14 Bis, Aruba Airport

14 Bis (don’t ask me how this name came to be) is a new restaurant located at the Queen Beatrix Airport in Aruba. As you can see from the sign below, they’re open all day, serving all three meals.

It is situated between the American departure hall and the arrivals hall. Therefore, if you wanted to check in for your flight and then have a snack, it’s on your way. Let’s take a look inside.

There’s plenty of seating, which will come in handy given the surge of people that arrive for each flight. Let’s take a look at the food.

You have a lineup of sandwiches and wraps. Take your pick. Then there’s panini and the like made to order, plus fresh fruit and baked goods, giving you the opportunity to refuel on something better than your average airport chow.

Looks like quality preparation and presentation here. Given that the food on airlines is quite skimpy these days, it’s a relief to have an alternative like this to enjoy prior to entering the sequestered area of the airport. You can finish your meal in comfortable surroundings and make better use of your time on the plane. Kick back, relax, and enjoy the flight.

Bon dia from Aruba.

Published in: on August 19, 2011 at 12:05 pm  Leave a Comment  
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More thin crust please!

I posted here at The Bent Page several times with regard to Jules Thin Crust pizza of Doylestown, PA, USA. Well, here goes again. Stopped in there recently to find the quality as good as ever. Take a look at the long view of options.

Lots of options there. We whittled it down to four. Here they are.

Above on the left you have sausage, onions, and basil. On the right you see a tomato pie with extra garlic. Here are two more.

The left side has spinach and ricotta, the right is soybean and caramelized onions. All great choices on the thin crust that has more flavor than you would expect. Ingredients are organic; service is excellent.

Doylestown is a great place to visit for the shops, the colonial buildings, and to have a great slice of pizza. Enjoy it all.

Published in: on June 20, 2011 at 7:55 pm  Leave a Comment  
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Take Your Pick…

… of the best burgers in the USA, bar none!. This is no exaggeration, because I’ve tried burgers all over the country and the world. The Classic Diner in Malvern, PA, serves them up exactly as ordered and here’s the photo to prove it.

The one in the lower left is topped with pepper jack cheese and fried onions. The one in the upper center is cheddar and sauteed mushrooms. Dig those onion rings, too! Man oh man, what meal! The flavor is akin to a delmonico steak brought back to life in the form of the burger. Never greasy, always juicy, you can count on the Classic Diner to deliver when your burger jones just has to be satisfied, which for me is about once every six weeks or so. I can’t hold out any longer than that. Add an ice-cold Coca-Cola and your set for the rest of the day, or a good nap.

Published in: on June 19, 2011 at 12:47 pm  Leave a Comment  
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Restaurante Túnel de Hada, Spain

Restaurante Túnel de Hada is located in the hotel and spa of the same name, in Jerte, Spain. The Jerte Valley itself is famous for its cherry trees and you’ll find that influence in the food prepared for you at the restaurant. Seating is divided into several areas which offers a bit of privacy/romance, which was much appreciated during my stay. Here’s a view into the spot where our table was situated.

Those ancient walls lend ambiance and gravitas to the setting. The meal began with a sort of palette cleanser, a sorbet of sorts that I find very difficult to describe. It was tasty and functional and here’s a look at the presentation.

Note the flat and hollow-ware. Very tasteful, understated, and always set upon the table with grace and care. Staff here are top notch. Well, the next course was a single, large ravioli-type pocket of pasta which was served in a bowl and then the waitress poured over a warm, creamy garlic soup. A truly simple, yet striking combination of flavors. Here it is in the combined state.

Then came the main courses. One was duck with a dense cherry sauce seen here.

Very vibrant that dish! The other was pork with the thinest slices of potato layered in, as seen next.

Both of these dishes were superb. The cherries are the most local ingredient and were integrated nicely without being overbearing. This is something I like very much about Spain. Each region, even within a region, you find specific foods that are native and used creatively. Thus, while traveling along you experience a great many treats as opposed to one long, homogenized theme. Back to Túnel de Hada. It was time for dessert. We opted for the cherry sorbet and apple tort.

Again, check out that presentation. These people work hard at getting everything right, every detail, only to have me mow it down. Respectfully, of course. If you find yourself traversing the Jerte Valley, you would be well served to enjoy a meal here. (Please note, these photos were from a visit conducted during April 2010. I only recently realized I had not previously posted them. In other words, the menu may have changed.)

Published in: on May 30, 2011 at 10:05 pm  Leave a Comment  
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