Before heading inside Huntington's historic Keith-Albee Theater for a concert featuring rocker John Mellencamp and Carlene Carter, stepdaughter of Johnny Cash, I finally got a chance to eat at Le Bistro, a popular fine-dining spot I'd been hearing lots about.
I now see why. The place perfectly pairs a big-city cool vibe with stellar food and service - and will now be one of my go-to places to eat in the River City.
After tasty bourbon cocktails in the downstairs Cellar Door tapas lounge, my parents and I walked back upstairs for what would become a memorable meal out.
We were immediately taken by the place's elegant-yet-approachable feel. Crystal chandeliers, charcoal artwork and wrinkle-free white table settings adorn the dining area, but a friendly staff and the buzz of a lively open kitchen put you immediately at ease.
After taking all of that in, we settled into a booth for a four-course feast.
First came the restaurant's much-talked-about (and wonderful) shrimp and grits - seasoned and sautéed shrimp atop discs of Andouille sausage and mounds of smoked gouda grits, which we paired with two signature crab cakes made from nothing but the truth. Precious little filler here.
Then came a basket of warm, fresh-baked French baguettes served with herb butter, and crocks of bubbly French onion soup, which was revelatory in how flavorful its broth was without being too salty, a fault of most onion soups.
A selection of seasonal salads was tempting, but we dove right into entrées next.
I've never met a short rib I couldn't order, so the Kentucky braised ones here (served with vegetable burgoo, mashed potatoes and onion straws) had my name all over them. Unfortunately, this was the only miss of the night. They were tender, but not very flavorful and definitely dry in the absence of any drop of the braising sauce promised.
Next time, I'm so getting the bone-in pork osso bucco with smoked gouda grits, red cabbage slaw and honey lime sauce, or maybe the miso salmon with jasmine rice, asparagus and sake butter.
Another dish, however, stood out. Dad says he can't remember ever having a better filet mignon. Just to be sure, I tested it also - in all of its rosemary demi-glace and brandy aioli glory. He may be right.
We ended the meal with a trio of nice desserts: a classic crème brulee, a rich chocolate cake situation and a glorious chunk of warm, gooey bread pudding.
Although we went a little high-brow with our selections, there are casual options here as well. The burger looks amazing: a tenderloin patty topped with pecan-smoked bacon, onion straws, smoked gouda and Stilton balsamic aioli on a pretzel bun, served with frites. Er, fries.
Just keep in mind that although there are casual items on the menu, Le Bistro still prides itself as a special occasion restaurant, with a dress code to match. "We strongly request no tank tops, torn jeans, shorts, hats and casual gym wear," they say.
In a time where some folks think it's perfectly acceptable to go out in public wearing pajama pants, I love Le Bistro's stance on this issue. IF YOU GO: Le Bistro, 905 3rd Ave. in Huntington, is open from 10:30 a.m. to 9 p.m. Monday through Thursday and until 10 p.m. Friday and Saturday, with a limited menu served from 3-5 p.m. those days. For more information, call 304-523-2012 or visit www.lebistrowv.com.
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After last week's mention of my wife's soon-to-be-famous crockpot ribs, a recipe I shared years ago, reader Hope Morris wasted no time tracking me down.
"I cannot imagine how I missed the recipe for ribs in the crockpot!" she wrote. "I read your column nearly every Wednesday, but missed that one. My family love ribs and I would very much appreciate the recipe. Thank you for all the information you share with your readers."
You got it, Hope!
It's not a specific recipe so much as an idea, but here's the scoop reprinted from my 2011 column in the Charleston Daily Mail.
As much as I love good ribs, they're still on my short list of foods I can't bring myself to make at home. I've just never been able to replicate the same rich flavor and fall-off-the-bone consistency I can find at a decent barbecue joint. So, as I do with Chinese food, if I want good ribs I'll go out to a restaurant that does them justice.
Not anymore.
My wife's newly created "crockpot ribs" rival anything I've enjoyed while dining out - and they couldn't be any easier to make.
Season a rack of ribs with a little salt and pepper and place in a slow cooker, cutting them into two pieces if necessary to fit.
Add a splash of water, cover and cook on low for a couple of hours.
Brush on, then pour over your favorite barbecue sauce and keep cooking on low a few more hours.
That's it. And they rock.
Steven Keith writes a weekly food column for the Charleston Gazette-Mail and an occasional food blog at http://blogs.wvgazettemail.com/foodguy/. He can be reached at 304-380-6096 or by e-mail at wvfoodguy@aol.com. You can also follow him on Facebook as "WV Food Guy" and on Twitter, Instagram and Pinterest as "WVFoodGuy."