aloha from brunch at sola

Aloha!  sola is a great place to go anytime, but Chef Carol Wallack also serves a great brunch.  All her dishes are fresh and full of flavor, with a Hawaiian point of view.  The wasabi pea rimmed Bloody Mary packs a punch, and she has mini beer backs - ready to go!

This one was my favorite – house smoked salmon with miso yogurt and pickled vegetables from her trips to the farmer’s markets. 

Short Ribs Benedict – Carol’s prize-winning short ribs, eggs, cheddar biscuits, pesto and delicious hollandaise.

Ham and Cheese French Toast with mustard honey and plum-ginger preserves.  Very much like a breakfast Croque Monsieur.


To see sola and our brunch adventure – check us out on – dish IT! with Amanda Puck.

Oyster Obsession #2 – Shaw’s Oyster Bar

Part two of our oyster taping of dish IT! with Amanda Puck was at The Oyster Bar at Shaw’s Crab House.  An old school favorite – and the site of many a fun lunch for me sipping white wines and enjoying the raw bar.

Before we got into the half shells, we got on a conversation about Oysters Rockefeller, and here there were large oysters richly topped with spinach and breadcrumbs.  Rooted in New Orleans, this dish was named after John D. Rockefeller, and the dish is as ritzy as the name.

We tasted from east to west.  And then from west to east with flavors from the Kusshi (British Columbia), Umami (Narragansett Bay, Rhode Island), E. Beach Blondes (Charlestown Salt Pond, RI) and Hog Island (Tomales Bay, California).

They all paired well with a gin martini – straight up with a lemon twist. 

You can see the episode here on

Oyster Obsession #1 – GT Fish & Fun

Taping dish IT! with Amanda Puck for has its perks.  Like hanging out with some of the city’s best chefs, as in Chef Giuseppe Tentori from GT Fish & Oyster.  He gave us a behind the scenes tour behind his oyster bar – where they shuck away like madmen.  Giuseppe’s favorite one to slurp is the Naked Cowboy – wild and fresh from Long Island Sound.

From Kusshi and Kumamoto from the West Coast and Beau Soleil and Naked Cowboys from the East Coast – GT Fish & Oyster has you covered.  The selection varies, as they are all so fresh and served ice cold.  And they are all delicious.

A Naked Cowboy – up close and personal.

Their signature mignonette and cocktail sauces are delightful, but really unnecessary since the freshness and flavors of the oysters really stand out on their own.

And they even make Fried Oyster Po’Boy Sliders with kimchi and peanuts.

While we were waiting to get the cameras rolling – Giuseppe recommended “The Waitlist” with Grey Goose, St. Germain, Grapefruit, Lime and Peychaud’s Bitters.

Wrapping it up with the crew in GT swag – we are the newest members of the GT Fish & Oyster fan club!

And the good news is after 10 pm at GT Fish & Oyster – all the oysters are half off!  See you there at the bar …

You can see the episode here on