Archives for the month of: August, 2015

I liked this place.  I really did.  I was actually excited to be treated to a birthday dinner here.  Waited all day to eat.  I’m serious when I say that too.  What did I like?  The updated, modern, Southern ambience.  You’re walking up to the door and there are a couple of things that you notice.  There’s a huge trailer on the patio.  Fits right on in.  Anyone can wine and dine inside, kind of intimate, but still fun at the same time.  The food and cocktail menus have that vintage, tea party, grandmother’s living room wallpaper look to them.  The décor.  There’s stuff everywhere.  Almost like a thrift shop, with a rustic touch.  I mean, for instance, we sat on a big, blue, leather couch at the bar.  I mean it was the best!

One of the star attractions here, besides the food, the bartenders.  They’re artists.  You can’t help but stare when they’re creating a masterpiece that is your drink.  Our bartender, Brandon, was very pleasant.  Like I always say, when you have a great bartender or waiter, your experience is just that much better.  He really took care of us.  They make their own bitter, in-house gin and their garnishes are so fun.  I had my taste of candied ginger and a piece of dried peach atop my Peachy Keane.  It was perfect.

The food.  Let’s just get right to it.  First, the Crawfish Corn Fritters.  They came with this amazing smoked mustard.    I could have eaten that stuff all by itself.  I was cute at first, placing it ever so gently on the fritter with a spoon, but by my second fritter, I was dunking them one by one.  I couldn’t help myself.  The menu itself, it’s not overwhelming at all.  It’s just that, being that it was my first time, you want to try everything at once.  A lady at the bar, really kind and generous, she let me try a piece of Wagyu Sirloin Steak.  I was sold.  It was so good, seasoned and cooked perfectly.  I meant to order it medium, but I accidentally said medium rare, that’s a first, but it was still delicious.  It didn’t come out as hot as I wanted it to, a little on the lukewarm side, but it tasted so good, I didn’t even want to be Petty Betty and have it sent back.  I would’ve preferred it have come with a heartier side, like their Parmesan Grits or their Brussels Sprouts, but instead it came with a cold okra, mushroom and shallot salad.  The steak was definitely the highlight.  My friend, she ordered the Tea Braised Pork Shank, which came out piping hot, falling off the bone, but it wasn’t seasoned.  At all.  A huge disappointment.

All in all, I’m really glad they added a place like Ida Claire to Addison.  A different vibe than everyone is used to.  Something different, something that stands out, what you wouldn’t expect.  Ida Claire, I do declare, that I will be back for more.

…and the subject today is, FOOD!

the menu...so creative

the menu…so creative

Amazing food at that.  I had the pleasure of visiting Public School 214 on a lunch date with my mother.  It was lunchtime, not busy at all, we were seated right away and had the pleasure of being served by Mr. Chris.  One of the best, nicest and might I add cutest, waiters I’ve met.  From start to finish, he suggested, which I love, he asked how we liked our food, he gave his opinion on certain items and he made sure that we were taken care of the whole time.

I was treating my mother, so we went all the way in, we were fatties that day. My name was “Gertrude” and my mom’s name was “Claudine” LoL.  I did like that the menu was not overwhelming with a gazillion choices.  That makes it so much easier to choose.  Doesn’t fry my brain.  The first thing that stuck out, appetizer of course, was the Fried Buffalo Cauliflower.  What. A. Great. Choice.  I mean, we cleaned that mini crock pot.  The cauliflower was fried in rice flour, so it was still crunchy in texture on the inside and outside, still firm, fresh and hot.  I love sauces, the Lord knows I do and the dish came with ranch and Frank’s hot sauce.  Yeah we killed it all.  Not a crumb left.  Might I add that the cauliflower pieces were beyond huge.

Now, let’s talk about the star of the show, the main event.  My personal choice was Bangers & Mash.  I always hear chefs and the professional foodies talk about it on The Food Network, I’ve never had it, it always looks good, the name, not really the most pleasant, but I decided to try it.  Man.  Was I a happy woman at first bite.  What I really liked about how this particular Bangers & Mash was made, was that they used chicken sausage.  I was sold when I saw that.  Huge pieces of chicken sausage.  Juicy. Hot. full of flavor.  Then, you have the mash, mashed potatoes.  These mashed potatoes were made by the hands of Jesus himself.  They were a blessing to my soul.  Smooth and chunky at the same time, they had this hint of horseradish to them, chopped brussels sprouts and thick pieces of bacon.  Every bite was happiness.  Every bite I took, I closed my eyes, took a deep breath and just melted.  I couldn’t finish it all in one sitting, but please believe those leftovers were even better the next day at work.

Public School 214, gets an A+ in my grade book, I mean there was not one test they didn’t pass with me.  From the moment we walked in that door, to the moment we left that good ol’ tip for Mr. Chris.  I haven’t been back since, only because I’m always on the hunt to find somewhere else to spend my money and fill my belly, but Public School 214, I will be gracing them with my presence again.  Ang again after that.

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