Florentine steak, rosemary and goat cheese polenta, spring artichoke salad and watermelon ice cream with a balsamic reduction
Does this look like a daunting menu? It doesn’t have to be. These are recipes that are easy to execute because the ingredients speak for themselves. Look how easy this is to put together. And no, we can’t get Chianina steaks here, but we can still make a great steak that comes pretty close.
For months, friends had been asking if I had been to Nitally’s Thai-Mex Cuisine yet. They all pretty much said the same thing. “It’s Thai and Mexican together and really good!” Thai and Mexican? That just sounded like the weirdest combo ever. Finally, they tired of asking me the same question over and over and just made a reservation. Nitally’s is in the Grand Central District across from the Queens Head in an unassuming, small corner building.
Spend any time aboard a cruise ship and you will long to leave the port. That’s how I felt when I attended a luncheon on Royal Caribbean’s Grandeur of the Seas recently. (I think that’s why they keep your driver’s license at the port.) It had been a couple of years since I had been on a cruise ship of this size and it was fun watching the excitement of the passengers as they prepared for a little relaxation time.
When I drive out to the beach, I’m looking at the sunshine, feeling the gulf breeze and generally in relaxation mode. It makes sense that the waterside establishments tend to be more casual, or maybe that’s just a Florida thing. Whatever it is, it’s a comfy feeling. With the water gently lapping at the sandy shore and happy laughter everywhere, it’s all good.
This torta not only looks pretty when served but it’s easy to make. You have to factor in a couple of hours for it to set in the refrigerator though, so assemble it the night before or a couple of hours before baking.
Yesterday was National Garlic Day, so I decided to make a dish in homage to the occasion. This recipe is very versatile. You’ll see why when you read below. The chicken was flavorful and very moist. It made me wonder why we don’t make these simple dishes more often.
The review of Cassis is probably the toughest to write of all the reviews I’ve written about St. Pete restaurants. Why? For one thing, it’s the current hot spot among locals. It’s the place to see and be seen. It’s probably also one of the best restaurants in St. Pete right now, overall. So, what’s the problem? They raised the bar for everyone, but also for themselves.