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Steak and Eggs for Brunch from Via on Shrewsbury Street in Worcester, MA

Via’s brunch had me decidedly undecided on what to get. So many things on the menu that I wanted. Much like a kid in a candy store, I had to do the little “I don’t know what I want” dance for a while before settling on one. I chose the steak and eggs. What I think was a “safe” choice for me.

Our group was the first to arrive. The early ambiance of the day was a bit on the cool side, but nice enough to sit outside on the patio at a large table. Because it was a bit cool, they had some nice heating lamps above us so we could either turn them on or off as needed. That was a nice touch. Our early morning food revelry was just getting started.

Our waiter was a very nice young man who was up for our jovial nature and was quick with the answers for our many menu questions and was very helpful in making suggestions. The service was quick and polite. All the staff we met were on task and ready to help in any way.

We started our ordering with the house made Zeppole. These are basically small donuts similar to munchkins, but a bit bigger. They are rolled in sugar cinnamon for your taste buds delight. I was only going to have one or two, but ….you know… I had a few more. I’m not ashamed. I loved them.

After ordering some drinks and enjoying each others conversations, our meals were served. Mine was presented very nicely with the steak sliced and fanned about the plate with hash brown cake, caramelized onions, fried egg and drizzled lemon aioli.

The steak was cooked very nicely and I love eggs. I felt the hash brown cake was a bit over cooked perhaps? Seemed a bit hard. I like it when my hash is easily pulled apart with a fork. I don’t think I should have to cut into it with a knife. That being said, maybe it is supposed to be that way? Not sure. The rest of the meal was great. I easily ate it all and felt very content afterwards.

Overall, the meal and of course the great company made the day and I would definitely go back to have some of the other meals. Most especially the Porchetta Eggs Benedict was certainly looking amazing and I have to have that next time!

Perhaps my decision to make the “safe” choice was not the best, but not bad either. I should have listened to my inner voice saying, “get the porchetta!”

Tenderloin Steak with Shrimp from Takara on Millbury Street in Worcester, MA

Worcester Foodies ventured this month to Takara Japanese Seafood, Steakhouse and Sushi Bar at Kelly Sq. Our group of 15 occupied two of the four hibachi grills that fill the small but cozy dining area. Our server was extremely pleasant, however lacked training and attention to detail.

I began with my drink order, Mai Tai (“when in Rome…”). The Mai Tai was served promptly but was the average fruit juices and rum, lacking the traditional orgeat syrup and lime juice. C+ at best.

For appetizer I chose the Gyoza and an order of calamari. After a considerable amount of time and with the dinner salads being served, my dumplings arrived. They were ok, not handmade or fresh, but fair nonetheless. After quite some time, I inquired on my calamari. I was then told the calamari was prepared on the hibachi grill and would be served with my meal. There was a lot of confusion between the server and the chef as to who ordered what. After getting everything in order, the cooking show began.

For my entrée I chose the tenderloin steak with shrimp, fried rice and vegetables. Our chef was friendly and entertaining with the usual flips and tosses of the foods into the air. My calamari was served on the side of my meal and was average. A bit bland but cooked well. My tenderloin was cooked to perfection and the flavorful vegetables and rice on the side made this dish very good. I shared meals with my girlfriend who ordered the swordfish hibachi dish. The swordfish had an overpowering fish taste to it. We both agreed it was not good to eat and had it taken off the bill. Throughout this experience I must say the server stayed optimistic and friendly.

Takara is one of those places you leave and say “how do they stay in business?” They were unprepared, the food was average, the ambience was dated and the place was empty, albeit Tuesday night. Perhaps they are not use to parties as big as fifteen. They may do well on a smaller scale. It will be some time before I venture back.