Food | Well Heeled Blog

How Much Is That Wine In The Restaurant?

Written by WellHeeled on January 11, 2010 · 35 Comments

I almost never order alcohol in restaurants because I have to drive home afterward (and cabs are expensive). That is a good thing, because I recently learned that how high markups can be: a bottle is marked up 300% in restaurants over the wholesale price, or 200% over the retail price (see WSJ article on pricing formula).

Cheaper vintages tend to be marked up at a higher percentage (300% – 400% of wholesale) compared to more expensive ones (150%-200% of wholesale).

That means a $20 bottle you bought at a grocery store would cost you $50 at that bistro down the street. WOW! I was always under the impression that wine markups were high, but I had no idea how high.

Also, as can be imagined, more expensive restaurants may have higher markups.

In most cases, the fancier the restaurant, the higher the markup. A top-tier chef, a team of sommeliers, a large wine cellar and expensive stemware are all built into the wine price. Because pricier restaurants typically have fewer tables and less turnover, they need to make profits on fewer bottles sold.

Buying wine by the glass is even more costly. Restaurants tend to charge the wholesale bottle price for a glass – so that they make back their investment with the first glass (see this ChowHound thread about wine markups) and protect against loss if any bottles have wasted wine.

WSJ recommends that diners avoid ordering by the glass if possible – for reasons of taste as well as value.

If the wine in an opened bottle doesn’t sell in a few days, for example, best practice is to pour out the spoiled wine — but whether that happens or not is a matter of conjecture. For diners looking to maximize the value per ounce, ordering a pricier bottle may be a better choice than ordering by the glass.

A few nights ago I went out to a cheap burger & fries place where the entrees top out at $10 or $11. A friend ordered a couple glasses of red. The restaurant didn’t even say what type of red it is. She forgot to check the price, but assumed that it was $5 or $6. Turns out it was $9!! Two glasses added up to almost $20. Talk about high markups!

I’m trying to become more educated on wine… and I think I shall begin with my education at home, where I can drink excellent Pinot Noirs & Chardonnays purchased at Costco for $10 or $15. These bottles, according to formulas on markups, may cost $30 or $40 at a restaurant.

What type of wines do you order at restaurants? Do you ever buy wine by the glass?

image source: weblogs.cltv.com

With Dim Sum, You Always Win Some!

Written by WellHeeled on December 10, 2009 · 19 Comments

If you’ve never tried dim sum before, boy are you missing out!

Dim sum is a brunch originating from Southern parts of China. In many metropolitan areas (especially coastal regions such as New York City, the Bay Area, and Southern California), dim sum is widely accessible. Many Chinese restaurants serve it in the morning until 3pm in the afternoon.

Dishes are served in small plates (think tapas), which makes it perfect for sharing with a group. There are a variety of savory and sweet dishes (although if you are a vegetarian, your choices will be severely limited. If you’re a vegan, then I imagine most dishes are completely off-limits). At some restaurants, servers will push around carts filled with steaming plates of pork buns or shrimp-stuffed noodles. If something catches your eye, you can order the food straight from the cart. At other restaurants you will be given a menu (some with pictures) and will order from there.

Dim sum is also a budget-friendly brunch choice. With prices as low as $1.50 a plate (usually includes 3-4 pieces), a brunch for 4, including tax and tip, ranges from $35-$50: an incredible value for the quantity and tastiness of the food you receive. Delicious and budget-friendly – what else can you ask for?

Some of my favorite dishes are lotus-wrapped chicken, BBQ pork buns (I like the ones with the glazed top, not so much the steamed version), fried taro cake and fried turnip cake, shrimp rice noodle rolls, congee with salted pork and thousand-year-old eggs, and egg tarts. As you can tell, I have many favorites… the one thing that I am NOT partial to, however, is “Phoenix Talons” (or, in less elegant – but much more realistic – parlance, chicken feet). My favorite tea is Chrysanthemum.

What are your favorite dim sum places?

Happy Thanksgiving!

Written by WellHeeled on November 26, 2009 · 4 Comments

For this holiday, I present to you…

The Difference Between Yams and Sweet Potatoes!*

In short, yams and sweet potatoes belong to different plant families. Compared to sweet potatoes, yams are starchier and drier. Sweet potatoes are divided into the “firm” and “soft” varieties. The confusion arises when “soft” sweet potatoes are labeled as yams.

If you are in North America, chances are you are eating sweet potatoes (even if they were labeled as “yams” in grocery stores).

Today, I plan to stuff myself full of traditional goodies such as turkey meat, mashed potatoes and gravy, baked sweet potatoes, and pumpkin pie.

Tomorrow, I’m heading out to the stores to pick up Christmas cards. Unlike Black Friday shoppers who line up for deals in the middle of the night, I will be hitting the stores at a very reasonable hour.

*I’ve always wondered about this. Now I know. And you do too!

Restaurant Cuisine Hierarchy: Why Are There More Expensive French Restaurants Than Expensive Chinese Restaurants?

Written by WellHeeled on November 17, 2009 · 12 Comments

Have you noticed that the nicest, most expensive restaurants usually offer French / Continental cuisine, whereas Asian restaurants (Indian, Chinese, Vietnamese, etc.) and Mexican restaurants are usually at a much lower price point?

Of course, that statement is not an absolute – but on the whole, the most expensive restaurants (think those with Michelin stars, $300+ meals, and extensive wine / alcohol lists) are French or continental restaurants. Fast food places, meanwhile, are far more likely offer Chinese, Indian, or Mexican fare. Even Asian restaurants that are nicer and more expensive are almost uniformly “fusion” restaurants (with the exception of pricey Japanese sushi houses).

As a big lover of almost all cuisines, I’ve wondered about this disparity for a long time. I thought about titling this post Disparity in Restaurant Prices by Different Ethnic / Cultural Cuisines, but wow, a mouthful, eh?

For ease of writing purposes, I’ve decided to make French restaurants and Chinese restaurants my two subjects of study.

Non-Scientific Survey of # of High-Class French Restaurants vs. Chinese Restaurants

If I search for “French restaurants” on Yelp in San Francisco and focus only on the $$$$ price category, I come up with 8 results on the first page. If I search for “Chinese restaurants” with the same price designation, however, there is only one result - Jai Yun.

A similar search for New York City – the dining capital of the U.S. – resulted in 5 Chinese restaurants categorized as $$$$ on Yelp. There are, however, 10 results for French restaurants on the first page alone, and many more restaurants extending beyond the first page.

Why Are There More Expensive French Restaurants Than Chinese Restaurants?

Can it be that French cuisine requires more skill / expensive ingredients than, say, Chinese cuisine? I don’t know – perhaps, but I am hesitant to attribute only skill or ingredients to such a great disparity. Somehow, in the “restaurant hierarchy”, consumers (and I admit, myself included) have become accustomed to pay much more for a plate of beef bourguignon than a plate of stir-fried beef and broccoli.

A large part of this restaurant hierarchy comes down to branding and history. French and continental cuisine have been branded as an exquisite dining experience, whereas Chinese or Mexican food have been categorized as mostly “fast-food” – delicious, yes, but still “fast food”. A couple that want to celebrate their 20th anniversary goes to a 4-star French restaurant. A couple that is exhausted after work orders Chinese takeout from the corner cafe.

From a historical perspective, fine dining in America has traditionally belonged to French / continental cuisine. The best chefs at the best restaurants are frequently trained at French culinary institutes. Also, French cuisine is still more mainstream / less foreign than Chinese or Vietnamese cuisine might be to the general American public.

The market supports different cuisines at separate price points.

Self-Perpetuating Circle & Challenges of Rebranding

This phenomenon has become self-sustaining – as more French restaurants are usually acknowledged as “occasion” restaurants – the places you go to celebrate an engagement, wine and dine clients, or impress your parents, it becomes easier to find backing and the dining base needed to sustain a high-class French restaurant. It’s a circle that perpetuates itself.

People have come to expect different things from French restaurants (service, ambiance, exquisite meals) than Chinese or Mexican restaurants (fast service, low prices). In addition, there are such a proliferation of cheap, mom-and-pop Chinese / Mexican restaurants (especially in big cities with a large immigrant population) where you can get an entire lunch for $5. It’s even cheaper than McDonald’s!

The chef who wants to start a 4-star Chinese restaurant not only has to compete with (1) the French restaurants for patrons who would pay $100 for a meal for two, (2) he/she must also convince the patrons of the cheaper Chinese restaurants that it IS worth it to pay $25 for beef & broccoli (which at his shop may be made with organic grass-fed beef) instead of $8 for the same dish a few blocks over, and (3) change the mentality of future patrons that Chinese food is only for take-out or casual sit-down dining.

The chef who wants to open and make a profit from a 4-star, $30-per-entree Chinese or Vietnamese or Mexican restaurant must redefine an entire consumer mindset. They must rebrand an ethnic cuisine. Rebranding is hard work – and it’s no wonder that few chefs have successfully accomplished such a task.

What do you think? I love food and I love consumer behavior, so I find this a fascinating topic. Please share & discuss!

Business Insurance Experts Premierline Direct

How to Host a Dinner Party On a Budget

Written by WellHeeled on November 10, 2009 · 6 Comments

dinner part copy How to Host a Dinner Party On a Budget

Hosting a dinner party is always fun, but right now I need my get-togethers to be budget-friendly as well. Remember when I made crab cakes? That was for a group of 5 or 6 friends. The crab cakes were delicious and everyone loved them, but, crabs are expensive! Two pounds of crabs cost $20 out the door. Add in the other food and ingredients and I’m looking at $40 that night. I love to entertain and I want to do it often, but I can’t spend $20 on one dish more than once in a while.

That’s where a budget dinner party comes in. When I decided to host another dinner last night, I decided to look to a humble ingredient – the potato. I also had a few pescatarians and vegetarians in my party, so I decided to serve a scalloped potatoes (without bacon bits) as the main dish. It’s perfect for a chilly night: filling, tasty, and easy on the wallet.

Here’s how you can host dinner parties on a budget, and keep your stress level low:

1. Serve a main dish that uses low-cost ingredients (eggs, potatoes, flour, etc.). This strategy will help keep costs down. After all, if you are serving lobster tails with truffle butter, your costs will not be low no matter what you do (but oh, will your dinner be scrumptious!). Using inexpensive ingredients also mean that if you somehow mess up during the course of cooking and have to use more material, it’ll be okay. Even if you drop a whole carton of eggs, you’ll only be out $2 or $3. Unlike, say, if you drop a bowl of crab on the floor. That will be $10 down the drain.

2. Skip the decorations but fire up the ambiance with candles or mood lighting. A dinner party doesn’t need fancy decorations to be fun. After all, laughter is free! Most of the time, I don’t bother with theme or decor or all that jazz! Some candles (tea lights are $1.99 a package at IKEA) will do the trick nicely.

3. Ask your guests to bring wine / dessert / side dish. If your guests are as great as mine, they will ask you what they can bring. Don’t be shy to let them know that beverages or side dishes would be appreciated. I always say, “if you can bring something, wine or dessert would be great!” And my guests usually all bring a little something to share with the group. This cuts down on your costs, but most importantly it minimizes the time you spend preparing and cooking so you have more time to spend with your guests.

What are your best tips for hosting a dinner party on a budget?

The Cupcake Craze

Written by WellHeeled on October 28, 2009 · 8 Comments

Even though the cupcake craze has swept the nation in the past few years, I haven’t been wholly impressed by most of the cupcakes I’ve tasted. Some of them were too sweet, some too dense. Others were good, sure, but nothing that made me think oh-my-this-is-GOOD.

Instead of paying $3 a cupcake from pricey boutiques, I have to believe that I can make cupcakes that are just (if not more) delicious than store-brought ones. And so… I present to you my vanilla cupcakes with lemon zest cream cheese frosting.

0021 1024x768 The Cupcake Craze

Cupcake Recipe (makes 1 dozen cupcakes)

4 oz. stick butter
3/4 cups sugar
1 cups all purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk or evaporated skim milk
1/2 teaspoon vanilla extract
2 large egg whites

preheat oven to 350

1. soften butter in the mixer
2. put the sugar in with the butter and beat until light and fluffy, about 2-3 minutes
3. sift flour, baking powder, and salt together
4. measure out milk and vanilla extract, then combine the two
5. add the flour mixture and milk mixture to the butter/sugar in 3 parts alternating between flour and milk and beating well after each addition
6. set aside flour and milk mixture (should be in batter consistency by this point)
7. in another bowl, beat egg whites on high until soft peaks form, about 2-3 minutes
8. fold egg whites into cake batter until incorporated
9. scoop batter into the prepared cupcake pans (I like to use foil baking cups)
10. bake in the 350 degree oven for 15-20 minutes depending on your oven (use a toothpick to poke the center of a cupcake – it’s done if the toothpick comes out clean)

Frosting Recipe

4 oz butter
8 oz cream cheese
2 tablespoon lemon zest (my motto was “the zestier the better!” so I added 2.5 tablespoons)
1 tablespoon lemon juice
1-2 cups confectioner’s sugar (depending on desired sweetness – I used 1 cup)

1. combine softened butter and cream cheese with mixer on high speed
2. add about half of the confectioner’s sugar and lemon juice and zest to the butter/cream cheese mixture and beat on high speed to combine
3. add remaining confectioner’s sugar in stages until desired consistency and sweetness is achieved

Putting It Together

After cupcakes are done, set them on rack to cool. When the top is cool, the cupcakes are ready to be frosted.

If you don’t have special frosting piping tools, you can construct a makeshift one with a small ziploc bag. Just put frosting in the bag, make sure all the air is out, push the frosting towards one corner of the bag, zip the bag close, then make a small cut at the corner of the bag. Then just pipe the frosting on the cooled cupcakes.

Final, But Most Important, Step

Enjoy the cupcakes of your labor. I like mine with a glass of milk.

The REAL Benefit Of Cooking At Home

Written by WellHeeled on October 26, 2009 · 8 Comments

Is that you can make a dish full of expensive ingredients, and STILL have the cost come out to be much much much lower than a restaurant’s.

Exhibit A: this morning I made an omelet stuffed with smoked salmon and an entire half of an avocado, and topped with more avocado and a generous handful of crumbled goat cheese.

009 300x225 The REAL Benefit Of Cooking At Home

It. Was. Delicious. And probably cost me less than $3.

Counteracting the Boba Factor – How to Make Boba Milk Tea At Home

Written by WellHeeled on October 12, 2009 · 14 Comments

People have heard of the Latte Factor, when the daily $3 latte quickly adds up to a significant sum of money at the end of the month. But those of you who are lucky enough to live near Asian tea shops know there’s such as thing as the Boba Factor.

Boba milk tea is a drink originally from Taiwan, made from tapioca balls (also called boba balls) in a milk and tea concoction. It’s simply delicious. But a drink at a tea shop can range from $3.50 for a medium to over $5 for a large. So how did I counteract the Boba Factor without giving up the delicious goodness of boba milk tea? It’s simple, I became a baller.

Get it? Get it? I’m a (tapioca) baller ’cause I am totally (tapioca) ballin’ by making my own tapioca balls!

Okay you all can stop groaning now. My joke may be lame I don’t care! Because I’ve successfully made boba milk tea (also known as bubble tea) in the comfort of my own home. It’s quick and easy to do, and so much more wallet-friendly.

Here’s what you need:

Tea (I used Thai Tea here, but you can use black tea, green tea, jasmine tea, whatever tea that strikes your fancy), sugar, honey, milk / creamer, and package of tapioca balls.

006 300x225 Counteracting the Boba Factor How to Make Boba Milk Tea At Home

002boba 225x300 Counteracting the Boba Factor How to Make Boba Milk Tea At Home

Here’s how you make it:

0041 300x225 Counteracting the Boba Factor How to Make Boba Milk Tea At Home

Measure boba balls and cook according to the direction on the package (you can get these quick cooking boba balls at Asian supermarkets).

007 300x225 Counteracting the Boba Factor How to Make Boba Milk Tea At Home

Make sure you don’t overcook the boba balls. In my opinion, the perfect boba ball is bouncy and chewy but completely cooked through. It should have just the right amount of “give” and “resistance”, and the outside should never be mushy. In fact, the worst boba balls are ones that are mushy on the outside but undercooked on the inside.

0111 300x225 Counteracting the Boba Factor How to Make Boba Milk Tea At Home

Make the thai tea, then add milk or creamer to your liking. Add sugar to taste.

0141 300x225 Counteracting the Boba Factor How to Make Boba Milk Tea At Home

Submerge boba balls in a bowl with a honey and water mixture for 30 minutes if you like the balls to be sweeter.

018 300x225 Counteracting the Boba Factor How to Make Boba Milk Tea At Home

Spoon balls into milk tea.

019 300x225 Counteracting the Boba Factor How to Make Boba Milk Tea At Home

Voila! One perfect cup of boba milk tea, ready for your enjoyment.

Tasty Thursday: Ode to Crab Cakes

Written by WellHeeled on October 8, 2009 · 9 Comments

Because crab cakes are so good, prose just ain’t gonna cut it.

008 1024x768 Tasty Thursday: Ode to Crab Cakes

Succulent and tender, the crab cake is king
Each precious morsel makes my taste buds sing

Crab cake oh crab cake, you are a true delight
But it’s so difficult at a restaurant to eat right

Chain establishments use white bread as filler
At swanky bistros, the price tag is killer

What to do? What to do? is this crab cake lover’s lament
Taste I do not compromise, money I need for rent

So I asked the great O sage Internet
For a recipe my palate will not regret

Voila, an offering whose taste can’t be beat
Fit for a king, a queen, or a princess to eat

The golden-brown sizzles, the aroma permeates the air
Two crab cakes sitting side by side, what a perfect pair

Ah! Let me taste a morsel – perfectly delicious!
I assure you, readers, the results are not fictitious

Indeed the crab cake wins the crown
At the table, all other appetizers bow down

O fearless eater, read on if you need
To see the way this dish is done
But my warning you must heed
Make multiples – you can’t stop at just one

Such is the crab cake’s power
It has inspired me to rhyme
In the hungry hour
The crab cake is sublime

Crab Cakes

Ingredients (makes ~9-12 patties depending on size of patty):
2 pounds crab meat
1 egg
1 teaspoon lemon zest
1 teaspoon Old Bay Seasoning
1 teaspoon fresh ground black pepper
1 tablespoon fresh basil, chopped
1/2 cup saltine crackers, crushed
1/2 cup mayonnaise
4 tablespoons vegetable oil

Directions:

In a large mixing bowl, combine crab meat, egg, lemon zest, pepper, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
Form patties out of the crab mixture, 3 quarter of an inch to 1-inch thick, and chill until cold before cooking.
In a skillet, heat oil over medium heat. Saute the crab cakes for 4-5 minutes on each side until golden brown.

Lemon-Yogurt Sauce:

1 cup plain yogurt (I like using “Greek style” because it’s thicker)
2 teaspoons lemon zest
1 table spoon lemon juice
1/4 teaspoon salt
2 teaspoon honey

My New Motivational Currency

Written by WellHeeled on October 6, 2009 · 3 Comments

One of my good friends asked me if I was interested in a dinner special at a very nice restaurant. The total would probably come out to around ~$60 with tax and tip included.

Normally, I am a big proponent of spending money for delicious food and good dining experiences, but my mind immediately calculated… $60. That’s a lot of money. In fact, that’s 4 to 5 tango classes! So I demurred to my friend. It’s not that $60 is unaffordable, per se, but that I think overall I get more joy from 5 nights of tango than I do from one (admittedly, very nice) night of dining.

Yes, it is true. My motivational currency has now switched from dining out to tango lessons.

Who AM I?

P.S. Guess what I’m doing tonight?

Mindful Eating – Scared Straight Into Knowing Where My Food Comes From

Written by WellHeeled on October 6, 2009 · 13 Comments

New York Times published an article over the weekend of a young woman who ate a hamburger, contracted E. Coli, fell into a coma for nine weeks, and woke up paralyzed.

Reading this article has shown me how little I truly understand where the food I eat (especially meat products) come from, and how frightening food-borne illnesses can be. I don’t think I can just sit back and trust that every product I buy and cook is going to be okay. As the New York Times investigation show, there are significant loopholes and missteps in the preparation and monitoring process of that one hamburger patty. I don’t want to be too alarmist, but I also realize that I need to educate myself more on what I feed myself and loved ones.

Here are some surprising things that I found out from the article (all direct quotations):

Ground beef is usually not simply a chunk of meat run through a grinder. Instead, records and interviews show, a single portion of hamburger meat is often an amalgam of various grades of meat from different parts of cows and even from different slaughterhouses. These cuts of meat are particularly vulnerable to E. coli contamination, food experts and officials say. Despite this, there is no federal requirement for grinders to test their ingredients for the pathogen.
Unwritten agreements between some companies appear to stand in the way of ingredient testing. Many big slaughterhouses will sell only to grinders who agree not to test their shipments for E. coli, according to officials at two large grinding companies. Slaughterhouses fear that one grinder’s discovery of E. coli will set off a recall of ingredients they sold to others.
“Ground beef is not a completely safe product,” said Dr. Jeffrey Bender, a food safety expert at the University of Minnesota who helped develop systems for tracing E. coli contamination. He said that while outbreaks had been on the decline, “unfortunately it looks like we are going a bit in the opposite direction.”
Agriculture Department regulations also allow hamburger meat labeled ground chuck or sirloin to contain trimmings from those parts of the cow. At a chain like Publix Super Markets, customers who want hamburger made from whole cuts of meat have to buy a steak and have it specially ground, said a Publix spokeswoman, Maria Brous, or buy a product like Bubba Burgers, which boasts on its labeling, “100% whole muscle means no trimmings.”

According to the article, Costco is “one of the few big producers that tests trimmings for E. coli before grinding, a practice it adopted after a New York woman was sickened in 1998 by its hamburger meat, prompting a recall.” This makes me feel better about buying meat at Costco (although I rarely do).

I also must admit, one of my first questions was “how about In-N-Out burgers?” I truly hope the company has a good meat source and food safety procedure, because it would be painful giving up their deliciously juicy burgers. I’m also glad I’m learning how to cook, because cooking at home means that I can at least control my ingredients to an extent.

I try to practice mindful spending, in that same way, I realize, I need to adopt a practice of mindful eating. That doesn’t mean I’m going to cut out all meat or stop eating hamburgers or buy everything organic or go vegan (because I love meat. And eggs. And leather boots), but it does mean that I need to take steps so that I am eating a healthier and safer diet, and that I need to adjust to food becoming a bigger percentage of my income for the future.

Because even though expensive doesn’t always mean better, when it comes to food (especially meat) you can end up paying a high price for something too cheap. And that I should buy a meat thermometer to make sure I cook my meat enough. And I really should start eating more vegetables and less meat. Is it just me, or do I never hear about vegetables killing people? (Well, except for cases of botulism in canning gone bad, oh, and the spinach and samonella scare. Hmm… I guess veggies do kill, after all).

Tonight’s Dinner: Salmon Pasta with Veggies

Written by WellHeeled on September 30, 2009 · 3 Comments

Prep:

Chop 2 zucchinis, 1 package of crimini mushrooms, and 1/3 of a large red onion. Set aside 1/2 cup mushroom pasta sauce and 1/3 can of sun-roasted tomatos.
Measure 2 cups pasta shells.
Cut 1 filet of Alaskan salmon (Morey’s) into small chunks. Save the oil and seasoning from package into a small bowl.

046 300x225 Tonights Dinner: Salmon Pasta with Veggies

Cook:

Boil water. Put pasta in and cook according to direction (usually 8-9 minutes).
Saute veggies all with a dash of olive oil. Then put in pasta sauce and tomatoes.
Meanwhile, pan-fry salmon chunks until fish is cooked through.
After the salmon is done, mix the salmon with the veggies and the pasta sauce. Let the mixture simmer for a few minutes.

050 300x225 Tonights Dinner: Salmon Pasta with Veggies

051 300x225 Tonights Dinner: Salmon Pasta with Veggies

052 300x225 Tonights Dinner: Salmon Pasta with Veggies

Serve:

Pour sauce over pasta, and enjoy!

054 300x225 Tonights Dinner: Salmon Pasta with Veggies

Calling All NYC Readers: Free Dessert & Dessert Wine at French Bistro in Astoria, New York

Written by WellHeeled on September 28, 2009 · 5 Comments

Recently, the owner of Bistro Les Minots, a cozy French bistro in Astoria, Queens, contacted me about writing a post on the restaurant.

bistro les minots 300x190 Calling All NYC Readers: Free Dessert & Dessert Wine at French Bistro in Astoria, New York

Normally, I don’t respond to commercial pitches unless I’ve personally had a good experience with the product or the service. But, I have a huge weakness for food, especially French cuisine (crepes, duck a l’orange, coq au vin… need I go on?), and I’d like to support small restaurant businesses when possible. So I negotiated a special with the owner for all my New York readers and now am very happy to announce my first restaurant special on this blog.

From now until December 31st, 2009, the owners of Bistro Les Minots will be offering a complimentary dessert and a glass of dessert wine to each guest with the purchase of one entree (entrees are priced around $12 to $17, from what I can see). All you have to do is to mention “Well-Heeled Blog” when you go into the restaurant. I love dessert and dessert wine, so I’m a bit sad that I’ve already left NYC and therefore cannot partake in Bistro Les Minots’ cuisine. The menus are already reasonably-priced, so if you throw in the free dessert and dessert wine, it’s a good deal for a nice evening out or a fun brunch date.

If you don’t want to order a la carte, Bistro Les Minots also offers prix fixe lunch and dinner menus for less than $20 during select hours. The restaurant is located on 30^th Avenue between 47^th and 48^th streets, in Astoria, New York. Free delivery with $15 minimum and within a limited area (please call 718 606 2535 for more information).The restaurant has a 4 star rating on Yelp, so I feel comfortable that I’m sending readers to a good place.

On the website, Bistro Les Minots is described as a combination of Paris and the French Riviera. The menu “takes the better of these two beautiful regions of France so as to satisfy all tastes and desires at very affordable prices. The inviting front dining room coupled with the warm and romantic back room, provides the perfect atmosphere for any occasion, personal or corporate.”

Please share & tweet. Go, eat, be merry!

New York City: Boon to Tastebuds, Bane to Wallet

Written by WellHeeled on September 25, 2009 · 9 Comments

The New York City restaurant scene was so very good to my tastebuds, but far more unkind to my wallet.

Perhaps I haven’t been quite fair, because I was on a trip. And on this trip I ate out almost every single meal (a few of my friends also very generously treated me to dinner). Perhaps if I actually lived in New York full-time, I would not be quite so indulgent with myself.

On second thought, I would most likely continue eating out every meal. It’s just so easy to do so. A great new restaurant is around the corner, every corner. Going out is a much more involved, calculated process in a car-dependent locale (i.e. 98% of America) than in New York City. The subway makes it so convenient to just drop in at a restaurant somewhere, and all your friends are probably doing it too. The ease of ordering drinks without scheming and worrying about designated drivers (as is the case in almost any other city in the country) is another major factor.

While I was working, I would be so tired after work that I didn’t want to drive anywhere at all. Once I made it home, inertia made it far easier for me to whip up something quick than to battle traffic for a nice dinner. Now that I am in between jobs, I’ve taken to cooking more and holding dinner parties because I’m trying to stick to a budget, I’ve discovered that I love to entertain at home, and I have a lovely outdoor space to do (three plump birds, one big stone!).

At home, I measure an activity’s worthiness in terms of the time it would take to drive there and the stress I would endure through traffic and parking. Is Restaurant ABC worth driving 30 minutes? 60 minutes? What if I can’t find parking and it takes an hour-and-a-half? If I plan to have a few drinks, do I have someone to take me home? If I have to get my car in the morning, did I make sure to park it somewhere there’s overnight parking allowed?

In New York City, no such math is necessary. I haven’t quite realized how many of my dining decisions were based on drive time and parking availability… New York City makes it so easy to go out to eat (and I imagine the small apartments and lack of outdoor spaces also contribute to the dining-out tendencies), and the food is so good.

But what NYC giveth (delicious food of every stripe and variety), NYC also taketh away (money). For this week at least, I suppose it was a fair trade.

What’s Better Than Roasted Corn & Chicken Sausage Soup?

Written by WellHeeled on September 14, 2009 · 4 Comments

Eating said soup while perusing the Carnival of Personal Finance (hosted at SimplyForties), of course!

001 300x225 Whats Better Than Roasted Corn & Chicken Sausage Soup?

004 300x225 Whats Better Than Roasted Corn & Chicken Sausage Soup?

003 300x225 Whats Better Than Roasted Corn & Chicken Sausage Soup?

Sundays Are Perfect for “Eggs Benedicts” And Naps

Written by WellHeeled on September 13, 2009 · 4 Comments

Both of which, incidentally, cost very little.

Last night, after watching Iron Chef America, I suddenly had an impulse to exercise my culinary creativity. (I spent the 20 minutes before bed thinking about what I can make for breakfast).

I’ve decided to work on an improvised, healthier version of eggs benedict, both to save my heart from artery-clogging hollandaise sauce and to use up all the vegetables still sitting in my fridge.

It’s basically an open-faced sandwich. Crust-less, toasted wheat bread with cucumber slices, julienned carrots, caramelized onions, and apple-smoked chicken sausage, topped with a poached egg.

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(Below is what it looks like before the eggs are placed on top)

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The taste was pretty good, and the veggies made me feel good about my meal. I made four of these little “eggs benedicts” for boyfriend and I, and they are all gone now.

How To Poach A Perfect Egg (In Pictures!)

Written by WellHeeled on September 11, 2009 · 12 Comments

For the longest time, I couldn’t poach an egg. It was frustrating because I love to eat poached eggs but can only have them in restaurants. But now, I’ve figured it out (hint: shallow pan + vinegar!). Poached egg is the purest way of eating an egg – no oil, no butter, just delicious eggy goodness. And because it’s an egg, it’s super cheap – less than $0.25 per poached egg. I just poached an egg (the most perfect looking egg I’ve ever poached) and have captured it in pictures for posterity.

So here is my step-by-step guide of how to poach a perfect egg:

1. Fill a small and shallow saucepan (2-3 inches deep) with water. Put on a gentle boil (small bubbles in the water). Just remember, the smaller the saucepan, the easier it will be for you to control the water temperature.

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2. Pour 2 tablespoons of white vinegar into the water. The vinegar will help the egg whites stay together.

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3. Break an egg into a small bowl or cup.

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4. Gently slide the egg from the bowl into the saucepan. The egg will come to rest at the bottom of the saucepan – this is another reason why a shallow pan works best.

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5. Use spatula to push egg whites towards the center of the egg. This makes the egg look pretty and collected. Then let egg sit in simmering water for ~3 minutes until the egg whites are firm. ***NOTE: if your pan is very shallow like mine (around 1.5 inches), the top of the egg doesn’t quite get cooked. So you may have to carefully flip the egg over to ensure the egg whites are all cooked. Use a spatula and a spoon for this task. Take care not to break the yolk.

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6. Use a slotted spoon to lift egg out of water bath. (I don’t have a slotted spoon, so I just use a wooden spatula and a spoon to carefully get the egg out of the bath). If you’d like, you can use a paper towel to pat the egg dry.

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7. Garnish with your choice of seasoning. (I used pepper and garlic salt)

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8. Break into the egg. Rejoice as the yolk flows out like a pool of sunshine. Enjoy!

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Trader Joe’s Milk Spoils Again

Written by WellHeeled on September 8, 2009 · 15 Comments

Less than two weeks after the first incident, the Case of the Spoiled Milk is reopened.

Here’s how it went down:

Wouldn’t some milk go nicely with my toast?
Pulls out bottle. Take a sniff. Something’s…off.
Takes a tiny sip. Definitely off!
Runs to find mouthwash.

This time, the milk went bad 4 days before the expiration day.

I guess today or tomorrow I’m going to head back there and get an exchange. As frustrating as this is, I do appreciate TJ’s great customer service. Maybe when the summer’s over this problem will be resolved.