ScreenHunter_180 Oct. 29 17.50Never in my life have I been so excited to wait 2.5 hours for a restaurant. Let me tell you, it was worth every second of the wait. Rose’s Luxury definitely up lived to the hype of being named Bon Apetite’s number one hot new restaurant of 2014. Every detail was perfectly thought out, from the utensils to each dish. The staff was super attentive and honest on their favorite drinks and dishes. They really worked hard to make the whole experience a memorable one. We went for my husband’s big 3-0 and they took great care of us by giving us a few dishes on the house. Rose’s Luxury is non pretentious, and I would highly recommend eating there to anyone.

Tips -

  •  Go early or go late – Weekdays are easier than the weekends to get a table. If you can get there before 5:30pm to get in the line great, if not you may be eating at 10 pm. But it is still lively and fun at the later hour. I got through to the hostess stand by 6:30 and we ate around 9.
  •  Be open-minded – Some of the dishes sound like a crazy mix of ingredients, but trust me, they know what they are doing. They are super accommodating to dietary restrictions. If you’re gluten-free or vegan, this place is for you!
  • Follow them on social media! Their instagram and Facebook are a lot of fun. You can really get a sense of their culture.

 

Current Menu – I stared the items we had, and wrote a few comments. We didn’t end up getting of the family style items, we were so full.

SMALL DISHES:

COLD:

CAVIAR SERVICE… JUST ASK
KUMAMOTO OYSTERS W/ GREEN APPLE & WASABI GRANITA  3 / EA
CHARRED BROCCOLI W/ CAESAR DRESSING & WHITE ANCHOVIES  13 *****

PORK SAUSAGE, HABANERO & LYCHEE SALAD  13 ******So many flavors in each bite. This dish had great depth.

WARM & GRILL:

WHOLE GRILLED QUAIL W/ FALL GREENS & MULLED CIDER GLAZE  14 ******Haven’t had too much quail in my life, but after this dish I am sold.
JERK CHICKEN, PICKLED MANGO RAITA, GREEN PAPAYA SALAD  13 *******My husband’s favorite dish. Nice and spicy.

PASTA:

MARTELLI SPAGHETTI W/ TOMATO, SPICY LOBSTER & MINT  14 ******Lobster and pasta, enough said.
CLASSIC CACIO E PEPE  13
SFOGLINI RIGATONI W/ PARMESAN CREAM & BREADCRUMBS  12 ******Super simple, cheesy, and delicious.

OTHER GOODS:

FRIED RICE SALAD W/ ASIAN PEAR, RAW CABBAGE & COUNTRY HAM  12 *****
HONEY-GLAZED CARROTS, MASCARPONE, MATZO MEAL & DILL  11
CARAMELIZED CAULIFLOWER, GREEK YOGURT & SOME OTHER STUFF  13

FAMILY STYLE:

LEMONGRASS-SHELLFISH STEW, FENNEL SALAD & GARLIC BREAD 28
SMOKED BRISKET, WHITE BREAD, HORSERADISH & SLAW 29

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I am squeezing this in just shy of Halloween.

Every year a group of my girl friends gather to watch Hocus Pocus, drink loads of wine and Google where the actors are now–this Buzzfeed. This year I opted to put a little more effort into my contribution. Past contributions just included wine or some sort of frozen pizza roll.

Ingredients:

  • 2 containers of Pillsbury present rolls
  • 2 packages of hotdogs (beef works best)

Directions:

Pre-heat the oven to 350°. Roll out the crescent roll dough in one sheet. Using a pizza cutter, cut thin slices of dough.

Mummies in a blanket

Next take the hotdogs and cut slits at the ends to form the legs and on either side to create the arms

mummies in a blanket

Next take the thin strips of dough and carefully wrap them around the hotdogs-making sure to include the arms and feet. Side note, I had extra dough so a made what turned out to be pathetic present rolls.

mummies in a blanket

Bake the hotdogs for 9-12 minutes, or when the dough starts to turn golden brown. mummies in a blanket

Serve warm with a side of ketchup or mustard for dipping.

Enjoy!

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I have had the same hair cut since college, long layers. It’s easy, it flatters my round face, and I can pull it into a pony tail when I don’t want to make it look pretty. In the past month I have been obsessed with the idea of chopping it all off. Well I finally did it, and I love my new hair! It is shoulder length, so not too drastic. The best part is that it feels so healthy! I guess that is what happens when you cut off 6 in of hair… Apparently mid length hair is the thing for fall, because I cannot stop seeing celebs and bloggers with a similar do, who knew? Here is some short-ish hair inspiration for those of you who don’t want anything too drastic, but are ready for a change.

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This picture I took near my new apt. We wisely decided to move a week and a half after we got back from our wedding. I really just love this city.

Advice.

It is that time of year, time to collectively gather in friends living rooms, drink wine and watch Hocus Pocus. This is typically followed with some solid Googing of where are they now.

October 17th. Can’t wait!

This piece on Emma Watson

Loving these boots, but probs can only afford these (still a win!)

I watched The Secret Life of Walter Mittey this past weekend and it reignited my desire to run away to Iceland.

I will make one concession for summer going away, Ramen eating season! And i am pumped to make this recipe.

Adam Levine and Jimmy Fallon. Gold!

South Carolina fans can appreciate this (2:30 mark).

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Alright friends. Today I am sharing the best freaking chicken recipe I have ever made. Before you get all weirded out that there are anchovies in the dish, seriously get over it. If you try to make the dish without the anchovies it will not taste as good. The anchovies add salt and I promise you will not taste anything fishy. The capers/anchovy/garlic mix is the most delicious combination and you will want to lick the pan. Trust me I did. Just make sure you wait until it cools a bit, because I didn’t and burnt the shizz out of my tongue…..

Garliky Chicken

The capers, garlic, anchovies, and red chili flakes are cooked in the olive oil until the garlic is a brown caramel color. It makes the garlic almost sweet. It is incredible.

garlicky chicken 2

Make sure to let the thighs cook long enough so they get the crispy golden brown. I could have let mine go for a few more minutes. I am working on perfecting the crisp skin, but I am too impatient. Garlicky Chicken 3Garlicky Chicken 4

Adding the lemon and raw garlic pieces takes the sauce to a whole new level. This was seriously one of the easiest recipes I have ever made and the presentation is awesome. My husband was so impressed!Garlicky chicken 7Garlicky Chicken 5

If you have tried to make any of the recipes I have posted before you probably hate me because I alter every recipe I make, and give terrible estimates. I am a make it up as I go kind of chef. This recipe however, I followed every step and I wouldn’t change a thing. I served this over qunioa to sop up all the juices. A crusty piece of french bread would also do the trick. Garlicky Chicken 6

Garlicky Chicken with Lemon – Anchovy Sauce – Recipe by NY Times

INGREDIENTS

  • 1 ¼ pounds boneless, skinless chicken thighs (4 to 5 thighs) **I used bone in and skin on thighs
  • 1 teaspoon coarse kosher salt
  •   Freshly ground black pepper
  • 6 garlic cloves, smashed and peeled
  • ¼ cup extra-virgin olive oil
  • 5 anchovy fillets
  • 2 tablespoons drained capers, patted dry
  • 1 large pinch chile flakes
  • 1 lemon, halved
  •   Fresh chopped parsley, for serving

PREPARATION

  1. Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
  2. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
  3. When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
  4. Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

Hounds tooth is one of those patterns that definitely seem to have a life cycle to it. However, I have always had an affinity-forever being drawn to it. While I am not entirely sure it is back with the fashion in-crowd, it does seem to be fairly prevalent this year. So clearly I am PUMPED! I found so many delicious hounds tooth items that I had to cut myself off at ten, because I honestly could have gone on for days.

houndstooth

one | two | three | four | five | six | seven | eight | nine | ten

In addition to these lovely items, hounds tooth is a great element to add to your home. Can you imagine the lushness of a high-backed chair in the pattern? I wouldn’t need anything else, just my hounds tooth throne.

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Hey all! We took quite the hiatus, but we are back and PROMISE to post more regularly. It has been a crazy spring/summer for the both of us. First and foremost, Jessica got married in May! The festivities were in the beautiful Dominican Republic, Puna Cana. Here are two of my favorite pictures of us from the weekend. Please excuse my blood shot eyes, I bawled. Like a baby.

Mel and JessShe looked absolutely stunning, and it was such a wonderful celebration!

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On top of the wedding madness, both of us started new positions at work. Great for us, bad for the blog. But we are back and inspired!

Today I am going to share my wish list of items to spruce up my work wardrobe (I’ll just go ahead and take one of everything at Banana Republic).

You know, us girls have our exercise clothes, work clothes, play clothes, hanging out clothes, walking around town clothes, going out clothes…..

fall wish list

//ONE//TWO//THREE/FOUR//FIVE//SIX//SEVEN//EIGHT//TEN//ELEVEN//TWELVE//THIRTEEN//

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KATE WANDERS

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