The Leptologists Eat at Hae-Paul's

Paul: Do you know what cuisine we've never done before?
Candice: Scottish!
Paul: No! Well, true, but what I was thinking of was Korean.
Candice: Too bad. I would have enjoyed some haggis.
Paul: You're joking, aren't you?
Candice: Maybe. So Korean?
Paul: Hae-Paul's is a new Korean restaurant located in downtown Columbus.
Candice: Oh, right. It's getting some good buzz. Didn't they recently change their name?
Paul: Yes, it used to be called Natalie's. The owners/chefs are Hae Ran and Paul Yow. It's located a block or two south east of the Ohio Statehouse.
Candice: We're not walking, are we? Did you see the ice out there?
Paul: No, I'm bringing the car around.
Candice: I like the look of this place. The decor is simple and elegantly kitschy. It's clean and open.
Paul: It smells wonderful as we enter.
Candice: Debra the waitress asks us to seat ourselves and I pick the long blue table by the window.
Paul: You seem distant today.
Candice: Ha ha.
Paul: Debra is soon over to get our drinks and tell us the specials. Her infectious giddiness makes this lunch seem special already.
Candice: The soup of the day is a Chicken Bulgogi Soup and the special of the day is an Egg Cake with Avocado Cream Filling.
Paul: Those both sound good.
Candice: Yep. I order the Egg Cake, Calamari, and the Pulled Pork.
Paul: I order the Chicken Bulgogi Soup, the Mung Bean Cakes, and the Beef Bulgogi.
Candice: Debra is more than happy to bring two spoons and two plates for sharing.
Paul: The Calamari arrives first.

Friend Calamari

Candice: It comes with a lovely kimchee tartar sauce, which is spicy but not too hot.
Paul: This is very good calamari. Not chewy fish-flavored bubblegum that is sometimes served at restaurants.
Candice: It's lightly coated and not greasy. The light breading means I can taste the calamari. Yes.
Paul: There's ample amount here, but it came out on such a big plate that the portion looks meager.
Candice: Yep.

Chicken Vegetable Soup

Paul: Here's the soup.
Candice: It's a basic vegetable and chicken soup.
Paul: Carrots, turnips, onions, and bulgogi chicken. It's spicy, hot, and good. I like the rice in here a lot. But you're right - a basic soup.
Candice: The chicken is fresh.
Paul: The next appetizer arrives, the Bean Mung Cakes.

Mung Cake

Candice: Ah, now this is what I think of when I think Korean food. Lovely, nummy flavor.
Paul: This is good. I see a variety of vegetables in the cake, and a leafy lettuce of some sort underneath.
Candice: It's spicy with a contrasting sweet sauce atop it. A very good combination of flavors.
Paul: Agreed. Very, very good appetizer.
Candice: Paul Yow visits us at our table. He says we eat food like he does, a wide range of flavors in the appetizers and entrees.
Paul: He mentions that the process of making Mung Cakes requires no leavening and that they are a prime example of Korean street food.
Candice: He also mentions that the restaurant has been open since November 7th as Debra did earlier.  Good to see them doing so well.  The place is packing in now...
Paul: That was nice of him to stop by and you're right, a decent crowd. Here's our last appetizer, the special of the day, the Egg Cake.

Egg Cake

Candice: It looks and tastes like a crustless quiche, Debra said, and I agree.
Paul: This has got a smooth, gentle flavor. The egg holds all these subtle ingredients (zucchini, avocado, and green pea dip) together.
Candice: The Egg Cake is definitely more your thing than mine.
Paul: I like this a lot, more as I eat more of it. It's a well-crafted dish. Ah, here's the entrees and extra plates.

Beef Bulgogi

Candice: The Beef Bulgogi is savory and there's a variety of vegetables to complement the taste.
Paul: Yes, the beef is well done and it has a strong flavor. It's an excellent dish.
Candice: The soba noodles served cold with the pulled pork are delicious.
Paul: Yes, this is the flavoring I think of when I think of Korean food. The noodles are awesome.

Pulled Pork

Paul: Well, overall what did you think?
Candice: The food all around was excellent especially the Bean Mung Cakes and the Soba Noodles.
Paul: Yes, I liked the Calamari and the Egg Cake. The combination of flavors in the entrees were also very good.
Candice: Agreed. And the price was $42 for all this food. That's three appetizers, one soup, and two entrees for those keeping score at home. Very much worth the price.
Paul: Certainly worth the wait. Debra took good care of us.
Candice: I'm for sure coming back. Our only critique would be the plating.  It left some of the dishes looking sparse. Use small plates and pile those delicious calamari on!
Paul: Here! Here! I'd come back too. I want to try the sesame beef burrito.
Candice: That does sound good. Thanks for the great suggestion, Paul.

	Candice	Paul
Worth the Price?
Worth the Wait?
Worth Coming Back?

The Leptologists Eat at Pies an Pints

Candice: You gave me no choice today. You must have something in mind.
Paul: We're going to Pies and Pints.
Candice: Oh, yes, it's been getting a lot of buzz.
Paul: It's a twenty minute drive from downtown, but we've gone farther for less buzz.
Candice: Let's hope it stands up.
Paul: We manage to drive around the entire strip mall in search of the place.
Candice: Driving over those speed bumps in an otherwise empty parking lot...
Paul: I like to obey the laws.
Candice: Uh huh. I know you well enough to ask, "Which laws?"  Here we are. The location is large with three wings surrounding the kitchen.
Paul: There's also an outdoor area for better weather than today's.
Candice: Mark, our server, sits us in the front wing.
Paul: It smells vaguely of disinfectant.
Candice: Look at this selection of microbrews. Breakfast Stout, Elevator Dark Horse. There are lot of local brews on the menu here.
Paul: Good for them. And the menu is full of specialty pizza pies.
Candice: I'll have one of those, the Garlic Mushroom Pie, and for appetizers, the Chargrilled Hot Wings and the Rosemary and Roasted Garlic Flatbread.
Paul: Good choices there. I'll go with their most famous pie, the Grape Pie, as seen on TV.
Candice: I haven't seen it.
Paul: Me neither, but Mark assures us it has indeed been seen on TV.
Candice: As have you, if we're including "internet" TV.  Ah, here are the appetizers, nicely presented.

Rosemary and Roasted Garlic Flatbread

Paul: The flatbread is drizzled with balsamic. A lump of something sits in the middle.
Candice: Goat cheese.
Paul: This is excellent bread.
Candice: Yes, if this is their pizza dough, then I have high hopes. The goat cheese is an excellent contrast to the sharp balsamic.
Paul: The wings are also good.

Chargrilled Hot Wings

Candice: It's not a buffalo sauce at all, they're grilled with  sriracha hot sauce, citrus, garlic and cilantro.  Fabulous.
Paul: They're spicy, not tangy. They have a deep flavor that goes all the way to the bone. They're moist and fresh.
Candice: My favorite thus far.  And...the hostess manages to sit a couple right next to us in an otherwise utterly empty room.
Paul: How are you supposed to shout your opinions with someone this close to us?
Candice: Me?  Shout?
Paul: Are we doing the <blank stare> bit again?  'Cause, I gotta tell ya, you're gonna lose again.
Candice:  Meh.  Win, lose..as long as I'm eating good quality food.  I must admit, this is one of my pet peeves. Use the rest of the room before you seat two parties next to each other.  Not that I don't like people, but we do discuss more than just the food on these excursions, ya know?  Trying to help a fella out here...
Paul: Point taken.  Let's skip the blank stares then.  Look, the pizzas are here!

Mushroom Garlic Pie

Candice: Indeed, they are.  Mine is a beautiful pie. It smells divine.
Paul: There's a lot of mushrooms on that thing.
Candice: You should try some fungus for once.
Paul: Um....
Candice: My pie is savory with the earthiness of the mushrooms and the sweet of the onions.
Paul: You make it sound good.
Candice: That's because it is.  I don't tend to say things I don't mean.  My one complaint, however, would be that it needs something acidic to the cut through the sweetness. Try it.
Paul: Okay.... Oh, I hate mushrooms. I see what you mean -- it's savory -- but mushrooms aren't my thing.

Grape Pie

Candice: They're good for your health, man.  Thanks for trying, though I gotta say - you're not a fun guy.
Paul: I see what you did there.
Candice: < blank stare> How's yours?
Paul: It has an excellent crust. The cheese is wonderful. The grapes... are interesting. A small explosion of sweetness. A great contrast of flavor and texture.
Candice: Let me try. Yes, you're right. This is an interesting pie.
Paul: "Interesting" is an interesting word. It can mean so much.
Candice: Open to interpretation can be a good thing.   You know what your pizza could use?
Paul: Some sausage?
Candice: Or some pepperoni.  A light, tangy, thin sliced...
Paul: I agree. Even so, it's an awesome pizza to try at least once.
Candice: Mark informs us that the crust is a standard pizza dough, except for a touch of honey and a coating of garlic oil around the edge.
Paul: They have the crust down. It was excellent.
Candice: Yes, I'd come here for the crust alone.  Repeating myself, I declare that the best part of the meal was the chicken wings.
Paul: Is that why they're going in your box?
Candice: You had more than I during lunch. I'll take the rest.
Paul: Of course. Your thoughts?
Candice: They have a great dough for their flatbread and their pies. The wings were fabulous and it looks like their selection of beers is local and wide.
Paul: The prices were decent. The wait was non-existent.
Candice: I'd definitely come back again; there's lots more on the menu a person could try.  Thinking a great place for a weekday dinner for the family.
Paul: I do have one of those...
Candice: And, a fine example of one you have, sir.  Let's get to work so I can get home soon to have our...I mean, these wings for dinner, eh?

	Candice	Paul
Worth the Price?
Worth the Wait?
Worth Coming Back?

The Leptologists Lunch at Gallerie Bar & Bistro

Paul: We've wanted to try the restaurant at the new Hilton, so let's walk over there today.
Candice: Can you drive me? It looks cold outside.
Paul: It is literally one block away. We'd park farther away than we are right now.
Candice: So?
Paul: <blank stare>
Candice: <equally blank stare>
Paul: <blank stare>
Candice: Okay, fine.  By the way, does this violate our rule of not reviewing chains?
Paul: I don't think so. It seems to be a unique restaurant run by a local executive chef, Bill Glover of Sage American Bistro. He's trying to make it more than just a hotel restaurant; he wants it to be a destination restaurant.
Candice: Sounds like it meets our criteria.  Alright, let's do this.  I'm not talking on the way there or waiting for you to catch up either.  It's head down/get there because I.do.not.like.walking.in.the.bitter.cold.
Paul: Yes, yes, we know...
Paul: Ah, nice and warm in here and this is such a beautiful and elegant dining area.

Dining Area

Candice: It is indeed.  I'm going to walk around and check it out. It's well done.  Hilton always gets it right. Have you noticed?  One fine enterprise, I must say.  If elegant, comfortable service is your thing, Hilton never fails.  Or, at least, they haven't failed me.  Let's see how the food is....
Paul: The restaurant is empty at 11:15. Kyle, our waiter appears quickly and settles us in.
Candice: He has a nice relaxed, knowledgeable attitude too.

Dining Area

Paul: What's your choice today?
Candice: I go with the Onion Soup, the Beet Salad, and the Tuna Nicoise.
Paul: I too get the Onion Soup, but choose the Flatiron Steak au Poivre instead.
Candice: Medium rare.
Paul: Of course.
Candice: The soup arrive quickly with  servings of brioche croutons on the side for us to drop in the soup.

Onion Soup

Paul: Kyle also provides an extra plate of croutons. Good service from Kyle today.
Candice: We should definitely focus on service this year.  So far, we're doing great on it.  As to the food - the soup is not overly salty and has a nice layer of flavor from the meat.
Paul: The meat in the soup is ox tail and forms a tangled heap at the bottom of the cup. The flavor is very nice.
Candice: There's enough salt from the cheese on the croutons too. The cheese is sweet, giving several layers of taste to this soup.  I like it.
Paul: The bowls are large too. This is a simple, yet effective combination of flavors.
Candice: Good ingredients put together simply. The chef has done well.
Paul: Here's your beet salad, another large portion.

Beet Salad

Candice: It's a combination of sweet arugula, roasted beets, and goat cheese, covered in a nice vinaigrette. It is fragrant, and the taste is... excellent. Try it.
Paul: Wow. I'm not a big salad fan, but the combination of flavors here is amazing.
Candice: It's nicely layered, pungent and sweet.  And, I like that I don't have to fight you anymore when it comes to getting you to try "green stuff."
Paul: People grow.  Your plate looks a bit like modern art once you've swept it clear.
Candice: It could go on the walls here: Beets Beaten, in Reds and Oranges.
Paul: We should have taken a picture.  The entrees arrive, but Kyle took your knife.

Tuna Nicoise

Candice: But, look - He arrives quickly with a new one.
Paul: That's good service.
Candice: Yep, well done, Kyle.  As to my entree - The salad greens are tart and tasty. The tuna is peppery, but light and the olive tapenade is of good quality. Try some tuna.
Paul: Oh, that's horrid! It tastes like lemon dish washing detergent!
Candice: No, it doesn't.
Paul: Yes, it does
Candice: Nu huh!
Paul: <blank stare>
Anyway...My steak is perfectly cooked and I use it to wash the flavor of that tuna from my mouth.

Steak au Poivre

Candice: Let me try some. Oh, it is good and the cognac sauce is light and pleasant.
Paul: This raspberry watercress salad is amazing. I don't like salads, but I love this.
Candice: My patience with your aversion to "green stuff" has finally paid off!  Pat me on the back, would ya?
Paul: <blank stare>
Paul: The potato hash is fabulous too! It's flavored with onions.
Candice: Tastes like hash browns.
Paul: I still won. You've taken three pieces of steak.
Candice: And, now a fourth.  I guess you did win. Which is not to say my tuna wasn't delicious.
Paul: To each his own is my reply to that one.  But, all in all, I have to say this was a good meal.
Candice: Worth the wait, worth the price, and worth coming back. The service was very, very good as well. Good job, Kyle.
Paul: The menu has a lot on it, even though it's just a lunch menu.
Candice: It's good to have a nice restaurant this close to work.
Paul: It is.  Back into the cold?
Candice: A sled next time?  I'll bring the wool and fleece blankies and you can pull?
Paul: <blank stare>

	Candice	Paul
Worth the Price?
Worth the Wait?
Worth Coming Back?

The Leptologists Eat at Manifesto

Paul: Today's destination is a short walk-
Candice: We're not walking anywhere in this weather! It's below zero with the wind chill.
Paul: It's only eight blocks.
Candice: Forget it. Bring the car around.
Paul: Fine. Today, we're driving the short distance to Manifesto Tuscan Grato & Scotch Bar.
Candice: It's located across from the State House in downtown Columbus.
Paul: It's right off an office building atrium and as we enter through the revolving door, we are hit with a wonderful smell.
Candice: The restaurant is decorated in quotes, including Ron Burgundy's famous quote about scotch.
Paul: It is a scotch bar. Also present on the walls are quotes from presidents and TV commercials alike.
Candice: The room is brightly light with its plate glass windows looking out at the State House. The dark wood is beautiful. Anthony, our server is right with us. I order tea.

Tea Selection

Paul: The menu is dense. There's lots to choose from.
Candice: For appetizers, I order the Tuscan Hummus Dip, the Antipasto for Two, and Chicken Saltimbocca.
Paul: Sounds good! I order the Spicy Tomato Bisque and the Baked Short Rib Cannelloni.
Candice: Anthony is excellent with his service. Water, both hot and cold, is right on time. The hummus and antipasto arrive quickly.
Paul: The hummus is a white cannellini bean puree, surrounded with flatbread crackers.

Tuscan Hummus

Candice: I've never had a white bean hummus before, but this is very fresh. The crackers have been sprinkled with balsamic vinegar.
Paul: The flavor of the hummus is slightly sweet and ends in a tangy spark. It's quite good.
Candice: On the platter, there are three cheeses, peppers, and Italian meats.

Antipasto for Two

Paul: We'll call them the cheeses blob cheese, square cheese, and purple cheese.
Candice: We'll ask Anthony when he comes back, you cheese connoisseur, you.
Paul: The blob cheese is pretty bland. But the rectangular cheese is very tasty. The purple cheese is fruity and also very good.
Candice: The salami is spicy, yet mellow. I love the peppers.
Paul: Anthony informs us that the cheeses are Mozzarella (blob), Provolone (rectangle), and a Port Derby (purple).
Candice: Anthony also informs us that Manifesto has been open just two months.
Paul: I think they have a good thing going for them. They have a nice location, nice decor, and so far a nice menu.
Candice: Don't jinx it!
Paul: Sorry! Here's my soup.

Spicy Tomato Bisque

Candice: Well?
Paul: This soup is very spicy. It has a deep, strong burn that seems a bit too strong.
Candice: Let me try. Yes, you're right. Not a good flavor.
Paul: The orzo on the bottom does counter the spice a little. Not a bad soup, but not great.
Candice: I tried the Black Vanilla tea first. It was very good. Anthony brought me more hot water and I tried the Berry tea next. It's milder than the first, but very good too. Ah, they've seated a couple too close to us, in an otherwise open restaurant. I don't care for that.
Paul: Here's the food.

Chicken Saltimbocco

Candice: Um...
Paul: What's wrong?
Candice: Smell this.
Paul: It smells a little funny. How does it taste?
Candice: You try it.
Paul: It's all right, but not great.
Candice: It smells like feet to me.
Paul: That's not good.
Candice: It is not. It is just not for me.
Paul: The Cannelloni is pretty good. I've never had beef in a cannelloni before. Here. Try it.

Beef Rib Cannelloni

Candice: You're right, it is good.
Paul: The sauce and cheese are well-proportioned and the beef is flavorful and not overcooked as I might have expected. The only issue is that the pasta is a little chewy.
Candice: Anthony is sufficiently contrite and asked if I want to return the chicken. I decide not to have another entree.
Paul: Have another bite of mine.
Candice: I will.
Paul: Anthony arrives with the bill and the chicken has been removed from the total.
Candice: Then he offers us a free dessert. Classy move.
Paul: We pick the Tiramisu.

Tiramisu

Candice: and, it's excellent.
Paul: They used real whipped cream.
Candice: It's light and creamy. The hint of coffee is perfectly balanced with the sweetness.
Paul: This made the meal.
Candice: Indeed. An otherwise excellent lunch except for the chicken.
Paul: How do you feel about that?... and the overall experience?
Candice: I think the dish was not to my taste.  I have limits, apparently. You didn't have the same adverse reaction to the smell as I did.
Paul: No, it didn't stop me from eating it, but it was no spectacular piece of chicken either.
Candice: How they handled it says a lot about their professionalism. I'm willing to give them a pass on that.
Paul: So, worth it?
Candice: Yes, the menu is broad enough that it's worth coming back again.
Paul: The price was on par with what we've seen elsewhere for this caliber of restaurant.
Candice: And the wait was nonexistent.
Paul: Anthony did a great job serving us.
Candice: Overall it was a good lunch.
Paul: Back into the cold!
Candice: Bring the car around, will you?
Paul: Uh, no. It's around the block.
Candice: Fine! But I'm complaining the whole way.
Paul:  With your gloved hands cupping your ears like a weirdo.
Candice:  Oh shush, kettle.  Walk in front of me, you big oaf, block the wind!

	Candice	Paul
Worth the Price?
Worth the Wait?
Worth Coming Back?

Best of 2012

Paul: We've done 19 reviews this year, our first year. I find that pretty impressive.  We could add your "review" of Brio to bring the count to 20, if you'd like?
Candice: We could, but I like prime numbers.  They're my favorite kind.  Let's stick with what we have.
Paul: Well, since this is a favorites sort of post, 19 it is.  Though, I believe your Brio post summarizes your food philosophy nicely.
Candice: Thanks, Paul.  It was more of a sad rant to me, but I appreciate your thought.
Paul: Always welcome, friend....So as the year wraps up, let's talk about the best food we've eaten this year.

Most Viewed Review!

Candice: Let's start with a purely objective category: Most Viewed Review. Which review was viewed by more people than any other?
Paul: That's an easy one to calculate. Numbers don't lie. Number 3 on that list is Da Levee, our favorite Cajun place.
Candice: Is there another Cajun place on the list?
Paul: No, but it would still be our favorite Cajun place. Number 2 is Merlion Rice and Noodle.
Candice: Saigon Palace, moved to Worthington.
Paul: And the number 1 viewed review is...
Candice: Drum roll, please.
Paul: ... 89 Fish & Grill!
Candice: Our very first review. Makes sense it would have the most views.

Best Potsticker!

Paul: Any long-time reader of our reviews knows we love a good potsticker.
Candice: We do, indeed. We're always on the lookout for the best potsticker ever.
Paul: We've narrowed the list down to these three nominees.

• Nida's Thai on High
• Merlion Rice and Noodle
• Moshi Sushi

Candice: Even before we started reviewing, we loved Nida's potstickers. Too bad the day we went to review wasn't one of the best for the restaurant.
Paul: It wasn't the best, but it was still a great potsticker.
Candice: Though I vowed never to return to Moshi after our lunch, through a twist of desperate Christmas Eve hunger fate, I went back and had the potstickers a second time. They were bland and the sauce was too sweet.
Paul: The potstickers from Merlion were okay: homemade, but a little overcooked.
Candice: Tough choice, but the winner is... Nida's!
Paul: Which doesn't mean we won't end our quest for the perfect potsticker.
Candice: That quest never ends.

Most Wins!

Paul: Here's another objective one. At the end of each lunch, we informally decide who 'won' the lunch.
Candice: That is - who had the best overall lunch experience.
Paul: It doesn't always get into the review, but we keep score anyway.
Candice: Because we're like that.
Paul: I've tallied the winners, and you win 7 to 4.
Candice: Wait, that adds up to only 11.
Paul: I ignored buffets and places where we ordered the same thing.
Candice: Ah, I see.  Well, as long as I win the winning, works for me.

Best Dessert!

Paul: We didn't always have time for dessert, and lunch should be a lighter meal.
Candice: Still, we managed dessert a few times. The nominees are:

• The Baklava and Brownie at Dirty Franks
• The Strawberry Shortcake at Third & Hollywood
• The Chocolate Pot de Creame at Third & Hollywood

Paul: Three good choices, but the winner, hands-down, is the strawberry shortcake at Third & Hollywood.
Candice: You are correct. It was absolutely fantastic.  10/10 would do again.

Best Soup!

Paul: We ordered a lot of soup this year and this category shows it.
Candice: There's six nominees here:

• The Chicken Pho at Nida's Thai on High
• The Tom Yum at Nida's Thai on High
• The Seafood Champon at Akai Hana
• The Black Bean Chili at Third & Hollywood
• The Tom Yum at Bangkok
• The Guay Tiew Nam at Bangkok

Paul: All six of those were memorable.
Candice: My favorite is the Seafood Champon at Akai Hana.
Paul: I will let you crown the winner, but the runner up was the Tom Yum from Bangkok.
Candice: Agreed. We need to go back there. Soon.  Hoorah for Akai Hana and that awesome Champon.

Best Service!

Paul: Sad to say, but this is not a long list.
Candice: Yeah, service seldom stood out for us and often detracted. There was only one server who stood out as phenomenal.
Paul: That would be Jack at Third & Hollywood
Candice: He was the best server we had all year. Yeah, Jack!

Best Value!

Paul: This category is for the most food for the least cost.
Candice: Lunch is a budget meal for many.
Paul: The nominees are:

• Thai Mango
• Basil
• Dirty Franks

Candice: The winner here is Basil, with its lovely three-course lunch special for $8.50.
Paul: The other two had good prices too, but the quality and quantity for the price makes Basil the winner.

Most Likely to Come Back for Dinner.

Candice: Our focus is lunch, but these places serve dinner too.
Paul: The question is - based on lunch, which one of these establishments would we like to visit for dinner?
Candice: The nominees are:

• Third & Hollywood
• Nicola
• Explorer's Club

Paul: Explorer's Club had an interesting menu for dinner. Too bad lunch wasn't as good as it could have been.
Candice: The Nicola lunch buffet wasn't a winner, but the locale and owners' enthusiasm encouraged us.
Paul: But, by far the restaurant that tantalized us with its dinner (and brunch) menus was Third & Hollywood.
Candice: The service was excellent and the food was delicious. My mouth is watering right now.

Best Indian Food!

Paul: We hit a lot of Indian places this year.
Candice: Three to be exact. Here are the nominees, all of them pretty darn tasty:

• Aab
• Taj Mahal
• Amul India

Paul: The winner -- and it was a tough, very close call between all three-- is Amul India. Great buffet with a wide selection of great food.

Candice:  Yes, it was tough.  All great places.

Best Buffet!

Candice: And speaking of buffets, we saw a lot of those as well.
Paul: The nominees are:

• Nicola
• Aab
• Taj Mahal
• Amul India

Candice: Our pick is Taj Mahal. The selection was the best, by far, and the setting -- in an old house on High Street -- was beautiful.

Best Decor!

Paul: Which leads us to Best Decor. The nominees are:

• Taj Mahal
• Dirty Franks
• Da Levee
• Wurst und Bier

Candice: Our pick is Da Levee, with its small, cozy feel and its interesting, visually appealing Mardi Gras decor and art displays.
Paul: And its front booths lend themselves to prime people watching.
Candice:  Maybe we can make a people watching blog?  Too weird?  Yeah...moving on...

Best Appetizer!

Candice: We love a good appetizer.
Paul: We do. And we've had a lot of them this year.
Candice: Can we narrow down the list?
Paul: I have it down to five:

• The Cheese Plate at De-NOVO
• The Grilled Artichoke at Third & Hollywood
• The Combination Platter at Bangkok
• The Big Pretzel at Wurst und Bier
• The Crispy Roll at Basil

Candice: Oh, wow, that list is all kinds of awesome.
Paul: But there's one that stands out, isn't there?
Candice: Yes, I can taste it right now.
Paul: The grilled artichokes at Third & Hollywood.
Candice: They were scrumptious.

Best Sushi!

Paul: This category is for you. I don't eat a lot of sushi, but you do.
Candice: I do love sushi. Here are the nominees:

• Moshi Sushi
• Tora

Paul: You had less sushi this year than I expected.
Candice: True and the choice to make here isn't great. The best was Tora with its nice presentation and its ample portions.
Paul: We'll have to seek out some more sushi for you next year.
Candice:  Make it so, Number Two.
Paul: Number Two?
Candice:  Yeah...?
Paul: Right. Sorry - again...moving on.

Best Lunch!

Candice: We're down to the final best-of: the Best Lunch we had all year.
Paul: Oh, very tough choice. We've eaten some good food.
Candice: We've narrowed the nominees down to:

• Da Levee
• Third & Hollywood
• Bangkok

Paul: Da Levee is so consistently awesome. The menu is always changing and always good.
Candice: The magic bread is ever present. Bangkok was a pure surprise. Walking in, we weren't expecting much, but the quality and amount of food was staggering.
Paul: We need to go back. But the winner, hands down is Third & Hollywood!!
Candice: The service was excellent and every course of the meal was superb.
Paul: It was simply the best lunch we've ever had.
Candice: Agreed.
Paul: Let's hope it isn't the last.
Candice: On to next year.
Paul: May we find the best potsticker ever.
Candice: And many excellent lunches along the way!  Happy New Year, everyone.  Thanks for reading our ramblings.

The Leptologists Eat at Basil

Paul: This is going to be our last lunch of the year.
Candice: Where should we go for this momentous occasion?
Paul: How about Basil?
Candice: Okay. That's an old favorite of ours.
Paul: Basil is a Thai restaurant located in the Short North, known for its 3-course lunch special for $8.50.
Candice: I'm getting that.
Paul: Me too.
Candice: Plus some appetizers.
Paul: Of course!
Candice: The place is empty when we arrive at 11:30. Alternative rock is playing in the background not too loudly.
Paul: Since last we've been here, they've expanded into the building next door, doubling their space.
Candice: Now they have room for a Christmas Tree.
Paul: Tis the season.
Candice: Our server takes a while to get to us even though there's no one else here.
Paul: I guess we shouldn't have asked her to come back.
Candice: I order the Red Curry with Beef, Vegetable Tempura, and Tom Yum Soup.
Paul: I get the Basil Chicken over Rice, Crispy Roll, and Tom Yum Soup.
Candice: Our extra appetizers include Potstickers--
Paul: Of course!
Candice: -- and Shrimp Shu Mai.
Paul: Another table gets served their appetizers and soup before us.
Candice: Service does seem slow today.
Paul: Finally our soup arrives!

Tom Yum Soup

Candice: Thank goodness! I almost keeled over.
Paul: We'll have none of your keel in the air, thank you very much.
Candice: The broth of the soup is wonderful.
Paul: Yes, the sourness is something special. It has an excellent flavor.
Candice: The chicken however is a little bland.
Paul: Here are our appetizers.
Candice: Did we order too much?
Paul: You asked that last time. Never!

Our Appetizers

Candice: You go ahead and eat while I wait for my chopsticks. And wait. And wait.
Paul: The potstickers are a disappointment. They are soggy on the bottom.
Candice: Everyone hates a soggy bottom.
Paul: And the wrap is bland and doughy. This is a bad potsticker.
Candice: My chopsticks arrive and I sample the Shu Mai. Very flavorful. Tangy and moist.
Paul: The Crispy Roll is not quite as good as I remember. It too is a little bland.
Candice: I agree. The Tempura is not so great either.
Paul: It tastes like grease. Yuck.
Candice: My favorite of these four appetizers is the Shrimp Shu Mai. Otherwise it's a bit of a bust.

Red Beef Curry

Paul: I think you're right. The entrees have arrived.
Candice: The curry sauce is delish. It has a nice smokey and creamy layer. The heat down below doesn't burn at all.
Paul: The basil in my dish gives it such a great taste. There's nothing like it. The heat of the spices is perfect. Not overpowering and not too faint.
Candice: Let me try. Yes, that is really a fantastic flavor. Try mine.
Paul: It's good, but....
Candice: Not as good as yours?
Paul: Yeah, sorry. I guess I win this round.

Basil Chicken Rice

Candice: You do, darn it!
Paul: So, what are your overall thoughts.
Candice: It's a great value for a three-course lunch. The soup was great. The entrees were fabulous. The appetizers however weren't all they could be.
Paul: Yes, I expected so much from the Crispy Roll.
Candice: The service was slow, but not so slow that I'd recommend against the restaurant for that.
Paul: My water glass was empty more than it was full, but I agree.
Candice: And I will come back. There's so much to explore, even on the smaller lunch menu.
Paul: Agreed.
Candice: Here's to the end of our first year reviewing restaurants!
Paul: I've enjoyed it and look forward to a whole new set of restaurants next year as we continue our quest for the perfect potsticker.
Candice: It can't be found, I say.
Paul: Our next review should be a best of.
Candice: Good idea. Let's get out of here.
Paul: Back to work.

	Candice	Paul
Worth the Price?
Worth the Wait?
Worth Coming Back?