State Teachers Retirement System of Ohio (STRS) Holiday Special | December 10, 2011

STRS Holiday Dinner at the Eastwood Home

Miller-Stein Ranking

Our food experience | 5.0 Buckeyes

Quality | 5.0 Buckeyes

Cost | 5.0 Buckeyes

Character | 5.0 Buckeyes

Beverages | 5.0 Buckeyes

Service | 5.0 Buckeyes

 (Miller-Stein Holiday Tree)

Stein, a proud intern in the equity research division of STRS, was invited to attend, with a plus one, the annual holiday party. Stein graciously accepted and we anticipated the party for weeks.

Both very busy with work and school, Stein and I didn’t have time to make anything for the party, which was a potluck style meal, so we picked-up some tasty cookies from Pistacia Vera in the German Village.

We arrived and immediately felt very welcome in the Eastwood home. Upon entering we noticed right away the smorgasbord of wonderful looking dishes brought by all of Stein’s co-workers. The variety of food was incredible, everything from fresh sushi to sweet potato casserole was offered to us. A true Miller-Stein dream come true; so many different kinds of foods to try!

We headed right to the bar and I was given a delicious chardonnay which I knew would go well with the appetizers. Stein went with a winter ale and was also very pleased with his selection.

We wasted no time and dove right into the appetizers which included all sorts of delicious cheeses and meats, hummus dip, bite size meatballs, veggies and so much more. Between the two of us, Stein and I tried everything and were incredibly pleased with how wonderful everything tasted.

We enjoyed the warm ambiance of the beautiful home, and after socializing for a bit by the toasty wood burning fireplace with West, Browning and others we made our way to the dining room where the main course awaited us. 

The “star” of the night, in terms of food, had to be the tenderloin. Eastwood did a great job explaining how the meat was prepared, which was incredibly fascinating. Stein and I had never heard of this particular unique cooking style. Eastwood explained that the meat is cooked by placing the meat in a large vacuum sealed bag and boiling it the night before. This particular cooking style allowed for a juicy and flavorful center with really just a thin portion of the skin of the meat to brown. Eastwood then explained that he let the juices settle into the center of the meat over night and the evening of the party threw the meat on the grill to give it even more flavor -- amazing!

Other amazing dishes that covered the main course table included a homemade pepperoni and cheese rolled bread, fresh and crisp salad wings and breads. The display was impeccable and the company was wonderful.

Until the holiday party I hadn’t had a chance to meet Stein’s co-workers and they were all welcoming and very kind.

Stein and I scooted our way over to the dessert table. Although we were stuffed, we knew we had to try some of the cakes, cookies and pies. Stein and I took small bits of everything and we were glad we did. The desserts were fantastic, all so fresh and some even still warm from the oven.

The STRS holiday party was a great holiday special for the Miller-Stein duo. Great food, wonderful co-workers, welcoming friends and a fun time! Stein and I highly recommend attending the holiday party if you ever find yourself working at STRS one day!

Big Bowl | December 3, 2011

60 East Ohio Street  

Chicago, IL 60611

http://www.bigbowl.com/

Miller-Stein Ranking

Our food experience | 4.3 Buckeyes

Quality | 4.2 Buckeyes

Cost | 4.3 Buckeyes

Character | 4.0 Buckeyes

Beverages | 4.5 Buckeyes

Service | 4.5 Buckeyes

CFA Weekend in the Windy City

Photo from http://www.gogobot.com/big_bowl-cedar-chicago-restaurant

Pomegranate Ginger Ale

Rum and Cider

Dumpling Noodle Soup

chicken or vegetable dumplings with noodles, vegetables, tasty chicken broth

Vegetable Pad Thai with Tofu
fresh asian vegetables, tofu

Stein and I ventured up to Chicago for the weekend so he could take his Chartered Financial Analyst (CFA) exam, a test, that once passed, allows growth in the industry he is studying to become a part of.

The night before the test we were looking for somewhere not too fancy or expensive to grab a quick bite. We attempted to get pizza from Lumonatti’s (a well known Chicago deep dish pizza hot spot), but were deterred by the 40 minute wait. We wandered the street for a bit and happened upon Big Bowl, an Asian fusion style restaurant with a fast paced hip atmosphere.

After a 10 minute wait, Stein and I were seated close to the windows in the front portion of the restaurant. As the line for a table increased the atmosphere became quite tense with the crowds of people just steps from our table.

The restaurant had a vibe that seemed to be attracting to the younger crowd; loud music, bright lights, lots of seating. There was a food bar towards the kitchen that seemed to be an interesting option. It appeared that patrons would select items from the food bar and the kitchen would stir-fry your selections right then and there.

We were quickly greeted by our attentive waiter with a great sense of humor. Stein and I weren’t shy and ordered our drinks right away. Stein went with the special, the rum and hot cider which came in a clear mug and was steaming. The cider was wonderful; the apple taste with the strength of the rum complimented each other excellently. The rum wasn’t overpowering but still added the needed kick to the drink. I went with the pomegranate ginger ale which was a recommendation by the waiter. The pomegranate was excellent, not too sugary and the ginger melded well with it. Once I got toward the bottom of the drink the ginger got stronger almost to the point of overwhelming, but the drink was still delicious.

The vegetable dumpling noodle soup caught my eye so I ordered a small soup before dinner. The soup was good; the dumplings were rather large and tough to eat in one bite but were enjoyable. The noodles were thick but the absorbed the broth nicely.

Because it was our first visit to Big Bowl we were treated to a peanut sauce and vegetable wrap which was a nice way to start the meal; a taste of what was to come.

In the mood for noodles, Stein and I both selected the vegetable and tofu pad thai. Our waiter was quick to bring our dinner. When the meal arrived I almost gasped, there was enough pad thai on my plate for four people. Not discouraged by how much food there was, Stein and I dug in. The flavors in the pad thai were very interesting. Typically Stein and I are used to a sweetness in pad thai. This dish was different; the noodles had a lemony acidity to them, very different. The vegetables in the dish were a little on the al dente side which wasn’t incredibly appealing. I finished about 1/8 of my dish and Stein wasn’t able to finish his either. We made sure to ask for a box seeing that we could have enough food for dinner the next night.

Once all was said and done, Stein and I enjoyed our dinner and the atmosphere the restaurant provided. We had great service and agreed that we would likely come back, but probably try something new on the menu.

La Dolce Vita Ristorante & Lounge | November 25, 2011

740 South B Street, Heritage Square
Oxnard, CA 93030

http://www.theldv.com/

 

Miller-Stein Ranking

Our food experience | 4.4 Buckeyes

Quality | 4.5 Buckeyes

Cost | 4.25 Buckeyes

Character | 4.75 Buckeyes

Beverages | 4.0 Buckeyes

Service | 4.5 Buckeyes

 

Gnocchi con Pollo | $11.95
Italian potato dumplings with chicken, squash, leek and peppers in a roasted garlic cream sauce

Seared Ahi | $13.95
Sesame seared and served with citrus vinaigrette atop mixed greenswith green onion, sesame seeds and sliced almonds

Grilled Vegetable | $10.00
Assorted vegetables grilled then marinated in our balsamic dressing topped with provolone cheese and melted

Stein and I spent Thanksgiving in Southern California with his family this year and decided we needed to try a new restaurant in Oxnard (a small town just North of LA).

We settled on an Italian restaurant that received rave reviews from the locals. Since we were in California, we asked Fishman (Miller’s friend) and Ruiz (Fishman’s boyfriend) both of whom reside in LA, to join us.

La Dolce Vita is located in downtown historic Heritage Square in Oxnard and is tucked away in a cozy historic-style house. From the moment we arrived we felt welcome; a great comforting feeling.

When we arrived, other than the Fishman-Ruiz duo, we were the only people there. Since we were there for lunch, we didn’t anticipate there being much of a crowd. Fishman and Ruiz were already enjoying white wine which they remarked was quite tasty and enjoyable.

We were greeted by our waiter who was very friendly and he brought Stein and me water with lemon. Our waiter was quick to return to take out order and brought warm, freshly baked bread, which was wonderful. The bread came with a tomato type salsa which went well with the warmth of the bread.

Stein and I ordered the same thing, not on purpose, the grilled vegetable sandwich. The sandwich was wonderfully seasoned with all types of vegetables including very tender flavorful mushrooms. The vegetables were grilled to perfection and still had a bit of the much needed crunch. The balsamic dressing that accompanied the vegetables was a perfect match. The side salad that came with the sandwich was fantastic, spinach leaves and cabbage, also marinated in the balsamic was a great addition to the meal.

Fishman went with the gnocchi which she really enjoyed. The plate of pasta was more than she was anticipating for a lunch portion but was fond of the fact that she could take home leftovers. Fishman really enjoyed the fresh garlic cream sauce that coated the pasta saying that the sauce had a smooth yet rich texture and was not overwhelming thick, like many cream sauces. Fishman also appreciated the fresh vegetables that were mixed into her dish.

Ruiz went with the seared ahi salad. Ruiz mentioned that he has always appreciated a well done ahi. When the salad arrived, we noticed it was also a very generous portion for a lunch size. Unsure whether there was enough dressing for his salad, Ruiz asked for additional dressing. The waiter brought out what seemed to be the same house made balsamic dressing from the other dishes. The salad was originally coated with a citrus vinaigrette and Ruiz was thrilled he had asked for the additional dressing. The balsamic has a molasses like consistency and added the perfect amount of sweetness to the seared ahi which was breaded with sesame seeds. Both dressings melded surprising well together.

Stein and I chatted with the Fishman-Ruiz duo for a bit and enjoyed the quiet atmosphere of the cozy Italian den.

Between the reasonable prices, warm atmosphere, and fantastic the service, we were thrilled we had selected La Dolce Vita. If you find yourself in Oxnard we whole heartedly recommend stopping in La Dolce Vita for a quick bite.

Vittoria Ristorante & Bar | September 16, 2011

10241 Sawmill Parkway

Powel, Ohio 43065

http://www.vittoriacolumbus.com

Miller-Stein Ranking

Our food experience | 4.85 Buckeyes

Quality | 5.0 Buckeyes

Cost | 4.25 Buckeyes

Character | 5.0 Buckeyes

Beverages | 5.0 Buckeyes

Service | 5.0 Buckeyes

Fried Calmari | 8.95

Bruschetta | 8.95

Vittoria Antipasto | 11.95

Chianti Classico

Chianti Ruffino

Pinot Noir

Sauvignon Blanc

Chicken Piccata | 21.95/24.95

Chicken Caprese | 17.95

Chilean Sea Bass | 27.95

The Vittoria Filet |28.95

Risotto Milanese | 27.95

Broiled Salmon | 23.95

The Stein’s came into town for a week so we couldn’t pass up the opportunity to join the Stein and Miller families for a great meal. After reading some great reviews, we decided to go with Vittoria, an Italian, American up-scale restaurant tucked in the heart of Powell, Ohio.

After making a reservation on Open Table for 7:30, we all eagerly awaited our dinner adventure.

Stein and I arrived first, informed the host our party arrived and waited for our table to be ready and our families to arrive. Within ten minutes, our parents and Stein’s brother arrived and we were swept away to our table.

Upon entering the main room of restaurant, we were greeted by candles lighting the room with a pleasant glow, a fireplace on either side of the room and white tablecloths delicately draped over the tables. The mood was set with a guitarist playing calming music as we took our seats.

Our server, Carlo, a New York native with a great attitude, quickly welcomed us. We ordered appetizers and drinks and prepared for a great meal. We decided on the fried calamari, bruschetta, and an antipasto dish. The appetizers came out quickly and didn’t last long. Dad Miller described the calamari as light and crisp and really enjoyed that it didn’t have the “heaviness” to it that typical calamari has. The bruschetta was also a crowd pleaser with a sweet balsamic reduction drizzled over the top. The antipasto was also enjoyable with the spread of cheeses, olives and meats all very fresh.

The wine list was very nice; a good number of choices, with a range of prices,  without being overwhelming.  The list featured Italian wines, but not to the exclusion of some good domestic wine choices. The choices for wine by the glass were more extensive than you usually see, and the four of us that ordered wine opted to order by the glass.  The wine was served promptly, and the portion sizes were good, and larger than you often receive.  Dad Miller and Mom Stein ordered Chianti, although Mom Stein chose the Classico, and Dad Miller picked the Superiore.  They quizzed Carlo on the difference between the two and, impressively, he knew that the difference related to Italian wine processing and aging rules. Both Chiantis were very good, with the Classico having the “bigger” flavor.  Stein’s Brother opted for the Pinot Noir which he enjoyed. I went for my favorite, the Sauvignon Blanc, which was crisp and refreshing.  All in all, the wines were an excellent accompaniment to our meals.

 

Once we devoured the appetizers we were quick to order our main courses. Dad and Mom Stein went with the chicken piccata, Stein’s Brother selected the chicken caprese, and Stein went with the Chilean sea bass. On the Miller side, Mom Miller decided on the filet, Dad Miller went with the risotto and I selected the salmon.

Mom and Dad Stein really enjoyed their chicken piccata explaining that the lemon flavor from the sauté mixed with the wine gave the dish a lot of fresh sweet flavor. Mom Stein is usually cautious about Alfredo sauce but was pleasantly surprised, it was less of the typical drenching of sauce and was well intergraded into the noodles with a cheesy flavor.

Stein’s brother also likes his chicken caprese and loved the freshness of the garlic tomatoes and roasted red peppers.

Stein’s Chilean sea bass was also a favorite. No stranger to sea bass, the Stein’s expectations were high, but he really enjoyed not only the display but also the mildness of the fish with the accompanying fresh vegetables. Stein was also very pleased and intrigued by the walnut sauce that covered the fish, which also covered the scrumptious small asparagus.

Mom Miller’s filet was also enjoyed. Choosing a medium well style of cooking, the filet came out perfectly cooked; it was juicy and full of rich flavor. The asparagus was thin and cooked to perfection and the roasted red skin potatoes were warm and also cook wonderfully.

Dad Miller’s Risotto Milanese was nothing short of phenomenal; the risotto was prepared perfectly, and the seafood was abundant and tasty.

I also really loved my salmon, which was prepared by broiling. The creaminess of the salmon was very unexpected but was superb. One annoyance is when the fish isn’t deboned, but this salmon was bone free and I was able to easily enjoy it. The seasonal zucchini and yellow squash that was a substituted for the asparagus was also well prepared; it was moist and still contained the fresh crisp flavors.

The manager of the restaurant treated our party like royalty. We were checked-up on several times and John, the manager was very thorough making sure everyone in the room was enjoying their dining experience.

After we had finished dinner we were surprised with a treat from the chef. We were treated to limoncello, a dessert drink. Everyone at the table really enjoyed the drink; it had a milky like quality and has a fantastic sweetness to it. John, the manager explained that the wife of the owner of the restaurant makes this particular dessert drink in a very unique way; the drink takes about a month to ferment and develop the heavenly sweet taste.

Last but not least we decided to order to pieces of chocolate cake for the table. The cake was described as delicious; it was thick and moist. The icing was a fudgy and accompanied the cake well.

Overall we had a wonderful dinner. From the exquisite service to the delightful meals the night could not have gone any better. Two wonderful families, soon to be one, coming together and enjoying great food - what could be better? We questioned each other at the end of the night asking if we would each come back and between the seven of us, I heard “yes,” “absolutely,” “most definitely.” Safe to say we’ll be back!

Basil Short North | August 27, 2011

1124 N High St

Columbus, OH 43201

http://www.basilshortnorth.com/

Miller-Stein Ranking

Our food experience | 4.32 Buckeyes

Quality | 4.5 Buckeyes

Cost | 4.2 Buckeyes

Character | 4.5 Buckeyes

Beverages | 4.2 Buckeyes

Service | 4.2 Buckeyes

EGG ROLLS (Two) | $4.50

Crispy spring roll wrappers stuffed with ground chicken, vermicelli noodles, carrots and bean sprouts, served with sweet & sour sauce

SWEET POTATO FRIES | $4.50

Thin cut sweet potato deep fried in batter until golden brown; served with Thai dipping sauce.

CRAB CREAM CHEESE WON TONS (Six)| $6

Crispy wonton wrapper stuffed with a mixture of crab and cream cheese. Served with sweet & sour sauce.

CRISPY CHICKEN TOAST | $6

Ground chicken, egg and green onions layered on a toasted baguette; deep fried until golden and served with sweet Thai sauce.

CASHEW CHICKEN

Sliced chicken, cashews, bell peppers, dry chili and onions, stir-fried in Chinese wine.

PAD THAI | $9.50

Thin rice noodles, egg, bean sprouts, crushed peanuts, green onions and your choice of meat or tofu in a tasty Thai sauce.

NOODLE KEE MOW | $9.50

Soft wide rice noodles (crispy add $1), onions, tomatoes, Thai basil and bean sprouts in a tasty sauce.

Short North Adventure With The Chavan-Surovjak Duo

Our good friends Chavan and Surovjak asked if we were interested in meeting them for dinner. Never turning down an opportunity for a great meal, Stein and I were in. We threw around a couple of ideas but ended up deciding on Basil, a Thai restaurant in the Short North.

Luckily we decided to eat early, so parking was easy as pie, we metered right outside the restaurant and headed in. Upon entering we waited for a few moments while the hostess seated the large family ahead of us. Once we were greeted, we were quickly escorted to our table. The ambiance was excellent, the lights were dim, the mood very inviting and warm. A large bar takes up about a fourth of the restaurant and the remaining area is dedicated to seating; booths and tables.

Chavan and Surovjak arrived right after we arrived and we took a few moments to catch up. We were greeted by our waiter who took our drink order. Chavan was hoping for a glass of sweet red wine, but her first selection and second selection were sold out, so she ended up going with a recommendation from the waiter, sauvignon blanc mixed with sprite. Surovjak and Stein both went with a 312. I decided to go with my usual, a glass of sauvignon blanc.

Our drinks arrived in a timely manner and we ordered several tapas to share for our appetizers. We went with egg rolls, sweet potato fried, won tons with cream cheese and crab, crispy chicken toast and cashew chicken. The appetizers arrived quickly, which was great because we were starving. Admittedly we were a little shocked that everything we ordered was deep fried in a thick batter; I think we should have read the descriptions more carefully. We weren’t too fazed because we dug right in. The egg rolls were probably our favorite; they were crunchy on the outside and full of fresh flavor on the inside. Also very delicious were the fried sweet potato fries, they were accompanied by a sweet vinegar sauce which once dipped on the sauce, has a powerful and delicious salty taste. The won tons were also fantastic, once you get passed the outer layer of fried dough the inner pocket is creamy and soft; who would have thought of cream cheese and crab… delicious! The crispy chicken toast was another deep and thick fried dish. The flavor was good but the fried aspect was a bit overwhelming. The cashew chicken was also great, the cashews were lightly seared and the peppers were extremely fresh.

After we finished up our appetizers we didn’t wait long before ordering dinner. Chavan ordered the noodles and was very satisfied. Chavan said the flavors all melded together nicely and that the fresh vegetables mixed with the Thia sauce was a great combo. Surovjak went with noodles and steak, which was delicious. The meat was tender and juicy and the rice that came with it gave the meal substance. The dish wasn’t too spicy and allowed for a lot of flavors to stand out. Stein decided to go with the noodle Kee Mow which is prepared with a thicker noodle. Per usual, Stein went with one of the hottest levels of spice and wasn’t disappointed. The tasty sauce didn’t shame its name; the sauce gave the dish the spice and life it needed to be considered “delicious.” I went with the traditional Pad Thai which also didn’t disappoint. The sauce was sweet and the crunch from the vegetables made for a fun experience. There was plenty of food left over by the end of dinner because we had had so many appetizers. With plenty of leftover we were all full, satisfied and pleased with how our dinner was prepared and cooked.

We weren’t too shocked by the prices, Basil is a nicer restaurant and we were able to get our drinks during happy hour, a discounted rate. All of the prices were clearly labeled on the menu so when our check arrived we weren’t too taken aback.

Our server was very attentive throughout the night and wasn’t overwhelmed by the fact that the restaurant got very crowded as the night went on. We sat for a while and enjoyed the company of the Chavan-Surovjak duo. With great ambiance, good service and fantastic food, it’s safe to say both the Miller-Stein and Chavan-Surovjak duos would recommend Basil to other and would visit again!

The Brown Bag Deli| August 7, 2011

898 Mohawk St

Columbus, Ohio 43206

http://www.thebrownbaggv.com

Miller-Stein Ranking

Our food experience | 3.4 Buckeyes

Quality | 4.0 Buckeyes

Cost | 4.0 Buckeyes

Character | 4.5 Buckeyes

Beverages | 2.0 Buckeyes

Service | 2.5 Buckeyes

Number One On Ten | 
$6.75

Turkey, baby swiss, coleslaw & Russian Dressing on nine-grain bread

The Cuban | 

$6.99

Smoked ham, Swiss cheese, mustard, mayo, and dill pickles on grilled cibatta bread

The Village Addiction |

$7.25

Smoked turkey and Havarti with cranberry mayo grilled on sourdough bread

Stein’s Birthday Lunch

Stein and I apologize for the lack of blogs but between work, wedding planning and social gatherings we’ve been super busy. Not to worry, we’re back! Our most recent adventure took us to German Village in Columbus. Brown Bag Deli is located in the heart of German Village and is one of Stein’s favorite delis. Stein’s brother, who was joining us for Stein’s birthday lunch and I had never been so were looking forward to trying something new.

We didn’t have any trouble finding a spot to park and parked along the street right outside the deli. The first thing we noticed upon entering the restaurant, no air-conditioning. It was about 87 degrees that day and the few ceiling fans weren’t making it much cooler. We examined the menu written on chalkboards on the walls, decided what we wanted and ordered at the counter. The deli only has drinks by the can, or plastic container so no refills.

Stein’s brother ordered #5, The Cuban, which was smoked ham, swiss cheese, mustard, mayo, and dill pickles on grilled cibatta bread with a bag of Cape Cod kettle cooked sour cream and onion chips. Stein’s brother enjoyed the variety of flavors that made up his sandwich and liked the fact that the sandwich was grilled, which helped meld all of the flavors together. The large bag of chips complimented the sandwich well and Stein’s brother was only able to finish about ¾ of his lunch.

Stein went with the #7, The Village Addiction, which is made up of smoked turkey and havarti with cranberry mayo grilled on sourdough bread. Stein’s sandwich was also heated which helped the flavors mix together well. Stein especially enjoyed the cranberry mayo dressing on the sandwich explaining that it added sweetness to the other elements of the dish. Each sandwich came with a pickle, which is quite typical of delis, but it was a nice touch.

I went with the #1, The Number One on Ten, which is turkey, baby swiss, coleslaw & Russian Dressing on nine-grain bread. Like all the other sandwiches, the grilled aspect was excellent. The coleslaw and Russian dressing was a new and unique taste for me. Typically coleslaw has always been a side dish, but adding it into every bite of the sandwich was great, two made into one! Stein and I shared a bag of Cape Cod kettle cooked salt and vinegar chips, which was plenty big for the both of us.

The restaurant was managed by people who busily work to maintain the relaxing feel of the restaurant. Picnic style tables with benches add to the character of the deli allowing for a feel of family style eating. There is also a small dining area outside for those that enjoy the outdoor eating environment.

Although we were quite hot while dining the food more than made up for the temperature debacle. A fun spot for lunch, the Miller-Stein duo and Stein’s brother recommend Brown Bag Deli for a fun afternoon out in German Village.