Comments on: The Bistro Versus the Grill

By: Nice, for Chain Italian

Nice, for Chain Italian — Mon, 11 Jul 2011 23:33:43 +0000

[...] was still great to see her, and the food was pretty good too, definitely better than Brio Tuscan Grille, the other chain Italian I’ve sampled in Kansas City (both, only once), but not as authentic [...]

By: Living the Mile-High Life » Denver Restaurants: Forest Room 5 in Lower Highlands

Thu, 24 Dec 2009 18:01:23 +0000

[...] took my order for the risotto with eggplant and butternut squash and a Woodchuck cider. Unlike the risotto-soup I had at Brio Tuscan Grille in Kansas City, Forest Room 5’s dish was the real thing: thick with a cheesiness to some of [...]

By: Todd Bradley

Todd Bradley — Sat, 24 Oct 2009 23:22:36 +0000

Pork schnitzel? That's just wrong. It's like chicken ceviche. .-= Todd Bradley´s last blog ..Joseph Wiseman Dies: ‘Dr No’ Dead At 91 =-.

By: Beth Partin

Beth Partin — Sat, 24 Oct 2009 21:26:10 +0000

Note re the schnitzel: it was pork, not veal. .-= Beth Partin´s last blog ..The Bistro Versus the Grill =-.

By: Beth Partin

Beth Partin — Sat, 24 Oct 2009 21:22:16 +0000

Yes, the risotto was like soup, or perhaps stew. I think I had some risotto at Il Posto in Denver that was proper risotto. .-= Beth Partin´s last blog ..The Bistro Versus the Grill =-.

By: Denveater

Denveater — Sat, 24 Oct 2009 18:59:32 +0000

That risotto looks downright awful. It looks like soup.

Strangely, I’m much better at making risotto than I am at making rice. It’s not hard, it just requires a bit of time and patience.

By: Beth Partin

Beth Partin — Sat, 24 Oct 2009 17:38:17 +0000

I don't know the point of putting tomatoes in, but they didn't bother me. It seems like ceviche is an anything-goes kind of dish, though I suppose there are true purists out there. I agree with you on the lime though. .-= Beth Partin´s last blog ..The Bistro Versus the Grill =-.

By: Todd Bradley

Todd Bradley — Sat, 24 Oct 2009 01:55:26 +0000

I just ate dinner, but your description and photo of the schnitzel is making my stomach growl! And yes, it does seem like you can have subtle schnitzel. Veal in general is a very mild meat, and the breading doesn’t have to be spicy. From there, it’s all a matter of what you put on top. But I don’t know that I want a subtle schnitzel anyhow.

Too bad the risotto wasn’t better. I’ve never made risotto, but it seems like a dish that must be easy to screw up. I’ve had mediocre risotto enough that I’m afraid to try my own hand at it.

Oh yeah, I wanted to say something about ceviche. I suppose everyone’s expectations and tastes are different, but I personally like to taste plenty of lime. I say keep it simple, like Rick Bayless might make it: super fresh white fish, fresh lime juice, salt, chopped onion, and cilantro. Tomatoes are right out, though. What’s the point of putting tomatoes in it? It’s not supposed to be salsa plus fish.
.-= Todd Bradley´s last blog ..Joseph Wiseman Dies: ‘Dr No’ Dead At 91 =-.