Mmmmmmm

[telophase]

Just pre-ordered this cookbook: Jon Bonnell's Waters: Fine Coastal Cuisine. It's by a local chef, who owns our favorite restaurant (Bonnell's Fine Texas Cuisine) and a new seafood restaurant, Waters, which the recipes here come from.

He's the one I've talked about before who will happily email you any recipe of his if you ask which, I have to say, ended up making us buy his other two cookbooks because we wanted to support that sort of thing.

At any rate, the description of the book on the Amazon page specifically mentions the lobster mac & cheese recipe that we had at Waters that Toby loves and which I didn't hate.* I believe the email conversation went something like: "Shall I pre-order?" "You have to ask?" "It'll arrive on the doorstep in March."



* I am a simple woman, and pretty much hate mac & cheese except for the bright orange stuff in a box, which is a comfort food. I believe it was eating the gross white goopy crap called mac & cheese in school cafeterias that did me in for anything other than the box.

Comments

[celticdragonfly.livejournal.com]

Ooh, I've seen that restaurant and have wanted to try it. I wonder - how ... accessible is it to non foodie types? I mean, I really enjoy good food, but I'm a fussy eater and was kinda afraid it would be all highfaulutin' weird stuff.

[celticdragonfly.livejournal.com]

Bonnell's Fine Texas Cuisine, that is. I know nothing about Waters, and am not really a big seafood type. Love salmon, won't eat crustaceans.

[telophase.livejournal.com]

It's great! We took Toby's parents there, who are very much non foodie types, and they enjoyed it. (Toby's mom even went out of her comfort zone and ordered wild boar!) You can check the current dinner menu here (http://bonnellstexas.com/menu/dinner/) if you want an idea of what they serve--they tend to change it a bit every 4-6 months or so. They usually also have 2 specials each night that aren't on the menu, which the waiter will describe to you, and I believe they're fairly accomodating if you say that you don't like X and would they suggest a substitute. It's not on the website, but they do have a selection of side dishes on the menu in the restaurant. If you're curious about anything in particular on the menu, I can let you know if Toby or I have had it.

Last time we went, I didn't particularly want any of the main entree offerings, so I just had a cup of the tomato-jalapeno soup and the house salad with smoked chicken salad added. And tres leches creme brulee for dessert because OMG it's my favorite. :)

Bonnell deliberately tries to make the place comfortable, both in food and ambience. He calls the dress code "Fort Worth Fancy," which means in practice that we've seen people dressed up sitting next to people in shorts and T-shirts. We tend to dress up a bit because there's really nothing else to dress up for, but for us that really means business casual. :D (Toby in something other than a T-shirt, and me in something other than jeans.)