Restaurant Review: Plonk – restaurant name sounds like my dashing hopes

After reading Alison Cook’s review of Garden Oak’s wine bar and bistro Plonk, I was excited to meet friends for dinner last night.  Too bad I didn’t better heed Cook’s warnings about the little wine-bar-that-could’s service style.  You can read the details on my opinion of why Plonk needs to either change their service model or their menu over at Yelp.  However, for the vegetarians and those wanting a little less meat in their diet, I will advise that Plonk is thinking of you.  Choose a cheese plate, grilled cheese with tomato soup, one of a handful of yummy pizzas (I recommend the ELF) or a salad or fish dish from the bistro’s contemporary American menu.


2010 in review

Spicy Sauteed Brussels Sprouts from the very first T-Bones and Tofu post

Wow!  It’s been almost a year since I launched T-Bones and Tofu with the good intention of sharing tips, tricks and recipes for how to have a happy home where vegetarians and carnivores can live together in peace.  Well, this “marriage of tastes” got off to a great start, but, frankly, the daily responsibilities of my day job, my consulting work and living a life (oh yeah, and eating) have, for the last several months, really gotten in the way of making T-Bones and Tofu the valuable resource I hoped it would be.   Read More


Spicy Sauteed Brussel Sprouts (for Vegetarians or Carnivores)

On our first date, my now-husband and I had brunch at Catalan Food & Wine.  It’s the sort of place that esteemed food critics describe as “witty” and the “perfect wine-and-food storm.”  It’s also the sort of place where you can enjoy a succulent pig roast…if you’re into that sort of thing.  Of course, I’m not.  As a vegetarian, I was a little alarmed by the sheer magnitude of pork offered on the menu.  Thankfully, a couple of years ago I reverted to eating seafood, making it possible to actually enjoy a wider variety of dishes from great restaurants like Catalan.

Our dating continued, and, as we became more familiar, we moved from reservations “out” to culinary practices “in.” This time in the kitchen really brought us closer together. Read More