From time to time, people have said I'm a good cook. But I think of it more as finding good recipes. Recipes that don't have super complex ingredients and deliver good flavor. I enjoy the search. For the last few years, we typically will get a bulk order of beef from a friend that raises steers. We are going to eat beef and it's our modest effort to buy local and lessen the impact. When you buy in bulk, you end up with some cuts of beef that can be a bit tougher to turn into something yummy that the family will enjoy. So I'm often searching for new recipes for those cuts and a thick and lean Sirloin Tip Roast can be in that category. We are approaching that bulk purchase time of year again so I'm trying to empty out the freezer and decided I'd pull said roast from the freezer and look up a recipe. It was a rainy weekend so it seemed like a good chance to fill up the house with that classic pot roast aroma. This recipe from Sunday Supp Movement reall
For several years I have been hearing people talk about how much they like Green Bay's east side restaurant Plae Bistro. I was excited to finally be able to make it there for dinner Friday night.
The restaurant is located in a strip mall facility but there isn't any strip mall feel to the interior. They have done a nice job creating a cozy environment with a modern, upscale circular bar surrounded by booths and tables.
A number of items on the menu were tempting. One of my favorite indulgences is having a nice rib-eye and I've been told Plae's rib-eye is very good. Since I tend to enjoy the steaks I can make at home, I opted for something I wouldn't expect to make at home.
It was described on the menu as follows:
The restaurant is located in a strip mall facility but there isn't any strip mall feel to the interior. They have done a nice job creating a cozy environment with a modern, upscale circular bar surrounded by booths and tables.
A number of items on the menu were tempting. One of my favorite indulgences is having a nice rib-eye and I've been told Plae's rib-eye is very good. Since I tend to enjoy the steaks I can make at home, I opted for something I wouldn't expect to make at home.
It was described on the menu as follows:
+1 Ahi tuna
8oz. +1 (sashimi grade) ahi tuna fresh from Honolulu, HI, grilled RARE, soy ginger grapefruit sauce
To accompany the Ahi tuna, I chose the risotto. The food was all very good. Ok, to be honest, it almost looked as if I had licked my plate clean by the time I was done. The tuna was blackened and cooked nicely. The exterior was seared while the rare cook allows the tuna to just melt away. The sauce had a great deal of flavor that eventually gave way to an almost spicy barbecue vibe. The risotto was chicken and mushroom flavored and actually went very well with the tuna. Again, no shortage of flavor to the risotto.
The service was solid and the drinks were well made. The only negative worth mentioning was that our table had seven guests yet we were served only six bread rolls. The spread and dip for the bread was a nice starter but again it seemed odd to leave us with only six rolls for seven people.
Their full menu can be found here and I would be happy to go there again. The atmosphere is first rate (and even has some flat screens in the bar area for sports viewing) and was only outdone by the flavors to be had. A nice upscale dinning experience with reasonable pricing.