Honeymoon Pics

I printed out a few snapshots of my wife from our honeymoon this past weekend and have posted them next to my desk.  It's turning out that it may have not been the best idea as I continue to reminisce about the wonderful places that we traveled to.  I miss those honeymoon destinations and want to go back.  After leaving from Detroit last June where we got married we traveled to San Diego and Santa Monica in California, then flew to French Polynesia and hopped from Bora Bora, to Moorea, to Tahiti.  And then we finally ended up going home through Hawaii too - story below.


I quickly picked a few images to share.  Each has a note below to help identify them.

Bora Bora from the air

Headed to our over water bungalow hotel room via boat shuttle - the Bora Bora Airport is on an island a few miles away from where we stayed.

We rented bikes to get around in Bora Bora - go figure

The over water bungalows at our hotel in Bora Bora

The floor in our room in Moorea

My wife taking a picture of me through our glass floor in Moorea

Looking out from our lunch table in Moorea

A snapshot of the infinity pool at our hotel in Moorea - you can see Tahiti in the background

A pic from the ferry ride from Moorea to Tahiti

Downtown Tahiti - one wouldn't even know they are out in the middle of the Pacific Ocean

The local beer, Hinano, which was good

A little bay adjacent to our over water bungalow room in Tahiti

A picture in meat department at a grocery store in Tahiti - note that it was mostly Tuna and Marlin

Teahupoo Mile Marker 0 - Home of the big surf competition

We also had a crazy experience towards the end.  The Tahiti Airport Union workers went on strike the day we were supposed to fly back to the U.S.  So we ended up getting stranded in Tahiti five extra days.  It sounds glamorous but French Polynesia is probably one of the most expensive places to be and each day was a new episode of trying to find more information about when the airport was going to open back up.  All in all it made a great story and we figured out how to handle ourselves really quick, by checking into a cheaper hotel, keeping our rental car, heading to the grocery store, and finding the airport ticket office downtown.

Otto's

The sign says "Best (1/3 lb.) Burger in Town". I disagree.

Although it had a tasty patty, an quality bun, and fresh toppings it just didn't do it for me. Here is a picture after I cut it in half.

I was surprised when I was not asked what temperature I wanted it cooked. I no longer tell the wait staff how I prefer the meat to be cooked to better get the full restaurant experience. I of course opt for medium-rare if asked, but I am finding there are more places out there that have a predefined temperature for their burgers. These places quickly loose my interest.

Nothing really bad to say except for my fries. Sweet potato and super overcooked in old oil. I didn't send them back because I shouldn't be eating fries anyway. Otto's is just not a top ten burger stop or a reason to boast best in town. Maybe they should modify their marketing to "Great burgers with Tons of choices for toppings." You should check out the Seelbach where Otto's is located though.

Bourbon Steak

As promised, I am bringing you details on the burger I had at Bourbon Steak in Aventura along with pics.

I ordered the regular all-beef burger from Michael Mina and it was awesome. If you haven't read it somewhere else, you need to know that burgers at Bourbon Steak are only served at the bar and in the lounge. This is a real fancy pants place so apparently burgers are not good enough for the dining area. This is not just another burger basket joint. The only other time I have been to a place with burgers at the bar only was Stage Left. The Bourbon Steak restaurant is located off the hotel lobby at the Fairmont Turnberry Isle Resort & Club.

When dining here you must order the fries with your burger, at least for the presentation. They come served on a wooden tray similar to a beer sampler tray except 2 x 3 instead of 5 or 6 long. The fries are in 3 groups in the back - each with a different flavoring starting with a fresh herb mix and ending with a cajun like rub salt. Each stack of duck oil fried classic fries is positioned behind a stainless steel cup of secret sauces - each one tasted great. Like I said, get the fries.

The bar burger menu is formal, a large sheet of paper with other apps, and comes complete with a click board, pencil, and check boxes to select what burger you are going with as well a section to pick what toppings you need. There are a 5 options for burgers: the classic, a turkey burger, a lamburger, a salmon burger, and a veggie burger. I opted for the all-beef classic and my fiance got the lamburger. Perfect for me to be able to taste both.

The wait wasn't that long and we wouldn't have minded waiting longer. Our server kept us topped off with beer while we waited. Burgers here come out speared with a large bamboo stick holding down a long wedge of pickle and a banana pepper. The buns are classic soft sesame seed. And then...


The all beef patty seemed perfectly ground; airy but a heavy man burger at the same time. It reminded me of Miller's except a tad larger and more formal. My choice came topped with cheddar cheese and a pinch of caramelized onions. Not the dose of caramelized onions that make some burgers slippery, but rather just enough for taste tucked below the center of the top bun. My burger came out a perfect medium-rare as requested - sweet.

If there were anything less than great worth reporting it would be that the bottom bun was saturated with all of the burger goodness dripping from my medium rare patty. It was almost soaked but nothing worth complaining about since it stayed in tact in my hands and the burger was cooked perfectly.

Bottom line is that this was one great burger and it won't be my last trip to Bourbon Steak. I'm salivating just writing about it.


Oh... The lamburger. My fiance ruined it by asking for it overcooked. The lamb was great meat with a good taste. I was so stuffed when I got to hers that I can't give the best report.

Add one to the list.

I found a new top ten cheeseburger - and it's in my backyard. More information to come on Bourbon Steak by Michael Mina.

Hotel workers

I think one of the most gratifying things to do while staying at a hotel is to smile and say hello to the staff. Any of the staff, especially the ones on the lower end of the totem pole. To watch them smile back is just great. There are so many who look down on others for doing particular work or just don't take the time with a stranger that when someone actually acknowledges these individuals it makes it all better...for at least that moment I guess.

I am writing to this topic as a former hotel employee because I can totally relate. And now I stay in hotels for 3-4 nights a week around 23 weeks a year. It really makes the whole experience better when everyone is nice to each other and they truely mean it. Tipping means a whole lot too. It's like Christmas when some hotel employees receive tips. Even if you think you can't afford it, leave a buck or two behind once in a while...you won't miss it. Everyone loves a bonus.

Have you ever heard about smiling while you are on the phone because the person on the other end can see it? Well, do it in person too.

Hotel Green Linen Policies...

I am back on the road again for work and have been staying in some rather reputable hotels here in Louisville, Kentucky. Although the general ambiance does make one feel somewhat special, the level of service and hospitality are actually nothing to write home about.

I have recently stayed at the Brown Hotel, the Seelbach Hilton, and the Hyatt Regency Louisville and other than giving me a room key when traded for my credit card they haven't once in four weeks tried to explain anything about their properties. At first I thought it was the individual facility, but it seems as if it might be the industry in general here. I guess it's important to note that everyone has been nice and polite...just no above and beyond hospitality practices or much that would warrant ratings above 3 stars or diamonds.

The real point of this post was the linens though. Since I'm green conscious I always try to reuse my bath and hand towels since my typical stays rarely exceed 4 nights. Each of the mentioned facilities all have the new age stationary displayed in the rooms advocating that they will leave linens alone that aren't on the floor. Meaning, if I hang my towel on the hook on the back of the door on on the shower rod, they should leave it there to air dry. One thing is for sure, it has been consistent at each hotel everyday of my recent stays. That is a lot of detergent, water, and energy just on me alone. And further more, what a waste of paper if they are not following through on this effort.

I'm sure it's hard to train everyone on this 'radical' concept, but I have been surprised at how consistent the city was at the 3 different hotels. I guess, I'm going to have to revert to my previous plan of using the DND sign to save the materials and energy myself. It's not like I can't make my own bed...

The Hot Brown is all that.

I just got finished eating my first Hot Brown at the English Grill in Louisville, Kentucky. I didn't know about the dish being so renowned until last night when one of my great friends gave me the heads up. It just so happens that I am staying at the Brown Hotel for work this week, the same location as the English Grill.

Let's get to the food...

The ambiance was upper class and vintage. Can I say vintage? I don't know. The restaurant was really nice. All the walls had custom woodwork and you can tell that it was original, or at least very old. There were many horse paintings with museum style lighting above each.

After ordering a beverage, they brought me a large sampling of breads and a fancy cup of butter with shapes carved into the spread. Each one I tried was tasty. Then my Hot Brown arrived. I snuck in a quick pic to show to my viewers...then I started eating. I would describe the dish as a medley of home cooking and fine dining. Large hand carved thick slices of turkey surrounded by broiled tomatoes, pieces of bread with the crusts cleanly cut off, and smothered with a gravy cheese sauce. All topped with 2 slices of bacon and some shredded cheese.

The portion appeared small to medium upon arrival but set me on my way with a smile and a full belly. I claim the middle ground of home cooking and fine dining because the dish was something you could create at home, but I was spoiled at my table for 1. You should know this type of fancy restaurant...multiple servers every few minutes helping you out. I haven't had this good of service since Ola.

I'll close by saying this won't be my last Hot Brown and that I just took away a better impression of the Brown Hotel.

Another thing I have learned outside the doors of where I am working this week is Louisville is pronounced "lu-i-vil" as one one syllable and not "louie-vil", the "i" is pronounced like the "i" in the word "it" without the "t". This is my best attempt at the phonetic spelling. I welcome comments.