esurientem.blogspot.com

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This restaurant is great inspiration for people who wish to open a restaurant of their own but don't dare to, due to lack of big financial assets, lack of interior designer friends, lack of posh location or fear of loosing the battle to attract guests in a city full of competition. Plates from Ikea and a sober, minimalistic interior shows that you don't need to splash out the big bucks in order to create a personal environment. I started with a bottle of cold. From the Scottish brewer. Unfortunately the ...

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Food and Wine | esurientem.blogspot.com Reviews

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This restaurant is great inspiration for people who wish to open a restaurant of their own but don't dare to, due to lack of big financial assets, lack of interior designer friends, lack of posh location or fear of loosing the battle to attract guests in a city full of competition. Plates from Ikea and a sober, minimalistic interior shows that you don't need to splash out the big bucks in order to create a personal environment. I started with a bottle of cold. From the Scottish brewer. Unfortunately the ...

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Food and Wine | esurientem.blogspot.com Reviews

https://esurientem.blogspot.com

This restaurant is great inspiration for people who wish to open a restaurant of their own but don't dare to, due to lack of big financial assets, lack of interior designer friends, lack of posh location or fear of loosing the battle to attract guests in a city full of competition. Plates from Ikea and a sober, minimalistic interior shows that you don't need to splash out the big bucks in order to create a personal environment. I started with a bottle of cold. From the Scottish brewer. Unfortunately the ...

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esurientem.blogspot.com

1

Food and Wine: May 2014

http://www.esurientem.blogspot.com/2014_05_01_archive.html

I usually don't visit a newly opened restaurant straight away. It takes time for chefs, waiters and restaurateurs to find their unique expression and routines. Abroad it's very common for restaurants to have soft openings where guests and restaurant staff have time to "practice" on each other, normally with a reduced menu price or sometimes even for free. In Sweden, where labor is so costly this rarely happens. They don't only serve sushi here so if you don't eat raw fish you can go for a donburi.

2

Food and Wine: Djuret Revised

http://www.esurientem.blogspot.com/2014/11/djuret-revised.html

This is the second time I review this amazing restaurant in Stockholm but maybe the 5th time I dine there. The concept has slightly changed since my last visit. Still the theme is to serve one animal for a good five weeks and display it with its different cuts and their various uses and tastes. Instead of a la carte, Djuret now serves two menus; one 3 course and one 6 course. The second wine, 2006 Reva Syrah. Was, as I said, completely different. From Edna Valley, this Syrah was packed with fruit and...

3

Food and Wine: January 2014

http://www.esurientem.blogspot.com/2014_01_01_archive.html

Here we go again. Home alone and the urge to spoil myself was massive. Simple cooking and something classy in the glass, that's my melody for a fantastic evening. A beautiful 350g ribeye with a classic Gratin Dauphinoise. Can't be easier and this sort of food is the best if you want something tasty that doesn't interfere with the wine but enhances it. In the glass; 2006 Château Léoville Barton. Very complex, with a long finish and smooth tannins. Do I need to say it was perfect with the steak? Oyster yog...

4

Food and Wine: August 2013

http://www.esurientem.blogspot.com/2013_08_01_archive.html

The dining room is classic scandinavian with white walls and chairs but it still feels cozy. I really liked the cutlery rest made of elk horn, and all their plates from the Swedish designer Quality Verified ( http:/ www.qualityverified.se. The dining room is run by my two friends Erik Forssell and Felix Bergman so I knew that I and my old friend were in good hands. We started with a glass of 2008 Cuvée Charlemagne Blanc de Blancs. Appetizer no 5; mussel with lavender and crunchy spinach crumble. So, ...

5

Food and Wine: March 2014

http://www.esurientem.blogspot.com/2014_03_01_archive.html

Located at the top of the pyramid-shaped Raffles Hotel in WAFI, Dubai, Tomo has, since it first opened its doors, been a popular restaurant, particularly to the Japanese population in the city. Chef Chitoshi Takahashi used to run the restaurant Kisaku before he opened the more "fancy" Tomo. Me and my company went for lunch and we had a pretty wide selection of dishes all shared in the middle of the table. Chu-toro gunkan with spring onions. Oyster with ponzu and daikon. Perhaps my favorite serving. I wou...

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Food and Wine

This restaurant is great inspiration for people who wish to open a restaurant of their own but don't dare to, due to lack of big financial assets, lack of interior designer friends, lack of posh location or fear of loosing the battle to attract guests in a city full of competition. Plates from Ikea and a sober, minimalistic interior shows that you don't need to splash out the big bucks in order to create a personal environment. I started with a bottle of cold. From the Scottish brewer. Unfortunately the ...

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Comment-link {margin-left:.6em;}. Esurientes - The Comfort Zone. Monday, July 16, 2007. The best stew for winter. It's really cold. The coldest winter in a couple of years, at least. Certainly the coldest I've felt for a while, and I'm loving it. This week I made. Truly, I dreamt about it for weeks afterwards, and I'm going to have to give it another run this winter, especially as my brother is currently living the party life in the Greek Islands and the Greek theme is running strong. Links to this post.

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