ILUVDXL
<font color=teal>What makes you think there is onl
- Joined
- May 4, 2001
- Messages
- 1,920
Day 1: Bongos - - This restaurant was a very pleasant surprise. We started with Mohetos, a mit julip type drink but not as sweet. This was followed by an appitzer of Papa Rellena, round, breaded mashed potatos stuffed with beef creole. Our entrees were Arroz con Pollo, chiken and saffron rice, and Bistec Empanizado, breadad steak with rice.
Day 2: Chef's de France -- Always a must do for us on every trip, this time, however, things wen't a great as they could have been. We both started with Soupe a l'oignon gratinee, onion soup, supurb as always. DH's Thon grille sur Ratatoullie Provincale, sear tuna with zucchini, eggplant and pepper was good, but my meal of snapper, salmon, grouper and crab had a heavy iodine taste and was most unpleasant. Better luck next time I hope.
Day 3: Rose and Crown Dining Room -- Let me begin by telling you every time I make reservations for this restaurant, I request patio seating and never get it. This past Monday night was one of the coldest I ever remember spending in Florida and where do they seat us? You got it, on the pation. It was freezing out there and we were no where near a heater. I knew asking for an inside seat would be fruitless since the couple in front of me without a resevation was told it would be 1 1/2 hours wait. Then the waiter told us the kitchen was very backed up and it would be at least 40 to 45 minutes for our dinners to be served. Armed with this information, we ordered martinis wrapped our legs in our napkins and waited it out. You never saw fish and chips and bangers and mashed devoured so fast. Food was good but we were cold.
Day 4: Le Cellier Steakhouse-- Excellent as always, Cheddar cheese soup and prime rib for us both. Eating doesn't get much better than this.
Day 5: Boatrights dining Hall (DXL) In all the years we've stayed at DXL, we;ve nenver eaten dinner there. This year was going to be a change. Our Southern Sampler consisted of BBQ ribs, garlic cheese bites and buffalo wings served with blue cheese and maranara sauce. Very tastey. Entrees included Boatwrights Filet, car grilled with buttermilk mashed potatos, vegetable and red wine sauce and Pirogue O'Pasta and Seafood. Lightly blacked shrimp, scaloops, catfish and mussels server over linguini with a roasted garlic cream. Another winning meal.
Day 6: Jiko (AKL) -- In our opinion theis was the star of the week. We began dinner with an African version of a Martini that consisted of a tangerine vodka. A little sweet but still tastey. A sampler plated included Crispy cinnamon-spiced beef roll with a vegetable, banana dip. Lentil Pastilla, lentil-filled phyllo pockets with a sweet and sour sauce. Duck Firecracker, hot and cold spring rools with a oyster dipping sause and Maize Tamale, flavored with truffle oil, All very yummy. We both had the same entree, Oak Grilled Beef Tenderloin whic was herb crusted and served on a bed of macaroni with 4 cheeses and an Indaba red wine sause. Our wait person, Sally brought out several bottles of wine for us to sample. I love to tell you what we wound up having, but I just remember is was South African, red and delicious.
So there you have it 6 days of good eating.
Day 2: Chef's de France -- Always a must do for us on every trip, this time, however, things wen't a great as they could have been. We both started with Soupe a l'oignon gratinee, onion soup, supurb as always. DH's Thon grille sur Ratatoullie Provincale, sear tuna with zucchini, eggplant and pepper was good, but my meal of snapper, salmon, grouper and crab had a heavy iodine taste and was most unpleasant. Better luck next time I hope.
Day 3: Rose and Crown Dining Room -- Let me begin by telling you every time I make reservations for this restaurant, I request patio seating and never get it. This past Monday night was one of the coldest I ever remember spending in Florida and where do they seat us? You got it, on the pation. It was freezing out there and we were no where near a heater. I knew asking for an inside seat would be fruitless since the couple in front of me without a resevation was told it would be 1 1/2 hours wait. Then the waiter told us the kitchen was very backed up and it would be at least 40 to 45 minutes for our dinners to be served. Armed with this information, we ordered martinis wrapped our legs in our napkins and waited it out. You never saw fish and chips and bangers and mashed devoured so fast. Food was good but we were cold.
Day 4: Le Cellier Steakhouse-- Excellent as always, Cheddar cheese soup and prime rib for us both. Eating doesn't get much better than this.
Day 5: Boatrights dining Hall (DXL) In all the years we've stayed at DXL, we;ve nenver eaten dinner there. This year was going to be a change. Our Southern Sampler consisted of BBQ ribs, garlic cheese bites and buffalo wings served with blue cheese and maranara sauce. Very tastey. Entrees included Boatwrights Filet, car grilled with buttermilk mashed potatos, vegetable and red wine sauce and Pirogue O'Pasta and Seafood. Lightly blacked shrimp, scaloops, catfish and mussels server over linguini with a roasted garlic cream. Another winning meal.
Day 6: Jiko (AKL) -- In our opinion theis was the star of the week. We began dinner with an African version of a Martini that consisted of a tangerine vodka. A little sweet but still tastey. A sampler plated included Crispy cinnamon-spiced beef roll with a vegetable, banana dip. Lentil Pastilla, lentil-filled phyllo pockets with a sweet and sour sauce. Duck Firecracker, hot and cold spring rools with a oyster dipping sause and Maize Tamale, flavored with truffle oil, All very yummy. We both had the same entree, Oak Grilled Beef Tenderloin whic was herb crusted and served on a bed of macaroni with 4 cheeses and an Indaba red wine sause. Our wait person, Sally brought out several bottles of wine for us to sample. I love to tell you what we wound up having, but I just remember is was South African, red and delicious.
So there you have it 6 days of good eating.
