Twist an Urban Eatery Review

April and I had lunch today at Twist, a funky eatery downtown on the edge of the Crossroads district just down from the Sprint Center.
Not a bad little place, awesome decor. I would really love to have the orange couches that are at the front of the restaurant. The overall atmosphere of the restaurant is clean and moddish. (for some reason, I really liked the forks and knifes) It was entertaining to view the items around, and the plastic chairs that match the orange couches are awesome. The art on the other hand is a bit disappointing, and a little too Urban Outfitterish for my taste.


Anyways, onto the food April had Chicken Salad Sandwich with French Fries, which she really enjoyed though it could have had more of the mayonnaise mixture. I myself had Salmon Grilled Sandwich and Wasabi Mashers, which both were very good as well! The only complaint we shared was the grill marks on our sandwiches were a little too harsh on the burnt taste side of things.


Great place, and need to go back to sample some more of the food, and to see how their Martinis are. Props for great food, from such a young chief.


Menu
(can I redesign the logo & menu?)

Recipe - Recipe - Chocolate Chip Cookies - Recipe - NYTimes.com

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours? chilling

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Cookies, my favorite!
Chocolate chip!!!!!
Quest for the Perfect Chocolate Chip Cookie - NYTimes.com

From NYTimes article in search of improving the chocolate chip cookie! Can it it be improved, or just tweaked?
I think it comes down to if you enjoy a firmer cookie, or chewy cookie.\