![]() ![]() 2023 Rogers uses her smoky, effervescent voice to muse on the future of a new love, elevating the relationship song to new heights. 2023 Officers mill around and muse about the various mishaps, injuries and equipment losses during the arrest, paying little attention to Nichols. Rachel Tashjian, Harper's BAZAAR, 9 Mar. 2021 Versace was a collaborator and muse to Gianni, whose clothes challenged the tasteful titans of European fashion with their melodrama. 2021 Jagger has never been shy to muse about the current political climate with his music. Spencer Kornhaber, The Atlantic, 26 Oct. 2021 Obama then starts to muse about how to pierce such bubbles, but doesn’t get much further than mourning the monoculture once exemplified by The Ed Sullivan Show, which went off the air 50 years ago. 2021 Trump himself continues to muse publicly and privately about supporting primary challengers to Republicans. ![]() Mike Debonis, Anchorage Daily News, 3 Dec. It’s operatic, overdone and lots of fun.Verb That rule has been modified by both parties over the course of several decades, and the threats on display this week prompted some Democrats to muse about further changes. Gilded cherubs smile down from shelves and there are mirrors everywhere. Mismatched chairs are unified with a coat of silver paint and boldly patterned seat cushions. The decor is a fizzy collision of styles that aims for vintage elegance. Her tiramisu is the best I’ve ever had.īeulah seats 150 inside a dining room with a handsome granite-top bar area and another separate small bar area for the wood-burning pizza oven, and outside in a covered patio at the back. Desserts include a rich chocolate cake, coconut pie and about three other items house-made by Harva Cristofoli, a pastry chef. The Caesar salad topped with panko-breaded fried oysters is the ideal companion to the steak (ribeye or filet, both market price). The poached pear with honey, cranberries, cheese and champagne vinaigrette ($12) is the one to try. Chef also prepares about three or four off-the-menu entrées, and there are a half dozen salads. Of course, there’s fried calamari with spicy marinara for dipping, and there’s always a ceviche of the day. Put a piece of fish on the potato skin-it’s seafood gone to heaven. In the middle of a ring of these salty-crispy skins is a mound of tender smoked trout pieces. Crispy potato skins are topped with salmon roe and crème fraiche. Buddy Valastro’s shortrib Sunday gravy ($19) is a hearty, full-bodied ragu prepared with lamb shank and house-made ricotta.īe sure to try the smoked trout, which is on the appetizer menu at night. Short ribs au poivre is every succulent thing it should be and is elevated with a cognac demi-cream at $25. Very rich and filling you’ll probably take some home. The pork-on-pork-on-pork for $22 is pig three ways with spaetzle gratin and apricot jus. I can also vouch for the flatiron steak, which comes sliced and arranged with potato on a slate platter accompanied by a nicely weighted steak knife (always appreciate that) for $28. Standout dinner entrées on three recent trips included Commander’s Palace-a nod to an esteemed New Orleans restaurant-which features barbecued Florida shrimp, blue crab beignets, cheese grits and Southern greens dressed with Worcestershire lemon butter ($24).
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