The more I dine at Clay Pot, the more I like it.
I think I saw this phenomenon coming when certain friends would come into town and always insist on lunch at Clay Pot. Admittedly, I didn't understand at first. It was one of those situations when I looked at a menu and felt confused and overwhelmed. I reckoned that if they loved it, then there was a greater than zero chance that one day I would, too.
Like anything else, perseverance pays off. The older I get, the more I realize if something doesn't take a little effort to understand, it might not be worth my time. Perhaps that's overly philosophical for a Fried-day blog. But take it for what it's worth.
I write all of that in order to write this. I fell in love with Clay Pot the first time I ate fried rice. Since then, I've ventured to other parts of the menu, but I was more than happy — point of fact, I was pretty darn excited — about penciling in Clay Pot fried rice for Fried-day lunch.
Thanks to Derrick Bailey, Cameron Weed and Jon Davis for joining me. And thanks to Thanh and Phong Le for great service today.
Clay Pot came on board with us as an enhanced listed restaurant this month, which led me to type in Pho as their featured menu item, which led me to the elegantly detailed descriptions for their menu items.
Here's what I mean: Pho (herbal soup) — In Vietnam, the herbal soup or Pho is a meal in itself. Pho has been a staple of Vietnamese cooking for more than a thousand years, appearing shortly after rice was first cultivated. It started with beef stock. Beef bones simmer with ginger and onions for hours, then anise, nutmeg, cinnamon, chamomile, lemongrass and citrus are added. Rich in vitamins, these seasons infuse the soup with their varied aromas. The steam from the bowl will carry the herbal aroma to your nostrils then to your mind. Sip by sip, you will feel relaxed. It's a healthy meal for any time.
The fried rice details are inviting: Vietnamese style fried rice cooked with an egg, garlic, green onion and cilantro, your choice of chicken, beef, tofu or only veggies.
But even more enticing is the spring fried rice blurb: a delightful blend of asparagus and bell pepper with your choice of chicken, beef or tofu will bring you a flavorful taste of jasmine fried rice.
Anyway, you can peruse Clay Pot's entire menu for yourself at their new upgraded listing.
Do it and look forward to our first birthday party coming in April, which we're planning to host at Clay Pot. More details to follow.
