In Metro Manila

Xaman Ek (Madrid)

Yesterday we met the new representative Mexican cuisine in Madrid. The restaurant takes its name from the Mayan god who led the way for travelers. Located at the confluence of streets Alfonso XIII and Ramon y Cajal, in a small house painted red and orange Mexican, the place is nice and quite welcoming. However, as we shall see, still a long taxi to the location, and it shows too. As an example, not really very important but quite significant, the local business cards have the web site address corrected with tipp-ex, and then there is nothing above posted on this page. Rainfall has never been good at restoration, and do not understand how the owners of this local, experienced in the field (I have understood that they are the owners of Oral Compadre), are carried away by it.

The maître, formerly of the Lordship of Alcocer, is of little help because, as he admits he knows nothing of Mexican cuisine. Curious ... Neither seems to know the cocktail list, and is only able to offer a daisy. The range of Mexican beers is also too limited (only black model, peaceful and bohemian). The biggest surprise of the night came when the maitre d 'in front of us filled the bread basket for the table next to us taking the loaves with your hands. Very hygienic and professional!

But let's focus now on food. The letter not too extensive. Most of the names in Maya. We started with a cream cheese tarts with smoked salmon. Correct. We continue with "the sins of Xian", a crepe stuffed with squash blossoms and goat cheese, accompanied by green tomatillo marmalade. They were very rich, but do not shed much. We

tiradito k'aa a 'k naa'b, a kind of red tuna carpaccio with hibiscus. Too bland, and with an excess of red pepper, which was the only flavor that prevailed over the rest. Improved somewhat by adding a little lime.

main course, out of a letter, a secret Iberian pork, accompanied by tortillas. The tortillas, which had to claim, with almost ten minutes after the carnitas, unacceptable to a Mexican restaurant. Were purchased and reheated, as the waiter said. We ask that you take them, and brought us some corn somewhat better, although not to shoot rockets. The carnitas, quite spicy, too greasy. Accompanying a pasilla chile salsilla that will delight fans of strong sensations.

For dessert, a cake of corn (in Mexico is called corn in the ear of corn that is still in the plant that produced it, both mature and immature, or the one that was recently harvested and in which the grains are still keep natural moisture) cardamom ice cream and candied papaya far the best of all the food. The cake, which arrives at the table hot, goes well with cardamom ice cream. To finish, a pretty bad coffee pot.

a pity that the intent of this restaurant regards itself as the best Mexican cuisine in Madrid is this so poorly and improvised.

Basic information:

Av Xaman Ek Alfonso XIII, 39

28002 Madrid Tel: 91 416 16 94

Average price: € 45
Wheelchair accessible

Shift Squadron Pant 09

Lavinia (Madrid)

acknowledge I've been rather skeptical with regard to space Lavinia Gourmet recently opened in Madrid, probably the best wine shop in Europe. They had already tried before, but all attempts so far there were failures. The last bet is done by Angel García, that restless and versatile chef, who achieved a Michelin star Perpignan, and Madrid, in front of that great restaurant that was Lucullus (located on the premises now occupied by the beautiful but disappointing Italian it's Bice).

Angel has finally managed to give a different air space Lavinia gourmet, and the other day we found that, at least for now, his new venture is a success. Conceived as a French bistro, the menu is short, and is complemented by a slate with three suggestions that change over time.

Among the appetizers, caviar, canned fish (Ramón Peña, which is always a guarantee), Iberian ham Joselito (a pity to leave so badly cut), a salad, Catalan sausages, and as a suggestion about spaghetti with squid that we did not try.

As main dishes, highlights the choucroute garni, accompanied by sausage Frankfurt and shank (a dish made for her lovers - among whom I am not), a confit of duck with crispy roast potatoes and truffles (the confit too dry , albeit accompanied by potatoes improved), beef tenderloin with pepper tenderloin with garlic confit hare.

The cheese cart a little disappointed for what you would expect from Lavinia, but we must recognize that all we were served a great point. The pity is that with so little variety and you can not choose. Of course, the selection on offer included about 10 cheeses, much more than usual in most restaurants.

Among the desserts, several interesting options. Novel croquettes of rice pudding. For lovers of chocolate, chocolate disk sprinkle with cocoa. A delight, albeit a little pump. The dessert star, to be elected at the beginning of the meal, a cream puff pastry. Prepares for a minimum of two people.

Certainly we are not facing the best cuisine in the city, but has finally reached an interesting enough that if we add your offer wine, it becomes a place to consider. We can choose from any of the 4,500 wines available at the store, and drink in the restaurant at the same price at the store. A unique opportunity to enjoy excellent wines at very reasonable prices.

One thing to keep in mind is that useless or soda or beer.

Basic information:
LAVINIA AREA, GOURMET
Ortega y Gasset, 16.
Tel: 91,426 in May 1999
Closed Sundays and evenings.

Average price: € 50
not wheelchair accessible (there are escalators rise but not fall)

Full Slips With Panties

Gary Danko (San Francisco)

How many times have we heard that that U.S. not eat well? Know that I am a regular in that country, and of course I am totally against this notion. What is more, there are sites that also have maintained a level that few places in the world are able to match. And Gary Danko is a clear example. I know not how many times I have been, but pass the dozen, and never let me down. This is a classic restaurant, located in North Point on the beautiful San Francisco (a city for who do not know, highly recommend ...). It is not easy to get reservation. He is always full, and the process of getting table is hard and tedious. But I assure you that the effort is amply rewarded.

In the entrance we received a very attentive service, which accompanies us to our table. Some classic decor with modern dyes. Impeccable service, attentive and charming, always willing to take a cable. On my last visit last week, I accompanied my good friend Jose Antonio, an enjoyer of fine cuisine, which did not yet know Gary Danko. He studied carefully the letter, I I watched him with that smile of one who knows that dinner will be a success. The system is simple, a fixed-price menu, which you can choose between taking 3, 4 or 5 dishes. We decided both by the choice of 4 dishes and share everything, so we got to choose.

As an aperitif, a light soup of potato and tomato, which augured a promising meal. In the first, a sweet corn soup, white truffle ravioli with black truffle on top. Chef Danko prepares only 2 weeks a year, and certainly worth trying. How wonderful! What flavors! The other starter, bluefin tuna sashimi with avocado and seaweed shingles. This is one of the star dishes Gary Danko, and never disappoints. Where will that tuna?

The section on fish, we both opted for the scallops gratin of creamed peas and served with raspberries. Giant scallops, with this sort of toughness that reflects that they are fresh, and whose strength disappears after the mouth, regándonos the senses with a splash of intense flavor and texture indescribable. Cream peas and mushrooms provide an interesting contrast, and the overall result is magnificent.

of meat, primarily a beef tenderloin with mushrooms and potato gratin. Excellent meat. A very clean piece, not a single nerve, with a perfect doneness. Melt in your mouth. He was accompanied by a sauce of beef broth and sherry, which undergoes a double reduction, obtaining an almost solid gelatin that melts when heated with the meat in a perfect marriage. Secondly, a duck breast with plum sauce and mashed carrots. Tender, flavorful, with just the right amount of fat. Exquisite.

Upon completion of the main courses, we enter a new section, the desserts, which here takes on a new dimension. We started for cheese, and ended with dessert star Gary Danko, a soufflé.

The cheese cart is amazing, with more than 30 teams brought in from halfway around the world. But what impresses is the path through them by the sommelier to guide us. After much hesitation, finally let us advise, and the result could not be better.

started with a classic, a Brie de Savoie, triple-cream Brillat-Savarin, named after the author's first known treatise on gastronomy, 1825, "The Physiology of Taste" - book I recommend to all goumets. After a Camembert Hudson River (and I did not know that in NY make camembert ...) that left us wanting more; Greyson, a cheese-inspired Virginia Italian Taleggio and finally Roaring 40's, a cheese Australian blue, originally from the Island of Tasmania. Takes its name from Parallel 40 and comes to hair. In the Parallel 40 hurricane winds arise that frighten sailors for strength, but ultimately did not prove to be as fierce as to cause the sinking of ships. It is the same with the cheese. The first contact with the mouth is powerful, wild. However, this first impression will soften to leave a certain freshness and sweetness.

For dessert, the classic of the house. A chocolate souffle, which complete the table with two creams, a bitter Belgian chocolate and a custard-like. How nice it is! It also has the ability to satisfy both your sweet tooth and chocolate lovers, and those who are not.

With coffee, a mignardises to match the rest.

Dinner get wet with the local wine Peay-La Bruno, 2004 - Syrah - Sonoma, Napa Valley. A wine with great body and high alcohol content (over 14 degrees) which was not bad, but overpriced when compared with the great English wines.

Dining at Gary Danko is an indescribable experience. Get the most difficult, everyone who comes here, comes with a smile. The key? There are many things together. A top quality materials, perfect preparation, a charming and atentísimo service, and a thousand details. Ultimately, you are fired with a copy of the menu and a plum cake for with breakfast the next day come back to remember how good you had for dinner last night.

Basic information:

Gary Danko 800 North Point at Hyde Street San Francisco
(California, USA)
Tel: +1 (415) 749-2060

Wheelchair accessible
Average price: € 80

Can Taking Iron Make You Shit

Aureole (New York)

had long wanted to see the new restaurant Charlie Palmer in New York, and last night I finally met . Located on the Upper East Side Just two blocks from Central Park, the restaurant is a local classic, divided into two floors.

begin with a snack of salmon strips of orange rind. Rich and refreshing. Then we went for the tasting menu, consisting of 5 dishes and two desserts. We started with a fine of tuna sashimi on a bed of endive and citrus. The sashimi was rather a small sample, and escarole dish predominated over everything else.

After lobster salad with artichokes, truffles and new potatoes. The nose, although sure it was Italian and fresh, was frozen and no flavor. Texture, seemed cardboard. The lobster, plastic. Difficult to catch a English seafood outside Spain ...

The best dish on the menu, a taco of grilled salmon with Provencal herbs, accompanied by a cream of sweet corn. Rich, crunchy and tasty. We

with foie, caramelized with vinegar, and served with a tomato and endive marmalade. Excessively greasy little accomplished, and without any interest.

Finally, some back of confit of duck with honey and carrots. Very cute duck, but not flavor. A pity.

For dessert, watermelon infusion of hail, with balls of tapioca. Curious, but without much emotion. Finally, a tarte tatin of apricots, blueberries and ginger, accompanied by vanilla ice cream.

finally turned out to be a disappointment this restaurant. The good and attentive service, but too heavy. The price proved too much for the results. Like wine, a Syrah from Sonoma (California, USA).

Useful information: AURA

34 E. 61st Street, Suite 2A
New York, NY 10021 Tel
(212) 319-1660

Average price: 100 euros

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Summer on the Costa del Sol

Sorry. I know that I have a little left, but they go with the summer. And that I have not had too many holidays, not to say very few. As I said, last week I was in Marbella on the Costa del Sol The truth is that rather than focus on one restaurant, I wanted to review more.

started by one who is always a safe bet: Fernando, San Pedro de Alcantara (Avenida del Mar, San Pedro de Alcantara, Malaga 29678 - Tel: 952 784 641). In a pleasant terrace, we were served a salad of peppers (slightly spicy, but rich), some anchovies with lemon (extraordinary), mullet (the best we've made in a long time) and some heartburn, also very rich. Second, first bass and bream in salt to the back. The cool fresh sea bass, and a cooking point extraordinary. How wonderful sea bass! The snapper, also very accurate. We do not take dessert. Of course, the best fish of the Costa del Sol are served here. Average price 50 euros. Another visit

Typically Da Bruno Italian (Urb Marbella Sea LOCAL 1 - 29600 Marbella - Málaga - Tel: 952 85 75 21). There are several locations in the area of \u200b\u200bthe chain, but certainly only recommend this place. This is an Italian pizzeria simple, unpretentious, but where they rule as a few art of pizza. The pizzaiolo, combined with a good wood oven, make scrumptious pizzas, thin and crispy dough. Pasta, also tasty, with a wide variety. Rico the carpaccio, but the mozzarella a little disappointed, not so fresh and flavorful as we would have liked. Well also the tiramisu. The service, mostly Italian, is friendly and attentive, though sometimes a bit overwhelmed by the influx of the public. Average price: 30 euros

Suite del Mar (Hotel Puente Romano - Carretera de Cádiz, Km 177 29602 Marbella - Tel: 95 282 0900), disco, beer garden and restaurant, is located in a privileged position. On the beach, the sea, directly opposite the Hotel Puente Romano, this is one of the trendiest places along the coast. Young and lively atmosphere, but predominantly foreign (Arab) above premises. Service of it but we've seen in a long time. Slow, overwhelmed, unprofessional, and nothing commensurate with the high price of the room. The menu is split between local cuisine (fish baked in salt, ...) and Asian. We tried a little of everything. In the section on sushi and sashimi, correct, but not even scream. We ordered a tuna teriyaki, and we were served a carpaccio of tuna saying it was the right dish ... The tuna sashimi, very rich and well cut. Salmon, a bit bland. Among the latter, tuna tartar, just right. On other visits we tried the salted fish (sea bass and sea bream), which although not bad, far from the quality and the point to get at other restaurants in the area. Desserts, sweet tooth focused. In short, this is more than a place to "see and be seen" and enjoy the atmosphere, place and location, which is a fine restaurant. Unconscionable price, 90 euros on average.

The Palm Alcaria (Carretera de Cádiz, km 167 - Urb El Paraiso (near the Hotel El Paraiso) - Estepona (Málaga) - Tel: 952 88 61 78) is a simple restaurant located on the outskirts of Estepona, in an old country mansion. In summer it has a nice terrace. The menu is quite extensive, Mediterranean cuisine with some French inspiration. Prices fairly restrained, especially for the area. Started with a gazpacho with cherries. Cool, but a little out of vinegar. changurro also some pancakes. Very rich, although a bit heavy. The lentil salad is one of the most recommended dishes on the menu. Among the latter, good meat, tasty shrimp in marinara sauce, sea bass with ginger confit and good roast duck. It is a nice site with a proper kitchen in a nice atmosphere and good prices.

Another classic, the Guadalmina BBQ (Urb Guadalmina Alta. CCGuadalmina, local 3-29670 San Pedro Alcantara - Malaga - Tel: + 34952883003). The letter, recently renovated, has added some new features. However, it is best to go to the classics: Basque entrants, such as peppers or a Weird croquettes stuffed squid, and steak and chips of a second. Good meat, quality, and the delicious touch that gives the grill. They just opened an Italian in the next door, belonging to the same owners. Must wait and see. Average price: 45 euros.

Finally, the surprise of the summer was found in Estepona. The Rada (Spain Avenida S / N, 29680 Estepona - Tel: 952 791 036) is specialized in seafood. Superb fried calamari, clams magnificent (for once, without soil!), The police, huge and spectacular (though some went a bit too dry for cooking) and the rich belly of bluefin tuna. The restaurant is not nice, huge, and looks like a site "weddings and baptisms" mediocre. However, the quality of fish and seafood they serve is worth the visit. Highly recommended. Average price: 75 euros