Bistro 7: confused but a good meal anyhow

I just don’t know what to say about their new menu. The old one was schizophrenic in it’s attempts to be fusion everything for everybody. Now they got rid most of the sliders - our favorites - and it’s even moreso. What’s with asian, mex, american, southeast asian. That’s not fusion, that’s confusion.

I asked Tim what happened to the sliders and he said they just never took off - well, if they were as good as the ones at Pegs’ Ham and Eggs downtown on Arlington, he wouldn’t be able to keep up with the demand.

However, we actually had a decent meal and enjoyed ourselves, in spite of missing happy hour.

Mr. Maven ordered the sliders with bacon, avocado and greens ( can you say ‘too much’ goin’ on here ) without the bacon, avocado or greens. KISS. Lettuce, tomato, onion and mayo. They were almost as good as Pegs. His Manhattan, although he ordered it on the rocks, came straight up - but was perfect.

I ordered a field greens salad that came perfectly dressed for date night, with dried cherries and nuts. It was yummy. I paired that with an absolutely wonderful small gratin of yams, onions and that crumbly buttery topping. Drink of choice: Stella Artois at the absolutely right temperature.

Actually, Mr. Maven and I shared our offering and had a wonderful meal. The service was great.

But - you know there was going to be one, didn’t you? - if I could make Bistro 7 into my restaurant, there would be a Column 1,2,3 approach with mix and match small plates, soups, salads and sides ( both veggies and starches - as they already have ). Then each evening a true to the French bistro concept of a couple specials - poultry/starch/veg or fish/starch/salad or cutlet/starch/salad. Badda bing, badda boom. If everybody insisted, then have about six of those date night calorie and budget busting dinners on there to impress.

I’m talking fresh, fresh, fresh ingredients - preferably organic and sustainable, local or at least regional, from small farmers, simple, solid classic preparations that offer a bit more in the way of sophisticated execution - and for a good price. I’d be there once a week at least.

But it ain’t my restaurant. So, I encourage folks to keep supporting Bistro 7 - still there by Cantina Los Tres Hombres ( can you say tired old mex food? ) and open on a Monday night, too! Happy Hour is 4 til 6.

Hang in there, because I think Tim will, one day really find his groove, and I will be happy. There are so few restaurants for a discerning person like me that I want to see the ones’ that I like succeed.

maven

Inaugural Luncheon Menu

Often featuring cuisine reflecting the home states of the new President and Vice President, as well as the theme of the Inauguration, the Luncheon program includes speeches, gift presentations from the JCCIC, and toasts to the new administration. While this tradition dates as far back as 1897, when the Senate Committee on Arrangements first gave a luncheon for President McKinley and several other guests at the U.S. Capitol, it did not begin in its current form until 1953.

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Mavens' Christmas Dinner Menu

Well, it was a delectable feast, and not terribly difficult due in large part to having made two of the rolled stuffed turkey breasts at Thanksgiving, and frozen one. The rest of  it was pretty much a breeze.

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Mavens' Thanksgiving Dinner 2008 menu

We’re having the daughter and son-in-law to be over from Marin County, and since we want to visit as much as cook, I want to make some of this menu ahead - actually something I always do.

Last year I did a large Capon chicken rather than a turkey, but the turkey just appeals to me this year. Because I don’t need the mess of carving and angst over an under/over done bird, I’m going to butterfly it ( see cooks illustrateds’ website for the technique ) and roast it over the stuffing in my european style electrolux convection oven. The haricot vert is a favorite, and the trifle sounds fun to make.

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