Buddy's is our go to favorite when we want a sit-down meal, but we aren't quite sure what we want. It's casual and fun, not a chain (good luck with that in LexVegas!), and the food is always delicious and, at times, quite adventuresome.
I've had several tasty dishes at Buddy's, but on this night I decided to try something new--Barbeque Duckadilla. The menu describes this as "barbecue duck, prosciutto, grilled apples, green onion, and cheddar cheese in a grilled tortilla." The portion was insane, people. I had half left over for lunch. The flavors, while quite, um, different, married well into something very tasty and satisfying (it was really meat heavy). My only complaint was that the salad that was served with the Duckadilla was much too mild to stand up to the heavy flavors of the entree.
Chef had the Buddy Burger, always a solid choice. It's a burger, and it's good. 'Nuff said.
The new manager is adding more microbrews to the menu, so if you are a beer fan, stop into the Lucille's Lounge inside the restaurant and order up an icy cold beverage.
Enjoy the Memorial Day weekend! Eat hearty and happy.
Friday, May 22, 2009
Wednesday, May 20, 2009
Well, it's not the Swine Flu
Chef has a stomach bug. I have the sympathy ick.
So I'll return when we start eating something other than chicken broth.
So I'll return when we start eating something other than chicken broth.
Monday, May 18, 2009
Going Brazillian
For awhile now there has been a Brazillian bar in Lexington that I walk past and say, "Hey! We should eat there!"
Well, Friday night peeps, we did. And it was fan-freakin'-tastic.
Devassa is in Victorian Square downtown right across the street from Triangle Park. You can get a seat outside when the weather is nice and watch the fountains, and the people and pretend you're in Europe (or you know, whatever does it for you).
The interior is a bit small, though quite cheerful and um, Brazilly. For a Friday night, it was an absolute ghost town inside. The kitchen is the approximate size of a bathroom stall. Service was efficient and cheerful, and we never wanted for anything.
(On a side note, does it annoy anyone else when servers sit down at your table with and get all buddy-buddy? It makes me a little uncomfortable, because I'm there to enjoy the company of the people in my party. I'll make new friends later. You know? Just bring me the food. You'll get the same tip. Promise. edit: This did NOT happen at Devassa! Yes, I've made this clear now, Chef.)
The first thing we had was a caipirinha, which according to their menu is a "traditional Brazilian drink made with Aqua Luca Cachaca, muddled with simple syrup and lime." They're freakin' tasty is what they are. But we didn't ask how much they cost, so at $7.99 a piece for a rather small drink, we both felt a little used and dirty.
The food menu has a special of three tapas for $19.99. We began with three, which was plenty for me, but since the Chef hadn't had his daily allotment of swine, he got another later and declared himself plesantly stuffed.
The camarao ao alho e oleo was a delightful plate of plump, juicy shrimp in a bright sauce of garlic, butter, and lime. It was served with crisp bread. I attempted to make little sandwiches of the shrimp and bread, but found it was much easier to just eat the shrimp and use the bread to soak up the sauce.
Next was what we found to be both of our favorites, little teardrop shaped hushpuppies stuffed with chicken, jalapenos, tomatoes, and onions called coxinha. We played around with the sauce with which they were served, and I think we determined that it was heavy cream and a bunch of herbs. It was green and light and complemented the coxinha quite well.
The last tapa I had was empanadas, which reminded me of little shrimp pot pies. They were topped with a white sauce of some kind that was creamy but not cheesey. They were full of flavor and heat, but just enough to really add to the flavor. Don't you just hate when things are hot for the sake of being hot? Not these. The crust was flakey and light, which was a very nice complement to the spicey center.
Chef also had carnitas, which was shredded pork and lime juice. They were served with tortilla chips. Since I avoid pig (except bacon), I passed on this one, but he seemed to enjoy it quite well.
For dessert we had more caipirinhas. I don't even know if they had a dessert menu.
Our bill total was about $56 not including tip. It would have been much, much less if we had stuck to water. So try Devassa--and limit the drinks.
Happy Monday!
Well, Friday night peeps, we did. And it was fan-freakin'-tastic.
Devassa is in Victorian Square downtown right across the street from Triangle Park. You can get a seat outside when the weather is nice and watch the fountains, and the people and pretend you're in Europe (or you know, whatever does it for you).
The interior is a bit small, though quite cheerful and um, Brazilly. For a Friday night, it was an absolute ghost town inside. The kitchen is the approximate size of a bathroom stall. Service was efficient and cheerful, and we never wanted for anything.
(On a side note, does it annoy anyone else when servers sit down at your table with and get all buddy-buddy? It makes me a little uncomfortable, because I'm there to enjoy the company of the people in my party. I'll make new friends later. You know? Just bring me the food. You'll get the same tip. Promise. edit: This did NOT happen at Devassa! Yes, I've made this clear now, Chef.)
The first thing we had was a caipirinha, which according to their menu is a "traditional Brazilian drink made with Aqua Luca Cachaca, muddled with simple syrup and lime." They're freakin' tasty is what they are. But we didn't ask how much they cost, so at $7.99 a piece for a rather small drink, we both felt a little used and dirty.
The food menu has a special of three tapas for $19.99. We began with three, which was plenty for me, but since the Chef hadn't had his daily allotment of swine, he got another later and declared himself plesantly stuffed.
The camarao ao alho e oleo was a delightful plate of plump, juicy shrimp in a bright sauce of garlic, butter, and lime. It was served with crisp bread. I attempted to make little sandwiches of the shrimp and bread, but found it was much easier to just eat the shrimp and use the bread to soak up the sauce.
Next was what we found to be both of our favorites, little teardrop shaped hushpuppies stuffed with chicken, jalapenos, tomatoes, and onions called coxinha. We played around with the sauce with which they were served, and I think we determined that it was heavy cream and a bunch of herbs. It was green and light and complemented the coxinha quite well.
The last tapa I had was empanadas, which reminded me of little shrimp pot pies. They were topped with a white sauce of some kind that was creamy but not cheesey. They were full of flavor and heat, but just enough to really add to the flavor. Don't you just hate when things are hot for the sake of being hot? Not these. The crust was flakey and light, which was a very nice complement to the spicey center.
Chef also had carnitas, which was shredded pork and lime juice. They were served with tortilla chips. Since I avoid pig (except bacon), I passed on this one, but he seemed to enjoy it quite well.
For dessert we had more caipirinhas. I don't even know if they had a dessert menu.
Our bill total was about $56 not including tip. It would have been much, much less if we had stuck to water. So try Devassa--and limit the drinks.
Happy Monday!
Saturday, May 16, 2009
Happy Weekend!
Chef is working a wedding reception tonight, so I'm taking the evening off to watch girly movies.
But I'll leave you with this--you really need to go here. Go. Now!
But I'll leave you with this--you really need to go here. Go. Now!
Thursday, May 14, 2009
Thursdays with the mother-in-law
When I am in need of a big slab of beef, Malone's is the only place to go. They've got steaks down. They understand the difference between medium and medium rare, the steaks are juicy and full of flavor, and the texture is just like butter in your mouth. I have never had a bad steak at Malone's. They're very close to perfection.
Every Thursday, the Chef and I get together with his mother. She also works in food service, so she enjoys a good meal as much as we do. She understands when we go on and on about a sauce or a dressing or speculate on how a side was prepared.
Tonight she wanted to go to Malone's, and Chef and I were perfectly happy to oblige. But I was in the mood for fish. Lucky for me they had a fish special that sounded lovely-- red snapper stuffed with king crab and scallops in a lemon butter sauce. Chef got the bacon wrapped filet medallions with broccoli, MIL got a sirloin and asparagus. Included in your meal is the bottomless Lexingtonian salad--a chopped salad with a very light ranch-like dressing, chunks of bacon, and itty bitty diced tomatoes. The salad alone is worth dining at Malone's.
Chef steak was, as is the norm, prepared perfectly and promptly eaten up (hey, someone else was cooking. It would have been promptly eaten up regardless. Unless, perhaps, it was covered in cheese). The MIL had her sirloin with a side of Bernaise and massive, yet tender asparagus spears. It was a large portion of food and the MIL's large fluffy dog is dining quite well as I type.
OK. My fish kinda sucked. I think it was overcooked. The edges were tough, and the sauce did nothing to help the flavor. I picked at it and ate all of the scallops and king crap from the top. When something is described as "stuffed," I don't usually think this to mean that a few strands of crab and a scallop cut in quarters are lying on top of it.
I ask Chef if this is kosher. He says, "Eh. It should have been labled Oscar style. Or something."
He's watching The Office and pretty much ignoring me. Earlier in the evening, he told me my fish looked boring. It was boring. But the loaded baked potato made up for the boring fish.
Well, that and we got Graeter's.
Happy Thursday!
Every Thursday, the Chef and I get together with his mother. She also works in food service, so she enjoys a good meal as much as we do. She understands when we go on and on about a sauce or a dressing or speculate on how a side was prepared.
Tonight she wanted to go to Malone's, and Chef and I were perfectly happy to oblige. But I was in the mood for fish. Lucky for me they had a fish special that sounded lovely-- red snapper stuffed with king crab and scallops in a lemon butter sauce. Chef got the bacon wrapped filet medallions with broccoli, MIL got a sirloin and asparagus. Included in your meal is the bottomless Lexingtonian salad--a chopped salad with a very light ranch-like dressing, chunks of bacon, and itty bitty diced tomatoes. The salad alone is worth dining at Malone's.
Chef steak was, as is the norm, prepared perfectly and promptly eaten up (hey, someone else was cooking. It would have been promptly eaten up regardless. Unless, perhaps, it was covered in cheese). The MIL had her sirloin with a side of Bernaise and massive, yet tender asparagus spears. It was a large portion of food and the MIL's large fluffy dog is dining quite well as I type.
OK. My fish kinda sucked. I think it was overcooked. The edges were tough, and the sauce did nothing to help the flavor. I picked at it and ate all of the scallops and king crap from the top. When something is described as "stuffed," I don't usually think this to mean that a few strands of crab and a scallop cut in quarters are lying on top of it.
I ask Chef if this is kosher. He says, "Eh. It should have been labled Oscar style. Or something."
He's watching The Office and pretty much ignoring me. Earlier in the evening, he told me my fish looked boring. It was boring. But the loaded baked potato made up for the boring fish.
Well, that and we got Graeter's.
Happy Thursday!
Wednesday, May 13, 2009
Hot and ready
I asked the hubby what he thought of our dinner, and he said "It's a six dollar pizza. How can you go wrong?"
Chef is all about pizza. Thick crust, thin crust, frozen, fresh, the more meat the better. He and I could eat pizza every day without complaint. But different occasions call for different types of 'za.
For example, the pizza here is completely different food than the pizza here. Sometimes you feel like a burger, sometimes you feel like a steak.
Pizza seemed like a respectable choice for dinner. I was working late, and I could pick it up on the way home. So I went all out and spent ten bucks for the Hot 'n Ready Meal Deal at Little Caesar's. We got Crazy Bread (of which I had none), sauce for the bread, a two liter of Pepsi, and a pepperoni pizza.
Chef is all about pizza. Thick crust, thin crust, frozen, fresh, the more meat the better. He and I could eat pizza every day without complaint. But different occasions call for different types of 'za.
For example, the pizza here is completely different food than the pizza here. Sometimes you feel like a burger, sometimes you feel like a steak.
Pizza seemed like a respectable choice for dinner. I was working late, and I could pick it up on the way home. So I went all out and spent ten bucks for the Hot 'n Ready Meal Deal at Little Caesar's. We got Crazy Bread (of which I had none), sauce for the bread, a two liter of Pepsi, and a pepperoni pizza.
I not-so-secretly love Little Caesar's. I feel a little trashy eating it because it's ridiculously cheap and not so good for you. But hey, we're not pretentious people. And besides, it tastes good. There is a proper cheese to topping ratio. The pepperoni is thin and crispy, as it should be. Add a little Spice Pack (ask for it if it's not sitting out to grab), maybe a little parmesan and you've got a delicacy. And it's hot. And READY. When I'm ready to eat. And honestly, this is the biggest appeal of Little Caesar's.
We thoroughly enjoyed our meal. We're pleasantly stuffed, awaiting Lost, and I have two pieces of pizza left for lunch tomorrow.
Life is good!
Casual introductions
I married a chef. That means we never eat at home. I thought I might start a blog on the food we do eat and what we think of it. Food is love in our household, and we might as well spread the love around. Feel free to leave a post and tell me who you are and what you like to eat.
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