Local 463 Urban Kitchen - Madison, MS

The menu at Local 463 is the brainchild of Chef Derek Emerson and wife & partner Jennifer. The restaurant sources local ingredients to create a menu of southern comfort food with a big city spin.

Since we got there before 6 pm we were able to get an appetizer of our choice half off. My co-worker Sheila chose the Stuffed Crispy Avocado. It was a deep fried avocado with shrimp remoulade and a basil vinaigrette on a crispy tortilla and romaine salad.

My mom chose the Tamales with sweet corn sauce, fresh pico de gallo, and a chipotle-lime sour cream.

We all shared the appetizers. I'm not a fan of tamales in general but they were better than any other tamale I've ever tried. The crispy avocado was good but I could have just eaten an entire bowl of the romaine and tortilla with the basil vinaigrette and been happy.

For the entree my mom chose the Florida Rock Shrimp & Fried Green Tomato Pizza. It came with Fontina cheese, fresh mozzarella, and Duroc bacon lardons with a Romesco sauce.

Sheila chose the Dr. Pepper Braised Beef Short Ribs. The short ribs were served in a pool of the braising liquid with redskin mashed potatoes, fresh asparagus, crispy onion strings and a horseradish creme fraiche.

Daphne chose the Pan Roasted Jumbo Sea Scallops with rock shrimp and feta risotto, grape tomato, bacon, grilled red onion, and asparagus salad with basil lemon butter. She said it was one of the best meals she's ever had.

I had the Super Kobe Burger with Wagyu beef, crispy applewood smoked bacon, provolone cheese, lettuce, tomato, Dijon mustard and mayo and topped with grilled onion. It was served with french fries. 

After finishing out meal, well trying......the portions were huge, we asked about the dessert menu. After asking about the size of the bread pudding we all decided to split two orders of Louis' White Chocolate Pecan Bread Pudding. The waitress brought us two bowls with three slices of bread pudding topped with sliced bananas, a scoop of homemade vanilla ice cream and drizzled with banana run caramel sauce. The bread pudding was good but the best bites were the ones that had a slice of banana. Sorry for the lack of a picture. We devoured them before I realized I'd forgotten to get a photo.

Overall the food made the 30 minute drive well worth it.

Local 463 Urban Kitchen

Georgia Blue - Flowood, MS

Since one of my co-workers was moving on to a new location it was her choice for dinner. She chose Georgia Blue. Georgia Blue is a locally owned restaurant with two other locations. One in Hattiesburg and another in Madison. Their website says they consider themselves a unique restaurant that defies all labels.

We chose three different appetizers. I chose the Fried Pickles served with ranch, Sharon chose Jen's Fried Green Tomatoes with the crawfish cream sauce on the side, and Sheila chose the Fried Turnip Green Balls. The turnip green balls are turnip greens, cheese, and pecan wood smoked bacon rolled in flour and bread crumbs then fried. They are served with honey remoulade. I don't like turnip green but I did try them. Everyone else liked them but I didn't.

For an entree Sharon chose the Atlantic salmon. It was served with seasonal vegetables and corn grits and topped with roasted red pepper sauce. 

Daphne and I chose the Georgia Blue Shrimp and Grits. The shrimp were sautéed with pecan wood smoked bacon, onion, tomato, and garlic. The shrimp were arranged on a mound of corn and cheese grits then topped with a corn cream sauce and served with a slice of garlic bread. It wasn't the best shrimp and grits I've ever had (for those you'd have to travel to Cotton in Monroe, LA) but it was a unique spin on a classic dish and I enjoyed it. 

My mother is a huge fan of fried catfish so she went for the Bayou Catfish. Four pieces of cornmeal battered catfish top a mountain of corn and cheese grits and cloaked in crawfish cream sauce.

Our co-worker Sheila decided on a blue plate dinner. Her selections included Boneless Fried Chicken topped with cream gravy, cabbage, green beans, Vardaman sweet potatoes, and a cornbread muffin.

As you can see.......none of us went home hungry! I couldn't resist taking home a piece of the apple cobbler but it was very doughy. I'm not a fan of doughy cobbler.

Georgia Blue

Table 100 - Flowood, MS (again)

Having been before we knew to get in and out quickly we needed to be before 6 pm if at all possible. The last time we went it was after 7 pm and we didn't finish dinner until around 9 pm. We need to get in and out quickly today. Since we were there so early we were able to order off the Early Bird menu. We started out with the bread. It was good but it was harder than the bread they offered last time.

Next came the salad. Both myself and my mother chose the Classic Caesar salad. It was one of the better Caesar salads I've had. They sometimes tend to be dry and like eating plain lettuce but this one had the perfect amount of dressing.

I chose to order the Ashley Farms Chicken Breast. I came with mashed potatoes, fresh green beans, and tarragon pan jus. It was the BEST chicken I've ever had. The skin was crunchy and seasoned nicely. The mashed potatoes had the perfect smooth texture and the green beans were as fresh and fresh can be. The pan jus topped it off perfectly.

My mom chose the Table 100 burger. It was made with Two Run Farms artisanal beef, house smoked tomato, a slice of white cheddar, applewood smoked bacon, lettuce and mustard aioli all on top of a brioche bun. It was served with their house made chips.

Table 100

Ichiban Grill & Sushi - Flowood, MS

Both my mother and I were starving when we arrived at Ichiban. We instantly ordered appetizers. She went for the fried soft shell crab while I went for the crab wontons. The wontons and crab were both good though my mom said she didn't like the sauce included with the crab.

We've never had sushi that was raw......we're slowing getting there. This time I was finally able to talk her into getting a raw roll to try with me. We decided to share the Spicy Girl roll. It was spicy yellowtail with avocado and cream cheese. They then deep fry it and top it with spicy crab and scallop. It was then topped with a dash of sriracha. It was so good! I'm ready to go back and get another one. 

I also chose a Super Crunchy Roll. It had masako, avocado, shrimp, crab, and cucumber then topped with tempura fried salmon and crunchies.

She went for the King Tempura Roll that had shrimp, snow crab, avocado, cream cheese, and tomago then deep fried and topped with a special sauce.

All of the food was really good and we already have plans to go again for hibachi.

Ichiban Hibachi and Sushi

Mellow Mushroom - Flowood, MS

The building that houses Mellow Mushroom is so different it just stands out in a sea of restaurants. The door is painted to look like the cross section of an enormous tree and the handle is a fake hatchet. For the kids, or the eternal child, there is a small door on the side that is about 3 feet tall. All in all the restaurant reminded me of a hobbit hole.

I didn't have a chance to eat lunch today at work so I was ravenous by the time we got to the restaurant. My mother and I (if you haven't figured out yet....we work together) looked over the Munchies menu quickly and chose the Spinach Artichoke dip with garlic bread points.

After making our selection of appetizer we decided on pizza. My mother chose the Hawaiian Pizza. 

I went with the Buffalo Chicken pizza with ranch dipping sauce. 

Both were so good but we had already filled up on every tiny bit of the spinach dip and bread. We looked at the dessert menu but decided to skip in favor of an ice cream cone from Chick-fil-a next door.

Mellow Mushroom

Lone Star Steakhouse - Pearl, MS

They did not have a table set up for 6 people when we arrived so no small plates or silverware was available until we requested it. The waitress was prompt and got those to us very quickly. She then introduced herself, introduced her trainee, and took our drink orders. The drinks arrived promptly along with fresh steaming hot rolls. The rolls were delicious and it wasn't long before they were gone and we were requesting another basket. Only one appetizer was ordered today: Stuffed Mushrooms. When I thought stuffed mushrooms I assumed they would be larger mushrooms, not portobellos, but not tiny. We were delivered 4 very small mushrooms almost completely covered in some type of brown sauce. Tiny being about the size of half dollars. They weren't bad but for $8 I expected more.

Four of us ordered the steaks. There were cooked to order like requested though the medium was cooked slightly more than I like. My mom ordered the half rack of ribs and our boss ordered the grilled chicken. Sides ranged from baked sweet potatoes, loaded baked potatoes, side salads, and green beans. Everything was good but nothing was great. Everything was comparable to every other chain steakhouse I ever been to. No dessert tonight since we all filled up on steak, rolls, and potatoes.

Lone Star Steakhouse

Table 100 - Flowood, MS

Table 100 is operated by restaurant group Eat Here which also owns several Five Guys Burgers and Fries franchises, local restaurant Babalu Tacos & Tapas in Jackson, MS and Interim Restaurant and Bar in Memphis, TN. Table 100 was recently named Best Restaurant 2013 by Best of Jackson.

Chef Mike Römhild, who hails all the way from Germany, joined the restaurant at opening and has been Executive Chef ever since. He is recognized for his bold, fusion cuisine.

My mother and I sat down for dinner at around 6:45 and didn't finish until almost 9 but the time spent was well worth it. It was extremely busy and quite loud but not disturbingly so. Once we had placed our drink order the waiter brought over a bread basket with softened butter. The white roll was good but the wheat roll was amazing. For an appetizer my mother chose the Blue Crab and Louisiana Crawfish cake with fresh avocado tarter sauce.

I went with the simple Baby Wedge Salad excluding the chopped egg. Both were very good. For the entree she chose the Seasonal Vegetable Plate which allows you to chose 4 different vegetables. Her selections were turnip greens, mashed potatoes, a small side salad with ranch, and field peas. I chose to order the Flash Fried Jumbo Gulf Shrimp which came with house cut chips, smoked tomato tarter sauce, and seasonal slaw. 

Already full but craving dessert we decided to split one. We decided on the Warm Cream Cheese Brownie with vanilla ice cream, white chocolate sauce, and a fresh berry coulis. It was SO good! Just a warning the portion is huge and can definitely be split between at least 2 with everyone getting enough to satisfy them. Sorry there isn't a picture. We dug in before I remembered to take it!

Overall it was a very good meal and a great way to end the night.

Table 100 Restaurant and Bar

Semi-Homemade White Chocolate Strawberry Cake

There is a deli near my house called Julie's Deli. They have great food that is all made in house plus a small market. Back when I worked locally any time we had a party we'd always make someone go get a cake or two from Julie's. Their best, in my opinion, is the White Chocolate Strawberry Cake. The smallest size they offer feeds 8-10 people and costs $28. Here is my semi-homemade version of a similar cake.

White Chocolate Strawberry Cake
1 - box strawberry cake mix (prepared as directed)
1 - 16 oz container of whipped topping (thawed overnight in the fridge)
2 - boxes of White Chocolate instant pudding mix
2 - cups milk
1 - container of ripe strawberries
1 - bar of white chocolate (frozen)

Preheat oven as directed. Prepare the cake as directed. Evenly distribute the cake mixture between three 9" cake pans. These layers will be thin. If you desire you can use two boxes of cake mix to make the layers thicker. You can also substitute a homemade strawberry cake recipe if desired.

In a mixer combine both packages of pudding mix and the two cups of milk. Any brand will work but I prefer the kind made by a certain gelatin manufacturer.....if you get my drift. Beat the pudding mixture as directed keeping in mind we're halving the normal amount of liquid so it will be thicker than normal. Pour this mixture into a dish and allow to chill until it is at least soft set. (If you mix the pudding into the whipped topping before it has a chance to set you will risk the chance on the frosting becoming gritty.)

After the pudding is set, fold it into the whipped topping to create your frosting. Transfer back into a bowl or dish and refrigerate for at least 30 minutes or until completely chilled. While you're waiting on the frosting to chill you can prep your strawberries. Wash them and inspect for any spots that need to be removed. Remove the green tops and slice into 1/4" slices. It doesn't matter which direction you slice just try to keep it uniform. Save a few of the prettier strawberries to use as garnish for the top of the cake.

Once the frosting is chilled and the cakes are completely cooled you can begin building the layers. On a platter place one of the layers of cake. Using a butter knife or offset spatula spread an equal layer of the frostings. Place a layer of the sliced strawberries.

Repeat the same layering sequence for the second layer. Do not put a layer of strawberries on the top layer. Spread the remaining frosting around the sides covering all gaps. It doesn't have to be perfect. We want this to look homemade not straight out of a cooler case at the local supermarket. After you've finished frosting your cake, take the frozen white chocolate bar and grate it to create shavings. I've had better luck doing so with frozen chocolate but if you're good at creating shavings from a room-temp bar go ahead. Sprinkle the entire cake, even the sides, with the grated chocolate. Top any way you desire with the reserved whole strawberries.

Keep this cake inside the refrigerator. Serve within 24-48 hours so the strawberries inside the cake don't turn to mush and/or go bad. Enjoy!!

Note: You can always substitute different flavor cakes and frosting with the same recipe. I've tried a milk chocolate cake with strawberries that turned out equally as good.

Urban Flats - The Gulch, Nashville, TN

This place has great flatbreads. For dinner I had the Southwest Flat, which comes with Angus beef, chipotle tomato sauce, onion, jalapeño, pepper jack and cheddar cheese, drizzled with sour cream sauce, and topped with crushed tortilla chips and served with a lime wedge. The server told me it was spicy but spicy is an understatement. It is extremely spicy or maybe the jalapeño was extra spicy that day. For dessert my mother opted for the Chocolate Fondue with dippers of pound cake, bananas, strawberries, pineapple, and marshmallows. I decided on the S'mores Flatbread. It was a wheat flatbread covered with melted chocolate, crushed graham crackers, toasted marshmallow and drizzled with extra chocolate. IT WAS AMAZING!! Next time we go I'm getting the dessert first.

Urban Flats - Nashville

BOKA Restaurant & Bar - Downtown Seattle, WA

In November of 2011 my mother and I spent the weekend in Seattle. I made reservations at Boka in downtown Seattle. I don't remember much about the entree portion of the meal but I do remember the dessert! I ordered the S'mores and hot chocolate. It was amazing and any time they put it back on the menu it comes highly recommended!

Boka Seattle

Tenuta's Italian Restaurant - Bay View, Wisconsin

Since I've never been to Wisconsin before and we're just getting the opportunity to get out and explore we've decided to go find a local restaurant for dinner. After driving from West Allis down past the shores of Lake Michigan we stumble into a quaint area locally referred to as Bay View. We've explored Urbanspoon all afternoon and decide we want pizza since we're so close to Chicago. Tenuta's Italian Restaurant is our destination. The restaurant is very cute and stands on the corner of a somewhat busy street down into a neighborhood. The restaurant has outdoor seating but since it's somewhat chilly we decided to forgo the outdoors and sit inside. After perusing the menu my friends and I decide we're definitely getting an appetizer and pizzas. I settle on the Mozzarella Fritta and my mother decides on the shrimp with zucchini and squash. The Fritta was pretty good but nothing I've not had before. The shrimp on the other hand may have been the best I've ever had, very tender. Now that it's time to order entrees I decide on the Virgin Pizza with sun-dried tomatoes, garlic, chicken, and onions. My mom orders the Virgin Pizza Classic pizza with sun-dried tomatoes. The Virgin Pizza is a crust that is slightly thicker than thin crust but not as deep/thick as deep dish. Our friend Sheila orders the Stuffed Pizza with sausage, pepperoni, and sun-dried tomatoes. The pizzas come out and they are huge! We pig out but have to take over half the pizzas with us since there is no way one person could eat a small pizza. For dessert we try the canolli but we're so full already we can't enjoy them too much. Overall it was a very good dining experience in a quaint family owned restaurant.

Tenuta's Italian Restaurant