Source: http://weblogs.baltimoresun.com/entertainment/dining/reviews/blog/2011/06/are_all_groupons_created_equal.html

Spices & Herbs Basil Black pepper Cayenne pepper Chili pepper, dried

Source: http://la.eater.com/archives/2012/01/11/sign_up_for_the_eater_la_newsletter.php

Sweet potatoes Swiss chard Tomatoes Turnip greens Yams

Source: http://thecaveman.blogspot.com/2007/02/luxurious-mid-week-meal-organic-veal.html

Cashews Flaxseeds Olive oil, extra virgin Peanuts Pumpkin seeds

I noticed a really interesting new tool on Facebook today, and I’m not often impressed by Facebook at the moment. It appears that when a Page (not a User Profile) posts an update to their wall, readers will see an option appearing below offering a translation. [I'm not entirely sure how it decides this, but [...]

Source: http://feedproxy.google.com/~r/TheWineConversation/~3/VtgEKZQpc5I/

Scallops Shrimp Tuna Fruits Apples

It is the time of year for giving gifts. If you think of Christmas gifts, you might imagine a box, lovingly wrapped in paper, with a bow on the top. You might, if you are like me, imagine a well crafted (but last minute) email with a voucher attached, but gifts come in many forms. [...]

Source: http://feedproxy.google.com/~r/TheWineConversation/~3/zZtFTBKRwqY/

Beans & Legumes Black beans Dried peas Garbanzo beans (chickpeas) Kidney beans

It seems like just yesterday, but The Capital Grille Boston moved from Newbury to Boylston Street this past August. I had my first look at the space when I stopped in for lunch with a friend recently. The new restaurant is grand – graciously proportioned, sophisticated, and comfortable. More than twice as large as the original, the location is now open for lunch, served primarily in a sleek lounge area with large windows overlooking the adjacent Boylston, Dalton and Hereford streets.

I arrived shortly before they opened to take some photos of the space. The style is somewhat similar to the Burlington, Massachusetts Capital Grille but the build quality feels a touch higher at the downtown location. It also feels more spacious which is surprising given that this is a downtown location.

Some familiar portraits convey from the old site, but this is very much a 100% new space. I was thinking I might miss the old restaurant with its ornate dark wood and good old boys club feel. But after a short walk around the room I felt right at home. I can’t wait to make it back for a birthday dinner.

We took a seat in the lounge for lunch, as did most others that day. Seating near the bar in the old location was tight but this one is very comfortable. A “Plates” menu option provides a good value – a choice of soup or salad along with a protein and a side for $15.

We split a wedge salad — I feel cheated if I visit and don’t get one — along with selections from the Plates menu and a Tres Picos Garancha by the glass. I really want to try more Grenache in the coming year and this wine is a good example of why. Rich fruit flavors with caramel notes in the background. Quite affordable at retail too from around $12 (search for it at retail on wine-searcher.com).

Our server and several others recommended the Porcini Bisque. I’m glad we took their advice – it was fantastic. It’s a dark creamy soup served with a streak of chive oil. Mix that in and you’ve got a delicious hearty start to your meal.

I couldn’t pass up the Mini Tenderloin Sandwiches with Truffle Fries. Our server recommended the Lobster Roll or the “Knife and Fork” BLT but we couldn’t be swayed. The tenderloin sliders were very good, but I’ve never been blown away by their truffle fries. Even if they sound and look delicious they’re just so-so. I probably should have gone with one of the vegetable sides.

That said I enjoyed every bite, along with a wine off their higher end by-the-glass list: A 2010 Markham Pinot Noir that’s unfortunately a Capital Grille exclusive. Highly recommended next time you stop in.

The Plates menu is designed to get you in and out in 45 minutes. We must have lingered a little more than normal (we were on vacation) and ended up spending about 2 hours there. Note they don’t have valet service at lunch. I was able to find nearby street parking (bring your quarters) but I hear the garage near the Kings bowling alley is a good option.

The Plates menu evolves in early January to feature more wintery selections including — get this — a Wagyu Cheeseburger with Fried Egg and Crisp Onions.

I snapped the photo below on the way out. I think it captures the new location brilliantly. Polished and solid as a rock, but in the reflection you can see the old charm of the Back Bay neighborhood it is situated within:

Check ‘em out:
The Capital Grille Boston
900 Boylston Street
617-262-8900
http://www.thecapitalgrille.com

Coming Soon: The WWP Top 25 Wines of 2011 – subscribe and you’ll be one of the first to hear.

Source: http://feedproxy.google.com/~r/WellesleyWinePress/~3/G7294aBul5Q/first-look-lunch-at-capital-grille.html

Kidney beans Lentils Lima beans Miso Navy beans

Last evening I participated in a Twitter tasting of Bordeaux wines. One of the producers in the tasting had acted in a short film and a link to it was tweeted out. I bookmarked the link and returned to it today for a look mostly out of curiosity and was pleasantly surprised with what I [...]

Wine is a thread running through our lives originally appeared on Winecast. Licensed under Creative Commons.

Source: http://feedproxy.google.com/~r/Winecast/~3/6PHDOANp8FA/

Blueberries Cantaloupe Cranberries Figs Grapefruit

There have been a few “New Years” posts that have tried to peer into wine tinted crystal balls and extract ideas of what the new year will bring us. When I say us, I’m referring to the wine world and its future trends, sales and “movements”. Will Bio-D continue to be a force? Will China finally [...]

Source: http://feedproxy.google.com/~r/TheWineConversation/~3/JF3ns7Vl2WQ/

Sea vegetables Spinach Squash, summer Squash, winter Sweet potatoes

“My nerves were getting to me. After all, I had no formal wine training, no valuable old bottles to bring, and was just wearing jeans in this incredibly chic venue! … Equipped with spit buckets galore, people start rushing around like some sort of speed dating game with bottles in hand. I realized I had [...]

Source: http://feedproxy.google.com/~r/TheWineConversation/~3/CCtwqGNe_L8/

Mushrooms, shiitake Mustard greens Olives Onions Potatoes

My friends at Grape Radio have posted a great interview with Rex Pickett, the author of ‘Sideways’ and its sequel ‘Vertical.’ Although the guys spend much of the podcast talking about ‘Sideways’ Pickett does work in plenty of details about his latest novel. Between this and the written interview posted recently by Blake Gray, I [...]

Grape Radio Interviews Author Rex Pickett originally appeared on Winecast. Licensed under Creative Commons.

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Scallops Shrimp Tuna Fruits Apples