Posts by Tom Plant
For the main course, chef prepared what has to have been the most beautiful Ossobuco I’ve ever seen. A fall off the bone braised veal shank served atop a ring of saffron risotto presented with a small fork to savor every bite of the marrow.
Kim called it “Kool-Aid in a wine bottle.” Al said it would be good for someone who doesn’t drink wine. I deal if you’re looking for a sweet summer sipper, but not a hit with the group.
The Dixie Chicken restaurant had caught my eye on previous visits. On this day we made it our lunch stop. The food’s good and the beer’s cold and if you’re in the area I recommend it. It’s easy to see why it’s an Aggie tradition.
Laura called it beautiful and full-bodied. Jan said it was very nice with a great nose and balance. Kim loved the nose and softness, but not the $45 price. I loved the violet color and mouthfeel. Jim called it a keeper. It scored better than four stars.
Massive oak, redwood and concrete tanks fill the rooms, There are a few deer heads on the wall. On another wall is a faded map of Alaska. Why? Because grandfather Domenic used to hunt and fish there.
Brian called it dark and voluptuous, “Jane Russell in a wine glass.” Ken said it was “wonderful right down the throat.”
As far as he’s concerned, it’s the best way to grow the fruit, “not some crazy scheme or hippy trend. It’s the way people have grown things since the dawn of time.”