Monkey & Me

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Monkey Monkey | Coffee Mid City New Orleans

CHICKEN SALAD Available on spring mix or romaine, with a scoop of chicken salad, tomatoes, croutons, and your choice of dressing.

$7.33 CAESAR Crisp romaine lettuce, parmesan cheese, and house made croutons with optional beefsteak tomato and Caesar dressing.

Monkey Bar - NYC - Restaurant Review - The New York Times

Review analysis
menu   food   staff   drinks   desserts   value  

He took on a new managing partner, Ken Friedman, who had mastered an entirely different sort of environment at the Spotted Pig, the Breslin and the John Dory Oyster Bar.

He put Belinda Chang, formerly the wine and service director at the Modern, in charge of the dining room and wine list, and added Julie Reiner, an owner of Flatiron Lounge, Clover Club and Lani Kai, as cocktail queen.

A square of lush braised pork belly, soft and sweet, came with fried oysters and what the menu terms Hatch Chili kimchi.

As if to mimic the meats, halibut is cut into medallions like big sea scallops, served with hearts of palm cut like bay scallops, and in an oyster velouté with tiny squid and chorizo, which all enhance the fish.

Dinner appetizers, $12 to $23; main courses, $22 to $36; shared côte de boeuf, $135; desserts, $10 to $12; tasting menu, $115.

Restaurant Review: Gas Monkey Bar N' Grill - D Magazine

Review analysis
food  

For those who don’t know, Fast N’ Loud is a wildly popular (with men) Dallas-based Discovery Channel show whereon a guy named Richard Rawlings buys old cars, and the boys from his Gas Monkey Garage rebuild them.

Rawlings opened it in September in the old Firewater space, near Northwest Highway and I-35, bringing in a GM, Alex Mendonsa, from the Las Vegas House of Blues, and chef David Hollister, whose previous post was Yucatan Taco Stand in Fort Worth.

They book decent bands on ticketed nights (Dale Watson, The Derailers, The Reverend Horton Heat).

On a subsequent visit with my wife, we started with grilled artichoke hearts tossed in lemon oil and red chile, and covered with smoked Gouda.

Sides—fried green beans; fat, crisp grilled asparagus; zingy red chile grits; three-cheese truffled mac—were all worth boxing up to take home when we couldn’t finish them.

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