I’ve been to the Lime* in Doral a couple times now, and have never been impressed by what I’ve gotten there.
This last time, I ordered the Nach’yo’momma’s Nachos and was still… (unsurprisingly) unimpressed. From the menu description, the nachos had sounded pretty promising… I was ready for a plate packed with queso, shredded cheese, black beans, sour cream, guacamole, pico de gallo, and jalapeños, — and I even ordered extra bell peppers and onions on the side!
While there was certainly a large quantity of food, the quality was below average in my opinion. And I’d even go as far as to say most of the toppings were tasteless, which is the reason it gets a below average! That made me really sad because I had originally planned on finishing off every last chip in the box. #ilovenachos Unfortunately, I must say that I wasn’t even able to make it halfway through the meal… and you know how I hate to leave food on the table…
That’s strike three for Lime in my book! I’ve gotten the Original Tacos several times before, but was never satisfied with the taste of those either… Also, my co-worker got sick from whatever she ate there, so I sure won’t be going back anytime soon. There are plenty of better Mexican (and other Latin American) options in town anyway.
8484 NW 36th St
Doral, FL 33166
Even though I have just an average opinion of Green Plate Asian Bistro*, my co-workers seem to like it, so I was recently back again there for lunch a third time. They say third time’s a charm, right?
This time I ordered the Green Plate Asian Ribs from the Hot Plates section of the menu. 36-hour-Sous vide baby back ribs with House Asian barbecue sauce and white rice, and also a choice of miso soup or house salad with ginger dressing. I chose the salad in an attempt to be healthy. (But who was I kidding… look at that slathering of dressing!)
I had no idea what “sous vide” was, but I read “baby back ribs” and was sold. I later Wikipedia-ed the term and learned that it was a method of cooking whereby the food is put into an airtight bag and placed in a water bath or steam environment at a lower-than-usual cooking temperature for a longer-than-usual cooking time. This method of cooking allows the meat (or vegetables) to be cooked more evenly and also retain moisture. Hm, learn something new every day…
I haven’t posted a food adventure in a week and a half now, and it feels like an eternity! To make up for lost time, I’ll share a recent foodie experience I had at the fast casual Brazilian restaurant Giraffas*! (There are apparently several stores throughout Florida and also 400+ stores in Brazil. That’s how you can tell they’re authentic!)
I went out with some co-workers for lunch to celebrate my birthday, and ordered the Contra Filet (medium), a New York Strip cut of a meat, with Chimichurri or Brazilian Vinaigrette and my choice of three sides. For $12.99, that doesn’t sound half bad. I chose the Chimichurri — love that stuff! — as well as farofa (described as “toasted manioc flour and mixed with scrambled egg, bacon, olives and parsley”), grilled veggies, and french fries (seasoned with rosemary, garlic, and parsley) for my sides. FYI, you don’t have to order the rice and black beans if you don’t want to!
The steak was actually quite delicious. Good, in fact — and I rarely say that! It was fairly thinly sliced, with beautiful grill marks, and very flavorful and juicy, as you can see from the photo. The pinnacle of my meal, hands down, especially in conjunction with the Chimichurri — so oily but so good! The seasoned fries were pretty tasty as well, and I’d rate those a fine.
The rest of the meal… Continue reading