• Filtered Cat Fountain

    Finished fountain with filter

    We recently purchased one of those cheap cat fountains with the disposable filters and I felt like it had some room for improvement. The main issue is that the little filters that come with almost all of these fountains need to be replaced every 1-2 weeks, which is not only wasteful but buying these often proprietary filters quickly adds up over time.

    Getting started and first prototype

    Original concept

    My initial vision was to create a system with an inline UVC light, canister filter, and various sensors to detect leaks and current water level. The end result would be greatly simplified for several reasons and many of these components would be removed.

    First iteration

    My first prototype required very little by way of additional hardware–it was just a small 12v aquarium pump connected to a relay and an ESP32 for control. This system wasn’t filtered and just relied on a tank of pre-filtered water to top up a small bowl.

    The main issues with this system were that I had to manually watch the bowl as it filled so it wouldn’t overflow, and the water would get stale and smell weird just sitting in the container after a day or so.

    • First design for a water bowl holder

    After confirming the pump would be sufficient to fill the water bowl without splashing water everywhere, I set out modifying a basic kitchen scale so that I could wirelessly get the weight of the bowl to know when it was full and subsequently automate refills.

    I added an HX711 load cell amplifier to an Amazon Basics kitchen scale and then connected that to an ESP32 running Esphome to pass through the load cell data to my Home Assistant server. The same ESP32 also controls a 5v relay to turn the pump on and off. Initially this worked fairly well, but I quickly noticed a critical flaw in my bowl holder design.

    Improved housing

    I didn’t immediately catch the issue but it was fairly obvious as soon as I tried to calibrate the load cell sensor. The problem with the original bowl holder design is that it incorporated a fill tube guide which would constantly press or pull on the scale depending on how the tube was positioned and throw off the measured values–there was no way to successfully calibrate it using this design. Instead, I removed the tube guide from the bowl holder and added a multi-position guide to the base of the housing which would decouple it from the scale.

    This change allowed me to finish the calibration and get some baseline values of the bowl when it was empty or full. With this information I created a simple automation in Home Assistant to refill the bowl when it got low.

    Improvements and Design Changes

    Second prototype, with original bowl holder before relocating tube guide

    While this design worked, I knew there were a few limitations I would have to address and I realized some of my original plans just weren’t going to be compatible with the direction this build was heading.

    In my sketch, I imagined including an inline UVC light for managing any bacterial growth, as well as a float sensor attached to the bowl to trigger refills.

    The float sensor was mostly irrelevant thanks to the addition of the scale. Early on in the design process I felt that I wanted to avoid permanently modifying the water bowl to make it easier to clean, so adding a float sensor wasn’t going to be an option.

    The UVC light didn’t work out due to size constraints. I actually ordered one, but the smaller inline light I could find was a good bit longer than the canister filter I had selected and it wasn’t likely I would be able to print a housing to fit it with all of the other components. I wasn’t particularly worried though as the new design easily facilitated swapping out the water bowl so there wouldn’t be much opportunity for bacteria to build up.

    I haven’t talked about it much yet, but the filter I chose is just a standard 5″ canister filter, usually used for under-sink water filtering. These filters are incredibly cheap and effective, and I figure for filtering a single water bowl like this it will be more than sufficient. One filter costs $10 on Amazon and should last at least a year. It’s hard to gauge exactly when it will need to be replaced, but I run similar filters for our whole-home water filter system and they only need to be replaced once a year and filter much more water. Comparatively, generic cat fountain filters on Amazon seem to cost around $10 per 16 filters, and the manufacturers recommend replacing them weekly.

    Redesign, re-evaluate

    Third prototype, with scale removed

    I wanted to improve efficiency with the overall design, particularly when it came time to clean the bowl. After testing the water reservoir design for a few weeks I came to the conclusion it wasn’t worth the effort trying to automatically refill the bowl. It added additional complexity and failure points for a minor quality-of-life improvement. With both previous designs there was an issue that I would always run into–the bowl inevitably gets gunky from the cats drinking from it so pumping fresh water over nasty water just makes more nasty water. I finally accepted this was not something I could overcome at this stage and pivoted to a new design that would more easily facilitate cleaning and would filter the water in the bowl itself.

    Updated tube guide

    I switched back to using the original fountain we purchased as it could hold more water than the small stainless water bowls I had been testing with. I designed a small tube guide that would sit on the lip of the fountain and could be easily lifted off when cleaning was needed.

    To the intake tube I added a small foam prefilter often found in aquariums. This catches the bulk of the hair and gunk left by the cats before the water gets to the pump. This should greatly cut reduce how often the pump needs to be disassembled and cleaned.

    Current housing design

    Now that things were starting to shape up, I started designing the final filter and pump housing. I split it into two pieces so that the tubing could fit in the housing without needing to take anything apart. The base housing also includes a small hole to install a DC barrel jack for power.

    Putting it all together

    Final tube guide

    After dealing with a few minor leaks, I was fairly satisfied with the performance of the filter so far and wanted to make the whole system a bit more cohesive.

    I redesigned the tube guide once again, this time making it a separate piece that would eventually screw into a wooden platform. It securely holds the tubes in place at the correct angle and allows the bowl to be removed without need to touch any of the filter assembly.

    Final design

    I attached the printed pieces onto a small piece of plywood to keep everything from shifting around.

    So far this design works great! It keeps the water in the bowl very clean, greatly cutting down on manual cleaning while making sure our cats always have fresh water. When I notice it getting low, I just top it up between cleanings. We’ll see how it holds up long-term, but so far I haven’t noticed any bacteria build-up after a week with this system. The water stays clear with the prefilter catching any debris.

    Final thoughts

    This project ended up being way more involved than I initially anticipated, but I’m content with the end result. I’m already thinking of future improvements, which would most likely require a complete redesign once again.

    It would still be neat to have a reservoir connected to this system so that it could auto-refill while keeping the bowl clean. If I can come up with something space-efficient enough, I may even be able to incorporate that UVC light.

    One minor gripe is that the vibrations from the pump I chose create a small humming sound that is amplified when the housing cover is on. I’ve added some foam tape around the pump which isolates it a bit, but it could be better. I think I’ll try swapping to larger, adjustable pump soon and see if I can slow it down to maintain a similar flow rate but at a lower noise level.

    Finally, I’m looking at redesigning the tube holder to include a shut-off valve. Currently, when the bowl is removed to be cleaned the siphon is lost on the intake tube and has to be reset after replacing the bowl. If I add a valve, I can potentially maintain a siphon and then not need to worry about priming the pump each time.

    Overall, this was a great learning experience and gives me many project ideas for the future. And the cats love it! The flowing water definitely seems to make them want to drink from it more.

    Thanks for reading!

  • NYC – Dirt Candy

    Last year we visited New York City, flying up on Christmas day. We ate at several fantastic restaurants and had a phenomal time just wandering around and exploring a bit. Our most anticipated (and later, favorite) stop of the trip was Dirt Candy, a vegetarian restaurant full of exciting culinary surprises.

    Menu, 12/27/2024

    While Dirt Candy only serves a 5-course tasting menu year round, the dishes offered change drastically depending on the season and available produce. In addition to their standard menu, we were served several complimentary treats in-between courses.

    “Caviar” – seaweed spheres, creme fraiche, cucumber
    The first of several “off-menu” surprises we were served. While traditional caviar is generally quite salty, the salinity of the seaweed spheres in this amuse-bouche was balanced by the lightness of the creme fraiche and cucumber. One of my favorite dishes of the night, and a great start to the meal.

    “Mushroom” – mushroom croissant with duxelles and portobello mousse, mushroom ‘cappuccino‘
    I think this was the first dish where we started to realize what Dirt Candy is all about. The creativity and craft that goes into their menu is surpassed only by the wonderful flavors they manage to capture in each dish. Despite appearing to be a fairly heavy first course, the mousse and mushroom soup were quite the opposite. I could have eaten several more of their croissants, had that been an option.

    “Pepper” – various sliced peppers
    Another unexpected dish. Simple in execution, these marinated peppers were a welcome hit of acidity after the earthy mushroom course.

    “Cauliflower” – shaved pickled cauliflower, chili oil, pecorino romano
    Like the peppers before it, Dirt Candy excels in serving ingredients in a way that highlights their natural flavor and texture. Cauliflower is typically not known for any sort of distinct flavor, but this dish was burst of spice and acidity, tempered by the grated cheese.

    “Beet” – Beet soup dumpling, bamboo, papaya, cilantro oil
    While I typically have an aversion to beets, I was impressed at how this dish contained no trace of usual earthiness I dread. The cilantro oil in particular provided a nice pop of flavor that worked well with the hearty soup dumpling.

    “Squash” – Smoked, fried squash, barbeque sauce, squash puree
    Whoever is making the barbeque sauce at Dirt Candy needs to bottle and sell it immediately. The texture of the fried squash was very similar to a supremely tender smoked rib, but the sauce was extraordinary. Smoky, sweet, tangy–everything you want in a barbeque sauce, and this one does it the best. This was definitely my favorite course of the night.

    “Carrot” – Carrot juice, carrot slices, carrot sauce
    A small treat that was brought to our table between courses. In all seriousness, this tiny pie made almost entirely of carrots is one of the greatest pizzas I have ever had. I don’t know what kind of secret magic goes on in the Dirt Candy kitchens, but I am blown away by the results. The crust was crispy and not soggy, the sauce was rich but not overly so, and the little carrot “pepperonis” were just right for adding a some texture and sweetness in each bite.

    “Potato” – Potato cake, ice cream, meringue
    In the best way: everything in this dish was made with potato, but did not particularly taste like potato. Instead, you end up with a dessert that is meant to suggest the experience of dipping fries into a Wendy’s Frosty, and I think that’s exactly what they achieved.

    “Pepper Jelly” – pates de fruit
    As our meal was coming to an end, we were served these delightful pepper jellies. A hint of heat, a bit of sweet, the perfect denouement to our culinary adventure that evening.

    Conclusion

    What I like best about Dirt Candy is that for every dish, the flavor of each individual component is never sacrificed in pursuit of the overall vision. While each dish is whimsical in nature and interesting to look at, it is all genuinely delicious. I don’t think any other tasting menu we’ve tried yet has been quite this fun, and I can absolutely see us returning to try a different season’s menu in the future.

  • Game Log 2024

    This year I attempted to tackle a number of games in my backlog while playing some incredible new releases along the way. We also purchased a Steam Deck early in the year which absolutely influenced my decisions when choosing which game to play next. Having the ability to play PC games while travelling and then pick up where I left off on my home computer later is a fantastic feature. While not a game itself, I highly recommend the Steam Deck to anyone wanting to get into PC gaming, or just wanting a powerful handheld device for portable gaming.

    Same as last year, I applied the following rating scale to each game:

    Overall, the games I played this year were fairly consistent and high-quality, with no game receiving lower than a 3. Once again, here are the three games that stood out the most.

    Chants of Sennaar

    One of the most enjoyable and well-made puzzle games I’ve ever played. The core gameplay loop involves using context clues and hidden hints throughout each level to decipher an unknown language in order to communicate with the local NPCs and progress. Much like The Witness, Chants of Sennaar is phenomenal at giving you just enough information at the start and teaching you how to decode the puzzles while progressively increasing the difficulty as you move further into the game. The satisfaction of finally piecing together a difficult sentence and translating the next line of dialogue is unbelievably cathartic. The gameplay is also ushered along by an intriguing and mysterious plot that is strengthened by the initial communication difficulties. Even if you aren’t a puzzle game fan, I’d still recommend Chants of Sennaar–you won’t be disappointed.

    Outer Wilds
    *not Outer Worlds

    I’m including Outer Wilds here because I’m a bit late to the party and I have many thoughts that seemingly clash with the overall reception of this game. Honestly, I thought it was just okay. I’ve heard for years how this is one of those “go into it blind” type of games, and how the ending literally changed players’ lives. By the end I was questioning if all of those people played the same game.

    Paradoxically, the strongest elements of the game were also the weakest. Without too many spoilers, the game involves exploring space within a 22 minute time loop while trying to discover the lost past of the galaxy and a way to exit the time loop. The time loop is my first big issue–while the concept is fantastic and the first few loops were exciting, it very quickly went from novel to infuriating. The game presents itself as a relaxing space adventure where you are encouraged to explore, and yet because of the time limit you are inevitably rushed throughout most of the game in order to reach certain plot checkpoints.

    Similar to the time loop, the puzzles themselves start off strong then become a chore. Initially I was having fun just flying around and solving whatever puzzles I happened upon, but too frequently clues seemed intentionally obtuse and some later “puzzles” just devolved into dexterity challenges. The lore is strong though, which helped me power through the final hours of the game.

    Which brings me to the ending. I won’t say anything too specific, but after the credits rolled I just remember sitting there and saying out loud, “That’s it?”. I think the issue with the ending is there is too much hype online which presents unrealistic expectations. Super-fans of the game will talk about how they were in tears during the final sequence, but I just kept waiting for something to happen. I’m not sure what I missed, but the ending definitely did not “click” for me. It was fine–and I’m not sure what else I was expecting to happen by that point in the game–but I’m glad it’s over. It’s hard to recommend this game because it seems very hit-or-miss whether or not you’ll be part of the audience that strongly appreciates the experience Outer Wilds provides.

    Balatro

    I initially panned Balatro on release because it doesn’t look particularly interesting from screenshots and I’m generally not a huge fan of deckbuilders. I took a chance after we bought our Steam Deck as it was highly recommended as the perfect game for handheld and couch gaming.

    This game absolutely deleted two months of my life.

    The 4 hours I noted in the spreadsheet above were just to achieve my first win–I very quickly put another 100 hours into the game over the next few weeks. I eventually managed to step away from the game after obtaining all but the final two achievements which seem to take several hundred hours more to unlock.

    Balatro is a strategy deckbuilding game that uses standard playing cards as the deck, with the small inclusion of 150 Joker cards that each apply unique effects that dramatically change the game each round. It’s easy to describe what Balatro is but it doesn’t sound particularly interesting on paper. However, the game instantly makes sense as soon as you start playing and you’ll find it very difficult to put down. At the beginning of the game you’ll struggle to clear early rounds that require only a few thousand points, but you’ll very quickly start to put together Joker combinations that raise your score from a measly 10,000 points to 2.87e22 and at that point you’ll realize it’s already midnight and you haven’t checked your phone in three days and you should probably eat food.

    Balatro was one of the most popular games of the year and one I will always recommended as both casual and demanding.

    2024 brought a medley of exceptional indie games and a few strong AAA titles. I have a much more clear timeline for approaching my backlog in 2025 and I’m already working on a few games that I’ve been putting off for a while. I’m excited to play some of the new titles that have been announced and see what else is released throughout the year.

    Thanks for reading, happy new year!

  • Sweden – Denmark

    Earlier this year we visited Sweden and Denmark for the first time. While we hadn’t planned any extravagant meals for this trip, we still discovered several fantastic restaurants throughout our journey.

    Reffen/Propaganda

    We first arrived in Copenhagen, and wanderered not far from our hotel over to Reffen street food market for dinner. We tried a few different stalls but my favorite was the stand-out Copenhagen dog.

    We also visited Propaganda, which promised to be an interesting mix of Danish and Korean cuisine. Unfortunately it was the most disappointing meal of our trip. I’m honestly not sure how they managed to fumble things so hard. One dish that stood out was meant to be marinated beef tongue, but instead of being served in thin slices as one would expect, it was presented in a few unnervingly thick cross-sections. The weak marinade and sauce did little to save the dish from its dismal highschool-science-lab plating. I didn’t even bother to take pictures because it was immediately apparent this wasn’t going to be a meal worth sharing.

    On the last day of our short trip to Denmark we took the train over to Malmö to see Eurovision.

    Eurovision Grand Final

    After leaving Copenhagen we then travelled to Gothenburg for a few days.

    Norda – Gothenburg

    Our first stop in Sweden was Marcus Samuelsson’s Norda. They were serving a fantastic three-course dinner for two at the time. Our first dish was a surprisingly refreshing lobster roll–not something I was expecting to eat in Sweden. This was shortly followed by a very tender and flavorful flank steak served with the most supremely crispy fries. For dessert, a crème brûlée with an wonderfully crunchy crust. This was easily one of the best meals of our trip and we left feeling very satisfied.

    Noot Nordik Kitchen

    Of course, we couldn’t visit Sweden without trying proper Swedish meatballs! While exploring the city we came across Noot which touted casual-yet-modern Nordic cuisine. To say these meatballs were exceptional would be an understatement. I couldn’t believe such a simple food could be so full of flavor and texture. Seasoned with an array of spices, the meatballs were crispy on the outside and tender all the way through. Paired with the lightly pickled cucumbers, smooth potatoes and tart lingonberries, this was a feast on a plate. What seemed to be rather unassuming at first ended up becoming one of our most memorable meals.

    After a few days exploring Gothenburg we took the train to Stockholm.

    Bastard Burger

    We weren’t going to pass up the chance to get lunch at such a ridiculously-named burger spot. Bastard Burger is a Swedish burger chain serving primarily smashburgers with some interesting branding. While we were initially joking about their decor, it ultimately came across as more endearing than cringe. The burger was fantastic as well, one of the best smashburgers I’ve had. I read that the company is looking to expand into the US at some point–with one location open in New York already–so Sweden’s fast-casual Bastard Burgers may become more accessible at some point.

    At Six – Stockholm

    Fresh bread
    Madeleines with mascarpone and cloudberry
    Lamb with vegetable medley
    Duck ravioli

    For dinner one evening we ate at the onsite restaurant in our hotel. We had a nice meal with excellent bread and dessert. The lamb and vegetables didn’t mesh very well, but the giant duck ravioli with parmesan and truffle was delicious (for the few bites I was able to steal). The cloudberry jam and mascarpone was my favorite part of the meal though. We weren’t quite in cloudberry season during our visit, but this jam had far more actual cloudberry in it than other store-bought preserves which brought out much more of the natural tartness of the berry.

    The next evening we had some questionable arena food while at the Eras Tour.

    Mother India

    Our final night in Sweden we stopped in at a small Indian restaurant in town. The addition of pomegranate seeds added such a delightful texture and pop to the biryani. Although we left very full, we were also refreshed and energized after walking all day throughout Stockholm.

    Conclusion

    We had a great first visit to a couple of the Nordic countries and would love to explore even further north the next time. Overall our culinary experience was positive, even if there were a few unfortunate misses along the way. I think if we were to go back specifically for Nordic cuisine, we would look into some of the more well-known restaurants in Copenhagen and Stockholm.

  • Detached Office Build

    Finally! After nearly a year of working on it, our new shed/office is complete. I started building the shed at the beginning of April last year and finished it during the first week of January. While there were several frustrating and difficult moments, overall the whole process was an incredible journey where I learned many new skills along the way. This is definitely the largest and most complicated project I have ever attempted, but the satisfaction of seeing it come together is unmatched. I don’t have much else to say about the actual construction process, but I do have plenty of pictures.

    Finished shed, with temporary pallet boardwalk to avoid the mud from recent rains
    Inside with furniture installed

    Build gallery

  • Game Log 2023


    With Game Pass available to me from the start this year I had access to a much wider variety of games than in years past. Although a bit rushed at the end, I met my goal of completing 52 games. It was interesting to see that even though the number of games I completed doubled, the total time played is about the same from last year.

    I took some time to re-evaluate how I was rating games as I felt a scale of 10 was too specific and made it difficult to compare ratings for games within and across genres. If both a 2D puzzle game and a massive AAA open-world title were given an 8, does that mean they are equally ‘good’ and provide a similar level of enjoyment? Does that mean a game with a rating of 10 is literally perfect and cannot be further improved? Instead I decided to go with a 5 point scale that simply notes how successfully a game presents an experience to the player. I wanted to give a score for how enjoyable a game was, rather than trying to quantify every element of game design across all genres and mediums.

    As an example, I gave both of the below games a 3. While both are considered horror, they provide vastly different experiences. Ghostwire on the left is a decent game with interesting combat and movement mechanics, but the scariest part of the game is the framerate drop when turning the graphics up too high. Faith, on the other hand, is absolutely terrifying at some points but the gameplay is sluggish and clunky. Even though each game has different art styles, graphics, mechanics, and other features, I rated them based on the overall gameplay experience and how enjoyable the game was which feels more fair than the older 10 point scale.

    Ghostwire: Tokyo
    Screenshot credit Steam
    Faith: The Unholy Trinity
    Screenshot credit Steam

    Although the list is longer, I just want to talk about three games that stuck with me the most from this year.

    Tunic

    I’m a bit late playing 2022’s love letter to early Zelda games, but I’m glad I finally had the chance. With tight combat, rewarding puzzles, and countless secrets to discover, Tunic is a wonderful experience from start to finish. Players are thrown into the game without any direction and given only a partially-translated guidebook filled with an unknown language. Exploring the various areas of the game and finding hidden treasures will slowly reveal the missing guidebook pages and the true breadth of the quest that lays before you. While many elements of Tunic harken back to an earlier era of video games, the overall presentation and gameplay feel very fresh and inspired.

    Vampire Survivors

    The best part about Vampire Survivors is that you can play for 5 minutes or 5 hours and it will feel like the same amount of time has passed. Inspired by retro arcade and early-internet flash games, Vampire Survivors is addictive in the best way. The game relies on simple mechanics and increasingly flashy visual effects to draw you in and entice you with the promise of even bigger, flashier effects. What initially seems like a serious game in the vein of Gauntlet quickly drops all pretense revealing a goofy, seizure-inducing, bullet hell filled with unlockables and powerups that makes you go: “What does that do–OHHHH!”

    Cocoon

    My favorite puzzle game of the year. I’m always a fan of perspective-warping puzzles, and Cocoon is no slouch. Without spoiling too much, Cocoon involves juggling spheres that contain entire worlds, hopping in and out of each sphere to navigate through the game’s multiversal labyrinth. What I really admired about the game is how it gently walks you through what seems like a fairly confusing concept and builds your confidence to prepare you for the puzzles ahead. Additionally, the atmosphere and soundtrack complement the gameplay wonderfully. I highly recommend Cocoon if you get the chance to play it.

    Bonus: Resident Evil 4 Remake is possibly the greatest remake of any game ever (so far). While remaining completely faithful to the original in both tone and story, it elevates the gameplay and graphics to a modern level that exceeds all expectations.

  • Myrtle Beach – Fire & Smoke

    Per a special request, here is my review of a recent visit to Fire & Smoke in Myrtle Beach, South Carolina.

    I have heard from several sources that Fire & Smoke is the best restaurant in Myrtle Beach. I haven’t eaten at enough restaurants in the area to make that call, but I fervently hope that is not the case.

    I want to give every restaurant a fair review, and while there were some elements to our meal that I appreciated, Fire & Smoke’s current menu prices could be cut in half and it would still be too much for what they are offering.

    If my critique seems harsh, it is given in the context that Fire & Smoke proudly presents itself as fine dining (a self-described “upscale prime American-fusion steakhouse” per their website) yet fails to live up to that definition in any way. Without even mentioning the haphazard decor and layout of the restaurant, the best way I can describe the overall experience is lacking in both direction and vision.

    Mushrooms, phyllo

    We shared a few appetizers with our friends, the first of which was this pile of mushrooms. Underneath nearly an inch of wet mushrooms was a thin layer of phyllo that meagerly eked out a notion of its existence in the final few bites at the bottom of the casserole.

    Foie gras, cornflake French toast

    Foie gras entier is perhaps the least appealing way to serve such a respected ingredient as an appetizer–let alone in served as a massive chunk on top of fried French toast. A torchon or terrine would have been much more suitable as a small plate meant for sharing, with several slices of brioche on the side.

    I’m all for inventing new ways of using classic ingredients, but this dish shows a remarkable lack of understanding of foie gras and how to pair it with appetizing accompaniments. The cornflake pain perdu was overly sweet and greasy–a terrible combination for the already infamously rich and decadent foie. The presentation suggests the chef threw the ingredients on the plate from across the kitchen while accidentally spilling a sauce meant for another dish entirely.

    Pork belly, pineapple fried rice

    The most successful dish of the evening. The pork belly was wonderfully tender, with the outside nicely crisp from the wood-fired grill. The sweet soy glaze paired well with the savory pork. Again, the presentation fell flat as I was unsure whether the nonsensical splatters of sauce along the outer edge of the plate were for decoration or consumption.

    Grilled elk chop, bone marrow bread pudding

    I had (relatively) high hopes for my entree when it was brought to our table. The presentation was acceptable, and the elk chops looked to be nicely grilled. While elk should be cooked to a doneness slightly less than an equivalent cut of beef, the medium-rare I request was nearly blue. All of the flavor was on the exterior crust, while the inside was tough and tasteless. The bone marrow bread pudding was interesting, but it felt as though it was included on the plate to literally lift chops out of the soupy sauce below.

    Conclusion

    While Fire & Smoke certainly wasn’t awful (everything was edible, the pork belly was even enjoyable) it leaves much to be desired. The service was on par with any other casual restaurant along the Grand Strand, albeit swapping the plastic water pitchers for metal. With entrees coming in at almost $50 at the time of writing, that money is better spent at almost anywhere else. The overall experience would be massively improved with a pared-down menu, and a few tweaks to the presentation of each dish. “Less is more” goes a long way when highlighting ingredients.

    Fire & Smoke shows some understanding of what should go into a great dish, but fails to execute at the level they are advertising. In it’s current state it would be hard to recommend it to anyone visiting the area.

  • Scotland – Fhior

    Situated about a mile northeast of Edinburgh Castle, Fhior presents a modest facade which opens to a very contemporary and relaxing interior. Like many of its culinary peers, Fhior is known for hyper-seasonal menu, but with a “less is more” approach that truly highlights the main ingredient of each dish. We opted for the full 10-course menu which took around two and a half hours to complete.

    Cauliflower espuma, puffed rice, sweetbreads / Spinach croustade, pickled pear, trout roe

    An unexpected start to the meal that was added to the menu just prior to our arrival. The cauliflower foam was light and creamy, which contrasted well with the crispy puffed rice on top. The submerged sweetbreads were perfectly tender and a surprising burst of flavor hiding below the airy cauliflower.

    The spinach croustade was a wonderful burst of sweet, sour, and salt all in one bite, elevated further by the different textures presented by the crispy pastry and soft pear. One of my all time favorite amuse-bouche to start a meal.

    Sika deer tartare, crispy sprouts, scurvy grass / Bere barley bread, cultured butter

    If I hadn’t been told the deer was prepared as a tartare, I would have assumed it was a cooked dish intentionally served cold. The meat was so incredibly tender and well-seasoned I initially thought it had been braised. This dish changed my mind about the possibilities of tartare.

    The sourdough bread we were served was made from (fairly) local Bere barley, grown in Orkney. For such a dark and rustic bread it had a deceptively light and fluffy texture with a perfectly crisp crust. The cultured butter with just a hint of sourness and a hit of umami really completed the pairing.

    Beetroot, smoked egg yolk emulsion, elderberry

    After our experience with beetroot at Aizle earlier in the week, I was incredibly apprehensive when this dish was served. We were told the beet was cooked at a low temperature for some time, and that when paired with the egg emulsion the combination would taste similar to smoked ham. To our surprise, the pair had not only the flavor of ham, but also the texture! Somehow the egg combined with the cooked beet to create a sensation not unlike sliced ham for sandwiches. The earthiness was completely gone and I quickly finished the entire dish.

    Brown crab mousse, carrot, spignel

    A creamy mouse of crab contained in a ring of pickled carrot. Puffed buckwheat on top for a satisfying crunch.

    Scallop, scallop butter with pine, kohlrabi rose

    The scallop was cooked beautifully, with the ends nicely crisp. The simplicity of the dish highlighted the freshness and flavor of the hand-picked scallop.

    Scallop roe, fried bread

    Presented alongside the previous scallop dish, a wonderful snack and one of my favorite offerings of the night. The scallop roe was unbelievably creamy and packed with umami, all contained in a neat package of crispy and fluffy fried bread.

    Cod, kale, alexander

    Another seafood dish that is elevated by its minimal ingredients and presentation. The seared cod was able to stay in the foreground of the dish while the crispy kale and alexander served as a delightful accompaniment to the flaky fish.

    Squid noodles, salisfy, pepper dulse

    The squid noodles were so tender it was almost impossible to tell them apart from the handmade wheat noodles. I was impressed by the lack of unending chewiness that is usually found in squid dishes.

    Shh’annu lamb, celeriac

    Both lamb loin and shoulder were served for this course, along with a strip of celeriac and lamb jus. We ate lamb several times during our trip which was all very high quality and delicious, but Shh’annu really takes it to another level. It would not be farfetched to call it the lamb equivalent of wagyu. We were told this is Fhior’s signature dish, and it’s no surprise as to why. My favorite dish of the night, without a doubt.

    Lamb skirlie

    Paired with the main lamb dish is a small bowl of traditional Scottish skirlie. An incredibly savory dish, skirlie is typically made with pan-fried oatmeal, onions, and other seasonings. Ours was topped with crispy lamb and mint. My only complaint is that we weren’t able to bring home a gallon of it.

    Cheese and pickled onion

    Near the end of the meal, we were served miniature cheese and onion pies filled with a delicious soft Scottish cheese.

    Jerusalem artichoke, sea buckthorn, white chocolate

    Candied artichoke sits upon a combination of buckthorn gel and white chocolate mousse. A very interesting pairing that when eaten together created a tangy sweetness with an unexpected chewiness from the artichokes.

    Damson, bay leaf, malt

    Sweet and sour damson hides underneath a crisp of bay leaf and malt. An exciting combination of flavors that provided a welcome brightness to the meal after several heavier dishes.

    Pine marshmallow, mushroom macarons

    Our final surprise was brought out after the check as a parting gift. The marshmallow was sweet and aromatic from the infused pine flavor, balanced by the mild earthiness of the wild mushroom macarons. Both are projects I am eager to recreate at home.

    Conclusion

    Fhior was an experience that I will treasure for years to come. There was a confidence to their dishes that I have rarely seen elsewhere. I particularly enjoyed how Fhior utilizes subdued presentation to their advantage. Several dishes often have the main ingredient hidden from view, which adds an element of discovery and intimacy to each plate. Guests are invited to explore and relish in the exceptional ingredients at hand. Additionally, the service was excellent and our server was more than eager to answer any questions we had.

    I think Fhior’s greatest strength is that they truly do not seem bothered by what is happening elsewhere in the culinary. That’s not to say they don’t have ambition–they clearly do–but rather that they are wholly focused on creating food they enjoy and take pride in serving it to others. I look forward to seeing their future developments and hope to visit again the next time we are in Scotland.

    Bonus picture: ongoing ferments hidden in a corridor on the way to the restrooms under Fhior

  • Scotland – BABA

    Also located in the Kimpton hotel is BABA, which serves breakfast, lunch, and dinner. BABA specializes in small, Levantine tapas-style plates that are meant to be shared. The flavors are bold and lively, with each dish complementing the next–no matter what you choose from their menu. We ate there for lunch one day during our trip and ended up so full we welcomed the hike up to Edinburgh castle.

    Hummus, burnt harissa butter, preserved lemon
    Muhammara, chopped walnuts, mint, chilies
    (clockwise, from the bottom)
    Marinated chicken, red lentils, yogurt / lamb shoulder, rose harissa, couscous / fried Jerusalem artichokes, smoked whey dressing / charred brussels sprouts and Turkish peppers

  • Scotland – Aizle

    “Aizle rhymes with hazel”

    Situated on the ground floor of the Kimpton hotel in Edinburgh, Aizle presents a changing menu that evolves throughout the year to highlight fresh and seasonal ingredients found in the area. Their 8-course tasting menu is not revealed until the day of your reservation due to how this extreme seasonality can affect availability of ingredients from one day to the next.

    While we were overall satisfied with our meal, the experience could have been improved in some areas. Some dishes felt disconnected from each other, while the service was surprisingly slow for a day when several tables were still open. We waited upwards of 30 minutes between some courses, bringing the total meal to just over three hours long.

    Snacks
    Beetroot, XO, tofu
    Croustade, beef tartare, seaweed nest
    Mackerel, gooseberry, wasabi

    Unfortunately the first dish of the evening was my least favorite. Similar to how some people perceive cilantro as tasting like soap, others are sensitive to a chemical in beets–geosmin–that cause the vegetable to taste strongly like dirt. The tartare croustade did not pair well with the saltiness of the seaweed nest on top. The mackerel roll was the best of the three, but the salty snack fell short when following the already salty croustade.

    Halibut medallion with candied seaweed

    Candied seaweed nicely offset the saltiness of the caviar, although the dish was too large to eat in one bite while also being awkward to cut into smaller pieces.

    Charcoal-grilled lamb skewers with sunflower pesto

    Easily my favorite dish of the night! This might be the greatest lamb dish I’ve ever tasted. The quality of the lamb was impeccable, with such a light flavor devoid of the usual associated gaminess. The exterior was unbelievably crisp, while the inside was still exceptionally tender with the fat rendered completely. The provided herb bouquets were used to stir a small cup of mushroom soup, further infusing the soup the flavors of the herbs.

    Jerusalem artichoke, puffed buckwheat

    The crispiness of the puffed buckwheat paired well with the tender artichoke.

    Parker House rolls, honey

    A fantastic intermission in the middle of the meal. These rolls were fairly sweet, balanced with flaky salt.

    Grilled monkfish, pearl onion, lobster mousse

    This was my first time eating monkfish, which I enjoyed. I found the texture to be more “meaty” rather than “fishy”.

    Salt-aged duck, fermented plum, crispy kale / beetroot croustade, duck mousse

    The duck was a little bit tough and could have been rendered a bit longer. The skin was incredibly crisp though. Again the beetroot in the accompanying croustade fell flat.

    Yogurt sorbet, Amalfi lemon

    An excellent pre-dessert. The yogurt sorbet had a wonderful and unexpected sourness that punched through the sweetness.

    Chocolate sorbet, pumpkin and orange purée

    A classic pairing of chocolate and orange flavors, with a hint of earthiness from the pumpkin.

    Conclusion

    Aizle has created some really fantastic looking dishes which unfortunately suffer from a lack of cohesive ingredients. The dishes that did hit the mark really excelled, while the others fell a bit short of a truly harmonious culinary experience. I believe Aizle could benefit from paring back a few of their dishes–while each very technical in nature, some of the flavors were lost in the sea of ingredients.

    Overall, I’m glad we visited and we certainly enjoyed our meal. It would be hard for me to recommend Aizle though, especially with such strong culinary competition in Edinburgh within walking distance.